_Potatoe-_Puddings, Made With Sweet-meats. From Mr. Moring, Temple-Bar
Take some clean Potatoes, boil them tender, and when they are so, and clean from their Skins, break them in a Marble Mortar, till they become a Pulp; then put to them, or you might beat with them some slices of candy’d Lemons and Oranges, and beat these together with some Spices, and Lemon-Peel candy’d. Put to these some Marrow, and as much Sugar, with Orange-Flower Water, as you think fit. Mix all together, and then take some whole candy’d Orange-Peels, and stuff them full of the Meat, and set them upon a Dish, in a gentle Oven; and when they have stood half an hour, serve them hot, with a Sauce of Sack and Butter, and fine Sugar grated over them.
_Potatoe-_Pudding baked. From Mr. Shepherd of Windmill-Street.
Boil some fair Potatoes till they are tender; then, when they are made clean, bruise them in a Marble Mortar, till they become a Paste, with some Mace powder’d, some Sugar, and the Pulp of Oranges, with a Naples Biscuit or two grated in, and a large Carrot grated. Add to these some Orange-Flower Water; and when all these are well mix’d, put to them some butter’d Eggs, with some slices of Butter laid upon your Pudding, when it is put into the Dish, or Pan. A little baking will serve for it; and when it is enough, serve it hot, with a garnish of sliced Lemon or Orange. Some will put this into a Paste, but not cover it.
To make Whipt Syllabubs. From Mrs. Cater of Salisbury.
To a Pint of Cream put a Gill of Canary-Wine, and two Ounces of Loaf-Sugar finely beat, and a slice or two of Lemon; then with a clean Whisk, whip it together, adding a little Milk, as it grows thick: then have your Glasses clean, and put into each of them three or four spoonfuls of any sorts of Wine, red in some, and white in others, sweeten’d with fine Sugar powder’d; then fill your Glasses with the Froth of your Cream, as it is whipt up.
Of the fashionable Tables, for Persons of Rank, or Figure, where five Dishes are serv’d at a Course. From S.G. Esq.
The Tables I shall speak of, are so order’d, as to save a great deal of trouble to the Mistress of the Family, as well as to the Guests; for with this Table every one helps himself, by turning any Dish he likes before him, without interrupting any body. You must have first, a large Table with an hole in the Middle, of an Inch Diameter, wherein should be fix’d a Socket of Brass well turn’d, to admit of a Spindle of Brass, that will turn easily in it. The Table I speak of, may be, I suppose, five or six Foot diameter; and then have another Table-board made just so large, that as it is to act on the Centre of the first Table, there may be near a foot vacancy for Plates, &c. on every side. Then fix the Spindle of Brass in the Centre of the smaller Table, which Spindle must be so long, as, that when one puts it in the Socket of the great Table-board, the smaller turning Table may be about four Inches above the lower Board; so, that in its turning about, no Salt, or Bread, or any thing on the Places, may be disturb’d. These Tables have Cloths made to each of them; the upper, or smaller Table, to have an whole Cloth to cover it tight, and fasten’d close, so that none of the Borders hang down; and the Cloth for the under Table, or great Table, must have an hole cut in the middle of it for the Spindle of the upper Table to pass thro’ into the Brass Socket: and when this is rightly order’d, and every necessary Furniture of the great, or lower Table, set by every Plate; then the upper Table, which will turn, may be furnish’d with Meats. It remains only then, in some Places, for the Lady of the House, to offer the Soup; but after that, every one is at liberty to help themselves, by turning the upper Table about, to bring what they like, before them.
I am Yours, S. G.
The Manner of killing and salting Oxen, in the hottest Months, for the Sea, that the Beef may keep good. From a Contractor with the Commissioners of the Royal-Navy.
Sir,
I have often read your Books, and particularly your Lady’s Monthly Director, relating to the Management of the several Products of a Farm, but you have not taken notice of the Preservation of Flesh, as I expected.
I send this therefore, to inform you, that upon the setting out of a Fleet in June, it was thought difficult to salt the Beef; but it was done, to full Satisfaction, by the following Method.
We killed an hundred Oxen, in June, towards the Close of the Evening, and let them hang up whole, till the next Evening: then, when the Cool comes on, cut out the Messes, and by every Stand have a Punchin of Brine, and throw them into it as soon as they are cut, and in about three Minutes after that, take them out, and salt them well. Note, These Pieces will by these means lose their bloody Parts, in great measure, and be capacitated to receive the Salt much better than otherways, and then put them up. Memorandum, We had not, out of all this quantity, above three Pieces fail’d, though the Weather was extreme hot.