How To Make Flummery

Gelatin Flummery

1/3 box of gelatin 1/2 pint of cream 1/2 cupful of sugar 1/2 pint of cold water 4 tablespoonfuls of sherry or orange juice 1/4 pound of almonds

Cover the gelatin with water, and let soak a half hour; then add the sugar and stand it over hot water to dissolve; take from the fire, add the wine or orange juice, and when cool, stir in the cream. Strain into small cups and stand aside until cold. When ready to serve, cover the tops thickly with chopped nuts, on top of which heap a well-made meringue or plain whipped cream.

Oatmeal Flummery

1 pint of breakfast porridge

1 teaspoonful of vanilla

1/4 box of gelatin

1/2 pint of cream

1/2 cupful of sugar

Cover the gelatin with a cupful of cold milk, and let soak a half hour; then add the oatmeal and stir constantly over the fire until the gelatin is dissolved. Add the sugar and the vanilla, and press through a sieve. Fold in the cream, whipped to a stiff froth, turn at once into a serving dish, and stand aside to cool.

Raspberry Flummery

1 pint of raspberries

2 level tablespoonfuls of cornstarch

1 pint of water

4 tablespoonfuls of sugar

Add the water and sugar to the raspberries; moisten the cornstarch, and when the raspberries reach the boiling point, add the cornstarch. Cook until transparent, and turn into a shallow dish. Serve cold with milk or cream.

All fruits may be used in the same way. Blackberries are especially nice.

Rice Flummery

1 pint of milk

3 eggs

2 level tablespoonfuls of rice flour

1/2 cupful of sugar

Put the milk in a double boiler, moisten the rice flour, add to it the hot milk, and cook until it begins to thicken. Beat the eggs and sugar until light, stir them into the hot mixture, cook for a moment, and serve hot in small custard cups.