FLOATING ISLAND
Custard
1 pint milk 3 egg yolks 1/4 cupful sugar 1/8 teaspoonful salt 1/2 teaspoonful vanilla
Meringue
3 egg whites 3 tablespoonfuls powdered sugar
The custard may be made thicker by using 4 (instead of 3) eggs.
Prepare the custard as Soft Custard.
Prepare the Meringue by beating the whites of eggs stiff and then adding I tablespoonful of sugar for each white of egg. Drop the Meringue by spoonfuls on the custard. If desired, garnish the Meringue by bits of jelly or colored gelatine.
From the results of Experiment 42, which egg beater do you consider most advisable for preparing Meringue?
If desired, the Meringue may be cooked. This may be accomplished in several ways: (a) place it on the hot custard at once after preparing the custard, (b) Steam it by dropping it by spoonfuls on the hot milk before preparing the custard. Cover, and let the egg white cook for about 2 minutes, then remove from the milk and proceed to thicken the milk with the egg yolks, (c) Drop the uncooked Meringue on the cooked custard as directed above, then cook and brown it slightly by placing the custard in the broiling oven or in the top of a hot baking oven.