PUT one ounce of bitter and one of sweet almonds into a bason, pour over them some boiling water, to make the skins come off, which is called blanching, strip off the skins, and throw the kernels into cold water, then take them out, and beat them in a marble mortar, with a little rose water to keep them from oiling, when they are beat, put them into a pint of calf’s foot stock, set it over the fire, and sweeten it to your taste with loaf sugar, as soon as it boils strain it through a piece of muslin or gauze, when a little cold put it into a pint of thick cream, and keep stirring it often till it grows thick and cold, wet your moulds in cold water, and pour in the flummery, let it stand five or six hours at least before you turn them out; if you make the flummery stiff, and wet the moulds, it will turn out without putting it into warm water, for water takes off the figures of the mould, and makes the flummery look dull.—N. B. Be careful you keep stirring it till cold, or it will run in lumps when you turn it out of the mould.