1 quart of sweet milk; boil. Stir in the beaten yolks of 6 eggs, 2 tablespoonfuls of white sugar and flavor with vanilla, lemon, rose or almond. Stir until it thickens. Pour into a wide shallow dish. Beat the whites of the eggs to a stiff froth, sweetening and flavoring slightly. Spread the frothed eggs smoothly over the boiling-hot custard (doing it in this manner cooks the whites sufficiently without the trouble of setting them over boiling water). Grate loaf sugar over the top and sprinkle grated cocoanut over that. This last is not necessary but is a great improvement. Spoonfuls of jelly or jam may be scattered over the top. Set the dish in a pan of ice-water and serve cold as possible. This rule may be made with 4 eggs to the quart in place of 6, but is not so rich. Serve with cake for tea or lunch.

Cream Floating Island

1½ pints of sweet cream; add to this 1 wineglassful of rose-water.

Juice of ½ lemon. Sugar to sweeten.

Turn into a deep dish. Beat the whites of 4 eggs to a stiff froth with 1 tablespoonful of sugar. Stir lightly with this ½ pound of some stiff, dry preserve of small fruits and heap in the center of the dish, or turn in a broad shallow dish, and drop the froth by spoonfuls or islands over the cream. If the preserve is not at hand a spoonful of jelly or jam may be put in the center of each island.

Floating Island L'Elegante

Take 1 quart of rich cream; sweeten 1 pint of it with white sugar and stir into it sufficient currant jelly to color it a good pink. Spread shoes of sponge cake thickly with jam or marmalade; pile them evenly in a glass dish; turn the cream over all. Flavor the other pint of cream with lemon; whip to a stiff froth and heap over the cake. Very dainty.

Floating Island L'Elegante (II)

Prepare the cake as above; make a custard as for Floating Island. Pour over the cake. Whip the whites of the eggs, as directed in the recipe; heap over the cake, flavoring and treating the froth according to the directions.