What and how much. Milk Sugar Eggs Vanilla

1 quart

1/2 or 3/4 cup

1 tablespoonful

How to make. Scald the milk and sugar together. Beat the eggs and stir a little of the hot milk into them, and then pour the beaten eggs into the hot milk. Stir steadily until the mixture thickens a little on the spoon. If the custard begins to curdle, take it off and beat it rapidly with a Dover egg beater. When it is cool and ready for freezing, stir in the vanilla.1

1 When Mollie wants to make a soft custard, she uses this rule, taking a pint of milk, two tablespoonfuls of sugar, one tablespoonful of cornstarch, and two eggs. You have made cornstarch pudding. Which will you cook first in the milk, the cornstarch, or the eggs? Use only half a teaspoonful of the vanilla or other flavoring. This soft custard is very nice poured over cut-up oranges, or bananas, or peaches, or canned fruit.