Kislak Center Recipe Books

as they will not all Brown together - a Moderate Oven is best.

To Pickle Lemons Hoper Take three Lemons, cut them cross halfway down, then Stuff these full of Salt, set them upright in a Bason, Let them stand thus 'till the Salt Melts so as to Yield Brine enough to turn them in, that they may be kept Moist. Turn them several times in a day. In about three Weeks the Lemons will be tender - then take a quart of Vinegar, a few Cloves, a little Mace, some whole Black pepper, and some Do. allspice - Put the Brine of the Lemons to the vinegar and Sprices and boil them up - when quite cold, bruize two large Spoonfulls of Mustard Seed - Put it into a pot with three or four Cloves of Garlic - Then put in the Lemons and pour the Liquor upon them - In about three Months the Lemons will be fit for use - Keep the Jar tied close.

To make Apple Puddings Take eight large Apples, Boil them tender & Cut them from it. Core. Beat them fine in a Mortal wth half a pound of Butter, half a pound of Sugar, eight Eggs, w. juice of one large Lemmon, & w. Rind cut very fine, Beat them all well together & put them into Puff Paste to Bake.

Bachamele Take cold Veal, Chicken or any other white Meat, & Cut it in small long Slices, Then take a little Butter & [Flower?], a few young Onions chopped fine & Parsley, a little Broth, a q of a pint of Cream & half a Lemmon squeezed. Some Crumbs of Bread

made savomy over W. top, & brown them with a Salamander.

Bigoche of Calf's Heart Cut W. Heart in thin Slices, & fry it with Bacon or Butter. Season it with Pepper, Salt Sliced Onions a little soop, brother or Water, & a little Vinegar, [Ve?]juice or Lemmon, Put some Bread Crumbs in W. Sauce, & serve it up wth Mushrooms, Capers, or any other Garniture.

Caveche W. best Receipt Half a pound of Shallots peeled & Cut small, Put them into a Sauce pan with a Quart of W. best Vinegar & as much Cajan Pepper as will lye heaped on a Shilling. Boil it slow half an Hour, Pour it first through a Sieve & then phille[t?] it through whited brown Paper.

To Stew an Hare Save W. Blood & cut W. Meat in pieces, Put in W. Stewpan with W. Blood as much Gravey or broth as will cover it. A bunch of sweet herbs, 4 Onions, 2 Anchovies, some whole Pepper & a Clove or two. Let it stew till it is tender, then strain W. liquor & put to it again wth a very little Red Wine or Cyder. Put in a piece of hesh Butter, Some Oysters, Mushrooms & [whoel?] Pickle you please to make it very savomy. Shake it up thicken & Dish it.

To Pickle Pork Take all W. Bones out, & Cut it in pieces of as large a size as will handsomely at W. Bottom of your Tub or Pan, Then rub every piece with Salt petre & then with common Salt. Put a layer of Salt at W. bottom of your Tub & then Pork, & then another of Salt & so on as close as possible. Cover every piece with Salt, till all W. hollow places & cover W. Tub with it.

To an Hog of 30 pounds weight put half a pound of Salt petre & half a Buthell of common Salt. Put up very little if any lean.

Green Peale Soop To 6 Quarts of Water take 4 or 5 Cabbage Lettices. A Peck of Green Peale W. older W. better, a bunch of Mint, An Onion stuck with Cloves, & a little whole Pepper, Boil it well several Hours till it will mash through a Cullender. Then take W. liquor & add to it about a Pint of younger Peale, & one Silesia or Cols Lettice cut very small, Just boil it up together, throw a little piece of Butter & Salt into it.

Orange Pudding Take two Seville Oranges. Cut them in two, & take out W. Pulph & squeeze all W. juice into a Bason. Boil the Skins in different Waters till they are quite tender & W. Bitterness is quite gone. Then pound them very fine in a Mortar. Put to them W. pulph of two large Apples boiled tender, W. Yolks of two Eggs, about an Ounce of Butter oiled in a Saucepan, & sweeten it to your taste wth. Lisbon Sugar, Beat them all well together, & put a puff Paste at W. Bottom of W. Dish.

Nottingham Pudding Peel 6 large apples & remove the cores in such a manner as to leave the fruit whole, then fill up the centres with sugarl Place the fruit in a pie dish & pour over a nice light batter (such as is used for a pudding)- Bake in a moderate oven for an hour- I found an hour not nearly long enough. M.C. The center of the apples can be filled with any kind of preserve.

Cheese Puffs 45

Take about 2 Ounces of Cheshire Cheese, Scrape it, & put it into a Saucepan with a very moderate spoonful of Flower, Put to it 3 Spoonfuls of Cold Water stir it on & Fire till it is thick & smooth, then put it into a Mortar & Beat it well, when it is quite Cold add to it one Egg & stir them all well together, & drop it into a pan of boiling Liqior Dripping or Lard to Fry.