Receipts Vol: 2. 1 To make Gooseberry Vinegar Mrs Hooker Take 3 quarts of ripe gooseberries to a gallon of water, put them into an open tub for 3 weeks or till they ferment, then rub them with your hands, and strain the liquor thro’ a sieve in to a cask, and to every gallon of liquor add one pound of sugar, and put it in the sun till fit for use. Blancmange Mrs Hooker Put half an ounce of isinglass into a cup of cold water over night, in the morning pour off the water and put the isinglass into a pint of new milk or cream, sweeten it to your taste, let it simmer till the isinglass is nearly dissolved, the strain it off and have ready 15 almonds beat very fine, put them into the milk, and set it on the fire again, stir it well till it boils, then pour it int a basin, and when half cold, put it into the moulds. 2 Chocolate Cream Mrs Hooker Scrape to cuts and a half of chocolate, put it into a pint of milk, with 3 ounces of sugar, boil it gently till one third is reduced, then put it by, and when cold add the yolks of three eggs, strain it and let it simmer till thick. Tansey Pudding Mrs Hooker Take six eggs, half the whites, and beat them with a little salt, then put to them four ounces of loaf sugar, beat fine four ounces of grated bread or Naple biscuits, a little nutmeg a little mace, a piece of butter the size of an egg, two ounces of almonds beat with two large spoonfuls of tansey juice, the same of spinage, a pint of cream, put it all over the fire, till the butter is melted keep it stirred at the time, put a sheet of paste at the bottom of the dish. 3 Danish Pudding without Eggs Mrs Hooker One pound of flour, one pound of raisins, three quarters of a pound of beef suet, a table spoonfull of treacle, a pint of milk or water, and ginger to the taste; it must boil four hours. Half a pound of suet it thought best. An approved Receipt To Preserve Butter from “Dr Anderson’s view of Aberdeenshire drawn “up for the Board of Agriculture and internal “improvement.” Half a pound of common salt, a quarter of a pound of salt-petre, beat them together and blend the whole completely, take one ounce of this composition for every sixteen ounces of butter, work it well into this mass, and close it for use. Butter cured with this mixture must not be opened for use till a month after it is made up. 4 Red Quince Marmalade Mrs Hooker Let them be quite ripe, quarter & core them, put them into a saucepan, lay the parings on the top, almost fill the saucepan with water, cover it close, let them simmer gently, till of a reddish color, take out the quinces, beat them fine, make a syrup with the weight of the fruit in sugar just melted boil & skim it put in the quinces, mix it with the syrup, boil it gently till of a proper thickness. Jaune Mange Mrs Hooker Boil one ounce of isinglass in three quarters of a pint of water till melted, stran it, add the juice of two seville oranges, a quarter of a pint of white wine, the yolks of four eggs, beat & strained, sugar to the taste stir it over a gentle fire, till it just boils up. when cold put it into moulds. 5 To Dry Damsons Mrs Hooker Gather the damsons when full ripe, lay them on a course cloth, set them in a very cool oven, let them stand a day or two, they must be as dry as a fresh pruan, if they are not, put them into another cool oven for a day or two longer, then take them out, they will eat like fresh damsons in the winter. Chocolate Cream Mrs Hooker Scrape two cuts and an half of chocolate, put it into a pint of milk with three ounces of sugar, boil it gently till one third is reduced, then put it by, and when cold add the yolks of three eggs, strain it and let it simmer till thick. 6 Rasberry Cakes Mrs Hooker Mash the rasberries and boil them till tender, wet some sugar and boil it to candy height, put in the rasberries and give them scald for a few minutes put it into glasses and dry it in a stove till it will turn out, then dry the cakes again, turning them. To one quart of rasberries one pound & half of sugar. Strawberry Fritters Mrs Hooker Make a batter with some flour, a spoonfull of brandy, half a glass of white wine, whites of two eggs beaten, and some lemon peel chopped fine, mix all well together which should be so’ thin as to run out of the spoon, dip some very large strawberries in the batter, fry them and then shake some powdered sugar over them and brown them with a salamander. 7 Pickle Walnuts Mrs Hooker To one hundred of walnuts put half a pound of black pepper, a quarter of a pound of raw ginger sliced thin, half a pound of flour of mustard, a handfull of tops of garlic, full the jar with vinegar, cover it close with a bladder, as the vinegar wastes fill up the jar. They are not fit for eating under 12 months but then are very fine and never turn black or grow soft, which they do that are first prepared in salt and water. Ramakins Mrs Hooker Take 6 oz of cheshire cheese, 4 oz of mild gloster cheese scrape fine and the crumb of a French roll or an equal quantity of other bread soaked in cream, the yolks of 3 eggs beaten, 3 oz of butter, mix all these ingredients well together and send them to the oven or bake them in a Dutch oven. 8 Ramakins (another way) Mrs Hooker Half a pound of cheese cut into thin slices and put into water just warm, let it remain ten minutes, then pound it in a marble mortar with a quarter of a pound of butter, the yolks of 2 eggs and the white of one, a little pepper and salt, cut some bread very thin & toast it put the cheese thick upon it and brown it with a salamander. To boil Rice Mrs Hooker Pick it and wash it in cold water, then drain it thro’ a sieve, put it into boiling water and boil it in a stone pipkin with a cover till soft, afterwards drain it again and put it into the pipkin with the cover on but without any water, and let it remain before the fire half an hour stiring the rice often with a fork. 9 Rice Pilloe Mrs Hooker It may be made of young rabits, or larks, or partridges, but chickens are the best, and those when smallest, but if not very small just be cut in halves and quarters, season them well with pepper and salt, put some fresh butter into the insides of them, lay them in a dish which must be well buttered, then pour the rice upon them and set in the oven to bake. Take a pint of skim milk and as much water as will make sufficient liquor to boil in, put as much mace and pepper as will make it palatable, when it is boiled to a sufficient thickness, add to it eight yolks and four whites of eggs, three quarters of a pound of butter, put a little crusts round the dish, to prevent the rice from running over. 10 Kabobs Mrs Hooker Take out the inside of a loin of mutton, peal off all the fat, cut it in thin pieces the short way, rub every piece with a clove of garlick, have ready some ginger grated, pepper, salt, and turmeric, season each piece well with the ingredients, then divide them into two quantities, putting each quantity upon a reed or small silver skewer, tie them on to a spit and baste them well with butter. Beef a la Daube Mrs Hooker Take a rump of beef brown it either by frying or roasting, then put to it some strong gravy, an onion stuck with cloves, a bunch of sweet herbs, & seasoning to your taste, let it stew very gently till tender, let it stand all night, and when cold, take all the fat clear off, add to it forcemeat balls, trufles & morells, artichoke bottoms, & little eggs, the beef should be stuffed with forcemeat besides the balls. 