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Corn Meal Custard.
Corn meal, 1/4 lb.; sweet milk, 1 pt.; boil together 15 minutes; and add butter, 1/2 lb.; 6 well beaten eggs; rose water, salt and sugar, to taste. Bake carefully, not to burn the top.
Remarks. —As we have corn meal puddings (which see), why not custard also? I think for the number of eggs 1 qt. of milk might be used, without detriment to the custard, making more, and still be rich enough for most people. I know it will be nice, if nicely made. Custards are generally served cold, at "tea; " but this would be nice hot for dinner, as well as cold at tea-time.
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