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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

FLOATS (2 recipes)

Float #1

Take 1 quart of sweet milk sweetened to taste, yolks of 3 eggs beaten light; let milk come to a boil then stir in yolks with enough milk to stir easily; cook, and as you take it off stir in the whites of the eggs beaten to a froth. Flavor to taste.

Sister Mary Reddick, Sheridan, Mo.
 

Float #2

Beat stiff the whites of 6 eggs; have ready on the fire a pint of milk sweetened and flavored with vanilla; as soon as it boils drop the beaten eggs into it by tablespoonfuls, and as soon as they become set, dip them out with a thin slice and arrange them according to fancy upon a broad dish; allow the milk to cool a little, then stir in the yolks of the eggs very gradually; when thick pour around the snowed eggs, and serve cold.

Sister Sue Wire, Acton, Okla.