6 cups milk - 3 pints.

6 heaped tablespoons starch - 7 ounces.

3 do do sugar.

1/4 cup butter - 2 ounces.

5 or 6 yolks - (left over from making white cake.)

Flavoring extract, pinch salt.

Boil the milk with the sugar in it - which prevents burning at bottom. Mix up the starch with a little cold milk and then some hot, pour quickly into the boiling milk in the kettle and almost im-mediately, or, as soon as fairly mixed, take it off the fire. Beat in the butter, the yolks beaten up with a spoonful of milk, flavor then, bake in a pan or earthen dish about 20 minutes. Too much cooking causes starch pudding to turn watery. Serve with sauce made of part fruit juice, sugar, water and starch simmered clear and bright.