Baked Custard

Four cups milk, four to six eggs, one-half cup sugar, one-fourth teaspoon salt, nutmeg or cinnamon. Method:- Beat the eggs slightly, add sugar and salt, then slowly add the scalded milk. Pour into cups (about six) and grate a little nutmeg over the top. Set the cups into a pan of hot water and bake in a moderate oven (about thirty minutes) until a knife when thrust in comes out clean. Do not let water in pan boil. Serve in cups when cold with whipped cream. - Mrs. W. A. Richardson, Leightn, Iowa.

Boiled Custard

Two cups scalded milk, three yolks of eggs, one-half teaspoon vanilla (or desired amount of fresh fruit). - Mrs. W. A. Richardson, Leighton, Iowa.

Baked Chocolate Custard

One pint milk, two tablespoons flour, four tablespoons sugar, two squares unsweetened chocolate. Flavor with vanilla when cold. Serve with sweetened and flavored whipped cream. - Mrs. T. A. Riordan, Flagstaff, Ariz.

French Cocoanut Custard

One quart milk, eight tablespoons cornstarch, one-half cup sugar, pinch of salt, yolks of four eggs, two-thirds cup cocoanut, one teaspoon lemon extract, one tablespoon butter. Put the milk and cocoanut in a double boiler to heat. Beat yolks and sugar. When milk is hot moisten the cornstarch with a little cold milk, and stir in, cook ten minutes, then add the egg and sugar and salt and cook a few minutes longer. Remove from the fire and add butter and flavoring. Put in moulds and spread with a meringue, made with the whites of four eggs and eight tablespoons powdered sugar. Bake in a pan of water fifteen minutes. - Miss Jephena Perkins, Flagstaff, Ariz.

Delicious Custard

Heat one pint of milk, brown one cup of sugar and add to the milk, add one pint of cold milk and the yolks of four eggs and whites of two eggs. Beat whites of two eggs and put on top. - Mrs. George A. Coles, Middletown, Conn.

Maple Custard

One-half pint milk, one tablespoon sweet cream, one egg, one tablespoon maple syrup. Prepared and serve same as plain custard. - Mrs. T. A. Riordan. Flagstaff, Ariz.

Caramel Custard

Melt one-half cup sugar, without adding water. Make a custard of four eggs, one-third teaspoon salt, four tablespoons sugar, one pint of rich milk. Beat together the eggs, sugar and salt and pour over this the scalded milk. Add the syrup. Pour into moulds and bake in a pan of water. When a knife comes out clear from the custard it is done. - Miss Jephena Perkins, Flagstaff, Ariz.

Caramel Custard

Ingredients:- One-half scant cup sugar, one tablespoon water, two cups milk, three eggs, one-half teaspoon salt, one teaspoon vanilla Method:- Put sugar in a granite sauce pan and stir until it melts and is light brown; add the water and slowly add to warm milk, being careful that milk does not bubble over, as is liable on account of high temperature of sugar. Beat the eggs slightly and gradually add the mixture to the eggs; add salt and flavoring and strain in a buttered mold. Serve cold with

Sauce For Custard

One-half cup sugar, one-half cup boiling water and simmer ten minutes. Chill before serving. - Mrs. A. W. Richardson, Leighton, la.

Plain Custard

One egg, one-half pint milk, two tablespoons sugar, as much, flour as desired. Heat milk and sugar and pour gradually on the beaten yolk of the egg. Pour into custard cups, place cups in pan of boiling water and bake fifteen minutes or until it sets. It may be served with the beaten white of the egg or whipped cream. - Mrs. T. A. Riordan, Flagstaff, Ariz.