1 No. 2½ can Sliced Peaches or Apricot Halves 2 cups Milk ¼ teaspoon Salt 3 Eggs, separated ¼ cup Sugar 1 tablespoon Flour 6 tablespoons Sugar ½ teaspoon Vanilla
Chill fruit. Scald milk and salt in top of double boiler. Beat yolks until light and creamy. Add ¼ cup sugar and flour. Stir some hot milk into egg mixture. Stir mixture into remaining milk in double boiler; continue stirring over hot water until custard thickens and coats spoon. Remove; add vanilla and chill. Drain fruit; place in serving dish. To make meringue beat egg whites until stiff; then gradually beat in sugar. Drop by heaping tablespoons into a skillet of hot water for 3 to 4 minutes. Remove carefully with slotted spoon and drain well; place over fruit. Pour in chilled custard. Garnishes of slivered almonds or chocolate bar may be used if desired. 6 Servings
SOFT CUSTARD SAUCE (For use on [Pumpkin Whip]) ⇒
2 Egg Yolks, slightly beaten 2 tablespoons Sugar ½ teaspoon Salt 1 cup Milk, scalded ¼ teaspoon Vanilla
Combine egg yolks, sugar and salt in top of double boiler. Slowly add milk and stir until sugar is dissolved. Cook over hot water, stirring constantly, until custard coats spoon; remove from heat; cool quickly by setting pan in cold water. Add vanilla. Approximately 1¼ cups Sauce
PUMPKIN WHIP
1 cup canned Pumpkin ½ teaspoon Salt ¼ teaspoon Nutmeg ¼ teaspoon Cinnamon 2 Egg Whites ¼ cup Sugar
Mix pumpkin thoroughly with ¼ teaspoon salt, nutmeg and cinnamon. Beat egg whites and ¼ teaspoon of salt until stiff; gradually add sugar, beating thoroughly after each addition. Fold in spiced pumpkin. Chill thoroughly. Serve in sherbet glasses with chilled Soft Custard Sauce. Lady fingers or sponge cake and candied fruits are desirable garnishes. 4 Servings
