Flummery.
2 oz. almonds—a few bitter among them.
1 tablespoonful orange-flower or rose-water.
1 pint cream.
1 oz. Cooper’s gelatine, soaked one hour in one cup cold water.
1 cup milk.
½ cup sugar.
Blanch the almonds, and, when cold, pound them to a paste in a Wedgewood mortar, adding orange-flower or rose-water to prevent oiling. Heat the milk to boiling, put in the gelatine, the sugar and almonds, and stir five minutes, or until they are thoroughly dissolved. Strain through thin muslin, pressing the cloth well. When cool, beat in the cream, a little at a time, with an egg-whip, or churn in a syllabub-churn until thick and stiff. Wet your mould, put in the mixture, and let it stand seven or eight hours in a cold place.