This recipe appears to be handwritten by my mom many years ago, probably before she met my dad in the 1950s. The card is old and yellowed and the wording is typical of that era.
Follow directions for soft custard, using two egg yolks and one whole egg. Cool and turn the custard into a glass dish or into custard cups. Beat the two egg whites until stiff and beat into them 2-4 Tbsp. of fine granulated or powdered sugar. Drop this meringue by spoonfulls on the custard and chill thorougly. A candied cherry or a small bit of red jelly placed on each spoonful of meringue adds to the attractive appearance of the dish.