Sy ; ‘ » i sours, ee - MADE- ‘DISHES, CPASTES," - PICKLES, it “Wich cUuTS. ee the sdeae Lee he DISHES a: “COURSES; alfo Biuts or Fars for every Month i ia me the Years and an alphabetical INDEX to me > Whole. essa Ta — fF os ci eS ; A Book neceffary for. Miftretfes of. Families, ‘hie ra at . Women Servants, and confined to’ ‘Things Ufeful, Subfiar i B _ and Splendid, and cakulated for tite Prefervation of Healt!:, “e. and upon the Meattites: of Frugality, oad the Refult oF aoe Years Praétice an nd EB eet: santas upwar "i of SEVENTY RECEIPTS, of t valuable Kind, (many never before printed) commu the Publither Ae feveral Gentlewomen in the Neighbourhood, pei oi ny ies ey Skiil in Houlew ifery.. 4 INTRODUC’ TION, giving an Account of ithe Times whea River Fith he: in Seafon 5 anda Tiyer <7" rorsaeg a aso i 8 ah ie Fite as, ae S i: R E iy A fay E. Tis not doubted, but the aa ad Reader will find the following BOOK in cor-- refpondence with the Title, which will Superfede the neceffi ity) of any other recoti~ if mendation that might be given it. ‘ As the Compiler of it envaged i in wise oe Undertaking at the inftance and Tmportu- nity of many Perfons of eminent Account and Diftinchion, fo fhe can truly affure them, and the ae that he has ac- quitted herfelf with th g utmoft Care "and | Fidelity. io : | And fhe entertains the greater ae a was that her Performance: will meet with the kinder Acceptance, becaufe of the good Opinion fhe has i wot beld in by thofe, her ever honoured Frien who jive Ae her to the Public hie of ber BOOK K, and who have been long eye-witneffes of her » Skill and Leraviour in the Bufine/s $ of ber falling. ._ aes a Xe craves, alll ‘oy ‘fy en oe ab je al a fosters oye . hele ; ‘agree el i a nen Bis s. . f Seeo Sa P i oeq? ics wR . oe ee ne Ne | pease A pee agin mie fo 2 ek sbi: Sa Ma. bat ts INTRODUCTION To the Twelfth Edition. ANY friends to this publication having _ repeatedly expreffed their defires of know- _ ing, the particular months when river-fifh fpawn, and are moft in feafon ; the Editor of this work, ever ready to attend to the kind hints which are offered for its improvement, and impreffed with the deepeft. fenfe of gratitude to the public, for their favourable reception of eleven very large di- ftin@impreffions of the work, fubmits to their candor, the beft anfwers, as fuited to the rivers Aire and Wharf, which he hath been able to pro- cure to their requeits; and the beft information, in fuch other particulars, as, he apprehends, may be ufeful, . : BARBEL.—This fifth fpawns at the latter end’ of April, or in the beginning of May; begins to. be in feafon about a month after, and continues in - feafon till the time of fpawning returns, It is very boney and coarfe, and is not accounted, at any time, the beft fifh to eat either for * whole- fomenefs or tafte; but the fpawn is of a very poifonous nature. When it is fuil of fpawn, in f ay March * Hawkins, the Editor of Walton’s Complete Angler, ob- ferves, p. 217, Note, That ‘‘ tho’ the fpawn of Barbel is known *¢ to be of a poifonous nature, yet it is often taken, by country *¢ people, medicinally, who find it at once, a moft powerful ** emetic and cathartic. And, notwithftanding what is faid *¢ of the wholefomenefs of the flef>. with fome conttitutions “© it produces the fame effeéts as the fpawn. About the month of September, in the year 1754, a fervant of mine, who ** had eaten part of a Barbel, tho’ as I had cautioned him, he ** abftained from the fpawn, was feized with fuch a violent ** purging and vomiting as had lik’dto have coft him his life,”* ay INTRODUCTION. Match and:A pril, it may be-fo. cablgmmititetor Tench, if the:barbs or wattels,, under) the head, ~ are careful ly cut off ; and (if the fame art is taken, to difguife it) its fine cafe and handfome fhape, | during the reft of the year,-give it fomear a re-. femblance to Grayling, that it is,very con impofe it upon the publi ic, for the one, or. the: other, as the different feafons give the proper op- portunities, » The public, therefore, cannot be too: much warn’diof the danger, attending fuch deceit; ‘and the prudent matron, houfekeeper, or cook,” cannot examine with too-much. care, whether the, fkin, under the chaps of fuch fith as are purchafed) for Tench or Grayling, be perfetly whole ; fince,» if they are Barbel, there will be four flight wounds. under the head or ‘chaps of each fith, by the barbs or-wattels being cut off, For if it is ferved up to the table for Tench, the fpawn may prove fata! to, the perfon who eats it ; and, at the beft, whether.it is drefled as Tench or Grayling, the free eating | of the FLEsH: (if we may be-allowed the. expref- fion) may be attended with difagreeable, if not dangerous confequences. It will appear below, that Tench fpawn in. July, we mutt, therefore, re- mark further, that if any fifh is fold for Tench in March and April, and proves to be full.of fpawn, it cannot be Tench, but is a.cheat upon the pur- chafer, and muft be Barbel. ; BLEAK.—The time of ‘its fparinne is very uncertain, and the fifh is very little resided at any. times « BREAM—fpawns in the beginning” ‘of July; but is moft in feafon in June and September. CARP.—This fith is faid to breed two or three a times in a year, ‘but the chief time of fpawning i is in May. It is, indeed, rather a pond, than a river fith ; and a well ted fif hi is at all cera a de- ne licate difh. “CHUB, | het oe umon, tO} a ‘ iN TRODUCTAON. vit “CHUBEpawns i in: March, ‘but is belt in’ fea! fon about’ Chriftmas: T he cet A$ sebuaiges 2 and’ very wholéfome, ~DACE—fpawn about the: middle: = Ma hae are in feafon about three weeks after ; they are not: very ¢ good till about 1 ge step and are the a in’ February. eS ~EELS—are equally in feafor sdiuhes sya The bright Silver Eéls, “whiclyare bred in clear rivers: and ftreams, are in ‘great’ ‘efteem. Phofe which: are caught in*ponds, ‘or waters of a°flow courfe, whofe’ bottoms are rather inclined to earth and. flime, than gravel, are at the beft infipid, and very frequently tafte a the Mgt ied in og yen have beén bred.’ GUDGEONS—fpawn in: Mey) mares once or twice more during the fummer. Are in feafon all the year except two’ or three: Lapin oe sgt bahia {fpawning time, © “GRAYLING or ‘UMBER, oa? hic celles fith fpawns in May, is in feafon ‘all the year, but in the greateft perfection ir in ina ascee See se obfervations upon Barbel. | “~PEARCH—This- nitritious: atid sole omasl fifth is in feafon all the ‘year, but mott in’ peare ae ie canes ci ‘POPE %, The people who live not far. ae rivers ahees Dace. or Roach are caught, have a method of dreffing the larger fort, _which, is faid, renders them very pleafant and favoury food: it is as follows : without fcaling the fith, lay them on a gridiron; as foOn after they are taken as you can, over a flow fire, and ftrew 6n them a little four ; when they begin to grow brown make a flit, not more than fkin deep, in the back from head to tail, and lay them on again; when they are broil’d enough; the fkin, fcales and all, will peel off, and leave the fleth, which will | have become very firm, perfectly clean, then open the belly, and. take out the imfide, and ufe anchovies and butter for fauce. _ ~§ The following receipt for drefinga Jarge Trout or Perclyin the Yorkthire manner, is efteemed an excellent one; Take the hs as. foon as poffible after they are caught, wipe them well with ~ vii INTRODUCTION, ’ , ieee ae POPE or RUFF or BARCE—This fith’ fpawns in April, and is in feafon all the year; no, fith that fwims is of a pleafainter tafte. - PIKE.—The time of breeding orf] yning, is ufually in April; he is in feafon all the*year, but the fatteft and beft-fedain Autumn,:tho’ in moft general ufe in fpring. ROACH—fpawn about the latter endhof May;. when they are {cabby and unwholefome, but they. are again in order in about three weeks, and con- tinue in feafon till the time of fpawning returns, The fpawn is excellent. . For the manner of dref- fing, fee Dace. SALMON-—are in feafon from the middle of November to the middle of Auguft. SALMON-SMELT—is in feafon all the year. Tt ENCH.—This pleafant tafted fith fpawns in July, isin feafon all the year, but moft valued in. the fix winter months. See the obfervations up-~. on Barbel. : : TROUT —This beautiful and delicious ‘fifh fpawns in October and. Nevember, and is not of. any value till the latter end of March, but con- tinues afterwards in feafon. tll the fpawning time returns It is in the higheft perfection, and of the moft delicate tafte in May and June. . For the method of drefling, fee Perch “s oe STAR DS ALA RMN dA dehign spend ck with a foft dry linen cloth, wrap a little of the cloth about your finger, clean out the throat and gills very well (you muft not fcale or gut the fifth, or..ufe any water about them) then lay them on a griciron over a clear fire, and turn them fre- quently. When they are enough, take off their heads, te which you will find the guts have adhered, then put a lump of but- ter, featoned with fait, into the belly of every fith: fo ferve them up. Moft®people eat them with their Oyun gtavy 5 but if you ufe any fauce, ferve it up inaboat, 9, > Piste: Names - hea anc ~BlPlaice manne 1 EOD SOK TOOTD OOO: 1908 GOOD 2000 aunS 2009. 9000/s080 3000) cas a00:. fone 990 06ad] O00 Gon" | 5, s ee re ; ; 1 eT |e | we tw fw waemem | 0GO9COC| OOD 3 Oe fereie - -» @ [salmon ~ &lSoles : 2 ce enema am sapa6002 0009 990. - se @iShrimps { * | # a nna Sa S09 00dC Teo OO F - p{3turgeon g gmt BNOO9 xen | CODD Mt»: 109 2000/0909 0600/4009 nd00|cag0 —-= | 09900005 60006009) Cae C668] 0000900: fF 206 080° |e] e ] wm | kait [eja|. a Thornback ae | % aren B 000 08001000000: Turbut | * | ijxca Smelt | : "The Stars fignify when the Fifh are in Seafon, ef ac —mammermmronem om 1 SO@0op0lo000.. § co souve Wha Pky “ 7 Se 4 = t A “a ‘oo ¥ 1 * = S AN oer une an ict a Tian nnaelithinanarh hiya ecndbahaaihtltnninatiibi ia ARE a Vill ; : oy POPE or RUFF or BARCE;—This fit’ {pawns in April, and is in feafon all the year ; no: fith that fwims is of a pleafaigter tafte. PIKE,—The time of breeding or. {par ufually in April; he is in feafon all the*year, but the fatteft and beft fed in Autumn, tho? in ‘mott general ufe in fpring. ROACH—f{pawn about the latter endof May; when they are feabby and unwholefome, but they: are again in order in about three weeks, and con-. tinue in feafon till the time of fpawning returns, The fpawn is excellent. . For the manner of dref- fing, fee Dace. SALMON —are in feafon from the’ deinen Bh November to the middle of Auguft. SALMON “SMELI-isin. feafon all the year. TENCH.—This pleafant tafted fith fpawns in» July, isin feafon all the year, but moft valued in’ the fix winter months. See the oblervations up- on Barbel. TROUT. .—This-beautiful and “dtipleis: fith : fpawns in O&ober and November, and is not of — any value till the latter end of March, but con- tinues afterwards in feafon till the fpawning time _ returns. it is in the higheft perfection, and of the moft delicate tafte in May and June. For the method of drefling, fee Perch. R : Zein we 4 ” % a P 4 ? ‘ rare. eee ee a the SY f 5 : ar whe SAR fe tu ba eg Ahan Dees: ote SE SS aay with a foft dry linen cloth, wrap a little of the cloth about : your finger, clean out the throat and giils very well (yousmuft not fcale or gut the fifth, or .ufe any water about them) then lay them on a gridiron over aciear fire, and turn them fre- quently. When they are enough, take off their heads, to which you will find the guts have adhered, then put a lump of but~ ter, featoned with falt, into the belly of every fith; fo ferve them up. Moft’pecple eat them with eH gtavy 5; but if you ufe any fauce, ferve it up in a boat, Pag fn. Names “ . ae ath ey eee is. ; /~ See ew ee ee oe eee # ct pes Lacie cen SS oe Mackrell”. “a Sturgeon co sci f|“suarnets fi addocks ries a _ #/Cockles. a}Crabs | bE lounders Herrings B{Lobfiters — y\Mufcles yjOyfters {[Plaice s|Salmon > “ee ell “ah : _ Gisoles — ~ BB cme gemrenanay . Shrimps _ | Srett [Brill Cod '|Dabbs ape April. May. [Fune. July. dag. a ob. LNow. coe B00 0000 | 2009 8000 jeoea poco OG 0000) 0000 0000/08000000) open cons 29900 Cole-Fitr : SRA. © {000 OdeC} adtao G08} e9@90000 | 0083 0003 }oanc N0er fs¢n9 0000] 0000 0000. a000 000 | sees fy s 9OOD CODe] 9G00 SOY] 0065 800/800 0000] cana G00¢ fo, : 200 COOL eae ee 4 moncormaren F000 0060] 090 0000} a - MOT OVOO§ 9000 OOOs 290 0000! ogpe com ' a 2 9090090"'} cg000000 00000000] co00 Ces: f= hn GO89 000e 900015 3909 200% 8008090" 5600 e009 ECE AL amare ———— ——a Skait © 2. leg t . The. Stars fi j0tts - 6 en aE “or te gnify when the Fifh are in Seafon, and.the Blanks when they are not. «@ To face Page 8, of the Introdudt ee ee | * WHRRBESE SOS x ie 9 (aE & BB MK RR: col )_ BSS SSR gS KS : C“inpokng G]p Houfe avesceescots8ss¢688-200;0e8 00020090098 .00ron00908coNE ans 08a:00% ake sac sonnnAAN hae Hae il, make VERMICELLY Soor. ee AKE a neck of , beef, OF: any MELT St Fi “a NB > other piece, cut off fome'flices, C8 and fry them with’ butter “ull — ie eo they are very brown ,. wath your we pan out every time with a little ~ of the gravy ; you may broil a few flices of othe. beef upon a gridiron; put all together — into a pot, with a large onion, a little falt, and a little whole pepper; aE ie ftew iti the meat is tender, and fim off the fat in the boiling 5 then ftrain it into your» dith, and boil four ounces of vermicelly i in a littie of the gravy “till it is foft. “Add alittle ftew'd fpinage ; then put all together ito a _ difh, with -toafts of bread ; laying a little > vermicelly upon sored toaft, Garnish your’ = 1 ( 6 " : difh with creed rice ands boil’d. fpinage, or catrosgliem thin. » miocaamed: bee haa. 2510 3 Git BP Ra: Ceca ca Seppe ; Teeter oid Tat 2: Shoughidly of beef, ‘break it fimall; RY and put it.into.a ftew-pan,;with. part of a’ neck of mutton, a little whole pepper, an © onion, and. a. little falt ; cover it with water)” and let, it ftand.in the oven all night, thea ftrain it and take off che fat ; pare fix oreight ~> middle-fiz’d cucumibers,: and flice'them not! ©: very thin, tew:theny ina little butter and°a’ ©! ~ little: whole peppers take them out of the” °! butter and put’em into the gravy. Garnifa > your dish with rafpings of bread, and ferve it up with toafts of bread or French roll. m4 3: To make Tare ‘Soop. | 3 Cut the hare into fmall pieces, wafh it rade ' putt into a ftew-pan, with a knuckle ofs.. veal; putin ita gallon of water, a little falt,,.. and a handful of fweet herbs; let it ftew °till the gravy be.good; fry a. little of the hare to brown the foop ; you may. putin it, gue crufts of white bread among the meat. to) thicken the foop ; put itinto a difh, with a. little ftew’d fpinage, crifp’d bread, anda few forc’d-meat balls, Garnith, your. difh . with boil’d {pinage aad turnips, cut it.in thin. sig flices. le . To. make Gaeen Prine, Seloue- naoed Take a neck, of mutton, and .a: Lathes? . of veal, make of then a little good: gravy Phi then tgka half a peak of ake greeneft: young. i on WIOG v1) jug Speates1ay i ne ¥ me % r f ss ae ‘ a Vor silat bY fale git ¥ aif, boil and beat. them’ to a i ide Tlie ble mortar ; thenoput to them‘a-little ot the gravy srftrain them, through. a/hare fieve> to. take, out alk the pulp.s pur all together, with >” a little faltand whole pepper ; then boil it a” little; and if. you think the foop not green ~ enough; boila handful of fpinage'very ten>~ der, rub it through a hair-fieve, and put ivin- — to the foop, with one handfulof wheat flour, ire) to keep it from running: You! muft-not let > it boil after the fpinage is’ put inj it will dif colour it, then cut white:bread in little dia-- _monds, fry them in butter while crifp, and\ put it into.a difh, witha few whole peale. - Garnifh your dith, with, creed rice, and red beet-root. You may shale afparagus: foop the pee way, only add ‘tops ‘of alpiragus, inftead of - whole Fest ne A oagl To wake Onion Sonerd oe ake four or'fivé'large onions, peel and ty boil ‘them ‘ia milk and water whi Mit tender, | . (thift then two or three times in the boil- | ing) beat em in a marble mortar to a. pulp, . and rub them thro” a hair- fiexe, and put them | into a little’ fweet’ gravy ; then fry a few — : i flices of veal, and two or three fices of lean. bacon; beat'them in.a marble’ mortar 45 fmall as forc’d-meat; put it-into your ftéw-pan ~ & b ae with the gravy and onions, and boil’them:’ ~ mix a fpoontul of wheat-flour with a hele” water, and put it into the foop to keep it Arg from SIH soslant RIO fice i ts nan all through < a ‘cullender, ofeafon it,to., your: tafte ; ‘then (put, into the - - dith. alittle {pinage ftew'd i in butters’ * a dite crifp bread ;,.fo ferve it Up. 6) Common Dillon Soop in Wee asi oie. Take a quart of good boiling peafe, which — “put into a pot with a gallon of foft: water whilft cold; add thereto a little beef or mut- ‘ton, a Aittle hung beef or bacon, ‘and two or ¢ large “onions 3 » boil altocether while your foop i is thick ; falt it to your tafte, and thicken it with a little wheat flour; {train it ‘thro’ a cullender, boil a little: fellery, cut it in fmall pieces, witha little crifp bread, and ~ crifp alittle fpinageas.you would do parfley, then putitin aidifh, and ferve it.up. | Gar- nifh your difh with rafpings of bread. Ree: make Pease Soop in Lent. | .. Take a quart of peafe, put them into a_ pot with a gallon of water, two or three large onions, half a dozen anchovies, a little whole - pepper and falt ; boil all together whilft your foop. is thick ; ftrain it into a {tew-pan thro’ sal cullender, aan put fix ounces ‘of butter - (work’d in flour) into the foop to thicken it ; alfo put in a little boil’d fellery, ftew’d {pin- age, crifp bread, and a little dry’ d mint PON; dered 5 fo ferve it up. _....8. Craw-Fisu Soop. ah | bakes a, knuckle of veal, and part Of va neck of mutton to make white gravy, put- ‘ting in an OIA a little whole pe per fa ait fale. to your, tafte's t then ‘take twenty craw- : Gir ee and beat them in a‘marble mortar, Ds vadding thereto : a little “of * ‘the! gravy 5 strain them ‘and p ut them ‘into ‘the ‘etavy ;"lalfo two or three pieces of white -breadto thicken the foop; boil twelve or fourteen of the ‘finallett craw-fith, ‘and put them whole into ‘the ‘dith, with a few toafts, or French roll, “which you pleafe; foferveiteup.)o. 9). -Yoti may make lobfter foop thei r : ne way, oly add into the foop thefeeds of the iobiter. 1 Of To-make Scorcx Soop, ringers. Take an Ofoetlin of beef, cut it in pieces, 1 Beh part of aneck of mutton, and apound | of French barley ; put them all into'your pot, - with fix quarts of water; let it boil *till the , barley be foft, then put in a fowl; as foon as “tis enough, put in a handful of, red beet leaves or broccoli, a handful of the blades - of onions, a handful of {pinage, wafhed and - fhred very imail; only let them have a little boil, eHe it will fpoik the ¢ ereennefs. Serve y it up with the fowl in a dith, garnifh’d Veer . rafpings of bread. zug | sf) >10.. Lo make Soop without Water. , Take .a {mall jeg of mutton, cut it in flices,. feafon it with a little pepper and falt ; _cutthree middling turnips in round’ pieces, . and three fmall carrots {craped’ and cut, in _ pieces, a handful of fpinage, a little parfley, a _ bunch of fweet herbs, and two or three cab- _ bage lettice; cut the herbs prettv fmall, lay row of meat and a row of herbs ; put the : shies’ 3 i gee ture ey 4 = ae (2.10..) . _ turnips: and carrots at the bottom of he pot with an onion, lay at- the’ top’ hala pound of fweet butter, and clofé' up’ the: pot with coarle pafte; then put the pot ihto boiling water, and let’ it boil for four: hours 5. or in a low’ oven, and lec it and all night ; when it is cnough drain the gravy from. the meat, fkim off the fat, then ‘putit into your difh wit ae toatts of bread; anda: little ftew'd ie fo Tee ip) BER F) AoE “ ag ‘To few a Brisker of Besr. Take the thin: part of a brifket of beef, fcore the fkin atthe top; crofs and take off the under {kin, then take out the bones, ‘fea- fon it highly with mace, a little falt, anda ~ “Tittle whole‘pepper, rub it on ‘both fides, fet’ it lay all night, make broth of the bones, fkim the fat clean of, putin as much water as will cover it well, let it ftew over a flow fire four ‘or five hours, with a_bunch of fweet herbs and an onion cutin quarters; turn the beef over every hour, and when you find it tender take it out of the broth and drain it: very well, having made a little good ftrong gravy. A ragout with fweet breads: cut in pieces, ‘> pallets tenderly boil’d and cut in long pieces ; take truffics, morels and mufhrooms, if you “have any, ‘with alittle clat rét, and throw in your beef, let ir ftew a quarter of an hourin the ragout, turning it over fometimes, then take’ out your’ ‘beef, and thicken your razout with a lutep- ‘of butter anda little’ fear a - Garni? ek dif: with» “horfe- radifhy’ ‘and hey Ss ei ay iG aoe ‘ \ 108 ct TR ee Ane 1 ih if ros b NS 2€ ose hi lay | ‘the alate your pijacd a lictle pon the top 5 7 fo Gea db BR rit to 5 oy i yal. oto he ie oe: ese . Take a fati rump ¢ of 7 young beef aad cut off hs fag end, lard the Jow part with fat bacon, Ni and, ftuff the other part with. fhred parfley ;_ "put it into your pam with two or three quarts of water, ‘a quart of claret, two.er three # anchovies, - “dn-onilon, » two Or: “thiee blades of ..Mace,.a little. whole pepper, anda -bunch of “fweet herbs’; 5. Rew i it ¢ over a flow fire. five or fix hours, turning. at feveral times. in the ftewing, and keep it clofe cover’d ; when your beef is ‘enough take from it ‘the cravy, thicken part of it with a lump of butter. and flour, sand 'put, it upon the dith with the beef. - Garntfh the difh with horfe radifh \and red- beet root. There mutt be no falt upon the ~~ ‘beef, only falt the gravy to your tafte, You may ftew part of a brifket, or an. ox “check the. fame Mead oils ty Gis aoc os i <5 x vie 1g 12. ue make Gack: of Bevr. _ Take fome flices of a rump. (or any other tender piece) ot beef, and beat them with a _. pafte. pio, feafon them with nutmeg, pepper. and ‘fait, and rub them. over with, the yolk _of anegg ; makea little fore’d-meat of. veal, > beef. fet, (a few: bread crumbs, {weet herbs, “a little fhred-mace, pepper, falt, and two ; egos, mixed all together; take two or three _ flices of the beef, according as they are in A 4 7 _ bignels, » Mi - s : ff | 1122). obignefss-and: a lump of fore’d-meat the fize of aneges lay your beef round it, and roll it in part) ofakell of veal, put it into anearth- en dith, with alittle water, a glafs ef claret, - and a little onion flired fimall; lay upon them — a little butter, and bake them im an oven a- on an hour; when they come out take off the fat, and thicken the gravy with a little ~ butter ‘and flours ; fix of them are enough | for a fide'difh. “Garnith the difh with: ‘horfe- radith and’ pickles. mie You may make olives of veal the fame way: haa ‘hag tet elie To fry Beer Siete foot Take your beet-fteaks and beat them with die back of a knife, fry them in butter over -aquick fire, that they may be brown before _ they be too much done; whenthey are enouch put them into an earthen pot whilft you have fry’d them all; pour out the fat, and put them into your pan with a little gravy, an onion fhred very finall, a {poonful of catch- up and a little falt; thicken it with a little butter and flour, the thicknefs of cream.—= Gatnith your difh with pickles) & v Bech: fteaks are proper for a faba: ‘ oe BrEeFr-STEAKS another way. Take your beef-fleaks and beat them with the back of a knife, ftrow them over with a- little pepper and falt lay them'on a, oridiron -over a clear fire, turning ’em whilft enough ; fet your difh over 3 chafing: difh -of coals, pes! ; with ai r ma t e130} with a little brown: gravy’; ; chop ‘an onion or 5 fhalot.as fmall-as pulp, and:put it“amongtt | the gravy; (if your fteaks be not over much done, gravy - will come’ thereftom) put it on ~a difheand :fhake it all together. . Garnifh a ith dith with fhalots and pickles: | ab. A SHOULDER of Mutton fore? a. Nake a pint of oy{ters and chop them, ‘put ae a few bread crumbs, a little pepper, fhred » cEace, and an onion, mix them, all together, and ftuff your mutton, on both fides, then roaft it at a flow fire, and bafte it with no- thing but butter; put into. the dripping-pan a little water, two or three fpoonfuls of the pickle of oyfters, a glafs of claret, an onion dhred fmall, and an anchovy ;, if your liquor watte before your mutton is enough, put ty a little more water 3 when. the meat. is enough, take up the gravy, fkim off the fat, -and thicken i it with flour and butter; then. - ferveit up. Garnifh your difh with BnHG _radifh and pickles... 197. Do flew aFiu.et pr ees Take a fillet of mutton, ftuffit the fame as for a fhoulder,: half roaft it, and put it in- to a ftew-pan with a little gravy, a jill of claret, an anchovy, anda thred onion; you may put in a little horfe-radith and fome -mufhrooms ; a ftew it over a flow fire while the mutton is enough ; take the gravy, fkim ~ off the, fat,’ and thichen! it with flour-and butter 5 lay fore’d-meat balls round the mut- fiw 2 tORs ret: ieee : ( ) ‘ton. Garnifh your, dith with horfe-radifh ang mufhrooms. a; rye 34 LE(79 itoy Hat ¢ a » It is proper, either, fia a fide-dith or bot- tom. dith, » -1f you: have it for a bottom: dith, ‘cut your muttoninto two filletss (9) ) 9) i 8. ToCollar a Barast of irk. " ‘Take'a breaft of mutton, bone it, . and fea- fon it with nutmeg, pepper and falt, rub it “over with. the yolk of an egg; make-a little fored rr eat, of veal or mutton, chop i it with “a little beef: fuet, a few bread-crumbs, fweet herbs, an. onion, pepper and falt, a little ‘nocmeg, two eggs, and a fpoonful.or two. of cream; mix. “all together, and lay it over the muttoa, roll it up and bind i it about with ‘€0a rfe incle; put it into an earthen dith witha a little water, dridge i it over with flour, ‘and lay upon ita little water 5 it will require ke evo: hours to bake it. When it is enough, take-up the gravy, fkim of the fat, put. in. an anchovy anda fpoontul of f catchup, thick- en it with flour and butter: take the incle from the mutton and cut ie into three or four rolls; pour the fauce upon the dith, and lay about it forc’d-mear balls, Garnith your difh with, pickles. _ Tes either” proper for a fide or Teectieae dith. reve 13 19. To Collar @ BREAST H Murrow wether | | Tale a brent of mute Hive Pa ‘bad eae fon it with nuuneg, Pepper and: falt 5 sroll it = es 2 a Py ol wp bod Tes nO ee © Fae | “@ibe: oF work: ow. Com 0 ined not ~aptight with coarfe incle, dct roaft it’ upon _ aofpits ¢when it is enough lay it whole upon the difhs.cT heniiake four or fix cucumbers, pare them and cut them ‘in flices, not very thin 5 likewife cut three or four in quarters Jength way, | “ftew them in a little brown ees: ‘and a little whole pepper; when they Sere enough, thicken them with flour and butter the thicknefs of cream ; fo ferve ‘it up. es, ‘your difh with: horfe- radifh. “20. ¢ 0 Carbonade a’ BREAST of Mirae” Take a breaft of mutton, half bone it, nick it crofs, feafon it with pepper and falt; then ‘Broil it before the fire whilft it be enough, “ftrinkling it over with bread crumbs ; let the fauce be. a little gravy and butter, and a few fhred capers; put it upon the difh with the — “mutton, Garnifh it with horfe- radith and: “pickles. — "This is proper for a fide-dith at noon, or "e bottom- difh at night. ” 21. 4 Chine of Mutton roafted with esa nf eeSELEEHY. Take’ a'loyn of mutton, cut off the thin “part and ‘both ends, take off the fkin, and ~ feore it in the roafting as you would do pork ; _themtake a little fellery, boil it, and cut it “in pieces about an inch long, put to it a lit- tle good gravy, whole pepper and falt, two: “er three {poonfuls of cream, and a lamp of "Butter, fo thicken it up, and pour it upon your (OTT UI \s 2@2e0Murron-Crops. is $ Cot VE ae : 14h ae your ace with y your. mutton. ‘Thi ie i of LF be 4 '$S 24 (16 fora Aide- difh. ‘Take a Jeg of mutton half roafted,. ‘when it is cold cut it.in thin, pieces. as you would do any other meat for hafhing,. put i it into a . ftew-pan with.a little water or fmall p gravy, ~ twoorthree {poonfuls of claret, two or three fhalots-hred, or onions, and two or three - fpoonfuls .of oyfter pickle 5. thicken it up age © _ with a little flour, and fo ferve it up. ~ Gar- ~~ pifh your difh arth, horfe- radifh and pickles. You may do.a fhoulder of mutton the . fame way, only boil the bide pons and lie ‘Itin the anddles-):<5:; 22. Afored Lec of Morrow. : Take a leg of mutton, loofe the fin _ from the meat, be carefil you do not cut the fkin as you loofen it; then cut the meat from the bone, and let the bone and fkin hang to- gether, chop the meat. {mall, with a little beef-fuet, as you would do faulages 3 3 feafon it with nutmeg, pepper and falt, a few bread crumbs, two or three egos, a little’ dry’d | fage,. thred., parfley, , and . lemon-peel s then: fill up the fkin with fore’d meat, and lay. it ‘upon an. earthen difh; lay. upon the. ‘Meat a little. four and butter, and a: little: ‘water in. the dith; it will take an hour. and a half baking ,, when you difh it up lay a out. it el- ther mutton or veal. collops, | wit! pees gravy fauce. Gamith: your difh with te: Pv ees, a oe es . 17. ‘i s at beta iatdem in You. Pa. make a fore: d | eg of amb the fame way. ¥ etic : 4 ; ee uD tk we es . 48. & ‘ a ee ra make ead tosis Hs Muvran: a yoy ‘Take a néck ‘6f mutton, cut it in joints, ie “cutoffthe ends of the lone bones, then ferape . “the: meat clean off the bones’ about aninch, ‘take alittle of thei inpart of the meat: ‘of the Ry: “cutlets, ; and make it into forc’d meat ; feafon - simells with nutmeg, pepper and fale; sehen lay it -. upon your c cutlets, rub over them ithe yolk of "an €g¢ to make it ftick; chop a few fweet: _. herbs, and put to them a few bread-crumbs, alittle pepper and falt; and ftrew it over the “cutlets, and wrap Het in’ double writing. ~ paper 3 either broil them before the fire or in an oven, half an hour will do them; when d you difh them up, take-off the out-paper,. _ and, fet i inthe midit of the difh a little brown _ gravy in a china bafon; you Hs broil them | “Without Pap if you pleafe. k ae To fry Mutton: See ane j ra eee aloyn of mutton, cut off the thin pat, then cut the reft into fteaks, and flat them with. a bill, feafon them with a little | Pepper. and. falt, fry them in butter’ over a. quick fire; as you fry them put them into a feria or earthen pot, whilit you have - (fried them all 5 then a the fat out GE the EO Ce “Qe S. ys “fared a ! oe. f s # ee te cab ary TE" ‘ ey 8 y) \ iS sl * . ‘gee: make: up | the leaks in the eravy, ‘and - thicken it with a litt'e flour; ‘fo ferve. m up. Garnith your dith with horfe radith eon fhalots. r vavreoag aaa VAY ae ; _ j yea * fs ae a 206. T, 0 make ardifetdl eh at of Nita. ‘Take alarge fhoulder of mutton, of a mide dling fore quarter, boné it, lay it in an earth- en dith, put upon it a pint of claret, and let ‘It. lieall night ; ‘when you put it into your »pafty-pan or difh, pour on the Claret that it “day in, witha Tittle water and butter ; before you put it into your pafty-pan, | feafon it with: pepper and falt ; when you: make ‘the Paty lie no pafte' in the bottom of the difh,. ees How to brown’ Ragout a Breast of Vian: . Take a breaft of veal, cut off both the ends, and half roaft it; then put it into a flew-pan, with a’ quart of brown | gravy, a fpoonful of rhuthtoom-powder, a blade ‘or twoof mace and lemon-peel; fo. let it flew: over a flow fire while your veal is enough. then put intwo or three fhred muffirooms or -eyfters, two or three fpoonfuls of white wine; thicken up: your fauce wich flour and butter; you may lay routd your veal fome ftew’d morels and Wag if you have none, fome pallets ftew’d'in gravy, with artichoke- bottoms cut’ in quarters, dipt in eggs. and » fry’d, and fome forc’d-meat balls; you. may “fry the fweet-bread’ cut in ‘pieces, and lay: ever the veal, or fry’d oyfters ; when 3 you fry adie 4 pnt t 7 C gre . , ‘your or yfters you mutt dip t them ins eee: cand “flour: mixed. Garnith oad ith wn lemon “and pickles. Bee as eis aterent) © ae basin! orton (aw, Ae WO GRETA eae 28,4 Herico of a Br EAST of Vian, French. hea ca 4 i oh Way. irae Brest be veal, half nod af 5 then ie it into a Hews Path. with Bites att ed v.55 poh Lae lax aieidtine siti pare | and cut them in quarters long way, alfo two cabbage. lettices, and ftew them in brown gravy ; fo lay them round your veal when you difh it up, with a few forc’d-meat-balls and. fome flices of bacon. . Garnifh your dif: with pickles, mypfhrooms, oyfters, | and: nae mons. . To roll a Hecscn of Vear., | Take, a breafl of veal, and bone it, feafon: it with nutmeg, pepper and falt, rub it over with the yolk of an egg, then ftrew it over with fweec herbs fhred {mali, and fome flices, of bacon, cut thin to lie upon it, roll it up very tight, bind. it with coarfe incle, put it into an earthen difh with a little water, and lay upon it fome lumps of butter; ftrew a htile feafoning on the outfide of your veal, i¢ will take two hours baking; when it is baked: take off the incle and cut it in four rolls, lay” it upon the difh with a good brown oravy= “fauce: lay about your veal the fweet-bread: if fry’ canbe. ( (208) fry’d, fome forc’d- Ene ie a a Tite erifp bacon, anda few fry’. oytters, if. you have : any; fo ferve i it Up., Garnith | Hes ith with Boal and lemon. OM 26. A flew’ PHaier «of Vi An, Take the fatteft and whiteft breaft of veal , you can get, cut off both ends and boil | them ‘fora little gravy; take the veal and raife up the thin part, make a forc’d-meat of the _ fweet- bread boil’d, a tew bread-crumbs, a ‘little beef- fuet, two eggs, pepper and falt, a / f{poonful | or two of cream, and a little nut- meg, mix’d all together; fo ftuff the veal, “fkewer the fkin Clofe down, dridge'i it over “with flour, tie it up in a cloth, and boil it in milk and water about an hour. For the fauce take a little gravy, about a jill of | oyfters, a few mufhrooms fhred, a little le- mon thred fine, anda little juice of lemon ; fo thicken it up with four and butter ; 3 when you difh it up pour the fame over it; lay - ‘over ita fweet-bread or two cut in flices and _ +fry’d, and fry’d oyfters.~ Garnifh your difh with lemon, pickles and mufhrooms. ‘This is proper for a OB difh either at noon er night. ae Th flew a FitLeT f Vea ‘ Take the leg of the beft.whye, veal, cut off the dug and the knuckle, cut fhetehs into ‘two fillets, ‘and take the fat part and cut it in pieces the thicknefs of your finger ; you mult fluff the veal with the fat; make the 10 Hts Sse fete with, a page dna”. it ‘iia wd ae fkewerit round, feafon it with pepper, fal, Come gut pe. “and fhred parfley ; then pur it into your flew-pan, with half a pound of butter, (without water) and fer it om. your ftove 5 Tet it ‘boil. very, flow, and cover it clofe up, ‘turning it very often ; ; itwill take about two pea in ftewing ; when it is enough pour. the gravy from it, take off the fat, put into tthe! gravy a pint of oyfters and a, few capers, “alittle lemon peel, a fpeonful or, two of | -“white-wine, and a little juice. of, lemon 5 7 thicken it with butter and flour, the thick- “nefs of cream; lay round it fore’d meat-bails and oyfters fry’ d, and fo ferve it up, Garnifh your difh with a, few capers and flic’ dlemon, Cee 192.7 To make Scorcu Connors. Take a leg. of veal, take off the thick ‘part, cut it in thin crs for collops, beat * them witha pafte-pin ’till they be very thin ; ‘ feafon them with mace, pepper and falt; fry. ae them over a quick fire, not over brown; when they are fried put them into a ftew-pan | with a little gravy, two or three {poonfuls of white wine, two fpoonfuls of oyfter-pickle, _if you have it, and a little lemon-peel ; then _ thake them over a ftove in a ftew-pan, but _ don’t let them boil over much, it only har- . dens your collops 5 take the fat part of your veal, ftuff it with forc’d meat, and boil its «ete | it is boiled lay it in the middle of: your «-aith with,the ere” ; lay about’your collops flices ms PALS Oh ‘ flices of Ct it bacon, and. fore td ‘Hie He ats -Garnifh your dif’ witht ices, of ‘emon. and Joy flers, of mufhtooms. | SAL, as 23. FesNnclas Vitus Corneeer: 1 ey ‘Take a neck of veal, cutitin joints, and fatten them with.a bill; cut olf the ends of ‘“ghe’bones, and lard. the thick, part, ab cut- “Tets with four or five bits of bacon. ; feafon i it bcs nutmeg, pepper and fale ;, “ftrew. over them a few: bread crumbs, and | {weet herbs _ fhred fine, frit’ dip the : curlets in egg. to ‘make the crumbs ftick, then. broil them be- fore the fire, put to them alittle brown gravy “fauce ; fo ferve it UP: ond, Pua dif; ) With lemon. ; Seta j f 2 34. VEAL ee penn way. . Take a neck of veal, eutdt in: joints, dad Bat them as before, and eut-off the ends of ute. long bones ; featon, them with a little _ pepper, falt,. and: nutmeg y~broil- them: on a. _ gridiron, over a. flow, fre 3, when they-are | . enough, ferve them: up | with, brown erery Pee and fore "cd. nneate balds: 4). une peowtany ~ Garnith your difh with lemon. ie 95. VEAL Curners-anotber way. . Take a neck sof veal and ‘eur itvin: ates. Mater them as before, and cut off the ends “ABE the “long bones 5 feafon: the cutlets with’ ‘pepper’ and falt, and ‘ridge over! them fome fours fry them in’ butter over a. quick ‘ fire ; when they are enough put from them the’ fat - ie were fried in, and put to/them a little a | {mall 4, “hi _ fel Fat agae ‘fpoohfet of be catchup, sae “ful o white wine or juice, of lemon, and grate in fome nutmeg ; thicken, them with flour and butter, fo ferve them up. : Garnifh: your difh’ as before. EB 36. To Collar ‘a CALE’ ee eat bot, se ; olye Take alar rge fat head, and lay it in water “to ‘take out the blood; sd it whilft the bones | ? BH come Out ; feafon | it with nutmeg, pep- sti aid falt ; ‘then Wrap it up | found with a -. : large” lump’ of forc’d meat made of veal ; “after which wrap it up tight in a veal kell | before itis cold, and take great, care that ~ you don’t let the head break in two. pieces ; ; ‘then bind it up with coarfe incle, lay. it upon an earthen difh, dridge it over with flour, and lay over it a little burter, with a_ | fe Tittle water in the difh; an bour and a half. e af. + ‘will bake it; ‘when it is enough take off the. “incle, cut it in two length ways, laying t the fkin-fide uppermott ; when you lay it upon your difh you muftlay round it ftew’d pal- bs «lets and artichoke. bottoms fry’d. with fore’d ‘meat balls, put to it brown’ pravy. fauce : you may ‘brown your fauce with a few truf- fles or morels, and lay them about your veal. ‘Garnifh your difh with lemon and: pickle. > age 37. To Collar a Canr’s Fae i to eat cold, ‘You muft cet a calf’s- head with the fkin “on, fplit it and lay it. in-w ate take out the | . tongue and eyes, cut off the grein ends, Feces es wt Rod 3 oi CheR, tie it up in acloth and boil it whilft the bones | AG a4 } i bones come out; when it is enoughsay it on a table with © the fkin-fide - ‘uppermoft, and pour upon it aJittle coldewaters then take off the hair and cut off the ears:, mind: you do not break the’ head in! two, turn «it! over and take out the bones ; falt it very well and wrap it round in a cloth very tight, pin it with pins, and tie: it at both ends, fo. bind it up with broad ‘i incle, then hang: it up by one end, end when it is cold take it out; you muft make, for it brown pickle, and it _ will keep halfa year ; when oR ‘cut it, cut at at the neck. Tt is. proper for a fide or middie? ditty, el __ ther for noon or night. « ** 38. To make a Car's Trap Hast: ? Take a calf’s head ‘and boil it; when it'is ~ cold take one-half of the head and cut off the ‘meat in thin flices, put it into a ftew-pan with alittle brown gravy, put to’ it a fpoon- ' ful or two of walnut pickle, a fpoonful of catchup, a little claret, a little fhred mace, a few capers fhred, ora Vittle mango ; boil it over a ftove, and thicken it with butter and flour; take the other part of the head, cut Oi the bone ends‘and {core it with a knife, © feafon it with a little pepper and falt, rub it “over with the yolk of an egs, and, ftrew over ~ atew bread crumbs and a little parfley. ithen “fet it before the fire to broil whilft ic is brown; and) when you difh up the other part lay. this: in the midft; lay about. your, hafh, brain-- i 5 si forc’d meat balls and crifp RAPES # Q iene: am) “ne Sto make Brain-cokes; 3 take. a handful. of bread crumbs, a Jittle fred lemon- -peel, pep- per, falt, nutmeg. fweet-marjorum, al fhred fine, andthe yolks of three eggs ; ‘take the brains and fkin them, boil and. chop them {mall : hee mix them. all together ; ;, take a lit- tle butteriin your pan when. you fry them, | ‘and drop them in as you. dovfritters, and. if’. they’ run in your pan, puti in a-handful more | heh pee Beuth hse Grist dst BANG | 39. To Hajfh a Carr S Heap saat apf “Take a calf’s head and boil, it.as much as you, would. do for eating, when it is cold cut it in thin flices, and put it into a ftew pan with a‘white gravy; then put to it a Jittle © » fhred mace, falt, a pint of. oyfters,, a~ few. | - e fhred mufhrooms, lemion- pecl,. three fpoon- | fuls of white wine, and fome juice of lemon,,_ fhake-all together, and bail it over the ftove, . thicken it up with a little flour and butter ; 3 When you put it on your dith, you mutt put) a boil’d fowl in the midt, and. a few. flices | of crifp bacon. .. Garnifh Oat difh wath - pickles and lemon. eal °40. A Ragout of a Carr's Hi esins, i" Take two calyés heads and boil them as you do for eating, when they are cold cut off all the lantern part from the fleth, in pieces ° above an inch long, and about the breadth of | your little finger; put it intoyour ftew: pan with a little white gravy; twenty oyfters cut an ‘two. or three pieces,’ a few fhred» mush-. “i rooms, | \ Zé 26° Yeh: rooms, anda Tittle j juice of lemon ; Poa ie .with fhred mace and. fale, ‘let them all. ae together over a ftove ; take WO. or He: fpoontuls of cream,’ the yolks of two or three egos, andia little fhred’ parfley, th j ges, anda little fhred* parfley, then put it inty a {tew. pan ; after you have putthe cream | in you may! {hake it all the while ; a outer i} pd 2 a it boikwwdll curdle ; folferve iPuply yas Bi? Garnifh your difh) with fippets, baie 2 ms anda little pees mufhroomis. OI Sane 41. To haar a Cuan s els to eat like Pig.” Take a calf’s head, wath it well, lay it in ‘i an earthen difh, and cut out the tongue, lay it loofe under the head “in thedith with the © brains, and a littlefage‘and parfley'; rub the’ head over with the yolk of an egg, then ftrew © over them a few bread crumbs and fhred | parfley, lay all over it lumps of butter anda. little faltjthen fet it in the oven; it will take | about an hour anda half baking ; ; when itis _ enough take the brains, fage and parfley, and chop them together, put to them the gravy © that ig in the difh, a little butter, and a {poon- fal cf vinegar, fo boil it up and putit in» cups, and fet them tound the head upon the difh,-take the tongue and blanch it, cut itin- two,/and lay it on each fide the head, and fomelices of crifp bacon over the head 5 foo 7 s ferve it up. Bhp , az. Sauce for a Nebe of VEAL. a Fry your veal, and’ when fried put in a ie little: water, an anchovy, a few fweet™ hetbs, ~ | a little a (2px ) a little: pio snonikc at du Jémon: ‘peel id fhred fmall, ‘and a Tittle, white. wine.or.alej sc) the ‘fake itup. with a little buccer and Fas and* ‘fome éockles and. ‘capers. fda hie, TY a t a7 5 i Pip? ft 43. Toboil a Lee off Lamp,! with the Lore meh Ts 941 Ci pmebaeh tests “hots cynt When Gea lamb is) teitel’- fayiin itvin thier difh, and pour upon ita little. parfley, Terni dui and green goofeberries coddled, themlay your) fried lamo round it; take fome> final afpara- 0 gus and cut it imall Ike peale, and boil it green, whenitis boiled drain it ina cullen-. | der and lay:it round your lamb in | desmaet , arnifh, your, difh. with; waligignagit ands : headiig'y afparagus in lumps, yok si This i is proper, for a bottom dith.: bine iG. dds 4 Lec of Lams boiled with Chicas” ee aa ae When your lainb is boiled. pour. over it parfley and butter, with coddled) goofeber-,_ ries, | {0 jay. the. chickens round your lamb, _. * and 4 pour over the chickens a little white Stl nasi Bie cally fauce. Garnith Jou difh. with nape: ai and lemon. | This is proper for a top difh, 45. A Fricaffee of Lams white. Take a ee of lamb, halt roatt i it, when it is cold ct c a little putmeg, file and a few fhred capers 5 Tet it boil over the ftove whilft the lamb is 4 ‘enough ; | to thicken OVE fouce, take three #)\)| wh {poonfuls oh), b fpoonfuls of cream, the yolks of twoeges, Ao little fhred parfley, and beat them well toge- © ther, then put it into your ftew- -pan i ‘and thake it whilft it is eS but don’t let it boil; if this do not make it thick, put ina little flour. and butter, to ferve it up. Garnifh your dith with mufhrooms, oy {ters and lemon, i e 46. A brown Fricaffee of Lame. | Take a leg of lamb, cut it in thin flices and feafon it with pepper and falt, then fry” it brown with butter, when it is fried put it into your ftew-pan, with alittle brown gravy, — an‘anchevy, a fpoonful or two of white wine © or claret, grate in a little nutmes » and fet it over the ftove, thicken your fauce with flour’ and butter. Garnifh your difh ‘wits mufh- rooms, oyfters and lemon. © bet 47. To make Pic eat like Lame in Wi aber. Take a pig about a month old and dref§ it, lay it down to the fire, when the fkin be-.. gins to harden you muft take it off Bee pieces, and when you have taken all the fkin off, draw it, and when it is cold cut it in» nome i ‘andy _ quarters, and lard it with patsy ; then rot it for ufe. | oe 48. ‘Heath fede Pate. Sure Take a young hare, wafh and wipe it well; cut the legs into two or three pieces ; and all. the other parts the fame bignefs, beat them , ~ all flat with a pafte- pin, featon it with nutmeg and falt, then flour it over, and iry ‘it.ins + butter over a quick fire; when you have. fried. 