"I was weak and run down, had no appetite and was nervous. The nurse who
took care of me told me to try Lydia E. Pinkham's Vegetable Compound,
and now I am getting strong. I recommend your medicine to my friends."
MRS. D. MAXWELL,
R.R. No. 2, Bothwell, Ontario.


CUP CUSTARDS
[Illustration]

Ingredients
1 quart milk
4 eggs
4 tablespoons sugar
1/2 teaspoon salt
few grains nutmeg

Method--Scald one quart of rich creamy milk. Beat four egg yolks, add
sugar and salt and beat until thick like cream. Beat the four egg whites
until foamy, not stiff, mix well with the yolks and sugar and add
scalded milk. Stand the cups in a shallow pan, stir the foam down, and
fill the cups to overflowing or nearly so. Put hot water in the pan and
bake in a hot oven, watching them carefully that they do not scorch. Lay
buttered paper over if needed. Test with a knife as soon as they begin
to puff up and if the blade comes out clean, not milky, they are done.

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