Deviled Eggs

Cut in halves... 6 hard-cooked eggs Slip out yolks. Mash with fork Mix in 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. dry mustard about 3 tsp. salad dressing or vinegar or cream(enough to moisten) Refill whites with egg yolk mixture, heaping it up lightly. Use with salads, cold meat platters, etc.

Baked Custard

Beat slightly to mix... 2 eggs (or 4 egg yolks) 1/3 cup sugar 1/4 tsp. salt Scald (crinkly film forms on top)... 2 cups milk Stir into egg mixture. Add... 1/2 tsp. vanilla, if desired

Pour into 6 custard cups or 1 1/2 quart baking dish and set in pan of hot water (1" deep). Sprinkle a little nutmeg over top. Bake just until silver knife inserted 1" from edge comes out clean (soft center sets as it stands). Immediately remove from heat. Serve cool or chilled in same cups on dessert plates or unmold and serve with grape or other fruit juice to pour over as desired.