Domestic Knowledge

To Preserve Goosberrys White Lady Whightmons Take Goosberrys when they are out the full bigness of & look clear pick the tops off then way to every pound of Goosberrys 14 ounces of Double Refined Sugar then wet an ounce of the Sugar in half a pint of water & boil it to a syrrup & set it by the other 3 ounces beat & serce for to strew on the Goosberry as you boil them up then stone your Gooseberrys & fling them into a pan of water & when they are stoned set them on the fire till the skins will pill off them pill them and put them into your surrup as you pill them when all is in the surrup have on very quick fire & boil them as fast as you can taking them off & shaking them & strew in by [] the sifted sugar as cleres them when they look very clear they are enough then glas them out & warm the surrup Just to strane it through a sive & put in

To make Corant Wine Take for every 3 pound of fruit a pound of sugar & quart of water bruise the Corrants & steep them 24 hours in the water then let the Clear liquor run off through a hare sive to which add the Sugar then put it in a barrel. Close stoped & there remain fortnight or 3 weeks then bottle it & corke it well & 3 months you may drink it but it will keep a year; thus i make Goos- berry wine and Raspe wine...

To make Apricok Wine Take a pound & quater of Sugar 3 pints of fair water put these together over the fire & let them boil together take off the scum that rises put into the liquor 3 pound of Apricoks pared & stoned & let them Continue boiling till the Apricocks are tender then take them & remove the fire from the liquor you may boil a sprig of flowared clary in it if you please & when the liquor is thorow cold barrel it for a little time & then bottle it ......

To make Ginger Bread To 2 pound of Treacle take the yolks of 6 eggs & keep beating it together one hour then add to it half an ounce of powder of ginger powder of liquorish & anniseeds of each as much as will by on a shilling & hald an ounce of whole Carryway seeds beat this with the bread & eggs a quarter of an hour than make it stif enough with flower to make into Cakes bake it upon buttered papers as you do biskits.

To Make Ginger Bread Take 2 pound of treacle the yolks of 6 eggs beaten then put the eggs & trecle together an hour & half then put into it too spoonfulls of ginger beaten & sifted & as manny carry way seeds as will ly on a crown peece beaten all together a little longer then put into as much flower as will make into a stif paste make it into cakes and bake it they will be baked in half or quarter of an hour you must butter the pan and prick the cakes

To Make Ice Cream Take 5 pound of ice 4 handfulls of baysalt 2 handsfull of salt peter take a quart of cream and sweeten it according to your taste with sugar beat your ice in little lumps then mix your ice & salt let it stands in a cold cellar 2 hours before you use it

A Receit For a Tansey To a pint of cream take 12 eggs keep out half the whights a pint of juce of spinage with a little tansey & 2 spoonfulls of bread crumbs or buisket crumbs if you have them season it with nutmeg & sugar & a little salt according as you please

To Make a Pays Soop Take green pays & put them into the water colde & when they are Almost boyled put in some spinnage & a little parcely & mint & sorrel & a few yong onions & marigold flowers your flowers must not be put in till they are almost enough one boil or 2 is enuf for them there must be whole pepper boiled in them & if you please a blade of mace & a clove or 2 when they are boiled enough put in some burnt butter & serve them up....

To Stew a Legg of Beef Take your legg of beef & cut it in good handsom pieces & break the bones then season it with pepper & salt then flower it over with the dreging box then fry it in some butter brown then take it & put it in the stue pan with as much water as will cover it put in an onion stuck with cloves a bunch of sweet herbs

cover it close & let it stew leisurely till the grisels and all of it be very tender then put sippits in your dish and so serve it up .....

To Make Oringe Marmelet Take your oringes & cut them & squise out the juce then lay your pills in water shifting it 2 or 3 times then boil them tender & beat them in a Mortar to every pound of pulpe have a pound of sugar wet your sugar & boil it almost as high as a candy then put your pulpe in it & the juce of your oringes & squise in 2 or 3 lemmons to make it the quicker then boil it up a pase & when it looks clear it is enough

To Make the Portingal Short Cakes Take a pound of fine sugar sifted & pound of flower & a pound of butter beat your butter well with rose water & have the yolks of eight eggs & two whights beat these well together for an hour as you do biskots then have a pound of currans washed & dryed & put into them butter your pans & put it into bake if you will have them seed mix some fine sugar with rose water & do them over with a feather before they are put into the oven

To Make a Gransey Soupe boil a leg of beef to make your strong broth then let it stand till next day as you use it take as much of it as will fill your dish set it over the fire and put in some french bread & a good deal of gransey & season it to your taste & lett your bread and gransey be well boiled if you would have it rich put in pallets & sweet breads & fryed turnups & herbs & spinnage sallory & what else you like ...........

