Recipe: Cream Sauce

  •  1 egg.
  •  1 tsp. butter.
  •  1 tsp. cornstarch.
  •  1/2 cup powdered sugar.
  •  1 tsp. vanilla.
  •  1 cup boiling milk.

Beat the white of the egg to a stiff froth; then gradually beat into it the powdered sugar and cornstarch. Next add the yolk of the egg and beat well. Pour upon this the cupful of boiling milk and place on the fire. Stir until it boils, then add the butter and vanilla.

The Fun of Cooking, by Caroline French Benton (Year 1915)