Milk and eggs are probably the most important foods in the diet. Either milk alone or milk and eggs constitute the diet of children and invalids and also are an important factor in the nutrition of healthy adults. The desirable qualities in milk are in no way destroyed by ordinary cooking. Whole milk contains all the food principles - protein, carbohydrates, water and minerals. Milk should be scalded not boiled as boiling renders it somewhat indigestible. Eggs also contain all the necessary food principles and are very easily digested if cooked at moderate heat. The combination of milk and eggs, furnish many palatable wholesome desserts. Custards are divided into two classes, the boiled or liquid custards which are steamed or cooked over hot water on top of the range; the baked or solid custard which is steamed in the oven. All custard mixtures should be set in hot water to cook and the water kept just under the boiling point. This gives the moderate heat required for all custards and prevents the custard reaching the boiling point. If cooked too fast or directly in a dry heat the mixture will separate and curdle. Certain rules govern the making of custards whether they are to be cooked in the oven or on top of the stove.

Milk should be heated in a double boiler or over hot water, when bubbles appear on the surface the milk is scalded. Eggs shouldbe beaten slightly just enough to mix the yolk and white. When eggs are used as a thickening medium as in custards, they are not beaten until light. Sugar is gradually added to the eggs and the hot milk poured over the egg and sugar mixture. Eggs should not be added to a hot mixture; the hot liquid should be added to the eggs, otherwise the eggs would cook as they were added to the milk and the mixture would not be smooth. The custard is now ready to steam or bake. All custard puddings, pies, etc., are first mixed in this manner. The type of custard desired depends upon the number of eggs used to each cup or half pint of milk. One egg to a cupful of milk will give a liquid custard; or two yolks of eggs will give the same results as to consistency; a custard made entirely of egg yolks is much richer than one made of whole eggs. Two eggs to a cupful of milk will give a solid custard if baked and served in individual custard cups. But if the custard is to be unmolded and hold its shape perfectly, it will require three eggs for each cupful of milk. A custard pie filling will be firmer if three eggs are used for each cupful of milk.

When custards are to be served from the dish in which they were baked two eggs to each cupful of milk is sufficient.

Junkets are a form of custard. They are very wholesome and digestible. They are made of milk thickened with rennet. Rennet is supplied in the form of Junket Tablets. Junket desserts and custards are particularly good for children and can be given to babies who are just beginning to eat solid food.

The cooking of custards requires care especially the liquid or soft custard. It must be stirred constantly until it thickens which can be determined by a thin coating that will cling to the spoon. Remove from the fire at once, stir for a few seconds as the heat of the utensil will finish the cooking. Turn at once into a cold bowl and when partly chilled add the flavoring. If by any chance the custard has been over cooked and looks curdled pour at once into a cold bowl and beat with a rotary egg beater. This will probably restore it but it will not be quite as creamy. The inexperienced cook will find that for each cupful of milk one-half teaspoonful of corn starch may be added to the sugar; this will usually prevent separation or curdling. However the custard will not be quite so delicate. All delicate puddings made with a custard foundation or with many eggs, require a moderate heat and should be set in a pan of hot water to cook, the water being kept under the boiling point.