cyder, into a china bowl, sweeten it with sugar, and grate in some nutmeg; then, hold it under the cow, and milk into it till it has a fine froth at the top; strew over it a handful of currants, clean washed and picked, and plumped before the fire. You may make this syllabub at home by having a new milk made as warm as from the cow, and pouring it out of a tea pot, or any other vessel with a spout, holding your hand very high.
To make Lemon Syllabubs.
Take a quarter of a pound of loaf sugar in one piece, and rub it on the rind of two lemons till you have got all the essence out of them, then put the sugar into a pint of cream and a gill of mountain wine, squeeze in the juice of both the lemons, and let it stand for two hours; then whip it with a whisk, or mill it with a chocolate mill, and as the froth rises take it off, and put it on a sieve to drain; let it stand all night, then put the clear into the glasses, and with a spoon put on the froth as high as you can.
To make Blanc-mange with Isinglass.
Put an ounce of picked isinglass to a pint of water; put to it a bit of cinnamon, and boil it til the isinglass is melted; put to it three quarters of a pint of cream, two ounces of sweet almonds, and six bitter ones, blanched and beaten, and a bit of lemon peel; sweeten it, stir it over the fire, and let it boil; strain it, stir it till it is cool, squeeze in the juice of a lemon, and put it into what moulds you please; turn it out, garnish with currant jelly and jam, or marmalade,
