Take fi quarter of a pound of loaf sugar, and rub
upon the outer rinds of two lemons, till you have got
all the essence out of them. Then put the sugar into
a pint of cream, and the same quantity of white wine.
Squeease in the juice of both lemons, and let it stand
ior two hours. Then mill it with a chocolate-mill to raise



SYLLABUBS, dj^C. 249

the frothy and take it off with a spoon as it lises, or it
will make it heavy. Lay it upon a hair sieve to drain,
then fill your glasses with the remainder, and lay on
the froth as high as you can. Let them stand all night,
and they will be fit for use.
Everlasting Syllabubs.
Take half a pint of Rhenish wine, half a pint of
sack, with the juice of two large Seville oranges, and
put them into two pints and a half of thick cream.
Grate in just the yellow rind of three lemons, and put
in a pound of double-refined sugar well beaten and
silled. Mix all together with a spoonful of orange-
flower water, and with a whisk beat it well together
for half an hour. Then, with a spoon, take off the
firoth, lay it on a sieve to drain, and fill your glasses.
