Custard puddings sufficiently good for common use can be made with
five eggs to a quart of milk, sweetened with brown sugar, and spiced
with cinnamon, or nutmeg, and very little salt. It is well to boil
your milk, and set it away till it gets cold. Boiling milk enriches it
so much, that boiled skim-milk is about as good as new milk. A little
cinnamon, or lemon peel, or peach leaves, if you do not dislike the
taste, boiled in the milk, and afterwards strained from it, give a
pleasant flavor. Bake fifteen or twenty minutes.