French Custard
Make a custard mixture according to the above rule, omitting the cinnamon. Put into the bottom of the custard-cups in which it is to be baked, a teaspoon of raspberry jam. Then with a tunnel pour the custard in slowly. Bake twenty minutes. The jam, if firm, will not mix with the custard. It imparts a nice flavor to the whole, and is an interesting dish to many, who wonder how the jam can be kept from dissolving.