Recipe book :; [manuscript].

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Naples Biscuit One lb [pound] of sugar 12 eggs leaving out 1/2 the yolks, 3/4 of lb of flour and a glass [?] of wine,

Richmond Pudding Take 1 lb of suet 1 of Raisins 4 Eggs 2 spoons full of flour 1/2 a nutmeg & boil it 6 or 7 hours, sauce of wine sugar cream & butter.

French Bread Beat 2 eggs with a little salt, put with them 1/2 pt [?] of yeast 3 lbs of of flour & as much warm milk as will make it up. Make it into loaves or rolls when baked & cold rasp the top.

Lemon Pudding Take 6 eggs with 1/2 the whites 1/4 lb of butter creamed with one spoonfull of flour 1/4 lb of sugar & 1 large spoon full of lemon peel diced & pounded 1/2 pt of cream and a little nutmeg

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Citron Pudding Take 1/2 lb of butter the same of sugar cream the butter mix the sugar with it, & beat it till very light, then put in citron cut fine, with rose water orange peel & 5 eggs well beat. put it on a puff paste [pastry], 1/2 an hour will bake it.

Twelfth Cakes One lb 1/2 of flour 1/2 lb of sugar 1/4 of butter 1/2 pt of milk 1/4 of pt of yeast 3 eggs a little Allspice work them to[gather] a paste & let it stand to rise.

Shrewsberg Cake To 2 lbs of flour 12 ozs of sugar 12 ozs of butter 2 eggs 2 teaspoonsfull of beaten mace 2 table spoonsfull of rosewater.

Jelly To 4 Calfs feet in a large quantity of water will yield 2 quarts of jelly, stiff enough for summer & thrice for winter, it will not be necesary to wait until the jelly is cold if you are carefull to clear it of the particles of fat. To 1 quart put (1 pt of wine 6 ozs of sugar the whites of 2 eggs (you may add the shells

22 broken fine) 1/2 coffe cup of lemon juice the same of green grape juice a fourth of vinegar (but this accor= =ding to your taste) and a table spoonfull of conserve of lemon on the jelly, droped on 1 fresh peel: beat your eggs beat your eggs till they will adhere to the bowl & mine all well togather, set it on the fire, pour it up and down frequently & stir it well. Let it boil fast about 5 minutes until it looks curdled clear and transparent. Then have 3 bags each raised above the other viz 1 or 2 of coarse hummans & one of diaper. pin them with the mouths wide open & pour in the jelly quickly, return it again & again till it runs clear, have a table cloth warmed & lay over the bags, also surround it in summer with a table cloth & in winter with a blanket & set it before the fire to drip

Soup. A tolerable large nuckle of veal will make a common oven full. The veal & a slice or 2 of midling of bacon are put on nearly an hour before the herbs, then a good handfull of parsley 2 or 3 onions sliced, a small

23 bunch of thyme & sweet marjorams must be put in at the same time 2 spoons full of mace butter some time after cloves pepper salt, mace if you like & all spice thicken'd with a little butter flour & water mixed well together. Burn sugar to which add a little water to give it a brown colour & just before serving a glass.

Curdy & Cream. one gallon of milk will make a moderate dish turned with rennet. When you find that your milk has become curdled put it closely in a thin cloth and hang it up to drain, do not ring or prep the cloth as that will make the curd too hard, when drained put it into a mug & set it to cool in water which must be frequently charged, when dish it if you find weigh in the mug take it out gently without press= =ing the curd, lay it in a deep dish, and pour over it cool fresh cream just before it is used. Have powdered sugar to eat with it, but do not mix it in the drink they weigh is pleasant to drink

24 To make Yellow Pickle. Tak 1 gallon of strong vinegar boil & skim it, then let it stand & cool, add to 1/2 oz turmeric beat fine 1/2 oz of long pepper bruised 1/2 lb of race ginger soaked in strong lime 1/2 lb of horse radish 1/2 lb of garlic done in the same way 1/2 lb of bruised [illegible]. Your pickle then made to be put out in the sun every day, mellows or any thing else your chose, to be soaked in a strong brine for three days, then put out in the sun and well dried when your jar is filled up with pickle add vinegar and a pint of made mustard ------

A White Fricasee Take 3 Chickens and cut every joint asunder, lay them in warm water 1/4 of an hour, wipe and put them in a stew pan & boil in milk and water till sufficiently tender. Take a pint of good cream 1/4 lb of butter, stir it till it is thick then cool & add to it a little beaten mace 1/2 a nutmeg a little salt and a gill of wine; stir it well, put the chickens