Boiled Custard. ✠
1 quart of milk.
Yolks of five eggs and the whites of seven—(two for the méringue).
6 tablespoonfuls sugar.
Vanilla flavoring—1 teaspoonful to the pint.
Heat the milk almost to boiling; beat the yolks light and stir in the sugar. Add the milk in the manner described in “general directions” at head of this section; stir in five whites whipped stiff; return to the fire and stir until thick, but not until it breaks. Season it with vanilla, pour into glass cups; whip the whites of two eggs to a méringue with a heaping tablespoonful of powdered sugar, and when the custard is cold, pile a little of this upon the top of each cup. You may lay a preserved strawberry or cherry, or a bit of melon sweetmeat, or a little bright jelly upon each.