Black Walnut Bars

Heat one quart of rich, sweet milk in double boiler.

When hot, add the well beaten egg yolks of three eggs diluted with 1/2 cupful of cold milk.

Beat the whites to a stiff froth, adding a pinch of salt.

When well beaten, add 1 cupful granulated sugar and beat until perfectly smooth, then add slowly to the heated milk and cook until it thickens.

Do not add flavoring until cold.

(By beating the sugar into the whites, the custard is made creamy all through.)