starch. Mix the corn starch, sugar, and salt, and moisten with the cold
milk. Add this to the heated milk in the double boiler, stir until the
mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg,
add to it a spoonful of the hot mixture, and then pour this into the
double boiler, stirring to prevent the curding of the egg. Cook for a
minute or two, or until the egg has had time to thicken, remove from the
heat, and add the vanilla. When cold, serve in individual dishes or
glasses with a spoonful of whipped cream on top of each portion.

29. CORN-STARCH CUSTARD.--A dessert that is a little heavier than either
French cream or Floating Island but not heavy enough to be molded is the
corn-starch custard given in the accompanying recipe. If desired, it may
be served with sauce, plain cream, or whipped cream, or it may be eaten
without any of these.

CORN-STARCH CUSTARD
(Sufficient to Serve Four)

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

Heat the milk in a double boiler, reserving enough to moisten the corn
starch. Mix the corn starch, sugar, and salt, and moisten with the cold
milk. Add this to the hot milk, and stir until the mixture has
thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of
the hot mixture to the egg, pour this into the double boiler, and cook