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from the fire & dip your Clothes smoothing them out with
2 sticks as fast as you Can that which you leave you may
weting your hands in the Cold water roul up for a salve

To make Oringe Cream

Take th Juce of 7 oringes & put to it better then a quorter
of a pound of powder Sugar when it is boiled up run it through
a sive when it is almost Cold have the yolks of 10 eggs
beaten & put as much whight wine to them as make it a
Couler to your likeing then mingle it with the oringe
Juce & set it over the fire till it is thick & stir it one way
& not let it boil

A receit for Damson Brandy

Take 10 gallons of brandy put into it a bushel of damson
A little bruised and ten pound of sugar an ounce
of Cinnamon one ounce of nutmegs & one ounce of Cloves
all bruised & let them stand six weeks in a vessel stiring
it every day & then when it is fine bottle it off
I think there is two much sugar by Almost half
for this makes it very much two sweet

To dress Carps: when your Carps is handsomeer boyled make this [sauce]

have the blood of your Carps sarced & put to it a quort
of Clarret wine in a deep dish or pan & put in an
chovey clean picked from the bones some oysters licker
if you have it a little bit of horse redish & a very
little shall lot & a little hole pepper let all those stew
together alomost an hour as long as your carps are
a boiling when it is anough beat the yolk of an egg
& a little thick butter together & stir it well in to
thicken it up & if you please a little strong gravey
then lay your dish handsomely with sipits & dish up
your Carps you should sqaise a leamon or an oring
into your sause & put in some salt & garnish your
dish with the rasping of bread sifted finly over the
Sides & fry some sipit crisp with sweet butter if you
have the body of a lobster to put into your sause