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Cream Filling

Take one-half pint of milk; one tablespoon of cornstarch; two tablespoons of sugar; one egg (yolk); one-half saltspoon of salt; two teaspoons of vanilla; one-half teaspoon of . butter. Measure the cornstarch evenly across the spoon, and put with it two tablespoons of the milk. Add to the beaten yolk of the egg two tablespoons of the milk, and beat well with a fork; then put these two mixtures together. Place the rest of the milk on the fire in a small saucepan set in another containing boiling water, and when the milk is boiling, stir into it the cornstarch mixture. Stir the whole until smooth, and let it cook four minutes, stirring all the time. Add the salt, sugar and butter as soon as the cornstarch is thoroughly stirred in. Then remove from the fire, stir a moment to cool the liquid somewhat, add the vanilla, and use.