-----FOR CHOCOLATE PUDDING-----
-----FOR BANANA PUDDING-----
-----FOR BUTTERSCOTCH PUDDING-----
Brown sugar instead of white,
1 T extra butter
Blend sugar, flour and salt. Gradually add milk, mixing well. Cook and stir until smooth, thickened and clear. At this point, add any ingredients necessary for variations.
Stir a little of the pudding into beaten egg, then return to pudding. (If you heat the egg too quickly, it'll cook a little. It's unsightly, but it'll still taste pretty good.)
Add butter and vanilla, mix well, and chill in fridge. This is delicious hot, too!
From Marie Campbell