To make an oringe pudding

Cover your dish with a sheet of puff

Past[e], put two ounces of preserved oringe

and sittron peel in thin Slices all of an

equal length and [words off page]

then beat ten eggs Leaving out all the

whites, put to your eggs half a pound of

Duble refined sugar beat fine, two

Spoonful of oringe flower water-

three quarters of a pound of melted

butter, beat it well together and

pour it into the Dish upon the oringe

and sittron as it sticks, and and sift

Duble refind sugar upon it as you

put it into the oven, half an hour

will bake it-

To Salt hams

Let the hams hang three Days before you

Salt them then rub them over with

vinegar before the fire, mix three

quarters of a pound of the Coarsest

Sugar three ounces of salt petre, near

a quarter of a pound of a peck of Common salt

altogether, and rub the hams very well

with it still keeping them by the fire

then Lay the hams with the fleshy part

upwards, and Lay all the salt upon them,

that you cannot rub in after one Day,

then rub them over every Day with the

Brine, for nine or ten Days together,

this quantity of things Does for hams

of 12 or 14 pound weight if they are

Larger more of every thing must be

added, let them hang in a Chimney

where wood is burnt but take Care

they Dont hang too near the fire,-

To make Cowslip Wine-

take 25 Gallons of water and half

a hundred weight of sugar, boyle [t]hem

together two hours scuming [stirring] it all the time

Let it stand still til blood warm, then

put into it a bushell and half of

Cowslip fresh pick't, and half a pint

of new yeast Lett it stand four or five

Days, stirring it 3 or 4 times every Day

then put to it sixty Lemons slices, with

the yellow part of the peel thin pared,

pull of the white part before you slice

them and throw it away, put it into a

vessel together, with the cowslips

and Lemons, stop it Down Close, when

it has Done nothing, Let it stand three

months thin bottle it off-

To make oringe or Lemon water-

Take three Gallon of the beer Bench

Brandy and the peel of a hundred

sevill orignes paired very thin, put your

brandy and oringe peal into a Deep

earthen pott Covered down close, and

Lett it Steep for three or four Days

then still it in a Limbeck, and divide

your Brandy and peel to be stilled at

four several times, adding to [words out of scan]

Still three or four quarts of Spring

water, the intent of the water is to

beer the brandy from wasteing too quick,

in the time of Distilling, be sure to Lett

three bottles run of in every still, that

you may have twelve in the whole

quantity, then mix your Distilled water

altogether, and let it Stand till the

Fire is out, then take two pounds of

Duble refined sugar and two quarts

of Spring water and boyle it to a

sirup and pour into your oringe

water boyling hott, Cover it Close and

Lett it stand till next Day, then run

it through a jelly Bag or fine hollowed

bag for fear of any Drugs settleing

at the Bottom, then bottle it up, -

For a broken Shin

take powder of myrh and infuse it in [warm]

Clarett, and wash the part very well, then

Ssrens on some of the powder of myth

and Let it Dry on, keep it from rubing

off, and as the skins Comes on the

myth will peel of it self-

Mrs Crows receipt to mend China

Take the Litharge of Gold, Bole

armoniack, red and white Lead of each

half an ounce, mix them in five ounces

of hott Lime, beat them small and Dust

them through a thin cloath or sier-

keep this powder in a bottle by itself-

For the oyle

Take the white of three eggs and beat them

to an oyle, take of the broth, and mix

it with fifteen Drops of Linseed oyle

nine drops of the oyle of spike, put

this into a bottle and let it stand a

month before it is used.

To use it

rub it on the shards of your broken

china very well till it is thoroughly

wet then dust your powder on it

and Join it setting it before the fire

till it is dry, the ingredients will

keep for years if well stored

To make good fish sauce-

Take a pint of good gravy or

very strong broth, put to it two or

three anchovies well worked, two onions

skinned, some white wine, some nutmeg

and whole pepper boyle them well, strain

them, and mix it into it shrimps or oysters

and thick it with flower and a bit

of butter and some juice of

Lemons and peele share small

To Stew Carp-

After your fish is stripped and wiped well

from the net, take a quart of carrot

and a pint of varjuice and then lay

in the fish, and fill it up with water

till it just covers the fish, put in a

headfull of salt two raw of ginger

some whole pepper a bunch of sweet

herbs an onion shred six anchovies

some lemon peel, put the fish into

the liquor two hours before it’s set

upon the fire, then let them boyle

very gently close covered, taking

them of the fire non and then in the boiling-

for the sauce for the carp

take almost a pint of carrots two

onions a flake of mace some

nutmeg and ginger and whole peper

lemon peel and some anchovies, boyle

a good while and set them by, and

when your fish is enough, take and put to your sauce a pint of the

fish liquor, Boyle it altogether

then strain it and thicken it with

yolks of eggs and butter or with

flower put into your sauce oysters and shrimp-

More withins receipt for Raison wine

one and of mallige, Raison to a

quart of spring water which must

be boyled and and steamed well, and when

are warm put to the Raisons which

Be ready nickt and chopt, and so let

it work ten days stirring if 3 or 4

times a days, then to squeeze the raisons

out and put it in the barrel the

longer tis kept the better ---

To make wiggs ---

take a quarter of a peck of flower

a pound of batter, rub the butter in

the flower very small, and a pound of

sugar, half an ounce of Caraway

seeds, mix it with the flower and wet

it with a quart of new milk warmed

and a pinto of new ale yeast, let it

lye before the fire to rise and hour or

more, make them into what bigness you

please-

a receipt to make the spice powder

Take two ounces of the powder of liquorice,

two ounces of beaten ginger and four

ounces of double refined sugar beaten,

let all those be shifted through a hair

sive, (not too fine) then put in four

ounces of the fileings of unprepared steel

and two ounces of grated nutmegs, cloves

and mace finely beaten, of each half an

ounce, mix those all together, and take as

much as will lye upon a shilling, fasting

in the morning, be as much as four a

clock in the afternoon, it must be

took for a month together, when the

patient is far gone in the distemper, they must

be sure to eat no milk nor any thing

that is salt, or windy while this medicine

is taking, are moderate exercise