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Lemon Floating Island

Take half a dozen fresh eggs, separate the whites and the yolks; beat the whites to a solid froth, sweeten them, and flavour with two or three drops of the essence of lemon. Beat the yolks, mix them with a pint and a half of milk, flavour strongly with lemon, and stir the custard over a gentle fire until it thickens, but it must not boil. Take it off the fire, and when nearly cool, add very gradually a table-spoonful of lemon-juice. Pour it into a glass dish, and pile the whites upon it. Garnish according to taste. A small piece of red-currant jelly placed here and there is an improvement, or half of the froth may be thickly coloured with cochineal. Time, a few minutes to thicken the custard. Probable cost, 1s. Sufficient for four or five persons.