Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	boil_v	put_v	strain_v	4,145	5	10.7106	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A65957	The whole duty of a woman: or a guide to the female sex From the age of sixteen to sixty, &c. Being directions, how women of all qualities and conditions, ought to behave themselves in the various circumstances of this life, for their obtaining not only present, but future happiness. I. Directions how to obtain the divine and moral virtues of piety, meekness, modesty, chastity, humility, compassion, temperance and affability, with their advantages, and how to avoyd the opposite vices. II. The duty of virgins, directing them what they ought to do, and what to avoyd, for gaining all the accomplishments required in that state. With the whole art of love, &c. 3. The whole duty of a wife, 4. The whole duty of a widow, &c. Also choice receipts in physick and chirurgery. With the whole art of cookery, preserving, candying, beautifying, &c. Written by a lady.	Lady, fl. 1701.	1696 (1696)	Wing W2054B; ESTC R221014	59,390	159

night to infuse in a third water then boil it up and to every gallon of Water put a pound of Honey that is into the strained liquor and when it will bear an Egg work it together till the Honey is well dissolved let it seeth 12 hours and boil it up with the whites and stells of half a dozen Eggs beaten together then beat up the whites of two or three Eggs with half a pint of Ale Yeast put up the Liquor into a Cask let it work three days then hang a bag of Spices in it grosly bruised ten days so draw it off and bottle it It is an excellent cooling liquor in Feavours and most hot Diseases as also is the former it Tempers and Allays the Heat of the Blood c. of Rheuburb then boil them with a few Chamomil flowers over a gentle fire and drink off the liquid part very hot repeating it morning and evening For the Chollick Take the oyl of sweet Almonds three ounces Pelletory Water and White-wine each a quarter of a Pint Anniseeds and Chamomll flowers eatch two drams let them simper an hour over a gentle fire then pour out the liquid part and drink it very hot For pains in the Teeth Take Henbane seed and Hysop seed beat them together small dissolve Gum Arabick in a little Water and so drop it on the beaten seeds so that it may make them up into little Pellets if the tooth be hollow put one of these into it and stop it close with Lint if not place it to the root of the Tooth between that and your Cheek For an Ague Take a handful of the tops of the herb Rue bruise them grosly boil them in a quart of White-wine till a third part be consumed and when the Ague sit is coming drink Noise in the Head Take a Clove of Garlick peel it and prick three or four holes in the middle dip it in Honey and put it into your Ear stop it with black Wool and so continue at times for a day or two and the noise will cease For a Fellon Take flower of Malt a handful Sope about the bigness of a Walnut boil them together in Beer till it is as thick as Paste then spread a Plaister and lay it to the part grieved and by often changing it will draw it to a head an break it then lay on a Plaister of Diaculum and it will heal it up Lasks to stay Take Burdock-roots half a handful scrape them and wash them clean the seeth them in fair water till half be consumed and bath your belly and the sol● of your feet with the Decoction very warm For the stinging of any Venemous thing Bruise sweet Almonds and Ash-tree leaves or for want of them the inner bark make a poultis with a little Honey and the juce of Rue and apply it Bloodshot Eyes or Sore Eyes Take Lapis Calaminaris half an ounce white Sugarcandy the like weight White-wine one ounce heat the stone almost red hot in a clear fire beat it very fine then mingle it with the rest and strain the liquid part through a linnen cloth put it into a Glass and use it with a feather as you see occasion Note the stone must be without red spots white and clear or it may prove hurtful For a Burn or Scald Take two ounces of old Cheese an ounce of Olive Oyl an ounce of Honey and half an ounce of Bole Armoniak mix these together till they may be spread like a Poltis and apply it to the place for want of some of these you may use Oyl white Lead and Snew water beaten and tempered together For Blasting or St. Anthony's Fire Take a new laid Egg roast it hard then take the White from the Yolk put it into a Mortar with half its weight of Copperas bruise them together with some Oyl of Roses and apply the Mass to the place afflicted and it will allay the Swelling and take away the Heat it is also good to prevent all Flushing in the Face and cause Redness to disappear Small Pox to Prevent its Scarring