AN OLD-WORLD RECIPE BOOK Spoons full of Yeast, bottle it in stone bottles and tie the corks down closely. English Frontignac Boil 1 8 lbs. white sugar in 6 gallons of water, with 2 whites of eggs well beaten, skim it, and put in a quarter of a Peck of Elder Flowers, do not keep them on the fire ; when nearly cold, stir it, and add 6 table-spoonsful of lemon juice, and 2 oz. of German Yeast on toast, beat the whole well into the liquor, stir it every day : put 6 lbs. of the best raisins, stoned✪ English Frontignac, into the cask, and then the wine, stop it 82 AN OLD-WORLD RECIPE BOOK close, and bottle it at the end of 6 months. Super Excellent Ginger Wine, For a wine Gallon Barrel. Take 7 Gallons of Water, 64 Oranges, 32 Lemons, 32 lbs. moist Sugar, f lb. Ginger, (a little bruised) and 21 lbs. of chopped raisins✪ Super Excellent Ginger Wine. Boil the water, sugar, and Ginger together one hour, skim it well all the time, then let it stand till hike Warm. Take off the peel of the Oranges and Lemons, slice them, take out the kernels and put them into the hquor, then add all the lemon Peels, and a fourth part of 83 AN OLD-WORLD RECIPE BOOK the Orange Peels. Let it stand 24 hours, then strain it through a hair sieve, take out the Orange and Lemon peels, and put it in the barrel. Strain the Orange and lemon skins well through a strainer before the wine is put into the barrel, then put in 2 lbs. of Raisins. When the Wine has done working bung it down, and let it stand three months, when it should be drawn off, and take out of the Barrel all the peel and pulp, wash it out with a little of the Wine, and strain the bottom through a flannel bag, put it in the barrel again with ^ oz. oi Isinglass, bung it down as before, and let it stand (at least) 2 or 3 months before it is bottled. 84 AN OLD-WORLD RECIPE BOOK To Cure Hams I lb. Bay Salt, ^ lb. Common Salt, one ounce of black pepper, 2 ounces of Saltpetre ; beat these all very fine and dry them all well before the fire, rub the Flour before the fire with these ingredients for five or six days, then put a pound and a half of treacle to the Ham, rub and turn the Ham every day for five weeks, then take it out of the pickle, and soak it 24 hours in cold water, let it hang to dry a month, when it comes home put a thick paste over it, and tye it up in brown paper. N.B. The above receipt is for a large Ham of 30 lbs. 85 AN OLD-WORLD RECIPE BOOK To Cure Hams For two large hams i^lb. of com- mon salt, 3 oz, of bay salt, 2^ oz. of saltpetre i lb. of coarse sugar — boil all these together in a quart of stale beer, when the pickle is cold, rub the hams with it every day for three weeks together. The salt- petre and bay salt must be pounded quite fine. Throw the liquor very frequently over the tops of the hams. A Cheese like Stilton Cheese If you keep three Cows, take four meals of milk and a gallon of Cream 86 AN OLD-WORLD RECIPE BOOK ✪ A Cheese like Stilton Cheese

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Spoons full of Yeast, bottle it in stone bottles and tie the corks down closely. English Frontignac Boil 1 8 lbs. white sugar in 6 gallons of water, with 2 whites of eggs well beaten, skim it, and put in a quarter of a Peck of Elder Flowers, do not keep them on the fire ; when nearly cold, stir it, and add 6 table-spoonsful of lemon juice, and 2 oz. of German Yeast on toast, beat the whole well into the liquor, stir it every day : put 6 lbs. of the best raisins, stoned, into the cask, and then the wine, stop it close, and bottle it at the end of 6 months. Super Excellent Ginger Wine, For a wine Gallon Barrel. Take 7 Gallons of Water, 64 Oranges, 32 Lemons, 32 lbs. moist Sugar, f lb. Ginger, (a little bruised) and 21 lbs. of chopped raisins. Boil the water, sugar, and Ginger together one hour, skim it well all the time, then let it stand till luke Warm. Take off the peel of the Oranges and Lemons, slice them, take out the kernels and put them into the liquor, then add all the lemon Peels, and a fourth part of the Orange Peels. Let it stand 24 hours, then strain it through a hair sieve, take out the Orange and Lemon peels, and put it in the barrel. Strain the Orange and lemon skins well through a strainer before the wine is put into the barrel, then put in 2 lbs. of Raisins. When the Wine has done working bung it down, and let it stand three months, when it should be drawn off, and take out of the Barrel all the peel and pulp, wash it out with a little of the Wine, and strain the bottom through a flannel bag, put it in the barrel again with ^ oz. oi Isinglass, bung it down as before, and let it stand (at least) 2 or 3 months before it is bottled. To Cure Hams I lb. Bay Salt, ^ lb. Common Salt, one ounce of black pepper, 2 ounces of Saltpetre ; beat these all very fine and dry them all well before the fire, rub the Flour before the fire with these ingredients for five or six days, then put a pound and a half of treacle to the Ham, rub and turn the Ham every day for five weeks, then take it out of the pickle, and soak it 24 hours in cold water, let it hang to dry a month, when it comes home put a thick paste over it, and tye it up in brown paper. N.B. The above receipt is for a large Ham of 30 lbs. To Cure Hams For two large hams i^lb. of common salt, 3 oz, of bay salt, 2^ oz. of saltpetre i lb. of coarse sugar — boil all these together in a quart of stale beer, when the pickle is cold, rub the hams with it every day for three weeks together. The saltpetre and bay salt must be pounded quite fine. Throw the liquor very frequently over the tops of the hams. A Cheese like Stilton Cheese If you keep three Cows, take four meals of milk and a gallon of Cream

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An old-world recipe book