Book of Recipes

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To Make Lemon Pudding Take 3 large Lemons & grate all the rind, then grate one Naple Bisket to them, Beat the yolke of 7 Eggs and three whites very well, & put in take the Juice of all the 3 Lemons clear'd from the Suds, and put in with it better then half a Pound of Sugar add half a pound of Clarify'd Butter a little Rose water stir all together very well and put it into a Dish that is Cover'ed with puff paste, when it is baked gate some sugar over it and Serve it up. To Make Scotch Dumplins Take the Crumb of a Penny loag & half a pound of beef suet half a Pound of Currants & 3 spoonfulls of sugar half a Spoonfull of Brandy a little Cinnamon & Nutmeg & four Eggs, mix all these together & make it into little Dumplins an hour will boil them.

To make Wiggs Take 3 pints of Flower, and a pint of new Barm, 1 Egg, Beath them togather make it into a stiff Paste with Milk, set it to the fire to rise one hour, then take half a pound of sugar Butter and put it into a Saucepan with better then half a pound of sugar, melt them togather over a slow fire, and work it into a Past with your hands, & carraway seeds to your Liking, then let them stand by the fire half an hour & make them up for baking. Mince pie Meat Take one pound of Tongue two pounds of Suet, 2 pounds of Currants 1 pound of Raisins half an ouce of Cinnamon Quarter of an ouce of Cloves and mace together. 2 Nutmegs

98 a little Salt & Sugar to your Taste & what Candid peel you please. had a little brandy To Make Lemon Cheese Cakes Take half a pound of Almonds Blanch'ed and beat very fine with rose water, a Pound of Sugar Cecd and Sifted Three quarters of a Pound of Butter Melted thick. being almost Cold again, the Yolks of Eight Eggs and four whites very well beat, the Yellow rinds of three Lemons grated Mix all together, and bake it in a good lights paste lay bars and cross them, let them be half an hour in Baking.