Floating Island

Beat the yolks of three eggs until very light; sweeten and flavor to taste; stir into a quart of boiling milk; cook till it thickens; when cool, pour into a low glass dish; whip the whites of the eggs to a stuff froth; sweeten, and pour over a dish of boiling water to cook. Take a tablespoon and drop the whites on top of the cream, far enough apart so that the "little white islands" will not touch each other. By dropping little specks of bright jelly on each island will be produced a pleasing effect. Also by filling wine glasses and arranging around the stand adds to the appearance of the table.

Floating Island

One quart of milk, five eggs, and five tablespoonfuls of sugar; scald the milk, then add the beaten yolks, first stirring into them a little of the scalded milk, to prevent curdling; stir constantly until of the right consistency; when cool, flavor; let it get very cold, and before serving beat up the whites of the eggs to a stiff froth, and stir into them a little fine sugar and two tablespoonfuls of currant jelly; dip this on to the custard.

Apple Float

One cup of pulverized sugar, one cup of cream beaten to a stiff froth, five eggs beaten light, one lemon, four large apples grated, three tablespoonfuls of gelatine dissolved in warm water. Fills one quart bowl.

Orange Float

Put one quart of water, one cup of sugar, and pulp and juice of two lemons on the fire; when boiling thicken with four tablespoonfuls of corn starch, and boil ten or twelve minutes, stirring constantly; when cold pour it over some peeled and sliced oranges, and spread the beaten whites of two eggs, sweetened and flavored with a few drops of lemon juice.

Apple Floating Island

Stew eight or nine apples; when soft pass through a colander, and season to taste with sugar and spice; beat to a froth the whites of five eggs, and mix with the apples, adding a little rose water; sweeten some cream, and place the mixture upon it.