Kislak Center Recipe Books

same of Coriander Seed, beat and Sifted, the same of Salt, stew all over your Chicken and cover it up, then take three large Onions, slice them thin, and Fry them in Butter, when they are of a Fine brown, put them to your Chicken and pour in the Liquor, Let it stew all together about 5 Minutes, then put in a little Juice of Lemmon, and thicken it with Butter and Flower.

To Boil Rice to put off another Dish to Eat with the Curry. Put three Quarts of Water to a pint of Rice, let it Boil 'till you think it is enough, then throw in a little Salt & turn it out into a Cullendor, then let it stand about 5 minutes before the Fire to dry, put it on a Dish by itself, and garnish it with Pickles.

To Make a Pellow & the Indian way Take two pound of rice, pick and wash it clean, put it into a Cullindor and let it drain very dry, take three Quarters of a pound of Butter and put it in a pan over a very slow fire 'till it melts, then put it in the Rice and cover it over very close, that it may keep all the steam in, Add to it a little salt, some whole Pepper, half a Dozen blades of Mace and a few Cloves - you must put in a little water to keep it from burning - then stir it up very often and let it stew 'till the Rice if soft - Boil a piece of Bacon about a pound, Cut it in, Boil one Fowl, put the Bacon and the Fowl into the Rice, let it be cover'd over with the Rice - Garnish your Dish with about half a Dozen hard Eggs, and half a Dozen Onions Fry'd whole and very Brown.

Mutton Fish of

Take a Neck of mutton, Cut it from the Bones in pirces as you would for Collons - Season it with Pepper, Cloves, Mace, Salt, & Nutmeg, an Onion cut small - Butter a Tossing Pan, and lay it in with the Bones on the Top, Cover it close and put it on a slow fire 'till it is Quite Tender, then take it up and Scum the fat from the Gravy - put in your meat with some heads of Asparagus boil'd tender, or a few green Peas, then take the Yolks of 2 Eggs beat up with a little Gravy, and a lump of Flower and Butter, keep it stirring and take care it dont Curdle, put it into your Dish, Garnish it with Lemmon.

To make Pattys. Take some Veal and Beef Suet, hack it small, Season it with Pepper, Cloves Mace & Nutmeg, then make a light Puff paste, Cut them in what shapes you please and Fill them with the meat, & Bake them in an Oven.

To make Nuns Beads. Take a Pint of water, put it in a Tossing Pan with a little Sinamout and some Lemmon Peel, Let it boil 'till it comes to little more than half a pint, then stir in some flower while it is hot, and Boil it 'till it is a Stiff paste, then put it in a Marble Mortar, break in 2 Eggs, then beat it well, put the yolk of another Egg in, beat it 'till it is Quite Smooth, put in Sugar to your Taste, mix it well, have ready a Pan with a good deal of boiling Drippin or Lard, drop it thro' a Funnel into the Pan keep them shaking & turning, and when you think they are enough, take them out on a Sieve - when you put them on your Dish, Strew Sugar over them.

To make a fine Red Take three pennyworth of Cocheneal, half an Ounce of Roach allom, half an Ounce of Cream of Tartar, Dissolve this in half a pint of Brandy, strain it, Cork it up, and keep it for use.

To make Orange Cream. Take a Pint of the Juice of Sivill Oranges and put to it the yolks of 6 Eggs, and the Whites of 4, beat the Eggs very well & strain them and the Juice together - Add to it a pound of double refined Sugar beat and Sifted, sel all those together on a slow fire, keep it Stirring always one way, when it is almost ready to boil, put the cream into glasses.

To make Lemmon Cheese. Take the Juice of two Lemmons, and the Rind of one Grated, put it in the Dish you intend to Table, then put it in the Cellar or some cool place where it may stand all night, then take a pint of Cream, boil it, make it pretty Sweet, Let it stand 3 Minutes, then put it through a Sieve into your Dish, Let it stand 'till the next day, put Candid Orange and Citron over it.

Almond Cream Take a pound of good almonds blanch and beat them very fine with Orange flower water, take two Quarts of Cream boil it & Sweeten it, Mix the almonds with it, and strain it thro' a Canvas, then set it on the Fire to thicken, keeping it Stirring, put in some Amber Grease (if you please) then pour it into your Glasses.

