Pan: 12 By 20 By 2 1/2-Inch Steam Table Pan

1. Reconstitute Milk. Add Sugar And Salt. Heat To Just Below Boiling. Do Not Boil.

2. Combine Cornstarch , Sugar, And Water; Stir Until Smooth. Add Gradually To Hot Mixture. Cook At Medium Heat, Stirring Constantly, About 10 Minutes Or Until Thickened.

3. Stir About 1 Qt Hot Mixture Into Eggs. Slowly Pour Egg Mixture Into Remaining Hot Milk Mixture; Heat To Boiling, Stirring Constantly. Cook About 2 Minutes Longer. Remove From Heat.

4. Add Butter Or Margarine And Vanilla; Stir Until Well Blended.

5. Pour 1 Gal Pudding Into Each Pan. Cover Surface Of Pudding With Waxed Paper.

6. Refrigerate Until Ready To Serve.

Heat.