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 and when cold turn it out; you may eat it with milk, ale, or wine, sweetened.

Put three large handfuls of oatmeal ground small into two quarts of fair water, let it steep a day and night, then pour off the clear water, and put the same quantity of fresh water to it; strain it through a fine hair sieve, and boil it till it is as thick as hasty-pudding; stir it all the while that it may be very smooth; when you first strain it, before you set it on the fire, put in one spoonful of sugar, and two of good orange flower water; when it is boiled enough, pour it into shallow for use.

Put half a pound of hartshorn shavings into a saucepan with three pints of water, boil it gently till reduced to a pint, strain it into a bason, and set it by to cool; boil a pint of thick cream, and let it get cold; put the jelly on, and make it blood-warm; put the cream to it, with a gill of white wine, two spoonfuls of orange flower water, sweeten it with fine sugar, and beat it till well mixed; dip your moulds or cups in cold water, then put in the flummery; when it is cold, turn it out into a dish, and mix a little cream, white wine, and sugar together, and pour it into the dish; cut a few blanched almonds in long slips, and stick in the top of the flummery.

Put four ounces of hartshorn shaving into a saucepan with two quarts of spring water, let it simmer