GRANDMOTHER'S POTATO SALAD
Put a pint of milk over the fire in a double boiler, add three level
tablespoonfuls of cornstarch moistened in a little cold milk. Cook until
thick and smooth. Take from the fire, add the beaten yolks of four eggs,
and work in slowly two tablespoonfuls of butter. Add a teaspoonful of salt
and a saltspoonful of pepper. When cool add the juice of a lemon or four
tablespoonfuls of vinegar. Fold in carefully the well-beaten whites of the
eggs, and stand aside until very cold.