Floating Island

(Serves Four)

1 pt. milk 1-1/2 Tb. corn starch 1/4 c. sugar 1/4 tsp. salt 1 egg 1/2 tsp. vanilla Whipped cream

Heat the milk in a double boiler, retaining enough to moisten the corn starch.
Mix the corn starch, sugar, and salt, and moisten with the cold milk.
Add this to the heated milk in the double boiler, stir until the mixture has thickened, and then cook for 20 to 30 minutes. Beat the egg, add to it a spoonful of the hot mixture, and then pour this into the double boiler, stirring to prevent the curding of the egg. Cook for a minute or two, or until the egg has had time to thicken, remove from the heat, and add the vanilla. When cold, serve in individual dishes or glasses with a spoonful of whipped cream on top of each portion.

Corn-Starch Custard (Serves Four)

1 pt. milk 2 Tb. corn starch 1/4 c. sugar 1/4 tsp. salt 1 egg 1/2 tsp. vanilla

Heat the milk in a double boiler, reserving enough to moisten the corn starch.
Mix the corn starch, sugar, and salt, and moisten with the cold milk.
Add this to the hot milk, and stir until the mixture has thickened. Cook for 20 or 30 minutes. Beat the egg, add a spoonful of the hot mixture to the egg, pour this into the double boiler, and cook for a minute or two, or until the egg has thickened. Remove from the fire, add the vanilla, cool, and serve.

Coconut-Corn-Starch Custard (Serves Four)

1 pt. milk 2 Tb. corn starch 1/2 c. coconut 1/4 c. sugar 1/8 tsp. salt 1 egg Vanilla

Heat the milk in a double boiler, retaining enough of it to moisten the corn starch. Put the coconut into the milk while it is hot, and allow it to remain for 5 or 10 minutes after the milk has become heated. Then strain through a ricer or a strainer to remove all the liquid possible, and return the milk to the double boiler.
Mix the sugar and salt with the corn starch and moisten with the cold milk.
Add this to the hot milk and cook for 20 or 30 minutes after it has thickened. Beat the egg and add a little of the hot material to it; then pour it into the double boiler and cook for a minute or two, or until the egg has thickened. Flavor with a few drops of vanilla, remove from the fire, cool, and serve.