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

orange flower water, and sugar; put into a dish for the middle of the table, and put on the cream a froth like the above, which may be made of raspberry or currantjelly. _Another way._ Scald a codlin before it is ripe, or any sharp apple, and pulpit through a sieve. Beat the whites of two eggs with sugar, and a spoonful of orange flower water; mix in by degrees the pulp, and beat all together until you have a large quantity of froth. Serve it on a raspberry cream; or you may colour the froth with beetroot, raspberry, or currantjelly, and set it on a white cream, having given it the flavour of lemon, sugar, and wine as above; or, put the froth on a custard. _Everlasting, or Solid Syllabubs._ Mix a quart of thick raw cream, one pound of refined sugar, a pint of white, and half a pint of sweet wine in a deep pan: put to it the grated peel and the juice of three lemons. Beat, or whisk it one way half an hour, then put it into glasses. It will keep good, in a cool place, ten days. _Yellow Lemon Cream, without Cream._ Pare four lemons very thin into twelve large spoonfuls of water, and squeeze the juice on seven ounces of finely pounded sugar: beat the yelks of nine eggs _well_; add the peels and juice beaten together for some time; then strain it through a flannel into silver or very nice blocktin saucepan; set it over a gentle fire, and stir it one way till pretty thick, and scalding hot, but not boiling, or it will curdle. Pour it into jelly glasses. A few lumps of sugar should be rubbed hard on the lemons before they are pared, or after, as the peel will be so thin as not to take all the essence, and the sugar will attract it, and give better colour and flavour. _White ditto_ Is made the same as the above; only put the whites of the eggs instead of the yelks, whisking it extremely well to froth.