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Boiled Custard

Dissolve six heaping tablespoonfuls of Blanchard Evaporated Eggs in three-quarters cup of milk and beat thoroughly. Mix the eggs gradually with a quart of milk and half a cup of sugar; boil in a dish set into another of boiling water; add flavoring. As soon as it comes to the boiling point remove it, or it will be liable to curdle and become lumpy. Put in a cold place until wanted. 3