_ENGLISH_ HOUSEWIFRY

EXEMPLIFIED

In above FOUR HUNDRED AND FIFTY RECEIPTS, Giving DIRECTIONS in most PARTS of COOKERY;And how to prepare various SORTS of SOOPS, CAKES, MADE-DISHES, CREAMS, PASTES, JELLIES, PICKLES, MADE-WINES, &c. 

With CUTS for the orderly placing the DISHES and COURSES; also Billsof Fare for every Month in the Year; and an alphabetical INDEX to theWhole. 

A BOOK necessary for Mistresses of Families, higher and lower WomenServants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measuresof _Frugality_, being the Result of thirty Years _Practice_ and_Experience_. 

By ELIZABETH MOXON. 

WITH An APPENDIX CONTAINING, Upwards of Sixty RECEIPTS, of the most valuable Kind, communicated tothe Publisher by several Gentlewomen in the Neighbourhood, distinguishedby their extraordinary Skill in HOUSEWIFRY. 

THE RETURNS OF SPIRITUAL COMFORT and GRIEF, In a Devout SOUL. 

Represented by an Intercourse of Letters to the Right Honourable LadyLETICE, Countess of Falkland, in her Life Time. 

Publish'd for the Benefit and Ease of all who labour under SpiritualAfflictions. 

1764. 

THE PREFACE

It is not doubted but the candid Reader will find the following BOOK incorrespondence with the title, which will supersede the necessity ofany other recommendation that might be given it. 

As the complier of it engaged in the undertaking at the instance andimportunity of many persons of eminent account and distinction, so shecan truly assure them, and the world, that she has acquitted herselfwith the utmost care and fidelity. 

And she entertains the greater hopes that her performance will meetwith the kinder acceptance, because of the good opinion she has beenheld in by those, her ever honour'd friends, who first excited her tothe publication of her BOOK, and who have been long eye-witnesses ofher skill and behaviour in the business of her calling. 

She has nothing to add, but her humblest thanks to them, and to allothers with whom she has received favour and encouragement. 

_ENGLISH_ HOUSEWIFRY. 

1. _To make_ VERMICELLY SOOP. 

Take a neck of beef, or any other piece; cut off some slices, and frythem with butter 'till they are very brown; wash your pan out everytime with a little of the gravy; you may broil a few slices of the beefupon a grid-iron: put all together into a pot, with a large onion, alittle salt, and a little whole pepper; let it stew 'till the meat istender, and skim off the fat in the boiling; them strain it into yourdish, and boil four ounces of vermicelly in a little of the gravy 'tillit is soft: Add a little stew'd spinage; then put all together into adish, with toasts of bread; laying a little vermicelly upon the toast. Garnish your dish with creed rice and boil'd spinage, or carrots slic'dthin. 

2. CUCUMBER SOOP. 

Take a houghil of beef, break it small and put it into a stew-pan, withpart of a neck of mutton, a little whole pepper, an onion, and a littlesalt; cover it with water, and let it stand in the oven all night, thenstrain it and take off the fat; pare six or eight middle-siz'dcucumbers, and slice them not very thin, stew them in a little butterand a little whole pepper; take them out of the butter and put 'em inthe gravy. Garnish your dish with raspings of bread, and serve it upwith toasts of bread or _French_ roll. 

3. _To make_ HARE SOOP. 

Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, anda handful of sweet herbs; let it stew 'till the gravy be good; fry alittle of the hare to brown the soop; you may put in it some crusts ofwrite bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meatballs. Garnish your dish with boil'd spinage and turnips, cut it inthin square slices. 

4. _To make Green_ PEASE SOOP. 

Take a neck of mutton, and a knuckle of veal, make of them a littlegood gravy; then take half a peck of the greenest young peas, boil andbeat them to a pulp in a marble mortar; then put to them a little ofthe gravy; strain them through a hair sieve to take out all the pulp;put all together, with a little salt and whole pepper; then boil it alittle, and if you think the soop not green enough, boil a handful ofspinage very tender, rub it through a hair-sieve, and put into the soopwith one spoonful of wheat-flour, to keep it from running: You must notlet it boil after the spinage is put in, it will discolour it; then cutwhite bread in little diamonds, fry them in butter while crisp, and putit into a dish, with a few whole peas. Garnish your dish with creedrice, and red beet-root. 

You may make asparagus-soop the same way, only add tops of asparagus, instead of whole pease. 

5. _To make_ ONION SOOP. 

Take four or five large onions, pill and boil them in milk and waterwhilst tender, (shifting them two or three times in the boiling) beat'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, andput them into a little sweet gravy; then fry a few slices of veal, andtwo or three slices of lean bacon; beat them in a marble mortar assmall as forc'd-meat; put it into your stew-pan with the gravy andonions, and boil them; mix a spoonful of wheat-flour with a littlewater, and put it into the soop to keep it from running; strain allthrough a cullender, season it to your taste; then put into the dish alittle spinage stew'd in butter, and a little crisp bread; so serve itup. 

6. _Common_ PEASE SOOP _in Winter_. 

Take a quart of good boiling pease which put into a pot with a gallonof soft water whilst cold; add thereto a little beef or mutton, alittle hung beef or bacon, and two or three large onions; boil alltogether while your soop is thick; salt it to your taste, and thickenit with a little wheat-flour; strain it thro' a cullender, boil alittle sellery, cut it in small pieces, with a little crisp bread, andcrisp a little spinage, as you would do parsley, then put it in a dish, and serve it up. Garnish your dish with raspings of bread. 

7. _To make_ PEASE SOOP _in Lent_. 

Take a quart of pease, put them into a pot with a gallon of water, twoor three large onions, half a dozen anchovies, a little whole pepperand salt; boil all together whilst your soop is thick; strain it into astew-pan through a cullender, and put six ounces of butter (work'd inflour) into the soop to thicken it; also put in a little boil'dsellery, stew'd spinage, crisp bread, and a little dry'd mint powdered;so serve it up. 

8. CRAW-FISH SOOP. 

Take a knuckle of veal, and part of a neck of mutton to make whitegravy, putting in an onion, a little whole pepper and salt to yourtaste; then take twenty crawfish, boil and beat them in a marblemortar, adding thereto alittlee of the gravy; strain them and put theminto the gravy; also two or three pieces of white bread to thicken thesoop; boil twelve or fourteen of the smallest craw-fish, and put themwhole into the dish, with a few toasts, or _French_ roll, which youplease; so serve it up. 

You may make lobster soop the same way, only add into the soop theseeds of the lobster. 

9. _To make_ SCOTCH SOOP. 

Take a houghil of beef, cut it in pieces, with part of a neck ofmutton, and a pound of _French_ barley; put them all into your pot, with six quarts of water; let it boil 'till the barley be soft, thenput in a fowl; as soon as 'tis enough put in a handful of red beetleaves or brocoli, a handful of the blades of onions, a handful ofspinage, washed and shred very small; only let them have a little boil, else it will spoil the greenness. Serve it up with the fowl in a dish, garnish'd with raspings of bread. 

10. _To make_ SOOP _without Water_. 

Take a small leg of mutton, cut it in slices, season it with a littlepepper and salt; cut three middling turnips in round pieces, and threesmall carrots scrap'd and cut in pieces, a handful of spinage, a littleparsley, a bunch of sweet herbs, and two or three cabbage lettice; cutthe herbs pretty small, lay a row of meat and a row of herbs; put theturnips and carrots at the bottom of the pot, with an onion, lay at thetop half a pound of sweet butter, and close up the pot with coarsepaste; them put the pot into boiling water, and let it boil for fourhours; or in a slow oven, and let it stand all night; when it is enoughdrain the gravy from the meat, skim off the fat, then put it into yourdish with some toasts of bread, and a little stew'd spinage; to serveit up. 

11. _To stew a_ BRISKET _of_ BEEF. 

Take the thin part of a brisket of beef, score the skin at the top;cross and take off the under skin, then take out the bones, season ithighly with mace, a little salt, and a little whole pepper, rub it onboth sides, let it lay all night, make broth of the bones, skim the fatclean off, put in as much water as will cover it well, let it stew overa slow fire four or five hours, with a bunch of sweet herbs and anonion cut in quarters; turn the beef over every hour, and when you findit tender take it out of the broth and drain it very well, having madea little good strong gravy. 

A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd andcut in long pieces; take truffles and morels, if you have anymushrooms, with a little claret, and throw in your beef, let it stew aquarter of an hour in the ragoo, turning it over sometimes, then takeout your beef, and thicken your ragoo with a lump of butter and alittle flour. Garnish your dish with horse-radish and pickles, lay theragoo round your beef, and a little upon the top; so serve it up. 

12. _To stew a_ RUMP _of_ BEEF. 

Take a fat rump of young beef and cut off the fag end, lard the lowpart with fat bacon, and stuff the other part with shred parsley; putit into your pan with two or three quarts of water, a quart of Claret, two or three anchovies, an onion, two or three blades of mace, a littlewhole pepper, and a bunch of sweet herbs; stew it over a slow fire fiveor six hours, turning it several times in the stewing, and keep itclose cover'd; when your beef is enough take from it the gravy, thickenpart of it with a lump of butter and flour, and put it upon the dishwith the beef. Garnish the dish with horse-radish and red-beet root. There must be no salt upon the beef, only salt the gravy to your taste. 

You may stew part of a brisket, or an ox cheek the same way. 

13. _To make_ OLIVES _of_ BEEF. 

Take some slices of a rump (or any other tender piece) of beef, andbeat them with a paste pin, season them with nutmeg, pepper and salt, and rub them over with the yolk of an egg; make a little forc'd-meat ofveal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace, pepper, salt, and two eggs, mixed all together; take two or threeslices of the beef, according as they are in bigness, and a lump offorc'd-meat the size of an egg; lay your beef round it, and roll it inpart of a kell of veal, put it into an earthen dish, with a littlewater, a glass of claret, and a little onion shred small; lay upon thema little butter, and bake them in an oven about an hour; when they comeout take off the fat, and thicken the gravy with a little butter andflour; six of them is enough for a side dish. Garnish the dish withhorseradish and pickles. 

You may make olives of veal the same way. 

14. _To fry_ BEEF-STEAKS. 

Take your beef steaks and beat them with the back of a knife, fry themin butter over a quick fire, that they may be brown before they be toomuch done; when they are enough put them into an earthen pot whilst youhave fry'd them all; pour out the fat, and put them into your pan witha little gravy, an onion shred very small, a spoonful of catchup and alittle salt; thicken it with a little butter and flour, the thicknessof cream. Garnish your dish with pickles. 

Beef-steaks are proper for a side-dish. 

15. BEEF-STEAKS _another Way_. 

Take your beef-steaks and beat them with the back of a knife, strowthem over with a little pepper and salt, lay them on a grid-iron over aclear fire, turning 'em whilst enough; set your dish over achafing-dish of coals, with a little brown gravy; chop an onion orShalot as small as pulp, and put it amongst the gravy; (if your steaksbe not over much done, gravy will come therefrom;) put it on a dish andshake it all together. Garnish your dish with shalots and pickles. 

16. _A_ SHOULDER _of_ MUTTON _forc'd_. 

Take a pint of oysters and chop them, put in a few bread-crumbs, alittle pepper, shred mace, and an onion, mix them all together, andstuff your mutton on both sides, then roast it at a slow fire, andbaste it with nothing but butter; put into the dripping-pan a littlewater, two or three spoonfuls of the pickle of oysters, a glass ofclaret, an onion shred small, and an anchovy; if your liquor wastebefore your mutton is enough, put in a little more water; when the meatis enough, take up the gravy, skim off the fat, and thicken it withflour and butter; then serve it up. Garnish your dish with horse-radishand pickles. 

17. _To stew a_ FILLET _of_ MUTTON. 

Take a fillet of mutton, stuff it the same as for a shoulder, halfroast it, and put it into a stew pan with a little gravy, a jill ofclaret, an anchovy, and a shred onion; you may put in a littlehorse-radish and some mushrooms; stew it over a slow fire while themutton is enough; take the gravy, skim off the fat, and thicken it withflour and butter; lay forc'd-meat-balls round the mutton. Garnish yourdish with horse-radish and mushrooms. 

It is proper either for a side-dish or bottom dish; if you have it fora bottom-dish, cut your mutton into two fillets. 

18. _To Collar a Breast of_ MUTTON. 

Take a breast of mutton, bone it, and season it with nutmeg, pepper andsalt, rub it over with the yolk of an egg; make a little forc'd-meat ofveal or mutton, chop it with a little beef-suet, a few bread-crumbs, sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, anda spoonful or two of cream; mix all together and lay it over themutton, roll it up and bind it about with course inkle; put it into anearthen dish with a little water, dridge it over with flour, and layupon it a little butter; it will require two hours to bake it. When itis enough take up the gravy, skim off the fat, put in an anchovy and aspoonful of catchup, thicken it with flour and butter; take the inklefrom the mutton and cut it into three or four rolls; pour the sauceupon the dish, and lay about it forc'd-meat-balls. Garnish your dishwith pickles. 

19. _To Collar a Breast of_ MUTTON _another Way_. 

Take a breast of mutton, bone it, and season it with nutmeg, pepper andsalt; roll it up tight with coarse incle and roast it upon a spit; whenit is enough lay it whole upon the dish. Then take four or sixcucumbers, pare them and cut them in slices, not very thin; likewisecut three or four in quarters length way, stew them in a little browngravy and a little whole pepper; when they are enough thicken them withflour and butter the thickness of cream; so serve it up. Garnish yourdish with horse-radish. 

20. _To Carbonade a Breast of_ MUTTON. 

Take a breast of mutton, half bone it, nick it cross, season it withpepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravyand butter, and a few shred capers; put it upon the dish with themutton. Garnish it with horse-radish and pickles. 

This is proper for a side-dish at noon, or a bottom-dish at night. 

21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY. 

Take a loyn of mutton, cut off the thin part and both ends, take offthe skin, and score it in the roasting as you would do pork; then takea little sellery, boil it, and cut it in pieces about an inch long, putto it a little good gravy, while pepper and salt, two or threespoonfuls of cream and a lump of butter, so thicken it up, and pour itupon your dish with your mutton. --This is proper for a side-dish. 

22. MUTTON-CHOPS. 

Take a leg of mutton half-roasted, when it is cold cut it in thinpieces as you would do any other meat for hashing, put it into astew-pan with a little water or small gravy, two or three spoonfuls ofclaret, two or three shalots shred, or onions, and two or threespoonfuls of oyster pickle; thicken it up with a little flour, and soserve it up. Garnish your dish with horse-radish and pickles. 

You may do a shoulder of mutton the same way, only boil the blade-bone, and lie in the middle. 

23. _A forc'd_ LEG _of_ MUTTON. 

Take a leg of mutton, loose the skin from the meat, be careful you donot cut the skin as you loosen it; then cut the meat from the bone, andlet the bone and skin hang together, chop the meat small, with a littlebeef-suet, as you would do sausages; season it with nutmeg, pepper andsalt, a few bread-crumbs, two or three eggs, a little dry'd sage, shredparsley and lemon-peel; then fill up the skin with forc'd-meat, and layit upon an earthen dish; lay upon the meat a little flour and butter, and a little water in the dish; it will take an hour and a half baking;when you dish it up lay about it either mutton or veal chollops, withbrown gravy sauce. Garnish your dish with horse-radish and lemon. Youmay make a forc'd leg of lamb the same way. 

24. _To make_ FRENCH CUTLETS _of_ MUTTON. 

Take a neck of mutton, cut it in joints, cut off the ends of the longbones, then scrape the meat clean off the bones about an inch, take alittle of the inpart of the meat of the cutlets, and make it intoforc'd-meat; season it with nutmeg, pepper, and salt; then lay it uponyour cutlets, rub over them the yolk of an egg to make it stick; chop afew sweet herbs, and put to them a few bread-crumbs, a little pepperand salt, and strew it over the cutlets, and wrap them in doublewriting-paper; either broil them before the fire or in an oven, half anhour will do them; when you dish them up, take off the out-paper, andset in the midst of the dish a little brown gravy in a china-bason; youmay broil them without paper if you please. 

25. _To fry_ MUTTON STEAKS. 

Take a loyn of mutton, cut off the thin part, then cut the rest intosteaks, and flat them with a bill, season them with a little pepper andsalt, fry them in butter over a quick fire; as you fry them put theminto a stew-pan or earthen-pot, whilst you have fried them all; thenpour the fat out of the pan, put in a little gravy, and the gravy thatcomes from the steaks, with a spoonful of claret, an anchovy, and anonion or a shalot shred; shake up the steaks in the gravy, and thickenit with a little flour; so serve them up. Garnish your dish with horseradish and shalots. 

26. _To make artificial_ VENISON _of_ MUTTON. 

Take a large shoulder of mutton, or a middling fore quarter, bone it, lay it in an earthen dish, put upon it a pint of claret, and let it lieall night; when you put it into your pasty-pan or dish, pour on theclaret that it lay in, with a little water and butter; before you putit into your pasty-pan, season it with pepper and salt; when you makethe pasty lie no paste in the bottom of the dish. 

27. _How to brown Ragoo a_ BREAST _of_ VEAL. 

Take a breast of veal, cut off both the ends, and half roast it; thenput it into a stew-pan, with a quart of brown gravy, a spoonful ofmushroom-powder, a blade or two of mace, and lemon-peel; so let it stewover a slow fire whilst your veal is enough; then put in two or threeshred mushrooms or oysters, two or three spoonfuls of white wine;thicken up your sauce with flour and butter; you may lay round yourveal some stew'd morels and truffles; if you have none, some palletsstew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggsand fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cutin pieces, and lay over the veal, or fry'd oysters; when you fry youroysters you must dip them in egg and flour mixed. Garnish your dishwith lemon and pickles. 

28. _A Herico of a_ BREAST _of_ VEAL, French _Way_. 

Take a breast of veal, half roast it, then put it into a stew-pan, withthree pints of brown gravy; season your veal with nutmeg, pepper andsalt; when your veal is stew'd enough, you may put in a pint of greenpeas boil'd. Take six middling cucumbers, pare and cut them in quarterslong way, also two cabbage-lettices, and stew them in brown gravy; solay them round your veal when you dish it up, with a fewforc'd-meat-balls and some slices of bacon. Garnish your dish withpickles, mushrooms, oysters and lemons. 

29. _To roll a_ BREAST _of_ VEAL. 

Take a breast of veal, and bone it, season it with nutmeg, pepper andsalt, rub it over with the yolk of an egg, and strew it over with sweetherbs shred small, and some slices of bacon, cut thin to lie upon it, roll it up very tight, bind it with coarse inkle, put it into anearthen dish with a little water, and lay it upon some lumps of butter;strew a little seasoning on the outside of your veal, it will take twohours baking; when it is baked take off the inkle and cut it in fourrolls, lay it upon the dish with a good brown gravy-sauce: lay aboutyour veal the sweet-bread fry'd, some forc'd-meat-balls, a little crispbacon, and a few fry'd oysters if you have any; so serve it up. Garnishyour dish with pickles and lemon. 

30. _A stew'd_ BREAST _of_ VEAL. 

Take the fattest and whitest breast of veal you can get, cut off bothends and boil them for a little gravy; take the veal and raise up thethin part, make a forc'd-meat of the sweet-bread boil'd, a fewbread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonfulor two of cream, and a little nutmeg, mix'd all together; so stuff theveal, skewer the skin close down, dridge it over with flour, tie it upin a cloth, and boil it in milk and water about an hour. For the saucetake a little gravy, about a jill of oysters, a few mushrooms shred, alittle lemon shred fine, and a little juice of lemon; so thicken it upwith flour and butter; when you dish it up pour the same over it; layover it a sweet-bread or two cut in slices and fry'd, and fry'doysters. Garnish your dish with lemon, pickles and mushrooms. 

This is proper for a top dish either at noon or night. 

31. _To stew a_ FILLET _of_ VEAL. 

Take a leg of the best whye veal, cut off the dug and the knuckle, cutthe rest into two fillets, and take the fat part and cut it in piecesthe thickness of your finger; you must stuff the veal with the fat;make the hole with a penknife, draw it thro' and skewer it round;season it with pepper, salt, nutmeg, and shred parsley; then put itinto your stew-pan, with half a pound of butter, (without water) andset it on your stove; let it boil very slow and cover it close up, turning it very often; it will take about two hours in stewing; when itis enough pour the gravy from it, take off the fat, put into the gravya pint of oysters and a few capers, a little lemon-peel, a spoonful ortwo of white wine, and a little juice of lemon; thicken it with butterand flour the thickness of cream; lay round it forc'd-meat-balls andoysters fry'd, and so serve it up. Garnish your dish with a few capersand slic'd lemon. 

32. _To make_ SCOTCH COLLOPS. 

Take a leg of veal, take off the thick part and cut in thin slices forcollops, beat them with a paste-pin 'till they be very thin; seasonthem with mace, pepper and salt; fry them over a quick fire, not overbrown; when they are fried put them into a stew-pan with a littlegravy, two or three spoonfuls of white wine, two spoonfuls ofoyster-pickle if you have it, and a little lemon-peel; then shake themover a stove in a stew-pan, but don't let them boil over much, it onlyhardens your collops; take the fat part of your veal, stuff it withforc'd-meat, and boil it; when it is boiled lay it in the middle ofyour dish with the collops; lay about your collops slices of crispbacon, and forc'd-meat-balls. Garnish your dish with slices of lemonand oysters, or mushrooms. 

33. _To make_ VEAL CUTLETS. 

Take a neck of veal, cut it in joints, and flatten them with a bill;cut off the ends of the bones, and lard the thick part of the cutletswith four or five bits of bacon; season it with nutmeg, pepper andsalt; strew over them a few bread crumbs, and sweet herbs shred fine;first dip the cutlets in egg to make the crumbs stick, then broil thembefore the fire, put to them a little brown gravy sauce, so serve itup. Garnish your dish with lemon. 

34. VEAL CUTLETS _another Way_. 

Take a neck of veal, cut it in joints, and flat them as before, and cutoff the ends of the long bones; season them with a little pepper, saltand nutmeg, broil them on a gridiron, over a slow fire; when they areenough, serve them up with brown gravy sauce and forc'd-meat-balls. Garnish your dish with lemon. 

35. VEAL CUTLETS _another Way_. 

Take a neck of veal and cut it in slices, flatten them as before, andcut off the ends of the long bones; season the cutlets with pepper andsalt, and dridge over them some flour; fry them in butter over a quickfire; when they are enough put from them the fat they were fried in, and put to them a little small gravy, a spoonful of catchup, a spoonfulof white wine or juice of lemon, and grate in some nutmeg; thicken themwith flour and butter, so serve them up. Garnish your dish as before. 

36. _To Collar a_ CALF'S HEAD _to eat hot_. 

Take a large fat head, and lay it in water to take out the blood; boilit whilst the bones will come out; season it with nutmeg, pepper andsalt; then wrap it up round with a large lump of forc'd-meat made ofveal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces;then bind it up with a coarse inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little butter, with alittle water in the dish; an hour and a half will bake it; when it isenough take off the inkle, cut it in two length ways, laying theskin-side uppermost; when you lay it upon your dish you must lay roundit stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls;put to it brown gravy-sauce; you may brown your sauce with a fewtruffles or morels, and lay them about your veal. 

Garnish your dish with lemon and pickle. 

37. _To Collar a_ CALF'S HEAD _to eat cold_. 

You must be a calf's head with the skin on, split it and lay it inwater, take out the tongue and eyes, cut off the groin ends, then tieit up in a cloth and boil it whilst the bones come out; when it isenough lay it on a table with the skin-side uppermost, and pour upon ita little cold water; then take off the hair and cut off the ears; mindyou do not break the head in two, turn it over and take out the bones;salt it very well and wrap it round in a cloth very tight, pin it withpins, and tie it at both ends, so bind it up with broad inkle, thenhang it up by one end, and when it is cold take it out; you must makefor it brown pickle, and it will keep half a year; when you cut it, cutit at the neck. 

It is proper for a side or middle dish, either for noon or night. 

38. _To make a_ CALF'S HEAD _Hash_. 

Take a calf's head and boil it, when it is cold take one half of thehead and cut off the meat in thin slices, put it into a stew pan with alittle brown gravy, put to it a spoonful or two of walnut pickle, aspoonful of catchup, a little claret, a little shred mace, a few capersshred, or a little mango; boil it over a stove, and thicken it withbutter and flour; take the other part of the head, cut off the boneends and score it with a knife, season it with a little pepper andsalt, rub it over with the yolk of an egg, and strew over a few breadcrumbs, and a little parsley; then set it before the fire to broilwhilst it is brown; and when you dish up the other part lay this in themidst; lay about your hash-brain-cakes, forc'd-meat-balls and crispbacon. 

_To make Brain-cakes_; take a handful of bread-crumbs, a little shredlemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, and the yolks of three eggs; take the brains and skin them, boil andchop them small, so mix them all together; take a little butter in yourpan when you fry them, and drop them in as you do fritters, and if theyrun in your pan put in a handful more of bread-crumbs. 

39. _To hash a_ CALF'S HEAD _white_. 

Take a calf's head and boil it as much as you would do for eating, whenit is cold cut in thin slices, and put it into a stew-pan with a whitegravy; then put to it a little shred mace, salt, a pint of oysters, afew shred mushrooms, lemon-peel, three spoonful of white wine, and somejuice of lemon, shake all together, and boil it over the stove, thickenit up with a little flour and butter; when you put it on your dish, youmust put a boil'd fowl in the midst, and few slices of crisp bacon. 

Garnish your dish with pickles and lemon. 

40. _A Ragoo of a_ CALF'S HEAD. 

Take two calves' head and boil them as you do for eating, when they arecold cut off all the lantern part from the flesh in pieces about aninch long, and about the breadth of your little finger; put it intoyour stew-pan with a little white gravy; twenty oysters cut in two orthree pieces, a few shred mushrooms, and a little juice of lemon;season it with shred mace and salt, let them all boil together over astove; take two or three spoonfuls of cream, the yolks of two or threeeggs, and a little shred parsley, then put it into a stew-pan; afteryou have put the cream in you may shake it all the while; if you let itboil it will crudle, so serve it up. 

Garnish your dish with sippets, lemon, and a few pickled mushrooms. 

41. _To roast a_ CALF'S HEAD _to eat like Pig_. 

Take a calf's head, wash it well, lay it in an earthen dish, and cutout the tongue lay it loose under the head in the dish with the brains, and a little sage and parsley; rub the head over with the yolk of anegg, then strew over them a few bread-crumbs and shred parsley, lay allover it lumps of butter and a little salt, then set it in the oven; itwill take about an hour and a half baking; when it is enough take thebrains, sage and parsley; and chop them together, put to them the gravythat is in the dish, a little butter and a spoonful of vinegar, so boilit up and put it in cups, and set them round the head upon the dish, take the tongue and blanch it, cut it in two, and lay it on each sidethe head, and some slices of crisp bacon over the head, so serve it up. 

42. SAUCE _for a_ NECK _of_ VEAL. 

Fry your veal, and when fried put in a little water, an anchovy, a fewsweet herbs, a little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little butterand flour, with some cockles and capers. 

43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_. 

When your lamb is boil'd lay it in the dish, and pour upon it a littleparsley, butter and green gooseberries coddled, then lay your friedlamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and layit round your lamb in spoonfuls. 

Garnish your dish with gooseberries, and heads of asparagus in lumps. 

This is proper for a bottom dish. 

44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_. 

When your lamb is boil'd pour over it parsley and butter, with coddledgooseberries, so lay the chickens round your lamb, and pour over thechickens a little white fricassy sauce. Garnish your dish with sippetsand lemon. 

This is proper for a top dish. 

45. _A Fricassy of_ LAMB _white_. 

Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shalot shred fine, a little nutmeg, salt, and a few shred capers; let it boil over thestove whilst the lamb is enough; to thicken your sauce, take threespoonfuls of cream, the yolks of two eggs, a little shred parsley, andbeat them well together, then put it into your stew-pan and shake itwhilst it is thick, but don't let it boil; if this do not make itthick, put in a little flour and butter, so serve it up. Garnish yourdish with mushrooms, oysters and lemon. 

46. _A brown Fricassy of_ LAMB. 

Take a leg of lamb, cut it in thin slices and season it with pepper andsalt, then fry it brown with butter, when it is fried put it into yourstew-pan, with a little brown gravy, an anchovy, a spoonful or two ofwhite wine or claret, grate in a little nutmeg, and set it over thestove; thicken your sauce with flour and butter. Garnish your dish withmushrooms, oysters and lemon. 

47. _To make_ PIG _eat like_ LAMB _in Winter_. 

Take a pig about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and whenyou have taken all the skin off, draw it and when it is cold cut it inquarters and lard it with parsley; then roast it for use. 

48. _How to stew a_ HARE. 

Take a young hare, wash and wipe it well, cut the legs into two orthree pieces, and all the other parts the same bigness, beat them allflat with a paste-pin, season it with nutmeg and salt, then flour itover, and fry it in butter over a quick fire; when you have fried itput into a stew-pan, with about a pint of gravy, two or three spoonfulsof claret and a small anchovy, so shake it up with butter and flour, (you must not let it boil in the stew-pan, for it will make it cuthard) then serve it up. Garnish your dish with crisp parsley. 

49. _How to Jug a_ HARE. 

Take a young hare, cut her in pieces as you did for stewing, and beatit well, season it with the same seasoning you did before, put it intoa pitcher or any other close pot, with half a pound of butter, set itin a pot of boiling water, stop up the pitcher close with a cloth, andlay upon it some weight for fear it should fall on one side; it willtake about two hours in stewing; mind your pot be full of water, andkeep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with aspoonful or two of white wine, a little juice of lemon, shredlemon-peel and mace; you must thicken it up as you would a whitefricassy. 

Garnish your dish with sippets and lemon. 

50. _To roast a_ HARE _with a pudding in the belly_. 

When you have wash'd the hare, nick the legs thro' the joints, andskewer them on both sides, which will keep her from drying in theroasting; when you have skewer'd her, put the pudding into her belly, baste her with nothing but butter: put a little in the dripping pan;you must not baste it with the water at all: when your hare is enough, take the gravy out of the dripping pan, and thicken it up with a littleflour and butter for the sauce. 

_How to make a_ Pudding _for the_ Hare. 

Take the liver, a little beef-suet, sweet-marjoram and parsley shredsmall, with bread-crumbs and two eggs; season it with nutmeg, pepperand salt to your taste, mix all together and if it be too stiff put ina spoonful or two of cream: You must not boil the liver. 

51. _To make a brown fricassy of_ RABBETS. 

Take a rabbet, cut the legs in three pieces, and the remainder of therabbet the same bigness, beat them thin and fry them in butter over aquick fire; when they are fried put them into a stew-pan with a littlegravy, a spoonful of catchup, and a little nutmeg; then shake it upwith a little flour and butter. 

Garnish your dish with crisp parsley. 

52. _A white fricassy of_ RABBETS. 

Take a couple of young rabbets and half roast them; when they are coldtake off the skin, and cut the rabbets in small pieces, (only take thewhite part) when you have cut it in pieces, put it into a stew-pan withwhite gravy, a small anchovy, a little onion, shred mace andlemon-peel, set it over a stove, and let it have one boil, then take alittle cream, the yolks of two eggs, a lump of butter, a little juiceof lemon and shred parsley; put them all together into a stew-pan, andshake them over the fire whilst they be as white as cream; you must notlet it boil, if you do it will curdle. Garnish your dish with shredlemon and pickles. 

53. _How to make pulled_ RABBETS. 

Take two young rabbets, boil them very tender, and take off all thewhite meat, and pull off the skin, then pull it all in shives, and putit into your stew-pan with a little white gravy, a spoonful of whitewine, a little nutmeg and salt to your taste; thicken it up as youwould a white fricassy, but put in no parsley; when you serve it up laythe heads in the middle. Garnish your dish with shred lemon andpickles. 

54. _To dress Rabbets to look like_ MOOR-GAME. 

Take a young rabbet, when it is cased cut off the wings and the head;leave the neck of your rabbet as long as you can; when you case it youmust leave on the feet, pull off the skin, leave on the claws, sodouble your rabbet and skewer it like a fowl; put a skewer at thebottom through the legs and neck, and tie it with a string, it willprevent its flying open; when you dish it up make the same sauce as youwould do for partridges. Three are enough for one dish. 

55. _To make white Scotch_ COLLOPS. 

Take about four pounds of a fillet of veal, cut it in small pieces asthin as you can, then take a stew-pan, butter it well over, and shake alittle flour over it, then lay your meat in piece by piece, whilst allyour pan be covered; take two or three blades of mace, and a littlenutmeg, set your stew-pan over the fire, toss it up together 'till allyour meat be white, then take half a pint of strong veal broth, whichmust be ready made, a quarter of a pint of cream, and the yolks of twoeggs, mix all these together, put it to your meat, keeping it tossingall the time 'till they just boil up, then they are enough; the lastthing you do squeeze in a little lemon: You may put in oysters, mushrooms, or what you will to make it rich. 

56. _To boil_ DUCKS _with_ ONION SAUCE. 

Take two fat ducks, and season them with a little pepper and salt, andskewer them up at both ends, and boil them whilst they are tender; takefour or five large onions and boil them in milk and water, change thewater two or three times in the boiling, when they are enough chop themvery small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little butter, put in your onions and a little salt, and pour it upon your ducks. Garnish your dish with onions and sippets. 

57. _To stew_ DUCKS _either wild or tame_. 

Take two ducks and half-roast them, cut them up as you would do foreating, then put them into a stew-pan with a little brown gravy, aglass of claret, two anchovies, a small onion shred very fine, and alittle salt; thicken it up with flour and butter, so serve it up. Garnish you dish with a little raw onion and sippets. 

58. _To make a white fricassy of_ CHICKENS. 

Take two or more chickens, half-roast them, cut them up as you would dofor eating, and skin them; put them into a stew-pan with a little whitegravy, juice of lemon, two anchovies, shred mace and nutmeg, then boilit; take the yolks of three eggs, a little sweet cream and shredparsley, put them into your stew-pan with a lump of butter and a littlesalt; shake them all the while they are over the stove, and be sure youdo not let them boil lest they should curdle. 

Garnish your dish with sippets and lemon. 

59. _How to make a brown fricassy of_ CHICKENS. 

Take two or more chickens, as you would have your dish in bigness, cutthem up as you do for eating, and flat them a little with a paste-pin;fry them a light-brown, and put them into your stew-pan with a littlegravy, a spoonful or two of white wine, a little nutmeg and salt;thicken it up with flour and butter. Garnish your dish with sippets andcrisp parsley. 

60. CHICKENS SURPRISE. 

Take half a pound of rice, set it over a fire in soft water, when it ishalf-boiled put in two or three small chickens truss'd, with two orthree blades of mace, and a little salt; take a piece of bacon aboutthree inches square, and boil it in water whilst almost enough, thentake it out, pare off the outsides, and put it into the chickens andrice to boil a little together; (you must not let the broth be overthick with rice) then take up your chickens, lay them on a dish, pourover them the rice, cut your bacon in thin slices to lay round yourchickens, and upon the breast of each a slice. 

This is proper for a side-dish. 

61. _To boil_ CHICKENS. 

Take four or five small chickens, as you would have your dish inbigness; if they be small ones you may scald them, it will make themwhiter; draw them, and take out the breast-bone before you scald them;when you have dress'd them, put them into milk and water, and washthem, truss them, and cut off the heads and necks; if you dress themthe night before you use them, dip a cloth in milk and wrap them in it, which will make them white; you must boil them in milk and water, witha little salt; half an hour or less will boil them. 

_To make Sauce for the_ CHICKENS. 

