Kislak Center Recipe Books

Little Puddings or two Ounce Puddings Two Ounces of fine Flour. Mix with it two Ounces of Loaf Sugar Pounded. Put to them two Ounces of Butter melted, four Yolks of Eggs & two of W. Whites well beat, & a Pint of Cream, or new Milk with a little Cream in it, Mix all well together till it is quite smooth & bake them in butter'd Cups half an Hour. A little [Kole?] Water or a Spoonful of Brandy may be added if liked, but they are very good without either. Half this quantity will fill four Cups wth is enough for a side Dish. Hawksford

Calfs Foot Pye, in Melon or any other Shape Thatched House Boil Calfs Feet tender, Bone them & cut them in slices about W. thickness of a Crown piece. Season them wth. Pepper & Salt. Put a puff paste into a Melon, or any other shape you please, weh must be first Butter'd very well, & shewed over W. Butter wth Vermicello, broke small, Then put in your pieces of Calf's Feet wth. Artichoke bottoms & hard Eggs, & when full, close it wth. W. Paste & Bake it. Then turn it out & serve it up. You may add Forcemeat, Oysters or what else you please, & put a little of W. Jelly into it before it is closed.

A Pudding Mrs. [Pridham?] 6 Ounces of Apples Sliced very fine 6 Ounces of Suet Sliced fine, Sugar to your taste 6 Ounces of Naples Biscuit, Bread, or Flour 6 Ounces of Currants, & 6 Eggs well beat, Add to thete two Table Spoonfuls of Brandy, Let it boil 4 Hours, & have Melted Butter with Wine & Sugar for Sauce

A Rice Cake Six Ounces of Rice Flower, Six ounces of finest Wheat Flour, Ten ounces of fine Sugar sifted, Nine Eggs well beaten, Half an Ounce of Caraway Seeds & W. rind of one or two Lemmons grated in. Beat all these ingredients for an Hour together without stopping & Bake it an Hour in a quick Oven. Mrs. Paxton

Lemmon Cake Twelve Eggs leaving out six Whites, One pound of Sugar finely pounded & sifted, The Rind of two large Lemmons grated, Beat these together till they are white, When your Oven is ready add W. juice of two Lemmons & twelve Ounces of fine Flour well dried, Beat all W. Ingredients well together & Bake it in a quick Oven.

Rice Cake Mrs. Addis 6 Ounces of ground Rice Sifted very fine 6 Spoonfuls of fine Sugar, 6 Yolks of Eggs & one White The Rind of one large Lemmon Grated. Mix them all well together & beat it above half an Hour

Take three very large Lemmons, Squeeze out W. Juice, & then boil W. Skins in two or three Waters till W. bitterness is gone & they are quite tender. Take out W. inside thin Skins, & pound W. Peels very fine in a Mortar. When pounded, put to them a pound of Beef [Juel?] cut very fine, A pound of Currant's clean washed, picked & well dried by W. Fire, A pound of fine Lisbon or powder'd Sugar, Half a pound of Raisins stoned & Cut fine. Of Cinnamon, Mace, Cloves & Nutmeg pounded together a small quantity, Not more than will lye on a Shilling, & a little Salt. Put to this Mixture W. juice of W. Lemmons, & one more if wanted & a Tea Cup full of Brandy. Put it

down close in an earthen pan, & set it in a dry place, & it will keep a Month or six Weeks. You may make what Quantity you please in these proportions. One pound & Quarter of good Apples to be chopped or Grated into this mixture, being first pared & Cored. Lemmon & Orange peel & [Cilion?] to be added when you make then Lemmon Cake Mrs Addis & a little Brandy every time, [?] a spoonful. Three quarters of a pound of fine Flour, One pound of Sugar Sifted, The Rind of two Lemmons grated Fourteen Eggs, but only four of W-Yolks, Half a pound of Almonds blanched & beat wth a little Orange Flower Water. Beat W. Eggs well to a froth. Then add W. Sugar & beat that in, Then W. Flour, & Lemmon Peel, & last W. Almonds. The Oven pretty quick An Hour will bake it

Rice Pudding or Cheesecakes continued If you like to Bake this Pudding, put a think puff past over your Dish, Take two Ounces of Currants well washed. Dont put them in till the Pudding is just ready to put into the Oven, & then lay on the [lop?] slices of [Cition?], Orange Peel, or any Sweetmeat you like, Or you may bake this Pudding without Currants or Sweetmeats [M?] With the Currants as above it makes very good Cheescakes.

Ham Loaves Mrs. Pirdham. Take the Yolks of three Eggs boiled hard, and barely the white of One and chop them very fine. Take about two third more of lean Ham than Eggs, [w trick?] must also be chopped very fine, and then mixed well with W. Egg & made hot together with Butter enough to make it of a proper thickness. Then fill halfpenny [french?] Rolls with it either [hied?] or Crisped inan Over after W. Crumb is taken out. Butter W. outside, & either put them in a tin Oven before W. Fire, or any other that will not make them too hard.

Curd Cheescakes Mrs. Baker Take the Curd of two Quarts of Milk. Six Ounces of Butter, One Biscuit grated, One Ounce of Almonds branched & pounded with a little Sack or sweet Wine, A quarter of a pound of Currants, Four Eggs, Sugar to your taste. Beat it altogether with a little Cream till it is very light. Then fill the Cheesecake pans first cover's with a thin puff paste. You may add Orange or Rose Water, & Sweetmeats if you like it.

Mrs. Pirdham To make Flumery Upon half an Ounce of [Isinglas?] pour as much boiling Water as will cover it. Let it stand till Cool, then put to it a pint of Cream with a few Laurel Leaves & Sugar to your taste. Set it over a slow Fire & keep stirring it till W. Isinglass is quite dissolved. Then strain it through a piece of Muslin or a Lawn Sieve into a China Bason, In which you must keep stirring it till it is quite Cold, Then put it into Cups or whatever Moulds you like & turn it out W. [neset?] Day.