For the receipt (recipe), To make a Potato Pye, the first instructions are to Boil potatoes (not too much) cut them in slices as thick as your thumb.

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After the celery and cutlets of ham have simmered enough for the receipt (recipe), A Ragoo of Celery and Ham, put in a bit of butter as big as a walnut, worked up with a little flour, and a drop of vinegar, and then serve it up.

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After the celery is boiled and squeezed for the receipt (recipe), A Ragoo of Celery and Ham, then put it into a sauce-pan with thin cutlets of ham, and let it simmer over the fire.

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The first step in the preparation of the receipt (recipe), A Ragoo of Celery and Ham, is to boil your celery and squeeze it.

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While the onions, seasoned with pepper, salt, clove, mace, vinegar and parsley, are boiling fast for a quarter of an hour for the receipt (recipe), To make an Onion Soup the Spanish Way; get some sippets to cover the bottom of the dish, fried quick, not hard; lay them in the dish , pour in your soup, and send it to table.

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After the sliced Spanish onions have boiled in sweet oil for the receipt (recipe), To make an Onion Soup the Spanish Way, then pour on them three pints of boiling water; season with beaten pepper, salt, a little beaten clove and mace, two spoonsful of vinegar and a handful of parsley washed clean, and chopped fine; let it boil fast a quarter of an hour.

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The next step for the receipt (recipe), To make an Onion Soup the Spanish Way, is to peel and slice the two large Spanish onion and let them boil softly in half a pint of sweet oil till the onions are very soft.

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For the receipt (recipe), To make an Onion Soup the Spanish Way, the first direction is Take two large Spanish Onions.  

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This is the picturesque ingredient table for my January 13, 2018 Winter Hearth Cooking Class for the receipts (recipes): To make Onion Soup the Spanish Way,  A Ragoo of Celery and Ham,  To make Potato Pye,  Red Cabbage dressed the Dutch Way,  and To stew Pears in a Sauce Pan.  My next hearth cooking class (with openings) is March 24, 2018.

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The receipt, (recipe) for Plebian Ginger Bread is to mix three large spoonful of pounded ginger, with three quarts of flour–sift it, dissolve three tea-spoonful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.

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