(1) Saint Vincent is a major world producer of arrowroot .

(2) To the South the situation was no different, sugar, bananas and tourism to one extent or the other, save and except the occasional added exotic oddity such as nutmeg, other spices and arrowroot .

(3) A traditional stabilizer used to be arrowroot , but now agar-agar, carrageen, starches, gelatin, or even pectin are common natural-based stabilizers.

(4) Taro, arrowroot and rice are very good sources of energy and these also provide glucose.

(5) In a small bowl, mix together the arrowroot and the kirsch and pour into a noncorrosive saucepan.

(6) Mix the arrowroot with the water and add to the cucumber stock.

(7) Carefully fold in the flour sifted with the arrowroot .

(8) On Rarotonga, Mama Mata was a renowned cook, her speciality was poke, arrowroot pudding made from banana, mango or pumpkin which her relatives who lived on Rarotonga would request she make for their functions.

(9) Sizing paper with gelatin, arrowroot , casein or cornstarch is recommended to keep the solutions from sinking beneath the surface, which causes the print to lose contrast.

(10) Arrowroot, a major cash crop, is used in desserts, including arrowroot sponge cake and arrowroot custard.

(11) Competitors, using formulae whose ingredients included arrowroot , sago flour, or potato starch, coloured with turmeric or chrome yellow, and flavoured with cassia or bitter almonds, also entered the market.

(12) Rub the arrowroot into a cream with a small amount of water.

(13) Pudding was made by mixing this cream with arrowroot .

(14) And the list goes on, guinea pepper, aniseed and ginger for gas in the stomach, arrowroot , green tea and lime to stop diarrhoea.

(15) Hit by stagnating prices, thousands of growers have cut down their banana trees and replaced them with plantains or arrowroot .

(16) Nibbling on Sao or arrowroot biscuits can also help.

(17) The latest dates for the information on arrowroot , cocoa and nutmeg were 1961, 1984 and 1993, respectively.

(18) Dissolve the arrowroot in 2 tablespoons of the reserved Madeira to form a slurry and set aside. Add the reserved Madeira, truffles and veal stock to the foie gras fat.

(19) In a bowl, combine the arrowroot and water to form a slurry.

(20) The third course comprises u251cu00f6u251cu00e7u251cu2510pindi neeruu251cu00f6u251cu00e7u251cu00fb mixed with curds, arrowroot powder and u251cu00f6u251cu00e7u251cu2510karukau251cu00f6u251cu00e7u251cu00fb juice with chilly, ginger and salt.