o
the syllabub, stirring it well all the time; then put it in a mould. It
is better made the day before you want it.

_Whipt Syllabub._

Boil a quart of cream with a bit of cinnamon; let it cool; take out the
cinnamon, and sweeten to your taste. Put in half a pint of white wine,
or sack, and a piece of lemon-peel. Whip it with a whisk to a froth;
take it off with a spoon as it rises; lay it on the bottom of a sieve;
put wine sweetened in the bottom of your glasses, and lay on the
syllabub as high as you can.

_Taffy._

Two pounds of moist sugar, an ounce of candied orange-peel, the same of
citron, the juice of three lemons, the rind of two grated, and two
ounces and a half of butter. Keep stirring these on the fire until they
attain the desired consistency. Pour it on paper oiled to prevent its
sticking.

_Trifle._ No. 1.

Take as many macaroons as the bottom of your dish will hold; peel off
the wafers, and dip the cakes in Madeira or mountain wine. Make a very
thick custard, with pounded apricot or peach kernels boiled in it; but
if you have none, you may put some bitter almonds; pour the custard hot
upon the maccaroons. When the custard is cold, or just before the trifle
is sent to table, lay on it as much whipped syllabub as the dish can
hold. The syllabub must be done with very good cream and wine, and put
on a sieve to drain before you lay it on the custard. If you like it,
put here and there on the whipped cream bunches of preserved barberries,
or pieces of raspberry jam.

_Trifle._ No. 2.

Take a quart of sweet cream; boil it with a blade of mace and a little
lemon-peel; sweeten it with sugar; keep stirring it till it is almost
cold to prevent it from creaming at top; then put it into the dish you
intend to serve it in, with a spoonful or less of runnet. Let it stand
till it becomes like cheese. You may perfume it, or add orange-flower
water.

_Trifle._ No. 3.

Cover the bottom of your dish with maccaroons and ratafia cakes; just
wet them all through with mountain wine or raisin wine; then make a
boiled custard, not too thick, and when cold pour it over them. Lay a
whipped syllabub over that. You may garnish with currant jelly.

_Trotter Jelly._

Boil four sheep's trotters in a quart of water till reduced to a pint,
and strain it through a fine sieve.

_Veal and Ham Pates._

Chop six ounces of ready dressed lean veal and three ounces of ham very
small; put it into a stewpan, wit