Arrowroot Custard

• 2 tablespoons arrowroot
• ½ pint evaporated milk
• 2 oz.

Mix the arrowroot and the milk together in a saucepan, add the sugar, and cook, stirring constantly, with a wooden spoon, over low heat until the mixture is thickened. Add the vanilla and the eggs and continue cooking, stirring constantly, over very low heat for about 5 minutes longer. Cool. Refrigerate before serving with stewed fruit, fruit pies, sliced mangoes, or any dessert in place of cre