ARROWROOT SAUCE
Thicken half a pint of water with about a dessertspoonful of arrowroot and sweeten it with white sugar. The sauce can be flavored by rubbing a few lumps of sugar on the outside of a lemon, or with a few drops of essence of vanilla, or with the addition of a little sherry or spirit, the best spirit being rum. This sauce can, of course, be colored pink with cochineal.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