Take the necks, gizzards and livers, boil them in water, when they areenough strain off the gravy, and put to it a spoonful of oyster-pickle;take the livers, break them small, mix a little gravy, and rub themthrough a hair-sieve with the back of a spoon, then put to it aspoonful of cream, a little lemon and lemon-peel grated; thicken it upwith butter and flour. Let your sauce be no thicker than cream, whichpour upon your chickens. Garnish your dish with sippets, mushrooms, andslices of lemon. 

They are proper for a side-dish or a top-dish either at noon or night. 

62. _How to boil a_ TURKEY. 

When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again;stuff the breast with a white stuffing. 

_How to make the_ Stuffing. Take the sweet-bread of veal, boil it, shred it fine, with a little beef-suet, a handful of bread-crumbs, alittle lemon-peel, part of the liver, a spoonful or two of cream, withnutmeg, pepper, salt, and two eggs, mix all together, and stuff yourturkey with part of the stuffing, (the rest you may either boil or fryto lay round it) dridge it with a little flour, tie it up in a cloth, and boil it with milk and water: If it be a young turkey an hour willboil it. 

_How to make Sauce for the_ Turkey. Take a little small white gravy, apint of oysters, two or three spoonfuls of cream, a little juice oflemon, and salt to your taste, thicken it up with flour and butter, then pour it over your turkey, and serve it up; lay round your turkeyfry'd oysters, and the forc'd-meat. Garnish your dish with oysters, mushrooms, and slices of lemon. 

63. _How to make another Sauce for a_ Turkey. 

Take a little strong white gravy, with some of the whitest sellery youcan get, cut it about an inch long, boil it whilst it be tender, andput it into the gravy, with two anchovies, a little lemon-peel shred, two or three spoonfuls of cream, a little shred mace, and a spoonful ofwhite wine; thicken it up with flour and butter; if you dislike thesellery you may put in the liver as you did for chickens. 

64. _How to roast a_ TURKEY. 

Take a turkey, dress and truss it, then take down the breast-bone. _Tomake Stuffing for the Breast_. Take beef-suet, the liver shred fine, and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to yourtaste, a little shred parsley, a spoonful or two of cream, and twoeggs. Put her on a spit and roast her before a slow fire; you may lardyour turkey with fat bacon; if the turkey be young, an hour and aquarter will roast it. For the sauce, take a little white gravy, anonion, a few bread-crumbs, and a little whole pepper, let them boilwell together, put to them a little flour and a lump of butter, whichpour upon the turkey; you may lay round your turkey forc'd-meat-balls. 

Garnish your dish with slices of lemon. 

65. _To make a rich_ TURKEY PIE. 

Take a young turkey and bone her, only leave in the thigh bones andshort pinions; take a large fowl and bone it, a little shred mace, nutmeg, pepper and salt, and season the turkey and fowl in the inside;lay the fowl in the inside of the low part of the turkey, and stuff thebreast with a little white stuffing, (the same white stuffing as youmade for the boiled turkey, ) take a deep dish, lay a paste over it, andleave no paste in the bottom; lay in the turkey, and lay round it a fewforc'd-meat-balls, put in half a pound of butter, and a jill of water, then close up the pie, an hour and a half will bake it; when it comesfrom the oven take off the lid, put in a pint of stew'd oysters, andthe yolks of six or eight eggs, lay them at an equal distance round theturkey; you must not stew your oysters in gravy but in water, and pourthem upon your turkey's breast; lay round six or eight artichoke-bottomsfry'd, so serve it up without the lid; you must take the fat out of thepie before you put in the oysters. 

66. _To make a_ TURKEY _A-la-Daube_. 

Take a large turkey and truss it; take down the breast-bone, and stuffit in the breast with some stuffing, as you did the roast turkey, lardit with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a fewbread-crumbs, then put it into a copper-dish and fend it to the oven;when you dish it up make for the turkey brown gravy-sauce; shred intoyour sauce a few oysters and mushrooms; lay round artichoke-bottomsfry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon. Garnish your dish with pickled mushrooms, and slices of lemon. 

This is a proper dish for a remove. 

67. POTTED TURKEY. 

Take a turkey, bone her as you did for the pie, and season it very wellin the inside and outside with mace, nutmeg, pepper and salt, then putit into a pot that you design to keep it in, put over it a pound ofbutter, when it is baked draw from it the gravy, and take off the fat, then squeeze it down very tight in the pot; and to keep it down layupon it a weight; when it's cold take part of the butter that came fromit, and clarify a little more with it to cover your turkey, and keep itin a cool place for use; you may put a fowl in the belly if you please. 

Ducks or geese are potted the same way. 

68. _How to jugg_ PIGEONS. 

Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt. _To make the Stuffing_. Take the livers and shred themwith beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing them up at both ends, and put them into your jugg with the breast downwards, with half apound of butter; stop up the jugg close with a cloth that no steam canget out, then set them in a pot of water to boil; they will take abovetwo hours stewing; mind you keep your pot full of water, and boilingall the time; when they are enough clear from them the gravy, and takethe fat clean off; put to your gravy a spoonful of cream, a littlelemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and butter, then dish up your pigeons, and pour over them the sauce. Garnish the dish with mushrooms andslices of lemon. 

This is proper for a side dish. 

69. MIRRANADED PIGEONS. 

Take six pigeons, and truss them as you would do for baking, break thebreast-bones, season and stuff them as you did for jugging, put theminto a little deep dish and lay over them half a pound of butter; putinto your dish a little water. Take half a pound of rice, cree it softas you would do for eating, and pour it upon the back of a sieve, letit stand while it is cold, then take a spoon and flat it like paste onyour hand, and lay on the breast of every pigeon a cake; lay round yourdish some puff-paste not over thin, and send them to the oven; abouthalf an hour will bake them. 

This is proper at noon for a side-dish. 

70. _To stew_ PIGEONS. 

Take your pigeons, season and stuff them, flat the breast-bone, andtruss them up as you would do for baking, dredge them over with alittle flour, and fry them in butter, turning them round till all sidesbe brown, then put them into a stew-pan with as much brown gravy aswill cover them, and let them stew whilst your pigeons be enough; thentake part of the gravy, an anchovy shred, a little catchup, a smallonion, or a shalot, and a little juice of lemon for sauce, pour it overyour pigeons, and lay round them forc'd-meat-balls and crisp bacon. Garnish your dish with crisp parsley and lemon. 

71. _To broil_ PIGEONS _whole_. 

Take your pigeons, season and stuff them with the same stuffing you didjugg'd pigeons, broil them either before a fire or in an oven; whenthey are enough take the gravy from them, and take off the fat, thenput to the gravy two or three spoonfuls of water, a little boil'dparsley shred, and thicken your sauce. Garnish your dish with crispparsley. 

72. _Boiled_ PIGEONS _with fricassy Sauce_. 

Take your pigeons, and when you have drawn and truss'd them up, breakthe breast bone, and lay them in milk and water to make them white, tiethem in a cloth and boil them in milk and water; when you dish them upput to them white fricassy sauce, only adding a few shred mushrooms. Garnish with crisp parsley and sippets. 

73. _To Pot_ PIGEONS. 

Take your pigeons and skewer them with their feet cross over thebreast, to stand up; season them with pepper and salt, and roast them;so put them into your pot, setting the feet up; when they are coldcover them up with clarified butter. 

74. _To stew_ PALLETS. 

Take three or four large beast pallets and boil them very tender, blanch and cut them in long pieces the length of your finger, then insmall bits the cross way; shake them up with a little good gravy and alump of butter; season them with a little nutmeg and salt, put in aspoonful of white wine, and thicken it with the yolks of eggs as youdo, a white fricassy. 

75. _To make a Fricassy of_ PIG'S EARS. 

Take three or four pig's ears as large as you would have your dish inbigness, clean and boil them very tender, cut them in small pieces thelength of your finger, and fry them with butter till they be brown; soput them into a stew-pan with a little brown gravy, a lump of butter, aspoonful of vinegar, and a little mustard and salt, thicken'd withflour; take two or three pig's feet and boil them very tender, fit foreating, then cut them in two and take out the large bones, dip them inegg, and strew over them a few bread-crumbs, season them with pepperand salt; you may either fry or broil them, and lay them in the middleof your dish with the pig's ears. 

They are proper for a side-dish. 

76. _To make a Fricassy of_ TRIPES. 

Take the whitest seam tripes you can get and cut them in long pieces, put them into a stew-pan with a little good gravy, a few bread-crumbs, a lump of butter, a little vinegar to your taste, and a little mustardif you like it; shake it up altogether with a little shred parsley. Garnish your dish with sippets. 

This is proper for a side-dish. 

77. _To make a Fricassy of_ VEAL-SWEET-BREADS. 

Take five or six veal-sweet-breads, according as you would have yourdish in bigness, and boil them in water, cut them in thin slices thelength-way, dip them in egg, season them with pepper and salt, fry thema light brown; then put them into a stew-pan with a little brown gravy, a spoonful of white wine or juice of lemon, whether you please; thickenit up with flour and butter; and serve it up. Garnish your dish withcrisp parsley. 

78. _To make a white Fricassy of_ TRIPES, _to eat like_ CHICKENS. 

Take the whitest and the thickest seam tripe you can get, cut the whitepart in thin slices, put it into a stew-pan with a little white gravy, juice of lemon and lemon-peel shred, also a spoonful of white wine;take the yolks of two or three eggs and beat them very well, put tothem a little thick cream, shred parsley, and two or three chives ifyou have any; shake altogether over the stove while it be as thick ascream, but don't let it boil for fear it curdle. Garnish your dish withsippets, slic'd lemon or mushrooms, and serve it up. 

79. _To make a brown Fricassy of_ EGGS. 

Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them inbutter whilst they be a deep brown, put them into a stew-pan with alittle brown gravy, and a lump of butter, so thicken it up with flour;take two or three eggs, lay them in the middle of the dish, then takethe other, cut them in two, and set them with the small ends upwardsround the dish; fry some sippets and lay round them. Garnish your dishwith crisp parsley. 

This is proper for a side-dish in lent or any other time. 

80. _To make a white Fricassy of_ EGGS. 

Take ten or twelve eggs, boil them hard and pill them, put them in astew-pan with a little white gravy; take the yolks of two or threeeggs, beat them very well, and put to them two or three spoonfuls ofcream, a spoonful of white wine, a little juice of lemon, shredparsley, and salt to your taste; shake altogether over the stove tillit be as thick as cream, but don't let it boil; take your eggs and layone part whole on the dish, the rest cut in halves and quarters, andlay them round your dish; you must not cut them till you lay them onthe dish. Garnish your dish with sippets, and serve it up. 

81. _To stew_ EGGS _in_ GRAVY. 

Take a little gravy, pour it into a little pewter dish, and set it overa stove, when it is hot break in as many eggs as will cover the dishbottom, keep pouring the gravy over them with a spoon 'till they arewhite at the top, when they are enough strow over them a little salt;fry some square sippets of bread in butter, prick them with the smallends upward, and serve them up. 

82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_. 

Take a flank of beef or pale-board, which you can get, bone them andtake off the inner skin; nick your beef about an inch distance, butmind you don't cut thro' the skin of the outside; then take two ouncesof saltpetre, and beat it small, and take a large handful of commonsalt and mix them together, first sprinkling your beef over with alittle water, and lay it in an earthen dish, then strinkle over yoursalt, so let it stand, four or five days, then take a pretty largequantity of all sorts of mild sweet herbs, pick and shred them verysmall, take some bacon and cut it in long pieces the thickness of yourfinger, then take your beef and lay one layer of bacon in every nick;and another of the greens; when you have done season your beef with alittle beat mace, pepper, salt and nutmeg; you may add a little neat'stongue, and an anchovy in some of the nicks; so roll it up tight, bindit in a cloth with coarse inkle round it, put it into a large stew-potand cover it with water; let the beef lie with the end downwards, putto the pickle that was in the beef when it lay in salt, set it in aslow oven all the night, then take it out and bind it tight, and tie upboth ends, the next day take it out of the cloth, and put it intopickle; you must take off the fat and boil the pickle, put in a handfulof salt, a few bay leaves, a little whole Jamaica and black pepper, aquart of stale strong beer, a little vinegar and alegar; if you makethe pickle very good, it will keep five or six months very well; ifyour beef be not too much baked it will cut all in diamonds. 

83. _To roll a_ BREAST OF VEAL _to eat cold_. 

Take a large breast of veal, fat and white, bone it and cut it in two, season it with mace, nutmeg, pepper and salt, in one part you maystrinkle a few sweet herbs shred fine, roll them tight up, bind themwill with coarse ickle, so boil it an hour and a half; you may make thesame pickle as you did for the beef, excepting the strong beer; when itis enough to take it up, and bind it as you did the beef, so hang it upwhilst it be cold. 

84. _To pot_ TONGUES. 

Take your tongues and salt them with saltpetre, common salt and baysalt, let them lie ten days, then take them out and boil them whilstthey will blanch, cut off the lower part of the tongues, then seasonthem with mace, pepper, nutmeg and salt, put them into a pot and sendthem to the oven, and the low part of your tongues that you cut off layupon your tongues, and one pound of butter, then let them bake whilstthey are tender, then take them out of the pot, throw over them alittle more seasoning, put them into the pot you design to keep themin, press them down very tight, lay over them a weight, and let themstand all night, then cover them with clarified butter: You must notsalt your tongues as you do for hanging. 

85. _How to pot_ VENISON. 

Take your venison and cut it in thin pieces, season it with pepper andsalt, put it into your pot, lay over it some butter and a littlebeef-suet, let it stand all night in the oven; when it is baked beatthem in a marble mortar or wooden-bowl, put in part of the gravy, andall the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces thethickness of your finger; when you put the venison into the pot, put itin at three times, betwixt every one lay the mutton cross your pot, atan equal distance; if you cut it the right way it will cut all indiamonds; leave some of the venison to lay on the top, and cover itwith clarified butter; to keep it for use. 

86. _To pot all Sorts of_ WILD-FOWL. 

When the wild-fowl are dressed take a paste-pin, and beat them on thebreast 'till they are flat; before you roast them season them withmace, nutmeg, pepper and salt; you must not roast them over much; whenyou dreaw them season them on the out-side, and set them on one end todrain out the gravy, and put them into your pot; you may put in twolayers; if you press them very flat, cover them with clarified butterwhen they are cold. 

87. _How to pot_ BEEF. 

Take two pounds of the slice or buttock, season it with about twoounces of saltpetre and a little common salt, let it lie two or threedays, send it to the oven, and season it with a little pepper, salt andmace; lay over your beef half a pound of butter or beef suet, and letit stand all night in the oven to stew; take from it the gravy and thebutter, and beat them (with the beef) in a bowl, then take a quarter ofa pound of anchovies, bone them, and beat them too with a little of thegravy; if it be not seasoned enough to your taste, put to it a littlemore seasoning; put is close down in a pot, and when it is cold coverit up with butter, and keep it for use. 

88. _To Ragoo a_ RUMP _of_ BEEF. 

Take a rump of beef, lard it with bacon and spices, betwixt thelarding, stuff it with forced meat, made of a pound of veal, threequarters of a pound of beef-suet, a quarter of a pound of fat baconboiled and shred well by itself, a good quantity of parsley, wintersavoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites andtwo yolks of eggs, then stuff it, and lay some rough suet in a stew panwith your beef upon it, let it fry till it be brown then put in somewater, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some wholepepper and salt, half a pint of claret, cover it close, and let it stewsix or seven hours over a gentle fire, turning it very often. 

89. _How to make a_ SAUCE _for it_. 

Take truffles, morels, sweet-breads, diced pallets boiled tender, threeanchovies, and some lemon-peel, put these into some brown gravy andstew them; if you do not think it thick enough, dredge in a littleflour, and just before you pour it on your beef put in a little whitewine and vinegar, and serve it up hot. 

90. _Sauce for boiled_ RABBETS. 

Take a few onions, boil them thoroughly, shifting them in water often, mix them well together with a little melted butter and water. Some adda little pulp of apple and mustard. 

91. _To salt a_ Leg _of_ Mutton _to eat like_ Ham. 

Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, rub it in very well, take a quarter of a pound of coarse sugar, mix itwith two or three handfuls of common salt, then take and salt it verywell, and let it lie a week, so hang it up, and keep it for use, afterit is dry use it, the sooner the better; it won't keep so long as ham. 

92. _How to salt_ HAM _or_ TONGUES. 

Take a middling ham, two ounces of saltpetre, a quarter of a pound ofbay-salt, beat them together, and rub them on your ham very well, before you salt it on the inside, set your salt before the fire towarm; to every ham take half a pound of coarse sugar, mix to it alittle of the salt, and rub it in very well, let it lie for a week orten days, then salt it again very well, and let it lie another week orten days, then hang it to dry, not very near the fire, nor over much inthe air. 

Take your tongues and clean them, and cut off the root, then take twoounces of saltpetre, a quarter of a pound of bay-salt well beaten, three or four tongues, according as they are in bigness, lay them on athing by themselves, for if you lay them under your bacon it flats yourtongues, and spoils them; salt them very well, and let them lie as longas the hams with the skin side downwards: You may do a rump of beef thesame way, only leave out the sugar. 

[Note: The text for the next three recipes--93, 94 and 95--was missingfrom our scans. Only the last part of recipe number 95 is available. ]

93. 

94. 

95. . . . Bacon, you may put in two or three slices when you send them tothe oven. 

96. _How to make a_ HARE-PIE. 

Parboil the hare, take out the bones, and beat the meat in a mortarwith some fat pork or new bacon, then soak it in claret all night, thenext day take it out, season it with pepper, salt and nutmeg, then laythe back bone into the middle of the pie, put the meat about it withabout three quarters of a pound of butter, and bake it in a puff-paste, but lay no paste in the bottom of the dish. 

97. _To make a_ HARE-PIE _another Way_. 

Take the flesh of a hare after it is skined, and string it: take apound of beef-suet or marrow shred small, with sweet-marjoram, parsleyand shalots, take the hare, cut it in pieces, season it with mace, pepper, salt and nutmeg, then bake it either in cold or hot paste, andwhen it is baked, open it and put to it some melted butter. 

98. _To make_ PIG _Royal_. 

Take a pig and roast it the same way as you did for lamb, when you drawit you must not cut it up, when it is cold you must lard it with bacon, cut not your layers too small, if you do they will melt away, cut themabout an inch and a quarter long; you must put one row down the back, and one on either side, then strinkle it over with a few breadcrumbsand a little salt, and set it in the oven, an hour will bake it, butmind your oven be not too hot; you must take another pig of a lesssize, roast it, cut it up, and lie it on each side: The sauce you makefor a roast pig will serve for both. 

This is proper for a bottom dish at a grand entertainment. 

99. _To roast_ VEAL _a savoury Way_. 

When you have stuffed your veal, strow some of the ingredients over it;when it is roasted make your sauce of what drops from the meat, put ananchovy in water, and when dissolved pour it into the dripping-pan witha large lump of butter and oysters: toss it up with flour to thickenit. 

100. _To make a_ HAM PIE. 

Cut the ham round, and lay it in water all night, boil it tender as youwould do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a poundof butter; you must bake it in puff-paste; but lay no paste in thebottom of the dish; when you send it to the table send it without alid. 

It is proper for a top or bottom dish either summer or winter. 

101. _To make a_ NEAT's TONGUE PIE. 

Take two or three tongues, (according as you would have your pie inbigness) cut off the roots and low parts, take two ounces of saltpetre, a little bay salt, rub them very well, lay them on an earthen dish withthe skin side downwards, let them lie for a week or ten days, whilstthey be very red, then boil them as tender as you would have them foreating blanch and season with a little pepper and salt, flat them asmuch as you can, bake them in puff paste in a deep dish, but lay nopaste in the bottom, put to them a little gravy, and half a pound ofbutter; lay your tongues with the wrong side upwards, when they arebaked turn them, and serve it up without a lid. 

102. _To broil_ SHEEP or HOG's TONGUES. 

Boil, blanch, and split your tongues, season them with a little pepperand salt, then dip them in egg, strow over them a few bread-crumbs, andbroil them whilst they be brown; serve them up with a little gravy andbutter. 

103. _To Pickle_ PORK. 

Cut off the leg, shoulder pieces, the bloody neck and the spare-rib asbare as you can, then cut the middle pieces as large as they can lie inthe tub, salt them with saltpetre, bay-salt, and white salt; yoursaltpetre must be beat small, and mix'd with the other salts; half apeck of white salt, a quart of bay-salt, and half a pound of saltpetre, is enough for a large hog; you must rub the pork very well with yoursalt, then lay a thick layer of salt all over the tub, then a piece ofpork, and do so till all your pork is in; lay the skin side downwards, fill up all the hollows and sides of the tub with little pieces thatare not bloody press all down as close as possible, and lay on a goodlayer of salt on the top, then lay on the legs and shoulder pieces, which must be used first, the rest will keep two years if not pulledup, nor the pickle poured from it. You must observe to see it coveredwith pickle. 

104. _To fricassy_ CALF'S FEET _white_. 

Dress the calf's feet, boil them as you would do for eating, take outthe long bones, cut them in two, and put them into a stew-pan with alittle white gravy, and a spoonful or two of white wine; take the yolksof two or three eggs, two or three spoonfuls of cream, grate in alittle nutmeg and salt, and shake all together with a lump of butter. Garnish your dish with slices of lemon and currans, and so serve themup. 

105. _To roll a_ PIG'S _Head to eat like Brawn_. 

Take a large pig's head, cut off the groin ends, crack the bones andput it in water, shift it once or twice, cut off the ears, then boil itso tender that the bones will slip out, nick it with a knife in thethick part of the head, throw over it a pretty large handful of salt;take half a dozen of large neat's feet, boil them while they be soft, split them, and take out all the bones and black bits; take a strongcoarse cloth, and lay the feet with the skin side downwards, with allthe loose pieces in the inside; press them with your hand to make themof an equal thickness, lay them at that length that they will reachround the head, and throw over them a handful of salt, then lay thehead across, one thick part one way and the other another, that the fatmay appear alike at both ends; leave one foot out to lay at the top tomake a lantern to reach round, bind it with filleting as you would dobrawn, and tie it very close at both ends; you may take it out of thecloth the next day, take off the filleting and wash it, wrap it aboutagain very tight, and keep it in brawn-pickle. 

This has been often taken for real Brawn. 

106. _How to fry_ CALF'S FEET _in Butter_. 

Take four Calf's feet and blanch them, boil them as you would do foreating, take out the large bones and cut them in two, beat a spoonfulof wheat flour and four eggs together, put to it a little nutmeg, pepper and salt, dip in your calf's feet, and fry them in butter alight brown, and lay them upon your dish with a little melted butterover them. Garnish with slices of lemon and serve them up. 

107. _How to make_ SAVOURY PATTEES. 

Take the kidney of a loyn of veal before it be roasted, cut it in thinslices, season it with mace, pepper and salt, and make your pattees;lay in every patty a slice, and either bake or fry them. 

You may make marrow pattees the same way. 

108. _To make_ EGG PIES. 

Take and boil half a dozen eggs, half a dozen apples, a pound and ahalf of beef-suet, a pound of currans, and shred them, so season itwith mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please. 

109. _To make a sweet_ CHICKEN PIE. 

Break the chicken bones, cut them in little bits, season them lightlywith mace and salt, take the yolks of four eggs boiled hard andquartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-balls, and half a pound of currans well cleaned, somake a light puff-paste, but put no paste in the bottom; when it isbaked take a little white wine, a little juice of either orange orlemon, the yolk of an egg well beat, and mix them together, make it hotand put it into your pie; when you serve it up take the sameingredients you use for a lamb or veal pie, only leave out theartichokes. 

110. _To roast_ TONGUES. 

Cut off the roots of two tongues, take three ounces of saltpetre, alittle bay-salt and common salt, rub them very well, let them lie aweek or ten days to make them red, but not salt, so boil them tender asthey will blanch, strow over them a few bread crumbs, set them beforethe fire to brown on every side. 

_To make_ SAUCE _for the_ TONGUES. 

Take a few bread crumbs, and as much water as will wet them, then putin claret till they be red, and a little beat cinnamon, sweeten it toyour taste, put a little gravy on the dish with your tongues, and thesweet sauce in two basons, set them on each side, so serve them up. 

111. _To fry_ CALF'S FEET _in Eggs_. 

Boil your calf's feet as you would do for eating, take out the longbones and split them in two, when they are cold season 'em with alittle pepper, salt and nutmeg; take three eggs, put to them a spoonfulof flour, so dip the feet in it and fry them in butter; you must have alittle gravy and butter for sauce. Garnish with currans, so serve themup. 

112. _To make a_ MINC'D PIE _of Calf's Feet_. 

Take two or three calf's feet, and boil them as you would do foreating, take out the long bones, shred them very fine, put to themdouble their weight of beef-suet shred fine, and about a pound ofcurrans well cleaned, a quarter of a pound of candid orange and citroncut in small pieces, half a pound of sugar, a little salt, a quarter ofan ounce of mace and a large nutmeg, beat them together, put in alittle juice of lemon or verjuice to your taste, a glass of mountainwine or sack, which you please, so mix all together; bake them inpuff-paste. 

113. _To roast a_ WOODCOCK. 

When you have dress'd your woodcock, and drawn it under the leg, takeout the bitter bit, put in the trales again; whilst the woodcock isroasting set under it an earthen dish with either water in or smallgravy, let the woodcock drop into it, take the gravy and put to it alittle butter, and thicken it with flour; your woodcock will take aboutten minutes roasting if you have a brisk fire; when you dish it up layround it wheat bread toasts, and pour the sauce over the toasts, andserve it up. 

You may roast a partridge the same way, only add crumb sauce in abason. 

114. _To make a_ CALF'S HEAD PIE. 

Take a calf's head and clean it, boil it as you would do for hashing, when it is cold cut it in thin slices, and season it with a littleblack pepper, nutmeg, salt, a few shred capers, a few oysters andcockles, two or three mushrooms, and green lemon-peel, mix them allwell together, put them into your pie; it must be a standing pie bakedin a flat pewter dish, with a rim of puff-paste round the edge; whenyou have filled the pie with the meat, lay on forc'd-meat-balls, andthe yolks of some hard eggs, put in a little small gravy and butter;when it comes from the oven take off the lid, put into it a littlewhite wine to your taste, and shake up the pie, so serve it up withoutlid. 

115. _To make a_ CALF'S FOOT PIE. 

Take two or three calf's feet, according as you would have your pie inbigness, boil and bone them as you would do for eating, and when coldcut them in thin slices; take about three quarters of a pound ofbeef-suet shred fine, half a pound of raisins stoned, half a pound ofcleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in adish, make a good puff-paste, but let there be no paste in the bottomof the dish; when it is baked, take off the lid, and squeeze in alittle lemon or verjuice, cut the lid in sippets and lay round. 

116. _To make a_ WOODCOCK PIE. 

Take three or four brace of woodcocks, according as you would have thepie in bigness, dress and skewer them as you would do for roasting, draw them, and season the inside with a little pepper, salt and mace, but don't wash them, put the trales into the belly again, but nothingelse, for there is something in them that gives them a more bitterishtaste in the baking than in the roasting, when you put them into thedish lay them with the breast downwards, beat them upon the breast asflat as you can; you must season them on the outside as you do theinside; bake them in puff-paste, but lay none in the bottom of thedish, put to them a jill of gravy and a little butter; you must be verycareful your pie be not too much baked; when you serve it up take offthe lid and turn the woodcocks with the breast upwards. 

You may bake partridge the same way. 

117. _To pickle_ PIGEONS. 

Take your pigeons and bone them; you must begin to bone them at theneck and turn the skin downwards, when they are boned season them withpepper, salt and nutmeg, sew up both ends, and boil them in water andwhite wine vinegar, a few bay leaves, a little whole pepper and salt;when they are enough take them out of the pickle, and boil it down witha little more salt, when it is cold put in the pigeons and keep themfor use. 

118. _To make a sweet_ VEAL PIE. 

Take a loin of veal, cut off the thin part length ways, cut the rest inthin slices, as much as you have occasion for, flat it with your bill, and cut off the bone ends next the chine, season it with nutmeg andsalt; take half a pound of raisins stoned, and half a pound of curranswell clean'd, mix all together, and lay a few of them at the bottom ofthe dish, lay a layer of meat; and betwixt every layer lay on yourfruit, but leave some for the top; you must make a puff-paste; but laynone in the bottom of the dish; when you have filled your pie, put in ajill of water and a little butter, when it is baked have a caudle toput into it. 

To make the caudle, see in receipt 177. 

119. MINC'D PIES _another way_. 

Take a pound of the finest seam tripes you can get, a pound and a halfof currans well cleaned, two, three or four apples pared and shred veryfine, a little green lemon-peel and mace shred, a large nutmeg, a glassof sack or brandy, (which you please) half a pound of sugar, and alittle salt, so mix them well together, and fill your patty-pans, thenstick five or six bits of candid lemon or orange in every petty-pan, cover them, and when baked they are fit for use. 

120. _To make a savoury_ CHICKEN PIE. 

Take half a dozen small chickens, season them with mace, pepper andsalt, both inside and out; then take three or four veal sweet-breads, season them with the same, and lay round them a few forc'd-meat-balls, put in a little water and butter; take a little white sweet gravy notover strong, shred a few oysters if you have any, and a littlelemon-peel, squeeze in a little lemon juice, not to make it sour; ifyou have no oysters take the whitest of your sweet breads and boilthem, cut them small, and put them in your gravy, thicken it with alittle butter and flour; when you open the pie, if there is any fat, skim it off, and pour the sauce over the chicken breasts; so serve itup without lid. 

121. _To roast a_ HANCH _of_ VENISON. 

Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venisonwith a paper over it, tye it round your venison, with a pack-thread; ifit be a large hanch it will take four hours roasting, and a midlinghanch three hours; keep it basting all the time you roast it; when youdish it up put a little gravy in the dish and sweet sauce in a bason;half an hour before you draw your venison take off the paste, baste it, and let it be a light brown. 

122. _To make sweet_ PATTEES. 

Take the kidney of a loin of veal with the fat, when roasted shred itvery fine, put to it a little shred mace, nutmeg and salt, about half apound of currans, the juice of a lemon, and sugar to your taste, thenbake them in puff-paste; you may either fry or bake them. 

They are proper for a side-dish. 

123. _To make_ BEEF-ROLLS. 

Cut your beef thin as for scotch collops, beat it very well, and seasonit with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, parsley, thyme, and a little onion shred small, rub them on the collopson one side, then take long bits of beef-suet and roll in them, tyingthem up with a thread; flour them well, and fry them in butter verybrown; then have ready some good gravy and stew them an hour and half, stirring them often, and keep them covered, when they are enough takeoff the threads, and put in a little flour, with a good lump of butter, and squeeze in some lemon, then they are ready for use. 

124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS. 

Take five or six salt herrings, wash them very well, lay them in apretty quantity of water all night to take out the saltness, seasonthem with a little black pepper, three or four middling onions pill'dand shred very fine lay one part of them at the bottom of the pie, andthe other at the top; to five or six herrings put in half a pound ofbutter, then lay in your herrings whole, only take off the heads; makethem into a standing pie with a thin crust. 

125. _How to_ COLLAR PIG. 

Take a large pig that is fat, about a month old, kill and dress it, cutoff the head, cut it in two down the back and bone it, then cut it inthree or four pieces, wash it in a little water to take out the blood:take a little milk and water just warm, put in your pig, let it lieabout a day and a night, shift it two or three times in that time tomake it white, then take it out and wipe it very well with a dry cloth, and season it with mace, nutmeg, pepper and salt; take a little shredof parsley and strinkle over two of the quarters, so roll them up in afine soft cloth, tie it up at both ends, bind it tight with a littlefilletting or coarse inkle, and boil it in milk and water with a littlesalt; it will take about an hour and a half boiling; when it is enoughbind it up tight in your cloth again, hang it up whilst it be cold. Forthe pickle boil a little milk and water, a few bay leaves and a littlesalt; when it is cold take your pig out of the cloths and put it intothe pickle; you must shift it out of your pickle two or three times tomake it white, the last pickle make strong, and put in a little wholepepper, a pretty large handful of salt, a few bay leaves, and so keepit for use. 

126. _To_ COLLAR SALMON. 

Take the side of a middling salmon, and cut off the head, take out allthe bones and the outside, season it with mace, nutmeg, pepper andsalt, roll it tight up in a cloth, boil it, and bind it up with pickle;it will take about an hour boiling; when it is boiled bind it tightagain, when cold take it very carefully out of the cloth and bind itabout with filleting; you must not take off the filleting but as it iseaten. 

_To make_ PICKLE _to keep it in_. 

Take two or three quarts of water, a jill of vinegar, a little Jamaicapepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use: If yourpickle don't keep you must renew it. 

You may collar pike the same way. 

127. _To make an_ OYSTER PIE. 

Take a pint of the largest oysters you can get, clean them very well intheir own liquor, if you have not liquor enough, add to them three orfour spoonfuls of water; take the kidney of a loin of veal, cut it inthin slices, and season it with a little pepper and salt, lay theslices in the bottom of the dish, (but there must be no paste in thebottom of the dish) cover them with the oysters, strow over a little ofthe seasoning as you did for the veal; take the marrow of one or twobones, lay it over your oysters and cover them with puff-paste; when itis baked take off the lid, put into it a spoonful or two of white wine, shake it up altogether, and serve it up. 

It is proper for a side dish, either for noon or night. 

128. _To butter_ CRAB _and_ LOBSTER. 

Dress all the meat out of the belly and claws of your lobster, put itinto a stew-pan, with two or three spoonfuls of water, a spoonful ortwo of white wine vinegar, a little pepper, shred mace, and a lump ofbutter, shake it over the stove till it be very hot, but do not let itboil, if you do it will oil; put it into your dish, and lay round ityour small claws:--it is as proper to put it in scallop shells as on adish. 

129. _To roast a_ LOBSTER. 

If your lobster be alive tie it to the spit, roast and baste it forhalf an hour; if it be boiled you must put it in boiling water, and letit have one boil, then lie it in a dripping-pan and baste it; when youlay it upon the dish split the tail, and lay it on each side, so serveit up with melted butter in a china cup. 

130. _To make a_ QUAKING PUDDING. 

Take eight eggs and beat them very well, put to them three spoonfuls ofLondon flour, a little salt, three jills of cream, and boil it with astick of cinnamon and a blade of mace; when it is cold mix it to youreggs and flour, butter your cloth, and do not give it over much room inyour cloth; about half an hour will boil it; you must turn it in theboiling or the flour will settle, so serve it up with a little meltedbutter. 

131. _A_ HUNTING PUDDING. 

Take a pound of fine flour, a pound of beef-suet shred fine, threequarters of a pound of currans well cleaned, a quartern of raisinsstoned and shred, five eggs, a little lemon-peel shred fine, half anutmeg grated, a jill of cream, a little salt, about two spoonfuls ofsugar, and a little brandy, so mix all well together, and tie it upright in your cloth; it will take two hours boiling; you must have alittle white wine and butter for your sauce. 

132. _A_ CALF'S-FOOT PUDDING. 

Take two calf's feet, when they are clean'd boil them as you would foreating; take out all the bones; when they are cold shred them in awooden bowl as small as bread crumbs; then take the crumbs of a pennyloaf, three quarters of a pound of beef suet shred fine, grate in halfa nutmeg, take half a pound of currans well washed, half a pound ofraisins stoned and shred, half a pound of sugar, six eggs, and a littlesalt, mix them all together very well, with as much cream as will wetthem, so butter your cloth and tie it up tight; it will take two hoursboiling; you may if you please stick it with a little orange, and serveit up. 

