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Mrs HowardTo preserve Apricocks when Ripe Take the Largest Apricocks before they be so Ripe Pair m as thin as possible & take out the stones and simmer them a little Tender in water then Take their weights in Dubble Refind sugar Just Wetted with a little water so boyl it up and Clarifie it with the white of Eggs and Skim it Clear and then put in your Apricocks and let m boyl three or four days warming them up with the same syrup ever day Then put them in Glasses and boil y r syrup to a [Due] thickness & pore it to them.
To keep Damsons Ditto. Take Damsons when they are quite dry & put m into bottles Cork & seal t m down very close so t no air come to m then put them into a Kittle of cold water wit.h some Hay at the Bottom to keep it from burning set it ovr e fire & let it be hot enough to make e Damsons swell but not burst.
For a Consumption. Mrs Thomson Take four Trotters slice'd, a quart of milk & 3 pinte of water a quarter of a pound of Hartshorn shavings a qurter of a [P of Rensons ston'd an hole Nutmeg bruised the Ingredien d] all put in an Earthen pan and bak'd all night with bread then strein it of & sweeten it as you pleas take 2 half [pints day]
To sweeten Mrs Thomson r blood Take scurvy Grass, Brook Lime, Sorrell, nettle tops Each two handfulls pound m in a stone mortar press out e juice thro' a hair bag Drink four spoonfulls in the morning afternoon and going to to rest.
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To stew mushrooms Cousen B Brydges Take as much milk & water an equal quantity of each as you think will cover them then have your mushrooms washed & cleand and put into it let m stew till you think they are enough their should be a little mace put into it then strain it of & thicken up e Liqur with an Egg & white wine to your palate as you would a fricase then put in your Mushrooms into e Liquor again & just heat m & serve m up to Table. Garnish e Dish with fryd [sppiets] and it looks very prety
To make a Westphalin Ham Ditto Cut e Leg of fat pork, as like a right ham as you can black hogs make e best hang it up 2 days then beat it very well on e fleshey side with a rolling pin rubon an ounce of salt peter finely beaten in Every place so let it lie a day & a night then take an ounce of Beaten salt [prnnel] with 2 very larg handfulls of coommon salt & a handfull of bay salt a pound of hot sugar mix all these together & warm m [throuter] hot in a stew pan but be sure not to melt it & while it is hot Rub it all over e Ham very well with 2 large handfulls more of common salt thus let it lie till it melts to brine then turn it every day & bast it with e Brine for 3 weeks together it must be dryed as Bacon
To Stew Giblets Ditto. Take a p d of Gibllits & put m into a qu rt of water with a little black peper &mace & a bit of Butter about the bigness of a Turkeys Egg then let m [stne] till they are [eitll], and then thicken it with one Egg.
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To Pickle walnuts Ditto. Take a 100 of Larg walnuts Clear from specks and bruses & take as much water as you think will cover m make it salt enough to bare an Egg let it just simmer over e fire but not boyle pour y r water upon y r nuts & lett them lay 9 days shifting y r water every other day then take m out & wipe m very dry, then have one ounce of black pepper 1 ounce of white pepper 1 ounce of long peper 1 ounce of Ginger half and ounce of mace & half an ounce of Cloves Put a lay of e nuts & a lay of e spice with heads of 2 Garlick & 2 Ionions with a stick of horsredish sliced and half a pint of mustard seed take as much white wine vinegar as you think will cover m and boyl it up with some of e spice and pour it upon y r nuts - be sure to stop m very [Cloive] down.
To make white Jelly Ditto. Take a quart of very good strong Jelly & put to it a pint of Cream a quarter of a pint of white wine Oring flower water & sugar to your tast put altogeather over e fire & lett it boyl a little then take it of & stir it all one way an hour & half for if you are not carefull in e sturing it will neither mix well nor look to pleas you Dip your Cups in Cold water just before you fill m. if you woold have it to turn out & when you send them to Table. Stick blanch almonds on them.
To make pomatum. D : Take the fat of a line of veal, and a dozen of Lemon pleals beat them very fine in a stone mortar and n melt it over the fier.
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To Pickle onions D Take e smllest onions you can get & peal em & put em in water and salt let em lye 24 hours em take em out & boyl em till they are hot through lay em on a Cloth to dry make a pickle of e best vinegar & a little salt when e onions are cold put em into Stone jars on Glasses put to em a little Ginger a few Cloves and mace & long peper when the Pickle is cold pour it upon em & tye em up very close.
For a Cold Ditto
Hysop speermint & Colts foot water of Each a pint one peny-worth of saffron boyle theese into a surrup with one pound & half of Sugar-Candy take 4 Spoonfull the last thing at night & e furst in e morning.
if boyld in sum milk with sum a little speermint take a Cup or tow any time in the day as e Stomack --- will bare it.
To make breast Salve Mrs Capps Take one pound of red lead and 1 quart of the best sallet oyl as much beef-wax as a walnut and e same quantity of Rosum You must put y r oyl and lead together and put it on a quick fire & when it is warm put in y r Rosam & wax & let it boil till it will hang on a Stick pour it in a pan of cold water & then make it up -- Drop it into water and when it changes colom colour you must try if it will role up for then it is done enough it must be kept stiring all the time it is on the fire.
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To make the Dutch Curd Take 3 pints of milk boyl it then it it stand to be cool Then take the yolks of 12 Eggs half e whites beat them very well togeathir with half a p d of Duble refind sugar and 2 or 3 Spoonfull, Orange flower water beat them very well togeather and then put it into yor milk and put it over e fire & keep sturing it till it boys and it will be a tender curd take e curd of off with a spoon & put it into a cullender and let it stand to drain when they are drain put m into a Dish when you serve it up put Cream over it you may send it up in a Dish or Glases. Put m in a cold place and they will keep Two days very well.
A Receipt for Fryars Balsam.
Balsam of peru 2 ounces Best Storax 4 ounces of Benjamin Impregnated with sweet Almonds 1 ounce Aloes [succotring] 1 ounce myrr Elec. & 1 ounce purest frankincence 1 ounce flowers of St. John-wort 1 oz spirits of wine one quart roots of Angelica 1 oz.
Beat the [abovements] together, and put them into a bottle well stopt for [life]
To keep Damsons for pies Mrs. [Aham] Take 3 pounds of Damsons and 2 pounds of 6: peny sugar put them into a pot a lay of one & the other send it to be baked with bread & when it comes home enpty it into little pots and when ther are cold pour mutton suit over them.