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Rose Cream

Boil a pint of milk, sweeten it, and flavour with a table-spoonful of rose brandy. Drop into it while boiling the whites of four eggs in separate table-spoonfuls. Turn these over once or twice in the hot milk till they are just set, then lift them carefully out, and put them on a sieve to drain. Make a custard with the yolks of the eggs and the milk, and stir this over the fire till it begins to thicken. An additional pint of milk may be added or not. Put it into a custard-bowl, and when it is cold lay the poached egg-whites upon it. Sprinkle "hundreds and thousands" over these, or lay upon them candied peel cut into shreds, and then serve. Time to poach the egg-whites, half a minute. Probable cost, 1s. Sufficient for three or four persons.