92 EGGS AS FOOD. 
Massinger, in the City Madam, says: 
“ Men may talk of country Christmasses, 
Their thirty-pound buttered eggs and their pies 
of carp’s tongues.” 
Sir Kenelm Digby speaks of buttering eggs 
with cream. He also tells of a Chinese drink 
where eggs are used. 
“The Jesuit that came from China, A. D. 
1664, told Mr. Waller that to a drachm of tea 
they put a pint of water, and frequently take 
the yolks of two new-laid eggs and beat them 
up with as much fine sugar as is sufficient for the 
tea, and stir all well together.” 
A phrase occurring in many recipes in the Har- 
leian MSS.is: “Take faire zolks of eyren and the 
white, and drawe them through a streynour.” 
In the Douce MS. directions are given for 
making the sops mentioned by early authors. 
“Take mylke and boyle it, and thanne tak 
yolkys of eyroun (eggs), ytryid (separated) fro 
the whyte, and hete it, but let it nowt boyle, 
and stere it well tyl it be somwhat thikke; 
thanne caste therto salt and sugre, and kytte 
