Cassell's dictionary of cookery

Solid Syllabub.— Rub five or six lumps of sugar upon the rind of two large fresh lemons till the yellow part is taken ofl", then add a little more sugar to make up the weight to half a pound. Crush this to powder, put it into a bowl, and strain upon it the juice of the lemons. Add a pint of sherry or raisin wine, and whisk the mixture till a froth rises. As it does so, remove it with a skimmer to a sieve covered with muslin, and whisk it again till the whole of the cream is frothed. Leave it for twelve hours, then serve in glasses. Time to froth the syllabub, an hour or more. Probable cost, Ss. 6d. Somersetshire Frumenty.— This frumenty may be served hot or cold. Bruise a quart of wheat thoroughly, put it into a stone jar, pour a quart of water upon it, and bake in a gentle oven till it is soft. Put a quart of new milk; into a bowl, and pulp into it as much wheat as will make it of the consistency of very thick cream. Stir into it sugar and nutmeg to sweeten and flavour it pleasantly, and add two table-spoonfuls of picked currants. Stir the mixture over the fire till the currants are soft. Remove it from the fire, and add the yolks of two eggs beaten up with two table-spoonfuls of milk, then stir it again over the fire for a few minutes, but do not let it boil. Serve in a deep dish. Time to bake the wheat, about four hours. Somersetshire Syllabub.— Put a pint of port and a pint of sherry into a large china bowl, together with six ounces of powdered sugar and half a grated nutmeg. Milk into the bowl until it is full, or, if preferred, milk into another vessel. Strain the milk, and while it is still warm pour it from a good height upon the wine. In twenty minutes cover it with clotted cream, and garnish with nonpareil comfits. A true Somersetshire syllabub can be prepared only with milk warm and fresh from the cow. Sufficient for a large syllabub. Sop, Sweet and Sour.— The sweet sop is a tropical fruit of about the size of an artichoke ; the pulp is said when properly ripe to have a taste somewhat like clotted cream and sugar. The plant seems to have been originallja native of South America, but it is now very widely distributed throughout the tropics. The sour sop is the fruit of a tree somewhat similar in size. The fruits are very abundant, and the negroes eat large quantities of them. Sorbet of Kirschenwasser. — Make some ice as follows : — Mix thoroughly a pint of syrup at 35°, and a pint of chablis. Strain the mixture through silk into a freezing-pan, son ( 898 ) SOR md freeze in the usual way. AVhen frozen, flavour it with thi-ee table- spoonfuls of kirschenwasser. Put the sorbet into glasses, and 9ervc it at dinnci' with the roasts. Sorbet of Rum. — Make the ice as before, but before freezing- mix with the sorbet a quarter of a pint of s-trained lemon-juice. 'WTien frozen, flavour with three table-spoonfuls of fine old Jamaica rum, and serve it in glasses with the roasts.