[Recipe book], UPenn Ms. Codex 1038

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.