1 quart milk.

6 eggs.

1/2 cup sugar - 4 ounces.

Flavoring.

Break the eggs into the sugar and pour in the milk while beating. Grate in a quarter of a nutmeg. Fill five 1/2-pint cups with the custard, wipe off the edges and outside, set in a pan and bake in a slack oven about 20 minutes.

Be careful not to let the cups remain in the oven longer than till the custard is just set in the middle.

Cost of material - milk 8, eggs 13, sugar and flour 3; 24c, or 5 cents per cup or according to price of eggs. These are restaurant cups that sell as pudding at 10c. Common custard cups only half the size.