Floating Island Recipe

Floating island is a nice dessert, easily made by any child, with

reasonable care. For six persons, have her take three even cupfuls of

milk and one-fourth teaspoonful salt, and put on to heat in a double

kettle. Then beat up the yolks of three eggs, add one-half cupful sugar,

one-half teaspoonful vanilla, and pour in them slowly the hot milk,

stirring all the time. Return to the double boiler and continue to stir

until it thickens and gets creamy, coating the spoon. Do not allow to

boil, or it will curdle. Cover and set aside to cool.

Next the whites should be beaten up very stiff, and sweetened with two

tablespoonfuls of powdered sugar. Have a pan filled with boiling hot

water--but not bubbling--and into this drop the whites in heaping big

spoonfuls. After standing a few moments they will puff up very light.

While they are cooking, pour the custard in a glass dish, then lift the

whites with a skimmer, allow to drain and dot them over the top. Made in

this way, the meringue tastes much better than when served uncooked. A

half-teaspoonful of currant jelly on top of each "island" makes the

dessert even more inviting, and it looks particularly nice when served

in individual glass dishes or sherbet cups.

* * * * *

Gelatin forms the basis for many delicious, inexpensive puddings. It is

well for the housewife to examine the recipes coming with the different

brands, for while some boxes will make only one quart of jelly, others

at the same price will make two, and therefore cost only half as much.