|Granulated sugar||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Mix the cornstarch, salt, sugar, and 1/4 c of the milk until smooth.
Meanwhile, scald the remaining 1 3/4 c milk in a double boiler.
Pour a little of the scalded milk on the cornstarch mixture and blend smooth.
Stir this slowly into remaining scalded milk, then stir constantly until the pudding is thick and smooth.
Remove the spoon, cover the double boiler, and cook 20 min., stirring occasionally.
Cool, add vanilla, beat up well, turn into 4 sherbet glasses, and chill.
Or turn into 4 wet individual molds, chill until set, and unmold.
Serve with cream, Chocolate Sauce, Butterscotch Sauce, or fresh, canned, or stewed dried fruit.