The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

Rub a lump of loaf sugar on the outside of a lemon, and put it into a pint of thick cream, and sweeten it to taste. Squeeze in the juice of a lemon, and add a glass of Madeira wine, or French brandy. Mill it to a froth with a chocolate mill, take off the froth as it rises, and lay it in a hair sieve. Fill one half of the glass with red wine, then lay the froth as high as possible, but take care that it is well drained in the sieve, otherwise it will mix with the wine, and the syllabub be spoiled.

64. A SOLID SYLLABUB.

To a quart of rich cream put a quart of white wine, the juice of two lemons, with the rind of one grated, and sweeten it to taste. Whip it up well and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Then half fill the glasses with the scum, and heap up the froth as high as possible. The bottom will look clear, and it will keep several days.

65. SNOW BALLS.

Pare and take out the cores of five large baking apples, and fill the holes with orange or quince marmalade. Then take some good hot paste, roll the apples in it, and make the crust of an equal thickness; put them in a tin dripping pan, bake them in a moderate oven, and when taken out, make iceing for them; let the same be a quarter of an inch thick, and set them a good distance from the fire until they become hardened, but be cautious that they are not browned.

66. CAPILLAIRE.

Mix six eggs well beat up, with fourteen pounds of loaf sugar, and three pounds of coarse sugar. Put them into three quarts of water, boil it twice, skim it well, and add a quarter of a pint of orange-flower water: strain it through a jelly-bag, and put it into bottles for use. A spoonful or two of this syrup put into a draught of either cold or warm water, makes it drink exceedingly pleasant.

67. CONFECTIONARY DROPS.

Take double refined sugar, pound and sift it through a hair sieve, not too fine; then sift it through a silk sieve, to take out all the fine dust, which would destroy the beauty of the drop. Put the sugar into a clean pan, and moisten it with any aromatic; if rose-water, pour it in slowly, stirring it with a paddle, which the sugar will fall from, as soon as it is moist enough, without sticking. Colour it with a small quantity of liquid carmine, or any other colour, ground fine. Take a small pan with a lip, fill it three parts with paste, place it on a small stove, the half hole being of the size of the pan, and stir the sugar with a little ivory or bone handle, until it becomes liquid. When it almost boils, take it from the fire and continue to stir it: if it be too moist, take a little of the powdered sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean and smooth; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall regularly on the tin plate; two hours afterwards, take off the drops with the blade of a knife.

68. CHOCOLATE DROPS.