69 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
b\)
Tlic
cuiTauts
should
be
used
as
soou
as
tLey
are
or
a
light
ved
;
put
them,
stem
and
all,
iiitc
ajar,
place
that
in
boiling
water,
cook,
then
sqnetie
the
juice,
and
to
every
quart
put
2
pounds
sugai
;
boil
together
15
nuuutes, then
put
into
glasses.
No.
126.
How
to
make
Bread
Cheese-
Cdfces,
Pake
1
nutmeg,
grated.
1
pint
cream.
8
eggs.
J
pound
butter.
J
pound
currants.
1
spoonful
rose-water.
1
penny
loaf
of
bread.
Scsild
the
cream,
slice
the
bread
thin
as
poasibl'd^,
and
pour
the
cream
boiling
on
to
it;
let
it
stand
2
hours.
Beat
together
the
eggs,
butter,
and
grated
nutmegs,
and
rose-water;
add
the
cream
and
bread,
beat
well,
and
bake
in
patty-pans
on
a
raised
orust
No.
127.
Uow
to
make
a
Plain
Pound-Cake,
l>eat
1
pound
butter
in
an
earthen
pan
until
it
is
like
a
line
thick
cream
;
then
beat
in
9
whole
eggs
till
quite
light.
Put
in
a
glass
of
brandy,
a
little
lemon-peel
shred
fine
;
work
in
\
pound
flour
;
put
it
into
the
hoop
or
pan,
and
bake
it
for
an
hour.
A
pound
plum-cake
is
made
the
same
with
putting
IJ
p»)unds
clean
washed
currants,
and
|
pound
candied
lemon-peel.