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CREAMY STIRRED CUSTARD 
3 eggs, slightly beaten
1/3 c. sugar
Dash salt
2 1/2 c. milk
1 tsp. vanilla

Blend eggs, sugar and salt in top of double boiler. Gradually stir in milk. (Water in bottom boiler should not touch the top boiler). Cook over medium heat, stirring constantly, about 20 minutes or until mixture just coats a silver spoon. Remove from heat, stir in vanilla. Place top of double boiler in cold water until custard is cool. Cover and chill 2 to 3 hours. This is good served over fresh fruit, cake, etc. NOTE: If custard curdles, beat vigorously with rotary beater until smooth.
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