Jelly Custards
1 quart milk.
6 eggs—whites and yolks.
1 cup sugar.
Flavoring to taste.
Some red and yellow jelly—raspberry is good for one, orange jelly for the other.
Make a custard of the eggs, milk and sugar; boil gently until it thickens well. Flavor when cold; fill your custard-glasses two-thirds full and heap up with the two kinds of jelly—the red upon some, the yellow on others.