133. _A_ SAGOO PUDDING. 

Take three or four ounces of sagoo, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough takeit up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a fewbread-crumbs grated, a little rose-water and half a pint of cream; thentake six eggs, leave out two of the whites, beat them with a spoonfulor two of sack, put them to your sagoo, with about half a pound ofclarified butter, mix them all together, and sweeten it with finesugar, put in a little salt, and bake it in a dish with a littlepuff-paste about the dish edge, when you serve it up you may stick alittle citron or candid orange, or any sweetmeats you please. 

134. _A_ MARROW PUDDING. 

Take a penny loaf, take off the outside, then cut one half in thinslices; take the marrow of two bones, half a pound of currans wellcleaned, shred your marrow, and strinkle a little marrow and curransover the dish; if you have not marrow enough you may add to it a littlebeef-suet shred fine; take five eggs and beat them very well, put tothem three jills of milk, grate in half a nutmeg, sweeten it to yourtaste, mix all together, pour it over your pudding, and save a littlemarrow to strinkle over the top of your pudding; when you send it tothe oven lye a puff-paste around the dish edge. 

135. _A_ CARROT PUDDING. 

Take three or four clear red carrots, boil and peel them, take the redpart of the carrot, beat it very fine in a marble mortar, put to it thecrumbs of a penny loaf, six eggs, half a pound of clarified butter, twoor three spoonfuls of rose water, a little lemon-peel shred, grate in alittle nutmeg, mix them well together, bake it with a puff-paste roundyour dish, and have a little white wine, butter and sugar, for thesauce. 

136. _A_ GROUND RICE PUDDING. 

Take half a pound of ground rice, half cree it in a quart of milk, whenit is cold put to it five eggs well beat, a jill of cream, a littlelemon-peel shred fine, half a nutmeg grated, half a pound of butter, and half a pound of sugar, mix them well together, put them into yourdish with a little salt, and bake it with a puff-paste round your dish;have a little rose-water, butter and sugar to pour over it, you mayprick in it candid lemon or citron if you please. 

Half of the above quantity will make a pudding for a side-dish. 

137. _A_ POTATOE PUDDING. 

Take three or four large potatoes, boil them as you would do foreating, beat them with a little rose-water and a glass of sack in amarble mortar, put to them half a pound of sugar, six eggs, half apound of melted butter, half a pound of currans well cleaned, a littleshred lemon-peel, and candid orange, mix altogether and serve it up. 

138. _An_ APPLE PUDDING. 

Take half a dozen large codlins, or pippens, roast them and take outthe pulp; take eight eggs, (leave out six of the whites) half a poundof fine powder sugar, beat your eggs and sugar well together, and putto them the pulp of your apples, half a pound of clarified butter, alittle lemon-peel shred fine, a handful of bread crumbs or bisket, fourounces of candid orange or citron, and bake it with a thin paste underit. 

139. _An_ ORANGE PUDDING. 

Take three large seville oranges, the clearest kind you can get, grateoff the out-rhine; take eight eggs, (leave out six of the whites) halfa pound of double refin'd sugar, beat and put it to your eggs, thenbeat them both together for half an hour; take three ounces of sweetalmonds blanch'd, beat them with a spoonful or two of fair water tokeep them from oiling, half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of your oranges, and mix all together; lay a thin paste over your dish and bake it, butnot in too hot an oven. 

140. _An_ ORANGE PUDDING _another Way_. 

Take half a pound of candid orange, cut them in thin slices, and beatthem in a marble mortar to a pulp; take six eggs, (leave out half ofthe whites) half a pound of butter, and the juice of one orange; mixthem together, and sweeten it with fine powder sugar, then bake it withthin paste under it. 

141. _An_ ORANGE PUDDING _another Way_. 

Take three or four seville oranges, the clearest skins you can get, pare them very thin, boil the peel in a pretty quantity of water, shiftthem two or three times in the boiling to take out the bitter taste;when it is boiled you must beat it very fine in a marble mortar; taketen eggs, (leave out six of the whites) three quarters of a pound ofloaf sugar, beat it and put it to your eggs, beat them together forhalf an hour, put to them half a pound of melter butter, and the juiceof two or three oranges, as they are of goodness, mix all together, andbake it with a thin paste over your dish. 

This will make cheese-cakes as well as a pudding. 

142. _An_ ORANGE PUDDING _another Way_. 

Take five or six seville oranges, grate them and make a hole in thetop, take out all the meat, and boil the skin very tender, shiftingthem in the boiling to take off the bitter taste; take half a round oflong bisket, slice and scald them with a little cream, beat six eggsand put to your bisket; take half a pound of currans, wash them clean, grate in half a nutmeg, put in a little salt and a glass of sack, beatall together, then put it into your orange skin, tie them tight in apiece of fine cloth, every one separate; about three quarters of anhour will boil them: You must have a little white wine, butter andsugar for sauce. 

143. _To make an_ ORANGE PIE. 

Take half a dozen seville oranges, chip them very fine as you would dofor preserving, make a little hole in the top, and scope out all themeat, as you would do an apple, you must boil them whilst they aretender, and shift them two or three times to take off the bitter taste;take six or eight apples, according as they are in bigness, pare andslice them, and put to them part of the pulp of your oranges, and pickout the strings and pippens, put to them half a pound of fine powdersugar, so boil it up over a slow fire, as you would do for puffs, andfill your oranges with it; they must be baked in a deep delf dish withno paste under them; when you put them into your dish put under themthree quarters of a pound of fine powder sugar, put in as much water aswill wet your sugar, and put your oranges with the open side uppermost;it will take about an hour and half baking in a slow oven; lie overthem a light puff-paste; when you dish it up take off the lid, and turnthe oranges in the pie, cut the lid in sippets, and set them at anequal distance, to serve it up. 

144. _To make a quaking_ PUDDING _another Way_. 

Take a pint of cream, boil it with one stick of cinnamon, take out thespice when it is boiled, then take the yolks of eight eggs, and fourwhites, beat them very well with some sack, and mix your eggs with thecream, a little sugar and salt, half a penny wheat loaf, a spoonful offlour, a quarter of a pound of almonds blanch'd and beat fine, beatthem altogether, wet a thick cloth, flour it, and put it in when thepot boils; it must boil an hour at least; melted butter, sack and sugaris sauce for it; stick blanch'd almonds and candid orange-peel on thetop, so serve it up. 

145. _To make_ PLUMB PORRIDGE. 

Take two shanks of beef, and ten quarts of water, let it boil over aslow fire till it be tender, and when the broth is strong, strain itout, wipe the pot and put in the broth again, slice in two penny loavesthin, cutting off the top and bottom, put some of the liquor to it, cover it up and let it stand for a quarter of an hour, so put it intothe pot again, and let it boil a quarter of an hour, then put in fourpounds of currans, and let them boil a little; then put in two poundsof raisins, and two pounds of prunes, let them boil till they swell;then put in a quarter of an ounce of mace, a few cloves beat fine, mixit with a little water, and put it into your pot; also a pound ofsugar, a little salt, a quart or better of claret, and the juice of twoor three lemons or verjuice; thicken it with sagoo instead of bread; soput it in earthen pots, and keep it for use. 

146. _To make a_ PALPATOON _of_ PIGEONS. 

Take mushrooms, pallets, oysters and sweet-breads, fry them in butter, put all these in a strong gravy, heat them over the fire, and thickenthem up with an egg and a little butter; then take six or eightpigeons, truss them as you would for baking, season them with pepperand salt, and lay on them a crust of forc'd-meat as follows, _viz. _ apound of veal cut in little bits, and a pound and a half of marrow, beat it together in a stone mortar, after it is beat very fine, seasonit with mace, pepper and salt, put in the yolks of four eggs, and tworaw eggs, mix altogether with a few bread crumbs to a paste: make thesides and lid of your pie with it, then put your ragoo into your dish, and lay in your pigeons with butter; an hour and a half will bake it. 

147. _To fry_ CUCUMBERS _for Mutton Sauce_. 

You must brown some butter in a pan, and cut six middling cucumbers, pare and slice them, but not over thin, drain them from the water, thenput them into the pan, when they are fried brown put to them a littlepepper and salt, a lump of butter, a spoonful of vinegar, a littleshred onion, and a little gravy, not to make it too thin, so shake themwell together with a little flour. 

You may lay them round your mutton, or they are proper for a side-dish. 

148. _To force a_ FOWL. 

Take a good fowl, pull and draw it, then slit the skin down the back, take the flesh from the bones, and mince it very well, mix it with alittle beef-suet, shred a jill of large oysters, chop a shalot, alittle grated bread, and some sweet herbs, mix all together, season itwith nutmeg, pepper and salt, make it up with yolks of eggs, put it onthe bones and draw the skin over it, sew up the back, cut off the legs, and put the bones as you do a fowl for boiling, tie the fowl up in acloth; an hour will boil it. For sauce take a few oysters, shred them, and put them into a little gravy, with a lump of butter, a littlelemon-peel shred and a little juice, thicken it up with a little flour, lie the fowl on the dish, and pour the sauce upon it; you may fry alittle of the forc'd-meat to lay round. Garnish your dish with lemon;you may set it in the oven if you have convenience, only rub over itthe yolk of an egg and a few bread crumbs. 

149. _To make_ STRAWBERRY _and_ RASBERRY FOOL. 

Take a pint of rasberries, squeeze and strain the juice, with aspoonful of orange water, put to the juice six ounces of fine sugar, and boil it over the fire; then take a pint of cream and boil it, mixthem all well together, and heat them over the fire, but not to boil, if it do it will curdle; stir it till it be cold, put it into yourbason and keep it for use. 

150. _To make a_ POSSET _with_ Almonds. 

Blanch and beat three quarters of a pound of almonds, so fine that theywill spread betwixt your fingers like butter, put in water as you beatthem to keep them for oiling; take a pint of sack, cherry or gooseberrywine, and sweeten it to your taste with double refin'd sugar, make itboiling hot; take the almonds, put to them a little water, and boil thewine and almonds together; take the yolks of four eggs, and beat themvery well, put to them three or four spoonfuls of wine, then put itinto your pan by degrees, stirring it all the while; when it begins tothicken take it off, and stir it a little, put it into a china dish, and serve it up. 

151. _To make_ DUTCH-BEEF. 

Take the lean part of a buttock of beef raw, rub it well with brownsugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times, then salt it with common salt, and twoounces of saltpetre; let it lie a fortnight, turning it every day, thenroll it very straight, and put it into a cheese press day and night, then take off the cloth and hang it up to dry in the chimney; when youboil it let it be boiled very well, it will cut in shivers like dutchbeef. 

You may do a leg of mutton the same way. 

152. _To make_ PULLONY SAUSAGES. 

Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from theskins, shred the meat and suet separate and very fine, mix them welltogether, add a large handful of green sage shred very small; season itwith pepper and salt, mix it well, press it down hard in an earthenpot, and keep it for use. --When you use them roll them up with as muchegg as will make them roll smooth; in rolling them up make them aboutthe length of your fingers, and as thick as two fingers; fry them inbutter, which must be boiled before you can put them in, and keep themrolling about in the pan; when they are fried through they are enough. 

153. _To make an_ AMBLET _of_ COCKLES. 

Take four whites and two yolks of eggs, a pint of cream, a littleflour, a nutmeg grated, a little salt, and a jill of cockles, mix alltogether, and fry it brown. 

This is proper for a side-dish either for noon or night. 

154. _To make a common quaking_ PUDDING. 

Take five eggs, beat them well with a little salt, put in threespoonfuls of fine flour, take a pint of new milk and beat them welltogether, then take a cloth, butter and flour it, but do not give itover much room in the cloth; an hour will boil it, give it a turn everynow and then at the first putting in, or else the meal will settle tothe bottom; have a little plain butter for sauce, and serve it up. 

155. _To make a boil'd_ TANSEY. 

Take an old penny loaf, cut off the out crust, slice it thin, put to itas much hot cream as will wet it, six eggs well beaten, a little shredlemon-peel, grate in a little nutmeg, and a little salt; green it asyou did your baked tansey, so tie it up in a cloth and boil it; it willtake an hour and a quarter boiling; when you dish it up stick it withcandid orange and lay a Seville orange cut in quarters round the dish;serve it up with melted butter. 

156. _A_ TANSEY _another Way_. 

Take an old penny loaf, cut off the out crust, slice it very thin, andput to it as much hot milk as will wet it; take six eggs, beat themvery well, grate in half a nutmeg, a little shred lemon-peel, half apound of clarified butter, half a pound of sugar, and a little salt;mix them well together. _To green your tansey_, Take a handful or twoof spinage, a handful of tansey, and a handful or sorrel, clean themand beat them in a marble mortar, or grind it as you would dogreensauce, strain it through a linen cloth into a bason, and put intoyour tansey as much of the juice as will green it, pour over the saucea little white wine, butter and sugar; lay a rim of paste round yourdish and bake it; when you serve it up cut a Seville orange inquarters, and lay it round the edge of the dish. 

157. _To make_ RICE PANCAKES. 

Take half a pound of rice, wash and pick it clean, cree it in fairwater till it be a jelly, when it is cold take a pint of cream and theyolks of four eggs, beat them very well together, and put them into therice, with grated nutmeg and some salt, then put in half a pound ofbutter, and as much flour as will make it thick enough to fry, with aslittle butter as you can. 

158. _To make_ FRUIT FRITTERS. 

Take a penny loaf, cut off the out crust, slice it, put to it as muchhot milk as will wet it, beat five or six eggs, put to them a quarterof a pound of currans well cleaned, and a little candid orange shredfine, so mix them well together, drop them with a spoon into a stew-panin clarified butter; have a little white wine, butter and sugar foryour sauce, put it into a china bason, lay your fritters round, grate alittle sugar over them, and serve them up. 

159. _To make_ WHITE PUDDINGS _in Skins_. 

Take half a pound of rice, cree it in milk while it be soft, when it iscreed put it into a cullinder to drain; take a penny loaf, cut off theout crust, then cut it in thin slices, scald it in a little milk, butdo not make it over wet; take six eggs and beat them very well, a poundof currans well cleaned, a pound of beef-suet shred fine, two or threespoonfuls of rose-water, half a pound of powder sugar, a little salt, aquarter of an ounce of mace, a large nutmeg grated, and a small stickof cinnamon; beat them together, mix them very well, and put them intothe skins; if you find it be too thick put to it a little cream; youmay boil them near half an hour, it will make them keep the better. 

160. _To make_ BLACK PUDDINGS. 

Take two quarts of whole oatmeal, pick it and half boil it, give itroom in your cloth, (you must do it the day before you use it) put itinto the blood while it is warm, with a handful of salt, stir it verywell, beat eight or nine eggs in about a pint of cream, and a quart ofbread-crumbs, a handful or two of maslin meal dress'd through ahair-sieve, if you have it, if not put in wheat flour; to this quantityyou may put an ounce of Jamaica pepper, and ounce of black pepper, alarge nutmeg, and a little more salt, sweet-marjoram and thyme, if theybe green shred them fine, if dry rub them to powder, mix them welltogether, and if it be too thick put to it a little milk; take fourpounds of beef-suet, and four pounds of lard, skin and cut it it thinkpieces, put it into your blood by handfuls, as you fill your puddings;when they are filled and tied prick them with a pin, it will keep themfrom bursting in the boiling; (you must boil them twice) cover themclose and it will make them black. 

161. _An_ ORANGE PUDDING _another Way_. 

Take two Seville oranges, the largest and cleanest you can get, grateoff the outer skin with a clean grater; take eight eggs, (leave out twoof the whites) half a pound of loaf sugar, beat it very fine, put it toyour eggs, and beat them for an hour, put to them half a pound ofclarified butter, and four ounces of almonds blanch'd, and heat themwith a little rose-water; put in the juice of the oranges, but mind youdon't put in the pippens, and mix together; bake it with a thin pasteover the bottom of the dish. It must be baked in a slow oven. 

162. _To make_ APPLE FRITTERS. 

Take four eggs and beat them very well, put to them four spoonfuls offine flour, a little milk, about a quarter of a pound of sugar, alittle nutmeg and salt, so beat them very well together; you must notmake it very thin, if you do it will not stick to the apple; take amiddling apple and pare it, cut out the core, and cut the rest in roundslices about the thickness of a shilling; (you may take out the coreafter you have cut it with your thimble) have ready a little lard in astew-pan, or any other deep pan; then take your apple every slicesingle, and dip it into your bladder, let your lard be very hot, sodrop them in; you must keep them turning whilst enough, and mind thatthey be not over brown; as you take them out lay them on a pewter dishbefore the fire whilst you have done; have a little white wine, butterand sugar for the sauce; grate over them a little loaf sugar, and servethem up. 

163. _To make an_ HERB PUDDING. 

Take a good quantity of spinage and parsley, a little sorrel and mildthyme, put to them a handful of great oatmeal creed, shred themtogether till they be very small, put to them a pound of currans, wellwashed and cleaned, four eggs well beaten in a jill of good cream; ifyou wou'd have it sweet, put in a quarter of a pound of sugar, a littlenutmeg, a little salt, and a handful of grated bread; then meal yourcloth and tie it close before you put it in to boil; it will take asmuch boiling as a piece of beef. 

164. _To make a_ PUDDING _for a_ HARE. 

Take the liver and chop it small with some thyme, parsley, suet, crumbsof bread mixt, with grated nutmeg, pepper, salt, an egg, a little fatbacon and lemon-peel; you must make the composition very stiff, lest itshould dissolve, and you lose your pudding. 

165. _To make a_ BREAD PUDDING. 

Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand closecovered till it be cold, and beat it very well till all the lumps bebroke; take five eggs beat very well, grate in a little nutmeg, shredsome lemon-peel, and a quarter of a pound of butter or beef-suet, withas much sugar as will sweeten it; and currans as many as you please;let them be well cleaned; so put them into your dish, and bake or boilit. 

166. _To make_ CLARE PANCAKES. 

Take five or six eggs, and beat them very well with a little salt, putto them two or three spoonfuls of cream, a spoonful of fine flour, mixit with a little cream; take your clare and wash it very clean, wipe itwith a cloth, put your eggs into a pan, just to cover your pan bottom, lay the clare in leaf by leaf, whilst you have covered your pan allover; take a spoon, and pour over every leaf till they are all covered;when it is done lay the brown side upwards, and serve it up. 

167. _To make a_ LIVER PUDDING. 

Take a pound of grated bread, a pound of currans, a pound and a half ofmarrow and suet together cut small, three quarters of a pound of sugar, half an ounce of cinnamon, a quarter of an ounce of mace, a pint ofgrated liver, and some salt, mix all together; take twelve eggs, (leaveout half of the whites) beat them well, put to them a pint of cream, make the eggs and cream warm, then put it to the pudding, stuff andstir it well together, so fill them in skins; put to them a fewblanch'd almonds shred fine, and a spoonful or two of rose-water, sokeep them for use. 

168. _To make_ OATMEAL FRITTERS. 

Boil a quart of new milk, steep a pint of fine flour or oatmeal in itten or twelve hours, then beat four eggs in a little milk, so much aswill make like thick blatter, drop them in by spoonfuls into freshbutter, a spoonful of butter in a cake, and grate sugar over them; havesack, butter and sugar for sauce. 

169. _To make_ APPLE DUMPLINGS. 

Take half a dozen codlins, or any other good apples, pare and corethem, make a little cold butter paste, and roll it up about thethickness of your finger, so lap around every apple, and tie themsingle in a fine cloth, boil them in a little salt and water, and letthe water boil before you put them in; half an hour will boil them; youmust have for sauce a little white wine and butter; grate some sugarround the dish, and serve them up. 

170. _To make_ HERB DUMPLINGS. 

Take a penny loaf, cut off the out crust, and the rest in slices, putto it as much hot milk as will just wet it, take the yolks and whitesof six eggs, beat them with two spoonfuls of powder sugar, half anutmeg, and a little salt, so put it to your bread; take half a poundof currans well cleaned, put them to your eggs, then take a handful ofthe mildest herbs you can get, gather them so equal that the taste ofone be not above the other, wash and chop them very small, put as manyof them in as will make a deep green, (don't put any parsley amongthem, nor any other strong herb) so mix them all together, and boilthem in a cloth, make them about the bigness of middling apples; abouthalf an hour will boil them; put them into your dish, and have a littlecandid orange, white wine, butter and sugar for sauce, so serve themup. 

171. _To make_ MARROW TARTS. 

To a quart of cream put the yolks of twelve eggs, half a pound ofsugar, some beaten mace and cinnamon, a little salt and some sack, setit on the fire with half a pound of biskets, as much marrow, a littleorange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake itgently in a slow oven. 

172. _To make_ PLAIN FRUIT DUMPLINGS. 

Take as much flour as you would have dumplings in quantity, put it to aspoonful of sugar, a little salt, a little nutmeg, a spoonful of lightyeast, and half a pound of currans well washed and cleaned, so kneadthem the stiffness you do a common dumpling, you must have white wine, sugar and butter for sauce; you may boil them either in a cloth orwithout; so serve them up. 

173. _To make_ OYSTER LOAVES. 

Take half a dozen French loaves, rasp them and make a hole at the top, take out all the crumbs and fry them in butter till they be crisp; whenyour oysters are stewed, put them into your loaves, cover them upbefore the fire to keep hot whilst you want them; so serve them up. 

They are proper either for a side-dish or mid-dish. 

You may make cockle loaves or mushroom-loaves the same way. 

174. _To make a_ GOOSEBERRY PUDDING. 

Take a quart of green gooseberries, pick, coddle, bruise and rub themthrough a hair-sieve to take out the pulp; take six spoonfuls of thepulp, six eggs, three quarters of a pound of sugar, half a pound ofclarified butter, a little lemon-peel shred fine, a handful ofbread-crumbs or bisket, a spoonful of rose-water or orange-flowerwater; mix these well together, and bake it with paste round the dish;you may add sweetmeats if you please. 

175. _To make an_ EEL PIE. 

Case and clean the eels, season them with a little nutmeg, pepper andsalt, cut them in long pieces; you must make your pie with hot butterpaste, let it be oval with a thin crust; lay in your eels length way, putting over them a little fresh butter; so bake them. 

Eel pies are good, and eat very well with currans, but if you put incurrans you must not use any black pepper, but a little Jamaica pepper. 

176. _To make a_ TURBOT-HEAD PIE. 

Take a middling turbot-head, pretty well cut off, wash it clean, takeout the gills, season it pretty well with mace, pepper and salt, so putit into a deep dish with half a pound of butter, cover it with a lightpuff-paste, but lay none in the bottom; when it is baked take out theliquor and the butter that it was baked in, put it into a sauce-panwith a lump of fresh butter and flour to thicken it, with an anchovyand a glass of white wine, so pour it into your pie again over thefish; you may lie round half a dozen yolks of eggs at an equaldistance; when you have cut off the lid, lie it in sippets round yourdisk, and serve it up. 

177. _To make a Caudle for a sweet_ VEAL PIE. 

Take about a jill of white wine and verjuice mixed, make it very hot, beat the yolk of an egg very well, and then mix them together as youwould do mull'd ale; you must sweeten it very well, because there is nosugar in the pie. 

This caudle will do for any other sort of pie that is sweet. 

178. _To make_ SWEET-MEAT TARTS. 

Make a little shell-paste, roll it, and line your tins, prick them inthe inside, and so bake them; when you serve 'em up put in any sort ofsweet-meats, what you please. 

You may have a different sort every day, do but keep your shells bak'dby you. 

179. _To make_ ORANGE TARTS. 

Take two or three Seville oranges and boil them, shift them in theboiling to take out the bitter, cut them in two, take out the pippens, and cut them in slices; they must be baked in crisp paste; when youfill the petty-pans, lay in a layer of oranges and a layer of sugar, (apound will sweeten a dozen of small tins, if you do not put in too muchorange) bake them in a slow oven, and ice them over. 

180. _To make a_ TANSEY _another Way_. 

Take a pint of cream, some biskets without seeds, two or threespoonfuls of fine flour, nine eggs, leaving out two of the whites, somenutmeg, and orange-flower water, a little juice of tansey and spinage, put it into a pan till it be pretty thick, then fry or bake it, iffried take care that you do not let it be over-brown. Garnish withorange and sugar, so serve it up. 

181. _A good_ PASTE _for_ TARTS. 

Take a pint of flour, and rub a quarter of a pound of butter into it, beat two eggs with a spoonful of double-refin'd sugar, and two or threespoonfuls of cream to make it into paste; work it as little as you can, roll it out thin; butter your tins, dust on some flour, then lay inyour paste, and do not fill them too full. 

182. _To make_ TRANSPARENT TARTS. 

Take a pound of flour well dried, beat one egg till it be very thin, then melt almost three quarters of a pound of butter without salt, andlet it be cold enough to mix with an egg, then put it into the flourand make your paste, roll it very thin, when you are setting them intothe oven wet them over with a little fair water, and grate a littlesugar; if you bake them rightly they will be very nice. 

183. _To make a_ SHELL PASTE. 

Take half a pound of fine flour, and a quarter of a pound of butter, the yolks of two eggs and one white, two ounces of sugar finely sifted, mix all these together with a little water, and roll it very thinwhilst you can see through it; when you lid your tarts prick them tokeep them from blistering; make sure to roll them even, and when youbake them ice them. 

184. _To make_ PASTE _for_ TARTS. 

Take the yolks of five or six eggs, just as you would have paste inquantity; to the yolks of eggs put a pound of butter, work the butterwith your hands whilst it take up all the eggs, then take some Londonflour and work it with your butter whilst it comes to a paste, put inabout two spoonfuls of loaf sugar beat and sifted, and about half ajill of water; when you have wrought it well together it is fit foruse. 

This is a paste that seldom runs if it be even roll'd; roll it thin butlet your lids be thiner than your bottoms; when you have made yourtarts, prick them over with a pin to keep it from blistering; when youare going to put them into the oven, wet them over with a feather diptin fair water, and grate over them a little double-refined loaf sugar, it will ice them; but don't let them be bak'd in a hot oven. 

185. _A short_ PASTE _for_ TARTS. 

Take a pound of wheat-flour, and rub it very small, three quarters of apound of butter, rub it as small as the flour, put to it threespoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, and beat them very well; put to them a spoonful or two of rose-water, and work them into a paste, then roll them thin, and ice them as youdid the other if you please, and bake 'em in a slow oven. 

186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE. 

Take a quarter of a peck of fine flour, or as much as you think youhave occasion for, and to every quartern of flour put a pound and aquarter of butter, break the third part of your butter into the flour;then take the whites of three or four eggs, beat them very well to afroth, and put to them as much water as will knead the meal; do notknead it over stiff, so then roll it in the rest of your butter; youmust roll it five or six times over at least, and strinkle a littleflour over your butter every time you roll it up, lap it up the crossway, and it will be fit for use. 

187. _To make a Paste for a_ STANDING PIE. 

Take a quartern of flour or more if you have occasion, and to everyquartern of flour put a pound of butter, and a little salt, knead itwith boiling water, then work it very well, and let it lie whilst it iscold. 

This paste is good enough for a goose pie, or any other standing-pie. 

188. _A light Paste for a_ DISH PIE. 

Take a quartern of flour, and break into it a pound of butter in largepieces, knead it very stiff, handle it as lightly as you can, and rollit once or twice, then it is fit for use. 

189. _To make_ CHEESE CAKES. 

Take a gallon of new milk, make of it a tender curd, wring the wheyfrom it, put it into a bason, and break three quarters of a pound ofbutter into the curd, then with a clean hand work the butter and curdtogether till all the butter be melted, and rub it in a hair-sieve withthe back of spoon till all be through; then take six eggs, beat themwith a few spoonfuls of rose-water or sack, put it into your curd withhalf a pound of fine sugar and a nutmeg grated; mix them all togetherwith a little salt, some currans and almonds; then make up your pasteof fine flour, with cold butter and a little sugar; roll your pastevery thin, fill your tins with the curd, and set them in an oven, whenthey are almost enough take them out, then take a quarter of a pound ofbutter, with a little rose-water, and part of a half pound of sugar, let it stand on the coals till the butter be melted, then pour intoeach cake some of it, set them in the oven again till they be brown, sokeep them for use. 

190. _To make_ GOOFER WAFERS. 

Take a pound of fine flour and six eggs, beat them very well, put tothem about a jill of milk, mix it well with the flour, put in half apound of clarified butter, half a pound of powder sugar, half of anutmeg, and a little salt; you may add to it two or three spoonfuls ofcream; then take your goofer-irons and put them into the fire to heat, when they are hot rub them over the first time with a little butter ina cloth, put your batter into one side of your goofer-irons, put theminto the fire, and keep turning the irons every now and then; (if yourirons be too hot they burn soon) make them a day or two before you usethem, only set them down before the fire on a pewter dish before youserve them up; have a little white wine and butter for your sauce, grating some sugar over them. 

191. _To make common_ CURD CHEESE CAKES. 

Take a pennyworth of curds, mix them with a little cream, beat foureggs, put to them six ounces of clarified butter, a quarter of a poundof sugar, half a pound of currans well wash'd, and a little lemon-peelshred, a little nutmeg, a spoonful of rose-water or brandy, whether youplease, and a little salt, mix altogether, and bake them in small pettypans. 

192. CHEESE CAKES _without_ CURRANS. 

Take five quarts of new milk, run it to a tender curd, then hang it ina cloth to drain, rub into them a pound of butter that is well washedin rose-water, put to it the yolks of seven or eight eggs, and two ofthe whites; season it with cinnamon, nutmeg and sugar. 

193. _To make a_ CURD PUDDING. 

Take three quarts of new milk, put to it a little erning, as much aswill break it when it is scumm'd break it down with your hand, and whenit is drained grind it with a mustard ball in a bowl, or beat it in amarble-mortar; then take half a pound of butter and six eggs, leavingout three of the whites; beat the eggs well, and put them into thecurds and butter, grate in half a nutmeg, a little lemon-peel shredfine, and salt, sweeten it to your taste, beat them all together, andbake them in little petty-pans with fast bottoms; a quarter of an hourwill bake them; you must butter the tins very well before you put themin; when you dish them up you must lay them the wrong side upwards onthe dish, and stick them with either blanch'd almonds, candid orange, or citron cut in long bits, and grate a little loaf sugar over them. 

194. _To make a_ SLIPCOAT CHEESE. 

Take five quarts of new-milk, a quart of cream, and a quart of water, boil your water, then put your cream to it; when your milk is new-milkwarm put in your erning, take your curd into the strainer, break it aslittle as you can, and let it drain, then put it into your vat, pressit by degrees, and lay it in grass. 

195. _To make_ CREAM CHEESE. 

Take three quarts of new-milk, one quart of cream, and a spoonful oferning, put them together, let it stand till it come to the hardness ofa strong jelly, then put it into the mould, shifting it often into drycloths, lay the weight of three pounds upon it, and about two hoursafter you may lay six or seven pounds upon it; turn it often into drycloths till night, then take the weight off, and let it lie in themould without weight and cloth till morning, and when it is so dry thatit doth not wet a cloth, keep it in greens till fit for use; if youplease you may put a little salt into it. 

196. _To make_ PIKE _eat like_ STURGEON. 

Take the thick part of a large pike and scale it, set on two quarts ofwater to boil it in, put in a jill of vinegar, a large handful of salt, and when it boils put in your pike, but first bind it about with coarseinkle; when it is boiled you must not take off the inkle or baising, but let it be on all the time it is in eating; it must be kept in thesame pickle it was boiled in, and if you think it be not strong enoughyou must add a little more salt and vinegar, so when it is cold put itupon your pike, and keep it for use; before you boil the pike take outthe bone. 

You may do scate the same way, and in my opinion it eats more likesturgeon. 

197. _To Collar_ EELS. 

Take the largest eels you can get, skin and split them down the belly, take out the bones, season them with a little mace, nutmeg and salt;begin at the tail and roll them up very tight, so bind them up in alittle coarse inkle, boil it in salt and water, a few bay leaves, alittle whole pepper, and a little alegar or vinegar; it will take anhour boiling, according as your roll is in bigness; when it is boiledyou must tie it and hang it up whilst it be cold, then put it into theliquor that it was boiled in, and keep it for use. 

If your eels be small you may robe two or three of them together. 

198. _To Pot_ SMELTS. 

Take the freshest and largest smelts you can get, wipe them very wellwith a clean cloth, take out the guts with a skewer, (but you must nottake out the milt and roan) season them with a little mace, nutmeg andsalt, so lie them in a flat pot; if you have two score you must layover them five ounces of butter; lie over them a paper, and set them ina slow oven; if it be over hot it will burn them, and make them lookblack; an hour will bake them; when they are baked you must take themout and lay them on a dish to drain, and when they are drained you mustput them in long pots about the length of your smelts; when you laythem in you must put betwixt every layer the same seasoning as you didbefore, to make them keep; when they are cold cover them over withclarified butter, so keep them for use. 

199. _To Pickle_ SMELTS. 

Take the best and largest smelts you can get; gut, wash and wipe them, lie them in a flat pot, cover them with a little white wine vinegar, two or three blades of mace and a little pepper and salt; bake them ina slow oven, and keep them for use. 

200. _To stew a_ PIKE. 

Take a large pike, scale and clean it, season it in the belly with alittle mace and salt; skewer it round, put it into a deep stew-pan, with a pint of small gravy and a pint of claret, two or thee blades ofmace, set it over a stove with a slow fire, and cover it up close; whenit is enough take part of the liquor, put to it two anchovies, a littlelemon-peel shred fine, and thicken the sauce with flour and butter;before you lie the pike on the dish turn it with the back upwards, takeoff the skin, and serve it up. Garnish your dish with lemon and pickle. 

201. SAUCE _for a_ PIKE. 

Take a little of the liquor that comes from the pike when you take itout of the oven, put to it two or three anchovies, a little lemon-peelshred, a spoonful or two of white wine, or a little juice of lemon, which you please, put to it some butter and flour, make your sauceabout the thickness of cream, put it into a bason or silver-boat, andset in your dish with your pike, you may lay round your pike any sortof fried fish, or broiled, if you have it; you may have the same saucefor a broiled pike, only add a little good gravy, a few shred capers, alittle parsley, and a spoonful or two of oyster and cockle pickle ifyou have it. 

202. _How to roast a_ PIKE _with a Pudding in the Belly_. 

Take a large pike, scale and clean it, draw it at the gills. --_To makea pudding for the Pike_. Take a large handful of bread-crumbs, as muchbeef-suet shred fine, two eggs, a little pepper and salt, a littlegrated nutmeg, a little parsley, sweet-marjoram and lemon-peel shredfine; so mix altogether, put it into the belly of your pike, skewer itround and lie it in an earthen dish with a lump of butter over it, alittle salt and flour, so set it in the oven; an hour will roast it. 

203. _To dress a_ COD'S HEAD. 

Take a cod's head, wash and clean it, take out the gills, cut it open, and make it to lie flat; (if you have no conveniency of boiling it youmay do it in an oven, and it will be as well or better) put it into acopper-dish or earthen one, lie upon it a littler butter, salt, andflour, and when it is enough take off the skin. 

SAUCE _for the_ COD'S HEAD. 

Take a little white gravy, about a pint of oysters or cockles, a littleshred lemon-peel, two or three spoonfuls of white wine, and about halfa pound of butter thicken'd with flour, and put it into your boat orbason. 

_Another_ SAUCE _for a_ COD'S HEAD. 

Take a pint of good gravy, a lobster or crab, which you can get, dressand put it into your gravy with a little butter, juice of lemon, shredlemon-peel, and a few shrimps if you have them; thicken it with alittle flour, and put it into your bason, set the oysters on one sideof the dish and this on the other; lay round the head boiled whitings, or any fried fish; pour over the head a little melted butter. Garnishyour dish with horse-radish, slices of lemon and pickles. 

