COMMON CUSTARD

Gather four or five fresh eggs light; then stir them into a quart of milk; sweeten to taste; flavor with a teaspoonful of peach water, or extract of lemon, or vanilla, and half a teaspoonful of salt; rub butter over the bottom and sides of a baking dish or tin basin then pour in the custard, grate a little nutmeg over, and bake in a quick oven. Three quarters of an hour is generally enough. Try whether it is done by putting a teaspoon handle into the middle of it; if it comes out clean, it is enough. Or butter small cups; set them into a shallow pan of hot water, reaching nearly to the top of the cups; nearly fill them with the custard mixture; keep the water boiling until they are done. The pan may be set in an oven, or over a fire; if over the fire, it is best to brown them with a hot shovel. PUDDING SAUCES.