BUTTERSCOTCH CREAM
| Mix thoroughly in a saucepan | 1 cup brown sugar, lightly packed |
| 3 tablespoons cornstarch | |
| ¼ teaspoon salt | |
| 3 egg yolks | |
| Stir in gradually until smooth a mixture of | 1 cup Pet Evaporated Milk |
| 1 cup water | |
| Add | 2 tablespoons butter or margarine |
| Cook and stir over low heat until thickened, about 10 minutes. | |
| Remove from heat and stir in | ¾ teaspoon vanilla |
Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue ([page 5]). Bake as directed. Cool thoroughly before cutting with a wet knife.