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To make a Cooling Pudding - - D o
Take 6 large coolings, and coole them, then peel and scrape them from the core into a dish, squeeze the Juice of a lemon into it and grate the rind, one spoonfull of grated broad, and as - much fine sugar as will sweeten it to your taste, add to - this 7 Eggs mix'd with a pint and an half of cream - put a puff paste round your dish, and bake it
A Potatoe pudding - - - - D o
Take 2 p small, put to them half a p d of sugar, half a nutmeg, a - pound of butter melted, a glass of sack, 2 spoonfulls of brandy 5 Eggs and but 2 whites - 2 oz. of oringe, and lemon peel, a little salt, mix altogether, put a puff paste at the bottom of the dish - half an hour bakes it
ds of potatoes, boil them tender, and beat them veryNew College Puddings D o
Take half a p a p d of currants 2 oz. of sweetmeat, a little glass of sack or rose water 4 oz. of sugar and a little nutmeg mixt together w th 2 or 3 Eggs
d of bread grated fine, a p d of suet minc'd fine halfFrench Papp - - - - - D o
Take a pint of new milk with three yolks of eggs well beaten a little oringe flower water 2 spoonfulls of flour of rice - mix it altogether to your taste, Set it over the fire and stir it all the time, till it is as thick as cream - put it into - Jelly glasses - Serve it cold
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Oxford Dumplings - - D o
Take half a pint of grated bread, sifted thro' a coarse Seive half a p d of beef suet chopt very fine, half a p d of currants 5 yolks & 2 whites of eggs, a nutmeg grated, a spoonfull of sack or brandy - 2 spoonfulls of cream, a little salt & sugar to your taste a few almonds, blanch'd and sliced - work all these well together, Then let them stand before the fire a little to rise, then roll 'em with your hands - into peices about the shape of an egg and the same size fry 'em in beef suet then sauce is melted butter
A Sack Poppett - - - - - D o
Take a q or 4 whites beat them well - then put to them a pint of Sack sweeten it to your taste, then put your Eggs & Sack over the fire keeping it stiring one-way till it begins to be thick like a custard, dont let it curdle, then pour in your cream boiling hot into your bason Stiring it well together till it froths - Then send it up, boil a nutmeg in the Cream whole
t of good cream and boil it, and 10 Eggs, leave out 3To make Little Cakes - - - - D o
Take a p ap d of fine powdered Sugar 1 oz. of Carryway seeds, the yolks - of 4 Eggs, beat well with a little rose water - make it into a Stiff paste - Then make it into little Cakes - put them on tins - bake them in an Oven about hot enough for manchant bread
d of flour well dry'd, rub in half a p d of butter, 3/4 of28
Scotch Callops - D o
Cut your slices thin off a leg of veal, season them with nutmeg pepper and salt to your taste fry them in fine beef driping only fry the fast and lean Seperate, put them on earthen pan to drain and keep hot, then clean your frying pan and put a slice of butter with a little flour to burn, shake it about till it has done frothing, to make your gravy draw it with some of your veal, not to be burnt, a little water an Onion and Sweet herbs, Season it with one Anchovie Catchup Mango liquor, a little white wine - put it to the hot burnt butter, and when your meat is well drain'd put that in also, and let it boil altogether- If it is too brown put a spoonfull of sweet cream to it, Garnish your dish with balls fry'd, Sweet bread crimp parsley - bread fryd in squares and lemon
A plaister to prevent sore breasts when the milk is coming - D o
Take an oz. of Spermaceti, an oz. of oyl of Sweet Almonds an oz. of virgins wax 12 drops of oyl of Cloves - a large spoonfull of brandy - put these together in a plate or dish over a chaffin dish of coals, stiring it as it melts- and when it boils, dip in a peice of old holland that will cover your breast and cut a hole for the nipple - and repeat it as often as you find occasion
Curd Puffs - D o Take 2 handfulls of curd well whey'd 4 Eggs - leave out 2 whites, a pinch of salt - nutmeg sugar & flour as much as will make it a tender paste - Then butter your papers, and lay them the bigness of an egg - bake them quick - make Sauce with Rose Water sugar and butter - Strew fine sugar over them
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To make Cheese Cakes --- Do
Take 10 quarts of new milk from the Cow - [run] it tender - put it in a cloth to drain out the whey, then beat it in a Mortar with a p d of butter, the yolks of 8 Eggs - the whites of 4 one Nutmeg and sweeten it to your taste
For Lemon or Oringe Peels --- D
Soake your peels 3 or 4 days in fresh water - boil them in 2 or 3 fresh waters - put them into boiling water each time after the first w ch must be cold, in the last time of boiling they must be very tender, to each p d of peel before they are soak'd, must be allowed a p d and an half of Sugar and a pint of water, clarifye the Sugar, and boil it into a low syrup pour the Syrup boiling hot upon them and let them stand at least a week - that the sugar may get through them Then set them in an Oven that is just drawn - with a paper tyed on the top of your pott - repeat this till the peels are clear and the Syrup thick
Calves Lungs Water -- Do
Take a gallon of new milk the Lungs of a Calf whilst warm cut in pieces a Peck of garden snails whash'd in water, then beat them in a stone mortar till the shels are broke 12 Whites of Eggs 4 Nutmegs quarter'd distill it together in a cold still - this water is excellent in a Hectick Fever or any Consumption Drink of it sweeten'd with sugar Candy or Loaf Sugar
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French Rolls ------ D o
Take 2 Quarts of Flower 3 Eggs a Pint of yeast a little salt a quarter of a p d of Butter melted in as much new milk as will make a tender Past when it is well mixt, wind it round your Hands till it pulls away tough then divide it in 12 parts let it rise before the fire 1/4 of an Hour then put it in a quick Oven that will burn it black, half an hour or a little more will bake it - Chip it while hot
Raison Wine
----- D o
Boil 10 Gallons of water put it when half cold to 50 lbs of malago reasons Chopt stones and all Let this stand 10 Days stiring it twice every Day squese the Liquor out with y r Hands thro' a Hair sieve, put it into a Vessel adding to it 4 Quarts of Brandy Let it work for 6 Weeks the Bung open - then stop it up by Degrees Let it stand about 4 months in the vessel - then Draw it off, when you have drawn off little more than two Thirds you you will find it run thick - catch that by it self in a Pan and all the Lees with it, and filther it thro' a flannel Bag - let it put it into the Vessel again whipt up with an ounce of Isinglass - stop it close till your Taste tels you it is fit for Bottling.