cream into an earthen pot, add some white
wine, lemon juice, and sugar to the taste. Mill them well together with
a chocolate mill, and as the froth keeps rising take it off with a
spoon, and put it into syllabub glasses. They should be made the day
before they are to be used. Syllabubs are very pretty in the summer time
made with red currant juice, instead of lemon juice.--Another way. Take
a quart of cream, boil it, and let it stand till cold; then take a pint
of white wine, pare a lemon thin, and steep the peel in the wine two
hours before you use it; to this add the juice of a lemon, and as much
sugar as will make it very sweet; put all together into a bowl, and
whisk it one way till it is pretty thick, fill the glasses, and keep it
a day before you use it. It will keep good for three or four days. Let
the cream be full measure, and the wine rather less; if you like it
perfumed, put in a grain or two of ambergris.--Another way. To a quart
of thick cream put half a pint of sack, the juice of two Seville
oranges, or lemons, grate the peel of two lemons, and add half a pound
of double-refined sugar well pounded; mix a little sack with sugar, and
put it into some of the glasses, and red wine and sugar into others, the
rest fill with syllabub only. Then whisk your cream up very well, take
off the froth with a spoon, and fill the glasses carefully, as full as
they will hold. Observe, that this sort must not be made long before
they are used.

WHITE BREAD. This is made the same as household bread, except that it
consists of fine flour unmixed. The water to be used should be lukewarm
in summer, and in very cold weather it must be hot, but not so as to
scald the yeast. Bricks are made by moulding the loaves long instead of
round, and cutting the sides in several places before they are put into
the oven.

WHITE CAKES. Dry half a pound of flour, rub into it a very little
pounded sugar, one ounce of butter, an egg, a few carraways, and as much
milk and water as will make it into a paste. Roll it thin, cut it into
little cakes with a wine glass, or the top of a canister, and bake them
fifteen minutes on tin plates.

WHITE CAUDLE. Boil four spoonfuls of oatmeal in two quarts of water,
with a blade or two of mace, and a piece of lemon peel; stir it often,
and let it boil a full quarter of an hour, then strain it through a
sieve for use; when you use it, grate in some nutmeg, sweeten it to your
palate, and add what white