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CUSTARD, BOILED (cheap)

Simmer three pints of milk for half an hour in a well-lined saucepan, with lemon or cinnamon to flavour the liquid. Strain it and add a table-spoonful of ground rice or arrowroot smoothly mixed in half a wine-glassful of cold milk. Beat up the yolks of three eggs and add them, with three ounces of sugar, to the rest. Stir the custard gently and steadily till it thickens, but do not boil it or it will curdle. This is a good custard for puddings. Probable cost, 11d. If served in cups, sufficient for twelve.