Recipe: Custard Sauce

  •  1 c. milk
  •  2 Tb. sugar
  •  1/2 Tb. corn starch
  •  Few grains of salt
  •  1 egg
  •  1/2 tsp. vanilla

Heat the milk in a double boiler, reserving enough to moisten the corn starch. Mix the sugar, corn starch, and salt, and moisten with the cold milk. Add this to the hot milk. Stir until thick and cook for about 15 minutes. Beat the egg, add this to the mixture, and continue cooking until the egg has thickened. Add the vanilla, cool, and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)