½ cup cornstarch
Pinch of salt
3 eggs
½ cup sugar
Heat milk to boiling, add cornstarch dissolved in a little cold milk and a pinch of salt. Boil five minutes, add yolks of eggs beaten with sugar. Boil 2 minutes longer, remove from fire and beat in the whipped whites of eggs. Flavor with vanilla or lemon. Serve cold with cream and sugar or canned peaches or pears.
This is used also as a filling for cream pie, using the beaten whites of eggs, sweetened for a meringue and browning slightly in oven. Bake the crust before filling with the cream.
Baked Custard
4 cups scalded milk
4 eggs
½ cup sugar