Kislak Center Recipe Books

Blanch Meager A Quart of Cream, One Ounce of Isinglass Washed in Warm Water, Theobald two Ounces of almonds beat very fine, a small piece of Lemon peel, a very little Cinamon, three Spoonfulls of Orange flowers or Rose Water (as you like best) and as much very fine Sugar as will Sweeten the Quantity to your taste - Set all this over a Clear Charcoal fire and keep it Stirring 'till all the Isinglass is dissolv'd, Strain it thro' a fine Lawn into the Moulds or Cups, wetting them first w. th Cold Water. Note. Make this the night before you use it, and it will turn out of the Cups the better.

Maccarony Cheese Two Ounces of best Glocester Cheese, 4 Ounces of Cheshire DO. grated put it into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or Mountain Wine, beat it 'till well mixt and Light - Boil the Maccarony in Water very tender, then drain it well, put it on a Dish or Plate and lay the prepared Cheese all over it and brown it w. th a Salamander.

To make Indian Pickle Take One pound of Garlick, peel and put it in pieces and Salt it 14 days, then Wash it and Salt it for 3 days longer, after that wash it & dry it in the Sun upon a Siece or before a fire, then take One pound of Ginger, let it be in Salt Water One Night, then Scrape it and cut

it in thin Slices, and put it into a Bowl with dry Salt and let it stand 'till the rest of the Ingredients are ready, take long Pepper, Salt it and dry it in the Sun, but not too much, take Mustard Seed, Bruise a Quarter of a pound, take Tumarick 3 Spoonfulls pounded very fine, put all the Ingredients into a Stone Jarr with One Gallon of Strong Vinegar, and 3 of a smaller sort, fill your Jarr three Quarters full, then fill it up with what you intend to Pickle, Take Collyflowers cut into Quarters, and Salt them for 3 days, then drain all the Water from them, and set 'em in the Sun to dry, so do Sallary cutting it as far as the White is good, but not thro' the Stalk. Radishes may be done the same way, only Scraping them and leaving on the Tops. French Beans and asparagus must not be Salted but two days, then give them a Boil up with Salt and Water, then dry them as others, look into your Jar a fortnight after your intended Pickles are put into the Pickle, and if Occasion fill it up again after the same manner. You may do - Cucumbers, Mellons, apples, Peaches, anything of this sort, you need never empty your Jar, but as the things come in Season, put 'em in and fill it up again.

To preserve Golden Pippins Take a pound of clear sound Pippins, pare them and take out the Cores, then take a pound of the best Sugar beaten fine, and put to it a Quart of fair Water, Set it on the fire & when it boils fast, put in your Pippins, and when they are clear and tender, and the Liquor wasted a good deal, put in

a Quarter of a Pint of Lemmon Juice and some thin slices of Orange or Lemmon Peel, keep it Scum'd, and when it has boil'd a little, take out your Pippins, Strain the Liquor, and when Cold pour it over them

To Dress a Mock Turtle. Take a Calfs head and scald off the hair as you would off a Pig, then clean it, cut of the horny part in thin slices with as little of the lean as possible, put in a few chop'd Oysters and the Brains, have ready - between a Quart and pint of strong Mutton Gravy with a Quart of - Madeira Wine, a large spoonfull of Chyan Pepper a large Onion - Chopp'd very small, Peel of a large Lemmon, thred as fine as possible a little Salt, the Juice of Four Lemmons and some sweet herbs cut small, Stew all these together 'till the meat is very tender which will be in about an hour and a half, then have ready the back shell of a Turtle lined with paste of Flour and Water, which you must first set in the Oven to harden, then put in the Ingredients and set it into the Oven to Brown the Top, and when that is done, suit your Garnish at the Top with the Yolks of Eggs boil'd hard and force Meat balls. This receipt is for a large head. If you can't get the Shell of a Turtle, a China Soup dish will do as well and if the Oven is at hand the Seting may be Omitted, and if no Oysters, it's very good without: it had been Dress'd with a Pint of Wine and the Juice two Lemmons: when

the horny part is boil'd a little tender, then put in the White Meat. it will do without the Oven, and take a fine Nuckle of Veal. Cut of the thin, cut of the firm Lean into the small pieces as you do the White Meat of a Turtle and Stew it with the other White Meat. take the firm hard fat which grows between the Meat and lay that into the Sauce of Spinnage or Sorrefl 'till half an hour before the above is ready, then take it out and lay it on a Sieve to Drain and put the Juice to stew with the above, the remainder of the Nuckle will help the gravy.

To make Tea Cakes. Take One pound of flour, half a pound of Sugar, and Six Ounces of Butter, rub the Sugar and Butter in the flour very well, then Mingle it with thwo Eggs, and two Spoonfulls of Rose Water: Roll it pretty thin, and cut them out with a Wine Glass. Bake them upon Tins. the Oven sh.d not be too hot. NB. Some put Wine instead of Rose Water.

For a Billious Cholick & Jaundice. Dighlon Take Six penny worth of Saffron & a piece of Castile Soap the Size of a Middling Walnut, Scrap'd and Roasted in a large French Pippin, then braise it well together with a Spoon divide it into three parts, Take one at Night going to Bed, the rest the two Nights following, keeping Yourself Warm. If this does not answer, it may be repeated soemtime after.