the Face c. Take two ounces of Hogs-Lard a quarter of a pint of Rose-water Tuttia ● dram Oyl of Rosemary half an ounce the powder of an hares Liver or Hares blood dryed two drams make these up into a● Oyntment over a gentle fire and whe● the Scabs are drying on the Face anoin● it with it pretty warm and let the● fall off of themselves then anoint yo● Face with Oyl of Roses beaten up wit● a little White-wine and no Scars de●● Pits or Disfigurement will appear To Prevent Hair falling off in the Small-Pox Take the inward Rhind of a Young Oak-tree a good handful beat it small then take half a handful of tops of Balm 〈◊〉 Vervine boil these in a gallon of fair spring water till a third part or more be consumed strain out the liquid part with ha●● pressing and wash your head with 〈◊〉 when the Distemper declines and is going off twice a day pretty warm a●● it will not only fasten the roots of the Ha●● but refresh and revive it Sore Mouth or Throat Take Marshmallow tops boil them in Whitewine and Honey dissolve as much Alom as will make the Liquid part somewhat rough in the mouth then strain out the thinnest and gargle your mouth and throat with it often pretty warm and the Soarness will cease To procure Sleep or Rest Take half a handful of Water-Lillys bruise them in three pints of Malmsey and let them infuse twelve hours add a dram of Opium as much Poppy-seed and Lettice-seed well bruised and then distil them and take going to bed or when rest is required of the distilled water from half a dram to a dram in any convenient Liquor For the Weakness of the Sight Take Eye-bright fine Sugar and sweet Fennel-seed beat these together and drink about two drams of it in a morning Fasting in a glass of Wine or Beer Ague to Cure Boil a good handful of the tops of Rue in a quart of White-Wine till half be consumed and when you feel the cold fit coming strain it and drink it as hot as may walk about the room as fast as you can and being somewhat tired get into a warm Bed in twice or thrice thus doing the Ague will decline and go off To Refresh the Senses and Restore the Memory c. Take Balm Bugloss dry'd Roses and Frankincense beaten into Powder of all about six ounces infuse them in three Pints of White-wine when they are well bruised and when they have infused twenty four hours put them in an Alimbeck and of the distilled water take a spoonful every morning fasting and fast an hour after it For the Scurvey Take the juyce of Scurvygrass Water-cresses and Brooklime each two ounces let them settle and poor of the clearer part Renish-wine a quart the roots of Elecampain Horse-Radish and Flower-de-luce thinly sliced each half an ounce two Nutmegs well bruised put these

two quarts of rectified Spirits and so distill them this is excellent good against the Stone or Gravel eases pains of the Cholick and all other pains of the Bowels Elixir Proprietatis Take Alexandrian Myrrh Aloes Succotrine and Saffron of each two ounces bruise them very fine put them into a gallon of White-wine and a quart of rectified Spirits let them infuse eight days then distill them in a moderately heated Sand-hath and so preserve the Spirit mixing amongst when taken some of the volatile spirit of Hartshorn viz. six drops to a quarter of an ounce This purifies the Blood and is exceeding good against the Sourvey and all Distempers proceeding from corrupt humour if it prove too hot you may take it in Wine or other palatable Liquors Dr. Butler 's Ale Take Sarsaparilla two ounces Polypody of the Oak and Sena each four ounces Licoris two ounces Carriway seeks and Anniseed each an ounce Agrimony and Maiden-hair of each a pugil or little handful Scurvy-grass leaves and stalks a quarter of a peck bruise them grosly together and put them into a thin Canvas bag into six gallons of New Ale and at three days end draw it off and fine it in Bottle This purges the Urin and gentle breathing Sweats it expels Scorbutick humours and helps much in the Dropsie and all watery diseases c. Purl-Royal Take two ounces of Coriander seeds a handful of stript Roman Wormwood an ounce of Senna a little handful of Balm an ounce of Horse-Raddish-root thinly sliced bruise these and infuse them in two gallons of White-wine or Rhenish-wine six days take away the liquid part drink a small glass full in as much other Wine It fortifies the Heart cleanses the Stomach and very much helpeth Digestion These ingredients may likewise be infused in Ale or any other Liquor in Ale it is called Common Garden-Purl a liquor very much esteemed in London Spirit of Scurvey-Grass Take the bark of the root of an Ash-tree the root of Fraxinel Capers and Tamarisk each an ounce Oak Polypode two ounces wild Radish 3 ounces Scurvygrass-leaves