quantity of Loaf-sugar boil it up into a syrup To make Syrup of Cittron Peels Take of the Peels of yellow Cittrons a pound of the Berries or Juyce of the Berries of Cherms a dram steep them a night in Spring-water to the quantity of two quarts then boil them till a half part be consumed and taking off the scum strain it then boil it up to a syrup with two pound and a half of Sugar To make Syrup of Harts-horn or rather Harts-tongue Take of the Herb called Harts-tongue the Roots of both sorts of Bugloss Polipodium of the Oak Bark of Caper-roots Tameris Hops Maiden-hair Baum of each two ounces boil them in five quarts of Spring-water till a fifth part be consumed to which add four pounds of fine sugar and boil it up to a syrup To make Syrup of Cinamon which is excellent good in case of Faintings or cold Distempers Take of the best Cinamon four ounces bruise it and steep it in three pints of White-wine and a pint of small Cinamon-water three days by a gentle fire add three pound of Sugar when it is strained and boil it up to a syrup To make the Syrup of Quinces Take three quarts of the Juyce of Quinces let it be well setled and clarified boil it over a gentle fire till half be consumed then add three pints of Red-wine with four pounds of white Sugar and a dram and a half of Cinamon and of Cloves and Ginger two scruples and boil them up into a syrup To make Syrup of Hysop Take a handfull of the Herb so called Figs Dates and Raisins of each an ounce boil them in three pints of Water till a third part be consumed strain and clarifie the remainder with the Whites of two Eggs adding two pound of fine Sugar and so make it up into a syrup and it will continue good a twelvemonth To make an Excellent Syrup for a Cough or Cold or to restore decaying Lungs Take two quarts of Spring-water put into it an ounce of Sydrack half an ounce of Maiden-hair two ounces of Elicampane-roots sliced boil them in an Earthen-vessel till half be consumed add more to the liquid part strained off two pound of Sugar and boil it up into a syrup two spoonfulls of which take morning and evening being a wonderfull restorative To make Syrup of Elder now greatly in use Take the Elder-berries fresh when they are full ripe strain out the Juyce boil it till a third part be consumed scum it clean and add to a gallon an ounce of Mace and six pound of Sugar boiling it up to a syrup To make Syrup of Roses Take a gallon of fair water and a quart of White-wine put into them when they boil a peck of red Roses pickt and let them boil till they appear white then press them and put them into the liquid part and boil it often adding the Whites of two Eggs well beaten and a pound of Sugar to each pint of Liquor and when you find it sufficiently thick preserve it in Glasses or Earthen-vessels close stopped for your use To make Syrup of Vinegar Take of the Roots of Smallage Fennel Endive of either three ounces of the Leaves of Anniseed Smallage Fennel Endive half an ounce of each boil them gently in three quarts of Spring-water till half be consumed then strain and clarifie it with three pound of Sugar and add a quart of White-wine Vinegar and boil it up to a syrup To make Syurp of Saffron Take a pint of Endive-water two ounces of Saffron finely beaten steeping it in the Water for the space of two days at the end of which strain out the Saffron and with a pound of Sugar boil it up to a syrup To make Syrup of Mint Take the Juyce of ripe Quinces and of Pomgranets of each a pint and a half dried Mint half a pound and of the Leaves of red Roses two ounces let them steep a day and a night in the Liquor boil it then till half is consumed and add four pound of Sugar to make it into a syrup These as the most material I thought fit expresly to mention what remains a Gentlewomans discretion by these Rules may direct her to perform And so I proceed to give Directions for Preserving and Conserving c. CHAP. IV. Instructions for a Gentlewoman in Preserving and Conserving Fruits Flowers Roots and what else is usefull on sundry occasions for setting out Banquets c. PReserving of Fruits Roots and Flowers c. to be at hand for ornament or taste is no doubt a curious Art. Wherefore that a Gentlewoman should not be ignorant of such curiosities I shall incert many Directions worthy to be observed and at the same time speak something of Conserving c. To Preserve Mulberries Strain two quarts of the Juyce of Mulberries and add to it a pound and a half of sugar boil them together over a gentle fire till they become in a manner a syrup then put into it three quarts of Mulberries not over ripe and after they have had one boil take them off and put them together with the Liquor into an Earthen-vessel stop them close and keep them for your use To Preserve Gooseberries Take them before they be over-ripe cut off their stalks and tops and if you have leasure stone them then laying in an Earthen-vessel a Layer of sugar lay upon it a Layer of Goosberries and so do between every Lay till your Vessel be almost full then add about a pint of Water to six pound of Goosberries and the Goosberries having before been scalded set them in this manner over a gentle fire and let the sugar melt when being boiled up you may stop them up and reserve them for your use To preserve Cherries Take your Cherries when they are in their prime and scattering some Sugar and Rose-water at the bottom of your Preserving-pan put them in by degrees still casting in your sugar remembring there be put an equal weight of either and being set on a quick fire you may add a pint of White-wine if you would have them plump and when you find the syrup boil'd up sufficiently take them off and put them into your Gally-pots for use To Preserve Apricocks Observe when they are moderately ripe to pare and stone them laying them a night in your Preserving-pan amongst Sugar it being layed in Lays and in the morning put a small quantity of fair Water or White-wine and set them on Embers and by increasing a gentle fire melt the Sugar when being a little scalded take them off and letting them cool set them on again and boil them up softly till they are tender and well coloured at what time take them off and when they are cool put them up in Glasses or Pots for your use To preserve green Walnuts Observe to gather them on a dry day before they have any hard shell and boil them in fair water till they lose their bitterness then put them into cold water and
peel off their Rine and lay them in your Preserving-pan with layings of Sugar to the weight of the Nuts and as much water as will wet it so boil 'em up over a gentle fire and again being cool do it a second time and put them up for your use This way Nutmegs with their green Husks are Preserved To preserve green Pippins Observe to take them e're they are too ripe chusing the greenest pare them and boil them in water till they are exceeding soft then take out the cores and mingle the pulp with the water ten Pippins and two pound of Sugar being sufficient to boil up a Pottle of water and when it is boiled to a thickness put in the Pippins you intend to Preserve and let them boil till they contract a greener colour then natural And in this manner you may preserve Plumbs Peaches Quinces or any thing of that kind that you are desirous to have green and pleasant To preserve Barberries Observe that you chuse the fairest bunches gathered in a dry day and boil several bunches in a Pottle of Claret till they are soft strain them then and add six pound of Sugar and a quart of Water boil them up to a syrup put your Barberries scalded into the liquor and they will keep the year round To Preserve Pears Observe that you gather those that are sound not over-ripe and laying at the bottom of an Earthen-Pot or Pan a laying of Vine-leaves lay another laying of Pears upon them and so do till the Pot is full then to a pound of Pears add half a pound of Sugar and as much fair Water as will dissolve it over a gentle fire where suffer them to boil till they are somewhat soft and then set them by for your use To preserve Black Cherries Pluck off the stalks of about a pound and boil them in Sugar and fair Water till they become a pulp then put in your other Cherries with stalks remembring to put half a pound of Sugar to every pound of Cherries when finding the Sugar to be boiled up to that thickness that it will rope take them off and sâ— them by using them as you see convenient To Preserve Eringo-Roots Take of the Roots that are fair and knoâ—ty two pound wash and cleanse them theâ— boil them over a gentle fire very tender aâ—ter that peel off their out-most Rind but bâ—ware of breaking them after they have laiâ— a while in cold water put them into you Sugar boiled up to a syrup allowing to eacâ— pound of Sugar three quarters of a pound oâ— Roots which boiling a short time over 〈◊〉 gentle fire you may set them to cool anâ— then put them up for your use As for Elicampane-Roots scrape and cuâ— them thin to the pith in lengths about youâ— finger and put them into water which yoâ— must often shift to take away the bitterness at which rate being used twenty days puâ— three quarters of a pound of Sugar to every pound of Roots the Roots being first boiled tender over a gentle fire till you find the Sugar has sufficiently taken and then being cool put them up in a Gally pot or Glass And much at the same rate may manage any thing of this or the like nature as Grapes Peaches Plumbs c. Conserving Flowers or Fruits is somewhat different from this Wherefore for the better instruction I shall say something concerning it â—o Conserve or keep any sort of Flower as Roses Violets Cowslips Gilleflowers c. Take your Flowers well blown and clean â—cked bruise them very small in a Mortar with three times the weight of Sugar after which take them out and put them into a â—ipkin and having thorowly heated them â—ver the fire put the Conserve up in Gally-â—ots for your use To Conserve Strawberries Strain them being first boiled in fair waâ—er and boil the pulp in White-wine and Sugar as much as is convenient to make them â—iff c. And thus you may Conserve any â—ort of Fruit the difference not being great â—etween this and making Fruit Paste of which I shall speak hereafter CHAP. V. Instructions for a Gentlewoman in Candying Fruits Flowers Roots c. As also in drying Fruits and other things necessary to be observed after the exactest and newest Mode and Method c. CAndying Fruits Roots and Flowers being an excellent way of gendering them pleasant and lasting is the next thing intended to be discoursed on Directions for which take as followeth To Candy Ginger Take the fairest pieces pare off the rind and lay them in water twenty four hours and having boiled double-refined Sugar to the hight of Sugar again when it begins to be cold put in your Ginger and stir it till iâ— is hard to the Pan when taking it out piece by piece lay it by the fire and afterward put it into a warm Pot and tye it up close and the Candy will be firm To Candy Orange-peel Take Peels of the best Civil Oranges the meat being taken out and put them into Water and Sugar boiling hot where being well softned boil Rose-water and Sugar up to a hight till it becomes Sugar again theâ— draw your Peels through it and dry them in an Oven or Stove or before the fire To Candy Cherries Take them before they are full ripe stone them and having boiled your fine Sugar to a hight pour it on them gently moving them and so let them stand till almost cold and then taken out and dried by a fire c. To Candy Elicampane-Roots Take them from the syrup in which they â—ave been Preserved and dry them with a â—loth and for every pound of Roots take a â—ound and three quarters of Sugar boil it â—o a hight and dip your Roots into it when â—ot and they will take it well To Candy Barberries You must take them out of the Preserve â—nd wash off the syrup in warm water then â—ift fine Sugar on them and put them into â—n Oven or Stove to dry stirring or moving them the mean while and casting more Sugar upon them till they are dry To Candy Grapes You must take them after they are Preserved and use them as the former To Candy Eringo-Roots Take the Roots pared and boiled to a convenient softness and to each pound add two pound of fine Sugar clarifie it with the Whites of Eggs that it may be transparent and being boiled to a hight dip in your Roots two or three at once and afterward dry them in an Oven or Stove for your use And in this fashion you may Candy any thing as to Fruit or Roots to which Candying is proper And as for Flowers which that wâ— are pleasant and ornamental you may Caâ—dy them after the following manner wiâ— their stalks and leaves viz. Take your various sorts of Flowers 〈◊〉 the stalks if they are extraordinary long somewhat shorter and having added aboâ—â— eight spoonfulls of Rose-water to a poundâ— white Sugar boil it to a clearness and as begins
