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To Pot Lobsters. After the Lobsters are boiled, take out all the Meat, Spawn and body, dry them well, then pull them in pieces, and put them in a Pan to Bake, lay at the Bottom of the Pan a layer of butter, then a layer of Seasoning, & then Lobster, and so on to the Top. Bake it an hour, if the Pot is large, two hours, when it comes from the Oven, press it down and drain all the gravy and butter from it, into a clean pan, and when it is Cold, melt the butter with some added to it, Clarify it & pour it over your Pot -- It will keep a Month, but best not Eat it under a Week -- Your Seasoning must be Pepper, Salt, Cloves, Nutmeg and Mace -- The more of the hard red Spawn the better, it adds greatly both to the Goodnes and Colour.
To make a Bean Pudding. Take 60 Beans boil'd and Blanch'd, beat them very fine in a Mortar with a Spoonful of Orange flower Water, 3 Quarters of a pound of Butter, and the same Quantity of double refin'd Sugar, then take the Yolks of 12 Eggs, beat them and Mix all well together, put it in a Dish with puff paste at the Bottom -- three Quarters of an hour will Bake it.
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To make Flower of Rice Pudding. Take two Ounces of Flower of Rice, put it into a pint and a half of Milk, set it on a Slow fire, stir it all the time 'till it be pretty thick, put in a & little Cinnamon and Mace, and stir in a quarter of a pound of Butter, and Sweeten it to your Taste, let it stand 'till it is Cool, then take 6 Eggs, leave out 2 of the Whites, grate in the rind of a Lemmon, Mix all well together, and put it in a Dish with puff paste at the Bottom.
To Preserve peaches. Let them be ripe (not soft) Wipe them. and prick them full of holes, put a Dozen to three pound of Clarifyed Sugar, boil them in it 'till they they are soft, then take them out and let them stand 12 hours to cool, mix a Quart of Brandy with a Quart of the Syrrup you boiled them in and put it to them.
To make Inmballs. Take a pound of fine flower, 3 q. of Sugar beaten, mix them together, put in some pounded Mace, make a hole in the middle of your Sugar and flower, and put in 4 Spoonfulls of rose Water, the Yolks of 6 Eggs, and 1 White well beaten, make it into a pretty stiff paste, and them make it into little knots, lay them on Tin plates & Butter'd, and set them in an Oven as hot as for Tarts, when they are & baked loosen them from the Plates, you may set them in again to harden.
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To make Gingerbread. Hamesly Take 6 Ounces of Butter and rub it into a pound and Quarter of Flower 'till all is well mix'd, then strew in by Degrees an Ounce of Ginger and a full Quarter of a pound of powder Sugar, 2 Ounces of Candy'd Lemon and Orange Peel cut thin & small, Add 1 pound of Treacle & mix it up as Paste, make it into little Cakes, and Bake them on Tin Plates butter'd, put them in a pretty Quick Oven 3 quarters of an hour, & don't take them off the Plates 'till they are cold.
To make an Almond Pudding. Take half a pound of Almonds, pound them very well with a little Orange Flower or Rose Water, 3 or 4 Grated Biscuits, half a pound of Butter, a quarter of a pint of Sack, the Yolks of 8 Eggs and 4 of the Whites, and a Quart of Cream - Let this Mixture be Sweet'ned to your Palate, lay a Puff paste at the Bottom of the Dish, and Garnish it with the same as the Edges -- a little time will bake it.
To make Artificial Potatoes. Two Ounces of Almonds beat with a little Sack or Orange flower Water, 2 Ounces of Naple Biscuits, 4 Ounces of Butter, 2 Eggs, but one of the Whites, and Sweeten it with fine Sugar, beat them altogether 'till it is fine, then Mix it up with Flower to a Stiff paste, Cut them into what shapes you like, and fry them in lard -- There must be a little melted butter sent up with them.