made Plain and Majy. dSg 
To make French flummery * 
YOU mud take a quart of cream and half an ounce of ifiri- 
glafs, beat it fine, and ftir it into the cream,. Let it boil foftly 
dver a flow fire a quarter of an hour, keep it flirting all the 
time ; then take it off the fire, fweeten it to your palate, and 
put in a fpoonful of rofe-water and a fpoonful of orange-flower 
water; {train it and pour it into a glafs or bafon, or juft what 
you pleafe, and when it is cold turn it out, It makes a fine fide- 
difli. You may eat it with cream, wine, or what you pleafe. 
Lay round it baked pears, It both looks very pretty, and eatg 
fine. 
A buttered tori . 
TAKE eight or ten large codlings, and fcald them, when cold 
fkin them, take the pulp and beat it as fine as you can with a 
filver fpoon, then mix in the yolks of fix eggs and the whites of 
four beat all well together, a Seville orange, fqueeze in thejuice* 
and fibred the rind as fine as poffible, with fome grated nutmeg 
and fugar to yoYir tafle; melt fome fine freflta butter, and beat 
up with it according as it wants, till it is all like a fine thick 
cream, and then make a fine puff-pafte* have a large tin-patty that 
will juft hold it, cover the patty with the pafte, and pour in the 
ingredients. Don’t put any cover oh, bake it in a quarter of an 
hour, then flip it out of the patty on a difh, and throw fine fiH 
gar well beat all over it. It is a very pretty fide-difh for a fecond 
courfe. You may make this of any large apples you pleafe. 
, Moon-Jbine . 
FIRST have a piece of tin, made in the filape of a half-moon^ 
as deep as a half-pint bafon, and one in the ftlape of a large 
ftar, and two or three lefter ones. Boil two calves feet in a 
gallon of water till it comes to a quart, then ftrain it off, and 
when cold fkim off all the fat, take half the jelly, and fweeten it 
with fugar to your palate, beat up the whites of four eggs, ftir all 
together over a flow fire till it boils, then run it through a 
flannel bag till clear, put it in a clean fauce-pan, and take an 
ounce of fweet almonds blanched and beat very fine in a marble 
mortar, with two fpoonfuls of rofe-water and two of orange- 
flower water; then ftrain it through a coarfe cloth, mix it with 
the jelly, ftir in four large fpoonfuls of thick cream, ftir it all 
together till it boils, then have ready the difh you intend it for, 
f U lay 