two drams Cummin-seeâ— a dram make them small and apply the with the Juyce of Mint upon a plaster or sodâ— of Flax. For Hard breeding of Teeth Rub the Gums with your finger dipped Honey or give the Child Candle made oâ— Virgins Wax to nable on and Foment thâ— cheeks with the Decoction of Althaea Cammâ—mile-flowers the seed of Dill. For the Bladder in the Gums Take Lintills husked beat them into powder and lay them upon the Gums or take half an ounce of the flower of Mellium make it into a Lineament and apply it To prevent Squint-Eyes Hang a Picture and set a Candle on the contrary side or use to cocker the Infant on that side till the Eye-strings contract For a Scald Head. Take the Scab off gently with a cleanser moistning the skin with Hogs grease upon Colewort-leaves or rather take the Juyce of Fumitory Dock Coleworts and Elecampane of each half an ounce with Litherage Oyl of Rue Hogs-grease and Wax make a mollifying Oyntment then take Starch two ounces Rosin half an ounce boil them in water and lay them upon the scald places Poultis-wise suffering them to lye there several days then suddainly pull them off and use mollifying things to correct the distemper c. In case of a Feaver Give the Infant a quarter of an ounce of Syrup of Violets and as much of that of Wood-sorrel for the Measles or Small Pox Give them Saffron and a small quantity of Manna in Milk or a spoonfull of White-wine And thus much for the principal Distempers in Children As for the Nursery-Maids business to whose care Children are frequently committed when capable of running about it is to love and cherish them to see they have whaâ— is fitting in due season to keep them within compass and government to see they carry their legs and bodies strait and even and that they disorder themselves by no untoward tricks and actions but that they be cleanly and neat and if she discovers any alteration in complection constitution or habit of body tending to sickness or other discommodity either to apply fit remedies her self or inform those of it who delivered them to her charge without delay least a Remedy come too late She is to keep them within bounds but noâ— be churlish nor dogged to them but rather to be merry and pleasant contriving such Pastimes as may best sute with their age and constitutions keeping their Apparel in gooâ— order and not shewing too much love tâ— one nor disregard to the other And by thiâ— means a Maid will gain Love and Applausâ— from all parties CHAP. XII The Compleat Chamber-Maids profitable Instruction as to her Behaviour in Managing of Affairs making choice Spoon-meats Pickling Sawces Washing and Starching Tiffany Lawn Sarsenets Silks Point c. Scowring Gold and Silver Lace taking Spots out of Silk Woollen Linnen Stuffs Perfuming c. A Chamber-Maid that would be preferred gain or continue a good opinion must in the first place be grave and respectâ—ull to those whom she serves neat in her â—abit loving to her fellow-servants and affaâ—le to all declining wanton gestures that may â—ender her suspected of Livity that she â—eep all things in her Chamber in good orâ—er and have them in readiness on all ocâ—asions to take off the care of the Mistriss killed likewise she must or ought to be in â—â—ying fine knacks and be just in returning â—â—er accounts If there be no Butler she must â—e all things decently managed for the Acâ—ommodation of the guest in the Parlour and â—ining-room and above all have a regard 〈◊〉 the Linnen Plate and other Furniture unâ—â—â— her Command And besides her skill in â—ressing and Attiring her Mistriss be skilfull making Spoon-meats Pickling things usefull for Sawces or Garnishing Washing and Starching Tiffanies Lawns black and whitâ— Sarsnet Points and other curious Lace Aâ— likewise she ought to be skilfull at making such scowring Materials as will cleanse Siâ—ver or Gold Lace Silver or Gold Plate take Spots out of Linnen Silks Stuffs or Cloth And because these are in a manner secrets shall lay down Instructions for as many aâ— are materially usefull And first of Spoon meats To make a French Barley-Posset after the newest fashion Boil half a pound of French Barley in twâ— quarts of new Milk and when the Milk 〈◊〉 near boiled away add three pints of sweeâ— Cream then boil it a quarter of an hour anâ— sweeten it with fine sugar put in three oâ— four blades of Mace and a piece of Cinamon this done take a pint of White-wine anâ— pour the liquid Cream into it frothing it up To make an Excellent Broth. Cut off the wings and legs of two Cock wash and parboil them till the scum appear take them out and wash them in cold wateâ— then with a pint of Rhenish-wine and twâ— quarts of strong Broth put them into a Pikin add two ounces of China root an ounâ—â— and a half of Harts-horn with a small quaâ—â—ity of Cloves Nutmegs Mace Ginger whole Pepper and Salt stop the Pipkin close and setting it in a pot of boiling-water so â—hat that water get not into it for the space of six hours then pour out the Broth and squeese the Juyce of Lemons into it and serve it up To make Pottage of French Barley Take a pound of Barley very clean put it into three quarts of Milk whilst boiling then add a quart of Cream an ounce of Salt six blades of Mace and a piece of Cinamon let them boil a little and become thick serve it up with white sugar scraped thereon To make Pannado after the best fashion Take a quart of Spring-water which being hot on the fire put into it slices of fine Bread as thin as may be then add half a pound of Currans a quarter of an ounce of Mace boil them well and then season them with Rose-water and fine Sugar and serve them up To make an Excellent White-pot Take two quarts of Cream boil in it in a short time half an ounce of Mace a piece of Cinamon and half a Nutmeg then cut a white peny loaf exceeding thin then lay the slices at the bottom of a dish and cover them with Marrow add likewise a dozen yolks of Eggs to the Cream well beaten in Rose-water and sweeten it with a sufficient quantity of Sugar then take out the Spices beat up the Cream well and fill a broad Bason in which the Bread Raisins and Marrow was laid and bake it when it is enough scrape white Sugar on it and serve it up All strengthning Jellies are made by boiling such Flesh as are of a tender and gluttenous substance till it is in a manner dissolved in the Broth and adding Wine Sugar Spice Salt or as you will have it seasoned and serving it up with Sipits or alone More I might mention of this kind but intending largely to treat of Cookery I shall wave them and proceed to the next which is Pickling Fruits and Flowers c.
Dairy-Maids place and office though not so universal is little inferiour to that of the Cook-Maid in making variety of Junkets besides which her chief business is to go neat and cleanly and to keep all so under her Jurisdiction observing the Kine are well fed and that Butter and Cheese are made of proper Milks and in their proper season To make which few that undertake that business being ignorant I shall proceed to give Instructions for the making of Junkets the most curious part of her office and for which Persons of Quality peculiarly retain such Servants But to proceed To make fresh Cheese of Cream Take a Pottle of new Milk warm from the Cow Almonds blanched half a pound beat them small add a pint of Cream a quarter of a pint of Rose-water half a pound of Sugar half an ounce of beaten Cinamon and Ginger then add Runnet bread it up and whey it press it in a Mould and serve it up in a dish of Cream Cream and Codlings how to order in the best manner Scald your Codlings take off the skins and cut the core mix the pulp with Sugar and Rose-water add a quarter of a pint of Canary and a quart of Cream and serve it up To make an Excellent Junket Take Goats or Ews Milk put them over a fire and when they are a little warm then add Runnet and let it cool then strow on it Cinamon and Sugar over that cast Cream and strew Sugar upon the Cream with Rose-water To make a Whip'd Syllabub Take a pint of Cream six spoonfulls of Sack the Whites of two Eggs two ounces of fine Sugar and with Birch-twigs beat it till it froth well scum it and put it into your Syllabub-pot To make Cream of Codlings Seald them and peel off the skin scrape the pulp from the core and strain the pulp mixed with Sugar and Rose-water through a course linâ—â—n cloth lay your Codling-pulp in the â—idde of a dish and raw Cream round it adding more Sugar and Rose-water To make a Cream-Tart Take Manchet chip it and grate it mix it with good Cream and sweet Butter take a dozen yolks of Eggs beat them well with Cream adding four ounces of sugar boil them altogether till they come to a thickness make two leaves of Paste as thin as can be raised but very shallow put the Materials before mentioned into it and cover it with the lid then bake it strew sugar on it and serve it up To make Curran-Cream Bruised red Currans in boiled Cream strain them through a Sieve add Sugar and Cinamon and so serve it up And so you may by Rasberries or Strawberries To make Cream of Eggs. Take a quart of Cream and when it is hot beat into it the Whites of five Eggs and let it boil adding two spoonfulls of Rose-water being enough let it cool and add a little salt and scrape on it fine sugar To make Curd-Cakes Take a pint of Curds four Eggs leaving two of the Whites add sugar and grated Nutmeg with a little Floweâ— mix them well and drop them like â—â—itters into a Frying-pan in which Butter is hot To make fresh Cheese Take a race of Cinamon scald it in new Milk or Cream and taking it off sweeten it with sugar then take a spoonfull of Runnet to two quarts of Milk cover it close and let it stand till the Cheese comes strew then upon it Sugar and Cinamon and serve it up with sipits dipped in Canary or White-wine To make Gooseberry-Cream Let your Gooseberries be boiled or for want of green ones your Preserved ones will do and when your Cream is boiled up put them in adding small Cinamon Mace and Nutmeg then boil them in the Cream and