11 Mackerel au Matire d’Hotel Mrs Hooker Fry in a little butter one table spoonful of chopped onion, and the same quantity of chopped parsley, have ready half a pint of gravy, put it to the parsley and onion with two anchovies, and a table spoonful of capers, half boil two mackerel, then put them into the stewing pan with the above ingredients, and when you think they are tender, put them into the dish with the sauce, and squeeze a lemon over the mackerel. Polpetts of Meat Mrs Hooker Take eight ounces of young lean beef, three ounces of suet, six ounces crum of bread, mix them with a little broath till it forms one body, half a small onion, a little parsley, pepper, and salt, three ounces parmazan cheese grated, four yolks of eggs, mixt all well together in a stew pan with a spoon, take off pieces the size of an egg, roll them in grated bread, and fry them brown, put them into a dish with the yolks 12 yolks of two eggs and a little broth beat together in the bottom of the dish, brown them in an oven or with a salamander. Fricandeau of Veal. Mrs Hooker Lard exceedingly thick and with very small pieces of fat bacon, a piece of veal off the fillet three inches thick, and of a size suitable to the company, then put it into a stewpan, with sufficient of the “Sauce au roux” and gravy to nearly cover it, an onion stuck with cloves, and a small bunch of sweet herbs let it stew very gently at least five hours, then strain off the gravy, and reduce two thirds of it over the fire, till extremely rich at the same time put the remainder of the gravy into another saucepan, and scrape and stir into it sufficient fat of bacon to make it after standing a little while like a jelly, afterwards take the meat which should be kept hot before the fire in the mean time, and put it into the dish and with a 13 feather put the jelly allover it, and should any remain, mix it with the other sauce, which is to be put into the dish. The French always use for larding the fat of bacon, not smoked, as the fat of pickled pork is not so rich, and smoked bacon is strong Either stewed spinage or sorrel is very often put in the dish with the frincandeau round the meat. Sauce au roux. Mrs Hooker An excellent preparation for all brown made dishes. Take a piece of butter the size of a large walnut, melt it in the frying pan, taking care that it does not burn black, then with the drudger shake in flour, stirring all the time till it is a thick batter, and will come from the bottom of the pan, if it is done right, it will be of a mahogany color, have ready some boiling water, which you must pour in very gently, still keeping it stirred till you have got a proper quantity, the stewing your meat in this mixture gives it a very rich appearance & the batter mellows it, this wants no mor thickening. 14 Browning for made Dishes Mrs Hooker Take four ounces of treble refined sugar, & beat it small, put it into an iron frying pan with an oz of butter & set it over a clear fire, mix it well together all the time, & when it begins to be frothy the sugar will be dissolving, hold it higher over the fire & when the sugar & butter are of a deep brown, pour in a little red wine, stir them well together then dd m ore wine & keep stiring it all the time. Put in the out rind of a lemon & a little salt, three spoonfulls of mushroom catchup, two or 3 blades of made, six cloves, four shalots peeled, and half an ounce of Jamaica pepper, boil them slowly for ten minutes, put it into a basin, and when cold bottle it for use, having first carefully skimmed it. This is a very useful article and such as a cook should never be without, it being almost of general use. 15 Soup Cressi Mrs Hooker Six turnips, 3 or 4 carrots, four parsley roots, three onions, three leaks, four heads of celery, two lettuces, one endive, the crust of a French roll, three slices of ham, a quarter of a pound of butter, put them on a stove to stew, till they begin to turn brown, but take care not to burn, which will be prevented by constant stirring, add three quarts of good broth of mutton, beef, or veal, let it simmer over a gentle fire till your roots are so tender, that you may rub them through a sieve, it if is too thick add more broth, & just as it is boing up add a gill of cream, and a french roll. A nice Dish for a 2d Course or a Supper Make some apple sauce with sugar & cinnamon and a little piece of butter, it must be made very thick; put this in the center of your dish. Make a whip, solid, & place round it like a bolster, have ready some orange peel & citron in very thin slips, and place across the whip. To dress Scollops. Mrs Hooker Take a dozen scollops well cleared from sand stew them gently a quarter of an hour with a little of the scollops liqour; and afterwards add a little pepper, salt, nutmet, flower, butter, and two yolks of eggs; if stewed longer they would become hard. Hunter’s Beef Mrs Price To a piece of brisket of beef or 10 or 12 lbs one oz saltpetre, qr:lb coarse brown sugar. Rub the beef very well with it, and let it remain for a day or two. Then rub it one oz Jamaica pepper, a few cloves pounded, about ½ lb of common salt. Let it be kept in this pickle a fortnight turning it every day. Then let it be well washed & put in a pan with a little water at the bottom, & a good deal of fresh suet on the beef. Tie a paper over it & bake it. N.B. Take the bones out before your beef is put in the pickle, & roll it tight before you bake it, 17 which may be done in the best way by leaving it in an oven (when bread is half baked) until the following morning Then take it clean off from the fat and the gravy. Gingerbread Nuts Mrs [Mayaffr??] Two lbs of flour, ¾ of a pound of brown sugar, one lb & an half of treacle, one oz of powdered ginger, candied orange & lemon peel, a full glass of brandy mixed altogether to form a strong paste, lay it on wafer paper, & under it writing paper. Bake it on tins in a quiet oven & before it goes in, brush it over with a white of egg beat up in milk. Horse radish Sauce A teaspoonful of mustard, a tablespoonful of vinegar, three Do. of thick cream, & a little salt. Grate as much horse radish into it, as will make it as thick as onion sauce. A little shalot may be added. 18 How to prepare the Iceland Moss (Mrs [Mayaff??] Four ozs of the Iceland to be cut into small pieces, & boiled in 3 pints of water till reduced to 2, add a teaspoonful of fine flour, and 4 oz of fine sugar, take 60 sweet almonds, & 15 bitter almonds blanched, then beat them into a paste with a small quantity of water, & mix with the decoction, then strain through a linen cloth previously moistened, by being dipped in warm water, to be poured into glasses, which forms a mild nutritious jelly, which may be eaten alone or with milk. In warm weather make half the quantity. 