for a minute or two, or until the egg has thickened. Remove from the
fire, add the vanilla, cool, and serve.

30. COCONUT-CORN-STARCH CUSTARD.--The flavor of coconut in custard is
agreeable, but the toughness of this ingredient with a soft custard is
not always acceptable. In the preparation of the custard given in the
accompanying recipe, the idea is to obtain the flavor without the use of
the coconut in the custard.

COCONUT-CORN-STARCH CUSTARD
(Sufficient to Serve Four)

1 pt. milk
2 Tb. corn starch
1/2 c. coconut
1/4 c. sugar
1/8 tsp. salt
1 egg
Vanilla

Heat the milk in a double boiler, retaining enough of it to moisten the
corn starch. Put the coconut into the milk while it is hot, and allow it
to remain for 5 or 10 minutes after the milk has become heated. Then
strain through a ricer or a strainer to remove all the liquid possible,
and return the milk to the double boiler. Mix the sugar and salt with
the corn starch and moisten with the cold milk. Add this to the hot milk
and cook for 20 or 30 minutes after it has thickened. Beat the egg and
add a little of the hot material to it; then pour it into the double
boiler and cook for a minute or two, or until the egg has thickened.
Flavor with a few drops of vanilla, remove from the fire, cool,