strain all through a cloth and serve it up with Sugar and Rose-water To make a Cream Fool. Heat two quarts of Cream when it is boiled add the yolks of twelve Eggs having first beat it in the three or four spoonfulls of cold Cream straining them into the hot stir them to prevent burning when having boiled a pretty while take them off and let them cool adding two or three spoonfulls of Sack fasten sipits to the dish with syrup of Rasberries sweeten your Cream pour it in and serve it up To make Clouted Cream Set new Milk on the fire twelve hours without suffering it to boil add Sugar and Cinamon with a third part of Cream and serve it up To make a Gooseberry-Fool Pick your Gooseberries not ripe boil them in clean water to a pulp take six yolks of Eggs a quart of new Milk Rose-water and Sugar put the latter in when the former is well boiled and suffering them to boil a while serve the whole up in a large dish when it is cold To make a Tansey Take six Eggs but the Whites only of three beat them in Cream then stamp green Wheat-blades Violets Spinage Succory and Strawberry-leaves of each a handfull with a few Walnut-tree-buds adding Cream as you beat them strain out the Juyce and add it to the Eggs and more Cream as also crumbs of Bread Cinamon Nutmeg Salt and sweet Butter the latter being put into the Frying-pan adding lastly the Juyce of Tansey and Sugar fry them like a Pan-cake very thin and serve it up with Rose-water and Sugar To make Snow-Cream Take the Gleer of half a dozen Eggs and Rose-water beat them with feathers till they â—ecome like Snow lay it on heaps and Cream that has been boiled and cooled with scraped Loaf sugar heat it again and serve â—up as soon as it comes to be cold a second â—â—me upon Rosemary or Bay-branches to â—hicken that it may stick the better add â—â—me grated Bread. To make a pleasant Syllabub Take two quarts of Milk come newly from â—he Cow half a pint of Verjuyce being adâ—ed take off the curd and put to it more a â—int and a half of Cream beat them together with Sack and Sugar and put them inâ—o your Syllabub-pot for your use To make a Cream called Quince-Cream Roast four or five ripe Quinces and pare â—hem cut them from the core in thin slices â—oil the slices in a pint of sweet Cream with 〈◊〉 root of whole Ginger when it is boiled to pulp strain it and adding Sugar serve it â—p cold To make the best Jumballs Take a handfull or two of Wheat-flower â—nd a pound of white Sugar mix them well adding the Whites of two Eggs and a pounâ— of blanched Almonds well beaten with haâ— a pound of sweet Butter and a spoonfull oâ— two of Rose-water to these add more haâ— a pint of Cream mould it till it become a Past rowl it into what shape you please and dry it a while then gently bake it O this quantity you may make twenty or morâ— How to make an Angellet Take a pint of Cream and double thâ— quantity of Milk putting to them a smaâ— quantity of Runnet and when it thickens take it up with a Spoon and put it into a
Faâ— there let it continue till it is very stiff the salt it and when it is so let it dry and aâ— the end of three Months eat it To make Sage-Cream Take a quart of Cream boil it well the add a quarter of a pint of the Juyce of reâ— Sage half as much Rose-water and a quaâ—ter of a pound of Sugar and it will be a excellent dish And thus you may use 〈◊〉 with any sweet Herbs which will render pleasant and healthfull Messeline or Mixture of rare and curious Receipts Things and Matters Added as an Appendix to this Impression for the better encouragement of the Buyer not any of them being to be found amongst the Curiosities of the first Edition of this usefull Book Most Approved Physical Receipts â—n Excellent Balm for the Epilesie Vertigo Palfie Cramp and Pain in the Back and all cold Afflictions of the Nerves and Joynts TAke of the Red sort of Old Tile-stone in small pieces Calcine or burn them â—nd quench them in the purest Olive-oyl â—fter which beat them into fine Powder and â—ut that Powder sprinkled with a little Musâ—adel into a Cucurbite of Glass Luting the â—oynts well together and it being in that â—anner set over a gentle fire the Balm will â—rise which being taken away and used by anointing the afflicted part or snuffing uâ— the Nostrils will ease the Pains premised A Receipt to make Orvetine or the famous Antidote against Poyson Infection by being amongst diseased persons or suddenly coming into infections or noysome Air and to prevent oâ— eraducate any contagious Disease disperse Cold and prevail against Agues and Feavers Take of the Powder of Bezora-stone two drams the Powder of dried Foxes Lungâ— half an ounce the Oyl of Cinamon a dram half an ounce of the Juyce of Herb-a-grace the Powder of Red Corral a dram and two scruples of beaten Peel add to these half an ounce of Elecampane-roots and two dramâ— of Storax bruised into Powder put them into half a pint of Red-wine and let them simper over a gentle fire till they are well incorporated and then make them into an Electuary keeping it as close as may be from the Air and take as occasion requires it abouâ— the quantity of a Hazle-nut and after it somâ— warm Broth or warm Posset-drink keeping your self close for an hour or two after and it will effect wonders An Excellent Wine or Medicinable Drink against the Pox Plague Measles Small Pox Spotted Feaver or any infectious disease Take of the best Old Mallaga a quart add it a pint of Rhenish-wine Then take of â—um Sage Rue Red Sage Maiden-hair â—d the Leaves of Germand each an ounce â—uise them and boil them gently in the Wine 〈◊〉 a third part be consumed then add Pepâ—er Ginger and Nutmeg of each three drams â—â—ll beaten and of Venice-Treacle an ounce â—astly put in a quarter of a pint of Saffron â—d Angelica-waters and Morning and Evenâ—g take a spoonfull to your great advantage 〈◊〉 thereby you will be eased of the oppressiâ— that Nature labours under and be inabled 〈◊〉 conquer the disease Rare Curiosities not before made Publick Marmalade of Pruins Raisins Currans c. how to make it of an Amber Colour capable of keeping a Year TAke your Fruit and steep them in a proportionable quantity of Water till â—y being over a gentle fire they become soft â—nd pulpy then stone the Pruins or Raisins â—nd put them into as much Canary as will yet them after that press out the pulp and â—oil it up with some slices of Quinces then strain it again and put to each pound hâ— a pound of Sugar and half a pound of câ—rified brown Sugar-candy in powder aâ—so putting the pulp well mixed with the aâ—dition and sprinkled with Rose-water into glazed-pot dry it a little in an Oven or Stonâ— and keep it for your use A Perfume wherewith to Perfume any Confectâ—ons c. Take of Myrrh a scruple Musk the likâ— quantity Oyl of Nutmeg the like infuâ— them in Rose-water and with it sprinkle youâ— Banqueting preparatives and the scent wâ— be as pleasant as the taste To make a Dish seem a pleasant Garden or pleasant Hill of Fruits and Flowers Take a dish that is somewhat large coveâ— it with it with another of the like bigness anâ— place the uppermost over with Paste of Aâ—monds in lay'd with red white blew anâ— green Marmalade or Quiddany in the figurâ— of Flowers and Banks then take the Branches of candied Flowers and fix them up right in order and upon little Bushes erected and covered over with Paste fix your preserved or candied Cherries Plumbs Pears Apples Gooseberries Currans and the like each in his proper place and for Leaves you may use coloured Paste Wax Parchment or Horn â—d this especially in Winter wiâ—l appear not â—y gloriously strange but even strike if it be â—ll ordered admiration in the beholders â—e Approved way to keep Gooseberries Cherries Currans Cornelian-Berries Plumbs Apricocks Grapes and the like all the Year in their substance colour and proper taste in order to make Tarts or the like at any time of the year as if it were at the proper season Take Stone-bottles glazed within and withâ—ut boil them well in fair water then dry â—em in the Sun after which having gatherâ—d your Fruit somewhat before they are ripe â—â—ke them free from Leaves and with but indifferent Stalks and put them whole without any bruising into the Bottles then take â—ir water and boil it till no more scum will â—ppear after that let it settle and so draw 〈◊〉 off adding to each quart a quarter of a â—ound of white Sugar-candy in Powder and 〈◊〉 boil it up again with a quarter of a pound â—f Loaf-sugar till no more scum will appear â—hen the liquid part being cool fill up the Bottles after which stop them with sound Corks and having pieces of thin and pliable Lead clap them over the Corks and wyre 〈◊〉 down under the bearing or rising of the Necks and set them in a close Vault and when you open them the Fruit will be fresh and sound Some there are that hold this may be done without any Liquor but tâ— I hold the best and surest way to preseâ— them either from shriveling up for want moisture or becoming musty To make Frayse appear like Rashers of Bacon Take of fine Flowre half a peck mingâ— one half by it self with Water and Buttâ— and to the other add Milk wherein Turnsoâ— has been steeped with a little of the Powdâ— of Lake and having cut them out into â—ces fix a slice of the one to a slice of the â—ther at your discretion and when they aâ—fryed gently or rather baked they will dâ—ceive the most curious as to the sight of theâ— Curiosities rare and new for thâ— Beautifying and Adorning thâ— Female Sex with other matteâ— of moment To make a young Face exceeding Beautifull anâ— an old Face very Tollerable TAke of Benjamine two handfulls Scabâ—ous the like
into the thickness oâ— Syrup and keep it for your use Some theâ— are that make it without fire but in my opâ—nion this way must be the best for keeping To make Syrup of Violets Take the Flowers of the blew Violetâ— clipping off the Whites and to a pound them add a quart of boiling-water and for pound of white Sugar stirring them toâ—â—ther and stopping them close in an Earth vessel four days then strain them pressâ—â— out the liquid part which being moderate heated on a gentle fire will thicken into Syrup To make Syrup of Wormwood Take Roman Wormwood the Leaâ—â— only half a pound Leaves of red Roses Flowers two ounces Indian-spike thâ— drams of the best White-wine a quart 〈◊〉 the like quantity of the Juyce of Quinces for want of it Syder bruise and infuse thâ— for the space of twenty six hours then being them till the liquid part is half consumâ—â— strain out the remainder and adding two pounds of sugar boil it up into a syrup To make Syrup of Lemons Take a gallon of the Juyce of sound Lemons strain it and let it clarifie and boil it up with six or seven pounds of fine sugar till it be of the thickness of a syrup and sweet enough for your purpose An Excellent Syrup to preserve the Lungs and for the Astma Take of Nettle-water and Coltsfoot-water each a pint Anniseed and Liquorish-powder of each two spoonfuls Raisins of the Sun one handful sliced Figs number four boil them together till a fourth part be consumed strain the liquid part and make it up into a syrup with a pound of white Sugar-candy bruised into powder and take two spoonfuls of it each morning fasting An Excellent Syrup to open Obstructions and help the shortness of Breath Take Hysop of the first years growth and Peny-royal of each a handful stamp them and strain out the Juyce and add of English Honey the like proportion heat them in a Pewter