BUTTERSCOTCH CREAM
Reading edition
Mix thoroughly in a saucepan 1 cup brown sugar, lightly packed
3 tablespoons cornstarch
¼ teaspoon salt
3 egg yolks
Stir in gradually until smooth a mixture of 1 cup Pet Evaporated Milk
1 cup water
Add 2 tablespoons butter or margarine
Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in ¾ teaspoon vanilla
Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5). Bake as directed. Cool thoroughly before cutting with a wet knife.