Pound a dozen hard boiled eggs with a little cream, and a quarter of a pound of beef marrow; then pound half a dozen macaroons, some bitter almonds, a little sugar, and lemon-peel; mix these with the pounded eggs, and form them into fritters, dip them into a batter made with tlour, butter, salt, and lemon-peel; fry them in very hot lard, sprinkle sugar over, and serve.
Beat up the yolks of eight eggs and the whites of four (set aside the remaining whites) with a spoonful of water, some salt, sugar, and the juice of a lemon; fry this, and then put it on a dish; whip the four whites (which were set aside) to a froth with sugar, and place it over the fried egos; bake it in a Dutch oven, or with a high cover fitted for the purpose.
Butter a dish, and break into it a piece of butter nearly as large as an egg: add a tea-cupful of cream, and drop in four or five eggs; put upon each a little pepper and salt, set the dish upon a stove, and serve it when the eggs are firm, which may be in tea or fifteen minutes.
Take a punch-glass, and put into it a wine-gla-ss of sirup of punch (see that article), and the yolk of an egg; beat them together with a spoon, and then fill up the glass with boiling water, stirring a little as you pour it in.
Put a glass of thick cream, some sugar, two or three macaroons pounded, with a few almonds, a little grated lemon, give them a boil; then add the yolks of eight and whites of three eggs, beat the whole up over a slow fire; and lay on very thin slices of fried bread; sprinkle sugar over, and serve.
Beat up an egg, mix with it a spoonful of cold water; set on the fire a glass of white wine, half a glass of water, sugar, and nutmeg. When it boils, pour a little of it to the egg by degrees, till the whole is in, stirring it well; then return the whole into the saucepan, set it over a gentle fire, stir it one way for a minute, not longer, for if it boil, or the egg is stale, it will curdle; serve with toast. You may make it as above, without warming the egg, and it will be lighter on the stomach, though not so agreeable to the palate.
To make a quart of flip: - Put the ale on the fire to warm, and beat up three or four eggs, with four ounces of moist sugar, a tea-spoonful of grated nutmeg or ginger, and a quartern of good old rum or brandy. When the ale nearly boils put it into one pitcher, and the rum, eggs, etc. into another; turn it from one to another till it is as smooth as cream. This is called a Yard of Flannel.