Tomato Custard - cooking recipe

Ingredients

4 lb. ripe tomatoes
4 eggs, beaten
1 c. milk
1/2 c. sugar
1/2 tsp. salt
1/8 tsp. nutmeg

Preparation

Stew tomatoes
in
own juice (no water) and run through sieve. Cool
and
add
eggs, milk and seasoning. Bake in buttered custard cups.
Makes 6 servings.