3 cups milk.
Yolks of four eggs—reserving the whites for méringue.
½ package Cooper’s or Coxe’s gelatine.
6 tablespoonfuls sugar.
Vanilla or lemon flavoring. Juice of a lemon in méringue.
Soak the gelatine in a cup of the cold milk two hours. Then heat the
rest of the milk to boiling, add that in which the gelatine is, and
stir over the fire until the latter is quite dissolved. Take from
the fire, and let it stand five minutes before putting in the beaten
yolks and sugar. Heat slowly until it begins to thicken perceptibly,
not boil—say seven or eight minutes, stirring constantly. When nearly
cold, having stirred it every few minutes during the time, flavor it,
wash out your mould in cold water, and without wiping it, pour in the
custard and set on the ice or in a cold place to harden. When quite
firm, turn into a cold dish, loosening it by wrapping about the mould
a cloth wrung out in hot water, or dipping the mould for an instant in
warm, not boiling water. Have ready the whites whipped to a froth with
three tablespoonfuls powdered sugar and juice of a lemon. Heap neatly
about the base of the moulded custard, like snow-drifts. If you like,
you may dot this with minute bits of currant jelly.
This is a pleasing dish to the eye and taste,