Snow Eggs.
Three eggs, one and a quarter pints of milk, a teaspoon of soft cane sugar, vanilla flavouring.
Separate the yolks and whites of the eggs and whisk the whites to a very stiff froth with the sugar. Put the milk into a saucepan and when it boils drop in whites of eggs in small pieces shaped between two dessert spoons. Only a little should be cooked at a time in this way, and each should be allowed to poach for two minutes, and when done should be taken out with a slice and put on a sieve to drain. When all the whites are used in this way, strain the milk and add it to the well-beaten yolks. Pour into a double saucepan and stir over the fire till the custard thickens; flavour with vanilla to taste.
When cold pour into a dish and lay the snow eggs on top.
(Kindly supplied by Mrs Edith Wilkinson.)