Baked Custard

Ingredients
4 eggs or 6 yolks
1/3 cup sugar
1/4 tsp salt
3 cups milk or half and half
1 1/2 tsp vanilla
Nutmeg

Directions
Beat eggs on high speed for 30 seconds
Add sugar and salt to eggs and continue beating on high for 30 seconds
Stir in milk and vanilla and beat on low speed for 1 minute
Pour custard into buttered custard cups or 1 quart buttered casserole dish
Sprinkle with nutmeg
Set cups or casserole into a shallow pan. Add water, enough for 1/2" depth
Bake at 300 for 1 hour or until knife inserted comes out clean.
Makes 6-8 custard cups

Cottage Pudding with Lemon Sauce

Ingredients
1/4 cup shortening
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/3 tsp salt
1 cup milk

Instructions
Cream shortening, gradually adding sugar then beating egg.
Sift flour, baking powder and salt.
Add them to the mixture
Pour into rectangular cake pan - guessing 12X13, but there isn't a note.
Bake 350 for 30 minutes.

Lemon Sauce
1 cup boiling water
4 tbsp sugar
2 tbsp corn starch
2 tbsp butter
2 tbsp lemon (she always added a little more to taste)
Bring water to a boil and add cornstarch until moistened with a little cold water stirring while cooking
Cook for 3 minutes and then add lemon juice and butter