Violet Custard

Mix together

• 4 eggs, beaten
• 1/4 cup honey
• 1/4 teas. salt
• 2 cups milk, scalded and cooled to lukewarm
• 1 teas. arrowroot
• 1 teas. orange flower water

Bake in oiled custard bowl in moderate oven until the custard is firm. Unmold, cool, and cover with fresh violet heads.

By Barb from Sioux Falls, SD