Show Merits of Soft Custard and Cream Are Outlined Some people always make a soft custard for pudding sauce Instead of ot using cream As to the relative merits of ot soft custard and cream used In this way the United States Department Department Depart Depart- ment went of Agriculture makes the following following follow follow- ing explanation Soft custard for which the proportions are a pint of ot milk the yolks of ot three eggs one- one quarter cupful sugar one one eighth teaspoonful teaspoonful tea tea- spoonful salt and nd any desired flavorIng flavoring flavoring flavor flavor- ing Is ls very much like ordinary cream In composition except In the matter of iron iron- Of that important element a given amount of ot custard contains three or four times as much iron as the same amount of ot cream It Is to tobe tobe tobe be recommended therefore for those who specially need iron Children who get most of ot their protein from milk are likely to be more in need of ot iron than of ot calcium Adults on the theother theother theother other hand who get most of ot their protein protein pro pro- protein tein from meat are likely to need calcium cal cal- calcium clum more than Iron In general therefore the soft custard Is better for children and cream Just as good or better for grownups Since cream differs In price very little with the season the econom economy Involved In using soft custard depends chiefly on the price of ot eggs |