Paste put into it a few Carraway seeds and roule it in knots or little loaves or what fashion you please and set them in Wafers and bake them in an Oven as hot as for Manchet and when they are well risen in the Oven take them out but handle them not till they be cold To make a Posset pie ROast Apples very well and beat the pulp of them with Sugar that it be as sweet as Syrrop then take thick Creame and boyle it and mixe it with the yolks of raw Eggs a few crumbs of Bread a little Cynamon Ginger three spoonfuls of Sack make the Pie low and set it in the Oven to dry and when it is hard put in the meat and when you take it out stick it with and strow Comfets on it or stick it with Cittron or other Sweet-meats of different colours An excellent clouted Creame TAke new Milk from the Cow and set it over the fire in a kettle to scald ready to boyl and straine it thorow a cloth and put it in severall pans to coole then take off the Creame which will scumme and season it with Rose-water Sugar and Musk putting Creame to it Serve it up with Snow on it You may keep it a day without Cream Codling cream COddle twenty faire Codlings very well then peele and coare them very well and beat them in a Morter then take a pinte of Cream and mixe them well together and straine it into a dish and mixe it with Sugar Sack and Musk and Rosewater if you please you may doe the same with any fruit if you will Almond creame BEat halfe a pound of sweet Almonds with Rosewater then take a quart of Creame and put it to the Almonds by degrees as you beat them and straine it into a skellet and boyle a stick of Cynamon with it keeping it with stirring all the time to prevent burning and boyle it till it be thick then take it and mixe it with Sugar and serve it up cold A quaking Pudding SLice the crumbes of a penny Manchet and infuse it three or foure houres in a pinte of scalding hot Creame covering it close then breake the bread with a spoon very small and put to it eight Eggs with but foure of the whites well beaten and season it with Sugar Rosewater grated Nutmeg or a drop of oyle of Nutmeg if you thinke it too stiff put in some cold Cream when you season it mixe it very well it will be the lighter wet the bagg and butter and flower it then put in the compound tie it hard and boyle it halfe an houre then dish it and put to it Butter Rosewater and Sugar melted and serve it up to the table Another SCald your Bread with a pinte of Creame as at first and put to it a quarter of a pound of Jordan Almonds beaten small with Rosewater to prevent oyling or at the time of the yeare as many Walnut kernels blanched which will be as good season it with Sugar Nutmeg Salt sixe Eggs a quarter of a pound of Dates sliced and cut small a handfull of Currans and Marrow minced work all these together but not too thick butter a dish and put it to bake To make Apricock chips TAke halfe as much fine beaten Sugar as Apricocks pare and cut them as thick as the back of a knife into a bason and strow the Sugar on them and set them on a chasing-dish of coales but let them not boyle nor simper but shake them often till the Sugar candy on the bason side then take them out and lay them on plates in a stove and keep them with turning till they are dry To dry Apricocks with the full weight of Sugar STone and pare the Apricocks as you doe them put them in faire water on the fire being scalding hot and scald them very tender but let them not boyle and while they scald take their full weight of Sugar and put to it a little water and set it on the fire till the sugar be throughly melted and seething hot but be sure it boyle not then put in the fruit and let them stand on the fire till they be throughly hot in the Syrrup then take them off and heat them so morning and evening and in the heating turn them till you see them candy on the top which will be in seven or eight dayes then take them out of the syrrup and lay them upon glass or stone plates and set them in the Sun to dry which will be in a day or two but you must not heat them that morning you take them out For black or white Pearplums you must take much lesse water and you must seeth the sugar to a candy height In all things else doe them as the Apricocks except stoning and paring To dry Apricocks with half the weight of sugar which is the best way STone and pare the Apricocks having first weighed them and take halfe their weight in sugar which must be boyled to a Candy height which you may know by the dropping of it when you finde it break and run up like a small haire which it will do when it comes to that height then put in the Apricocks and let them boyle a quarter of an houre and let them lie in the Syrrupe all night the next day lay them on a Glasse or stone Plate to dry in a stove To dry Apricocks another way LEt not the Apricocks be too ripe and a day after they be gathered stone and pare them and to a pound of Fruit take a pound of Loafe sugar beat small and cover them all over with it for two houres till the Sugar be so moist that it will melt without water then set them on a slow fire that they boyle not in two houres or more turning them often that they break not and when you think they are enough put them into a deep glasse and the Syrrup into a silver dish and let it boyle a little then poure it on the Apricocks and let it stand uncovered till the next day then cover them and when they have laine a weeke in that Syrrup take them out and lay them on glasse plates and set them in a stove or any place where they may have the aire of the fire and every-day turn them on clean glasses till they dry To candy Oranges with Marmalade in them TAke the fairest and thickrind Oranges and best coloured and pare off the out-side very thin and rub them with Salt and wash it off againe and dry them and make a little hole in the bottome onely to put in your fore finger and take out the meat and seedes and skinnes very cleane and keep the Oranges as whole as you can then lay them in water and shift them thrice in a day then boyl them in four severall waters all which but the first must boyle when you put them in then lay them between two course cloths to dry up the water you may remember to cut stoppers for
