SOFT CUSTARD
3 c. milk
1/3 c. sugar
1/4 tsp. salt
3 eggs, beaten
1 tsp. vanilla
Scald milk with sugar and salt in top of double boiler. Beat eggs well and slowly stir in the hot milk. Return to double boiler and cook over simmering water, stirring constantly, until mixture just coats a metal spoon. Custard will thicken somewhat on cooling, so do not try to cook until thick for this will cause it to curdle. Remove immediately from heat and set pan in cold water; add vanilla, and chill before serving. 5 servings.