come nearly to boiling-point. Carefully stir the milk into the beaten
eggs, adding only a little at a time, so as not to curdle the eggs.
When all is mixed, pour the custard into a jug, which should be placed
in a saucepanful of boiling water. Keep stirring the custard with a
wooden spoon, and as soon as the custard begins to coat the spoon
remove the saucepan from the fire, and continue stirring the custard
until it is well thickened. In doing as here directed there is no risk
of the custard curdling, for directly the water ceases to boil it
cannot curdle the custard, although it is hot enough to finish
thickening it. If the milk is nearly boiling when mixed with the eggs,
the custard will only take from 5 to 10 minutes to finish. When the
custard is done place the jug in which it was made in a bowl of cold
water, stir it often while cooling to prevent a skin forming on the
top. Remove the vanilla pod and pour the custard into glasses. Should
the custard be required very thick, 8 eggs should be used, or the milk
can first be thickened with a dessertspoonful of Allinson cornflour
before mixing it with the 6 eggs. This is an excellent plan; it saves
eggs, and the custard tastes just as rich as if more eggs were used.
Serve in custard glasses, or in a glass dish.

CUSTARD (ALLINSON).

1 pint of milk or cream, 2 oz. of lump sugar and 1 packet of Allinson
custard powder. Put the contents of the packet into a basin and mix to
a smooth, thin paste with about 2 tablespoonfuls of the milk; boil the
remainder of milk with the sugar, and when quite boiling pour quickly
into the basin, stirring thoroughly; stir occasionally until quite
cold, then pour into custard glasses and grate a little nutmeg on the
top, or put in a glass dish and serve with stewed or tinned fruits, or
the custard can be used with Christmas or plum pudding instead of
sauce.

When the custard has been standing over night, it should be well
stirred before using.

CUSTARD IN PASTRY OR KENTISH PUDDING PIE.

Line a pie-dish with puff paste, prick well with a fork and bake
carefully, then fill the case with a custard made as follows. Mix 1
dessertspoonful of flour with the contents of a packet of Allinson
custard powder, out of a pint of milk take 8 tablespoonfuls and mix
well with the flour, custard powder, &c., boil the remainder of milk
with sugar to taste and 1 oz. of butter and when quite boiling pour on
to the custard powder, stir quickly for a minu