To make French Flummery


Take a Quart of Cream, and half an Ounce of IsinGlass, beat it fine, and stir it 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 it round baked Pears; it both looks very pretty, and eats fine.