15

Cos'n Howard

To make Hartshorne Flummery

Put a pound of hartshorn shewings, to 3 quarts of spring water
boil it very quietly over a soft fire till 'tis consum'd to one
quart, Then strain it thro' a fine sieve 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 flour water scald your
cream and let it be cold before you mix it with 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 carfull in beating, twill neither mix
or look to please, Let the Cups you pour it into bedipp'd in
clean water, for if they are dry it will not turn out
well, keep it in cups a day before you use it, when 'tis seat
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.

Bath Flummery --- Mrs Torrent

Take 2 calves feet, and boil 'em in 2 quarts of spring water
till it comes to a pint and an half, Then let it be cold
Then put it on the fire, and put in 3 or 4 laurell leaves
a blade of Mace a little Lemon peel, Let it just simmer
up, then take it off and strain it into a pint of cream
and keep it stiring, Then put in 2 spoonfulls of sugar
and half a glass of white wine, keep it stirring till you
find it begins to jelly Then pour it into your Cups and
keep it for use wet your Cups in cold water just before
you put it in