[Recipe book], UPenn Ms. Codex 1038

To Dress a Calfes Head in the manner of Turtle. Take a Calfes head Scaled of the hair only as you would of a Pig, when cleaned, cut the horny part into thin Slices with as little of the lean as possible, put in the Eye Kernells, Chopd Oysters and the Brains, Then have ready a Quart or three pints of Strong Mutton or Veal Broth, a pint of Maderia Wine and as much Chian Pepper as will lye on a Silver penny, a large Onion chop'd small, the Peel of half a Cargo Lemmon and the Juice of a whole one, a little Salt and some Sweet herbs strwed fine, Stew these together 'till the meal is tender, which will be.

To make Imperial Cream. The Juice of two Lemmons well Sweeten'd with treble refin'd Sugar, a pint of Cream boiled with a piece of Lemmon Peel, two Spoonfulls of Orange flower Water, and Sugar to your Taste, keep it stirring 'till it is but Milk warm, then power the Cream to the Juice Gradually into the Bason it is to be Served in -- make it the day before you use it

To make very good Gingerbread. Two pounds of Flower One pound of Treacle, half a pound of Butter, a Quarter of a pound of Sugar, One One of Carraway seeds, half an ounce of Ginger, the Peel of a Lemmon Grated very fine, and what Quantity of Sweetmeats you please --.

White Sauce for Fish. Lay your Fish in a Stew pan, put to it no more water than will cover it, Season it with whole Pepper, Salt, a Stick of Horse raddish, Lemmon Peel and Vinegar, set it on a Slow fire, and when you think the Fish Enough, take as much of the liquor as you want for the Sauce and Mix a little Butter with Flower, beat up the Yolk of an Egg with good thick Cream, put these together into a Sauce pan, and keep it Stirring 'till it boils, take it off the fire, let it stand a Minute, and then Add as much Juice of Lemmon, Juice of Sorrel or llder Vinegar, as will make it pretty Sharp. Note, This Sauce ought to be Thicker than the Thickest Cream.

To keep Artichokes all the Year. In the latter End of the Season, boil them 'till they are half enough, and dry them on a hair Cloth on a Kiln or Oven for 50 hours 'till they are very dry, Keep them in a dry place and lay them in Water a day before you use them, Boil them 'till they are Tender.

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 it to a Quart of fair Water, set it on the fire, and when it Boils fast put in your Pippins, when they are clear and tender and the liquor Wasted a good deal, put

put in a Quarter of a pint of Lemmon Juice, and some thin Slices of Orange or Lemmon Peele, keep it Scum'd, and when it has boiled a little, take out your Pippins, Strain the Liquor, and when Cold pour it over them.

Lemmon Cream. Take five Lemmons, pare them very thin, and lay the Peel two hours in a Quart of Spring Water, put the Juice of the Lemmon to it, and strain it thro' a fine Sieve, then put half a pound of the finest Sugar, & the Whites of Seven Eggs, set it on the fire 'till it thickens, keep it always Stirring one way, when as thick as Cream, put it into your Glasses.

To Marinate Eels the Italian way. Skin the largest Eels you can get, and Cut them in pieces (if Small do them whole) take Nutmeg Pepper and Salt an Equal part of each to Season them high, pound these fine, Rub it on your Eels and Stuff them with it, Tye them Close with Packthread, and lay them in Oil 'till enough, lay them in a stone Pot, put two or three Cloves of New Garlick to them Unboiled Vinegar enough to Cover them, and Sallad Oil to cover the Surface of the Vinegar -- They will keep three or four Months -- Note -- You may do Soles or Smelts whole this way.

To make Ink. Half a pound of Halls, 2 Oz. of Gum Arabick, 3 Oz. of Copperav, 2 Oz. of White Sugar Candy. -- set it by the Fire in three pints of Water, to be Frequently Stirr'd and used when the Ingredients are dissolved.

Mackerony Cheese. Two Ounces of the best Glo'ster Cheese, 4 Ounces of Cheshire, Grate them and put them into a Stone Mortar with 2 Eggs, 2 or 3 Spoonfulls of White Wine, beat it 'till it is well mix'd and light, Boil the Mackerony in Water very tender and drain it well, put in a Dish or Plate, and lay the prepared Cheese all over it, and brown it with a Salamander.

A Side Dish. Hard Eggs, the Shalls peel'd off and sent up in Gravy. -- Harlequins of Veal

To Preserve Cherries without Boiling. Take the largest Morella Cherries when they are full ripe, put them in a little Barrell, then boil up a Thick Syrrup of Loaf Sugar, Let it stand 'till it is almost cold, then pour it on the Cherries, stop the Vessell close, and shake it very well every day for 3 Weeks, after which you must take care to pitch the Barrell all round the Cork that no air may get to the Fruit -- The Quantity of Sugar for Syrrup is half a pound

pound, to a pound of Fruit. Note, The best Barrells are like those Workmen use for Beer.

A Strengthening Jelly. Two Ounces of Candied Eringo Root, 2 Ounces of Ising Glass, 2 Ounces of Hartshorn Shavings boiled in 3 Quarts of Water 'till half is Wasted -- Take half a pint of this warm with a large Spoonfull of Sack or Mountain Wine, every Night going to Bed.

Dutch Fish Sauce. Take three Spoonfullsof Vinegar, Six of Water, 4 Blades of Mace, an Ounce and a half of Butter mix'd with Flower, boil it altogether 5 or 6 Minutes, then take the Yolks of 2 Eggs beat with a little of the Vinegar, Mix the whole together and set it on the fire 'till it is as thick as Cream.

Floating Island. Take the Whites of three Eggs, the Juice of 2 Lemmons, a quart of a pound of Pulp of Goosberries or Codlings, a quarter of a pound of fine Sugar Sifted, Beat it two hours, let no wet come to it, and Serve it up in a Dish of Cream -- You may put some Sugar and White Wine & a little Orange flower Water into the Cream.