1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

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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.