Line an agate pie-pan (one used especially for custards two inches in
depth, holding exactly one quart) with a rich pastry. Break five large
eggs in a bowl, heat lightly with an egg-beater and add 1/2 cup of
sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1
teaspoonful of butter and a pinch of salt, 1/2 teaspoonful of vanilla.
The mixture should fill a one-quart measure. When the custard has
cooled, pour either into the deep pie-pan, lined with pastry, holding
one quart, or into two ordinary pie-tins holding one pint each. Place
the custard pie in a quick oven, that the crust may bake before the
custard soaks into the crust; then allow oven to cool and when the
custard is "set" (which should be in about 35 minutes) remove from the
oven and serve cold. The custard should be the consistency of thick
jelly. Scalding the milk produces a richer custard.