ell. Keep the flummery in
cups a day before you use it; when you serve it, stick it with blanched
almonds, cut in thin slices. Calves' feet may serve instead of hartshorn
shavings.

_Hartshorn Flummery._ No. 3.

Take one pound of hartshorn shavings, and put to it three quarts of
water; boil it till it is half consumed; then strain and press out the
hartshorn, and set it by to cool. Blanch four ounces of almonds in cold
water, and beat them very fine with a little rose and orange-flower
water. Make the jelly as warm as new milk, and sweeten it to your taste
with the best sugar; put it by degrees to the almonds, and stir it very
well until they are thoroughly mixed. Then wring it through a cloth, put
it into cups, and set it by to jelly. Before you turn them out, dip the
outside in a little warm water to loosen them; stick them with blanched
almonds, cut in thin long pieces. Three ounces of sweet almonds, and one
of apricot or peach kernels, make ratafia flummery. If you have none of
the latter, use bitter almonds.

_Fondues._

Boil a quarter of a pound of crumb of bread in milk; beat it with a
wooden spoon; grate half a pound of Cheshire cheese, add the yolks of
three eggs, and a quarter of a pound of butter; beat all well together.
Beat up three whites of eggs to a thick froth; put this in last, and
beat the whole well together. Bake in two paper cases or a dish, in a
quick oven, for twenty minutes.

_Yorkshire Fritters._

To two quarts of flour take two spoonfuls of yest, mixed with a little
warm milk. Let it rise. Take nine eggs, leaving out four whites, and
temper your dough to the consistence of paste. Add currants or apples,
and a little brandy or rose-water. Roll the fritters thin, and fry them
in lard.

_Fruit, to preserve._

Strip the fruit, put it into a stone jar, set the jar in a saucepan of
water, and stew it to boiling on the stove. Strain off the liquor, and
to every pint allow a pound of loaf sugar. Mix the fruit and the sugar
in lumps in a stone vessel, but not till the sugar is nearly dissolved:
then put it in a preserving-pan, and simmer and strain it till it is
quite clear. When it will jelly on a plate, it is done, and may be put
into pots.

_Fruit, to preserve green._

Take green pippins, pears, plums, apricots, or peaches; put them into a
preserving-pan; cover them with vine-leaves, and then with clear spring
water. Put on the cover of the pan, and set them over a very clear