TAKE four ounces of the shavings of harthorn, boil it in three pints of water till it is reduced to half a pint, and then run it through a jelly-bag. Put to it a pint of cream, and four ounces of fine sugar, and let it just boil up. Put it into jelly-glasses, let it stand till it is cold, and then, by dipping your glasses into scalding water, it will slip out whole. Then stick them all over with slices of almond cut lengthways. It is generally eaten with white-wine and sugar.