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
