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Baked Custard

Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose. After boiling, let it cool. Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher. After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups. Let it boil till you see a scum rising on top the custard. It will require at least ten minutes to bake.--Mrs. R.

Baked Custard.

Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to taste.--Mrs. Dr. E.

Baked Custard.

Scald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. Bake in a dish or cups. Set in a stove pan and surround with water, but not enough to boil into the custard cups. An own for baking puddings is the right temperature. Bake when the custard in set, which will be in twenty minutes.--Mrs. J. J. A.