Ingredients. - Short crust, eight eggs, three ounces of butter, three ounces of sugar, one-half ounce of flour, one pint of milk, two bay-leaves, four or six fine strips of lemon rind, nutmeg.

Method. - Mix the flour with a little milk, simmer the remainder with the bay-leaves, lemon rind, and two pinches of nutmeg, for about fifteen minutes, then strain it on the blended flour and milk, stirring meanwhile. Return to the stewpan, add the butter, sugar, and slightly-beaten eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil. Line a tart-tin with the paste, pour in the preparation when cool, and bake from twenty-five to thirty minutes in a moderate oven. Serve cold.