1 pint of hot milk. 1/3 cup of sugar. 3 to 6 yolks of eggs. 1/2 teaspoonful of vanilla. 1/4 teaspoonful of salt.

Beat the yolks of eggs slightly; add the sugar and salt and beat again; dilute with a little of the hot milk and, when well blended, return the whole to the hot milk and cook and stir until the mixture thinly coats the spoon; then strain at once into a cold dish. In preparing a liquid custard, a double-boiler or its equivalent is a positive necessity, and a fine strainer of some kind is essential to nice results. The mixture coats the spoon when it is at the consistency of honey and covers the tip and back of the spoon lightly. Add the flavoring when the custard is cold. Custard made with coffee rolls from brioche three yolks to a pint of milk is used as a sauce. More yolks are required when the custard is to be served in cups.

Boiled Custard Recipe, No. 2

1 pint of milk. 1/2 cup of sugar. The yolks of three to six eggs. The whites of three eggs. 1/4 teaspoonful of salt. 1/2 teaspoonful of vanilla extract.

Prepare the custard as above, and, just before removing from the fire, fold in the whites of the eggs, beaten until very foamy, but not dry. Caramel, coffee, and chocolate give variety in flavor.