Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Mississippi Custard

• 4 cups milk
  6 eggs
  ½ cup sugar
  ½ teaspoon salt
  ¼ cup sherry wine
  1 tablespoon lemon juice

Beat yolks of eggs, add sugar and salt. Scald the milk, pour on to egg mixture, cook in double boiler until mixture thickens. Beat whites of eggs until stiff; place in purée sieve. Pour over them one quart of boiling water to which has been added the lemon juice. Arrange the custard and whites of eggs in layers in serving dish, sprinkling each layer with sherry wine. Have the whites of eggs on the top layer, dredge with granulated sugar, chill and serve.