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Caramel Custard Meringue

2 quarts of milk, or part cream. 3/4 pound of sugar. 18 eggs. 2 teaspoonfuls of almond extract.

Four ounces of the sugar is to make the caramel, which must not be black like that used for coloring. Put the sugar in a little brass kettle and set it on the fire without water. It will melt and turn brown. When it looks like golden syrup pour in a quart of the milk and let boil till the caramel is dissolved. Separate enough of the eggs to get out ten or twelve whites for the meringue. Beat the others into the remaining quart of milk, add the sugar and flavor, mix in the caramel milk and bake till barely set in the middle. If not wanted meringued use fewer eggs. It is less necessary to meringued this than chocolate custard, which does not look well without. We have had charlottes and apple cakes hot and variously made, the next is of the sort of articles that are better than they look. It is rich enough to be eaten cold.