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Syllabub.

Season the milk with sugar and white wine, but not enough to curdle it; fill the glasses nearly full, and crown them with whipt cream seasoned.

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Cold creams.

Lemon cream.

Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it—­put them both into a quart of water, sweeten it to your taste, add the whites of six eggs, beat to a froth; set it over the fire, and keep stirring until it thickens, but do not let it boil—­then pour it in a bowl; when cold, strain it through a sieve, put it on the fire, and add the yelks of the eggs—­stir it till quite thick, and serve it in glasses.

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Orange cream.

Is made in the same manner, but requires more juice to give a flavour.

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Raspberry cream.

Stir as much raspberry marmalade into a quart of cream, as will be sufficient to give a rich flavour of the fruit—­strain it, and fill your glasses, leaving out a part to whip into froth for the top.

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Tea cream.

Put one ounce of the best tea in a pitcher, pour on it a table spoonful of water, and let it stand an hour to soften the leaves; then put to it a quart of boiling cream, cover it close, and in half an hour strain it; add four tea-spoonsful of a strong infusion of rennet in water, stir it, and set it on some hot ashes, and cover it; when you find by cooling a little of it, that it will jelly, pour it into glasses, and garnish with thin bits of preserved fruit.

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Sago cream.

Wash the sago clean, and put it on the fire with a stick of cinnamon, and as much water as will boil it thick and soft; take out the cinnamon, and add rich boiled custard till it is of a proper thickness; sweeten it, and serve in glasses or cups, with grated nutmeg on the top.

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Barley cream.

Is made the same way—­you may add a little white wine to both; it will give an agreeable flavour.

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Gooseberry fool.

Pick the stems and blossoms from two quarts of green gooseberries; put them in a stew pan, with their weight in loaf sugar, and a very little water—­when sufficiently stewed, pass the pulp through a sieve; and when cold, add rich boiled custard till it is like thick cream; put it in a glass bowl, and lay frothed cream on the top.

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To make slip.

Make a quart of rich milk moderately warm:  then stir into it one large spoonful of the preparation of rennet, (see receipt to prepare rennet,) set it by, and when cold, it will be as stiff as jelly.  It should be made only a few hours before it is used, or it will be tough and watery; in summer, set the dish in ice after it has jellied—­it must be eaten with powdered sugar, cream, and nutmeg.