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F8597_0043
[p.42], [F8597_0043]
No 38 For Warts. 21 Wash them in strong soap lees have not been used frequently
No 39 Walnut Ketchup Take Walnut shucks cut them small, salt them well in a earthen pan set so as to drain for ten days then squeeze the liquor from the pulp and add 1/4 lb anchovies 10 oz long pepper 1 oz whole black do 2 oz Ginger, bruised, 2 oz Allspice 1/4 lb shallots & a little cayenne to a gallon of juice, boil the juice first & skim it & then add your spice & simmer it over a slow fire for an hour, put it in dry bottles.
No 40 Boiled Ground Rice Pudding Mrs Nixon One tea cup of Rice to 1 1/2 pints Milk, set it on the fire continually stirring it to prevent its turning till it is the thickness you like, put it in a milk dish with a little butter, keep stirring to prevent its curdling sweeten it to your taste grate in nutmeg & mace let it remain till cold then mix in 4 eggs put it in a buttered basontie it down with a cloth over it boil it one hour before dinner. Mrs Nixon
F8597_0045
[p.44], [F08597_0045]
No 42 Cure for Cough, also very beneficial in Comsumptive Cases. A head of Garlic in a tea cup of water, (1/2) 1/2 lb honey simmered over a moderate fire & kept skimmed till cleansed mix all together & take a table spoon full going to bed & rising.
No 43 Currant Wine Mrs Dixon Gather your Currants on a dry day when full ripe sprig them & bruise them well with a wooden pestte & leave the juice to stand 24 hours to ferment strain it through a hair sieve & every gallon put 21/2 lbs White sugar powdered, stir it well & put it in your cask & to every 6 gallons put 1 quart Brandy let it stand till fine, then bottle it
No 44 Eve's Pudding 5 ozs Bread grated 5 oz Currants 4 ozs Sugar 4 apples, lemon peel chopped fine, a little nutmeg wet it up with 3 eggs, tie it in a cloth & boil 4 hours. Send it to table with Melted butter, port wine & powdered lump sugar
No 45 Veal Cake A breast of veal, bone it & cut it in pieces the size of the dish or bason you bake it in, season it with mace white pepper & salt put a piece of veal, do Ham & a white egg chopped, Yolk cut in pieces put all these in alternate layers till your dish is full, put the bones on the top & lay over all well buttered. Put it in a slow oven & bake it two or 3 hours, take off the bones put a weight on it & let it stand till next day it must stand in a plate to catch the gravy from the bones which will be a strong jelly.