204. _To stew_ CARP _or_ TENCH. 

Take your carp or tench and wash them, scale the carp but not thetench, when you have cleaned them wipe them with a cloth, and fry themin a frying pan with a little butter to harden the skin; before you putthem into the stew-pan, put to them a little good gravy, the quantitywill be according to the largeness of your fish, with a jill of claret, three or four anchovies at least, a little shred lemon-peel, a blade ortwo of mace, let all stew together, till your carp be enough, over aslow fire; when it is enough take part of the liquor, put to it half apound of butter, and thicken it with a little flour; so serve them up. Garnish your dish with crisp parsley, slices of lemon and pickles. 

If you have not the convenience of stewing them, you may broil thembefore a fire, only adding the same sauce. 

205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT. 

Take a little mild white gravy, two or three anchovies, a spoonful ofoyster or cockle pickle, a little shred lemon-peel, half a pound ofbutter, a little parsley and fennel shred small, and a little juice oflemon, but not too much, for fear it should take off the sweetness. 

206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled orboiled_. 

Take a little gravy, a few cockles, oysters or mushrooms, put to them alittle of the gravy that comes from the fish, either broiled or boiled, it will do very well if you have no other gravy, a little catchup and alump of butter; if you have neither oysters nor cockles you may put inan anchovy or two, and thicken with flour; you may put in a few shredcapers, or a little mango, if you have it. 

207. _To stew_ EELS. 

Take your eels, case, clean and skewer them round, put them into astew-pan with a little good gravy, a little claret to redden the gravy, a blade or two of mace, an anchovy, and a little lemon-peel; when theyare enough thicken them with a little flour and butter. Garnish yourdish with parsley. 

208. _To pitch-cock_ EELS. 

Take your eels, case and clean them, season them with nutmeg, pepperand salt, skewer them round, broil them before the fire, and baste themwith a little butter; when they are almost enough strinkle them overwith a little shred parsley, and make your sauce of a little gravy, butter, anchovy, and a little oyster pickle if you have it; don't pourthe sauce over your eels, put it into a china bason, and set it in themiddle of your dish. 

Garnish with crisp parsley, and serve them up. 

209. _To boil_ HERRINGS. 

Take your herring, scale and wash them, take out the milt and roan, skewer them round, and tie them with a string or else they will comeloose in the boiling and be spoil'd; set on a pretty broad stew-pan, with as much water as will cover them, put to it a little salt, lie inyou herrings with the backs downwards boil with them the milt and roansto lie round them; they will boil in half a quarter of an hour over aslow fire; when they are boiled take them up with an egg slice, so turnthem over and set them to drain. Make your sauce of a little gravy andbutter, an anchovy and a little boiled parsley shred; put it into thebason, set it in the middle of the dish, lie the herrings round withtheir tails towards the bason, and lie the milts and roans betweenevery herring. Garnish with crisp parsley and lemon; so serve them up. 

210. _To fry_ HERRINGS. 

Scale and wash your herrings clean, strew over them a little flour andsalt; let your butter be very hot before you put your herrings into thepan, then shake them to keep them stirring, and fry them over a briskfire; when they are fried cut off the heads and bruise them, put tothem a jill of ale, (but the ale must not be bitter) add a littlepepper and salt, a small onion or shalot, if you have them, and boilthem altogether; when they are boiled, strain them, and put them intoyour sauce-pan again, thicken them with a little flour and butter, putit into a bason, and set it in the middle of your dish; fry the miltsand roans together, and lay round your herrings. Garnish your dish withcrisp parsley, and serve it up. 

211. _To pickle_ HERRINGS. 

Scale and clean your herrings, take out the milts and roans, and skewerthem round, season them with a little pepper and salt, put them in adeep pot, cover them with alegar, put to them a little whole Jamaicapepper, and two or three bay leaves; bake them and keep them for use. 

212. _To stew_ OYSTERS. 

Take a score or two of oysters, according as you have occasion, putthem into a small stew-pan, with a few bread-crumbs, a little water, shred mace and pepper, a lump of butter, and a spoonful of vinegar, (not to make it four) boil them altogether but not over much, if youdo it makes them hard. Garnish with bread fippets, and serve them up. 

213. _To fry_ OYSTERS. 

Take a score or two of the largest oysters you can get, and the yolksof four or five eggs, beat them very well, put to them a little nutmeg, pepper and salt, a spoonful of fine flour, and a little raw parsleyshred, so dip in your oysters, and fry them in butter a light brown. 

They are very proper to lie about either stew'd oysters, or any otherfish, or made dishes. 

214. OYSTERS _in_ SCALLOP SHELLS. 

Take half a dozen small scallop shells, lay in the bottom of everyshell a lump of butter, a few bread crumbs, and then your oysters;laying over them again a few more bread crumbs, a little butter, and alittle beat pepper, so set them to crisp, either in the oven or beforethe fire, and serve them up. 

They are proper for either a side-dish or middle-dish. 

215 _To keep_ HERRINGS _all the Year_. 

Take fresh herrings, cut off their heads, open and wash them veryclean, season them with salt, black pepper, and Jamaica pepper, putthem into a pot, cover them with white wine vinegar and water, of eachan equal quantity, and set them in a slow oven to bake; tie the pot upclose and they will keep a year in the pickle. 

216. _To make artificial_ Sturgeon _another Way_. 

Take out the bones of a turbot or britt, lay it in salt twenty fourhours, boil it with good store of salt; make your pickle of white winevinegar and three quarts of water, boil them, and put in a littlevinegar in the boiling; don't boil it over much, if you do it will makeit soft; when 'tis enough take it out till it be cold, put the samepickle to it, and keep it for use. 

217. _To stew_ MUSHROOMS. 

Take mushrooms, and clean them, the buttons you may wash, but the flapsyou must pill both inside and out; when you have cleaned them, pick outthe little ones for pickling, and cut the rest in pieces for stewing;wash them and put them into a little water, give them a boil and itwill take off the faintness, so drain from them all the water, then putthem into a pan with a lump of butter, a little shred mace, pepper andsalt to your taste (putting them to a little water) hang them over aslow fire for half an hour, when they are enough thicken them with alittle flour; serve them up with sippets. 

218. _To make_ ALMOND PUFFS. 

Take a pound of almonds blanch'd, and beat them with orange-flowerwater, then take a pound of sugar, and boil them almost to a candyheight, put in your almonds and stir them on the fire, keep themstirring till they be stiff, then take them off the fire and stir themtill they be cold; beat them a quarter of an hour in a mortar, puttingto them a pound of sugar sifted, and a little lemon-peel grated, makeit into a paste with the whites of three eggs, and beat it into a frothmore or less as you think proper; bake them in an oven almost cold, andkeep them for use. 

219. _To pot_ MUSHROOMS. 

Take the largest mushrooms, scrape and clean them, put them into yourpan with a lump of butter, and a little salt, let then stew over a slowfire whilst they are enough, put to them a little mace and wholepepper, then dry them with a cloth, and put them down into a pot asclose as you can, and as you lie them down strinkle in a little saltand mace, when they are cold cover them over with butter; when you usethem toss them up with gravy, a few bread-crumbs and butter; do notmake your pot over large, but rather put them into two pots; they willkeep the better if you take the gravy from them when they are stewed. 

They are good for fish-sauce, or any other whilst they are fresh. 

220. _To fry_ TROUT, _or any other Sort of Fish_. 

Take two or three eggs, more or less according as you have fish to fry, take the fish and cut it in thin slices, lie it upon a board, rub theeggs over it with a feather, and strow on a little flour and salt, fryit in fine drippings or butter, let the drippings be very hot beforeyou put in the fish, but do not let it burn, if you do it will make thefish black; when the fish is in the pan, you may do the other side withthe egg, and as you fry it lay it to drain before the fire till all befried, then it is ready for use. 

221. _To make_ SAUCE _for_ SALMON _or_ TURBOT. 

Boil your turbot or salmon, and set it to drain; take the gravy thatdrains from the salmon or turbot, an anchovy or two, a littlelemon-peel shred, a spoonful of catchup, and a little butter, thickenit with flour the thickness of cream, put to it a little shred parsleyand fennel; but do not put in your parsley and fennel till you be justgoing to send it up, for it will take off the green. 

The gravy of all sorts of fish is a great addition to your sauce, ifthe fish be sweet. 

222. _To dress_ COD'S ZOONS. 

Lie them in water all night, and then boil them, if they be salt shiftthem once in the boiling, when they are tender cut them in long pieces, dress them up with eggs as you do salt fish, take one or two of themand cut into square pieces, dip them in egg and fry them to lay roundyour dish. 

It is proper to lie about any other dish. 

223. _To make_ SOLOMON GUNDY _to eat in Lent_

Take five or six white herrings, lay them in water all night, boil themas soft as you would do for eating, and shift them in the boiling totake out the saltness; when they are boiled take the fish from thebone, and mind you don't break the bone in pieces, leaving on the headand tail; take the white part of the herrings, a quarter of a pound ofanchovies, a large apple, a little onion shred fine, or shalot, and alittle lemon-peel, shred them all together, and lie them over the boneson both sides, in the shape of a herring; then take off the peel of alemon very very thin, and cut it in long bits, just as it will reachover the herrings; you must lie this peel over every herring prettythick. Garnish your dish with a few pickled oysters, capers, andmushrooms, if you have any; so serve them up. 

224. SOLOMAN GUNDY _another Way_. 

Take the white part of a turkey, or other fowl, if you have neither, take a little white veal and mince it pretty small; take a little hangbeef or tongues, scrape them very fine, a few shred capers, and theyolks of four or five eggs shred small; take a delf dish and lie a delfplate in the dish with the wrong side up, so lie on your meat and otheringredients, all single in quarters, one to answer another; set in themiddle a large lemon or mango, so lie round your dish anchovies inlumps, picked oysters or cockles, and a few pickled mushrooms, slicesof lemon and capers; so serve it up. 

This is proper for a side-dish either at noon or night. 

225. _To make_ LEMON CHEESE CAKES. 

Blanch half a pound of almonds, and beat them in a stone mortar veryfine, with a little rose-water; put in eight eggs, leaving out five ofthe whites; take three quarters of a pound of sugar, and three quartersof a pound of melted butter, beat all together, then take threelemon-skins, boiled tender, the rind and all, beat them very well, andmix them with the rest, then put them into your paste. 

You may make a lemon-pudding the same way, only add the juice of half alemon: Before you set them in the oven, grate over them a little fineloaf sugar. 

226. _To make white_ GINGER BREAD. 

Take a little gum-dragon, lay it in rose-water all night, then take apound of jordan almonds blanch'd with a little of the gum-water, apound of double-refined sugar beat and sifted, an ounce of cinnamonbeat with a little rose-water, work it into a paste and print it, thenset it in a stove to dry. 

227. _To make red_ GINGER BREAD. 

Take a quart and a jill of red wine, a jill and a half of brandy, sevenor eight manshets, according to the size the bread is, grate them, (thecrust must be dried, beat and sifted) three pounds and a half of sugarbeat and sifted, two ounces of cinnamon, and two ounces of ginger beatand sifted, a pound of almonds blanched and beat with rose-water, putthe bread into the liquor by degrees, stirring it all the time, whenthe bread is all well mix'd take it off the fire; you must put thesugar, spices, and almonds into it, when it is cold print it; keep someof the spice to dust the prints with. 

228. _To make a_ GREAT CAKE. 

Take five pounds of fine flour, (let it be dried very well before thefire) and six pounds of currans well dress'd and rub'd in cloths afterthey are wash'd, set them in a sieve before the fire; you must weighyour currans after they are cleaned, then take three quarters of anounce of mace, two large nutmegs beaten and mix'd amongst the flour, and pound of powder sugar, and pound of citron, and a pound of candidorange, (cut your citron and orange in pretty large pieces) and a poundof almonds cut in three or four pieces long way; then take sixteeneggs, leaving out half of the whites, beat your sugar and eggs for halfan hour with a little salt; take three jills of cream, and three poundsand a half of butter, melt your butter with part of the cream for fearit should be too hot, put in between a jack and a jill of good brandy, a quart of light yeast, and the rest of the cream, mix all your liquorstogether about blood-warm, make a hole in the middle of your flour, andput in the liquids, cover it half an hour and let it stand to rise, then put in your currans and mix all together; butter your hoop, tie apaper three fold, and put it at the bottom in your hoop; just when theyare ready to set in the oven, put the cake into your hoop at threetimes; when you have laid a little paste at the bottom, lay in part ofyour sweet-meats and almonds, then put in a little paste over themagain, and the rest of your sweet-meats and almonds, and set it in aquick oven; two hours will bake it. 

229. _To make_ ICEING _for this_ CAKE. 

Take two pounds of double-refined sugar, beat it, and sift it through afine sieve; put to it a spoonful of fine starch, a pennyworth ofgum-arabic, beat them all well together; take the whites of four orfive eggs, beat them well, and put to them a spoonful of rose-water, ororange-flower water, a spoonful of the juice of lemon, beat them withthe whites of your eggs, and put in a little to your sugar till you wetit, then beat them for two hours whilst your cake is baking; if youmake it over thin it will run; when you lie it on your cake you mustlie it on with a knife; if you would have the iceing very thick, youmust add a little more sugar; wipe off the loose currans before you puton the iceing, and put it into the oven to harden the iceing. 

230. _To make a_ PLUMB CAKE. 

Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half aquarter of an ounce of lemon-peel grated, and a pound of fine sugar;take fifteen eggs, leaving out seven of the whites, beat your eggs withhalf a jill of brandy or sack, a little orange-flower water, or rosewater; then put to your eggs near a quart of light yeast, set it on thefire with a quart of cream, and three pounds of butter, let your buttermelt in the cream, so let it stand till new milk warm, then skim offall the butter and most of the milk, and mix it to your eggs and yeast;make a hole in the middle of your flour, and put in your yeast, strinkle at the tip a little flour, then mix to it a little salt, sixpounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd bythe fire, a pound of the best raisins stoned, and beat them altogetherwhilst they leave the bowl; put in a pound of candid orange, and half apound of citron cut in long pieces; then butter the garth and fill itfull; bake it in a quick oven, against it be enough have an iceingready. 

231. _To make a_ CARRAWAY CAKE. 

Take eighteen eggs, leave out half of the whites, and beat them; taketwo pounds of butter, wash the butter clear from milk and salt, put toit a little rose-water, and wash your butter very well with your handstill it take up all the eggs, then mix them in half a jack of brandyand sack; grate into your eggs a lemon rind; put in by degrees (aspoonful at a time) two pounds of fine flour, a pound and a half ofloaf sugar, that is sifted and dry; when you have mixed them very wellwith your hands, take a thible and beat it very well for half an hour, till it look very white, then mix to it a few seeds, six ounces ofcarraway comfits, and half a pound of citron and candid orange; thenbeat it well, butter your garth, and put it in a quick oven. 

232. _To make_ CAKES _to keep all the Year_. 

Have in readiness a pound and four ounces of flour well dried, take apound of butter unsalted, work it with a pound of white sugar till itcream, three spoonfuls of sack, and the rind of an orange, boil it tillit is not bitter, and beat it with sugar, work these together, thenclean your hands, and grate a nutmeg into your flour, put in three eggsand two whites, mix them well, then with a paste-pin or thible stir inyour flour to the butter, make them up into little cakes, wet the topwith sack and strow on fine sugar; bake them on buttered papers, wellfloured, but not too much; you may add a pound of currans washed andwarmed. 

233. _To make_ SHREWSBERRY CAKES. 

Take two pounds of fine flour, put to it a pound and a quarter ofbutter (rub them very well) a pound and a quarter of fine sugar sifted, grate in a nutmeg, beat in three whites of eggs and two yolks, with alittle rose-water, and so knead your paste with it, let it lay an hour, then make it up into cakes, prick them and lay them on papers, wet themwith a feather dipt in rose-water, and grate over them a little finesugar; bake them in a slow oven, either on tins or paper. 

234. _To make a fine_ CAKE. 

Take five pounds of fine flour dried, and keep it warm; four pounds ofloaf sugar pounded, sifted and warmed; five pounds of currans wellcleaned and warmed before the fire; a pound and a half of almondsblanch'd beat, dried, slit and kept warm; five pounds of good butterwell wash'd and beat from the water; then work it an hour and a halftill it comes to a fine cream; put to the butter all the sugar, work itup, and then the flour, put in a pint of brandy, then all the whitesand yolks of the eggs, mix all the currans and almonds with the rest. There must be four pounds of eggs in weight in the shells, the yolksand the whites beat and separated, the whites beat to a froth; you mustnot cease beating till they are beat to a curd, to prevent oiling; tothe quantity of a cake put a pound and a half of orange-peel and citronshred, without plumbs, and half a pound of carraway seeds, it willrequire four hours baking, and the oven must be as hot as for bread, but let it be well slaked when it has remained an hour in the oven, andstop it close; you may ice it if you please. 

235. _To make a_ SEED CAKE. 

Take one quartern of fine flour well dried before the fire, when it iscold rub in a pound of butter; take three quarters of a pound ofcarraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, the yolks of six eggs and two whites, and a little sack; mix all ofthese together in a very light paste, set it before the fire till itrise, and so bake it in a tin. 

236. _To make an ordinary_ PLUMB CAKE. 

Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of goodnew yeast, half a pound of butter, half a pint of cream, melt thebutter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it. 

237. _To make an_ ANGELICA CAKE. 

Take the stalks of angelica boil and green them very well, put to everypound of pulp a pound of loaf sugar beaten very well, and when youthink it is beaten enough, lay them in what fashion you please onglasses, and as they candy turn them. 

238. _To make_ KING CAKES. 

Take a pound of flour, three quarters of a pound of butter, half apound of sugar and half a pound of currans, well cleaned; rub yourbutter well into your flour, and put in as many yolks of eggs as willlithe them, then put in your sugar, currans, and some mace, shred in asmuch as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on. 

239. _To make_ BREAKFAST CAKES. 

Take a pound of currans well washed, (rub them in a cloth till dry) apound of flour dried before a fire, take three eggs, leave out one ofthe whites, four spoonfuls of new yeast, and four spoonfuls of sack ortwo of brandy, beat the yeast and eggs well together; then take a jillof cream, and something above a quarter of a pound of butter, set themon a fire, and stir them till the butter be melted, (but do not letthem boil) grate a large nutmeg into the flour, with currans and fivespoonfuls of sugar; mix all together, beat it with your hand till itleave the bowl, then flour the tins you put the paste in, and let themstand a little to rise, then bake them an hour and a quarter. 

240. _To make_ MACCAROONS. 

Take a pound of blanched almonds and beat them, put some rose-water inwhile beating; (they must not be beaten too small) mix them with thewhites of five eggs, a pound of sugar finely beaten and sifted, and ahandful of flour, mix all these very well together, lay them on wafers, and bake them in a very temperate oven, (it must not be so hot as formanchet) then they are fit for use. 

241. _To make_ WHIGGS. 

Take two pounds of flour, a pound of butter, a pint of cream, foureggs, (leaving out two of the whites) and two spoonfuls of yeast, setthem to rise a little; when they are mixed add half a pound of sugar, and half a pound of carraway comfits, make them up with sugar and bakethem in a dripping pan. 

242. _To make_ RASBERRY CREAM. 

Take rasberries, bruise them, put 'em in a pan on a quick fire whilstthe juice be dried up, then take the same weight of sugar as you haverasberries, and set them on a slow fire, let them boil whilst they arepretty stiff; make them into cakes, and dry them near the fire or inthe sun. 

243. _To make_ QUEEN CAKES. 

Take a pound of London flour dry'd well before the fire, nine eggs, apound of loaf sugar beaten and sifted, put one half to your eggs andthe other to your butter; take a pound of butter and melt it withoutwater put it into a stone bowl, when it is almost cold put in yoursugar and a spoonful or two of rose water, beat it very quick, for halfan hour, till it be as white as cream; beat the eggs and sugar as longand very quick, whilst they be white; when they are well beat mix themall together; then take half a pound of currans cleaned well, and alittle shred of mace, so you may fill one part of your tins before youput in your currans; you may put a quarter of a pound of almonds shred(if you please) into them that is without currans; you may ice them ifyou please, but do not let the iceing be thicker than you may lie onwith a little brush. 

244. _To make a_ BISKET CAKE. 

Take a pound of London flour dry'd before the fire, a pound of loafsugar beaten and sifted, beat nine eggs and a spoonful or two of rosewater with the sugar for two hours, then put them to your flour and mixthem well together; put in an ounce of carraway seeds, then put it intoyour tin and bake it an hour and a half in a pretty quick oven. 

245. _To make_ CRACKNELS. 

Take half a pound of fine flour, half a pound of sugar, two ounces ofbutter, two eggs, and a few carraway seeds; (you must beat and sift thesugar) then put it to your flour and work it to paste; roll them asthin as you can, and cut them out with queen cake tins, lie them onpapers and bake them in a slow oven. 

They are proper to eat with chocolate. 

246. _To make_ PORTUGAL CAKES. 

Take a pound of flour, a pound of butter, a pound of sugar, a pound ofcurrans well cleaned, and a nutmeg grated; take half of the flour andmix it with sugar and nutmeg, melt the butter and put it into the yolksof eight eggs very well beat, and only four of the whites, and as thefroth rises put it into the flour, and do so till all is in; then beatit together, still strowing some of the other half of the flour, andthen beat it till all the flour be in, then butter the pans and fillthem, but do not bake them too much; you may ice them if you please, oryou may strow carraway comfits of all sorts on them when they go intothe oven. The currans must be plump'd in warm water, and dried beforethe fire, then put them into your cakes. 

247. _To make_ PLUMB-CAKES _another way_. 

Take two pounds of butter, beat it with a little rose water andorange-flower water till it be like cream, two pounds of flour driedbefore the fire, a quarter of an ounce of mace, a nutmeg, half a poundof loaf sugar, beat and sifted, fifteen eggs (beat the whites bythemselves and yolks with your sugar) a jack of brandy and as muchsack, two pounds of currans very well cleaned, and half a pound ofalmonds blanch'd and cut in two or three pieces length-way, so mix alltogether, and put it into your hoop of tin; you may put in half a poundof candid orange and citron if you please; about an hour will bake itin a quick oven; if you have a mind to have it iced a pound of sugarwill ice it. 

248. _To make a_ GINGER BREAD-CAKE. 

Take two pounds of treacle, two pounds and a quartern of flour, andounce of beat ginger, three quarters of a pound of sugar, two ounces ofcoriander seeds, two eggs, a pennyworth of new ale with the yeast onit, a glass of brandy, and two ounces of lemon-peel, mix all thesetogether in a bowl, and set it to rise for half an hour, then put itinto a tin to bake, and wet it with a little treacle and water; if youhave a quick oven an hour and a half will bake it. 

249. _To make_ CHOCOLATE CREAM. 

Take four ounces of chocolate, more or less, according as you wouldhave your dish in bigness, grate it and boil it in a pint of cream, then mill it very well with a chocolate stick; take the yolks of twoeggs and beat them very well, leaving out the strain, put to them threeor four spoonfuls of cream, mix them all together, set it on the fire, and keep stirring it till it thicken, but do not let it boil; you mustsweeten it to your taste, and keep stirring it till it be cold, so putit into your glasses or china dishes, which you please. 

250. _To make white_ LEMON CREAM. 

Take a jill of spring water and a pound of fine sugar, set it over afire till the sugar and water be dissolv'd, then put the juice of fourgood lemons to your sugar and water, the whites of four eggs well beat, set it on the fire again, and keep it stirring one way till it justsimmers and does not boil, strain it thro' a fine cloth, then put it onthe fire again, adding to it a spoonful of orange-flower water, stir ittill it thickens on a slow fire, then strain into basons or glasses foryour use; do not let it boil, if you do it will curdle. 

251. _To make_ CREAM CURDS. 

Take a gallon of water, put to it a quart of new milk, a little salt, apint of sweet cream and eight eggs, leaving out half the whites andstrains, beat them very well, put to them a pint of sour cream, mixthem very well together, and when your pan is just at boiling (but ismust not boil) put in the sour cream and your eggs, stir it about andkeep it from settling to the bottom; let it stand whilst it begins torise up, then have a little fair water, and as they rise keep puttingit in whilst they be well risen, then take them off the fire, and letthem stand a little to sadden; have ready a sieve with a clean clothover it, and take up the curds with a laddle or egg-slicer, whether youhave; you must always make them the night before you use them; thisquantity will make a large dish if your cream be good; if you thinkyour curds be too thick, mix tho them two or three spoonfuls of goodcream, lie them upon a china dish in lumps, so serve them up. 

252. _To make_ APPLE CREAM. 

Take half a dozen large apples, (coslings or any other apples that willbe soft) and coddle them; when they are cold take out the pulp; thentake the whites of four or five eggs, (leaving out the strains) threequarters of a pound of double-refined sugar beat and sifted, a spoonfulor two of rose-water and grate in a little lemon-peel, so beat alltogether for an hour, whilst it be white, then lay it on a china dish, to serve it up. 

253. _To fry_ CREAM _to eat hot_. 

Take a pint of cream and boil it, three spoonfuls of London flour, mix'd with a little milk, put in three eggs, and beat them very wellwith the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boilit; then beat two eggs more very well, and when you take your pan offthe fire stir them in, and pour them into a large pewter dish, abouthalf an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown; as you fry them set them beforethe fire to keep hot and crisp, so dish them up with a little whitewine, butter and sugar for your sauce, in a china cup, set it in themidst, and grate over some loaf sugar. 

254. _To make_ RICE _or_ ALMOND CREAM. 

Take two quarts of cream, boil it with what seasoning you please, thentake it from the fire and sweeten it, pick out the seasoning and divideit into two parts, take a quarter of a pound of blanch'd almonds wellbeat with orange-flower water, set that on the fire, and put to it theyolks of four eggs well beat and strained, keep it stirring all thetime it is on the fire, when it rises to boil take it off, stir it alittle, then put it into your bason, the other half set on the fire, and thicken it with flour of rice; when you take it off put to it thejuice of a lemon, orange-flower water or sack, and stir it till it becold, then serve it up. 

255. _To make_ CALF'S FOOT JELLY. 

Take four calf's feet and dress them, boil them in six quarts of waterover a slow fire, whilst all the bones will come out, and half thewater be boiled away, strain it into a stone-bowl, then put to them twoor three quarts more water, and let it boil away to one: If you want alarge quantity of flummery or jelly at one time; take two calf's feetmore, it will make your stock the stronger; you must make your stockthe day before you use it, and before you put your stock into the pantake off the fat, and put it into your pan to melt, take the whites ofeight or ten eggs, just as you have jelly in quantity, (for the morewhites you have makes your jelly the finer) beat your whites to afroth, and put to them five or six lemons, according as they are ofgoodness, a little white wine or rhenish, mix them well together (butlet not your stock be too hot when you put them in) and sweeten it toyour taste; keep it stirring all the time whilst it boil; take your bagand dip it in hot water, and wring it well out, then put in your jelly, and keep it shifting whilst it comes clear; throw a lemon-peel or twointo your bag as the jelly is coming off, and put in some bits of peelinto your glasses. 

You may make hartshorn jelly the same way. 

256. _To make_ ORANGE CREAM. 

Take two seville oranges and peel them very thin, put the peel into apint of fair water, and let it lie for an hour or two; take four eggs, and beat them very well, put to them the juice of three or fouroranges, according as they are in goodness, and sweeten them withdouble refin'd sugar to your taste, mix the water and sugar together, and strain them thro' a fine cloth into your tankard, and set it overthe fire as you did the lemon cream, and put it into your glasses foruse. 

257. _To make yellow_ LEMON CREAM. 

Take two or three lemons, according as they are in bigness, take offthe peel as thin as you can from the white, put it into a pint of clearwater, and let it lie three or four hours; take the yolks of three orfour eggs, beat them very well, about eight ounces of double refin'dsugar, put it into your water to dissolve, and a spoonful or two ofrose-water or orange-flower water, which you can get, mix all togetherwith the juice of two of your lemons, and if your lemons prove notgood, put in the juice of three, so strain them through a fine clothinto a silver tankard, and set it over a stove or chafing dish, stirring it all the time, and when it begins to be as thick as creamtake it off, but don't let it boil, if you do it will curdle, stir itwhilst it be cold and put it into glasses for use. 

258. _To make white_ LEMON CREAM _another Way_. 

Take a pint of spring water, and the whites of six eggs, beat them verywell to a froth, put them to your water, adding to it half a pound ofdouble refin'd sugar, a spoonful of orange-flower water, and the juiceof three lemons, so mix all together, and strain them through a fineclose into your silver tankard, set it over a slow fire in a chafingdish, and keep stirring it all the time; as you see it thickens take itoff, it will soon curdle then be yellow, stir it whilst it be cold, andput it in small jelly glasses for use. 

259. _To make_ SAGOO CUSTARDS. 

Take two ounces of sagoo, wash it in a little water, set it on to creein a pint of milk, and let it cree till it be tender, when it is coldput to it three jills of cream, boil it altogether with a blade or twoof mace, or a stick of cinnamon; take six eggs, leave out the strains, beat them very well, mix a little of your cream amongst your eggs, thenmix altogether, keep stirring it as you put it in, so set it over aslow fire, and stir it about whilst it be the thickness of a good cream;you must not let it boil; when you take it off the fire put in a teacupfull of brandy, and sweeten it to your taste, then put it into potsor glasses for use. You may have half the quantity if you please. 

260. _To make_ ALMOND CUSTARDS. 

Boil two quarts of sweet cream with a stick of cinnamon; take eighteggs, leaving out all the whites but two, beat them very well; take sixounces of Jordan almonds, blanch and beat them with a littlerose-water, so give them a boil in your cream; put in half a pound ofpowder sugar, and a little of your cream amongst your eggs, mixaltogether, and set them over a slow fire, stir it all the time whilstit be as thick as cream, but don't let it boil; when you take it offput in a little brandy to your taste, so put it into your cups for use. 

You may make rice-custard the same way. 

261. _To make a_ SACK POSSET. 

Take a quart of cream, boil it with two or three blades of mace, andgrate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mixit well with your eggs, set it over a slow fire, and stir it aboutwhilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it toyour sack by degrees, and stir it all the time it stands over yourstove, whilst it be thoroughly hot, but don't let it boil; you mustmake it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste;you may make it without bisket if you please, and don't lay on yourfroth till you serve it up. 

262. _To make a_ LEMON POSSET. 

Take a pint of good thick cream, grate into it the outermost skin oftwo lemons, and squeeze the juice into a jack of white wine, andsweeten it to your taste; take the whites of two eggs without thestrains, beat them to a froth, so whisk them altogether in a stone bowlfor half an hour, then put them into glasses for use. 

263. _To make whipt_ SILLABUBS. 

Take two porringers of cream and one of white wine, grate in the skinof a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put itinto your sillabub-glasses or pots, whether you have, then they are fitfor use. 

264. _To make_ ALMOND BUTTER. 

Take a quart of cream, and half a pound of almonds, beat them with thecream, then strain it, and boil it with twelve yolks of eggs and twowhites, till it curdle, hang it up in a cloth till morning and thensweeten it; you may rub it through a sieve with the back of a spoon, orstrain it through a coarse cloth. 

265. _To make_ BLACK CAPS. 

Take a dozen of middling pippens and cut them in two, take out thecores and black ends, lay them with the flat side downwards, set themin the oven, and when they are about half roasted take them out, wetthem over with a little rose water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand tillthey are black; when you serve them up, put them either into cream orcustard, with the black side upwards, and set them at an equaldistance. 

266. _To make_ SAUCE _for tame_ DUCKS. 

Take the necks and gizzards of your ducks, a scrag of mutton if youhave it, and make a little sweet gravy, put to it a few bread-crumbs, asmall onion, and a little whole pepper, boil them for half a quarter ofan hour, put to them a lump of butter, and if it is not thick enough alittle flour, so salt it to your taste. 

267. _To make_ SAUCE _for a_ GREEN-GOOSE. 

Take a little good gravy, a little butter, and a few scaldedgooseberries, mix all together, and put it on the disk with your goose. 

268. _To make another_ SAUCE _for a_ GREEN-GOOSE. 

Take the juice of sorrel, a little butter, and a few scaldedgooseberries, mix them together, and sweeten it to your taste; you mustnot let it boil after you put in the sorrel, if you do it will take offthe green. 

You must put this sauce into a bason. 

269. _To make_ ALMOND FLUMMERY. 

Take a pint of stiff jelly made of calf's feet, put to it a jill orbetter of good cream, and four ounces of almonds, blanch and beat themfine with a little rose-water, then put them to your cream and jelly, let them boil together for half a quarter of an hour, and sweeten it toyour taste; strain it through a fine cloth, and keep it stirring tillit be quite cold, put it in cups and let it stand all night, loosen itin warm water and turn it out into your dish; so serve it up, and prickit with blanch'd almonds. 

270. _To make_ CALF'S FOOT FLUMMERY. 

Take two calf's feet, when they are dress'd, put two quarts of water tothem, boil them over a slow fire till half or better be consumed; whenyour stock is cold, if it be too stiff, you may put to it as much creamas jelly, boil them together with a blade or two of mace, sweeten it toyour taste with loaf sugar, strain it through a fine cloth, stir itwhilst it be cold, and turn it out, but first loosen it in warm water, and put it into your dish as you did the other flummery. 

271. _To stew_ SPINAGE _with_ POACHED EGGS. 

Take two or three handfuls of young spinage, pick it from the stalks, wash and drain it very clean, put it into a pan with a lump of butter, and a little salt, keep stirring it all the time whilst it be enough, then take it out and squeeze out the water, chop it and stir in alittle more butter, lie it in your dish in quarters, and betwixt everyquarter a poached egg, and lie one in the middle; fry some sippets ofwhite bread and prick them in your spinage, to serve them up. 

This is proper for a side-dish either for noon or night. 

272. _To make_ RATIFIE DROPS. 

Take half a pound of the best jordan almonds, and four ounces of bitteralmonds, blanch and set them before the fire to dry, beat them in amarble mortar with a little white of an egg, then put to the half apound of powder sugar, and beat them altogether to a pretty stiffpaste; you may beat your white of egg very well before you put it in, so take it out, roll it with your hand upon a board with a littlesugar, then cut them in pieces, and lie them on sheets of tin or onpaper, at an equal distance, that they don't touch one another, and setthem in a slow oven to bake. 

273. _To fry_ ARTICHOKE BOTTOMS. 

Take artichoke bottoms when they are at the full growth, and boil themas you would do for eating, pull off the leaves, and take out thechoke, cut off the stalks as close as you can from the bottom; take twoor three eggs, beat them very well, so dip your artichokes in them, andstrow over them a little pepper and salt; fry them in butter, somewhole and some in halves; serve them up with a little butter in a chinacup, set it in the middle of your dish, lie your artichokes round, andserve them up. 

They are proper for a side dish either noon or night. 

274. _To fricassy_ ARTICHOKES. 

Take artichokes, and order them the same way as you did for frying, have ready in a stew-pan a few morels and truffles, stewed in browngravy, so put in your artichokes, and give them a shake altogether inyour stew-pan, and serve them up hot, with sippets round them. 

275. _To dry_ ARTICHOKE BOTTOMS. 

Take the largest artichokes you can get, when they are at their fullgrowth, boil them as you would do for eating, pull off the leaves andtake out the choke; cut off the stalk as close as you can, lie them ona tin dripping-pan, or an earthen dish, set them in a slow oven, for ifyour oven be too hot it will brown them; you may dry them before thefire if you have conveniency; when they are dry put them in paper bags, and keep them for use. 

