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on tin plates buttered. Take care they are prick'd
and full of holes. Bake 'em to be colour'd on both sides

Oranges for Tarts - Mrs Middlemore

Let your Oranges lay in water 5 or 6 days changing
the water every day. Then boil 'em till they be as
tender, that a straw may run thro' 'em They
must be boiled in 3 or 4 different waters, that
they may not be bitter, when they are tender
enough cut a round bit off the top and scoop out
all the pulp as clear as possible Then take a
pound of fine sugar to a pound of Orange, The sugar
must be boil'd in the Orange water till it comes
of a good thickness, and then give the Orange
a boil up in the sugar syrup But the syrup
must be very clear straine'd off before you
put the Oranges in - When this is done put
the Oranges in potts or jarrs, and cover them
with the syrup

To Collar a Breast of Veal Mrs Iones

Bone it and season it, with salt, pepper, Nutmeg
Mace, a little fat bacon in thin slices, and force
meat - Then role it up hard and tye it with tape
or pack thread put it on a tin pan with some
caule or suet over it and let it bake 2 hour 1/2

To make Rumbuge Ditto

A pint of mountain, half a pint of water a little bitt of
Lemon peel, sweeten it to your taste & then boil it. beat 2
eggs with 4 or 5 spoonfulls of the wine Then put it into a
chocolate pott, and Mill it very well before you put it into
your cupps