Ingredients: Quarter of a pint of milk. One egg and one extra yolk. One teaspoonful of castor sugar. Vanilla to taste.

Beat the eggs well together, but do not froth them. Bring the milk to boiling point, let it cool slightly, then pour it gradually on to the eggs, stirring them all the time. It the milk is boiling when it is poured on, the eggs will curdle and the custard be spoilt. Add the sugar and a few drops of vanilla, or any other flavouring preferred. Well butter some small moulds or cups. Strain in the custard.

Do not forget a small vase of not too strongly scented flowers, taking care that it is one which cannot be upset easily

Twist a piece of buttered paper over the top of each mould. Put them in a saucepan, with boiling water to comebarely half-way up them, put the lid on the pan, and steam the custards very slowly until they are firm. If they are cooked at all quickly, they will be full of holes, and watery.

When cooked, let the custards stand for a minute or two; they will then turn out more easily. Serve them either plain or, if allowed, with stewed fruit or jam.