or sugar sand on the
top.

219. _Sugar Drops._

Stir to a cream three ounces of butter, six of powdered white
sugar--then add three beaten eggs, half a pound of sifted flour, half of
a nutmeg. Drop this mixture by the large spoonful on to buttered
plates, several inches apart, sprinkle small sugar plums on the top, and
bake them directly.

220. _Savoy Cakes._

Beat eight eggs to a froth--the whites and yelks should be beaten
separately, then mixed together, and a pound of powdered white sugar
stirred in gradually. Beat the whole well together, for eight or ten
minutes, then add the grated rind of a fresh lemon, and half the juice,
a pound of sifted flour, a couple of table-spoonsful of coriander seed.
Drop this mixture by the large spoonful on to buttered baking plates,
several inches apart, sift white sugar over them, and bake them
immediately in a quick, but not a furiously hot oven.

221. _Almond Cheese Cakes._

Boil a pint of new milk--beat three eggs, and stir into the milk while
boiling. When it boils up, take it from the fire, put in half a wine
glass of wine, separate the curd from the whey, and put to the curd
three eggs, six ounces of powdered white sugar, previously beaten
together. Add a tea-spoonful of rosewater, half a pound of sweet almonds
that have been blanched and pounded fine, a quarter of a pound of melted
butter. Mix the whole well together, then pour it into small pans that
are lined with pastry. Ornament the top with Zante currants, and almonds
cut in thin slips--bake them directly.

222. _Flummery._

Lay sponge or Savoy cakes in a deep dish--pour on white wine sufficient
to make them quite moist. Make a rich boiled custard, using only the
yelks of the eggs--turn it over the cakes when cool--beat the whites of
the eggs to a froth, and turn them over the whole.

223. _Floating Island._

Mix a pint and a half of sweet thick cream with a gill of wine, the
juice of half a lemon, and a tea-spoonful of essence of lemon, or
rosewater. Sweeten the whole with powdered loaf sugar--turn it into a
deep dish. Beat the whites of four eggs to a froth, and stir in half a
pound of any dark-colored preserved small fruit you may happen to have.
Beat the whole to a strong froth, then turn it into the centre of the
cream.

224. _Whip Syllabub._

Take good sweet cream--to each pint put six ounces of double refined,
powdered white sugar, half a tumbler of white wine, the juice and grated
r