Heat the milk in a double boiler, reserving a sufficient amount to
moisten the corn starch. Mix the corn starch with the sugar and salt,
moisten with the cold milk, and add to the milk in the double boiler
when it has heated. Stir until the mixture has thickened very slightly.
Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a
small amount of the hot mixture to the beaten egg, and then pour this
into the thickened milk, stirring rapidly to keep the egg from curding.
Cook for a minute or two, remove from the fire, add the flavoring, cool,
and serve.

28. FLOATING ISLAND.--The dessert known as Floating Island does not
differ very much from soft custard. It is slightly thicker and contains
whipped cream, which is used for the island. If whipped cream cannot be
obtained, however, the white of egg may be substituted for it. In such
an event, the white of the egg included in the recipe may be retained
when the custard is made and used on top by sweetening it with sugar or
perhaps by beating into it a small amount of pink jelly.

FLOATING ISLAND
(Sufficient to Serve Four)

1 pt. milk
1-1/2 Tb. corn starch
1/4 c. sugar
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
Whipped cream

Heat the milk in a double boiler, retaining enough to moisten the corn