Egg Fritters

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.

Eggs Frothed

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.

Glass Eggs

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.

Egg Punch

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.

Egg Toast

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.

Egg Wine

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.