Ambrosia Custard.
1 quart of milk; 5 eggs; 4 tablespoonfuls of sugar for custard and 2 for méringue; 1 grated cocoanut; bitter almond flavoring.
Heat the milk; pour upon the sugar beaten up with the yolks of all the eggs and the whites of two. Cook, stirring all the time, until it begins to thicken. Pour it hot upon one-third of the grated cocoanut. Stir up well; flavor, and when cold put into a glass dish. Cover it with grated cocoanut, and heap high upon this a méringue made of the reserved whites and sugar.
Third Week. Thursday.