Quaking Custard.
- 3 cups of milk.
- Yolks of 4 eggs, reserving the whites for the méringue.
- ½ package Cooper’s gelatine.
- 6 tablespoonfuls of sugar.
- Vanilla flavoring.
- Juice of 1 lemon for méringue.
Soak the gelatine two hours in a cup of the cold milk. Then add to the rest of the milk, which must be boiling hot, and stir until dissolved. Let it stand a few minutes, and strain through muslin over the beaten yolks and sugar. Put over the fire and stir five minutes, or until you can feel it thickening. Stir up well when nearly cold, flavor, and let it alone until it congeals around the edges of the bowl into which you have poured it; then stir again, and put into a wet mould. Set upon ice, or in cold water until firm. Turn it, when you are ready for it, into a glass bowl. Have ready a méringue made by whipping the whites stiff with three tablespoonfuls of powdered sugar, and the lemon-juice. Heap irregularly about the base.
First Week. Saturday.