1 quart of milk.
6 eggs.
1 cup powdered sugar.
Vanilla flavoring.
Sweeten the milk slightly and set it over the fire in a rather wide-mouthed saucepan. Beat the whites of the eggs to a very stiff froth with a table-spoonful or so of the sugar. When the milk boils, put in the froth, a table-spoonful at a time, turning each little heap as it is cooked on the lower side. Have only a few spoonfuls in at once, or they will run together. Take out the cooked froth care fully with a skimmer and lay on a sieve. When all are done, set in a cool place, while you make a custard of the yolks beaten up with the sugar and the boiling milk. Stir until it begins to thicken, and pour out to cool. Flavor when cold; fill a glass bowl with the custard and pile the “rocks” on the surface.
A pretty variation of floating island. Serve with sponge-cake.
An Ambushed Trifle.
A round stale sponge-cake.
1 pint milk.