3 egg whites.

4 tablespoon sugar 3 egg yolks.

1/4 cup sugar.

1/8 tablespoon salt 1 1/2 cup scalded milk 1/2 tablespoon vanilla.

Beat the whites until stiff. Add 4 tablespoons sugar. Drop by tablespoonfuls into a shallow pan of hot water. Bake in a moderate oven until delicately brown. Remove cooked whites into a serving dish.

Prepare custard sauce: Mix yolks, sugar and salt in a bowl, add scalded milk slowly. Return to double boiler and cook until a coating is formed on metal spoon. Remove immediately. Add flavoring. Pour around cooked whites in a large shallow bowl or as illustrated. Chill before serving.

Courtesy of Bowman Dairy Company.

Custard

1 qt. milk.

4 eggs.

1/2 cup sugar.

1/4 tablespoon salt.

1/2 tablespoon vanilla or nutmeg (For custard baked in large mold use 6 eggs).

Scald the milk (use double boiler if possible.) Beat the eggs slightly, add sugar and salt. Gradually add hot milk to egg mixture, stirring constantly. Cook either as Baked or Thin Custard.

Baked Custard

Proceed as above. Pour the mixture into buttered custard cups or a baking dish. Set in a pan of warm water and bake in a slow oven. Test with a knife blade, when blade comes out clean remove from oven. Custard may be sprinkled with nuts or nutmeg before baking, to vary.

Thin Custard

Proceed as above. Cook in double boiler, stirring until mixture thickens and coats a metal spoon. Strain immediately, chill and flavor. If cooked too long the custard will curdle. Should this happen by using an egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly so that custard may be smooth. When eggs are expensive use 3 eggs and 1 tablespoon cornstarch.

Thin custard may be used in many ways as a sauce - with stale cake, with fruit, with cocoanut added, or as a pudding sauce.

Courtesy of Bowman Dairy Company.