sippit it and serve it up hot to the Table Another way for the same BOyl your fowl as at the firâ—â— then take strong Broth aâ—â— Wine put to it large Mace aâ—â— sliced Nutmeg a pinte of greâ—â— Oysters being wash'd very cleaaâ— straine the liquor which was witâ— them into the Broth a handful oâ— Capers a quarter of a pound oâ— Cocks stones and combs prepared a little Parmasan grated little sliced Bacon if it be not rusty a faggot of sweet Herbs Vinegar and Salt all these being boyled together beat it up with Butter and the juice of two or three Oranges dish your meat aâ— in the last pouring this on it and lay on your meat Oysters fryed brown halfyolks of Eggs Lettuce scalded green if in Somer or Skerriots fryed green as I will write hereafter when I treat of â—â—â—ed meat garnish your dish â—â—â—h Lemmon sliced pickled â—â—rberries or what other garnish â—â—u fancy or is in fashion If you â—â—â—l not goe to the charge of â—â—â—wle or that you cannot get â—â—â—ficiently lay a boyl'd neck of â—utton in the middle or 3 or 4 â—arrowbones boyled betweene some large Poultrey in the â—iddle as Capon Duck and â—â—ch like How to make white Broth TAke Sack or white Wine with the same quantity of strong Broth Dates quartered large Mace sweet Herbes and Sugar boyle all these together till one third be consumed then beat as many yolkes of Egges as will thicken it put them in with a piece of Butters and beat it up till it boyle havâ— a care it doe not curdle this wiâ—â— be fit for Capon Pullet or Pike or what you please dishing youâ— meat if it be flesh garnish iâ— with Lemmon Barberries or any Preserves and sippit it with puff Paste Lozanges or ordinary Paste and serve it up hot with the Meat How to boyle a Capon or Pullet with French Barley LEt the Barley be boyled in two severall waters then dreine the water from it and put it into a pipkin with large Mace whole Cynamon and a little race of Ginger and put to it a pinte of white-Wine Dates and some strong Broth of flesh or some of the Broth you boyle the Capon in or some Scerroots or â—otatoes boyled and peeled or if you have neither of them â—wo or three Apples pared and â—uartered and boyled tender in water and put them in when the Broth is almost boyled which will be enough when you thinke the strength of the spice is boyled out then take sixe or eight yolks of Eggs and beat them well with a wine-glasse of Sack and some of that hot broth in the pipkin then take the pipkin from the fire and put in the Eggs to prevent curdling and sweeten it with Sugar and set it on the fire till it boyles keeping it with continuall stirring then dish the Pullet being boyled and poure this broth on it and garnish it with the same and some Lemmon lay boyled Marrow on the Meat How to make stewed Broth LEt the pot be set a boyling five houres before dinner with Water and good store of fresh Beefe or bones of Venison or Mutton and to every gallon of Water put in two pound of Raisons one pound of Currans halfe a pound of Pruines and one pound of Pruines boyl'd in a bagg to strain in the broth as you shall have in order but so soon as the broth boyls let there be a quantity of one pound of wheaten Bread sliced and steeped in some of the hot booth till it be tender then straine it thorow a sieve or strainer and put it into the broth keeping it with often stirring then straine the Pruines with a pinte of Claret or a lesse quantity of Verjuice if you have no Wine and put it in the broth with a Nutmeg as much Mace halfe as much Cloves beat all and about two houres or more before dinner put in the ribbs of a neck of Mutton and as much more fruit a bundle of sweet Herbs and when it is boyled season it with Salt and Sugar then dish the Mutton and Broth together and serve it up How to boyle a Pike TRusse your Pike to boyle and wash it very clean and boyle it in Water Salt and Vinegar put it not in the liquor till it boyleth let it boyle very fast at first to make it crispe but afterwards let it boyle softly the rivet of a Pike will not require so much boyling for the sauce put in a pipkin a pinte of white Wine sliced ginger large mace a quarter of a pound of Dates quartered a pinte of Oysters with the liquor being strained a little Vinegar and Salt boyle all these a quarter of an houre then mince a handfull of pick'd Parsley with a little sweet Herbes amongst it and boyle it another quarter of an houre till half be consumed then dish your Pike in a dish garnished with fearced Ginger or chippings of Manchets Lemmon or Orange or what you please some floure or green garnish will doe well in the Spring and sippit it with puff-Paste and lay on it the Marrow of two bones being boyled in as big pieces as you can with the rivet on it you must beat up your Broth with halfe a pound of Butter and minced Lemmon Another way for the same BOyl your Pike as at first for the sauce take white Wine Vinegar Mace a little whole Pepper a good handfull of Cockles being broyled or boyled and picked out of the shells being washed well with Vinegar a faggot of sweet Herbs the liver being beat and strained Horse-raddish root boyle all these together it being boyled dish your Pike with sippits and beat up your sauce with Lemmon minced and good store of Butter pouring it on the fish garnish it as you fancy A Pike if small is excellent meat fryed with Butter and the sauce Butter Lemmon sliced Nutmeg and Salt beat up thick with a litle fryed Parsley or baked with Nutmeg Ginger and Pepper and Salt with good store of Butter How to stew a Carp LEt your Carp be alive and when you are ready to boyle it take it and scale it with your knife drying it very well with a cloth open the belly taking out the entrailes then wash the blood into a pipkin with claret Wine a pinte will be the least you can use with Vinegar a ladleful of some fresh broth or water a faggot of sweet Herbs two or three whole Onions halfe a pound of Butter stew all these together with the Carp halfe an houre or more softly then dish your Carp with sippits and tostes in the bottome pour some of this broth on them garnish them with Rosemary or Bayse dipped in Butter and fryed or Lemmon Barberries Grapes Ginger on the side of the dish be sure you boyle the Rivet it being the best of the meat and lay it on the Carpe being dished Another way for the same OPen your Carp and wash it very cleane with a cloth all the blood out doe not scale it
a clove of Garlike because it is a ranker fowle Another way for the same BOyled Onions Pepper Salt and Butter is very good or raw Onions Water Pepper Salt with a little Gravy of any fresh meat Partridge sauce FOr Partridge grated Bread Water Salt and a whole Onion boyled together when it is boyled take out the Onion and put a minced Lemmon and a piece of Butter dish your Fowl and serve it up with this sauce How to roast Larkes with Bacon WHen your Larks are pulled and drawne wash them and spit them with a thinne slice of Bacon and a Sage leaf between every one make your sauce with the juice of two or three Oranges Claret and a little sliced Ginger give it one or two walms on the fire and beat it up with a piece of Butter dish your Larkes with the sauce in it Roasted Quailes a Sauce for them DRy some Vine-leaves on the spit or in a dish before the fire mince them very small put them into Claret and a little Vinegar with a little small Pepper and Salt it being boyled beat it up thick with a piece of Butter serving up your Fowle in it How to roast Oysters STraine the liquor from the