* *

FLOATING ISLAND.

Have the bowl nearly full of syllabub, made with milk, white wine, and
sugar; beat the whites of six new laid eggs to a strong froth--then mix
with it raspberry or strawberry marmalade enough to flavour and colour
it; lay the froth lightly on the syllabub, first putting in some slices
of cake; raise it in little mounds, and garnish with something light.

* * * * *

SYLLABUB.

Season the milk with sugar and white wine, but not enough to curdle it;
fill the glasses nearly full, and crown them with whipt cream seasoned.

* * * * *

COLD CREAMS.

LEMON CREAM.

Pare the rind very thin from four fresh lemons, squeeze the juice, and
strain it--put them both into a quart of water, sweeten it to your
taste, add the whites of six eggs, beat to a froth; set it over the
fire, and keep stirring until it thickens, but do not let it boil--then
pour it in a bowl; when cold, strain it through a sieve, put it on the
fire, and add the yelks of the eggs--stir it till quite thick, and serve
it in glasses.

* * * * *

ORANGE CREAM.

Is made in the same manner, but requires more juice to give a flavour.

* * * * *

RASPBERRY CREAM.

Stir as much raspberry marmalade into a quart of cream, as will be
sufficient to give a rich flavour of the fruit--strain it, and fill your
glasses, leaving out a part to whip into froth for the top.

* * * * *

TEA CREAM.

Put one ounce of the best tea in a pitcher, pour on it a table spoonful
of water, and let it stand an hour to soften the leaves; then put to it
a quart of boiling cream, cover it close, and in half an hour strain it;
add four tea-spoonsful of a strong infusion of rennet in water, stir it,
and set it on some hot ashes, and cover it; when you find by cooling a
little of it, that it will jelly, pour it into glasses, and garnish with
thin bits of preserved fruit.

* * * * *

SAGO CREAM.

Wash the sago clean, and put it on the fire with a stick of cinnamon,
and as much water as will boil it thick and soft; take out the cinnamon,
and add rich boiled custard till it is of a proper thickness; sweeten
it, and serve in glasses or cups, with grated nutmeg on the top.

* * * * *

BARLEY CREAM.

Is made the same way--you may ad