Cassell's dictionary of cookery

Flummery. — BoU two ounces of gelatine in a pint and a half of water for three-quarters of an hour ; add a pint of sherry, the rind of a lemon, and the juice of three, with sugar enough to sweeten. Make a pint of cream hot, and when cold again, mix it with the other ingredients, stirring fully half an hour. If mixed while warm the lemon-juice will curdle it. Moulds should be dipped in water or oiled, and the flummery should be allowed to set a day before turning out. Blanched almonds, slit lengthwise, stuck round the flummery, or preserved cherries, look well. Probable cost, 3s. for this quantity. Sufficient for two moulds. Flummery, French. — Dissolve two ounces of isinglass in a little milk ; then add a quart of cream, flavoured with two spoonfuls of orange-flower water, and sugar to sweeten. Stir while it boils constantly, and strain into a mould. To be served turned out on a dish, with baked pears placed round it. Gelatine may be used instead of isinglass. Time, quarter of an hour to boil. Probable cost, 5s. Folkestone Pudding Pies.— Put two laurel-leaves and the peel of a small lemon in half a pint of milk in a stewpan, over a slow fire, to extract the flavour of the laurel and lemon. Mix three ounces of ground rice in another half-pint of milk, which add to the flavoured milk, the latter boing first strained. Boil, stirring all the time, for a quarter of an hour. Remove the mixture from the fire, 'and have ready six well-beaten eggs, three ounces of butter, and a quarter of a pound of sugar ; heat all together first, and stir into the rice mixture till thoroughly blended. FUl pattypans lined with puff paste, and strew currants lightly over each. Bake in a moderate oven. Probable cost. Is. 3d. Fondu. — Boil three-quarters of a pint of milk and dissolve an ounce of butter in it. Stir into it a quarter of a pint of cold milk in which two ounces of arrowroot have been rubbed smooth. Let it cool, and add the beaten yolks of four eggs, half a tablespoonful of salt, a drachm of cayenne, and four ounces of grated Parmesan. Pour in the whites of the eggs whisked to a light froth, and bake at once, without opening the oven till done. The dish should be lined with a buttered paper rising three inches above the top, as the fondu will rise very much. It must be sent to table immediately, for it falls as quickly as it rises. PON (217) FOR Fondu (ii ritaliennc). — Grate half a pound of Parmesan, Gruyere, or any good dry cheese, and stir over the tire half a pint of cream, with enough flour to thicken it. When of the consistency of melted butter, add the cheese and a little salt. ]Mix till the heat has gone oif, then blend with the above ingredients four well-beaten yolks of eggs, and lastly, the four whites whipped to a firm froth. Bake in a papered tin and in a hot oven, tilling the tin to only half its depth. The fondu should rise very high, and be served immediately, or it will fall, and the appearance be spoiled. Time to bake, twenty minutes. Probable cost, 2s. .Sufficient for live or six persons.