653. Trifle

Mix in a large bowl a quarter of a pound of sifted sugar, a bit of lemon peel grated fine, and the juice of a whole lemon, half a gill of Lisbon or sweet wine, the same of brandy, and a pint and a half of good cream. Whisk the whole well, and take off the froth as it rises with a skimmer, and put it on a sieve; continue to whisk it till you have enough of the whip; set it in a cold place to drain three or four hours. Then put in a dish six or eight sponge biscuits, two ounces of almonds, blanched and split, a quarter of a pound of ratafia, some grated nutmeg and lemon peel, currant jelly and raspberry jam, half a pint of sweet wine, and a little brandy; when the cakes have absorbed the liquor, pour over about a pint of custard, made rather thicker than for apple pie; and, when wanted, lay on plenty of the whip, and throw over a few nonpariel comfits.

654. Whip Syllabub

Make a whip as in the last receipt; mix with a pint of cream half a pint of sweet wine, the juice of a lemon a glass of brandy, six ounces of sifted loaf-sugar, grated nutmeg; nearly fill the custard cups with the mixture, and put on with a spoon some of the whip.

655. Gooseberry Or Apple Fool

Stew green gooseberries or apples, peeled or cored; add to them a little moist sugar, enough to draw the juice, to two quarts of fruit a quarter of a pound of sugar. When quite tender, pulp through a coarse sieve; add what more sugar is necessary to your taste, and a quart of new milk warm from the cow; if not from the cow, warm it by the fire; a tea-cup full of cream; mix with it an egg, or two yolks, well beaten. Let it thicken in the milk; be careful it does not boil. When cold, mix the fruit, and stir all together till well united. A little grated ginger is an improvement, nutmeg and lemon rind also, and half a glass of brandy.

656. Whey

Boil a pint of milk, put to it a glass or two of white wine; put it on the fire till it boils again; then pour it on one side till it has settled. Pour off the clear whey, and sweeten as you like. Cider is often used instead of wine, or half the quantity. When there is no fire in the sick room, it may be put hot into a bottle, and laid between the bed and mattrass. It will keep warm several hours.

660. Rice Gruel

This is principally used for bowel complaints, but is not so good as arrow-root. A table-spoonful of ground rice will thicken a pint of milk or water. Mix it in the same manner as oatmeal gruel; boil in a bit of dried orange or lemon peel, and a bit of cinnamon. Let it boil about ten minutes, sweeten with loaf-sugar, and add two glasses of port, or one of brandy, as may be required.

661. Barley Gruel

This also is used to give to a person in a state of great debility. Either Scotch or pearl barley may be used; it requires a great deal of washing. If time allows, it should be boiled in a small quantity of cold water; when it boils up, pour off; add fresh boiling water for the gruel. To a quart of water put two ounces of barley; boil till reduced one half, then strain it off! Put to it half as much port wine, and sugar to taste; simmer it together two or three minutes. Rewarm it from time to time as wanted. The barley will do to put in broth.

662. Thick Milk, or Flour Caudle, is used for the same purpose. A large table-spoonful of flour will thicken a pint. It may be flavoured with cinnamon, or dried orange or lemon peel. Great care must be taken that it does not burn. A double saucepan is best for the purpose, or a brass kettle. Half water may be used.