Oysters and wash them very cleane and give them a scald in boyling water then cut small Lard and lard them with a larding seuer and spit them on a small spit provided for that service then beat two or three yolks of Eggs with a little grated Bread or grated Nutmeg Salt a little Rosemary and Thyme minced very small and after your Oysters are heat at the fire baste them continually with these ingredients laying them pretty warm at the fire for the sauce boyle a little white-Wine some of the Oysters liquor with a sprigge of Thyme and grated Bread with a little Salt it being boyled beat it up thick with a piece of Butter rub your dish with a clove of Garlike and dish them with the sauce How to make Olaves of Veale SLice your Veal into thin slices but as broad and as long as you can cut out of a leg or fillet of Veale and provide for them grated Bread Cloves Nutmeg Mace beat sweet Herbs minced Currans and Salt mixe all these together with Verjuice and a raw Egg with a little Sugar and roul it into the slices of Veale as close as you can and spit them the convenientest way to keep the meat in and roast them browne for the sauce mixe Verjuice Sugar Butter Cynamon and Ginger beat it up thick together and dish it with your meat being roasted well How to roast a large Eele STrip your Eele and garbidge it and cut it into pieces a handful long and spit it on a little spit because it must be thrust thorow the middle of the sides and not the ends have a care of shaking shaking them off the spit before they are roasted as they roast let a dish stand under to catch the Gravy put to it a little Vinegar Salt Pepper one Clove Parmasan or old English Cheese or a little Botargo grated the fish being roasted scum off all the fat then put in a piece of Butter shaking it well together put in Salt and dish it with your Eeles garnish it with Orange and serve it up hot An excellent way to roast Pigeons or Chickens PRepare them to trusse then make a farcing-meat with Marrow or Beefe-suet with the liver of the Fowle minced very small and mixe with it grated Bread the yolkes of hard Eggs minced Mace and Nutmeg beat the tops of Thyme minced very small and Salt incorporate all these together with hard Eggs and a little Verjuice then cut the skin off the Fowle betwixt the legs and the body before it is trussed and put in your finger to raise the skin from the flesh but take care you break not the skin then farce it full with this meat and trusse the leggs close to keep in the meat then spit them and roast them setting a dish under to save the Gravy which mixe with a little Claret sliced Nutmeg a little of that farced meat and Salt then give it two or three walms on the fire and beat it up thick with the yolk of a raw Egg and a piece of Butter with a little mine'd Lemmon and serve it up in the dish with the Fowle How to make a Batter to fry your garnish with MIx Eggs flower of Wheat Salt Ginger and Creame together very well and dip your garnish in it and fry it in a panne with suet being rightly temper'd with heat as Bay-leaves sprigges of Rosemary Sheeps Tongues boyled blanch'd and split Oysters or tostes of Manchet or dip your fritter-moulds in it and fry it it being fryed put it off with your slice or knife if you will have them greene put into the Batter the juice of Wheat or greene Beet or Spynage which is the best you may season your Batter according as you please you may put in Sugar Salt or any sort of Spice or you may alter the colour with Saffron and many more things which I will leave to your own fancy How to make a Frikese of a loyne of Veale CUt your loyne of Veale into thin steaks kidney and all the fat laying the kidney by it selfe to fry then beat it with your cleavers back as thin as you can then prepare greene toppes of Thyme a handfull of Capers two or three Anchoves an Onion mince these together very small and put to it a sliced Nutmeg a little beaten Pepper and Salt then hack a handfull of Sorrell and Parsley together but do not mince it small fry your Veale in Butter as you doe Steakes in a large frying-pan the Kidney being fryed drein all the Butter which fryed it out of the pan and put to the Veale about a quart of strong Broth or Wine with the Ingredients which you minced small and fry it in the pan tâ—â—â— half consumed then put in your Sorrel and Vinegar frying it a little longer when you think it is well put into it a minced Lemmon or two with halfe a pound of Butter stir it well together but let it not boyle lest your Lemmon grow bitter this being ready take a large dish ginger the edge and garnish it with Lemmon Barberries and tostes in the bottome of the dish soaked in strong Broth and lay the Veale on it with the sauce garnish it on the top of the Veale with any green fryed garnish as Sheeps tongues or Fritter cast in mould with Orange or Lemmon or what you think fit sippit it and serve it up hot to the Table How to make a Frikese for Chickens FLey your Chickens and draw them cut them into quarters or thin slices with the giblets and liver beat them well with the back of your cleaver and fry them brown with Butter in the interim provide sweet Herbs minced Oxe Palat Dates the bottome of two or three Artechokes sliced all together Mace and Ginger beat Salt
it with Ginger Cynamon Nutmeg Cloves Mace Pepper and Salt very high and make it up in the same manner as your Venison Either of these Bake-meats will require nine houres baking you must wash them over with yolks of Eggs and Wheat-flower beat together with a little Saffron to give it the better colour if you please before it go into the Oven How to make a Pig-pie FLey bone your Pig beat it very small season it with Nutmeg Ginger a little Pepper and salt rubb'd well in it let your Pie be round and deep for the lesser compasse your round bake-meats are and deeper the better Let this be made of good wheat flowre and put good store of butter in the baking A Hare is excellent meat dressed in the same manner These will require five houres baking How to make a Lampre-Pie GArbidge your Lampre and take out the black blood which is like a string in the back slit the back and it will pluck out then season it with Nutmeg Pepper and Salt let your Pye be round then rowle your Lampre as your Pye lay two or three whole Onyons in the middle good store of butter with two or three Bay-leaves Bake it foure houres fill it up with butter and keep it for your use A Salmon Pye SEason your Salmon Trout with the same seasoning onely a little Ginger added These Pies must either be long or square and not so deep for your Salmon baketh best split Throw on the backs the Gills taken out and the skinnie side downward This requires great store of butter to bake it Instructions for severall Bake meats THere is a Fish taken in Westmoreland which is admirable baked it is called a CHAR. They are as red as a