Hygienic Cream Sauce

One-half pint milk, 1/2 pint cream, yolk 1 egg, 1 tablespoonful buckwheat dissolved in little milk, large pinch salt. Bring milk and cream to boil, in thick, well lined saucepan; add to it buckwheat dissolved in milk, stirring rapidly to prevent lumping, allow it to boil 5 minutes; remove from fire, beat in the yolk of egg diluted with a tablespoonful milk. This is better and far more healthful (especially for children) than so much butter and syrup. Syrup, minus butter, is well enough, but use of butter with hot cakes cannot be recommended.