5 eggs.
1 quart of milk.
¾ cup sugar.
4 teaspoonfuls corn-starch.
½ cup fruit-jelly or jam.
Heat the milk to boiling, and stir in the corn-starch, which has
previously been dissolved in a little cold milk. Boil fifteen minutes,
stirring all the while. Remove from the fire, and while still hot, add
gradually the yolks of the eggs beaten up with the sugar and seasoned
with vanilla, lemon, or bitter almond. Pour this into a buttered
pudding-dish and bake fifteen minutes, or until the custard begins to
“set.” Without withdrawing it further than the door of the oven, spread
lightly and _quickly_ upon this a méringue of the whites whipped up
stiff with a half-cup jelly—added gradually. Use crab-apple jelly, if
bitter almond has been put into the custard; currant, for vanilla;
strawberry or other sweet conserve, if you season the custard with
lemon. Bake, covered, for five minutes. Then remove the lid, and brown
the méringue _very_ slightly.
Eat cold, with powdered sugar sifted thickly over the top.