THE EMIGRANT'S HAND-BOOK. 145 



BATTER CAKE. 



Take one pint of cream, one pint of sour milk or butter- 

 milk, four eggs, a tea-spoonful of salt, saleratus sufficient 

 to destroy the acidity of the milk, and three pints of sifted 

 flour, or sufficient to make a stiff batter. Stir the articles 

 well together, and bake in a deep dish. To be eaten hot 

 with butter. 



VERY SUPERIOR WHIPPED SYLLABUBS. 



Weigh seven ounces of fine sugar, and rasp on it the 

 rinds of two fresh sound lemons of good size, then pound 

 or roll it to powder, and put it into a bowl with the strained 

 juice of the lemons, two large glasses of sherry, and two 

 of brandy ; when the sugar is nearly or quite dissolved, 

 add a pint of rich cream, and whisk or mill the mixture 

 well ; take off the froth as it rises, and put it into glasses. 

 These syllabubs will remain good for several days, and 

 should always be made, if possible, four and twenty hours 

 before they are wanted for table. The full flavor of the 

 lemon-rind is obtained with less trouble than in rasping, 

 by paring it very thin indeed, and infusing it for some 

 hours in the juice of the fruit. 



Sugar, 7 ozs. ; rind and juice of lemons, 2 ; sherry, 2 

 large wine-glasses full ; brandy, 2 wine-glasses full ; 

 cream, 1 pint. 



Obs. These proportions are sufficient for two dozen or 

 more of syllabubs : they are often made with almost equal 

 quantities of wine and cream, but are certainly neither so 

 good nor so wholesome without a portion of brandy. 



GOOD COMMON BLANC MANGE. 

 Infuse for an hour, in a pint and three quarters of new 

 milk, the very thin rind of one small, or of half a large 



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