Beat the yolks of two eggs light with a tablespoonful of sugar and pour upon them a cupful of hot milk in which has been stirred a teaspoonful of flour wet up with cold milk. Season with a pinch of salt and as much nutmeg as will lie on a dime. Turn the custard into a greased pan or broad dish, set in another of boiling water, and bake until well set. Let it get perfectly cold and firm; cut into squares, coat with a Fritter Batter (No. 2), and fry.

As the custard is tender, pour the batter around each piece in a saucer, and lift with a spatula or broad-bladed knife from the saucer to the fire.

Peach Fritters

Three eggs; one cupful of milk; one cupful of flour which has been sifted twice with a level teaspoonful of Cleveland's Baking Powder, and a saltspoonful of salt.

Make a batter of these ingredients, beating yolks and whites separately and adding the stiffened whites last, alternately with the flour. Peel and slice a dozen fine peaches, stir into the batter and drop by the spoonful into the hot cottolene. When they are a golden brown take up and lay on soft paper in a colander to drain. Sprinkle with sugar while hot. Apricot fritters are made in the same way.

Cream Fritters

Two cupfuls of hot milk; a saltspoonful of salt; a cupful of sugar. One tablespoonful each of corn-starch and of flour wet up in cold milk. A tablespoonful of butter, three eggs, and a tea-spoonful of vanilla extract. Heat the milk, stir in the flour and corn-starch and cook until they thicken, stirring constantly. Take from the fire, stir in the butter and the eggs, beaten light with the sugar. Beat until well mixed and light, flavor, and let the mixture get perfectly cold. Cut, then, into squares or oblongs, dip in a good Fritter Batter (No. 3) and fry in hot cotto-lene. Drain, sprinkle with sugar, and serve.

They are extremely nice.