Manuscript Cookbook 210

No. V Fruit Soup (Plum) 1 1/2 lb. plums. Cook with spices and water. Strain them when soft. (colander) Make dumplings of bread or farena then thicken with a little flour and whole egg and serve.

No. VI Bread dumplings - 1/2 loaf of white bread. Soak in water and strain. Steam (fry) out in fat and put in a bowl. Add a tablespoon butter, then let cook, add yolks of two eggs, a little sugar, a few pounded almonds, two tablesp. flower and whites of eggs well beaten. Mix well and boil.

No. VII Fareno Dumplings - 1 cup fareno, 1/4 lb. butter, 1 tablespoon sugar, 1 cup milk and water pinch of cinnamon. Let milk and water boil then add ingredients. When cool add 1 egg.

No. VIII

Lemon Soup

The grated peel of 1 lemon the juice of two lemons boil in water with 3 tablespoons of sage, when add sugar to taste, one glass of wine (brandy may do but no claret) Yolks of two eggs then whites well beaten add sugar. The white is put on top of soup then all done!

No. VIIIIX

Chocolate Caramels

1/4 lb. sweet chocolate - 1 cup mollasses 1/2 cup sugar, 1/2 cup milk 1 tablespoon butter Boil until will harden in water then cool and cut into squares

5. Taffy

2 cugs sugar, 1/2 cup water, 1/2 cup vinegar Boil until will harden in water, let cool and pull

Dressing for Chicken

Take stale bread and soak in a little hot water, break up and take lumps out. A good sized lump of butter, pepper, salt, chop up some onions real fine, stir a little till tender. Mix together with a little cracker dust

6 Salt Almonds

Skin almonds. Heat butter in pan then bake with a good sprinkling of salt.

Spanish Hash One cup cold meat of any kind, three potatoes, one onion, one piece of celery chopped fine, one cup of tomatoes, one egg, pepper salt, mix thoroughly bake in muffin pans until brown. Trimmings- watercress + parsley

Tongue Toast

Take a tongue that has been boiled mince is fine mix wiht cream or a

little milk. Add the beaten yolk of one egg and let it simmer over the fire about five minutes. Toast some thin slices of bread butter and lay over a dish that has been heated cover with the tongue. garnish with thin slices of lemon. Serve hot!

Stuffed Eggs Boil the eggs real hard. Then cut in halves and remove the yolks very carefully. Mince them fine, add pepper, salt sugar, mustard, and vinegar to taste. Then replace in the empty halves and serve on lettuce leaves with mayonaise