Egg Cheese

Take a quart of new milk, add to it sixteen yolks and eight whites of eggs; beat and strain them; then put in a piece of sugar dissolved in water, a large piece of cinnamon, the rinds of a lemon and an orange. Mix well together; and before you set it on the fire, squeeze in the juice of a lemon. Let the fire be slow, and stir with a wooden spoon from the bottom till you see it come to a soft curd; then take it off and put it to drain in a frame. Let it hang two hours, and serve, covering it with the following cream: - A quart of cream, eight yolks of eggs, a piece of sugar dissolved in water, half a spoonful of fine flour, a piece of cinnamon, the rind of an orange and a lemon. Set over a slow fire, whisk till it begins to bubble; take it off, let it get cold, and serve, poured over the cheese.

Portugal Eggs

Take nine eggs and boil them hard; pound them in a mortar with some sugar, a little pounded cinnamon, and nutmeg; add two raw eggs to bind them. Boll the paste, with your hands well floured, into eight or nine round balls; then take half a pint of good cream, put it into a pan with some sugar, a stick of cinnamon or vanille, and the rind of a lemon; add the egg-balls; let them stew gently over a slow fire, moving the pan occasionally. When you think they are done enough, take them out carefully with a spoon, arrange them on a dish, pour the cream over, and serve.

Oeufs A La Neige

Beat to a strong froth some whites of eggs, and boil it in milk with a little salt; cut them all of a size with a spoon, and set them to drain. Boil a pint of cream; when it is boiling throw in the outer rind of half a lemon, a little sugar, and a very small quantity of salt; beat the yolks of four eggs with the cream, and let it thicken on the fire, stirring it continually. When thick enough strain through a tammy and pour over the œufs à la neige, which you must previously arrange on the dish they are to be sent to table in. The flavouring of this sauce may be varied with vanille, almond, rose, etc.