276. _To stew_ APPLES. 

Take a pound of double refin'd sugar, with a pint of water, boil andskim it, and put into it a pound of the largest and clearest pippens, pared and cut in halves; if little, let them be whole; core them andboil them with a continual froth, till they be as tender and clear asyou would have them, put in the juice of two lemons, but first take outthe apples, a little peel cut like threads, boil down your syrrup asthick as you would have it, then pour it over your apples; when youdish them, stick them with long bits of candid orange, and some withalmonds cut in long bits, to serve them up. 

You must stew them the day before you use them. 

277. _To stew_ APPLES _another Way_. 

Take kentish pippens or john apples, pare and slice them into fairwater, set them on a clear fire, and when they are boiled to mash, letthe liquor run through a hair-sieve; boil as many apples thus as willmake the quantity of liquor you would have; to a pint of this liquoryou must have a pound of double refin'd loaf sugar in great lumps, wetthe lumps of sugar with the pippen liquor, and set it over a gentlefire, let it boil, and skim it well: whilst you are making the jelly, you must have your whole pippens boiling at the same time; (they mustbe the fairest and best pippens you can get) scope out the cores, andpare them neatly, put them into fair water as you do them; you mustlikewise make a syrrup ready to put them into, the quantity as youthink will boil them in a clear; make the syrrup with double refin'dsugar and water. Tie up your whole pippens in a piece of fine cloth ormuslin severally, when your sugar and water boils put them in, let themboil very fast, so fast that the syrrup always boils over them;sometimes take them off, and then set them on again, let them boil tillthey be clear and tender; then take off the muslin they were tied upin, and put them into glasses that will hold but one in a glass; thensee if your jelly of apple-johns be boiled to jelly enough, if it be, squeeze in the juice of two lemons, and let it have a boil; then strainit through a jelly bag into the glasses your pippens were in; you mustbe sure that your pippens be well drained from the syrrup they wereboiled in; before you put them into the glasses, you may, if youplease, boil little pieces of lemon-peel in water till they be tender, and then boil them in the syrrup your pippens were boiled in; then takethem out and lay them upon the pippens before the jelly is put in, andwhen they are cold paper them up. 

278. _To make_ PLUMB GRUEL. 

Take half a pound of pearl barley, set it on to cree; put to it threequarts of water; when it has boiled a while, shift it into anotherfresh water, and put to it three or four blades of mace, a littlelemon-peel cut in long pieces, so let it boil whilst the barley be verysoft; if it be too thick you may add a little more water; take half apound of currans, wash them well and plump them, and put to them yourbarley, half a pound of raisins and stone them; let them boil in thegruel whilst they are plump, when they are enough put to them a littlewhite wine, a little juice of lemon, grate in half a nutmeg, andsweeten it to your taste, so serve them up. 

279. _To make_ RICE GRUEL. 

Boil half a pound of rice in two quarts of soft water, as soft as youwould have it for rice milk, with some slices of lemon-peel, and astick of cinnamon; add to it a little white wine and juice of lemon toyour taste, put in a little candid orange sliced thin, and sweeten itwith fine powder sugar; don't let it boil after you put in your wineand lemon, put it in a china dish, with five or six slices of lemon, soserve it up. 

280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_. 

Boil a quart of cream with a stick of cinnamon, and a blade of mace;take six eggs, both yolks and whites (leave out the strains) and beatthem very well, grate a long bisket into your cream, give it a boilbefore you put in your eggs, mix a little of your cream amongst youreggs before you put 'em in, so set it over a slow fire, stirring itabout whilst it be thick, but don't let it boil; take half a pound ofcurrans, wash them very well, and plump them, then put them to yourcustard; you must let your custard be as thick as will bear the curransthat they don't sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in achina bason. 

281. _To make a Dish of_ MULL'D MILK. 

Boil a quart of new milk with a stick of cinnamon, then put to it apint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slowfire, stir it whilst it begins to thicken like custard, sweeten it toyour taste, and grate in half a nutmeg; then put it into your dish witha toast of white bread. 

This is proper for a supper. 

282. _To make_ LEATCH. 

Take two ounces of isinglass and break it into bits, put it into hotwater, then put half a pint of new milk into the pan with theisinglass, set it on the fire to boil, and put into it three or foursticks of good cinnamon, two blades of mace, a nutmeg quartered, andtwo or three cloves, boil it till the isinglass be dissolved, run itthrough a hair-sieve into a large pan, then put to it a quart of creamsweetened to your taste with loaf sugar, and boil them a whiletogether; take a quarter of a pound of blanch'd almonds beaten in arose-water, and strain out all the juice of them into the cream on thefire, and warm it, then take it off and stir it well together; when ithas cooled a little take a broad shallow dish and put it into itthrough a hair-sieve, when it is cold cut it in long pieces, and lay itacross whilst you have a pretty large dish; so serve it up. 

Sometimes a less quantity of isinglass will do, according to thegoodness; Let it be the whitest and clearest you can get. 

You must make it the day before you want it for use. 

283. _To make_ SCOTCH OYSTERS. 

Take two pounds of the thick part of a leg of veal, cut it in littlebits clear from the skins, and put it in a marble mortar, then shred apound of beef suet and put to it, and beat them well together till theybe as fine as paste; put to it a handful of bread-crumbs and two orthree eggs, season it with mace, nutmeg, pepper, and salt, and work itwell together; take one part of your forc'd-meat and wrap it in thekell, about the bigness of a pigeon, the rest make into little flatcakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in themiddle of the dish and lay the cakes round; then take some stronggravy, shred in a few capers, and two or three mushrooms or oysters ifyou have any, so thicken it up with a lump of butter, and serve it uphot. Garnish your dish with pickles. 

284. _To boil_ BROCOLI. 

Take brocoli when it is seeded, or at any other time; take off all thelow leaves of your stalks and tie them up in bunches as you doasparagus, cut them the same length you peel your stalks; cut them inlittle pieces, and boil them in salt and water by themselves; you mustlet your water boil before you put them in; boil the heads in salt andwater, and let the water boil before you put in the brocoli; put in alittle butter; it takes very little boiling, and if it boil too quickit will take off all the heads; you must drain your brocoli through asieve as you do asparagus; lie stalks in the middle, and the bunchesround it, as you would do asparagus. 

This is proper for either a side-dish or a middle-dish. 

285. _To boil_ SAVOY SPROUTS. 

If your savoys be cabbag'd, dress off the out leaves and cut them inquarters; take off a little of the hard ends, and boil them in a largequantity of water with a little salt; when boiled drain them, lie themround your meat, and pour over them a little butter. 

Any thing will boil greener in a large quantity of water thanotherwise. 

286. _To boil_ CABBAGE SPROUTS. 

Take your sprouts, cut off the leaf and the hard ends, shred and boilthem as you do other greens, not forgetting a little butter. 

287. _To fry_ PARSNIPS _to look like_ TROUT. 

Take a middling sort of parsnips, not over thick, boil them as soft asyou would do for eating, peel and cut them in two the long way; youmust only fry the small ends, not the thick ones; beat three or foureggs, put to them a spoonful of flour, dip in your parsnips, and frythem in butter a light brown have for your sauce a little vinegar andbutter; fry some slices to lie round about the dish, and to serve themup. 

288. _To make_ TANSEY _another Way_. 

Take an old penny loaf and cut off the crust, slice it thin, put to itas much hot cream as will wet it, then put to it six eggs well beaten, a little shred lemon-peel, a little nutmeg and salt, and sweeten it toyour taste; green it as you did your baked tansey; so tie it up in acloth and boil it; (it will take an hour and a quarter boiling) whenyou dish it up stick it with a candid orange, and lie a sevile orangecut in quarters round your dish; serve it up with a little plainbutter. 

289. _To make_ GOOSEBERRY CREAM. 

Take a quart of gooseberries, pick, coddle, and bruise them very wellin a marble mortar or wooden bowl, and rub them with the back of aspoon through a hair sieve, till you take out all the pulp from theseeds; take a pint of thick cream, mix it well among your pulp grate insome lemon-peel, and sweeten it to your taste; serve it up either in achina dish or an earthen one. 

290. _To fry_ PARSNIPS _another Way_. 

Boil your parsnips, cut them in square long pieces about the length ofyour finger, dip them in egg and a little flour, and fry them a lightbrown; when they are fried dish them up, and grate over them a littlesugar: You must have for the sauce a little white wine, butter, andsugar in a bason, and set in the middle of your dish. 

291. _To make_ APRICOCK PUDDING. 

Take ten apricocks, pare, stone, and cut them in two, put them into apan with a quarter of a pound of loaf sugar, boil them pretty quickwhilst they look clear, so let them stand whilst they are cold; thentake six eggs, (leave out half of the whites) beat them very well, addto them a pint of cream, mix the cream and eggs well together with aspoonful of rose-water, then put in your apricocks, and beat them verywell together, with four ounces of clarified butter, then put it intoyour dish with a thin paste under it; half an hour will bake it. 

292. _To make_ APRICOCK CUSTARD. 

Take a pint of cream, boil it with a stick of cinnamon and six eggs, (leave out four of the whites) when your cream is a little cold, mixyour eggs and cream together, with a quarter of a pound of fine sugar, set it over a slow fire, stir it all one way whilst it begin to bethick, then take it off and stir it whilst it be a little cold, andpour it into your dish; take six apricocks, as you did for yourpudding, rather a little higher; when they are cold lie them upon yourcustard at an equal distance; if it be at the time when you have noripe apricocks, you may lie preserv'd apricocks. 

293. _To make_ JUMBALLS _another Way_. 

Take a pound of meal and dry it, a pound of sugar finely beat, and mixthese together; then take the yolks of five or six eggs, half a jill ofthick cream, as much as will make it up to a paste, and some corianderseeds, lay them on tins and prick them; bake them in a quick oven;before you set them in the oven wet them with a little rose-water anddouble refin'd sugar to ice them. 

294. _To make_ APRICOCK CHIPS _or_ PEACHES. 

Take a pound of chips to a pound of sugar, let not your apricocks betoo ripe, pare them and cut them into large chips; take three quartersof a pound of fine sugar, strow most of it upon the chips, and let themstand till they be dissolv'd, set them on the fire, and boil them tillthey are tender and clear, strowing the remainder of the sugar on asthey boil, skim them clear, and lay them in glasses or pots single, with some syrrup, cover them with double refin'd sugar, set them in astove, and when they are crisp on one side turn the other on glassesand parch them, then set them into the stove again; when they arepretty dry, pour them on hair-sieves till they are dry enough to putup. 

295. _To make_ SAGOO GRUEL. 

Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish andsoft, put in a blade or two of mace, and a stick of cinnamon, let itboil in a while, and then put in a little more water; take it off, putto it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; soserve them up. 

296. _To make_ SPINAGE TOASTS. 

Take a handful or two of young spinage and wash it, drain it from thewater, put it into a pan with a lump of butter, and a little salt, letit stew whilst it be tender, only turn it in the boiling, then take itup and squeeze out the water, put in another lump of butter and chop itsmall, put to it a handful of currans plump'd, and a little nutmeg;have three toasts cut from a penny loaf well buttered, then lie on yourspinage. 

This is proper for a side-dish either for noon or night. 

297. _To roast a_ BEAST KIDNEY. 

Take a beast kidney with a little fat on, and stuff it all around, season it with a little pepper and salt, wrap it in a kell, and put itupon the spit with a little water in the dripping-pan; what drops fromyour kidney thicken with a lump of butter and flour for your sauce. 

_To fry your_ STUFFING. 

Take a handful of sweet herbs, a few breadcrumbs, a little beef-suetshred fine, and two eggs, (leave out the whites) mix altogether with alittle nutmeg, pepper and salt; stuff your kidney with one part of thestuffing, and fry the other part in little cakes; so serve it up. 

298. _To stew_ CUCUMBERS. 

Take middling cucumbers and cut them in slices, but not too thin, strowover them a little salt to bring out the water, put them into astew-pan or sauce-pan, with a little gravy, some whole pepper, a lumpof butter, and a spoonful or two of vinegar to your taste; let themboil all together; thicken them with flour, and serve them up withsippets. 

299. _To make an_ OATMEAL PUDDING. 

Take three or four large spoonfuls of oatmeal done through ahair-sieve, and a pint of milk, put it into a pan and let it boil alittle whilst it be thick, add to it half a pound of butter, a spoonfulof rose-water, a little lemon-peel shred, a little nutmeg, or beatencinnamon, and a little salt; take six eggs, (leave out two of thewhites) and put to them a quarter of a pound of sugar or better, beatthem very well, so mix them all together; put it into your dish with apaste round your dish edge; have a little rose-water, butter and sugarfor sauce. 

300. _To make a_ CALF'S HEAD PIE _another Way_. 

Half boil your calf's head, when it is cold cut it in slices, ratherthicker than you would do for hashing, season it with a little mace, nutmeg, pepper and salt, lie part of your meat in the bottom of yourpie, a layer of one and a layer of another; then put in half a pound ofbutter and a little gravy; when your pie comes from the oven, haveready the yolks of six or eight eggs boiled hard, and lie them roundyour pie; put in a little melted butter, and a spoonful or two of whitewine, and give them a shake together before you lie in your eggs; yourpie must be a standing pie baked upon a dish, with a puff-paste roundthe edge of the dish, but leave no paste in the bottom of your pie;when it is baked serve it up without a lid. 

This is proper for either top or bottom dish. 

301. _To make_ ELDER WINE. 

Take twenty pounds of malaga raisins, pick and chop them, then put theminto a tub with twenty quarts of water, let the water be boiled andstand till it be cold again before you put in your raisins, let themremain together ten days, stirring it twice a day, then strain theliquor very well from the raisins, through a canvas strainer orhair-sieve; add to it six quarts of elder juice, five pounds of loafsugar, and a little juice of sloes to make it acid, just as you please;put it into a vessel, and let it stand in a pretty warm place threemonths, then bottle it; the vessel must not be stopp'd up till it hasdone working; if your raisins be very good you may leave out the sugar. 

302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES. 

Pick, clean and beat your gooseberries in a marble mortar or woodenbowl, measure them in quarts up-heap'd, add two quarts of spring water, and let them stand all night or twelve hours, then rub or press out thehusks very well, strain them through a wide strainer, and to everygallon put three pounds of sugar, and a jill of brandy, then put allinto a sweet vessel, not very full, and keep it very close for fourmonths, then decant it off till it comes clear, pour out the grounds, and wash the vessel clean with a little of the wine; add to everygallon a pound more sugar, let it stand a month in a vessel again, dropthe grounds thro' a flannel bag, and put it to the other in the vessel;the tap hole must not be over near the bottom of the cask, for fear ofletting out the grounds. 

The same receipt will serve for curran wine the same way; let them bered currans. 

303. _To make_ BALM WINE. 

Take a peck of balm leaves, put them in a tub or large pot, heat fourgallons of water scalding hot, ready to boil, then pour it upon theleaves, so let it stand all night, then strain them thro' a hair-sieve;put to every gallon of water two pounds of fine sugar, and stir it verywell; take the whites of four or five eggs, beat them very well, putthem into a pan, and whisk it very well before it be over hot, when theskim begins to rise take it off, and keep it skimming all the while itis boiling, let it boil three quarters of an hour, then put it into thetub, when it is cold put a little new yeast upon it, and beat it inevery two hours, that it may head the better, so work it for two days, then put it into a sweet rundlet, bung it up close, and when it is finebottle it. 

304. _To make_ RAISIN WINE. 

Take ten gallons of water, and fifty pounds of malaga raisins, pick outthe large stalks and boil them in your water, when your water isboiled, put it into a tub; take the raisins and chop them very small, when your water is blood warm, put in your raisins, and rub them verywell with your hand; when you put them into the water, let them workfor ten days, stirring them twice a day, then strain out the raisins ina hair-sieve, and put them into a clean harden bag, and squeeze it inthe press to take out the liquor, so put it into your barrel; don't letit be over full, bung it up close, and let it stand whilst it is fine;when you tap your wine you must not tap it too near the bottom, forfear of the grounds; when it is drawn off, take the grounds out of thebarrel, and wash it out with a little of your wine, then put your wineinto the barrel again, draw your grounds thro' a flannel bag, and putthem into the barrel to the rest; add to it two pounds of loaf sugar, then bung it up, and let it stand a week or ten days; if it be verysweet to your taste, let it stand some time longer, and bottle it. 

305. _To make_ BIRCH WINE. 

Take your birch water and boil it, clear it with whites of eggs; toevery gallon of water take two pounds and a half of fine sugar, boil itthree quarters of an hour, and when it is almost cold, put in a littleyeast, work it two or three days, then put it into the barrel, and toevery five gallons put in a quart of brandy, and half a pound of ston'draisins; before you put up your wine burn a brimstone match in thebarrel. 

306. _To make_ WHITE CURRAN WINE. 

Take the largest white currans you can get, strip and break them inyour hand, whilst you break all the berries; to every quart of pulptake a quart of water, let the water be boiled and cold again, mix themwell together, let them stand all night in your tub, then strain themthro' a hair-sieve, and to every gallon put two pounds and a half ofsix-penny sugar; when your sugar is dissolved, put it into your barrel, dissolve a little isinglass, whisk it with whites of eggs, and put itin; to every four gallons put in a quart of mountain wine, so bung upyour barrel; when it is fine draw it off, and take off the grounds, (but don't tap the barrel over low at the bottom) wash out the barrelwith a little of your wine, and drop the grounds thro' a bag, then putit to the rest of your wine, and put it all into your barrel again, toevery gallon add half a pound more sugar, and let it stand another weekor two; if it be too sweet let it stand a little longer, then bottleit, and it will keep two or three years. 

307. _To make_ ORANGE ALE. 

Take forty seville oranges, pare and cut them in slices, the bestcoloured seville you can get, put them all with the juice and seedsinto half a hogshead of ale; when it is tunned up and working, put inthe oranges, and at the same time a pound and a half of raisins of thesun stoned; when it has done working close up the bung, and it will beready to drink in a month. 

308. _To make_ ORANGE BRANDY. 

Take a quart of brandy, the peels of eight oranges thin pared, keepthem in the brandy forty-eight hours in a close pitcher, then takethree pints of water, put into it three quarters of a pound of loafsugar, boil it till half be consumed, and let it stand till cold, thenmix it with the brandy. 

309. _To make_ ORANGE WINE. 

Take six gallons of water and fifteen pounds of powder sugar, thewhites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough forworking, put to it six ounces of the syrrup of citron or lemons, andsix spoonfuls of yeast, beat the syrrup and yeast well together, andput in the peel and juice of fifty oranges, work it two days and anight, then tun it up into a barrel, so bottle it at three or fourmonths old. 

310. _To make_ COWSLIP WINE. 

Take ten gallons of water, when it is almost at boiling, add to ittwenty one pounds of fine powder sugar, let it boil half an hour, andskim it very clean; when it is boiled put it in a tub, let it standtill you think it cold to set on the yeast; take a poringer of newyeast off the fat, and put to it a few cowslips; when you put on theyeast, put in a few every time it is stirred, till all the cowslips bein, which must be six pecks, and let it work three or four days; add toit six lemons, cut off the peel, and the insides put into your barrel, then add to it a pint of brandy; when you think it has done working, close up your vessel, let it stand a month, and then bottle it; you maylet your cowslips lie a week or ten days to dry before you make yourwine, for it makes it much finer; you may put in a pint of white winethat is good, instead of the brandy. 

311. _To make_ ORANGE WINE _another Way_. 

Take six gallons of water, and fifteen pounds of sugar, put your sugarinto the water on the fire, the whites of six eggs, well beaten, andwhisk them into the water, when it is cold skim it very well whilst anyskim rises, and let it boil for half an hour; take fifty oranges, parethem very thin, put them into your tub, pour the water boiling hot uponyour oranges, and when it is bloodwarm put on the yeast, then put inyour juice, let it work two days, and so tun it into your barrel; atsix weeks or two months old bottle it; you may put to it in the barrela quart of brandy. 

312. _To make_ BIRCH WINE _another Way_. 

To a gallon of birch water put two pounds of loaf or very fine lumpsugar, when you put it into the pan whisk the whites of four eggs;(four whites will serve for four gallons) whisk them very well togetherbefore it be boiled, when it is cold put on a little yeast, let it worka night and a day in the tub, before you put it into your barrel put ina brimstone match burning; take two pounds of isinglass cut in littlebits, put to it a little of your wine, let it stand within the air ofthe fire all night; takes the whites of two eggs, beat it with yourisinglass, put them into your barrel and stir them about with a stick;this quantity will do for four gallons; to four gallons you must havetwo pounds of raisins shred, put them into your barrel, close it up, but not too close at the first, when it is fine, bottle it. 

313. _To make_ APRICOCK WINE. 

Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powdersugar, boil them together half an hour, skim them well, and when it isblood-warm put it on the fruit; it must be well bruised, cover itclose, and let it stand three days; skim it every day as the skimrises, and put it thro' a hair sieve, adding a pound of loaf sugar;when you put it into the vessel close it up, and when it is fine bottleit. 

314. _To make_ ORANGE SHRUB. 

Take seville oranges when they are full ripe, to three dozen of orangesput half a dozen of large lemons, pare them very thin, the thinner thebetter, squeeze the lemons and oranges together, strain the juice thro'a hair sieve, to a quart of the juice put a pound and a quarter of loafsugar; about three dozen of oranges (if they be good) will make a quartof juice, to every quart of juice, put a gallon of brandy, put it intoa little barrel with an open bung with all the chippings of youroranges, and bung it up close; when it is fine bottle it. 

This is a pleasant dram, and ready for punch all the year. 

315. _To make_ STRONG MEAD. 

Take twelve gallons of water, eight pounds of sugar, two quarts ofhoney, and a few cloves, when your pan boils take the whites of eightor ten eggs, beat them very well, put them into your water before it behot, and whisk them very well together; do not let it boil but skim itas it rises till it has done rising, then put it into your tub; when itis about blood warm put to it three spoonfuls of new yeast; take eightor nine lemons, pare them and squeeze out the juice, put them bothtogether into your tub, and let them work two or three days, then putit into your barrel, but it must not be too full; take two or threepennyworth of isinglass, cut as small as you can, beat it in a mortarabout a quarter of an hour, it will not make it small; but that it maydissolve sooner, draw out a little of the mead into a quart mug, andlet it stand within the air of the fire all night; take the whites ofthree eggs, beat them very well, mix them with your isinglas, whiskthem together, and put them into your barrel, bung it up, and when itis fine bottle it. 

You may order isinglass this way to put into any sort of made wine. 

316. _To make_ MEAD _another Way_. 

Take a quart of honey, three quarts of water, put your honey into thewater, when it is dissolved, take the whites of four or five eggs, whisk and beat them very well together and put them into your pan; boilit while the skim rises, and skim it very clean; put it into your tub, when it is warm put in two or three spoonfuls of light yeast, accordingto the quantity of your mead, and let it work two nights and a day. Toevery gallon put in a large lemon, pare and strain it, put the juiceand peel into your tub, and when it is wrought put it into your barrel;let it work for three or four days, stir twice a day with a thible, sobung it up, and let it stand two or three months, according to thehotness of the weather. 

You must try your mead two or three times in the above time, and if youfind the sweetness going off, you must take it sooner. 

317. _To make_ CYDER. 

Draw off the cyder when it hath been a fortnight in the barrel, put itinto the same barrel again when you have cleaned it from the grounds, and if your apples were sharp, and that you find your cyder hard, putinto every gallon of cyder a pound and half of sixpenny or five-pennysugar; to twelve gallons of this take half an ounce of isinglass, andput to it a quart of cyder; when your isinglass is dissolved, put to itthree whites of eggs, whisk them altogether, and put them into yourbarrel; keep it close for two months and then bottle it. 

318. _To make_ COWSLIP WINE. 

Take two pecks of peeps, and four gallons of water, put to every gallonof water two pounds and a quarter of sugar, boil the water and sugartogether a quarter of an hour, then put it into a tub to cool, put inthe skins of four lemons, when it is cold bruise your peeps, and putinto your liquor, add to it a jill of yeast, and the juice of fourlemons, let them be in the tub a night and a day, then put it into yourbarrel, and keep it four days stirring, then clay it up close for threeweeks and bottle it. Put a lump of sugar in every bottle. 

319. _To make_ RED CURRAN WINE. 

Let your currans be the best and ripest you can get, pick and bruisethem; to every gallon of juice add five pints of water, put it to yourberries in a stand for two nights and a day, then strain your liquorthrough a hair sieve; to every gallon of liquor put two pounds ofsugar, stir it till it be well dissolved, put it into a rundlet, andlet it stand four days, then draw it off clean, put in a pound and ahalf of sugar, stirring it well, wash out the rundlet with some of theliquor, so tun it up close; if you put two or three quarts of raspsbruised among your berries, it makes it taste the better. 

You may make white curran wine the same way, only leave out the rasps. 

320. _To make_ CHERRY WINE. 

Take eight pounds of cherries and stone them, four quarts of water, andtwo pounds of sugar, skim and boil the water and sugar, then put in thecherries, let them have one boil, put them into an earthen pot till thenext day, and set them to drain thro' a sieve, then put your wine intoa spigot pot, clay it up close, and look at it every two or three daysafter; if it does not work, throw into it a handful of fresh cherries, so let it stand six or eight days, then if it be clear, bottle it up. 

321. _To make_ CHERRY WINE _another Way_. 

Take the ripest and largest kentish cherries you can get, bruise themvery well, stones and stalks altogether, put them into a tub, having atap to it, let them stand fourteen days, then pull out the tap, let thejuice run from them and put it into a barrel, let it work three or fourdays, then stop it up close three or four weeks and bottle it off. 

The wine will keep many years and be exceeding rich. 

322. _To make_ LEMON DROPS. 

Take a pound of loaf sugar, beat and sift it very fine, grate the rindof a lemon and put into your sugar; take the whites of three eggs andwisk them to a froth, squeeze in some lemon to your taste, beat themfor half an hour, and drop them on white paper; be sure you let thepaper be very dry, and sift a little fine sugar on the paper before youdrop them. If you would have them yellow, take a pennyworth ofgumbouge, steep it in some rose-water, mix to it some whites of eggsand a little sugar, so drop them, and bake them in a slow oven. 

323. _To make_ Gooseberry Wine _another Way_. 

Take twelve quarts of good ripe gooseberries, stamp them, and put tothem twelve quarts of water, let them stand three days, stir them twiceevery day, strain them, and put to your liquor fourteen pounds ofsugar; when it is dissolved strain it through a flannel bag, and put itinto a barrel, with half an ounce of isinglass; you must cut theisinglass in pieces, and beat it whilst it be soft, put to it a pint ofyour wine, and let it stand within the air of the fire; take the whitesof four eggs and beat them very well to a froth, put in the isinglass, and whisk the wine and it together; put them into the barrel, clay itclose, and let it stand whilst fine, then bottle it for use. 

324. _To make_ Red Curran Wine _another Way_. 

Take five quarts of red currans, full ripe, bruise them, and take fromthem all the stalks, to every five quarts of fruit put a gallon ofwater; when you have your quantity, strain them thro' a hair-sieve, andto every gallon of liquor put two pounds and three quarters of sugar;when your sugar is dissolved tun it into your cask, and let it standthree weeks, then draw it off, and put to every gallon a quarter of apound of sugar; wash your barrel with cold water, tun it up, and let itstand about a week; to every ten gallons put an ounce of isinglass, dissolve it in some of the wine, when it is dissolved put to it a quartof your wine, and beat them with a whisk, then put it into the cask, and stop it up close; when it is fine bottle it. 

If you would have it taste of rasps, put to every gallon of wine aquart of rasps; if there be any grounds in the bottom of the cask, whenyou draw off your wine, drop them thro' a flannel bag, and then put itinto your cask. 

325. _To make_ MULBERRY WINE. 

Gather your mulberries when they are full ripe, beat them in a marblemortar, and to every quart of berries put a quart of water; when youput 'em into the tub rub them very well with your hands, and let themstand all night, then strain 'em thro' a sieve; to every gallon ofwater put three pounds of sugar, and when the sugar is dissolved put itinto your barrel; take two pennyworth of isinglass and clip it inpieces, put to it a little wine, and let it stand all night within theair of the fire; take the whites of two or three eggs, beat them verywell, then put them to the isinglass, mix them well together, and putthem into your barrel, stirring it about when it is put in; you mustnot let it be over full, nor bung it close up at first; set it in acool place and bottle it when fine. 

326. _To make_ BLACKBERRY WINE. 

Take blackberries when they are full ripe, and squeeze them the sameway as you did the mulberries. If you add a few mulberries, it willmake your wine have a much better taste. 

327. _To make_ SYRRUP OF MULBERRIES. 

Take mulberries when they are full ripe, break them very well with yourhand, and drop them through a flannel bag; to every pound of juice takea pound of loaf sugar; beat it small, put to it your juice, so boil andskim it very well; you must skim it all the time it is boiling; whenthe skim has done rising it is enough; when it is cold bottle it andkeep it for use. 

You may make rasberry syrrup the same way. 

328. _To make_ RASBERRY BRANDY. 

Take a gallon of the best brandy you can get, and gather yourrasberries when they are full ripe, and put them whole into yourbrandy; to every gallon of brandy take three quarts of rasps, let themstand close covered for a month, then clear it from rasps, and put toit a pound of loaf sugar; when your sugar is dissolved and a littlesettled, boil it and keep it for use. 

329. _To make Black_ CHERRY BRANDY. 

Take a gallon of the best brandy, and eight pounds of black cherries, stone and put 'em into your brandy in an earthen pot; bruise the stonesin a mortar, then put them into your brandy, and cover them up close, let them steep for a month or six weeks, so drain it and keep it foruse. 

You may distil the ingredients if you please. 

330. _To make_ RATIFIE BRANDY. 

Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ouncesof loaf sugar, let it stand till you think it has got the taste of thekernels, then pour it out and put in a little more brandy if youplease. 

331. _To make_ COWSLIP SYRRUP. 

Take a quartern of fresh pick'd cowslips, put to 'em a quart of boilingwater, let 'em stand all night, and the next morning drain it from thecowslips; to every pint of water put a pound of fine powder sugar, andboil it over a slow fire; skim it all the time in the boiling whilstthe skim has done rising; then take it off, and when it is cold put itinto a bottle, and keep it for use. 

332. _To make_ LEMON BRANDY. 

Take a gallon of brandy, chip twenty-five lemons, (let them steeptwenty-four hours) the juice of sixteen lemons, a quarter of a pound ofalmonds blanched and beat, drop it thro' a jelly bag twice, and whenit is fine bottle it; sweeten it to your taste with double refinedsugar before you put it into your jelly bag. You must make it with thebest brandy you can get. 

333. _To make_ CORDIAL WATER _of_ COWSLIPS. 

Take two quarts of cowslip peeps, a slip of balm, two sprigs ofrosemary, a stick of cinnamon, half an orange peel, half a lemon peel, a pint of brandy, and a pint of ale; lay all these to steep twelvehours, then distil them on a cold still. 

334. _To make_ MILK PUNCH. 

Take two quarts of old milk, a quart of good brandy, the juice of sixlemons or oranges, whether you please, and about six ounces of loafsugar, mix them altogether and drop them thro' a jelly bag; take offthe peel of two of the lemons or oranges, and put it into your bag, when it is run off bottle it; 'twill keep as long as you please. 

335. _To make_ MILK PUNCH _another Way_. 

Take three jills of water, a jill of old milk, and a jill of brandy, sweeten it to your taste; you must not put any acid into this for itwill make it curdle. 

This is a cooling punch to drink in a morning. 

336. _To make_ PUNCH _another Way_. 

Take five pints of boiling water and one quart of brandy, add to it thejuice of four lemons or oranges, and about six ounces of loaf sugar;when you have mixed it together strain it thro' a hair sieve or cloth, and put into your bowl the peel of a lemon or orange. 

337. _To make_ ACID _for_ PUNCH. 

Take gooseberries at their full growth, pick and beat them in a marblemortar, and squeeze them in a harden bag thro' a press, when you havedone run it thro' a flannel bag, and then bottle it in small bottles;put a little oil on every bottle, so keep it for use. 

338. _To bottle_ GOOSEBERRIES. 

Gather your gooseberries when they are young, pick and bottle them, putin the cork loose, set them in a pan of water, with a little hay in thebottom, put them into the pan when the water is cold, let it stand on aslow fire, and mind when they are coddled; don't let the pan boil, ifyou do it will break the bottles: when they are cold fasten the cork, and put on a little rosin, so keep them for use. 

339. _To bottle_ DAMSINS. 

Take your damsins before they are full ripe, and gather them when thedew is off, pick of the stalks, and put them into dry bottles; don'tfill your bottles over full, and cork them as close as you would do forale, keep them in a cellar, and cover them over with sand. 

340. _To preserve Orange Chips to put in glasses_. 

Take a seville orange with a clear skin, pare it very thin from thewhite, then take a pair of scissars and clip it very thin, and boil itin water, shifting it two or three times in the boiling to take out thebitter; then take half a pound of double refined sugar, boil it andskim it, then put in your orange, so let it boil over a slow firewhilst your syrrup be thick, and your orange look clear, then put itinto glasses, and cover it with papers dipt in brandy; if you have aquantity of peel you must have the larger quantity of sugar. 

341. _To preserve_ ORANGES _or_ LEMONS. 

Take seville oranges, the largest and roughest you can get, clear ofspots, chip them very fine, and put them into water for two days, shifting them twice or three times a day, then boil them whilst theyare soft: take and cut them into quarters, and take out all the pippenswith a penknife, so weigh them, and to every pound of orange, take apound and half of loaf sugar; put your sugar into a pan, and to everypound of sugar a pint of water, set it over the fire to melt, and whenit boils skim it very well, then put in your oranges; if you would haveany of them whole, make a little hole at the top, and take out the meatwith a tea spoon, set your oranges over a slow fire to boil, and keepthem skimming all the while; keep your oranges as much as you can withthe skin downwards; you may cover them with a delf-plate, to bear themdown in the boiling; let them boil for three quarters of an hour, thenput them into a pot or bason, and let them stand two days covered, thenboil them again whilst they look clear, and the syrrup be thick, so putthem into a pot, and lie close over them a paper dip'd in brandy, andtie a double paper at the top, set them in a cool place, and keep themfor use. If you would have your oranges that are whole to look pale andclear, to put in glasses, you must make a syrrup of pippen jelly; thentake ten or a dozen pippens, as they are of bigness, pare and slicethem, and boil them in as much water as will cover them till they bethoroughly tender, so strain your water from the pippens through a hairsieve, then strain it through a flannel bag; and to every pint of jellytake a pound of double refined sugar, set it over a fire to boil, andskim it, let it boil whilst it be thick, then put it into a pot andcover it, but they will keep best if they be put every one in differentpots. 

342. _To make_ JELLY _of_ CURRANS. 

Take a quartern of the largest and best currans you can get, strip themfrom the stalks, and put them in a pot, stop them close up, and boilthem in a pot of water over the fire, till they be thoroughly coddledand begin to look pale, then put them in a clear hair sieve to drain, and run the liquor thro' a flannel bag, to every pint of your liquorput in a pound of your double refin'd sugar; you must beat the sugarfine, and put it in by degrees, set it over the fire, and boil itwhilst any skim will rise, then put it into glasses for ale; the nextday clip a paper round, and dip it in brandy to lie on your jelly; ifyou would have your jelly a light red, put in half of white currans, and in my opinion it looks much better. 

343. _To preserve_ APRICOCKS. 

