Oeufs à La Neige

• 6 eggs
• ¾ pint of milk
• 6 ozs. of

Put the milk, lump sugar and flavouring in a saucepan. This should not be very deep, as the poaching of the eggs becomes difficult. Bring to the boil, stirring well so that the sugar melts. Beat the whites to a very stiff froth—test whether it is sufficiently stiff by placing an egg on it. If the egg does not sink, the whites are sufficiently beaten. Now add the castor sugar to