1 cup milk 4 eggs
2 tablespns. flour 1 teaspn. salt
Stir flour smooth with part of the milk, heat the remainder to boiling, add flour and cook until thickened. Remove from fire and add butter, trumese, salt and beaten yolks of eggs; then chop in the stiffly-beaten whites. Put into baking dish, custard cups or molds. Set into pan of hot water and bake (covered part of the time with oiled paper) in slow oven 20-30 m., or until firm in the center. 1/4 nutmese may be used.