New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

fill up until it is solid enough to take the form. Serve with cream plain, or mixed with sugar, wine, and lemon. _London Syllabub._ Put a pint of port or white wine into a bowl, nutmeg grated, and a good deal of sugar, then milk into it near two quarts of milk, frothed up. If the wine be not rather sharp, it will require more for this quantity of milk. In Devonshire, clouted cream is put on the top, and pounded cinnamon and sugar. _Staffordshire Syllabub._ Put a pint of cyder, and a glass of brandy, sugar, and nutmeg into a bowl, and milk into it; or pour warm milk from a large teapot some height into it. _Devonshire Junket._ Put warm milk into a bowl; turn it with runnet; then put some scalded cream, sugar and cinnamon on the top, without breaking the curd. _A very fine Somersetshire Syllabub._ In a large China bowl put a pint of port, and a pint of sherry, or other white wine; sugar to taste. Milk the bowl full. In twenty minutes cover it pretty high with clouted cream; grate over it nutmeg: put pounded cinnamon and nonpareil comfits. _Sack Cream._ Boil a pint of raw cream, the yelk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemonpeel; stir it over a gentle fire till it be as thick as rich cream; put it in a dish, and serve it cold, garnished with rusks or sippets of toasted bread. _A Froth to set on Cream, Custard, or Trifle, which looks and eats well._ Sweeten half a pound of the pulp of damsons, or any other sort of scalded fruit: put to it the whites of four eggs beaten, and beat the pulp with them, until it will stand as high as you choose; and being put on the cream, &c. with a spoon, it will take any form. It should be rough to imitate a rock. _Floating Island._ Mix three half pints of thin cream with a quarter of a pint of raisin wine, a little lemonjuice,