To make Sagoe Puddings +
Boyl 2 ounces of Sagoe in a quart of New Milk, to the Consistence of a Rice Pudding; then put in a quarter of Pd of melted Butter, with the Yolks of 4 Eggs, well beaten, add a little grated Nutmeg & Sugar to your taste and 2 ounces of Naples Biscuits grated. Bake it in small Basons; The Sauce must be the yolk of an Egg beaten in half a Pint of Sack, & a little Sugar, with Melted Butter.
To make Salop
Put a Tea spoonfull of Salop to a Pint of Water, with 3 or 4 Blades of Mace, & some Lemmon Peel cut very thin. Boyl it, & Mill it as you do Chocolate, Sweeten it to your Taste; add some grated Nutmeg, & juice of Lemon to make it Palateable.
To make Orange Water
Take 20 Sevill Oranges, pare them very thin into 2 Quarts of Sack, to which add half an ounce of Bay Salt; let 'em infuse 12 hours, & then Distill it off from a cold Still (with a slow fire) well ?Luted. Let it drop on fine sugar, or as you take Lavender Drops.
To make Elder Mango Mrs Crouder, Bath
Take the young green Shoots, (or Tops) of Elder, peel 'em & soak 'em 24 hours in Salt & Water; then put in the Vinegar, whole Mustard, Pepper, & Ginger, and a few Cloves of Garlick; boyl it & put the Mango into it; repeat it 3 times; & the 3rd time boyl the Mango in the Vinegar one minute.
Samphire, French Beans, & small Cucumbers, are to be put into a strong Brine boyl'd, & to steep 12 hours; then to be dry'd in a Cloth; Boyl the Vinegar with Pepper,a few Cloves, & a little Ginger; & when boyling, put in the Pickles, which may boyl one minute.
{I haven't missed a heading on the above, although two paragraphs,
it appears to be
the same recipe}
To make Cucumber Mango
Take the greenest large Cucumbers, steep 'em 24 hours in Salt & Water, then scoop out the inside clean, & fill 'em with Mustard, Pepper, Ginger, & some Cloves of Garlick. Then make the Pickle as above directed for Elder Mango.
Cream al La Philipsburgh
To a Pint of Cream, take the Yolks of eight Eggs, beat 'em well with a Spoonfull of Orange Flower Water, & carefully mix a spoonfull of fine Flour, sweeten it as you please then strain it to your Cream; set it on the Fire, stirring it all the time 'till 'tis boyl'd thick. Then put it in your Dish, & have in readiness the Froth of 10 whites of Eggs well beaten, place it on your Cream as high as you please. Set it in the Oven till the whites is a little harden'd & well colour'd.
This quantity is for a side Dish
