Vegetarian cookery

Rub off the rind of the lemon with some lumps of sugar, and put them, with the lemon-juice, strained, into a china dish. Boil the cream, which should be thick, adding the remainder of the sugar, and pour it, hot, upon the lemon-juice, but do not stir it, and when cold, ornament with candied or preserved citron, cut in thin slices. No. 473. — Christmas Posset. Three quarts of new milk, one pound of white bread, one quart of lemonade, and three table-spoonfuls of ginger syrup. Cut the bread in small pieces, boil it in the milk, and when it has boiled about two minutes, take it off the fire. Put the lemonade, syrup, and sugar, in a large bowl or tureen ; then put in carefully with a tea-cup, the bread and milk ; let it remain undisturbed two or three minutes ; then put down the bread very gently with a spoon, and sift powdered cinnamon on the top. No. 474. — Christmas Posset. Three quarts of new milk, twelve ounces of currant bread, three lemons, and six ounces of sugar. Boil the milk, with the bread, cut into small pieces. Slice and place the lemon in the bottom of a large bowl or tureen, with the sugar ; add the milk and bread, and grate a little nutmeg on the top. No. 475.— Cold Posset. Mix a pint of cream with a pint of new milk, adding the rinds of two lemons, pared very thin ; let it remain several hours, then mix it with a quart or rather more of lemonade, with sugar, as required ; whisk it well, taking off the froth as it rises ; turn a sieve upside down, and lay the froth upon it ; pour the remainder into a large china bowl, let it remain in a cool place, covered with a plate, eight or ten hours ; then cover the top with currants, lay on the froth, and strew a few currants or caraway comfits over it. No. 476.— Apple Trifle. Scald and rub through a sieve, sufficient apples to make a thick layer at the bottom of the dish, adding sugar as required, and the grated rind of half a lemon. Mix half a pint of milk,half a pint of cream, and the yolk of an egg ; scald over the fire, but do not let it boil ; add a little sugar, pour it into a basin, and let it remain till cold ; lay it over the apples with a spoon, and put snow cream on the top. No. 477. — Apple Snow. Six apples, the whites of six eggs, and quarter of a pound of white sugar. 3 90 Pare tlie apples, and set them over the fire in cold water ; when soft, mb them through a sieve ; beat the whites of six eggs to a froth, adding the sugar, and after beating the apples also to a froth, whisk the whole together till it becomes like stiff snow, and heap it high on a china dish, or lay it over stewed apples, or trifle. No. 478. — Lemon Syllabubs. One pint of cream, four ounces of white sugar, two-thirds of a pint of lemonade, and the rind and juice of one fine lemon. Rub off the yellow rind of the lemon with a piece of the sugar ; put the sugar to the cream, let it remain two hours, then add the lemonade and the lemon-juice ; whisk it and take off the froth as it rises, turn a hair sieve upside down on a plate, and lay the froth upon it ; when no more froth will rise, pour the remainder into syllabub-glasses till about three parts full ; then lay on the froth, and let them remain till the next day. No. 479. — Fairy Butter.