6 eggs
1/2 c. sugar
1/4 tsp. salt
4 c. milk (cold)

Beat eggs slightly with wire whisk. Do not use electric mixer or blender. Add sugar and salt slowly, while stirring. Pour on milk very slowly, while stirring. Strain into well buttered Pyrex mold or baking dish, sprinkle with nutmeg, set in pan of hot water and bake in slow oven (275 degrees) until firm. This takes about two hours, but check it after one and one half hours and each ten minutes following until done. Test with silver knife. See that water around mold does not boil. Do not overcook. Custard will continue to cook for awhile as it is cooling. Yield: 6 to 8 servings.