- 2 c. milk
- 1 Tb. corn starch
- 1/3 c. sugar
- 1/2 tsp. vanilla
- 1/2 tsp. lemon extract
- Pinch of salt
Heat the milk in a double boiler. Mix the corn starch and sugar and add to the milk, stirring so as to prevent the formation of lumps. Continue stirring until the corn starch has thickened and then cook for about 15 minutes longer. Beat the egg, add it to the mixture, and cook for a few minutes longer. Add the vanilla, lemon, and salt. Serve hot or cold.
COCONUT SAUCE
- 2 c. milk
- 1/2 c. shredded coconut
- 1/3 c. sugar
- 1-1/2 Tb. corn starch
- Pinch of salt
- 1 egg white
- 1/2 tsp. vanilla
Heat the milk in a double boiler with the coconut. Mix the sugar and corn starch and add to the hot milk and coconut. Stir until the corn starch has thickened and cook for 15 minutes. Add the salt to the egg white and beat until it is stiff. Pour the hot mixture over the egg white and continue beating until thoroughly blended. Add the vanilla and serve either hot or cold.
JELLY SAUCE
- 2 tsp. corn starch or arrowroot
- 1 c. boiling water
- 1/2 c. jelly or jam
- Juice of 1/2 lemon
Cook the corn starch or arrowroot diluted with cold water, in the boiling water for 5 minutes. Add the jelly or jam, beaten smooth, and let simmer for 3 or 4 minutes. Add sugar, if needed, and the lemon juice. Strain and serve.