WHEATEN FLOMMERY

In the West-country, they make a kind of Flomery of wheat flower, which they judge to be more harty and pleasant then that of Oat-meal, Thus; Take half, or a quarter of a bushel of good Bran of the best wheat (which containeth the purest flower of it, though little, and is used to make starch,) and in a great woodden bowl or pail, let it soak with cold water upon it three or four days.  Then strain out the milky water from it, and boil it up to a gelly or like starch.  Which you may season with Sugar and Rose or Orange-flower-water, and let it stand till it be cold, and gellied.  Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale.

PAP OF OAT-MEAL

Beat Oat-meal small; put a little of it to milk, and let it boil stewingly, till you see that the milk begins to thicken with it.  Then strain the milk from the Oat-meal (this is as when you soak or boil out the substance of Oatmeal with water, to make Flomery,) then boil up that milk to the height of Pap, which sweeten with a little Sugar, and put to it some yolks of Eggs dissolved in Rose or Orange-Flower-water, and let it mittonner a while upon the Chafing-dish, and a little Butter, if you like it.  You may boil a little Mace in the Milk.

PANADO

Beat a couple of New-laid-eggs in good clear broth; heat this a little, stirring it all the while.  Then pour this upon a Panado made thick of the same broth; and keep them a little upon a Chafing-dish to incorporate, stirring them all the while.

BARLEY PAP

Boil Barley in water usq. ad Putrilaginem, with a flake or two of Mace or a quartered Nutmeg; and when it is in a manner dissolved in water with long boiling, strain out all the Cream or Pap, leaving the husks behind.  At the same time beat (for one mess) two Ounces of blanched Almonds with Rose-water; and when they are throughly beaten, strain out their milk, (or you may put this to the Barley before it is strained, and strain them together) and put it to the Barley Pap, and let them stew a while together; then sweeten it with Sugar to your taste.  Or when you have boiled the Barley in water very tender as above, you may put Milk to it, and boil again to fitting thickness; Then strain it, adding Almonds as above.  Or if you will, and your stomack will bear it, you may eat it without straining the barley (but the Almonds must be strained) and you may put Butter to it if you please.

You may do the like with Oat-meal or Rice; or put Pine Kernels (first well watered) with the Almonds.

OAT-MEAL PAP.  SIR JOHN COLLADON