Toast carefully slices of bread cut one-half inch thick. Lay on a warm plate, and turn over it the hot whole milk, seasoned with a little salt. Or make a white sauce of one and one-half teaspoonfuls of flour, one teaspoonful of butter, and one-half cup of milk, and pour this over the toast instead of milk.
Beat an egg until light, pour over it one cup of beef broth, salt to taste, stir well, turn into a buttered mold, set in a pan of water, and bake slowly. When a knife thrust into the center comes out clear, the custard is done. Serve hot or cold.
One cup milk, one egg, one generous tablespoonful of sugar, one-fourth teaspoonful of arrowroot. Mix the arrowroot with one tablespoonful of cold milk. Put the remainder of the milk on the stove; when it boils, add the arrowroot and cook five minutes, then pour into the beaten egg and sugar and cook very little. Flavor with a teaspoonful of chocolate in a tablespoonful of hot milk, or use a few drops of extract of lemon. If the arrow-root is left out, use two eggs.
References: Hand Book of Invalid Cookery - Boland - pp. 70-101, 254-269; Monrad's New Edition of Pasteurization and Milk Preservation; The Art of Cookery for Invalids, by Florence B. Jack.