Separate the whites and yolks of four eggs; with the yolks make a boiled
custard with, say, a large pint of milk, four table-spoonfuls of sugar,
and a flavoring of vanilla, essence of lemon, sherry-wine, peach-leaves,
or any of the usual flavorings. Beat the whites to a stiff froth,
sweetening and flavoring them a little also. Wet a long spoon, turn it
around in the beaten egg, taking out a piece of oblong shape; poach it,
turning it around in boiling water, or milk, which is better. When the
custard is cold, pour it into a glass dish, and place these poached
whites on top; or make a circle of the whites in a platter, and pour the
custard between.