Boiled Custard Recipe

From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
Break six eggs into a bowl, separating the whites from four with the
yolks and whites of two; make a boiled custard, say a quart of milk,
six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
wine. Beat the whites to a stiff froth, sweetening and flavoring them
a little also. Wet a large spoon, turn it around in the beaten eggs,
take out a piece of oblong shape, and poach it in boiling milk. When
the custard is cold, pour it into a glass dish and place the poached
whites on top.

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