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Custard Pudding, Baked

Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the custard. Break each one into a separate cup before it is mixed with the rest, to ensure the quality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavour with brandy, lemon, almond, vanilla, rose-water, orange-water, or any other flavouring. Stir all together. Grate a little nutmeg on the top, and bake in a moderate oven. As soon as the custard is set it is done enough. Time to bake about half an hour. Probable cost, 9d., for a moderate-sized dish. Sufficient for four or five persons.