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Classic
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page 202
it near two quarts of milk, frothed up. If the wine be not rather sharp, it will
require more for this quantity of milk.
In Devonshire, clouted cream is put on the top, and pounded cinnamon and sugar.
Staffordshire Syllabub.
Put a pint of cyder, and a glass of brandy, sugar and nutmeg, into a bowl, and
milk into it; or pour warm milk from a large tea-pot some height into it.
A very fine Somersetshire Syllabub.
In a large China-bowl put a pint of port, and a pint of sherry, or other white
wine; sugar to taste. Milk the bowl full, In twenty minutes time cover it pretty
high with clouted cream; grate over it nutmeg, put pounded cinnamon and
nonpareil comfits.
Devonshire Junket.
Put warm milk into a bowl; turn it with rennet; then put some scalded cream,
sugar, and cinnamon, on the top, without breaking the curd.
Everlasting, or Solid, Syllabubs.
Mix a quart of thick raw cream, one pound of refined sugar, a pint and Half of
fine raisin wine in a deep pan; put to it the grated peel and the juice of three
lemons. Beat, or whisk it one way half an hour; then put it on a sieve with a
bit of thin muslin laid smooth in the shallow end till next day. Put it in
glasses. It will keep good, in a cool place, ten days.
Lemon Honeycomb.
Sweeten the juice of a lemon to your taste, and put it in the dish that you
serve it in. Mix the white of an egg that is beaten with a pint of rich cream,
and a little sugar; whisk it, and as the froth rises, put it on the lemon-juice.
Do it the day before it is to be used.
Rice and Sago Milks
Are made by washing the seeds nicely, and simmering with milk over a slow fire
till sufficiently done. The
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