Pages
36
A Gravy Soop Mts Jones
Take a shin of beef, put it in as much water as will boil it to raggs when all the goodness is out of the meat strain it off, and put in some whole pepper, a few cloves, and mace some sweet herbs when you use it put 3 Anchovies, a quarter of a p d of burnt butter a little Claret some forced meat balls Some fry'd Ox palate fry'd if you like it
For a Cough Mts Jones
2 o three penny worth of Spirit of Sulfer
s of roses, raisins and white sugar candyFor a Cough Mts Daw
Take 2 o of roses, and enough of balsamick syrup as will make it into an Electuary
s of Lucatells Balsam 1 o conserveTake the quantity of a Nutmeg 3 times a day Morning, Noon & Night going to bed drinking an o of the following draught after each time of taking it.
Take 2 o o liquorish and pour 3 pints of boiling water upon it and let it stand till it is cold Then strain it off and drink it as often as occasion requires
s Elicampanie roots 1 o s Sassaphas 1Note an o
is a quarter of a quarter of a pint37
For a Cough Mts Jones
An o a quarter of an o Lucataries Balsam. 40 drops
of Metredate an o conserve of roses. honeyFor an Ague Mts Jones
Of Gentian, and [Halangal?] roots, and of Cardamond and of dry'd Orange peel of each 3 drachms of the tops of roman woormwood 4 drachms pour upon them a quart of boiling Spring water when cold strain it off And add to this when cold a drachm of powdered snake root and an o of powdered Jessuit bark. Shake it and take 5 spoonfulls Morning and night fasting
Take a Vomit before you take it
Mrs Brydges To Preserve Peaches in Brandy
Pour boiling water on your peaches Let 'em lye till they will peel, and as you peel 'em throw 'em into cold water. Then drain 'em and put 'em into a syrup made pretty thick and let 'em boil 5 or 6 times up, Then take 'em out and cover 'em in a pan very close and boil your syrup again. scum it well and pour it on your peaches let 'em stand till next day. Then drain the syrup clean from them, and boil it pretty thick let it stand till cold. Then put the same quantity of brandy as syrup mix it all well together put the peaches into glass jarrs to lay easy, and pour the syrup upon them. Tye them over with a bladder
It must be a p it must be spring water for the syrup
d of sugar to a pint of water and38
To make Catchup Mts Jones
Gather large mushrooms in a dry day, peal them but not cut out the combs, except they are black cut them cross, and put them in a pott with a good deal of salt make them boil as soon as you can and extreem fast when they whig quite up to the top of the pott, take 'em off, put them thro' a dry clean cloth, and let two people wring them as hard as they can, into a dry earthen pan to get out all the liquor To two quarts of this liquor, put half an o of whole black pepper, a quarter of an o of cloves a little more than a quarter of an o of Mace, about 2 doz n of large Shallotts, boil all these together, till the shallotts are tender pick out the Shallotts, and then boil up the liquor with the spice put it when cold into pint bottles Those that you dont use soon put a little Oyl at the top of the bottles and keep them in a dry place
A Custard to put over a fruit pye Do
A pint of Milk 8 eggs, but 4 whites sweeten it to your Taste
White Wine Sauce for FishDo
Take water Anchovy. pepper, cloves, and Mace simmer it a good while over the fire put in the wine and thicken it with butter and flour well mixt together Boil your fish with horseradish lemon peel Thyme Marjorum and Onion
39
To make Cheese Cakes Mts Daw
Take 2 p it a quarter of a p d of butter. 4 eggs, leave out 2 of the whites, and as much thick cream as will make it of a due consistance Season it to your taste with Sugar. Nutmeg, and Mace put in Currants Sweet meats, and a little Sack
d of tender curd, beat it very well and put toA potatoe Pudding Mts Torrent
Take 2 p break them very fine. put to 'em half a p d of Sugar, half a Nutmeg half a p d of butter melted a glass of sack 2 spoonfulls of brandy 5 eggs but 2 whites 2 o of Lemon Orange peel, a little salt mix altogether. put paste at the bottom of your dish. half an hour Bakes it
ds of potatoes, boil them tender, thenFor a Cough Mt Cowper
Two o juce of Lemon
s Syrup of Torlue . 1 o Sugar Candy andFor Convultion fitts either in Children or grown persons or other fitts Mts Torrent
Let the person who has the fitts Take as much of the fileings of the finest pewter as will lye on a shilling 3 days before the full moon, and days after, and the same before and after the changing of the moon, to be taken in Jelly of any sort or any thing of that kind. If much troubled with fitts it would be proper to take it for 3 or 4 months together. For a child as much as will lye in a Silver two pence So in proportion according to the Age
40
To make Elder Wine Mts. Jervis
Take 20 p Stalks, and rub them very clean with a cloth Then shred them very small, and put them into a tub with 20 quarts of spring water being first boiled and cold again, Let it stand 9 or 10 days stiring it twice a day, Then strain them hard thro' a Canvass strainer, and put to that liquor 6 pints of the juce of Elder berries, boiled with 3 p ds od loaf sugar, and cold again. And a pint of the Juce of Sloes. To make it taste as you would have it more or less rough. Turn the liquor into a Barrole, and let it stand 3 or 4 months. Then bottle it up. You must shrink your berries in a jugg in a bottle of water Then strain the liquor thro' an hair sieve. Its best to have the bung hole of the barrole open for a day or two to see if it will work out.
ds Malaga raisins, pick 'em from theThe Red Exeter powder Mrs. Torrent
Take the top of pimpernel, Sea brous. Dragons Betony German Termentill of each 4 o s white wine 2 q ts digest in a gentle heat, and close vessele for 24 hours. Then strain and press out the wine for use. Take of Bole Armonack powder 1 p d moisten it with a sufficient quantity of the aforesd infusion Stir it often and dry it in the Sun Then moisten it in the Sun [?] And add to it with