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Directions for Mixing Custards

Scald the liquid. This saves time in making all custards. Thoroughly mix eggs, seasoning (as salt), and flavoring (as sugar) by stirring but not by beating.

Gradually add hot liquid to egg mixture.

For firm custards, pour custard mixture into baking-dish, set baking-dish in pan of hot water and cook in oven or steamer until firm, keeping water in pan constantly below the boilingpoint. The custard is done when the blade of a knife run into the center of the custard comes out clean.

For soft custards, cook in top of double boiler, keeping the water in the lower part constantly just below the boiling-point. Stir constantly until the mixture stops frothing, coats the spoon, and has the thickness of cream. Remove at once.

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Thought should be given to the expenditure of the money allotted to food, as a balanced diet, so necessary to health, depends on the wise apportionment of that allowance. The following rules apply to the average healthy family; they may be modified by each housewife to meet her own special needs: