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Classic
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page 148
new laid eggs to a strong froth--then mix with it raspberry or strawberry
marmalade enough to flavour and colour it; lay the froth lightly on the
syllabub, first putting in some slices of cake; raise it in little mounds, and
garnish with something light.
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.
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.
ORANGE CREAM
Is made in the same manner, but requires more juice to give a flavour.
RASPBERRY CREAM.
STIR as much raspberry marmalade into a quart of cream, as will be sufficient to
give a rich flavour of
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Classic
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