2 eggs

Granulated sugar

Salt

Nutmeg

Hot water

1 pint milk

Egg-beater Saucepan Grater

Baking dishes Baking pan Mixing bowl Spoon

Break 2 eggs carefully into a bowl and beat with an egg-beater for three minutes.

Add 1/4 teaspoonful salt and 2 heaping table-spoonfuls of granulated sugar. Beat with a spoon for two minutes.

Heat 1 pint of milk in a saucepan until it is very hot, but not boiling, and mix with the egg and sugar, beating it again for a minute with your spoon.

Take 3 small dishes or 1 large one, that will be pretty and yet stand baking, and pour the mix-ture in.

Grate a little nutmeg over the top.

Put the baking dishes into a pan, and put the pan into a moderately hot oven. Before you shut the oven door pour some hot water into the pan, carefully, so that none of it will get into the custards; the water should come up about halfway to the top of the custard cups.

Cook until the custards are firm in the middle and brown on top. If you use the little cups or dishes this should take about half an hour. The larger dish will take longer.

Use the straw test.

Take them out of the pan and set them where they will cool. Serve them very cold.

If you have no pretty dish, fold a clean table napkin so that it will be the width of the dish, lay it around the dish and pin it together.