BARLEY CUSTARD
- 2 heaping tablespoonfuls (2 ozs.) “Patent” barley
- 1 heaping tablespoonful (1 oz.) sugar
- 1 tablespoonful butter
- Pinch of salt
- 1 pint (2 cups) milk
- 2 eggs
- ½ teaspoonful nutmeg extract
Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.
Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.