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CUP CUSTARD FOR SIX

(Desserts) - (The International Jewish Cook Book)







Stir until quite light four eggs, yolks and whites, and four tablespoons
of sugar; have ready four cups of scalded milk; mix, add pinch of salt
and one teaspoon of good vanilla; pour into cups and place cups into pan
of boiling water. Put into oven and bake exactly twenty-five minutes.











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