One-half pint new milk and 1 new-laid egg.

Set the milk in a clean saucepan over a moderate fire; while it is heating beat the egg to a froth in a basin or a large cup. When the milk begins to bubble, skim off the froth as it forms, and pour it into the whipped egg, quickly beating the milk in; repeat until the egg is well mixed (without curdling) with about half the now boiled milk. Pour the remainder from the saucepan into the mixture in basin, and quickly pour the whole back into the pan, then again into the basin, and so on until it is all frothy and well mixed. This cooks the eggs sufficiently. Add a pinch of salt, a lump or more of loaf-sugar, a few gratings of nutmeg or ginger according to taste, and serve in a tumbler, to be taken while hot. Fox cases of spasmodic pain from flatulency, or other cause, where brandy is often recommended, this is much safer to use.