Cassell's dictionary of cookery

remarks Professor Martj'n, " when sufiiciently ripe, and taken in moderate quantity, are not unwholesome; but in an immature state they are more hable to produce colicky j^ains, diar- rhoea, or cholera, than any other fruit of tliis class. Considered medicinally, they are emol- lient, cooling, and laxative, especially prunes, and what are called in England French plums (brignoles), which are peculiarly useful in costive habits." Plumbe's Arrowroot. — Tliis arrowroot w.i.s iirst introduced into this country by John A\'illiams, the well-known missionary to the .South Sea Islands. It is very suitable for 39 breakfast, luncheon, dinner, supper, &c., and can be made into tempting puddings, cus- tards, jellies, and such like articles, as may be seen from the following recipes. For childi-en's food it is excellent. Plumbe's Arrowroot Biscuits.— Rub together three-quarters of a pound of sugar and the same weight of butter until they rise ; beat three eggs well mixed with these ingredients, then stii' in four table-si^oonfuls of arrowroot and two cups of sifted flour. Roll the mixture out, cut the biscuits with a pastry cutter, place them in buttered tins, and bake in a slow oven. Probable cost, Plumbe's arrowroot. Is. 6d. per pound. Plumbe's Arrow;root Blanc-Mange. — Take one quart of milk, and mix with it four ounces, or four table-spoonfuls, of arrowroot, flavour to taste, and boil the whole for four minutes, stirring all the time. Allow the blanc- mange to cool in a mould, and send milk and jell}", or milk and sugar, to table with it. Probable cost, Plumbe's arrowroot, Is. 6d. per pound. Plumbe's Arrowroot Breakfast- Cakes. — Mix together two cupfuls of arrow- root and half a cupful of flour, add a table- spoonful of salt butter, one egg, and as much milk or water as will bring the whole to the consistency of paste. RoU out the paste, cut it with a breakfast-cup, and put the cakes in a baking-iron. They vdll be baked enough in a few minutes. Split and butter them, and send them to table hot. Probable cost, Plumbe's arrowroot, Is. 6d. per poimd. Plumbe's Arrowroot Cream.— Take one ounce of arrowroot, one quart of milk, and three ounces of lump sugar. Mix the arrowroot with a little cold milk and the yolk of an egg, stirring it well and breaking the lumps. Boil the milk with the peel of a lemon and a little cinnamon, sweetening it with the sugar ; pour it boiling hot over tlie arrowroot, stir well till cold, pour into glasses, and serve. Plumbe's Arrowroot Custard. — Take one quart of milk, mix with it two ounces of arrowroot, one or two eggs well beaten, and add a little butter and four table-spoonfuls of sugar. Flavour to taste. Boil the custard four minutes, pour it into a pie-dish, and brown before the fire. This is an exquisite delicacy. Plumbe's Arrowroot Custard Pud- ding.— Beat up two or thi-ee eggs with a smaU dessert-spoonful of arrowroot ; sweeten with loaf-sugar, and add seven di'ops of essence of almonds. Pour on this mixture a pint of boil- ing milk — take care that the milk really boils — and bake inimediately for half an hour in a quick oven. Plumbe's Arrowroot Gruel.— Take a