To a tablespoonful of arrowroot add twice that quantity of sugar, a glass of wine, the juice of half a lemon, and nearly half a pint of milk or water; stir this quickly over the fire until it boils.
Note.-This sauce may also be prepared in an almost infinite variety of ways, by using instead of wine, milk or water as a liquid to mix with the arrowroot, the juices extracted from almost all kinds of fruits as well as all kinds of liqueurs; and they may also be flavoured with vanilla, lemon, orange, &c.