The secret of a good custard is in slow baking and the most careful watching.

Test often with a knife-blade, and do not bake an instant after the blade comes out smooth and clean.

To be eaten cold.

Six eggs are generally used; but four are plenty.
BOILED CUSTARD.
One quart of milk; three or four eggs; one cup of sugar; one teaspoonful of vanilla; half a teaspoonful of salt; one teaspoonful of corn-starch.
Boil the milk.

Dissolve the corn-starch in a little cold water, and boil in the milk five minutes.