American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

will be very good. N.B. pastry pans, or saucers, must be buttered lightly before the paste is laid on. If glass or China be used, have only a top crust, you can garnish with cut paste, like a lemon pudding or serve on paste No. 7. _Gooseberry Tart_. Lay clean berries and sift over them sugar, then berries and sugar 'till a deep dish be filled, cover with paste No. 9, and bake some what more than other tarts. _Grapes_, must be cut in two and stoned and done like a Gooseberry. SYLLABUBS. _To make a fine Syllabub from the Cow_. Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it. _A Whipt Syllabub_. Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises and put it into your syllabub glasses or pots, and they are fit for use. _To make a fine Cream_. Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in a spoonful of orange flower water and rose water, and two sponfuls of wine; beat up four eggs and two whites, stir it all together one way over the fire till it is thick, have cups ready and pour it in. _Lemon Cream_. Take the juice of four large lemons, half a pint of water, a pound of double refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten very well; mix altogether, strain it, set it on a gentle fire, stirring it all the while and skim it clean, put into it the peal of one lemon, when it is very hot, but not to boil;