To Preserv'd Wallnuts to eat when Costive

Take Wallnuts when a Pin will run thro' 'em, pare 'em very thin lay 'em in Water 4 or 5 days shifting ye water every day, yn take 'em out, and rub 'em over with a little Salt, put 'em into cold Water again for 2 days more then sat on ye Fire 2 Kettles of Spring Water and Wn it boyls , put 'em in and keep 'em constantly boyling till ye water is black; yn take em out and put 'em into fresh boyling water wn that is black, put 'em into another Kettle of boyling water and let 'em boyl till they are very tender. Then take out a pint and !/2 of ye last Liquor and put in  2 lb of the Best Powder Sugar, and give it a boyl and Scum it. Them take out yr Wallnuts and lay 'em upon a clean dry cloth. Put a Pd of these Wallnuts into that Syrrup,, and keep 'em boyling till the walnuts Shine and the Syrrup so thick as to stand on drops. Put 'em into a pot for use; Before they are put into ye Syrup, stick a Clove in every one of 'em. When Costive eat one or two of them

A Pontonoon

Take part of a Fillet of Veal, mince it small wth 1/2 the quantity of Beef Suet; beat it in a mortar wth raw Egg or 2 to bind it. Season it wth Pepper, Slat, Cloves, Mace and Nutmeg. Make it in ye form of a round thick Pye, or in a Pettypan, then fill it with thin slices of Bacon, Squab Pidgeons slit, Sweetbreads. Slic'd Mushrooms tops of Sparagrass yolks of hard Eggs ye tender ends of Pallets Shiver'd Cockscombs boyl'd and blanch'd, then cover ye Pye and wash it over with ye Batter of Eggs

To Make Orange Wine

To every Six Gallons of Running Water put 12 pound of best powder Sugar, the whites of 4 Eggs well Beatten, boyl all these three quarters of an Hour Scum it clean, when it is almost cold, put in some good new yeast 6 ounces of Syrrup of Citrons or Lemons, the Peel of 30 Oranges and two quarts of the juice of Orange, let those work two days and two nights, then add two Quarts of the best Rhenish Wine, So tun it up in a Vessel, well Stop't, let it Stand Six weeks or two Months then Bottle it, you may Leave out that Syrup and Wine if you please and add more Sugar; if you put in Brandy instead of Rhenish Wine, will keep better.

To fry Mushrooms

Fill them with grated bread, a Little thyme nutmegg and Salt and a very Little piece of Butter which with their own Water as come from them Frys them; let the Bread be Very Crisp and then Serve them

To Make the hard Biskets

Take 3 pound of Flour well Dryed, 6 Eggs well beaten half a pound of Butter a pound and half of Sugar and ounce of  Caraway Seeds; Mix all these well together and rowl it into thin round cakes. Bake them on Tins.