FLUM′MERY

A species of thick hasty-pudding made with oatmeal or rice, flavoured with milk, cream, almonds, orange flowers, lemons, ., according to fancy. Prep. 1. ( Dutch flummery. ) From blancmange and eggs, flavoured with lemon peel and sweetened with sugar. 2. ( French flummery. ) From equal parts of blancmange and cream, sweetened, and flavoured. The above are poured into forms, and served cold, to eat with wine, spirit, cider, . 3. (A. T. Thomson.) Take oatmeal or groats, 1 quart; rub it for a considerable time with hot water, 2 quarts; and let the mixture stand until it becomes sour; then add another quart of hot water, and strain through a hair sieve. Let stand till a white sediment is deposited, decant the fluid portion, and wash the sediment with cold water. This is now to be boiled with fresh water, until it forms a mucilage, stirring the whole time. A light and nutritious food, during early convalescence.