1% it 4 2 \ 4 ir into. a ftew- -pan, ithe ‘about a pint ‘of “gravy, two or three {pocnfuls of claret and a {mall anchovy, . fo fhake it up ‘with butter and flour, (you muft not let it boil in the’ ftew-pan, for it will make it cut hard) then derve it up. _Garnith ae difh with crifp parfley. | , 49. How to Fug a ‘Hare. r # Take a young hare, cut her in pieces, as ‘you did for ftewing, and beat it well, feafon it with the fame feafoning you did before, put. it into a pitcher or any other clofe pot, with half a pound of butter, {et it ina pot of boil- ing water, ftop up. the pitcher clofe with a cloth, and lay upon it fome weight for fear ; a fhould fall on one fide; it will take about two hours in ftewing ; mind your pot be full. of water; and keep ; it boiling all the time; when it is enouch take the..gravy from it, | _ clear off the fat, and put her into your gravy in a ftew-pan, ‘with a {poonful or two of white: wine, a little juice of lemon, fhred lemon- peel and mace; you mutt thicken it up as you would a white iiciene ~ Garnifh your difh with fippets and lemon. - 50. Toroaft a Hare with bevdtinass in the belly.’ When you have wafh’d the hare, nick the legs in the joints, and fkewer them on both fides, which will keep her from drying: in the roatting ; ; when you have fkewered bert, put the pudding into her belly, bafte her “with nothing but butter : puta little water . in the dripping pan, you mutt 'not bafte it’ B with : C30 _ with the water atall.. When your duis 18-7 enough, ‘take the gravy-out of the dripping- pan, ‘and thicken it up with: a pitttle flour and better: for the: fauce. Cw eb wage Ap ade vee! Tp 0 snake a Pudding for ibe Hare. Take the liver, a litle beef fuet. {weet- "marjoram and parfley fhred fmall, with bread crumbs and two EQRS 5 féafon it with nutmeg, - pepper: and falt'to your tafte, mix all together, ’ and if it be too ftiff put in a fpoonful or two — of creain, "You. muft not boul the liver. 61. To make a brown Pica of Ravers. 7 “Take a rabbet, cut the legs in threé pieces: each, andthe remainder of the rabbet the fame’ bignedfs, beat them thin and fry them in bute: ter over a quick fire; when they are fried put them into a ftew- -pan witha little gravy, a {poonful of catchup, and a little nutmeg: then fhake it up with a little four and butter. - Garnifh your difh with: crifp parfley. 52, A white fricoffee of RaBBETs.' 9»: Take a couple of young rabbets and half _roaft them when they are cold take offthe fkin, and cut the rabbets in fmall: pieces, (only take the white part» when you have ctit-it'in pieces, put it into a ftew pan with white gravy, a {mall anchovy, a little onion, fhred» mace and: lemon-peelsi fet. it over a. ftove,and let: it have one boil, then take a little cream, the yolks of two egus, a lump of veer a little: juice of lemon. and fhred . Wee parfley ;— es eae + gov: gD) _ ptirfley ) purrhent all together into a ftew-. i any and ofhake “thenviover the fire, whilft they beas white:as cream ; you mutt not let: it boil, if you do it will curdle!. Garnity cele difh with fhred lemon and pickles, fh pel 8 How. to make pilled RapBets. vier two young rabbcts, boil them very. tender, and take off all the. white. meat, and pull. of the fkin, then pull it alli in fhives, and. put. it, into your “few pan with a THe white gravy, afpoontul of white wine, a lit- tle nutmeg and fale to your ‘tafte ; oe en if. up as'you Would a white fricaffee, but put in no parfley ; when you ferve it up lay the’ heads inthe middle.» Garnifh your ob with fred lemon and pickles. 54. C 0 drefs Rabbets to logh like, Moor- Gal , Take a young rabbet, when it is cafed qut off the wings and the head ; leave the neck of. your rabbet as long as you can; when you ‘cafe it you muft leave om the feet, pull off the tkin, leave on the claws; fo double your rabbet and ifkewer it, like'a, fowl; puta — fkewer at'the bottom through the. legs and. neck,» and tie it with a firing, it will-prevent - its flyingyopen; when you diih it up make the fame fauce as you would. do for PPHPHESS. | Three are enough for onédifh, yy yo | Bai To witike white ScoTrow-ConLops: Pak about'four pounds of a filler of veal, eut it in finall pieces as thin as ‘you can, ther take a ftew-pan, butter: it. well over, and. | Bee aii 3 fhake way | Be ) : o fhakera ttle flour overvit, then, lay your meat in piece by piece; whilft all, your pan ‘be covered 5, take: ‘'two.or three: blades of mace, and a litele nutmeg, fet your. ftew- pan over the fire, tofs it up together ’till all your meat’ be white, then. eae half ‘a - ‘pint of Strong veal broth, which muft-be ready made, ‘a quarter of a pint of cream, and the yolks “of two eggs, mix all’ thefe together,” put it ‘to your meat, Keeping it tofling all the time, “till they juft Boil up, then they are enough; “she Tat: thing you do fqueeze in a little “Te. ‘mon, ‘You may put in oyflers, ‘phase ta 3 or what you will to make it rich. 66. To boil Ducks with Onion Sauce. : ‘Take two fat ducks, feafon them with a “little pepper and falt, and fkewer them up at both ends, and boil them whilft they are tender; take four.or five large. onions and boil them in milk and water, change the wa- -ter two or three times in the boiling, when _. they are enough chop them very {mall, and } rub them through a hair-fieve with the back _ of afpoon, ’till you have rubbed them quite _ through, then melt a little butter, put in your | _ onions anda little falt, and pour it upon » your ducks, Garnifh your difh with onions and fippets. 57. Lo ftew Ducxs either wild or tame. Take: two ducks and half roaft them, cut e them jup:as.you ‘would do for eating, then >) put them into-a ftew pan witha little brown Brave elafs of) at two ‘anchovies, a, {mall 3 ( 33.) | fell oniati ited) very fine, and’ atictle fale y thicken it up: with’ Adueiand: butter; fo ferve it up. ‘Garnith ee mle with ao little raw | --@niofiand fippets.” ori SMBH 8 Labs Senor | aepomdtee tlis OVO | ob 8a%o make. a ase oni go of Caraeeue 3 Take two. or. three chickens,. half. roait ae them, _cut them up as you, would-do‘for ; eat~ ing, and fkin,them,;; put - them. into a, ftew- -pan_with a little white, gravy, juice of lemon, we two. anchovies, fhred. ‘mace and . nutmeg, se then: boil it; take the yolks of. three egos, a Hittle {weet cream and fhred ‘parfley,, put them _ into your ftew-pan. with, a lump. of butter anda little, {alt ; fhake them. all. the while _ they. are over the ftove, and be fare} vau do not. let. them:boil: left: they: fhould, curdle.— _Garnith your dith: with ippets.. and lemon, ° 39: Tow to make a Brown fricafec of CuicKENns, "Take two or more chickens, 4s you | would : “Have your difh in bignefs, cuc they up as. "you do for eating, and flat them a little with Me “a pafte-pin, fry theny a light brown,. and. “put them into’ your ftéw pan witha ‘little “gravy, a fpoonful ot two of white wine a little nutmeg and falt; thicken it up with ~ flour and butter, Garnifh your difh with fippets and crifp parfley. 60. CHICKENS Sieieenst «Take halfia pound of. ricey {et it over a fire in foft water, when it is half boiled put - in two or three {mall chickens trufs’dj: with B 3 | - two f (FO, oe “two. or ‘ities blades of mace, “Ka ali ieetbonate « takeia ae “of bacon ‘about three inches fquittre; dnd boil. it in water whil almer “enough,” then ‘take it out, pare® off ‘the otit- fides, and put ‘ic into the! chickens and tite _to boil’a httle together; ° ‘(you “niuft not let ~ the broth be over thi ck with tice) then! take up your chickens, lay‘them on aaith, ‘pour “over them , the rice; cut your bacon ‘in thin. flices to lay round your chickens, Ome aie the breaft. of each’a fice. | rf) tins as ‘proper f ‘or a fide dith: -. 61. Fo boil Cuickens, Dake four or five fmall chickens, as you would have yourdifh in. bignefs; if they be © * {mall ones you:may. fealdthem, it will make. them: whiter; draw them, -and take-out the | breaft bone before you feald them; when you have’ drefied them, put them into. milk and ater, and wath them, trufs, them,,and cut off the heads andnecks ; if you drefs. them ‘othe meht beforeryoui ule teem, dip.a cloth in miik and wrap them in» it, which, will makeithem Wwhite|;.you muft boil them, in milk and water, ul a little fale; half an hour or lefs will boil them. | : ‘To make fauce for the Chickens. gee the necks, gizzards and livers, boil theny in ‘water, when they are enough ftrain - off the gravy, aie put it to a fpoonful of oyfterspickle; take the livers, breale them imall mix’a litle pravy, 3 and rub’ thent thro’ ‘a hait-fieveowith the: back ofa (fpoony then put z, - ea ea, <8 ay ¥ “y fe hy Cues 5) | P Oppat: tovit a Raia of crea,» ae little. Jenion _ andemon-peel grated; thicken, if vp, with --busterjand flour, Let es r fauce. be). ‘ho _thicker:than,cream,. w which 2 pour. upon, your Te . chiekens..... Garmifh your. dith, with ADEE | »-mulhrooms,. and flices of lemon. Gitindaa. ‘saehew ave proper fora de: ith ora top- » dith either at noon-or night... mes rt vere > oY ai “emg eo Kies . How to ‘boil Li Pineee q “hae se hea’ your: turkey 3 is dréfs'd and drawn, | ‘trufs. ‘ber, cut off her’ feet, take’ down the - ees bone” with | a knife, and few HP ‘the fkin | aes oe Cty: POSS REE S 6 ead af veil ‘boil it, pies it i with a a Hittle beef-fuetya Wand tal: of bread: crumbs; a is Tittle lemon-peel, part of the liver, a ipod = © flor two ‘of‘cream, with nutineg, pepper, — “fale, and ‘two eges; mix all together and: taf a “your turkey with part of the ftuffing, (the * ‘reft you' may either boil or iry to: lay. ‘round ‘ at) dredoe it with a little flour, tie it up ina — ©‘eloth; and boil iv im milk and water. vit iG of noe a” young turkey,’ an hour: will boil ite - ~ How.ta make Sauce for the Turker. “Take. A in ai haile {mall white gravy, a pint of oyfters, 2 ‘ two. or, three fpoonfuls of creain, a little juice ) of lemon, and falt to. your tafte,. thick Sen. it: up with flour, and butter, t thena-pour it over . »your, turkey,and ferve, it up;;lay round your _ | aur key try?d \.oyflers,..and the. tore ’d-meat. Mt: B 4. Garnith ( 36 5 Coins yoursdifh. with oy feta milliooms} and flices of lemon... f gtd 63. How to.make another. fauce for 4 T. urkeycr _..Take a little ftrong white gravy, with fome of the whiteft. fellery: you .can. get, cutrit about an inch long, boil it whilft it t be. tender, and put itinto the oravy, with two anchovies, a little lemon-peel fhred, two or three fpeon- fuls. of cream, a-little fhred mace, and: a: {poonful. of white wine; thicken it up with: flour and butter: ie af ‘you difl.ke the fellery you may putin the liver. as you did for chickens.’ bs caek el de How to roaft a Turkey. Takeaturkey, drefs and trufs it, then take down the breaft- bone...» To make Sufing for.thebreaft. - Take: beehit | fuct, the. liver {bred fine, and bread-crumbs,. a little lemon-peel, nutmeg, pepper and falt: to your tafte, a little fhred, parfley, .afpoon- ful or two of cream, and two eggs. Put» her on a fpit and roait her before a flow fire; » you may, lard your turkey with fat -bacon 3° _ if the turkey be young, an hour and a quar- ter will roaft.1.. For the fauce, take a little white gravy an onion, afew bread-crumbs, and a little whole pepper, let them boil well together, put to.thema little flour anda Jump of butter, which. pour upon, the tur- kéy ; you_may lay round yeu: Marley fore’d meat balls, Garnifh your dith with Dice of lemons! 65. To make a vich Tormey Pago) Take a young turkey, and-bone «it, sid x | ad leave ae — ‘e ae : : 37 F wn mca th vehein a Teave-in'the thigh ‘bones and‘ fhort' pinions’; _ take a large fowl and bone it,’ a little’ fhred - mace;snutmeg, ‘pepper “and falt,: and “feafon the:turkey-and fowl in the’ infide 5 “Yay ‘the: — _fowlin the infide of the low part of the tur key; and-(tuff the breaft with a little white ftuffing, (the*fame white ftuffing as you made: for the boiled: turkey) take a deep difh, lay a pafte over it, and leave no pafte in the bot- toms lay in the turkey, ‘and Tay round it a few fore’d-meat balls, put in half a pound: of but- ter,-and a jill of water, then clofe up the pie,. an hour and a half will: bake es Peay it: a : pint of ftew'd bghierss md the yolks of ax oreight ‘eggs, laythem at equal diftances. - round the turkey 3 you muft not ftew your’ — oyfters in gravy but in water, and pourthem _ uponyour turkey’s breaft lay round fix or: eight artichoke-bottoms fry’ d, fo ferve it up. without-the lid; you: muft take the fat out of bie = before you per inthe oyfters.. iid F "O° aie edna. A:la-Daube. Take alargé turkey. and trufs it; take down the breaft- bone and ftuff it in the erelitt with fome: ttuffing, as you did.the roatft turkey ; te lard it with bacon; then rub the fkin. of the - turkey with the yolk of an'egg, and ftrew _over'it a little nutmeg, pepper, falt, and a” few bread-crumbs, ' then put it into a copper- difh and fend it tothe oven; when you difh _ : ae. _ make forthe turkey brown gravy fauce, B 5 fhred. i (C eg& 2 aa. thred into your fance a few oyfters'and muth- »rooms);\lay round, artichoke- bottoms fry?d, 3 ~ tlew’d pallets, forc’d-meat balls,,and.a little | crifp ‘bacon... Garnifh your. dith with pick- led *mufhrooms, and flices of lemon...) - ‘0 Phis 1s a proper difh for)a remove... = jing tarolw6-PlorTee~ wR kee (sity adsenad turkey, bone) her.as you did for the pies and feafon it very well in the infide od vand outfide with)mace, nutmeg, pepper and falt, then put it into a potthat you defign to : keep it in, put over ata pound of butter, when itis baked draw from it the gravy and take off the fat, then {queeze it down very «tight inthe, pot, and to keep it down Jay up- Ducks or geele-are potted|the fanie way. 968. How to jugg PicEoNs. ©... Take fix or eight pigeons and trufs them, — feafon them. with nutmeg, pepper and fale. - To make the stufing. Takethe divers.and ‘fhred: them», with -beef-fuet,.bread-crumbs, vparfley, fweet-marjoram, and two ¢ges, mix them up at both-ends,.and put them into » all together, then ituff your pigeons,;fowing your jugg with the breaft downwards,: with half a pourd .of butters ftep up. the juge clofeewith, the cloth that .no. fteam) can get out, then fet them in. a pot of water to boil ; ~ -omit anweight; when itis coldstake part’of - othe butter that came fromoit,and. clarity, a vohatle more witht to cover your turkey, and. “keep it ina cool place for ufes, you may put asfowl in,the belly if you pleafe.. —— 7, Y they — | €( 989 )) —_— Wi nerese: “bout two” ve Ab 5 mind ‘you ke ep your ipotfull of waterpand — “boiling alt the time when’ they’ ‘are enough es ‘cleat from ‘them’ aye “gravy, : ‘and take the'fat “clean off }*put‘to’your ‘sravy' a ‘{pdonfubof ’eredmya ‘little lémon* peel; 4an-anchovy: fhred, gt! few miufhrooms;,” and “a little “white wine, thicken’ ft with @ little flour and Butter, then : odith 1 Ip 'your pigeons, and pour over them “the pidee ‘Garnith the difh with: mufhrooms - ce i Brees OF lemGHes Cott oF Tq) nealy la emis is) besa for a fide ih. sak é Ly SSR. P oes pet ceiee cg avi thay DED: Pied? "Take fix pigeons, and trufs: siete as you inet do for baking, break the breaft-bones, » feafon and ftuff them as you did for j jugging, ‘put them into alittle deep ‘difh and lay over therm half a’ ‘pound of butter 5: put into-your - difh’a tittle water. “Take half ‘a pound ‘of “Ficé, cree it’ foft as you would do for eating, _and pour it upon the back of a fieve, let it ftand while it is cold, then’take a fpoon and - flat it like’ pafte on your hand, and lay on the breaft of every pigeon a cake lay round ~ your difh fome puff. paite not over thin, and. fend them to the oven’; about half an i bes will bee tenis y Fir . This i is proper at noon’ for: a fide dit: 40, 16 rot ie enw 4 pakke your pigeons, ‘feafon’ and fof sbletn: fat the breaft-bones,and truls theny up’as you- 2 B6 would. we (40 ‘ould-do for baking, dredge themmover with “a little flour; and fry LhBe in butter; turn- © 4Ing them round till all ides be brown, then ‘put’ theminto a tew-pan;jwith asmuch brown gravy as will cover them, and let them (ew while your pigeons be enough; then take | “part of the gravy, an anchovy: fhred, a little - Catchup, a {mall onion, or’a fhalot,. sand a. Tittle juice of lemon ‘for: fauce, pour it over "your pigeons, and lay ‘round’ them’ forc’d- “meat balls and crifp\ bacon. ‘Garnifh)your ~ dith with’ crifp parfley andlemon.) +1. To broil Pigeons whole. * Take your pigeons, feafori and ftuff them Reith the fame ftuffing you did juge’d pigeons, broil them either before the fire or in an oven, __ when they aré enough, take'the gtavy from. * them, and take off the! fat, ‘then put to the "gravy two or three’ fpoonfuls: of water, a. ~~ jittle boil’d parfley fhred, and thicken*your fitice: Garnith your dith with: aap parfley. 92. Boiled Piczons bith Ftc sistace ‘Take your Pigeons, and when “you have drawn and trufs’d them up. ‘break the breaft - bones, and lay them in ‘milk and. water. to- “make het white, tie them ina cloth and. “boil them in milk and water; when you difh them up put to them white fricaflee'fauce, only adding a few fhred) mufhrooms. ©Gar-. nifh. With: crip parfley and fippets. » 4 973. Lo pot PIGEONS, “9 - Take your pigeons and fkewer them? with _ their | : C Guan S. | ROESS feet:crofs. over ne Lo ass ftand:.up 5. . ~oyfeafon them, with; pepper..and falt. .and roaft. nor thems fos pet, them anto,,your pot, ferting: ov thedeet up s\;when. they are, cold, cover, them: we fapewith, dlarified Buttetsias [hiw-sey via’ Sape Paci odugansT eylew, BAT BERG «5 biri oy eliank -Eilees cap: or, four. large. beaft pallets and: £ —- them very. tender, blanch and,cur them. »in'long:pieces the length of your. finger, then — edn) funall bits, the crofs.way ;,fhake them up: LUG sowie aclittle good gravy and.adump.of. ‘but- ter; feafon them .with a. little nutmeg and. — falt, putin a fpoonful., of ,white wine, and. -ospthicken it. with. aa of segs “as ae do a - sorwhite fricafice. 6 03 sft Pa, WE Ai APIO Birt mon 1 5«: To sighs asfricallee of ‘Pio? 8 Fans. » ‘Take three; or four, pig’s ars, according as: 4 -, “you would: have your, dith in. bignels, clean. 4 \yand-boil them yery tender, cut them in{mall. — iypiecesthe length, of. your finger, . ‘and Frey. 9 them with butter till they be brown; fo puts: ~them into) a ftew-pan, with a. little brown: ~ _ gravy, a lump of butter,.a {poonful of vine eigariand.a: little muftard and falt, thickened: ; . sp tecetarts flour ; take two or three pig’s feet and: »¢ boil them very tender, fit for eating, then: — +)» eut them in two and: take out the large «bones, dip them in egg, and ftrew over them: -o)da few. bread.crumbs, featon them with pep- “per and falt; you may. either, fry or, broil: them, and lay them, in the middle. of yeur ‘ f esipiian with the Pigs BEARS ii. oduct iota | fis Toupee e . \ (tba? ) eaanes are proper for a fide difh. ‘beietiesi aru Es 2 119 G) TSS oth caleeli 0963 To make aifrionffe of: Tripers.' LEP. -, uae: the whiteft feam tripes you can’ ‘get, and cut ‘theay in! long pieces,’ put them into _a ftew-pan with a litle good. gravy, afew _ - bréad-cruimbs, a lump of butter, 2 little! vine- “gato your: tafte,: anda’ little muttardif you | like it; fhake it up altogether: witha ‘little « fhred parfley. Garnifh your difh with fippets. - This is proper forva fide difh: aig on a fricaffee ~ VEAL Swetr, « Bre nDyhu Gioh ine | Take epee or stie veal favect breads, absoeed: | ing as you would have your. diflrin: bignefs, and boil them ‘in water, cut them in’ thin. flices the leneth: way, dip'them in egg, fea- fon thein with Lda and falt, fry them a light brown; then put them into’ a ttew- ‘pan with a little brown gravy;-a{poonful of - -white’wine or juice of lemon,» whether you pleafe; thicken it up with flour and butter ; and ferve it~ up. Garnifh hha difh with erifp parfley. i ne To make a white obtain of Maint, to. Pah 22 Gb LiRe- CHICKENS, ORF hi Take the whiteft and the thicket fidins ‘tripe you can get, cut the white partin thin: flices, put it into a ftew-pan with a little white gravy, juice of lemon, and’ lemon-peel fhred, alfo a fpoonful of white wine ; take the yolks “of two or three eogs and beat nesses very well, tes to them a. little thick. cream, “fhred par- | | fley, A Os k laest). 4 fi fley, and spb or alee e ioe if you have’ any ; _ fhake altogether over the ftove while it be as. - thickyas -cream,,‘but — 83. Toroll a Breast of Ven to ect’ ban “Take alarge breaft of veal, fat and white, ~ ‘bone it and cut it in two, feafon it with ‘mace, | nutes, pepper and falt, on one part you may ftrinkle a few tweet herbs fhred fine, roll them tit ht up, bind them well with coarfe incle, ‘fo boil it an°hour’ and a half’; you ~ may make the fame pickle as you ‘did tor the * beef/excepting the ftrong’ beer’; when itis” enough take’ it up, and bind it as you did the 2 be fo me it up whilft-it be cold. ae ait 84. Ti P) ar Ca) | 184. Lo pot: Toweursasye6 soc | ST alee your tongues and falechem with: fale- capo common: fale-and bay falt, Jet: them:lie | “ten days, then takesthent-outeand boihthem | ewhilit they-will blanch, ‘cut offithe lower part /... padehchs cronies» then feafom them with mace, “’\ «pepper, nutmeg andndalt,sputcthemsinto: a | “pot and fend them to theoven; and thelow | pe anttot; your ‘tongues that youyeut off lay. wupon yourtongues, and one pound of butter, “det them bake whilft they. vare tenders then. «take them out/of the pot, throw-ovenr then a. « heele more feafoning, put; them» into the pot _vyou defignto keep them in; prefs them:down. very. tehty | ay over'thenr’a weight, aad let ~ them ftand all nen thea cover them: with oclarified butter. » You? mutt; not: - your: ‘tongues ae do for hanging. ts | cot * gover ts!] Hib gopek basttibiaded a Rep 3 “Take your venifon and cut it in thin pieces, feafon it with pepper: and falt, put itinto” -your pot, lay over it fome butter’ and ia ilit- | tle beef-fuety let “at? ftand alli night: in othe - “oven s;ewhen it is baked beatwit im a) marble’ -emortary or. wooden bowl,) put) in® party _ the gravy, andall the fat yourtake fromut ;_ whemyou have beatiit wut it mto your pot, ‘then take the fat.lap.of a thoulder of mutton, stake off the out-fkin, and roaft itp when in: As | »roafted and cold, cutyitan. longs pieces, the thicknefs of your fingers when 4 you put the venifoninto the pot, puttin atithrde times, | bet wixtevery one lay the, mutrom erels your Hes: pot ee ee Dees : : ’ ; ” . 47 | ‘pot, at an-equal diftance ve you cut it the ight! wayrit willicut all in diamonds y leave ifome:ofthe veniion tolay on the tep, and€o on : veritiwith clarified butters fokeepitforufe, 6 PB6r! Torpan all forts:of Witp- Powis * ees pbb eich: wildfowlaredrefiedtakeapafte- /pinyand beat them-on the breaft *till they are a, flay before you roaft them feafon them Wi | mate, nutmeg, pepper and: falry, youomufe snot-roaft theny over! much:;:whenyou draw _ ithempfeafen’ them: ‘on: the outfides-and fer = ‘them on one end todrainoutthe gravy; and “putthenr into»your poty:you may putin two. ~ — Jayers;ifyowprefs them verv flatycover them ewithiclarified: butter when they are wagers phe abe emngne pe Tio ta potas Bisse d9 “Take two pounds of ithe flice.or Labi tisede: ony te it with about two: ounces of » faltpetre and a little common falt, let it lie two or three days}. fend it'to the oven, and feafon it with a little pepper, falr-and-mace’; lay over your beef half'a pound of butter or beef fuet, and det at ftand all night in the oven to ftew; take ftom» it the:gravy and: the butter, and beat a ‘them(with the beef) inva’ bowl,then takea quarter of a: pound.of anchovies, bone them, sand: beat them:too: with a little of the gravy ; if it be not feafonedeenough to your tafte, . putto it a little more feafoning ; put it clofe down.in a pot, andiwhen | it«is cold cover it a with butter, and keep it for ufe. | 88.To ragout a Rump ofo Beer.) Take axrump of beef, -lard it with bacon ee} | ~ and Rahs cite, Se 7 a ae a Tides BBR) and: fpices;: cokes the larding, ftuf it: itl _ forc?d-meat, made of a pound of veal; three: _ quarters of a poundof beef fuet, a quarter of ~ a pound of fat bacon boiled and fhred well by” -ittelf, a good quantity of parfley,’ winter fa~ _ voury, thyme; iweet-marjoram, and an oniony iixvall thefe together; feafon’ it with mace, eloves, cinnamon, falt, Jamaicaand black ) pepper, and.fome grated’ bread, work the . forc’d-meatoup.with’ three whites'and two yolks of :eggs, then ftuff it, and ‘lay fome rough:tuetinia ftew-pan with your beef upon: it; let it fry till it-be brown. then put infome water, a bunch of fweer herbs;.a large oni- on-ftuffed with cloves, -fliced turnips, carrots: cut as large as the yolk ot anege, fome whole pepper and-falt, halfia pint*of claret, cover: it clof+, andletivdftew fixorfevenshours over a genile fire, turning it seg? often. : 89. How to make Susi ae sor 39 » Take truffles, morels, fweet+breadsy diced: pallets boiled tender, three anchovies, ‘and: fome lemon peel, put theie mto:fome brown: gravy and ttew them; it-you do not think. it thick enough, dredge i inca‘little flour; and yutt-before you pour it on your beef. putin a little white wine: and. simagare and: ee it up: hot. ‘ go: Sauce for boiled: iieagentinas oth Takeod few: onions,’ boil them thoreughly, fhifting them in water often, mix them well frogjet lien witha little melted butter and water. © sab Sean ( oe bie add arlittie aa of apple ‘and muftards 944/'T0\ falt @Legoef Mutton secat tke Ham: jo Fake.e deg of mutton} ;an ounce of falts _ petre;,two ounces of bay: fale, rub itn very well, take a quatter of a:pound of coarfe fu- gar, mix it-with two. or three handiuls of © common fale; then take and falt-it: veryowell; ahd let it lie aweek, falt it agains and let ie lie another week; £ foshang it-up,'and keep it for ufe,.after it is dry: ufeit, the: fooner the: better; it won’t/keep fo long. aechany glloy” pn» 92s. How to falt Ham or EBcnancails Pont \Take to a middling ‘ham, two ounces’ af Ricans: a quarter of »aipound of bay fale; beat them together, andrub them on ‘your ham very well, before you) falt it on the in> fide, fet your poem before the, fire to. warm to.every ham take half a pound of;coarfe fus. gar, mix it with alittle of the falt, andrub it an very well, let it lie for a week or ten days ; then falt it again very well,and let it lie ano- ‘ther week or ten days then hang it to dry,'not oe near the fire, nor over much in the airs Take your tongues and cleanithem, and ‘cutoff the root, then take two ounces of fale: (petre, a quarter of a pound of bay tale well beaten, three or four tongues, according as they: are in: bignefs, layo. them ona place by themfelves. for if you lay them under your ! bacon it flats yourtongues,and {pais them ; Malt them. very wells and det them: lievas Tong las the hams ‘with the fkin fide downwards? : You may do .arump-of beef the fame wa . bake leave out the fugar. ie 0 co 5 | 62 Di: oll: a Kinuale ed a aide one Rigeyec Take a knuckle of ‘veaband?a Yferae ot” mutton, Hucthem im a kettle with asc much wateras ‘willl cover them, and half ‘av pound of rice'y) before you put ‘in ’the’ rice let the® kettle be fkini’d’ very well, itwilbmake they rice the whiter; put in\/avbladeortwo of: mace, and alittle faltpfo‘iet them boil all:tox) gether, till the rice and ‘meat be thoroughly enauch -you'muft not let the broth be over® thick 5 Nerve dt ‘up! with the knuckle in'the: middle ween ihe behiei and wetning round it. ps ho BA eS) Soe O4. ‘Ta fw Ducks aoboie|* Take ducks when'they-are drawn and clean wath’d, putthem into a ftew-pan with ftronge broth, claret, mace, whole pepper, an oni- on, an anchovy, «and lemon-peel 5” when well ftewed put in a piece of butter and fome: grated bread to thicken it; lay round them criip bacon and fore’ d-meat balls. *Garnilh- | with fhalotsie(3-\ >» | 5.oFaipdnor Late | Bea Takea ad cafe, wafhy and wipe her dry,’ cut her in pieces. keep out’ all the bloody. parts and fkins, featon it wich) mace, pepper and falt, put it into a pot, and lay» over it ay pound of beef-fuet, lett ftand all night ina. flow oven when at is baked take out: all the bones, and chop it all together ina’ bow! with. the fat and cravy that comes trom it, “put it: ticht down into a pot, and: when cold cover it’ with clanfied butter, If you have no re to bacon. | beaks yee - you, may put, in two or sae flices — when you dendittotheovens cosh). sac h! fournQO, How to. make a Hare- Bae adie -\Parboil ‘the hare, . take out alli the. bones, and, beat the meat in a mortar.withdome fat. pork ormnew bacon, then, foak itin: claret all IER. the next day take it out, {eafon i itwith- epper,. falt and nutmeg, then lay. the back; ne inthe middle of ithe pie, putthe meat. Sie it with about three quarters.of a pound. of butter, and bake it ine puff jpalte, but lay no pafte:in the bottom of the difh, «a. / 97: Tomake Hare-Pur another way. ates the flefh of achare;atter ic is fkinned — and ftring it; take a poundiof, beef-fuet or marrow. fored. dmall, with fweet-marjoram,, parfley and fhalots: take the hare, cut it. in? pieces, feaionit with mace, peppers fali, and, nuuneg, . then bake: it either. in: cold.or. hot: patte, and when it is- baked bpeb: it ani d pat ies to it fome melted butter... th 9. To make Pic Hissiole Take a pig and ‘roaft it the cians way, as you did for lamb, when you draw at you mutt notcut it. up ; when it is cold you mutt lardit. with bacon; cut not your layers too {mall, if you do they will melt away, cut them about an inch and a quarter; long; you muft put one row down the back, and. one on. either fide, then: ftrinkle it. over,with a few bread-. crumbs anda little fait, and fetitin the oven,» an -hour will, bake.it,.-but mind your oven be, wish too hot; you rousitake another pig of a ei lefs : pe ee oe oy roatt it, ae it up, and: lie j iton n each fide: The fauce you make for a Foatt, ig will ferve for both. | . This is proper for a bottom, difh at a grand J entertainment. _ 99. To roaft Via a favour) way. When you have ftuffed your veal, ftrew _ fome of the ingredients over it ; whehS RE Ass roaited make your fauce of what drops from. the meat, putan anchovy in. water, and when diffolved pour it into the dripping-pan, with a large lump of butter’ and oytters ; ; tofs it-up with flour to thicken it. 100. To makea Ham Piz. _, Cut, the ham round, and lay it in water. all night, boil it tender as you would do for eat- ing, take off the fkin, ftrew over it.a little pepper, and bake it in a deep dith, put to it a pint of water, and half a pound of butter ; g: you mult bake it in puff-pafte; but lay no paftezin the bottom of the dith ; when you fend it to the table fend it without a lid. It is proper for a top er bottom shi either / fummoer or winter. : 101. Jo make a NEAT’S ewes Pre. Take two or three tongues, (according as you would have your pie in bignefs) cut off the roots and low parts, take two ounces of falt-petre,.a little bay falt, rub them very well, — lay them on an earthen difh with the fkin fide — ig downwards, ler them lie for a week or ten~ days, whilft they be very red, then boil them 4 as tender as you would.have them for eating, blanch — F * { eS Oe. i Boe and feafon with a little pepper and falt, i} hem as much 3 as you can, bake them in . puff pafte in a deep difh, but lay no pafte in the bottom, put to them ‘a Tite gravy, and halfa pound of butter; lay your tonsues with © the wrong fide upwards, when they are baked turn, them, ‘and ferve i it Up \ without a iid, st 102. Zo boil Suggp OF, Hoe’ 5 Toncues., A » Boil, blanch, and fplit your tongues, feafon ‘Alber with a ‘little pepper and falt, ‘then dip them in ege, ftrew over them a few bread+ | crumbs, and broil them while they be brown; ferve them ‘up with a little/gravy and butter.) 103. To Pickle Pork. * “ Cutof? the lee, thoulder pieces, the bloody neck and the fpare-rib as bare as you Cah, then cut the middle pieces as large as they can Nie in the tub, falt them with faltpetré,, bay- falt, and ‘white falt; your faltpetre muft be beat f{mall, and mix’d with the other falts ; half a peck of white falt, a quart of bay-falt, and half a pound of faltperre, i is enough. fora large hog ; you muft rub the pork very well. with your falt, then lay, a thick layer of fale all over the tub, then a piece of pork, and do fo till all your pork is in ; lay the fkin fide downwards, fill up all the hollows and fides of the tub with little pieces that are not bloody, prefs all down as clofe as poffible, and lay on a good layer of falt on the top, then lay on the leas and fhoulder pieces, which muft be ‘uled fir, the reft will keep two years if not _— pulled a if pulled up, nor the pickle poured from it. You mutt oblerve to fee it be. covered with pickle. 1. Og) Jo frleafe on Foer ‘white. | Oa _Drefs the calf ’s feet, boil them as “you. would'do for: eating, take out | the long bones, cut them In two, and put them into a ftew-. pan with a little ‘white gravy, and a fpoonful or two of white wine; take the yolks of two or three eggs, two or three fpoonfuls of cream, grate in a little nutinee and falt, and fhake all: ‘owether with a amp. of butter. Garnifh your r difh | with flices Sf lemon and © currants, and fo ferve them up.” _ 105. Lo roll a Pic’s Head to eat like ‘Brawn. Take a large pig’s head, cut off the | groin ends, crack the bones and. put it in water, ° fhift it once or twice, cut off the ears, then boil it fo tender that the bones will flip out, nick it with a knife in the thick part of the “head, throw over it a pretry large handful of falt; take half a dozen of large neat’s feet, boil them while they be-foft, fplit them, and take out all the bones and black bits; take a {trong coaffe cloth, and lay the feet with the fkin fide Behe ards: with all the loofe pieces on the infide ; prefs them with your hand to make them of an equal thicknefs, lay them at that length that they will reach round the head, and ihrow over them a handful of falt, then lay the head acrofs, one thick part one way, and the other another, that the iat may appear alike at both ei ‘. tine gia oot ~ wh a ~ 5 4 { 5s a “foot o out. to ree at, the top | to. make a a Noh: “tern to-reach round, bind it with filleting ; as “you would do brawny and tie it very clofe at both ends ; your may. ‘take it out of the ¢loth © a “the. next ‘day, take off cl the filleting and. wath ix cL it, W rap it about | again nabs tight, and keep ¥; it: in ‘brawn picle. ri weseh y “This has often been taken om, rea) brawn. 106. How to fry. ‘Caur’s Freer in Butter... ; Take, four calf’s feet and blanch them, boil ‘them as. you would do, for. eating, take out the large jones and cut, them in two, beat a “fpoonful of wheat flour. and four eggs to- gether, put to to it a little nutmeg, _ pepper and -falt, dip in your: ‘calf’s s. feet, and fry. them “in butter a light brown, and Jay them upon your difh with a little melted butter. o over ~ them. Garhith with flices, of. Jeon and + ferve them up. CA J3 Te ae tft owe TG wake epee phe! Take the kidney « of a loin of veal ane : it be roaited, cut it in thin, flices, fea afon ait “with mace, pepper and falt, ‘and make. your i: |, pattees ; Jay in every patty.a flice, and either "bake or fry. them.—You may make 1 marrow -pattees the fame way. . >. Asi 408. Te make Eco. Piss... Tey - “Take and boil half a dozen eggs, half. a _ dozen apples, a pound and a half of, beef- ’ fuet, a pound of currants, . and: fhred them, fo feafon it with mace, nutmeg : “your tafte, a fpoonful ot : fweet-meats, if you ae cw" ie C2 : 109 | To ; and. fugar to" \ re . 4 € 109. To make a fweet CHICKEN Piz. Break the chicken bones, cut them in little bits, feafon them lightly with mace and falt, : fas the yolks of four eggs boiled hard and quartered, five” artichoke. bottoms, half a pound of raifins of the fun,ftoned, wal pound of citron, half a pound of lemon, half a pound of marrow, a few forc’d-meat balls, and half a pound of currants well cleaned, fo make a light puff pafte, but put no patte j in the bot- tom ; when it'is baked take a little white wine, alittle j juice of either orange or | lemon, ‘the: yolk of an eo ge well beat, and mix perad fo. gether, make it hot and] put it into your pies when you ferve it up take the fame ingre- -dients you ufe for a lamb a veel pie, hee leave out the’ artichokes. 