Egg Custard Ring.

Four eggs, ¾ teaspoon salt, 1 saltspoon onion juice, 3 rashes bacon, melted butter, ½ pint hot milk, pepper and cayenne to taste, ½ teaspoon finely chopped parsley, buttered peas.

Beat eggs in basin. Stir in salt, milk, pepper and cayenne, to taste, add parsley and onion juice and mix well.

Brush a small ring mould with melted butter. Pour custard into the mould. Place mould in a baking tin containing enough water to come halfway up the side of the mould. Bake in a slow oven until firm—about ¾ hour.

Meanwhile, remove rind from the bacon, and chop and fry the bacon lightly until crisp, when custard is ready, turn out on to a hot flat round dish. Fill the centre with buttered peas and sprinkle the bacon round the side. Enough for four persons.