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Custard Sauce--Plain

1 quart of rich milk. 1/2 pound of sugar. 8, 10, or 12 yolks of eggs. Flavor to suit, or wine.

Boil the milk with the sugar in it. Beat the yolks light with a little milk mixed in. Turn them quickly into the boiling milk and in about one minute or just before it begins to boil take off and strain it. The best sauce when ice-cold for snow eggs, lemon snow float, fruit floats and gipsy pudding.