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Eggs, as Snow

Separate the yolks from the whites of six eggs. Beat the whites to a froth, with a little finely-powdered sugar. Have ready a full pint of new milk well sweetened and flavoured with vanilla, orange-flower water, or rose-water. Put it into a saucepan on the fire. When it boils, drop in, one by one, table-spoonfuls of the frothed egg, and when set, remove each with a spoon. By varying the quantity dropped in, a handsomer dish will be obtained than by keeping to one uniform size. Arrange the patches of snow on a large dish, and group the larger ones in the centre. When the milk has cooled a little, mix the egg-yolks slowly and very gradually with it till all are used, and it has become thick. Pour this amongst and around, but not over the snow. Serve cold as a supper dish.