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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Place over the fire in a kettle or sauce pan, 2 quarts of sweet milk, which must be stirred frequently to prevent scorching. Into a bowl beat 2 eggs, and add a small teacupful of sugar. Into another bowl place 4 heaping tablespoonfuls corn-starch, which moisten with cold milk until it is about the consistency of cream. Add this to the beaten eggs and sugar, and stir the whole into the milk as soon as it comes to a boil. Continue stirring a few minutes, until the starch is well cooked. Remove from stove, add a teaspoonful of extract, lemon or vanilla; pour into cups which have previously been rinsed with cold water. Serve cold, with stewed or canned fruit. Cherries are suitable.

Nannie B. Underhill, Collbran, Colo.

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