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Floating Island

1 quart milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1/2 cup currant jelly 2 teaspoons vanilla or almond extract Scald milk but do not boil; beat yolks of eggs; stir in sugar and salt; add gradually the hot milk, mixing well. Cook slowly in saucepan until mixture begins to thicken, stirring continually. When cold, flavor and put into glass dish. Make meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top; or drop meringue with tablespoon on top of custard and put small pieces of jelly in center of each "island." Chill and serve.