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Soft Custard

½ teaspoon vanilla cup sugar 1 teaspoon salt Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.

Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater. Soft custard may be made with whole eggs, but it is not so velvety.