An old-world recipe book

Half a pint of Milk boil’d with cinnamon and sugar, i spoonful of flour, 6 yolks of eggs, beat it in a mortar till it ropes, put it on a pewter dish for an hour or two, then take lard, and, when boiling hot, drop some in with a tea spoon. Orange Jelly Infuse I ounce & a quarter of Isinglass in a pint of water, then add the juice of five large china oranges and the juice of half a lemon or Seville orange pared thin, a quarter of a pound of fine sugar ; boil all together and strain it, when near cold then put it into your mould. Orange Jelly Ten Oranges and two Lemons, take the rind from the Oranges as thinly as possible, squeeze the juice of the fruit upon rind through a sieve. Half a pound of Sugar with a pint of Water, let it boil till it becomes a thick syrup, add the juice and rind to it, let it stand a few moments and again put it on the fire ; as soon as boiling commences skim well and add two wine glasses of Water by degrees, let boil another minute, then add 1½ Oz. of dissolved Isinglass, skim the whole and add a few drops of prepared Cochineal to give an Orange tint. Gateau de Pomme A Pound of lump Sugar put to a pint of water, and let it boil till it becomes sugar again ; then add 2 pounds of apples cut and cored, and the peel of a large lemon. Boil altogether till it becomes stiff, then put it into a mould, and when cold it will turn out very well. Strawberry Jelly Put a pint of water into a stewpan to boil, throw in the strawberries when it boils, let simmer a minute, add the juice of a lemon, place the lid on the saucepan to stand till half cold, strain it, make a syrup, and add the isinglass. 6o To Stew Cheese Two ounces of scraped Cheese, a piece of Butter the size of a walnut, a middle-sized tea cup full of cream, and one egg, beat these together, put them into a pan, stirring it till it is melted, then pour it into the dish. Fromage Soufflee Equal portions of grated cheese and bread crumbs, the yolk of a raw Egg, some pepper and salt, all mixed up with some clarified butter, put them into a saucepan and let them just boil, then pour it into a dish. To Dress Macaroni Boil 2 ounces of pipe macaroni till it is quite tender, and lay it on a sieve to drain, then put it into a tossing pan with almost a gill of good Cream, a lump of Butter rolled in flour, boil it 5 minutes and lay it in your dish, then scrape some parmazan cheese upon it, and put the dish into a dutch Oven to brown it. To Make Ramakins Take half a lb. of parmezan grated Cheese, & Butter melted, about one spoonful of flour, three yolks of eggs mix’d with the above, the whites to be kept seperate, and beat up very high, and only to be put in just before they are put into the Oven. These are baked in papers. Ham Toast Take the lean of Ham that has been dressed and chop it small, to two large spoonfuls put three eggs well beaten, a small lump of butter, and some cream. Stir it altogether over the fire till quite hot. Lay it on square pieces of toast, season it with pepper. An Omlette Beat the yokes and whites of