This old English sweet is delicious. Line a pie tin with plain pastry and then cover the bottom of the prepared tin with strawberries. Then place in a bowl
One cup of milk,
Two eggs,
One-half cup of sugar.
Beat with egg-beater to thoroughly mix and then pour over the berries. Dust the top lightly with nutmeg and bake in a slow oven until the custard is firm. Set aside to cool. Dot the top with strawberry preserves.
CRANBERRY CONSERVE
Look over carefully and remove all the bruised and spoiled berries from one quart of cranberries. Place in a saucepan and add one cup of water. Cook slowly until soft and then rub through a sieve. Return to the saucepan and add
Two cups of sugar,
One cup of seeded raisins.
Bring to a boil and cook for ten minutes. Pour into a dish and set aside to cool.