CUP CUSTARD.
Allow one egg and three fourths of a cupful of rich milk for each cup, sweeten to taste and flavor with grated nutmeg, or vanilla extract, as you prefer, pour in cups, set cup in shallow tin half filled with water, and place in oven; bake until solid, and knife blade can be drawn out clean. Cooking in the pan of water prevents custards from separating and becoming watery.