110. To Roaft Tonauts. Cut off the roots of two tongues, talde three ounces of faltpetre, a little bay-falt and common falt, rub them very well, let them lie a week or teh days to make then ‘ted, but not falt, fo beil them tender as they will blanch, ftrew over them a few bread. crumbs, fet ahem before the fire to. brown, and turn them to make them brown on ahs fide. To make Sauce for the Toncuts. | “Take a few bread crumbs, and as much water as will wet them, then put in claret _ till they be a and a little beat cary ok 40 t pe 'tafte, po a hitde aa A ee : ‘ af a ey, ah a byt ae 8 fee in two. Bi Sas se on each fide, fo frye Sag» BB Corte ve | pit gente d Dab Ay B ‘5 Fert in, at Fa Boil your ca 's feet_as. you, would. do for eatin ,take out. the long bones and fpliti them ‘~ in, nue , when they are. cold feafon. them. Hn Ws « OW, Hiedle pepper, falt, and nutmeg; take three a eges, put to. them | a. {poonful. PR BOM I dip the feet in it and fry. them. am bpitelis + you, saat haye 3 a little.’ gravy. ‘and butter. for - fs fauce. - Garnith v with currants, fo. ferve, them, 2 u ‘hk, Tree Die. ee erveas oe To make a Mise’ Pi Pir of, Calf’ rf ip. Tang Take two on. _three, @alt's jeer, and, boil them as. youlw ould do: ‘or, eating, take. out the” ‘ lone bones, { Caen, very, fine _ put to them 4 double their, weight. of. beef-fuet thred fine. a and about, z a ‘pound of currants. well cleaned, ¥ a. quarter of a pound of candied. orange: and | gitron, cut in imall pieces, half. a pound of» fugar, a little falt,.a quarter of an ounce of mace and a large. nutmeg, beat them toge- ther, putina little, j juice of lemon or verjuice to your tafte, a glais of mountain wine or fack, ‘which, you pleafe, fo mix. all togethe: ; ; bake them in pufi-patte. - 43. To raft a Woopcock. . ‘When you have drefs’d your woodcock, ‘ and drawn it under the leg, | take « out the bit- ef bit, put in the train. again 5. whiltt the’ cock 1 is pie: ap Pitan earthen. = gi BW oyfters and cockles; two or three mufh- andput to it. a little Susten! and thicken’ ey with ‘flour; your woodcock will take about ten minutes roatting if you haveia brifk fire 5 when you dith it up lay round’it wheat bread toafts, and pour the lance” over the: eet afiditerve iv uipies) 92 7he aioe , | You may roaft a partride e sh fi ways’ is op! ay add crumb fauce in a bafon) ppg Totmakea Canr’s Heap Pre, It tke aicalf’s head and clean it, boil it as you would‘do for hathing, when itis cold cut itin thin flices, and feafon it with a little black pepper, nutmeg, falt,a few thred capers, a ~ rooms, and green lemon peel, mix'them all » welll twxethery -pur-them ‘into “your pie; it mutt’ not be‘a ftanding pie, : ‘but baked in a flat pewter difhy: with a rim of puff pafte _ tound the edge; when you have filled the ~ pie With the meat, Tay on fore’d meat balls, and thé-yolks ‘of forme hard eggs, put ina liecle dinall oravy and butter ;:when it comes — frond the oven’ take off the lid, ‘put intoita | little white wife to your taite, and thake up the pie, fo ferve it up without lid. ri5)°To make a Caur’s Foor Pie. Take two or three calf’s. feet, according as you would have your’ pic in bignefs, boil | and bone them as you would do for eating ‘ae and when: cold: cut them in thin flices ; © about ‘three quarters of a pound of b fhred fine, halfa pound of raifins fte at ound Of Televi currants, a little mat iat. nutmeg, green Iemon-peel,:falty fugar, and. candied: lemon or, orange, mix altogether, and put them into adifh, make.a wood puff ‘patte, bupdet there be no pate in, the bottom of the difh ; when i it iscbaked, take off the. lid, and {queeze 1 in a little lemon or verjuice, cut the lid infippets and lay round. | | 116. Lo make a Woopcocx. ren fo a Take three! or ‘four brace: of woodcocks, - according as you would have the pie in bic. nefs, drefs and-fkewer them.as you would do». for roafting, draw them, and feafon the in- fide with alittle pepper, falr. and. mace, but. don’t. wath: them, pur the train jato the belly _ again, but nothing elfe, for. there. is fone es thing i in them that gives them «a. bitterer — tafte in the baking than in the roafting, when you put them intothe difh lay them with the ae breaft downwards, beat them upon the breatt as flat as you can; you mutt feafon them On ae the outfide as you do the infide; bake them in puff pafte, but lay none in the bottom of ie dith, put to them a jill of gravy anda little butter; you muft be very careful your pie be not too much baked ; when you ferve it up take off the lid, and.turn the woodcocks' with the breaft-upwards. | You may bake partridge the fame way. a 117. To pickle RyGEONS... z BT ake: your pigeons an i bone them; you t begin to bone them at th neck and turn: a downwards, when they’ are boned. 1 them with pepper, falt and nutmeg, . 4: | few © ther, and lay afew of them at the bottom of “f tbo 3 d few up both ends, and boil them in water — and white wine vinegar, a few bay java a little whole | pepper and falt; when. they are enougli take them out ‘of the 5 pickle, and boil it down with a little more fale; when it is cold put in the pigeons and keep t them for ulé. ep bon Fo make a fweet Viat i e, Take a loin of veal, cut off the thin part — leigutians cut the reft in thin flices, as mich as you have occafion for, Aat it with your bill, and:cut off the bone ends next the chine, feafon it with. nutmeg and falt; take half'2° Eo tind of raifins ftoned, and Fur a pound of currants well clean’d mix all toge- HEeCHAS lay a layer of*meat; and betwixt every layer day on qoute fruit, but leave fome for the top; you muft make a puff pafte, but Jay none in the bottom of the difh; when _ you have filled your pie, put inajillof water and a little butter, when it is baked have a 3 eaudleta’ sa? into ts ‘Yo make the caudle, fee receipt I me dele oat ‘Mine’p "Pres another way. - Take a pound of the fineft feam tripes you can get; a pound and a half of beef fuet,*and chop: them very fine; a pound anda half of currants well senna two, three, or four ap- ‘ples pared and fhred very fine, a little green lemen-peel-and mace fhred, a large nutm a glafs of fack or brandy | (which you ple half a pound of fugar, and a little fale, them well together, and, fill ne pet *” if Ga Dis , then ftick five or fix bits. of candid lemon.o or orange in. ‘every petty-pa when baked they, are fit, for. Mots totale 120.. ro make a favoury CHICKEN Py, ‘3 “Pake half a adozen of {mall chickens, feafon ¥ them with mace, pepper :and falt, ,both in- fide and out ;- then take. three or four veal: fweet breads, feafon them with the fame,..and lay round them a few forc’d-meat balls, put In a. little: water and). butter 5 take a little white gravy, not over. ftrong, fhred a. few — oytters if you have any,.,and a little lemon- peel, fqueeze: in a little lemon-juice, not to. make it four; if you. have no oyfters take the. whiteft of. your fweet-breads and boil them, cut them {mall, and put them into your gravy, thicken it with a little butter and flours when you open the pie, if there be any fat, fkim it off, and pour the fauce over the chick ens breafts ; fo ferve it up without lid. “121. To reafta Hauncu of Venison, a Take a haunch of venifon and {pit it; then: take a little bread meal, knead and roll it very thin, lay it over the fat part of your venifon. with, a paper over its tye it round your veni- fon with a pack-thread; if it be a large hauncly: it will take four hours roafting, and a mid- he time you roaft it; when you difh it up ittle gravy in the difh,, and {weet and let it oe.a light brown. — X cover-them,, And | dling haunch three hours; keeps it bafting all .bafon; half an hour’ before you: ar venifon take off the patte, bales | c 5 | 122. Loe ¥ * Be oa a a. ee A, ‘by 62 ) | x 429, °To make Sweet Parrits. . “ake the kidney of a loin of veal with the fat, when rozfted fhred it very fine, put to it a riche fhred’ mace, ‘nutmee and falt, about half a pound of currants, the juice of ale: mon, and fugar’ to” your tafte, then bake them in puft-patte ; 5 you: sdeabe either’ me or bake théfii 9) to | nice are’ proper fon a ident aw’ i ay OES Tomake BrEr- Rota SITS F Cut you beef thin as for Scotch collops, fiet it very well, and feafon it with falt, Ja- maica and white pepper, mace,’ nutmes, fweet ‘marjoram, parfley, thyme, and a little onion (fhred fmall, rub them: on the collops on one fide, then take long bits of beef fuet and roll in them, tying them up with athread flour them well, and fry them in butter" very brown ; then have ready fome good sravy sand ftew them an‘hour and a half, ftirring - them often, and keep them covered, when they are enough’ take off the thveads\* and put in/a little flour, with: a good lump’ of _ butter, and fqueefe in fome . lemon, then they are ready forufe. —— — ‘To make a Herrine-Piz of WHITE fi SALT HERRINGS. ar ake five or. fix falt herrities) wath ftteén p very well,’ lay them in a’pretty sapee of. water all: night to take out the faltnefs, feafe them with a: litt] e black pepper, thi middling onions ‘peel’d and fhred We day. one Dy of them at the bottom of a ee. ~ and the other at the.top 5 to five or. fix-her- rings putin half'.a pound .of butter,,.then lay i in your herrings whole, only take. off the heads ; anes them into-a Banding pie with a (lhe ~ thin croft. ae es E22 a Hew to Collar Pic, oe 3 Pe ae EA in two down the nee anid bone: -itythen cut it : _ in three or four pieces, wafh itin alittle water to take out the blood > take a little, milk and: water juft warm, put in, your pig, Jet itlie about a day and a night, fhift it two or three times in that time to make it white, thentake it out, and wipe it very. well with.a dry cloth, . and feafon it with mace, nutmeg, pepper, and . falt ; take alittle fhred parfley. and. ftrinkle it- over two of the quarters, {0 roll them up in: a fine foft cloth, tie it up at both ends, bind: it tight with a little -filleting or coarfe incle, . and boilit in milk and water with alittle fale; ; it will take about an hour anda half. boils. ing ; when it is enough bind it up. tight in’ your cloth again, and ‘hang ic up whilft it be- cold. For the pickle boil’ a little milk and. water, a few bay: leaves anda little fale 5. when itis cold take your pig out of the cloths ; and put it into the pickle ;, you mutt shift 0 keep it for ufe. _ ath 3 tig % Wee? A 7 _»it out of your pickle two or three times to make it white, the daft pickle make ftrong,. put ina, little. whole pepper, a pretty andful of -falt, a few bay leaviasys and 6: 12 By oe “ee | oe T Saye es Collar Saumon. “opake the fide of .a middling falmon, and a ee oy is “cut. off the, head, take out all “the bones and — the outfide, feafon i it with mace, nutmeg, pep- — per and falt, roll. it tight up ina cloth, boil oe Las and bind) it up with ancle';, it will take about an hour boiling; when it is boiled bind it tight again, when, cold, take it very carefully out of the cloth and bind it about — with filleting 3 s.you mult not take off the filleting but as if 1s €ateni{s; 9, “To make PICKLE to keep it in. ~ Take two or three quarts of water, a jill of . Vinegar, a little Jamaica pepper, and whole pepper, a large handful of falt, boil them altogether, and) when it is cold put in your falmon,. fo keep it for, ule: Jf B he pice a HACE not keep, you muft renew it. ~ You may collar pike the fame: way. ou 927. To make an Ovsrer Piz. arg a.pint of the largeft oyfters you can — pet, clean them very well in their own liquor, “it you have not liquor enough, add to them threé or four {poonfuls of water; take the Kidney of a loin of veal, cut it in thin flices, and feafon it with a little pepper. and falt, lay =the flices inthe bottom of ihe difh, (but there — “ mult be no pafte in the bettem of the difh) _coverthemwith the oyiters, ftrew over alittle of the feafoning as you did for the veal ; take the marrow of: one of two bones, lay it your, oyfters and cover them with pu. _ when itis baked take off the lid, put 1 ia ( 2 {fpoonful or two of white ’ wine, ‘ fhake. it up naan and ferve it tip. ; Avis ptoper fora fide- dif either fort figon vor adh ePIRiT | O99 ¥28.0To butter oe load fie BH #9 ee: &J S Diels all the meat out of the belly «and - daws of your lobfter, put it into‘a {tew-pan with two or three’ fpoonfuls: of water, a {poon- - fulor two of) white wine vinegar, a little pep- » pet. fhred mace, a lump of butter, thake it over the ftove till it be very hot, but do not let it boil; if you do it will oil’; put it into » your difh, and lay round it your frvall claws: eu is as proper to Jee iti in, /{eallop" fhells « as on a difh. i} ie hates a hbssutedt Tf tok lobtter be valive! tie it to ie ‘it roat and bafte it for half/an hour’; if it be boiled you muft put it in boiling water, and let it have one boil,’ then lie it in a dripping- pan and bafte it; when you lay it upon the difh, fplit the tail, and lay it on each: fide, to ferve it up with a little melted: butter i ina iehinatcwpe(/, 1o 2 RO: 130. To make a Quaking Boibite. Take eight egos'and beat them very well, put to thern rhree {poonfuls of London flour, a little falt, three jills of cream, and boil it piace a ftick of cinnamon and a blade of mace; swhens1 itis cold mix it to your eggs and flour, i; butter your cloth, and do not oN ‘it over . buch room in your cloths about half an four will boil itp you mutt turn it in the boiling pIOK Or 3 1 Cae or the four. will fettle, fo ferve it up with a little mies butter. * YA Ons ; A Huntine Piebanes iGileA Take ; a pound of fine flour,<:a matin af lieck fuet fhred fine, three quarters of a pound of currants well cleaned, a quartern of raifins . {toned and “fhred, five egos, a little lemon peel fhred ‘fine, half.a nutmeg erated, a jill of cream, .a ‘little >falt, about two fpoonfuls of fugar, and: alittle brandy, fo mix all well together, and tie it upstight in your cloth ; it will take two hours boiling; you mutt have alittle white wine and. butter for your fauce. 132. A Caxr’s Foor Puppine. Take two calf’s-feet, when they are clean’d boil them as:you would for eating 5 take out all the bones ; when they arecold fhred them in a wooden bowl as {mall as bread crumbs ; then take the crumbs of a penny loaf, three. quarters of a pound of beef fuet fhred fine, grate in half.a nutmeg, take half a pound of currants well wathed, halfa pound of raifins Stoned-and, fhred, half a pound-of fugar, Gx eges, and alittle falt, mix them all together very well with as: much cream as will wet them, fo butter your cloth and. tie it up tight 5 it will take two hours boiling; you~ may if you pleafe ftick it with a kets orange and ferve it up. 933-1 A0 Saco Puppine. Take three or four ounces of fagos and wath it im two or three ‘waters, (et its ‘on. to fre boil. + » ‘ Be eS 677) iy. ) bot ina pint of water, when you think i it ish. enough take it up, fet it to’cool, and take _ halfot aeandy’dl lemonfhred fine, orate in half’ of a nutineg, mix two ounces of Jordan/al- monds blanched, grate in thtee ounces of “bifeuit if you have it, ifnot a few bread) f crumbs grated; a little rofe-water and halfa pint of cream; then takelfix eggs} leave out - two of the whites, beat theni witha. fpoonfub or two of fack, put them to yout fagoo, with’ about half a pound’ of clarified butter, mix them all together, then fweeten’ it with’ fine. fugar, put ina little falt, and bake it ina dith with a little pot pafte” about the difh edoe, when you ferve it up you may ftick a little citron or eandy’d. wage aeh or any pits ! meats a pleafe. i, bet Wey ee eee! Marrow Pridioeniato yee Take. a penny loaf, take off the’ Beige then cut one half in thin flices ; take the mar- row of two bones, half a: pound of currants. _-well cleaned, fhred your marrow, and ftrinkle a little marrow and currants over the difh 5 lay over it your bread, in thin flices, whilft _ you fill the difh; if you have not marrow enough you may add to it a little beef fuet — fhred fine; take five egos and beat'them very _ well, putto them three jills of milk, crate in half a nutmeg, {weeten it to your tafte, mix all together, pour itover your pudding, and fave a little marrow to-ftrinkle over the top of your pudding; when you ‘fend it: to: the oven lye a puff pafte round the difh edge. a) 22 By ale Car- i 68. ) 395. A Carrot Puppinc. — Take three or four clear red carrots; Gail and peel them, take the red part of-the car- rot, beat it very fine in a marble mortar, put. to it the crumbs of a penny loaf, fix eggs, half a pound of clarified butter, two or three {poonfuls of rofe-water, a little lemon- peel fhred, grate in a little nutmeg, mix them well together, bake it with a puff-pafte round your difh, and have a little white wine, butter and fugar, for the fauce. 136. A Grounp Rice PupDING, Take half a pound of ground rice, half cree it in a quart of milk, when itis cold put to it five eggs well beat, a jill of cream, a little, lemon peel fhred fine, half a nutmeg grated, half a pound of butter, and half a pound of fugar, mix them well together, put them into your difh with a little falt, and bake it with a puff pafte round your dith’; : havea little rofe-water, butter and fugar to “pour over it: You may prick in it candy’d lemon or citron if you pleafe.._ Half of the above Ree will make a pudding: for a fide-dith. ¢.. BTN OT ATOR ae, Take three or four large potatoes, boil them as you would do for eating, beat them with a little rofe-water and a “olals of fack ih a marble mortar, put to ther half a pound of © fugar, fix eggs, halfa pound of melted but- ter, halfa pound of currants well cleaned, ree | Tittle. \ | Soy DS “litde fhred lemon- re and candied orange, mix. altogether. and ferve it up. 3 oh 38 An APPLE PuppING. ag 3 a half a ‘dozen large codlins, or pip- pins, ‘roaft them and take out the pulp ; take eight ¢ egos, (leave out fix of the whites) half > pound. of fine powder fugar, beat your eggs » and fugar well together, and put to them the pulp of your apples, half a pound of clari- fied butter, a little lemon- peel’ thred fine, a a handful of bread-crumbs.or bifcuit, four ounces of candied orange or citron, and bake _ it with ar pafte under i it. Hagan vig 139. An ORANGE Puppine. — ‘Take three large Seville oranges, the clear- eft kind you can. get, grate. of all the out- rind; take eight eggs, (leave out fix of the whites) half a pound of double refined fugar, beat_and put it to your eggs, then beat them both together for half an hour A take three ounces of fweet almonds blanched, beat them with a ‘fpoonful or two of fair water to keep them from oiling, half a pound of but- ter, melt it without water, and the juice of two oranges, then put in the rafpings « of your Oranges, and mix all together ; . Tay: a thin patte over your difh, and bake it, but not in too hot anoven. 140. 4n Orance Puppine another way. Take half a pound of candied orange, cut them in thin’ flices, and beat them in a mar-_ ble mortar to a pulp; take fix eogs, (leave - out peat of the whites) half a pound of but-— ter pin eee ae te (788) | ter, and the juice of one orange; mix them together, and {weeten it with Ene powder fu- BAT; then bake it with thin pafte under it: ela 4n Onance Puppine another way. Take three or four Seville oranges, the cleareft {kins you can get, pare: them very thin, boil the peel ina pretty quantity of water, fhitt them two or three times in the boiling to takeout the ‘bitter talte ; 5 when cite is boiled you muft beat it very fine in a mar- ‘ble mortar;: take ten eggs, (leave out fix of. _the whites» three quarters of a pound of loaf fugar, beat it and put it to your eggs, beat them together for half an hour, put to them half a pound of melted butter, and the juice. of two or three oranges, as they are of good- ~nefs, mix all ‘together. and bake it with a thin pafte over your difh, This will make cheefe- ‘cakes as eval as a. pudding, = > nets r 142, An ORANGE Birnie) Fe i way. Fake five or fix Seville oranges, grate thetiad and make a hole in the top, take out all the! meat, and boil the {kins very tender, fhifting them in the boiling to take off the bitter tafte take halfa pound of long bifcuit, flice and feald them with a little cream, beat fix eggs: and put to your bifcuit; take half a pound of currants, wafh them Byatt erate in half -a nutmeg, put ina little fale and a glafs. of fack, beat all together, then put it into your: orange {kins tie them tight “in: a piece of. fine cloth, every one feparate : ; about: three quarters 4 , ip 3 quarters of an hour will’ boil them. You: muift havea little sti ae aes Bret and fu- _ gar for fauce. . 449. To make an Pern Pre. ‘Take half) a dozen feville oranges, chip them very fine as you would do for preferving, : -makea little hole in the top, and fcope out. all the meat, as you would do an apple, you. muft boil them ‘whilft they are tender, and< fhift them two or three times to take off the. ~ bitter tafte ; take fix or eight apples, ac-- cording a3 they ate in bignefs, pare and flice _ them, | ‘and put to them part of the pulp of | your oranges, and pick out the ftrings and pippins, put to them haifa pound of fine powder fugar, fo boil it up over a flow fire, — as you-would do ter puffs, and fill your oran- ges with it, they muft/be baked in a deep. _delf difh with no pafte under them; when you put them into your difh put under. them three quarters of a pound of fine powder fu- -gar, put in as much water as will-wet your fugar, and put your oranges with the open - fide uppermoft; it will take about an hour and half baking in a flow ovens lie over them alight puff pafte; when you dith it up ‘take off the lid, and turn the oranges in the pie, cut the lid in fippets, and fet them at: equal diftances, foferve it up. » 144. To make a quaking Pudding another way. Take a pint of cream, boil it with one ftick of cinnamon, take out the fpice when it is» costing then, take the yolks of eight saat our ¢ ~ < Be, four whites; ‘beat: Vee very well with fome ie Oe te Hittle fasdr a falt, bake a ‘penny ¥ Wieay tos é a fpdonfirl: of" Aout, ° ‘a quarter of " ound of. almonds blanch’d and ‘beat fine, beat ‘them. altogether, wet’a'thick cloth, flour it, and. put itin when the pot Boils; ‘it mutt b boil an hour at leaf: melted butter, fack and fagar isfauce for ity ftick ‘blanch’d almonds and candy’d orange peel on the top, fo ferve itup. £45. To make Puump Porrives. “Take two thanks of beef, ‘and ten. quarts ag water; let it boil over a flow fire till it be tender, hid when the broth i is ftrong, {train i it out, wipe the pot and put in the broth Beain,. flice’'in two penny loaves thin, cuttin» off the top and bottom, put fome of the liquor to. it, ‘cover it'up and letit ftand fora quarter of an hour, fo put ic into the pot again, and let it'boil a’ quarter’ of an_ hour, ‘then ‘put in. four pounds of currants, ‘and let them boil a. lictle 3’ then put in two pounds of raifins, and two potinds of prunes, jet them boil till they {wells then sh in a quarfter of an ounce of mace, prenn loves beat fine, mix it with a little’ water, and put it into your pot; alfo a. pound of fugar, a little falt, a quart or ber= ter of claret, andthe juice of two or three lemons or verjuice ; thicken it) with fago inftead of bread; fo put it in n earthen pots, and keel it for. ule: | 146. To make a PaLpaToon of Picrons. Take. muthrooms, pallets, oyflers and: | {weet- = iid {weet- breads,. fry them in butter, put all thks ‘in a ftrong gravy,. heat them over the fire, and thicken 1 ‘them up with an. egg. and a little butter; then take fix or eight pigeons, trufs them, as ou would for baking, feafon them with pepper and falt, and lay on. them-a cruft ‘ of forc’d-meat as follows, viz. a pound of véal cut in. little bits, anda. pound, anda half. - of marrow, beat, it together inja {tone mor- tar, “after it is beat. very. fine, . feafon it with © mace, pepper. ‘and falt, putiin the yolks of — four eggs, and. two. raw, eggs, mix altoge- ther with a few bread crumbs, COU a: patte: 4 make the fides and: lid of your pie. with it, then put your ragout into your difh, .and lay in your pigeons with butter; an hour and a half will bake it. 4AT- To fry Cucumsers for. Mutton Sauce, You mutt brown fome butter in apan,. and “cut fix middling. cucumbers,. pare and flice | them, but not over thin, drain them from the water, then put them into. the pan, when | : they are fried brown put to them a little pep- | per and falt, a jump of butter, a {poonful — of vinegar, a little fhred- onion, and.a little gravy. not to make i it too thin, fo fha sethem well together with a little flour. ee are proper for a fide-difhy. | 148. -To fovce.g Foust: te) ake a good fowl pull and draw it, as | from the bones, and mince it very well, mix es # it You may lay them round ih mutton, ¢ or . Nit the fkin down the back, take the flefh | Ga ad it iniets a little beef-fuet, thred’ a sa of large oyfters, chop a fhalot, a little’ grated bread, and fome {weet herbs,” mix all together, ‘Yea- fon it with nutmeg > pepper and. “fale, make it up with yolks of ep pes, put It on’ the bones — ‘and draw the fkin over it, few ' up ‘the’ back, cut off the legs, and put the bones -as ‘you do a fowl for boiling, tie the fowl up ina ~ cloth; :an hour will boil it! “For fauce take afew oyfters, fhred them, and put them into “a little gravy; with a lump of butter, a lit- tle lemon peel ‘fhred, ‘and a ‘little juice, thicken it up with a little flour, lie the fowl “on the difh, and pour the fauce upon” ats oa “you may fry a little of the fore’d meat to lay : round.’ Garnifh your difh’ with lemon 3 you — may fet it in the oven if you have conveni- ence, only rub over it the yolk of an hes and ‘a few bread crumbs. : pe st miske STRAWBERRY and Rasorney ifs | POOLS: crmlakes a sth ofr afpberries, fqueeze. Lal train . ee juice, with a fpoonful of orange water, put to the juice fix ounces of fine fugar,. and 74 boil it over the ‘fire; then take a pint of — cream and boil it, mix them all well together, ‘and heat them over the fire, but not to boil, — if it do it will curdle; ftir it till it be cold, “put it into your bafon and keep it for ufe. - 1450. To make a Possrt with Almonds. © “Blanch and beat three quarters of a pound © of almonds, fo fine that they will {pread be- @ twixt your fingers hke butter, putin water ~ -.. @S ea - : oti cee, ..as, you beat them to keep them from ceiling ; take a pint, of tack, cherry or, goofeberry-- aNd and. fyeeren i it to your tafte with double __ refin’d fugar,, make. IL boiling, hot; 5 take the almon¢ »-put to, th ema little water, and. boil. _the wine. and, almonds. together ; ; take the ‘ yol ks of. four egos, and beat them. very. well, _ put to them three. or four, {poonfuls ef wine, then put it into your. pan by, degrees, ftirring it all. the. whiles, when, it. begins. to, thicken _take it. “oft, and ftir at a litile, PUto it, into a china. dith, ‘and, ferve j it up. ak ates ‘151. To, make Durex Beas lia: “Take the lean part of.a buttock of beef raw, rub, it well with brown, AYE ar ad ATs: ane let “turning it, piste or ce ell es, ther cat it with common; falr, and two, ounces, of. falt- petre ; let it lie a fortnight, turning it, jewery _day, then-roll. it very ftraight, and.put it into a cheefe prefs a day. and night, then take off the cloth and hang it up to dry in the, chim- “ney; when you boil it lec. it be, boiled very well, it. will cut in fhivers like. Dutch beef. You may do a leg of mutton the fame way. 152. To make BoLOGNA SAUSAGES. Take part of a leg of pork or veal, pick i it -clean from the {kin or fat, putto every pound ef lean meat..a pound~ of beet-fuer picked from the fkins, fhred the meat and fuet fepa- -rate and very fine, mix them well together, _add a large handful of green fage fhred very ‘fimall ; feafon i it with PERPG and jalt, mix it well ee © YS Ss a id diy are. 46 well; prefs it down hard in’an earthen’ ‘pot, and'keep it'for ule. “When you ufe them, roll: them up with ‘as thuch’ ego as will make them roll {mooth in-relling them up make then about the: length of your fingers, and as thick as ‘two fingers 5 fry’ them in butter, which mutt ‘be boiled hot before: you put them in; and keep them rolling about in the _ pan; when they are fried through they: are enough, 69% ee DepK SIT bwske an AMBLET af Gobkiusel » Fake four whites and two yolks of eges, a pint of ‘cream, a little flour; a nutmeg grated; a little falt, anda jill of es mix a Yh together, ‘and fry i it brown. This ‘is ‘proper fot: a fide-difh either for noon or night. 154. To make a common jaakou Resbirves! Take five 'eges, beat them weil with a lit- tle falt; ‘putin three fpoonfuls of” fine’ flour, take a pint of new milk and beat them well together, | then take a cloth; butter and flour * 38 “but do not sive it over much room in the cloth 3anhour will boil it. give it aturn every now andtheniat the ‘Git putting in, or elie the meal will fettle’'to the bottom ; ‘havea little plain butter for fauce, and ferve it up. “p58. To make a boiled Tansey. Take’an old penny loaf, cut off the out cruft,flice it thin, put to it’ as much hot cream as Will wet it, fix eegs well beaten, a: little fhrédlémon-peel grate in a little nutmee and a little falt; green it as you did your: baked . f | _tanfeys | ee tanfey, fo: tie it up in-a cloth. and boil it; it will take an hour and a quarter. boiling 5 : when youdith it up ftick it with candied orange | andday a Seville orange cut in quarters round | the dith; ferve ir up with meited. butters - 456, A Tansey another, way. Take an old penny loaf, cut off the out crutt, flice it very thin, and put to it as much hot milk as will wet it; take fix eggs, beat them very well, grate in ‘half nutmeg,.a lit” tle fhred lemon- ‘peel, half a pound of clarified butter, half a pound of fugar, and a little - falt ; mix them weil together. To green Dain: J. anje 2y, Take a handful or two. of {pinage, a handful of tanfey, and a handful of erred clean them and beat themin a marble mortar, or grind them as you would do. greenfauce, ftrain thenythrough alinen cloth into.a bafon, and put into your tanfey as much of thejuice — as will green it, pour over for the fauce.a lit tle white wine, butter and fugar;Jay a rim — _ of pafte round your difh and bakdvity ; when. you ferve it up cut.a Seville orange in squat: + ters, and lay it round the edge of the difh.. 157. To make Rice Pancakes... Take half a pound of rice, wath and picksit it clean, cree it in fair water till it be a jelly, when. it is cold take a pint of cream andthe yolks of four eggs, beat them very well together, and put them to the rice, with grated nutmeg and fome falt, then put in half.a pound of butter, and as much flour as will make it thick enough te fry, with as ane butter as you can. D 158. To re A ee | 168: Lo make Fruit KF RITTERS. Takesa penny. loaf, cut off the out cruft, fice: ity/puv to it-as’ much hot milk/as- will wetity beat five orfix eggs, ‘put to thei a quarter.of'@ pound of currants, well cleaned, and a little candied orange. fhred’ fine, fo mix them well together, drop them ish a {poon into\a ftew-pan in clarified butter, have a little white wine; butter and’ fugar for your fauce, put. it into) a china: bafon, ’ Jay your fritters round, grate a little fugar over them, and ferve.themyup, | | B Te a5 9% To.make Woired: Roppitos: soya . Take half a pound of rice, cree itin milk while it/be:foft, when it is-creed put it into a cullenderto drain 5 ; take a penny loaf, cut off the out. cruft; thenicut it in thin flicés, {bald it.in a little milk, but domot make it over wet take fix eggs, and beat them very well, a pound of currants well cleaned, a pound of beef fuet fhred fine, two or: tive {poonfuls of rofe-water, half.a pound of — - powder fugar, alittle falt, a.quarter of an ounce of mace, a large nutmeg grated, and a fmall ftick of cinnamon beat-them toge- ther, mix them very. well, ‘and put them 1 into the fkins);if you find it be too thick put to it a little cream 3>you. may boil ‘them: near half an hour, «it will make them keep the better. 160. To talk Brack Poopinee a fhs Take two quarts of whole oatmeal, pick it and half -boil it, give it room in your ' cloth, (you | [fe FD SAR OT 18 3 * you mutt de it the day» Vectcee you lpi it) “put it into the blood while it is warm, witha handful-of fale, ftir it very well, beat: eight Of nine eggs in: about a. ping of cream, and a quart of /bread:crumbs, a handful or ‘two OL, aflin: meal drefs’d_ far a hair- fieve, _ Gf-you have it, if not put in: wheat flour'y to. -this quantity you may put an. ounce of Ja- ‘maica pepper, an ounce of ‘black pepper,’ large nutmeg, and. ‘a little smore: falt eal _ marjoram and thyme, if they be green: fhred them fine, if dry rub them to powder, :mix ‘them well together, ‘andif it be too thick put. ‘to it a little milk ; take four pounds of beef. fuet, and) four pounds of lard, fkinsand cut atin thin pieces, put ic into your blood by _ handfuls, as,you fill. your: puddings); ‘when _ they are ‘filled and tied prick themwith’a pin, it will/keep-them from burfting in/the _ boiling ;-¢you. muft boil themotwice):. visits ‘them elofe and it will make them black.» 161. 4# Orance Puppine “another ogy Take two-Seville oranges, the largeft: ‘and cleareft youléan get, grate offthe outer fkin _owithsa Clean. grater ; take eicht egas, (leave “+ out two of the whites) -half.a pound of! oa fugar, beatit very fine, put it to your egg “and beat then. for’ an: hour, .put to a “half a pound of clarified butter, and»four - ounces of almonds -blinched,and beat them - Ywith a little’ rofe-water , put inthe juice of - Pthe oranges, but-mind you don’t’ ‘put in'the oe Bp, vand mix altogether; bake it with a 4 Bae: thin aa ue 80. thin pafte over the bottom of the dih, It muft be baked in a flow Gye 8: «lke shisit Che 162. To make AprLe Fritrers, ~ Take four eggs and beat them very! well, put to them four fpoonfuls | of fine flour, “a little milk, about a quarter of a ‘pound of 4 fugar, a little nutmeg and falt, fo beat them very well. together 5 you: “mutt not make it “wery thin, ‘if gow ‘do it will net ftick to the apple ; take.a “middling apple and pare it, - “cut out the. core, and cut the reft in round flices about the’ thicknefs of a fhilling; (you "may take out the core after you have cut it. “with your thimble): have. ready a little - lard : ‘ina ftew-pan, or any other deep pan ; then take your apple every flice fingle, and dip -it into your batter, let your lard be very hot, fo drop them in; you muft keep them turn- ing while enough, and mind that they be not _ over brown; as you take them out lay them on a pewter ‘dith before the fire whilft you have done; havea little white wine, butter and fugar for the fauce ; grae over them a little loaf fugar, and ferve them up. © 163. To make a HERe Puppinc,. . Take a good quantity of {pinage and par- fley, a little forrel and mild thyme, put to them a handful of great oatmeal creed, fhred them together till they be very fimall, put to them a ‘pound of currants, well wathed and ~ cleaned, four eg ees well beaten i ina 4 of good ry ae ‘ i Pa | Fina’ A. e : aA aU, : rintle pie ean FY handful of ees ae bread; then meal, your cloth and. tie it ‘clofe before you, put,it in t to boil ; 5 It. will take as much» pedro as.a piece of beef. © fy 164..To make. a Puppine for a Hare. } aoPaket the liver and chop i it {mall with fome _thyme,, parfley,. fuet,, crumbs, of. bread: mixt “with grated. nutmeg, pepper, ‘falt, an egg, a little fat. bacon and lemon peel ; you mult make the compolition yery fff, left i it fhould spent ies you. lofe your pudding, pS Ogi Te make a Bazan)! PUDDING. oe FER YT ‘them any. well, grate in 2 agai yutmeg, tela dome lemon-peel, anda quarter of a pound of butter or beef-fuet, with as mach - fugar as will fweeten it; and currants as many a8 rou “pleafe'y lec them be well cleaned; fo, pat them into your dith, and bake or- yoil it, ene .166. Lo make. CuarE. PANCAKES. F Take five or fix eggs, and beat them, very well witha little fait, putto them two or three . {poonfuls of cream,, a fpoonful of ff fine flour, mix it with, a little creams take your clare —and wath it very clean, wipe it with a cloth, )put your eggs into a pan, juft to cover your . pan bottom, lay the clare in leaf by leaf, whilft you ; have covered your pan all over ; “take a fpoon, and pour the batter over every D 3 leaf a” me FW TN ¢ 82 ) leaf till they-are siveatebe whensut ‘is. done jay the brown fide upw ards, and ferve dt wpite yt Og. Lo makea Liver. Puppineet inet’ Take a pound of grated bread, a poundef currants,a:pound and a‘halfof marrow and fuer together. cut fall. three quarters, ora pound of fugar, half an ounce of « cinnamon,ya quartet of an ounce of mace, 'a pint, of gr ‘ated liver, and fome dalt,. mix» all together 5 sitake twelve egos, (leavesout, halfof the whites) | beat then welly»put to thema pintsof- cream, make the eggs and:cream warm, then sput it to the pudding,» and, ftir itewell together, fo fill themun {kins ; put to them a few blanch’d almonds fhred fine,! and a fpoonful or two of rofe) water,. fo keep' them for ule.) 4.) in 168s To make OaTMEan Fraprers.i Boul a quart of new milk, fteep; a pint of pa flour or: oatmeal .in it-ten or; twelve shours; then-beat four eggs ina little milk fo muck as willmake, it like thick... batter, -dropthem in by {poonfuls into frefh butter; -a {poonfub of, butter in;a cake; and grate - dugar over them ; have facks Durer and fu- car forfauce ss >: ia i yt n6g0 To make APPLE ‘Deindiaden! i Take-half a dozen codlins; or any other good apples, pare and core them, make. a Tit: tle.cold butter pafte; and rollit up about the -thick nels: of your fingers; fo wrap round every apple; and: tie: bias fingle in a fine cloth, ber thenhinpa little: fale: and: watery a and let the water boil: re you pee them i wns half an. : \ 83) ‘ an hour ‘elt isi then’; you muft Have’ for fauce +a little whice wine and’ butter; ‘grate fomnefugar found the difh; and: ferve ‘them ) . ICES I eos se E Mee OTHE neo ‘kp | “ty nol To wiitie BT ws Pumrzises: 4 | take’ a’ ‘pennyloaf, ‘cut off the our erutt, — Gen réftin’ flicés, ‘put to ft as ‘much’ thee | _ tH asowill juftowee ity take the yolks'and - §vhites (of fx egos, “beat them: with two {poonfals of powder fuwary shaleeas nutineg, and a‘little'falt,fo put it to-your bread; take ‘half a pound? ‘of ‘curtantswell’cleaned,: ‘put thenito-your. egos, then ta ke-a handful of the : mildett: he 3 you Gin gets ‘gather them fo. equial that the tafe of one’be ‘not above the other, wath and chopthem very {mall,. ‘put as -many-of them inéas will make a’ deep’ ereen, (don’t put any parfley’amone nina Feeghoatl ; ‘other '{trone” Herb ) fo mix! themall ‘together, cand’ boil thent | in'a cloth, make them abourc othe bignefs of middli ling apples. about half an hour will boil them ; 5 put them into’ your difh, ‘and havea little’ candy’d- orange, white: wine, — - butter and fuear for fauce, fo ferve them. Up. Var: To make Marrow Tarts. To @quart’of cream put’ the ‘yolks of r2 e908," ‘half'a pound ‘of {ugar, fome beaten ‘nace and cinnamon, a little {alr and fome facky fet it’ on the fire with half'a pound of Ybifkets}' as’ much'marrow, a little orange-peel ” “anid Teron: péeP; ftir it on the fire til Pit be- ‘comes thick, arid when it is cold put it into Jadith with'puff-pafte, then bake it gently in | "aflow oven. a ae ES 720 i ae 3972. To make PLatn FRuit ‘Dompuines. “Take as much flour as you would ' have © dumplings in quantity, put to it a ‘fpoonful of fugar, z a little fale, a little 1 nutmeg, # fpoon- 4 ful of light yeaft, and half a pound of cur- git well wafhed and cleaned, fo Knead them | icy Fey ‘cloth or whe fo Retvel Mie up. Mi 1730 Ge make OysTER Tsiinee © iit _. Take half a dozen French loaves, rafp them and maké a hole at the top, take out | all . a crumbs and fry them in’ butter till they bé crifp; when your eyfters are ftewed, put them into’ your loaves, cover them up before the fire to‘keep hot. whilft ta want them; fo ferve them up.” They are’ proper either foi a fief. or middle-dihh. You may make gisele loaves: or ruth | roomtuIbdves the fame way. FR OS ide 174. To make a Godsi sins PUDDING, | =e ake ee of green goofeberries, pick, coddle, bruife and rub them through a hair fieve to take out the pulp; take fix fpoon- fuls of the pulp, fix eggs, three quarters ofa pound of fugar, half a pound of ‘clarified butter, a little lemon peel thred fine,’a hand- ful ehsveaa: crumbs or bifeuitj.a fpoonful of , rofe-water or orange-flour-water 5° mix thefe well together, and bake it with pafte round the ditty you may’ ne fweetmeats if you pleafe. z A eh Ge Te 4 fey 8) si 41 Sa Fo, make.an Een Prev | Ga fe and, c clean ‘the, eels, feafon. eas with’ i a, ie gine pepper and. falt,. cut. them . Jong piece: }s, youmult, make your. pie with b reer patle, » let it be.oval with a thin © crutt 5 day in your eels length. way,, putting over. them alittle freth butter 5, fo, bake them. Bel pies, are good, and, eat, very well with currants, but if you put.in currants you: mutt not ufe any black, PEPBET, bukit little, Ja : mMaica Pepper. eyo) nw <4,76..L0 make. q Hoaaoncrinad, Pine "Toke ry middling turbot- head, pretty well | ‘cut. off; wath it.clean, take out the gills, fea- 1 fale, :- fon. it, pretty »well.with mace,, pepper. afic fo putit into.a deep, dith with half;a pound re of butter, cover it, with,a Jight; puff, patie, . but lay none in the. bottom ; 3 pad oe itis baked . take out the, diquor and the butter that it -was - baked in, putit into a fauce-pan witha lump of.freth: butter and flour to thicken it, with _ an anchovy and . a. -glafs . of ,white wine, fo pour it, into your. pie, again: Saget he aah 4 you may lay. round half.a dozen yolks. at equal diftances ;..when. you. have cut. oF the lid, te itin fippets, round. your difh, and , fervesit up.) m 177» To make acaudle for. a 1 feveet is ed Pits Take about a jill, of white wine and ver- . juice mixed, make it very. hot,, beat.the yolleof » an ege very well,.and then mix them together FS as you would do, mull’ dale;,you, mutt fweeten | it.very well, becanfe there. is no. fugar i in the pie, 6, oBhig:. iY . “is ee i" ( This ceils will ‘do: for. ars other fort of Load that. is' fweet... a1» 1D past.) Sieh : olig8. Lo make) SWAPS RAN Tarts. iB in Male, ai little. thell- patte, roll it, “and: dine : * pat tins, prick thém in’ the infide, ee ue i bake them; when: you ferve*them up ut in any fort. of foicetanugatel what: “you pa he « -Youmay have. a-different; fort pete lay, ‘ do but keep your thells baked by yous! te? 179. Lo'make Orance Tarts.) Take, two or three bee oranges and boil them; fhift them in the boiling to take out the bitter, cut them in' two, ‘take out the pippins, | and cut them in flices'; they mutt be baked in exifp. pafte’; when’ -you all the- petty pans, lay in a layer of oranges and a layer’ of ® fugar, (a pound will fweaten aidézai of fmalltins; if you do! not put in’too much orange) bake pre in'a flow oven, ‘and ice thedi ovér, * > * CUA ESOL To ake a Tansey another ways od Lty Take a pint of érean, {Ome bikehits ‘with? | out. feeds, two Or “three! fpoonfuls’ of fhe flour,” hinés eggs, leaving! out ‘two “of the nt whites, fome normeég, “and! ordn xé-flower- water; a little juicé of tanfey “anc . fpinage, put it into! a\panstillit be pretty’ thick, ‘then oe fry, or-bakeut, if fried take care, that ou eis > mot jlet. it be over’ brown.” Garnith, with > ee and fugar, fo ferve it up!’ Patt oh 8r. A goed Paste for Tartsi! cy Te a pint > of flour, and: irub-a: dinate ie pound: ‘of butter’ in ater ‘be: at) two eges Is with a Spoonfil: of doublesteiied Togeh, | 74 ‘two or “thie {poonfuls att ecesin’t to nk it “into pafte ; ; work it as little as''you can, roll it out thin 5 ‘butter® your tins, duft. on fome “floury then lay: in OR pee and: de not Al 1em too full. bs "182 To iim? ipetdcesicionl en alte %y oy ‘Take’ a‘potind 2 of flour’ well dried, Beat -one egg till it be very ‘thin, then mele’ aloft three quartets of a pound of butter without Aalt, and let 1 it be cold enoweh to mix with an Tepe, then put it ‘into the flour’ and make “your patte, toll it very thin, when you are fetting them into the oven: wet them over with a little fair water, and grate a little fugar; if “you bake them rightly they willbe very fitie. “i 183. To make a Sout. Paste. ~ a » Fake half a pound of fine. cna and.a quarter ‘of a pound of butter, the: yolks of _ two eggs and one white, two ounces of fu- _ gar finely’ fifted, mix all thefe together with -alitule water, and roll it very thin whilft. you. can fee through it; when you lid! your tarts. - prick them to keep them from bliftering ; make fure to roll them even, ane i when. hed “bake: them icethem. | 184. To make Paste ae Tarts. if “Poke the yolks of five or fix eggs, jutt as: you. would have pafte in quantity, to. the. yolks of fix eges puta pound of butter, work. the butter with your hands till it take up all “the eggs, then take fome: London ‘flour -and,work it with your butter whilft it comes. “ito a patte, put in. mi baie two fpoonfuls of loaf Ow) — “Fe ‘ meee ; feet ae. ere ee ( 88 ) fugar beat and fifted, and about half a gill Le ee of water 3, when. you have. wrought itwwell together i jt.is Gipfor ule; 4, joi fiom vox 198 . This, is.apafte that. feldom sihode it-be— 2 even rolled ; roll it thin but let. your. lids be thinner than, your bottoms ; when. you have made your tarts, prick them. over with a pin to. keep them from bliftering when you are going to, put them. into the oven, wet them over with a feather dipt in fair water, and grate over them.a.little double-refined loaf fugar, it will ice them ; Lea don’ 7 det them be baked ina hot oven. >. ; : 185. A Short Pasty for Tense: 10 ‘Take a pound of wheat flour,.and rub it very fmnall, three quarters of a pound of butter, _ rub it as fmall as. the flour, put to it three fpoonfuls of loaf fugar beat and fifted, take the yolks of four eggs, and beat them very well; put to them a {poonful or two of rofe- water, and as much fair water as will work them into a pafte, then roll them thin, and _ ice them over as you. did the other if you : pleafe, and bake them in a flow oven.) > é 186. To make auicut Paste for a Venison . (ver HASTY ORIOABER ake ilk! Take a quarter of a peck of | fine flour, or as much as you think you have occafion for, and. to every. quartern of flour put a pound and a quarter of butter, break ithe third part of your,butter into the flour ; ; then take the whites of three or four eggs,’ beat'them: very well to a froth, and put. to them, as much water ‘water as will knead the’ aie k » do- ‘not knead Gp over ftiff, then roll in the’ pete of y your ge ee ter, you muft roll it five or fix times ‘over at iat, ‘arid ftrinkle’a little fidur’ ‘over your but- crofs way, and it will be fic for ufe. " | 387. ‘Younake a Pajfte for a STANDING Piz.’ »Take'a quartern of flour or ‘more if’ you | deo oceafion, and to évery quartern’ ‘of flour | put a2 pound of butter anda little falt;/knead _ it withboiling water, then sfOER 1 it a woe and let it lie whilft itis‘cold. _ This pafte is good enbmey, for’ ri goofe: pid, or ay other ftanding ‘pies oe 2 CA 88 Alight Pafte for @ Dist Piz. | ee T ake a quartern of flour, and break into it a pound of butter in large’ pieces, Knéad-it very ftiff, handle it as lightly as you can, anc roll it once or twice, then it 1s fit for’ ufe, My “189. ‘To make Curese-Caxes. ©” hap a gallon of new milk,” make of 1 re 4e a beta curd, wring the whey from it, ‘put it. into a baton, and break three quarters ofa: pound of butter into the curd; then with ; a clean hand work the butter and curd together till all the butter be melted,’ and rub it in a hair fieVe with the back of a fpoon till all be through’; then take fix egos,’ beat them with a few. fpoonfuls of rofe:water or fack,° put it into your curd ‘with half ‘a’ pound. of fine fue gar and a nutmeg grated 5’ mix’ them ‘all to2 gether witha little falt, fomé currants and almonds ; then “work up your pate of fine ck 19957 flour te revery time’ you roll it up, wrap it “up the, lychee ( ‘9a 7 : ict with cold butter and a little fugar’s ‘3 » Yoll your pafte very thin, fill your’ tins with » the curd, and fet them in an oven, when they — are altnolt enough take them’ out; then take - ‘a quatter ofa pound of butter, with al little rofe-water, and part of a half pound of fu- car, let it ftandon the eoals tillthe butter be melted, then pour into each cake fome of it, fer them in'the oven again till they be brown ; 3 fS keep them for ufe. | *°" \t90. To make Goorzr Waker -Takeoa pound of fine flour and fix - ges, beat’ them en well, put to: ‘them about tha , a haat ae ee ae he ee yhette fale you may Bae to it two or Ahi : 3 fpoonfuls of cream; then take your coofer- irof’ and ba them into the fire to heat, when © they-aré hot rub them over the firft time with va little butter.in a cloth, put your batter i into ‘one fide of your gdofer-i -irons, put them into ithe fire, and) keep’ turning the irons every ‘wow and then: (if your irons be too hot they _ burn foon) make them a day on, two before ‘you ufe them, only fet them down before the - fite on a pewter difh before you. ferve. shee fo up; have a little white wine and butter ‘your fauce, grating: fome fegar over them. . ~.1gt. Lo make common Curd Cheefe Cakes. Take a pennyworth of curds, mix them: swith a little creain, beat four ee PBS, put to ‘them fix Ounces of clarified butter, a quarter of | ofp pBthiHot veh eM a pound of ctitrants Ai wafh’d; an a little terion a fhred, © : jittle.. pars ‘a {poonful of rofe water Uae brai dy, ‘whether ei plea fefand a little falt, has yk eRe bein bake them 3 in lpg ag i Rie, Fay eee Ee oes 92 | CHresy CAxzs: Lal bir Codvants.. OPE five g Warts: of revi! mith; run it to a eender: curd, t hen: *hafe it ina loth. to ‘drain, ! rub into” it a pound of. butter ‘that is well | wathed’ in rofe-water, put to it the’ yolks of oe feven of ‘eight eges, and two. of the whites ; feafon it with cinnamon, : aa and figars! Sh ane” tg Fee quarts Ca ‘new. milk; putt to it : litele earning, as much 2s will BER it, when dt is feummed break it down with ‘your hand, and whet i itis drained, grind. it with a muflard ball i in. a. bowl; of beat i¢ in a marble- mortar then take halt 3 @ pound, of butter and fix eggs, leaving out three of the whites ; beat tHe’ cours : well, and put them 3 into the curds and butter, red fine, and fale, ‘Tweeten it to your tafte, at them al] together, and bake them th little fey pabs with f fatt bottonis ; a quarter ofan | our. will bake. them ; you. He: buttét the tins very, well before : you put them iny when you. difh them wp you. muft ‘lay ‘them the wrong fide \ ‘upwards on the difh,” and flick ‘them with either blanched almonds, candied Gate, or citron cut in long bits, and grate alitt e loaf-fugar over ‘them. ot io” ae ¢ 0 fre it, half a tutmeg, adda little lemon peel ~ \ CG Gm 209 194. To make a suipcoat: CHEESE... > Take five quarts of new milk,.@ quart; ae éream, and:a quart of water, boil your wa- ter, then put your: cream to, Its. when, your milk is new-milk warm) put in your-earning, take your curd into the ftrainer, break it as lit- tle as you can, and let itdrain, then put it into , po vat, prefs itby ieBIgeS and Jay iin grafts. 195. To make Cream Cuegse. " fi dee three quarts of new-milk,-one quart of cream; and a: fpoonful .of earning, put them together, let av ftand till ic come to the hardnels of a ftrong jellys. then. put it into the mould, fhifting it often into dry cloths, - Jay the weight of three pounds upon it, and. about two hours after you may lay fix or feven pounds upon it; turn it often into.dry cloths — till night, then take the weight off, and-let - it lie in the mould without weight and cloth till morning, and when it is. fo dry.that it doth not wet a cloth, keep it in greens till fit for ule; if you pleafe you ai put a hietle falt into it. | 196. Yo make Pixe eat. ‘Oke eat hort. oe Take the thick part of a large pike and Geile; it, fet on two quarts of water to boil it in, put in.a jill of vinegar, a large. handful © of falt, and when it boils put in your pike, but firtt bind it about with coarfe incle; when - ~ it is boiled-you muff not takeoff the incle or baifing, but let it be on all the time itis in . “eating ;-1t muft be kept in the fame. pickle i i: was igateeats in, and ifyou think ibe not.ftrong — enough; x ( 93 ) enough you ‘mutt, i a little: more; falt and vinegary when it is cold- puc, it upon your — pike, “and keep it for ules. dale Lip signi the pike take out thesboneiwey. sq cif) 13! «You may. do feate the: falta easily ‘and. ia Bes opinion it eats more like ayescetau ¥ oats OPM Te I APOY. FaCollar | EEis._ yoy 2d Take the largeft eels youcan get, pie on - fplit theny down the belly, rake out the bones, feafon them witha little mace, nutmeg, and falt; begin at the tail:and roll them up very tight, fo bind them up ina little -coarfe incle, boil it in falt and water, afew bay leaves, — a little whole pepper, and a little alegar or vinegar ; it will take an hour boiling, accord: | ing as your roll is in bignefs; when. it. is boiled you muft tie it and hang it up whilft it be cold, then put.it into. the liquad hats it was boiled: i in, and keep it for ufe. | If your eels be fmall you may. roll two or inky Of hemtopether. .iols & aewotoa dich | 4983) To) pot SMEUTS. hi 2 shy 403 ‘Take the frefheft and largeft melts: you can get, wipe them very well with .avclean cloth, take out the guts with a fkewer, (but you “muft not take out the: milt and roan). feafon them with a little mace, nutmegrand falt, fo lie them in a flat pot; if you have two {core you muft lay-over them five ounces of butters tie over thera paper, and:fet chem in.a low oven; ifiit be over hot it will burn: thems) and make them look black»; an hour will bo them ; when they. are baked: you. muft take Hyvon them ‘fe! any ' a : chanialte and lay them oma dith to’ dia and: when they are drained you mutt put them in long pots ‘about thevlenetl of your finelts 5 when you lay them-in you ‘mut pur betwixt — every ‘layer’ the fame’ feafoning as‘ you 'did — beforeyto:make’ then keeps? when they are cold cover them/over with: clarified wove 9h — _ formntentt 71 he yee ee “TOO. To pickle Sint cep dh Ba vt che beft and: largeit {melts you can gots jeut) wath and-wipeithem; lie them in a flat pot, cover them with a little white wine vinegar, two or three blades of mace anda little pepper and fait 5 bake them: ina — a oven, and keep them ‘for ule. | Aw nh Seas abo mT eyheus sep eee iD if 4 “Pake a laree.pikey feale-and elles fea- foniv in the bel ily witha lirele mace and fale ; Akewerit round, put it-into-a deeprftew-pan, ‘with a pint of imall gravy anda pint: of cla- ret. two or three blades of mace, fet it over a ftove with a flow fire, and cover it up clofe, when it is enough’ take part of ithe liquor, put to it two: anchovies; a littlelemon peel - fhred. fine, and thicken ‘the fauce with flour and butter; before you lie-the pike’ on the ‘difh turm it with the back upwards, take off the fkin, and ferve it up. Garmith: ae difh with: lemon and-pickle; 1620n) Saver fi @ PIKE. oP akeva little of the quor that comes from ate pike when you take it out ofthe oven, put to it twolor three anchovies,-a little le- tia | - mon i Og. Ve Fenn spite fared a fpoonful or two: stb wine; Or a: dittle- juice ot lemon, which you. pleate,:, purito itfome butter and flour; make’ younfauce bout. the thicknefs of cream, put au intesaebafon. or filver boat, and fetit in your: | ith your pike, you'may Jay:round your ie anydortof fried ih, or/broiled, if. you ‘hayeaty you may have the fame'f{auce fora broiled cdewiee aslittle good gravy, a few fred jeapersyiasilittle pariley; : vand a fpoontal of two: ‘of Tae. and cockle: pichiind ‘ifyowhaveit.) wetheris Dave aby HS ec eu PSEA) ti aS et Hoyts 165.0 hw Picks Licwrag.. eons How toireatt @ Drie with a ala Sa | i: Se be eo Gn the Belly: Peas at y Take a large pike, feale’ andi taper it, re iat thergills——_——To make a pudding: for thé «Pike. Dake:arlarge handful of bread: crumbs} _asimuch’beef-fuetsfhred fine, two eggs, alite tle pepper and fale?) little grated nutmeg, a little parley, fweet: marjoram and Jemon- peel fhred fine’; fo mix altogether, put it inte the belly: ‘of your pike, fkewer it round and lieic in anvearthen.difh with a lump of butter over itjia little fale and flour, fofet it in the oven; an hourewill roat it. yee 20 To urt/s a Cov’s Heap. » Takela-cod’s head, weth'and clean it, take out the gills, cut it open, and make’ it to lie flats if you have no conveniency of boiling _ Miyou may ‘dol it in an‘oven, and it will be as well or. etter iiput® It Into’a ‘copper difh or. earthen ‘one, lies upon uta‘ little butter, - fale Folk: and L to G 96 ji yin QVPiL,< pe Sai and when ite ig. » enough. take. of : the feta. « My ; 4 ah 2 Heine i 5 AL SAT ASS diets a little whee ei catirsd wi eine of Ondnts or cockles,. a little fhred lemon+peel, two or three fpoonfuls of white wine, -and.a- bout ‘half a pound of, butter thickened with town and put it iato your boat or bafon. — Another Sauce for a. Cop’s Heap. } kale a pint.of good gravy, a lobfter. or crab, which you canget, drefs and put itinto your gravy with a little butter, juice of lemon, fhred lemon-pee!,, and a few, fhrimps if you have them ; thicken it with a little flour, and put it into your baton, fet the oyftérs on one fide of the .dith..and) this.on the. other ; lay round the head. boiled whitings, or any fried. fith; . pour over the head a herle melted but- ter... Garnith; you. difh with hanteeeadilie flices of lemon.and pickles 1 degen ees nie i2 eee To few Carr or PF gerne ey ‘Take your, carp or. tench and wath them, feale the carp but not.the tench, when you have cleaned. thein wipe them, with a cloth, and fry, them in.afrying- pan with a little but- ter to har den the kin; before you put them into the ftew pan, put to them a little good gravy, the quantity willbe according to the largenefs of your difh,. with a jill of claret, three, or four anchovies at; leaft, a little fhred lemon peel, a.blade.or two of mace, let. all -ftew together, till your carp be enough, over a flow fire, when it is enough take part of the | { 97. the ins put to it sa 4 ivi of butter, and thicken it with‘a'lictle fours fo ferve it up. Garnifh your dith with one ‘parlley, pice. of lemon and pickles. SOA | 1G, \» Ifyou have not the convenience of. flew- m, you may broil them ere a tite’; : talyinake the fame’ faneelsoog! air 205. How to make Sauce fal a boiled Saino : 3°, oted O98 Or. Ff turbot. Eee! he oa Takea’ little mild white gravy}: two or hin anchovies, ‘a fpoonful of oyiter: or “cockle pickle, a little fhred lemon peel. half a’pound of bateer,” a little parfley and fennel fhred fmall, and a little’ juice ‘of lemon; but’ not too eich?! for’ fscea al thould take’ of the fweetnefs. si¥O Pot mOtKe 806. = be sia ‘for Haddock or Col ‘either AAT YAR AO. 2beorled” or -béiled?* ge Take a! ele gravy, a few dee epitig or mufhrooms, put to them a little of the era-. yy that comes from the fith, either broiled or boiled, it will do very well if you ‘have no other gravy, alittle catchup and a. lump of butter; if you have neither oyfters nor cock- les you may put in an anchovy or two, and thicken with flour ;’you may put in a few fhred capers, or a little mango, + you have dt. 907. To Hew Eels. ‘Take your cels, cafe, ‘clean’ and fkewer inet round, put them into a ftew- pan with a little good gr avy,’ a little claret to redden the gravy, a blade” or "two Of mace, an anchovy, : eps 27 Bagi 2 “dnd, Garnith your dith with parfley. Up. ‘(tga and! i Ratelendit peel; when they. wg thicken” them’ with ‘a litte flour” an ais 208. To: (pitch. cock ele. : ' : Ne vo Take your eels; cafe-and clean them,. fea- fea them’ with ‘hutn nee, “pepper ‘and: falt,. fkewer them round, 'brOle chery. before the fire, and: Gate them: with A little butter ; ; when. they are almoft enough ftrinkle them « ovet with, a little fhred parfley, and make your fauce of a Jittle gravy, butter, anchovy, and ‘a little oyfter pickle uy you ‘have it; don’t pour the fauce ‘over your “eels, pur it into a china bafon, and fet it'in the middle of your dith. — W ith crifp parfley, and ferve them To boil Herries’ | “Take ser Hettiiee fcale and wath them, walle SoweTene HI Cane roan, fkewer them. round, and tie them with a ftrine or elfe they will comme loofe in the boiling and be fpoil’d; fet on a pretty broad few-pan, with as much water as’will cover them} put to it a little falt, lie in your herrinos with the backs downwards, boil with them the milt and roans to lie round them ; they will boil in half a quarter of an-hour over.a flow fire ; when they, are boiled take them up with an e¢ ¢ flice,- ‘fo turn them over and fet them to drain. Make your fauce of alittle gravy and butter; an anchovy, cand a little boiled parfley Shred 5 put it into the:bafon;, fet it 'in the middle BF the dith, lie or herrings round with their tails towards the bafon ok Anat lemon 5 mes i a sad sei if rre BhO.. Lo fry. ra eas abe & ; Scale » and wath your herrings. clean, ftrew ‘over them a little flour and. fait; let your butter be e vety hot before, you; put your her- rings i into the pan, then fhake them to keep ‘them ftirring, and fry them over.abrifk.fres when they are fried cutoff the: headsand bruife Ry put to them a jill.of ale. (but the ale -muft not be bitter) adda letle pepper and ‘falc, ‘a ‘mall. onion or, thalot.: if; yous have them, and boil them altogether 5 when they ‘are boiled,, ftrain, them, and. put them ‘into your fauce pan again, thicken them with a little flour and butter, put it. into a bafon, and fet,it 1a the middle of your dith fry the milts and Toans together, and lay round your herrings. ~ Garath your difh with crifp bo _ ley, and ferve i It up. 211. To pickle Hearinos. | é) Scale and-clean your herrings, take out. the milts and roans, and. fkewer them. round, ‘fealon them with alittle pepper.and fale, (put them in adeep pot, cover them with, alegar, put to them alittle whole Jamaica pepper, and two or three bay leaves ; bake them, and | keep them for ufe, y tet 212. To few 1S aes spe Take a fcore or two. of oyiters,) according as you have ocoafion, put them into a fmall BENE Lan, ph, akc. bread-crumbs, a little” | 7 water, Fe =e oe (> Ta ! i water, five eniace and pepper, a lump. of butter, and a fpoonful of vinegar, (not, to make it four) boil them altogether, but. not | over much, if you do it makes them hard.— Garnifh with bread fippets, and ferve them up. Ey 213, Tofry Oysters. Take a fcore or two of the largeft oyfters you can get, and the yolks of four or five eggs, beat them very well, put to them a lit- tle nutmeg, pepper and falt, a a fpoonful of fine flour, and a little raw parfl y fhred, "eo dip in your oyfters, ~ fry them i in butter : a light brown. | They are very proper to lie about either ftewed oyfters, or any other fifh, or made difhiesi'y - #4: s 214. CHaeHY in ogballde SHELLS. Take halfa dozen fmall feallop fhells, lay in the bottom of every fhell a lump of butter, a few bread crumbs, and then your oyfters ; laying over them again a few more bread- crumbs, a little butter, and a little beat pep- per, fo fet them to crifp, either in the oven or before the fire, and ferve them up. They are proper for either a fide- dith or -middle-dith. . 215. Lo keep Herrines all the Year. | Take freth herrings, cut off their heads, open and wafh them very clean, feafon them wich falt, black pepper, and Jamaica pepper, . put them into a pot, cover them with white wine vinegar and water, of each an equa} so Mil ~ Res aiiii: phos WOM alii | quantity, . and fet them in.a ‘flow. ‘cag “to ; Dake ; 5 Hie, the pot u; p.clofe and they will keep a a Yet int the pickle. . ae oe th 7 To make artificial. Sturgeon, aitother way. ) ake out the bones of a turbot or brer, lay it in falt twenty four hours, boil it with good ftore of falt ; make your pickle of white in vinegar, and three quarts, of water, oil them, and put ina little vinegarjin. the boiling ; ; don’t boil it-over. much, “if you do it will “make i itfoft; when "tis enough take it out till it be.cold, put the fame pickle, to it, and keep it for ule, hy Laila) /247.°Lo flew. Musyrooms. ag » Take mufhrooms, and clean them, the but- ‘tons you may wafh, but the flaps you:muft peel bothinfide and out; whenyou have clean- ed them, pick out the ‘little ones. for Ltt 3 ling, and cut.the reft in pieces for ftewing wath them and put them into a little water 5 give them a boil and it will take off the faint- ‘nefs, fo drain from them all the water, then put them into,a pan with a lumpof butter, a little fhred. mace, pepper and falt to-your tafte,: (putting to them. a little water) hane them over a flow fire for half an hour, when they are enough thicken them with a little four; ferve them up with fippets. 3 +, 218. Ta make Almond Puffs. s Take a pound of almonds blanched, and, ‘Beat them with, orange-flower, waters then / take a pound of fugar, “and boil them almoft. “toa candy height, put in your almonds and in hy ftir (gra) Ho. re ftir them. on the fire, keep ftirring hea rill they be, tiff, then take them off the fire and ftir them till the y be cold; beat: them: quarter ofan. hour in,a mortar, putting to, thema- pound of fugar ‘fifted, anda little lemon. peel grated, make it into.a pafte with the whites: of shee eges, and beat it into a froth more _orlefs asyouthink proper; bakethem in an_ oven almoft.cold, znd keep them for ules 2196 To por Mufbrooms.5 i bake the largeft mufhrooms, ferape. and elses them, pur, “them into your, pan. with a- lump.of butter, anda little falt, let them ftew over.a flow fire whilft.they are enough, put tothem a little mace and whole pepper, then dry them with a clothy.and. put them down into a pot.as clofe as you can, and.as youliethem down ftrinklein alittle falttand - mace, when they are cold. cover them over with butter; when you .ufe them tofs them up with gravy, afew bread crumbsand but- ter; donot make your pot over large, but rather put them, into two pots they will keep the better if you. take the eravy' from them when they are ftewed. .. 9) 4); . They are good for fith- fauce, er ‘any other whilft they atetrefh. 9. J 220. La fry rout, or any bbe Sort of Bild. Take two or three eggs, more or lefs.ac- cording as you have fifh to fry, take the fith rand cut at) in-thin flices,. lie it upon.a board, rub the eges over it with a feather, and ftrew on alittle flour and falt, fry it-in fine: drip- ) | pings aa Per ak fl ld - ~ Seer 4 Bg Rens: Ba 2 : . - C8853.) pings or butter, eee i arlipta be'very hot fore'you put ih the fith, but do ‘not? let it burn, if you do it willomake the Ath black : when the'fifh is ‘in the ‘pan, you may do the other fide-with the ego, and as you'fry it lay it'to drain before the fire till all be fried, ‘then itis'ready fonGie. 7) 260 b: Wa2t. "Lo make Sauce for Satidan'n ‘or ae 8 Boil your turbot or’ falmon, and ‘fet it to drain ; take‘the’ gravy ‘that drains from the falmon‘or' turbot; an: anchovy or two, ‘a lit- tle lemon-péel fhred, a’ {poonful of catchup, and a little’ butter, | ‘thicken it with flour the thicknefs of cream, put'toit'a ‘little fhred parfley and fennel ; but do not! ‘putein'your parfley and_ fennel till you be juft going to fend: it up, for tt will ‘takeoff the green.’ “The gravy’ of all forts of fith isa great ad- clition’ to your fauce, if the fith be f weet, init geal lToudres Cods Zoons S’Yuie them in water all night, and chen boil them if they be fac fhift them once in’ the bolita; when: they! are°tender ‘cur ‘them in long pieces, ‘drefs them up with eggs as you do falt fifh, take one or two of “them and cut mto {gvare: pieces, dip them in- ego and fry them to lay round your difh. 90) © -ftis*proper to liesabout any other dith. 223: To make Solomon Gundy to-cat iw Lent. DoPake five or! fix white herri ios) lay’ them in’ water ‘all Hight, beil them as! foft'/as you. would do for eating, and © this ce thedy in the boiling: to take out the falenets 3 when they are Lor) ey Ney ! WY jae Sao boiled ” co See bet jaar 3 { aoe 5 boiled. take. the fifh from the bone, and mind you don’t break the bones in PIEDERD leaving on the head and tail; take the white part.of : the. herrings, a,quarter of a pound of ancho- vies, alarge apple, a little onion fhred fine, or, fhalot, anda little lemon-peel, fired them all ‘together, a and lie. them, oyer. the 2 bones on, both fides, in the fhape. of: a.her- ring ; then take off the peel of a, demon very thin, and cut it,in long bits,, juft.as iv, will reach over the herrings ; you muft lie this peel over every. herring pretty thick... .Gar- nith your difh with a few, pickled oyfters, capers and mufhrooms, if you have ante “fo | ferva oe UDs ivan olin raz 224. Solomon aa guatitr: “way. Take the white part.ofa turkey, or ae ; » fowl, if you have neither, take a. little white _ veal and, mince it pretty, fmall; take a-htrle hang beef or tongues, {crape them very fine, — By afew. fhred capers, and the yolks, of four .or five eoos fhred {mall; take a delf dith: and- lie a delf plate in the difh with.the wrong fide up, foie en your meat and other ingre- dients, all fingle in quarters, one to,anfwer another; fetin the middle a large lemon or - mango, fo he round. your dith, anchovies. in lumps, purities oy {ters or! cockles, and afew ‘pickled, mufhrooms, flices.. of lemon, and Ca- ypers's fo ferve it up, ‘This.ds. proper for a Rdecith asec at noon or night. ben kane it iy 225. To oe) Rati ie Yo make Lemon’ Cheofe Cakes * Blanch half a pound « of almonds, and eit | severe atts é mortar: very fine, with''a lit. . ‘the rofe water put tn eight egos, Jeaving out five of’ the’ whites ; ; take thee € quafters. beds otin d of fticar,’ and three’ quarters of a ana oF” hiicter: melredy ‘beat all together, ae Bien’ take three lemon fkins, | boiled’ tender, thé Find of all, beat. ther | Wwery’ well, -and tiix theta witht the reft; th sen Hg then’ into “your pal en ses th zg00n Pir stae (5 may make a Raina -pudtling the ati ‘way; only add the juice» ‘of half/a lemon: “Before you fet ‘ther’ inithe’ oven,” grate over , them a little fine loaf fugar. 1% | mache OY ta 226. To make White an B eid. Také'a little eum: ‘dragon, “fay! it'in. rofe~. “waterallficht, then take a: “pouhd OF jordan | valmionds: blanched with’ a little of the she ae olwater, a pound: of double-refined’ fugar be. ne _ and fifted, an ounce of ‘cifnamon beat with. ‘Ca Tittle: rofe-water, work ‘it into a ong and *printit,"then fet it ina ftove to dry? L801 999) make Réed Ginger Broods ; Take a quart’and a jill of red wine, ‘a jill ‘and’a half of brandy, feven or eight manfhets according to the fize the bread is, erate them, . ‘(the cruft mutt’ be dried, beat and fifted) ‘three pounds and a half of fugar beat and fift- © ed, two otinces of cinnamon, and two ounces- of ginger beat and fifted, a pound of almonds ” blanched and beat with rofe-water, put the ies into the liquor by degrees, ftirring it 7 | eyed “all ( a8 J ail the’ time, when the bread i is 2 ali well, jibes take it off the Bre ; you muft put the fug at fpices, and. none into if, when itis co id prints with. 3 piled aay iT ee print it ; _ keep, fome of the fpice’ to nae y 4 Pm et cid BS nee” So : { ; a 228. To make ‘a Great Coke hart Take five pou ds of. fine flour, (let it te dried very, well before the fiteyand fix’ Beggin of currants. well drefs’d and rub’d incloths af- ter they are’ ‘wathed, fet them ina fieve before the Rieg you mutt reigh.your currants after they are cleaned, then take three quarters of an ounce of mace, two large nutmegs beaten and mixed amongft the flour, a pound of powder fugar, a pound éf citron: and j a pound of candy’d | orange, (cut your citron and orange in pretty large pieces) and a pourid of almonds cut in three or four pieces long ways “then take, fixteen.eggs, leaving out half of “the w hites, beat your. fugar. and eggs for half. an hour with a little falt; take three jills of - cream, and three pounds and a half of butter, ‘melt your butter with part of the cream, for fear it fhould be too hot, putin between ajack and ajll of good brandy, a quart of light yeatt, and the reft of the cream, mix all your _ liquors together about blood- warm, make a hole in the middle of your flour, and put in the liquids, cover it half an hour, and let it ftand to rife, then put in ‘your currants and mux all together; butter your hoop, tie a paper three fold, and put it at the bottom in your hoop; juit when Ane are at to fer. 3 / _ 1p ween he ti 109 a ee in the oven, put the cake into your hoop at - three.times.5 whe n you. have laid a little pate at the, hottam, ay in part of your fweet= ‘meats, andalmoads, then put in a lirtle patte ever them again, and tlie réeft of your {weet meats and. almonds, then lay.on the reft’ of our patte, and f tet, ‘it in ; a quick oven 4 two ey will bake j a ae | is 229% Lo make ae Re this Cake, a ge ‘Take two pounds of double- refined fugar, bear i it, anc fift it through ree fine’ feve ; put ig it, a fpoonful of fine flarch, , a pen nyworth | Or f gum-atabic, beat them all well together 5 take. the whites of four or five | “eos, beat them well, and put to them a fpoonful of ‘rofe-water, or orange-flower water, a fpodn- ful of the juice of lemon, ‘beat them with the whites. of your eggs, and put in a little to your: : fogag ull you. ‘wet it, then beat them for two’ hours whiltt your cake 1 is baking; if you make — AE over ‘thin it will run rs “when. you lie it on your, cake -you mutt lie it on witha knife; if you would have the iceing very thick, you « mutt adda little more fugar; wipe of the —— loofe currants before you put on the iceing and put it into the oven to harden the iceing. +230. To make a Plumb Cake: © Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnanion, a quarter of an ounce of nu-- megs, half a quarter of an’ ounce of Jemon- ages ie aye a pound of fine sags take ya i: “E 4 ‘ beat & i ot (< TOR) beat your eges with halfa jill’ of ‘temas of fack, a Tittle « orange: -flower water, or tofe- water 5 ‘then-put: to your eggs nean a quart “ot light yéaft, fet it on the fire with 4 quart of efeam,” and! three ‘pounds’ “OF tater 3 Mee & ‘your butter mele in the cream, fo let it ftand atl new milk warm, chen fkim off alf the but- ter and moft of the milk, 2 and. mix it to your esos and year: simake a holed in the middle of your: Hour; ‘and putin your yealt, ‘ftrinkle at thetop% beale ‘flour, “then mix to it alittle fables fix pounds cof currants well “wath’d, clean'd, dry'dp pick’d) “and plump’d- by. the ‘fire, “a pound’ of" the beft ratfins toned, and beat them altogether: whiltt the AY leave. ‘the bowls putin apound: ‘of candy’d orange, and alfa a pound of citron ‘cut in long pieces ; them butter ‘the girth and fill it fall; bake it ima quick) oven, ‘againit it be enough have “aniceing sapete ‘To make a Casa ieDR Take ciamwelh egos, leave out half of the whi tesp Aue Beat them. ; “take two pounds o of butter, wafh the butter clear from milk and falt, put to it a little rofe-water, and work your butter aly “well with your hands tilb it take up-ail theeges, then mix them in halfa jack of brandy ‘and fack ; grate into your: eges ia iemon rind putin by degrees (a {poonful ata time) two pounds of fine flour,, 2 pound land® ai half “of loaf-fugar, that, is fifted and dry ; when you have mixed them, very well with your hands, take A i thible and. De | ana . wy. ‘ P a . : ¢ ‘Tid | +4 : i . tye ? pe Be @ 3 ee % $ " 3D Y5ab1 10 Ail} at Si oe “beat | it very ° well for AN an, ae it cae very white, then mix to, it_a few feeds, Gx Jurices of “caraway. comfits, and, half a pound OF tron and candy’d orange 5. then. beat, it well, ‘butter, your girth, and pucibin. a pea ae “2 Z ae 0 make. Cakes. to keep. all the Xe ears | ‘Tave in readinefs a pound and four ounces Pe vii well dried, take a pound of butter . ‘unfalted,. work it with, a pound of white fugar ~ till it cream, three fpoonfuls of fack,.and the tind of anorange, boil ir till it isnot bitter, and beat i it with fugar,. work. thefe together, then’ clean. your hands, and grate a nutmeg. into! your | flour; put in three eggs and two whites, mix them well, then with a patte-pin or thible ftir in your flour .to. the: butter, — make them up into little cakes,. wet the top. - with fack-and ftrew on fine fugans bake them . on buttered’ papers, well, floured, but not too much; you may add a pound of | cure tants wafhed and warmed, Au iG make Shrew/fberry Gabe } “Take valk pounds of fine flour, put to it a pound and a quarter of butter.(rub them very well) a pound and a. quarter of: fine fugar- fifted, grate ina putmeg,. beatin three,whites . ; of. eas. and two yolks, with. a little- rofe. water, and fo knead your pafte with it, let it lay an hour, then make it up into cakes, prick them and lay them on papers, wet them with a feather dip’d in rofe-water, and grate over~ be Re thern:: a Tre ef chem a ietle fine gat bake thenti ina low even,” either on tins or paper. is | O24. To make a fine ee Als tere “Take five pounds of fine flour driéd, and keep it warm; four pounds of loaf fugar pounded; ‘fifted and warmed ; five pounds of currants well cleancs and warmed before the Beat, dried, fit ahd kept warm; fied pounds On ‘good butter ‘well wath’d and beat from the * water; then work it an hour and a half till it comes to a fine cream ; “put to the butter all the fugar, ‘work it up, and then the flour, put ina pint_of brandy, then all the whites Lyglks of the eggs, mix all the currants and almonds with the reft. There muft be _ four pounds of eges in weight in the fhells, — the yolks and the whites beat them feparate, the whites beat toa froth; you, muft hot *~ ceafe beating till they ate beat. toa curd, to prevent oiling ; ; to this quantity of cake put a pound and a half of orange- -peel and citron fhred, without plums, and half a pound of caraway feeds, it will require four hours bak- _ ing, and the oven mult be as hot as for ‘bread: but let ic be well flaked when it has remained an hour in the oven, and; op it clofe ; | you. may ice it if you pleaie. - so mue.2395. Lo make a Seed Cake, a pa one quartern of fine four well dri- ed before the fire, when. it is cold rub in a. pound, of butter; take three quarters of a — pound of caraway ee fix Bega of 4 UNE i M47 i get, }S ; : new Yealt, Gx fpoonfuls of cream, the yolks. of fixeges and two whites, and a ligtle fack ; mix all thefe. together i in a very. Tight pafte, fet it before the fire alt it Tike and fo ake a a ‘Ti weeps | 236. To make an ‘ordinary Plumb. Coke ie ee a pound of flour’ “well dried ee : a fire, a,pound of. currants, two. penny= worth of mace and. cloves, two eggs, four a fpoonfuls. of. good, new “yealt, half a pound | of butter, halfa pint of cream, melt the but ter, warm the cream, ‘and mix altogether i in " avery light patte, butter your tin before 1 you: ‘But itin;, an hour will bakeit a. ve 237. Lo make an Angelica Cake. BDH PH the ftalks of angelica boil andgreen. them very well, put to every pound of | pulp a a Beene of loaf-fugar beaten very well, and Ae en you think it is s beaten enough, lay ther in what fafhion you pleafe on glaffes, and HO candy turnthem.. hates 238. To. make. King ‘Gabor: : “Take a pound of flour, three quarters let of a pound of butter, half a._pound of fugar, _ and half a pound of currants, well cleaned;. rub your butter well into your flour, and put. in as many yolks of eggs as will lithe them, then put in your fugar, currants, and fome mace, fhred in as much as will give’ them a: tafte, fo make them up in little round cakes, , and butter the papers you lie them on. 239. To make Breakfaft Cakes. — | _ Take a pound | of currants well wafhed, 3 E Ge , (rub, % — ( 112k is rub ‘inn ina Cloth till” dogs au — of flour dried before a fire, take three egpsyinq leave out’one of ‘the whites, four fpoonfuls of néw'yealt, and“four fpoonfuls of fackior two'of brandy, beat the yeaft' and! eges wel! g > together; then take’a jill’ of cream; and fomething above a ‘quafte of ‘a’ pound: of. butter, fet them ona’ fire, and ftir them till: the butter be melted, but do not let aheifil boil, grate a large nutmeg into the flour;>" with currants) and five fpoonfuls of facir; ~ mix all ‘together, beat it with - your hand till it leave the ‘bowl, then? flour the tins you” put the ‘pafte in, and let them ftand: a little — to rife, then’ bake them an Hour and a anaes ter IEW IOUT PITIOC . | og fv To ibe Peskin OTM *Pake 4 poudd' of blanched alepetin obi " - beat them, put fore rofe-water in while beat- Bes (they muft not be beaten too fall) mix them with the whites of five eess, a’ pound’: of fugar finely’ beaten and ffted, vand-a hand=\ ful of Aour, mix-all thefe'very well together, Jay them on wafers, and bake themin’a very” - témperate oven) (it mutt fot be fo hot as’ for manchet) then they are fit for ufe.” ee 240. To make Wiggs. {56 “Take two pounds of flour, a pound: ak ( butter, a pint of cream, four’egps, (leaving: out’ tw6'f the whites) and two {poonfuls of: yeaft, fet them to rife a little; when they are’ _ mixed addhalf a pound of fuga, and:half a pound of caraway comfits, make them "P with 4 iy \ “he 3 ae sft fagars. and. bake’ them j in ay SPPRIPB panes. AS vind 33163 ir i anelt 12420 Lo make Racnsrnay’ Canam, ) ovpal ‘Take, rafpberries, bruife them, put2em.in, 5,, a pan ona: quick fire whilft the juice be dried, up, then.take the fame. weight of ugar. as... you have of. rafpberries, and fet, them, on a. 5 flow fire, let them boil whilft.they are. pretty... - {tiff make them into. cakes, and_ TH AMS oe + neat the fire, or inthe funsoie! 