Custard Sauce
1 cup evaporated milk diluted with
1 cup water
3 egg yolks
1/3 cup sugar
Pinch of salt
1 teaspoon of vanilla
Scald diluted milk. Add sugar and salt together, add 1 teaspoon of vanilla. Beat egg yolks. Pour the scalded milk over, then return to fire and cook until the mixture coats the spoon, stir constantly Add vanilla. Delicious sauce served over blanc gelatin puddings, bread custard, and apple betty.
ORIGINAL RECIPE FOUND IN
THE PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine
OCTOBER 1929 25 CENTS
OCTOBER 1929 25 CENTS
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University The PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine VOL IV No 10 October 1929