19 To make Closs or Wellington Balls One lb of the inside surloin or rump of beef, ¼ lb suet, the crumb of a French roll, the rind of a lemon grated, a little eschalot, pepper, & salt, mixed with a little gravy, and 2 eggs; make it into flat cakes, stew them in gravy with slices of lemon, and serve them up with the gravy. NB. This is a very nice dish. (Mrs Hooker To prepare Wheatears or Larks for Potting Take 12 larks picked, rub them well with the following ingredients mixed. ½ a teaspoonful of mace, Do. of cloves, beat & sifted fine, Do. of pepper & salt, put them with all the seasoning into a pipkin with a lb of fresh butter, stew them very gently by the side of the fire 5 hours, they must not even simmer, and must be constantly shaken, as no water is put to them. Then put them into a potting pan with the butter they were stewed in, but not the gravy, which will remain at the bottom, as that would occasion their spoiling soon. 20 Spunge Cake Weight your eggs, and take the same weight of fine sugar well dried & sifted; half the weight of flour, beat up the yolks & the whites of the eggs separately first, then beat them together with the sugar, and a little grated lemon peel, then put in the flour beating it all the while, then pour it into the tins which should be ready buttered. It should not be beat after all the flour is in, only stirred with a spoon. A cake with 4 eggs will take about half an hour baking. The whites of the eggs should be beat to a froth. To make Buns MRs M. Austin Take two lbs of flour & rub into it two ounces of butter, make it into a thick batter with warm milk, add one tea-cup pf good yeast, with a little sugar, some currants & carraway seeds; bake them in tine, & 15 minutes will bake them. 21 Floating Island Mrs Hooker Make a thick custard and place in a deep dish, take some plain macaroon cakes, just scald them in milk to get off the paper, and stick them with almonds sliced thin, and a very small bit of myrtle in the center; just before sent to table put these cakes on the custard very carefully not to sink in. Giblet Soup Scald & clean a set of giblets, & set them to stew with mace, onions, & a large bunch of sweet herbs, a teaspoonful of white pepper and a large spoonful of salt. put five pints of water & simmer them till the gizzards (which must be cut into 4 pieces) are quite tender, scum them nicely, and add two teaspoonfuls of mushroom powder, and an ounce of butter mixed with a desert spoonful of flour, let it boil some time, & serve it with the giblets. 22 To Preserve Melons When quite ripe, pare them & cut them into thick slices, put the slices into cold water sufficient to cover them well, they must remain in the same water for a fortnight or 3 weeks, until it is very green & mouldy, then put them in the preserving pan with fresh cold water over a slow fire for some time, but the water must not boil. Make a syrup of good lump sugar the weight of fruit, when clear put in the melon and boil it for a quarter of an hour. The syrup must be boiled every day for a fortnight, but not put over the fruit until near cold: the last time you boil the syrup, put one ounce of pounded ginger into a thick muslin bag. The juice of two lemons & the rinds cut in shreds NB. One oz of ginger & 2 lemons is sufficient for one large melon. If your melon is preserved whole, leave part of the rind at bottom for it to stand in as an ornament and the inside must all be taken out. 23 To Preserve Cucumbers Green (Mrs Mitchel Gather them fresh & clear from spots, the proper size for pickling, and some larger to cut in quarters or halves, the inside being taken out of the latter. Then put them into a jar with salt and water, and a cabbage leaf over then, let them stand a week in a warm place, or till they are quite yellow, then strain them off, and set them over a slow fire to green in fresh salt & water with a cabbage leaf also at the top, and when they are of a good green color, strain them off & put them in cold water to get the saltness out, let them lie in cold water two days, changing the water twice a day. Then make a thin syrup, & boil in it a good quantity of ginger & some lemon peel, and when it is cold put it to the cucumbers & boil it up once in two days for a fortnight or till the syrup continues of a proper thickness after having lain on the cucumbers. 24 Damson Wine Six pecks of damsons well bruised with the hand, and six gallons of water boiled the day before and stood to be cold, mashed well together and left for a couple of days. Then put a buttercloth into the cullender, and squeeze the juice through it, have ready your syrup, made the day before in the following manner. Put to forty pounds of sugar 3 ½ gallons of water, scum off the worst of the scum & boil it, and when only blood warm, beat up the whites of 6 eggs to a froth, and stir them well into rise the scum. The next day when cold take it quite clear off, mix your syrup with the juice, and put it into the cask: let it stand a fortnight to work; at the end of which time, put in two bottles of brandy, and only lay the bung lightly on the top, till the fermentation quite ceases, then stop it down. If you find the fermentation does not cease you must add more brandy. If your wine does not work 25 you must put a toast with yeast in it. This is the quantity for an 18 gallon cask. If the cask does not hold all, keep it to fill up as it works over. To Pot Lamperns Cut off the heads below the nine holes or eyes. Take out the insides, particularly the black string. Then scrape and scower them very clean, with salt and very hot water. Season them with salt, pepper, & mace. Put them into a pan, and bake them in a slow oven. when they are done, take them out of the gravy on a sieve, that all the fay may run from them, & when dry, put them into your potting pan as close as you can, and cover them with clarified butter. 26 To Stew Eels & Lamperns The lamperns must have the heads and eyes cut off, then must be perfectly well cleaned from all slime with salt and vinegar, & either cut in pieces of two nails length or left while, they must then have some warm water thrown over them, but care must be taken that it is not so hot as to crack the skins, when they have laid in the water sufficiently long to draw the oil out, they must be dried gently with a cloth, and some pounded mace, cloves, and pepper & salt rubbed over them, they must then be laid in the stew pan, with just sufficient warm water to cover them, adding two good sized onions, with the skins on, four anchovies cut up, or anchovy catsup, 5 spoonfuls of mushroom catsup, 5 do. of walnut catsup, and a good sized teacup of port wine. Stew them very slowly in a covered pan for an hour when they will be tender, turning them very carefully when 27 half done, to prevent their breaking, take a little of the gravy out & thicken it with flour before it is served up. NB. This direction serves for 4 lb of eels, or a quarter of an hundred of lamperns, and if they are the former, they must be skined, and half an hour will stew them. To make a Buff Dye for a Room Take 3 lbs of Dutch pink and pulverize it fine in a mortar. Then put it in a very clean pan with six pounds of Spanish whiting, mix them well together with a spoon or colour knife with cold water, to a very thick paste taking care the colours are well incorporated together and no lumps. Dissolve four pounds of double size in 3 quarts of water and when scalding hot, put 3 quarts into your colour stir it very well together, and lit it stand till blood warm, and then you may use it. It must be kept stirring all the time it is putting on, much depends on this. This quantity is enough for two coats for a middling 28 sized room, which is sufficient. Take care your first coat is dry