5 sory a : nO gs To make Queen Cakes... , i, , ‘Take a-pound of London flour, era eae before the fire, nine eges, a pound of loaf- . fugar, beaten and fifted, put.one half to your. . eges and the other to your botter 5 take. A. " pound of butter and melt it without water,put .. it into a ftone bow!, when it is almoft cold put in/your fugar, and a fpoonful or two of rofe water; beat it very quick for half an ag Oo till i it be as white as cream 5, »_ beat the eas. all obs i then take half a ade of ¢ cure. rants cleaned well’; and.a little fhred - Anace, : fo you may fill one part of your tins before. you putan your currants; you may. put a: quarter of apoundof almonds fhred (if you pleafe) into them that are without the cur- rants; you may ice them if you pleafe, but: do not let the iceing be thickerthan you, may, lie on with @ little brufh. | 244, To make a Biscuit. Cas, FR | Take a pound: of fine flour dry’d ibe ore ily 2D ¥ i 1 14. ‘ae x ; fore the fire, a pound .of loaf fugar ae ‘and fifted, beat nine eges and a fpoonful or, two, of tole. water, with the fugar. for. two. hours, then put them to your flour and mix < them well together.; _put.in-an ounce of ca- raway feeds, then put it into your tin and bake. it.an,hour and, a half 1 in a pretty quick | OVEN Aisi: Stes abt ‘ 4 — , vs As x oe i 245. To Mare CRACKNELS: & Merie half.a. pound of fine flour, ges m0 pound offugar, two ounces of butter, two egos, and. a few caraway feeds; (you muft beat and fift the fugar), then put it. to your- flour and work it to , patte ; roll them as: ‘thin. as you can, and cut them out with queen. cake tins, lie them on Pape and bake them. ~-in.a flow.oven. — _ They are. proper to eat with chocolate. i 246. To make PorTuGAL (Oak seo Take a pound of flour, a pound of but- ter, a pound of fugar, a pound of currants EF, well cleaned, and a nutmeg grated ; take half - of the flour and mix it with, fagar and nut- meg, melt the butter and put into it the yolks of eight eggs very well beat, and only four of the whites, and as the. froth rifes put it into the flour, and do fo till all is in; then. beat it together, till ftrewing in fome Tit the other half of the flour, and beat it, all the four be in, then butter the pans ‘and. fill them, but donot bake them foo much, ;. you may ice them if you pleafe, r you may ftrew caraway comfts of all forts on them when. ge nee i wm 115) when they oO. ito the oven! © The currants muft be ‘plump’ ‘din warm water, and dried Before the’ fire,” then’ put them into” your cakés. pean S247. To ioke Phuimb-Cakes wt way. , "Fake t two pounds of butter, beat it ink a - little rofe-water and orange-flour-water till it be like cream, two pounds of flour dried be- fore the fire, @ quarter of an ounce of mace, a nutmeg, half a pound of: loaf- fagar beat and fifted, fifteen egos, (beat the whites by | ; eheitelves and yolks with your fugar) ajack of brandy and as much fack, two ‘pounds of currants very well cleaned, and half apound — of almonds blanched and cut in two or three pieces length way, fo mix ‘all’ together, and put it into your hoop or tin; you may put in half a pound of candy’d orange and citron if you pleafe; about an hour will bake it in ue quick’ oven; if you have a mind to have it iced a pound Of tugar will ice ina 8 49% - 248. To make a “Ginger Bread Cake, Take ‘two pounds of treacle, two edhe and a quarter of flour, an ounce of beat ginger, three quarters ‘of a pound of fugar, — two ounces of coriander feeds, two ceos, a penryworth of new ale with the yeaft on it, a glals of brandy, and two ounces of lemon- peel, mix all thefe together in a bow], and fee it to rife for half an hour, then'putit into a _ tin to bake, ‘and wet it with a litclé treacle and water ; if you havea quick’ oven an hour and a half will bake it. 249 ay eee Se eee ig pete : : , Shy 116. Bi ‘ see dle ‘oe ' ‘249. “To 9 make. ‘Chocolate Creaitte 4 Oba. four ounces of chocolate, moreor es according as you. would have-yourdith in. bignefs, grate i it. and boilitin.apintof cream, then mill it very. well with a choco- late ftick ; ‘take the yolks of two eggs and , beat them * very. well, leaving out the {train, put to them three or four ff poonfuls of cream, mix them all together, fet it on the fire, and keep firing i it till. it thick cen, but do not let it boil; you. muft fweeten it to your tafte, -an¢ keep ftirring it till it.be cold, fo put it ‘into your elafies or china aioe which ipite - : Bi ae 250. To make White eee: Gr eam. . Take a jill of Apring water and a pound of fine fugar, fet it over the fire till the fugar and water be diffolved, then put the juice of four good lemons to .your fugar and water, the whites of four eggs well beat, fet it on the fire again, and keep it ftirring one, way, till it jutt fimmers and does not boil, ftrain ir thro? a fine cloth, then put it on the fire'a-. cain, adding to ita fpoonful of orange-flow- er water, ftir it till it thickens ona flow fire, ' then ftrain into bafons or glaffes for your ufe;. do not let it boil, if you do it will curdle. — 251. Lo make Cream Curds.- « Take a “callon of water, put te it a quart of new milk k, and alittle falt, a pint of fweet cream and eight eggs, leaving out halfof the whites and {trains, beat them very well, put: to them a os of four cream, mix them very well. . ot ® ee es inte =e a att 3 yell iia and nen your. pan. is 5 jutt at at | “boiling (but it mutt not boil) pur in the four creatand your’ eoos, ftir it about. to ‘keep — it: t from fettling to ‘the bottom ; ‘Tet it ee ee whilt ores be Mell is aehed ane ‘them ‘off the fite; and let them ftand a little to fadden; 5 aveready a fieve with a clea an ‘cloth over if, : and take: ip the curds with: a laddlé or ego . flicery: whether you have’, you mult always make them the night before you ufé them § ‘this quantity ‘will make a large ¢ dith if” your: wt cream be good’; if ‘you think your curds be too thick, mix to: them two or three fpoon- - fuls off vood cream) lie ther ‘upon a china — ae in lumps ; fo ferve them i Eaeaeg 4 252. To make Avpre CREAM, > tc "Fake half a dozen large apples, Pies or-any othér ‘apples that will‘be foft)’ coddie | them; when they aré cold také out the: pulp ;- then take the whités of four or five “eggs, (leaving out the ftrains) three quar- ters-of apound of double refined fugat beat and fifted, a fpoonful or iwo of pote-waier and grate ina little lemon-peel, fo ‘Beat all” together for'an hour, until it be white; then lay i t'On’a china dith, fo ferve it. ~*~ 253. To fry Cream fo eat bot. » Dake a pint of creatn and boil it, ‘three - fpoonfuls’ of ‘fine’ flour, mixed with a lit-_ tle milk, put in three eges, and beat them Mats well with ‘the flour, a Treclé fait,” a “fpoon- “ aah sesame loar fugar.’ Goi er Brie scar ay % ‘with orange-flour-water,. fet that on. the fires ba) br Ree . suppil or two of fine p pow he te mo them very well; then, put your cream: on the fre and boil it, then. Sin, more very well, and. when you.ta off the fire ftir: them. i in, and.pour ther alarge pewter difh about half an ei ; when. it is quite cold cut it out in shpetl and f am it 1a-butter,-a light. brown; 5 as yo fry them fet them tefott the fire. to Gee and crifp, fo difh:them up, with a Jittle white — wine, butter and fugar for your fauce, ba, china cup, fet itin the midft, and grate over 2640 To make Reve or Aioond Cream. ey . Take two quarts of creany, boil it with what feafoning you pleafe,- then bake it from the fire and.{weeten it, ‘pick, out.the. eek = _ing and.divide,itinto two parts, take.a quar- — ~aRE ofa pound of blanched almonds. well ‘beat om put toit the yolks of four eggs, well beat vand: ftrained, keep. it fUrring. all. the time it is.on, the fire, when it, ries to. boil. -takeie off, ftir it alitcle, then putit into your bafon, the other half fet. on,.the fire, and — thickens it with flour of ricet; when you take — it off put to it the juice of a lemon, OraRgte flour-water.or fack,’ and ftir i it ha it be gold, then ferveit up... os | 255. Todmake Calf “ee gO ene Take four calis feet and drefs. je “Buea io. fix quarts of, water over.a flow, WwW hilft all the bones will, come out, and vc +s aim ies : a ie ar G aw ~ dig. Ce. ‘boiled: away, flrain teh intoa hen, put to them two or’ three éwater, and Tetvie: boil away to” nuit a Tat ge Peeae of i 3 ee gaan Hake cap Sroes ithe: hte ‘Hes ie you ule. it, and before you: put: your ock into: the'pan | take off the fat, and put it yout pan te melej take the whites of ; ten eggs, jute as you have. jel . jant tyié 2 (for the’ ‘more: whites «you 1a ‘ akes your jelly the finer) beat. gor ita ¥ tO ; froth, and put to then five or fix lemons se according a as they are of. goodnefs, vaelittie ” 5 yhite wine or rhenith, mix them well toge- “ey her (but let nor your flock’ be: too hot’ when you. put them in) and fweeten it to: your | _tafte 5 i keep i it ftirring all. the. time whilt - - boil $ take your bag and dip it in hot water, and wring it well: out, then put in your jelly, | and keep. it fhifting: whit it comes clear; “throw a ‘lemon. peel or two into your bag as” _the jelly 1 is coming off, and put in Tome bite aoe peel into your elafies. si7G Load. You gigi make paral jelly. the fame way. “956. r ade Cringe Crean a 4 ae ‘ Take two Aevile oranges, and ote dicks _ very thin, put the peel into a pint of fair. water, and let it lic for an hour or two; ‘take | a ~ four eges, and beat them very well, put to. me A em the juice of three or four oranges, ages aes nie ae f aon F € 120 j Oy cording as-they are’ in coodnefs, and’ fveath : them with double- refin'de {ugar to’ your atte, mix the waterand fugar’ together, ‘and: rain them thio’ a fine cloth’ into “your tankard; and fet it over the fire as-you did the lemon cream, and put it into your elaffes for tile!” 2B: To make Yellow Lemon Cream. Take two or thteé lemons,” according as they: are inbignefs, take off The peel as ‘thin _ as youcan fromthe white, put it into a pitt = of (Clearwater, ‘and letoit le three or four hours; .take the yolks’ ‘of three! of four’eees, es beat then wery well, about eight ounces of © double refin’d fugar, pur it into your water — “‘ to difolve, and:afpoonful'or twovof rofe. — water ororange- Rognewet es which youcan get, mix all together with the} juice of two of your lemons, and if your lemons prove not good, putin the juice of three, foftrain' them through a fine cloth into a filver ‘tankard, and fet it over a ftove or chafing ith, “ftir. ring it all the time, and when it begins to” be as thick.as cream take it of "but don’? tlet it boil, if you do it will curdle, thir it whillt it be cold, and putdt into olaites for ifer’ 9! 30 ™ 258. To make White Lemon Cream Bags oii ae : | Wray, 79 POG800 AES “Take a >pint of {pring water, sat si whites of fix egos, beat them veryiwell to’a froth, put them to your water, adding tovit _ half a pound of double-refin’d fugar, a fpoon- ful oforange-flower-water, and the juice of three lemons, fo mix all together, ‘and. ftrain the m f ca) : f ent 4 < i. through a, fine . cloth into. ‘your: filver , tankard,, det it, over aflow fire in a chafing ~ difhy, and. keep: flirring 4 it all the time yas you | fee, it, thickens. take .it off, it will: {ooner curale than be yellow, ftir it untikit be ‘colds and put it in\{ma}l jelly glafles for ufe. | 1 59> To make ease CustarpDs. _, Eake,two ounces. of dago, wah it in a little water, fet iron to.cree ina pint of mill, and let it cree:till it-betender, when it 4s.cold,put-to it three julscof cream, boil it: _ altogether with a blade or two of mace; Ora - ~ fick of cinnamon; take fix cages, leave’ out es . the ftrains, beat x Seats very. well, imix a. little a of your.cream amongft your eges, then mix. altogether, keep flirring itas you put it in, {0 fetit-over a flow-fire, and ftir it about whilt i it bethethicknels of good cream.; you mult not detit boil; when you taxe it oft the fire put in ateacup fullof brandy, and {weeten itto your - tafte, then put it into pots or elafies for ule. Now may have half the quantity if you pleafe. 4» \260.).To make Atmonp CusTarpbs, —* » Boil two quarts of {weet cream with a flick of cinnamon ; take eight egos, leaving out all the whites but two, beat them very well ; take fix ounces of Jordan almonds, blanch and beat. them with a little role-water, fo give them, a-boilin your cream ; putin half a pound of powder fugar, anda ‘hitele of your _ cream amongft, your eggs, » mix ‘altogether, — yand fet thexnk over a’ flow: fire, fir it all the ume until it. be as. thick as cream; but don’t ie : let “i, ea * let it boils when you take it off putin a lit- le? peubay to your: iSosbe for Nga it into’ our res TOR wie. TiAl Ot OMI ‘oorrhy » You may: make tices tofeare the mt Al 961 To make a SACK’ Posser. wae Take a quart of cream, “boil ite with two or three blades of mace} and erate in a long bifcuit; take eight epas, eave: out’ half the : whites, beat then very” “well, anda pint of ~ goofeberry wine; make’ it hot, fo'mix it well with your egos, fet'ir over a flow fire, and | ftir ic about till it-be as thick as cuftards fet a difh that’is deep over a ftove, putin your fack and eees, when your cream’ is boiling _ hot, put it tolyour fack by dearees, ‘and ftir it all the time it ftands over your ftove, until it be’ thoroughly hot, but don’t let it boil; you fnuft make it about! half an hour before you want it; fet icupon a hot hearth, and then it will be as thick as ‘cuftard , mike alittle froth of cream, to lay over the pot | fet; when you dith'irup ‘{weeten it'to your tafte; you may make it without bifeuit if you | pleafe. and don’t noi on ie ei nll | ‘you ferve it up. 262. To make a Fa ws Posse. “Take a pint of good thick cream, erate into it the o1 uitekniit fkin of two lemons, and {queeze the juice into a jack of white wine, and {weeten‘it to your'tatte; take the whites _ of two eees without the fe rains, bear rhem to a froth, fo whifk them altogether in. a ftone. bow! for half an hour, then put’ them into alaftes for ufe. , 263, To. , ( ‘Peg. 9 £,, ‘bike 3s Lo make. Whipt Sillabubs. . Take two: porringers‘of cream abiie one éf ; white ae ware in. nae fin Paso) eerie oe ¥ CYT Me Te your hetoe: sehen uais it’ Sich a sass ‘take : - off the froth as it rifes,. and ‘put itinto: your fillabub-glaffes or pots, Fn r pow meee ; Deisdenies are fit for ufe. nia i foals BO4s TO mare Shin Butter. ogy clap o<'Take a.quart of cream; ‘and half.a pound of almonds, beatthem, with the cream, then ~ ftrain ityand boil it with twelve yolks of eggs and two whites, tillhsit-eurdle; | hang i at} up] in’a clothill) morning and then {weeten its you~ " ~mayimib it. through a fieve with the back. of a < ov firain it through a coarfe cloth. 9 465 T o make Biack, Caps 4) tine ites aidondn, of middling’ pippins: and cut atone two, take out the cores and »black ends, lay them with the flat fide downwards, fet them inthe oven, and:whenthey are about half roafted take:them out, wet them over with alittle rofe.water, and grate over them loaf ifugar,. pretty thick, fet them into: the oven again, and let: them ftand till they: are black; when-you ferve them up, put them either into-cream or euftard, with the black - fide upwards, and fet Silas at — ‘dif- Zanicese fit Ss ane 266; To viaké Soakies for T ante creampas jelly; boil them: together with as blade or two of mace, fweeten*it tooyours - tafte with loaf fugar, ftrain it through a fine cloth; ftir, it whilft it-be cold, and turn irouc butfirft:loofen i it inwarmrewater, and put ic? into»your difh as:you did the flummery. POb - a7n) Lo flew Spinaze with Poached ges. » Take two or threevhandfuls of young fpi- ageypick it fromthe ftaiks, wathiatadrain : ‘itvery cleans; put it into'a pan with ‘a’ lump* of butter, and aylittle falt, keep ftirring it’ all” the. time vw hilft it be: enough,’ then cake it out and fqueezeout the water; chop it and’ {tir in alittle more butter, lie it in your difh in quarters, sand betwixt every quarter .a_ poachedege andlie one inthe middles fry {ome fippets of white- bread and Spe ye inyour {pinage, foiervethem up. © This is» proper for afide: dath: either for nfo ohwiph@eiiriine tot wh od oy er inant, ee BiswIBgA To ie at Ratrofa svg : 29m Take: halfia pound of ‘the bett ices ale monds,. and: four ounces of bitter almonds, a blaneas and) fet them. before the: fire-to-dry, * beat them an a.marble mortar with afdittle?. white of anege, uthen put tos them® haifa - pound of powder fugar, and beat them alto- gether to.a pretty: tiff patte ; youanay* beat’, your white ofjegp very well before you put | itin,. fo take it outs roll: it with your hand. ie ) upon Bats be: : CC ra: oe. upon a boards with pr Gog then them: in: pieces, and lie:them on fheets,o or papérjcat-equat diftances, that; shey dant touch sone: anothierssand fet them an aflow it iceanynn Vong MaeHOo syed Loy ti ohSsds q20d apg. Tofty Artichoke Bottoms. wih otk Take artichoke bottoms when they: areat:: the full growth;:and boihthem as: you would do: foreating; pullof the leaves and:take out — the choke,cut offithe ftalks.as clofe-as yourcdn « from the-bottomstake two.or three eggs, beat-; them very well, fo.dip your artichokesinthem q and ftrew over them alittle pepper ‘and fale; (+ fry them in butter, fome whole: and fome in: @ _halvess ferve. them: up-with.a little-butter. ins» a china cup, fet it in, the middle of your difh, ° lie your: arusholes rounds: sand | ferve fasts up. Sich? ae Reh saheniaee are proper for a fiderdith either. noon. i ornight, 9° « a aring apa Lo pritsie aichabess s8eiO eb fy Take artichokes, and order.them the fame. j way as you did for frying, ‘have ready inva {tew-pan a few morels and ‘truffles, ftewed in» brown gravy, fo\put in’ your artichokes, and - give them a fhake altogetherin yourftew-pan and ferve. them up hot, with Appts: eaanich 2 them. tHerestd bod . 2968 TOery, Atsichdhe, Bottoms. | oBs yf Take, the largeft artichokes | you.,can get, :»: when they are at their fall growth, boil them; as-you, would. do for eating, pull off, the, leayies ane take out the choke; cut, ae ; a L AGA 12% | 3 falle socdolerasiy olsidan, Hie them:on a tiny é dripping pan, or an earthensdithy fecthem!) ‘in'aiflowoveny for if your oven-be'tog hori. willobrown them; ‘you may dry them beiores the fire if you have convenienc y 3 whencthey’ 0 are dry put’them in paper bags, and kee P them for lender emoanod sAorloiiws O28 A y bisow £0276.) “Lo Sew Apples. word tut otis “Take apoundof double refin’d fugar,: wwitto a pint-of water, boil’ and°fkia» it, and put! intocit : a:pound of the largelt and cleareft pips” pins)’ pared and cut in halves: ; if lietles let: them be whole; core theny°and°boily them * witha’ contifival froth) till ‘they be as‘tender: : and clearas you: would have'them,; put in the juiceeof two-lemons, (but “fir take: outithe © apples, )? a’ lictle peel cut like! threads; /boib down your fyrup as thick as you would have it, then pour it over your apples; vigeniyists dith them, ftick them with long bits of can-: dy’d orange, and. fome’ with baw tiered cut in long bits, foferve them: Mipses20loitie ga: You ‘bruft ftew them the} day. iefttyess you’ it, ufe thems cee LOT W5Od HABE So ey oat 2 Oe 7 ge To 0. few Apples Unotber' mage anon ‘Take kentith: pippins’ ‘or john apples, eveis and flice them into fair water, fev then on! gia clear fire, and when they are boiled to math, let the liquor ran ‘through a hair fieves ‘boil as many apples thus as will make the quanti- tyof: liquor you’ would have; . to'atpintof ©. this: ‘liquor you mult havea pound of double’ refin’d! loaf. tugar i in great. dumps, ‘wit the | ale: 1 2 - lumps | Pe CR rete | lumps of f fugar with theiny eelthens boil " “vety. faft, fo fat that thet fyrip * always boils: ” over ‘them ; fometimes take “them “off? and”* “the fet then’ on’ again, let them: boil till they © be clear and tender ; then'takeé off thé muflin® | _, they were tied up in, and put them i into glaf-: ' fes that will hold but onerit’a! laf; then fee « ‘if your jelly ‘of john: apples “be ‘boiled: Li 3 sual jelly enough, if it be, fqueeze i in the jrice oft “two jemons, and let it havé a’ boil,” ‘then “ftrain it through’ a jelly bag into ‘the claffes. “your pippins are in; you mutt be fure that your pippins be well drained from the fyrup - | they were: ‘boiled in; before’ you put them “into the olaffes, you may, if y you pleafe, boil” little pieces of lemon-peel in water till they” > ‘be tender, ‘and then boil them in the fyrup” “your pippins were’ boiled in ;'then take them “out and’ lay them upon’ ‘the’ pippins ‘before the jelly is put in, itty when seetien are Hg Pe i them up. ik Nie oe i ~ ge S| ron: a, % i ‘ : 3 : Se es ie f Fi * 5 ; F ae * 4 ry reread kb te PE CS 5eE £TEgiey ; ; a ie. peehee ay 129 ne ier Hea} ih car oY vac Lath ; | sensei : Lomake . fe >luind, Grabs is Hew 4 silt a hall ee a.pound of pearl, barley, Aet.it nyt cree; put to it three quarts of water when. 1t,is, boil iled a while, fhift it into another neal -{h water, and putito it three or four, blades ‘piesa. Jittle lemon-peel cut in long, pieces, ‘a lita) it boil xe athe, barley be very foft ; it e £00. ial you. may, add eM little more | ater naked alf a peung of currants, wath th 1em, well and. plump ye and put to. them. your. barley, halfa pound of raifins il ftone them 5: Me Coa them, boil in. the, eruck uwh uf, ib are pl um p, when, they, are enough - put go th em a litle white. wine, a little juice a “4 lemon, grate in half a nutmes, and fweet-— en. ati to your tafte, fo feryest them | APs sta’? " | oh BOATS make Rice ‘Gruel.. i. . Boil half 2 a pound « of. rice. in two. “quarts of “oft water, as foft as you would, have ir for “rice milk, . with, fome. flices of lemon- -peel, re and a ftick of cinnamon ; add.to ita little ‘white wine and juice of lemon to, your tafte, ‘put ina little candy’d orange fliced thin, and ‘fweeten it with: fine powder fugar ; don’t let “it boil after you put in your wine and lemon, "put it in achina-difh, with five-or fe flices, of | _ lemon, fo ferve it up. _280, Ee make Scotch . Cuftard, to eat hot ie Supper. ae ee * Boil a Fai of cream with a flick i cin- _namon, and blade of mace, take fix eggs ‘both yolks and whites (leave out the {trains) “and beat them very well, grate a long bifcuit ae: / upon .s ‘30 . a ‘into’ your: cream; give) it a boil LichérSip@e phe | in youregds) mik’a Tittle of? your°eredti’ a- ae hongft your eggs" befor ore you pullem ino “Hee it “over a flow fire,” hithiné fe Abou wh _it be thick, bur done ball stake HAM a “pound of currants, wath: them: very aweland ~“plamp them, then pur thém'to youtleuftard , “you ‘mulbler your ciftard be ae thidk-as will bear the curfantss ‘that they don "e fink: t6 the Bottom 3 when you’ ate ‘ding te dif: ‘it'tp, “putin a ‘aos @lals of fae ek fir it very well, and ferve i it up ina china | bafonses)?" me a8) To meke a difh of Maa Milk. Boil a quart of “new milk with® ftick of cinnamon, then put'to ita pint of cream, and Tet then have’ one’ boil’ ‘together, ' “take: eight egos, (leave out half of the whites and all _ the ftrains) beat them very well; put to them-— ya Ws bof milk, mix all together, and fet it over a flow fire, Pie ie whiltt te begins to thicken Mie cuftard, fweeten it to yourtafte, and grate on half normeg 5 then put it into tent ‘dif tei a toalt of Tite bread. + tg ies Mose Phis pest td fora fappene aiaees ee “989, £0 make Léeateh: Take two ounces of ifinglafs an breakvic into bits, put it into hot” water, then put half Oeaint of new milk into the pan with 'the. tinplal, fet 1 on the fire to boil, and put in- to it three or four {ticks of eood cinnamon, «two blades of mace} a nutmeg quartered and ’ pyo'or'thtee cloves, ‘boil it till ithe’ ifinelals be “aiffolved, ‘rua it ede a hair-fieve inte a ta Jarge “vie (capt \) ad ge, pan, then put..to ita quart of cream : “fwveetened to your talte with. loaf- fugar,. and | boil them, a, while together; take aquar ter of »a pound of blanch’d almonds: beaten in rofe- _ water, and. ftrain out all the juiceot them into q phe; ‘cream. on. the-fire and warm. it, then take se and. ftir it well, together ; when it has ST eda a little take abroad. fhallow dith and » put itinto: iL through, a hair-fieve, when i it is cold cutitjia, long pieces, , and. Jay .1¢ acrels AM: hilft. you haye.a ~~ larg ge. ith; fo ferve itu ere edness) a . quantity of He te php wi nds Bap cnet to, the, goodnels : Lett it, be oh ~ whiteft and cleareft you.can. get. | | of You. muft make. it the day. Before: you want idtfor fede st) - : tired © 28 om T 0 pt eh igen! sy "Take: two pounds, of the thick ahi bof a ade: of veal, cut it in little bits clear from the _ fkins, and put it in a marble mortar, - then fhred.a pound of beef fuet and put.to it, and » beat them well together till they. be as fine as pate ; put to ita handful of bread crumbgg. and two or three eges, feafon it with mace, _ nutmeg, pepper, and. falt, and, work it well ey together; jtake.one part.of ihe forc’d-meat, — and wrap it in the kell, about the bignels of »@- pigeon, the reft make into little flat cakes _oand fry them. the rolls you may either broil 4 dn 4 deipping-pan, or fet. them, in: an.oven ; S: three.i isenough in a, qith, fet them. in. the ) midale of - the difh,.and lay the.cakes) yound 514 F 4 | ‘then (. tege * then ne fome: ftrohgg ravy, fhred i ina few — capers, and. two-or threesmufhrooms or oyf- _tersaf,you have. anys! fo thicken dpupewith a luinp.of butter, and ferve itoup | het Garhih your, mais with picklesicsonamsot go hoob age yi 28g Co beik Broceop: ists eo. .. Take bs creel when it is 'feeded, or at any other time; take off albthestow® Jeaves'of your ftalks,.and, tie them up*in “‘bunches*as ‘you do, afparagus):cut them the fame’ length you pecl. your ftalks; cut them imlittle pieces and boil them in falt and: water by «them- felves; you mutt let your water boil before © | you put. them,in; boil the heads*tn fait arid water, and let the water boil before you ptt — in the broccoli;--put inva litelebutter ;”it takes very little, boiling; and if it Boil too quick it.will take offall theheads ‘your mutt - drain your broccoli through @ fievead you do afparagus ; Jie the ttalks.in: the middle) and the bunches round ts) as gan would: do alee racus.. ue is ‘ae tes Ag Sednn ‘St ndy ae is proper alae on a fidesdith ofa so midal edith. Ave Aveta a OF ey OP wcits wrt BEB Te Baik Saveyn Bir coct pate thy pale your, favoys. be cabbag’dy drefs” off the - out leaves and..cut them in: quarters: take off a i tt of the hard ends, and boil them in’a’ large. quantity of water with alittle falr;: hin boiled drain. them), liephent round your meat, and; pour.over them alittle dbutter.! ach thing will, boily ereenerdinia darge* uantity.of water than otherwifec AIO aE) * i + “A Uae ary fi bw Hawt hdicoseniriiatne PAL) Og aE 92865 Focheil Cabbage Sprouts. , (Takeyou rfpfouts, cutoff the outfide reves “andibedbaxtends, fhred and boil them as ‘you do other greens, not forgetting alittle butter. . (eta Tosfry:Par fneps to look like Trout. vee bake a middling: fort of parfneps. not over thick, boil-them: as foftias you would do for satinigspe=l and'cut:them in’ two, ‘the Jong ways’ you muft only! fryothe' fmall ends, not. ebiedisiaconesy ‘beat three or four‘eges, put: them: a-fpoonful of flour, dip'in your | eaten. and. fry them in’ butter a light.. brown, have for your fauce a little vinegar. and butters fry fome'flicés ‘to ‘plies 32 about the difh, vandifo ferve them:up.’ ees oot 12886 To (make Lanfey anither) way. a » Takevan old: ‘pennyloaf, and cut off thé: crult,:: flice it thin, put to‘it) as much hot cream asiwill wetvit, then put tot fix eges pe well beaten,-aslittle fhred lemon-peel, alittle: nutmeg: and falt, and: fweeten it to ‘your. talte';,. 4: green itewasyou. did your tan-— fey, fo tieit ‘up in a cloth and boil it; (it: will »takeltan hour vand*a’ quarter’ boiling). wien yourdithiit. up fick it» with’ ‘candy’d Orange; :andakte:a/Seville ordnge ‘cutin quar- i ters round your. dith 5 ferve. it ae with a lit-- tle Pa a Ser hogd we ig" END PST, } naBiger Foimake Goofeberry’ Cream. wena aquart of goofebérties, pick, Moka! . and bruifethem very well in/a:marble mortar - or woeden bowl; andrub'thei with the back. at aifpoon through a hair fieve, till bs take: BR 5. ous: (¢ S884 ‘ut alk the pulp Festi Se 3 takelapint ‘of thick cream, mixit ~deliabiGoaapcuraaie. ? “grate i in 'fome lemon-peel, and reciantinoes “your tafte; ferve it up’ either in a chinadith bavf an ‘earthen one. as a rey ye igs xit saler Year zoo. T 6frg Pabilgs anotber way. < Boil your parfneps, cut’ them inpieces cabauecthe length of your finger, ‘dip them injege und a Title: flour, “and: fryvthemya light brown; when they are fried idifh them up, and” erate over them a little fugar: You muft have\for the fauce'a little white wine, butter, and fagar 3 ina — and fet in the “middle: of! ‘your: difh.: PRO BNE Sea) az ae 8 89H. To make: Apricot Pudding: IDB Ds Take ‘ten ‘apricots, » ‘pare,’ ftone, ‘and cut © ‘thenvin twOS “put them into a°pan’ with a - ‘quarter of a pound of Joaf fugar, ’ boil’ them “pretty: quick till they look clearj fo leethem — ftand tiil they are’cold ; “then: take fix cegs, — leave otit ‘half of ‘the whites)’ beat: them “very well, add to them:a pint’ oftcream, mix stele ‘cream and eggs ‘well togetler with a ~fpoonful - ‘of role-watet) then put im your ‘apricots; and beat them: very well’ together, ~ «with four ounces of clarified butter, then put at into your difh with a thin pase: an it; cbalf an hour will bake it, 99) 90 bos an (292. To make Apricat Cuftard. iT ak cea pint of ‘cream, boil it°with a: flick “it of cinnamon and fix egos,’ leave out four of “the whites, when your cream is a ‘little cold mix’your eggs’ and: cream together; with a quarter iC} an arter ot a idiaraie Solalutiteshrei over nal w fires ftir it all: one way. whilftit begin ston be thick, ithen take it,off and ftirat whallt “dittbe alittle cold, vand:pour 4 itinto your ith; take fix apricots, as you, did for. your pudding, , rather alittle higher : 3 when they care -cold , Jie them upon). your,cuftard ait: equal. diftances b ifndt; be at the time when — - you have no ripe apricots,;;you may | hie pre: oferved. ‘apricots, vad? now ¢ mer ord 7 otf 2o¥ 29gats o make Fumballs another “pay. ty on Take-a-pound.of meal and dry-it, a pound _« of fugar finely beat, and, mix thefe, together ; then take the. yolks of five-or, fix eggs, half a jill ofthick cream, or.as. much as. ‘will make © dt up.to Je patte,., and. fome, coriander feeds, ¢ sy them.on tins;and. prick them; bake them ein a quick.oyen 5 -before you fet them in,the © oven wet them. with: alittle srofe- water, and cs double-r fined.fugartoice them... osc) 294. To.make Peach or Apricot Chips.. i»: Take a pound.of chips to! a pound of fu- "gar, Jet not, your,apricots be.too ripe, .pare susthemiandacut. them into large chips;.take _ _ o three quarters of, a, pound. of fine: fugar, ftrew «met of ixupon the:chips, and let. them ftand _ still the fuyar be diffolv’d, fet them,on thefire. - and boil them till they are tender and clear, BE per art remainder. of the fugar onas they 4 boil, fkim-them ‘clear; and lay: them in glaffes > or potsfingle; with fome fy rups cover. them ial with double- refin’d.fugar, fet. them: in.aflove R apd db yeaa are:crifp.onone fide turnsthe PiRUD F 6 other. 4 ) 14By fs | a other on glaffes. and Vesely ae name : them. into. a. ftove. againys when they. are!) ; pretty dry pour them on hair fieves ull they | are dry eneugh to put up. ai thew io. ast an make Sipe Cruel. ae “Take four ounces of fago and. wath ity fet. -itvover a flow fire to cree in two. quarts of - {pring water, let it boil whilft it be.thickifhs; — and loft, put 3 in a blade or two of mace} and.) a ‘ftick of cin: Jamon, let it boils ina while") ; and then put in a little more water ;; take it’ off, put to it a pint of, claret; and a dite” candy’d orange; then put in the juiceof a lemon, and fweeten i it to pore itafte 5 fo idee It Up, $ pow yee ¥: al y * Ts Sere hoe am ans at ol ¥ 296. fo ald Spinage Toa.’ WE opt. * - "Fake a handful or two of} oung foie = and wath it, drain it from the-water, put it into a pan with a lump of butter, ‘anda little’ | falt, let it flew whilftit be tender; only turn | it in the boiling, then take it up and fqueeze | _ out the water, put in another Jump of: but- ter and chop it {mall, put to it.a: handful of currants plump’d, and a Jittle nutineg 5, have» three toafts cut from a penny: loaf nia dake | tered, then lic om your fpinage)(¥) has This: ts:proper. for a ehsitcti cither-at f “moon Ornight.. ar riots! eee 292s) To He a ‘Beaf Ridnoy ie “Take a beatt kidney with’ a little fat. ‘oth! and ftuffir all round, sfeafen it with-a little. pepper and fale, , wrap it.in a kell, and putit: upon RE with a little water in-the drip- ping . pipe oe aiops fi “your kidne ey. | aN he at and flou oe Bo le oR 10g Yi € Sq Z ak ‘make: your. Sin] ; fpr? iat a on two eee desve out ete tial nix all PS Seen” WK FE PE Pier ¢ risiiele Cindi eh 309 i : “Take middling cucumbers’ an d cu ut “them fei gs ‘but Hott too ‘thin, ftrew over ‘them a “little falt to bring out the water, put them — into a ftew-pan or “fauce-pan, | with a little — gravy, fome whole pepper bs lunip « of but- ty ter, and a fpoonfal of two: of v vinegar to yo ur ithe let” them | boi nil all’ together; ‘thicken | them with flour, a and dere them. Up. oyith a fippets. as ars u " 3 | uc Bene e085 : 11999. To make an Oh ial Didi om *Take three or four large fpoonfuls s of ‘Oat... | meal done through : a hair- fieve, and a] Into OF. milk, putitinto‘a pan and let it boil a lit tle’ ; whilft it be thick, ‘add to it half a pound of butter, a ‘fpoonful ror rofe- water, a Jittle lemon- peel fhred, a little. nutnieg or beaten cinnamon, “and a. ‘Title falt “take fix eggs, (leave' outtwo of the’ whites } and put to them a quarter of 4 pound of fugar of better, beat them very well, fo'rrix them | together. ut it into a difh with: apafte found your difh - meantic edge; rai | alot a ugaroagegiliales juice of Qoes.to make er dpe: ,, have) a litrle) saleoraterShuntenand fuganforfaucess yuo, bnsd eief bas tat To make a Calf $- ‘had Pie another way. Half boil your calf: S theadsy Nehep: ‘iteds "Weald do for hating: each, it ie a little mace, nutmeg, pépper.and falt, then lic part of your meat in the bottom of your pie, a few capers, pickled oyfters, and mufhrooms; a / “ i ies a a ee layer of one anda dayer of another; then put ‘ in half a pound. of butter and a. little: gravy; when your-pie.comes from the oven, have ready the yolks of fix or eight eggs boiled shard, and Jay them round your pie; put ina little melted butter, anda fpoonful.or two of white wine; and.give thern a fhake together befere ‘you lic'in your, eggs; your. pie ie mutt bea ftanding- pic baked:upon a dith, witha . puff-patte: round the edge, of the, difh, ‘but _Teave no pafte: in the bottom of.your. pie; when it is baked Jerve:it.up without ajlid.— diate is proper for either top or. bottom, alith: 301.00 make Elder, Wines ovo » Take twenty pounds of Malaga raifins, Bi and ‘chop them, -then put them into ‘a tub with twenty quarts of water, let-the water be boiled and and till it be cold again before -you.put in-yourraifins, let them remain to- gether ten-cayss tiring. it twice a day, then - . ftrain- the; liguar. very. well from the raifins, through; a.canyas, ftrainer or bess i¢ve;, ‘add »toit fix:quarts of elder juice,: five pounds: of it 1 Xk tigg> )) fic ‘acid; juttas you pleafe j/putitinto a veffel, and let it ftand in a pretty warm place thrée - juice and peel into your tub, and when it'is wrought put it into your barrel, let it worle for three or four days, ftirring it twice a day * with a thible, fo bung it up, “and let dt ftand— two or three miohth sy according to the hot- nefs ofthe weather, You, SS Cf coh ae ‘Xu muft try yourmead two.orthree times |; inthe above time, and: if you find thedweet- nefs going off; you-muft take-it fooners: 4 ow ows oda Bit che mbke Coder: xi sud Jon ig Draw,off the cyder when, it hath-been ao } fortnight in-the;barrel,; put it into the fame - barrel-azain when you have. cleaned) it trom p the grounds;, and-if: yourapples. were tharp, . and that you find; your.cyderhard, put. into | _ every gallon of cyder'a pound) and jayhalf of: _ fix-penny' or five-penny-fugais to twelve gal-. lons of, this. take half an’ ounce ‘of; ifinglafs,, _and,put to it a quart of cyder ;.-when your » +7; * ye ce be Me LE Ere UTE fe ifinglafs is diffolved, put.to it chree whites' of. _ eggs, whifk them altoge:her,-and put them « « ¥ 3 2 a into your barrel ;okeep it: clofe for ntwon: Pea Gel months, -and-then: bottle it... 9 die 318. To make Coupip Wine. 00 & ~ two pounds and a quarter of fugar,'boil the | Po gt is water and fugar together -a quarter of ani: hour, then put it into the tub:to'cool, putin: : the {kins of four lemons, when itis cold bruife. - your peeps, and put them into. your liquor, add: to it a jill of yeatt, and theguice of four © lemons, lec them be in a tub a night anda a ee day, then put it into your barrel, and keep ity _ four days; ftirring it each day, then clay it. ; up/iclofe for three weeks and bottle it. | Put» a lump of fugar in every. bottle. | boe31Q. Tomake Red Currant Wine. _ [get yourcurrants be the beft. and ripeft you. } ren. ws -) (OC aB > lon 6 Oe cls Runs SE NASR PU to tia: sina for two nights. an a day, eer fr ain your uor ‘through a a — fieve ; to. every gallon of liquor, put-two, pounds of ican fir it till ic bew sell diffolved, put J it into. a, rundlet, =i and. let 1 it, ftand four days, then a8] it off clean, put ina pound’. aig a Tas of fugar, ftirring i it well,. wath/out.. he rundle 1 with lome of the liquor, fo. funy, - ie ‘up clole;. fy you put two or three quarts. of rafps bruifed < among ype bergen It, males ; it tafte the DCtrgEt. an ty eit 3 | You! may. make white currant wine. een) fame v way, only, leave out the rafps.. uhh é ange § ty pick Suithad e thems to every gal- iat iy J " BLE ve! “ae : . 320, To make Cherry Wine. yh wite asians Sake eight pounds. of cherries. and ftone., them, four « quarts of water, and two pounds i OF {Bethe fkim and. boil the water and fu- gar, then, put in the cherries, Jet them have | | one boil, , put them into an earthen pot till the. next day, and fet. them to drain thro’ a fieve, » then put your wine. into a.fpigot pot, clay! - it Up clofe, and look at it every two or three days after 5 if. it does not work, throw intodt a handful of trefh cher ries, fo let it ftand:fix or eight days, then if'it be clear, bottle it up. Bide To make Cherry Wine another way. “Take the ripeft and large(t Kentith cherries you can get, Kae 2 them very well, ftones and faiks a ltogether, Be them into a tub, having a tap to it, let them ftand fourteen cays, ¢ hen. pull out the tap, let the juice run ee ~ from ca) at > three etal: da st _ OF fo at Weel and b ete Pe Ae cd Le 0 hi’ 'r Siee Drops. nt hgh pouaid of bie didofrice beat, fs at Catt ee a den on inte paper ; ie We € you "let the paper be very dry, and Gfea lirele fine’ - fdear on the paper | before you drop the rem, If. you would have them yellow, takea penny-_ worth of gamboge, fteep it in fome rofe water, mix toit fome whites of egg sand a little fugary. ® drop them, | and bake them 2 an a flow. Oven er “ 323. i 0 make Gesfbers Vine Aittbar Wea. Ps \ quarts see water, Mer thes a and ee he ‘ ftir them twice every. day, ftrain thein and pur to your liquor fourteen poundg of fugars when it is diffolved fira: n it through a flan- _nel bag, and put it into a barrel, with half an ~ ounce Of ifinglat ; ; you mut cut ¢! ¢ ifinglats in pieces, and beat it whi fit be foft, put to ita pint of your wine, and let it ftand within, - the air of the fire ; take the whites of four; egos and beat them very well to a fro.h,put ih the finelats, ard “whiflk the writes and it topether; put them into the barrel, clay it G clofe » br ruile them and, take fre Nes ii en 151. in Rand | silt jFinSs. then. silts’ era art. TON 3 24. ie 0 Po ‘Red pied oe Wine aneiber way, ~ «Lake five quarts, of red currants, full ripe 5m them all the ftal Iks5 to every five quarts | of fruit, put. a gallon of. water ; when you have your quantity, ftrain them, thro a hair-fieve, and_to every. gallon. of liquor. put two pounds and three. quarters. of fugar ; when your fugar is dific olved tun it into. your cafk, and let it ftand three weeks,. then draw itoff, and put to every gallon a quarter of apound of fugar; wath your bar- rel with cold water, tun it up, andlet it ftand, a_week ; tq. every ten gallons put. an ounce. of ifinglals, diffolve it in fome of the wine, when it is diffolved put to it a quart of your, wine, and beat them with a whifk, then put dtinto the cafk, and ftop it up clofe ; when | it 1S fine, bottle it. _ Ifyou would have it tafte of ta put to every gallon of wine a quart of rafps; if there. be any grounds in the bottom of the cafk when you draw off your wine,draw them thro’. a flannel bag, and then put it into you caf. mm NO. ~ To make Muloerry Wine. Gather your mulberries when they are full. ripe, beat them ina marble mortar, and to every quart of berries put a quart ofiwater 5 _ when you put’em into the tubrub. them very. well with your hands, and let them ftand all night then ftrain’em thro’a fieve ; to every gal- lon of water put three pounds of .fugar, | ‘and. » ‘. . : > : ie when the ile? ai) iffolved iti your barrel; take two pennyworth of i finglafs and clip it’: in pieces, put to it a litle wine, and i hee all ni ht ‘within the a ir of the fire ; é the whites of two or three eggs, beat ten: very well, then put. them to the | -ifin rlafs, mix” hein well’ together, ‘and put them into your barrel; ‘ftitring it about when itis putin 5 you: mutt not let it be over full? nor bung it * lofe up at firft ; “fer it in a 1 cool _ Plakie and bottle i it when’ fine. Cae i ab. te 26. To make Blackberry Wine. 7 Ste blackberries when they ate full r ripe, ; and fqueeze them the fame ‘way as you did the mulberries. If you add a’ few n julber- ries, ‘it will’ make your, wine ha ve a ‘much - better tafte. 327.7 thlke Syrup i Mialbérries, | “Take mulberries when’ they are full ripe, break them very well with your hai d, and drop them. ‘through a flannel bag 5 to every. pound ‘of juice takea pound of loaf fusars” beat it {mall,“ put it to yourjuice, fo boil'and fkin it very well, you muft fkim ‘if all ‘the’ _ time it’is boiling ; ; when the fkim has done “rifing i it is enought ; When It is cold botile it and Keep i it forule, You may make rafpberry HENS the’ fame b hea A 328. “fo make Rofpberry Brandy. Take a gallon of the beft brandy you can get, and gather your rafpberries when they are _ full Tipe, “and put them whole into your bran- G 2 cy { 152.) ee dy; to every Eh omer of Dr ueret bales three’ it “and He it for ee aie Re iegags 18 make Black ‘cae ppuegle. Tal Ke a peslione ot the beft eek = and cight flow firewhilt-your . fyrup be “thick, and rout or ane¢look¢lear; then: pore - inco i Santa yand cover it with papérs dipt.in s if you have'a quantity ‘ofipeecl you Bee havea larger quantity of fugar. 