[Recipe book], UPenn Ms. Codex 1038

To make the Floating Island. Beat Currant Jelly with Whites of Eggs to a fine red froth, and lay it heaped up on the Top of thick Cream -- for a Middle Dish.

To Pickle Mushrooms. Let them be small, close, and round like a Button, & if possible & gathered Early in the Morning, Cut off the roots, Wash them with a Wet Flannell, and throw them into clean water and salt them as you do them, let them lie in it two hours, then put them into a Saucepan (or Earthen Pipkin) with a good Quantity of Salt, whole pepper, Cloves, Mace and Nutmeg cut in two, In this manner let them boil over a Quick fire in their own Liquor a quarter of an hour, after which pass them through a Cullender, and set them to be Quite cold. -- In the mean time boil up all the Spice again, in an equal Quantity of White Wine and the best White Wine Vinegar as much as will cover them in the Bottles or Jar, and Add it to some Salt and a little bay leaves, Bottle the Mushrooms when Quite cold, and when the Pickle is quite cold also, fill up the Bottles with it, Cork them close down, and Tie a piece of Leather or Wet bladder over the Top.

To make a Boiled Rice Pudding. One Ounce of Flower of Rice boiled in a pint of Milk, 2 Ounces of Almonds well Beaten, Boil the Rice in the Milk 'till 'tis as Custard, when 'tis cold put in the Almonds, 3 Eggs, leave out 2 of the Whites, an Ounce of Butter, a little honey water, Sweeten it

it to your Taste -- the Bason it is boiled in must be well Butter'd.

To make Blanc Manger. A Quart of Strong Calves foot Jelly, a pint of Cream, 2 Ounces of Sugar and a little Orange flower or Rose Water, set it on the fire and let it boil two or three Minutes stirring it well together, pour it into a Pan or Bason, and keep stirring it 'till it is Cold, then put it into a Tin Mould, or Cups. Note, Two Middling Calves feet will make this Quantity

To Pickle Onions. Chuse the Small White Sort, boil them in Salt and Water, drain them in a Cloth and let them Cool, then having made the same Pickle as for Mushrooms, pour it cold on your Onions and stop them close down -- Sometimes they will Moulder-Mother, if so, Boil up the Liquor and Scum it very well, then let it Cool and Order it as before.

To Pickle Melons. Cut of the Top so as to take out the Seeds with a Small Spoon, Lay them in Salt and Water, Shifting it every twenty four hours, for 9 days Successively, Then Wipe them dry, and put them into each one Clove of Garlick, or 2 Small Shallots, a Slice or two of Horse raddish, a Slice of Ginger, and a Tea Spoonfull of Mustard Seed, Tue on their Tops again very fast with Packthread, and boil them up in a Sufficient Quantity of White Wine Vinegar, lay Salt and Spices as for Cucumbers, Scum the Pickle as it rifes, and put into it a piece of Allum the Size of a Walnut, and after it has boiled a Quarter of an hour, pour it with the Melons into your Jar, and Cover it with a Cloth. The next day boil the Pickle

up only, and pour it hot upon the Melons, and when this has been repeated three times, and the pickle and fruit are Quite Cold, stop them up as directed in Mushrooms. -- Page 4.

To Fat Chicken. Tigg dust Temper'd with Milk, mix it with Sugar, Oatmeal Stale butter or the Skimmings of the Pot, Cram them with it three times a day, and give them Milk and water to Drink.

To Salt Hams. Put the Ham for three Quarters of an hour into Cold Spring Water, Then dry it well with a Cloth, and rub well in the following Composition Bay Salt 9 Ounces -- Salt petre 4 Ounces -- Lump Sugar 4 Ounces -- Let them all be dryed and finely powder'd -- Rub the Ham well with this, and take out the little bone that is in the fleshy side -- put the Ham on a Table that is a little Sloaping, and put upon it a great weight 50, 60, or 100 weight -- let it lye two days, then turn it, and if any Salt is about it, Rub it in and put on the Weight for 5 days longer -- Take an old Hogshead with One End out, Set in the Bottom a Chafing Dish of hot Ashes, and throw upon them an Handfull of Juniper Berries -- Hang the Ham in the Cask and cover it with Blankets to keep in the Smoak. -- If you would have a High flavour, renew your Ashes and Berries two or three times -- 3 or 4 hours is Generally Enough to Smoak it -- Then hang it in the Kitchen Chimney to dry, Or you may eat it immediately -- There is Enough of the Composition for 2 Hams. Note, You may do Tongues or Dutch Beef in the same way.

To Preserve Apricocks Gather the Fruit when it is just ripe enough to part from Stone, put them into a Scale and take equal weight of double refin'd Sugar finely powder'd, pair the fruit very thin and take out the Stones, Lay them in a China dish or bowl, and between every Layer of fruit, put on the Sugar 'till all is on, & then set it by 'till the next day, Then put it all into a Sweetmeat pan and give them a Single boyl, which you'll find will clear them -- put the fruit into Potts or Glasses, and pour on the Liquor immediately and set them by for two or three days, then dip white paper in Brandy and lay it upon the Sweetmeats, and paper them close over with course paper, and keep them in a Cool place.

To make Currant Jelly Bruise the fruit with your hands, and take out all the Stalks & Skins then put it into a Linnen bag, and Squeeze out all the Juice into your Sweetmeat Pan, set it on the fire and let it take a good Boil, Skimming it well all the time, then pour it into a Linnen bag again, and hang it up to drain, pour back the first coming off which will be thick 'till you see it comes higher. -- To every pint of this clear Juice, put one pound of Common Loaf Sugar hard Weight -- You may put it on your fire 'till the Sugar be quite dissolved Stirring it all the While, but don't let it Boil -- and then Glass it.

To make Orange or Lemmon Cheesecakes. Half a pound of Jordan Almonds blanch'd and beat very fine, with Orange Flower

Flower, Rose or fair Water, put to them the peel of 4 Seville Oranges or Lemmons, which must be first boiled very tender and beat very fine. The Yolks of 8 Eggs and 4 of the Whites, half a pound of Sugar beat & Sifted, and three Quarters of a pound of Fresh butter Melted & almost cold -- Beat these all well together, and put it into your Pans with a thin Crust at the Bottom. Note, half of this Quantity is Enough for a Dozen and an half

To Preserve Bonum Magnum Plumbs. Take the Plumbs before they be too ripe, and slit the Skin along the Seam, Then take equal weight of Common Loaf Sugar and clear it with Egg Water, and seam it well. then put in the Plumbs and let them take one Boil, and set them by in the Liquor 3 days, turning them every day, Then boil them Once more, after that, take out the Fruit into the Potts you keep them in, and boil up the Syrrup pretty hot upon the Plumbs -- If you find they don't keep, Boil up the Liquor again, but not the Plumbs, Cover the Potts, but don't Paper them.

To make Sweet Paste. Two large Spoonfulls of fine Sugar, pounded and Sifted, Half a pound of Flower, Rub in a Quarter of a pound of Butter, 2 Yolks of Eggs, mix it up with Cream instead of Water -- To Ice it, Whip the Whites of your Eggs to a Froth, Wet your Paste with it, and sift fine Sugar over it.