one pound Sorrel Water-cresses Brook-lime and spleenwort three handfuls each Bayberries and Berries of Juniper of each half an ounce a handful of the tops of the lesser Centaury the seeds of Mustard Citron Cardus each half an ounce Cinamon Cloves Ginger and Nutmeg each three drams bruise these and digest them in a warm Sand-bath in a gallon of Rhenish-wine and three pints of true Brandy three days then distill them in an Alimbeck Twenty drops in any Liquor is a sufficient dose in case of the Scurvey shortness of Breath pricking Pains foulness of the Lungs Yellowness of the Teeth easing pains of the Belly killing Worms in Children and for it 's rare Virtues is called The Golden Spirit of Scurvey-Grass Pligue Water Take Balm Mint Rhue Cardus and the green husks of Walnuts or Walnut-leaves of each a good handful bruise them and infuse them 24 hours in a gallon of Canary add bruised Mace and Cinamon each half an ounce distill them and drink an ounce of the Water fasting It resists all Pestilential Airs Infectious or Nauseous Vapours that offend Nature is good in Surfeits Pains of the Head or Ascending Vapours that occasion Dizziness the Megrim c. Surfeit-Water Cut off the bottoms of Poppy-flowers infuse two large handfuls in two quarts of Brandy 24 hours wring them out and put in as many fresh ones till the Brandy has the Red Tincture of them then slice in Nutmeg Ginger and Cinamon each a quarter of an ounce press out the liquid part drop in a few drops of Oyl of Cloves and sweeten it with Loaf Sugar keep it close stop'd and take an ounce at a time It 's a great Healer of the Stomach gives Rest cause Sweat and Rarifies the whole Mass of Blood Vsquebaugh Take three gallons of neat Brandy or good rectified Spirit Spanish juce of Liquorice six ounces Raisins of the sun ston'd a quarter of a Pound sliced Dates the Stones taken out the like quantity the tops of Thyme and Balm each a little handful the tops of Rosemary and Rosemary flowers two ounces each Mace Cinamon Coriander-seed and Anniseed grosly bruised each half an ounce scent it with Orange or Citron water or the flowers or peels of either let this Mass infuse 5 or 6 days in a Glass or Earthen Vessel put in six ounces of white Sugar-candy beaten in fine powder then draw or pour off the liquid part as fine as may be and what remains will make a weaker sort by putting other spirits to it This is a pleasant Liquor a great friend to the Lungs preventing cold distillations and bringing away Phlegm or Rheum it removes obstructions in the Liver helps shortness of Breach and sweetens it it ●hears the Spirits and taken fasting prevents the bad effects of evil Airs about three spoonfuls at a time is a sufficient Dose Dr. Stephen 's great Cordial Water Take a Gallon of Claret Canary or Rhenish Wine Gallingal Grains of Paradice Cinnamon Nutmegs Ginger Anniseeds and sweet Fennel-seeds of each three drams Mint the leaves of Red Roses Sage Pellitory of the Wall the tops of Rosemary Thyme Wild Marjorum Chamomile and the tops of Lavender-cotton shred the Herbs and grosly bruise the Spices infuse them the space of two days and distil them in an Alimbeck This mainly resists Infectious Airs is an Antidote against the Plague and very advantagious And ounce of it taken just before the coming of a cold fit of an Ague and if it appear too hot you may palliate it with cooling Liquors it easies mightily likewise pains in the Bowels and is good taken by those that are apprehensive or fearful of the Small pox when they go abroad in times when its rife Metheglin White Take sweet Marjorum Violet Strawberry leaves and flowers the tops of Thyme Rosemary Burrage and Agrimony of each a little handful the seeds of Coriander Carriway and sweet Fennel each half an ounce a quarter of an ounce of beaten Mace boil them grosly bruised in eight gallons of Spring-water gently about an hour scumming straining them being strained put into the liquor as much fine Honey as will make it bear an Egg so that some part of it may appear above the liquid boil it again as long as any scum will rise when it is cool put it up into a Vessel with about a pint of Ale Yeast let it work three days then hang five days a bag of Spice in it draw it off and bottle it up Mead. Take Sweet-Briar rosemary and Thyme Agrimony Bettony and Eyebright the tops of Scabious each a pugil or as much as may be lightly held between the Fore-finger and thumb put them in Spring-water and lay a Stone or some heavy cover to sink them infuse them 48 hours then take them out and boil them in another water till the water be coloured with them very high let them stand off the fire a day and a

