Strawberry Blancmange (Cornstarch Pudding)
Mix sugar, cornstarch, and salt in the top of a double boiler, then gradually blend in milk. Set over just boiling water and heat, stirring constantly, until thickened. Cook 5 to 7 minutes, stirring now and then. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5-cup mold that has been rinsed in cold water, or into 8 individual molds. Chill until firm, 3 to 4 hours for large mold, 1 to 2 hours for small ones. Unmold and serve with any dessert sauce, fresh or stewed fruit.