Break an egg into a bowl.

Beat it hard with an egg-beater.

Stir into it 1/2 pint of milk and one tablespoon-ful of sugar.

Put into a sauce-pan and cook over a slow fire, stirring all the time in the same direction.

Take it off when it begins to thicken and before it comes to a boil.

Add 7 drops of vanilla and stir well.

Serve it hot with the gingerbread.