Manuscript Cookbook 213

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Gingerbreade 1 lb and 1/2 of flour 1/2 lb of butter us quarters and 1/2 quarter of good brown sugar a small teaspoonfull of carroway seed 12 cloves, 24 alspice and a small stick of cinnamon, pounded fine the weight of three 1/2 dollars in ginger wet this with a pint of molasses mix it up well together and knead it pretty soft, roll it out in what shape you please and bake it in a slow oven

Cheese Cakes 1/2 lb of butter and sugar beat to a cream 4 eggs beat very light 5 eggs beat light to a 1/2 pt. of milk for your curd put it in the eggs when the milk has boilt stirring it till the curd is made put it to cheese then sift it with some grated bread, a wineglass of wine, brandy and rose water mixed to be put in with the butter and sugar then put in your curd, add the eggs to a teaspoonfull of spice cinnamon and nutmeg handful of currants stir all well together

Orange Pudding 1 lb. butter, 1 of Sugar beat them to a cream, beat 10 eggs very light and add them by degrees, 1 wine glass of brandy, wine, rose water mix. Take the peal of 2 Oranges and boil them quite soft changeing the water 2 or 3 times, when soft pound them in a mortar and add the juice of the oranges, put it into your butter, sugar, and eggs and stir them all together

Lemon Pudding Lemon pudding is made in the same way as orange except instead of the oranges take 2 lemons and grate the outside off. Take the juice of your lemons and add to it put it to your butter and sugar, and mix all well together.

New York Buscuit 1 lb. butter, 1lb. and 1/2 of Sugar, 3 lb. of flour 1 tea spoonful of pearl ash rose water brandy and spice to your taste.

Fruit Jumbles 1 lb. of Sugar 1 of butter 1 1/4 of flour 1/2 of currants 6 eggs a little pearl ash & spice.