Cassell's dictionary of cookery

If liked, six ounces of beef suet may be substi- i tuted for the butter, and the ingredients may be ! mixed thoroughly, put into a buttered mould, i and boiled instead of being baked. Time to ! bake, about two hours, less or more according to the quality of the apples; to boil, four hours. Probable cost. Is. Sufficient for four ■or five persons. Swiss Trifle. — Crumble a quarter of a pound of macaroons, and a quarter of a pound of ratafias, and put them into a glass dish. Pour a glassful of brandy upon them, and let them soak for a while. Sweeten a pint of cream, and flavour with lemon-rind or any suitable flavouring. Put it into a saucepan, and stir into it a table-spoonful of ground rice which has been mixed to a smooth paste with a little cold milk. Let it boil gently till it begins to thicken, and stir it aU the time. Pour it out, and when it is almost cold add the strained juice of two lemons. Pour the mixture upon the cakes. Stick blanched almonds into it, and let it stand an hour or two before it is used. Time, a quarter of an hour to boil the milk with the rice. Probable cost, exclusive of the brandy, 2s. 4d. Sufficient for four or five persons. Sydney Smith's Becipe for Salad {see Poet's Recipe for Salad). 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 they are wanted. Syllabubs, Birthday (see Birthday Syllabubs). Syllabubs, Common.— Put four ounces of pounded sugar into a bowl, and add the rind of a lemon, a grated nutmeg, half a pint of sweet wine, and half a pint of sherry. Mix all thoroughly till the sugar is dissolved. Pour in with a tea-pot or spouted jug held at a good height a pint and a half of wann milk. Serve the syllabub cold. A little pounded cinnamon and clouted cream may be laid on the top. Sometimes cider is used instead of wine, and then a little brandy should certainly be added. Syllabubs, Devonshire {see Devonshire Syllabubs). Syllabubs, Everlasting (see Everlasting SyUabubs). Syllabubs in Glasses.— Put a quarter of a pound of sugar iuto a small punch-bowl, and pour upon it the strained juice of a large fresh lemon. Stir the mixture briskly, and add a tumblerful of port, a tumblerful of sherry, and half a tumblerful of brandy. Add half a nutmeg grated, place the bowl imder the cow, and fill it tiU it froths high in the bowl. In serving put a little curd into each glass, fill it with whey, and place a spoonful of thick cream on the top.