Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

blancmange, and, when quite set, turn it out on a dish, and pour round it a compôte of any kind of fruit, or garnish it with jam. A tablespoonful of brandy, stirred in just before the blancmange is moulded, very much improves the flavour of this sweet dish. _Time._—Altogether, ½ hour. _Average cost_, 6_d._ without the garnishing. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time. ARROWROOT PUDDING, Baked or Boiled. _Ingredients._—2 tablespoonfuls of arrowroot, 1½ pint of milk, 1 oz. of butter, the rind of ½ lemon, 2 heaped tablespoonfuls of moist sugar, a little grated nutmeg. _Mode._—Mix the arrowroot with as much cold milk as will make it into a smooth batter, moderately thick; put the remainder of the milk into a stewpan with the lemon-peel, and let it infuse for about ½ hour; when it boils, strain it gently to the batter, stirring it all the time to keep it smooth; then add the butter; beat this well in until thoroughly mixed, and sweeten with moist sugar. Put the mixture into a pie-dish, round which has been placed a border of paste; grate a little nutmeg over the top, and bake the pudding from 1 to 1¼ hour, in a moderate oven, or boil it the same length of time in a well-buttered basin. To enrich this pudding, stir to the other ingredients, just before it is put in the oven, 3 well-whisked eggs, and add a tablespoonful of brandy. For a nursery pudding, the addition of the latter ingredients will be found quite superfluous, as also the paste round the edge of the dish. _Time._—1 to 1¼ hour, baked or boiled. _Average cost_, 7_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time. ARROWROOT SAUCE, for Puddings. _Ingredients._—2 small teaspoonfuls of arrowroot, 4 dessertspoonfuls of pounded sugar, the juice of 1 lemon, ¼ teaspoonful of grated nutmeg, ½ pint of water. _Mode._—Mix the arrowroot smoothly with the water; put this into a stewpan; add the sugar, strained lemon-juice, and grated nutmeg. Stir these ingredients over the fire until they boil, when the sauce is