Swiss Cream
INGREDIENTS for dish for 6 persons. lb. of macaroons or 6 small sponge-cakes, sherry, 1 pint of cream, 5 oz. of lump sugar, 2 large tablespoonfuls of arrowroot, the rind of 1 lemon, the juice of 1/2 lemon, 3 tablespoonfuls of milk. AVER- AGE COST, 2s. 6d.
Lay the macaroons or sponge-cakes in a glass dish, and pour over them as much Sherry as will cover them, or sufficient to soak them well. Put the cream into a lined saucepan, with the sugar and lemon-rind, until the cream is well flavoured, when take and let it remain by the side of the fire out the lemon-rind. Mix the arrowroot smoothly with the cold milk; add this to the cream, and let it boil gently for about 3 minutes, keeping it well stirred. Take it off the fire, stir till nearly cold, when add the lemon-juice, and pour the whole over the cakes. Garnish the cream with strips of angelica or candied citron, cut thin, or bright-coloured jelly or preserve. vanilla instead of lemon; when this flavourcream is exceedingly good, flavoured with , flavoured with the mixture poured over the dry cakes. ing is used the sherry may be omitted , and This rind; 5 minutes to boil the cream.
TIME.-About hour to infuse the lemon- SEASONABLE at any time.
Swiss Cream. (More Economical.) - INGREDIENTS for dish for 6 persons.-A few slices of stale sponge-cake, 2 glasses of orange wine, 1 pint of milk, 3 eggs, 1/4 lb. of sugar, flavouring of lemon or vanilla. AVER- SEASONABLE from Easter to Michaelmas. AGE COST, 1s.
Sweetbreads, Another Way to Dress. (An Entrée.) - INGREDIENTS for dish for 5 or 6 persons.-2 sweetbreads, egg Slice the cake into a glass dish and let it soak in the orange wine. Make a custard with the milk and eggs, flavouring it with vanilla or lemon. When cold pour it over the sponge-cake and garnish with a few SYLLABUB.
SYRUP FOR JELLIES. crystallised cherries or a little red currant syllabub into glasses, and over the top of jelly.
SEASONABLE at any time.
Note. A plain tipsy cake may be made in the same way, and an improvement may be made by spreading the slices of sponge-cake with preserve.
Syllabub. INGREDIENTS for syllabub for 6 persons.-1 pint of sherry or white wine, 1/2 grated nutmeg, sugar to taste, 1½ pint of milk. AVERAGE COST, 1s. 9d.
Put the wine into a bowl, with the grated nutmeg and plenty of nounded sugar, and milk into it the above proportion of milk from the cow. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. Warm milk ma be poured on from a spouted jug or teapot; may but it must be held very high.
SEASONABLE at any time.