A PRESENT FOR THE LADIES. 



I Will now retire a little from the medical department, and 

 make out a present for the ladies in general ; therefore after 

 having now healed them of their several diseases, sicknesses and 

 bodily infirmities, I will herein moct fully enable them to enjo/ 

 themselves, by teaching them 



IIozo to make currant wine. ^ 



Take four poand of ripe currants, squeeze the juice well out of 

 them, then put therein four pounds of coarse sugar and one gallon 

 of water. Stir this well until it is all melted, then put the samfr 

 in your barrel, and cork it up well for two months. If you make 

 two gallons you must keep it in the barrel four months, and so 

 in proportion to the quantity you make : after which bottle it for 

 use. Some add a little raspberry juice or brandy. 



Ilozo to make sugar cakes. 

 Take half a pound of lump sugar powdered fine, half a ponnd 

 of butter melted, and six eggs beaten fine ; add thereto a little 

 rum ; a bit of candied peel cut small, and also a few carraway 

 seeds, together with as much fine flour as will make a paste ; 

 tlien cut them into what form you please, and bake them on a tin. 



How to make gingerbread. 

 Take one pound of fine flour, one pound and a half of but- 

 ter, two pounds of sugar, four spoonfuls of rose water, ten eggs 

 ■well beaten up, and a quarter of a pound of ginger ground 

 very finej then make all these things into a paste, and bake the 

 same in what manner and form yoa please. 



How to make currant pudding. 

 Take one pound of currants, one pound of suet, five eggs, 

 four spoonfuls of flour, half a nutmeg grated very fine, a tea 

 spoonful of ginger in powder, a little powdered sugar, and a 

 little salt} then boil this said pudding for three hours. 



How to make a potatoe pudding. 

 Mash one pound of boiled potatoes, put to them a quarter ot 

 3 pound of butter, the yolks of four eggs aad one white of an 

 egg, and sugar to the taste j a"htile brandv, some nutmeg, a 

 quarter of a pmt of ere im, a little orange peel cut thin, a paff- 

 paste, an J then bake it halt ^n hour. 



Hou^ to make egg sauce. 

 Melt yourbuirer thick and fine, then chop two or three harti" 

 boiled eggs fine, then put them into a bason, pour the butter . 

 ovec tiiem, and have good gravy in the dish. 



S 2. 