Salmon but little bigger then a Herring There are many sorts of cold baked meats which I will not mention the seasoning differing not much from those I named onely something in the ordering as Pea Partidge Pheasants or Turky which require lard and deep seasoning with store of Butter Woodcocks Snipes and the like are so usuall I not mention onely lay them close with the breast downward they will bake the moister or make use of the head being the best meat and stick the beake upon the Pielid How to make an Olave pie SLice the flesh of a leg of Veal into thin slices the breadth of foure fingers and hack them with the back of a cleaver then take sixe ounces of Beefe-suet minced small then take Thyme Sweet-marjerome Winter-savory and Capers mince them small and season it with Mace Cloves Nutmeg Cynamon Pepper and Salt then take a quart of great Oysters drein them from the liquor and roul them in the ingredients and take the slices of Veal and roule them up with the ingredients in them with two Oysters in either of the Olaves then lay them into the Pie with good store of Butter over and under but before you butter the top lay in five or six hard yolks of Eggs some bits of Bacon and Sausage made up into balls with sliced Lemmon the rest of the Oysters and Ingredients on the top of the Pie then lid it and let it bake and when the Pie is halfe baked put in a quarter of a pinte of Claret wine and let it bake then make a Lear or Sauce for it with Claret wine one Onion or two the liquor of Oysters 2 Anchoves letting it boyl a little take out the Onions and beat it up with the juice of a Lemmon and Butter when it is baked put in this Leare shake it well together and serve it up hot to the Table How to make butter'd Loaves TAke ten Eggs and foure of the whites one spoonfull of Ale-yest and foure spoonfuls of Creame beat all these together and let them stand halfe an hour then take as much Wheat flower as it will wet and make it up into a Paste and wrap it up warm in a cloth and lay it to the fire to rise a quarter of an houre and when the Oven is ready make them up into Loaves as big as your fist prick them on the top and cut them round with a knife set them on papers and put them into the Oven for halfe an houre then take one pound of sweet Butter three or four spoonfuls of Rosewater and as much Sugar as will sweeten it beating it well together then cut your Loaves up and butter them with it and serve them up hot How to make Cheesecakes without Milke TAke sixe Eggs three whites of them beaten very well then take a pinte of Creame and boyle it with Mace then take it off the fire and put in the Eggs stir them well together and set it on the fire to boyle againe and let it boyle till you see it is curds then take it off put to it a good quantity of Sugar some Nutmeg and Mace beaten then dissolve Musk and Ambergriece in Rosewater and put to it three or four spoonfuls of grated bread with a quarter of a pound of Almonds beaten small and if you thinke it to thick put to it a little Cream and Currans if you please then make Coffins for them with Flower Butter Sugar and Cream put in the Meat and bake them in a slow Oven one quarter of an houre How to make an Oxe Palate pie BOyle the Palates tender and blanch them as you doe Neates tongues and lay them in their owne liquor without Salt then take them out and cut them in pieces and put to them Sweet breads of Veale or Lamb squab Pigeons full of Marrow Lambs stones Cocks combs and stones Pine-kernels Chesnuts Oysters and some small Capers with a good quantity of Marrow with balls of farced meat minced very small seasoned with Nutmeg Ginger Pepper Salt a small quantity of Cloves and Mace and Lemmonds or Gooseberries or Grapes if you can and put them to baking in a Pie with Butter a sauce for it with halfe a pinte of Gravie of Mutton or more the yolks of four raw Eggs some White wine one or two Anchoves a little Grape Verjuice or juice of Lemmon it being baked cut it up and take out the fat and put in this Leare stir it about and set it in the Oven againe or rather put it not in till you are ready to serve it up and then remember to let it be ready to boyle in a dish or pipkin with continuall stirring and a good piece of Butter beat with it How to make a Rice-pudding baked BOyle the Rice tender with Milke and season it with Nutmeg or Mace Rosewater Sugar yolks of Eggs with half the whites with grated Bread and Marrow minced with Ambergriece if you please temper them well together and bake it in a dish buttered How to make Bread-puddings TAke Cream and boyl it with Mace then take Almonds and beat them small with Rosewater and mixe them with Eggs well beaten and straine all into as much bread as you thinke fit with sliced
quart of new Cream a quarter of an ounce of Cynamon Nutmeg quartered and boyl it till it taste of the spice and keep it alwayes stirring or it will burn to then take the yolks of 7 Eggs beaten well together with a little cold Creame then put that into the other Creame that is on the fire and stir it till it begin to boyle then take it off and sweeten it with Sugar and stir on till it be indifferent coole then take somewhat more than a quarter of a pinte of Sack half a pinte will be too much sweeten that also and set it on the fire till it be ready to boyle then put it in a convenient vessel and pour your Creame into it elevating your hand to make it froath which is the grace of your Posset and if you put it thorow a tunnell it is held the more exquisite way To make Barley Creame TAke a quarter of a pound of French Barley and boyle it in three or foure waters tlll it be soft then take three pintes of good Cream and boyle it with large Mace and quartered Nutmeg till it be pretty thick then have in readinesse a quarter of a pound of Almonds finely beaten and strain them into a Porringer with Rosewater and pour it into the Creame and set it on the fire keeping it stirring till it boyle then season it with Sugar and Musk or Ambergriece and dish it to coole To make Stone-Creame TAke a pinte and halfe of thick sweet Creame unbeat Mace and Cynamon a good proportion sixe spoonfuls of Rosewater season it sweet with Sugar and boyle them till a quarter of them be wasted then dish it and keep it with stirring till it be as cold as Milk from the Cow then put in a little Runnet and stir it together then let it stand and coole and serve it to the table You must charge it with Runnet according to the goodnesse To make Macroones TAke one pound of fine white Sugar beat and searced very fine and one pound of blanched Almonds beat very fine you are to note when you beat Almonds you must wet them either with Rosewater or other water to prevent oyling then mix the Sugar and Almonds well together put them into a dish ad dry them over a gentle fire then take the whites of five Eggs well beaten with