How to make the Crame Crust Take a quarte of flower & a pint of cream set the crame on the fire & when it is ready to boil put in some sugar to sweeten it take it off stiring it well together when it is almost cold beat 3 yolks of eggs into the crame & strain it into your flower & make it into a paste beat it well with the rolling pin & roll it out very thin it must be thick cream ....

Cowcumbers like Mangos

Take the largest you can get scope out all the inside make as little a hole at one end as you can let your pickle be made with 2 quarts of vinegar one Pint of Lime Juices half a pint of musterd a quarter of a pint of musterd seed bruised stepe your Cucumbers with 6 or 8 cloves of garleek 6 or 8 little slices of ginger & the bruised musterd seed put them into your pickle & in 16 days they will be ready the largest is best if Green

To make Cowslip Wine Lady Whitmors way

Take 9 gallons of water & 24 pound of sugar boil your water & Sugar very well for an hour haveing put into it the whights of 6 new lade eggs well beaten skim it s'constantly all the while it boils then have a bushel of cowslaps picked & bruised & put in a clean tub and pouer this licker to them & let it stand till near morning then strain the liquor from them & squise them dry then take the thickest ale yeast spread it upon tosts of brown bred tosted hard on both sides & set it to work when you put in 3 bottles of sack & one of rennish with the juce of 6 lemmonds & some of the pill then cover it & let it work 24 hours then strain it & put into a runlet fit for the quantity you make & when it hath stood 3 weeks or more in the runlet draw it into bottles you may put a little cup of fine loaf sugar into every bottle if you please cork it up close & after it hath stood a month you may drink it & will keep a year . . . . [men of]

A receit for the worms in Children

half an ounce of worm food bruised & steeped all night in white wine vinegar the next morning put to it A quarter of an ounce of runing treacle A quarter of an ounce of conserve of roses mix these well together & take the Quantity of a large nutmegg every morning for 9 mornings fasting an hour after eate no salt meat nor milk meates during the time of fasting

To Salt ham Lady Powels way

Take the leg of a fat hog cut out like a westfaly ham let it hang up 3 weeks till it begins to be mouldy then wash it very well in verges rubing it with your hand till all mouldy be off pour it away & wash it in fresh verges till it be very Clean rub it all over with salt peter make a hole in the brany part with a small knife & put in as much salt salt peter as will ly on a shilling rub it all over with salt & lay it in a tray turn it every day & wash it in the brine that run from it let it thus ly 3 weeks then hang it up to smoke in a Chimney where you burn wood or turf it may hang 3 months if the places be not two hot

To pickle Mushrooms

Take the Mushrooms Early in the Morning if buttons only wash them In water & salt if open take the outward skin off & then take the red inside out put them into 2 or 3 several waters then put them into a Kettle a posnet & put salt enough & season them with a little pepper beaten & let them boil themselvs till enough when boiled take them out & dry them & lay them on a Cloth or Table til Cold - - - - Take vinegar Salt peper cloves & mace beaten & boil it altogether

Sossiges

Take a fore line of pork cut off the skins take as much fat & lene as you want & chop them mighty fine together a handfull of sage & a little rosemary cut very smal season the meats with a little pepper salt & 2 nutmegs grated smal then put in the yolks of 3 eggs mix all well together & put them into your skins they ar good boiled or fryed let the water boil before you put them in - - - - - - - - - -

An Excelent Sear Cloth for Ague or Sore Take a pint of the best sallet oyl half a pound of red led finely beaten & serced 2 ounces of the best venus turpratine mingle all those together in a skillet set them over a soft fire Stiring it with a stick boil it till it turn black when a drop will slip off from a pewter dish it is enough then set it of

