American Cookery

page 32

      Gooseberry Tart.
Lay clean berries and sift over them sugar, then berries and sugar till a deep
dish be filled, cover with paste No. 9, and bake some what more than other
tarts.

Grapes, must be cut in two and stoned and done like a Gooseberry.

SYLLABUBS

      To make a fine Syllabub from the Cow.
Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then
milk your cow into your liquor, when you have thus added what quantity of milk
you think proper, pour half a pint or more, in proportion to the quantity of
syllabub you make, of the sweetest cream you can get all over it.

      A Whipt Syllabub.
Take two porringers of cream and one of white wine, grate in the skin of a
lemon, take the whites of three eggs, sweeten it to your taste, then whip it
with a whisk, take off the froth as it rises and put it into your syllabub
glasses or pots, and they are fit for use.

      To make a fine Cream.
Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in
a spoonful of orange flower water, and rose water, and two spoonfuls of wine;
beat up four eggs and two whites, stir it all together one way over the fire
till it is thick, have cups ready and pour it in.

      Lemon Cream.
Take the juice of four large lemons, half a pint of water, a pound of double
refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten
very well; mix altogether, strain it, set it on a gentle fire, stirring it all
the while and skim it clean, put into it the peel of one lemon, when it is very
hot, but not to boil; take out the lemon peal and pour it into china dishes.

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