1/2 pint milk 1 egg Sugar Vanilla

Saucepan Tablespoon Fork Bowl

Put 1 cupful of milk into a saucepan with 1 tablespoonful of granulated sugar.

Break an egg into a bowl and beat it with a fork until the white and yolk are well mixed.

Add this to the milk.

Set the saucepan on the back part of the stove or over a small flame of the chafing dish.

Let it cook until it thickens, stirring gently all the time.

Do not let it boil.

When it is quite thick, stir in a teaspoonful of vanilla, and take the pan off the stove.

This sauce is good hot or cold, on the same things as the hot chocolate sauce.

It can also be used for Floating Island, which is made by pouring this sauce over slices of stale cake and just before serving putting on top of it the beaten whites of two eggs.