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To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises. Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a salt-spoonful of pounded mace, and cayenne and salt to your taste. Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan.
Beat six eggs till very light, and then pour them all at once into the pan of flour; next add the butter and sugar, with a large table-spoonful of mixed mace and cinnamon, two grated nutmegs, and a tea-spoonful of essence of lemon or a wine glass of rose water. When all the ingredients are in, stir the mixture very hard with a broad knife.
Put it into a cheese-toaster, or into a skillet, and add to it a tea-spoonful of made mustard; a little cayenne pepper; and if you choose, a wine glass of fresh porter or of red wine. Stir the mixture over hot coals, till it is completely dissolved; and then brown it by holding over it a salamander, or a red-hot shovel.
A large tea-spoonful of powdered nutmeg and cinnamon. A little grated or chipped lemon-peel. Indian meal sufficient to make a thick batter. Warm the milk and molasses, and stir them together. Beat the eggs, and stir them gradually into the milk and molasses, in turn with the suet and indian meal. Add the spice and lemon-peel and stir all very hard together.
Add two pounds of currants, a pound of sugar, a table-spoonful of powdered cinnamon, a tea-spoonful of beaten mace, three powdered nutmegs, the juice and grated peel of three large lemons, and half a pound of citron cut in large strips. Mix these ingredients thoroughly, and moisten the whole with a pint of white wine, half a pint of rose-water, and half a pint of brandy.
Then add a quarter of a pint of orange-flower water, strain it off, and put it into bottles. When cold, mix a spoonful or two of this syrup in a little warm or cold water. CARACHEE. Mix with a pint of vinegar, two table-spoonfuls of Indian soy, two of walnut pickle, two cloves of garlic, one tea-spoonful of cayenne, one of lemon pickle, and two of sauce royal.
Squeeze the juice into a china bason, and strain it through some muslin which will not permit any of the pulp to pass. Having prepared some small phials, perfectly dry, fill them with the juice so near the top as only to admit half a tea-spoonful of sweet oil into each. Cork the bottles tight, and set them upright in a cool place.
Molasses Posset for a Cold. Take a pint of the best molasses, a tea-spoonful of powdered ginger, a quarter of a pound of fresh butter, and let them simmer together for half an hour: then stir in the juice of two lemons, or if you have not these, two table-spoonsful of strong vinegar; cover over the sauce-pan, and let it stand by the fire five minutes longer. Some of this may be taken warm or cold.
Add a powdered nutmeg, and a tea-spoonful of powdered cinnamon. Mix the whole very well to a fine smooth batter, in which there must be no lumps. Butter some large common tea-cups, and divide the mixture among them till they are half full or a little more. Set them immediately in a quick oven, and bake them about a quarter of an hour.
Twelve drops of essence of lemon. A tea-cup of currant jelly. Beat the whites of four eggs till they stand alone. Then heat in, gradually, the sugar, a tea-spoonful at a time. Add the essence of lemon, and beat the whole very hard. Lay a wet sheet of paper on the bottom of a square tin pan. Drop on the mixture as evenly as possible, so as to make the kisses of a round smooth shape.
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