How to Fatt a calf or lamb

put your calf in a little sty or place wher it may not have much room & the bottom of the place must be boarded a foot from the ground that the wet may soke from them that they may ly dry & put to them fresh straw 3 times a week & let them have great lumps of cholke always ly by them & suckel them twice a day their full suck & let them have before they suck sconstantly a good spoonfull of scrape Chalke put down ther throught but they must be above a week old before they have the scrape Chalke if you keep them to the very large & old they must have some grown -=- malk stand always by them & if you find they do not suck well their chap must be rubed with salt; thy lambs are keep up so & suckled four times a day and have always by growned malk mingle with chalk & white pease & they have oates put in rack and [thirch] like hay for horses as you kill off your lambs you may suckel your forward lambs with their yoes for the more milk they have the better some lambs will suck 4 or 5 yoes you have them if your yoes want suckle their nursery you must rub the other lamb the skin of it own own lamb ----

Elder Wine

Put 20 pound of the best Maligoe reasons picked & choped & rubed but not washed into 5 gallons of water let them stand 10 days then strane the liquor through a hair sive have in redyness 6 pints of juce of Elder berrys boyled in a [sug] put into a little kettle of water like Currens of Jelley & when it is cold put it into the --- liquor stir it well together & put it into a vessell & let it stand in a warm place 6 weeks or 2 month then bottle it 3 weeks at least before you drink itt it will keep in bottles all the year in a cool seller when you put it into the vessel you must put yor 6 pound of sugar into it ------

To Wash Gloves

Take your gloves and lay them on a board & wash them with the yolk & hot water with a hard brush & when all the dirt is off hang them out to dry & when dry put them out & rub them with whight led & water & put them to dry again & then pull them out Again & wash them with the whight of an egg a goume dragon & oring flower water to give them a glose with a feather ---

To pickle Walnuts

Take walnuts before they begin to be hard lay them in steep 9 days in fair water shifting the water every day then scald them 5 times on this manner lay them in a broad saspan one by one Cover them with water & set them ^on the fire till they are ready to boil but be sure they do not boil then put the water away & put fresh to them having done this 5 times pickle them up thus lay a layer of walnuts & strew salt on them & then a layer of dill then a layer of walnuts & do so till your pot is full then cover them with your pickle which must be made [thereas] boil water & salt till it will bear an egg then put 2 quarts of vinegar to a pint & half of water. . . . . always put a bodkin through the walnuts as are not paired to let the bitterness out . . . . .

How to make the wright french biskets

Take a pound of sugar a pound of flower & 9 eggs then whisk the whights all up to froth then put in eight of the yolks & beat the eggs & sugar very well first then beat in the flower & when they are beat enough put them in paper Coffins they must be put on a wier or something that the bottom may not stick to the oven to burn them the paper must be flowerd [&] the biskets sugar done over them when they go in the oven & eggs must have Ambergraise or what you like in them to perfume them

Black Cherry Water

Take 3 pound of black Cherrys pick off the stalks & bruise them that you crack the stones cardius baume sweet marjorim & spearemint of each 2 large handfulls 3 pints of claret wine 4 nutmeggs & the like weight of Cinnamond beat the spice & bruise the herbs & put altogether let it stand 24 hours & then distill it in a cold still or limbeck

To fry Toste Take a loaf of wheight bread & cut it in slices like tosts then have some thick cream & the yolk of an egg & a spoonfull or 2 of sack & a little sugar beaten altogether & dip your toste well in it & fry them with some sweet butter then serve them up scrape sugar on them

To drie Beef

To a large fat rumpe take half a pound of petter salt rube the salt well in then take of whight salt & salt all very well & keep the brine up to it & let it lie in salt 3 weeks & then sow it up in a cloth & hang it up in the Chimney as high as you think convenient & then Boil it for your use it must boil 4 hours & put it into the watter could before the watter is heated - - - - -

To make yorke Gingerbread

Take a quarte of sack a pound and half of sugar boyl & skim it then put in 2 ounces of cinnamon 2 nutmegs & a dram of clovs & a dram of ginger all beat & serced, take a grain of Ambergrase & rub it with a little of your sugar & mix it with the rest a quarter of a pound of sweet Almonds blanched & beat very fine with a spoo-nfull or 2 of rose water take of the hard purest of old Bread grated & dryed in an oven sift it trough a hare sive: & throw it in by little & little as your sack boils stiring it all the while then put in your Almonds & a little red seeds to coller when it is boild enough take it off the fire & stir it still it be cold enough to work like paste with your hands & print it you must dust your with cinnamon & sugar make not your prints too thick & it will dry sooner & eat better

