FLOATING ISLAND
- 1 quart milk
- 4 eggs
- 4 tablespoons sugar
- ¼ teaspoon salt
- ½ cup currant jelly
- 2 teaspoons vanilla or almond extract
Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Put on top meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.