It is the pastry cream, same as used to fill Boston cream puffs, No. 289, with white of eggs whipped to froth stirred in and then baked. It rises high in the oven; should be served immediately or at least not allowed to become cold. Use a quart of milk, 8 ounces sugar, 5 ounces flour (a heaped cup) an ounce butter, 8 eggs. The yolks cooked in the mixture which must then be made nearly cold and flavored with lemon, and the 8 whites, then added. A spoonful of sweetened cream in each dish for sauce.