before you put on your second. If you wish your colour a deeper buff, you can add a little more Dutch pink in the second coat. Tomato Sauce Cut your tomatoes into a saucepan free from specks, and when boiled half an hour, rub it through a sieve, and let it stand to settle; then take some of the skin from it, to make as thick as you can, then put a very little of all kinds of spice, salt, vinegar, and cayenne to your taste, then boil it for half an hour A pleasant Drink for Summer Fill a large earthen pan with rasberries, put in vinegar enough to cover them, let them stand covered close in the cellar for a fortnight, then take off the scum which will lie on the top, strain the liquor, to each pint of liquor put one lb of loaf sugar, 29 boil them together, take off the scum which will rise on the first boiling, let it boil afterwards about one minute, do not put it in the bottles till quite cold, nor fill them quite full. One table spoonful to a tumbler of water will make a pleasant cool draught. Apple Cake Mrs Raines A pound and ¼ of apples to a pound of sugar, the rind and juice of a lemon. The apples must be first stewed with a small quantity of sugar, in about the third of a pint of water. The rest of the sugar is to be added when the applies are stewed to a pulp; stirring it well all the tiem add the lemon juice the last thing. The quantity is about 6 large apples. 30 The Aperient Mixture T.L.O.D. Epsom salts one ounce & an half Infusion of senna five ounces. Tincture of senna & Tincture of ginger each half an ounce Tincture of jalap one drachm. Mix, and take two or three table spoonfuls occasionally 31 Egg Wine Beat an egg with one spoonful of cold water, set on the fire a glass of white wine and half a glass of water, sugar and nutmeg. when it boils pour a little of it to the egg by degrees till the whole is poured in stirring it well; then return the whole into the saucepan, put it on a gentle fire, stir it one way for not more than a minute, for if it boil, or the egg be stale it will curdle. 32 My Way Scotch Marmalade Grate your oranges and weight them to their weight in sugar put them in cold water for 24 hours then cut them in halves and take out the insides, boil the peels till a straw will go through them while the peels are boiling separate the juice and pulp from the kernels and very course pieces. When the peels are done, slice them as thin as possible with a pair of scissars. Boil you syrup put ½ a pint of water to 4 lbs of sugar. When your syrup is clear put in all your oranges and boil it about 20 minutes. Another way A Scotch Lady Pre your oranges very thin with a knife and cut them into very thin slices, then put them on the fire in water to boil change the water once or twice to get the bitter out, and boil them till they feel quite tender and look clear while this is doing cut the oranges in halves & squeeze 33 out the juice, then with a spoon take out all the pulp. Make your syrup as above and when boiled and scum’d, put in the juice pulp and rinds, and boil it 20 minutes. Boil the water on the skins to make your syrup with. Another way Mrs Davies Take equal weight of oranges & sugar, and add one pound of sugar more to every dozen of oranges. Grate the oranges slightly; strew a little sugar over the gratings and cover it, squeeze the oranges & strain the juice, put a little sugar to it and cover it. Take the pulp from the skins, boil them till perfectly tender in spring water, let the water drip from them cut them in very thin slices not too long clarify your sugar adding half a pint of water for each pound of sugar, boil the chips and the gratings & then boil the whole together till the marmalade be of a proper thickness which will take an hour boiling 34 Muffin Pudding Butter your mould, place your raisins pretty thick round your mould. Take the inside of three muffins soaked in brandy, a few sweet & bitter almonds pounded boil half a pint of cream a bit of lemon peel sweeten it to your taste, when cold beat three eggs with your cream put it over your muffins and bake it in a dish half full of water Boil’d Rice Pudding A large tea cup full of whole rice, a pint of milk, boil these well together the day before or early in the morning. then add half a pound of currants two eggs, sugar and a little white wine put in a mould boil 3 hours. A little ratafie is good all depends on boiling the rice well at first. 35 To make a Fondue Grate two French rolls, and half a pint of good cream take three tablespoonfuls of parmasan cheese grated, and two tablespoonfuls of common cheese then oil a lump of fresh butter the size of an egg, a little salt to your taste, take the yolk of six eggs well beat, mix the ingredients then beat four whites of eggs to a strong froth, have ready a quick oven and mix well the whites of eggs just as it goes into the oven. Twenty minutes will bake it. 36 Cow Heel Soup to resemble Turtle Soup. Take very strong *gravy, seasoned with cloves, allspice, and various herbs the same as are used for turtle. Then cut up the feet into pieces and put it into as much gravy as will entirely cover it, let it stew for 3 or 4 hours, the longer the better, about an hour before it is done, put some white wine and catsup to suit your palate you may add some forced meat balls & hard eggs, the yolks only made hard as is usual. Mrs Franks. &To make a strong gravy Take a piece of lean beef and cut it into small pieces, put this with a piece of butter and water hardly sufficient to cover it into an old saucepan as it burn a good one let this stew till all the gravy is drawn out of the meat. This will be very strong, thin this with water in proportion to the goodness you want it, thin broth is better, put then the seasoning requisite, or thicken it with flour and butter kneaded. 37 Crème d’Orge Dr Bayley Take two pounds of perfectly lean veal cut into small pieces, half a pound of pearl barley, put it to two quarts of water. Let it simmer till it is reduced to one quart. Then rub it through the jamis. It should be about the consistency of thick cream. Add salt to your taste. This is a light and nourishing food for a sick stomach. Sauce for a fowl, turkey etc. Boil an anchovy in a quarter of a pint of water with a blade of mace and some white pepper corns. Strain it off, and add two spoonfuls of cream and the same of white wine. Thicken it with butter and flower. Some prefer it with less wine. The cream should be good 38 Eve’s Pudding. If you’d have a good pudding, pray mind what you’re taught, Take two pennyworth of eggs when ten for a great, And of the same fruit that Eve did once cozen, Well pared and well chopped, at least half a dozen, Six ounces of bread, let the maids eat the crust, The crumb must be grated as small as the dust, Five ounces of currants from stones you must sort, Or they’ll break your teeth & spoil all your sport, Five ounces of sugar, wont make it too sweet, Some salt and some nutmeg to make it compleat, Three hours to boil, without hurry or flutter, And then serve it up, with good melted butter. 