Put three handfuls of fine white oatmeal to steep a day and night in cold water; then pour the water off clear, and add as much more water; let it again stand the same time; then strain it through a fine hair sieve, and boil it till it is as thick as hasty pudding, stirring it all the time; add to it, while boiling, a spoonful of sugar and two of orange-flower water. "When ready, pour it into shallow dishes. Wine, milk, or cream are eaten with it.

Dutch Flummery

Boil two ounces of isinglass in a pint and a half of water very gently for half an hour; add a pint of white wine, the juice of three lemons, and the rind of one cut very thin; rub a few lumps of sugar or another lemon to obtain the essence; add as much of this sugar as will sweeten it sufficiently; beat the yolks of seven eggs, add and mix into the above, and give the whole one scald, stirring all the time; pour it into a basin, and stir till cold;" let it settle, and put it into cups, or any shape. This is very strengthening.

Rice Flummery

Boil with a pint of new milk a bit of lemon-peel and cinnamon, mix with a little cold milk; rice-flour enough to make it rather thick; add to the hot milk, and boil it till it is smooth and of good consistency, taking care it does not burn; then pour it into a basin; when cold, turn it on to a dish, and serve with cream, milk, or custard.