Method.—Remove the Genoese cake from the tin as soon as it is baked, and force the white of egg round the edge to form a raised border. Replace in a cool oven until the méringue hardens, but do not allow it to acquire much colour. Place a good layer of macaroons or ratafias on the top of the cake, pour the wine over, taking care not to touch the border, and let it soak for at least 1 hour. Just before serving, pile the cream on the top, and garnish with cherries and strips of angelica.
Time.—About 2 hours, after the cake is made. Average Cost, 2s. to 2s. 3d., exclusive of the cake. Sufficient for 6 or 7 persons.
2163.—SUGAR FOR COMPOTES. (See To Clarify Sugar for Syrup, No. 2277.)
2164.—SYLLABUB. No. 1.
Ingredients.—½ a pint of sherry or Madeira wine, 2 tablespoonfuls of brandy, ¾ of a pint of cream, 1 white of egg, 1 lemon, castor sugar.
Method.—Remove the rind of the lemon as thinly as possible, put it into the sherry, and let it soak for 12 hours. When ready, strain and add the cream, brandy, lemon-juice, and sugar to taste. Beat or whisk the mixture briskly, and as the froth forms skim it off, and place it at once in glasses or a hair sieve with a basin under it to receive the drippings. Let it be made several hours before required.
Time.—Altogether, 18 hours. Average Cost, 2s. 3d. Sufficient for 10 or 12 persons.
2165.—SYLLABUB. No. 2.
Ingredients.—10 macaroons, 1 pint of cream, 4 ozs. of castor sugar, the juice of 1 lemon, the finely-grated rind of ⅓ a lemon, 1 wineglassful of sherry or Madeira, a pinch of ground cinnamon, essence of ratafia.
Method.—Mix the sugar, lemon-juice and rind, cinnamon and wine together in a large basin, add a few drops of essence of ratafia, stir until the sugar is dissolved, then add the cream and whip to a froth. Arrange the macaroons compactly on the bottom of a deep dish, and as the froth is formed on the syllabub skim it off and place it on the biscuits. When the whole of the preparation has been reduced to a froth, stand the dish in a cold place, and let it remain for at least 12 hours before serving.
Time.—Altogether, about 13 hours. Average Cost, 3s. to 3s. 3d. Sufficient for 7 or 8 persons.
2166.—SYLLABUB. No. 3.
Ingredients.—½ a pint of cream, ¼ of a pint of sherry, half that