TAKE a pint of water, beat up the yolk of an egg with the water, put in a piece of butter as big as a small walnut, two or three nobs of sugar, and keep stirring it all the time it is on the fire. When it begins to boil, trade it between the sauce-pan and a mug till it is smooth, and has a great froth; then it is fit to drink. This is ordered in a cold, or where eggs will agree with the stomach.