dish over a chasing-dish of Coles till â—he Juyce and Honey be well incorporated and making it continually fresh let the party afflicted take early each morning and late each night two spoonfuls To make Syrup of Roses by Infusion Take of the Water of Infusion of white Roses five pounds clarified Sugar four pounds and boil them with a gentle fire to the thickness of a syrup then soak two pounds of fresh white Roses in six pound of warm water suffering them to stand for the space of twelve hours close covered then ring them out and put in other fresh Roses and so continue to do till the Water has the perfect scent of the Roses and then the Water is fitting for the Sugar to be dissolved in and used as aforesaid This Syrup draweth from the Entrails thin choler and waterish humours and is therefore fitting to be taken moderately by children aged Persons and such as are afflicted with the superabundance of either Choler or Phlegm How to make Catholicum Majus Take of the four great cold seeds cleansed and of white Poppy-seeds each a dram Gum-Dragant three drams red Roses yellow Saunders Citron and Cinamon each two drams Ginger one dram of the best and choicest Rubarb and Diacridum each halâ— an ounce Agarick Turbith of each two drams white Sugar dissolved in Rose-water wherein two ounces of Senna have been concocted one pound make them into Tables of three scruples and let one Table be the dose It gathereth humours from all parts of the Body and expells them without molesting health or impairing of the strength but rather fortifying nature c. Syrup of Radish how to make it Take of the Roots of Garden and wild Radishes of each an ounce of Saxifrage Kneeholm Borage Sea-Holly Pettywhin O Cammack or Ground-Furz Parsley Fennel each half an ounce the Leaves of Betony Pimpernel wild Time Tendercrop of Nettles Cresses Samphire Venus-hair of each a handfull the fruit of Sleepy Night-shade and Jubebs of each twenty the seed of Basil Burr Parsley of Macedonia Carroways Seseli yellow Carrots Grommel Bark of Bay-tree Root of each a scruple Raisins stoned Licoras of each a dram boil them in ten pounds of water till four of them be consumed then strain it and with four pounds of Sugar and half the quantity of clarified Honey make the liquid part into a Syrup over a gentle fire adding an ounce of beaten Cinamon and half the quantity of grated Nutmeg This being taken at convenient times expelleth Gravel and Stone and scowreth the Kidneys if it be mixed with other lenitive and scowring matters and also provokes Urine Syrup of Vinegar compound how to make it Take of the best Wine-Vinegar a gallon boil it and take off the scum that arises then stamp Endive Maiden-hair and Wood-sorrel with Barbaries or green Grapes press out the Liquor and put it into the Vinegar to the quantity of a quart boil them up till a fourth part be consumed then add six pounds of Sugar or so much as will make it into a Syrup and give two spoonfulls at a time with success in case of any hot distemper or feavorish disorder of the Body or to expell gross phlegmatick humours Oxymel simple how to make it Take of the clearest Water and clarified Honey of each four pounds boil them till half the Water be consumed then add of Wine-Vinegar two pounds and suffer them to boil to a syrup This syrup extenuateth the gross humours takes away slimy matter and opens all Obstructions and Asthma that is Obstruction of the Lungs with Phlegm from whence ariseth shortness of breath Syrup of Barberries is made thus Take your Barberries picked from the stalks boil them to a pulp then strain and rarifie the Juyce then boil it up being six pounds with six pounds of fine Sugar into a syrup or if you find that will not thicken it sufficiently you may add more To make Syrup of Cowslips Take a gallon of the Distilled simple Water of Cowslips and put into it half a peck of the flowers clean picked the yellow part only boil them up with the Water and add to the liquid part after it is strained from them six pound of sugar heating it over the fire till it become a syrup To make Syrup of Maiden-hair Take the Herb so called to the quantity of six ounces shred it a little and add of Licorish-powder two ounces and a half steep them twenty four hours in three quarts and a pint of hot water add five pounds of fine Sugar to the Liquor after it is boiled and consumed a third part and set it again on the fire till it become a syrup To make Syrup of Licoris Take of the Root of Licoris newly drawn from the ground two ounces scrape it into Powder of Coltsfoot four ounces of Maiden-hair and Hysop each half an ounce infuse them twenty four hours in three quarts of Water then boil them till a half part be consumed which done strain out the remainder and with a pound of clarified Honey and the like
to grow stiff and cool dip your Flowers into it and taking them out presently lay them one by one in a Sieve and hold over a chasing-dish of Coles and they wiâ—â— dry and harden To dry Plumbs Pears Apples Grapes or the likâ— You must first Preserve them then wasâ— or wipe them after which set them upoâ— Tin Plates in a Stove or for want of it aâ— Oven not to hot and turn them as you see occasion observing ever to let them havâ— their Stalks on These things more especially being fit to be understood by a young Gentlewoman 〈◊〉 have spoken of them in order And since there are many other things necessary oâ— which I have said nothing I shall proceed to give Instructions as they occur which I hope will prove altogether as profitable CHAP. VI. â—â—structions for a Gentlewoman in making of Marmalade Paste of Fruit Artificial Fruit Jellies of Fruit Quiddanies Fruit-cakes Honey Conserve for Tarts Maccaroons Comfits and Confections after sundry forms and manners To make Marmalade of Oranges â—Are your Oranges as thin as may be and let 'em boil till they are soft in two or â—ree waters then take double the number â—f good Pippins divide them and take aâ—ay the core boil them to pap without loâ—ng their colour strain the pulp and put a â—â—und of Sugar to every pint then take out â—e pulp of the Oranges and cut the peel â—nd boil it till it is very soft bruise it in the â—â—yce of two or three Lemons and boil it up 〈◊〉 a thickness with your Apple-pap and half pint of Rose-water To make Paste of Cherries Boil the Cherries till they come to be veâ—â— soft and strain the pulp through a fine â—eve and add a pound of Sugar to a pint â—ffen it with Apple-pap and boil it up to a â—ght then spread it upon Plates and dry it To make Marmalade of Grapes Take the ripest Grapes gathered in a drâ— day spread them upon a Table where thâ— Air and the Sun may come at them afteâ— which take from them the stalks and seed boiling the Husk and Pulp or Juyce in a Paâ— with often scuming whilst it is reduced to third part and then let the heat be gentle and when you find it thickned strain 〈◊〉 through a Sieve and boiling it once more add a small quantity of fine sugar or thâ— Powder of white Sugar-candy and so put iâ— up in Pots covered with Paper for youâ— use To make Honey of Mulberries Take the Juyce of the black Mulberries and add to a pound and a half of their Juycâ— two pound of clarified Honey and boil therâ— up with often scuming till a third part be consumed To make Jelly of Quinces Currans or Gooseberries Take the Fruit and press out the Juyce clarifie it and add to each quart a pound oâ— sugar clarified and boiled up to a Candy hight then boil them together till a thirâ— part be consumed then add a pint of White wine wherein an ounce of Cherry-tree oâ— Plumb-tree Gum has been dissolved and iâ— will make it a perfect Jelly To make Lemon-Cakes or Cakes of Lemons Take fine sugar half a pound to two ounâ—es of the Juyce of Lemons and the like â—uantity of Rose-water boil them up till â—hey become Sugar again then grate into it â—e rind of hard Lemons and having well â—â—corporated them put them up for your â—se into coffins c. being cold and cover â—m with Paper Artificial Walnuts are thus to be made Take a Sugar-plate and print it like a Walâ—ut kernel yellowing the in-side with Safâ—on then take seraced Sugar and Cinamon â—nd work them with Rose-water in which â—um-dragon has been steeped into a Paste â—nd print it in a Mould made like a Walnut-â—ell and when the kernel and shell are dry â—ose them together with Gum-dragon or â—um-Arabick and they will deceive the â—uest who will take 'em for real Walnuts To make Artificial Oranges and Lemons Take Moulds of Alablaster made in three â—eces bind two of them together and let â—em lye in the water an hour or two boilâ—â—g to a hight in the mean time as much suâ—ar as will fill them the which being poured to the Mould and the lid put quickly on by suddenly turning will be hollow And so in this case to the colour of the Fruit yoâ— cast you must colour your sugar in boiling To make red Quince-Cakes Take the syrup of Quinces and Barbarieâ— of each a quart cut into it about a dozeâ— Quinces free from rind and core boil theâ— till they are very soft then strain the puâ— or liquid part and boil it up with six pounâ— of sugar till it be Candy-proof then take out and lay it upon Plates as thin as yoâ— think convenient to cool Clear or transparent Quince-Cakes are maâ— thus Take a pint of the syrup of Quinces anâ— a quart of that of Barberries boil and clâ—rifie them over a gentle fire keeping theâ— free from scum then add a pound and quarter of Sugar to the Juyce Candying aâ— much more and putting it in hot and 〈◊〉 keeping it stirring till it be near cold at whaâ— time spread cut it into Cakes as the formeâ— To make Marmalade after the Italian fashion Take about thirty Quinces pare them take out their cores and put to them a quarâ— of water and two pound of sugar boil them till they are soft then strain the juyce and thâ—â— pulp and boil them up with four pound oâ— sugar till they become sufficiently thick To make white Quince-cakes Clarifie your sugar with the Whites of â—ggs putting to two pound a quarter of a â—â—nt of water which being boiled up add â—â—y sugar and highten it to a Candy then â—â—e Quinces being pared cored and scalded â—eat them to pulp and put them into the â—iling sugar not suffering them to boil long â—efore you take them off and lay them on â—lates To make Maccaroons Blanch a convenient quantity of Almonds â—y putting them into hot water beat them â—e in a Mortar strewing on them as you â—eat fine seraced Sugar and when they are â—ell mixed add the Whites of Eggs and â—ose-water and when they are of a conveâ—â—ent thickness drop the Butter on Wafers â—yed on Tin-plates and bake 'em in a genâ—â—e Oven To make a Leach of Almonds Take half a pound of Almonds blanched â—eat them in a Mortar and add a pint of â—â—w Milk and strain them add more two â—â—oonfulls of Rose-water and a grain of â—â—usk with half an ounce of the whitest â—â—ng-gass and strain them a second time for our use To make Sugar smell like Spice Lay lumps of Sugar under your Spice sprinkle them with some of the Distilled-watâ—â— To make a Quiddany of Plumbs Apples Quinâ— or any other Fruit that is proper Take a quart of the Liquor of the Preseved Fruit and add a pound of the Fruit raâ— separated from the stone rind or core bâ— it up with a pound of Sugar till it stands uâ—on
