FRUIT CUSTARD SAUCE

Place in a saucepan One and one-half cupfuls of cold stewed fresh fruit, One cup of milk, Four level tablespoons of cornstarch. Stir to dissolve the starch and then bring to a boil, stirring constantly. Cook for five minutes, and add one well-beaten egg and three-quarters of a cup of sugar; beat hard and then cook for two minutes.


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