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.
HUCKLEBERRY FLOAT
- 1 cup berries
- 3 tablespoons sugar
- 1 cup flour
- 2 teaspoons Dr. Price's Baking Powder
- ¼ teaspoon salt
- 1 teaspoon shortening
- ½ cup milk
Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift together flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.
BLUEBERRY CAKE
- 3 tablespoons shortening
- 1 cup sugar
- 1 egg
- ¾ cup milk
- 1¾ cups flour
- 2 teaspoons Dr. Price's Baking Powder
- ½ cups floured blueberries