Recipe book :; [manuscript].

50 To make beef Stakes [montipetre?] [reicpts?] Cut the stake ^[tolerable?] thick, beat them well with a rolling pin, put them on the grid iron & warm them a little, baste them with butter, put them on again & broil them well, baste them 3 or 4 times while broiling.

To make stuffing Bake the bread in small pieces, cut up a small onion, fry the bread & onion in batter, add a lit tle salt & pepper then make it in a dish

To make a Transparent pudding Beat ten eggs well, beat one lb of loaf sugar with 1/2 a nutmeg a little mace & one lb of butter pour them all in a bellmettal skillet with 1/2 a glap of wine, stir it over a slow fire, untie it looks like honey, pour it out to cool, & then out it in your paste.

To make milk Pudding Boil the milk well thicken it with flour until it in tolerably thick put a lb of butter, nine eggs 1/2 a nutmeg & some orange peel, put it in a deep dish & bake it

51 Boiled Custard. Put the milk on to boil with a little cinnamon a few peach tree leaves, sweeten the milk beat the eggs well, strain them, pour them in a crock pour the milk to them & stir it constantly while you are pouring it put it back in the skillet & stir it over a slow fire until it is done then set it in a cool place

To make a Trifle Cut the pound cake in thin slices, put them in a deep dish, wet them well with wine, pour the cold boild custard over it & then put [sylabab?] over it

To make floating Island Take the whites of 5 eggs 5 tablespoons full of jelly beat them together until the spoon will stand up in it, sweeten the milk put wine & nutmeg with it & then put the float on it.

To make Pound Cake To 1 lb of sugar 1 lb of butter 1 of flour ten eggs 1/2 a nut meg a little mace put the flour to the fire to dry.

52 have a [piggon?] dried well by the fire, have the salt washed well from the butter cream it well beat the whites & yolks seperately, when the whites are beaten to a froth, put it to the yolks, have the sugar beat very fine & sifted, put the flour sugar eggs spice & 1/2 glap of wine in the [piggon?] to the butter & beat it well until it is quite light pour it in the pan & bake it, have more fire at the bottom of the oven, than on the top particularly if the cake should be large

To make preserve Orange peel Boil your peel in two or 3 waters, then put to each lb of peel 1 lb of loaf sugar. put them all ^on together

To make currant jelly Put your currants in a stone jar tye it up & put it over the fire in a pot of water boil it one hour, strain them through a flannel bag & to every pt of juice put one lb of loaf sugar. then sit it to stew over a slow fire until it is done. then set it in the sun a day or two

53 To make Maccaroons Take a lb of blanch'd almonds beat them well in a mortar with a lb of loaf sugar, the whites of 5 eggs beat them all well together grease a sheet of white paper drop them on it about the size of 1/2 a dollar, beat the eggs well before you put any thing to them

Blomonge Get the chipped [Ising?] lap, pour boiling water on it & let it stand some time then put it on to boil after it is done boiling take it off & strain it through a flannel bag sweeten the cream, add a little wine & after the [isinglap?] is prefectly cold pour it to the cream. put it on the fire for a few minutes & stir it constantly then put it on the moulds & put them in a cool place

To make ice cream Sweeten the cream colour it with something that has a fine flavour, have the ice in a tub sprinkle salt over it pour the cream in the moulds out them in the tub of ice and cover them well with it. Throw a wollen cloth pver the tub

54 To preserve strawberry Rasbarries & Peaches Put one lb of sugar to each lb of fruit. beat the sugar in a wortar take a deep dish & lay in a layer of fruit & then a layer of sugar until you put them all in the dish, then stand one hour & then stir them over a slow fire

To preserve Quinces One lb of quinces to every lb sugar, put the pairings on to stew let them, stir until they are quite soft strain them through a flannel bag put 1 lb of sugar to 1/2 gallon of the juice then put the quinces in & let them boil slowly

To pickle Mangoes Take the young musmellons put them in slat & water let them remain 1 weel change the water 3 or 4 times during the week, then take them out wash them clean cut a little piece out of the top & take the inside out, to make the stuffing of the mangoes take mustard seed pepper a few beaten cloves a little garlick chop ed up & a little horse raddish choped, mix it all up