Recipe book :; [manuscript].

40 Walnut Catsup Provide a stone pot which will hold 3 gallons provide the following ingredients, 5 ozs of common salt 1 lb of garlick sliced thin & 1/2 oz of horse raddish scraped 3 ozs of ginger powdered 1/4 lb of sweet orange peel fresh & sliced, 1 oz cloves powdered, mix them all well together, the walnut leav[ing?] when they are 1/2 grown cut them a chop very short, then put a layer at the bottom & sprinkle [or?] a few of the ingredients, and so or alternately till your pot is full as you can pack it, tie paper over it & set it in the sun every day for a fortnight, then prep out the liquor & strain it throug a flannel.

A Cake Pudding Any number of eggs say from 5 to fifteen according to the size of your cake the eggs in one scale & the butter sugar & flour made equal in the other. Beat the eggs very light cream your

41 butter & dry the flour, (sift it) unite the butter & flour, then the sugar & eggs, mix them all to= gether & beat them very light add any thing you chose.

To Preserve Peaches Gather your peaches & put them in strong salt and water, let them remain until they change colour, then boil them in clear water till the skin will peel off easily: then take their weight of su= =gar with a handfull of white race ginger, boil the ginger in the syrup & pour it boiling on the peaches every day until it has penetrated enoug [sic] to them then mak [sic] a second syrup with the same ginger which is to remain with them the second syrup [?] be boil'd once or twice more if neccessary. The ginger must be well washed & soaked before it is put in, & when the syrup is boil'd and put to the peaches the steam must be confined--

42 To make Walnut Catsup Gather your leaves when full grown, cut a crop very fine put a layer at the bottom og the pot & then some of the ingredients until it is filled pack it down, cover it with paper & let it remain in that state for four hours. then pour your potfull of boiling vinegar. When it is cold cover it & tie it down and set it in the sun for 2 [hours - struck through] weeks, press out the liquor with a strong hand. strain it through a flannel & bottle it for use -The ingredients are for one gallon pot 5 oz's of common slat 1/2 oz of sliced garlick [sic] 3 oz's pounded ginger a 1/4 lb of horse raddish [sic] 1 or 2 oz's cayenne pepper a quarter of an oz of cloves --

To fricasse [sic] Chickens cut up 2 chickens in joints wash them nicely, pepper & salt them lightly and put them in a hash pan with some thyme 1/2 lb of butter & a

43 of mace, cover them close & let them stew slowly over a gently fire till tender take the yolks of 2 eggs [?] wine, some juice of lemon, top it up together in the pan serve it up with fryed in butter & force meat balls, in place of 1/2 lb of butter only a 1/4 & in place of a spoonfull of cream 6 or 8 I think it would be better.

A Carrot Pudding Take 3/4 of a pound of butter 8 eggs 3/4 of a lb of sugar [3?] spoonfulls of carrots, you [must?] leave out the whites

Shrewsbury Cake To a quart of flour put 1/2 a lb of sugar 1/2 lb of butter & 3 eggs.

Batter Pudding To 8 eggs 1/2 lb of flour

44 Spanish Biscuit Beat the yolks of 8 eggs for a 1/2 hour then beat in a spoonfull of fine sugar, beat the whites to a strong froth then put them with your yolks & sugar & beat them for 1/2 an hour put in 4 spoonsfull of fine flour & a little lemon peel grated, bake thin on paper in a moderate oven.

Icing for Cakes To the whites of 12 eggs put a lb of dou= ble refined sugar pounded & sifted through a fine seive [sic] mix them together in a fine ear= =than pan. & beat it well for 3 hours with a wooden spoon till it looks white & thick, then with a thin paste knife spread it all over the top & sides of your cake & ornament it with sweet for fruit paste or sugar images & put in a cool oven to harden for one hour - or set it at a distance from the fire, & turn it frequently till it is hard. You may perfume the icing with any thing you please -