Page:Art of Cookery 1774 edition.djvu/326

288 coarse hair sieve, and pour it into a sauce-pan, keeping it stirring all the time with a stick till it boils and is very thick; then pour it into dishes; when cold turn out into plates, and eat it with what your please, either wine and sugar, or beer and sugar, or milk. It eats very pretty with cyder and sugar.

You must observe to put a great deal of water to the oatmeal and when you pour off the last water, pour on just enough fresh as t ostrain the oatmeal well. Some let it stand forty-eight hours some three days, shifting the water every twelve hours; but that is as you love it for sweetness or tartness. Gruts once cut does better than oatmeal. Mind to stir it together when you put in fresh water. MAKE your syllabub of either cyder or wine, sweeten it pretty sweet 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 syllabub you make. You may make this syllabub at home, only have new milk; make it as hot as milk from the cow, and put out of a tea-pot, or any such thing, pour it on, holding your hand very high. TAKE two pounds of blanched almonds, beat them well in a mortar, with a little canary or orange-flower water, to keep them from oiling. MAke then into a stiff paste then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, sweetened with sugar, put in half a pound of sweet butter melted, set it on a furnace or slow fire, and keep it constantly stirring, till it is stiff enough to be made in the form of a hedge-hog; then stick it full of blanched almonds, slit and stuck up lite the bristles of a hedge-hog, then put it into a dish, take a pint of cream and the yolks of four eggs beat up, sweetened with sugar to your palate. Stir them together over a slow fire till it is quite hot, then pour it round the hedge-hog in a dish, and let it stand till it is cold, and serve it up. Or a rich calf's foot jelly made clear and good, and serve it up. Or a rich calf's foot jelly made clear and good, and pour it into the dish round the hedge-hog; and when it is cold, it looks pretty, and makes a pretty dish; or it looks pretty in the middle of a table for supper.