[Fifth article.]
DEVONSHIRE JUNKET.—Put warm milk into a bowl; turn it with rennet; then put some scalded cream, sugar, and nutmeg on the top without breaking the curd.
KERRY BUTTERMILK.—Put six quarts of buttermilk into a cheese-cloth, hang it in a cool place, and let the whey drip from it for two or three days; when it is rather thick, put it into a basin, sweeten it with pounded loaf-sugar, and add a glass of brandy, or of sweet wine, and as much raspberry jam, or syrup, as will color and give it an agreeable flavor. Whisk it well together, and serve it in a glass dish.
WHIP SYLLABUB.—Whip cream, as directed above; mix a glass of brandy and half a pint of white wine with a pint of the cream, which sweeten with sifted loaf-sugar, and grate in lemon-peel and nutmeg; serve in glasses, and set some of the whip on each.
SNOWBALLS.—Beat the whites of six eggs to a froth, sweeten them to your taste, and flavor them with rose-water. Drop them into a pot of boiling water, in tablespoonfuls, for a minute or two, to harden them. Make a cream of milk, eggs, and sugar to float them in.
A FLOATING ISLAND.—Take a pint of thick cream, sweeten with fine sugar, grate in the peel of one lemon, and add a gill of sweet white wine; whisk it well till you have raised a good froth; then pour a pint of thick cream into a china dish, take one French roll, slice it thin, and lay it over the cream as lightly as possible; then a layer of clear calves' feet jelly, or currant jelly; then whip up your cream and lay on the froth as high as you can, and what remains pour into the bottom of the dish. Garnish the rim with sweetmeats.