For baking, see page 72.
*FROSTING FOR CAKE.--It is a great improvement to squeeze a little
lemon-juice into the egg and sugar prepared for frosting. It gives
a fine flavor, and makes it extremely white. For frosting, see
directions, page 72.
WHIP SYLLABUB.--One pint of cream, one pint of wine, the juice and
grated peel of a lemon, and the white of two eggs; sweeten it to your
taste, put it into a deep vessel, and whip it to a light froth. Fill
your glasses with the froth as it rises. It is a good plan to put some
of the froth in a sieve, over a dish, and have it in readiness to heap
upon the top of your glasses after you have filled them. Some people
put a spoonful of marmalade or jelly at the bottom of the glasses,
before they are filled.
LOBSTER SALAD.--The meat of one lobster is extracted from the shell,
and cut up fine. Have fresh hard lettuce cut up very fine; mix it with
the lobster. Make a dressing, in a deep plate, of the yolks of four
eggs cut up, a gill of sweet oil, a gill of vinegar, half a gill of
mustard, half a teaspoonful of cayenne, half a teaspoonful of salt;
all mixed well together.
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