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.
DANDY PUDDING.
One quart sweet milk, two tablespoons cornstarch, five tablespoons sugar, yolks of four eggs. Beat the cornstarch and sugar together, and stir into the milk when boiling; stir until it thickens and is smooth. Flavor with a teaspoon vanilla. Butter the pudding dish. Beat the whites of the eggs to a stiff froth with a little pulverized sugar, pour on the top, put in the oven and bake. — Mrs. H. D. Leonard.