VANILLA CUSTARDS

Cut a vanilla bean into slips, and boil them in a quart of milk, with a quarter of a pound of white sugar. Let it boil slowly for a quarter of an hour, and then set it away to cool. When cold, stir into it eight beaten eggs, having left out the whites of four. Put the mixture into cups, set them in water and bake them. Color them when done, by holding over them a red-hot shovel. When cold, grate on sugar.

Lemon Custards are made in the same manner; substituting for the vanilla bean the grated rind of a large fresh lemon.