To preserve Cucmbers Martin Take fine going Gerkhins, or large Cucumbers cut in half, and the Seeds Scooped out, put them into a stone Jar, cover them with Vine Leaves, and fill the Jar with Spring Water, cover it close & let it stand so near the fire as to be quite warm for Ten days or a fortnight, then take them out and throw them into Spring Water, (they will look Yellow, and smell disagreeable, but that's not to be minded) then put them into a preserving pan, cover them with Vine Leaves, and fill the pan with Spring Water, set it over a Charcoal fire, cover them close, and make them of a fine Green, - which will take some hours to do, when they are of a good Colour take off the leaves and throw the Cucumbers into a large Sieoe, then into a coarse Cloth four or five times doubled: When they are cold put them into a Jar, and have ready your Syrrup made thus. Take three pounds of good lump Sugar, put to it a quart of Water, boil and Skin it, then put in a great deal of Lemon Peel (pared thin, in long bits) and whole Ginger (first boiled in water and dryed) when the Syrrup is thick, pour it on the Cucumbers, and cover them down close; this must be repeated three or four times, or 'till the Syrrup is very Rich, or they won't keep, they are very good Candyd, only the Ginger must be boiled in water.

To make Desart Cakes. Take a pound of flower, half a pound of Sugar, One Ounce of Caraway Seeds, make it into a Stiff paste with Cream, and Boil'd out as thin as the finest paper and prickd full of holes or they will Blister, then put these on tins, which You must Butter & obsirve when they are Baking to take them out of the Oven as they Brown

as they will not all Brown together - a Moderate Oven is best.

To Pickle Lemons Hoper Take three Lemons, cut them cross halfway down, then Stuff these full of Salt, set them upright in a Bason, Let them stand thus 'till the Salt Melts so as to Yield Brine enough to turn them in, that they may be kept Moist. Turn them several times in a day. In about three Weeks the Lemons will be tender - then take a quart of Vinegar, a few Cloves, a little Mace, some whole Black pepper, and some Do. allspice - Put the Brine of the Lemons to the vinegar and Sprices and boil them up - when quite cold, bruize two large Spoonfulls of Mustard Seed - Put it into a pot with three or four Cloves of Garlic - Then put in the Lemons and pour the Liquor upon them - In about three Months the Lemons will be fit for use - Keep the Jar tied close.

To make a Porcupine. Take a Breast of veal, Bone it, and Season it with Pepper, Cloves, Mace, and Nutmeg, then Roll it up in a Cloth and Fillet it, Boil it 'till tender, & then take it out, Brown it before the fire, stick it over with little Skewers little bigger than a Middling pin, and on the end of each Skewer, put different sorts of Pickles, Lemmon and any thing that will look pretty, then put it on your Dish with some good gravy thicken'd up, and forced meat Balls with it.

To Make a Potatoe Pie Take some small pieces of Pork, Season it with Pepper and Salt, Lay it in your Dish, put in a little water, then boil some Potatoes tender, put them in a Mortar and pound them with 2 Eggs and a bit of Butter, & a little Salt, make it into a Paste, and cover your Pork with it, & send it to the Oven to Bake.

To make Pares of Potatoes. Pound and mix your Potatoes as above, then Roll them with a little flower, and make them in the Shape of a Pare, put a Burch Stick for a Stake, and a Clove for the Eye - Fry them in clear Drippin of a fine Brown, & put them on your Dish with Melted Butter.

To make Sugar Straws. Take the Whites of 2 Eggs, 2 Spoonfulls of Sugar, 2 Spoonfulls of Flower, beat all together 'till it is Quite smooth, then run it thro' a small Funnell into a Pan of Boiling Butter that is Clarified & Quite clear, you

To Pot Lobsters. After the Lobsters are boiled, take out all the Meat, Spawn and body, dry them well, then pull them in pieces, and put them in a Pan to Bake, lay at the Bottom of the Pan a layer of butter, then a layer of Seasoning, & then Lobster, and so on to the Top. Bake it an hour, if the Pot is large, two hours, when it comes from the Oven, press it down and drain all the gravy and butter from it, into a clean pan, and when it is Cold, melt the butter with some added to it, Clarify it & pour it over your Pot -- It will keep a Month, but best not Eat it under a Week -- Your Seasoning must be Pepper, Salt, Cloves, Nutmeg and Mace -- The more of the hard red Spawn the better, it adds greatly both to the Goodnes and Colour.

To make a Bean Pudding. Take 60 Beans boil'd and Blanch'd, beat them very fine in a Mortar with a Spoonful of Orange flower Water, 3 Quarters of a pound of Butter, and the same Quantity of double refin'd Sugar, then take the Yolks of 12 Eggs, beat them and Mix all well together, put it in a Dish with puff paste at the Bottom -- three Quarters of an hour will Bake it.

For a Dropsy Miss Sulivan One ounce powder of Tenna One ounce talap One ouce cream of tarter mixed together.

To make Flower of Rice Pudding. Take two Ounces of Flower of Rice, put it into a pint and a half of Milk, set it on a Slow fire, stir it all the time 'till it be pretty thick, put in a & little Cinnamon and Mace, and stir in a quarter of a pound of Butter, and Sweeten it to your Taste, let it stand 'till it is Cool, then take 6 Eggs, leave out 2 of the Whites, grate in the rind of a Lemmon, Mix all well together, and put it in a Dish with puff paste at the Bottom.

To Preserve peaches. Let them be ripe (not soft) Wipe them. and prick them full of holes, put a Dozen to three pound of Clarifyed Sugar, boil them in it 'till they they are soft, then take them out and let them stand 12 hours to cool, mix a Quart of Brandy with a Quart of the Syrrup you boiled them in and put it to them.

To make Inmballs. Take a pound of fine flower, 3 q. of Sugar beaten, mix them together, put in some pounded Mace, make a hole in the middle of your Sugar and flower, and put in 4 Spoonfulls of rose Water, the Yolks of 6 Eggs, and 1 White well beaten, make it into a pretty stiff paste, and them make it into little knots, lay them on Tin plates & Butter'd, and set them in an Oven as hot as for Tarts, when they are & baked loosen them from the Plates, you may set them in again to harden.