Boiled Custard

5 eggs, beaten

2 cups white sugar

2 quarts milk

1 pinch salt

Cream together the eggs and sugar. Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil.

In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon. Serve warm or chilled.