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Hartshone Flummery Cos. Howard

Put a pound of hartshorn shavings, to 3 quarts of spring
water, boil it very gently over a soft fire, till it is
consum'd to 1 quart Then strein it thro' a fine
seive into your bason, And let it stand till cold
Then just melt it over the fire and put to it
half a pint of white wine, a pint of new
thick cream, And 4 spoonfulls of Orange flower
water. Scald your creame, and let it be cold before
you mix it with the Wine and jelly. put in
double refin'd sugar to your taste, and then beat
it all one way, for an hour and an half at least
for if you are not thus carefull in beating 'twill
neither mix or look to please you Let the cups
you pour it into be dipp'd in clean water for if
they are dry it will not look well. Keep it in the
cups a day before you use it When it is sent
to Table you must turn it out and stick it all
over the top, with blanch'd Almonds slit. Eat
it in cream or Wine which you like best.

Cream Flummery Do

Take a pint of Cream 3 spoonfulls of rice
flour, very fine ground or beat, and sifted till it
is small 3 ounce of sugar. 2 ounce of Almonds beat
small, beat with some spoonfulls of milk for
fear of Oyling. The whites of 3 eggs beat, strein
the cream and eggs to the Almonds, and set it on
the fire, and stir it all one way, till it is thick