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CUSTARD—How to Make.
If wanted rich with eggs, some use as many as 8 for 1 qt. of new milk, 1 cup of sugar, a little salt, and grated nutmeg to taste. Some persons use only 3 or 4 eggs to a qt. of milk suit yourself, therefore, when they are not plenty. Vanilla or lemon extract may take the place of nutmeg for a change. Directions—Eggs to be well beaten, and the sugar then beaten in to get it all dissolved; then the milk and seasoning; place in a pudding-dish, or in cups, which is the more tasty way, and bake in
a slow oven about 1/2 hour, or until the custard is firm in the center—when it is done. Some times nutmeg and lemon-peel are grated over the top of a custard, when served, in place of mixing in when made.
Custard, Frosted. —Five eggs well beaten (reserving three whites for meringue), 1 qt. of milk, 5 table-spoonfuls of sugar, 2 tea-spooifuls of vanilla, pinch of salt; put in a pudding-dish, which place in a pan of water in the oven and bake. When nearly baked, put upon the top the meringue made with the 3 whites and 2 table-spoonfuls brown sugar to each white, and any flavoring. Bake a light brown.
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