39 To Stew Cheese Two ounces of scraped cheese, the yolk of one egg, a teacupful of cream, a little butter, put it into a stewpan, set it on the fire for ten minutes stirring it all the time. Then brown it with a salamander and send it up hot. Spunge Cake Mrs Wilson Weight ten eggs and their weight in fine sugar and flour, well dried and sifted. Then divide the yolks from the whites. Beat the sugar and yolks together in a wooden bowl. The whites must then be beat to a strong froth and added to the sugar & yolks. Then add the flour and the rind of a lemon. All the ingredients must be warm. 40 Oyster Sauce Mrs Wilson Open the oysters put them on to simmer in their own liquor, then strain the liquid from them, take the beards off, put them in a stew pan with the same liquor with a few spoonfuls of cream and the same of good gravy, a little nutmeg salt & white pepper. Dust in a little flour sufficient to thicken them and shake them till they dissolve. Add a dust of white sugar and a little anchovy. 41 Mullagytawny Soup Prepare a strong gravy of veal & ham etc. Cut up two or more chickens (according to the number of your company) as for a fricassee, and put them into the above gravy. Slice 7 or 8 large onions, and fry them of a light brown color to be added also to the gravy. Mix into it four table spoonsful of good Indian curry. Powder, and stew them together for an hour and a half. Thicken with a piece of butter rolled in flour, or not, as agreeable. Season the whole with cayenne pepper and a small quantity of anchovy liquor. This will serve a large company. N.B. Send up plenty of plainly boil’d rice, to be stirred into each soup plate. 42 Syrup for Tamarinds To 3 lbs of fine moist sugar, put one pint of good spring water, & half a pint of lime water (which will cause the scum to rise, which being skimmed off will clear the syrup) Boil the whole quick until the syrup appears sufficiently thick (as for sweetmeats) then pour it hot over the tamarinds without moving them out of the jar, or stirring them up. 43 Apple Jelly One pound and half of apples cut and cored. One pound of sugar clarified in a quarter of a pint of water. A bit of lemon peel & juice of two or three lemons. simmer it till it is quite stiff, then put it in a mould & turn it out when cold. It may be put in a little warm water to prevent it from breaking when taken out. 44 Pease a la Beauvilliers Mrs Shepherd Take a pint of young pease, put them into a basin with a bit of butter as big as a walnut, stir them about, and add a little gravy or broth. Then put them into a saucepan and let them stew gently, stirring them often. when green, add a bunch of parsley, or young onions if you please. Cover and put them on a hot plate, or gentle fire, shaking them from time to time. When they are done, mix up a lump of butter with half a spoonful of flour, which put into the pease with a bit of sugar as big as a walnut, and put them again on the fire. If they are too thick, pour on them a little water. 45 To make a Collared Head Miss Hughes Out of a porkers head take the brains & eyes and spit it open, season it with salt and salt petre as for bacon let it remain 10 or 14 days according to the size of the head. add the feet After the head has been salted let it stew very slowly till all the bones will come out adda little salt petre to preserve the color. Put the two parts of the head into a tin mould laying the narrow end to the broad and filling up the holes where the eyes were with the ears having first cut out the meat and tongue, which, chop with the feet mix it with a little mace and white pepper fill the tin and press it down, having a piece of wood to fit the top of the mould to allow the meat to be well pressed. before it is pressed put the mould for 10 minutes in boiling water. When cold turn it out of the mould & it is ready for use. IF a piece of tape is put across the bottom of the tine it pulls it out with ease 46 Furniture Oil A pint of linseed oil ½ pint spirits turpentine 6d spirits of wine (about a moderate wine glass full) 20 drops aquafortis. ½ oz. rose pink. 1 ½ oz alkanet root. To a moderate sized dining table put about a tablespoonful, and rub it with a cloth rather hard allover, then rub it with a second cloth not quite so hard, then with a third cloth very lightly till there is no appearance of the oil upon the table. The cloths must be kept for the purpose 47 Recipe for Rheumatism & Sprains 2 ½ oz of soap liniment ½ oz of hartshorn (spirits) ½ oz of etherial spirits of turpentine. From Mr Cline To destroy Caterpillars A gardener at Glasgow practises a mode of destroying caterpillars which he discovered by accident. A piece of woollen rag had been blown by the wind into a currant bush, and when take out was found covered by the leaf-devouring insects. He immediately placed pieces of woollen cloth in every bush in his garden, and found next day that the caterpillars had universally taken to them for shelter. In this way he destroys many thousands every morning. 48 Compost for Mushrooms Prepare fresh short dung that has never been fermented or wet, ¾ droppings of horses and 1/3 or ¼ of straw, to which add dried dung of cows, sheep or deer about ¼ or 1/6 if possible. When the whole is well mixed, it is fit for use. Make up the beds as follows. On shelves lay a stratum of the mixture about 3 inches thick; with a flat mallet beat it as close together as possible, then add another layer of the mixture continuing the process as before until the beds are 6 inches high and very compact. Then smooth the surface. As soon as the beds are as warm as m ilk from the cow, or 80 or 90 degrees of Farhenheit, with a dibble 2 inches in diameter make holes thro’ the dung at 9 inches a part, to qualify and prepare it to receive the spawn; and leave the holes open. Provided however the beds do not attain the required heat of 80 [degrees], 49 add another layer of droppings, worked together as before directed, which will increase the fermentation sufficiently. Beds so made readily produce natural spawn in summer and often in winter. The beds made as above, should be spawned while the heat is on the decline, but before it is exhausted. In every hole insert a lump of prepared spawn, and fill up all the hollows with droppings, after which make the surface level to receive the earth In this state let the beds remain a week or 14 days. Then over the whole of the beds you intend to put into work, lay a coat of rich mould, mixed with ¼ or 1/6 of droppings, about an inch and a half thick. Now beat down the beds completely and finish them off for good. The beds intended for succession must be left without moulding, and will, if kept dry, remain impregnated with spawn, and ready to produce mushrooms when in their 50 turns they are covered with mould. From this time the room may be kept at 55 of Fahrenheit. When the beds become dry, it may be necessary occasionally to sprinkle over the surface a light watering of pond or river water made milk warm, which will require to be administered by a careful hand, or the crop may suffer. Mushrooms may also be cultivated successfully in cellars, or other buildings kept up to a proper temperature, in large garden pots, and portable boxes filled with the compost spawned, earthed, and worked off according to these general directions. When the beds, pots or boxes no longer furnish a supply, renew them in part, or totally under the rules here laid down. When the beds are made in warm weather, the air should be admitted as freely as possible into the shed; if kept too close, the beds will become soft and spungy, and the crop will be neither so 51 plentiful nor so well flavoured. When the beds are made in sheds, or in the open air, they should be in great degree protected from the light. Receipt obtained by Sir Joseph Banks from a Scotch gardener of the Emperor or Russia. To make Noyeau Three quarters of a pound of white sugar candy. A quarter of a pound of bitter almonds, to a bottle of white brandy; blanch the almonds and cut them small, boil the sugar candy to a syrup, with just water enough to make three quarters of a pint; when boiled & skimmed perfectly clear, mix altogether and shake it every day for six weeks, then filter it through blotting paper till perfectly bright. 