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Vanilla Custard Sauce, for Sweet Puddings

Beat an egg, and stir half a pint of milk into it. Add sugar to taste and six or seven drops of vanilla flavouring. The quantity should be regulated by the strength of the preparation. Put the mixture into a saucepan over a gentle fire, and stir one way till it begins to thicken, but it must not boil. Serve in a tureen with any kind of dry, boiled pudding. Time, about eight minutes to thicken the custard. Sufficient for five or six persons. Probable cost, 4d.