APPLE SNOW BALLS.--Pare six apples, cut them into quarters, remove the
cores, reconstruct the position of the apples, introduce into the
cavities one clove and a slice of lemon peel, have six small pudding
cloths at hand and cover the apples severally in an upright position
with rice, tying them up tight, then place them in a large saucepan of
scalding water and boil one hour, on taking them up open the top and add
a little grated nutmeg with butter and sugar.
ARROW-ROOT BLANC-MANGE.--Put two tablespoonfuls of arrow-root to a
quart of milk, and a pinch of salt. Scald the milk, sweeten it, and
stir in the arrow-root, which must first be wet up with some of the
milk. Boil up once. Orange-water, rose-water or lemon-peel may be used
to flavor it. Pour into molds to cool.
ARROW-ROOT CUSTARD.--Arrow-root, one tablespoonful; milk, 1 pint;
sugar, 1 tablespoonful, and 1 egg. Mix the arrow-root with a little of
the milk, cold; when the milk boils, stir in the arrow-root, egg and
sugar, previously well beaten together. Let it scald, and pour into
cups to cool. To flavor it, boil a little ground cinnamon in the milk.
ARROW-ROOT JELLY.--To a dessert-spoonful of the powder, add as much
cold water as will make it into a paste, then pour on half a pint of
boiling water, stir briskly and boil it a few minutes, when it will
become a clear smooth jelly; a little sugar and sherry wine may
be added for debilitated adults; but for infants, a drop or two of
essence of caraway seeds or cinnamon is preferable, wine being very
liable to become acid in the stomachs of infants, and to disorder
the bowels.
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