To make an egg soup.
BEAT the yolks of two eggs in your dish, with a piece of butter as big as a hen's egg, take a tea-kettle of boiling water in one hand, and a spoon in the other, pour in about a quart by degrees, then keep stirring it all the time well till the eggs are well mixed, and the butter melted; then pour it into a sauce-pan, and keep stirring it all the time till it begins to simmer. Take if of the fire, and pour it between two vessels, out of one into another, till it is quite smooth, and has a great froth. Set it on the fire again, keep stirring it till it is quite hot; then pour it into the soup-dish, and send it to table hot.
To make pease porridge.
TAKE a quart of green pease, put to them a quart of water, a bundle of dried mint, and a little salt, Let them boil till the pease are quite tender; then put in some beaten pepper, a piece of butter as big as a walnut, rolled in flour, stir it all together, and let it boil a few minutes: then add two quarts of milk, let it boil a quarter of an hour, take out the mint, and serve it up.
To make a white pot.
TAKE two quarts of new milk, eight eggs, and half the whites, beat up with a little rose water, a nutmeg, a quarter of a pound of sugar; cut a penny loaf in very thin slices, and pour your milk and eggs over. Put a little bit of sweet butter on the top. Bake it in a slow oven half an hour.
To make a rice white pot.
BOIL a pound of rice in two quarts of new milk, till it is tender and thick, beat it in a mortar with a quarter of a pound of sweet almonds blanched; then boil two quarts of cream, with a few crumbs of white bread, and two or three blades of mace. Mix it all with eight eggs, a little rose-water, and sweeten to your taste. Cut some candied orange and citron peels thin, and lay it in. It must be put into a slow oven.
