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No 89 Soup A, le. Palestine " 90 Cutletts the 8th of June. " 91 Puria Turnips -- " 92 Mock ginger -- " 93 Royal Pudding -- " 94 Spanish Pudding -- " 95 British Noyam " 96 for Colouring-- " 97 Curry Powder -- " 98 Mullagatawny Soup -- " 99 Mattellotte Normand " 100 For Cleaning Brass " 101 Pepper Cake. " 102 To Make gingerbread Nuts. " 103 Snow Cheese. " 104 Make peper Cakes " 105 To make Sponge Cakes " 106 To make oister Catchup " 107 Mu[llekatony] Soup " 108 Suffle Pudding " 109 To salt a round off beef re-- " 110 Damson Chees. " 111 Curds
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112 A Trifle 113 Stomach[e] pills 114 For indigestion or pain of stomach 115 Rubbing bottle 116 Rheumatic or gout 116 Cough Tincture 117 Cleaning brass 118 Sponge Cake 119 Lunch Cake 120 Cramps 121 Raspberrie Sandwich 122 Plum Cake 123 Coffee Loaf 124 Seed Cake 125 Sydenham Cake 126 Dysentary 127-8 Cough Tinscture 129 Tooth Powder 130 Furniture paste
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No 1. Pickle for a round of Beef. 2 quarts of water. 1/2 lb Course brown Sugar, 1lb., common salt. & 1 oz Salt peter. to be boiled and poured not upon the the Beef. let it remain a week turning it every day. Then boil up the pickle again & pour it on not as before, It must remain another week turning it every day, then drain it from the pickle & hang it in rather a warm place, for a fortnight.... When cooked it must be baked in the oven, in a large deep mug covering the Beef with suet or drippings let it stay in the gravy until cold. N. B. this pickle ----- is strong enough for a round of Beef weighing 18 or 20 lbs....