52 To cool Wine as if put into Ice. Take 7 lbs of purified nitre and 7 lbs of sal ammoniac, rub them in a mortar well together, and put them into a stone jar, corked close and tyed down. When wanted for use take a jar that will hold three quarts. Put your bottle of wine in it, up top the neck as under then put in one quart of the coldest water which will reach about No 2. Then take 3 ozs of the above powder, or three tablespoonfuls, and put it round the neck part of the bottle so that it may dissolve down the side of the bottle. Three ounces of this powder will reduce the temperature of a quart of water to about 40 degrees. Let your wine remain in the water about five minutes when it will be sufficiently cold. Take care your jar is not too large, for it 53 will require more water and more powder if it is. If the water is up to No 1 in the jar, it will reach to No 2 when the wine is put in, which it ought to do A Dinner Pill, called Live Long One pound of the coarsest brown sugar, one oz of grated ginger, ditto of grated rhubarb, ½ oz of carraway seeds well bruised in a mortar, put these ingredients well mixed int an earthen pipkin with two tablespoonfuls of water, let it boil till it is quite thick keeping it stirred the whole time, then turn it into a well buttered soup plate. when cold cut it in small pieces and take a small piece every day before dinner. 54 To make Ink. One ounce of rasped logwood Two ounces of gum arabic boil this in two quarts of water till it is reduced to one. Strain this decoction while hot into a glazed vessel. add to it Three ounces of galls (of Aleppo) pounded One drachm of cloves and cover it up, and when nearly cold, add One ounce of green vitriol, and stir in repeatedly. After some days, decant or strain it into a bottle which should be kept close corked. 55 Receipt for Tooth Electuary (Mr Williams) Take of prepared harts-horn & rose pink of each 2 ounces. of powder’d myrrh half an ounce of clarified honey 6 ounces. of oil of sassafras one drachm & 1/2. Mix the hartshorn and rose pink very carefully that no grits may be felt, then add the myrrh, and again rub them well together while rubbing drop in the oil of sassafras, and when all are nicely mixed, add the honey, and beat them to a paste. 56 Pound Cake. (Mrs Wilson) Beat one pound of butter to a cream, then take the yolks of eight eggs and beat them well, and then beat them with the butter; then add one pound of sifted loaf sugar, beat that with the butter, then add one pound of flour and one ounce of carraway seeds, and beat that with the rest. Butter your pan and send it to the oven as soon as finished that it may be light. The whites of the eggs should be beat to a solid froth, and put in the last thing. 57 Gooseberry Cakes Take some green gooseberries, scald them in water, when soft, strain the water from them and pulp them through a sieve, take a pound of the pulp and a pound of the finest sugar well pounded and sifted through a sieve, the whites of four eggs put altogether into a large pan, whisk them together with a large whisk for nearly one hour. Rasberry cakes are made in the same way only you must not put any water to them, you must draw the juice from the in a stew-pan over the fire, and strain the juice from them before they are rubbed through the sieve. When they are whisked enough, which you will see by the stiffness of them, drop them on writing paper, and dry them in the sun on boards. 58 Rice Plum Pudding Half a pound of rice boiled in milk till tender, but not for the milk to run thin about it; then take half a pound of raisins, half a pound of currants, and half a pound of suet chopped fine, four eggs leaving out half the whites, one tablespoonful of sugar, two do. of brandy. Lemon peel and spic e to your taste. Mix all these well together, and take two tablespoonfuls of flour to make it up. It must boil 5 or 6 hours either in a tin or basin. 59 Apricot Jam Take one pound of sugar, break it and put it into your preserving pan with three tablespoonfuls of water, when dissolved simmer it and scum it clean; then take one pound and an half of apricots peeled and stoned, cut them in thin slices and put them into your syrrop, scum them and simmer then till they appear clear. 60 Currant Jelly An equal quantity of fruit & sugar, boil it and scum it well. when it is sufficiently boiled, run it through a jelly bag as long as it runs clear, the rest makes excellent jam. N.B. I always put a little more sugar and some rasberries to some of the jam for variety *spoiled: as soon as you take it off the fire, pour it into pickling pots and take care to cover it close. 61 To Pickle Lamphire Take your lamphire, pick it clean and wash it in a little cold vinegar, then boil your vinegar, and pour it boiling hot on the lamphire covering it close with vine leaves and a cloth to keep the steam in. Do this three times. Another way Pick out such lamphire as is green, an dput it into an earthen pan: throw 2 or 3 handfuls of slat over it, and cover it with spring water; when it has lain 24 hours take it out, and put the lamphire into a brass sauce-pan; throw over it one handful of salt, and cover it with the best vinegar. Cover your sauce-pan close, and set it over a gentle fire: let it stand no longer than till it is just crisp and green; if it stands till it be soft, it is utterly* 62 Bouilli a la Francaise (Mrs Meyers) Ten pounds of briskett of very nice beef cut square. Before it is put on the fire put the frying pan on only with a lump of butter, let it melt, then put in the beef and let it brown, turn it on the other side and let it be brown all over, before you put in some carrots, turnips, onions, heads of celery, whole pepper, salt, allspice and cloves, some thyme and quart of boiling water. As the water boils away you are to add more now and then, particularly if you wish to have a good deal of soup, if not you add less water, and then the gravy is rich. It must stew 6 hours at least, then strain the gravy clear of all the ingredients. you must boil some carrots cut thin, some turnips cut round, heads of celery and a few small onions, and when 63 when the beef is dished up, you mix those ingredients with the gravy and put a few on the beef to ornament it, the rest in the dish. A Dish of Eggs for a corner Dish. Mrs Hill Boil eggs hard peel off the shells and rub them over with raw yolk of egg, then roll them in crumbs of bread and fry them send them to table in gravy To Boil Iceland Moss 2 ozs of the moss to 3 pints of water simmered gently till reduced to one pint. May be taken with milk, sugar, or any thing else. 64 Servants Mince-Meat 2 lbs currants 2 “ raisins 2 “ suet 1 “ meat 1 “ moist sugar 24 