Take apricocks before they be full ripe, stone and pare 'em; then weigh'em, and to every pound of apricocks take a pound of double refinedsugar, beat it very small, lie one part of your sugar under theapricocks, and the other part at the top, let them stand all night, thenext day put them in a stew-pan or brass pan; don't do over many atonce in your pan, for fear of breaking, let them boil over a slow fire, skim them very well, and turn them two or three times in the boiling;you must but about half do 'em at the first, and let them stand whilstthey be cool, then let them boil whilst your apricocks look clear, andthe syrrup thick, put them into your pots or glasses, when they arecold cover them with a paper dipt in brandy, then tie another paperclose over your pot to keep out the air. 

344. _To make_ MARMALADE _of_ APRICOCKS. 

Take what quantity of apricocks you shall think proper, stone them andput them immediately into a skellet of boiling water, keep them underwater on the fire till they be soft, then take them out of the waterand wipe them with a cloth, weigh your sugar with your apricocks, weight for weight, then dissolve your sugar in water, and boil it to acandy height, then put in your apricocks, being a little bruised, letthem boil but a quarter of a hour, then glass them up. 

345. _To know when your_ SUGAR _is at_ CANDY HEIGHT. 

Take some sugar and clarify it till it comes to a candy-height, andkeep it still boiling 'till it becomes thick, then stir it with a stickfrom you, and when it is at candy-height it will fly from your sticklike flakes of snow, or feathers flying in the air, and till it comesto that height it will not fly, then you may use it as you please. 

346. _To make_ Marmalade _of_ Quinces _white_. 

Take your quinces and coddle them as you do apples, when they are softpare them and cut them in pieces, as if you would cut them for applepies, then put your cores, parings, and the waste of your quinces insome water, and boil them fast for fear of turning red until it be astrong jelly; when you see the jelly pretty strong strain it, and besure you boil them uncovered; add as much sugar as the weight of yourquinces into your jelly, till it be boiled to a height, then put inyour coddled quinces, and boil them uncovered till they be enough, andset them near the fire to harden. 

347. _To make_ Quiddeny _of_ Red Curranberries. 

Put your berries into a pot, with a spoonful or two of water, cover itclose, and boil 'em in some water, when you think they are enoughstrain them, and put to every pint of juice a pound of loaf sugar, boilit up jelly height, and put them into glasses for use. 

348. _To preserve_ GOOSEBERRIES. 

To a pound of ston'd gooseberries put a pound and a quarter of finesugar, wet the sugar with the gooseberry jelly; take a quart ofgooseberries, and two or three spoonfuls of water, boil them veryquick, let your sugar be melted, and then put in your gooseberries;boil them till clear, which will be very quickly. 

349. _To make little_ ALMOND CAKES. 

Take a pound of sugar and eight eggs, beat them well an hour, then putthem into a pound of flour, beat them together, blanch a quarter of apound of almonds, and beat them with rose-water to keep 'em fromoiling, mix all together, butter your tins, and bake them half an hour. 

Half an hour is rather too long for them to stand in the oven. 

350. _To preserve_ RED GOOSEBERRIES. 

Take a pound of sixpenny sugar, and a little juice of currans, put toit a pound and a half of Gooseberries, and let them boil quick aquarter of an hour; but if they be for jam they must boil better thanhalf an hour. 

They are very proper for tarts, or to eat as sweet-meats. 

351. _To bottle_ BERRIES _another Way_. 

Gather your berries when they are full grown, pick and bottle them, tiea paper over them, prick it with a pin, and set it in the oven; afteryou have drawn, and when they are coddled, take them out and when theyare cold cork them up; rosin the cork over, and keep them for use. 

352. _To keep_ BARBERRIES _for_ TARTS _all the Year_. 

Take barberries when they are full ripe, and pick 'em from the stalk, put them into dry bottles, cork 'em up very close and keep 'em for use. 

You may do cranberries the same way. 

353. _To preserve_ BARBERRIES _for_ TARTS. 

Take barberries when full ripe, strip them, take their weight in sugar, and as much water as will wet your sugar, give it a boil and skim it;then put in your berries, let them boil whilst they look clear and yoursyrrup thick, so put them into a pot, and when they are cold cover themup with a paper dip'd in brandy. 

354. _To preserve_ DAMSINS. 

Take damsins before they are full ripe, and pick them, take theirweight in sugar, and as much water as will wet your sugar, give it aboil and skim it, then put in your damsins, let them have one scald, and set them by whilst cold, then scald them again, and continuescalding them twice a day whilst your syrrup looks thick, and thedamsins clear; you must never let them boil; do 'em in a brass pan, anddo not take them out in the doing; when they are enough put them into apot, and cover them up with a paper dip'd in brandy. 

355. _How to keep_ DAMSINS _for_ TARTS. 

Take damsins before they are full ripe, to every quart of damsins put apound of powder sugar, put them into a pretty broad pot, a layer ofsugar and a layer of damsins, tie them close up, set them in a slowoven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use. 

356. _To keep_ DAMSINS _another Way_. 

Take damsins before they be quite ripe, pick off the stalks, and putthem into dry bottles; cork them as you would do ale, and keep them ina cool place for use. 

357. _To make_ MANGO _of_ CODLINS. 

Take codlins when they are at their full growth, and of the greenestsort, take a little out of the end with the stalk, and then take outthe core; lie them in a strong salt and water, let them lie ten days ormore, and fill them with the same ingredients as you do other mango, only scald them oftner. 

358. _To pickle_ CURRANBERRIES. 

Take currans either red or white before they are thoroughly ripe; youmust not take them from the stalk, make a pickle of salt and water anda little vinegar, so keep them for use. 

They are proper for garnishing. 

359. _To make_ Barberries _instead of preserving_. 

Take barberries and lie them in a pot, a layer of barberries and alayer of sugar, pick the seeds out before for garnishing sweet meats, if for sauces put some vinegar to them. 

360. _To keep_ Asparagus _or_ Green Pease _a Year_. 

Take green pease, green them as you do cucumbers, and scald them as youdo other pickles made of salt and water; let it be always new pickle, and when you would use them boil them in fresh water. 

361. _To make white Paste of_ PIPPENS. 

Take some pippens, pare and cut them in halves, and take out the cores, then boil 'em very tender in fair water, and strain them thro' a sieve, then clarify two pounds of sugar with two whites of eggs, and boil itto a candy height, put two pounds and a half of the pulp of yourpippens into it, let it stand over a slow fire drying, keeping itstirring till it comes clear from the bottom of your pan, them lie themupon plates or boards to dry. 

362. _To make green Paste of_ PIPPENS. 

Take green pippens, put them into a pot and cover them, let them standinfusing over a slow fire five or six hours, to draw the redness orsappiness from them and then strain them thro' a hair sieve; take twopounds of sugar, boil it to a candy height, put to it two pounds of thepulp of your pippens, keep it stirring over the fire till it comesclean from the bottom of your pan, then lay it on plates or boards, andset it in an oven or stove to dry. 

363. _To make red Paste of_ PIPPENS. 

Take two pounds of sugar, clarify it, then take rosset and temper itvery well with fair water, put it into your syrrup, let it boil tillyour syrrup is pretty red colour'd with it, then drain your syrrupthro' a fine cloth, and boil it till it be at candy-height, then put toit two pounds and a half of the pulp of pippens, keeping it stirringover the fire till it comes clean from the bottom of the pan, then lieit on plates or boards, so dry them. 

364. _To preserve_ FRUIT _green_. 

Take your fruit when they are green, and some fair water, set it on thefire, and when it is hot put in the apples, cover them close, but theymust not boil, so let them stand till thye be soft, and there will be athin skin on them, peel it off, and set them to cool, then put them inagain, let them boil till they be very green, and keep them whole asyou can; when you think them ready to take up, make your syrrup forthem; take their weight in sugar, and when your syrrup is ready put theapples into it, and boil them very well in it; they will keep all theyear near some fire. 

You may do green plumbs or other fruit. 

365. _To make_ ORANGE MARMALADE. 

Take three or four seville oranges, grate them, take out the meat, andboil the rinds whilst they are tender; shift them three or four timesin the boiling to take out the bitter, and beat them very fine in amarble mortar; to the weight of your pulp take a pound of loaf sugar, and to a pound of sugar you may add a pint of water, boil and skim itbefore you put in your oranges, let it boil half an hour very quick, then put in your meat, and to a pint take a pound and a half of sugar, let it boil quick half an hour, stir it all the time, and when it isboiled to a jelly, put it into pots or glasses; cover it with a paperdipp'd in brandy. 

366. _To make_ QUINCES WHITE _another Way_. 

Coddle your quinces, cut them in small pieces, and to a pound ofquinces take three quarters of a pound of sugar, boil it to a candyheight, having ready a quarter of a pint of quince liquor boil'd andskim'd, put the quinces and liquor to your sugar, boil them till itlooks clear, which will be very quickly, then close your quince, andwhen cold cover it with jelly of pippens to keep the colour. 

367. _To make_ GOOSEBERRY VINEGAR. 

To every gallon of water take six pounds of ripe gooseberries, bruisethem, and pour the water boiling hot upon your berries, cover it close, and set it in a warm place to foment, till all the berries come to thetop, then draw it off, and to every gallon of liquor put a pound and ahalf of sugar, then tun it into a cask, set it in a warm place, and insix months it will be fit for use. 

368. _To make_ Gooseberry Wine _another Way_. 

Take three pounds of ripe gooseberries to a quart of water, and a poundof sugar, stamp your berries and throw them into your water as youstamp them, it will make them strain the better; when it is strainedput in your sugar, beat it well with a dish for half an hour, thenstrain it thro' a finer strainer than before into your vessel, leavingit some room to work, and when it is clear bottle it; your berries mustbe clean pick'd before your use them, and let them be at their fullgrowth when you use them, rather changing colour. 

369. _To make_ Jam of Cherries. 

Take ten pounds of cherries, stone and boil them till the juice bewasted, then add to it three pounds of sugar, and give it three or fourgood boils, then put it into your pots. 

370. _To preserve_ Cherries. 

To a pound of cherries take a pound of sugar finely sifted, with whichstrow the bottom of your pan, having stoned the cherries, lay a layerof cherries and a layer of sugar, strowing the sugar very well overall, boil them over a quick fire a good while, keeping them cleanskim'd till they look clear, and the syrrup is thick and both of onecolour; when you think them half done, take them off the fire for anhour, after which set them on again, and to every pound of fruit put ina quarter of a pint of the juice of cherries and red currans, so boilthem till enough, and the syrrup is jellied, then put them in a pot, and keep them close from the air. 

371. _To preserve_ CHERRIES _for drying_. 

Take two pounds of cherries and stone them, put to them a pound ofsugar, and as much water as will wet the sugar, then set them on thefire, let them boil till they look clear, then take them off the fire, and let them stand a while in the syrrup, and then take them up and laythem on papers to dry. 

372. _To preserve_ FRUIT _green all the Year_. 

Gather your fruit when they are three parts ripe, on a very dry day, when the sun shines on them, then take earthen pots and put them in, cover the pots with cork, or bung them that no air can get into them, dig a place in the earth a yard deep, set the pots therein and coverthem with the earth very close, and keep them for use. 

When you take any out, cover them up again, as at the first. 

373. _How to keep_ KIDNEY BEANS _all Winter_. 

Take kidney beans when they are young, leave on both the ends, lay alayer of salt at the bottom of your pot, and then a layer of beans, andso on till your pot be full, cover them close at the top that they getno air, and set them in a cool place; before you boil them lay them inwater all night, let your water boil when you put them in, (withoutsalt) and put into it a lump of butter about the bigness of a walnut. 

374. _To candy_ ANGELICA. 

Take angelica when it is young and tender take off all the leaves fromthe stalks, boil it in the pan with some of the leaves under, and someat the top, till it be so tender that you can peel off all the skin, then put it into some water again, cover it over with some of theleaves, let it simmer over a slow fire till it be green, when it isgreen drain the water from it, and then weigh it; to a pound ofangelica take a pound of loaf sugar, put a pint of water to every poundof sugar, boil and skim it, and then put in your angelica; it will takea great deal of boiling in the sugar, the longer you boil it and thegreener it will be, boil it whilst your sugar be candy height by theside of your pan; if you would have it nice and white, you must have apound of sugar boiled candy height in a copper-dish or stew pan, set itover a chafing dish, and put it into your angelica, let it have a boil, and it will candy as you take it out. 

375. _To dry_ PEARS. 

Take half a peck of good baking pears, (or as many as you please) pareand put them in a pot, and to a peck of pears put in two pounds ofsugar; you must put in no water but lie the parings on the top of yourpears, tie them up close, and set them in a brown bread oven; when theyare baked lay them in a dripping pan, and flat them a little in yourpan; set them in a slow oven, and turn them every day whilst they bethrough y dry; so keep them for use. 

You may dry pippens the same way, only as your turn them grate overthem a little sugar. 

376. _To preserve_ CURRANS _in bunches_. 

Boil your sugar to the fourth degree of boiling, tie your currans up inbunches, then place them in order in the sugar, and give them severalcovered boilings, skim them quick, and let them not have above two orthree seethings, then skim them again, and set them into the stove inthe preserving pan, the next day drain them, and dress them in bunches, strow them with sugar, and dry them in a stove or in the sun. 

377. _To dry_ APRICOCKS. 

To a pound of apricocks put three quarter of a pound of sugar, pare andstone them, to a layer of fruit lie a layer of sugar, let them standtill the next day, then boil them again till they be clear, when coldtake them out of the syrrup, and lay them upon glasses or china, andsift them over with double refined sugar, so set them on a stove todry, next day if they be dry enough turn them and sift the other sidewith sugar; let the stones be broke and the kernels blanch'd, and givethem a boil in the syrrup, then put them into the apricocks; you mustnot do too many at a time, for fear of breaking them in the syrrup; doa great many, and the more you do in it, the better they will taste. 

378. _To make_ JUMBALIS _another Way_. 

Take a pound of meal dry, a pound of sugar finely beat, mix themtogether; then take the yolks of five or six eggs, as much thick creamas will make it up to a paste, and some corriander seeds; roll them andlay them on tins, prick and bake them in a quick oven; before you setthem in the oven wet them with a little rose-water and double refin'dsugar, and it will ice them. 

379. _To preserve_ ORANGES _Whole_. 

Take what quantity of oranges you have a mind to preserve, chip off therind, the thiner and better, put them into water twenty-four hours, inthat time shift them in the water (to take off the bitter) three times;you must shift them with boiling water, cold water makes them hard; putdouble the weight of sugar for oranges, dissolve your sugar in water, skim it, and clarify it with the white of an egg; before you put inyour oranges, boil them in syrrup three or four times, three or fourdays betwixt each time; you must take out the inmeat of the orangesvery clean, for fear of mudding the syrup. 

380. _To make_ JAM _of_ DAMSINS. 

Take damsins when they are ripe, and to two pounds of damsins take apound of sugar, put your sugar into a pan with a jill of water, whenyou have boiled it put in your damsins, let them boil pretty quick, skim them all the time they are boiling, when your syrrup looks thickthey are enough put them into your pots, and when they are cold coverthem with a paper dip'd in brandy, tie them up close, and keep them foruse. 

381. _To make clear_ Cakes _of_ Gooseberries. 

Take a pint of jelly, a pound and a quarter of sugar, make your jellywith three or four spoonfuls of water, and put your sugar and jellytogether, set it over the fire to heat, but don't let it boil, then putit into the cake pots, and set it in a slow oven till iced over. 

382. _To make_ BULLIES CHEESE. 

Take half a peck or a quartern of bullies, whether you please, pick offthe stalks, put them in a pot, and stop them up very close, set them ina pot of water to boil for two hours, and be sure your pot be full ofwater, and boil them whilst they be enough, then put them in ahair-sieve to drain the liquor from the bullies; and to every quart ofliquor put a pound and a quarter of sugar, boil it over a slow fire, keeping it stirring all the time: You may know when it is boiled highenough by the parting from the pan, and cover it with papers dip'd inbrandy, so tie it up close, and keep it for use. 

383. _To make_ JAM _of_ BULLIES. 

Take the bullies that remained in the sieve, to every quart of it takea pound of sugar, and put it to your jam, boil it over a slow fire, putit in pots, and keep it for use. 

384. _To make_ SYRRUP _of_ GILLIFLOWERS. 

Take five pints of clipt gilliflowers, two pints of boiling water andput to them, then put them in an earthen pot to infuse a night and aday, take a strainer and strain them out; to a quart of your liquor puta pound and half of loaf sugar, boil it over a slow fire, and skim itwhilst any skim rises; so when it is cold bottle it for use. 

385. _To pickle_ GILLIFLOWERS. 

Take clove gilliflowers, when they are at full growth, clip them andput them into a pot, put them pretty sad down, and put to them somewhite wine vinegar, as much as will cover them; sweeten them with finepowder sugar, or common loaf; when you put in your sugar stir them upthat your sugar may go down to the bottom; they must be very sweet; letthem stand two or three days, and then put in a little more vinegar; sotie them up for use. 

386. _To pickle_ CUCUMBERS _sliced_. 

Pare thirty large cucumbers, slice them into a pewter dish, take sixonions, slice and strow on them some salt, so cover them and let themstand to drain twenty four hours; make your pickle of white winevinegar, nutmeg, pepper, cloves and mace, boil the spices in thepickle, drain the liquor clean from the cucumbers, put them into a deeppot, pour the liquor upon them boiling hot, and cover them very close;when they are cold drain the liquor from them, give it another boil, and when it is cold pour it on them again; so keep them for use. 

387. _To make_ CUPID HEDGE-HOG'S. 

Take a quarter of a pound of jordan almonds, and half a pound of loafsugar, put it into a pan with as much water as will just wet it, let itboil whilst it be so thick as will stick to your almonds, then put inyour almonds and let them boil in it; have ready a quarter of a poundof small coloured comfits; take your almonds out of the syrrup one byone, and turn them round whilst they covered over, so lie them on apewter dish as you do them, and set them before the fire, whilst youhave done them all. 

They are pretty to put in glasses, or to set in a desert. 

388. _To make_ ALMOND HEDGE-HOGS. 

Take half a pound of the best almonds, and blanch them, beat them withtwo or three spoonfuls of rose-water in a marble-mortar very small, then take six eggs, (leave out two of the whites) beat your eggs verywell, take half a pound of loaf sugar beaten, and four ounces ofclarified butter, mix them all well together, put them into a pan, setthem over the fire, and keep it stirring whilst it be stiff, then putit into a china-dish, and when it is cold put it up into the shape ofan hedge hog, put currans for eyes, and a bit of candid orange fortongue; you may leave out part of the almonds unbeaten; take them andsplit them in two, then cut them in long bits to stick into your hedgehog all over, then rake two pints of cream custard to pour over yourhedge hog, according to the bigness of your dish; lie round your dishedge slices of candid or preserved orange, which you have, so serve itup. 

389. _To pot_ SALMON _to keep half a Year_. 

Take a side of fresh salmon, take out the bone, cut off the head andscald it; you must not wash it but wipe it with a dry cloth; cut it inthree pieces, season it with mace, pepper, salt and nutmeg, put it intoa flat pot with the skin side downward, lie over it a pound of butter, tie a paper over it, and send it to the oven, about an hour and a halfwill bake it; if you have more salmon in your pot than three pieces itwill take more baking, and you must put in more butter; when it is bakedtake it out of your pot, and lie it on a dish plate to drain, and takeoff the skin, so season it over again, for if it be not well seasonedit will not keep; put it into your pot piece by piece; it will keep bestin little pots, when you put it into your pots, press it well down withthe back of your hand, and when it is cold cover it with clarifiedbutter, and set it in a cool place; so keep it for use. 

390. _To make a_ CODDLIN PIE. 

Take coddlins before they are over old, hang them over a slow fire tocoddle, when they are soft peel off the skin, so put them into the wateragain, then cover 'em up with vine leaves, and let them hang over thefire whilst they be green; be sure you don't let them boil; lie themwhole in the dish, and bake them in puff-paste, but leave no pastein the bottom of the dish; put to 'em a little shred lemon-peel, aspoonful of verjuice or juice of lemon, and as much sugar as you thinkproper, according to the largeness of your pie. 

391. _To make a_ COLLIFLOWER PUDDING. 

Boil the flowers in milk, take the tops and lay then in a dish, then takethree jills of cream, the yolks of eight eggs, and the whites of two, season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water, beat all well together, then pour it over the colliflower, put it intothe oven, bake it as you would a custard, and grate sugar over it whenit comes from the oven. 

Take sugar, sack and butter for sauce. 

392. _To make Stock for_ HARTSHORN JELLY. 

Take five or six ounces of hartshorn, put it into a gallon of water, hang it over a slow fire, cover it close, and let it boil three or fourhours, so strain it; make it the day before you use it, and then youmay have it ready for your jellies. 

393. _To make_ SYRRUP OF VIOLETS. 

Take violets and pick them; to every pound of violets put a pint ofwater, when the water is just ready to boil put it to your violets, andstir them well together, let them infuse twenty four hours and strainthem; to every pound of syrrup, take almost two pounds of sugar, beatthe sugar very well and put it into your syrrup, stir it that the sugarmay dissolve, let it stand a day or two, stirring it two or threetimes, then set it on the fire, let be but warm and it will be thickenough. 

You may make your syrrup either of violets or gilliflowers, only takethe weight of sugar, let it stand on the fire till it be very hot, andthe syrrup of violets must be only warm. 

394. _To pickle_ COCKLES. 

Take cockles at a full moon and wash 'em, then put them in a pan, andcover them with a wet cloth, when they are enough put them into a stonebowl, take them out of the shells and wash them very well in their ownpickle; let the pickle settle every time you wash them then clear itoff; when you have cleaned 'em, put the pickle into a pan, with aspoonful or two of white wine and a little white wine vinegar, to youtaste, put in a little Jamaica and whole pepper, boil it very well inthe pickle, then put in you cockles, let 'em have a boil and skim 'em, when they are cold put them in a bottle with a little oil over them, set 'em in a cool place and keep 'em for use. 

395. _To preserve Quinces whole or in quarters_. 

Take the largest quinces when they are at full growth, pare them andthrow them into water, when you have pared them cut them into quarters, and take out the cores; if you would have any whole you must take outthe cores with a scope; save all the cores and parings, and put them ina pot or pan to coddle your quinces in, with as much water as willcover them, so put in your quinces in the middle of your paring intothe pan, (be sure you cover them close up at the top) so let them hangover a slow fire whilst they be thoroughly tender, then take them outand weigh them; to every pound of quince take a pound of loaf sugar, and to every pound of sugar take a pint of the same water you coddledyour quinces in, set your water and sugar over the fire, boil it andskim it, then put in your quinces, and cover it close up, set it over aslow fire, and let it boil whilst your quinces be red and the syrrupthick, then put them in pots for use, dipping a paper in brandy to lieover them. 

396. _To pickle_ SHRIMPS. 

Take the largest shrimps you can get, pick them out of the shells, boilthem in a jill of water, or as much water as will cover them accordingas you have a quantity of shrimps, strain them thro' a hair-sieve, thenput to the liquor a little spice, mace, cloves, whole pepper, whitewine, white wine vinegar, and a little salt to your taste; boil themvery well together, when it is cold put in your shrimps, they are fitfor use. 

397. _To pickle_ MUSCLES. 

Wash your muscles, put them into a pan as you do your cockles, pickthem out of the shells, and wash them in the liquor; be sure you takeoff the beards, so boil them in the liquor with spices, as you do yourcockles, only put to them a little more vinegar than you do to cockles. 

398. _To pickle_ WALNUTS _green_. 

Gather walnuts when they are as you can run a pin through them, parethem and put them in water, and let them lie four or five days, stirring it twice a day to take out the bitter, then put them in strongsalt and water, let them lie a week or ten days, stirring it once ortwice a day, then put them in fresh salt and water, and hang them overa fire, put to them a little allum, and cover them up close with vineleaves, let them hang over a slow fire whilst they be green, but besure don't let them boil, when they are green pat them into a sieve todrain the water from them. 

399. _To make_ PICKLE _for them_. 

Take a little good alegar, put to it a little long pepper and Jamaicapepper, a few bay leaves, a little horse-radish, a handful or two ofmustard-seed, a little salt and a little rockambol if you have any, ifnot a few shalots; boil them altogether in the alegar, which put toyour walnuts and let it stand three or four days, giving them a scaldonce a day, then tie them up for use. 

A spoonful of this pickle is good for fish-sauce, or a calf's head ash. 

400. _To pickle_ WALNUTS _black_. 

Gather walnuts when they are so tender that you can run a pin thro'them, prick them all with a pin very well, lie them in fresh water, andlet them lie for a week, shifting them once a day; make for them astrong salt and water, and let them lie whilst they be yellow, stirringthem once a day, then take 'em out of the salt and water, and boil it, put it on the top of your walnuts, and let your pot stand in the cornerend, scald them once or twice a day whilst they be black. 

You may make the same pickle for those, as you did for the green ones. 

401. _To pickle_ OYSTERS. 

Take the largest oysters you can get, pick them whole out of the shell, and take off the beards, wash them very well in their own pickle, solet the pickle settle, and clear it off, put it into a stew-pan, put toit two or three spoonfuls of white wine, and a little white winevinegar; don't put in any water, for if there be not pickle enough oftheir own get a little cockle-pickle and put to it, a little Jamaicapepper, white pepper and mace, boil and skim them very well; you mustskim it before you put in your spices, then put in your oysters, andboil them in the pickle, when they are cold put them into a largebottle with a little oil on the top, set them in a cool place and keepthem for use. 

402. _To pickle large_ CUCUMBERS. 

Take cucumbers and put them in a strong salt and water, let them liewhilst they be throughly yellow, then scald them in the same salt andwater they lie in, set them on the fire, and scald them once a daywhilst they are green; take the best alegar you can get, put to it alittle Jamaica pepper and black pepper, some horse-radish in slices, afew bay leaves, and a little dill and salt, so scald your cucumberstwice or thrice in this pickle; then put them up for use. 

403. _To pickle_ ONIONS. 

Take the smallest onions you can get, peel and put them into a largequantity of fair water, let them lie two days and shift them twice aday; then drain them from the water, take a little distill'd vinegar, put to 'em two or three blades of mace, and a little white pepper andsalt, boil it, and pour it upon your onions, let them stand three days, so put them into little glasses, and tie a bladder over them; they arevery good done with alegar; for common use, only put in Jamaica pepperinstead of mace. 

404. _To pickle_ ELDER BUDS. 

Take elder buds when they are the bigness of small walnuts, lie them ina strong salt and water for ten days, and then scald them in fresh saltand water, put in a lump of allum, let them stand in the corner endclose cover'd up, and scalded once a day whilst green. 

You may do radish cods or brown buds the same way. 

405. _To make the_ Pickle. 

Take a little alegar or white wine vinegar, and put to it two or threeblades of mace, with a little whole pepper and Jamaica pepper, a fewbay leaves and salt, put to your buds, and scald them two or threetimes, then they are fit for use. 

406. _To pickle_ MUSHROOMS. 

Take mushrooms when fresh gather'd, sort the large ones from thebuttons, cut off the stalks, wash them in water with a flannel, have apan of water ready on the fire to boil 'em in, for the less they lie inthe water the better; let them have two or three boils over the fire, then put them into a sieve, and when you have drained the water fromthem put them into a pot, throw over them a handful of salt, stop themup close with a cloth, and let them stand two or three hours on the hothearth or range end, giving your pot a shake now and then; then drainthe pickle from them, and lie them in a cloth for an hour or two, soput into them as much distill'd vinegar as will cover them, let themlie a week or ten days, then take them out, and put them in drybottles; put to them a little white pepper, salt and ginger sliced, fill them up with distill'd vinegar, put over 'em a little sweet oil, and cork them up close; if your vinegar be good they will keep two orthree years; I know it by experience. 

You must be sure not to fill your bottles above three parts full, ifyou do they will not keep. 

407. _To pickle_ MUSHROOMS _another Way_. 

Take mushrooms and wash them with a flannel, throw them into water asyou wash them, only pick the small from the large, put them into a pot, throw over them a little salt, stop up your pot close with a cloth, boil them in a pot of water as you do currans when you make a jelly, give them a shake now and then; you may guess when they are enough bythe quantity of liquor that comes from them; when you think they areenough strain from them the liquor, put in a little white wine vinegar, and boil it in a little mace, white pepper, Jamaica pepper, and slic'dginger; then it is cold put it to the mushrooms, bottle 'em and keep'em for use. 

They will keep this way very well, and have more of the taste ofmushrooms, but they will not be altogether so white. 

408. _To pickle_ POTATOE CRABS. 

Gather your crabs when they are young, and about the bigness of a largecherry, lie them in a strong salt and water as you do other pickles, let them stand for a week or ten days, then scald them in the samewater they lie in twice a day whilst green; make the same pickle forthem as you do for cucumbers; be sure you scald them twice or thrice inthe pickle and they will keep the better. 

409. _To pickle large_ BUTTONS. 

Take your buttons, clean 'em and cut 'em in three or four pieces, putthem into a large sauce-pan to stew in their own liquor, put to them alittle Jamaica and whole pepper, a blade or two of mace, and a littlesalt, cover it up, let it stew over a slow fire whilst you think theyare enough, then strain from them their liquor, and put to it a littlewhite wine vinegar or alegar, which you please, give it a boiltogether, and when it is cold put it to your mushrooms, and keep themfor use. 

You may pickle flaps the same way. 

410. _To make_ CATCHUP. 

Take large mushrooms when they are fresh gathered, cut off the dirtyends, break them small in your hands, put them in a stone-bowl with ahandful or two of salt, and let them stand all night; if you don't getmushrooms enough at once, with a little salt they will keep a day ortwo whilst you get more, so put 'em in a stew-pot, and set them in anoven with household bread; when they are enough strain from 'em theliquor, and let it stand to settle, then boil it with a little mace, Jamaica and whole black pepper, two or three shalots, boil it over aslow fire for an hour, when it is boiled let it stand to settle, andwhen it is cold bottle it; if you boil it well it will keep a year ortwo; you must put in spices according to the quantity of your catchup;you must not wash them, nor put to them any water. 

411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS. 

Gather cucumbers when they are green, cut a bit off the end and takeout all the meat; lie them in a strong salt and water, let them lie fora week or ten days whilst they be yellow, then scald them in the samesalt and water they lie in whilst green, then drain from them thewater; take a little mustard-seed, a little horse-radish, some scrapedand some shred fine, a handful of shalots, a claw or two of garlick ifyou like the taste, and a little shred mace; take six or eightcucumbers shred fine, mix them amongst the rest of the ingredients, then fill your melons or cucumbers with the meat, and put in the bitsat the ends, tie them on with a string, so as will well cover them, andput into it a little Jamaica and whole pepper, a little horse-radishand a handful or two of mustard-seed, then boil it, and pour it uponyour mango; let it stand in the corner end two or three days, scaldthem once a day, and then tie them up for use. 

412. _To pickle_ GARKINS. 

Take garkins of the first growth, pick 'em clean, put 'em in a strongsalt and water, let 'em lie a week or ten days whilst they be throughlyyellow, then scald them in the same salt and water they lie in, scaldthem once a day, and let them lie whilst they are green, the set themin the corner end close cover'd. 

413. _To make_ PICKLE _for your_ Cucumbers. 

Take a little alegar, (the quantity must be equal to the quantity ofyour cucumbers, and so must your seasoning) a little pepper, a littleJamaica and long pepper, two or three shalots, a little horse-radishscraped or sliced, and little salt and a bit of allum, boil themaltogether, and scald your cucumbers two or three times with yourpickle, so tie them up for use. 

414. _To pickle_ COLLIFLOWER _white_. 

Take the whitest colliflower you can get, break it in pieces thebigness of a mushroom; take as much distill'd vinegar as will cover it, and put to it a little white pepper, two or three blades of mace, and alittle salt, then boil it and pour it on your colliflowers three times, let it be cold, then put it into your glasses or pots, and wet abladder to tie over it to keep out the air. 

415. _To pickle_ Red Cabbage. 

Take a red cabbage, chuse it a purple red, for the light red neverproves a good colour; so take your cabbage and shred it in very thinslices, season it with pepper and salt very well, let it lie all nightupon a broad tin, or a dripping-pan; take a little alegar, put to it alittle Jamaica pepper, and two or three rases of ginger, boil themtogether, and when it is cold pour it upon your cabbage, and in two orthree days time it will be fit for use. 

You may throw a little colliflower among it, and it will turn red. 

416. _To pickle_ Colliflower _another Way_. 

Take the colliflower and break it in pieces the bigness of a mushroom, but leave on a short stalk with the head; take some white wine vinegar, into a quart of vinegar, put six-pennyworth of cochineal beat well, also a little Jamaica and whole pepper, and a little salt, boil them invinegar, pour it over the colliflower hot, and let it stand two orthree days close covered up; you may scald it once in three days whilstit be red, when it is red take it out of pickle, and wash the cochinealoff in the pickle, so strain it through a hair sieve, and let it standa little to settle, then put it to your colliflower again, and tie itup for use; the longer it lies in the pickle the redder it will be. 

417. _To pickle_ WALNUTS _white_. 

Take walnuts when they are at full growth and can thrust a pin throughthem, the largest sort you can get, pare them, and cut a bit off oneend whilst you see the white, so you must pare off all the green, ifyou cut through the white to the kernel they will be spotted, and putthem in water as you pare them; you must boil them in salt and water asyou do mushrooms, and will take no more boiling than a mushroom; whenthey are boiled lay them on a dry cloth to drain out of the water, thenput them into a pot, and put to them as much distill'd vinegar as willcover them, let them lie two or three days; then take a little morevinegar, put to it a few blades of mace, a little white pepper andsalt, boil 'em together, when it is cold take your walnuts out of theother pickle and put into that, let them lie two or three days, pour itfrom them, give it another boil and skim it, when it is cold put to ityour walnuts again, put them into a bottle, and put over them a littlesweet oil, cork them up, and set them in a cool place; if your vinegarbe good they will keep as long as the mushrooms. 

418. _To pickle_ BARBERRIES. 

Take barberries when full ripe, put them into a pot, boil a strong saltand water, then pour it on them boiling hot. 

419. _To make_ BARLEY-SUGAR. 

Boil barley in water, strain it through a hair-sieve, then put thedecoction into clarified sugar brought to a candy height, or the lastdegree of boiling, then take it off the fire, and let the boilingsettle, then pour it upon a marble stone rubb'd with the oil of olives, when it cools and begins to grow hard, cut it into pieces, and rub itinto lengths as you please. 

420. _To pickle_ PURSLAIN. 

Take the thickest stalks of purslain, lay them in salt and water sixweeks, then take them out, put them into boiling water, and cover themwell; let them hang over a slow fire till they be very green, when theyare cold put them into pot, and cover them well with beer vinegar, andkeep them covered close. 

421. _To make_ PUNCH _another Way_. 

Take a quart or two of sherbet before you put in your brandy, and thewhites of four or five eggs, beat them very well, and set it over thefire, let it have a boil, then put it into a jelly bag, so mix the restof your acid and brandy together, (the quantity you design to make)heat it and run it all through your jelly bag, change it in the runningoff whilst it look fine; let the peel of one or two lemons lie in thebag; you may make it the day before you use it, and bottle it. 

422. _To make new_ COLLEGE PUDDINGS. 

Grate an old penny loaf, put to it a like quantity of suet shred, anutmeg grated, a little salt and some currans, then beat some eggs in alittle sack and sugar, mix all together, and knead it as stiff as formanchet, and make it up in the form and size of a turkey's egg, but alittle flatter; take a pound of butter, put it in a dish or stew-pan, and set it over a clear fire in a chafing-dish, and rub your butterabout the dish till it is melted, then put your puddings in, and coverthe dish, but often turn your puddings till they are brown alike, andwhen they are enough grate some sugar over them, and serve them up hot. 

