small
frying pan until it becomes liquid and just begins to smoke. Stir it
into the boiling milk; then add the beaten eggs and cold milk and stir
constantly until the mixture begins to thicken. Set away to cool.
Serve in glasses.

BAKED CUSTARD.

Beat five fresh eggs, the whites and yolks separately, the yolks with
half a cup of sugar, the whites to a stiff froth; then stir them
gradually into a quart of sweet rich milk previously boiled and
cooled; flavor with extract of lemon or vanilla and half a teaspoonful
of salt. Rub butter over the bottom and sides of a baking-dish or tin
basin; pour in the custard, grate a little nutmeg over and bake in a
quick oven. It is better to set the dish in a shallow pan of hot water
reaching nearly to the top, the water to be kept boiling until the
custard is baked; three-quarters of an hour is generally enough. Run a
teaspoon handle into the middle of it; if it comes out clean it is
baked sufficiently.

CUP CUSTARD.

Six eggs half a cupful of sugar, one quart of new milk. Beat the eggs
and the sugar and milk, and any extract or flavoring you like. Fill
your custard cups, sift a little nutmeg or cinnamon over the tops, set
them in a moderate oven in a shallow pan half filled with hot water.
In about twenty minutes try them with the handle of a teaspoon to see
if they are firm. Judgment and great care are needed to attain skill
in baking custard, for if left in the oven a minute too long, or if
the fire is too hot, the milk will certainly whey.

Serve cold with fresh fruit sugared and placed on top of each.
Strawberries, peaches or raspberries, as preferred.

BOILED CUSTARD.

Beat seven eggs very light, omitting the whites of two; mix them
gradually with a quart of milk and half a cupful of sugar; boil in a
dish set in another of boiling water; add flavoring. As soon as it
comes to the boiling point remove it, or it will be liable to curdle
and become lumpy. Whip the whites of the two eggs that remain, adding
two heaping tablespoonfuls of sugar. When the custard is cold heap
this on top; if in cups, put on a strawberry or a bit of red jelly on
each. Set in a cold place till wanted.

_Common Sense in the Household._

BOILED CUSTARD, OR MOCK CREAM.

Take two even tablespoonfuls of cornstarch, one quart of milk, three
eggs, half a teaspoonful of salt and a small piece of butter; heat the
milk to nearly boiling and add the starch, previously dissolved in a
little cold