Beat the yolks of four fresh eggs for at least half an hour; add five ounces pulverized sugar, then stir into the sugar and eggs one quart of rich new milk, cold. Add a teaspoonful of distilled rose water or any flavoring extract you like. Fill the custard cups and set them in a stone pan half filled with water which may be warm at first, not hot. Put the pan in a rather cool oven, and gradually increase to a moderate heat. In about twenty minutes dip a teaspoon into one of the custards to ascertain if it is firm. Judgment and great care are needed to attain skill in baking custard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey.