http://www.warrentavern.com/menus/

http://www.warrentavern.com/menus/

https://www.youtube.com/watch?v=7bsHOxQtBW4

450 year old pumpkin cheesecake: https://www.youtube.com/watch?v=4QGq4XpavQ8&list=PLIkaZtzr9JDmFdXlZtcemyPrM32roVakd&index=1

https://www.thekate.org/

https://www.emeraldlotusdivination.com/what-is-charm-casting

https://christianagaudet.com/personal-blog/2020/1/10/what-i-learned-from-twelve-days-of-tarot-epiphanies

https://christianagaudet.com/personal-blog/2020/1/10/what-i-learned-from-twelve-days-of-tarot-epiphanies

https://spells8.com/100-witchy-songs-playlist/

https://thetrustees.org/place/doanes-falls/

https://www.gillettecastlefriends.org/local-attractions-history

https://newenglandhistoricalsociety.com/edward-gorey-house-a-quirky-cape-cod-museum/

https://www.youtube.com/@TastingHistory

https://www.loc.gov/resource/gdcmassbookdig.moderncookeryina00acto/?st=gallery
1:
to boil potatoes; {Captain Kater's Receipt.)
Wash, wipe, and pare the potatoes, cover them w7 ith cold water, and boil them gently until they are done, pour off the water, and sprinkle a little fine salt over them ; then take each potato separately with a spoon, and lay it into a clean warm cloth, twist this so as to press all the moisture from the vegetable, and render it quite round ; turn it carefully into a dish placed before the fire, throw a cloth over, and when all are done, send them to table quickly. . Potatoes dressed in this way are mashed without the slighest trouble ; it is also by far the best method of preparing them for puddings or for cakes.

2:
mandrang, or mandram ; ( West Indian Receipt.)
Chop together very small, two moderate-sized cucumbers, with half the quantity of mild onion ; add the juice of a lemon, a saltspoonful or more of salt, a third as much of cayenne, and one or two glasses of Madeira, or of any other dry white wine.

3:
COTTAGE CHRISTMAS PUDDING.
A pound and a quarter of flour, fourteen ounces of suet, a pound anda quarter of stoned raisins, four ounces of currants, five of sugar, a quarter-pound of potatoes smoothly mashed, half a nutmeg, a quarter-tea-spoonful of ginger, the same of salt, and of cloves in powder: mix these ingredients thoroughly, add four well-beaten eggs with a quarter-pint of milk, tie the pudding in a well-floured cloth, and boil it for fourhours. Flour, 1 1/4 lb. ; suet, 14 ozs.; raisins stoned, 20 ozs. ; currants, 4 ozs;.sugar, 5 ozs. ; potatoes, 1/4 lb. ; 1/2 nutmeg ; ginger, salt, cloves, 1/4 tea-spoonful each ; eggs, 4 ; milk, 1/2 pint : 4 hours.

4:
APPLE SNOW-BALLS.
Pare and core some large pudding-apples, without dividing them, prepare the rice as in the foregoing receipt (below), enclose them in it, and boil them for an hour : ten minutes less will be sufficient should the fruit bebut of moderate size. An agreeable addition to them is a slice of fresh butter, mixed with as much sugar as can be smoothly blended with it, and a flavouring of powdered cinnamon, or of nutmeg; this must be sent to table apart from them, not in the dish.
Rice: Take out the unhusked grains, and wash well half a pound of rice; put it into plenty of water, and boil it rather quickly for ten minutes; drain and let it cool. spread the rice, in as many equal portions as there are [apples], upon some pudding or dumpling-cloths ; tie the fruit separately in these, and boil the snow-balls for an hour and a half; turn them carefully on to a dish, and strew plenty of sifted sugar over them

5:
BAKEWELL PUDDING.
This pudding is famous not only in Derbyshire, but in several othei English counties, where it is usually served on all holiday-occasions.
Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserves mixed together, and intermingle with them from two to three ounces of candied citron or orange-rind.
Beat well the yolks of ten eggs, and add to them gradually half a pound of sifted sugar when they are well mixed, pour in by degrees half a pound of good clarified butter, and a little ratafia [a liqueur flavored with almonds or the kernels of peaches, apricots, or cherries.] or any other flavour that may be preferred ; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.
Mixed preserves, 1-1/2h to 2 lbs. ; yolks of eggs, 10; sugar, 1/2 lb. ; butter, 1/2 lb. ; ratafia, lemon-brandy, or other flavouring to the taste : baked, moderate oven, 3/4 to 1 hour.
Obs.—This is a rich and expensive, but not a very refined pudding. A variation of it, known in the south as an Alderman's Pudding, is, we think, superior to it. It is made without the candied peel, and with a
layer of apricot-jam only, six ounces of butter, six of sugar, the yolks of six, and the whites of two eggs.

