the orange in the middle, garnish with preserved or dried fruits: or you may pour blanc-mange into a mould like a Turk's cap, lay round it jelly a little broken; put a sprig of myrtle, or small preserved orange on the top.
To make Almond Flummery.
Boil three ounces of hartshorn in two quarts 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 household bread; strain it through a sieve, and beat half a pound of almonds very fine, with a quantity of orange flower water; when they are beat, mix a little of your jelly with it, and some fine sugar; strain it with the rest of the jelly, stirring it till it is a little more than blood-warm; then pour it into your basons or cups, and when you use them stick in almonds cut small.
To make Isinglass Flummery.
Put six ounces of isinglass into a quart of new milk, sweeten it, set it over the fire, and keep it stirring one way all the time, till it is jellied; pour it into your basons, and when cold turn it out; you may put in orange flower water if you chuse.
To make Oatmeal Flummery.
Take oatmeal, steep it in pure clean water till it turns sour; stir it every day, strain it, and put it in a kettle over the fire; keep stirring it with a stick one way all the time, till it is as thick as hasty-pudding; then pour it into your basons,