Rosewater and wet the Almonds with it so wet that you may make them up with your knife into Cakes and lay them on a paper that is buttered very thin and bake them in an Oven where Bread hath beene baked a quarter of an houre To make a Foole SLice a Manchet very thin and lay it in the bottom of a dish and wet them with Sack boyle Creame with Eggs and three or foure blades of Mace season it with Rosewater and Sugar stir it well together to prevent curdling then pour it on the Bread and let it coole then serve it up to the Table To make Almond-puff TAke halfe a pound of the best Almonds and blanch them in cold water and slice them in thin long slices put them into a dish with their weight of double refined Sugar finely searced and Mixe Carraway seedes with Muske and Ambergriece then have some whites of eggs beat them and as the froath ariseth take it off and put it among the Almonds repeating this till the Almonds be wet if they be too wet they will not doe well then lay some on Papers or Wafers and cast them up lightly with the point of a knife like a Rose you must not lay the Almonds thick but that they may look a little hollow within like a Honey-comb then scrape a little fine Sugar on them and put them into an Oven that is not very hot for they must not be very brown A Syllabub TAke a pinte of White-wine or Sack and a sprig of Rosemary a Nutmeg quartered a Lemmon squeezed into it with the peele and Sugar put them into the pot at night and cover them till the next morne then take a pinte of Cream a pinte and halfe of new Milk then take out the Lemon peel and Rosemary and Nutmeg and so squirt in your Milk into the pot Another TAke a pinte of very thick Cream and a pinte of Sack or White-wine and put them together in a deep Bason with two whites of Eggs the juice of a Lemmon with a piece of the peel and a little Sugar then take a whisk and whip it and as the froath ariseth take it up with a spoon and lay it in a Fruit-dish or bason and when the bason is covered lay fine searced Sugar on it and so to the top of the bason To make Cream with Snow BOyle a pinte of Cream with a stick of Cynamon and thicken it with Rice Flower and the yolk of an Egg season it with Rosewater and Sugar and Salt and let it have a walm then put it into a dish and lay clouted Creame on it and fill up the dish with froath of Creame which comes to the top of the churme when you make Butter sprinkle it with Rosewater and scrape Sugar on it and some Pine kernels on it and serve it up To make a Rice Florentine BOyle the Rice with milke or water and season it with Nutmeg Cynamon Salt Sugar and Carrawayes Rosewater sliced Dates lumps of Marrow two or three yolks of Eggs a little Creame if it be too thin put in a little grated Bread and put it into Puff-paste in a dish and bake it you may make a Pudding thus in Guts shredding the Dates and Marrow finer To make Cream cabbidge SEt a gallon of new milk on the fire and when it boyles scum it so long as froath ariseth then empty it into ten or twelve boules as fast as you can without froathing and set them where the winde may come when they are a little cold gather the Cream that is on the top with your hand crumpling it together and lay it on a plate when you have laid three or foure layings on one another wet a feather in Rosewater and Musk and stroke over it and searce a little grated Nutmeg and fine Sugar and lay three or foure layes more on it as before this do till you have off all the Cream on the boules then put all the Milk to boyle againe and when it boyles set it as you did before in boules and use it in like manner it will yeild foure or five times seething which you must put on your plate as before that it may lye round and high like a Cabbidge let one of the first bouls stand because the creame of them will be thickest and most crumpled take that up last to lay uppermost and when you serve it up searce or scrape Sugar on it This must be made over night for dinner or morning for supper To make Italian Puffs WOrk up the searced Sugar in Gum-dragon steeped in Rosewater and beat it in a Morter with the white of an Egg to a
the holes out of some other Oranges which must be watered and boyled with them then take to a pound of Oranges one pound and a half of the best Loaf sugar and wet the sugar thin and let it boyle almost to a candy then stir it in the skellet till it coole and then it will be thicker and thicker and before it be too hard put in the Oranges and set them upon embers and it will turne thin againe and so let them preserve softly in the syrrup still turning of them till you think they will come dry and the sugar candy but not too hard when they are hot fill them with the Marmalade and put the stopples on them To make Paste of Oranges TAke the thickest rinde and fairest Oranges of colour is the best then pare off the out-side very thin and rub them with salt and wash it clean off againe dry them in a cloth and cut them in halves and wring out the juice straine it and keep it in a glasse then scrape out all the meat and lay them in water two dayes and shift them twice a day then boyle them in four severall waters boyling before you put them in except the first take them out lay them betwixt course cloaths till they be very dry then scrape out the strings and cut out all the black in them and beat them to a fine Paste in a stone Morter then scald some Apple-Johns in the last water you boyle your Oranges in then take off the pulpe of the Apples and beat it fine in a stone Morter and to one pound of Orangepulp you must take a quarter of a pound of Apple-pulp then mixe them well together and put the juice of the Oranges you saved and the juice of four Lemmons to it and take the full weight of all this in double refined sugar then set the pulp on the fire in a silver or stone dish stirring of it continually then wet the sugar thin with water and put some Musk and Ambergriece tyed in a Tyffeny bagge into it and let it boyle to a Candy then put in the pulp and stir them well together and let it boyle a little after it is in then drop it on sheets of glasse in round cakes and set them in a warm cupboard to dry and when one side is dry take them off and clap two together To make jelly of John-apples to lay upon Oranges PAre and cut them in pieces somewhat less than quarters then pick out the kernels but leave the coares in them and as you pare them put them in faire water lest they be black then put to one pound of Apples three quarters of a pint of Water and let it boyle apace till it be halfe consumed then let it run thorow a jelly-bag then take the full weight of them in double refined sugar wet the sugar thin with water and let it boyle almost to a Candy then put to it the liquor of Apples and two or three slices of Orange peel a little Musk and Ambergriece tied in a piece of tiffany and let it not