Toasts Garnish with slices of Lemon and grated Manchet To Boyl a Wild Duck or Mallard Truss and Parboyl it then half roast it carve it and let out the Gravey which you must save then take Onions Parsly Ginger and Pepper boyl them together then mix the Gravy with them being chopped or bruised very small then add a few Currans and some grated White-Bread make these thin with Broth and so on Sippits serve it up being first run over with Claret and Anchovey beat up together and this is a very good way to boyl a Tame Duck Widgeon or Moor-Hen to be received very acceptably Pigeons or any small Fowl to Boyl Parboyl them with beaten Parsley and Butter in their Bellies then put them into your Boyler with strong Broth add a blade of Mace and some gross Pepper with half a pint of white-wine grate a little bread into the broth to whitten the Fowl and so serve them up with the Gravy and a dissolved Anchovy Garnish'd with Parsly and Violets or their leaves Sausages to Boyl Put a pint of Claret to a quart of Water put in some sweet herbs finely shred a blade or two of Mace and some Cinamon let them boyl about a quarter of an hour then serve them up with beaten Ginger Cinamon or Mustard and Sugar in Sawcers To Stew Trouts Carp Tench c. Draw them and scrape them well wash them in White-wine then smeer them over with a piece of Sweet Butter and lay them orderly in a Stew-pan putting in as much water as will cover them above an inch with a little Salt a bundle of sweet herbs and some blades of Mace take them up and make your Sawce of beaten Butter Claret yolks of Eggs and Sugar Lamb to make like Venison Bone it and take the side or quarter and dip it in its Blood sprinkle it over with Salt Cinamon and Pepper rowl it up and parboyl it adding some Vinegar to the Water you boyl it in a sprig or two of Hysop and Thyme let it stand six hours in the water when it is off the Fire put it into a coffin and pour to it when half Baked Claret and Melted Butter with some Cloves Mace and dryed Rosemary finely beaten A Shoulder of Mutton with Oysters Stuff your Mutton with strong Oysters of a moderate size and sweet herbs roast it before a pretty quick Fire basting it with Butter and saving the Gravy which falls from it separate from the Fat make it into a Sauce with Claret Pepper and grated Nutmeg then lay the Oysters that you pull out about the Mutton Garnish it with Parsly and slices of Lemon and so serve it up Chikin in Whito-Broath Put three points of Strong Broath to a quart of good white-wine then put it into a Pipkin or some othe● Earthen Vessel as many Chickens as it will Conveniently boyl and when it begins to simmer slice some Dates and put into it with three or four blades of Mace and half a pound of Beef Marrow shred some white Endive small and strew in a few sweet herbs let them stew over a moderate fire and the Broath being a little strong strain in the yolk of two or three Eggs stir them about till enough then take them up Dish it with Marrow Dates large Mace the Broth and Sippets Garnish with pickled Grapes and Barbaries or for want of them Parsly and red Beats To make China Broth. Take an ounce of China-root thinly sliced steep it twelve hours in two quarts of fair water on moderate Embers and then put a pritty big Cock-chicken into it put Maiden hair and Wood-sorrel beaten with Raisins Currans and Dates into the Belly tying up the vent add a handful of French Barley well bruised and when the chicken is boyled almost to a Jelly strain out the Broth if there wants water you may add more in the boyling This is an excellent strengthener restorer of Nature when decay'd or wasted A Hare Hashed Cut it out in quarters chine it and lay it in Clarret mixed with three parts of water and parboyl it then slice the flesh in thin pieces and lay it n your stew pan let this be off the Body but the legs wings and head keep whole almost cover it with some of the liquor it was boyled in add some Butter sliced Nutmeg the juce of Lemon and a little beaten Ginger serve it upon Sippets Garnish it with Lemon and sliced Onion Carp to Roast Beat Blanched Almonds into a past with Cream grated Bread sweet Herbs finely shred Currans Salt a little beaten Nutmeg and Ginger draw you Carp at the Gills and put in the Pudding at the same place fastening it to the Spit without running it into it do it by tying on prick the belly to let out the Gravy the sauce it with the Gravy powder of Cinamon sweet Butter and the juce of Oranges beat up with a little Claret and sweet Herbs shred small and boyled tender Garnish with slices of Lemon To Stew a Carp Scrape off the Scale make it clean with in and without save the Blood and mingle it with a pint of Claret lay i● in a stew-pan with as much water and white-wine as will cover it sprinkle it over with beaten Cloves