Coffee Custard Méringue.
6 eggs—whites and yolks separated; 1 quart of milk; 1 cup of sugar; 1 cup of strong made coffee.
Whip the whites to a stiff froth with a little powdered sugar. Heat the milk—with a pinch of soda in it; lay the méringue upon it in great spoonfuls, turning when the lower side is poached. Lift with a skimmer, as each spoonful is done, and lay upon a sieve to cool and drain. When all are out of the milk, pour it upon the beaten yolks and sugar. Return to the farina-kettle, and stir until it begins to thicken. Take from the fire, and stir in the hot coffee. When all are cold put the méringues into a glass bowl, and pour the custard over them. The méringues will at once rise to the surface, coated with the custard.
Third Week. Saturday.