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Arrowroot Custard

2 cups milk 2 tablespoons arrowroot teaspoon vanilla 2 egg yolks 1/4 teaspoon salt 4 cup sugar Scald milk; mix arrowroot and sugar; add to scalded milk, and cook three minutes. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.

Cool, flavor, and serve in custard cups.