To Pot Tongues

Salt your Tongues with Salt-Petre, Common Salt, & Bay Salt, Let 'em lye for 5 days; then take 'em out, & boyl 'em in Parness Water till they will blanch; Cut off the lower part of the Tongues & season 'em with Mace, Nutmeg, Pepper & Salt; bake 'em in a Pot till they are tender; then take 'em out of the Pot, & throw over them a little more seasoning; then put 'em down again very close & let 'em stand all night. Then cover 'em with clarify'd Butter.

Mushroom Powder, Ldy Garrard

Take a Peck of Mushrooms & wipe 'em clean; don't peel 'em, but wash 'em in Water & dry them. Then put 'em into a Stew-Pan with 16 blades of Mace, a quarter of an ounce of Cloves stuck into eight Onions, 8 Bay leaves, a quarter of an ounce of beaten Pepper, 2 handfulls of Salt, half a pd. of Butter, a quarter of a Pint of Vinegar; Stew 'em up quick & keep 'em under the liquor breaking 'em as little as possible; when the Liquor is spent they are done enough; Dry them on Seives in the Oven after the Bread is drawn; when dry, Beat 'em into Powder. Put into Pots or Glasses & keep it dry.

Put a full Teas Spoonfull of this powder into any Gravey Sauce & twill make it very rich & good.

To make a German Cake

Blanch 1 lb of the Best Almonds in Cold Water, pound 'em as fine as you can with a little Orange Flower Water, & 4 spoonfulls of Sack & 2 of the best Brandy; have ready 12 Eggs; leave out 6 whites, put the other 6 to the Almonds before they are half beat, then put in a pd of fine Powder Sugar, & the Yolks being well beaten by degrees Beat 'em altogether for an hour, till it becomes thick like Paist. Put in the Rind of 8 large Lemmons finely rasp't. Bake it in a Pan or Pot in a pretty quick Oven. Try it with a Straw, & when it does not stick to it, it is enough.

Orange Wine    Sir Holte   {Written in another hand, copperplate , perhaps by Sir Holte}

Take to twelve Gallons of Spring Water, 36 Pound of Loaf Sugar the Whites of 12 Eggs Well beaten stir all well together till ye Sugar is dissolved   Boil them over a clear Fire a quarter of an Hour & scum it clean, then take it of the Fire & set it in Tubs to cool.  Take to this quantity 100 Sevel Oranges pare of the out side Rine of the best of them as thin as you can, put the parings into an Earthen Vessel & then squeeze the juice of all the Oranges & put it through a large Sieve upon the Parings. When the Syrup is of right warmth to Work put to it a quarter of a Pint of good Yeast & put in the working your Juice & Peels let it work two Days then Turn it into a Vessel fit for it & set it into a cool Celler; do not stop it up for a fortnight or three weeks if it continues to work after that stop it up very close & let it stand 6 months before you Bottle it. Before you stop the Vessel up put into it 2 Quarts of good Sack or White Wine  wch will secure it from fretting in the Vessel & much improves the Wine.

N:B:You must put no more of the Peels in than those you have pared