1 pint milk. 2 eggs. 2 tablespoons sugar. Nutmeg. Pinch of salt.

Beat whites, but not too stiff. Add yolks and beat a little more. Add milk and nutmeg. Put in custard cups. Grate nutmeg on top and set in pan of hot water. Do not have oven too hot. To try, put a silver knife in the center; if it comes out clean custard is set.

Mrs. Arthur Montgomery.

Macaroon Custard

2 cups milk. 3 eggs. 4 tablespoons sugar. 1/4 lb. almond macaroons. 1 tablespoon cornstarch.

Make a custard of milk, sugar, yolks of eggs and cornstarch dissolved in a little cold milk. Put macaroons in dish and pour the hot custard over them. To the whites of eggs beaten very stiff add 2 tablespoons sugar; put on top of custard and brown. Set in a cool place for 4 or 5 hours. Serve with whipped cream. Marion F. Holt.