at perfect maturity. The
essence is the form in which it is used generally and most
conveniently. Its properties are stimulating and exciting. It is
in daily use for ices, chocolates, and flavouring confections
generally.

VICTORIA SANDWICHES.

1491. INGREDIENTS.--4 eggs; their weight in pounded sugar, butter, and
flour; 1/4 saltspoonful of salt, a layer of any kind of jam or
marmalade.

_Mode_.--Beat the butter to a cream; dredge in the flour and pounded
sugar; stir these ingredients well together, and add the eggs, which
should be previously thoroughly whisked. When the mixture has been well
beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the
batter, and bake it in a moderate oven for 20 minutes. Let it cool,
spread one half of the cake with a layer of nice preserve, place over it
the other half of the cake, press the pieces slightly together, and then
cut it into long finger-pieces; pile them in crossbars on a glass dish,
and serve.

_Time_.--20 minutes.

_Average cost_, 1s. 3d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

WHIPPED CREAM, for putting on Trifles, serving in Glasses, &c.

1492. INGREDIENTS.--To every pint of cream allow 3 oz. of pounded sugar,
1 glass of sherry or any kind of sweet white wine, the rind of 1/2
lemon, the white of 1 egg.

[Illustration: PASTRY LEAF.]

_Mode_.--Rub the sugar on the lemon-rind, and pound it in a mortar until
quite fine, and beat up the white of the egg until quite stiff; put the
cream into a large bowl, with the sugar, wine, and beaten egg, and whip
it to a froth; as fast as the froth rises, take it off with a skimmer,
and put it on a sieve to drain, in a cool place. This should be made the
day before it is wanted, as the whip is then so much firmer. The cream
should be whipped in a cool place, and in summer, over ice, if it is
obtainable. A plain whipped cream may be served on a glass dish, and
garnished with strips of angelica, or pastry leaves, or pieces of
bright-coloured jelly: it makes a very pretty addition to the
supper-table.

_Time_.--About 1 hour to whip the cream.

_Average cost_, with cream at 1s. per pint, 1s. 9d.

_Sufficient_ for 1 dish or 1 trifle.

_Seasonable_ at any time.

WHIPPED SYLLABUBS.

1493. INGREDIENTS.--1/2 pint of cream, 1/4 pint of sherry, half that
quantity of brandy, the juice of 1/2 lemon, a little grated nutmeg, 3
oz. of pounded sugar, whipped cream the same