d over the
_dry_ cakes.

_Time_.--About 1/2 hour to infuse the lemon-rind; 5 minutes to boil the
cream.

_Average cost_, with cream at 1s. per pint, 3s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TO MAKE SYLLABUB.

1486. INGREDIENTS.--1 pint of sherry or white wine, 1/2 grated nutmeg,
sugar to taste, 1-1/2 pint of milk.

_Mode_.--Put the wine into a bowl, with the grated nutmeg and plenty of
pounded sugar, and milk into it the above proportion of milk frothed up.
Clouted cream may be laid on the top, with pounded cinnamon or nutmeg
and sugar; and a little brandy may be added to the wine before the milk
is put in. In some counties, cider is substituted for the wine: when
this is used, brandy must always be added. Warm milk may be poured on
from a spouted jug or teapot; but it must be held very high.

_Average cost_, 2s.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TIPSY CAKE.

1487. INGREDIENTS.--1 moulded sponge-or Savoy-cake, sufficient sweet
wine or sherry to soak it, 6 tablespoonfuls of brandy, 2 oz. of sweet
almonds, 1 pint of rich custard.

[Illustration: TIPSY CAKE.]

_Mode_.--Procure a cake that is three or four days old,--either sponge,
Savoy, or rice answering for the purpose of a tipsy cake. Cut the bottom
of the cake level, to make it stand firm in the dish; make a small hole
in the centre, and pour in and over the cake sufficient sweet wine or
sherry, mixed with the above proportion of brandy, to soak it nicely.
When the cake is well soaked, blanch and cut the almonds into strips,
stick them all over the cake, and pour round it a good custard, made by
recipe No. 1423, allowing 8 eggs instead of 5 to the pint of milk. The
cakes are sometimes crumbled and soaked, and a whipped cream heaped over
them, the same as for trifles.

_Time_.--About 2 hours to soak the cake. _Average cost_, 4s. 6d.

_Sufficient_ for 1 dish. _Seasonable_ at any time.

ALMOND.--The almond-tree is a native of warmer climates than
Britain, and is indigenous to the northern parts of Africa and
Asia; but it is now commonly cultivated in Italy, Spain, and the
south of France. It is not usually grown in Britain, and the
fruit seldom ripens in this country: it is much admired for the
beauty of its blossoms. In the form of its leaves and blossoms
it strongly resembles the peach-tree, and is included in the
same genus by botanists; but the fruit, instead of