Kislak Center Recipe Books

it to your Taste -- the Bason it is boiled in must be well Butter'd.

To make Blanc Manger. A Quart of Strong Calves foot Jelly, a pint of Cream, 2 Ounces of Sugar and a little Orange flower or Rose Water, set it on the fire and let it boil two or three Minutes stirring it well together, pour it into a Pan or Bason, and keep stirring it 'till it is Cold, then put it into a Tin Mould, or Cups. Note, Two Middling Calves feet will make this Quantity

To Pickle Onions. Chuse the Small White Sort, boil them in Salt and Water, drain them in a Cloth and let them Cool, then having made the same Pickle as for Mushrooms, pour it cold on your Onions and stop them close down -- Sometimes they will Moulder-Mother, if so, Boil up the Liquor and Scum it very well, then let it Cool and Order it as before.

To Pickle Melons. Cut of the Top so as to take out the Seeds with a Small Spoon, Lay them in Salt and Water, Shifting it every twenty four hours, for 9 days Successively, Then Wipe them dry, and put them into each one Clove of Garlick, or 2 Small Shallots, a Slice or two of Horse raddish, a Slice of Ginger, and a Tea Spoonfull of Mustard Seed, Tue on their Tops again very fast with Packthread, and boil them up in a Sufficient Quantity of White Wine Vinegar, lay Salt and Spices as for Cucumbers, Scum the Pickle as it rifes, and put into it a piece of Allum the Size of a Walnut, and after it has boiled a Quarter of an hour, pour it with the Melons into your Jar, and Cover it with a Cloth. The next day boil the Pickle

up only, and pour it hot upon the Melons, and when this has been repeated three times, and the pickle and fruit are Quite Cold, stop them up as directed in Mushrooms. -- Page 4.

To Fat Chicken. Tigg dust Temper'd with Milk, mix it with Sugar, Oatmeal Stale butter or the Skimmings of the Pot, Cram them with it three times a day, and give them Milk and water to Drink.

To Salt Hams. Put the Ham for three Quarters of an hour into Cold Spring Water, Then dry it well with a Cloth, and rub well in the following Composition Bay Salt 9 Ounces -- Salt petre 4 Ounces -- Lump Sugar 4 Ounces -- Let them all be dryed and finely powder'd -- Rub the Ham well with this, and take out the little bone that is in the fleshy side -- put the Ham on a Table that is a little Sloaping, and put upon it a great weight 50, 60, or 100 weight -- let it lye two days, then turn it, and if any Salt is about it, Rub it in and put on the Weight for 5 days longer -- Take an old Hogshead with One End out, Set in the Bottom a Chafing Dish of hot Ashes, and throw upon them an Handfull of Juniper Berries -- Hang the Ham in the Cask and cover it with Blankets to keep in the Smoak. -- If you would have a High flavour, renew your Ashes and Berries two or three times -- 3 or 4 hours is Generally Enough to Smoak it -- Then hang it in the Kitchen Chimney to dry, Or you may eat it immediately -- There is Enough of the Composition for 2 Hams. Note, You may do Tongues or Dutch Beef in the same way.

To Preserve Apricocks Gather the Fruit when it is just ripe enough to part from Stone, put them into a Scale and take equal weight of double refin'd Sugar finely powder'd, pair the fruit very thin and take out the Stones, Lay them in a China dish or bowl, and between every Layer of fruit, put on the Sugar 'till all is on, & then set it by 'till the next day, Then put it all into a Sweetmeat pan and give them a Single boyl, which you'll find will clear them -- put the fruit into Potts or Glasses, and pour on the Liquor immediately and set them by for two or three days, then dip white paper in Brandy and lay it upon the Sweetmeats, and paper them close over with course paper, and keep them in a Cool place.

To make Currant Jelly Bruise the fruit with your hands, and take out all the Stalks & Skins then put it into a Linnen bag, and Squeeze out all the Juice into your Sweetmeat Pan, set it on the fire and let it take a good Boil, Skimming it well all the time, then pour it into a Linnen bag again, and hang it up to drain, pour back the first coming off which will be thick 'till you see it comes higher. -- To every pint of this clear Juice, put one pound of Common Loaf Sugar hard Weight -- You may put it on your fire 'till the Sugar be quite dissolved Stirring it all the While, but don't let it Boil -- and then Glass it.

