Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

1 pint of milk.

1 whole egg and two yolks.

3 tablespoonfuls of sugar.

1/2 saltspoonful of salt.

Flavor the same as used for pudding.

Beat the eggs, sugar, and salt together. Add the milk, and, putting the sauce in the double-boiler, set it on the fire. Stir all the time until the custard thickens. It will take about five minutes if the water in the lower boiler was boiling when the upper boiler with its contents was put on the fire. Cool, and add the flavor.

PUDDING SAUCES.

Wine Sauce.

1 gill of powdered sugar.

2 tablespoonfuls of butter.