Soft Custard

Two cups milk, 3 egg yolks, 1/4 cup sugar, 1/8 teaspoon salt, 1/2 teaspoon vanilla; heat milk in a double boiler; mix the egg yolks with sugar and salt; pour hot milk over this mixture and return to double boiler and cook until custard coats spoon, stirring constantly; strain and flavor. If custard curdles pour in cold dish and beat vigorously with Dover egg beaten.

- Mrs. P. F. Hill.

Custard Souffle

Three tablespoons butter, 1/4 cup flour (Sperry Drifted Snow), 1 cup scalded milk, 4 eggs, 1 extra white, 1/4 cup sugar, 1/2 teaspoon vanilla; melt butter, add flour and gradually hot milk; when well thickened pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar; cool and cut and fold in whites of eggs, beaten stiff and dry. Turn into buttered pudding dish and bake from 30 to 35 minutes in slow oven; take from oven and serve at once; if not served immediately it is sure to fall; serve with hard or creamy sauce.

- Eva M. Russell.

Cup Custard

One quart scalded milk, 4 to 6 eggs, 1/2 cup sugar, 1/4 tea-spoonful salt, grating of nutmeg. Mix eggs slightly, stir in sugar and salt, then slowly the hot milk; when sugar has dissolved pour into cups. Grate nutmeg over each cup; set cups in pan of hot water and bake in moderate oven until a pointed knife inserted in custard comes out clean.

- Mrs. P. F. Hill.

Caramel Custard

One-quarter cup sugar, 1/8 teaspoon salt, 2 cups hot milk, 1/2 teaspoon vanilla, 2 beaten eggs. Melt sugar in smooth frying pan (without water), stirring constantly to keep from burning; add slowly to scalded milk; cook until sugar melts; pour slowly over the beaten eggs and flavor; pour in buttered dish and bake as baked custard.

- Goldie Perkins.