Tea. (Tea Cream.) Infuse an ounce of the best green tea in half a pint of boiling milk, simmer it five minutes, then strain it through a tammy, pressing the leaves well; boil a pint of rich cream, add to it the yolks of four eggs beaten, and sufficient Quantity of clarified sugar; pour this whilst hot to the milk, stir them together well, put in as much clarified is in glass as will set it, and pour the cream into the mould or glasses; place them on ice when cold, turn it out of the mould, or serve in the glasses.