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.