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{Cos: Howard}

To Preserve Apricocks when ripe

Take the largest Apricocks before they are too ripe
Pare them as thin as possible, and take out the
Stones, and simmer them a little tender in water
Then take their weight in double refined sugar, just
Melted with a little water, so boil it up and clarifye
it with the whites of eggs, and skim it clear, and
then put in the Apricocks, and set them bye for
3 or4 days, warming them up with the same
syrup every day Then put them in glasses and
boil the syrup to a due thickness and pour it to them

For a Consumption Mts. Johnson

Take 4 trotters sliced, a quart of Milk and 3 pints of
water a quart of a pound hartshorn, a quart of a pound raisnis stoned
and an whole Nutmeg bruis'd. The ingredients all
put in an earthen pan, and bak'd all night with
bread Then strain it off and sweeten it as you
please. Take two half pints a day

To make Muffins Mts Johnsons

Take 4 pound of flour well dry'd, a little salt 2 eggs
and 9 spoonfulls of yeast a pint of milk and as
much water milk warm as it will bear without
runing. It must be work't together till it all cleaves
from the dish it is made in. Then Let it stand before
the fire half an hour to rise. Then take it from the
fire and make it into Cakes not too thick. You
must take care to handle them as little as possible
in making. And bake them on a peice of iron put
over the fire