To keep Green Peas till Christmas
Shell what quantity you please of young Peas, put 'em into a Pan when the Water boyls, ;et 'em have 4 or 5 whalms & then pour 'em into a Cullander; then spread a Cloth on a Table & put em on it & dry 'em very well, put 'em into Bottle quite dry, & fill 'em to the Neck; pour over 'em Mutton fat & cork 'em very well that no air can come in. Set 'em in a dry place, & when you use 'em put 'em into boyling Water, with a spoonfull of Sugar, & a good peice of Butter. When they are done enough, drain 'em & butter 'em.
To make Custard without Cream
Take 2 Quarts of Spring water, & a dozen of Pippins, pair 'em & slice 'em into the Water & boyl 'em till 'tis come to a quarter, then strain it & sweeten it as you would a Custard, & beat 8 Eggs very well, but ye whites of 4, some Orange Flower of Rose Water or Sack, set it on ye Fire & stir it till 'tis thicken'd, then put it into yr Dish; if 'tis not thick enough, put it into an Oven, not too hot.
Jelly of whole Rasberries
Take lb of double refin'd Sugar, & just wet it, & boyl it & scum it then put in a quarter of a Pint of Rasberry or Gooseberry Jelly which you like best, & 3 quarters of a pd of Rasberrys, & let 'em boyl as fast as they can till clear never taking 'em off till done, for if you do they will be hard, then scum 'em very well & Glass 'em.
When your Jelly is ready to put the whole Rasberrys in, take it off to cool, for if you put the Rasberrys into the Boyling Jelly they will be hard & black. Goosberry Jelly is better than Rasberry Jelly, for it makes it look the clearer. Take care yt yr Rasberrys wch you do whole are not too ripe; for if they are; they will break.
(in another hand) White Curran Juice, is better than Gooseberry Juice
To Pot Woodcocke or Partridges in Jelly
Season yr Fowles with Pepper & Salt, put half a pd. of Butter to every one, & bake 'em; then take a knuckle of Veal & boyl it to rags, strain it thro' a Cullender into a Pan, & let it stand till cold, when 'tis jelly take ye Fat off the top & bottom & put ye clear Jelly into a Sauce Pan over the Fire to melt & when 'tis hot, season it to yr taste with Pepper & Salt; take yr Woodcocks clean from the Butter & Gravey, & dip 'em into ye Jelly over the Fire then put 'em into yr Pots, & let 'em be half cover'd with the Jelly; then take the Butter they was bak't in clear from the Gravey, & put it upon the Fowl. If there is not enough of that Butter, clarifie some more till yr Fowl is quite cover'd. Turn the Breast of yr Fowl downwards in the Pots. When you send it to Table, turn it out. They will keep a Month or, 6 Weeks.
To stew Carp
