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1 quart of sweet milk; boil. Stir in the beaten yolks of 6 eggs, 2 tablespoonfuls of white sugar and flavor with vanilla, lemon, rose or almond. Stir until it thickens. Pour into a wide shallow dish. Beat the whites of the eggs to a stiff froth, sweetening and flavoring slightly. Spread the frothed eggs smoothly over the boiling-hot custard (doing it in this manner cooks the whites sufficiently without the trouble of setting them over boiling water). Grate loaf sugar over the top and sprinkle grated coconut over that. This last is not necessary but is a great improvement. Spoonfuls of jelly or jam may be scattered over the top. Set the dish in a pan of ice-water and serve cold as possible. This rule may be made with 4 eggs to the quart in place of 6, but is not so rich. Serve with cake for tea or lunch.