Part 184 (1/2)

_Mode_.--Lay the macaroons or sponge-cakes in a gla.s.s 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, and let it remain by the side of the fire until the cream is well flavoured, when take 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. This cream is exceedingly delicious, flavoured with vanilla instead of lemon: when this flavouring is used, the sherry may be omitted, and the mixture poured over the _dry_ cakes.

_Time_.--About 1/2 hour to infuse the lemon-rind; 5 minutes to boil the cream.

_Average cost_, with cream at 1s. per pint, 3s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TO MAKE SYLLABUB.

1486. INGREDIENTS.--1 pint of sherry or white wine, 1/2 grated nutmeg, sugar to taste, 1-1/2 pint of milk.

_Mode_.--Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk frothed up.

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 subst.i.tuted for the wine: when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot; but it must be held very high.

_Average cost_, 2s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TIPSY CAKE.

1487. INGREDIENTS.--1 moulded sponge-or Savoy-cake, sufficient sweet wine or sherry to soak it, 6 tablespoonfuls of brandy, 2 oz. of sweet almonds, 1 pint of rich custard.

[Ill.u.s.tration: TIPSY CAKE.]

_Mode_.--Procure a cake that is three or four days old,--either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom of the cake level, to make it stand firm in the dish; make a small hole in the centre, and pour in and over the cake sufficient sweet wine or sherry, mixed with the above proportion of brandy, to soak it nicely.

When the cake is well soaked, blanch and cut the almonds into strips, stick them all over the cake, and pour round it a good custard, made by recipe No. 1423, allowing 8 eggs instead of 5 to the pint of milk. The cakes are sometimes crumbled and soaked, and a whipped cream heaped over them, the same as for trifles.

_Time_.--About 2 hours to soak the cake. _Average cost_, 4s. 6d.

_Sufficient_ for 1 dish. _Seasonable_ at any time.

ALMOND.--The almond-tree is a native of warmer climates than Britain, and is indigenous to the northern parts of Africa and Asia; but it is now commonly cultivated in Italy, Spain, and the south of France. It is not usually grown in Britain, and the fruit seldom ripens in this country: it is much admired for the beauty of its blossoms. In the form of its leaves and blossoms it strongly resembles the peach-tree, and is included in the same genus by botanists; but the fruit, instead of presenting a delicious pulp like the peach, shrivels up as it ripens, and becomes only a tough coriaceous covering to the stone inclosing the eatable kernel, which is surrounded by a thin bitter skin.

It flowers early in the spring, and produces fruit in August.

There are two sorts of almonds,--sweet and bitter; but they are considered to be only varieties of the species; and though the qualities of the kernels are very different, they are not distinguishable by their appearance.

AN EASY WAY OF MAKING A TIPSY CAKE.

1488. INGREDIENTS.--12 stale small sponge-cakes, raisin wine, 1/2 lb. of jam, 1 pint of custard No. 1423.

_Mode_.--Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep gla.s.s dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe No. 1423, decorating the top with cut preserved fruit.

_Time_.--2 hours to soak the cakes. Average cost, 2s. 6d.

_Sufficient_ for 1 dish. _Seasonable_ at any time.

TO MAKE A TRIFLE.