How To Make Lemon Pickle

Cut 6 lemons into 8 pieces each, put on them 1 lb. of salt, 6 cloves of garlic, 2 oz. of horse-radish sliced, of cloves, mace, nutmeg, and cayenne 1/4 oz. each, and 2 oz. of flour of mustard; put to them 2 quarts of vinegar; boil a quarter of an hour in a well-tinned sauce-pan; set it by in a closely covered jar and stir daily for six weeks ; then put it in small bottles.

Orange Martnalade Pudding

1/4 lb. finely chopped suet, 1/4 lb. grated bread crumbs, 1/4 lb. moist sugar, 2 table-spoonfuls marmalade, 2 eggs well beaten; mix all well together, put into a buttered basin, and boil five hours. Serve with wine or lemon sauce.

Quickly Made Jelly

Soak 1 oz. gelatine in 1/2 pint of cold water for ten minutes; add 1/2 pint of boiling water, stir until the gelatine is dissolved, add 2 glasses of sherry, 1 1/2 lb. sugar, lemon, and lemon peel; boil all together for five minutes, take off the fire, stir in a few drops of cochineal, and pour into a wetted mould.

Small Cocoanut Puddings

Dissolve 2 oz. of butter, add to it 2 oz. of grated cocoanut, 4 oz. of moist sugar, the grated rind of 1/2 lemon, and 2 eggs; beat this mixture well together, then add the juice of 1/2 lemon; put the mixture in patty-pans, and bake for half an hour.

How To Make An Apple Tansey (Old Recipe)

Cut 3 or 4 pippins into thin slices, and fry them in good butter, then beat 4 eggs with 6 spoonfuls of cream, a little rosewater, sugar and nutmeg, stir them together, and pour it over the apples; let it fry a little, and turn with a pie-plate. Garnish with lemon, and sugar strewed over it.

For Making A Gooseberry Tansey (Old Recipe)

Fry 1 quart of gooseberries till tender in fresh butter, mash them, then beat 7 or 8 eggs, 4 or 5 whites, 1 lb. of sugar, 3 spoonfuls of sack, as much cream, a penny loaf grated, and 3 spoonfuls of flour; mix all these together, and put the gooseberries out of the pan to them; stir all well together, and put them into a sauce-pan to thicken, then put fresh butter into the frying-pan, fry them brown, and strew sugar on the top.

Quince Cakes (Old Recipe)

Take 1 lb. of the best yellow quince. Pare, quarter, and boyle till they are very tender, then bruise them in a mortar, and put them in a broad dish, and sett them on a chafing dish of coles. Put to them their weight in sugar, and keep them stirring till the sugar is dissolved, lay them on plates in what shape you please, and strew some sugar over them in your stove, turning them as they dry. Grate sugar over them; paper and box them.

How To Make A Jelly Of Pippins And Codlins (Old Recipe)

Take 6 pippins and codlins, pare and slice them in a quart of spring water, boil till it comes to a pint, strain and add to the clear 1 lb. of sugar, boil it till it will jelly, skim it clean as it boils; this jelly is proper to put a little on the top of any red or white preserve.