with the water, sugar, and lemon juice, stew till tender and
rub through a sieve; when cold put the fruit at the bottom of a
pie-dish and pour the custard over, grate a little nutmeg over the
top, bake lightly, and serve cold.

BAKED CUSTARD.

1 quart of milk, 6 eggs, sugar, and flavouring to taste. Heat the milk
until nearly boiling, sweeten it with sugar, and add any kind of
flavouring. Whip up the eggs, and mix them carefully with the hot
milk. Pour the custard into a buttered pie-dish, and bake it in a
moderately hot oven until set. If the milk and eggs are mixed cold and
then baked the custard goes watery; it is therefore important to bear
in mind that the milk should first be heated. Serve with stewed fruit.

CARAMEL CUSTARD.

1-1/2 pints of milk, 4 eggs, 1 dessertspoonful of sugar, 1/2 lemon and
4 oz. of castor sugar for caramel. Put the dry castor sugar into an
enamelled saucepan and let it melt and turn a rich brown over the
fire, stirring all the time. When the sugar is melted and browned stir
into it about 2 tablespoonfuls of hot water, and the juice of 1/2
lemon. Then pour the caramel into a mould or cake-tin, and let it run
all round the sides of the tin. Meanwhile heat the milk near
boiling-point, and add the vanilla and sugar. Whip up the eggs, stir
carefully into them the hot milk, so as not to curdle the eggs. Then
pour the custard into the tin on the caramel and stand the tin in a
larger tin with hot water, place it in the oven, and bake in a
moderately hot oven for about 20 minutes or until the custard is set.
Allow it to get cold, turn out, and serve.

CARAMEL CUP CUSTARD (French).

Make the custard as in the recipe for "Cup Custard." Take 4 oz. of
castor sugar; put it over a brisk fire in a small enamelled saucepan,
keep stirring it until quite melted and a rich brown. Then cautiously
add 2 tablespoonfuls of boiling water, taking care not to be scalded
by the spluttering sugar. Gradually stir the caramel into the hot
custard. Let it cool, and serve in custard glasses.

CUP CUSTARD.

6 whole eggs or 10 yolks of eggs, 1 quart of milk, sugar and vanilla
to taste. Beat the eggs well while the milk is being heated. Use
vanilla pods to flavour--they are better than the essence, which is
alcoholic; split a piece of the pod 3 or 4 inches long, and let it
soak in the milk for 1 hour before it is set over the fire, so as to
extract the flavour from the vanilla. Sweeten the milk and let it