good apples 2 lemons A little mace, cloves & allspice. To destroy Bugs. 2 drachms of corrosive sublimate well rubed in 3 table-spoonfuls of proof spirit. [A Rank Poison] 65 Lemon Wine 66 67 To make Veal Cake. (Mrs Thornbrough) Boil six or eight 3 eggs hard, cut the yolk in two and lay some of them at the bottom of the pot shake in some chopped parsley, some slices of veal and ham, then lay some more eggs shaking in between each some chopped parsley, with pepper and salt, till the pot is quite full the put in water enough to cover it, and lay on it an ounce of butter, tie it over with double paper and bake it an hour then press it close together with a spoon or set a weight upon it, and let it stand till cold. A little kayan should be put in, and a very little thyme if no objection to the flavor. The ham and veal must be raw The butter at the top is better omitted as it makes it too rich. It is done in a tin. 68 To make Water Puffs. (Stonehouse) Take six ounces of flour sifted, two ounces of butter in about three quarters pint of water. Pour it boiling on the flour sufficient to make a stiff paste, then beat in four eggs one at a time, have ready a pan of boiling lard and drop them in with a spoon. turn them often and fry them crisp as they take some time frying. It requires a pound of lard to fry them. Put the butter on in the water and let it boil up. 69 To Dress Fresh Herrings Cut off the head, take out the back-bone, pepper and salt the herring, put it on the gridiron, and when done put a little fresh butter on the inside, and send it double (not open) and hot to table. The receipt of Woolnough Inn-keeper Lowestoff 70 Tomato Catsup (The best receipt of the two.) Two dozen of ripe tomatoes sliced into an earthen pan, put to them a small handful of salt, bruise them well together and let them stand 3 or 4 days, then rub them through a wide hair sieve with the back of a wooden spoon till all the juice and pulp is gone through smooth & only the skins and seeds remain. Take half a pint of vinegar and pour it boiling hot on some slices of garlic or shalot sliced. When cold put it to your tomatoes with half an ounce of white pepper and half an ounce of mace, cloves, allspice and ginger mixed, about an ounce of spice in the whole. Let it boil near an hour cover it till cold and bottle it for use. A little kayan should be added to your taste. 71 72 73 74 75 76 77 78 79 Mrs [Aubury’s] recipe for soft [corns] Soak the feet well in warm water & having wiped them quite dry moisten the top of the corn with some of the liquid shaking the [illegible] well enough will be on the top of the cork This application should be used night and morning each time taking off carefully the top of the corn should the corn be between the toes place a bit of soft lint or linen If in cutting the corn it should bleed the liquid must not be applied till the bleeding is quite stopped 81 To take grease out of dresses etc. etc. 81 4 pennyworth of essence of lemon 2 ditto of turpentine mixed together without water to take spots out of silk to be rub’d with flannel very hard with flannel under it 82 Take a little sulphuric ether, and wet the spot of grease with it let the ether evaporate, and if the grease is not completely gone, it must be again wet with the ether, which will have the effect of removing it without injuring the silk in the smallest degree The Chemist Half a pint of cream beat till it becomes butter. some raw parsley chopped very fine and mixed with the butter till it becomes an ointment spread upon thin rag and applied when the rag feels dry to be immediately renewed this very innocent remedy cured one patient whose suffering confined him to his bed in three days Medicines etc. Page Buff dye for a room 27 The aperient mixture 30 Furniture oil 46 Rheumatism and sprains 47 To destroy caterpillars 47 A dinner pill 53 To make ink 54 Tooth electuary 55 To destroy bugs 64 Cookery Etc. Page Gooseberry vinegar 1 Blancmange 1 Chocolate cream 2 Tansey pudding 2 Danish pudding without eggs 3 To preserve butter 3 Red quince marmalade 4 Jaune mange 4 To dry damsons 5 Chocolate cream 5 Rasberry cakes 6 Strawberry fritters 6 Pickle walnuts 7 Ramakins 7 Another way 8 To boil rice 8 Rice pilloe 9 Kabobs 10 Beef a la daube 10 Mackerel au Matre d’Hotel 11 Polpetts of meat 11 Fricandeau of veal 12 Sauce au roux 13 Page Browning for made dishes 14 Soup cressi 15 A nice dish for a 2d course 15 To dress scollops 16 Hunters beef 16 Gingerbread nuts 17 Horse radish sauce 17 To prepare the Iceland moss 18 Closs or Wellington balls 19 To prepare wheatears or larks for potting 19 Spunge cake 20 & 39 Buns 20 Floating island 21 Giblet soup 21 To preserve melons 22 To preserve cucumbers green 23 Damson wine 24 To pot lamperns 25 To stew eels & lamperns 26 Buff dye for a room 27 Tomato sauce 70 28 A pleasant drink for summer 28 Cookery etc. (continued) Apple cake 29 Egg wine 31 Scotch marmalade 32 Another way 32 Another way 33 Muffin pudding 34 Boil’d rice pudding 34 A fondue 35 Cow heel soup to resemble turtle soup 36 Crème d’orge 37 Sauce for a fowl, turkey etc. 37 Eve’s pudding 38 To stew cheese 39 Oyster sauce 40 Mullagytawny soup 41 Syrup for tamarinds 42 Apple jelly 43 Pease a la Beaufilliers 44 A collared head 45 Compost for mushrooms 48 Noyeau 51 To cool wine 52 Pound cake 56 Gooseberry cakes 57 Rice plum pudding 58 Apricot jam 59 Currant jelly 60 To pickle lamphire 61 Bouilli a la Francaise 62 Dish of eggs, for a corner dish 63 To boil Iceland moss “ Servants mince-meat 64 Veal cake 67 Water puffs 68 To dress fresh herrings 69 2d Drawer 1 Papers relating to Minorca 2 do for encouraging french Protestants 3 arms [framed] & glazed viz. [silvr] & Danl 4 do do viz. silvr & [illegible] 5 Papers relating to Mrs Silvester in Holland 6 do of Hackney buildings 7 (attested copies of Mr Johnston’s account for the fixtures in old broadstreet house 8 Papers relating to Honeycomb [stores] 9 do to Kitty councils opinions on fire, naturalization bank books filled & cheks paid first drawer first drawer Policy of assurance on my house at Hackney at 800 [pounds] 30 Decr 1779 do on the coffee house at 400 [pounds] expr 30 Decr 1779 do on King’s farm expex at 500 [pounds] expr 20 May 1780 do on the 3 first houses Silvester Row expr 2 Decr 1781 valued at 800 [pounds] do on New broadstreet House at 900 [pounds] expr 2 feb. 1782 do on my barn at Hackney at 125 [pounds] expr 12 Novr 1782 do on my stables & coachhouse at do at 300 [pounds] expr 12 Novr 1782 Do on my Life 21 septr 1762 for 100 [pounds] at 5-13-6 pr an first drawer sent to Mr Dann upon his [given] me his promise to fulfill the covenant that come as sureties Lease from [illegible] sureties for 11 years ½ from michaelmas 1774 expires 25 March 1786 [not] sent to Mr [Dann] 9 Jan. by Mr [Caralet] [1778] do from do expires 25 March 1786 [not] sent to Mr [Dann] at do by do do from Fr. John [Tyson] Esqr. 15 April 1768 for 16 ½ yeares expires 25 March 1784 [put] to Mr. [Dann] at do by do 1778 expires 25 Decr 1783 Lease given to Silvanus [Bo?a?] 24 Decr 1773 for 15 yrs do do to Cath. Hester 25 March 1775 for 7 years exp 1782 do do to Williams 28 May 1774 for 21 yrs do 1795 sent to Mr [Dann] 9 Jan 1778 by MR [Coralet] do Stephen Boulton 25 March 1776 for 21 yrs exp. 1797 do Samuel Hicks 29 Septr 1775 for 7 yrs expires 1782 do Wm [Lynes] esqr 