Now this is really an old timey dessert. I remember first making it when I was a 15 year old cook and housekeeper during World War II. (I was too young to get a job in a factory.) The lady of the house taught me to make it. It takes a while to make but is worth it. You should have everything in your pantry.

FLOATING ISLAND
Soft custard:
4 eggs slightly beaten
2/3 cup sugar
1 teaspoon flour
2 1/2 cups milk, scalded
1/2 teaspoon salt
2 teaspoon of lemon extract

Mix together eggs, sugar and flour in saucepan. Add milk, blending well until smooth. Cook over low heat, stirring constantly, until mixture coats a spoon. Remove from heat and cool slightly. Stir in salt and flavoring. Serve with meringue topping. 4 servings.

Meringue:
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1/4 cup sugar

Sprinkle cream of tartar and salt over egg whites. Beat whites to a soft foam. Add flavoring and the sugar in 1 tablespoon portions, beating after each addition. Continue beating until shiny and stiff. To bake, drop by spoonfuls, making 4 islands on 1/2 inch of hot water in a shallow baking pan. Bake at 350 F. until lightly brown, 15 to 18 minutes. Draining off all the water, transfer each “island” to top of chilled soft custard. If desired, top each “island” with minced or shredded orange peel. Serve.