_Ingredients._—1 pint of sherry or white wine, ½ grated nutmeg, sugar
to taste, 1½ pint of milk. _Mode._—Put the wine into a bowl, with the
grated nutmeg and plenty of pounded sugar, and milk into it the above
proportion of milk from the cow. Clouted cream may be laid on the top,
with pounded cinnamon or nutmeg and sugar; and a little brandy may be
added to the wine before the milk is put in. In some counties, cider
is substituted for the wine: when this is used, brandy must always be
added. Warm milk may be poured on from a spouted jug or teapot; but it
must be held very high. _Average cost_, 2_s._ _Sufficient_ for 5 or 6
persons. _Seasonable_ at any time.
SYLLABUBS, Whipped.
_Ingredients._—½ pint of cream, ¼ pint of sherry, half that quantity
of brandy, the juice of ½ lemon, a little grated nutmeg, 3 oz. of
pounded sugar, whipped cream the same as for trifle. _Mode._—Mix all
the ingredients together, put the syllabub into glasses, and over the
top of them heap a little whipped cream, made in the same manner as for
trifle. Solid syllabub is made by whisking or milling the mixture to a
stiff froth, and putting it in the glasses, without the whipped cream
at the top. _Average cost_, 1_s._ 8_d._ _Sufficient_ to fill 8 or 9
glasses. _Seasonable_ at any time.
SYRUP for Jellies, to Clarify.
_Ingredients._—To every quart of water allow 2 lbs. of loaf sugar; the
white of 1 egg. _Mode._—Put the sugar and water into a stewpan; set it
on the fire, and, when the sugar is dissolved, add the white of the
egg, whipped up with a little water. Whisk the whole well together,
and simmer very gently until it has thrown up all the scum. Take this
off as it rises, strain the syrup through a fine sieve or cloth into a
basin, and keep it for use.