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Custard Sauce (Scald pint milk in double)

Scald 1 pint milk in double boiler.

Dissolve 3/4 tablespoonful cornstarch and add to milk; cook about 10 minutes.

Beat yolks 2 eggs slightly, add 1/4 cup sugar, ½ teaspoonful salt, dilute 2 tablespoonsful thickened milk, pour into boiler, let cook at lower temperature until eggs are thickened. Remove from fire, add 1 teaspoonful butter and 1/2 teaspoonful vanilla. Beat well and cool quickly. Serve cold.