French Custard

Directions

1. Put the milk on to boil in a farina boiler.
2. Beat the yelks with the sugar and cornstarch, then add them to the boiling milk.
3. Then put the custard into the pudding dish.
4. Make a meringue of the beaten whites of the eggs with 1 tablespoonful of pulverized sugar and a teaspoonful of vanilla.
5. Drop the meringue over the custard, and place it in the oven only long enough to brown the meringue.