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ROSE CUSTARD (a French recipe)

Boil a pint of good milk; when it boils up, set it on one side of the fire, and sweeten to taste, adding some essence of rose and a little carmine in powder by way of colouring. Whilst this infusion is going on, take the yolks of eighteen or twenty eggs, put them into a deep dish, and with a wooden spoon keep turning them till they are well mixed. To these ingredients add by degrees the milk, keeping it turned all the time; then strain the mixture; put it again into the saucepan, set it on the fire, keep stirring it till it thickens, but on no account allow it to boil, or all will be spoiled. To prevent this, keep stirring it with one hand, holding the other on the handle of the saucepan to remove it instantly. Strain the mixture a second time into custard-cups or a deep bowl.