Baked Custard Recipe

Beat the yolks of four eggs half an hour; add five ounces pulverized

sugar, then one quart cold, new milk; add a teaspoon lemon extract,

fill the cups and set them in a pan half filled with warm water.

Place the pan in a rather cool oven and gradually increase the heat.

In about twenty minutes dip a teaspoon in one of the custards to see

if it is firm. Great care is needed in baking custards, for if left

in the oven a minute too long, or if the fire is too hot, the milk

will certainly whey.--Mrs. Wm. Morris.



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