Say it with Custards!  Yes, while good old-fashioned custard is “tops”, let your imagination run rife when you think of this luscious custard as a base for many, many tantalizing desserts!  Desserts like this one, as a matter of fact.  This recipe is from the 1939 Sealtest Food Adviser, which contains many, many (other) tantalizing desserts that are made with custard.

• 1/4 teaspoon salt
• 6 tablespoons sugar
• 4 1/2 tablespoons flour
• 2 1/4 cups milk
• 2 eggs
• 2 teaspoons butter
• 1/2 teaspoon vanilla
• Canned whole apricots
• Raspberries

Mix the salt, sugar and flour in a double boiler and add the milk gradually.  Cook, stirring constantly for 3 to 5 minutes or until thickened.  Cover and cook for 10 minutes longer.  Add a little  of the mixture to slightly beaten eggs, mix well and return to double boiler.  Cook for a minute longer, stirring constantly.  Add the butter and vanilla and stir until the butter is melted. Chill and serve with apricots and raspberries.  Serves six. This makes a very attractive dish to serve at a buffet supper party.  The recipe may easily be doubled or tripled. Serve as illustrated.