Separate the eggs. Beat yolks with 1/2 cup sugar until lemon colored. Beat whites until stiff and add 2 teaspoons sugar. Scald milk. With spoon place egg whites on the boiling milk and cook five minutes until firm. Lift meringues out carefully. Add 1/4 cup cold milk to yolks and slowly add to hot milk, stirring constantly. Return to fire for the mixture to thicken but do not bring to boiling point or the yolks will curdle. Cool slightly and add flavoring. Serve in bowls topped with meringues and dash of cinnamon or nutmeg. Delicious and excellent soup for children and convalescents.