Heat the milk in the inner pan of a double boiler. Separate the eggs.
Beat the yolks slightly, and to them add the sugar and salt. Dilute with
a little of the hot milk. Blend well together and pour into the hot
milk. Stir constantly until the mixture coats a spoon, and then remove
from the fire. Beat the egg whites until they are stiff but not dry, and
fold them into the mixture. Flavor with the vanilla and lemon extract,
cool, and serve.

To obtain variety in soft custards, chocolate, caramel, maple, and other
flavors may be used in their preparation in the same way as for
baked custards.

27. FRENCH CREAM.--A custard dessert that is easily made and that most
persons are fond of is French cream. As will be noted in the
accompanying recipe, only one egg is used and corn starch is supplied
for the remainder of the thickening. It is always necessary to salt
mixtures containing starch, as any starchy food has a raw taste when it
is prepared without salt.

FRENCH CREAM
(Sufficient to Serve Four)

1 pt. milk
1 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. vanilla
1/4 tsp. lemon extract