Flummery

Take an ounce of bitter, and the same quantity of sweet almonds, put them into a bason, and pour over them some boiling water to make the skins come off; strip off the skins, and throw the kernels into cold water; take them out, and beat them in a marble mortar, with a little rose water to keep them from oiling, and when beaten, put them into a pint of calf's feet stock. Set it over the fire, and sweeten it to the taste with loaf sugar. As soon as it boils, strain it through a piece of muslin or gauze, and when it is a little cold, put it into a pint of thick cream, and keep stirring it often till it grows thick and cold. Wet the moulds in cold water, and pour in the flummery. Let them stand about six hours before turning them out; and if the flummery is stiff, wetthe moulds, and it will turn out without putting them into warm water, which will be a great advantage to the look of the figures, as warm water gives a dulness to the flummery.

French Flummery

Beat half an ounce of isinglass fine, put to it a quart of cream, and mix them well together; let it boil softly over a slow fire for a quarter of an hour, and stir it all the time : take it off, sweeten it to the taste, and put in a spoonful of rose water, and another of orange-flower water. Strain it, and pour it into a glass or bason, and when cold, turn it out.

Green Melon In Flummery

Put plenty of bitter almonds into a little stiff flummery, and add to it as much juice of spinach as will make it of a fine pale green. When it becomes as thick as good cream, wet the melon mould, and put it in." Then put a pint of clear calf's feet jelly into a large bason, and let them stand till the next day. Then turn out the melon, and lay it down in the middle of the bason of jelly. Then fill up the bason with jelly that is beginning to set, and let it stand all night. The next day, turn it out the same way as fruit in jelly.

Solomon's Temple In Flummery

Divide a quart of stiff-flummery into three parts, and make one part a pretty pink colour with a little cochineal bruised fine, and steep it in French brandy. Scrape an ounce of chocolate very fine, dissolve it in a little strong coffee, and mix it with another part of the flummery, to make it a light stone colour. The last part must be white. Then wet the temple mould, and fit it in a pot to stand even. Fill the top of the temple with red flummery for the steps, and the four points with white. Then fill it up with chocolate flummery, and let it stand till the next day. Then loosen it round with a pin, and shake it loose very gently ; but do not dip the mould in warm water, as that will take off the gloss, and spoil the colour. When it is turned out stick a small sprig of flowers, down from the top of every point, which will not only strengthen it, but also give it a pretty appearance. Lay round it rock candy sweetmeats.

Eggs And Bacon In Flummery

Make part of a pint of stiff flummery of a pretty pink colour with cochineal. Then dip a potting pan in cold water, and pour in red flummery to the thickness of a crown-piece, then the same of white flummery, and another of red, and twice the thickness of white flummery at the top. Remember that one layer must be stiff and cold before another is added. Then take five tea-cups, and put a large spoonful of white flummery into each of them, and let them stand all night. Then turn the flummery out of the potting pots, on the back of a plate, with cold water. Cut the flummery into thin slices, and lay it on a china dish. Then turn the flummery out of the cups on the dish, and take a bit out of the top of every one, and lay in half a preserved apricot, which will confine the syrup from discolouring the flummery, and make it look like the yolk of a poached egg.