1551. - Syllabub

Mix a quart of cream with half a pint of sherry wine, and sweeten it to taste, adding essence or grated rind of lemon, and, if desired, the juice of the fruit. Churn or beat the mixture to a thick froth, which skim off and put in a glass bowl, over slices of sponge cake.

1552. - A Floating Island

Take a pint of thick cream, sweeten with fine sugar, grate in the peel of one lemon, and add a gill of sweet white wine; whisk it well till you have raised a good froth; then pour a pint of thick cream into a china dish, take a sponge cake, slice it thin, and lay it over the cream as lightly as possible; then a layer of clear calves' feet jelly, or currant jelly; then whip up your cream, and lay on the froth as high as you can. and what remains pour into the bottom of the dish.

Garnish the rim with sweetmeats.

Or:- Beat the whites of twelve eggs with a little sugar and currant jelly - a teaspoonful to each egg; whisk it light and lay it on a custard made with the yolks of the eggs and three pints milk.

1554. - Biscuit Glace

Rub some pieces of loaf-sugar on the rind of four lemons, powder it, and add half a pound more, moistened with the lemon-juice; mix it with a quart of cream, and add six beaten eggs. Grate some stale Naples biscuit or sponge cakes, and stir them in till a thick smooth batter is formed. Scald it in a porcelain stewpan; put it in a freezer and freeze it.

1555. - Almond Cream Ice

Take six ounces of bitter almonds, (sweet ones will not do,) blanch them, and pound them in a mortar, adding by degrees, a little rose-water. Boil them gently in a pint of cream till you find that it is highly flavored with them. Then pour the cream into a bowl, stir in half a pound of powdered loaf-sugar, cover it, and set it away to cool gradually. When it is cold, strain it, and then stir it gradually and hard into three pints of cream. Put it into the freezer, and proceed as directed. Freeze it twice. It will be found very fine.

Send round always with ice cream, sponge cake: afterwards wine and cordials, or liquors, as they are now generally called.

1556. - Water Ices

Are made with the juice of lemon, currant, or raspberry, or any other sort of fruit, being gained by squeezing, sweetened, and mixed with water. Rub some fine sugar on lemon or orange, to give the. color and flavor, then squeeze the juice of either on its peel; add water and sugar to make a fine sherbet, and strain it before it be put into the icepot. If orange, the greater proportion should be of the juice.

1557. - Devonshire Junket

Turn warm milk with rennet; add scalded cream, sugar, and cinnamon, hang to drain in a net.

Country Syllabub is made by milking from the cow into a bowl, with wine, sugar, and flavoring.

1558. - Rice Flummery

Boil with a pint of new milk a bit of lemon-peel and cinnamon; mix with a little cold milk as much rice-flour as will make the whole of a good consistence; sweeten, and add a spoonful of peach-water or a bitter almond beaten; boil it, taking care it does not burn; pour it into a shape or pint basin, taking out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard, round.

As to the chemical compounds, advertised for the making of jellies, custards, and blanc mange, they are worthless in comparison with the animal substance of meat, eggs, and milk, of which such delicacies ought to be formed; they are not cheaper nor so nutritive, neither .do we know of what they are composed.