Kislak Center Recipe Books

of Beef, 12 Roots of Cellery, 3 Heads of Indiff, an handfull of Cheroil, and Corns of Pepper, with some Onions and Salt to your Taste -- The Meat [m?] Stew Gently for four hours first, and then put the Herbs [&c?] to it, and let strain for an hour more.

Caveetri. A Quart of Vinegar, ten [?]ealots cut and boil'd together 'till it is reduced to a pint, then put as much Cajan Butter as will lye on four Shillings, and let that boil for a Moment, put it into a Bottle and Cork it Close.

German Puffs. Take four Spoonfulls of Flower and 4 Eggs, mix them to a Smooth Batter, then Add two Ounces of Clarified Butter, a little Nutmeg & Sug and a pint of good Cream, Mix all well together, Butter your Cups and put in your Mixture -- Bake them three Quarters of an hour, take them out of the Cups and Serve them. Note, They are not right unless they rise to the Size of a French Roll.

Spanish Paste, or hasty Pudding fried. A pint of Cream, mix with part of it, three Moderate Spoonfulls of Flower, Boil them together very Smooth, Beat up with the Remainder of the Crean 4 Eggs (leaving out 2 of the Whites) and a little Sugar and Orange flower Wat Mix them with the Ftol Cream and Flower, and boil it altogether, Stirring it

all the time, pour it into a Flat Dish, and when Cold, Cut it in pretty Slices & fry it in Butter -- Wine and Butter and Sugar for Sauve, but not in the Dish. Note, it should be made the day before -- It will look like Oyl when it is first boiled.

To Collar a Calves Head. Take the Head with the Hairs onand Split it, Let it lye a Night in Cold Water to Soak the Blood out, Wash it well and Tye it up in s Cloth, and put it in Cold water and boil it 'till the hair will come off, which pick off very clean -- Take out the Bones, then Season it with Pepper, Salt, Mace, Nutmeg and a little Cloves, Then Roll it up Tight, and put it in a Cloth and Tye it with Tape, and put it into the Pot again with the same liquor and boil it two hours -- Take it out of the liquor again, and hang it up by one End 'till it is Cold -- Make the Pickle with Water Salt and Bran boiled well together, strain it off, and when Cold, take the Cloth of your Calves head, and put it in.

Cakes for Tea. One pound of fine Flower, and half a pound of Fine Sugar beat & well mix'd with the Flower, take out of this Quantity two Ounces and keep it to Roll the Cakes -- Beat 2 Eggs with two Spoonfulls of Rose water, Mix this with the Flower and Sugar and make it into a Paste -- Roll the Paste thin, and Cut it into Shapes, Bake them on Tin Plates in a Quick Oven.

To stew an Ox's Head. Take the Bones out of the Head, and put both Bones and head into cold water, let them stad 24 hours, then wash it out with a little Slat, Pull each cheek separate, put the bones into a Stew Pot and the two Cheeks upon them, put in a Quart of ale, with Pepper, Salt and Onions to your Taaste, and as much water as will coer the Head -- Let it stand in the Oven allnight, then take the head from the gravy and keep them in Separate Pots, Cut Slices or more as you have Oceavion and warm it with the gravy and a little red onion [?]

To stew golden Pippins. Pare your Pippins very thin and put them into water as you Pare them then take half a pound of fine Sugar, and with a pint of water make it leave them, into a Syringe, Just boil and leave [?] it, and let it stand and cool while you pare the Pippins, then lay them in it with a Sheet of white paper over them and a cover, set them on a gentle fire and scrub [?] them when enough and look clean, have ready the juice of the large Lemmons to a Dozen & a half Pippins, and put it to them just as you take them of the Fire, & cover them and let them standcold -- have the Lemmon Poel boile Tender and cut to lay on them, and so serve them up.

Whip'd Cheese. Sweeten a pint of Cream with fine Sugar, put to it the Juice of has

Lemmons, Whip it as for Syllabubs [?], put a piee of Muslin in a Sieve, Whip the Cheese 'till the Wisk will stand in it, then throw it into the Sieve and let it stand all night, then turn it out on a China Dish.

Lemmon Cream. Baker Take 5 Lemmons, pare them very thin, and lay the paring 2 hours in a Quart of Spring Water, put the Juice of the Lemmons to it, & strain it though a fine Sieve, then put half a pound of double refined sugar & the Whites of Seven Eggs well beaten, set it on a Slow fire 'till it Thickens, keep it Stirring always one way, and when as thick as Cream, put it into your glasses. -- you may Cut some of the Lemmon Peel into some of them.