Ginger Nutmeg and sweet Herbs quarter in a large Onion put in about half a pound of Butter and when it boyls up put in the Blood and Claret and when it is enough serve it up Garnishing with slices of Oranges and Greens And in this manner you may Dress a Breem Barble Salmon Trout Pike or any not over large Fish A Cods Head to Dress When it is fair and largly cut boyl it with all its appurtenances in Spring or Conduit-water with a seasoning of Salt and about a pint of VVhite-wine Vinegar fill the mouth with stewing Oysters and close it with a string put in a faggot of sweet Herbs and a quartered Onyon when it is boyled take it up carefully ●et it to draining take Oyster-pickle or ●aw liquor of Oysters the Boyled Onyon three or four Anchovies a quarter of a ●int of VVhite-wine shred into these the ●aggot of sweet herbs clean stript from their stalks beat them up with a pound of sweet butter lay the Oysters in order about and upon the Fish pour on the ●auce Garnish with Lemon and red Beets Thus you may dress young Codlins or large Whitings adding to the stewed Oysters some Shrimps or Prawns unshell'd To Roast a Salmon Take it either whole or a Jole or Rand season it with Salt Ginger and grated Nutmeg stick it with whole cloves Bay-leaves and Rosemary-tops spit and bast it with Butter sprinkle a little with the juce of a Lemon and what drops from it beat up with Butter and the juce of Orange for Sauce as also the Yolks of two or three Eggs lastly add Verjuce powder of Cinamon and Claret Garnishing with Fennel and slices of Orange To Fry Salmon Take the Chine or Rand cut in fine th● peices

them clean from the Stalks and clip off that end that groes in the Husk dry them moderatly in the Sun by spreading them on a clean linen cloth then put two pound or more of Sugar according to the quantity of your flowers to as much Rose-water as will just dissolve it boyl it up into a Syrup and then put in your Flowers after that boyl it up over quicker fire till it Candys so take off stir them with a spoon and bruise the Sugar from them and they will be Candy'd without any clog of Sugar upon them put them up in papered boxes and set them in a warm place and they will keep good and dry all the Year and thus you may order any Flowers or Blosoms Rucket Orange or Lemon-peel Citrons Erigngo-roots or Lettice-stalks to Candy c. Cleanse either of these from superfluity and dry out part of the moisture then boyl them tender in fair water Shifting the water once or twice then wash them in cool water and dry them with a cloth cutting them into what convenient pieces you think fit take twice so much as they weigh in Sugar refine your Sugar and boyl them in one half till they be tender and clear make your Syrup first with half Rose-water and the other half fair-water and when they are clear let a Syrup be made of the other half of your Sugar and boyl them up shake them afterwards till they be cold and so place them on Paper in a warm place till they be dry and keep them as the former Barberrys Grapes or Gooseberrys to Candy First preserve them by boyling them up in a thin Syrup of Sugar and Water after they have been boyled a little tender in water only and having washed off the Syrup in a little warm water strew them over with searsed Sugar and set them in a warm Oven or Stove three or four times not letting them cool till they be dry and they will sparkle very curiously and keep long Rock Candy very Clear Take Spices or Flowers or any dry Suckets or Fruits after they are preserved and dryed lay them upon a Wier Grate over an Earthen pan take refined Sugar and as much Water as will dissolve it viz. near half a pint to every pound then beat into it the white of an Egg when it is hot and set it on the fire again and when it boyls up drop a little cold Water into it set it off the fire again and scum it so boyl it to a candy height till it will draw like a hair between your fingers then pour it very hot into an Earthen pan among your Fruits set it in a warm place and cover it close with a Blancket the next day pour out all the Syrup that will run from it and set your pot in a warm place again to let them dry prick up your Wires take off all the fruit and lay them in Papers and when they are thorow dry they will be a curious Rock-candy then box them up and keep them for use and by these rules you may candy any other things that are proper so to be ordered Cherries to Preserve Gather your Cherries when Ripe in a fair day that the moisture may be off them cut off the tops of the stolks and lay them in a pan upon a thin bed of Sugar put a pound of beaten Loaf Sugar to every pound of Cherries and as you boyl them up sprinkle some Sugar on them and scum them when they are