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Syllabubs

Soak the thin rind of a fresh lemon in a pint of sherry or Madeira, and let it remain all night. Sweeten it well, and add three table-spoonfuls of brandy, a pint and a half of rich cream beaten up with the white of an egg, and the juice of the lemon. Beat the mixture to froth. As it rises place it in the glasses, pile it as high as possible, and place it in a cool place. In a little time the syllabubs will get firm, and settle into a highly-flavoured preparation covered with snowy froth. If liked, melted red currant or black currant jelly may be mixed with half the cream before it is whipped, and this will make the syllabubs contrast in colour. Syllabubs should be made the day before wanted.