boyle too softly for losing the colour then warme a little juice of Orange and Lemmon together and it being halfe boyled put it into it but not too much juice for then it will not jelly then set some to jelly in a spoone and if it jelly take it up and have ready in a glasse some preserved Oranges and poure it on them To preserve Pearmaines in slices TAke them about Alhollontide for then they are best pare and cut them round in thinne slices and cast out the coare of every slice as you pare them put them into faire watâ—r or they will be black then take to a pound of Apples as much fine Loaf sugar and halfe a pinte of spring water and set the sugar and water together on the fire and boyle it to a clear syrrup and let it be cold before you put in the Apple then put to a pound of Apples a little rind of Oranges and Ambergriece and Musk in a tiffany and when it hath boyled a good while put in the juice of three Oranges and two Lemmons warmed you may allow at the first putting in of the sugar three spoonfuls more of sugar for the juice let them boyle till they be very clear and the syrrup jelly To make jelly of Raspesses WHen you have strained the Raspesses take to every pinte of juice three quarters of a pound of Loaf sugar pick out some of the fairest and having strowed some of the sugar in the bottom of the skellet lay them in one by one and then put the juice upon them and some sugar reserving some to put in when they boyle and so let them boyle apace putting on the sugar till they be enough for Currans you need not put them on till they be enough To preserve Pippins in Jelly TAke the golden Pippin which is much the best and take three quarters of their weight in double refined sugar being beat fine and as much water as you think will cover them in boyling and when the sugar is melted put in the Pippins being very finely pared and cut in halfes or quarters which you like best a little of the coares being taken out of them When they have simpered a while let them boyle as fast as may be on a cleare fire till they looke very cleare when you set them first on the fire you may put in a little Orange-peel cut very thin and boyled in several waters till it be tender and then cut into little long slices which will look handsome and give the Pippins a good taste then take out the Pippins being boyled enough and boyle up the Jelly with a quick fire as fast as may be Being the day before made thus take any good Pippins and pare them and cut them in halfes and put them in a skellet with a little more water than will cover the bottome of the skellet and let them boyle fast till they looke cleare then put them out into a stone dish and crush them thorow a jellybagg whilst any liquor will run out from them and let it stand all night in a cleane stone pot and when the Pippins are boyled take the cleare of this liquor and with the quarter of their weight of the best sugar and boyle it till jelly then lay the Pippins in the glasse and put as much jelly to them as will even them in the glass and put the rest as fast as you can into little flat stone dishes very thin and when it is cold slide it all over the glass of Pippins and the next day tye them up To drie Pippins TAke the fairest Pippins about Christmas and set them one by one in an Oven a little warmer than when bread is drawn and let the Oven be heated twice a day and turne the Pippins once in either heating when they begin to be a little tender flat them and be carefull you break not the
skinnes then keepe them flat and turned till they be drie the Pippins must not be spotted but the clearest can be got To make Snow TAke a quart of the best Creame and a quarter of a pound of blanched Almonds beated very fine with Rosewater and stâ—ained half a pint of White-wine a piece of Orange peele a sliced Nutmeg 3 sprigs of Rosemary let it stand two or three hours being made sweet with sugar then strain them into a bason then take out some of it into a ser thing and beat it till it froath or bubble and as the froath ariseth take it off gently with a spoon and lay it in the dish you serve it up in you must beat it all by a little at a time till you have as much of the froath and bubbles as will rise a good height you may put more Sugar to it but no Cream but what was in it for that which falls from the bubbles will be enough To make jelly of Raspesses WHen the Raspesses are picked clean strain them through a haire sieve with a spoon if you would have it very clean you must not straine them too dry but onely the thinnest juice then put in as much Loaf sugar as you think fit or if you will weigh the Raspesses and when they are strained weigh the seeds and take something less than the weight of the juice in sugar and boyle it till it jelly in a spoon being cold as stiff as you would have it if you would have some seedes in it leave out some Raspesses whole and boyle in it or if you please preserve a few and put in it when you glasse it you must not doe any thing that is red in any Pewter or Tinne you may do red Currans the same way To make Raspes cakes WHen the Raspes are clean pick'd weigh them and take something lesse than their weight in Loaf sugar finely beaten and put in two or three spoonfuls of sugar in the boyling of them to keep their colour and keep them with stirring while they boyle till you finde they come clean from the bottom of the skellet in the mean time let the rest of the sugar be boiling being only made wetwith water or very little more and when it is almost boyled to sugar again take it off the fire and put in the Raspesses and stir them well together and then set them on a soft fire and keep it stirring gently halfe a quarter of an hour then take it off the fire and stir it that it may be almost cold then put it into the pewter moulds and set them in a stove very gently hot or where they may have a little aire of the fire after three or foure dayes take off the rings and when you finde them dry at the top turne them upon glasses which you must lay under them at the first or a pewter plate or else they will lose their bright colour you must not stir the sugar when it boyles but onely about the sides to keep it together but let it boyle upon a good quick fire it will be the better colour if you give them the full weight of sugar To preserve Raspesses PIck cleane the fairest Raspes and take their bare weight in Loaf sugar which must be finely beaten and strow a layer of sugar in the bottome of the skellet or China dish and then a larger of Raspes so three or foure times double and crush some juyce of other Raspasses all over them set them on a soft fire till the Sugar be melted often shaking them then let them have a quick fire and let them boyle some five walms Every time they boyle up shaking of them and in so many boyles they will be enough To preserve Cherries TAke the