1 quart of milk.
5 eggs—whites and yolks beaten separately.
4 tablespoonfuls (heaping) white sugar.
2 teaspoonfuls extract bitter almond or vanilla.
½ cup currant jelly.
Beat the yolks well, stir in the sugar, and add the hot, not boiling
milk, a little at a time. Boil until it begins to thicken. When cool,
flavor and pour into a glass dish, first stirring it up well. Heap upon
it a méringue of the whites into which you have beaten, gradually,
half a cup of currant, cranberry, or other bright tart jelly. Dot with
bits of jelly cut into rings or stars, or straight slips laid on in a
pattern.