An infallible Cure for the Bite of a Mad Dog brought from Tonquin by Sir George Cobb Bart. Take 24 grains of Native Cinnabar, 24 grains of factions Cinnabar 16 grains of Musk; grind all these together into an eseccoding [?] fine Powder and put it into a Small Tea Cup of Arrack, Rum, or Brandy; let it be well Mixed, and give it the person as soon as Possible after the Bite; a second Dose of the same must be repeated thirty days after, and a third may b[e] taken in thirty days more; but if the Symptoms of Madness appear on the persons, they must take the one of the Doses above immediately, and a second in a hour after; and if wanted, a third must be given a few hours afterwards. N.B. The above Recipe is calculated for a full grown person, but must

must be given to the Children in Smaller Quantitys, in proportion to their ages. This medicine has been given to Hundreds with SucceSs, & Sire George Cobb himself has cur'd two persons who ahd the Symptoms of MadneSs upon them. As this is not a Medicine of a Mercenary Quack, it is not to be doubled but Trials of it will be made, and it is to be wished that the Sucess of it may be made public; to encourage farther Trials of it.

To mark Linnen. Vermilion mix'd with an equal Quantity of boil'd Oil & Spirits of Turpentine to the Consistence of Paint. You must mark with a very small pointed Pen or Bodhin, & let your --- Linnen lay a Fortnight after, before it is Washed.

To make Vinegar: To every gallon of Water (wine measure) put one pound of the very finest [crossed out] confectioner's [?] sugar, Boil it and Scum [?] it 'till no Scum arises, pour it into a Tub, & let it stand 'till luke warm, then make a large Toast, and cover it well with yest on both sides, and put it into the Liquor to make it work. Let it continue working above 12 hours, then pour it into a veSsell well hoop'd with from and set it in the Sun -- It will be fit for use in a [illegible] twelve moths -- cover the Bung hole with a Tile. N.B. It should be made in April or May

of an hour in a gentle Oven, or under a Baking Cover, 'till they come to a fine Brown, and place them on your Mazareen that they may not touch one another, but place them so, that they may not fall flat in the Baking, or you may form them on your Table with a broad Kitchen Knife, and place them on the thing you intend to Bake them on, you may put the Leg of a Chicken into one of the Loaves you intend for the Middle - Let your Sauce be Gravy thicken'd with Butter, & a little Juice of Lemmon. Note, This is a Side Dish for a first Course, Summer or Winter if you can get them.

A Dutch Custard. Take half a pint of White wine, Squeeze into it two large Lemmons, the Yolks of five Eggs well beaten, Sweeten it to your liking, Stir these all well together, then set it over a Chafing Dish of Coals to thicken, but be sure it don't boil, when thicken'd, pour it into a China Dish or Bason, send it up cold, and [rasp?] some of the Lemmon Peel over it.

To make Catchup for Fish Sauce. Chop 24 Anchovies bones and all, add to them 12 Challots, a large - Handfull of Horse raddish, 20 Pepper Corns, 12 Cloves, 4 blades of Mace, a Lemmon Slices, a Quart of Claret, a pint of White Wine, half a pint of Anchovy Liquor, and a pint of Water, boil all these together, 'till it comes to a Quart, then strain it thro' a Flannell bag, when Cold, Bottle it, the Bottle

Bottle must be shook three or four times a Week. N.B. The Anchovies Liquor and Lemmon must not be put in at first, for by too much boiling they give a Bitteness-first peel the Lemmon thin, & then take of the white wine-the [Autoard?] peel must be boiled in the Catchup.

Sorrel with Eggs- For a Plate. Take too handfulls of sorrell wash'd and Pick'd, put it in a Saucepan with a little bit of Butter, a Dust of Flour, a little Pepper and Salt, a scraped Nutmeg, stew all these a Quarter of an hour before you use it, pour to it two or three spoonfulls of drawn Butter, and garnish it with [harot?] Eggs, Cut in Quarters one End of the Quarters on the Sorrell, and the other in the side of the Dish.

Carrott Puff. Boyl some Carrots very Tender, Scrape them, then Mash them, and take good Cream, and Eggs, and the whites of two-Beat them with a little Salt and grated Nutmeg, Mix all with a little Flower to thicken them, then Fry them in Liquor.