For a side-dish you must let the paste lie for a quarter of an hourbefore you make up your puddings. 

423. _To make a_ CUSTARD PUDDING. 

Take a pint of cream, mix it with six eggs well beat, two spoonfuls offlour, half a nutmeg grated, a little salt and sugar to your taste;butter your cloth, put it in when the pan boils, baste it just half anhour, and melt butter for the sauce. 

424. _To make_ FRYED TOASTS. 

Chip a manchet very well, and cut it round ways in toasts, then takecream and eight eggs seasoned with sack, sugar, and nutmeg, and letthese toasts steep in it about an hour, then fry them in sweet butter, serve them up with plain melted butter, or with butter, sack and sugaras you please. 

425. _To make_ SAUCE _for_ Fish or Flesh. 

Take a quart of vinegar or alegar, put it into a jug, then take Jamaicapepper whole, some sliced ginger and mace; a few cloves, somelemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eightanchovies, and two or three spoonfuls of shred capers, put all those ina linen bag, and put the bag into your alegar or vinegar, stop the jugclose, and keep it for use. 

A spoonful cold is an addition to sauce for either fish or flesh. 

426. _To make a_ savoury Dish of VEAL. 

Cut large collops of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with nutmeg, mace, pepper and salt, then make forc'd-meatwith some of your veal, beef-suit, oysters chop'd, and sweet herbsshred fine, and the above spice, strow all these over your collops, roll and tie them up, put them on skewers, tie them to a spit and roastthem; and to the rest of your forc'd-meat add the yolk of an egg ortwo, and make it up in balls and fry them, put them in a dish with yourmeat when roasted, put a little water in the dish under them, and whenthey are enough put to it an anchovy, a little gravy, a spoonful ofwhite wine, and thicken it up with a little flour and butter, so fryyour balls and lie round the dish, and serve it up. 

This is proper for a side-dish either at noon or night. 

427. _To make_ FRENCH BREAD. 

Take half a peck of fine flour, the yolks of six eggs and four whites, a little salt, a pint of ale yeast, and as much new milk made warm aswill make it a thin light paste, stir it about with your hand, but besure you don't knead them; have ready six wooden quarts or pint dishes, fill them with the paste, (not over full) let them stand a quarter ofan hour to rise, then turn them out into the oven, and when they arebaked rasp them. The oven must be quick. 

428. _To make_ GINGER-BREAD _another Way_. 

Take three pounds of fine flour, and the rind of a lemon dried andbeaten to powder, half a pound of sugar, or more if you like it, alittle butter, and an ounce and a half of beaten ginger, mix all thesetogether and wet it pretty stiff with nothing but treacle; make it intorolls or cakes which you please; if you please you may add candidorange peel and citron; butter your paper to bake it on, and let it bebaked hard. 

429. _To make_ QUINCE CREAM. 

Take quinces when they are full ripe, cut them in quarters, scald themtill they be soft, pare them, and mash the clear part of them, and thepulp, and put it through a sieve, take an equal weight of quince anddouble refin'd sugar beaten and sifted; and the whites of eggs beattill it is as white as snow, then put it into dishes. 

You may do apple cream the same way. 

430. _To make_ CREAM _of any preserved Fruit_. 

Take half a pound of the pulp of any preserved fruit, put it in a largepan, put to it the whites of two or three eggs, beat them well togetherfor an hour, then with a spoon take off, and lay it heaped up high onthe dish and salver without cream, or put it in the middle bason. 

Rasberries will not do this way. 

431. _To dry_ PEARS _or_ PIPPENS _without Sugar_. 

Take pears or apples and wipe them clean, take a bodkin and run it inat the head, and out at the stalk, put them in a flat earthen pot andbake them, but not too much; you must put a quart of strong new ale tohalf a peck of pears, tie twice papers over the pots that they arebaked in, let them stand till cold then drain them, squeeze the pearsflat, and the apples, the eye to the stalk, and lay 'em on sieves withwide holes to dry, either in a stove or an oven not too hot. 

432. _To preserve_ MULBERRIES _whole_. 

Set some mulberries over the fire in a skellet or preserving pan, drawfrom them a pint of juice when it is strain'd; then take three poundsof sugar beaten very fine, wet the sugar with the pint of juice, boilup your sugar and skim it, put in two pounds of ripe mulberries, andlet them stand in the syrrup till they are throughly warm, then setthem on the fire, and let them boil very gently; do them but halfenough, so put them by in the syrrup till next day, then boil themgently again; when the syrrup is pretty thick and well stand in rounddrops when it is cold, they are enough, so put all in a gally-pot foruse. 

433. _To make_ ORANGE CAKES. 

Cut your oranges, pick out the meat and juice free from the strings andseeds, set it by, then boil it, and shift the water till your peels aretender, dry them with a cloth, mince them small, and put them to thejuice; to a pound of that weigh a pound and a half of double refin'dsugar; dip your lumps of sugar in water, and boil it to a candy height, take it off the fire and put in your juice and peel, stir it well, whenit is almost cold put it into a bason, and set it in a stove, then layit thin on earthen plates to dry, and as it candies fashion it with aknife, and lay them on glasses; when your plate is empty, put more outof your bason. 

434. _To dry_ APRICOCKS _like_ PRUNELLOS. 

Take a pound of apricocks before they be full ripe, cut them in halvesor quarters, let them boil till they be very tender in a thin syrrup, and let them stand a day or two in the stove, then take them out of thesyrrup, lay them to dry till they be as dry as prunellos, then box 'em, if you please you may pare them. 

You may make your syrrup red with the juice of red plumbs. 

435. _To preserve great white_ PLUMBS. 

To a pound of white plumbs take three quarters of a pound of doublerefin'd sugar in lumps, dip your sugar in water, boil and skim it verywell, slit your plumbs down the seam; and put them into the syrrup withthe slit downwards; let them stew over the fire a quarter of an hour, skim them very well, then take them off, and when cold cover them up;turn them in the syrrup two or three times a day for four or five days, then put them into pots and keep them for use. 

436. _To make_ Gooseberry Wine _another Way_. 

Take gooseberries when they are full ripe, pick and beat them in amarble mortar; to every quart of berries put a quart of water, and putthem into a tub and let them stand all night, then strain them througha hair-sieve, and press them very well with your hand; to every gallonof juice put three pounds of four-penny sugar; when your sugar ismelted put it into the barrel, and to as many gallons of juice as youhave, take as many pounds of Malaga raisins, chop them in a bowl, andput them in the barrel with the wine; be sure let not your barrel beover full, so close it up, let it stand three months in the barrel, andwhen it is fine bottle it, but not before. 

437. _To pickle_ NASTURTIUM BUDS. 

Gather your little nobs quickly after the blossoms are off, put them incold water and salt three days, shifting them once a day; then make apickle for them (but don't boil them at all) of some white wine, andsome white wine vinegar, shalot, horse-radish, whole pepper and salt, and a blade or two of mace; then put in your seeds, and stop 'em closeup. They are to be eaten as capers. 

438. _To make_ ELDER-FLOWER WINE. 

Take three or four handfuls of dry'd elder-flowers, and ten gallons ofspring water, boil the water, and pour in scalding hot upon theflowers, the next day put to every gallon of water five pounds ofMalaga raisins, the stalks being first pick'd off, but not wash'd, chopthem grosly with a chopping knife, then put them into your boiledwater, stir the water, raisins and flowers well together, and do sotwice a day for twelve days, then press out the juice clear as long asyou can get any liquor; put it into a barrel fit for it, stop it up twoor three days till it works, and in a few days stop it up close, andlet it stand two or three months, then bottle it. 

439. _To make_ PEARL BARLEY PUDDING. 

Take half a pound of pearl barley, cree it in soft water, and shift itonce or twice in the boiling till it be soft; take five eggs, put tothem a pint of good cream, and half a pound of powder sugar, grate inhalf a nutmeg, a little salt, a spoonful or two of rose-water, and halfa pound of clarified butter; when your barley is cold mix themaltogether, so bake it with a puff-paste round your dish-edge. 

Serve it up with a little rose-water, sugar and butter for your sauce. 

440. _To make_ Gooseberry Vinegar _another Way_. 

Take gooseberries when they are full ripe, bruise them in a marblemortar or wooden bowl, and to every upheap'd half peck of berries takea gallon of water, put it to them in the barrel, let it stand in a warmplace for two weeks, put a paper on the top of your barrel, then drawit off, wash out the barrel, put it in again, and to every gallon add apound of coarse sugar; set it in a warm place by the fire, and let itstand whilst christmas. 

441. _To preserve_ APRICOCKS _green_. 

Take apricocks when they are young and tender, coddle them a little, rub them with a coarse cloth to take off the skin, and throw them intowater as you do them, and put them in the same water they were coddledin, cover them with vine leaves, a white paper, or something more atthe top, the closer you keep them the sooner they are green; be sureyou don't let them boil; when they are green weigh them, and to everypound of apricocks take a pound of loaf sugar, put it into a pan, andto every pound of sugar a jill of water, boil your sugar and water alittle, and skim it, then put in your apricocks, let them boil togetherwhilst your apricocks look clear, and your syrrup thick, skim it allthe time it is boiling, and put them into a pot covered with a paperdip'd in brandy. 

442. _To make_ ORANGE CHIPS _another Way_. 

Pare your oranges, not over thin but narrow, throw the rinds into fairwater as you pare them off, then boil them therein very fast till theybe tender, filling up the pan with boiling water as it wastes away, then make a thin syrrup with part of the water they are boiled in, putin the rinds, and just let them boil, then take them off, and let themlie in the syrrup three or four days, then boil them again till youfind the syrrup begin to draw between your fingers, take them off fromthe fire and let them drain thro' your cullinder, take out but a few ata time, because if they cool too fast it will be difficult to get thesyrrup from them, which must be done by passing every piece of peelthrough your fingers, and lying them single on a sieve with the rinduppermost, the sieve may be set in a stove, or before the fire; but insummer the sun is hot enough to dry them. 

Three quarters of a pound of sugar will make syrrup to do the peels oftwenty-five oranges. 

443. _To make_ MUSHROOM POWDER. 

Take about half a peck of large buttons or slaps, clean them and setthem in an earthen dish or dripping pan one by one, let them stand in aslow oven to dry whilst they will beat to powder, and when they arepowdered sift them through a sieve; take half a quarter of a ounce ofmace, and a nutmeg, beat them very fine, and mix them with yourmushroom powder, then put it into a bottle, and it will be fit for use. 

You must not wash your mushrooms. 

444. _To preserve_ APRICOCKS _another Way_. 

Take your apricocks before they are full ripe, pare them and stonethem, and to every pound of apricocks take a pound of lump loaf sugar, put it into your pan with as much water as will wet it; to four poundsof sugar take the whites of two eggs beat them well to a froth, mixthem well with your sugar whilst it be cold, then set it over the fireand let it have a boil, take it off the fire, and put in a spoonful ortwo of water, then take off the skim, and do so three or four timeswhilst any skim rises, then put in your apricocks, and let them have aquick boil over the fire, then take them off and turn them over, letthem stand a little while covered, and then set them on again, let themhave another boil and skim them, then take them out one by one; set onyour syrrup again to boil down, and skim it, then put in your apricocksagain, and let them boil whilst they look clear, put them in pots, whenthey are cold cover them over with a paper dipt in brandy, and tieanother paper at the top, set them in a cool place, and keep them foruse. 

445. _To pickle_ MUSHROOMS _another Way_. 

When you have cleaned your mushrooms put them into a pot, and throwover them a handful of salt, and stop them very close with a cloth, andset them in a pan of water to boil about an hour, give them a shake nowand then in the boiling, then take them out and drain the liquor fromthem, wipe them dry with a cloth, and put them up either in white winevinegar or distill'd vinegar, with spices, and put a little oil on thetop. 

They don't look so white this way, but they have more the taste ofmushrooms. 

446. _How to fry_ MUSHROOMS. 

Take the largest and freshest flaps you can get, skin them and take outthe gills, boil them in a little salt and water, then wipe them drywith a cloth; take two eggs and beat them very well, half a spoonful ofwheat-flour, and a little pepper and salt, then dip in your mushroomsand fry them in butter. 

They are proper to lie about stew'd mushrooms or any made dish. 

447. _How to make an_ ALE POSSET. 

Take a quart of good milk, set it on the fire to boil, put in a handfulor two of breadcrumbs, grate in a little nutmeg, and sweeten it to yourtaste; take three jills of ale and give it a boil; take the yolks offour eggs, beat them very well, then put to them a little of your ale, and mix all your ale and eggs together; then set it on the fire toheat, keep stirring it all the time, but don't let it boil, if you doit will curdle; then put it into your dish, heat the milk and put it inby degrees; so serve it up. 

You may make it of any sort of made wine; make it half an hour beforeyou use it, and keep it hot before the fire. 

448. _To make_ MINC'D PIES _another Way_. 

Take half a pound of Jordan almonds, blanch and beat them with a littlerose-water, but not over small; take a pound of beef-suet shred veryfine, half a pound of apples shred small, a pound of currans wellcleaned, half a pound of powder sugar, a little mace shred fine, about aquarter of a pound of candid orange cut in small pieces, a spoonful ortwo of brandy, and a little salt, so mix them well together, and bakeit in a puff-paste. 

449. _To make_ SACK POSSET _another Way_. 

Take a quart of good cream, and boil it with a blade or two of mace, put in about a quarter of a pound of fine powder sugar; take a pint ofsack or better, set it over the fire to heat, but don't let it boil, then grate in a little nutmeg, and about a quarter of a pound of powdersugar; take nine eggs, (leave out six of the whites and strains) beat'em very well, then put to them a little of your sack mix the sack andeggs very well together, then put to 'em the rest of your sack, stir itall the time you are pouring it in, set it over a slow fire to thicken, and stir it till it be as thick as custard; be sure you don't let itboil, if you do it will curdle, then pour it into your dish or bason;take your cream boiling hot, and pour to your sack by degrees, stirringit all the time you are pouring it in, then set it on ahot-hearth-stone; you must make it half an hour before you use it;before you set on the hearth cover it close with a pewter dish. 

_To make a_ FROTH _for them_. 

Take a pint of the thickest cream you can get, and beat the whites oftwo eggs very well together, take off the cream by spoonfuls, and lieit in a sieve to drain; when you dish up the posset lie over it thefroth. 

450. _To dry_ CHERRIES _another Way_. 

Take cherries when full ripe, stone them, and break 'em as little asyou can in the stoning; to six pounds of cherries take three pounds ofloaf sugar, beat it, lie one part of your sugar under your cherries, and the other at the top, let them stand all night, then put them intoyour pan, and boil them pretty quick whilst your cherries change andlook clear, then let them stand in the syrrup all night, pour thesyrrup from them, and put them into a pretty large sieve, and set themeither in the sun or before the fire; let them stand to dry a little, then lay them on white papers one by one, let them stand in the sunwhilst they be thoroughly dry, in the drying turn them over, then putthem into a little box; betwixt every layer of cherries lie a paper, and so do till all are in, then lie a paper at the top, and keep themfor use. 

You must not boil them over long in the syrrup, for if it be over thickit will keep them from drying; you may boil two or three pounds morecherries in the syrrup after. 

451. _How to order_ STURGEON. 

If your sturgeon be alive, keep it a night and a day before you use it;then cut off the head and tail, split it down the back, and cut it intoas many pieces as you please; salt it with bay salt and common salt, asyou would do beef for hanging, and let it lie 24 hours; then tie it upvery tight, and boil it in salt and water whilst it is tender; (youmust not boil it over much) when it is boiled throw over it a littlesalt, and set it by till it be cold. Take the head and split it in twoand tye it up very tight; you must boil it by itself, not so much asyou did the rest, but salt it after the same manner. 

452. _To make the_ PICKLE. 

Take a gallon of soft water, and make it into a strong brine; take agallon of stale beer, and a gallon of the best vinegar, and let it boiltogether, with a few spices; when it is cold put in your sturgeon; youmay keep it (if close covered) three or four months before you need torenew the pickle. 

453. _To make_ HOTCH-POTCH. 

Take five or six pounds of fresh beef, put it in a kettle with sixquarts of soft water, and an onion; set it on a slow fire, and let itboil til your beef is almost enough; then put in the scrag of a neck ofmutton, and let them boil together till the broth be very good; put intwo or three handfuls of breadcrumbs, two or three carrots and turnipscut small, (but boil the carrots in water before you put them in, elsethey will give your broth a taste) with half a peck of shill'd pease, but take up the meat before you put them in, when you put in the peasetake the other part of your mutton and cut it in chops, (for it willtake no more boiling than the pease) and put it in with a few sweetherbs shred very small, and salt to your taste. 

You must send up the mutton chops in the dish with the hotch-potch. 

When there are no pease to be had, you may put in the heads ofasparagus, and if there be neither of these to be had, you may shred ina green savoy cabbage. 

This is a proper dish instead of soop. 

454. _To make_ MINC'D COLLOPS. 

Take two or three pounds of any tender parts of beef, (according as youwould have the dish in bigness) cut it small as you would do minc'dveal; take an onion, shred it small, and fry it a light brown, inbutter seasoned with nutmeg, pepper and salt, and put it into your panwith your onion, and fry it a little whilst it be a light brown; thenput to it a jill of good gravy, and a spoonful of walnut pickle, or alittle catchup; put in a few shred capers or mushrooms, thicken it upwith a little flour and butter; if you please you may put in a littlejuice of lemon; when you dish it up, garnish your dish with pickle; anda few forc'd-meat-balls. 

It is proper for either side-dish or top-dish. 

455. _To make white_ Scotch Collops _another Way_. 

Take two pounds of the solid part of a leg of veal, cut it in prettythin slices, and season it with a little shred mace and salt, put itinto your stew-pan with a lump of butter, set it over the fire, keep itstirring all the time, but don't let it boil; when you are going todish up the collops, put to them the yolks of two or three eggs, threespoonfuls of cream, a spoonful or two of white wine, and a little juiceof lemon, shake it over the fire whilst it be so thick that the saucesticks to the meat, be sure you don't let it boil. 

Garnish your dish with lemon and sippets, and serve it up hot. 

This is proper for either side-dish or top-dish, noon or night. 

456. _To make_ VINEGAR _another Way_. 

Take as many gallons of water as you please, and to every gallon ofwater put in a pound of four-penny sugar, boil it for half an hour andskim it all the time; when it is about blood warm put to it about threeor four spoonfuls of light yeast, let it work in the tub a night and aday, put it into your vessel, close up the top with a paper, and set itas near the fire as you have convenience, and in two or three days itwill be good vinegar. 

457. _To preserve_ QUINCES _another Way_. 

Take quinces, pare and put them into water, save all the parings andcores, let 'em lie in the water with the quinces, set them over thefire with the parings and cores to coddle, cover them close up at thetop with the parings, and lie over them either a dishcover or pewterdish, and cover them close; let them hang over a very slow fire whilstthey be tender; but don't let them boil; when they are soft take themout of the water, and weigh your quinces, and to every pound put a pintof the same water they were coddled in (when strained) and put to yourquinces, and to every pound of quinces put a pound of sugar; put theminto a pot or pewter flagon, the pewter makes them a much bettercolour; close them up with a little coarse paste, and set them in abread oven all night; if the syrrup be too thin boil it down, put it toyour quinces, and keep it for use. 

You may either do it with powder sugar or loaf sugar. 

458. _To make_ Almond Cheesecakes _another Way_. 

Take the peel of two or three lemons pared thick, boil them prettysoft, and change the water two or three times in the boiling; when theyare boiled beat them very fine with a little loaf sugar, then takeeight eggs, (leaving out six of the whites) half a pound of loaf orpowder sugar, beat the eggs and sugar for half an hour, or better; takea quarter of a pound of the best almonds, blanch and beat them withthree or four spoonfuls of rose-water, but not over small; take tenounces of fresh butter, melt it without water, and clear off from itthe butter-milk, then mix them altogether very well, and bake them in aslow oven in a puff-paste; before you put them into the tins, put inthe juice of half a lemon. 

When you put them in the oven grate over them a little loaf sugar. 

You may make them without almonds, if you please. 

You may make a pudding of the same, only leave out the almonds. 

_FINIS_. 

English Housewifry _improved_;

OR, A SUPPLEMENT TO MOXON'S COOKERY. 

CONTAINING, Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c. 

Collected by a PERSON of JUDGMENT. 

SUPPLEMENT TO MOXON'S Cookery. 

1. _A_ GRANADE. 

Take the caul of a leg of veal, lie it into a round pot; put a layer ofthe flitch part of bacon at the bottom, then a layer of forc'd-meat, and a layer of the leg part of veal cut as for collops, 'till the potis fill'd up; which done, take the part of the caul that lies over theedge of the pot, close it up, tie a paper over, and send it to theoven; when baked, turn it out into your dish. --_Sauce_. A goodlight-brown gravy, with a few mushrooms, morels, or truffles; serve itup hot. 

2. _The fine Brown_ JELLY. 

Boil four calf's feet in six quarts of water 'till it is reduced tothree pints, tale off the feet and let the stock cool, then melt it, and have ready in a stew-pan, a spoonful of butter hot, add to it aspoonful of fine flour, stir it with a wood spoon over a stove-fire, 'till it is very brown, but not burnt, then put the jelly out, and letit boil; when cold take off the fat, melt the jelly again and put to ithalf a pint of red port, the juice and peel of half a lemon, whitepepper, mace, a little Jamaica pepper, and a little salt; then haveready the whites of four eggs, well froth'd, and put them into thejelly, (take care the jelly be not too hot when the whites are put in)stir it well together, and boil it over a quick fire one minute, run itthro' a flannel bag and turn it back till it is clear, and what formyou would have it, have that ready, pour a little of the jelly in thebottom, it will soon starken; then place what you please in it, eitherpigeon or small chicken, sweet-bread larded, or pickled smelt or trout, place them in order, and pour on the remainder of the jelly. You maysend it up in this form, or turn it into another dish, with holding itover hot water; but not till it is thoroughly hardened. 

3. _To make a_ MELLON. 

Make the leanest forc'd-meat that you can, green it as near the colourof mellon as possible with the juice of spinage, as little of the juiceas you can; put several herbs in it, especially parsley, shred fine, for that will help to green it; roll it an inch and a half thick, layone half in a large mellon mould, well buttered and flowered, with theother half the full size of the mould, sides and all; then put into itas many stew'd oysters as near fills it with liquor sufficient to keepthem moist, and close the forc'd-meat well together; close the melonand boil it till you think it is enough; then make a small hole (ifpossible not to be perceived) pour in a little more of the liquor thatthe oysters were stew'd in hot, and serve it up with hot sauce in thedish. It must be boiled in a cloth, and is either for a first or secondcourse. 

4. _Hot_ CHICKEN PIE. 

Order the chickens as for fricassy, and form the pie deep, lay in thebottom a mince-meat made of the chicken's livers, ham, parsley andyolks of eggs; season with white pepper, mace, and a little salt;moisten with butter, then lay the chicken above the minc'd meat, and alittle more butter; cover the pie and bake it two hours; when bakedtake off the fat, and add to it white gravy, with a little juice oflemon. Serve this up hot. 

5. SHEEP'S RUMPS _with_ Rice. 

Stew the rumps very tender, then take 'em out to cool, dip them in eggand bread-crumbs, and fry them a light brown; have ready half a poundof rice, well wash'd and pick'd, and half a pound of butter; let itstew ten minutes in a little pot; then add a pint of good gravy to therice and butter, and let it stew half an hour longer; have ready sixonions boil'd very tender, and six yolks of boil'd eggs, stick themwith cloves; then place the sheep rumps on the dish, and put round themthe rice as neatly as you can; place the onions and eggs over the rice, so serve it up hot. 

6. SHEEP'S TONGUES _broil'd_. 

The tongues being boil'd, put a lump of butter in a stew-pan, withparsley and green onions cut small; then split the tongues, but do notpart them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs ofbread on them; let them be broil'd and dish them up, with a high gravysauce. 

7. _To lard_ OYSTERS. 

Make a strong essence of ham and veal, with a little mace; then lardthe large oysters with a fine larding pin; put them, with as muchessence as will cover them, into a stew-pan; let them stew and hour, ormore, over a slow fire. They are used for garnishing, but when you makea dish of them, squeeze in a Seville orange. 

8. VEAL COULEY. 

Take a little lean bacon and veal, onion, and the yellow part of acarrot, put it into a stew-pan; set it over a slow fire, and let itsimmer till the gravy is quite brown, then put in small gravy, orboiling water; boil it a quarter of an hour, and then it is ready foruse. Take two necks of mutton, bone them, lard one with bacon, theother with parsley; when larded, put a little couley over a slow stove, with a slice of lemon whilst the mutton is set, then skewer it up likea couple of rabbits, put it on the spit and roast it as you would anyother mutton; then serve it up with ragoo'd cucumbers. This will do forfirst course; bottom dish. 

9. _The_ MOCK TURTLE. 

Take a fine large calf's head, cleans'd well and stew'd very tender, aleg of veal twelve pounds weight, leave out three pounds of the finestpart of it; then take three fine large fowls, (bone them, but leave themeat as whole as possible, ) and four pounds of the finest ham sliced;then boil the veal, fowls bones, and the ham in six quarts of water, till it is reduced to two quarts, put in the fowl and the three poundsof veal, and let them boil half an hour; take it off the fire andstrain the gravy from it; add to the gravy three pints of the bestwhite wine, boil it up and thicken it; then put in the calf's-head;have in readiness twelve large forc'd-meat-balls, as large as an egg, and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen. 

10. _To dress_ OX LIPS. 

Take three or four ox lips, boil them as tender as possible, dress themclean the day before they are used; then make a rich forc'd-meat ofchicken or half-roasted rabbits, and stuff the lips with it; they willnaturally turn round; tie them up with pack-thread and put them intogravy to stew; they must stew while the forc'd-meat be enough. Servethem up with truffles, morels, mushrooms, cockscombs, forc'd-meatballs, and a little lemon to your taste. 

This is a top-dish for second, or side dish for first course. 

11. _To make_ POVERADE. 

Take a pint of good gravy, half a jill of elder vinegar, six shalots, alittle pepper and salt, boil all these together a few minutes, andstrain it off. This is a proper sauce for turkey, or any other sort ofwhite fowls. 

12. _To pot_ PARTRIDGES. 

Take the partridges and season them well with mace, salt and a littlepepper; lie 'em in the pot with the breast downwards, to everypartridge put three quarters of a pound of butter, send them to theoven, when baked, drain them from the butter and gravy, and add alittle more seasoning, then put them close in the pot with the breastsupwards, and when cold, cover them well with the butter, suit the potto the number of the partridges to have it full. You may pot any sortof moor game the same way. 

13. _To pot_ PARTRIDGES _another Way_. 

Put a little thyme and parsley in the inside of the partridges, seasonthem with mace, pepper and salt; put them in the pot, and cover themwith butter; when baked, take out the partridges, and pick all the meatfrom the bones, lie the meat in a pot (without beating) skim all thebutter from the gravy, and cover the pot well with the butter. 

14. _To pot_ CHARE. 

Scrape and gut them, wash and dry them clean, season them with pepper, salt, mace, and nutmeg; let the two last seasonings be higher than theother; put a little butter at the bottom of the pot, then lie in thedish, and put butter at the top, three pounds of butter to four poundsof chare; when they are baked (before they are cold) pour off the gravyand butter, put two or three spoonfuls of butter into the pot you keepthem in, then lie in the dish, scum the butter clean from the gravy, and put the butter over the dish, so keep it for use. 

15. SALMON _en_ Maigre. 

Cut some slices of fresh salmon the thickness of your thumb, put themin a stew-pan with a little onion, white pepper and mace, and a bunchof sweet herbs, pour over it half a pint of white wine, half a jill ofwater, and four ounces of butter (to a pound and half of salmon;) coverthe stew-pot close, and stew it half an hour; then take out the salmon, and place it on the dish; strain off the liquor, and have readycraw-fish, pick'd from the shell, or lobster cut in small pieces; poundthe shells of the craw-fish, or the seeds of the lobster, and give it aturn in the liquor; thicken it, and serve it up hot with the craw-fish, or lobster, over the salmon. 

Trouts may be done the same way, only cut off their heads. 

16. LOBSTER A'L'ITALIENNE. 

Cut the tail of the lobster in square pieces, take the meat out of theclaws, bruise the red part of the lobster very fine, stir it in a panwith a little butter, put some gravy to it; strain it off while hot, then put in the lobster with a little salt; make it hot, and send it upwith sippets round your dish. 

17. _To do_ CHICKENS, _or any_ FOWL'S FEET. 

Scald the feet till the skin will come off, then cut off the nails;stew them in a pot close cover'd set in water, and some pieces of fatmeat till they are very tender; when you set them on the fire, put tothem some whole pepper, onion, salt, and some sweet herbs; when theyare taken out, wet them over with the yolk of an egg, and dridge themwell with bread-crumbs; so fry them crisp. 

18. LARKS _done in_ JELLY. 

Boil a knuckle of veal in a gallon of water till it is reduced to threepints, (it must not be covered but done over a clear fire) scum it welland clarify it, then season the larks with pepper and salt, put them ina pot with butter, and send them to the oven; when baked take them outof the butter whilst hot, take the jelly and season it to your tastewith pepper and salt; then put the jelly and larks into a pan together, and give them a scald over the fire; so lie them in pots and cover themwell with jelly. When you use them, turn them out of the pots, andserve them up. 

19. _The Fine_ CATCHUP. 

Take three quarts of red port, a pint of vinegar, one pound ofanchovies unwash'd, pickle and altogether, half an ounce of mace, tencloves, eight races of ginger, one spoonful of black pepper, eightounces of horseradish, half a lemon-peel, a bunch of winter-savory, andfour shalots; stew these in a pot, within a kettle of water, one fullhour, then strain it thro' a close sieve, and when it is cold bottleit; shake it well before you bottle it, that the sediment may mix. Youmay stew all the ingredients over again, in a quart of wine for presentuse. 

20. WALNUT CATCHUP. 

Take the walnuts when they are ready for pickling, beat them in amortar, and strain the juice thro' a flannel bag; put to a quart ofjuice a jill of white wine, a jill of vinegar, twelve shalots sliced, aquarter of an ounce of mace, two nutmegs sliced, one ounce of blackpepper, twenty four cloves, and the peels of two Seville oranges, paredso thin that no white appears, boil it over a slow fire very well, andscum it as it boils; let it stand a week or ten days cover'd veryclose, then pour it thro' the bag, and bottle it. 

21. _A very good_ White _or_ Almond Soop. 

Take veal, fowl, or any white meat, boiled down with a little mace, (orother spice to your taste) let these boil to mash, then strain off thegravy; take some of the white fleshy part of the meat and rub it thro'a cullender; have ready two ounces of almonds beat fine, rub thesethro' the cullender, then put all into the gravy, set it on the fire tothicken a little, and stir in it two or three spoonfuls of cream, and alittle butter work'd in flour; then have ready a French roll crisp'dfor the middle, and slips of bread cut long like Savoy biskets. Serveit up hot. 

22. ALMOND PUDDING. 

Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound ofsuet, marrow, or melted butter, three quarters of a pound of finesugar, a little lemon-peel and cinnamon; bake it in a slow oven, in adish, or little tins. The above are very good put in skins. 

23. ALMOND PUDDING _another Way_. 

Boil a quart of cream, when cold, mix in the whites of seven eggs wellbeat; blanch five ounces of almonds, beat them with rose ororange-flower water, mix in the eggs and cream; sweeten it to yourtaste with fine powder sugar, then mix in a little citron or orange, put a thin paste at the bottom, and a thicker round the edge of thedish. Bake in a slow oven. --Sauce. Wine and sugar. 

24. Almond Cheesecakes _another Way_. 

Six ounces of almonds, blanch'd and beat with rose-water; six ounces ofbutter beat to cream; half a pound of fine sugar; six eggs well beat, and a little mace. Bake these in little tins, in cold butter paste. 

25. _A_ LEMON PUDDING _another Way_. 

Take a quarter of a pound of almonds, three quarters of a pound ofsugar, beat and searc'd, half a pound of butter; beat the almonds witha little rose-water, grate the rinds of two lemons, beat eleven eggs, leave out two whites, melt the butter an stir it in; when the oven isready mix all these well together, with the juice of one or two lemonsto your taste; put a thin paste at the bottom, and a thicker round theedge of the dish. 

Sauce. Wine and sugar. 

26. POTATOE PUDDING _another Way_. 

Take three quarters of a pound of potatoes, when boil'd and peel'd, beat them in a mortar with a quarter of a pound of suet or butter, (ifbutter, melt it) a quarter of a pound of powder sugar, five eggs wellbeat, a pint of good milk, one spoonful of flour, a little mace orcinnamon, and three spoonfuls of wine or brandy; mix all these welltogether, and bake it in a pretty quick oven. 

Sauce. Wine and butter. 

27. CARROT PUDDING _another Way_. 

Take half a pound of carrots, when boil'd and peel'd, beat them in amortar, two ounces of grated bread, a pint of cream, half a pound ofsuet or marrow, a glass of sack, a little cinnamon, half a pound ofsugar, six eggs well beat, leaving out three of the whites, and aquarter of a pound of macaroons; mix all well together; puff-pasteround the dish-edge. 

Sauce. Wine and sugar. 

28. WHITE POTT _another Way_. 

A layer of white bread cut thin at the bottom of the dish, a layer ofapples cut thin, a layer of marrow or suet, currans, raisins, sugar andnutmeg, then the bread, and so on, as above, till the dish is fill'dup; beat four eggs, and mix them with a pint of good milk, a littlesugar and nutmeg, and pour it over the top. This should be made threeor four hours before it is baked. 

Sauce. Wine and butter. 

29. HUNTING PUDDING _another Way_. 

Take a pound of grated bread, a pound of suet and a pound of currans, eight eggs, a glass of brandy, a little sugar, and a little beatcinnamon; mix these well together, and boil it two hours at the least. 

30. ALMOND BISKETS. 

Blanch a pound of almonds, lie them in water for three or four hours, dry them with a cloth, and beat them fine with eight spoonfuls of roseor orange-flower water; then boil a pound of fine sugar to wire-height, and stir in the almonds, mix them well over the fire; but do not letthem boil; pour them into a bason, and beat them with a spoon 'tillquite cold; then beat six whites of eggs, a quarter of a pound ofstarch, beat and searc'd, beat the eggs and starch together, 'tillthick; stir in the almonds, and put them in queen-cake tins, half full, dust them over with a little searc'd sugar; bake 'em in a slow oven, and keep them dry. 

31. _To make_ ALMOND BUTTER _another Way_. 

Take a quart of cream, six eggs well beat, mix them and strain theminto a pan, keep it stirring on the fire whilst it be ready to boil;then add a jack of sack, keeping it stirring till it comes to a curd;wrap it close in a cloth till the whey be run from it; then put thecurd into a mortar, and beat it very fine, together with a quarter of apound of blanch'd almonds, beaten with rose-water, and half a pound ofloaf sugar; When all these are well beaten together, put it intoglasses. 

This will keep a fortnight. 

32. APRICOCK JUMBALLS. 

Take ripe apricocks, pare, stone, and beat them small, then boil themtill they are thick, and the moisture dry'd up, then take them off thefire, and beat them up with searc'd sugar, to make them into prettystiff paste, roll them, without sugar, the thickness of a straw; makethem up in little knots in what form you please; dry them in a stove orin the sun. You may make jumballs of any sort of fruit the same way. 

