SC - Speaking of Birthdays

[Magdalena]

Sorry, that got sent prematurely somehow.  Here's the rest of the recipes.

Reddish Mustard
Grind up mustard, raisins, white corn meal and toasted bread crumbs 
and a little cinnamon, either separately or all together, when they are
ground up, dissolve them in verjuice or vinegar and a little must.  And
pass this into dishes through a strainer.  This is less warming than the
above and stimulates the thirst and is agreeably nourishing.

Sauce from Cherries or Morello cherries
>From Cherries, or else from Morello Cherries, you make a sauce in the
same way as we said one was made from grapes...Likewise the same sauce
can be made from cornel cherries.  (Grape sauce - Grind dark grapes in a
mortar with white bread crumbs and then blend in a small amount of
verjuice or vinegar so that this is not sweeter than need be.  let this
boil on the hearth for half and hour, add ground cinnamon and ginger. 
When it has cooled. pour it into dishes.)

A sauce made from vine tendrils, called salsa
Take delicate vine tendrils and grind them up well, add, if you wish,
the t\stalk or tender garlic and a small amount of bread crumbs.  I say
nothing of salt, for almost no dish is made without salt, then moisten
all this in vinegar or verjuice and, when it is moistened, pass it
through a strainer into a dish.  This is little nourishing.  It cools
the stomach and liver and checks choler.

Macaroni
White flour, moistened with the white of an egg and rosewater, should be
well ground.  Roll this into slender bits like a straw, stetched to the
length of half a foor.  With a very thin iron stylus, scrape out the
middle.  Then, as you remove the iron, you leave them hollow.  Then,
spread out just so and dried in the sun, they will last for two or three
years.  Indeed, especially if they are made i the month of the August
moon.  They should be cooked in rich juice and poured into dishes and
sprinkled with grated cheese, fresh butter, and mild herbs.  This dish
needs to be cooked for two hours.

Ham...It is good cooked in white wine or vinegar.  There are those who
say that one ought to add as much water, indeed especially publius, who
does not drink wine; but doubtless they are in error.  it is more
flavorful cooked either in wine or vinegar and lasts longer.  Ham shuld
not be eaten, nor should its juice be drawn out, unless it has cooled.

toodles, margaret