To make hartshorn flummery.
BOIL half a pound of the shavings of hartshorn in three pints of water till it comes to a pint, then strain it through a sieve into a bason, and set it by to cool; then set it over the fire, let it just melt, and put to it half a pint of thick cream, scalded and grown cold again, a quarter of a pint of white wine, and two spoonfuls of orange-flour water; sweeten it with sugar, and beat it for an hour and a half, or it will not mix well, nor look well; dip your cups in water before you put in the flummery, or else it will not turn out well. When you serve it up, turn it out of the cups, and stick blanched almonds cut in long narrow bits on the top. You may eat them either with wine or cream.
A second way to make hartshorn flummery.
TAKE three ounces of hartshorn, and put to it two quarters of spring-water, let it simmer over the fire six or seven hours, till half the water is consumed, or else put it in a jug, and set it in the oven with houshold bread, then strain it through a sieve and beat half a pound of almonds very fine, with some orange flower water in the beating; when they are beat, mix a little of your jelly with it and some fine sugar; strain it out and mix it with your other jelly, stir it together till it is little more than blood-warm then pour it into half-pint basons or dishes for the purpose, and fill them but half full. When you use them, turn them out of the dish as you do flummery. If it does not come out clean, set your bason a minute or two in warm water. You may stick almonds in or not, just as you please. Eat it with wine and sugar. Or make your jelly this way: put six ounces of hartshorn in a glazed jug with a long neck, and put to it three pints of soft water, cover the top of the jug close, and put a weight on it to keep it steady; set it in a pot or kettle of water twenty-four hours, let it not boil, but be scalding hot, then strain it out and make your jelly.
To make oatmeal flummery.
Get some oatmeal, put it into a broad deep pan, then cover it with water, stir it together, and let it stand twelve hours, then pour off that water clear, and put on a good deal of fresh water, sift it again in twelve hours, and so on in twelve more; then pour off the water clear, and strain the oatmeal through acoars
