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Boiled Custard

One quart of milk, yolks of five eggs and the whites of seven (two for the meringue), six tablespoonfuls of sugar; flavor with vanilla; heat the milk almost to boiling; beat the yolks very light, then stir in the sugar. Add the milk as follows: Remove the milk from the fire; add a spoonful or two of hot milk to the eggs at a time; beat hard; add more and more milk as you mix; stir in five whites whipped solid; return to the fire and stir constantly until thick, but not until it breaks. Pour into glass cups; whip the whites of two eggs to a meringue with a heaping tablespoonful of sugar. When the custard is cold, pile a little of this upon the top of each cup. You may lay a little bright jelly upon each cup or a preserved cherry. .