Ingredients. - Two quarts of milk, two tablespoonfuls of sugar (or to taste) two level tablespoonfuls of cornflour, six eggs, the rind of a lemon, or other flavoring, salt, paste.

Method. - Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon rind for about twenty minutes, then remove the lemon rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for two or three minutes, add the sugar and two pinches of salt, and allow the mixture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line two deep dishes or twelve deep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard.