Strawberry Float

From an
1897
cook book
~~~~~~~~

.

Scald 1 Qt. of Milk
and pour it over the Yolks of 4 Eggs,
and the Whites of 2 Eggs,
which have been beaten with 1/2 c. Sugar.
Pour into a double boiler
and stir over the fire until the Custard thickens;
add a pinch of Salt,
and when partly cooled flavor with Vanilla.
In a glass dish
put a layer of hulled and washed Berries,
pour over them a portion of the Custard,
then add another layer of Berries,
and the remainder of the Custard.
Whip the Whites of the 2 Eggs with
2 Tbsp. of Powdered Sugar until stiff and glossy;
add a few drops of Vanilla
and heap over the Fruit.
Dot the top with a few Berries
and serve.
______

.

Raspberry Float
~~~~~~~~~~~
Use Raspberries instead of Strawberries,
and proceed as above.
^^^^^^^^^^^^^^^