Part 2

Combine egg yolks, sugar and salt in top of double boiler. Slowly add milk and stir until sugar is dissolved. Cook over hot water, stirring constantly, until custard coats spoon; remove from heat; cool quickly by setting pan in cold water. Add vanilla. _Approximately 1¼ cups Sauce_

_PUMPKIN WHIP_

1 cup canned Pumpkin ½ teaspoon Salt ¼ teaspoon Nutmeg ¼ teaspoon Cinnamon 2 Egg Whites ¼ cup Sugar

Mix pumpkin thoroughly with ¼ teaspoon salt, nutmeg and cinnamon. Beat egg whites and ¼ teaspoon of salt until stiff; gradually add sugar, beating thoroughly after each addition. Fold in spiced pumpkin. Chill thoroughly. Serve in sherbet glasses with chilled Soft Custard Sauce. Lady fingers or sponge cake and candied fruits are desirable garnishes. _4 Servings_

_Home Economics Section_ American Can Company 230 PARK AVENUE, NEW YORK 17, N. Y.

D11-925 B.P.—Printed in U.S.A.

Transcriber’s Notes

—Silently corrected a few typos.

—Sorted the Table of Contents to match the order of recipes in the text.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.