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Classic
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page 231
TAPIOCA PUDDING
Put a coffee-cup of tapioca (soak it well first) into a pint and a half of milk,
set it where it will get hot slowly, take it off when it boils, and when cool
add four well-beaten eggs; flavor with lemon and peach, sweeten it to taste, and
bake for an hour in a hot oven. If this is wanted for one person, take half the
quantity of tapioca and milk.
WHITE WINE SYLLABUB
Season a pint of milk with sugar and wine, but not enough wine to curdle the
milk. Fill your glasses nearly full, and crown them with sweetened whipped
cream. Season the cream with extract of lemon.
SYLLABUB
Take the juice of a large lemon, and the yellow rind pared thin; one glass of
brandy, two glasses of white wine, and a quarter of a pound of powdered sugar.
Put these ingredients into a pan, and let them remain one night; the next day
add a pint of thick cream, and the whites of two eggs beaten together; beat them
all together to a fine froth, and serve in jelly glasses.
WINE SANGAREE OF PORT OR MADEIRA
Take half a glass of water, sweeten it with a tablespoonful of white powdered
sugar, and stir well until dissolved; add a gill of Madeira or Port, some nutmeg
grated and pounded ice. Serve with lady-cake or pound-cake, cut small.
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Classic
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