1 cup liquid

Makes a mixture that has sufficient body to bake in small cups or for a medium thick soft custard.

1 whole egg or

2 egg-yolks

1 cup liquid

Makes a mixture that has sufficient body to bake in a large baking-dish and hold its form while in the dish; or, when baked in small cups, to retain the form of the cup when turned into another dish. Good foundation for ice-cream if less than one-fourth to one-half its bulk of cream is to be used.

1 1/2 whole egg or

3 egg-yolks

1 cup liquid

Makes a mixture that has sufficient body, when baked in a large baking-dish, to hold the form of the dish when turned into another dish. Good foundation for frozen custard where no cream is used. Good foundation for salad dressings.

2 whole eggs or

1 whole egg

and 2 egg-yolks