Boiled Custards and Cake.
1 quart of milk; yolks of 5 eggs and the whites of 2, reserving 3 for the méringue; 6 tablespoonfuls of sugar; flavoring extract, 1 teaspoonful to the pint.
Heat the milk to scalding; pour gradually, upon the beaten yolks and two whites, whipped light with the sugar. Return to the custard-kettle, and stir until it begins to thicken. When cold, flavor; pour into glass or china cups; whip the whites to a froth with a little sugar, and pile upon the top. Lay a preserved berry, or a bit of bright jelly, upon the top of each snowy heap. Eat with cake.
Third Week. Saturday.