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Maple Cream Custards

Heat a pint of milk to scalding. Stir two tablespoonfuls of granulated sugar into the unbeaten whites of three eggs, stirring, not beating, and pour the hot milk upon it. Wet the inside of custard cups with cold water; fill them with the mixture, set the cups in a pan of hot water; cover them closely and bake in a moderate oven until the custards are firm. When cold turn out on a flat dish, cover with whipped cream and strew all thickly with grated maple sugar.