The Lady's Country Companion; Or, How to Enjoy a Country Life Rationally. Mrs. Loudon

      For Syllabubs, to one quart of cream put the rinds and juice of two lemons, a teacupful of white wine, two table-spoonfuls of brandy, a little nutmeg, and sugar to the taste; and then whip them to a froth with a whisk.

      A Devonshire syllabub, or junket, is made by putting a pint of cider, with two table-spoonfuls of brandy, and sugar to the taste, into a large bowl, and milking upon it till the bowl is nearly full. In twenty minutes some clotted cream is heaped up in the middle of the dish, and powdered cinnamon, grated nutmeg, and Harlequin comfits strewed over the top. When cider cannot be procured, half a pint of port is used instead, omitting the brandy; and when a cow is not accessible, lukewarm milk poured from a coffee-pot spout, held up as high as possible, will do almost as well.

      For impromptu Cheesecakes. Take a quarter of a pound of butter, and the same quantity of pounded lump-sugar, two eggs well beaten, and the juice of a lemon, with the grated rind. Beat the butter into a cream, and mix the whole well together. Then put some light puff paste in pattypans, and drop a little of the mixture into each. Another way of making impromptu cheesecakes is with butter, sugar, and sweet almonds, taking of each a quarter of a pound, and adding the yolks of four eggs, with the white of two, and the grated rind of a lemon.