Marion King Schlefer Recipe Collection, 1793-1826 (inclusive). A/S339, Folder 3, Schlesinger Library, Radcliffe Institute, Harvard University, Cambridge, Mass.

Picked Beef Boudinot to four Gallons Water 6 pounds Salt 2 oz salt petre one pint molasses - boil & scum it well, when cold cover your meat with it draw it off in Summer & boil it over adding more Salt

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Calf feet Jelly To four feet, put eight quarts Water boil it till it is reduced to three pints strain it thro a Jelly bag - when Cold take the fatt of the top & bottom & then put the Jelly in a Saucepan with a pint & half Wine 3/4 sugar - a teacupfull Lemon Juice - the whites of eight Eggs with the Shells beat to froth, mix & boil this one or two minutes then strain it

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Receipt to preserve water melons pair and put the rind in Brine, 1 handful of salt to 2 quarts of water, keep it in brine for 9 days, and changed every day then boil it in clear water 6 hours; with a little bag of Cloves and Ginger; after boiled make a syrup of brown sugar Boil it [any?] ^{two hours}, 1/2 lb of sugar to a pound of melons, pour that off - and make a syrup of Loaf sugar, pound for pound - and let them boil in that a few minutes - Lemons, and maced ginger is an improvement - Boil the cloves ^{$ the ginger -}, about 15 - or twenty, to 4 lb of rind - in water also boil the lemon peal, with the juice in water until it is tender then make a syrup with it, and the water that the cloves and ginger was boiled in - add it all to the melon and boil it together