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No 28 To Pickle Tongue Mrs Forth Sprinkle it first with common salts, lay it so that the brine may run from it, let it lie so for 12 hours, take rather more than a pint of common salt, half a pound of the coarest sugar 1 oz of Saltpetre, 1 1/2 ozs Bay Sals, 1 1/2 ozs salt of Primella, mix these ingredients well together, wipe the tongue & then rub the above ingredients well in for 20 minutes, put it in a pan & turn & rub every day for 5 to 6 weeks. Mrs Forth
No 29 To make Gooseberry Vinegar Mr Inman To 9 quarts of Gooseberries add 5 gallong Water let it stand in a vessel 3 days stirring it twice a day, then strain the gooseberries thro a hair sieve, put 7 1/2 lbs of very coarse sugar to the vinegar, letting it stand 3 days, stirring it twice a day, then turn it into a cask & place it where the sun may frequently warm it put a piece of brown paper over the unclear? hole (pricked full of holes) let it stand 12 months then bottle of use Mr Inman
No 30 For a Sore Throat Put into a wide mouth bottle, black currants then fill the bottle with Brandy, let it stand 2 or 3 months then squeeze the currants & bottle for use, to be taken on a lump of sugar two or 3 times a day
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No 37 Vinegar Mrs Tete 17 To every gallon of water put 1lb lump sugar - Boil and skim it as long as any scum rises, pour this sweet water into an open vessel & when "new milk warm" add some yeast rubbed upon a piece of bread, when the fermentation has continued about 24 hours turn the liquor into an Iron hooped Cask & place it in the kitchen or some place where the sun will have access to it - paste a paper over the unclear? hole pricked with a large pin. The mouth of March is best time for making this vinegar, it will be fit to bottle in 6 months, place the cask in the kitchen in preference to exposure to the sun Mrs Tete
No 32 a Baked Apple Pudding Mrs Wightman Half a pound of Apples either baked or boiled, beat through a sieve, 5 eggs taking out half the whites 6 ozs lump sugar pounded, half a lemon, the peel grated & the juice squeezed, 4 ozs Butter melted, without flour & put into the above ingredients first as it goes into the oven - Put a paste at the bottom of the dish & bake it 3/4 of an hour in a quick oven
No 33 Cucumber Vinegar Mrs Beard Take 15 large cucumbers slice then with 2 or 3 onions and a clove of Garlic, pour one quart of vinegar upon them & let them stand 3 days put a little cayenne & the quanty of Salt you think proper, strain it off at the end of 3 days put it into a bottle & it will be fit for immediate use. Mrs Beard
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No 34 Beef a la Mode Mrs Dixon 1 oz Saltpetre 1 oz salt of Prunette 6 ozs brown sugar & as much common salt as you think necessary lying three weeks before you send it to be baked, rub it with cloves & mace bind it with a roller put as much water in the pan as will rise level with the top of the beef, covering the top with beef suet chopped - let it remain in the gravy to grow cold after it is baked. NB 1/4 oz of each spice. Mr Dixon
No 35 To Mend China, Glass etc etc Oyster shell powdered & white of an egg mixed well together into a paste.
No 36 Mock Turtle (Soup.) Mrs Penfold Take 1/2 calf's head with the skin on, boil it till perfectly tender then cut it into pieces 1 inch square make a rich gravy of a leg of veal or beef, make brain cakes, force meat balls, add all together and let it gently stew, putting in a bottle of Medeira or not, as suits your taste, then serve it up. NB, Any other ingredients may be added Morels, egg balls etc etc
No 37 Indian Pickle Mrs Hemming 1 gallon Vinegar, boil ginger & horse radish in it, let it stand to be cold, put in whole black pepper a large mustard pot of ready made mustard 1 oz Tumeric 1/4 lb of Garlic salt your Cabbage & let it stay 2 days put them in colander to drain, dry it well in a cloth, put it in the pickle, it will keep for years Mrs Hemming