TAKE five half pints of thick cream, half a pint of Rhenish, half a pint of sack and the juice of two large Seville oranges; grate in just the yellow rind of three lemons, and a pound of double-refined sugar well beat and sifted; mix all together with a spoonful of orange-flower water, beat it well together with a wisk half an hour, then with a spoon fill your glasses. These will keep above a week, and are better made the day before. The best way to whip syllabub is, have a fine large chocolate mill, which you must keep on purpose, and a large deep bowl to mill them in. It is both quicker done, and the froth stronger. For the thin that is left at the bottom, have ready some calf's foot jelly boiled and clarified, there must be nothing but the calf's foot boiled to a hard jelly; when cold, take off the fat, clear it with the whites of eggs, run it through a flannel bag, and mix it with the clear, which you have saved of the syllabubs. Sweeten it to your palate, and give it a boil; then pour it into bastons, or what you please. When cold, turn it out, and it is a fine flummery.