oil take it off, stir it a
little, then put it into your bason, the other half set on the fire,
and thicken it with flour of rice; when you take it off put to it the
juice of a lemon, orange-flower water or sack, and stir it till it be
cold, then serve it up.

255. _To make_ CALF'S FOOT JELLY.

Take four calf's feet and dress them, boil them in six quarts of water
over a slow fire, whilst all the bones will come out, and half the
water be boiled away, strain it into a stone-bowl, then put to them two
or three quarts more water, and let it boil away to one: If you want a
large quantity of flummery or jelly at one time; take two calf's feet
more, it will make your stock the stronger; you must make your stock
the day before you use it, and before you put your stock into the pan
take off the fat, and put it into your pan to melt, take the whites of
eight or ten eggs, just as you have jelly in quantity, (for the more
whites you have makes your jelly the finer) beat your whites to a
froth, and put to them five or six lemons, according as they are of
goodness, a little white wine or rhenish, mix them well together (but
let not your stock be too hot when you put them in) and sweeten it to
your taste; keep it stirring all the time whilst it boil; take your bag
and dip it in hot water, and wring it well out, then put in your jelly,
and keep it shifting whilst it comes clear; throw a lemon-peel or two
into your bag as the jelly is coming off, and put in some bits of peel
into your glasses.

You may make hartshorn jelly the same way.

256. _To make_ ORANGE CREAM.

Take two seville oranges and peel them very thin, put the peel into a
pint of fair water, and let it lie for an hour or two; take four eggs,
and beat them very well, put to them the juice of three or four
oranges, according as they are in goodness, and sweeten them with
double refin'd sugar to your taste, mix the water and sugar together,
and strain them thro' a fine cloth into your tankard, and set it over
the fire as you did the lemon cream, and put it into your glasses for
use.

257. _To make yellow_ LEMON CREAM.

Take two or three lemons, according as they are in bigness, take off
the peel as thin as you can from the white, put it into a pint of clear
water, and let it lie three or four hours; take the yolks of three or
four eggs, beat them very well, about eight ounces of double refin'd
sugar, put it into your water to dissolve, and a spoonful or two o