An old-world recipe book

Take four Eggs, leaving out two whites, beat them well, four oz. of lump sugar, two oz. of butter melted and poured upon the Eggs and Sugar ; beat them well together for half an hour just before it goes to the oven, as it must not stand to settle. Put a thin paste at the bottom of your dish, then put Marmalade into the dish, and pour the mixture upon it. A Httle more than half an hour will bake it. An Excellent Lemon Pudding Beat well together four Oz. of fresh Butter, creamed, and eight of sifted Sugar, to these add gradually the yolks of six, and the Whites of two Eggs, with the grated rind and strained juice of one large lemon. The last must be added by slow degrees, and stirred briskly to the other ingredients. Bake in a dish lined with Paste, three-quarters of an hour. Lemon Pudding A quarter of a lb. bread, suet chopped fine, ^ lump sugar, 2 Eggs, the grated peel and juice of one lemon, 2 Oz. sweet almonds, and a very httle milk. Either bake or boil. Gloucester Jelly, for an Invalid 2 Oz. of Isinglass, 2 Oz. of Eringo root, 2 Oz. of Rice, 2 Oz. Pearl Barley, 2 Quarts of water boiled all together till reduced to one. This jelly may be put into broth or milk, or mixed with wine and lemon, as may suit the patient. Crisp Paste I oz. loaf Sugar sifted, put into a lb. of flour, mixed up with a gill of boiling Cream, and 3 oz. of butter melted in it. White of Egg and Sugar over the top of the tarts. Sweet Pastry To a lb. and quarter of Flour, a quarter of a lb. of sifted lump Sugar, and make it into a stiff with eggs, the yolks and Whites beaten together. Frozen Cream Grate the rind and squeeze the juice of a lemon into a dish, well sweeten a pint of Cream, boil it, and while quite hot put it into a Teapot and pour it slowy from a height upon the Lemon. A Lemon Pudding ^ lb. of Suet, ^ lb. Bread Crumbs, ^ lb. of fine sugar, 2 oz. of sweet Almonds, 2 Eggs, and a httle Milk, to which add the juice of one lemon and the peel grated ; the Pudding may be either baked or boiled. Flemish Cream Whip a quart or three Pints of Good Cream according to The Size of The Mould, and let it stand to drain for 4 or 5 hours. Then melt about half an Ounce of Isinglass in a little water. Then strain it, and add Apricot Jam or any you like. (But the Syrup of preserved Apricots is much the best), a large Wine glass of Brandy, less or more as liked. Warm it altogether, pass it thro’ a sieve with the back of a sieve spoon — and mix it just Warm with the whip’d cream, & put it into The Mould to stand till quite cold. The water must not be boiling, or it will cause it to turn before you turn it out. Stone Cream Let the bottom of a glass dish be covered with preserve, or with fresh fruit sweetmead, grate the rind of a small lemon over it, and squeeze the juice ; boil an Oz. of Isinglass in a pint and half of Cream, when dissolved sweeten it to your taste, when nearly cold strain it, and pour it gently upon the fruit. Baked Custard A pint of Cream boiled with mace & Cinnamon, when cold take four Eggs & two whites, a little rose water, nutmeg, & Sugar to your taste ; mix altogether & bake them in China Cups. To Make Beignets