BAKED CUSTARD.
Beat the yolks of four eggs half an hour; add five ounces pulverized sugar, then one quart cold, new milk; add a teaspoon lemon extract, fill the cups and set them in a pan half filled with warm water. Place the pan in a rather cool oven and gradually increase the heat. In about twenty minutes dip a teaspoon in one of the custards to see if it is firm. Great care is needed in baking custards, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. — Mrs. Wm. Morris.