Lavender-cotton six â—nces Storax half an ounce red Rose-â—aves two ounces Rhodium an ounce dry â—â—em and beat them to Powder and lay them 〈◊〉 a bag wherein Musk has been and they 'l 〈◊〉 an excellent scent and preserve your oaths from Moths or Worms To make Musk-balls Take of the flower of Almonds six ounce Castle-sope six ounces wet them in Roâ—â—-water and infusing two grains of Musâ— make the Paste up into balls without heâ—ing To make burning Perfume Take an ounce of Storax the like quanty of Mace Cinamon and Nutmeg bruâ— them together and add the Powder of Câ—sa and two ounces of the Oyl of Myrrh more if that suffice not to make it into roll or instead of it you may use Virgins Waâ—â— and being set on fire it will cast a precioâ—â— scent To make a scent of Rosemary Take your Perfumer and heat it over chasing-dish of coals put into it being prâ—ty hot two spoonfulls of Rose-water hâ—â— a handful of Rosemary-tops and six draâ— of Sugar and all the house will be scented Another excellent Perfume how to make it Take a quarter of a pint of Rose-wateâ— two grains of Amber-grease two peny weigâ— of Sugar and a grain of Civit beat them tâ—gether and put them into your Perfuminâ— pot over the fire and it will send forth a dâ—licate odour An Excellent Perfume good against Infectious Air and exceeding pleasant how to make it Observe to take half a quartern of Spike-water as much of Rose-water a quarter of an ounce of Cloves with seven or eight Bay-â—eaves shread and six grains of Sugar and boil them in your Perfumer To make Musk-Cakes Take half a pound of red Roses bruise them well and add to them the water of Basil the Powder of Frankincense making it up with these a pound add four grains of Musk mix them well to a thickness make them into Cakes and dry them in the Sun. Thus Gentlewoman have I made you sensible of such Curiosities as are not only pleasant but as highly advantageous And now least you should be wanting in what is further necessary in the preservation and restauration of Health I shall give you some admirable Receipts in Physick and Chyrurgery that you may be helpfull to your self and others Such they are as have been often administred and used with success and such as if rightly and seasonably applied can do no harm nor are they unfit for the Closet of a Gentlewoman therefore accept them in good part CHAP. IX Instructions for a Gentlewoman in many Excellent Receipts Physical and Chyrurgical tending to the restauration and preservation of Health in old and young according to the besâ— approved Rules and Methods safe and easiâ— in the Application and successful in the Operation IF any person be afflicted with the Griping of the Guts Take Juniper-berries Fennel Anniseeds Bay-berries Tormentilo Bistwort Balaustius and Pomgranet-seeds oâ— each an ounce bruise them adding of Rose-leaves a handfull boil them in Milk presâ— out the liquid part and add more the yolk oâ— an Egg and six grains of Laudanum prepare it warm and give it Clister-wise For Pains in the Head. Take a Rose-cake steep it in Bettony water and apply it to the Forehead and Temples cold often wetting it and the Paiâ— will abate In case of an Ague Take Rye-meal temper it well with the yolk of an Egg then spread it Plaster-wise and strow upon it the Powder of Juniper berries and lay it to the parties Wrists giving him to drink a draught of hot Ale wherein blew Lilly-roots have been steeped a night and a white Flint-stone red hot quenched and let him or her thereupon go into a hot bed and by several times using it the advantage will appear Or Take two quarts of small Ale shread into it a handfull of Parsley and the like quantity of red Fennel of Centory and Pimpernel each a handful boil them in the Ale till a third part be consumed sweeten it then with Sugar-candy and let the party drink it hot upon the approach of the cold fit For the yellow Jaundice Take a large Onion make it as hollow as you can put into the cavity a quarter of an ounce of Venice-Treacle and as much Honey with a dram of Saffron set the Onion on a gentle fire and when by often turning it is sufficiently roasted press it together with what was in it and let the party grieved take a spoonfull of it for three days together in White-wine For the black Jaundice Take Sage Parsley Groundsil and Smalage and boil them in Pottage with Swines-flesh and in often eating it the grievance will be removed For a dry Cough Take Anniseeds an ounce the like quantity of Ash-keys as many Violet-flowers and the Powder of Licoris beat them together when dried till they be a Powder then put them into a pint of White-wine sweetning it with two ounces of white Sugar candia boil them into an Electuary and leâ— the party take the quantity of a Walnut every morning fasting drinking after it a glasâ— of warm Ale or Milk. To make a green Ointment Take a pound of Barrows-grease add 〈◊〉 it an ounce of Verdigrease of Salgem haâ— a scruple make them up into an Ointment over a soft fire and it is used with success iâ— case of old sores or bruises To break an Imposthume or Swelling Take an ounce of the Roots of White Lilies half a large Onion and half an ounce of Barrows-grease stamp them together and being fryed lay it hot to the place To remove the humour that occasions the Green sickness in Virgins and young Widows Take a quart of Claret a pound of blesâ— Currans a handfull of young Rosemary-topâ— with half an ounce of Mace bruise them and boil the liquid part to a pint and let the party afflicted drink half a pint hot morning and evening for a week together Sir Philip Parry's Emplaister how to make it and its Virtue Take of Olive-oyl two pounds red Lead one pound white Lead one pound beat and serace them of Castle-sope twelve ounces incorporate them in an Earthen-pot well glazed then set them on a gentle fire for an hour and half stirring them continually till the matter become the colour of Oyl and somewhat dark Try it on a Plate if it cleave not thereto it is enough then spread it on your Linnen or dip the Linnen into it and smooth it with a sleek-stone and it will not lose it's Virtue in many years This Plaister applied to the Stomack provoketh Appetite taketh away the grief or pain Applied to the Reins it stoppeth the Bloody-flux the Running of the Reins the Heat in the Kidneys and the weakness of the Back and is good for Swellings Bruises Aches c. A most Approved Plaister for the Rupture Take of Alloes and Cittron one ounce Dragons blood an ounce Myrrh an ounce Mastick Bole-Armonick Gum-dragant of each three ounces make them into a Powder and with the Juyce of red Housleek work them into a
aâ— a small quantity of Lemon-peel take a câ—â—venient piece of Bacon and boil with it aâ—â— when your Bacon is boiled cut it in piecâ— and season it with dried Sage and Pepâ— small beaten lay the Bacon about the Veâ— and serve it with Sawcers of green sawâ— â—arnished with Marigold-flowers Barberries â—â—d Parsley A Rump of Beef to Stew the best way Let your Beef be seasoned with Salt Pepâ—er and Nutmeg lay the fat side downward 〈◊〉 an Earthen-pan then put in an equal poâ—on of Water and Elder-vinegar to the quanâ—y of three quarts add two Onions and â—alf a handfull of the tops of Rosemary and â—â—ewing it three hours over a soft fire take it 〈◊〉 and dish it with Sipits garnishing with â—emon-peel and sawcing with the Gravy â—â—e fat being scummed off To bake a Hare the best way Take a large Hare minced and well seaâ—â—ed with beaten Mace Salt and Pepper â—aking a proportion of the head and shoulâ—rs and lay in a layer of Flesh and Lard â—â—d Butter above and beneath and serve it with Gallentine sawce in Sawcers To roast a Rabit with Oysters the best way Take a large fat Rabit wash it and dry 〈◊〉 then half a pint of Oysters after the same â—â—nner put them into the Belly of the Raâ—â— with a couple of shread Onions large â—â—ce whole Pepper and sprigs of Thyme 〈◊〉 'em up and when the Rabit is roasted â—â—ce them with Butter and the yolks of hard Eggs and dish the Rabit up garnishing thâ— dish with red Beet-roots and Orange-peel To Carbanado Hens or Pullets the best way Take half a dozen hard yolks of Eggâ— half a pint of White-wine and the Gravy mince the Eggs and boil them up with Onâ—on or some Shalots add grated Nutmeg with a Ladle or two full of drawn Butter dish your Fowl pour the sawce on them garnishing your dish with Lemon-peel anâ— Violet-leaves To set off a dish of Marrow c. Take a pound of fine Paste rowl it veâ—â— thin and the Marrow taken whole out 〈◊〉 four bones cleave it in quarters season with Pepper Salt and Dates all minced laâ—ing one piece in your Paste framing it peacodwise and so use the rest then fry theâ— in Butter and Sugar and serve them up gaâ—nished with Borage-flowers To stew a Pheasant the best fashion or way Take a large Pheasant roast him till â—nough then boil it gently in Mutton-broâ— adding whole Pepper Mace the slice or tâ— of an Onion Pruins Currans and Vinegaâ— sufficient to make it sharp then colour 〈◊〉 Broth with bruised Pruins and serve up Pheasant in it To Carbinade Mutton the best way Broil a breast or shoulder of Mutton scotâ—hing it with your knife strow on them minced Thyme grated Nutmeg and a little Salt with Claret-wine Capers Gravy and a shread Shalot garnishing with a Lemon-peel To roast a Pig. Take a fat one cleanse his belly put into it minced Sage Currans Mace and graâ—ed Nutmeg roast him indifferently by a soaking fire then make up a brisk fire to crackle him and serve him up with Currans Bread Sage Butter and Nutmeg made into a thin sawce with Rose-water To stew Venison the best way Take fat Venison either raw or potted slice it and put it into your stewing-pan with Claret-wine Rosemary-tops Cloves Sugar Vinegar and grated Bread being well stewed add grated Nutmeg and serve it up garnished with Luke-Olives To make a Fricacy of Chickens the best way Take four or five Chickens about two months old scald and flea them put them in Water and White-wine then take a large Onion ten or twelve blades of Mace and the quantitity of a Nutmeg grated tye them up in a cloth with a bundle of swâ—â— Herbs and Salt put them into an Eartheâ—-pan and let them simper a while then taâ—â— three or four Anchoveys five or six Egg half a pound of the best Butter dissolved 〈◊〉 a pint of Mutton-broth shread the Spicâ— small with a quarter of a pound of Caperâ— mix them with the other sawce and layinâ— the Chickens upon it serve them up with Sâ—pits garnished with sliced Lemon Thus yoâ— may dress and dish up Partridges or Pigeonâ— with only the abatement of the Eggs. To Stew a Fillet of Beef the newest way Take the tenderest and remove the Skiâ— and Sinews steep it in White-wine scattering on it a small quantity of Pepper and Salt then covering it with Wine add more Pepper and keeping it close down with 〈◊〉 waight suffer it to steep two nights anâ— a day when taking it out put it into aâ— Earthen-pot with Beef-broth cover it on 〈◊〉 gentle fire adding a few Cloves and Maceâ— and standing over the fire till it is tender iâ— will be of an admirable taste serve it uâ— with the Broth. The newest way to boil a Wild-Duck The Duck being half roasted take her of the Spit put her into a Pan with a pint oâ— Claret and as much Mutton-broth three Onions cut and a bundle of sweet Herbs â—ee or four slices of Bacon and some whole â—pper cover the Pan with another and â—hen it is stewed or boiled sufficiently â—â—ve it up with the Broth. To bake a Pig the best way Take a Pig and dress him well as for roastâ—g mould him up in a coffin of Clay butâ—ed a little within put him into an Oven â—ght hours so that the Clay being dried the â—g will be very crisp then serve him up â—th sawce as for roasting 〈◊〉 boil a Pullet Capon or Chicken the best way Truss them and put them into Mutton-â—oth with Mace Spinage and Endive Maâ—â—gold-flowers Bugloss Borage Sorrel and â—â—rsley and when they are enough garnish â—â—e dish with Borage and Marigold-flowers â—â—d serve them up in Sipits To boil a Capon or Chicken with Sugar-pease Take the Pease when young and dry â—â—em in the cods taking them from thence 〈◊〉 the quantity of two or three handfulls â—â—t them into an Earthen-vessel with about â—â—lf a pound of fresh Butter and near half a â—at of fair Water add whole Pepper Mace â—â—d Olive-oyl of each a small quantity and â—ur Capon and Chicken being well boiled strain the Pease and other Ingredients aâ—â— serve them up as sawce with the yolks of tâ—â— or three Eggs and half a quartern of Sack. To hash a Capon or Pullet the best way Take either of them cold after haviâ—â— been roasted take out the brains and minâ— them small with the flesh of the wings thâ— take off the legs and rump intire then aâ—â— strong Broth and Gravy sliced Nutmeg Onion and Salt and stew the divided parâ— in a large Pipkin and when they are wâ— stewed add some Oysters Juyce of Orangâ— and a yolk of an Egg and serve them up 〈◊〉 Sipits garnished with Oranges sliced aâ— Flowers And thus any Fowl of this or tâ— like kind may be hashed To boil a Pullet or Capon with Asparagrass Boil the Fowl in fair water put bruisâ— Mace chopped Parsley and sweet Butter in its