295 Bari Lo preferve Oranges or: Lemons. old _ Take feville oranges, thelargeftand rough- — tk you ean get, clearthe {pots, chip themive- t fine, and put.them tm water for two days, ifting them twice ‘or three times a'day, then boil theny whilft theyare foft; take and ~*eut them in quarters, and takeout the pip- pins with a penknife, fo'weigh them, and to. ‘every pound of orange, takeva pound: and half of loaf-fugar; put “your fugat | into ‘a pan, and to every pound of fugar a pint of water, fet it over the fire to mele. and when it boils fkim it very well} then put in your oranges ; “if you would have any of them whole: make a hole-at the top, and take out the» meat with a tea fpoon, fet your oranges over a flow: fire to boil, and keep’ them’ fkimming “all: the while; keep your oranges as much’ as’ you an’ with the fkin downwards ; you ma a gover them with a delf plate, to . bear OY ONG. eae | them : raft hit? 7 = them down 1g the boiling ‘icc ahead or three quarters ‘of an hour, then pue them in. ‘to ap Hohe aint On, and. Jet. them, _ftand stwo ‘day s¢ ‘them i into a pot, and he clot over thema paper dip’d’i in bendy. and. tie, Be ‘double, pa- per at the top, fet them in a. cold place, and keep them for ule, If you would have your. oranges | that are whole: to look pale and clear, z i ears bar EM te : ee ‘a overed, ¢ then boil ‘them a again. whilft they _ | Yobid We and the fytup. be, thick, fo. put. a Ne re nS to'put in. glafies, you mutt make a fyrup of pippin jelly ; : “then, take ten ora dozen pip- — pins, as “tHey © are ‘of bignels, pare. and flice them, and boil them i in as much wateras will | “cover them till they be torauphle ten@er, fo ftrain your water from the pippins through a Niles then firain. opine aoe bag ;'and to every Ve of jelly take a poun of double refined Meat, fet it, over.a fire to boil; and fk im it, let It boll while it bet hicky then put it into a ek and cover it, but they: will keep’ bet if they . be put Hany One-An; diffe rent pots, er ‘ “ON242. To make Folly of ' Currents. » ‘ ‘Take a quartern of the Jargeft an “befe currants you can get, ftripy them from the; talks; and put them ‘na pot, ftop.them elofe| ‘up,’and bo:] them in a pet of water, over they fire, till they be thorougly coddled.and, obegin to look pale, then put ‘them i in a clean: hair- fieve td drain, and run. the liquor. thro? alt flank 1’ bag, to every pint of liquor. pute in a Beta} of double. refined fugar 3) ade 3 B08) i Ep: a flannel : ewould have your jelly a a light red,. put. in half of white’ currants, and’ in’. Loe Seino | it a cany ‘sete beat'the’ des Mag a put. Ey a by. degrees, fet it over the fire, wit ne it whilft kim will rife, then put i it into > glal ffes fc ufe; the’next'day clap a paper round, an dip at in: brandy to lie on your jelly s qanf ‘Tooks: much better. en que iwoy 3 "343 3. Te Q preftrve. Apricets, awit “Take! “apricots: “before” they. are full HPS Macye and } pate them ; 5. ‘then’ weigh them... and © ~ to every’ pound of apricots | take a pound. of . doublé-refined fugar, beat it very {mall, lic ” ae One part’of” “your fu gar under the apricots, _ and the other: part at the top, let them ftand all nicht, the next day put theng i in afttews pan ‘or’ brafs “pan ; ; don’ t do over. many at once in your ‘pan, for fear of r breaking, - ‘let them: boil over a flow fire, fkim: them very. welky ‘and’ turn them two or three times in, the boiling; you’ mutt. but about half do. them ‘at the firft, and let them ftand whilft, they be cool, then Jet them boil whilft your apricots 3 look cleat, and the fyrup thick, put them into your pots or glaffes, when they. are’ Cold cover them with a paper dipt. in brandy, then tie another paper clofe Over t vas pot to keep out the air.” (344. To make Marmalade of pre le Take what quantity of apricots you fhall. think | proper, ftone them and put them im-/: mediately intoa fkillet of boiling water, keep. re ‘them under water on the fire'till they: ‘be foft, — ucts nee Bess they ain’ _" 1 58° ‘ ae hee take them out: oF a water and wipe them with a cloth, weigh your fugar with: your apricots, weight for weight, then: dif-« folve your fugar in water, and boib itto>a’ a candy height, then put in your apricots, be=:\ ~ ing a little bruifed, let them boil but a apa: : ter ofan hour, then glafs them up. | 345: To know when Sugar is at Candy Height. Take fome fugar and clarify it, keep it) boiling *tilboit becomes thick, then ftir it» with a fick’ from you, and, when itis at» candy-height it will fly from:your: ftick like. fakes of fnow, or feathers flying in the air, and till tt comes to that height it will not. fly, then you may ufe.it as you pleafe, 346: To make Marmalade of Suinces white. _ “Take your quinces:and»coddle them as. - you do apples, when they arefoft parethem: — and cut them im pieces, as if you would cut them for apple pies, then. put your cores, — - parings, and the wafte of your quinces in — fome water, and boil:them faft for fear of — turning red, untilit be a ftrong jelly ; when — you fee the jelly pretty.ftrong ftrain it, and | be fure you boil them uncovered; add as — much {ugar as the weight of your quinces — into your r jelly, tilit be. boiled to.a-height, — then put in your coddled quinces, and bei — then ‘uncovered till they. be Phoughhs end ies 4 then near the fire to hardeni! > B47 To. make Quiddany. of Red. Currant a Berries. ;. J Put your berries into a pot, with a ‘Spoonful ; er © j (/. 189. JF or two of swatery cover it clofe,: and boil.’ ems -in‘fome: water, ~when you think they: are,e-), noughftrain them; and putsto every pint of . juices) pound of loaf fugar, boil): it.up jelly | 1 heen Gamdgpunrthen 2 into: slitlegfgellssaxy ee x sag! 348. To preferve. Goofedersi ‘ sh iti ga mi pound: anda quarter. > came ms | To a poundrof fton fug-ar with the goofeberny jelly; take a quart” of goofebertiesy’and twovor three fpoonfuls’ ofswater, boil them:very- quick, let. your fu-, gar be melted, and them put in your, Bebe berries 3. boil: them sn clears which ° v will Fa } very. ‘quickly. 9 Ol, 23ine> Hilt bas 3492 Ta. ah ‘hr Almond. oy it i _ ‘Take a pound: of fugar-and eight’ eggs, beat them well-an ‘hour, then put them, into a pound of flour, beat them together, blanch. - a quarter of a pound of almonds, and beat. them with rofe-water to keep ’em from oil ing, mix/all together, butter your tins, and bakethenwhalf antioun 2. oss «7% amok “Half an‘hour is rather too long for them ‘to ftandintheoven.’. 5 g50. Lo preferve Red Lisoftberticéail | ~ Take a pound of fixpenny fugar, anda lite hie juice of currants, put to it a pound and a. half of goofeberries, and let them boil quick ‘quarter of an hour; but if they be for jam they muft boil better than half an hour. They are very proper for tarts, or to eat as eet -meats. P : Gt Boe moh G > ise LwOY 35 B- Rote ha? has Ps Pay 7 ot ae oe Reeve i 68%. y) ‘ sor. To bovtle Berries another: way. 135 oxGathen your. berries when they are fv erode pick cand: bottle them, tie” a paper | over thems: ptickoit with a pin, and: feritin the oven after you have drawn ;. when’ they are. coddled, take them out, . ab when ion ‘are‘cold cork them: up; rofin the cork. “OVET, ands Keep chem sfor felis io tue wie © “8 bbe Ti 0 keep Barberries for To arts all tbe) ie) 10 ts sP Bares tee ie batPate barberiies’ when they. are. fill - ripe, werhit -and pick thém from the ftalk, put them into — dry bottles, cork them up. ery clofe, and -Kkeep them’ for/ ufe.—— You’ gece’ do cram- berries the fame Way, (910) 103 So 353. To preferve. Barberries sy Carts. “Take barberries whea full ‘ripe, ftrip them, take their weight in fugar, and as much wa- ter as will wet your facrar, give it a boil and fkim it; then put in your berries, det them © boil whilft they look clear:and your fyrup ‘thick; fo put them into a pot, and when they “_ are cold cover then up with ‘a paper pel he “a in brandy. De Na Gag, Ta cvepeiee Dawmfins. ‘Take damfins before they are full ripe, >and prick them, take their weight in fugar, and as much water as will wet your fugar, give it‘a boil‘and {kim it, ‘then put in your iy chard frig: let them have one feald, and fet : them by whilft cold; then feald them again, — vand continue fealding ’em twice a day whilft | your Reh looks thick, and the damfins clear 24 tC ub: )) v clear syou: smuft never lenathem bails do > themoin a brafs pan, and donot take: her out in. the: doing ; ; whenitheysare enough put _thempintora pot; sand cover. ia witha pa ser dipped. incbrand¥yd eoy asftg neve ey 121955: ‘How torkerp: coal fir Bante. vie > Fake damifias betore they areifull, tipes to every quart of damfing puta. pound of pow- der fugar, putthem intona pretty broad pot, vee a layer of fugar andjaila er of damfins, tie them clofeup, fet theny in a flow oven,” and: let them have a heat every: day whilft the ‘fyrup. be thick, and the damfins enough; render:a little fheep : suet sani se ams fo keep. them for ufe. . his s i 356. To keep Dadi nS: ncevat hie: ware oe Tale: ‘damfins before:they: be quite tripe, — oils off the ftalks,.and put theminto dry. ‘bortles 3 cork them.as you would: do sot i and Keep. them ina cool place for ufe. 357. To make Mango of Codlins. Boke: codlins when they are at their: full q aeatted and of the greeneft: fort, takena little. ale arta the fall make a ‘gooey of fale: out of the end with The ftalk, ang then take out the core; lie them-in a ‘trong fale and. water, let them lie ten days or more, and fill them with the fame ingredients, as you, do a ‘other mango, only fcald them oftner., 358. To pickle Currantberries. : ‘Take currants either red or white before _ they are thoroughly ripe; you muft not take cand é Cf TGR; and water: sands: a litde vinegar fo keep: thein for. ufe. ert. bata a: SA iw} ae) y> rrre ay . They are gdeHs tia toni tapbioned oth 4 : } 359. To keep Bar berries inftead of Hint ' _ ‘Take-barberries*afidilie them in a pot, a Jayerof barberries and a layer of: fubar, pick the feeds out before for garnifhing fweet-' meats, if for fauces put fome vinegar to ems ¥ 360, To keep ifparagus or Green Peafe ayeary ‘Take afparagus-or green peafe, green them’ | as:you do cucumbers; and fcald them as aged do other pickles with falt and water; let it” be always new pickle, and when you would ufe them boil them in frefh water. ©9905 69> 0 361. To make White Pafte of Peden Take fome'pippins, pare and cut them in _ halves, and take out the cores, then boil em very tender in: fair water, and ftrain them’ through a fieve, then clarify two pounds of fugar ‘with two whites of eges; and boil it to” a candy height, —put two pounds, and a half: of the pulp of your: pippins into it, letit ftand * over a flow fire drying, keeping i it ftirrine © till it comes clear from the bottom ‘of ‘your _ pan, then he them: upon sage or boards” to eh st ; ce 0 inl Green Pofte of Pippins. fe green pippins, put them into a pot — and cover them, let them ftand infufing over > a flow fire five or fix hours to draw the red- ’ nefs or fappinefs from them, and then ftrain — them thro’ a hair fieve; take two pounds of . fugar,. boih at: toa candys height, put to it _ two pounds of the pulp of your pippins, keep - , ee ag 4) it! t tinting over the fire till it® comes: ‘clean from the bottom of your pan, then lay it on’ plates or ee — fee’ ie" ‘in ‘an oven’ or | Hoye todry. CRE n ~963.: To shite ‘Red Pafe of Pippins Ai “Take two pounds of fugar, clarify it, then _ take roffét and: temper it very well withfair _ water, put it into your fyrup, let it boil tik” . your fyrup is pretty red colour’d with it, then © itrain your fyrup thro’ a fine’cloth, cand boil | it till it be: at candy-height,- then: pwe vole . « two pounds and a: half of the pulp of pip: — pins, keeping it ftirring over the'fire till it~ comes clean from the bottonrof the pan, then” lie it on plates or boards, fo dry them. © » 304: To preferve Fruit green. Take your fruit when they are’ selreerises oat fomerfair water, fet it on the’fire, and when it is hot put inthe apples; cover them’clofe, but they muft not boil, fo let them’ ftand till | they be foft, and there will be a thin"fkin’on © _ them, peelit off, and fet thenyto cool, then » putthem in again, let them boil till they Bers _ very green, “and keep them as whole'as you ' * can. when you think them ready totaké up, > make your fyrup for them ; take their weight in fugary.and when your: fyrup i is ready put the apples into it, and boil them very well in it; they will keep all the year near fome fire-——You may do pico plunybs Pence fruit. i Ger? wo ales 365. To make Orange Marmalade.- Hliake three or a ve Ne ae tisoa .28 boat dale ~ 164 whith ‘they are der thift them, ae or | four times in the boiling to take out the bit ter, and beat them very fine in amarble mor= tar; to the weight of your pulp. take a pound — of loaf fugar, ‘and to a pound of fugar you — may ‘add a pint of water, boil and fkim it. before you put in your oranges, let it boil - half an hour very quick, then ‘put in your — Meat, and to a pint take a pound and a half of fugar, let it boil quick half an hour, ftir irall the time, | and when it is boiled toa | jelly, put it into pots, or glaifes ; cover it with a paper dipped in br andy. 3 366. To make Quinces white another way, ‘Coddle your quinces, cut them in fipall pieces, and to a pound of quinces take three: quarters of a pound of fugar, boil it to a can-_ dy height, having ready a quarter of a pint of quince liquor boil’ d and {kim’d, put the quinces and liquor to your fugar, boil them, | till it looks clear, which will be very. quickly, then clofe your quince, and when: cold cover, it with jelly of pippins to keep: the colour. - 367. To make Goofeberry Vinegar, ‘ao “To every gallon of water take fix pounds. of ripe goofeberries, bruife them, and pour - the water boiling hot upon your berries, co-, ver it ‘clofe, and fet it in a warm place.to fer- . ment, till-all the berries come to the top, . then’ draw it off, and to every gallon of liquor. put a ‘pound nae a half of fugar, then tun it. into a cafk, fet it ina warm place, and in fix, 5 de it will be fit for ule. A rail aoa Gall “ts ¢ agi’ 10694. 51:0 aslay cased. ¢ 368? To ‘make susie Wine. ego fi Lave . a Take three pounds of green gooleber res. £ aqu Wart OF P Water, and a “pound. of Lugar, flay p your Berries and throw t them, into your water as you ftamp them, it will, make thea ftrain the better ; when. itis. {trained L pugein four fugar, ‘beat if “well, with, a. di, for half | Tec then ftrain it me yove finer ftrain- €r into your. ‘veliel, ci ving it fome room to. ‘work, and when’ it is clear. bottle it; your. betries muft be clean pick’ d efore you ule them, and let them be at their full growth when j you ufe them, rather changing. colour, 396, Ta make Fam of Cherries. Take ten pounds of cherries, ftone and eat thein till the juice be wafted, then add. to. ie three pounds of fugar, and give. it. three, or fottr good 1 ‘boils, then put it into your. pots. . 370. To preferve Cherries. er otro! a pound of cherries take a pound of fae | gar finely fifted, with part of which ftrew the. _ bottom of your pan, having ftoned the cher-. ries, lay a layer of cherries anda lay enof fugar, ftrewing the fugar very well, over all, boil - them over a quick fire a good. while , keeping them cleam fkim’d till ‘they look. clear,.and. ‘the fyrup is thick and bo:h of one colour ;.. when you think them half done, tuke them off, the fire for an hour, after which fet them on. again, and to every pound of fruit, put. Ned 4 quarter of a pint of the juice of cherries and, red currants, fo boil them till enough, ‘and. the fyrup is jellied, then put them, in 4 poty. and keep them clofe from the air. 371. Ta ¢ W6 ) bes gate To preferve Cherries for ar oie oT ake’ two: powhds: of cherriessand: ftom them, put to:them a pound of fugar> pce much water as will: wet thevfugar, then! fet them on the fre, let them boil till they look 3 pata clear; take them off the firep and.ler ‘them ftanda while in the fyrup, and then’ take ven plik ‘and Jay 'thenvon paper ‘to dry.:) >>: Sn | goa. To preferve Fruit ereen all the % tar. j “Gather your fruit whemthey are'three parts | ripe, on avery dry day,> when the fun fhinds — on them, then take éarthea pots afd pur ther in, cover the pots withicork, or bung’ hee that no air can get into them, dig a’place in — the earth ‘a yard deep, fer the: pots: ee and cover them with» the earth: dete choles) and keep them for ufesod v>iep | » When you takecany out, cover them: up _ again, ag at the firtt, 373. How toikeep Kidney’ een all Winters Take kidney beans: when they are young leaveon both the ends; Jay a layer of falt at the bottom of your pot, and then a layer of beans, and fo on till your pot be full, cover _ them ‘clofevat the top that they get no airy and fer them in a cool place; before you ‘boil them lay them in water all nighty let your water boil when you put them in, (without falt)-and put into it a lumpoof: butter about the bignef: sof a walnun (907% iat | 374. To candy Angelica, Take angelica when it is young and tender, | take off all: the leaves from he hie boils it i ig in rie pan- with fome of the leaves: under, and fome atthe top, till it be fo tender thar you can peeloff all the fkin, then put itinto fome water, again, cover it over with fome.of the _ leaves, let. ‘it immer’ over a flow fire till it be green, when it is green drain the water — fram it, and then weigh j it; toa pound: Oe angelica take a pound of | loaf fuga, puta pint. of water. to every: pound ofwugar, boil -and flkiin it, :and:then put in‘your, angelica , it will take a great deal of boiling in,the fugar, oe longer-you boil it and the greener: it will e, boil it whilft your fugar becandy- height, you may know when ‘it is. candy-height by the fide of your pan ; ifyou would have it “hice »and white, you \ muft have'a pound of fugar boiled candy height ina copper difh or. ‘ftew- pan, fet itovera chafing-difh, and put into it your angelica, let it have a boil, bits it will candy as you takeit Out. 395. To: dry Pears, “ee Shakes half a peck of good baking. pears, (or as Many as you pleafe) ) pare and put them: 4na pot, and to a peck of pears put in two “pounds of fugar; you muft put in no water but lie the parings on the tep of your pears tie them’ yp clofe, and fet them in a brown bread oven; when they are baked lay them inva dripping-pany, and flat them a little in your pan; fet them ina flow oven, ‘and turn them every day whilft: they be Borman? dry’; fo keep them for ufe. ) *You may dry pippins the fame: ways only as! you turn them grate over them a little fugar, i ; x sa - Soe >) 2HO3 Seng ot bas ogy T0s praronie Currants in- Tints Rois your fugar to the fourth’ aeonebSp ; boiling tie your currants tip in bunches, then’ — 4 - place them in’order in the fugar, * and | give them feveral covered boilings, fkim them : quick, and let theny not have above two or three feethings, then fkim them again, and . fet them into the ftove in the preferving pan, the next day drain them, and drefs Hea in’ bunches, Kew Phe tho with fugar, oe dry them in’ a ftove or inthe fun. De FID EO: ary Apricots. Py RY To apound of apricots put’ ‘mee aadany 3 of a pound of fugar, pare and ftone them, — tova layer. of fruit lie a layer of fugar, let ‘them ftand till the'next day, then’ boil them again till they be clear, when cold take them _ eurvof the fyrup, and lay them upon ¢laffes ‘orchina, and fift them'over with double reé-— fined fugar, fo fet chem on a ftove to dry, - next day if they be dry enough turn them, — and fift the other de wich! Tuear ; Tet the {tones be broke and the kernels pranely avand give them a bolin the fyrub, then putthem — into the up FEG ; you mufk not do too ‘many — ata time, forfear of breaking them’ in’the fyrup; doa great many, and the more ae t doin it, the: better they will tafte, © se 978. Tomake Fumballs anosbir ous}, aTake a pound of meal ‘dryya apsbid's of — fugar: finely beat, mix them together ¢ then’ — take the yolks of five or fix eges, as much — thick. cream as will make it up to.apafte, _ and . U “(169 : dd fome coriander. feeds; roll them and lay~ = cea ages Oe eee me “4 Ye “he. Ce Na tad vie ) Cae x . A ae PEEVES SES them,;on tins, prick and bake thenv in a quick : yen; before you fet them. in the oven wet Re with a little. role. -water and, eidetsie re- ate fugar,. ; and it will ice thet. mode anel4- , 379 To preferve Oranges whales’ ‘ake what quantity of oranges,you have ba 1 mind to preferve, chip. off | the; nnd..the thinner, the. better,:put them. into.water twen- ty, -four hours, in that time; fhift themyin the water, (to take off, the. bitter), three. times 3 you mutt fhift them sont boiling. watabccolth “water makes them. hardy put fits; take your almonds out of ‘the fyrup one by one, and turn them round! whilft they be covered over, fo lic then. ona pewter difh as you do them, and det then) before the fire, —winlft you have done them Bil A Tee They are ewes to ) put in eages: or to ee nla deferr, SeHue | 388 Ti 0 a inant Hellgel Bagh Take half a-pound of the beft anionde and blanch them, beat them with two or three {poonfuls of rofenmbees in a marble: mortar, very finall, then-take fix eggs, (leave but two of the whites) beat your eees very well, take halt a pound of loaf-fugar beaten, and four ounces of clarified butter, mix them all well together, put them into a pan, fet them over - the fire, and keep it ftirring whilft it be iif, - then put it into-a’china difh, and when it is — cold make it up into the thape of an hedge- hog, put currants fot eyes, and a bit of — candy’d orange for tongue; you may leave ° out part of the alijonds unbeaten ; take them and fplit them im two, then cut thea i in long bits to ftick into your hedge hog all ee aah then take two pints of cream cuftard to pour over your hedge hog, according to the big- nefs of your difh ; lie. round your dith edge flices of cand:’d or preferved orange, which yeu have, fo ferve it up. 398. Toe the fame water again. then cover’em up with. RRA ee ut: ie pa " eee 2c coe Bala er | peniin a pieces. it will fegee more no cg and you mutt put in more butter 5 when itis - baked. take i it. out of y your pot,, hand lie'it ona - fith plate : to drain, , and take off the. fkin, fo be feafon it over: again, for, if it be. not well fea- foned it will not keep; put it into your pot. piece by piece; it will keep beftin little potss.. whea you put. it into your pots, pre efs it well, © down with the, back, ef your hand, andwhen . ws 38 it is cold cover it with clarified. butter, and... fer it ina cook -phace.s. fo keep i it for ule. tees 399. —Tomake. @ Codiin Pie. bya Take codlins before they are, over ‘old, .. hang them over a flow fire to coddle, ewhen.. : they are ‘Soft peel off the fkin, fo put theminto, , vine leaves, and let them hang overthe fire . i whilft- they be green ; be . fare you don’t let them boils lie them wholene the dith, and bake them in puff patte, but leave novpatte in - the bortom of the-difh, _ pet. to them alittle | fhred lemon-peel, «a, ‘{poonful of verjuice or: » juice of lemon, and as. much fugar as:you < A gee Hi think Ry eG think “proper, accor ding'to the | ities sng your. pie TORS tee i OY SS sin Yarn. ste) 1.'To make a Collifower Pudding: a - ea pelu the pani tect fe take thet taps ies and Tay” them ina diff, ‘then take three te of cream, the yolks of eight eggs, ‘and the © whites of two, ' feafon it with nutmeg, ‘cinna- - moh, macé, fugar, fack, or orange Mower!” water, beat all’ “well” together, then ‘pout Ge over the -colliflowers i it into ‘the ‘ove sri bake it’as you'would a cuftard, and grate te gar over it when it’ comes from: he oven Take fugar, fack and butter for. fa cates & 392. To make Stock for Hatifporn Fell > ai ait . Take’ five or fix ounces" of hartfhorn, a, put it into ‘a gallon of water, hang it over tog fire; cover it clofe, and rere boil” three 0 “Or four hours, fo {train it; “make i it ‘the day Be?” fore 'you ufe it, and then you may” have™ it ready for your jellies. 393. To make Syrup of | Piolens : Take violets and pick” them 3 ‘to Srey pound of Violets put a pint ‘of water, “when the water is juft ready to boil put it to your, violets, and {tir them well together, Yer them - infufe twenty-four hours and Mftrain them ; a4 to every pound of ferup, take almoft two” pounds of fugar, beat the fu ugar very well and” iM “ putit into your fyrup, ftir it that the’ fugar’” | may diffolve, let it ftand a day or two, {tit +, ring it'two or three times, then fet it on: the - fire, let it’ be but w atm and it: ‘will be ‘thick enctigh, AG eS OGRE ‘gaa pe ler’ "You =” Sd ( phe). ptiovial: Kis BVBRIDIO708 cago anids ga may # male your fyrup either ‘Ob vidsoy | ets or gilliflowers, only take. the,weight of Gibbs Ee) let it ftand, on the fire, till; it. be-very hotj nd the Apap, of violets mutt, be only, (WarMy np W | Pat 3940524 pickle Cackles... ae VO | Take cockles. ata. full. moon. iti satan _ them, then put. them into,a pan, and, cover, them: with, a wet cloth, whenithe | yi areenough Ww put them into, a ftone bowl, take) them) out. , _ of. the: -the ells ind wath’ them very, wellintheir’ See 76 ay let them | hane over a flow fire while they ‘be thoroughly tender, ‘then take them pte: weigh them; to every pound of quince take “i “pound of ‘loat” fugar, and to every p ound of fugar take’ a pint of the fame ‘water you | coddled. your quinces in, feryour: water and fugar over the fire, boil it and fim i a then put in your quinces, and ‘cover it clofé up, fee ir over af flow fire, and let it ‘boil -whilft your ¢ ninces” “be red and’ the’ fyrup” thick, then: (put them in | pots for ule, dip aii aa per in ‘brandy: to Tie. over them. BOER “aq 396. To pickle Shrimps. ai wpeenle > Take ike laroeft fhrimps you can eet, pick | thent out ‘of the fhells, ‘boil thern in’a jill of water, or.as much. water as will ‘cover them, according as you have a quantity ¢ of fhrimps, {train them thro” a hair-fiéye, then ‘put to “the Jiquor a little pice, mace, cloves, whole “peppers white wine, white wine vinegar, and. A little falt to your ‘tafte; ‘boil’ ‘then very “well together; when it is cold: put in your fluimps, they are ft for AEP MORE. ‘a ROTEL D pickle MuJcles.~ Wath your mufcles,~ put them into a pan as. iy do your cockles, pick them out of the _ fhells, and wafh them in the liquor ; be’ fure you take off the beards, fo boil them in the _diquor, with {pices, 23 you do your: cockles, t only put to them a little more Vi hegar than you, do to cockles, ° ak, an eo be 8 398. To pickle W ya ‘grein ee ” Gather walnuts when they are fo ‘young that» (Maz) ‘that you can run a pin through them, pare : days,. ftirring it. once. ° put them in freth. falta and them, over a. fire, put tot and cover then, up cl them hang over a} i hind water from them. a ae them and pur, them in ater: and let therm lie four or, five, days, 1 Inring it twice a’ day. to take, out, the ‘bitter, then. put them 3 in {trong tale anc water; let. them lie a_ week Or ten water, and hang mM a. little allan wei deaves, let Sica: butt be fure d they are green put them. sie feve! to ar aso 12. make Pickle for them, Le v ae a little good alegar,, put fot HES ih Jon pepper ¢ and Jamaica pepper, a few ba leaves, alictle hore: radith, a handful ¢ of “iwo peers a twice a day, t then , ambol if y you "hav ve any, if not-a pd Ahinte 5 - boil them all together in the alegar, which put to your. wainuts and let it ftand three or . four. days, giving them a feald once a day, | then tie them up for ule.” - A fpoonful of cs pickle i is “pood for fifh- akiohe ora calf’s-head Bali She. P hee 490. To pickle Walnuts black. yee, walnuts when they are fo tender that “you can run.a pin. thro’ them, prick, them all and let them lie for. a week, fhifting them once a day; make for thema ftrong faltand _ water, and let, them lie whilft they” be yellow, Se of ak firing them. once, a. ae then take, them fs % ‘out eerns 1 witha ap RR very ¥ well, lie them, in frefh water, © a : : 5 P gut af as Sale nd wa et, and make a ‘te fale an eal een It on the t of your walnu ts, and ¥ your pot ‘ftand a faeBPE SOMES , end, fcald ‘tl them once sa.pyrice a Gh whi in they, be black, ee i piers ju0 bar BS Ee make the f ame. pickle for hie ce Pages did. for, the g c cen ont es. Vi bh AD eyes) PO BOT OME hg 22K oysters you. can ‘get, F at oe es Bae adt otha w Lak sae De darect ul - eae Ww ole 91 38: fhell, and | take of “the ‘beards, walh | very, well. in their. own _ Bickle, Io let the pickle fette, and clear itof, peer ed ag vite ae Lae 10. Ful te 1 Tee : hite ~ maie peppe white pepper and me ae boil fe and’ kim tl em very well 5 you oe 3 n ‘before 3 you put in your {pices,. then ‘putin Jour oyfters,, and let them ‘have a boil 1 In the Fs oe Bs “pickle, when they. are cold put them 3 into a large bottle, with a fietle’ ‘oil « on ‘the top, ‘fet “them in acool place and keep’em for ule, 402. T@ pickle large Cusenbae “a . Dake ‘cucumbers and put pet inva: pyc | “ele and water, let them he wi hilt the yess ycllow, then. feald, ‘them | in. vif be | fale and water. they Hiei in, , fet then On. the fire, “and. feald them once.a day. wh iin ‘they are green; take. the beft Palegar: ‘you can get, Pag tot, alittle Jamaica f ae pees ‘and black {Pepper “fome_horfe-radith a few 1 flices, bay. ‘leaves, and a litte dill ‘and falt, es fea nis ae Oa f , ts é €. WI can 4 ty : i) f > a ba } Asli e ig . - your ee data a ice “int this | Biche put them Weg het re Bias ig ; HY ne, BAS BS SAT tions cet, peel Fy a e ee a ie e ty twice. a day 3 then F ‘ter, take a Titled * tee or thrée blad. “Tet t them, ftand in * es Leah Lai = up, and fcalded'e once a day. whilft ¢ oreen, ok jg ‘You inay do, radi fh cods, oF brown ‘bad the: fame. Way. . Ay nak oe 405, ‘To 0 Snake ie. Pickle.” “f ase A ke alittle alegar or white wine vinegar, and put ‘to it two or three blades, ‘of mace, aa a eae whole, pepper ¢ and Jamaica | pep-. | “pets af ew. ‘bay leaves and fale, ‘put to your “bu loti fcald, atid two. or. three tim eS. dwehe fie 96. Lo 0 pickl é Milfrooms.. | begs Sime 2 coins when freth gat hep: ‘fort ais large ¢ RPE the Pagae cut off the | a “falks, - fats, wath “havea pan nag ; em j in, for the “better ; let the the fire, then a “vou “have” pit eat them: into a | andful | He lg oad giving yo ot ‘po BS T then; oe ae ‘the! ee ‘a in ae “ad lie them in a ‘dry ‘cloth Lok ‘or two, fa ane ‘them into’ as “mu FUP vinegar as will ‘cover ther » let (a week ‘or ten* days, then take them “out, and’ ptit ‘them “in dry” bottles ; put to. them “a little white pepper, falt and ginger fliced, ail them up with diftill’d vineoar, put over * “ema little fweet oil, and cork them t up clofe; ‘if your vinegar be good they will keept two or three years; I know it by experience.’ You muft be fare a to fill your Lael “above three parts Tull,” af you ‘do they will not keep. | Me) RR IOS 7S babs ¥ “407. Lo pickle wee another way. “fake mufhrooms and wafh them with a wage throw then into water’ as you wafh > them, only pick the fal? from thelarge, t jut them into a pot, throw over them a Hittle fair, itop up your pot clofe witha ‘cloth; boil them in at ‘por of ” water as you “do currants when you make 2 jelly, give ‘theth a fhake> now and-‘then? you may euefs when “they ‘ate enough by the quantity « of ‘liquor that: jane BO \ ion leah | he’ a of er kD Diet Puen, a rahe - JO LL fee tet ais en ion it cold 5 put. it to the hroows, bottle’ pans eep,’em, for ufe. Be Re * his 408. : Te 7 be : OS». wii a Gather your ci Fach they a e youngy’ about the bignefs of a large. ne he bat in a ftrong. Salta water ws you do ; ~ other. pickles, et them: ftand for a Le - tendays,, then feald. them i Int dame water ae ‘they die: i in twice. a, day, whilf green 3. wee the fame pickle. for them as, you do. for cu cu -cumbers 5. be. fure you feald them. twice or thrice 1 in, ‘the BIKE and they. will Reep, the | better. mn ae he RP Ba 409. To ‘pickle, yd Buttons. ee. ‘Take your buttons; clean’em and ¢ut ’em in three or.four pieces, put them intoa large fauce-pan to. ftew. in:their own liquor, put to.them. alittle Jamaica and. whole pepper, ? 2 se or two of mace, and alittle. falt, cor ‘yer it up,. Jet it few. over a flow. fire whilft you think they-are enough, then ftrain from : them their, Jiguor, and put to ™ a. little. white , wine vinegar, or alegar, which you pleate, give: Ma boil together, 2 and. when 1 itis cold put it to. your mufhrooms, and keep them for ufe. », You, may Bigg eR the, fame. Ways cons é 410. hoe ats! 7 ce a at | 2o fier 503 TARR, Tomake,Catcbup. |.» _ Take large. mushrooms. when they ae i gat .ered, cut off. the dirty ends, break. | Hae Be your,hands, put them: casita Lowi with a, handful or two.of falt, and,jlet ah m. land all nights. sfvowsentears muth- rooms. enough « at once, with a little falt they will. keep a day, or two. _whilft you.get more, — fo. put em in, arftew HOtiaee fet them in, an oven. with houfhold, bread. ; when they, are | enough.ftrain from)’em the Tiquor}. and letit - « Hand: to fettle, then boil it-wich a little mace, Jamaica’ and whole , black pepper, two or -thiree fhalots, boil it over a flow-fire for an “hour, when i IG is. boiled. let it, ftand-to fettle, sand when itis. cold. bottles its if you boil,it owell in will, keep,,alyear.or.twos,,you mutt put in, fpices.according.to the .quantity,.of four ‘catchups you mutt. ‘not wal them, . Mor, put to.them any water... < = es BG make Mango. of Gasamnbarsl or fnal | RE Gee Melons. . samy? : g 13 ach aie cucumbers when they are. oreen, cut abit off the, end” and take, out-all the|meat ; 5 she them! injaftrong, falt.and awater, let th die. for .a week or, ten days, whilft. they be ix cyellow,. then feald them in the fame falt, and water they) die in. whilft: greeny! ‘then drain from, them. the water’; take.ai: Aittle muftard- sifeed,, alittle. horlerragi flags -fome feraped.and fome fired’ fine, a handful of thalots, aclaw or two, of garlick. af you hke, the ,tafte, and a Hitt ge fhred mace); eaks ares or. sieht ¢cucum- D1 ic) Q rt bers {$33 J _ ber. ‘fred fine} ‘mix thenPamonett th the in redients, ‘then ‘All’ Bercerniooe cu- pee rs with the teat,’ and put in the Bits at'the endsy tie th am’ of with a ftring; fo -takeCas auch alegar'o r white. wine vinegar my | ‘as will’ well” cover apical’ iid! put into ita. little Jam jaica and whole’ ‘pepper, a little . chorfe-radifh and a ‘handful or two of muf- - Ttard- feed,’ then boil’ if, Van “pour it upon : “your ‘mango let it fean@in the ‘corher end | ‘two or'three days, ‘feald'them ‘once a ee ue “-and’then tie them up’for ule. 9) Lae ga rT an To; pickle Garin, Arist { | OF t ‘the ‘fr gto owth,. “pick it sa ftrong falt and “water, tet hone lie a rae ten dayswhilft “they ‘be ‘throughly yellow,” then feald. them “Gn the fame falt and water they ‘lie in, feald - «them once a day, and let them’ lie whilft _ they are green, then fet them in the corner: Mend Clofeeovered) (8 SHEN Sha eT ary 413. Tomake Pickle for: your oe Fake alittle alegar, (the quantity mutt be e@ neuro the: quantity” ‘of your cucumbers, ant fo muft your feafoning) a little’ pepp ig Z 58S ane pepper, a little “Jamaica and long. pepper, two or three fhalots, a little horfe:radifh {craped‘or Mliced, ‘@ little fale and’ a bit of allum, boil es them’ altogether, and fcald y your cucumbers Sitwo-or three’ times: with pee pickles: sant tie w shem up for ufe. BON 19 sieht Dak ya youy, ppihle Collsfocwerepbite: 110 “Tae Bake the whiteft colliflower you can get, i bn how, te ee break Ps: Oe ger: sft, PY purto ita liele sie gf eta v0 ¢ 4 three iblades.of mace, Sand. a litle: thee oc boil dtand: pour it on your - colliflowers three — times, let it be cold, ‘then’ put it into-your — giaffés on pots, and wet a bladder t totic over | ci to keep our.the air. . You may do white fs » cabbage the fame. way, 163. 189.) he | fig. JiG s 2 $0633 Lo pickle, Red Cabbage.» al, } a itn ‘Dake a red-¢abbage, chufe ita purple od sored, forja light red.never proves a g¢ood.co- — dour; fo take: your cabbage and fhredat in — vowery thin eat “pat it with pepper and » fale yery:thin, let it lie all night upon abroad » tin, on ‘adripping- pan 5 take a little! alegar, | putto ite httle: Jamaica: peppery: and. two or “ie aol ates of, ginger, boil; them. together, » and) when it is cold pour it upon your’cab- odagey and in two: a three Gays time it. will on ae “fit for ufe fas ; 10.8eD » Youmay throw a ede eolifowes atsong it, and it will turm reds. its oe 416. To pickle Colliflower anot cr my. - Take the colliflower and break.it i ces roe the bignefs of. a mufhtoom, ‘but leave on-a _ ~thort ftalk with the head; take fome white ) wine-vinegar, into @ quart of vine epar put fix- Fy J pennyworth of cochineal: edb wet Oa ~~ dittle Jamaica and whole j ‘pepper, : and a little yo falt, boil’ them in vinegar, pour. it over the _ colliffowershot, ard Jet ic Stand two orthree days clofe.covéred up ; you may ; feald it once eedinithree days :whilftit be red, when it is red ~ Bien fe ‘it 4 74) voff ih u nd nee to! a, eal “then | i eager Sy ea tie it up = Mi 5 the. longer i it lies “in; the: ae ae : «redder @ wilh) bicd ad 36 3) cis, , vate 2 5) 3 417. Lo pickle} Wealauts avbite, igs ae p aticW Take walnuts when they’are at full wowth - and can thruft a pin through thém, the Dephtt « you can gety. are them, ati¢ cut a bit off ©. one end whilft you. fee' thehwhite, foyou nut pO er off all the green, (if,vou eut thro’ the ©) Gwhite-to the kernel they: ill. be fpotted) and E “pat them in water a you pare them ; you © pa boil them i water'as you do ily ager they will take noomore boiling ~ > “than a muthroom 3 when they. aré boiled lay Sip > them: ona dry cloth to drain ourthe: ir,: ‘then put them into a.pot, | ‘and put-to, them — ~ as much ‘diftill’d vinegar as will cover them, let them lie two ba, days 5) then take a _ pvolittle more vinegar, put to it a few blades of mace, a little white Popper z and fale, boil em ther, ‘when i itis cold: ‘take the walnuts out he other pi kT e and pur them into that, prs et them lie two or three days, pour it from | cs “them, ; give, it another boil and kim. it; when ibaa _ftis ld put. to it your. walnuts) again;: put. a “then into a. ‘bottle, and put over them alit- tle fweet oil, _cork them up; and. fer them in a cool place ; ;.if your vinegat be gootk they : will keep as. long as the mufhrooms.. LOD oe % “418. To pickle “Barberries. © yal Sof 2 T ake. barberries. when full: ripeppitthem. 2 ew ( 186 ) into, a. poby Botha ftrong falt ands | water): then ages riser boi shor, | fais i sini s bog rge Tomake! “BarleySkg a qiitisup” * Boil barley im water, ftrain fe “through a hair fieve;: bem pilithes decoétion | into clari- “a fied fugar brought to’ a’ candy y height, or the - daft degree of. boiling; then acs it off the . fire} and Jet the boiling fettle, then “pour Rt - upoma marble ftone rubbedowitht the oil of olives,: when. it'cools: and begins to‘erow hard, cut t if! into pieces, and tage it “into eel rehci bhaq. Woy Jaq "0s Lae ckle: Parfait Fes Sh them i in falt and water fix weeks, then take them out, put them into boiling water, and - cover: thent: well } let them hang over'a flow fire till: they;be: overy:' green, when they are: cold put them into a ‘pot, and cover them well with: micah vinegar, and keep them co- nhs clofe. Kit Ae om * Mig HR sasy KManO! To one Punch: angsbies| way. uh akeia quaitior two of fherbet epeatben’ put in your brandy, and the whites” ofS pass cel | sMiakse Ea thiele ftalks of | unfani lay oF bath B iad or five eggs, beat themiwery well, and {erie ~ ‘over the fire, let it have a boil, ‘then - puis. \ into a jelly bag, Jo nix the reft: ‘of your acid and:brandy together {the quantity you: defign ‘to make) heat it and run it all-thro h your. jelly bag, change it in the running o > whilft, “At look: ohnes 5 let the peel of oneortwole mons liein the bag ;) you may: nes it the. day before: 1 oy ie and ment ite aatdy ) b. 4a Qohd ; ee % \ es - haa ¢ 7 ( 187" ‘9 - gods by camet echnical | Grate an old penny laf, put *tocit alike ~ quantity of fet: fhred, sacnutmeg grated, a hitle falt:and fome currants, then sbeat fome % _ eggs ina little'fack and fugar, mix all toge: _ isvenetiencd te as ftiff as for manchet, and _ >. make it up in. the form:and ize. ofa corkey's : I ee. -buta little flatter; ‘take ja. pound> of: butter, put itin a dith or ftew! pan; and fet atover. 1a clear fire in a chafing-dithy and rub your butter about thei dif till) it iis melted, then put your puddings: ih; ‘and cover.the at out often ttirn. you are Debi. pene ren ae ven. is ay enou ne Se a ee nat a ai ide: dih bc i fata let the patte lie ” : ae -quarter of an hour before: youlmakeup your puddings. sog Korat mish tq Bios a 4 e037! 