stew-pan, with two ounces of isinglass, let it simmer till the isinglass is dissolved; then take half a pound of sweet almonds, blanch and beat them fine in a mortar; and as you beat them, put in a little cream, to prevent their oiling, and afterwards mix them with a pint of thick cream; strain them through a fine sieve into a stew-pan, and put in a pint of jelly; sweeten it to your palate with fine powder sugar, set it over the fire till it is scalding hot, taking care that it does not boil; then take it off, and put a little amber into it; strain it through a sieve into a bowl, and let it stand a few minutes; have your steeple moulds ready, pour it in, let it stand till quite cold, and carefully turn it into a dish; garnish with currant jelly, sweetmeats, or any thing you chuse.
Another Way.
Take five ounces of hartshorn and two ounces of honey, put them into a stone bottle, and fill it up to the neck with fair water; put in a small quantity of gum-arabic and gum-dragon; tie up the bottle very close, set it in a pot of water with hay a the bottom, let it stand six hours; then take it out, let it stand six hours; then take it out, let it stand an hour before you open it, then strain it, and it will be a strong jelly; take a pound of blanched almonds, beat them fine, and mix them with a pint of thick cream; let it stand a little, strain it, mix it with a pound of jelly, and set it over the fire till it is scalding hot; sweeten it to your taste with double refined sugar, take it off, put in a little amber, and pour it into small gallipots, like sugar loaf at top; when it is cold pour them out, and lay cold whipt
cream
