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Snow Ball Custard

Beat the whites of six eggs to a froth very stiff, and sweeten with four tablespoons of fine sugar. Drop them by tablespoonfuls into a kettle of boiling water for two minutes to stiffen them. Skim out into a glass dish. Take a quart of new milk, three tablespoonfuls sugar, and the beaten yolks of six eggs, and stir into the yolks when the milk boils, having placed the pail in boil ing water. Beat for eight minutes. Flavor with vanilla. When taken from the fire and cooled, strain over the snowballs, and serve with sponge cake or lady fingers.