with a little bruised Mace and some Cloves then take the fat that came from them press them a little flattish and mixing the fat with sweet Herbs when you have laid your Fowl in order in a glazed Earthen-pot pour the melted Butter c. hot on them till they are covered on that strew some Pepper and slices of Nutmeg then cover it with Bay-leaves and close it up with Leather and being fast tied down rub a little Butter on the Leather to keep it moist and the Fowl will keep a twelvemonth To dress Kid with the colour and taste of Venison Take a Haunch well fleshed and indifferent fat pluck away the skin and superfluous fat open it from the bone and thrust in some Peter-salt then lay it two hours in water that has been newly heated after that dry it and put it on your Spit or bake it in a Pasty and it will have the colour and flavour of Venison An Excellent way of Hashing any sort of Meat Take your Meat slice it thin sprinkle it with a little Salt Pepper and shreaded sweet Herbs put it into your Pan with a piece of fresh Butter and the Juyce of a Lemon add a few bruised Cloves Oysters and an Anchovey garnish your dish with Parsley and slices of Lemon and serve it up How to roast a Salmon the best way Take a Jole or Rand and divide it into four pieces season it with Salt and grated Nutmeg stick on it a few Cloves and fasten it on a small Spit putting between it a few Bay-leaves stick in the out-side little sprigs of Rosemary baste it with Butter save the dripping sawce it with Butter Verjuyce and Juyce of Oranges garnishing it with some slices To fry Salmon the best way Take a Chine Jole or Rand fry it in the best Butter and finding it crisp let your sawce be made of Claret-wine sweet Butter grated Nutmeg Orange-juyce and the liquor of Pickled-Oysters heat them together and pour them on the Fish and for a garnish lay Parsley and Sage-leaves fryed in Butter How to recover tainted Venison and make Mutton Beef or Lamb pass for Venison As for the first wrap it up in a clean cloth a little dampish dig a hole in the Earth put it in and let it lye twenty-four hours and the scent will be gone the Earth drawing it away As for the latter Take your Mutton c. and dip it in Pig 's blood or any wholesome warm blood then parboil it in small Beer and Vinegar and let it stand all night then put to it some Turnsole and bake it and it will look and eat like Venison To roast a Carp the best way Draw and wash him alive taking out his Intrails and with Lemon-juyce Caroways grated Bread and Nutmeg Currans Cream Almond-paste and Salt make a Pudding and put it into its belly insomuch that it may fill it full the Pudding being put through the Gills and fasten them and when it is roasted make sawce with what drops from it adding the Juyce of Oranges Cinamon Sugar and Butter and dish it up To Stew a Carp the French way Take him alive and bleed him then take out all his Intrails and scrape the Scales from off the back then take a quart of Claret Mace Ginger Cloves Nutmegs sweet Herbs a large Onion and Salt let them boil in the Stew-pan then put in the Carp with half a pound of sweet Butter it being enough lay it in a dish and make a sawce of grated Bread Lemon-juyce beaten Butter and what remains of the liquid part in the Stew-pan and garnish it with green Spinage and stewed Oysters To Stew Oysters after the best manner Take the largest parboil them in the water that comes from them and afterward wash them in warm water put them into a Pipkin adding Onion Mace Pepper Nutmeg and a pint of Wine with as much Vinegar if you have two quarts of Oysters add likewise a pound of sweet Butter and a spoonfull of Salt then dish them up with Sipits having stewed them and garnish with Barberries and Lemon-peel To Stew Flounders Take the largest draw and wash them giving them a scotch or two on the belly put to them being in your stewing-pan small Oysters Pepper Ginger an Onion sweet Herbs Salt suffering them to stew as soon as may be then dish them up with sipits And for sawce take beaten yolks of Eggs Lemon-juyce Butter and a little Ginger garnishing with Lemon-peel To roast an Eel the Dutch way Strip her put into her Belly grated Bread sweet Herbs and Butter then draw the skin over her again and fasten her to the Spit baisting her with salt and water being enough take off the skin by ripping it up and serve her up with the Herbs made into a sawce with Butter and Juyce of Lemons and a little Claret-wine To Stew Breams Draw dry them and let them be well salted lay them on a Grid-iron over a Charcole fire suffer them to be brown on both sides then put half a pint of Claret into a Pewter-dish set it over the fire to boil add three Anchoveys two sliced Onions a pint of Oysters and a little Thyme when it has boiled put to it a little melted Butter and Nutmeg then dish up the Fish and pour the sawce on it with yolks of hard Eggs minced To boil a Mullet the best way Save the Liver and Roe and scald him then put the water on boiling-hot adding half a pint of Claret and a bunch of sweet Herbs Salt Vinegar and two Onions with a sliced Lemon take a Nutmeg quarter it with Mace and Butter drawn with Claret dissolving in it two or three Anchoveys season the sawce with salt dish up your Fish and serve it up with a garnish of stewed Oysters and Bay leaves At one and the same charge as to the Sawces you may dress a dozen of either of the last mentioned Fish How to dress a Cods-head the best way The Head being cut fair boil it in water and salt adding a pint of Vinegar that the Head may be a little more than covered putting into the mouth of it a quart of Oysters a bundle of sweet Herbs and an Onion binding the Jaws with a thread when it is well boiled set it a drying over a chafing-dish then take Oyster-liquor a sliced Onion and two or three Anchoveys adding a quarter of a pint of White-wine and a pound of sweet Butter pour them on the Head and stick the Oysters where they will enter scatter over it grated Bread and Nutmeg garnish the dish with sliced Lemon or any green thing And thus have I given you Instruction as to the Dressing c. Flesh Fish and Fowl And now proceed to the remaining necessary part of Cookery which is Pastry CHAP. XIV The Cook-Maids Directions in making Pyes and managing Pastry to the best and Modish manner and advantage AS Pastry is the most curious part of Cookery so it is to be considered even
a pint Cardamer and the Flowers of Melilot a dram of each of Cubebs Gallingaâ— Cloves Mace and Ginger of each a dram bruise them and put them to the Liquoâ— where soaking all night the next morning seâ— them on a Stiil in Glass Alimbeck and draw off the Quintessence The Water prevents the Putrefaction of thâ— Blood is good in case of the swelling of thâ— Lungs removes the Heart-burn and purgeth Flegm and Melancholy c. Divers other Waters of Physical Vertuâ— I might mention but having many thing yet to propose and intending brevity shall proceed from Distilled Physical Water to give Directions for making Artificiâ—â— Wines c. And as for such Waters as aâ— for Beautifying I shall treat of them in another place CHAP. II. Instructions for a Gentlewoman how to make Artificial Wines and other pleasant Liquors necessary and profitable both for Sale and to be kept in private Houses for the Accommodation of Friends c. AS there are many pleasant Liquors made rather Artificial than Natural so it will not be amiss to say something of them which for variety may not prove pleasant only but profitable and are very commendable to be kept in the House for the Entertainment of Friends and Strangers who being perhaps rarely used to such will set a value on them above any other But to the purpose To make Cherry-Wine Stone your Cherries before they are too ripe press them in a Press or through a clean cloth and let the Juyce settle then draw it off and bottle it up with half an ounce of Loaf-sugar and a piece of Cinamon in each bottle and tying the Cork down let it stand six weeks and then being opened it will drink pleasant and brisk Hypocras is made thus Take a gallon of White or Rhenish-wine and put to it two pound of Loaf-sugar Cinamon Mace Pepper Grains Galingal and Cloves of each a quarter of an ounce bruising the Spices and putting them into the Wine in which they having been close covered for the space of ten days draw of the Wine and renew it with other Wine and an addition of Sugar and so you may do three or four times but the first is the best nor is there a pleasanter Liquor imaginable To make Wormwood-Wine Take a gallon or what quantity you think fit of the smallest White-wine put into it the peel of two Lemons half an ounce of Mace and a quarter of an ounce of Cinamon adding a pound of white Sugar to each gallon and stop them up close in a Vessel and after they have stood six days you may draw off the Wine and put it up in Bottles Rasberry Strawberry or Curran-wine may be made as that of Cherries but the liquor being boiled up with the Sugar before the Spices are put in will keep the longest An excellent Liquor may be likewise drawn from Plumbs of pleasant taste dissolving in some of the Liquor hot two or three spoonfulls of New-Ale-Yest to make it work and afterward keep it in a cool place that it may Rarifie the better Goosberry-wine is made the same way only adding some blades of Mace and slices of Ginger As for the Wine of English Grapes only Rarifie it with fine white Sugar-candy beaten into Powder And since there â—re other pleasant Liquors besides these I â—hink it not improper to say something of â—hose that are most in request To make the best sort of Mead. Take a quart of Spring-water and three â—uarts of small Beer as clear as may be add â—o them a pound and a half of clarified Hoâ—ey two ounces of the distilled Water of â—weet Marjorum three or four sprigs of Rosemary and Bays boil them together on 〈◊〉 gentle fire ever scuming off what rises to â—he top and then put it into a