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Dutch Custard

Break six eggs into a basin, add three ounces of fine sugar, and whisk thoroughly. Line a pie-dish with puff paste, or if preferred, only put a border round the edge. Mix a pint and a half of freshly-picked raspberries with three ounces of sugar, add it to the eggs, and pour the mixture into the pie-dish. Bake in a moderate oven. Time, thirty to thirty-five minutes. Probable cost, 1s. 9d. Sufficient for four or five persons.