23 <7 Fa! make a Cy, nfard: Puddings : Take a ‘pint of ¢ __ €ggs, well bear, two fpoonfuls of | flour,:half a mutmeg grated, a little falvand-fugar to your talte';, bisatemryous blot = at in when ‘the OMe Wuoangii age Tonps 1 re Chip manchetvety well, and cut: it round seges: feafoned with fack, fugar, and nutmeg, and let thofe-toatts fteep i in atiaboutian hour, -then fry:them in fweet. butter; ferve them up © with plain. melted butter; or with. butter, = ae and fugar as you pleafe, 425. Ta. ‘i ce s/o Shee “py th nae shy ” ‘eam, mix with it: fix | z sways: in: toafts,. then: take: eream. and: eight ollege Puddings oink. suddin: s till they Be arbour, and a mele : ge fix. ee eters hone: - and two or three fpoonfuls of fhred. capers, put all thofe in a linen bag, and put the bag into your alegar or vinegar, ftop. the Wg | clofe, and keep ‘it for ufe. ee j “A fpoonful — is “an addition. to face | _ for either fifh or. ee ress 426. Ta make ¢ ee Dio oF yeah s ’ Cut large collops of a leg of veal, fpread them abroad on a dreffer, hack them with | the. back of a knife, and dip them in the yolks: of eggs, feafon’ ‘them with nutmeg, mace, pepper, and falt, then make fore’d- mieat.with fome of your veal, beef fuet, oy- fters chop’d, and {weet herbs fhred fine, and the above {pice, ftrew all thefe over your col- -lops,.1 rolland tie them up, put them on.fkew- _ers, tie them to a fpit.and roaft them ; and to the re{t of your fore’d meat add the 0 “an ege or two, and make it up in ‘ball and. fry them, put them in a dith with your: meat when roatted,, put a little water in thesdith — under them, and when they are enough put ‘to it an. anchovy, a little gravy, a. {poonful of white wine, and thicken it up with a little flour and butter. fo fry your balls and, he round the difh and ferve it up... This “is” proper for a fide-difh . either at ‘Agen or ‘night, shag sees Ta. os xe Pla 28 Sat fe ieee ! Fo. ihom! Fy &S : ~*. > dtd 1. ed oul ie i 7:4 fe AO Aa 1g Da) kms 8 . > . AL's -4 & ) a light pafte, kn Riheme te Eth # Spirit he h over full) Ter, th 3 ftand ; hae g\ BOE i | {inti ‘mote if if “you, half a, pound © Thel ib a Tittle butter, and an pees | : Bana pee te all fe By a ) otang 8 rae and. pia Yan butter ‘your paper to ) bake ir i “on, and let i ie ‘be baked hard. $i Fig Be es oe i when the y. are Penn cut: : 7 ae till they, be foft, di a oe clear part of. f them, | id “s ae phe putit through a fieve, take . an equal weight of « quince. ‘and « double refin’d. Ros beaten. and fifted, al nd the, whites of a esas. ‘beat till i it is as. ees as sihow, then Bue “ir into difhes. sti j cage may do apple cream ‘the fame way. % tbe,fareyou don’t : i wooden. Aa ao a alte, we , f URig ot ae “a3 ‘ONT pate Crees pun pod fruit. ; “Take half 4 pound ofthe es of any | i] Given fruit, put it in a'large: ‘pan, > a Bare it | the whites: of two or three “eggs, ‘beat. them | >wéll together for an hour ter witli 4fpoon — ” takedt “off, and lay it heape ie ar et ‘ difh and falver without cream put May the middle bafoni nea? Veo las a pads ge aaa Rafpberries will not do this ag friptt aes iy ovdry Pears or Pippins bole e.. Take pears or apples and wipe t them clean, “takela ‘bodkin and’ ren it inat the head, and out cat the’ ftalk,: put them ina flat ¢: ith ae “pot and bake them,’ but nob bah ch; yo cmuit puta quart of ftrong néw ale to half a ' peck of péars, tie twice papers over the pots eae che Pee bakedin, let them ftand till end, “then: drain chem, “fgueeze the’pears: be | and the. apples, 1 the eye tothe talk. and} lay *em -on fieves\with wide ‘holes to dry, either, in a m ight or an 6ven not too hoty = ae 432. To preferve’ Miulberries soe. “Set fome mulberties over the firein’ int: 8 or preferving ‘pan, draw from them a pint vot juice when’ it ig ftraih’d 3 ‘then “tak three pounds of fugar: beaten very fine, wet ff he ‘fu- ‘gar with the pint of juice, boil up your fogar and {kim it, pat in two pounds of ripe mul- berries, and let them ftand inthe fyrup tillthey are thoroughly wari, then fet them’ on the fire, and let them boil’vely gently ; ‘do them ‘but half enough, fo put them by in the fyrtip bp next day, then- boil them: gently Bets ; nt ~ when y “4 < x (4 Igt) _when.the eee oles thick andewill ftand off round drops, when i it is. cold, shy ere ¢- si — fo put, -allin a gally pot for ule, 15} Ress cf di 34230 § 0, make. O rouge | Cakese\cr bcs hoods ‘Cut your, oranges, | pick out the meat and _quice free from the ftrings and feeds, fet it by, then. boil it, and fhift the. water till) yeur “peels: are tender, dry them with’ acloth, mince them fmall, and put them, to. thej Juice; toa _sounit that weigh. a pound and» a half, of _,doub le-refin’d. fagars ip sentdumps of fu- 5 igarjin.water, and. boil. it. £0 | avcandy-! height, rm Ket off the fire and put in. your/juice and » peel, , ftir i it well, when it. is almoft,¢ old put ; It into.a bafon, and. fer it i in.a ftove, then lay ait thin on. earthen plates. to. dry, and as. it “candies fathion i it with.a knife,-and Jay them on glaftes ; % (when your plate 4 ds Smnps yo put _ More-out of your bafon.... 41) 5! Ce gilt bri v494:. To dry Apricots like geen RO * Takea pound of apricots. before they. ‘be full ripe,, cutthem in-halves. or quarters, let . them boil till they.,be very tender, in.a@’thin _fyrup,. and let,them ftand a day or two.in: the ~ Stove, then. take them out of thefyrup, lay “them to dry, till, they be.-as-dry as-prunelias, _ then box them, if you: pleafe you day pare _them, You may make your. fy Tup ted oe sythe, juice of red. | plumbs... naa} 5 435+ Lo preferve great white Phonic: ik no Vake a pound of white plumbs, take three quarters « ofa pound. of. double-refin’d: fugar ain lumps,. dip, your fugari in dL Watels ‘boil and - nal RATAN tas Skim ey * 192 ped A it very, ut cs ‘your Asiabs down the | feam, ‘and put 4 them. into the fyrup. with the flit downwards 5 det, the m- ftew over the. fine a quarter ¢ ‘ofa an hour, fkim them * very. well, then take them ¢ fe) F and, when. cold: cover, em up; “tun. them, an: the, ‘fyrup, two. or “three times a day for four of. fed ays, HBB put them | into pots and keep them, for ule, 4 a 36. Ta | make Goofeberry Wine another Way. | Take godfeberries when. they. are fall rine, 4 ; (rer Ipe : pick and Dest them ina a marble. gigs 3 & ‘ea ¢ every. quart« of. berries, ut a. quar ater, : (putt them into. B ‘tub, bite let. ‘the a eat d all | hight, then ‘ftrain them through ; a. air fieve, and prefs t them very. well with ‘your! hand 3 to every ¢ gallon of j f juice putt three pounds of four _ penny ‘fagar i, when, our fugar is melted | put it into ‘the barrel, and to as amany gallons OF 4 juice as you have, take as many. pounds of Malaga raifins, chop them in a bowl, and ‘put | them 3 in the barrel with the wine, be fure tet not your barrel ‘be over full, fo: clofe it “up, let it ftand’ three. months in ‘the barrel, and when it is fine bottle i it, bur: not before. gee erate y pickle Nofturtium Buds. oe _ Gather your fittle nobs- quickly vafter the Spbason are of. put them in cold water and falt three days, fhifting them once a day then make a pickle for ‘them (but don’ t boil them at all) of fome- white wine, ‘and fome white wine vinegar, fhalot, ‘horfe- tadith, whole’ “pepper and falt, and a blade or two of 3 mace 3 ; then’ put in your feeds, and ‘flop ’em ‘elofe up. ‘They are to be eaten as capers. =~ * 4 “ ‘ pola 0 438 9. “Ho snake Elke ver Wine i 4 oT: ake snes or four hand uls of aca’ der’ Flowers, dnd ten ¢ gallons 0 s of fp ring water, boil ie canna ay it feng hot sake eA : put ‘thea dent a a ft ter, oe aay. ae well, tor ae “put it it into” a Barrel ht ibe ee a up two or three days! till it works, and in a few days ftop it up clofe, and ‘Jet it ftand: two or three months, then bottle ir. ~~ ee dee 439. To make Pearl Barley Bude, 4 fg “Take half a pound of pearl barley, ‘ena * foft water, ¢ and fhift it once or twice it in. the | boiling till it be foft ; take five egos, put to — ‘them a pint of good cream and halt a a. pound of powder fugar, grate in ‘half a a nutmeg, a ‘litle’ falt, a fpoonful or two. of rofe-water, x and half a a pound of clarified butter; when’ your. Hens is cold 1 mix them altogether, fo bakeit with a | puff-pafte round the difh edge. ‘Serve it up with a little rofe. water, fugar, ‘and buteer for your ladce; jot “440. To make Goofeberry Vir inegar another way. ~ Take. goofeberries when. they are full. ripe, spine, them i ina marble mortar or wooden © bow], ‘and to ‘every upheap’d ‘half. peck of berries take, a galen, of water, iit it to them | ‘ in he Hid if Ds te in. the batet let it ftand in a warm, pl ace Met two weeks.-put a paper on the top “of 5 ‘your. barrel, then draw it off, wath out the barrel, put it in again, and to every gallon add a ., oe IRGS gied pound of coarle fugar ; fet it in a warm place alg: by the fire, and let j it ftand cil Chriftmas, ES idtarg ie UAAL. To nied Apricots §reen. Tare Take apricots” when they are young and. tender, coddle them. a little, rub them with.’ an coarfe cloth to ‘take’ off the fkin, and throw — it them into’ ‘water as you” ‘do. them, _ and put. them in the fame water they. were coddled in, 2 4 cover them with vine leaves, a white = paper, or fomething more at the top, the clofer you~ keep them the fooner they are green ; befure you don’t let them boil, when they are green’ weigh them, and to every pound of Apricots. - take a pound of loaf fugar, put it into a_ pao, and to every pound of fugar a jill of water, boil’ your fogar and water a Tittle | and {kim it, then put in your apricots, Tet. them boil’ tooether till your apricots: look — clear, and your fyrup- thick, fkim it all the — time it is boiling, and put ‘them into a pot. covered with a paper dip’d in brandy. _ 442. tT 9 make ran pi anotber 2 the, si 27 WPS eee ee pare them foe then boil them hatin very ait till they be tender, filling up the pan with boiling water as it wattes 4 away, ‘then. make. 2. thin fyrup with part of the water they are. boiled 1 in, put in the rinds, and joft let i boi ath hence ake t q ay off, an et them le 1 os) : ; ue Bese AA: & : haot fhe iow sige oil hen ace 1 till Ts p. begin. 10, raw mi 2d angers, tak e ey off from’ the pistes bak, ‘fire, rite hem, 1 dai in thro’ y ur cu. ender, ao ua i a fey fe at ae eifthey .. x f cool too fatt | it will be be difficy ult to Bet the fyrup — from. them, which pul ¢ done, ele. “every” piece a peel through. your, cc araey and ly ying them ingle on na. fieve, with. the... tind up perm noft, the . ieye may. be, fet, in ands ftove, « or befo ire. the fire ; 3. but in. fumm -fun is hot ‘enough to ‘dry them. , dl § ‘Three quarters 0! of a.poun a of fi ugar,. ae make fyrup to. do” the. peels, of t twenty- five... ‘oranges. hg tid igi toh. : ‘To 0 mak ‘WMefiroom oH Porede Ht about half fs peck of large Sane on flaps, clean them and fet them in. an,earthen,. difh or dripping | pan one by one, let. them. ftand in a flow oven to dry whilft . they. will. beat to powder, and when, PS are pea Sift them, through. a fieve 5 tal ke half, a quar... 9 ‘ter of an. ‘ounce of mace, and nutmeg, - beat... them very fine, and MIX them with your... mufhroom powder, then putit it into.a. haste and it will be fit for ufe. end ei AD Feo “You mutt t not wath } your ‘muthrooms.. e iis fi 444. To preferve. Apricots. another Wide dinar. _ . Take ‘your apricots before.they. are full, ripe,, pare them < and ftone them, and to,every _ “pound. of apricots take a. pound. of lump. —toaff Wear, putit into your pan with as much, _ Pics | Water €, 196) iy water as ilk wet its to four. pounds of "a i ae a, : take the whites” pi two. eges beat. yea to a froth, mix them, ‘well. with. Deeks de | whilft’ it be cold , then, fet it-over the-fire- and: : det It have a boil, take, it “offtthe fire, -and: put. 2 in a | {poonful ¢ or two of w rate then | take: ere the fkim, and do fo three.or. four coin any {kim rifes; put in. “your apricots, and lee them have, a quick boil over’ the fire ; take them off and turn them every let them ftand a ‘Mittle, while: covered, ‘and. then ‘fer , them on again, let them haves another: boil .. and fkim them, then take them out ¢ one | by’. i one; fet on your tyrup again ‘to boil down, and. flim it, put in your apricots again, -and _ let them boil whilit they look clear, put. them in pots, when they. are cold: cover fle | over with a paper dipt in brandy, and tie another paper at the top, fer them ina cod! place, and keep them for ufe. ae E aa ee 445. To pickle. Mufbrooms anor} ) 3 “When you have. cleaned your mufhroom put them into a pot, throw® over them 4a. handful of falt, ftop them. very clofe with - a cloth, fet then in a pan of water to boil _ about. an hour. give them a thake now.and _ then in the boiling, then take ‘them. out and drain the liquor from ‘them, wipe. them’ ary with a-cloth, and’ put them’ up’ either in’ white wine vinegar or diftill? ‘dvinegar, sv fpices, and-put a little oil on the” top. . \Phey don’t look’ fo white this wa J pat Bostk have more ahi tafte of ents Pe | mM “446, ow ’ € alibi ‘How to Ses eat dis. baaleky Take the largeft and frefheft flaps you can. ‘ect; fkin them and take out the gills, boil’ them in a- ‘little fale and water, then wipe wn dry with a cloth; take two eggs and beat them very well, half’ a fpoonful of wheat flour, and a little pepper and falt, then dip ‘in your mufhrooms and fry them in butter. ‘They are proper to lie about ftew'd Bo rooms or any mate dithi +1)” 447. How to makean ale Poff f. - Takea quart of good milk, fet it. ont Nine fire to boil, put in a handful or two of bread- _ ae crumbs, grate in alittle nutmeg, and Fico it to yourtafte; take three jills of ale and give it a boil; take the yolks of four egos, beat them very well; put to them a litle of your ale, and mix all yourale and egos together; then fet it on the fire to heat, keep P -ftirring it all the time, but don’t let it boil, if youdo it will curdle; then put it into your difh, heat the milk and ons it in by degrees ; Bk fo ferve it up. . You may make it of. ‘any fort of made whnes make it half an hour before you ufe | it, = ‘Keep it hot before the fire. 448. Te make Minc’d Pies another ¢ way. Take halfa pound of Jordan Masai iinet and. beat t! them with alittle rofe-water, _ but not over {mail ; take a pound of beef fuet -fhred very fine, halt a pound of apples fhred a pound of powder fuzar, alittle mace: fhred me I foaa!!, a pound ofvcurrants well-cleaned, half Sine: CS set 5 fine, about. aquarter of a pound. of candy *d orange, cut in-fimall pieces, a fpoontul ortwo. of br andy, ¢ and a little falt, fo mix them well ” together, and bake i dein a » pa patte. .. 2 oie, 449.10 make fack Pofet another way. Bain : Take a-quart.of good cream, and boil i ae with a blade or two/of mace, put. in about . a.quarter of a pound of fine powder. fugar. a take a,pint of fack or better, fet it over the fire to heat,, “but don’t let it boil, then grate ina little nutmeg, cand about.a quarter of a pound of. powder. fugar; take. mine eggs, . (leave out fix of the whites and. ftrains) beat em very well, then putto themalittleofyour > fack, mix the fack and eggs very well'toge- — ther, then put to’em the: reft‘of your fack, 7 © ftir it all.the time you are pouring iv in, fet it,over a flow fire to thicken, and ftirit till ae be as thick as cuftard: ‘be fure you don’t _ let it boil if youdo it will curdle) then pour ‘it into your difh or baion; take your cream boiling hot, and. pour it to your fack by de: ETeES, flirring j it.all the time. you are pouring it in, then fet it on a hot earth-ftone ; you muft make it half. an hour before -you ufe it; before you fet it on the hearth cover ; it clofe with.a.pewterrdifh. ) acd eh © | To make a Froth for the . Poff. ,, Take a pint of the thickeft cream pole can. get, and beat the whites of two eggs very well, put them. to your cream, and {weeten it to your tafte, ;whifk them very well) together, | take off the froth by fpoonfuls, and le it in a fieve to drain ; when you difh up the pof- fet lie the froth over it: | are To : tare a ( x “Ag - ) Biyhay psolot yey Cherries anther sadp onil, 0 ea when’: rull ripe, {lone them and bre ‘ak fem aslittleas you can in the fton-. ing; to fix’ pounds of cherries” ‘take ‘three - pounds: “of loaf fugar; beat it; lieone’ part of | “your fuga? under your cherries, ‘and the other atthe ° top, let’ them ftand all night, thén put then into your pan, and’boil thein pretty > quick whilft your ‘cherties chane ¢ and look clear, then let them ftand aHOebE fyruip all night, pour the fyru pfromthem, and fet chem either in ue cori or H before vd fire 1p ‘Tet’ them se papers one ‘by: one, he chen ieee in' the faa ; whilft they be ‘thoroughly ‘dry; in the drying © : turn thém over;’ then ‘ut’ their! into alittle | ‘box; betwixt every layer ‘of cherries lie a paper,” vand'fo do til’ all are “in; then” lea : °paperatthe top, and keep thein for ufe! ‘You mutt ‘not boil them over long in the fyrup; forifit be ‘over thick ‘it’ “will” keep them from ‘drying; you may boil two ‘or bite [noon more cherties in the fyrup | xtdhsap Seam eae sony 8480 | EQ 410 How to litter’ alien bilan ceeds Tf your ftergeon be alive, keep it a night and a day before you: uf ity then cut of the - head and. tary fphit it down’ the’ back, and -feutitintoas many pieces as: you pleafe’; fale dt with bay falt and common fale; as you would odo ‘beef for hanging, and let! it lie 24 hours; them tie it up very. tight, and’ boil'it in fale» MRA SH, |: I2 ” cand and water whilft it is tender; (you muft not boil itovermuch)when it 1s boiled throw overitra little falt; and fet! it by tillat bescold. Take the head and sfplitit in two,-and tye it up, very tight; youcmuft, boiloit by, itfelf, not fo much: as) you, did the vette: but: ine it: after: the fameomannen+ to4orniisa $d arcc?- 452.°To make. tbe Bibles cad tes st Take a'ocallon of foft: water, and rate it. ‘Into a fLrone, g obrine;) take:a. gallon. of {tale beer; and.a\ ‘gallon. of the beit vinegar, and Jet all boil: together, «with: a few {pices § 5 when it is cold, putiinyyour: fturgeons you may keepit (if clofe covered )three or fourmonths- ser pe you need to renew the: pickte. y ri bas 463. Lomoke. Hotch-Potthew is 6.9 Fake fiveor-fix pounds: of frefh ines put “at into a kettle with fix. quarts of foft water, ~andoan onion; fetit-on a flow fire,:and let it boil till your beet is almoit. enough ; then ‘putin the ferag of a neck of mutton, and det them boil together till-the broth be-very . -good; put in two or three handfuls of bread-- ‘crumbs, two or three. carrots: and. turnips oeut {mall, (but boil the: carrots: in .water be- , ore you put them4n, elfe they will give your jproth a ta{te) with half a peck of fhill’d peafe, : t uttake up the meat before youcput them in, 7. ‘hen you put in the peafe take the other part ( foyour mutton, and-cut it in: chopsy; (fori tt | fp il take no: more boiling: than the peafe) and oWutlit im with a few. tweet: neebs eC very Anal, atecafale « to aes tallies ot besa: oer #4! pevagl | is 4 You A | .. 4 y, Pur. uov\ ¢ tohmag ae, 1b Ride wot Bll id-e f 2 aia ders syorliodson 5 Mou! mult fendi-up the: mutton ‘chops i in | the diftwithy the hore! potehbsod oft oust” - When! thereoare!no'peafe tor oes had, you ‘a Ynabp pac in the heads of afparagus;, andouf there be neither of thefe:to be‘had, you — Lapin in a green favoy cabbage: > | This is ‘a. proper difhianftead- uF ee ols} 20 gg uieToemake) Mined 'Cellops: oe Dake two or thrée pounds: of: Pakacliaiel, _ parvof «beef, (according.as you would have the dith in bignefs) curit fovalliag yow would — do mine’d veal y take an onion, fhred it imal}, and fry ita light ‘brown in butter) fealoned "with nutmeg, pepper. and: falt, and put ihe _ Meat into your par withyour’onion,:and fry — ita little whilft: it bea: light brown g then ae putitont. aqjill of goodigravy, anda {poonful of walnut pickle; or a ‘little catchups put — ina few fhred capers or- ‘mufhrooms, thicken e it up withoa little flour and: ened: you — _-pleafé youmay puvin-a little juice'oflemon; _ when you difh irup, *garnifh your difhwith — pickle, and a few'fore’d meat: one reaeiy” is “proper for either fide: difhior top dith. . 455. TLomake white Scotch Cellops another way. : Dake two pounds of the fold part of a leg ‘of vealjccut! in pretty) thin’ flices, sand fea- foncit! with alittle thred mace and falt, put it into your ftew~pan: witha lump of butter, fer itover the: fire; keep it ftirring allsithe time, but do notlet: it-boils) when you are "going to dith up the collops, pu to them the rf yolks of two or three eggs, three {poonfuls 3. (OF — h pioe~ } of cieatn, a'fpoonful or'two of! white: “wine, anda little juice of lemon, “fhake' ivover the: fire whilft it be fo: thick that the fauce fticks | to the'theat, be furel youdon’t let it boilio"? ~“Garnifh' your difh wath! lemon a bea soe) prt fervé itiup hot? © * OL Iga This is proper for’ either fide: ditt or a ae ‘noon or nights) - (456. To make Vinegar lenses cay. i 7 Bpbet as. many: gallons of water as. you | nine we to every gallon’ of water put ina ‘pound of four-penny fugar, boil it: for-halfan chour and fkim it all the’ time; when itis. about ‘blood warm’ put to it three ‘or four | | Gipeenials of light yeaft, letit workin the-tub _ anight anda day, put'it into your veftel, : clofe up the top witha paper, and fet itvas fear the fite ‘as you have convenience,’ andi in a or three days it will be good vinegar.” Be ey ee preserve Quinces another way. Take’ quinces, pare and put them into e 3 “water, fave all the parings ‘and cores, let ’*em ‘He in the water with the quinces, fet'them. over the fire with the parings and cores to _-eoddle, cover them clofe up at'the top’ with _the parings, and lie over them ‘either a ‘dith- “cover or pewtér difh, and cover them’ clofe ; ‘Yet them hang over a very flow firewhilft they be tenders but don’t letthem boils! when _; they are foft take them out of the water, and weigh your quinces, and to every pound put a pint of the fame water they were codled in (when ftrained) and a pour of {ugar 5 put rs them Fe ai 208 2. | f them i ee pot or pewter: age ‘on, t the-pew: ter makes then)a much; better « colour; ; clofe - them up witha dittle, coarie - paltes), andfet themdin a bread, ovensall night); if. the. fyrup be:too) thin »beil, it, down, puty if\to, your quinces,and keep it for ufe,s, s¥oumay. either doit with powder: fogar,or- loaf lugar. 4 458.70 make Almond Cheefecakes. another way. Take the peel of wo orthree lemons pared thick, boil.them pretty: Loft, and, change the swater two or three times in, the boiling ; when — : athey are boiled’ beat. them-very. fine with. fp. little loaf fugar, then take eight eggs s, (leav-_ sing out fx of ithe whites): half. Be pound. oti Joafor powder fugar,). ‘beat the eggs and fie - gar for half an, hours: or betters take agquar- y pkey fiat pound of, the’ belt alipnds. blanch _ pand, beat them with. three. or four. peenine of rofe-water,. but noc over. fmnall 5. take ten < ounces of freth butter, melt itywithout water, : -and clear off from it the butter- mul, then $ -mix-them allitogether. very, well, .and..bake — | them 4 Jn aflow. oven in aypul | patte ; before: # eyou put sthem into,the tins, putin the Haige. /of-half,ajJemon..,.. When you put them in the” Kes voven grate over them.a. little loaf fugar, tate You may. make, them without almonds, if — “you: pleafe... You. may,make a pudding of | : HG ameooly, keane out! the almonds, sagth i. PRD F108 ee 139 ae ie Ja 2 Paty ELUAL YE) Engl Hovlewifry improved 76 Be nA 2. U P P L E M b N z is hike} a _MOXON 's COOKERY. Containiae upwards of.- Blety Modern and Valuable Receipts PASTRY, MADE DISHES, PRESERVING, | MADE WINES, &e. _ Collected by a Perfon of Judgment, eo _ With CORRECTIONS and ADDITIONS, ‘The FIFTH EDITION. BOWE BS DS; PRINTED by THOMAS WRIGHT. M,DCC,LXXXV. ENS YM a Se a fe ae to eas up va ge 75 ae a Mes tod % tat ih by ig? : san ee pie ith get LF : SO + a ea 1€ Vel 191 mi a o4 . _ Moxon’ se okey. ree o PiD) OG. KE ROS tf ; Mido; op oO. bia i Dqrogh 3 ake Prac a ah ae +; S a oe <3 £ ¥ py ee Pel , Jat est a ~s : 6 i Lf Cm 4 a : is , 2 : pepe pai 4 ist . PUP PE ay ; 5m % ve 4 a Pea “ag ? ie aed a = \ x 1 F est a Hinks sk nine ee i ei + 3 sit Weosocosssoss0c00000 16d Hires : wi , ie : + a + pee st. ~ Hog. Uy: “ThE ‘tongues being boil'd,, put,adump ‘of ~ butter in a ftew- pan, with parfley,and.gréen ; “onions cut {mall ;, then. {fplit the .tongues, — ‘but’ do not part. them, and put, them. inthe ; pan} feafon them with pepper, herbs, mace, _and nutmeg ; ‘fet them, a ‘ee on the fire, >and ftrew crumbs of bread on them, let thém SBE ‘broiled and dith, them PR saith ahigh | ray fauce. iy ; brie wok BS af vi “To. lard Oyfers. igh avert eo nvr a ftrong. effence’ of, ham.and’ veal, 08 alittle mace; then, lard t the large oyfters vi with a’ fine larding pin ;. put them,. with» as. “much effence as will cover them, into,a-ftew- “pans let them ftew an hour or, more, ever a flow fire, They are. vufed for garnifhine, but when’ you make ; a. dith, of, aie » mee ‘ina feville orange, ate : -bp210 8. Veal np Stel oY “Take” a little lean bacon and veal, “onion, Ut E.% and th eO4) and the yellow part. B6 a carrot, putit into a rena fet it over a flow, fire,.andelet it~ dimmer till the gravy is quite brown, then: [PRE in final ‘gravy, or boiling - water, 3, boil at aquarter of an hour, and then it is ready hat ule... Take two necks, of mutton, bone . them, lard one with bacon, . the other with 2 isis , when larded put a little, couley ever a flow ftove, with a flice of lemon. whilft the “mutton is fet, then fewer i it up like acouple ‘of rabbits, put it onthe fpit ; and roalt it as you would any other mutton; then ferve it up with ragoo?d cucumbers, This a do- se firft courte ; bottom difh. s 9. The Mock Ti urtle. eT al Re a fine large calt’s head, cleans’d well! ad ftew'd) very tender, a leg of veal twelve "pounds weight, leave out three pounds of the 2 _fineft part of it; then take three fine large: “fowls, iGbone. them, but leave the meat as “whole as poffible) ‘and four pounds of the - fineft ham fliced ;. then, boil the. veal, fowls: ~ bones, and the ham in fix quarts. ‘of. water, ‘till it is reduced to two quarts, put. in the - fowl and the three pounds of veal, and let them boil half an hour ;. take. it. off the. fire and ftrain the gravy from its add. to. ‘the rs aS ie hf bt a head; have 1 in eTeoRe twelve ag ts _ fore’d meat: balls, a6. Jarge as an ego, and . twelve yolks of eggs boil’ d. are "Bit it up hot 1 in a terreen, WERENT of by eee 10. 70 m Arig! 0g. 10! ¢ 0 bean Lips) NE oop ony caiiene four Ox Hips, ie ‘eid a “fede pate, “dtefs' them clean the day » “before” they are vfed§ > then: make. arich foiled ‘meat ‘of chickeh'or- hale roafted rabbits; and - ie ‘ftuff the lip 3 wich it’s they w will naturally ‘turn Pveuhd f tie em up with pack-thread and. put “them into gravy to! ftew's they’ mut’ Tew ~-while ‘the forc’d2meat Wee enough.” Serve * thet up with truffles,’ morels,. mufhrooms, 3 _ cockfcombs, ’ fore’ demieat Sag fia a. Tittle 3 acts to your Gute, 12410: yk. b Me DE HRP is a er ‘difh for fecond, or ‘Gide-disn f for he a ced pee tales Tislcgas ‘ae 4 oi To make Poverade. 3 ee Toke a pint of eood gtavy, ha Ifa jill of — sults vinegar, fix ates? a little periper and yo ~ falt, boil all thefe together a a féw minutes’ ‘and — “his is a proper fauce for’ fore “ftrain i it On ky or any ‘other fort of white fowls, : We 2. Fo pot Partridges’ 20" Opa the pattridges and féaton’ theny ell a a et Tate, falt and a little pepper 5° He em -in the pot with the breaft downwards, to eve. “ry partridge put three quarters of 4 pound of ‘butter, fend them to the oven ; when baked drain them from the butter and gravy, and “add a little more’ feafoning, ‘then piit them “clofein the pot with the breafts upwards, and when cold, cover them well with the butter, ‘fait the pot to the number’ of ‘the partridges ‘to have it full. You may’ pot any fre of - Moor-game the fame way. 13. Lo Se ( 8 Be ee: bl Partridges-anotber ways. ‘Bet Pura little ‘thyme and parfley-in the infide- of the aha feafon them with mace; — pepper and fale; put. them i in the.pot..and cover them with. butter ; when. baked,. take. out the partridges, and pick: all the meat from the bones, . lie the meat in a pot, (without | beating) fkim all.the butter.fram. ‘the.gravy,. and cover.the pot well with the. butter... . 14. To. pot Char. Scrape and | gut them, wath and dry them: clean, feafon them with pepper, falt, mace,, and nutmeg; let the two lat feafonings be higher t than | the other ; _pur-a-little butter at: the bottom of the pot; then lie in the fifh,: - and: put. butter at the top,, three pounds of, butter to four pounds of char; when they are: baked (before.they are cold) pour off the eravy and butter, put two or three fpoonfuls of butter.into the pot you keep them in, then * lie in the fifth; fkim the butter clean. from - the gravy, and put the butter over $e. Ate, B fo keep it for ufe, 15. Salmon en | lies Cut fome flices of frefh_falmon. ra aa nefs of your thumb, put them in a ftew- pan - with a little onion, white pepper and mace, and a bunch of fweet herbs, pour over it half a pint of white wine, half a jill of water, and four ounces of butter (to a pound aad — half of falmon ;). cover the “few: -pan. clofe ; and ftew it half an hour; then take out. the oe falmon. - -- eut off their heads. — - j \ : * 7 r, | ee falmon. sia place it on the dik’ eae ofthe am yf ; liquor, ‘and have’ ready ‘craw-fith, pick’ io. frony the fhell, or !obiter cut in. | fall pieces 5 pound the fhells of the cr aw- fith, or the feeds . the lobfter, and give it a turn in the li- quor ; thicken i it and ferve it up hot with the eraw- fifh, or lobiter, over | the falmon.__ : ‘Frouts may be done the fame ways, only 16. Lebfer AD Tialicme Fu Cut the tail of the lobfter in fquare pieces, a abe the meat out of the claws, bruife the red ~~ part of the lobfter very fine, ftir it in a pan with a little butter, pur fome. gravy to It; ftrain it off while hot, then put in the lobfter with a little falt; make it hot, and fend. it | up with. fippets round your difh. me 37. To-do Chickens or ary Fowls Feet. * Scald the feet till the fkin will come off, then cut off the nails; ftew them in a pot clofe cover’d fet in water, and forne pieces of fat meat till they are very tender; when you | fet them on the fire, put to them fome whole pepper, onions, falt, and fome {weet herbs ; when they are taken out, wet them over with the yolk of an egg, and dredge them well with bread-crumbs ; fo fry them os ga 18. Larks done in a Felly. Boil a knuckle of veal in a gallon of water : till it is reduced to three pints, (it muft not _ be covered but done over a clear fire) fkim ~ «It well and oti it, then feafon the larks © with (2909 | ee pepper and fale, put them in, aypotiwith : - butter, and fend them to the oven ;: “when | age take them out of the butter. whilft hor, i ke the jelly and feafon it to your. tafte with — ‘pepe and falc; then put the jelly and larks : into a-pan together, and! give them a- ‘icaid | over the Gre; “fo lie them In | pots. and’ cover them well with jelly? When you would ufe. them, turn them out of the’ PUSH, aid bcieres them uP ibn, t be: fine. Catcbup, ae ' A. Talte thle quarts.of red port, a pint of ‘vineoar, one pound of anchovies unwafhed, » pickle and all together, half an ounce of | mace, ten cloves,, eight. races of ginger,” one f{poon- fal of black) peppery eight ounces. of horfe- . raddith, half-alemon-peel, a bunch of winter _favory, and four fhalots , ftew thefe in a pot, ‘within a kettle of water, one full hour, then “ ftrain it through, a clofe fieve, and when it is cold bottle it; thake it weil before you bottle “dt, that the fediment may 1 mix... You-may . ftew all the ingredients over, again, in 1 a. cone of wine. for: prefent ‘ufe. fed | ' 20 Walnut Peay, zs "Fake. the walnuts when they are uaa for acing. beat them in’a mortar, and ftrain the juice thro’ a flannel bag ; put to a quart -of juice. a jill of white. wine, a yill of vine- ear, twelve fhalots fliced,.a. quartet of an ‘ounce of mace, two nutmegs fliced, one -ounee of black, pepper, SY HG over, 4 | and \ AG SUE 5 . dad’ he! pedld of two fevile oranges)’ parca a -thin’that’ HaePrehite appeats, boil it over a Tow” ‘fire very Wwell,’and’ Akim Tt’ 4s it ‘boils’ Veroit. ftatid a weék‘or'ten days cover’d ‘very panel 3 then potir it thro”the-bag, and bottle ir. Dis ghy f A wery ‘goad White or Almond Seep vTake veal, fowl,” or‘any white meat, boil- “ed downiwitht a litle aati (orother {pice to ‘your tale) det thefe boil” “to mafh, then "train off the gravy ; take fome of the white filefhy part of the meat and rubit thro’a cul- ‘ender have ‘ready two ounces of almonds *; beat fine, rub thefe’ thro” ‘the’ cullender, then put all into the’ gravy, fet’ ie on the fire to thicken: a pial ane wee oe two or three alike ie S10} | Baie ave it tip hot. is i | ei AF Digs Ynond: Pudding? (ee) o! "Take one ‘pound of almonds, “blaiichea and ‘beat'fine, one ‘pint of ‘cream, the yolks of “twelve eggs; two ounces of” grated | bread, half a pound of fuet,’ marrow,’ or’ inelted butter, three quartets of a pound of fine fu- "para little lemon: peel and cinnamon ; bake tin a-flow “Oven, in a ‘dith, or little. ‘tins. ‘The above’are very good put in fkins. |” on ue: Puading another way. °° - Boil a'quartof cream, when cold) mix in ike whites of feven eee¢s well'Beat’; blanch “five ounces of’ almonds, Beat them with: ‘rafe B Sa le er | _ powder fugar,. then, mix in oa little citron or Inaflow oven. Sauce... Wine and fugari; ~ little tins, in cold butter pafte.) — 2 ; 2 5 ‘ ; : Ry be ae he :. i on Fah np Fe cutee an Was ‘7 » HOI] NIM BONE ti eee YRORIG 10° DEg i ‘ : 2 ; ii oh . _ Bas: : oa ‘ = : } i i, ‘ NSO ot {oprenotdg § 4 Jioded ba ° ° or orange-flower water, mix.in the eges:dnd cream yo, dweeten it to. your tafte with fine orange, put.a thin paiteat the bottom, anda thicker round the edge of thedith. | Bakevi¢ 24. imond Cheefecakes. another way, +1) »;Stx ounces of almonds, blaneh’diand beat with rofé water 5..fix ounces of butter beat te - cream, halt a-pound of fine fugar; fix ego well beat, and a little mace: .« Bake thefe “i wt Bg fi oe . 25. A Lemow Pudding another ways _ Take. a: quarter of .a pound of almonds, three quarters of a pound: of fugar,. beat and: fearc’d, halfa pound of butter; -beat the al- ~-monds: witha little refe-water, erate the rinds' of two lemons, beat eleven eges, leave outs two whices, melt the butter and ftir itin; whem ge _ the oven is ready, mix_all thefe well together: with the juice of one ortwo lemons to syour. tafte; puta thin patte at.the bottom, and a: thicker round the.edge of the difh. «3.2 oauce,«. Winsandeiitmar, of fuet and a pound of currants, eight egos, a plafs of brandy, a little fugar, anda Jittle beac cinnamon mix thefe well together, and JF bt €8 et s ™ boil ittwo hours at the leaft/ ° ~ ii 8 gol Almond “Bifcuits, .° Blanch’ a pound of ‘almonds, «lie ‘them in kG 21 P33 hag noni Iwate a“ Te a ke : water eh three. a went hours, iPS sleadedtio a.gloths:; and beat them fine witheight fpoons - fuls of. rofe.or: orange-flower water ythen boil — a pounds or fine dugar £0»; wire-height,:. and = ftir in the almonds, mix.then well over the, fire 5, but do.notlet them, boil 5, pour them into a aot and. beat them with aifpoon tll quite cold; then beat fix whites of eggs, a quarter Bd pound of -ftarch,. beatoand — feare’d, beat the .eggs.and ftarch, together; till thick 5. ftir j in-the.a Imonds,. and putthem — in queen cake tins, half, full, dug them over — with,a little fearc’d, fugar s, bake. them in a flow oven, and keep them dry... ioc 31. Te make dimond Buster apy 9a ape i Take. a quart of creain,, fixoegese eit beat, mix them, and. ftrain them, into a pan, aos it ftiyring on, the fire, whilfti it) be ready. - to boil; then add a jack. of fack, keeping ms 98 tiring till. it .comes,.to a curds wrap at clofe in a cloth till. the whey. be, run from its then put the curd into.a mortar, and beat it very fine, together with a guarter of a pound of blanch’d almonds, beaten with rofe-was ‘ter, and, half a pound.of ieaf-fugar: When all thefe are well beaten, dogsths put it into _giafles, ae ase This will keep a fortnight. - oiled or naak sa , 32. Apricot Jumbals... ‘Take ripe apricots, pare, ftone, , and beat | them {mall, then boil them. till, chey. are thick, and the moifture:dry’ ‘dup, then. take. meer 10 ile ak of heise, and: ibeat ae up’ Mieke pranwd “ fugar,| to make ‘them. into pretty {tiff pafte, ro}. chem, swithout fugar, the thicknefs of a é aftraw)cmake: ‘them. up; in. little ‘Knots’ in what form, you. pleate's dry them i in a flove E or ih, the-fun. : -Youmay make jumbails of , any any fort of fruit the fame way. ie ef By Boi MEY 8 pS G2 ate Bg 3. Burat Cream. 