Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1 pint of flour with 2 teaspoonfuls of baking-powder; add ½ teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee.