Everlasting Syllabubs.
TAKE half a pint of Rhenish wine, half a pint of sack, with the juice of two large Seville oranges, and put them into two pints and a half of thick cream. Grate in just the yellow rind of three lemons, and put in a pound of double-refined sugar well beaten and sifted. Mix all together, with a spoonful of orange flower-water, and with a whisk beat it well together for half an hour. Then, with a spoon, take off the froth, lay it on a sieve to drain, and fill your glasses. These will keep better than a week, and should always be made the day before they are wanted. The best way to whip a syllabub is this. Have a fine large chocolate-mill, which you must keep on purpose, and a large deep bowl to mill them in, as this way they will be done the quicker, and the froth be the stronger. For the thin that is left at the bottom, have ready some calf's feet jelly boiled and clarified, in which must be nothing but the calf's feet boiled to a hard jelly. When