Cassell's dictionary of cookery

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, Is. Sufficient for three or four persons. 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, ^\'~hilst 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 tUl they are well mixed. To these ingredients add by degrees the milk, keeping it turned all ROS ( 772 ) ROS 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 it, 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. " This," says A. von Kochheim, " is a most delicious custard, as delicate as it is celebrated." Rose Drops.— Put a pound of loaf sugar into a saucepan with two ounces of water. Stir it over a slow lire till it is dissolved, and add a few drops of essence of rose, and three or four drops of cochineal. When the syrup is on the point of simmering, take it from the fire, stir it a few minutes longer, and drop it in small rounds upon an oiled slab or dish. Let the drops cool, then remove them with the point of a knife. Or dry half an ounce of red rose-leaves, pound them to powder, and sift carefully. Mix with them one pound of finely-powdered sugar, and add as much strained lemon-juice as will make a stiff paste. stir this mixture over a slow fire till it is scalding hot, then drop it in small rounds upon an oiled dish, and set them in a wann place for twenty-four hours. Rose Juice (a German recipe). — "To a pint of honey take two ounces of red and two ounces of white roses, two ounces of the flowers of sage, and two ounces of the flowers of blackthorn ; pound them well, and when the honey is clarified, put them in. Boil it until it becomes a thick syrup, pour it through a tamis, and put it into glasses. The thick sediment that remains may be also used, adding a spoonful or two of honey to it. Juices may be pressed in like manner from Violets, pinks, and cornflowers."