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Caramel Pudding

One tablespoon of butter One pint of milk One egg Two-thirds of a cup of sugar Three tablespoons of Larkin Corn Starch One-fourth teaspoon of Larkin Table Salt One-half teaspoon of Larkin Vanilla Flavoring Extract Put the sugar into a frying-pan and melt, shaking the pan constantly so that it will not burn. Heat the milk and blend it with the sugar. Add the Corn Starch and egg. Flavor, pour into a mold and serve cold with cream.