[Recipe book]; [manuscript].; Receipt book

127 Cabinet Pudding Split & stone 1 doz & 1/2 of jar raisins - place them in a sort of pattern, in a thickly buttered pint mould, or basin - heat this & lay into it three Penny Sponge cakes - 1 oz of [Sassfras?] - 2 maccaroons - 3/4 oz of citron, sliced thin - the yolks of 2 eggs - the white of one - well whisked, & mixed with 1/2 a pint of New Milk, strained & sweetened with an oz & 1/2 of pounded sugar it must fill the mould exactly {underscored}. Boil it very gently for 3/4 of an hour Let it stand' a few minutes before it is dished, that it may not break. Serve with Wine Sauce. Miss Barber

Magnum Bonum Jam Prepare - weigh & boil the Plums for 40 minutes, Stir to them half their weight of good sugar - beaten fine. & when dissolved continue the boiling for 10 minutes, & skim the preserve carefully during the time. This is

128 an excellent Marmalade, but it may be made [ticker?] by adding more sugar. The kernels of a [gero?] of that Plums? - [blanched?] - will much improve the flavour, but they should be [put?] with it only two or three minutes before it is taken from the fire. When these Plums are not which [ripe?], it is difficult to free them from the stones + skins _they should then be boiled down, + pressed through a Sieve. [?] Barber.

To make Custards About 12 cups- The yolks of 10 eggs + the whites of 5 beaten sparately, + then mixed. scald a quart of milk, with cinnamon, chopped sweet or bitter almonds, or both, Lemon peel, + Sugar to your taste. Pour the scalded milk into the eggs, backwards + forwards, to prevent it from curdling. Then stir it over the fire till it thickens - Perhaps 20 minutes - it must not be allowed to come to the boil.

129 To make Whips To 1/2 a Pint of cream put [?] wine and Sugar to your taste - squeeze into it the juice of a lemon, and the peel, rubbed off with lumps of sugar - Whip it up into a froth, and put it into jelly glasses, with a little coloured powdered sugar sprinkled on the top. Mout 12 glasses

Castle Pudding Two eggs in the shell - thin - weight of butter flour, and pounded white sugar must be taken - put the butter in a basin before the fire till half melted - beat the eggs well yoke and white separate - beat the butter to a cream - then beat in the sugar - then the eggs and a little lemon - peel - then the flour butter the cups - fill them half full - bake it 1/2 an hour in a slow oven - serve it up with custard or some sauce. Beating the different materials is the great secret of making the Pudding good. If there is

130 any left, when cold it makes an excellent cake. Mrs. [?]. A. Clegg-

Boiled Lemon Pudding 1/2 the quantity makes a small pudding

14 10 oz of stale bread grated _ 1/2 lb of suet chopped _ 1/2 lb of good brown Sugar _the rind + juice of two large lemons _ Two eggs . Boil two hours. Mrs Clegg-

Pudding quickly made.

Beat up 4 spoonsfull of flour with a pint of milk + 4 eggs to a good batter_ nutmeg + sugar to taste. Butter teacups_ fill them three parts full _ a 1/4 of an hour will bake them. Mrs Clegg.

Common Pudding

1 lb of Suet _ 1 lb of currants 5 eggs _ 4 spoonfuls of flour _ a little nutmeg + sugar _ Boil three hours. Mrs. [T?]. Clegg.

To preserve Damsons Pick off the Stalks of the Damsons & pic[?] them with a juic[?] then put them into a deep mug with half their weight of Sugar. Set them in a moderate oven till they are soft then take them out and give the Syrup a boil and [?] it upon them. Do so three times then take them carefully out and put them into jars. put Brandy papers over & [?] Bladders over them & keep them in a dry cool place Mrs Barber

Bun Loaf

1 lb of Flour 1/2 lb of brown Sugar 1/2 lb of Currants or 1 oz of Carraway Seeds 1/4 lb of butter worked into the Flour 1 egg mixed with a gill of Milk and a full teaspoon of Carbonate of Soda. Place it in a low oven as soon as it is made and bake it an hour and 20 minutes. The above will only make a small cake. Mrs Hughes