1 pint milk.
3 eggs.
One-third cup of sugar.
Put the milk on the stove to heat in a good-sized pan. Beat
the whites of the eggs very stiff, and as soon as the milk
scalds,--that is, gets a little wrinkled on top,--drop spoonfuls
of the egg on to it in little islands; let them stand there to cook
just one minute, and then with the skimmer take them off and
lay them on a plate. Put the milk where it will keep hot but not
boil while you beat the yolks of the eggs stiff, mixing in the
sugar and beating that, too. Pour the milk into the bowl of egg,
a little at a time, beating all the while, and then put it in the
double boiler and cook till it is as thick as cream. Take it off
the fire, stir in a saltspoonful of salt and half a teaspoonful
of vanilla, and set it away to cool. When it is dinner-time,
strain the custard into a pretty dish and slip the whites off
the top, one by one. If you like, you can dot them over with
very tiny specks of red jelly.
Source:
A Little Cook Book for a Little Girl
