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.