when the milk is cold, mix your eggs and boil it: you may leave out the spice, and only use the laurel leaves, or, in the room of that, four or five bitter almonds.
Another Way.
Take a quart of new milk, the yolks of six eggs, beat fine and strained, and half a small nutmeg grated; sweeten all to your palate, and either bake or boil them.
Another Way.
Boil a quart of cream, then sweeten it with fine powder sugar, and beat up the yolks of eight eggs, with two spoonfuls of orange flower water; stir all together, strain it through a sieve, set them on the fire, and keep them stirring all one way till they are of a proper thickness; then pour them into your cups, and put them soon after in a stew-pan, with as much water as will rise half up the cups, set the stew-pan over a charcoal fire, and let it simmer so as to have them of a proper thickness.
To make a Cream Posset.
Take twelve eggs, leave out two or three whites, take out all the treads, and beat them well into the bason you make your posset in; add half a pound of sugar, a pint of sack, and a nutmeg grated; stir it and set it on a chafing-dish of coals til it is more than blood warm; take a quart of sweet cream, when it boils pour it into a bason, cover it with a warm plate and a cloth, then set it on a chafing-dish of em-
