Hot Cream Sauce.
1 egg.
1/2 cupful of powdered sugar.
1 teaspoonful of corn starch.
1 teaspoonful of butter.
1 teaspoonful of vanilla extract.
1 cupful of boiling milk or cream.
Beat the white of the egg to a stiff, dry froth; then gradually beat into it the powdered sugar and corn starch. 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, and serve. Any other flavor may be substituted for the vanilla.