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Arrowroot Charlotte

  • 2 tablespoons flour
  • 3 tablespoon arrowroot
  • 1 quart milk
  • 3 or 4 stale sponge cakes
  • Vanilla flavoring
Line a mold with the sponge cakes, cut thin, and delicately sprinkle with sherry. Mix the flour and arrowroot with enough chilled milk to make it smooth. Put the remainder of the milk into a saucepan and stir in the mixture just before it boils; boil a few minutes, stirring all the time. Then pour it boiling into the mold. Stand it aside till quite cold, turn it out of the mold and spread it with jelly or jam.
Submitted by Cassyjean - Torrington, CT Jun 15, 2009 15 min 30 min 45 min

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