To make Orange or Lemmon Cheesecakes. Half a pound of Jordan Almonds blanch'd and beat very fine, with Orange Flower

Flower, Rose or fair Water, put to them the peel of 4 Seville Oranges or Lemmons, which must be first boiled very tender and beat very fine. The Yolks of 8 Eggs and 4 of the Whites, half a pound of Sugar beat & Sifted, and three Quarters of a pound of Fresh butter Melted & almost cold -- Beat these all well together, and put it into your Pans with a thin Crust at the Bottom. Note, half of this Quantity is Enough for a Dozen and an half

To Preserve Bonum Magnum Plumbs. Take the Plumbs before they be too ripe, and slit the Skin along the Seam, Then take equal weight of Common Loaf Sugar and clear it with Egg Water, and seam it well. then put in the Plumbs and let them take one Boil, and set them by in the Liquor 3 days, turning them every day, Then boil them Once more, after that, take out the Fruit into the Potts you keep them in, and boil up the Syrrup pretty hot upon the Plumbs -- If you find they don't keep, Boil up the Liquor again, but not the Plumbs, Cover the Potts, but don't Paper them.

To make Sweet Paste. Two large Spoonfulls of fine Sugar, pounded and Sifted, Half a pound of Flower, Rub in a Quarter of a pound of Butter, 2 Yolks of Eggs, mix it up with Cream instead of Water -- To Ice it, Whip the Whites of your Eggs to a Froth, Wet your Paste with it, and sift fine Sugar over it.

To Dress a Calfes Head in the manner of Turtle. Take a Calfes head Scaled of the hair only as you would of a Pig, when cleaned, cut the horny part into thin Slices with as little of the lean as possible, put in the Eye Kernells, Chopd Oysters and the Brains, Then have ready a Quart or three pints of Strong Mutton or Veal Broth, a pint of Maderia Wine and as much Chian Pepper as will lye on a Silver penny, a large Onion chop'd small, the Peel of half a Cargo Lemmon and the Juice of a whole one, a little Salt and some Sweet herbs strwed fine, Stew these together 'till the meal is tender, which will be.

To make Imperial Cream. The Juice of two Lemmons well Sweeten'd with treble refin'd Sugar, a pint of Cream boiled with a piece of Lemmon Peel, two Spoonfulls of Orange flower Water, and Sugar to your Taste, keep it stirring 'till it is but Milk warm, then power the Cream to the Juice Gradually into the Bason it is to be Served in -- make it the day before you use it

To make very good Gingerbread. Two pounds of Flower One pound of Treacle, half a pound of Butter, a Quarter of a pound of Sugar, One One of Carraway seeds, half an ounce of Ginger, the Peel of a Lemmon Grated very fine, and what Quantity of Sweetmeats you please --.

White Sauce for Fish. Lay your Fish in a Stew pan, put to it no more water than will cover it, Season it with whole Pepper, Salt, a Stick of Horse raddish, Lemmon Peel and Vinegar, set it on a Slow fire, and when you think the Fish Enough, take as much of the liquor as you want for the Sauce and Mix a little Butter with Flower, beat up the Yolk of an Egg with good thick Cream, put these together into a Sauce pan, and keep it Stirring 'till it boils, take it off the fire, let it stand a Minute, and then Add as much Juice of Lemmon, Juice of Sorrel or llder Vinegar, as will make it pretty Sharp. Note, This Sauce ought to be Thicker than the Thickest Cream.

To keep Artichokes all the Year. In the latter End of the Season, boil them 'till they are half enough, and dry them on a hair Cloth on a Kiln or Oven for 50 hours 'till they are very dry, Keep them in a dry place and lay them in Water a day before you use them, Boil them 'till they are Tender.

To preserve Golden Pippins. Take a pound of clear sound Pippins, Pare them and take out the Cores, then take a pound of the best Sugar beaten fine, and put it to a Quart of fair Water, set it on the fire, and when it Boils fast put in your Pippins, when they are clear and tender and the liquor Wasted a good deal, put

put in a Quarter of a pint of Lemmon Juice, and some thin Slices of Orange or Lemmon Peele, keep it Scum'd, and when it has boiled a little, take out your Pippins, Strain the Liquor, and when Cold pour it over them.

Lemmon Cream. Take five Lemmons, pare them very thin, and lay the Peel two hours in a Quart of Spring Water, put the Juice of the Lemmon to it, and strain it thro' a fine Sieve, then put half a pound of the finest Sugar, & the Whites of Seven Eggs, set it on the fire 'till it thickens, keep it always Stirring one way, when as thick as Cream, put it into your Glasses.

