Custard Pudding. Time—1¼ hour.
3 eggs, 1 pint milk, bay leaf or vanilla.
Beat up the eggs, taking out the treads (little white lumps). Pour the milk over the eggs, sweeten and flavour to taste, place in a greased pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in halves may be placed in the bottom of the pie-dish.