vessel to purge â—â—x days after which bottle it up for your use To make Steponey a Liquor formerly much in use Take a gallon of Spring-water and stone 〈◊〉 pound and a half of the best Raisins of the â—un and putting to them half a pound of fine â—ugar press upon them the Juyce of three Lemons slicing likewise the peel and adâ—ing to the Water a quart of White-wine â—il it and when it is boiling-hot pour it inâ—â— a pot upon the Raisins Sugar c. and â—pping it close let it stand six hours after at stir it about and let it stand two days more at the end of which strain it and press the Raisins and when you find the Liquor clear put it up into Bottles for your use Cock-Ale is thus made Take a young Cock and having stoned four pound of Raisins of the Sun boil theâ— and him in fair water and then slice four Nutmegs adding to them an ounce of Mace and half a pound of Dates beat them well and put them into two quarts of Canary and having added to them the boiled Liquor in which the Cock must be boiled in a manner to pieces strain the Liquor and preâ— what is solid and after your Ale has donâ— working pour it in and stop it down close two quarts is sufficient for a Barrel the bottle it up and in a month it will be fit 〈◊〉 drink To make Rack an Indian Liquor Take a quart of Water a pint of Brand and a pint of Canary add half an ounce 〈◊〉 beaten Ginger and the like quantity of Câ—namon the Juyce of four Lemons and twâ— ounces of Rose-water with half a pound 〈◊〉 fine Loaf-sugar put into it a hot Toast it bâ—ing well stirred it is the Prince of Liquors Choccolate is made with Choccolate Mill Eggs White-wine Rose-water and Mace Cinamon which the party fancies they beiâ—â— â—ll boiled together over a gentle fire two â—unces of Choccolate eight Eggs half a pound â—f Sugar a pint of White-wine an ounce of Mace or Cinamon and half a pound of Sugar â—nswering in this case a gallon of Milk. Many other Liquors there are as Metheâ—in Perry Syder Bracket Tea Coffee c. â—ut the way of making them being vulgarly â—nown I shall spare my Instruction and proâ—eed to Directions for making Syrups CHAP. III. â—â—structions for a Gentlewoman in preparing and making Physical and Cordial Syrups pleasant and profitable on sundry occasions c. Highly necessary to be kept in Families for the preservation of Health c. â—Yrups are of two kinds one Physical and the other pleasant and usefull on sundry â—her occasions But of these I shall treat â—â—thout distinction the use of them being so â—â—blickly known and indeed it is improper â—e to incert it But to proceed To make Syrup of Clove-Gilliflowers Take the red part of the Flowers separaâ—â—â—â— from the white to the quantity of half a peck let them soak a night in Spring-water then boil them and add to them a gallon Water wherein they were boiled and in which after boiling they have been strong pressed twelve pound of white Sugar anâ— half a pint of Rose-water then boil up tâ—â— Liquor with the Sugar
a knife-point like a Jelly To make a Conserve for Tarts of any Fruit thâ— will keep all the Year Take the Fruit you intend peel off tâ—â— rind and remove the core or stone thâ— put them into a Pot and bake them with small quantity of Water and Sugar beiâ—â— bak'd strain 'em through a strong cloth adding Cinamon Sugar and Mace very sinly seraced boil them on a gentle fire tâ— they become as thick as a Jelly and thâ— put them up into Pots or Glasses stoppâ— close and they will have their proper taâ—â— at any time To preserve Medlers Take the Fruit and scald them in fair wâ—ter till the Skin may be easily taken off thâ— stone them at the head and add to eaâ—â— pound a pound of Sugar and let them boil till the Liquor become ropey at what time take them off and set them by for your use To make Sweet-meats of any Apples Make your Jelly with those that are most soft and pleasant then cutting other Apples round-ways put them into a Glass or Pot and let them stand six days then boil 'em with the addition of a quarter of a pound of Sugar to a pound of Liquor not breaking them but seasoning them further with the Juyce of Lemons Oranges Cloves Mace and Perfuming them with a grain of Amber-grease To make each sort of Comfits vulgarly called Covering-seeds c. with Sugar observe as followeth You must provide a Pan of Brass or Tin to a good depth made with Ears to â—ang over a Chafing dish of Coles with a Ladle and Slice of the same Mettal then cleanse your Seeds from dross and take the finest Sugar well beaten put to each a quarâ—er of a pound of Seeds two pounds of Sugar the Seeds being first well dried and your Sugar melted in this order put into â—he Pan three pounds of Sugar adding a â—int of Spring-water stirring it till it be moiâ—tened and suffer it to melt well over a clear fire till it ropes after that set it upon hot Embers not suffering it to boil and so from your Ladle let it drop upon the Seeds and keep the Bason wherein they are continually moving and between every Coat rub and dry them as well as may be and when they have taken up the Sugar and by the motion are rolled into order dry them in an Oven or before a fire and they will be hard and white Thus Gentlewomen have I let you understand the depth of Curiosities of this kind and such as are sutable to be done by your self or at least to be observed whether they are done as they ought by those you imploy to perform 'em whether your House-keeper or Woman for if your self appear ignorant herein those that perform it will either have your want of understanding in contempt or not perform as they ought Wherefore leaving them to be considered and practised by you at leasure I shall proceed to the remaining Curiosities in their order And first as to what belongs properly especially in many cases to your self lest by too long abstenance your Appetite should be paul'd I invite you to a Table furnished with dainties and really let you understand what your Behaviour must or ought to be abroad or at home and how if it comes to your turn you must handle your Knife and Fork c. in Carving the several sorts of Fowl Fish and Flesh of Beasts c. CHAP. VII Instructions for a Gentlewoman in her Behaviour at the Table abroad and at home with the Terms and Manner of Carving Fowl Flesh of Beasts and Fish with Directions to know the choicest pieces in either and such as are most acceptable THough you may think it strange and altogether a matter that might have been spared to instructed you as to Behaviour in a Marriage state yet let me tell you though I shall hereafter say something as to this Point yet the Behaviour of Youth differs from that of riper years and since it is an Introduction to other matters let your wonder cease and observe what follows Being at the Table in your due place observe to keep your Body strait and lean not by any means with your Elbows nor by ravenous Gesture discover a voracious Appetite Knaw no bones but cut your Meat decently with the help of your Fork make no noise in calling for any thing you want but speak softly to those that are next or wait to give it nor be so dis-ingenious as to shew your dislike of any thing that is before you if strangers be at the Table especially at anothers Table Eat not your Spoon-meat so hot that it makes your Eyes water nor be seen to blow it Complain not of a queazy stomack wipe your Spoon every time you dip it in the dish if you eat Spoon-meat with others eat not too fast nor unseemly neither be nice or curious at the Table by mincing or mimping as if you liked not the Meat or the Company where you see variety yet reach not after them but stay till you have an opportunity and then shew an indifferency as to your choice and if it chance to happen you have a Plate with some piece you fancy not presented wait your opportunity till it be taken away and changed noâ— be inquisitive for that is uncomely to know what such a Fowl or such a Joynt cost noâ— discourse of Bills of Fare take not in youâ— Wine or other liquor too greedily nor drink till you are out of breath but do things with decency and order If you are abroad aâ— Dinner let not your hand be first in anâ— dish nor take your place unseemly neitheâ— be induced to Carve though the Mistriss 〈◊〉 the house out of a complement intreat it unless you see a necessity for it and wherâ— ever you Carve keep your fingers from your mouth throw not any thing over youâ— shoulder neither take or give any thing on that side where a Person of Quality or one much above you is seated nor reach your arms over other dishes to reach at what you like better And so leaving what else is requisite in this kind to be observed I proceed to give you First the Terms of Carvers Secondly the manner of Carving and Thirdly Directions to know the best pieces c. And of these in their order First That you may the better be enabled to direct those you appoint to Carve if you Carve not your self the most expert in that dextery give the following Terms by way of distinguishment and properly in the cutting up all manner of small Birds the direction for it is Thighing them as Larks Woodcocks Pigeons c. Directions for cutting up a Plover is to mince it a Quail and Partridge to wing them a Pheasant to â—lay it a Curlew to untie it a Bittern to unjoynt it a Peacock to disfigure it a Crane to display it a Hern to dismember â—t a Mallard to unbrace it a Chicken to â—n frust it a Swan to lift it a Goose
belly tying up the vent being boileâ— take out the Parsley and Mace garnishiâ—â— the dish with it in which have Asparagraâ— ready boiled place it in good order To fry a Rabit with sweet Sawce Cut it in pieces orderly and wash it welâ— then dry it in a coth and fry it with sweâ— Butter being half fryed slice some of it vâ—ry small put it into a quarter of a pint 〈◊〉 Cream the yolks of two Eggs some grated Nutmeg and Salt when the Rabit is thoroughly fryed pour them upon it and keep 'em stirring adding Verjuyce fresh Butter and Sugar a like quantity and serve them up with Sipits garnishing the dish with any green thing To Stew a Mallard First let it be half roasted then cut it into small pieces putting it into a dish with Gravy fresh Butter and a handfull of minced Parsley with two or three Onions and a hard Lettice let them stand an hour then add Pepper Salt and Lemon-juyce and serve it up with Sipits and a garnish of Lemon-peel To fry a Neats-Tongue the best way The Tongue being boiled and blanched cut it season it with Cinamon grated Nutmeg and Sugar then add yolks of Eggs and Lemons cut in small pieces frying them in spoonfulls with sweet Butter then heat it hot pour on your Tongue the sawce and sugar and serve it up To boil a Haunch of Venison in the best manner Stuff it with sweet Herbs Parsley and Beef-suet minced small as likewise with the yolk of hard Eggs the stuffing materials being seasoned with Salt Nutmeg and Ginger and the Venison being powdered boil it in strong Broth and in another pot two or three Colleflowers adding to them a quart of new Milk and they being taken up boil in the same liquor a handfull or two of Sorrel oâ— Spinage then part of the Broth being taken away put in Vinegar sweet Butter grated Bread and Nutmeg then lay the Spinage upon sipits round the dish laying the Venison in the middle and Colliflowers in order garnishing the dish with Parsley Spinage and Marigold-flowers To roast a Goose in the newest fashion Draw your Goose and put her on a Spit laying her to a gentle fire which you must increase by