Recipe: Custard Sauce

  •  2 c. milk
  •  1 Tb. corn starch
  •  1/3 c. sugar
  •  1/2 tsp. vanilla
  •  1/2 tsp. lemon extract
  •  Pinch of salt

Heat the milk in a double boiler. Mix the corn starch and sugar and add to the milk, stirring so as to prevent the formation of lumps. Continue stirring until the corn starch has thickened and then cook for about 15 minutes longer. Beat the egg, add it to the mixture, and cook for a few minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.

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