| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1 |
ds |
Salt |
| 2 1/2 |
c |
Milk or light cream |
| 2 |
|
Well beaten eggs |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Mix flour with sugar and salt. Add eggs to cream and beat together. Beat
this mixture into the dry ingredients gradually, but do beat and beat well.
(There is stirring and there is beating and there's a difference between
the two!) Cook in top of double boiler over hot water, stirring all the
while until mixture is thick and smooth. Cool and add vanilla. Serve very
cold. Perfect over puddings, cake or meringues.
MRS NAOMI COOKE
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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