To Marinate Eels the Italian way. Skin the largest Eels you can get, and Cut them in pieces (if Small do them whole) take Nutmeg Pepper and Salt an Equal part of each to Season them high, pound these fine, Rub it on your Eels and Stuff them with it, Tye them Close with Packthread, and lay them in Oil 'till enough, lay them in a stone Pot, put two or three Cloves of New Garlick to them Unboiled Vinegar enough to Cover them, and Sallad Oil to cover the Surface of the Vinegar -- They will keep three or four Months -- Note -- You may do Soles or Smelts whole this way.

To make Ink. Half a pound of Halls, 2 Oz. of Gum Arabick, 3 Oz. of Copperav, 2 Oz. of White Sugar Candy. -- set it by the Fire in three pints of Water, to be Frequently Stirr'd and used when the Ingredients are dissolved.

Mackerony Cheese. Two Ounces of the best Glo'ster Cheese, 4 Ounces of Cheshire, Grate them and put them into a Stone Mortar with 2 Eggs, 2 or 3 Spoonfulls of White Wine, beat it 'till it is well mix'd and light, Boil the Mackerony in Water very tender and drain it well, put in a Dish or Plate, and lay the prepared Cheese all over it, and brown it with a Salamander.

A Side Dish. Hard Eggs, the Shalls peel'd off and sent up in Gravy. -- Harlequins of Veal

To Preserve Cherries without Boiling. Take the largest Morella Cherries when they are full ripe, put them in a little Barrell, then boil up a Thick Syrrup of Loaf Sugar, Let it stand 'till it is almost cold, then pour it on the Cherries, stop the Vessell close, and shake it very well every day for 3 Weeks, after which you must take care to pitch the Barrell all round the Cork that no air may get to the Fruit -- The Quantity of Sugar for Syrrup is half a pound

pound, to a pound of Fruit. Note, The best Barrells are like those Workmen use for Beer.

A Strengthening Jelly. Two Ounces of Candied Eringo Root, 2 Ounces of Ising Glass, 2 Ounces of Hartshorn Shavings boiled in 3 Quarts of Water 'till half is Wasted -- Take half a pint of this warm with a large Spoonfull of Sack or Mountain Wine, every Night going to Bed.

Dutch Fish Sauce. Take three Spoonfullsof Vinegar, Six of Water, 4 Blades of Mace, an Ounce and a half of Butter mix'd with Flower, boil it altogether 5 or 6 Minutes, then take the Yolks of 2 Eggs beat with a little of the Vinegar, Mix the whole together and set it on the fire 'till it is as thick as Cream.

Floating Island. Take the Whites of three Eggs, the Juice of 2 Lemmons, a quart of a pound of Pulp of Goosberries or Codlings, a quarter of a pound of fine Sugar Sifted, Beat it two hours, let no wet come to it, and Serve it up in a Dish of Cream -- You may put some Sugar and White Wine & a little Orange flower Water into the Cream.

A Trifle. Lay a row of Cakes at the Bottom of a China Dish, Soak'd in Sack or Mountain Wine, make a Rich Custard and put it on the Cakes, Let it stand 'till it is Quit Cold, then Whip some very thick Cream laying it on a Sieve to drain, and keep the Whip as high and light as you can. Garnish it at the Top with Sweetmeats, Currant Jelly & [?] -- put what Cakes you please at the Bottom, Naple or Savoy Biscuits, Mackeroon or Rakfee Cakes [&?].

To make Artificial Asses Milk. French Barley, Hawthorn Shavings, Eringo Root, of each half an Ounce, Boil them in a pint and a half of Water, 'till it is reduced to a pint, then strain it for use, take a Quarter of a pint of this, and as much Milk warm from the Cow every Morning fasting and every afternoon -- The water must be warm before the Milk is put to it.

To Jugg a Hare. Cut your Hare to pieces and put it into a large Jugg cover'd up close with three pints of Strong Broth, and at the same time put in a pint of Red Wine, an Onion, and a Bunch of Sweet Herbs, let it stew leisurely for 3 or 4 hours, then thicken it up to your Taste.

A Gravy Soop with Herbs. A Knuckle of Veal, 2 Craggs of Mutton, and two or three pound of