It prevents the custard from curdling, which otherwise it is very apt to do.

Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring.

Take at once from the fire, and, when cool, pour either into a large glass dish, covering with a meringue of the whites, or into small glasses with a little jelly or jam at the bottom of each.

Or the whites can be used in making an apple-float, as below, and the yolks for the custard.
For _Cocoanut Custard_ add a cup of grated cocoanut; for _Chocolate_, two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water.
TIPSY PUDDING.
Make a boiled custard as directed.

Half fill a deep dish with any light, stale cake.