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CORNSTARCH CUSTARD 
3 tbsp. cornstarch
1/3 c. sugar
1/8 tsp. salt
1/2 c. cold milk
1 1/2 c. milk, scalded
1 tsp. vanilla

Mix cornstarch, sugar, and salt; combine with cold milk. Gradually add hot milk. Cook in double boiler, stirring until thick; cover and cook 15 to 20 minutes. Add vanilla. Pour into molds rinsed with cold water. Chill until firm. Serve with fresh or canned fruits, cream or pudding sauce. If pudding isn't to be molded, increase milk to 2 1/2 cups. The same amount of arrowroot or 6 tablespoons flour may be substituted for cornstarch. Serves 6 people.
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