288 ' The Art of Cookery i 
coarfe hair fieve, and pour it into a fauce-pan, keeping it ftirring 
all the time with a ftick till it boils and is very thick ; then pouf 
it into difhes; when cold turn it into plates, and eat it with what 
you ple^ife, either wine and fugar, or beer and fugar, or milk. 
It eats very pretty with cyder and fugar. 
You mu ft obferve to put a great deal of water to the oatmeal, 
and when you pour off* the laft water, pour on juft enough frefti 
as to ftain the oatmeal well. Some let it ftand forty-eight hours, 
fome three days, fhifting the water every twelve hours ; but 
that is as you love it for fweetnefs or tartnefs. Gruts once cut 
does better than oatmeah Mind to ftir it together when yoU 
put in frefh water. 
To make a fine fyllabub from the cow . 
MAKE your fyllabub of either cyder or wine, fweeten it 
pretty fweet, and grate nutmeg in, then milk the milk into the 
liquor; when this is done, pour over the top half a pint or a 
pint of cream, according to the quantity of fyllabub you make; 
You may make this fyllabub at home, only have new milk ; 
make it as hot as milk from the cow, and out of a tea-pot, or 
any fuch thing, pour it in holding your hand very high. 
To make a hedge hog , 
TAKE two pounds of blanched almonds, beat them well id 
a mortar, with a little canary and orange-flower water, to keep 
them from oiling. Make them into ft iff pafte, then beat in the 
yolks of twelve eggs, leave out five of the whites, put to it a 
pint of cream, fweetened with fugar, put in half a pound of 
fweet butter melted, fet it on a furnace or flow fire, and keep it 
conftantly ftirring, till it is fluff enough to be made in the form 
of a hedge-hog ; then ftigk it full of blanched almonds, flit and 
ftuck up like the briftlesNff a hedge-hog, then put it into a difti, 
take a pint of cream and the yolks of four eggs beat up, fweetened 
with fugar to your palate. Stir them together over a flow fire 
till it is quite hot, then pour it round the hedge-hog in a difli, 
and let it ftand till it is cold, and ferve it up. Or a rich calf’s 
foot jelly made clear and good, and pour it into the difh round 
the hedge hog ; and when it is cold, it looks pretty, and makes 
a pretty difh; or it looks pretty in the middle of a table for 
