High-class cookery made easy

by Mrs. J. Hart

CUSTARD SAUCE.

Place one pint of milk on the fire till it gets hot, on the point of boiling. Then take the yolks of two eggs, mix smooth with a little cold milk, and two tea-spoonfuls of corn-flour, and stir into the boiling milk. A little cream is an improvement to this sauce, and a few drops of vanilla.