From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Let one quart of milk come to a boil with a piece of stick cinnamon in
it. Beat six eggs (leaving out the whites of three for the float) and
one half pint of sugar very light and pour the boiling milk into them.
Wash your kettle and return all to the stove and boil until as thick
as cream (be sure and do not boil until curdled), then act aside to
cool. Beat the whites of three eggs with three tablespoonfuls of
sugar, to which you add a little acid jelly as you beat; beat until
perfectly smooth and put on the top of your custard in spoonfuls.