Custard Pudding.
1-1/2 pints of milk.
3 eggs.
1/2 teaspoonful of salt.
3 tablespoonfuls of sugar.
1/6 of a nutmeg, grated.
Break the eggs into a bowl and add the sugar and salt. Beat well with a spoon,—never with an egg beater, as they must not be light. Add the milk to them and turn into a small pudding dish. Place the dish in a pan of warm water and set in a very moderate oven. Bake the pudding until firm in the centre. It should take not less than half an hour; better longer, as the slower the custard cooks the smoother and richer it will be. The oven must not be hot enough to have the water boil. Test the custard by running a knife down the centre. If it comes out clean the custard is done; but if a milky substance clings to it, cook the pudding a little longer. The flavor may be cinnamon, lemon, or anything else one chooses.