deepest coloured Cherries and largest you can get and gently pull out the stones and stalks and lay them in a skellet or China dish lay a layer of Sugar first and then a laying of Cherries with the stalky side downeward and so to the height you intend having the bare weight of sugar to the cherries and let them lye till you have peeled some skins off of the smallest Cherries but well coloured if you will have them of a crimson colour one ounce of skinnes will be as little as you can take to one pound of cherries not taking any of the juice of the cherries with the skinnes for that will make them looke tawny put a little sugar to the skinnes to fetch the colour out of them and set the skinnes on a soft fire often stirring and crushing them with a spoon then pour all that juice on the Cherries and set them on a soft fire often shaking of them till the sugar be pretty well melted then set them on a quick fire and let them boyle up then take them off and the froath settled scum them cleane and so doe till you think them enough which you may finde by their clearnesse then take them off and scum them very clean and let them stand all night in a silver or china dish and the next day if the syrrup be not very thick let the fruit be put up into glasses and boyle the syrrup againe on a quick fire and when it is cold put it to the Cherries and be sure to let the glasses stand open till they be cold If you would have them pure coloured do them with the best sort of sugar To make Quince cakes the true way TAke the yellow apple Quince and parboil them over a quick fire and when they are soft and begin to crack take them out of the water and lay them on a dry cloth letting the water drain wel out of them and scrape the pulpe of them into a silver dish take to one pound of that pulpe one pound of the best loafe Sugar then boile them together on a quick fire and when you think it enough which you may know by laying a little on a Table and if it comes clean from the board without cleaving it is enough then strow some Sugar finely serced upon the board and put the stuffe on that Sugar and when it is cold mould them up into little cakes and print them then set them in a box by the fire with the lid of the box open some two dayes that they may dry To preserve sweet Lemmons PAre the Lemons thin and rub them with salt and wash it off again lay them in water two daies and shift them morning evening then boil and shift them in four several waters all which must boil before you put them in except the first but let them not boil too long in one water for making them black take them out lay them between two hot cloathes til the water be soakt out of them cut them in halfs and weigh them and take to one pound of lemons a pound and half of the finest loaf sugar and to every pound of sugar a pint of water beat the sugar
very fine and set it on the fire with the water and when it is cleane scummed and boil'd a little while then take it off and let it cool then tie up the Lemmons in Cobweb-lawne every halfe by it selfe and put them into the syrrup and let them boyle or simper very softly an houre or less then put them into a silver bason and so let them stand a week before you boyl them up then boyl them with a little Ambergriece and Musk tyed in a piece of Cobweb-lawn the least that may be will make them taste very strong and some halfe an houre before you take them up put in the juice of foure or sixe Lemmons made warm and so let them boyle till they be enough then take off the tiffeny and put them up when they are cold The best way to preserve Oranges or such like IS never to boyle them in Sirrup but when they are boyled in water and not too soft and to make a Syrrup first and as soone as it comes off the fire put in the citron and let it lye three or foure dayes turning it every day then poure the sirrup from them and boyle it againe till it be of a pretty thicknes then put in the citron when it comes off the fire boyling hot and let it lye therein six or seven dayes and then boyle the sirrop as before and at the last boyling you may Amber it if you please if you give them Sugar enough three times will serve to make them keep if they doe not you may boyle the sirrup at any time again But if they have stood long before you boyle the syrrup againe you must let it coole before you put it to the Citrons againe lest they blister This way is very good if the sugar be fine they will eat daintily and firme To make jelly of Oranges SHave the Oranges thin and quarter theme and water them three dayes shifting them twice a day then boyle them very tender in severall waters till the bitternesse be gone then dry them with a cloath and cut them in thin slices athwart the quarters then take their weight of the best sugar fill a pinte of liquor made of Apple-Johns and Spring water as strong of the apples as you can make it then mix the sliced Oranges and the liquor together then take the sugar being finely beaten wet it with a little water and when it hath boyl'd a little is scumm'd put the orange and apple-liquor into that syrrup and boyl it till it be ready to jelly put in 4 spoonfuls of the juice of orenge and lemmon together boyle it a little after and if you please tie a little Amber and Musk in a tiffany and put in it as long as you think fit To candy Oranges GRate off the upper rinde of the Oranges then pare the rinde off very thin and have water by you to put them in as you pare them then sew them up in a fine cloath and when the water boils put them in and shift them into three waters but they must not boil too long in one water lest they look black let the pan be made cleane every time when they are boyled take them out of the Cloaths and lay them one by one on a dry cloath and cover them with another then make a cleare syrrup as much as you thinke will boyle so many peeles let them boyle softly lest the syrrup grow too thick before they be enough and when they are cleare and the syrrup hangs about them take them off the fire and put the syrrup and them into a glass or silver dish and let them stand on a dry place not too hot till you see them begin to candy then take them out and lay them on plates or trenchers and let them dry of themselves without any fire till they be almost dry then you may put them in a little heat lest they grow black How to make Christall jelly TAke a Knuckle of Veal and two Calves feet and boile them in cleare water but boile not the meat to pieces for then the jelly will look thick then take a quart of the clearest of it and put it into a skellet or pot with a little sliced Ginger whole white Pepper a Nutmeg quartered a grain of Musk put all these Spices in a bag boile them in the jelly then season it with foure ounces of white Sugar-candy and three spoonfull of Rose-water run it through a Cotten Jelly-bag and if you will have it look of an Amber colour bruise your Spices and let them boile loose in the jelly To make white Leach of Cream TAke a pint of sweet Cream sixe spoonfuls of Rosewater two granes of Muske two drops of oyle of Mace or a blade or two of large Mace boyle it with foure ounces of Icing-glass being steeped and washed clean then run it thorow your jelly-bag into a dish when it is cold slice it in chequar-work and serve it up on a plate or glasses This is the best way to make Leach FINIS
