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Rh simmer over the fire till reduced to a pint; or put it into a jug, and set it in the oven with household bread; strain it through a sieve into a stew-pan, blanch and beat half a pound of sweet almonds with a little orange flower water, mix a little of your jelly in, and fine sugar enough to sweeten it; strain it through a sieve to the other jelly, mix it well together, and when it is blood-warm put it into moulds or half-pint basons; when it is cold, dip the moulds or basons in warm water, and put them into a dish; mix some white wine and sugar together, and pour into the dish; you may stick almonds in, if you please.

Put a little isinglass to a quart of stiff hartshorn jelly; add to it a pint of cream, a little brandy, and some lemon juice and sugar; boil this till it is thick, then strain it; you may, if you please, add three ounces of almonds, blanched and beaten; about ten bitter ones.

Beat and open two ounces of isinglass, put it into a bowl, and over it a pint of boiling water; cover it up till it is almost cold; add a pint of white wine, the rind of one, and the juice of two lemons, the yolks of eight eggs, well beat, and sweetened to your taste; then put it into a tossing-pan, and continue stirring it; when it boils, strain it; and, when almost cold, put it into moulds or cups.

Having made a quart of stiff flummery, divide it