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Show FLOATING ISLAND EASY TO PREPARE Dish Is Festive Variation of Soft Custard. (Prepared by the United States Department of Agriculture.) For generations "floating island" has been a festive variation of soft custard. cus-tard. The bureau of home economics of the United States Department of Agriculture gives two suggestions below be-low for making the "island." 4 to 6 eggs U tsp. salt 1 quart milk 1 tsp. vanilla. j 6 to 8 tbs. sugar Heat the milk, sugar, and salt In a double boiler. Separate two of the egg whites and put them aside for the Islands. Beat the rest of the eggs together to-gether lightly, and mix In some of the hot milk. Pour back into the double boiler, and stir constantly until the custard coats the spoon. Remove at once from the heat, and set In a bowl of cold water. Add the vanilla. After the custard Is made, beat th j two egg whites until stiff, and drop ! them by spoonfuls on a pan of hot Floating Island. water, cover and let cook for a few minutes. Nutmeg or gratings of chocolate choco-late may be sprinkled on top If desired. de-sired. Serve on top of the custard. Or, make small baked meringues of the two egg whites to serve on top of the custard. For baked meringues, add gradually one-half cupful of fine granulated sugar to two stiffly beaten egg whites containing one-eighth tea-spoonful tea-spoonful salt. Beat the mixture until stiff enough to hold its shape. Flavor with one-fourth teaspoonful of vanilla. Drop rounded teaspoonfuls of the mixture mix-ture on oiled paper and bake In a slow oven (250 degrees Fahrenheit) for about one hour. Place the baked meringues on top of the custard immediately im-mediately before serving. |
