IS 1 
5 The Art of Cookery , 
To make an egg foupi 
BEAT the yolks of two eggs in your difli, with a piece of 
butter as big as a hen’s egg, take a tea-kettle of boiling water 
in one hand, and a fpoon in the other, pour in about a quart by 
degrees, then keep ftirring it all the time well till the eggs are 
well mixed, and the butter melted ; then pour it into a fauce- 
pan, and keep ftirring it all the time till it begins to funnier. 
Take it off the fire* land pour it between two veffels, out of one 
into another, till it is quite fmooth, and has a great froth. Set 
it on the fire again, keep ftirring it till it is quite hot; then pour 
it into the foup-difji, and fend it to table hot. 
To make peafe porridge . 
TAKE a quar| of green peafe, put to them a quart of water, 
a bundle of dried mint, and a little fait. Let them boil till the 
peafe are quite tender; then put in fome beaten pepper, a piece 
of butter as big as a walnut, rolled in flour, ftir it all together, 
and let it boil a few minutes : then add two quarts of milk. 
Jet it boil a quarter of an hour, take out the mint, and ferve 
it up. 
To make a white pot. 
TAKE two quarts of new milk, eight eggs, and half the 
whites, beat up with a little rofe-water, a nutmeg* a quar¬ 
ter of a pound of fugar; cut a penny loaf in very thin 
flices, and pour your milk and eggs over. Put a little bit of 
fweet butter on the top. Bake it in a flow oven half an 
hour. 
To make a rice white pot, 
BOIL a pound of rice in two quarts of new milk, till it 
is tender and thick, beat it in a mortar with a quarter of a 
pound of fweet almonds blgnehed ; then boil two quarts of 
cream, with a few crumbs of white bread, and two or three 
blades of mace. Mix it all with eight eggs, a little rofe-wa- 
fer, and fweeten to your tafte. Cut fome candied orange and 
citron peels thin, and lay it in. It muft be put into a flow 
©ven. 
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