| (seq. 72)To make Jellies -
1q Kect - 6. quarts of water - boiled down to 2 [quarts?]
Let it cool - then skim all the Fat off - add 1. 1/2 pint.
of wine - sugar and Lemon Juice to your Taste
7. whites of Eggs, all boil'd up together - strain
it through a [flannle?] Bag - until it is clear
=
preserved pumpkins - Cut the pumpkin
Thin - in any form you please - squeeze
Lemon Juice over them - and let [?] it stand
over night - weigh an Equal Quantity of sugar
and boil your syrup - then slide the pump-
=kins in - let them boil fifteen minutes
take them out - and boil the syrup to a
proper consistency - pour it over the
preserves - Mrs T. [Bandinuts?] Receipt
for doughnuts - 3. [#?] of flour - [3/2?] [#?] sugar
1/2 # Butter - five Eggs - Milk & allspice
yeast enough to raise them -
Mrs Cummings Receipt for dough nuts-
1. [#?] Butter - 1. quart of milk. 1. # 1/4 sugar
6. Eggs - allspice - yeast - and as much
flour - as will be necessary to mix them
up. - | (seq. 72)To make Jellies -
1q Kect - 6. quarts of water - boiled down to 2 [quarts?]
Let it cool - then skim all the Fat off - add 1. 1/2 [pnit?].
of wine - sugar and Lemon Juice to your Taste
7. whites of Eggs, all boil'd up together - strain
it through a [flannle?] Bag - until it is clear
=
preserved pumpkins - Cut the pumpkin
Thin - in any form you please - squeeze
Lemon Juice over them - and let [?] it stand
over night - weigh an Equal Quantity of sugar
and boil your syrup - then slide the pump-
=kins in - let them boil fifteen minutes
take them out - and boil the syrup to a
proper consistency - pour it over the
preserves - Mrs T. [Bandinuts?] Receipt
for doughnuts - 3. [#?] of flour - [3/2?] [#?] sugar
1/2 # Butter - five Eggs - Milk & allspice
yeast enough to raise them -
Mrs Cummings Receipt for dough nuts-
1. [#?] Butter - 1. quart of milk. 1. # 1/4 sugar
6. Eggs - allspice - yeast - and as much
flour - as will be necessary to mix them
up. - |
EN