Macaroon Custard

Macaroon Custard

1 Quart of Milk.      The Yolks of 6 Eggs.    ½ Tablespoonful  Butter.  3 Tablespoonfuls of Flour.
½ Cup of Sugar.  1 Dozen Macaroons.

Set the milk to boil. Blend the butter and the flour, and stir into the boiling milk. Beat the yolks of the eggs with half a cup of sugar, very light, and add this to the milk, stirring constantly for one minute, and take from the fire to cool. Add a tablespoonful of orange juice or extract of orange. When cool, crumble one dozen macaroons over the top of the dish. Make a meringue with the whites of the eggs and two tablespoonfuls of powdered white sugar. Beat to a stiff froth, pile on the custard, and set in the oven for a few minutes to brown. Serve very cold