Creamy delicious baked custard from this fool-proof recipe

This advertisement will appear week beginning February 13th, 1944, in National Sundays, Dailies, London Evenings, Provincial Sundays, Mornings and Evenings and Weekly Magazines, February and March. Creamy, BAKED CUSTARD Eggs are a protein, or body-building, food and dried eggs have exactly the same food value as shell eggs. This delicious baked custard, sufficient for 5, is a splendid nourishing pudding for children. Whites and yolks are blended to- gether in dried eggs, so you get the same creamy, even texture every time.