A PrtESENT FOR THE LADIES^ S89 



large nutmeg, a gill of brandy, and a gill of mountain wine; 

 the juice of a Seville orange, and a glass of red wine; then^ 

 make your pies. 



How to make cup custards. 

 Take one pint of cream, a bit of mace, two laurel leaves, the 

 yolks of six eggs, one white of an egg, with a little sugar, stk 

 it over a gentle fire till it is near boiling, then put it into cups. 



Hoio to make Shrew si ury cakes. 

 Beat half a pound of butter to a Gre.im, to which add half a- 

 pound of dried flour, one egg, six ounces of sifted sugar, and a 

 few caraway seeds ; mix them well together, then roll it out thin, 

 piick them and bake them in a slack oven. 



How to make a plumb cake. 



Five pound of currants, half a peck of flour, one pound 



sugar, twelve egs, three pounds of butter mdled in three 



pints of new milk, cloves, mace, yeast, and a glass of. 



l»andy. 



Hozz to pickle walnuts. 

 Pat a hundred of Walnuts into a stone jar, take four ounces of 

 black pepper, one ounce of Jamaica pepper, two ounces of gin- 

 ger, one ounce of cloves, one pint of mustard seed, a head or two 

 of garlic, and f jur handfuls of salt. Bruise the spice and the 

 mustard seed and boil them in vinegar sufficient to cover the nuts. 

 Whe!> cold put it to them, two days after boil up the pickle, pour 

 it to the nuts and cover them close. Repeat this for three days. 



How to pickle French beaiis. 

 Pour over them a boiling hot brine, thea cover them close, 

 the next day dr^in ana dry them ; pour over iheni a boiling hot 

 pickle of white wine vinegar, Jamaica pepper, black pepper, 

 mace and ginger. Repeat this till they look green. 



How to pickle onions. 



Peel small onions into salt and water, shift or remove them 



once a day for three days; then set them over the fire in milk 



and water until they are ready to boil ; then dry them, pour ovei 



thena the fbllawing pickle when boiled, viz. vinegar, mace and 