6.
INDIAN CAKE, OR BANNOCK.
This, as prepared in our own country, is cheap and very nice food. Take one quart of Indian [corn] meal, dressed or sifted, two tablespoonsful of treacle or molasses, two teaspoonsful of salt, a bit of "shortening" (butter or lard) half as big as a hen's egg, stirred together; make it pretty moist with scalding water, put it into a well-greased pan, smooth over the surface with a spoon, and bake it brown on both sides before a quick fire. A little stewed pumpkin, scalded with the meal, improves the cake. Bannock split and dipped in butter makes very nice toast

7:
HASTY PUDDING.
Boil water, a quart, three pints, or two quarts, according to the size of your family ; sift your meal, stir five or six spoonsful of it thoroughly into a bowl of water; when the water in the kettle boils, pour into it the contents of the bowl ; stir it well, and let it boil up thick; put in salt to suit your own taste, then stand over the kettle, and sprinkle in meal, handful after handful, stirring it very thoroughly all the time, and
letting it boil between whiles. When it is so thick that you stir it with great difficulty, it is about right. It takes half an hour's cooking.
Eat it with milk or molasses. Either Indian meal or rye meal may be used. If the system is in a restricted state, nothing can be better than rye hasty pudding and West India molasses. This diet would save many a one the horrors of dyspepsia.

8:
SUFFOLK SALAD.
Fill a salad-bowl from half to three parts full with very tender lettuces shred small, minced lean of ham, and hard-boiled eggs, or their yolks only, also minced, placed in alternate layers; dress the mixture
with English salad-sauce (below), but do not pour it into the bowl until the instant of serving. A portion of cold chicken, cut in thin slices about the size of a shilling, may be added when convenient.
English salad-sauce:
For a salad of moderate size pound very smoothly the yolks of two hard-boiled eggs with a small teaspoonful of unmade mustard, half as much sugar in fine powder, and a saltspoonful of salt. Mix gradually with these a small cup of cream, or the same quantity of very pure oil, and two tablespoonsful of vinegar. More salt and acid can be added at pleasure ; but the latter usually predominates too much in English salads. A few drops of cayenne vinegar will improve this receipt. Hard yolks of eggs, 2; unmade mustard, 1 small teaspoonful; sugar, half as much; salt, 1 saltspoonful; cream or oil, small cupful; vinegar, 2 tablespoonsful.
Obs. 1. —To some tastes a teaspoonful or more of eschalot vinegar would be an acceptable addition to this sauce, which may be otherwise varied in numberless ways. Cucumber-vinegar may be substituted for other, and small quantities of soy, cavice, essence of anchovies, or cat- sup may in turn be used to flavour the compound. The salad-bowl too may be rubbed with a cut clove of garlic, to give the whole composition a very slight flavour of it. The eggs should be boiled for fifteen minutes, and allowed to become quite cold always before they are pounded, or the mixture will not be smooth : if it should curdle, which it will sometimes do, if not carefully made, add to it the yolk of a very fresh unboiled egg.
Obs. 2. —As we have before had occasion to remark, garlic, when very sparingly and judiciously used, imparts a remarkably fine savour to a sauce or gravy, and neither a strong nor a coarse one, as it does when used in larger quantities. The veriest morsel (or, as the French call it, a mere soupqon) of the root is sufficient to give this agreeable piquancy, but unless the proportion be extremely small, the effect will be quite different. The Italians dress their salads upon a round of deli- cately toasted bread, which is rubbed with garlic, saturated with oil, and sprinkled with cayenne, before it is laid into the bowl : they also eat the bread thus prepared, but with less of oil, and untoasted often before their meals, as a digestor.

9:
STRENGTHENING BLAMANGE.
Dissolve in a pint of new milk, half an ounce of isinglass (use gelatin or agar-agar for vegetarians), strain it through a muslin, or a fine silk sieve, put it again on the fire with the rind of half a small lemon pared very thin, and two ounces of sugar, broken small ; let it simmer gently till well flavoured, then take out the lemon-peel, and stir the milk to the beaten yolks of three fresh eggs pour the mixture back into the saucepan, and hold it over the fire, keeping it stirred until it begins to thicken ; put it into a deep basin, and keep it moved with a whisk or spoon, until it is nearly cold ; pour it into moulds which have been laid in water, and set in a cool place till firm.
New milk, 1 pint; isinglass, 1/2 oz. ; lemon-rind, 1/2 of 1 : 10 to 15 minutes. Sugar, 2 ozs. ; yolks of eggs, 3.

10:
A GOOD SPONGE CAKE.
Rasp on some lumps of well-refined sugar the rind of a fine sound lemon, and scrape off the part which has imbibed the essence, or crush the plums to powder, and add them to as much more as will make up the weight of eight or ten fresh eggs in the shell ; break these one by one, and separate the whites from the yolks ; beat the latter in a large bowl for ten minutes, then strew in the sugar gradually, and beat them well together. In the mean time let the whites be whisked to a quite solid froth, add them to the yolks, and when they are well blended sift and stir the flour gently to them, but do not beat it into the mixture; pour the cake into a well-buttered mould, and bake it an hour and a quarter in a moderate oven.
Rasped rind, 1 large lemon; fresh eggs, 8 or 10; their weight of dry, sifted sugar; and half their weight of flour : baked, I 1/2 hour, moderate oven.

https://www.wikihow.com/Create-a-Bad-Day-Survival-Kit-for-a-Friend

https://www.pinterest.com/endomentalArtistry/photography-ideas/

http://100snapshots.blogspot.com/p/challenge.html

This has been discontinued.

(for one month)