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Egg Pudding

2 ozs. (1/4 cup) sugar 2 ozs. (1/2 cup) flour 2 ozs. (1/4 cup) butter 1 pint (2 cups) boiling milk 3 tablespoonfuls cold milk 1½ teaspoonful vanilla extract Cream sauce Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce.

To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two tablespoonfuls of cream and half a teaspoonful of vanilla extract. 5 eggs