To make French flummery.
YOU must take a quart of cream and half an ounce of isinglass, beat it fine, and stir in into the cream. Let it boil softly over a slow fire a quarter of an hour, keep it stirring all the time; then take it off the fire, sweeten it to your palate, and put in a spoonful of rose-water and a spoonful of orange-flower water; strain it and pour it into a glass or bason, or just what you please, and when it is cold turn it out. It makes a fine side-dish. You may eat it with cream, wine, or what you please. Lay round it baked pears. It both looks very pretty, and eats fine.
A buttered tort.
TAKE eight or ten large codlings, and scald them, when cold skin them, take the pulp and beat is as fine as you can with a silver spoon, then mix in the yolks of six eggs and the whites of four beat all well together, a Seville orange, squeeze in the juice, and sred the rind as fine as possible, with some grated nutmeg and sugar to your taste; melt some fine fresh butter, and beat up with it according as it wants, till is it all like a fine thick cream, and then make a fine puff-paste, have a large tin-patty that will just hold it, cover the patty with the paste, and pour in the ingredients. Don't put any cover on, bake it in a quarter of an hour, then slip it out of the patty on a dish, and throw fine sugar well beat all over it. It is a very pretty side-dish for a second course, You may make this of any large apples you please.
Moon-shine.
FIRST have a piece of tin, made in the shape of a half-moon, as deep as a half-pint bason, and one in the shape of a large star, and two or three lesser ones. Boil two calves feet in a gallon of water till it comes to a quart, then strain if oll, and when cold skim of all the fat, take half the jelly, and sweeten it with sugar to your plate, beat up the whites of four eggs, stir all together till it boils, then have ready the dish you intend if for. Lay
