Ingredients. - Four eggs. One pint of milk. Grated nutmeg. One table-spoonful of powdered sugar. Butter and flour for paste.

Time required, about thirty-five minutes.

To make a Custard Pudding:

1. Take a pint-and-a-half dish, butter it well inside, and line the edge with paste. (See "Pastry," Lesson Second.)

2. Break four eggs and put the yolks into a basin. (Put two whites of eggs on a plate, the others put aside.)

3. Stir one pint of milk in with the eggs.

4. Add a tdblespoonful of castor sugar.

5. Whip the whites of the two eggs with a knife to a stiff froth and add it to the basin, mixing it all lightly.

6. Pour this custard into the buttered dish lined with paste.

7. Grate half a teaspoonful of nutmeg over the top.

8. Put the dish into a moderate oven (the heat should rise to 220°) to bake for half an hour. It is then ready for serving.