s very ripe; bruise them fine; put to them a
little juice of strawberries; beat and sift their weight in sugar, and
strew it over them. Put the pulp into a preserving-pan; set it on a
clear fire, and boil it three quarters of an hour, stirring it all the
time. Put it into pots, and keep it in a dry place, with brandy paper
over it.

_Sugar, to clarify._

Break into pieces two pounds of double-refined sugar; put it into a
stewpan, with a pint of cold spring water; when dissolved, set it over a
moderate fire; beat about half the white of an egg; put it to the sugar,
before it gets warm, and stir it well together. When it boils, take off
the scum; keep it boiling till no scum rises and it is perfectly clear.
Run it through a clean napkin; put it in a bottle well corked, and it
will keep for months.

_Syllabub._

Take a quart of cream with a slice or two of lemon-peel, to be laid to
soak in the cream. Take half a pint of sack and six spoonfuls of white
wine, dividing it equally into your syllabub. Set your cream over the
fire, and make it something more than lukewarm; sweeten both sack and
cream, and put the cream into a spouted pot, pouring it rather high from
the pot into the vessel in which you intend to put it. Let it be made
about eight or nine hours before you want it for use.

_Another way._

Mix a quart of cream, not too thick, with a pint of white wine, and the
juice of two lemons; sweeten it to your taste; put it in a broad earthen
pan; then whisk it up. As the froth rises, take it off with a spoon, and
put it in your glasses, but do not make it long before you want them.

_Everlasting Syllabub--very excellent._

Take a quart and half a pint of cream, one pint of Rhenish wine, half a
pint of sack, the juice of three lemons, about a pound of double-refined
sugar, beaten fine and sifted before you put it into the cream. Grate
off the rinds of the three lemons used, put it with the juice into the
wine, and that to the cream. Then beat all together with a whisk just
half an hour; take it up with a spoon, and fill your glasses. It will
keep good nine or ten days, and is best three or four days old.

_Solid Syllabub._

Half a pint of white wine, a wine-glass of brandy, the peel of a lemon
grated and the juice, half a pound of powdered loaf-sugar, and a pint of
cream. Stir these ingredients well together; then dissolve one ounce of
isinglass in half a pint of water; strain it; and when cool add it t