ready to seeth over let it be a over quick fire and they will not break if you do not too many of them together two pound is sufficient at a time then put them into a broad dish a cooling till the next day and if there come any water from them seeth them a little more and so put them up in the Syrup of Sugar for your use and in this manner you may preserve all sort of Plumbs Apricocks Peaches or Nectrals To Preserve Quinces Wipe them clean cut them in four quarters and take out the coar place the quarters regularly in an Earthen pot and put as much Conduit-water or Spring-water as will cover them then set them one a gentle fire and let them seeth till they be soft but not break so lay them in a dish and when they are cold take off the skin let the water boyl after to the Consumption of a third part then put a pint of it to a pound of fine beaten Sugar and when the Sugar is dissolved then seeth it till it boyl up into a Syurup scum it and put in the Quinces and let them seeth softly a considerable time and you perceive them red then turn them that they may be all of one colour and so keep them in the Syrup close Stoped for your use and in this manner you may preserve Pippins and all other winter Fruits Marmalade of Quinces Take three Gallons of Spring or Running-water pa●e sixteen pound of Quinces quarter them and cut out the Coars put to these eight pound of fine Sugar and ●et them all boyl softly till half the wa●er be consumed and if you would have ●our Marmalade white cover them very close during the boyling and being of a good colour break them with your spoon ●●d boyl them up to the thickness of a Mar●alade then if you please to have it scented you may dissolve into it a little Musk Ambergreese or Rose-water and when 〈◊〉 begins to cleave to the spoon take it from the Fire fill it into boxes or pots smooth it and cover it over with a little fine Sugar and thus you may make Marmalade of Pippins Apricocks Plumbs c. Marmalade of Oranges Lemon or Citrons c. Take the Peels of either clean scraped within and thinly pared without boyl them tender shifting in three waters to take away the bitterness till they have lost a great part of their taste then mash them in a Mortar with a wooden pestle boyl up Syrup with half a point of water to a pound of Sugar and when it is of a good thickness put in the Orange pulp c. and boyl it up scumming off the Froth to the thickness of Marmalade and scent it with Rose-water or Orange water and put it up in Boxes or lay it on a Plate and dry it into Past Past of Oranges and Lemons c. Boyl the Peel tender as the former putting into the first water a handful of Bay-salt and shift them often till the biting tast is gone beat them to Mash and strain the Pulp through a Cushion of Canvas and mingle something more then the weight in Sugar then boyl it up till you can spread it in cakes and Fashioning it as you please pritty thin dry it in places and keep it in a warm place Past of Plumbs Take tender Plumbs as many as you please put them in an Earthen pot and put that pot into a pot of boyling Water but let no water come to the Plumbs and

when they begin to dissolve press out the thinner part from them through a fine cloth then strain the Pulp through a canvas take as much Sugar as it weighs and put to it as much Water as will melt it so boyl it to a Candy height then having boyled the Pulp very well put that and the Sugar hot together so boyl them with sturring and lay them out to dry on plates in what form you please And thus you make Past of Cherrys Rasberys Strawberrys Currans and indeed of most pleasant Pruit and Flowers and by making them somewhat thinner they will be a fine Marmalode Or thus by only putting them in the Syrup without Mashing they may be preserved To Conserve any hard Fruits c. When you have brought them to a past by the beforementioned ruley read to fashion upon your plate instead of drying it put it up in a well glazed pot strew it over with a little fine Sugar and Rose-water and this way will take especially with all hard Fruits as Pippins Oranges Lemons c. Conserve of Tender Fruits Dissolve these especially Plumbs Cherrys c. as you did for the past strain the Liquor and Pulp together putting to every pint three quarters of a pound of Sugar so boyl it up till it becomes indifferent thick then lay it on a cold dish till it will spread no broader and so put it up in your pots strew it over with Sugar and tye it over with a paper and over that a Leather To Preserve Fruits Green Take Pippins Apricocks Peaches Pear-plumbs or as you please when gree● scald them till they will peel pritty eas●ly then being peeled boyl them very tender take their weight of Sugar and disolv● it in as much water