Arrowroot Blanc-Mange

Ingredients

• 4 heaped tablespoonfuls of arrowroot
• 1-1/2 pint milk
• 3 laurel-leaves or the rind of 1/2 lemon
• sugar to taste

Instructions

1. Mix to a smooth batter the arrowroot with 1/2 pint of the milk;
2. 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.
3. 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.
4. 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.
5. A tablespoonful of brandy, stirred in just before the blanc-mange is moulded, very much improves the flavour of this sweet dish.