The Company of Select Marksmen observed the marriage of two of its members at West Canada Creek on September 30, 2006. For the occasion, a weekend of special meals was created, complete with a wedding cake. The menus and recipes follow.

Receipts to Dress Potatoes

Another way is to mash Potatoes very fine; then take sweet Herbs dried and beaten small, with spice, Butter, and Salt, mixed all together. This is an excellent Pudding to put in the Bellies of Rabbits, Hares, Fish, &c. when roasted.
-- Adams Luxury and Eve's Cookery, 1744

Rules to be observ'd in Roasting

In the first Place, take great Care the Spit be very clean; and be sure to clean it with nothing but Sand and Water. Wash it clean, and wipe it with a dry Cloth; for Oil, Brick-dust, and such things will spoil your Meat.
for Fowls
A large Fowl, three Quarters of an Hour; a middling one, Half an Hour; very small chickens, twenty Minutes. Your Fire must be very quick and clear when you lay them down.
-- Hannah Glasse, The Art of Cookery Made Plain and Easy; 1747

Egg and Bacon Pie to Eat Cold

Steep a few thin slices of bacon all night in water to take out the salt. Lay your bacon in the dish, beat eight eggs with a pint of thick Cream, put in a little pepper and salt and pour it on the Bacon; lay over it a good cold paste, bake it a day before you want it in a moderate oven.
-- Hannah Glasse, 1796

Forced Pumpkin

...take not the inner watery substance with the seeds, and fill up the place with pippins and having lac'd on the cover which they cut off from the toppe to take out the pulpe, they bake them together, and the poore of the Citie as well as the Country people doe eat thereof as of a dainty dish.
-- Parkinson's 17^th c. herbal

Fry'd Sausages

Take half a Pound of Sausages, and six Apples; slice four of them about as thick as a Crown; cut the other two in Quarters, fry them with the sausages of a fine light-brown; lay the Sausages in the Middle of the Dish, and the Apples round; garnish with the quarter'd Apples.

Stew'd Cabbage and Sausages fry'd is a good Dish, then heat cold Peas Pudding in the Pan, lay it in the Dish and the Sausages round, heap the Pudding in the Middle and lay the Sausages all round thick up Edge-Ways, and one in the Middle at length.
-- Hannah Glasse, The Art of Cookery Made Plain and Easy; 1747

Pastry

...as for Meat-Pyes, or Pasties, they require another sort of Paste, which is made thus. Rub seven Pounds of Butter into a Peck of Flour, but not too small; then make it into a Paste with Water. It is good for Venison-Pasties, and such like great Pyes.
-- The Country Housewife & Lady's Directory; 1737

A Cheshire Pork-Pye

Take a Loin of Pork, skin it, cut it in to Stakes, season it with salt, Nutmeg and Pepper; make a good Crust, lay a layer of Pork, and then a large layer of Pippins pared and cored, a little Sugar, enough to sweeten the Pye, and then another Layer of Pork; put in half a Pint of White Wine, lay some Butter on the Top, and close your Pye. If your Pye be large, it will take a Pint of White Wine.
(A Cheshire Pork Pye for Sea is made with Salt Pork and Potatoes)
-- Hannah Glasse, The Art of Cookery Made Plain and Easy; 1747

To Make Pound Cake

Take a Pound of Butter, beat it in an earthen pan, with your hand one Way, till it is like a fine thick Cream; then have ready twelve Eggs, but half the Whites; beat them well, and beat them up with the Butter, a Pound of Flour beat in it, and a Pound of Sugar, and a few Carraways; beat it all well together for an hour with your hand or a great wooden spoon. Butter a Pan, and put it in and bake it an hour in a quick Oven. For Change, you might put in a Pound of Currants washed clean and Picked.
-- Hannah Glasse, The Art of Cookery Made Plain and Easy; 1747

To Make the Ice (for Cake)

Take 5 Whites of Eggs and two Pounds of double refined Sugar sifted. Beat them together very well. Then put it over the Cake when it comes out of the Oven and put it again into the Oven a quarter of an Hour --
-- Ashfield Cookbook; 1748

To make Ginger-Bread Cakes

Take three pounds of Flour, one Pound of Sugar, one Pound of Butter, rubbed in very fine, two Ounces of Ginger beat fine, a large Nutmeg grated; then take a Pound of Treakle, a quarter of a Pint of Cream, make them warm together, and make up the Bread stiff, roll it out, and make it up into thin Cakes, cut them out with a Tea-Cup or a small Glass, or roll them round like Nuts, bake them on Tin Plates in a slack Oven.
-- Hannah Glasse, The Art of Cookery Made Plain and Easy; 1747

To dress Beans and Bacon

When you dress Beans and Bacon, boil the Bacon by itself and the Beans by themselves, for the Bacon will spoil the Colour of the Beans. Always throw some Salt into the Water and some Parsley nicely pick'd. When the Beans are enough (which you will know by their being tender) throw them into a Collender to drain. Take up the Bacon and Skin it; throw some Raspings of Bread over the Top, and if you have an Iron make it red-hot and hold over it, to brown the top of the Bacon. If you have not one, set it before the fire to brown. Lay the Beans in the Dish, and the Bacon in the Middle on the Top, and send them to Table with Butter in a Bason.
-- Hannah Glasse, The Art of Cookery Made Plain and Easy; 1747

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