03 oD ‘Bollea flick of cinnamon in a pint: bf cream, four: eggs. well. beat. leaving © ‘Out TWO" whites, X boilithe: cream’ and thicken ‘it with the cogs as for a cuftard, then’ put it in your dith, | and put over it: half a pound « ot oat fuga. ‘beat and, feare’d ; heat a fire thovel red hot, and hold.it over. the op tll the" fugar. be é Brame So ferve it: up. de 194. Little; Plumb Gokes. ED rake. two. pounds of flour yids a phinisios currants well wafh’d, pick’d and dry’d, four eggs beaten with two tpoonfuls of fack, half. a jack of cream, and one {poon- . ful of orange-flower or rofe-water ; two nut- ‘megs grated, one pound of butter wath’d in rofe water and rub’d-into the flour,, and one pound of loaf fugar fearc’d, mix all well to- gether, and put in ‘the currants ; butter the tins and bake them ina quick oven : aif an hour will bake them.) 7) 35. Lork Ginger-Bread aie way. > Take two pounds anda halfof ftale bread crated fine, but not dry’d /two pounds of fine pomprhs fugar, an ounce of cinnamon, half an ‘4 F . i % ‘gi £3.18 | an ounce of mace, half an ounce -of ginger, a quarter of an ounce of faunders, and a quther of a pound of almonds ; boil the Tas. gar, faunders, | ginger, and mace in half a pint of red wine; then pur in three fpoon- fuls of ‘brandy, cinnamon, ‘and a quarter of an ounce of cloves; ftir in half the bread’ on the fire, but do not let it boil; ” pour it — out, and work in the reft of the bread ‘with the almonds; then: fmother it clofe half an hour ; print it= with- cinnamon and” fugar fearc’d, and keep itdrys = 36. Ginger-Bread in Iittle Tins, * To three quarters of a pound of flour, put half a pound of treacle, one pound of fugar, and a quarter of a pound of butter; mace, cloves, and nutmeg, in all a quarter of an- ounce; a little einger, and a few caraway feeds ; pate the butter in a glafs of brandy, mix altovether with one egg; then butter — the tins, “and spk them in a eked qnick | OVEN Nh oa wg? Dats Meal Gike Bits “Fakein peck of fine flour, half-a peck of — oatmeal, and mix it well together; put to it™ feven eggs well beat; three quarts of new milk, a little warm water, a pint of fack, and a pint of new. yeaft; mix all thefe well together, and let it ftand to rife ; then’ bake © then) Butter the ftone every” time you lie on the cakes, and make them — ‘thitkee* than a pan-cake. hs rT “338i Bath ee ie f ae nb aks age Baie Cais. b> Se Bae 3 Take two pounds of flour, a hry & andl and a pound of butter; wath the but- ter in orange: flower water, aa dry the flour, rub, the butter into. the flour as for puff patte, beat. three “eggs fine in three Gocentols of. cream, and Clits mace and falt, mix thefe well together with. your hand, and make them into little flat cakes, rub them. over» with white of egg, and grate fugar upon them; a quarter of an hour will bake theay ina flow oven, . ee gge Ae ried: White Phar Galas Ae ‘Take four: pounds. of flour dry’d, two wos of butter, one pound and avhalf of. double- refin’d fugar beat anddfearc’d, beat the » butter to'a cream, then put in the fugar and beat it well together; fixteen egos leaving out four yolks ; a-pint of new yeatt ; five “jills\of good ‘cream, and one ottnce of mace fhred; beat the eggs well, and mix them with | the butter and fugar; put the mace’ in the flour; warm the cream, mix it with the yeaft _ and run it thro’ a hair-fieve, mix all thefe into.a pafte ; then add one pound of almonds — ‘blanched-and' cut fmall, and fix potinds of — ‘currants ‘well! wafhed, » picked and dryeds when the 6ven is ready, fit in the currants, © with one pound of citron,’ lemon or orange,” then butter the hoop and put it in. This cake will require two hours and ‘a half baking ina quick oven. . K 40. dn HS og ' ‘ * : -e ‘ s Ca ie a Vee Icein; 7 ica ae a +o aa ne Bard and. ft of, doul ible -refined ..dugar, beat and fearc’d; the WF four - BBs the. bignels of. fa, walnut. of gum-dra- -gon.tteeped in rofe or. orange-Hower. water ; ewes ounces of ftarch, beat fine with a little powder-blue; (which adds to the whitenefs) while,the cake is baking, beat the iceing , and _ Jie it on - with, A. ye as, foon. as the. cake is » brought from. the BPE Pe ae deur? orf? [iit be venan, Brandy. re “Pour, a) gallon. of, brandy into an. earthen pot, put to.it the yellow peel of two dozen lemons, Jet it ftand two days and two. nights, _ then.pour two quarts. of {pring water into a pan and, diffolve. in. it two., pounds of : re- | tied: loaf- fugar,. boil it a quarter of.an. hour, /.and,put it to the brandy ; then boiland {kim three jills of blue milk, and mix all together, Jet it ftand two, days:more, then run it thro’ » a flannel bag, or a paper. within, a funnel, -.and. bottle it. 7 ae tablet ys he make: Ratafia at way. Take a hundred apricot ftones, aa em ? a bruife the kernels, then put them ina . quart of the: beit brandy 3. let them ftand a . fortnight ;. fhake them. every, day; put to them fix ounces.of white fugar-candy, and » det them ftand.a week longer.; then put the - liquor hy ough a jelly. bag, and bott € it for ule. orl “ofa. 3s T 0 preferve 2 Guanes all pial a Pull them when dry, dip.the ftalks about .an inch in boiling water, and feal the end \ vive * gat Aa oa 5 - with wat} dio ip eur ‘ftraw ie puta ie * “te at the’be bbttien OF ‘barrel, ‘then Pie of “etapes; id a layer of fra until the ‘barrel ; “8 filled up; do‘not lie the’b sates too near "BHe ‘another ; “ftop the barrel clofe; and fet ob it in a diy place; but’ hot ras) in the , ks ‘fa MV at it 133 og i > a fon. WW Di cosa iw}: Isis Ve. Pid * eset a Fo preferve Grapes ahienavs ‘way. dep Re ripe grapes and'ftoné "em ; to every ~ pound ef grapes take’a ‘pound of double re- __fined A at) ‘Tet them ftand ill the BL oe i: ¥) x ss" “pit it'to whe craps and "tie eal near veo BAe BAIN Taf Hn tlh ooot Cam ota “Bur bby ry Oukes0 WITS ® ’ Draw of the juice as for currant Batt Ce | ‘eile the weight of the jelly: in fugar, boil — the fugar to” ‘fugar again; put in” ‘the jelly, “and keep it flirting till the fagar is diffolv- ed ; let it’ be hot, but not boil ; ‘pour it out, ‘and. ftir’it three or four times ; when it is “near ‘cold” drop: it On glaffes in little cakes, ‘and fet them’ in the’ ftove. If you ‘would - ere them in the form’ of jumballs; boil the sg ogi ay to a high candy, but not to ‘fugar’a- gain, and pour it ona pie plate; when it wilk part from the plate’cut it, and turn rete inte _ What form you pledie. | Kee, SUNOC Mi Gont ATK, 20 +) no tinepGo cB anberpeDrepsans feat mods yie When the: barberries: are. fall: mipe, | pull shame off the ftalk; put them ina: pot, and _ boil them in a pan of water cill they arefofts. pulp.them ‘through: a hair-fieve; beat vand fearce: the; fugar, and : mix. as mich of the fearc’d fugar with the pulp, as willo>make it of the confiftance of a light pafte then drop them with a pen-knife on paper (¢ clazed with a flight ftone)iand:fetithem within the air of the fire for ani hour; then. ae them off the nc ‘and keep them dry.ioc00 ef low” hii Ae To.candy Oranges obi pastes way. d . Take Sevile oranges, pare off the rinds as thin as vou -cany. tie them in ‘a thin cloth, (witha lead weight to:keep the cloth down) ‘put ’em in a lead or ciftern of river water; let them»lie.five “or fix days, ftirring them about every day, then boil them while they are fo tender that you. may put -a ftraw through them; mark them at the top with a _ thimble, cut it out, and take out. all. the infide very carefully, thenowafh the fkins clean in warm water, and fet them:to drain with the tops downwards; fine the fugar ve-— ory well, and when it is. cold put in the oran- ges; drain the fyrup from the oranges, ‘and Boil it every day till it be very thick, then once amonth;-one rotates will seit a Scop’ of scien rick oe sie btud 48h To Lad Gina Kinsa “gar. Fake: the: thickeft races ‘of »ginger,’ ‘ot rem. -€ ae) them in an earthes pot, and cover them with Fiver water put: frefh wwater to them every day for: a: fortnight j then’ tie the ginger in feloth, and ‘boibit an hour; inva large pan | of water 5 ferape’ off the brown | rind, cand —eut the infide of the races as broad’and thin — as youcan, one pound oft ginger, will take three pounds of loaf fugar, béat and fearce- the fugar, and puta layer of the thin fliced ginger, \andia layerofifeare’d fugar into'an earthen bowl, having: fogar/atethe top ; ftir it well every other day: for a fortnight, then boilte over:a little charcoal ; when if i is Can- dy-height takeit out of the panas quick as you! can with a fpoon, vand die it in cakes on ‘a board 5) \when near cold take them of ‘and are them iin 3% Deol sai ras" we caste ~anigg. Le prifbe Wine- Souunsse® fy yah ‘ha Tabara fours and! loaf fugar’an equal. weight, wet the fugar with | waters ‘the white of one egg will fine four pounds of dugary and | -as the fkim rifes throw ona little: water then, take off the pans let ir-ftand alittle tofettle, andkfkim it; Boileit again while any: fim rifess when it is clearand athick fyrup, take it off dndletit ftand till near cold, then nick — the plumbs down the feam, and let them have _a gentle heat ovetithe fire ; take the plumbs and fyrup:and let them Pend aiday or two, but don’t cover them ; then give them anho- ther gentle heat; let ther ftand a day lon- rads and heat them again 3 take: the’plumbs nS: m3 | -out n (< 22S )> _outand, ulive them): boilthe:fyeup: ani fkim:) it well ;::put it on the wine-fours >and; when): cold, ‘put thers into. bottles or :pots,)tiel/a:| bladdersclofe overthe' ike fo keep:them for | ule, iat 0) posal Helly ek ie%] “Take: ata pounds -of ripe, - nisi . hin, is thefe into three-pounds of fugar. boiled. candy height; and folet them fimmer, till the. jelly wilbtet 5: othen. yun itoff clear through a. flannel bag, and elafsdt mp for-ufes This. never a seh nor silat nalh fo" much, as the omy pee lstsw tonéline ietisaet 5 by Tr Shs ae nial or oie Cothdits febols 1 aWPick: two -pounds..of currants from. the, ftalks, «then takea pound anda half of loaf. fugar, and wet it nm half a pint of currant, juice, put in the berries, and boil them over, a flow fire till they areclear ; when cold put. | them i in fmall. Reng aoaiats: with, alittle mut- ae. SE over F them. id WOR wee och fiw 3] = AN 3 ne a a Ane, sti obi Seah Pa: Ws HCL. : Tal ke two. pounds, of poppy. flowers, two ounces: of - raifins, fhred.them, and to every pound of poppies puta quart of boiling :wa- ter, half an ounce of. annifeeds; let thefe ftand twelve -hours to :infufe, then. {train of the. i ata and put it upon the fame quan- tity: of poppies, raifins; jiquorice, and anni- feeds as sbefore; and let this ftand twelve hours to infufe, which rault be in a) pitcher fet % ({ 236 te fet withinea pot or pan ofi:hot sang! sh theme ‘ftraimicpand take the'weightoin fugar, and’) boilit tora fyrur -ywhen | ible coldubottleit.sius 5B. ee Black: seca y fonicdrawings|: big eR OTT ernS. : gt Take a quarter of a’ Sotyhagotro fuet,. and ohne: ounce of bees wax; melr both. to- gether, and put. invass mach lamp-black as9 will colour it ‘dark: ‘enough, then: {pteadiit> over. your paper with a’ ragp'and hold ievto ; the fire e6 make it{mioothlo fas -oact lonnei £5 gal Goofeberry Vinegar another aay. To every gallon of water put: fix spounds: of ripe g cooleberries ; boil the water and let, it be cold, ‘igueeze the berriesy and then pour on the water 3 let it ftand covered three days prétty warm to worky: Atirrin git once a day $ : y fix gatlons: p levit ftand - 3 then ftrain it off and to “ever. % putthree pe Ti winds of coarfe: fagar; till it has done’ working, iene see iipdand: keep’ it moderately warm y°in nine caine : ope it will be ready for ufe. er) 19V0 woe 55. Lemake bad dle into good firong Beers | Draw-off the’ale into, a:ciean. veffel, ¢ up. pofe Ralfva hogthead» only: leaves out eich often quarts, to which put four pounds. of _ good ‘hops, ‘boil this near anjhour; when quite cold, put the ale and hops intd rhe hoofhead, with eight pounds >of treacle, a mixed well with: foi Or five quarts of-bored ales" ftir’ it? well together, and: ybung ituap élofe.’ Leet it ftand fix 4 are? ‘then: aot it for ule, * Fit Te! OF ¢ Se ee K 4 wy a6 (24°) | oR6. 'Creen Ginter Wee 2. Foevery quart of goofeberries také aQuart af {pring owater, -bruife them” intl a niOttat put the water ito them and ieoticattencleas or three days 5 3 ftrain ar of vand’ to ever gallon of liquor put three pounds: and a alt of fugar, put it into a barrel, and. it wilh of —ittelf rifeoto a froth, which tale off and keep: the: barrel full; when thé frothiis “all worked off, bung it-up forifix weeks; then rack it off and whea the lees are clezn'takén out, put: the wine into the’ fame barrel a- gain; to every gallon put half a pound of jugar, made into fyrup, and when cold mix it with the wine ; to'every five gallons, have an ounce of ifinglats, diffolved in adittle of the wine, and putin with the fyrup, fo. bung itup ; when. fine, you may ‘either’ ‘bottle it or draw it out of: the! Avena cl wine : ist hought. the bett. . Pr oehy HF. “aiid .- This) wine dr inks like Peele un wich d ‘ a Yy (57. Ginger’ ia (BAY ABsh brakes faust een quarts of saa, led pounds of loaf fugar, ‘and one ounce of ¢ gine | gerdfliced thiny) boilyithefe together half an hour, fine’ it with the whites “of. two ees ; when new milk warm put’ in’ three lemons, arquart°of brandy; anda white bread’ toaft 3 ‘covered’'on both fides with yealt; ‘put all. puts tegether into a ftand, and work’ /it one’ days ‘then tun it: Tel will ‘be! ‘ready 'to'bottle’ in five days, and ‘ready ‘to 6 Griitke ih @ week after. io. #5 DOT tled. 58. Coww- (25 } on. Cowflip. Wine angiher ‘way. i Pie yo five gallons: of water, “put two: peeks | of cowflip peeps,,and thirteen: ‘pounds-of | loaé fugar; boil the, fugar and: water: with: the” rinds of two Jemons, half an hour,, and fine it. with the whites of two: eggs; when it is near cold put in the cowlflips,. and fet on fix fpoonfuls of new yeaft, work it two. days, ftirring: it. twice.a day; when: you: fqueeze out the peeps | to tu ny, Spur in theojuice: of fix lemons, and. when 1 Ips has | :donéiworking: in the veffel, put ina quarter ofan. ounce of ifinglafs diffolv'd. in a little of the wine, — till it is a jelly ; add. a@ pint of | brandy, bung it clofe up two months, then bottle.it,. “This> right § eood. | fis antgant to siovo me send Ox ‘Sauna Mead another ways: | “To. thirty quarts of. ‘water, put ten quarts’ of ‘Eloi the water. be pretty: warm, then) break in the honey, ftirring it tilh it be all diffolv’d; boil it. a full half. hour, - when : clean fkim’d that no more will rife, put in _halfian ounce of hops, pick’d clean-from ~ the {talks ; a.quarter of an ounce of gingek) iced, only, put in halfighe ginger) and boil It a. quarter of an hour Tonger ; then lade it. out into the ftand thro’ a hair: tems, and pate the remainder of the ginger in, when it) is: cold tun it into the veilél, which muft bp? full, bue not clay’d up till near a month : | make i it the latter end of. September, and keep. J it a year in the veflel after it is aie up. K 5 60. French Pt (ee 6okrench Bread: ‘To hatfia peck of four, put a-full jill of new yeaft, and’a little falt,: make it with new . nil: (warmer than:from the:cow) firft! ‘put the-flour cand barm together,>then: poubrin the milk; makevit a little :ftiffer than a feed- veake, duft it and your hands well with flour, pullitin little pieces, and: mouldit with flour ‘very quick; putt in the difhes, and-cover -thempwith-awarm cloth: (if the weather-re- “quirescit) and: let them rife till they: are half up, then fet: ‘them Gn the» oven, (notin the difhes, but turn them with the tops down AR the peel; when baked rafp them. 7: Or Tbe fine Rufh: Cheese... 0 Take one quart: of cream, and put:to it 2 Seale of new milk, “pretty warm, adding »a good fpoonful: of earning; ftir in aire .; falt,,and fet it before the fire till it be com’d; »then put it into a vat in'a cloth; after a day and night turn it out of the vat into a rufh box nine inches in length and fivein breadth. © The rufhes muft be: wafh’ ‘db EEN, time Hane > cheefe 1 istturn’deiu |: , ah Gu 1) Gacdt olemeke: Rafpherry Sins: pal Bruife a pint of rafpberries 1 Ina little, cur- rant juice, add to it one pound, and a quar- _ (ter of loaf-fugar beat fine, boil it over a » flow. fire, ftirring it till it: jellies; ‘then pour © it\mto your pots, and, when cold, put;on sopapers dip’d an brandy: an tie ie other papers ceventhemio ziitioog) ove -besud & tee ee aad 8 > ee 63: ‘To Me € a9.) ; ne ove MinibiesStoughion: to Take) fixe drams:oficochinealsbéati fitié, a ‘quarterofi an’ ounce of faffron; sthree drams of }rbubarb; cone!ounce ‘ofigentian:eut fmall, - sandithe parings of five: orifix' fevile oranges); r torthefe ingredients put three pints of brandy, - detoall ftand within: the airiof thé fire three sor four'days 5 then j ouroff'thé rliquor, | and, fill the: bottle again with: brandy,’ putting» in the peel of © sone. ortitwo coranges::) Let: this ‘ftand fix or eight days; then! pour it.off thro’ _ a fine cloths) mix*the former and ithis ane ares, and it's fivfor miedo gud shtib 6 4y To make Orange Batter.’ oqus Take @ quarters of ‘an, ounce: of cleat o- “range juice, and:a quarter‘of:aypint of white wines: fteep: the: peel! of: an Oramgein itva- »bout halfan hour; takesit out;candoputan -asamuch fugar as will take-off the fharpnefs ; -beat thesyolks of fix seggsovery well, mix them withit, and fet it) upon’ the fire, oftir- /ting it continually ‘tillit is: almoft:as thick as. “butter; juft before: you: takes it-off ftirlin the bignefs ofa nut of buttere:.Maké-it/the day before pe beiriet and» ferve) it up as- other buwter, 29001207) | OEE 10} batt hate a! fies: § “86g, Tie dacies wid Padding another way. | © «“Pake two ounces*of fago,! boil itopretty *foft ini three jills'of new milky. with? avlittle | eimace or cinnanion ;° whenut ‘iseeold putin four ‘ounces: of: sbeef sfuety.twor ounces yof - grated bread, two fpoonfuls of ‘brandy sor eb ug K 6 wine, ia ‘ vis , ps3 # Ape be 1° soWAne,- foun ouncesiof fagary) andhallitele mut- — gig, candy’ddemon,.orange-or citron sion :06n Ta make C acoflip Wine anothen ways “ ihe Take; cight gallons; of,.water; add ito. it sas the, whites, of, five,on’ fixseggs (ite ais ee peundaiah: Joaf on fine powder | ‘5 4 it alf an hour, and fkim it very clean; pour ‘it Into.a tub, (and when itds»blood: warm put - tay Sahh, Rect: of peeps, the parings and juice, of .ei: ht-lemons, and. fet.on-fourteen . dpoontuls, of new:yeat., work. it, four orefiye _. days, ftirfing: ic. every day. sefqueeze outthe _ peeps, tun -ity,and;|puts in a) little afinglals | infufed ina quart of. brandy 3 bung it up _ clofe. three,weeks 5. then bottle: itof; 1 i ait sole cof fugar into eachwbottle. ys) a ste She Op To amake Wafer Bifenits... 9 0 isfy Take nine eggs: beat, and one pound: of ie loate {ugar powder'd; » beat them well together opel L. they be very: white and tiff; add half a “pound of fine flour, and. a.few caraway feeds, _, and, mix all verys wells. drop them:on;pa-_ ee PETS, oiledewith warm butters iround:them ; grate alittle refined fagar overithem,: and «fet. chemin the oven: - when. they .are half ~ bakedetake them off the papers with a dong ~ knife, and bend thetmon jpoles which» have # been: warmed in thevoven 5 ~afet..them, in the -even again, bake them prettyscrifp, and ie. at Lares ftand on the poles tilhthey are: cold. 68. To make Ginger-Bread for keepingy’ - Take two pounds of dried flour) apound and half of treacic; one pound of five- penny Lp spl Sincsdccanioes Lice oitheér “beatiand fifted;. a ‘half penny worth’ of “cara- Lway-feeds, »and:a large’ glafs\of brandy’, mix )valbwell together, make it» ‘into’ ae nk : sand bake’ mona drip > hour willebake tag siaitat ven.” Thefe uiawill dseep “years: & oe oe 404184, pha i iia 6guek ‘ormake Ginger Lozenges. | a «> Beat and=fearce one ounce’of race- ginger, : “pot oer ma Joafofigar in°a ‘pany with, | > asimuch! water as will'wetit’s: when this boils her en oe init, ‘and'b dil it | - sheight 5 drop it in little cakesion'a'fieve, pa cukeep? emdry/formleie. aiayp, Bab Vly part Bs 90. To make a Scalded Pudding.» i De iy Take four fpoonfuls of raowspl ieee upon “it one pint of boiling “milky firting it all the -otime: that you: -pour.on the mill 3 ‘whien cold -ybeat a little falt with’ four'eges; mix all'well _ : Roget ‘one hour will boil its) “This eats — “Vike bread:pudding. You may add fruit.) re To make a Staided Pudding another « Way. . Beat four eoes andvalittle falty°mix in'as bs srimehs flouras the epps will wer; 5 when’ well \ beaten, pour in one'pintof hot rititle? * Fig hour will boil it. This eats like cuiftatd. | ad gate 5) thle Tormake: Saifagess i? 2 tt akera loys of muttons: cut “and ‘thied Hey i {mnall, fealon it te your: tate with: pepper, a faltjoalittie nutmes,. andva'litle dried fie , beat three eges: with: avheele water, «asd : ix oral well toget ther: onpsalanant ogee ron Ut cae OSTA RS PTO BIN Smo woe aA ‘gigi Lo Fo hg JH (Ogre °)) si bbe 73. To make Portable Soop: sia chne: _© Take alee of vealvand an old cocky dkin the cock, : and take all the fat from thatrand the: veal; put to them: twelve: |ormfourteen ‘quarts: of :water ge very little owhole white pepperand: mace, but no falt ;(you muft {kim your pot ccceeiig well before -you put in thedpicesy let all thefe toil together — till the meat is ‘quite a:math, the water:watt- ed: to.about ‘threerpints:.or two quarts,’ and the liquor exceeding {trong when you think itis enough {train it’ into a: ‘ftone: bow! thro’ a pretty fine hair-fievey: let it ftand all night, . then clear off all the top and bottom as you © do calf’s foot jelly, and boil: the pure part of the liquorctill it be fo ftrong.a jelly, that when it is cold,: the fire will harden,» and-not melt it ;:whén you think it ;éenough pour. it Anto.tea-cups, about two table fpoonfuls in acups letitftand all night; the next morn- ing turn out the little: cakes. upon a) pewter dith, and fet. them before the:fire; if. they aun you'muft:boilthem higher, if they. dry they are enough: You.muft keep themina “paper bag: where there 1 is a said as: eevee? ie diffolvetthem. =: 1JON.B. Dhe fart boiling, thould: ae, in an: bina me the ficond ina clean pain eng an, 31192 a again Zz, 0 Seah Holly Cains 3 "Sere on the fire one gallon of well water, ‘and whencit: boils: put°in’ alittle fale; in which stnix «well one quart. of good pow £ROA ee is ( 3n and eight: eges well: beats Cit you add 4 feenmet™’ two'of fouricream, vit will make | them crack:thefooner ) tet:the »pan, fland on the fire while thecurds rife, then put» them intova clothvover’a fieve, ti tips? When. well-drained, they) rare: ready e.. and shang: them forufen i1Qwy wie es od: JOY" (TI Ae / wiltsgoy gioLe: ary Mertonidtattonds, FA eae f ake’ »ftone pears and: pare them, leaving ) the ftalk on, lay themy4tn>a: dripping=pan; and ferthem in an*oyen:tillthey» are baked pretty fofts: then prefs: them) with: a: fpoon, and lay them on 1a pewter difh, grate fome loaf-fugar very: thick on them, and fet them before the fire, ,or in:the fun to dry ; turn them, and grate: fugarion theother fide, and a them 1 ima dry: placeifor. ules 2: i-nodw. ; 96. To make the Gold Water.» si sloen aloes two quarts of the beft ehhh a one ysl: of loaf-fugar, half an ounce of fpirits of faffron, half acdram: of the oilcof cloves, sand a dram of alkermes; «put: all thefe into!a large bottle, {hake them well together, then take four orfive leaves of gold ; grind them with, a littlé loaf-fugar, and put into it a lit- fol tle ambereris, ftop it clofe, and fet it inva — cplace moderately warm for three or four - ‘days, then pour off the:clear into bottles,and cork them faft down ; fo keep it for ufe.:s 7 T 0 sonia a alps Foot vegan another. Le iy 2 163 Way OER Boil twin cal’s eV ta Shred: Then fmall ‘ith ‘half a pound of beef-fuet; takeva fale peniys bas loaf | ( 3%) Taal, ase halt a. aspound of currants, hata a , lee it ee oi bh | IY ik your ae ia putter, a glafs of white wine, and a little 4 ae To. ban Page or | Oranges another oy WA iit the osaare’ in clear foft water for fix dae, ‘fhifting them every day, pare or grate the out-fide off very thin; to fix fkins put a pan full of water; let them boil till they be. fo tender that a ftraw will go through them ; take half aspound of loaf-fugar, put to it as. much water as will cover the fkins, give’em. a boil up,” and let them lay ‘in ‘that five or fix days longer; then fet them on the fire with the fyrup, and boil them till they be well hot througli; lay them on a fieve before the fire to dry ; ; cut them in two, and take carefully out the infide, without breaking the rind; wipe them -very dry, and lay them on a fieve again; put’ one pound of loaf-fugar into a pan, and as much water as will juft melt the fugar; fet it over the fire, and let it fimmer cafily till it begin to be thick ; then put in the fkins one by one, and let ’em fimmer till your fugar be thin: again; keep ’em {till fimmering till the fugar ftick ‘to. them, and bé of a candy-height; then take’em out witha fork," and lay them 7 ever 1 sae ae aT Ut t¥ abet eS bigs es let viet ita, Nec of an” water, anc dd re oh SO oe falta " aneitsd arate oa barngOr itor de ae i Sot i" He geste ‘ “¥ fey na he i att cart OILY: 5 ue Deel E. ae HED ‘ath: ce wel + Ei Gn hee cat cates: brands -- $F Pre oe fDELE 7 UN De pi Ae hye PASE. ai ae Hi, eb rs AP A aot ae wi nae ap | oe Fa HIG Rds 41 Ye or ext Peo oil apr ine alive 3 iene ft he gat byegee Dara a ver. ee ge GP Bad ay i eon * easiiy Fé why yd Spey ay HHH agi op bits ha ‘teay Ria Agee wi dude: zi ape) me hee tik ft os rie oe" Or Be: Aerte4 rhere Ge. So59} agai wee: whee iit sal i siti ow sida. esti e ie ‘Ta tw Pel they eae RAs SR « abe owt At the Top Wild Deeks, cota tte elbheM om oft At the Bottom a Turkey. 4 700°" 3 . In the Middle Jetles‘or venti Poffer, 9°) Ae For the Four Corners, _ Lobfters and Tarts, Cream Curds, ftew’d Pebirsior prefery’d Quinces:® a0] bicsHork OF. BARA ARVO whe First. Course.» At the Top a Soop remove. At the Bottom Salmon or irew'd Breaft of Veal. For the Four°Corners,) °° - A. Couple of Fowls with Oyfter Sauce, Pudding, one age Cutlets, a Fricafiee of Pigs Hats) )i\). 94 + As fieban U For a SEASON of the YEAR. Sreonp Course: iret sa marca . a pos the Top -Patndae 2 At the Een a Couple of Ducks.) i. j oy, a OF The Four Comers, SOE RES Stew’d Apples, preferv’d a! Calas Al- mond Cheefe Cakes. . of i ae In the Middle Jellies. A ee eas ae y or. on. on ropes. ¢ Ke i > “First Course. . | ata bee At the Top a boil’d Turkey, with Oyfter Pi At the Bottom a’‘Couple ea or roaft Beef. In the Middle Pickles. ‘Two Side-difhes, a Pigeon Pie and “Alf kpadiEath) a4 3 8 at id oe mes ur Glen o£ OF aoe Stew'd Crab or Oytters, Hunters Pudding, a belie Fricaffee, few’ d Eels, or broil’d hate Ce emer SECOND CO —" At the Top Woodcocks or Wild Ducks. - At the Bottom: Pig.or Harés A I ae In the Middle Jellies or-Sweetmeats. BY sed ~ "For.the' Four Cornerse<'f 9 T "“Rafpberry Cream, Tarts, ftew’ J: Applesy and ; ferv'd Apricocks. josie og Ae Oe Fotyy: tA: Pp Re L Li sibbi tl sei: af First Course. om LAt the, Top. ftew’d Fillet of Veal. astaoiet ~ & t the Bottom. a roafti Leg of. Matton! bd, ahocide Two Side-difhes, Salt-Fith and. Beef Steaks, In the Middle a Hunte:’s Pudding. 9) ..0 sbi +A, SEconD COURSE... pioiied » Os At the Top roat Chickens and. shina bg A: rt _ At the Bottom Ducks. In the’ Middle preferved Oranges...’ ide] For the Four Corners, ot cy Damfin Pie,’ ‘Cream Cini, Lobfter, and cold Pot pen A ip PN at Bo? Fay 3 Ls aid eS 1A P 4s feoski tse Cow nepal av \tipds0 Gigs thy At the Top few?d Carp or Tench. At the Bottom a ftew’d Rump of: Beefs i Se In the Middle a Sallet. » sshenrcd s ' oh i 4: NE . Por’. a Hovde pu. Br I te Lie of & sie ard pri EOE the Four. Corners, Aat | A Fricaffee of Tripes,, boil’d Chickens, a Pudding, © Olives of Veal. ~ Ut vot Stiga SECOND. Couey ebsd-eahady ~ At the Top Rabbits or Turkey Pouts. Liat WAS et At the Bottom green Goole Sri FORPE Dacks. i F or the Four ¢ rners, “Lemon Cream, | Sesee ream, eee Almond ei bi SE es Ot - Cuftards. a sega - its the Middle Jellies. -_- abt saat +6 PPE ea ee ‘ ~ ates Covnse Burges ait wl At the Top roalt Pile |. Arthe Bottom Myeoen Col lop: ‘he OR AE. - In the Middle flew’d ea ae dee patee | : a Pee the Four Comers, | Boil’d Chickens, Quaking- Pudding, roatt Tongee, with Venifon Sauce,” Beans and Bacon. anh es SECOND. Course, - Wine At the Top. a Turk or pe Aenea ant VK At Me Boftdh iebeor Rabb” uae ye In the Middle Strawberries.» ~ , ae "Two Side- difhes, roaft Lobfter. and Peas. eh ee Bor the Four Corners, _ aay Green Codlings, Apricock . ‘Coftard, . Psat Tarts, preferved Damfins, or Flummery. a teat For” J ULL Ys = eer Pes First Course. “ #9 KE nha Top green Peas Soop remove few'd Breaft of Veal white. At the Bottom a Hhench of. Venifon. ‘In the Middle a Padding. Two-Side- dithes, a Dith of ‘Pith, and a Fricaffte of Rabbits. AG hs cea : OsvGown CouRnstt sam Py Res de At dive Top Parvidees or Phealantss i: At the Botton ‘Duck or ‘Turkey. Pee a “Fn tl the Middle a Difh of Fruit.’ ee’ For the Four. ‘Corners, : re Solomon’ Gundir, Lobiter, Tar U4: Chocolate Cea. GAO aol okt TAF ve For vps: ASON N of the: WEAR. For Sie wan! vem 7h" ee weit 190% ibbut »s ia ohee Counsa. i a sy ai At the Top Fih. GM Ae ar At the Bottom Venifon Patty. . eee ce KG In the Middle Herb Dumpling ch baat itt ok a . BRSEG ‘For the Foitty Comers.” eta Fricaffee of Rabbits, ft vd Pigeons, boil’ »d Chitkeds,. -Fricaffee of Veal Swee breads with Artichoke Boitoms, SECOND. peo ade | AA OGKS &! At the To Pheafa its Or Pabtiideesy. sisi At the Botton wild” Dwtks br "Teal " In the Middle Jellies or Syl/abubs.. aaraarent For the Four: Corners, ee Ni Preferv’d Apricocks, Almond, Cheefe- Cakes,. Cue al tards, and Sturgeon. a For SEPTEMBER... 3°78 i: Course. | Ret Ae i called Calth lead, Which “hew’d Pale lets, Veal gdeerbiet” and forc’d Meat-Balls.. en At the Bottom Udder. and I Tongue, § ora Haunch, of Venifon. Pistes In the Middle an ah hie of ts aa aLobier. e Two Side- dithes, Pigeon Pie, and boil’d ce / “SECOND Coursz,. re eo: “Atthe Top a roaft Pheafant. _ ae eae * he saa At the Bottom a Turkey. Et rad For the Four Capel) del Partridges, _ Artichoke Bottoms fry’d, Oper iuaasls and “Teal. z haa Sa . For | “OCTOBER. i. | inst” ‘Course. ' ‘te _ At.the ‘Top. fiew’d T ench and Cod’s Head. At the Bottom roaft Pork or a Ggeige | oe Two Side-difhes, roaft Fith, and, pels Fowt oat Bacon, _ Ble yes B, For the yee Coan Jug'd Pigeons, Mutton, LeURRD Beef, Rolls and Veal Sweetbreads fricaflee d att Ab | the Middle minc’d. Pies or Oyler Loaves... be SI O"Seconp Courses AL the Top Wild Fowl, LAD TAIT ABE Le of Fateh as re At the Bottom a Hare. we aa In the Middle Jellies, a ta Aue a Ga oft 2 ‘Two Side-dithes, roafted Lobiter and fry’d ‘Gleam. For the’ Four Corners. _ Preferv’d Quinces, or ftew’d Pears, Pe. aia cold ‘Tongue, ‘and Orange Cheefé- cakes. Ref ae For. N O° V EME ese “* “First Cow as At the Top a Dith of Pie. a or, At the Bottom a Turkey Pies et "Two She en ‘Scotch ee “and” baits "Pekabe with Sprouts. In the Middle feallop’d Oyfters, tee ’Seconp & JOURSE. Paha y "At the Top: a Dith of Wila Fowl. - abe MM ~.. At the Bottom roat Lobiter, . 7 ee sn"* _ In the Middle Lemon ‘Cream. hee tue Ss } _ For the, Four Kollel a. 5 Tarts, Curds, Apricocks, ‘and Solomon ‘Ginate | For D.ECEMBER: VR rRSst, COUREE:. Soa At the Bottom boil’d Fowls. 0 Two Side-dithes, ” Bacon and Plieent, 4 and a Dith of Scotch Collops.. . In the Middle ie Paes or ‘Pudding, © ae SS CSBOON De fegyte tars hae At the Top a Turkey.’ esi abate cet the Middle hot Apple-pie. ae _* For the: Four. Corners, i * Caftard, Rafpberry Cream, ‘cold’ Pot and Chabs. ire) Gq: - Be Pe pe) ' > we WES RAL Nl PB ‘ah SUPPER er js Gy a Top a Dith of ‘Pid Gruel. Remove, boil’d Fowls. | - uae | mt the bottom a Difh of Scotch Cotfops. ~ ii In the Middle Jellies: at bit nt . For the Four roth ners. M Lobiter, Salomon Gundie, Cuftard, Tarte. oe At the. Bottom For every SEASON, ofthe YEAR. For FEBRUARY... A At the Top a Di of Fifth. oi. us nation emer a aCo Wild Deck toaited Fowls, oe ak ai For rt € Four Piss wpa ey a She _¥ 2 ows * Collar eee Cheele- -cakees, . fke wd. Apples and, Crd In the Middle hot minc’ ‘ Biles, oi flew A pples. “In the Middle Lemon Poffer. “In'the Middle, Jellies, , ge - Oran ge Pudding, Caitards, Tar, and Rew'd Wort tnt - At the Topa 35 Pollet. a7 mh i Remove, a Couple of ache apo of At the Bottom a boil’d ‘Tar Sk Oye. Sauce, Two Side difhes, roafted Lobiter, ¢ Oyler ee ” ‘ For the our Corners, a . pee Cuftards, smi ' Gheete-sakes and op OE AGA Os : rn é For AP don qT Ls OE i At the Top boil ‘a Chicke ns. Mage ae At the Bottom a Breaft of | Veal es ert: # wD ‘ eh A For the Four Fi Matty ; " hot.) MM... aA é aah. At the Top a Dith of Fith. php ay At the Bottom Lamb or Matton har a bah In the Middle Lemon Cream or Jellies. ‘Two Side-dithes, Tarts, Rafpberry Cream,. | For 1e Four, Corners, itt Veal Sweetbreais, ew'd Spinage, with eek d Eggs ang Bacon, Oyfters in fea oo’d ae boil’d Sisiens. Ber... } ch N Ey At the Top boil’d ee ia roe: At the Bottom a *Ponpiey Pi rare otter citcamcuesititinner hs In the Middle Lemen Poffet. a . _ For, the Four’ Corner: SA -d.¢7 pete, Curdicar ‘Cuftards, potted “a9 Tarts, Lobiters, Artichokes. or Peas. aie a ae Heeg Fass A: At the Top Scotch Cplopg a ir “s x » At the Bottom reat ati te hit Pont : o% “Tv poet 7 .ebhat) cathius hee For ee pgs, Bologna post Scotch Coftard. | ALATB rin: of esas Ge For the Four Corners,” | Cuftards, Lobflers, fplit. Poegay fee 3 Solomon Gundie. | | For A. U Gu 5: T. At the Top ftew’d Breaft of Veal. ee . Atthe Bottom roaft Tukey, ~ ie ie In the Middle P ckles-or Fraite tls ei, For the Four Cornea . Cheefe-cakes and’ Pluses bai Apviode ania Quinces. For SEPTEMBER. At the Top beil’d Chickens. ge Atthe Bottom a ce Breaft of Mutton, with _ Caper Sauce, . ‘In the Middle Oyfters in - feallop Shells, or vk q Oyiters. es Two Side-difhes, hot Apple:Pie and Cuttard, For O CrTeoeg E RL At the Top Rice-Gruel. hie aut Remove, a Couple of Ducks... _ At the Bottom a boil’d ‘Turkey, with Ortter Sauce; In the Middle Jellies. : For the Four Cofners. Lobfter or Crab, Black Caps, Coftard ‘or Creams. “Tarts or collar’d Pig. : For NOVEMBER. | At the ‘Top F | | At the Bottom Ducks or Teal : In the Middle Oyfter Loaves. oe : « Remove, a Dith of Fruit. rai 8 Two Side-dithes, mine’d Pies, Mutton Steaks x Mufhrooms and Balls. For DECEMBER.” om At the Top boil’d Chiemeneti te At the Bottom’ a Dith of Scotch: nee or Vea Cutlets. In the Middle Brawn. 7 Remove Tarts. Bia For the Four Colanane. he Boil’d Whitings or fry’d Soles, new contege Pud- é Gs wn 5 SUM MF Ra | ahs iit | and a a = elliesor oe oatt Teal, gene) oe fone Nee ae . Sweet-meat Tarts. Fry’d Soa':, Br arkey Pout roatted and larded. ‘ a7 i a a : z sa jks = cy H unch of Venifone instill 4 7 ‘A SUPPER in SUMMER, — His Boe " Rie a Si Re Dare recta ou Rtg Rae MeO eS aOR ee r. Boil’d Chicketis: tee ’ 2. Preferv’d Oranges or Apricots . Bee Flummery. 4. Afparagus. --g, Lemon+Poflet. ag 6. Roaft Lobfter. 7. Stew’d Apples. eae 7 8. Almond Cheefe-cakes. Se g. Lamb. . ‘ Cod’s Head er Salmon, 2. Boil’d Chickens. 3. A fine Pudding or roalt Lobfter. att 4. Beans and Bacon. : oe Stew’d Breaft of: Veal.« ee ay, wy Py) RY sale te 0 CTR FOC ree it os wy fs oa ee ee ee ed eaieg: i 3 ‘ A ; - Two young Porkeys or Duklings: &9 1. A Soop. | z. Scotch Collops. . 3. Boil’d Chickens, 4. Stew’d Oytters orroafted Lobfters s. A Hunters Pudding, 6. Roatted Tongue. 7. A Ham or roa Beef, REMOVE. t, Fah. rt, A Turkey. z. Almond Cheefe-Cakes. 3. Sturgeon. ee Oe Paes eee) mn ae 5. Jellies. | ; ee eae 6. A Hare or Woodeocks: ta aie 7. Collard Beef, ee Ns $ 9 . Cream Curds, toh Fees io Ducks or Pig, wie, A: * ‘ *« Ay ee WINTER ee FIN = ee oor ii ~y. Gruel or Sack Poffet. SL -arts. . bias es 3. Lobfter. | we ‘4. Jellies or Lemon Cream. ; i g. Solomon Gundie. 6. Cuftards. os 7, Boil’d Turkey with i Qitiers oauce. eon REMOVE, 1, Wild Duck, : Joaul Rae A ~_ eee ee, oe FF as ae “le A e idee Fa, aceasta one? % 49. Tarts. i. + Rita me ne Fig ron Sweet:Patties, — A Frieaffee of Beaft Patties, me aire ; Stew’d Crab, § Olives of Veal. 6. Preferv'd Danifins; -7- Preferv’d Oranges, 8. Maronaded Pigeons, 9. Aa ieee Pckey with Ovyiter Saucey: 10. Cream sali be E 11. A Pyramid: of ‘dry’d jor Sweenmmeatey sos" 12. Flammery, » 14: A white Fr Chigkens. 15. Preferv?d Apricots. 15. Preferv’d Qriness, 17. A brown Ericailée of Rabbits. 18. A Fricaffee of Weal * Sweetmeats, » 19. Minc’d Pies. ie" 20. Oytfter Loaves. <> 91. Haunch of Venifon, - or roaft Beef; cL Remove | 1. Carp with Pheafants, > ~ Remove.) 2°°% Grapes; stice’ 5: ,GREMOVEZCOR® Collard Beef, Remove. Cheefe-Cakes, * i nk GOLA ae o> % mes; we a as a g Tivo roattedLobfters ReMoveE, 13. Woodcocks or Pare tridges, Remove. t4, Artichokes or Peale. $ Remove. 17. sige EMOVE. young Remove. 1g. Collar’d Pig. 9 REMovE. Be Nee: =) 20. Fruit. Reta —_ Sate ak ta Removin. : we : Esunrernes & A x bate i . ‘ ar te 21. Wild Dacks, ; # * + : * I EN a RA a i cay Laas A Thee faked [thus*] are in the SUPPLEMENT. A Page. 4 : B Page: ) LMOND Poffet to Beer. Drift to flew Me) make 7 ; Rump, do. tt Cakes, do. 159 Beef Olives, tomake _ Cheefe-cakes do 203 | Beef rolls, do. : 62 ba do, another way 12 _ rump to ragout AT e. Lape meses 101 collar’d to eat ‘ale 14 . Butter do. 123 | Dutch tomake 75, ¥ do. another way tA) 2 to pot . we wall ek Flummery dow 1 freaks to fry es & —— Bifeuits do. another way 1z Amblet of Cockles, do. (6 sp Berries to botile “160 Apple Dumplins, da. Brain Cakes to make . 25 to flew ye Black Caps to make 123 another way 127 | Brazdy Orangeto make TAZ. Artichoke bottomstofry126| = = Lemondo. = 153 to fricafee 126) *Lemon do. another way1S todry —s«-: 126 black Cherry dow 1 Btu a/ } Apriceck Pudding to hi Rafpberry de 35. Bess 134 |. > Ratdfia dais. Agee. e Fumballs, do. 14 do. another way Ja Se Cufiard,do. 134. F Broccoli, to boil ne ee eee or PeachChips,do.135 | Beaft Kidneys, to roafhi36 topreferve 157) Beans Kidneys to hep. 166 to make Marmalade 159.3 Buston Mufbrooms to pickle todry 168 — S ee TSE ii do like prunellastgt | Barberries to keep “Unflead lags to “is Se A ad preferving 162 do. another way 195. Cakes 2. ° eee Ale Orange to make 142 Dregs. aia ung aes bad into or to pickle © 1B firong Beer 23 to preferve sf Farts Poffet to make 197 160 3 Mparages or green Peafe | to keep all the year 160 to keep _ 162 | Barley Sugar, to make 186 Angelica to candy - 166 | *Black Paper to make for a drawing Patterns 23 * Rich hae biked: cake 17? "Gate Ting for por’ »egreat, do? “eLfing’ for TE, i Bifcuit 10 make ’- Rafpberry Cake Case Portugal, doy at Ongrge, dose’ CHS igh iy do. # Bath Ginperbradi ih e Seed, eas ne Dacor dao | ey Seep veils °\ Angelica, dow 8. Oatmeal dov < Breakfaft ie: a fine dass do. ordinary ; Sima “bite Pye. ofs to: make S20: vagout “ak eth MD fas vues SORE e Page. ae Cileee ved topickle 1844 ‘Cate Carakay to.make C alf 5 ae collar'd 4 £0) a BSP oh oF ¥ 3 cae ee ie 108 PS. ‘105 F 107 113 So eo AI4 19 . “109 17 115 110 PTY Pan: ed | 16 It 3104 to keep all B year1og © Plaméb dos oc, * — Little Plumb do, - Plumb. another way 115 107 | AS Boa ee en 1omabes. ot pie of. Calf’ s jelly to. shakey, 4 : | Flammery dow.» 374 “Char to pot) 444g B Gatchup to. make... waa Walnut ak me 3 TO» Efe dans 9 to Chesfe-Gakes do me! ~ 89 Lemon da... 1C5 “common do. *e 4.99 ewithout Currants do. gt Cheefe Slipcoat to make 494 * cyfine Raph}. > Bullies do. ie ed + cream do. g2. Cherries to sirens: for drying — 166 ; to profirve 165 rund fe ape: 199 Coll sAsigronss to pickle white , Od S81 83 anosbee may 184 Chickein tofricaffeewhite33- . dobrown ~~ 33 preritee eka’ 33 Po bbtde Os toe Ge “9.4. pie bot a: Cale Scotch to- make 20 ditto white 3t » another. way. 201% Collops mined tomake 2Ot 58 Ce s Head to dress 95 Mei anotherway 1 38 — to roafi, to, eat like . ‘e Piz ees feet to fricaffee: white 3 en fo fryia ater o> (do. in eggs. 26° a ‘oe 40 ee mine "d hie if 5 7} 1 Zoons do. » 103 Gorkles to'pickle . 175 » amblet of, to make 76 Condi al Water of Coan, to make <5 hSFZ ‘Cowflip Syrup o.. oy (152- : pad: BO. coke i, SEN . oy ‘Cram 42 + ae 4 we. Rs aa BINY ah Geib +i wore oD 8 Bet. B Page. th Wi r Pag e | Cretan Lemon, do. . 116 | Bucks do. to few hay © edo. tomate pelos 20 ®) do. anotber’ way 120) 28 Orange apy eee ® Quince NS “Tete 4a SSany proferv'd fruit 90} *Crtam burnt 9 >: 1s: oto fry to beak hot 117. «(Chocolate to make 116, e ee igo Hoe 133 8 Apple mo-SoSay 117 » Curds- do. 916 eye aye me 418 Cieambers Sficed to ae Po PORES I ih larg to pickle» 178 to make mango of 1824 to make pickle je 183 A He few. 137 to aft a) i for Manion Sauce % FEN Y 2: 2 Saop io make 6 Currant berries to pickle 161 tote prgierer in Bunches =< 85-968 bes é to brepree sai 22 = to make jelly of 156 | _Curds nee tomake 30 | epee Almond mea iF Gage er OTs. 124 | Scotch, to eat hot 129. Gyaer, to make 147 D “6 Dy ins to preferve 160 “do. for Tarts 161 do. to heep 161 da. to bottle vg 4. Dre: Ratafia to hate 125 ~ Lemon ripe “749 : Ducts foboil . gag to few i ee &9) i 2 E Eggs to fricaffee wbite. 43. 1 do. browa.. BBN | to flew iz gr any 44. ’ Lo pie tomake (gy Elver buds ta pickles. . 179° I I: I: pa. Fowt, tofers. = Fritters Fru tito i Oe Pe Apply. dorsani ue i: Oatinded dee. 4 82 Fi sca to prefrve Breen. 163 dos all be year, 166 rae ren Bread to oles $9 fi A: another phys y Give aN GuRkins to pickle Gilliflowers, do, * ae fo can arene herb to. vip Br, plain fi WES UST Nga ay a Aagle ca oa Ee ELS to Called, aap Foot “fo flew, prs ; xe to Jpitchcack. ‘ b: DEE OIMARE 0... Fe 1 to make pickle for, 179 F a4 . » 80” a KN, Br ee Yael Page.}] 298% Pa age. Ae *Grapes to pheferve all \*Lobper ADT Aliving 9 Kiinter 00 18 | Leatch, to makes” 130 * 63 vaaseeaber wap tg ‘Boaves pedat hi “do. at Gruel Shuee YA at eal Te Sais oP lamboes «' 129. aa to ee" 112 Xo Rice - AS BoE 29 “Mango of veils me Goofer W a to reise go * Melony doo oe | Mead firong, do. “ 8: a Ey ans or baie to falt 49. another way 146 Hare, te flews. 28)" another way ~ 25 to pot vs 50 | Milk mulP'dy a of ‘130 to juge 29 | Mulberries, preferve to roafwith apud- 4 — whole . 1g Mufcles; to pickle 176 ae to pot =: 102 ding in the belly 29 Wedge Hogs wid (0 make 174% to free PF OL pa a] to pickle 99 ae adie to boil . 938 another way 180 POR RS te Rs 99 another way 196 ge ‘to pickle QQ, to fry 197 to keep all the year powder to make 195 : ; 100 5 Muiton frew'd fillet of 13 Hotch porch, to make 200 Shoulder fore’d ~ 13 a4 | breaf? to collar 14 yam aharsty to make +65 do. another way lA sae Balliey das “870 do. to carbonade 15 -*— Rafpherry do. —°26 chine roafted, with Sy Damfins do. 169 Sehleryp 2 CBE ES €Felly brown 4: chops, to. make 16 | * Felly currant 22 leg fote’'d..° -. AO Fumballs, do. © 135 | French cutlets to make 17. rate way 163° freaks to fry 17 artificial V chefat, to Lan leg - boiled with 1 make 18 loyn fry'd 27.) 28 teaver to Salt to eat *Larks in Felly © 9 like ham ee 29 Lamb with chickens boild27 oN % ufricaffee white 27 NEATs Te wage pit, to fricaffee brown 28 make : ii oa Lobjer or crabtoroaf 6 65 Nafturtium buds. to Hai onzoxs 7 SSA ee butter °5. ( ey Ne I oa A, sued O, Page: soa 4 wd — Page. NIONS to pickle: \ 179 | Pears todry os Aesway , Orange chips.to preferve * do. anotherway 31 i: toputinglafes.:55 , Pears: or. Fippins to dty — Orange or ‘Lemons to pre | _ without Sugar) 0309 $1 foe Kaew WE 4, Pigeon to mike a esi Ty oe eh nl, 194}. aged aay k2 marmalade to make 163 | to flew» £99 - sp to preferve whole. 169] to pot 40 *. to candy. ‘whole 20 boil’ d with fricafie -., Yartstomake. 86 Tica % 49 ® Butter to.make . © va ter pie Nay Ss 39 ea Scotch to.make 1310 |e: to juggs 38 soe -soiffews .s 99} 94 5 (to pickle 59 Bot tale we: whe 85 Aes tobroilwhole 40 | to fry 100° aie Bein to make. © §t to feallop. 100 | foicollar ses AGS i: v ‘to pickle 178 |. ears to fricaffee nh eee a Ox wae to ert? like lamb-in winter 23 » Head roll'd to eat like brawn 6 Shes | Pike to eat Like Jimcta 92 oo) to flew p 94 9 te roaft witha pude ding in the belly — Oe 4 Plumbs to peg rts © Wher: ~ ee hg) ees : 133 | Plumb porridge to pate Vdc: da, another way 134.1 Pork to pickle — 53 Alleis pe Pe eas if : ! Bot Meath tomake. 7 | Poffet fack to ‘make re * oy ee Pancakes, ware I Rize - ae *Partridges, sopon? 7 io ¢. anotherway 8 es to fry to look like Pafe to nake for a pading another way YO8 : i 8 to make froth for 1 198 sp rLeemog: ox See. Potatce crabs to date, WET 4 Pudding black to it A eee cufard — ok orange. 69 do. sasiBre: way 69 ‘do. another way 79 do. another way 70 do. another way 79 od aggee senior way le ae qn \ Oatmeal ge tlI ND : . “ae ea ae 9 fora dif Pie 89 for Larts 86 - do. another way 87 - do. de. 88 for Venison Pajty 88 _ of Pippins, white 162 of do. green 162 of do.red 1634 Patties favoury to make 55 PAie PWEEA say ‘bal ‘| ee iD CE. if &. A — et oak Page | 1 sas¢ . fe adding Oatmeal do. 0937 | Pie Javoury do... 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Baga | i So Vermicelly °° 9 | Tarts marrow to pe are als | tig bt tranfparent vas on on ? 3 - “green Pease “* he a i — fucetmeat “i 80 > Ee pee oh Thajle fry dto make. {22 8%05 do. peaje in Wi ater ies db pnges t0 roaft. , 50° “do. in Lent’ VBP 1%. to pot o A . Craw fib 8 _« Sheep or Hog 4 4 e brat. ba ~ portable” soe 4 Ae * white vr Abnnd “10 ] T viper to Fricafie ss es AZ Sette eta | “to eat like Mbkgass yo aet “do. without wwaier 9g T rout or other fif to Hy 102 — Sabjuees Bologna to make 75 * Sheep Rumps with rice, 4 a Tongues broiled 5: Tench or carp to feds: 96 iar Turtles See 6 Turkey to boil 85 another way — Toh ay yt: Br fale of to brown Legh Y ‘Smelts to pot Ragout to pickle eee do. herrico oo Waa ; sSpinage. flew? d withexgs 1 at to roll eee 4S ‘ . Toafts to make 136 f ‘to few ° hie Sao “* Stoughton to make 2 Wee flew fillet 20 - Sturgeon artificial tomake 101'| . Breajt of to roll: to eat _ how to order 199.| . cold ioe 45 bow to. make pickle “to make favoury : Bes 200 “Stock to ES Sor Hartfborn Vensfon to pat «felly 174 Haunch yy. ye Me “Sack Poffet to’make 122 Vinegar to hake of = ct ee “Shell Pafte do. ee bern ies pine fr Beaft Kidney 1 a7) Fe ge ice sn ty, om inegar wr Shrimps to pickle “PG h ia Ue torrogyt “eka 30°.) < Shrub Orange Oe we POPES de SR, BRO Solomon Gundie to eat in pie Ala ete re ag a7, ea ey: to roaft Savoury eae ; i ei Sugar to Bares avben Se ee « Coukeg® oS a Ls height Knuckle to boil with © ‘Syllabubs whip’d ta make = 3 an Rice APOE §o ee of Gill flowers to make | - “Srweetbreads to “fricapp ce roTet BV AD of Mulberries 1st | Cutlets to make ee is a of Violets Lag - another way Ried. a of Poppies ga 1 ¢.2° Cutlets ansther ota oe, ah etd =~ ee, andther way another eae 140 WW id! yraeno TS, Wille 144 green Cae. 176° 14! gs black!" 9: = 17 Aer “Orange “142 to make pickle for oye k i. ‘do. another wey 143 ek da. ene “185° Mulberry. ~~ 150 . 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