1 cup thick chicken stock 1 cup cream or milk Yolks of 3 eggs 1 teaspoonful salt

Measuring cup Custard cups Double boiler Egg-beater Teaspoon Bowl

Some day when the cook has some good, rich chicken stock in the house, measure out 1 cupful and put it in the top part of a double boiler.

Add to it 1 cup of cream, or if you have no cream, 1 cupful of milk into which you have stirred 1 teaspoonful of melted butter. The cream or milk must be absolutely fresh or your custard will curdle.

Put your pan on the stove and cook your milk and stock until it begins to smoke.

Do not let it come to a boil.

While this is cooking, break open 3 eggs carefully, and separate the whites and yolks.

The whites can be put away in the ice-box for future use.

Beat the yolks with an egg-beater until they are stiff.

When your milk and chicken is ready, take it from the stove and add the beaten egg-yolks and 1 teaspoonful of salt.

Mix well with a spoon.

Put the pan into the double boiler and set it on a hot part of the stove.

Cook until the mixture begins to get thick.

Pour it into custard cups and set in a cold place to get hard and cold.

Serve cold.

This ought to be enough for 5 people.

It is nice for a hearty supper or lunch dish, also to serve to invalids.