An old-world recipe book

that is turn’d sour, stir in a little warm milk with the cream before you put it to the rest of the milk, then take the stuff to colour it, and pare it very thin into a dish, and pour about a pint of the milk boiling hot upon it, stir it with a spoon till it is dissolved, and then strain it to the rest of the milk and cream. Make the milk not quite new-milk-warm ; when it is come then take the wey from the curd, but do not press it much as you put it into the Cheese vat, strew some salt between every layer of curd and press it very little with your hands, when your cheese vat is full, lay about a stone weight upon it, and in two hours after it is made, turn it, if it should fall to pieces put it into the vat over again, but never lay a greater weight upon it than what is mentioned above ; after it is taken out of the vat, keep it bound round with a cloth till the outside begins to harden. Fish Sauce Two spoonfuls of water, one of vinegar, two or three slices of an onion, 2 anchovies, some horseradish, put them into a saucepan and boil them till the anchovies are dissolved, strain the liquor and mix it up with butter and flour ; you may add a little nutmeg and lemon peel. If you chuse a richer sauce put gravy to it, if for Carp or Tench add a spoonful of red wine. If you want a white sauce, put some Veal gravy and a spoonful of cream. The above sauce is very good to any white meats as well as Fish. Dutch Milk Take a quart of Milk, a quarter of a lb. of Raw sugar, add Cinnamon to your taste, put sippets into your dish, pour your milk over it, and set it over the fire, simmer gently until your bread be soft. Take the yoks of two Eggs, beat them well, and mix them with a little milk, simmer altogether gently. To Make Furmety Take fresh wheat, after it has been threshed, and soak it in water for four-and-twenty hours. Then boil it in milk, when the outside of the wheat will soften, and the white inside swell out from it. It can then be eaten for breakfast, like porridge. Scald Cream The method in Devonshire, where almost all our Butter is made of it. Set the Night Milk in the same Pan the next morning over a slow Fire to simmer for six or 7 hours — when enough take off the Pan and set it till quite cold into the Dairy. Take off the cream just before you want it as thick as possible. The Milk must have stood 12 hours in The Milk Pans before it is scalded (& if you let it boil it entirely spoils it). June, 1814. Mint Drops Take double refined sugar, sifted as fine as flour, perfume it if you hke, then have ready some gum arabic steeped in orange flower water, and with that make the sugar into a stiff paste, drop into some of it 3 or 4 drops of Oil of Mint, of Cloves ; or, if you hke, any other sort, make them up in little drops, lay them in paper, dry them in the sun or before the fire. For a Cold put new laid Egg into a glass. Squeeze the juice Lemon to cover it. Let the egg Bide in the glas till the shell eaten off, then take the skin away, then put to Large spoons full of the Best Olive Oil, to spoonfull of Brandy, to spoonfull of Rum, to spoonfull of hunny. Cure for Lumbago