From a quart of rich milk take out a half pint. Put the half-pint into a small sauce-pan, and add to it a handful of bitter almonds broken up; or a bunch of fresh peach-leaves; or a vanilla bean split and cut into pieces, and tied up in a bit of thin muslin. Having boiled the milk till it is very highly-flavoured, strain it, and add it to the pint and a half. Then set it over the fire in a porcelain or delft-lined vessel, and boil it well. When it has come to a boil, begin to sprinkle in gradually a quarter of a pound (or four large heaping table-spoonfuls) of farina, stirring it well. Let it boil a quarter of an hour after all the farina is in. When done, remove it from the fire, and stir in (if you have used bitter almond or peach-leaf flavouring) a wine-glass of rose-water; add four large table-spoonfuls of powdered sugar. Put the flummery into a blancmange mould, set it on ice, and turn it out when wanted for dinner. Have ready to eat with it, a boiled custard, flavoured either with bitter almond or vanilla.

Another way

Grate on a lump of sugar the yellow rind of a large lemon or orange, scraping it off with a tea-spoon as you proceed, and saving it on a saucer. Then mix it with a quarter of a pound of powdered loaf-sugar. Boil a quart of water, and when it has come to a boil, stir in alternately the sugar and four large heaping table-spoonfuls of farina. Let it boil a quarter of an hour longer. Then add the juice of the lemon or orange. Then put it into a mould and set it on ice to congeal. Eat with it boiled custard, flavoured with lemon or orange.

Another way

Mix with a pint of water a pint of ripe currant-juice, strained through a sieve or bag, and well sweetened. In winter you may substitute the juice of stewed cranberries made very sweet. Boil the water and juice together. Then stir in gradually a quarter of a pound of farina, and boil it fifteen minutes longer. Transfer it to a mould, and set it on ice to congeal. Eat it with sweetened cream.

Farina Plum Pudding

Having extracted the seeds from half a pound of the best raisins, cut them in half, and dredge them well with sifted flour, to prevent their clodding, or sinking in the pudding. Pick, wash, and dry half a pound of Zante currants, and dredge them also with flour. Prepare a heaped teaspoonful of powdered spice; nutmeg, mace, and cinnamon, mixed together. Boil three pints of milk, and while it is boiling, sprinkle in a half pound of farina. Next add the spice, and let it boil a quarter of an hour longer. Then take it up, and set it to cool. When it is lukewarm, stir in gradually, six well-beaten eggs, in turn with the raisins and currants; a large piece of fresh butter; and a small glass of brandy. You may add some slips of citron, dredged with flour. Stir the mixture very hard. Put it into a buttered pudding-mould. Tie a double cloth tightly over the top, and place it in a pot of boiling water. Boil it three or four hours; and then turn it out on a dish. Eat it with wine-sauce; or with cold butter and sugar stirred together to a cream, and flavoured with nutmeg and lemon.