Nutmeg Marrow Suet and Currans and fill the guts How to make French Barly puddings BOyle the Barly and put to one pinte of Barly halfe a Manchet grated then beat a great quantity of Almonds and straine them with Creame then take eight Eggs halfe the whites and beat them with Rosewater and season it with Nutmeg Mace and Salt with Marrow or if suet mince it and mixe it well together and fill the guts To make Haggus-puddings TAke a Calves Chaldron being well scoured and parboyled and the kernels taken out and when it is cold mince it very small then take four or five Eggs and leave out halfe the whites and take thick Creame grated Bread Sugar Nutmeg Salt Currans and Rosewater and if you will Sweet-majerome Thyme and Parsley mix it well together then having a Sheeps Maw ready dressed put it in and boyle it a little remember Suet or Marrow A boyled Pudding BEat the yolks of three Egs with Rosewater a quarter of a pint of Creame and warme it with a piece of Butter as big as two walnuts when it is melted mix the Eggs and that together season it with Nutmeg Sugar and Salt and put in as much grated Bread as will make it as thick as Batter and as much Flower as will lie on a shilling when your water boyls tie it fast in a double cloth or bag and boyl it serve it up with Butter Verjuice and Sugar An Oatmeal-Pudding TAke the biggest Oatmeal and mince what Herbs you like best and mixe with it then season it with Salt and Pepper and tie it straight in a bag and when it is boyled butter it Another Oatmeale Pudding Binde up in a bagge the great Oatmeale and boyle it in Beefe-broth tender then boyle Creame with large Mace and slic'd Nutmeg then take it off the fire and slice a manchet very thin into the Cream take eight Egs to a quart of Creame but halfe the whites and mixe with it as much Oatmeale which was boyled as you think fit and thick enough a good deal of Beef-suet Rosewater Salt and Sugar stir them well together and butter a dish and put it in and bake it To make a hasty Pudding in a Bagge BOyle a pinte of thick Cream with sixe spoonfuls of Flower and season it with Nutmeg Sugar and Salt wet the bag and turne it and flower it then pour in the Creame being hot into the bag and it being boyled dish it and butter it as a hasty Pudding if it be well made it will be so good as a Custard To make a shaking Pudding TAke a pinte of Cream boyl it with large Mace sliced Nutmeg and Ginger then put in a few Almonds blanched and beat with Rosewater then beat foure Eggs with halfe the whites and beat them with Rosewater then strain them all together then put to it sliced Ginger Sugar grated Bread and Salt then butter a cloth and flower it and tie it hard and put it in boyling water as you must do all Puddings then serve it up with Verjuice Butter and Sugar To make Puddings of Wine SLice the crumbs of two Manchets halfe a pinte of Wine as much Sugar as you think fit the Wine must be scalded then take eight Eggs and beat them with Rosewater then put sliced Dates Marrow and Nutmeg and mixe them well together and fill the guts to boyle Bread-puddings TAke Cream and boyl it with Mace then mixe beat Almonds with Rosewater then take the Creame and Eggs Nutmeg Currans Salt and Marrow and mixe them with as much bread as you thinke fit and fill the guts To make French-barly-puddings BOyle the Barly in three waters and to a pinte of Barly halfe a Manchet grated a good quantity of Almonds beat eight Eggs halfe the whites Rosewater grated Nutmeg Sugar and Salt and Marrow mince all these together with Cream and fill the guts or I think it will do well in a bag An Oatmeale-pudding STeep great Oatmeal in Milke a night and pour it thorow a cullender and season it with Penneriall Saffron Sugar Nutmeg Rosewater and Salt then mixe it well with Eggs and flower the bag and boyle it when it is boyled butter it and serve it up A Pudding baked TAke a pinte of Cream warm it and put the quantity of two penniworth of Dates minced foure Egges Marrow and Rosewater one Nutmeg grated or beaten Mace and Salt butter the dish and put it in if you will lay Puff-paste on it you may scrape Sugar on it but if it be Puff-paste put Sugar in it Another boyled TAke Flower Sugar Nutmeg Salt Water mix them together with a spoonfull of Gum-dragon being steeped all night in Rosewater and strained then put in Suet or Marrow and put it to boyle in a bag White puddings TAke of great Oatmeal three pintes clean picked steep it in Milk three or foure houres then dreine the Milk from it and let it lye a night in warm Water then dreine it from the Water and put to it two pound of Beef-suet minced eight or ten Eggs with halfe their whites a quarter of an ounce of Nutmegs as much Sugar a little Mace a quart of Cream a little Salt mixe them well together and fill them into guts being clean Rice-puddings BOyle your Rice in Water once and Milk after and last in thick Cream then take sixe Eggs grated Bread good store of Marrow minced small some Nutmeg Sugar and Salt and put them into pipkins and boyl them for eating you may exempt the boyling in Milk and Rosewater will do well in them Puddings of Swine-lights PArboyl the Lights and mince them very small with Suet and mixe it with grated Bread Cream Currans Eggs Nutmeg Salt and Rosewater and fill them in skins Other Puddings TAke a pinte and a halfe of Creame one pound of Butter and set them on the fire till the Butter be melted then take grated Bread three or four Eggs season it with Nutmeg Rosewater Sugar and make it as thin as a Pancake batter then butter the dish and bake it in it with a garnish of Paste about it To make Black puddings FIrst take halfe the Oatmeale and pick it beat it a very little then take the blood when it is warme from the Hog and striane it put in the Oatmeale as soon as you can and let it stand all night then take the other part of the Oatmeale pick it cleane and boyl it in Milk till it be tender and all the milk consumed then put it to the blood and stir it well together and put in good store of Beefe or Hogs suet and season it with good Pudding-herbs Salt Pepper and Fennel seed and boyl them but do not fill the guts too full To make a Pudding TAke more than a pinte of Cream and boyl in it a Manchet and rub it thorow a cullender and season it with Nutmeg Salt Sugar and Rosewater with Suet small minced butter a dish and bake it To make a posset TAke a