as will cover them then boyl them something leisurely take them up and boyl the Syrup until it b● somewhat thick that it will button upon the Dish-side and when they are coo● put them up together keeping them clo●● stopped To preserve Ripe Plumbs or other Fruit. Take their weight in Sugar and put b●● a little water for these will yield liquo● of themselves boyl them pritty quick● or the Syrup will turn red and whe● you see they are enough put them up i● pots and keep them stopped and s● you may preserve any Ripe Fruit that requires it To Dry Pippins an Amber Clearness Take Yellow Pippins pare them th●● and cut them in halves taking out th● Coar lay them in a bason of water the● take their weight in Sugar Clarifie it an● boyl it almost to a Candy height then dr● the Pippins with a clean linnen cloth pu● them into the Hot Sugar permitting them to boyl as fast as they can when they raise take them ●ff the fire and scum them turn them and set them on again and when the Sugar i● Candy height lay the Pippi●s in a broad Dish and place them in a warm Oven or Stove turn them often and at three days end they will be Dry and Transparent Princes Bisket Take a pound of Sugar as much fine Flower eight yolks of Eggs and 6 whites beat the Eggs and make these two a Batter with Milk mix with it some Carraway-Comfits put it into Tin Coffins and run it over with a little Canary and the yolk of an Egg beaten together To make March-pane of Rashers of Ba●on Take some of the March-pane and knead it in Saunders till it be red then rowl abroad three rows of the red and four of the white lay together a white and a red rowl until all are layed then cut them overthwart in thin slices and dry them and they will deceive the curious who cannot but take them for Bacon unless you tast or smell them the Composition is as the other Macrhpane only in this th● colour added Comfits to make of any small Seed as Carraway Annis Coriander c. Boyl your Sugar to a Gandy height which is when it will draw at the end of a spoo● like a Hair then your Seeds being dryed fling them in and stir them up and down till they have taken up the Sugar and are run into small divisions then put them between two covers and shake them together to loosen them form each other run them through a Sieve and dry them in an Oven or Stove Thus Almonds or greater Comfits are Sugred over and afterwards perfumed by putting a grain of Musk into the Box wherein you place them keeping them close for three or four days If you would have your Almonds very smooth in the Sugar only dip them into it Rowl-Wafers to make Take a quarter of a peck of the fines● Flower make it with whites of Eggs and a little Isinglass dissolved in water into a kind of a Puff-past by extraordinary beating and if you would have them sweet or Scented you may add Sugar or Scents at your discretion rowl them out as thin as may on your rowling board ●nd having made what impressions you ●ease on them rowl them up in hollow ●owlers like rowls of Paper dry them ● a warm Oven for their thinness re●ires not baking in a hot one and so ●e them either to eat or rather to Gar●●n or set out Banquets of Sweet●eats A Cake-Royal with Comfits Take a peck of fine Flowers the yolks ●● two dozen of Eggs four pound of ●urrans two pound of Comfits 1 pound ● Orange peel Lemon peel Citron E●ngo and Orris cut it in little long ●ts with two pound of sweet Butter and ● little Cinamon and Mace finely beat●● and sifted make it about two inches ●●d a half thick place it in a Tin Hoop 〈◊〉 for want of that in a Wooden one ●●ke it in a brisk Oven till it be half ●nough then draw it forth and Ice it ●ver with Canary Rose-water the white 〈◊〉 an Egg and Sugar beaten up together So set it in till the Icing becomes ● white as Snow and it ceases to swell ●●y longer Your small Toys made of Sugar in the ●ape of Birds Beasts Flowers c. are made of melted Sugar in Rose-water Cast in moulds and Guilded or Painted afterward at Discretion To Blanch Almonds Or take off their Husks in order to use them is no more than Putting them into warm water till they swell and the● by sifting or rubbing them with a Canvas the husks will separate Syrup of Roses Gather Damask Roses the Dew being on them about six pound or according to the proportion of the quantity of Syrup you intend to make cut away the Whites at the bottom then boyl them in as much spring-water as will cover them an Inch in a Glazed Earthen Vessel do this over a gentle Fire for three o● four hours then take out the Roses and wring them into the water as hard ● may be with a Cloth put in fresh Ros● till it be very strong of the scent an● turn redish then to six pound of th● water put four pound of Sugar an● boyl it up to a Syrup