Instructions: Evelyn Scoville

San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak being the preferred choice, if contemporary newspaper accounts are to be believed. By the 1890s, they were turning to lighter customary fare, such as these custards.

Butter 6 custard cups and fill them lightly with bread crumbs and the meat chopped fine, using half meat and half crumbs. Beat the eggs, and add the milk to it. Set the cups in a pan of hot water, and fill them with the egg mixture. Bake in a moderate oven (about 300 ) until set. Just bread crumbs may be used, omitting the meat.

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