33. BURNT CREAM. 

Boil a stick of cinnamon in a pint of cream, four eggs well beat, leaving out two whites, boil the cream and thicken it with the eggs asfor a custard; then put it in your dish, and put over it half a poundof loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold itover the top till the sugar be brown. So serve it up. 

34. _Little_ PLUMB CAKES. 

Take two pounds of flour dry'd, three pounds of currans well wash'd, pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half ajack of cream, and one spoonful of orange-flower or rose-water; twonutmegs grated, one pound of butter wash'd in rose-water and rub'd intothe flour, and one pound of loaf sugar searc'd, mix all well together, and put in the currans; butter the tins and bake them in a quick oven;half an hour will bake it. 

35. York GINGER-BREAD _another Way_. 

Take two pounds and a half of stale bread grated fine, (but not dry'd)two pound of fine powder sugar, an ounce of cinnamon, half an ounce ofmace, half an ounce of ginger, a quarter of an ounce of saunders, and aquarter of a pound of almonds; boil the sugar, saunders, ginger, andmace in half a pint of red wine; then put in three spoonfuls of brandy, cinnamon, and a quarter of an ounce of cloves; stir in half the breadon the fire, but do not let it boil; pour it out, and work in the restof the bread with the almonds; then smother it close half an hour;print it with cinnamon and sugar search'd, and keep it dry. 

36. GINGER-BREAD _in little Tins_. 

To three quarters of a pound of flour, put half a pound of treacle, onepound of sugar, and a quarter of a pound of butter; mace, cloves, andnutmeg, in all a quarter of an ounce; a little ginger, and a fewcarraway seeds; melt the butter in a glass of brandy, mix altogetherwith one egg; then butter the tins, and bake them in a pretty quickoven. 

37. OAT-MEAL CAKES. 

Take a peck of fine flour, half a peck of oat-meal, and mix it welltogether; put to it seven eggs well beat, three quarts of new milk, alittle warm water, a pint of sack, and a pint of new yeast; mix allthese well together, and let it stand to rise; then bake them. Butterthe stone every time you lie on the cakes, and make them rather thickerthan a pan-cake. 

38. BATH CAKES. 

Take two pounds of flour, a pound of sugar, and a pound of butter; washthe butter in orange-flower water, and dry the flour; rub the butterinto the flour as for puff-paste, beat three eggs fine in threespoonfuls of cream, and a little mace and salt, mix these well togetherwith your hand, and make them into little cakes; rub them over withwhite of egg, and grate sugar upon them; a quarter of an hour will bakethem in a slow oven. 

39. _A Rich White_ PLUMB-CAKE. 

Take four pounds of flour dry'd, two pounds of butter, one pound and ahalf of double refin'd sugar beat and searc'd, beat the butter tocream, then put in the sugar and beat it well together; sixteen eggsleaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with thebutter and sugar; put the mace in the flour; warm the cream, mix itwith the yeast, and run it thro' a hair sieve, mix all these into apaste; then add one pound of almonds blanch'd and cut small, and sixpounds of currans well wash'd, pick'd and dry'd; when the oven isready, stir in the currans, with one pound of citron, lemon or orange;then butter the hoop and put it in. 

This cake will require two hours and a half baking in a quick oven. 

40. _An_ ISING _for the_ CAKE. 

One pound and a half of double-refin'd sugar, beat and searc'd; thewhites of four eggs, the bigness of a walnut of gum-dragon, steep'd inrose or orange-flower water; two ounces of starch, beat fine with alittle powder-blue (which adds to the whiteness) while the cake isbaking beat the ising and lie it on with a knife as soon as the cake isbrought from the oven. 

41. LEMON BRANDY. 

Pour a gallon of brandy into an earthen pot, put to it the yellow peelof two dozen lemons, let it stand two days and two nights, then pourtwo quarts of spring water into a pan and dissolve in it two pounds ofrefin'd loaf sugar, boil it a quarter of an hour, and put it to thebrandy; then boil and scum three jills of blue milk, and mix alltogether, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it. 

42. _To make_ RATIFEE _another Way_. 

Take a hundred apricocks stones, break them, and bruise the kernels, then put them in a quart of the best brandy; let them stand afortnight; shake them every day; put to them six ounces of whitesugar-candy, and let them stand a week longer; then put the liquorthro' a jelly bag, and bottle it for use. 

43. _To preserve_ GRAPES _all Winter_. 

Pull them when dry, dip the stalks about an an inch of boiling water, and seal the end with wax; chop wheat straw and put a little at thebottom of the barrel, then a layer of grapes, and a layer of straw, 'till the barrel is fill'd up; do not lie the bunches too near oneanother; stop the barrel close, and set it in a dry place; but not anyway in the sun. 

44. _To preserve_ GRAPES _another Way_. 

Take ripe grapes and stone them; to every pound of grapes take a poundof double-refined sugar; let them stand till the sugar is dissolved;boil them pretty quick till clear; then strain out the grapes, and addhalf a pound of pippen jelly, and half a pound more sugar; boil andskim it till a jelly; put in the grapes to heat; afterwards strain themout, and give the jelly a boil; put it to the grapes and stir it tillnear cold; then glass it. 

45. BARBERRY CAKES. 

Draw off the juice as for curran jelly, take the weight of the jelly insugar, boil the sugar to sugar again; then put in the jelly, and keepstirring till the sugar is dissolved; let it be hot, but not boil; thenpour it out, and stir it three or four times; when it is near cold dropit on glasses in little cakes, and set them in the stove. If you wouldhave them in the form of jumballs, boil the sugar to a high candy, butnot to sugar again, and pour it on a pie plate; when it will part fromthe plate cut it, and turn them into what form you please. 

46. BARBERRY DROPS. 

When the barberries are full ripe, pull 'em off the stalk, put them ina pot, and boil them in a pan of water till they are soft, then pulpthem thro' a hair-sieve, beat and searce the sugar, and mix as much ofthe searc'd sugar with the pulp, as will make it of the consistance ofa light paste; then drop them with a pen-knife on paper (glaz'd with aslight stone) and set them within the air of the fire for an hour, thentake them off the paper and keep them dry. 

47. _To candy_ ORANGES _whole another Way_. 

Take the Seville oranges, pare off the red as thin as you can, then tiethem in a thin cloth (with a lead weight to keep the cloth down) put'em in a lead or cistern of river water, let them lie five or six days, stirring 'em about every day, then boil them while they are verytender, that you may put a straw thro' them; mark them at the top witha thimble, cut it out, and take out all the inside very carefully, thenwash the skins clean in warm water, and set them to drain with the topsdownwards; fine the sugar very well, and when it is cold put in theoranges; drain the syrrup from the oranges, and boil it every day tillit be very thick, then once a month; one orange will take a pound ofsugar. 

48. _To candy_ GINGER. 

Take the thickest races of ginger, put them them in an earthen pot, andcover them with river water; put fresh water to them every day for afortnight; then tie the ginger in a cloth, and boil it an hour in alarge pan of water; scrape off the brown rind, and cut the inside ofthe races as broad and thin as you can, one pound of ginger will takethree pounds of loaf sugar; beat and searce the sugar, and put a layerof the thin-slic'd ginger, and a layer of searc'd sugar into an earthenbowl, having sugar at the top; stir it well every other day for afortnight, then boil it over a little charcoal; when it is candy-heighttake it out of the pan as quick as you can with a spoon, and lie it incakes on a board; when near cold take them off and keep them dry. 

49. _To preserve_ WINE-SOURS. 

Take wine-sours and loaf sugar an equal weight, wet the sugar withwater; the white of one egg will fine four pounds of sugar, and as thescum rises throw on a little water; then take off the pan, let it standa little to settle and skim it; boil it again while any scum rises;when it is clear and a thick syrrup, take it off, and let it stand tillnear cold; then nick the plumbs down the seam, and let them have agentle heat over the fire; take the plumbs and syrrup and let themstand a day or two, but don't cover them; then give them another gentleheat; let them stand a day longer, and heat them again; take the plumbsout out and drain them, boil the syrrup and skim it well, then put thesyrrup on the winesours, and when cold, put them into bottles or pots, tie a bladder close over the top, so keep them for use. 

50. CURRAN JELLY. 

Take eight pounds of ripe, pick'd fruit, put these into three pounds ofsugar boil'd candy height, and so let these simmer till the jelly willset; then run it off clear thro' a flannel bag, and glass it up foruse. This never looks blue, nor skims half so much, as the other way. 

51. _To preserve red or white_ CURRANS _whole_. 

Pick two pounds of currans from the stalks, then take a pound and ahalf of loaf sugar, and wet it in half a pint of curran juice, put inthe berries, and boil them over a slow fire till they are clear; whencold put them in small berry bottles, with a little mutton suet overthem. 

52. SYRRUP OF POPPIES. 

Take two pounds of poppy flowers, two ounces of raisins, shred them, and to every pound of poppies put a quart of boiling water, half anounce of sliced liquorice, and a quarter of an ounce of anniseeds; letthese stand twelve hours to infuse, then strain off the liquor, and putit upon the same quantity of poppies, raisins, liquorice, and anniseedsas before, and let this stand twelve hours to infuse, which must be ina pitcher, set within a pot or pan of hot water; then strain it, andtake the weight in sugar, and boil it to a syrrup: when it is cold, bottle it. 

53. _To make_ BLACK PAPER _for drawing Patterns_. 

Take a quarter of a pound of mutton suet, and one ounce of bees wax, melt both together and put in as much lamp black as will colour it darkenough, then spread it over your paper with a rag, and hold it to thefire to make it smooth. 

54. GOOSEBERRY VINEGAR _another Way_. 

To every gallon of water, put six pounds of ripe gooseberries; boil thewater and let it be cold, squeeze the berries, and then pour on thewater; let it stand cover'd three days pretty warm to work, stirring itonce a day; then strain it off, and to every six gallons put threepounds of coarse sugar, let it stand till it has done working, thenbung it up, and keep it moderately warm, in nine months it will beready for use. 

55. _To make bad Ale into good strong Beer_. 

Draw off the ale into a clean vessel, (supposing half a hogshead) onlyleave out eight or ten quarts, to which put four pounds of good hops, boil this near an hour; when quite cold, put the ale and hops into thehogshead, with eight pounds of treacle, mix'd well with four or fivequarts of boil'd ale; stir it well together, and bung it up close: Letit stand six months, then bottle it for use. 

56. _Green_ GOOSEBERRY WINE. 

To every quart of gooseberries, take a quart of spring water, bruisethem in a mortar, put the water to them and let them stand two or threedays, then strain it off, and to every gallon of liquor put threepounds and a half of sugar, then put it into the barrel, and it will ofitself rise to a froth, which take off, and keep the barrel full; whenthe froth is all work'd off, bung it up for six weeks, then rack itoff, and when the lees are clean taken out, put the wine into the samebarrel; and to every gallon put half a pound of sugar, made in syrrup, and when cold mix with wine; to every five gallons, have an ounce ofisinglass, dissolv'd in a little of the wine, and put in with thesyrrup, so bung it up; when fine, you may either bottle it or draw itout of the vessel. Lisbon sugar is thought the best. This wine drinkslike sack. 

57. GINGER WINE. 

Take fourteen quarts of water, three pounds of loaf sugar, and oneounce of ginger sliced thin, boil these together half an hour, fine itwith the whites of two eggs; when new milk warm put in three lemons, aquart of brandy, and a white bread toast, covered on both sides withyeast; put all these together into a stand, and work it in one day;then tun it: It will be ready to bottle in five days, and be ready todrink in a week after it is bottled. 

58. COWSLIP WINE _another Way_. 

To five gallons of water, put two pecks of cowslip peeps, and thirteenpounds of loaf sugar; boil the sugar and water with the rinds of twolemons, half an hour, and fine it with the whites of two eggs; when itis near cold put in the cowslips, and set on six spoonfuls of newyeast, work it two days, stirring it twice a day; when you squeeze outthe peeps to tun it, put in the juice of six lemons, and when it hasdone working in the vessel, put in the quarter of an ounce ofisinglass, dissolv'd in the little of the wine till it is a jelly; adda pint of brandy, bung it close up two months, then bottle it. This isright good. 

59. STRONG MEAD _another Way_. 

To thirty quarts of water, put ten quarts of honey, let the water bepretty warm, then break in the honey, stirring it till it be alldissolv'd, boil it a full half hour, when clean scum'd that no morewill rise, put in half an ounce of hops, pick'd clean from the stalks;a quarter of an ounce of ginger sliced (only put in half the ginger)and boil it a quarter of an hour longer; then lade it out into thestand thro' a hair-tems, and put the remainder of the ginger in, whenit is cold tun it into the vessel, which must be full; but not clay'dup till near a month: make it the latter end of _September_, and keepit a year in the vessel after it is clay'd up. 

60. FRENCH BREAD. 

To half a peck of flour, put a full jill of new yeast, and a littlesalt, make it with new milk (warmer than from the cow) first put theflour and barm together, then pour in the milk, make it a littlestiffer than a seed-cake, dust it and your hands well with flour, pullit in little pieces, and mould it with flour very quick; put it in thedishes, and cover them with a warm cloth (if the weather requires it)and let them rise till they are half up, then set them in the oven, (not in the dishes, but turn them with tops down upon the peel;) whenbaked rasp them. 

61. _The fine_ RUSH CHEESE. 

Take one quart of cream, and put to it a gallon of new milk, prettywarm, adding a good spoonful of earning; stir in a little salt, and setit before the fire till it be cum'd; then put it into a vat in a cloth;after a day and night turn it out of the vat into a rush box nineinches in length and five in breadth. The rushes must be wash'd everytime the cheese is turn'd. 

FINIS. 

A BILL of FARE FOR EVERY SEASON of the YEAR. 

For _JANUARY_. 

 _First Course_. At the Top Gravy Soop. Remove Fish. At the Bottom a Ham. In the Middle stew'd Oysters or Brawn. For the four corners. A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot Pie, or Oyster Loaves. 

 _Second Course_. At the Top Wild Ducks. At the Bottom a Turkey. In the Middle Jellies or Lemon Posset. For the four Corners. Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces. 

For _FEBRUARY_. 

 _First Course_. At the Top a Soop remove. At the Bottom Salmon or stew'd Breast of Veal. For the four Corners. A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a Fricassy of Pig's Ears. 

 _Second Course_. At the Top Partridges. At the Bottom a Couple of Ducks. For the four Corners. Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes. In the Middle Jellies. 

For _MARCH_. 

 _First Course_. At the Top a boil'd Turkey, with Oyster Sauce. At the bottom a Couple of roast Tongues or roast Beef. In the Middle Pickles. Two Side-dishes, a Pigeon Pie and Calf Head Hash. For the four Corners. Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd Eels, or broil'd Whitings. 

 _Second Course_. At the Top Woodcocks or wild Ducks. At the Bottom Pig or Hare. In the Middle Jellies or Sweetmeats. For the four Corners. Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks. 

For _APRIL_. 

 _First Course_. At the Top stew'd Fillet of Veal. At the Bottom a roast Leg of Mutton. Two Side-dishes, Salt Fish and Beef-Steaks. In the Middle a Hunters Pudding. 

 _Second Course_. At the Top roast Chickens and Asparagus. At the Bottom Ducks. In the Middle preserv'd Oranges. For the four Corners. Damasin Pie, Cream Curds, Lobster, and cold Pot. 

For _MAY_. 

 _First Course_. At the Top stew'd Carp or Tench. At the Bottom a stew'd Rump of Beef. In the Middle a Sallet. For the four Corners A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal. 

 _Second Course_. At the Top Rabbits or Turkey Pouts. At the Bottom green Goose or young Ducks. For the four Corners. Lemon Cream, Quince Cream, Tarts, Almond Custards. In the Middle Jellies. 

For _JUNE_. 

 _First Course_. At the Top roast Pike. At the Bottom Scotch Collops. In the Middle stew'd Crab. For the four Corners. Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce, Beans and Bacon. 

 _Second Course_. At the Top a Turkey. At the Bottom Ducks or Rabbits. In the Middle Strawberries. Two Side dishes, roast Lobster and Pease. For the four Corners. Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins, or Flummery. 

For _JULY_. 

 _First Course_. At the Top green Pease Soop, remove stew'd Breast of Veal white. At the Bottom a Haunch of Venison. In the Middle a Pudding. Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits. 

 _Second Course_. At the Top Partridges or Pheasants. At the Bottom Ducks or Turkey. In the Middle a Dish of Fruit. For the four Corners. Solomon Gundie, Lobster, Tarts, Chocolate Cream. 

For _AUGUST_. 

 _First Course_. At the Top Fish. At the Bottom Venison Pasty. In the Middle Herb Dumplings. For the four Corners. Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of Veal Sweetbreads with Artichoke Bottoms. 

 _Second Course_. At the Top Pheasants or Partridges. At the Bottom wild Ducks or Teal. In the Middle Jellies or Syllabubs. For the four Corners. Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon. 

For _SEPTEMBER_. 

 _First Course_. At the Top collar'd Calf Head, with stew'd Pallets and Veal Sweetbreads, and forc'd Meat-Balls. At the Bottom Udder and Tongue or a Haunch of Venison In the Middle an Ambler of Cockles, or roast Lobster. Two Side dishes, Pigeon Pie and boiled Chickens. 

 _Second Course_. At the Top a roast Pheasant. At the Bottom a Turkey. For the four Corners. Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal. 

For _OCTOBER_. 

 _First Course_. At the Top stew'd Tench and Cod's Head. At the Bottom roast Pork or a Goose. Two Side-dishes, roast Fish, and boil'd Fowl and Bacon. For the four Corners. Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads fricassy'd. In the Middle minc'd Pies or Oyster Loaves. 

 _Second Course_. At the Top Wild Fowl. At the Bottom a Hare. In the Middle Jellies. Two Side-dishes, roasted Lobster and fry'd Cream. For the four Corners. Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and Orange Cheese Cakes. 

For _NOVEMBER_. 

 _First Course_. At the Top a Dish of Fish. At the Bottom a Turkey Pie. Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts. In the Middle scallop'd Oysters. 

 _Second Course_. At the Top a Dish of Wild Fowl. At the Bottom roast Lobster. In the Middle Lemon Cream. For the four Corners. Tarts, Curds, Apricocks, and Solomon Gundie. 

For _DECEMBER_. 

 _First Course_. At the Bottom boil'd Fowls. Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops. In the Middle minc'd Pies or Pudding. 

 _Second Course_. At the Top a Turkey. In the Middle hot Apple Pie. For the four Corners. Custard, Raspberry Cream, cold Pot and Crabs. 

A SUPPER

For _JANUARY_. 

 At the Top a Dish of Plumb Gruel. Remove, boil'd Fowls. At the Bottom a Dish of Scotch Collops. In the Middle Jellies. For the four Corners. Lobster, Solomon-Gundie, Custard, Tarts. 

For _FEBRUARY_. 

 At the Top a Dish of Fish. Remove, a Couple of roasted Fowls. At the Bottom wild Ducks. For the four Corners. Collar'd Pig, Cheese Cakes, stew'd Apples and Curds. In the Middle hot minc'd Pies. 

For _MARCH_. 

 At the Top a Sack Posset. Remove, a Couple of Ducks. At the Bottom a boil'd Turkey, with Oyster Sauce. In the Middle Lemon Posset. Two Side-dishes, roasted Lobster, Oyster Pie. For the four Corners. Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples. 

For _APRIL_. 

 At the Top boiled Chickens. At the Bottom a Breast of Veal. In the Middle Jellies. For the four Corners. Orange Pudding, Custards, Tarts, and stew'd Oysters. 

For _MAY_. 

 At the Top a Dish of Fish. At the Bottom Lamb Steakes or Mutton. In the Middle Lemon Cream or Jellies. Two Side-dishes, Tarts, Raspberry Cream. For the four Corners. Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon, Oysters in scallop'd Shells, boiled Chickens. 

For _JUNE_. 

 At the Top boil'd Chickens. At the Bottom a Tongue. In the Middle Lemon Posset. For the four Corners. Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes or Pease. 

For _JULY_. 

 At the Top Scotch Collops. At the Bottom roast Chickens. In the Middle stew'd Mushrooms. For the four Corners. Custards, Lobsters, split Tongue, and Solomon Gundie. 

For _AUGUST_. 

 At the Top stewed Breast of Veal. At the Bottom roast Turkey. In the Middle Pickles or Fruit. For the four Corners. Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces. 

For _SEPTEMBER_. 

 At the Top boil'd Chickens. At the Bottom a carbonated Breast of Mutton, with Caper Sauce. In the Middle Oysters in scallop Shells, or stew'd Oysters. Two Side Dishes, hot Apple Pie and Custard. 

For _OCTOBER_. 

 At the Top Rice Gruel. Remove, a Couple of Ducks. At the Bottom a boil'd Turkey with Oyster Sauce. In the Middle Jellies. For the four Corners. Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig. 

For _NOVEMBER_. 

 At the Top Fish. At the Bottom Ducks or Teal. In the Middle Oyster Loaves. Remove, a Dish of Fruit. Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls. 

For _DECEMBER_. 

 At the Top boil'd Chickens. At the Bottom a Dish of Scotch Collops or Veal Cutlets. In the Middle Brawn. Remove, Tarts For the four Corners. Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy Sausages, Scotch Custard. 

[Illustration:_A_ SUPPER in _SUMMER_. 

 1 2 3 4 5 6 7 8 9

1. Boil'd Chickens. 2. Preserv'd Oranges or Apricocks. 3. Flummery. 4. Asparagus. 5. Lemon Posset. 6. Roast Lobster. 7. Stew'd Apples. 8. Almond Cheese Cakes. 9. Lamb. ]

[Illustration:_A_ DINNER in _SUMMER_. 

 1 2 3 4 5

1. Cod's Head or Salmon. 2. Boil'd Chickens. 3. A fine Pudding or roasted Lobster. 4. Beans and Bacon. 5. Stew'd Breast of Veal. ]

[Illustration:SECOND COURSE. 

 1 2 3 4 5 6 7

1. Two young Turkeys or Ducklings. 2. Stew'd Apples. 3. Custards. 4. Jellies or Lemon Posset. 5. Tarts. 6. Preserv'd Oysters. 7. Green Geese or young Rabbits. ]

[Illustration:_A_ DINNER in _WINTER_. 

 1 2 3 4 5 6 7

1. A Soop. 2. Scotch Collops. 3. Boil'd Chickens. 4. Stew'd Oysters or roasted Lobster. 5. A Hunters Pudding. 6. Roasted Tongue. 7. A Ham or roast Beef. Remove. 1 Fish. ]

[Illustration:SECOND COURSE

 1 2 3 4 5 6 7 8 9

1. A Turkey. 2. Almond Cheesecakes. 3. Sturgeon. 4. Partridges. 5. Jellies. 6. A Hare or Woodcocks. 7. Collar'd Cream. 8. Cream Curds. 9. Ducks or Pig. ]

[Illustration:_A_ SUPPER in _WINTER_. 

 1 2 3 4 5 6 7

1. Gruel or Sack Posset. 2. Tarts. 3. Lobster. 4. Jellies or Lemon Cream. 5. Solomon Gundie. 6. Custards. 7. Boil'd Turkey with Oyster Sauce. Remove. 1. Wild Duck. ]

[Illustration:_A_ DINNER in _SUMMER_. 

 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

 1. Craw Fish Soop. 2. Moor Game. 3. A Granade. 4. Apples stew'd green. 5. Boil'd Partridge. 6. Cherries. 7. Stew'd Sweetbreads, and Pallets. 8. Jellies or Pine-apples. 9. Roast Teal. 10. Apricocks. 11. Artichokes. 12. Sweet-meat Tarts. 13. Fry'd Soals. 14. Turkey Pout roasted and larded. 15. A Haunch of Venison. ]

[Illustration:_A_ GRAND TABLE in _WINTER_. 

 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21

 1. Vermicelly Soop. 2. Sweet Patties. 3. A Fricassy of Beast Patties. 4. Stew'd Crab. 5. Olives of Veal. 6. Preserv'd Damsins. 7. Preserv'd Oranges. 8. Marinaded Pigeons. 9. A boil'd Turkey with Oyster Sauce. 10. Cream Curds. 11. A Pyramid of dry'd Sweetmeats. 12. Flummery. 13. A Ham. 14. A white Fricassy of Chickens. 15. Preserv'd Apricocks. 16. Preserv'd Quinces. 17. A brown Fricassy of Rabbits. 18. A Fricassy of Veal Sweetmeats. 19. Minc'd Pies. 20. Oyster Loaves. 21. Haunce of Venison, or Roast Beef. Remove. 1. Carp with Pheasant. Remove. 2. Grapes. Remove. 3. Collar'd Beef. Remove. 4. Cheese-Cakes. Remove. 5. Quails. Remove. 8. Teal. Remove. 9. Two roasted Lobsters. Remove. 13. Woodcocks or Partridges. Remove. 14. Artichokes or young Peas. Remove. 17. Snipes. Remove. 18. Tarts. Remove. 19. Collar'd Pig. Remove. 20. Fruit. Remove. 21. Wild Ducks. ]

INDEX. 

Those mark'd [thus +] are in the Supplement. 

_A

Almond Posset to make ----Cakes, do. ----Cheese Cakes do. + ----do another Way ----Puffs do. ----Butter do. + ----do. Another Way ----Flummery do+ ----BisketsAmblet of Cockles, do. Apple Dumplins, do. ----to stew ----another WayArtichoke Bottoms to fry ----to fricassy+ ----to DryApricock Pudding to make+ ----Jumballs do. ----Custard do. ----Chips or Peaches do. ----to preserve ----to make Marmalade ----to dry ----do like Prunella's ----to preserve Green ----do. Another WayAle Orange to make+ ----bad into strong Beer ----Posset, to makeAsparagus, or Green Pease to keep. Angelico, to candy

B

Beef, Brisket to stew ----Rump, do. Beef Olives, to make ----Rolls, do. ----Rump, to ragoo ----Collar'd to eat cold ----Dutch to make ----to pot ----Steaks to fry ----do. Another WayBerries to bottleBrain Cakes to makeBlack Caps, to makeBrandy Orange to make+ ----Lemon do. + Lemon do. Another Way ----black Cherry, do. ----Raspberry, do. ----Ratisie, do. + ----do. Another WayBrockly, to boilBeast Kidneys, to roastBeans Kidneys to keepButtons Mushrooms, to pickleBarberries to keep instead of preserving+ ----Cakes+ ----Drops ----preserving ----to pickle ----to preserve for Tarts ----to keep all the YearBarley Sugar, to make+ Black Paper to make for drawing Patterns

C

Cabbage, to pickleCake Caraway to make+ ----Rich white Plumb Cake+ Cake+ Cake, Ising for ----great, do. ----Ising for it ----Bisket, to make ----Raspberry CakesCake Portugal, do. ----Orange, do. ----Shrewsbury, do. + ----Bath ----Gingerbread, do. ----Seed, do. ----Queen, do. ----King, do. ----Angelico, do. + ----Oatmeal, do. ----Breakfast, do. ----fine, do. ----to keep all the Year ----Plumb, do. ----Little Plumb, do. ----Plumb another Way ----do. OrdinaryCalf's Head collar'd to eat hot ----do. To eat cold ----hash'd ----do. White ----Pye of, to make ----do. Another Way ----to ragoo ----to roast, to eat like Pig ----Feet to fricassy white ----to fry in Butter ----do. In Eggs ----to make minc'd Pies of ----to make Pie of ----Jelly, to make ----Flummery, do. + Chars to potCatchup to make+ ----Walnut do. + ----fine do. Cheese Cakes do. ----Lemon, do. ----common do. ----without Currans do. Cheese Slipcoat, to make+ ----fine Rush ----Bullies, do. ----Cream, do. Cherries, to preserve for drying ----to preserve ----to dryColliflower to pickle white ----another WayChickens to fricassy white ----do brown ----surprize ----to boil+ ----Pie hotCollops Scotch, to make ----another Way ----another WayCollops minc'd, to makeCod's Head, to dress ----Zoons, do. Cockles, to pickleCordial Water of Cowslips, to makeCowslip Syrup, do. Cracknels, do. Cream Lemon, do. ----do. To make yellow ----do. Another Way ----Orange ----Quince ----any preserv'd Fruit+ Cream burnt ----to fry to eat hot ----Chocolate to make ----Gooseberry, do. ----Apple, do. ----Curds, do. ----Rice or Almond do. Cucumbers, to pickle ----another Way ----to make Mange of ----to make pickle for ----to stew ----to fry for Mutton Sauce ----Soop to makeCurranberries, to pickle ----to preserve in Bunches+ ----to preserve whole ----to make Jelly ofCustard Almond ----Sagoo ----Scotch, to eat hotCyder, to make

D

Damsins to preserve ----do. For Tarts ----do. To keep ----do. BottleDrops Ratisie, to make ----Lemon, do. Ducks to boil ----to stew ----do. To stew wholeDumplings Herb, to make ----plain Fruits ----Apple

E

Eels to collar ----to stew ----to pitchcock ----Pie, to makeEggs to fricassy white ----do. Brown ----to stew in Gravy ----Pie, to makeElder Buds, to pickle ----to make pickle for

F

Fowl, to force+ ----FeetFritters Fruit to make ----Apple, do. ----Oatmeal, do. Fruit to preserve green ----do. All the YearFrench bread to make+ another Way

G

Girkins, to pickleGilliflowers, do. + Ginger to candyGingerbread white+ ----York+ ----in little Tins ----red ----another WayGooseberry Cake ----to bottle ----to preserve ----do. Red+ Granade+ Grapes to preserve all Winter+ ----another WayGruel Sagoo ----Plumb ----RiceGoofer Wafers to make

H

Hams or Tongues to saltHare, to stew ----to pot ----to jugg ----to roast with a Pudding in the BellyHedge Hogs Cupid, to make ----AlmondHerrings to boil ----to fry ----to pickle ----to keep all the YearHotch potch, to make

J

Jam Cherry to make ----Bullies, do. ----Damsins, do. + Jelly brown+ Jelly CurranJambals, do. ----another Way

L

Lamb Leg of, boiled with Loyn fry'd+ Larks in JellyLamb with Chickens boil'd ----fricassy white ----fricassy brownLobster or Crab to roast+ ----A L'Italienne ----to butterLeatch, to makeLoaves Oyster, do. 

M

Macaroons, to makeMango of Codlins+ Mellon, do. Mead strong, do. ----another Way+ ----another WayMilk mull'd, a Dish ofMulberries, to preserve wholeMuscles, to pickle, Mushrooms, to pot ----to stew ----to pickle ----another Way ----another Way ----to fry ----powder to makeMutton stew'd Fillet of ----Shoulder forced ----Breast to collar ----do. Another Way ----do. To carbonadeMutton Chine roasted, with Sallery ----Chops, to make ----Leg forc'd ----French Cutlets to make ----Steads to fry ----artificial Venison, to make ----Leg of, to salt to eat like Ham

N

Neat's Tongue Pie, to makeNasturtian Buds to pickle

O

Onions to pickleOrange Chips to preserve to put into Glasses ----or Lemons to preserve ----Chips another Way ----Marmalade to make ----to preserve Oranges whole+ ----to candy whole ----Tarts, to makeOysters Scotch to make ----to stew+ ----to lard ----to fry ----to scallop ----to pickle+ Ox Lips to dress

P

Pallets stew'dPancakes, clare ----Rice+ Partridges, to pot+ Do. Another WayParsnips to fry to look like Trout+ Poverade, to makeParsnips, another WayPaste to make for a standing Pie ----for Tarts ----do. Another Way ----do. Do. ----for Venison Pasty ----of Pippens, white ----of do. Green ----of do. RedPatties savoury to make ----sweetPears to dryPears or Pippens to dry without SugarPigeons to make a Pulpatoon ----to stew ----to pot ----boil'd with fricassy sauce ----marmonaded ----to jugg ----to pickle ----to broil wholePig Royal to make ----to collar ----Ears to fricassy ----like Lamb in Winter ----Head roll'd, to eat like BrownPike to eat like Sturgeon ----to stew ----to roast with a Pudding in the BellyPlumbs to preservePlumb Porridge to makePork to picklePosset Sack to make ----another Way ----to make Froth for ----LemonPotatoe Crabs to picklePudding black to make ----Custard ----Orange ----do. Another Way ----do. Another Way ----do. Another WayDo. Another Way+ ----Lemon another Way ----Oatmeal do. + Almond Pudding+ Do. Another Way ----Apple do. ----Ground Rice do. ----Gooseberry do. ----Collage do. ----Potatoe+ ----do. Another Way ----Carrot+ ----Carrot another Way ----Quaking to make ----do. Another Way ----do. Do. ----Sagoo ----Pearl Barley ----Calf's Foot ----Hunting+ ----do another Way ----Liver ----for Hare ----Herb+ ----White Pot another Way ----Curd ----white in Skins ----Marrow ----Bread ----ColliflowerPunch Milk, to make ----another Way ----do. ----do. ----Acid for to makePurslain to picklePie rich to makePie EelPie Turbot-Head ----Herring ----Orange ----Ham ----Woodcock ----sweet Chicken ----savoury do. ----sweet Veal ----Candle for ----Hare ----another Way ----minc'd ----another Way ----Oyster ----CodlimPickle for Salmon

Q

Quidenny to make ----Quinces to preserve ----do. Another Way ----Cream to make ----to make white ----Marmalade to make

R

Rabbets to fricassy brown ----do. White ----pull'd ----dressed, to look like Moor gameRaspberry and Strawberry Fool, to make

S

Salmon, to collar+ Salmon en Maigre ----to potSprouts Savry to boil ----Cabbage, do. Sauce for a Rump of BeefSauce for Neck of Veal ----for Turkey ----for boil'd Rabbits ----for PikeSauce for boil'd Salmon or Turbot ----for Haddock or Cod ----for Salmon or Turbot ----for tame Ducks ----for green Goose ----another Way ----for Chickens ----for Turkey, another Way ----for Tongues ----for Cod's Head ----for a Cod's Head another Way ----for Flesh or FishSoop Vermicelly ----Hare ----green Pease ----Onion ----do. Pease in Winter ----do. In Lent ----Craw Fish+ ----white or Almond ----Scotch ----do without WaterSausages Pollony to make+ Sheep Rumps with Rice+ ----Tongues broil'dShrimps to pickleShrub OrangeSolomon Gundie to eat in Lent ----another WaySmelts to pot ----to pickleSpinage stew'd with EggsSpinage Toasts to makeSturgeon artificial to make ----how to orderSturgeon how to make Pickle forSugar to know when Candy HeightSyllabubs whip'd to makeSyrup of Gilliflowers to make ----of Mulberries ----of Violets+ ----of PoppiesStock to make for Hartshorn JellySack Posset to makeShell Paste do. Stuffing for Beast Kidney

T

Tansey to make ----another Way ----do. ----boil'dTarts marrow to make ----transparent ----sweetmeatToasts fry'd to makeTongues to roast ----to pot ----Sheep or Hog, to broilTripes to fricassy ----to eat like ChickensTrout, or other Fish to fryTrench or Carp to stew+ Mock turtleTurkey to boil ----to roast ----to pot ----A-la Daube

V

Veal Breast of, to brown Ragoo ----do. Berries ----to roll ----to stew ----to stew Fillet ----Breast of, to roll ----to make savoury ----to roast savoury+ ----Couley ----Knuckles, to boil ----Sweetbreads to fricassy ----Cutlets to make ----another Way ----do. Venison to pot ----Haunch of, to roastVinegar, to make of Gooseberries ----another Way ----do+ ----do. 

W

Walnuts, to pickle green ----do. Black ----to make Pickle for ----do. WhiteWhigs to makeWild Fowl to potWine Elder to make ----do. Flower ----Gooseberry ----another WayWine_