An ordinary custard can be made as follows:--Take four large or five small eggs, beat them up very thoroughly, and add them gradually to a pint of sweetened milk that has been boiled separately.

In order to thicken the custard, it is a good plan to put it in a jug and stand the jug in a saucepan of boiling water, and stir the custard till it is sufficiently thick.

Custard can be flavoured in various ways.

One of the cheapest and perhaps nicest is to boil one or two bay-leaves in the milk.

Custard can also be flavoured by the addition of a small quantity of the essence of vanilla; if you use a fresh pod vanilla, tie it up in a little piece of muslin and have a string to it.