ARROWROOT BLANC-MANGE.

(An inexpensive Supper Dish.)

1407. INGREDIENTS.—4 heaped tablespoonfuls of arrowroot, 1-1/2 pint of milk, 3 laurel-leaves or the rind of 1/2 lemon, sugar to taste.

Mode.—Mix to a smooth batter the arrowroot with 1/2 pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured. Then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan. Grease a mould with pure salad-oil, pour in the blanc-mange, 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 blanc-mange is moulded, very much improves the flavour of this sweet dish.

Time.—Altogether, 1/2 hour.

Average cost, 6d. without the garnishing.

Sufficient for 4 or 5 persons.

Seasonable at any time.