it into three parts; make one part of a pretty thick colour, with a little cochineal bruised fine, and steeped in French brandy; scrape one ounce of chocolate very fine, dissolve it in a little strong coffee, and mix it with another part of your flummery to make it a light stone colour; the last part must be white; then wet your temple mould, and fix 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; let it stand till the next day, loosen very gently, but do not dip your mould in warm water, as it will take off the gloss, and spoil the colour; when you turn it out, stick a small sprig, or flower stalk, down from the top of every point, which will strengthen them, and make them look pretty, lay round it rock candy sweetmeats. It is proper for a corner dish for a large table.
To make French Flummery.
Take a quart of cream, and half an ounce of isinglass beat fine, and stir them together; let it boil softly over a slow fire a quartet of an hour, stirring it all the time; then take it off the fire, sweeten it to your palate, and put to it a spoonful of rose and orange flower water; strain it, pour it into glasses or basons, and when cold turn it out and lay round it baked pears.
