Scald the milk, and pour carefully over the eggs which you have beaten light with the sugar. Boil one minute, season, and pour into a buttered pudding-dish. Set this in a pan of boiling water, and bake about half an hour, or until well “set.” Spread with a méringue made of the reserved whites. Return to oven to harden, but do not let it scorch.
Eat cold.
Rock Custard Pudding.
1 quart milk.
6 eggs.
1 cup powdered sugar for custard and méringue.
1 table-spoonful rice-flour, wet up with cold water.
A little salt.