To Preserve Cucumbers Take Some small and large Cucumbers that will cut in Squares to look like Citron the Greenest and free-est from Seeds you can get, put them in strong Salt and water in a Narrow Mouth'd Pot with a Cabbage leaf over them to keep them down, Tye a paper over them and Let them stand in a Warm place 'till they are Yellow, then take them out and wash them and set them over the fire with a little Salt in the Water to Green them, put a Cabbage leaf over them and cover the Pan close, but take care they do not boil, if they are not a clear Green, changing water will help 'em, if you do that, you must put them into a Pot 'till your pan is Secur'd and the Water made Hot, then take them out of the first Water, and put them in and cover them as before, when you think them a good Green; take them of, but dip them in water 'till they are Cool, then put them in Cold water for two days changing water twice a day to take the Saltness out - The large ones must be cut, and the Seed taken out and the soft part before they are put into cold water, then take and wipe them dry, make a Syrrup and boil it in some Lemmon Peel and a good deal of Ginger, but cut the outside before you put it in, and when the Syrrup is Cold, put them in, and Boil the Syrrup once in two days for about three Weeks, or as you see Occasion for the Steeping, there being the most danger at the first. time

Butter'd Oranges. Pare your Oranges very thin, cut a little slice out of the Top, and scoop out the inside very clean, as you do them, throw them into water, then boil them 'till tender, change the water once or twice in the Boiling to take out the bitterness, then boil in Syrrup 'till you think the Syrrup is Soak'd through them, whilst this is doing, strain the Juice thro' a Sieve and take as many Yolks of Eggs as you have Oranges, and a little of the Orange peel cut very small, mix this & very well together with the Syrrup they were boil'd in, & the inside Juice, then fill them with it, & put them in a slow Oven, if put hot, you must put Melted butter and Sugar to them, if not 'till cold, they are Put without any thing.

Blanch Meager A Quart of Cream, One Ounce of Isinglass Washed in Warm Water, Theobald two Ounces of almonds beat very fine, a small piece of Lemon peel, a very little Cinamon, three Spoonfulls of Orange flowers or Rose Water (as you like best) and as much very fine Sugar as will Sweeten the Quantity to your taste - Set all this over a Clear Charcoal fire and keep it Stirring 'till all the Isinglass is dissolv'd, Strain it thro' a fine Lawn into the Moulds or Cups, wetting them first w. th Cold Water. Note. Make this the night before you use it, and it will turn out of the Cups the better.

Maccarony Cheese Two Ounces of best Glocester Cheese, 4 Ounces of Cheshire DO. grated put it into a Stone Mortar with two Eggs, two or three Spoonfulls of Sack or Mountain Wine, beat it 'till well mixt and Light - Boil the Maccarony in Water very tender, then drain it well, put it on a Dish or Plate and lay the prepared Cheese all over it and brown it w. th a Salamander.

To make Indian Pickle Take One pound of Garlick, peel and put it in pieces and Salt it 14 days, then Wash it and Salt it for 3 days longer, after that wash it & dry it in the Sun upon a Siece or before a fire, then take One pound of Ginger, let it be in Salt Water One Night, then Scrape it and cut

it in thin Slices, and put it into a Bowl with dry Salt and let it stand 'till the rest of the Ingredients are ready, take long Pepper, Salt it and dry it in the Sun, but not too much, take Mustard Seed, Bruise a Quarter of a pound, take Tumarick 3 Spoonfulls pounded very fine, put all the Ingredients into a Stone Jarr with One Gallon of Strong Vinegar, and 3 of a smaller sort, fill your Jarr three Quarters full, then fill it up with what you intend to Pickle, Take Collyflowers cut into Quarters, and Salt them for 3 days, then drain all the Water from them, and set 'em in the Sun to dry, so do Sallary cutting it as far as the White is good, but not thro' the Stalk. Radishes may be done the same way, only Scraping them and leaving on the Tops. French Beans and asparagus must not be Salted but two days, then give them a Boil up with Salt and Water, then dry them as others, look into your Jar a fortnight after your intended Pickles are put into the Pickle, and if Occasion fill it up again after the same manner. You may do - Cucumbers, Mellons, apples, Peaches, anything of this sort, you need never empty your Jar, but as the things come in Season, put 'em in and fill it up again.

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 to it a Quart of fair Water, Set it on the fire & when it boils fast, put in your Pippins, and when they are clear and tender, and the Liquor wasted a good deal, put in

a Quarter of a Pint of Lemmon Juice and some thin slices of Orange or Lemmon Peel, keep it Scum'd, and when it has boil'd a little, take out your Pippins, Strain the Liquor, and when Cold pour it over them

