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To marinate Smelts E^d Brydges

Take your Smelts, gut them neatly, wash dry 'em
and fry 'em in Oyl, lay them to drain and cool, and
have in readiness, a pickle made with Vinegar Salt
pepper, cloves, Mace, Onion, horseradish. Let it boil
together half an hour, when it is cold put in yr Smelts

An Almond Pudding Mrs. Jones

Take a pound of the best Jordan Almonds Blanched in
cold water, and beat very fine with a little rose water
Then take a quart of Cream, boiled with whole spice
and taken out again, and when it is cold mix it
with the Almonds, and put to it 3 spoonfulls of
grated bread, and one spoonfull of flour, 9 eggs but
3 whites, half a pound of sugar, a Nutmeg grated. mix
and beat these well together. put puff past at the
bottom of the dish, put your stuff in, and here and
there stick a peice of marrow in it. It must bake
an hour. when it is drawn scrape sugar on it
and serve it up.

Orange Custards or Puddings Do

Take sevile oranges, and rub the outsides with a
little salt very well, pare 'em and take half a pound of
peel, and lay them in severall waters, till the bitterness
is abated, beat them small in a stone Morter, or a wooden
one Then put in 10 yolks of eggs, and a quart of thick cream
mix 'em well & sweeten 'em to your taste. Melt half a pound
of butter and stir it well, if you design it for a pudding
and pour it into a dish covered with paste. If for
custards leave out the butter, and pour it into china
cups, and bake it to eat cold.