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Vanilla Custard

Cut half a pod of vanilla into pieces, and soak them for an hour in a pint of milk or cream. Stir four table-spoonfuls of sugar into it, and when this is dissolved add the well-beaten yolks of two, four, or six eggs. Put the custard in a bowl, and set this over a saucepan of boiling water. Keep stirring one way till it begins to thicken, but it must not boil. Stir occasionally till it is cold, and serve in a glass dish or in custard cups. Whisk the whites of the eggs to a firm froth, and pile this on the custard at the moment of serving. Sift a little white sugar upon the custard, and it will be ready for the table. If liked, essence of vanilla may be used instead of the pod. Probable cost, if made with milk, 1s. to 1s. 6d. Sufficient for a little more than a pint of custard. Time, ten to fifteen minutes to make the custard.