To Pickle Walnuts Cousen Johnsons way

Take your walnuts and pick them full of Holes throw them into salt & water let them ly a week shifting them once or twice then make a pickle of vinegar with all sorts of spice if your vinegar is very sharp you must put water to it when your pickle doth boil throw them in & let them [simber] a little then take the walnuts out put them into a pot & pour in your pickle scalding hot upon them

Straw Cheese Take 3 quarts of new milk from the cow put a little runnet to it when it is come lay it into your straw strawner without breaking lay 2 or 3 pound waits on it let it stand 3 or 4 hours then turn it into a fresh drainer & so keep it often turning until the next morning then take off the waite & then salt it keep it in the Strainer a - - - week changing it twice a day for another week & then it will be fit to eate it must be dryed in a very warm place - - - -

To Preserve Apricoks Take your apricoks before they go full ripe slite them in halfs then pare them make a syrrup with sugar to every pound of sugar put no more water than will just melt the sugar set it over the fire till it be melted keep it stiring & scrumed then take it & put in your Aprocoks with the flatt sides downward when your syrrup is almost Cold sit them over a very quick fire that they may boil very fast not [...] then take them off & let them stand till they are almost cold then turn the round sides down & put them over a quick fire again let them boil as fast as possible but a little while then take them off & let them stand as before then turn them and let them boil a little then take them off & put them as you can put half loves together take them clean from the syrrup & give your syrrup a little more boiling & so pour it upon your Apricoks let that stand in a room where fire is but not too near these must be done in a broad puter dish that will hold so many as you please to do at a time they must be done with the best sugar

A receit To Cure a Cough of the Lungs Too ounces of fox lungs in powder too ounces of alicompain roots in powder 4 ounces of whight Sugar Candy in powder six peny worth of lyquorish powder & grated nutmegs mix them together & take a spoonfull in [...] of bear & take every morning and fast an hour

To Make Almond Butter Take a quart of cream fore score Almonds blanched & beaten very small with a spoonfull of oringe flower water mix your Cream & Almonds together & set it over the fire & let them boil till it be as thick as Pap keeping it stiring all the while then take the yolks of 2 eggs well beaten mix your eggs & cream well together then take it off & set it by till you use it if it stand 10 days it if the beeter then take off the top & sweeten it to your taste so beat it up

A receit for the stich drink

A quorter of a handful of hearts ease a little garmender sweet marjorum a quorter of a hand full a leaf or 2 of feather fine strip it downwards a good handfull of reason of the son stoned A quarter of a pound of sigges 3 pints of milk 3 half pints of small ale half a pint of white wine make possit drink of them when take the cord off: then put all the ingredience into the possit & let it boil half an hour before you take it off put half a peny worth of red sanders into it then take it off & strain it fit for drinking slice half a nutmeg into a spoon with a little sugar take that before you drink your draught

To make knots with Almonds

Take a pound of Almonds lay them in water 2 or 3 days then blanch them & beat them in a mortor then take a pound of Double refined sugar beaten very fine & grind it with the almonds when they be ground very fine together put to them fennel seed Annis seeds coriander seeds of each half a spoonfull of gumndragon that hath been laid in water a day muske & ambergrase of each as much as half a peace & the white of an egg well beaten min- gle all these well together & put into a dish & set it on a soft fire & their let it stand til it will worke like very limber paste then take it off the fire & then let it stand till it be cold then beate it with a rouling pin then take a little sugar & sarch it through fine lawn to make up your paste with then roul it into small long rouls and cast it into knots and lay them upon paper oyled with oyl of Almonds then set them into the oven upon pie plates the oven must be no hotter then for bisket bread & as soon as == they are well risen take them out and set them in a plate that will keep them dry ----

To Candy Angilecoe

Take the stalks and slit them up the side & put them in water & let them boil till tender then pill them then take there waite in sugar to a pound of sugar 3 quarters of a pint of water put in your sugar let it boil a prity while & scum it clean then put in some ... Angellice & let it boil till candy height stir it till it almost cold then take the stalks & either twist them or lay them flat