Cup Custard.

Scald one pint milk. Beat two eggs, add the milk, sprinkle of salt and two tablespoonfuls sugar, and stir until the sugar dissolves. If desired, a little nutmeg may be added. Pour into cups, stand the cups in a pan of boiling water, put the pan in the oven and bake until the custards are firm in the centre.

To make a bread-and-butter pudding, pour the custard into a pudding-dish and place buttered slices of bread on top of the custard. Stand the pudding-dish in a pan of boiling water and bake in the oven.

To test baked custard. Put a knife in the centre; if it comes out without egg or milk on it the custard is cooked. Overcooking will curdle it.

Steamed Custard.

Scald one pint milk. Mix one teaspoonful cocoa with a little cold milk and stir into the hot milk. Boil one minute. Separate two eggs, keeping the whites in a cool place. Beat the two yolks and one whole egg together, add salt and three tablespoonfuls sugar, and stir into the hot milk. If liquid flavoring, instead of cocoa, is used, add it last, and pour the mixture into a pudding-dish or into cups. Set it into a pan of hot water or into a steamer over a kettle of boiling water until the custard is solid. Just before meal time beat the two whites of eggs stiff, add half table-spoonful sugar and half tablespoonful red jelly or jam, and drop by spoonfuls on the custard for a meringue or float.

Snow Custard.

Take one quart of milk, sweeten and flavor with lemon and vanilla. Bring the milk to a boil, and lay on top the whites of five eggs beaten to a froth. When the whites have cooked slightly, remove and lay on a dish. Then add the boiling milk to the beaten yolks, stirring constantly, and put on the fire until near boiling. Then remove it, and lay the whites carefully on top.