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VANILLA OR CREAM SAUCE

(Frozen Desserts) - (The International Jewish Cook Book)







Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
them slowly pour one cup of scalding milk, stirring all the time. Cook
and stir in a double boiler for ten minutes; then set aside to cool.
When ready to use stir in one teaspoon of vanilla and the white of one
egg, stiffly beaten. Serve in place of whipped cream.
In making frozen desserts attention to detail is the essential thing to
perfect success.











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