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extract, as follows: Beat the whites, with the spoonful of i>jgar and slight flavor, to a stiff froth; have a shallow pan of water—or milk is best, if you have it—boiling hot when the froth is hot; then, with a wet spoon, take up this white froth and poach (boil the same as poaching eggs, which see) them in the water or milk, turning once to ensure cooking both sides, and when all is poached, carefully place these, the large end outwards (if ^properly done, they will keep their oblong shape), on top of the yellow custard. Each piece of the " floats" may have a bit of colored jell upon them, if you choose, for ornamentation.
Remarks. —You may say, this is too much trouble Of course, it is con. siderable labor; but you can't have nice things without a certain amount of labor, and as this would only be expected upon occasions of the presence of especial friends, it might be a pleasure to make it; otherwise, take the following, No. 3—the more common plan. If not so large a supply is needed, take half the quantities.
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