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Corn Starch Pastry Cream

1 pint of water or milk. 5 ounces of white sugar. 2 ounces of corn starch. 2 ounces of butter. 5 yolks of eggs. Flavoring.

Boil the water or milk with the sugar in it. Mix the starch with a little water extra; pour it in the saucepan and stir up. Then before it has boiled again, add the eggs and butter and stir till the mixture becomes quite thick--perhaps ten minutes. Flavor when cool.

VARIATION.--A small ripe lemon cut in shreds--the seeds thrown away--boiled with the sugar and water, makes or the preceding a lemon cream pie filling. It should be only half-cooked over the fire, and allowed to set in the pies in the oven.