Scrib Jelly for everyday

Tralas Girflev - traveler, explorer but before all cook

Volume I

Whole my life I've been traveling the world in search for perfect
reagents for the dishes that I create. At the end of my life 
I realised that all the good stuff lie before my nose. The infinite
taste value, the touch of Azura for our rough tongues, the final
component that dissolve in mouth. This book is legacy of my life,
written by dunmer on deathbed, as a lesson for all chefs.

Basics
Before we can get started you reader must know how to acquire
scrib jelly. All you can get at the market is not worth its price.
The true taste is only in fresh not decayed materials. Only from not fully
soldified scrib jelly you may extract the flavour I am writing about.
The only way to make it is to bring a living scrib to a kitchen
or to bring a kitchen to a living scrib. Your life your choices.
I myself do prefer to prepare food near kwama caves.
So catch the little one but don't kill it. Crush it just before
the moment of adding it to your food. Pour this magnificent gelatine
into the vessel but don't let anything to pollute the liquid.
It can stay in this form only for seconds. Otherwise it will 
go stale and you'll lose this magnificent taste and aroma.

Yummy Yam Yam
Ingredients:
- Pumilus Elytra
- Saltrice
- Scrib Jelly
Preparation:
- fry some choped Pumilus Elytra
- overcook a bit saltrice to get soft texture
- mix the saltrice with scrib jelly and put the rest on top

Scrib Dumplings
Ingredients:
- Scrib Jerky (Pre-prepered)
- Scrib Jelly
- Whickwheat
- Kwama Egg
Preparation:
- Mix Whickwheat with half of kwama egg to get the dough and create
  balls from it
- put them to boiling water and cook untill they float
- in the meantime mix scrib jelly with the rest of egg
- pour it into vessel, add scrib jerky (can be in pieces) 
  and cook under lid until you smell kwama in the air
- cooked dumplings put in vessel and pour them with sauce

Fried Crispy Haddock Chips
I've learnt this recipe from my dear friend that is fisherman
at the Sea of Ghosts.
Ingredients:
- Ghost Haddock
- Scrib Jelly
- Saltrice
- Roobrush
Preparation:
- Make chips from haddock and fry them strongly
- In the meantime cook saltrice normally
- when chips are ready smash some roobrush, mix it with fresh jelly
  and add to the chips. Hard coating will protect haddock from softening
- pour the sauce on rice and put chips on top

Smoked Ash Dragonfly
Perfect for long journeys and rainy days. It does not go bad for a long time.
- Ash Dragonfly
- Hackle-Lo Leaf
- Scrib Jelly
- Heather
Preparation:
- Add Heather and Scrib Jelly to water and make brew from it
- When the liquid is cold put few dragonflies into it and hold it
  covered from sun for 2 days
- After that time take juicy dragonflies from brew
- Wrap them tightly with a Hackle-Lo Leaf
- Smoke them long at a low temperature
- After smoking unpack from leaf and eat cold or warm