1133 | Cream Sauce.
—Put a pint of milk to boil in a saucepan on the stove. Break into a vessel two whole raw eggs, add one ounce of flour, half an ounce of corn-starch, and three ounces of powdered sugar, beating the whole well together with a spatula for three minutes. If the milk be boiling, add it gradually to the preparation, stirring continually for two minutes, return the whole to the saucepan, place it on the stove, and stir briskly till it comes to a boil, then remove, and add immediately a teaspoonful of vanilla flavoring. Strain the sauce through a sieve into a sauce-bowl, and serve.