To Pickle fine Purple Cabbage. Take too Colly flour, too Red Cabbage, have a peek of Six sticks with six Cloves of garlick on each Stick, Wash all well, givethem one Boil up, then drain them on a Sieve, and lay them Leaf by Leaf upon a large Table, and Salt them with [bouy?] Salt, then lay them to dry in the Sun, or in a slow Oven until as dry as Cork.

To make Cordial Pepper Water Take two gallons of very good Brandy, and a pack of Poppies and put them together in a wide mouth'd glass, and let it stand forty eight hours, then strain the Poppies out, take a pound of Raison s of the Sun, stone them, and an Ounce of Coriander Seed, an Ounce of Sweet Fennel Seed, and an Ounce of Liquorish sliced, bruize them all together, and let them four or Eight Weeks shaking it every day, then strain it off, and Bottle it close up for use.

To make a Cosole. Take a Neck or Loyn of Mutton, Cut it in small steaks, Pepper and Salt some Sweet Herbs and Parsley cut Small, put them in a [Fossing?] Pan wiht half a pint of water over a stove fire, Let it stew 'till tender, then put your meat and gravy in a little deep Dish, have some Rice boil'd tender, cover your meat all over that none of it is seen, Smooth it with the blade of a Knife, and wash it over with the yolks of eggs, and brown it before the Fire or in a slow oven.

To make [Palfalone?]. Take Chicken and a Rabbit cut in small pieces, Season it with Pepper, Salt and Nutmeg, then to the tho Caul of a Leg of Ceal Lay it in the bottom of a deep dish, take some forced meat made with Veal, & colour'd green with Juice of Spinnage, lay it in your Dish about the Thickness of a Middling paste, then put in your meat, and cover it over with thin short paste, sent it to the Oven, and let it bake slowly 'till the meat is done, then turn it on a Dish, have ready some good gravy made green with Juice of Spinnage, pour it in your Dish over your Palfalone.

To make a Porcupine. Take a Breast of veal, Bone it, and Season it with Pepper, Cloves, Mace, and Nutmeg, then Roll it up in a Cloth and Fillet it, Boil it 'till tender, & then take it out, Brown it before the fire, stick it over with little Skewers little bigger than a Middling pin, and on the end of each Skewer, put different sorts of Pickles, Lemmon and any thing that will look pretty, then put it on your Dish with some good gravy thicken'd up, and forced meat Balls with it.

To Make a Potatoe Pie Take some small pieces of Pork, Season it with Pepper and Salt, Lay it in your Dish, put in a little water, then boil some Potatoes tender, put them in a Mortar and pound them with 2 Eggs and a bit of Butter, & a little Salt, make it into a Paste, and cover your Pork with it, & send it to the Oven to Bake.

To make Pares of Potatoes. Pound and mix your Potatoes as above, then Roll them with a little flower, and make them in the Shape of a Pare, put a Burch Stick for a Stake, and a Clove for the Eye - Fry them in clear Drippin of a fine Brown, & put them on your Dish with Melted Butter.

To make Sugar Straws. Take the Whites of 2 Eggs, 2 Spoonfulls of Sugar, 2 Spoonfulls of Flower, beat all together 'till it is Quite smooth, then run it thro' a small Funnell into a Pan of Boiling Butter that is Clarified & Quite clear, you

must only run a Spoonfull at a time, when it begins to Brown take it out & put it across a Rolling Pin, when it begins to Cool, take it off & put it on your Dish, so do 'till they are all done, then put Sugar over them, and send them to Table.

To make Snow=balls. Take half a pound of Rice, Steep it in Water a quarter of an hour, then pare as many apples as you like to have, and cover them over with rice, then lay them Separate in a Cloth and boil them half an hour, then take them out and lay them before the fire to dry, then put them on your Dish and cover them over with double refined Sugar and put melted Butter in the Dish.

To make Portugal Rolls. Mix a Light paste, half a pint of milk, a bit of Butter as big as a Wallnut, 2 Spoonfulls of Yeast, a little Sugar, stir all together, and put it before the Fire to Rise, then make them up about the Size of a Wallnut, then have ready a pan of boiling Lard, put them in and keep Shaking and turnign them 'till they are of a Fine Brown, & you think they are done, - then put them on your Dish, Fut a bit of the Top, & put in some Melted Butter, White wine and Sugar, and strew some Sugar over them.

To make a Curry or Indian Dish. Take Chicken or Rabbits, Skin and Cut them as for a Fricasey, wash them clean, and stew them in a Quart of Water 'till they are tender, then strain off the Liquor & put the Chicken in your stewpan, then take a Tea Spoonfull of beaten Pepper, the same of Ginger, the same Turmerick the same