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Vanilla Sauce

Pour one pint of milk into a saucepan and put in a vanilla been and sugar to taste; boil it and then remove the saucepan from the fire. Beat the yolks of three eggs with two tablespoonfuls of flour and add them to the milk; stir the sauce over a slow fire until thick, but do not allow it to boil. Whip the whites of three eggs to a still froth with one tablespoonful of sugar, mix of froth with the sauce, and serve.