To Dress a Mock Turtle. Take a Calfs head and scald off the hair as you would off a Pig, then clean it, cut of the horny part in thin slices with as little of the lean as possible, put in a few chop'd Oysters and the Brains, have ready - between a Quart and pint of strong Mutton Gravy with a Quart of - Madeira Wine, a large spoonfull of Chyan Pepper a large Onion - Chopp'd very small, Peel of a large Lemmon, thred as fine as possible a little Salt, the Juice of Four Lemmons and some sweet herbs cut small, Stew all these together 'till the meat is very tender which will be in about an hour and a half, then have ready the back shell of a Turtle lined with paste of Flour and Water, which you must first set in the Oven to harden, then put in the Ingredients and set it into the Oven to Brown the Top, and when that is done, suit your Garnish at the Top with the Yolks of Eggs boil'd hard and force Meat balls. This receipt is for a large head. If you can't get the Shell of a Turtle, a China Soup dish will do as well and if the Oven is at hand the Seting may be Omitted, and if no Oysters, it's very good without: it had been Dress'd with a Pint of Wine and the Juice two Lemmons: when

the horny part is boil'd a little tender, then put in the White Meat. it will do without the Oven, and take a fine Nuckle of Veal. Cut of the thin, cut of the firm Lean into the small pieces as you do the White Meat of a Turtle and Stew it with the other White Meat. take the firm hard fat which grows between the Meat and lay that into the Sauce of Spinnage or Sorrefl 'till half an hour before the above is ready, then take it out and lay it on a Sieve to Drain and put the Juice to stew with the above, the remainder of the Nuckle will help the gravy.

To make Tea Cakes. Take One pound of flour, half a pound of Sugar, and Six Ounces of Butter, rub the Sugar and Butter in the flour very well, then Mingle it with thwo Eggs, and two Spoonfulls of Rose Water: Roll it pretty thin, and cut them out with a Wine Glass. Bake them upon Tins. the Oven sh.d not be too hot. NB. Some put Wine instead of Rose Water.

For a Billious Cholick & Jaundice. Dighlon Take Six penny worth of Saffron & a piece of Castile Soap the Size of a Middling Walnut, Scrap'd and Roasted in a large French Pippin, then braise it well together with a Spoon divide it into three parts, Take one at Night going to Bed, the rest the two Nights following, keeping Yourself Warm. If this does not answer, it may be repeated soemtime after.

To make Dutch Flammery. Dissolve half an Ounce of Ising Glass in a bare half pint of Water, and put to it something better than a pint of Mountain or any other White Wine, the Yolks of Six Eggs, the Juice of one large Lemon, and the Rind Grated, let it just boil, and sweeten it to your taste [?] strain it and put it into Cups or what form you please; it mu[?] kept Stirring a while on the fire.

To make Lemon Cheese Cakes. Take the Rind of two Lemons pared thick, and when boil'd tender, pound it well in a Marble Mortar, a pound of Loaf Sugar beat fine, the Yolks of Eight and Whites of two Eggs, they must be well beat and mixd with the Peel and Sugar, then Add half a pound of Melted Butter, and as much juice of Lemon as will make it of an Agreeable tartness -- The Butter must be cool when put to the other Ingredients.

To Make Lemonade. Boil one Quart of Spring Water, let it stand 'till it is Milk Warm -- Pare five clear Lemons very thin and put the parings in the Warm Water, Let it stand all Night, the next Morning strain off the peel thro' a fine Lawn Sieve, Squeeze the Juice of the five Lemons, Strain it, and put it in the Water, put in Eleven Ounces of double Refin'd Sugar, One Spoonfull of Orange flower Water, Mix these well together, it will be fit for use.

To preserve Cucmbers Martin Take fine going Gerkhins, or large Cucumbers cut in half, and the Seeds Scooped out, put them into a stone Jar, cover them with Vine Leaves, and fill the Jar with Spring Water, cover it close & let it stand so near the fire as to be quite warm for Ten days or a fortnight, then take them out and throw them into Spring Water, (they will look Yellow, and smell disagreeable, but that's not to be minded) then put them into a preserving pan, cover them with Vine Leaves, and fill the pan with Spring Water, set it over a Charcoal fire, cover them close, and make them of a fine Green, - which will take some hours to do, when they are of a good Colour take off the leaves and throw the Cucumbers into a large Sieoe, then into a coarse Cloth four or five times doubled: When they are cold put them into a Jar, and have ready your Syrrup made thus. Take three pounds of good lump Sugar, put to it a quart of Water, boil and Skin it, then put in a great deal of Lemon Peel (pared thin, in long bits) and whole Ginger (first boiled in water and dryed) when the Syrrup is thick, pour it on the Cucumbers, and cover them down close; this must be repeated three or four times, or 'till the Syrrup is very Rich, or they won't keep, they are very good Candyd, only the Ginger must be boiled in water.

To make Desart Cakes. Take a pound of flower, half a pound of Sugar, One Ounce of Caraway Seeds, make it into a Stiff paste with Cream, and Boil'd out as thin as the finest paper and prickd full of holes or they will Blister, then put these on tins, which You must Butter & obsirve when they are Baking to take them out of the Oven as they Brown