29 Septr 1776 for 6 yrs expires 1782 do Mr Herbert 23 June 1777 for 3 or [4] years first drawer my diploma as M.D. Leiden 9 Octr 1738 my commission as physician to the commr in chief of military forces 14 Decr 1743 my diploma from the colle 25 June 1751 commission from Lt Cornwallis as Deputy Lieut. of the Tower Hamlets [illegible] 21 jan 1771 do as trustee of Lea Bridge [illegible] appointment as a trustee to Epping Road articles of agreement with Dr Isaac Shomberg & others concerning the mad house at [illegible] Whitmore’s [Ho?t??] in the parish of Hackney, 17 Oct 1758 NB the lease of the said house was renewed in 1775, to MR Roger Devey [he having bought 2 more shares]. & to me by MR [Bea??son] for a term of 21 years, annexed it the inventory of goods etc. taken 15 Novr 1759. Receipt for 1000 [pounds] stock in York buildings company 16 June 1741 Certificate of letters of [de?itation] granted to Peter Silvester 20 July [1696] first drawer 10 Deeds & settlement on our marriage 7th Augt 1773 10 Settlement on my daughter’s marriage with Captn Carteret 13 Decr 1771 11 my last will 30 Augt 1776 12 Commissie voor P. Silvester als Doctor van de Prins van oranie 12 Diploma coll. Med. Lond. P. Silvestris 13 Testament de Pierre Silvestre, his mother’s & [my] certific.14 Mongatu House sold to P. Silvestre 15 so given back for 100 [pounds] pr ann. 16 Probate of the will of [Jane] [Lata?e] 17 do of sur. Corregolles 18 do of Anne de Haville 19 do Anne [Lune?ar] 20 Certificates of Solomon Silvester 21 Commission of Lewis [Danl?is] as Lieut in Walsh’s Regt of Foot 5 June 1758 Bath 5 Novr 1777 In the first drawer in the middle book case are the following 1 Titles etc. of our freehold in Chingford Essex 2 do of the copyhold next to it in [Sewton] manor 3 Release from Kinman etc. relating to the said two estates 17 March 1775 4 Lease for a year from do for do 16 March 1775 5 Deed of covenant from do for do 16 March 1774 6 Titles etc. of my Hackney Estate 7 Admission of Mr Henry Guinand to his [copyhold] at Newington 27 June 1765, on which, he has borrowed 1000 [pounds] from my wife, the 29th July 1768. 8 assignment from Mr Peter Ogier & others of his late house in newbroadstreet to my wife 20th March1771 now let by us to Mr Bosan for 105 pr ann 9 Deeds relating to my wife’s family & her marriage articles with Mr [Matthers] [Lo??ier]. Deeds Content of this & of the next drawer Brown Beef Take a peace of brisket of beef boil it fit for table what waight may be convenient wen boiled cut it quite small wen hot and place a cloth in a cake tin with bottom to it what size is convenient then place your beef in fat and lean regular until quite full then putt some heavy waight in it for several hours until quite cold then turn it out for use only use plain salt and salt petre with it Pressed Beef a piece of the brisket salted according to its size as for the table adding salt peter tot eh common salt to make it look red Boil it till very tender allowing one hour to every two pounds of beef slip the bones out & send it to table when brough out, & while hot lay it on a clean cloth & cut it into small pieces & take away all the hard pieces & gristle putting a clean cloth in a round tin which has a bottom to it place your pieces of beef hot & lean regularly until quite full then put a heavy weight on it for several hours & till quite cold then turn it out for use Take 5 or 7 eggs (as required) beat the yolks & whites together for 10 minutes grate the peel of a lemon on a lump of sugar according to taste a little nutmeg & a table spoonful of thick cream to be put in an [meat] pan over a [illegible] fire & well stirred till quite brown The same to be laid on one half of the meat & the other half turned [even] on it a sweet meat Lady Silvester Bloomsberry Sq Soda Cake One pound of flour well dried, half a pound of good moist sugar, & a quarter of a pound of butter, half a pound of currants, (clean’d & dried), a little nutmeg grated, either a little lemon or canded peel cut very small & thin (if you like) may be added. Rub the butter fine & regular into the flour with the sugar, currants, & all the dry ingredients then put into the middle of it a good sized tea spoonfull of carbonate of soda, have ready 4 eggs beat separately the whites quite to a froth, put the eggs to the other ingredients, and mix it all well together, and if not thin enough to beat it up like a pound cake with the hand a little warm milk may be added to make it of that consistency, but it is seldom necessary to add the milk, as the soda moistens greatly The Cake should be beat for ten minutes at least & then put into a quick but not scorching oven, rather less than an hour will take it, The tin pan in which it is to be baked should be lined with buttered paper & spice may be added if liked Bechamel or white sauce to make cut into small pieces half a pound & beat and a [qr] of a pound of lean ham put it into a saucepan with 8 white pepper corns a shalet 2 cloves 2 blades of mace a bay leaf some parsley and a quart of [illegible] broth or water let it boil till it is strong & well flavoured strain & thicken it with a little flour rubbed smooth in cold water boil it [illegible] & in very slowly a pint or nearly so of cream Croquets Pound in a marble mortar cold veal, & [illegible] with a little salt, some chopped lemon peel lemon thyme chives & parsley season with nutmeg & pepper & salt mix all well together and add the yolk of an egg well beaten roll it into balls, and dip them into an egg beaten up then sift bread crums over them & fry them in batter cut into [illegible] a cold [illegible] or duck, put it into a stew pan with half a pint of gravy a large wine glass of ale, half a one of white wine, the juice of half a lemon a tea spoonful of [illegible] and cayenne: of mushroom catsup, lemons pickle, cucumber vinegar, [cosach] [cacaveche] a desert spoonful of [illegible] heat all thoroughly before serving a Burdwan stew An apple soufflet Pare apples as for baking in a pudding, put them into a deep dish, and lay upon to top, bout an inch & half thick, rice boiled in new milk with sugar, beat a stiff past the whites or 2 or 3 eggs with a little sifted soap sugar lay it upon the rice and bake it in an oven a light brown serve it instantly when done A Rich Soufflet Soak in white wine & a little brandy sweetmeat with sugar some slices of spunge cake, put them into a deep dish, & pour over them a rich custard beat to a stiff paste the whites of 3 or 4 eggs, and with a table spoon lay it over the top in heaps to look rough brown it in a Dutch oven & serve it quickly Irish Pudding Take any Irish that has been boiled thin and bone it pound it in a mortar with two eggs two potatoes a little soft bread soak’d in cream or good gravy one ounce of butter, a small quantity of spice cayenne pepper salt & essence of anchovies and bake it in a Dutch oven oysters shrimps or lobster greatly improve it This pudding is quite as good cold as hot To make the suet milk About 2 ounces of [kidney] mutton suet chopped fine and boiled in a pint & half of milk down to one pint to be strained off through muslin sweetened and flavoured with the yellow rind of lemons Burgamot pears to be pealed very nicely baked in the oven which must be of a mild heat then pressed flat stem & core twisted off with [finger] Receipts