One cup of cold water
One tablespoon of starch
One-half heaping tablespoon of powered sugar
One cup of milk
A pinch of salt
A little grated lemon-rind
Two yolks of eggs

"Take one cup of cold water, and pour one-half of it in a bowl with one tablespoon of starch, stir well until starch is dissolved. Pour the other one-half onto one heaping tablespoon of powered sugar and boil for a few moments -- until sugar is thoroughly dissolved. Allow it to cool, and then add the starch, and one cup of milk, a pinch of salt, a little grated lemon-rind, and two yolks of eggs. Mix all thoroughly, then strain through a sieve, then put on the stove again, and over a moderate fire, stir it constantly, always in the same direction, until it has assumed the thickness you desire."

This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete cookbook see www.archive.org.... P.S. This is yet another variant of the famous Italian pastry cream called "creama pastccera." This recipe is relatively easy to follow and the results are satisfactory.Photo: Mary Melfi.

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