Milk Punch

To a gallon of milk add a little cinnamon, cloves, mace, lemon and orange peel, a pint of brandy, a pint of rum, plenty of orange and lemon juice, and sweeten to the palate. Then whisk with it the yolks and whites of eight eggs, put it over a brisk fire, and when it boils let it simmer ten minutes; run it through a jelly bag till quite clear, put it into bottles, and cork it close.

N. B. The rum and brandy should be added when the milk is cleared,

Plum Pottage

To veal and beef broths (a quart of each) add a pound of stoned prunes and the crumb of two penny French rolls, rubbing all through a tamis cloth; then mix to the pulp half a pound of stoned raisins, a quarter of a pound of currants, a little lemon juice, some pounded cinnamon, mace, and cloves, a pint of red port, a pint of claret, a small quantity of grated lemon peel, and season to the palate with lump sugar. Let ail simmer together for one hour; then add a little cochineal to make it of a nice colour, and serve it up in a tureen Let it be of the consistence of water gruel.

Candied Orange Or Lemon Peels

Take either lemon or orange peels well cleaned from the pulp, and lay them in salt and water for two days; then scald and drain them dry, put them into a thin syrup, and boil them till they look clear. After which take them out, and have ready a thick syrup made with fine loaf sugar; put them into it, and simmer till the sugar candies about the pan and peels. Then lay them separately on hair sieve to drain, strew sifted sugar over, and set them to dry in a slow oven; or the peels may be cut into chips, and done in the same manner.

Lemonade Or Orangeade

To a gallon of spring water add some cinna mon and cloves, plenty of orange and lemon juices, with a bit of each peel; sweeten well with loaf sugar, and whisk with it the whites of six eggs and one yolk. Put it over a brisk fire, and when it boils let it simmer ten minutes; then run it through a jelly bag, and let it stand till cold before it is drunk. This mode is recommended, the liquor having been boiled.