1 pt. milk 2 Tb. corn starch 1/4 c. sugar 1/4 tsp. salt 2 egg whites 1/2 tsp. vanilla
Heat the milk in a double boiler, reserving a sufficient amount 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 continuously until the corn starch thickens the milk. Cook for 20 to 30 minutes and remove from the fire. Beat the egg whites until they are stiff and fold them into this mixture.
Add the vanilla, pour into a serving dish or individual dishes, cool, and serve with chocolate or any desired sauce.