degrees then take nine or ten soft Apples or Pippins for want of them boiâ— them in a pint of White-wine sweeten them with Sugar and then add a small quantity oâ— Mustard when they are come to a pulp and a spoonfull of Rose-water stir them well and put it in Sawcers apart though for greeâ— Geese the sawce is generally the Juyce oâ— Sorrel scalded Gooseberries Butter and Sugar To boil a Pike the best way Wash and gut it bring the head and taâ— together in a circle scotching the back tâ— make it pliable boil it in Water Salt anâ— Vinegar putting it in when the water boils it being enough take it out and serve it up with Ginger grated Bread Butter White-wine Oysters Dates and the Juyce of Lemons garnished with green Leaves or Flowers To Stew a Pike the best way Wash out the blood flat it and lay it in a dish cover it with White-wine add when it boils whole Cinamon Mace Salt and sweet Butter and dish it up on sipits To boil a Salmon the best way Cover it with Water add Rosemary and Thyme-tops Winter-savory and Salt then add more a pint of Vinegar and serve it up with Butter the Juyce of Lemons and Anchoveys made into sawce To roast an Eel the best way Take one pretty large Eel take out the â—ntrails after it is skinned then fill the belly with sweet Herbs and Butter beaten together â—n a Mortar after that draw the skin over again and fasten the Eel with strings to the Spit and moderately roast it then with the Herbs Anchovey-sawce and Butter together with the Gravy serve it up To roast a Lobster the best way Take a large one whilst alive bind up thâ— claws and fasten it to the Spit before a gentle fire baisting it first with Water and Salt then with Butter and Claret-wine and wheâ— it is enough break the shell take out the Meat and serve it up with Anchovey-sawce and stewed Oysters To roast a Pound of Butter Lay your Butter in water till it be verâ— stiff then fix it upon a small Spit lay iâ— down before a gentle fire and as soon as iâ— begins to drop dredg Bread on it and so continue to do adding a little beaten Cinamon and Sugar till the Bread has soaked up all the Butter which done make the out-side brown and serve it up in the nature of a Quaking pudding with Verjuyce Butter Rose-wateâ— and Sugar To make Sauseages the best way Take a Leg of Pork divide the fat froâ— the lean and chop the latter small with Maâ—jorum Peny-royal Thyme and Winter savory adding Salt Pepper and a little Gingeâ— together with half the quantity of Meat 〈◊〉 Beef-suet and being very small fill it iâ— Sheeps-guts with a Whalebone-fescue anâ— dry them in a Chimney for your use To dress a dish of Anchoveys the hest way Take the best Leghorn Fish about a year â—ld not being rusty wash them and smooth â—ff the white and scales divide them equally 〈◊〉 four quarters at length lay one laying waâ—ing in and out and between them another â—rait in the figure of a Star making of the â—ones the figure of a Crown and placing it 〈◊〉 the center of the dish garnish it with Lâ—â—ois Olives Sampher Pickled Barberries Pickled Broom-buds Mushroons Capers and slices of Pickle Cucumbers in what form â—ou please adding a sufficient quantity of Oyl and Vinegar How to dress a dish of Caveer the best way Take that which is not rusty nor overâ—ried steep it in the best Florence-Oyl for â—he space of an hour then take it out and work it with a little Vinegar and Pepper into 〈◊〉 form or figure as best fancies you and then garnish it with Olives and Barberries serâ—ing it up with Oyl The best way to dress a dish of Pickle-Herrings Take new Herrings or the best you can get take off the skins and take out the bones â—â—ice the Herrings and mince them very small â—hen shread Pickle-Cucumbers Shalots or Onions Lemon-peel Codlings Pippins or Pome-waters mix the whole matter with Capers Barberries and Broom-buds garnish the dish with Olives French-beans and Mushroons make it into a figure add Oyl Vinegar and Pepper and serve it up or if you please you may garnish it with Pickled-Oysters To set out a dish of Pickles Place in the midst your Cucumber then your large Olives then French-Beans at length and small Olives between them then Mushroons and Capers and on the edges of the dish Pickled Grapes Pickled Gilli-flowers and Broom-buds and so serve them up How to Pot Fowl in order to their keeping by Sea or Land c. Roast Ducks Mallards Teals Widgeons Pigeons or Chickens drain them from the Gravy and put into the bellies of them a little Pepper and Salt
Beef-suet stoned Raisins and picked Currans make them in a manner like pap then mingle a little fine Sugar with a glass or two of old Mallaga then add slices of candied Citron-peel and put the whole being well mingled into a coffin the form oâ— which is left to your discretion and strew on it a few Caraway-comfits and so bake it moderately To make an Eel-Pye the best way Take the best silver Eels indifferent large strip gut and wash them cut them to pieces at about a fingers length shread a handfull of sweet Herbs with some Parsley and an Onion season them with Pepper Salt beaten Cloves Mace and grated Nutmeg when the coffin or crust being reared and fashioned to your mind put them in and strew over them some Currans and a few slices of Lemon over that put a laying of Butter and â—lose your coffin with the lid and when the Pye is baked put in Butter melted with a â—ittle Vinegar and beaten up with the White of an Egg. The best way to make a Gooseberry-Tart Take your Gooseberries before they are â—ipe being well picked scald them till they will break in a Spoon then strain out the â—ulp and beat it up with half a dozen Eggs and stir them well together on a chafing-dish of coles adding Rose-water and sweetning â—hem with Sugar and when it is cold you may put it into your coffin and moderately â—ake it or serve it up in Plates without baking To make a Pippin or Codling-Tart or of any such like Fruit. Take your Pippins gather'd before they are over ripe pare them and take the core clear off strew some Sugar and Rose-water on them and each Pippin being cut in four quarters lay them in order between every â—aying place thin slices of Quince then add syrup of Quinces or of the same fruit after that strow over the Sugar mixed with a little Cinamon and closing all up in the coffin bake them gently that they may be well soaked To make a Paste of Marrow c. Take the Marrow of six bones shreaâ— them with a considerable quantity of Appleâ— well pared and cored then add a sufficienâ— quantity of Sugar and put them into a Puffâ— paste and having fryed them in a Pan witâ— sweet Butter serve them up with Sugar anâ— Cinamon To make a Pye of Calves-feet the best way Having boiled your Calves-feet well takâ— out the bones and grissles as many as are convenient shread them as small as you can anâ— season them with Cloves and Mace add tâ— them a good quantity of Currans Raisins and Dates the latter well stoned then with a sufficient quantity of sweet Butter put theâ— into your coffin breaking on them somâ— whole Cinamon and sliced Nutmeg the scatter over them some Salt and close theâ— up leaving a vent to pour in when the Pye iâ— baked a quantity of Verjuyce beaten Cinamon and fresh Butter well beaten together To make the best Cakes Take a sufficient quantity of fine Flower a quarter the weight of it in picked and washed Currans a pound of Carraway-comfits half a pound of Marmalade of Oranges thâ— â—olks of a dozen Eggs half a pint of Malmâ—y or Mallaga a quarter of a pint of Rose-water Mould them together with a little New-Ale-yest and as much Milk as will â—ake them up into Cakes then Ice them â—ver with Sugar or wash them over with â—anary well beat with the yolk of an Egg â—nd bake them in a gentle Oven To make the best Cheese-cakes Take new Milk and put as much Runnet â—o it as will well bring it to a Curd then â—rain out the Whey in a cloth between two â—atts which done beat up the Curd with â—he yolk of Eggs White-wine Rose-water â—nd Sugar after that add as many Currans â—s you see convenient then having made â—our Puff-paste of fine Flower Eggs Milk â—nd New-Ale-yest put it into a fashion and â—eing well knit at the corners and rowled â—ith a Pastry-spur put in the Curd and wash 〈◊〉 over with the yolk of an Egg using a feaâ—er for that purpose CHAP. XV. How to make several Sawces for Roast or Boile on all occasions AND now since many have been desâ—rous to have an account of Sawces iâ— General I think it not amiss to place it as a Appendix to Cookery and further to give thâ— Reader an account of the seasonable Bills oâ— Fare much observed by the Curious for every Month in the Year But of these in theâ— order The general Sawce for green Geese 〈◊〉 Gooseberries scalded and coloured agaiâ— with the Juyce of Sorrel strewed over witâ— Butter and Sugar and served up on Sipits and for most Land-fowl the pulp of steweâ— Pruins the Gravy Cinamon Ginger and Sâ—gar boiled up to a thickness and served 〈◊〉 in Sawcers For roasted Mutton the general Sawcâ— are Capers Sampher the Gravy a sliced Shâ—lot and a little Pepper stewed together 〈◊〉 Claret-wine Ginger the Gravy and an Onâ—on For boiled Mutton Take Verjuyce Buâ—ter Currans Sugar and a little Cinamon mix them well over a fire and serve theâ— up with Sipits or White-broth made of grâ—ted Bread Currans Rose-water and Sugar with the yolks of two Eggs. The general Sawce for roast Veal is Juyce of Orange Butter Verjuyce grated Nutmeg and Claret-wine or sweet Herbs chopped small with the yolks of two or three Eggs boiled hard in Vinegar Butter and grated Bread Currans beaten Cinamon and whole Cloves for boil'd Veal Green-sawce For red Deer sweet Herbs chopped small the Gravy with the Juyce of an Orange or Lemon and grated Bread or Vinegar Claret-wine Ginger Cinamon and Sugar boiled up with a sprig of Rosemary some whole Cloves and grated Bread and if you stuff or farce your Venison let it be with whole Cloves sweet Herbs and Beef-suet the two latter cut very small For roast Pork Apples quartered boiled in fair water and the pulp mixed with Butter Sugar and a little Verjuyce or Sugar Mustard Pepper and the Gravy For boiled Pork chopped Sage boiled Onions Pepper Mustard and grated Bread or Mustard Vinegar and Pepper For Rabits Sage Parsley Butter Vinegar and the Gravy or beaten Butter Vinegar and Pepper For a boiled Rabit Onions sweet Herbs Pepper grated Bread and Sugar served on Sipits For Hens roasted the Gravy Claret-wine Pepper and an Onion boiled with the Head Neck or Gizard or beaten Butter the Juycâ— of a Lemon Pepper and the yolks of hard Eggs For a Hen boiled white Broth and Sipits with Lemon-peel and the yolk of aâ— Egg minced small For roast Chickens Butter Verjuyce thâ— Gravy or Butter Vinegar boiled up with Sugar and the substance of an Anchovey served up on thin slices of Bread For boiled Chickens strong Mutton-broth grated Bread chopped Parsley and the Juyce of a Lemon with a good piece of Butter welâ— mixed and served up on Sipits in order For roasted Pigeons Verjuyce Butter and boiled Parsley shread into it and beateâ— thick or Claret-wine stewed Onion Gravy and
quantity the Roots 〈◊〉 Comfry a handfull Peny-royal and Rosemary of each a handfull wash and pick them â—an then steep them a day and a night in White-wine sprinkling them afterward with â—wder of Myrrh and so put them into a â—ld Still and the Water so drawn off will â—ceed any Wash in use and not at all preâ—â—dice the party when she leaves it off as â—ose which are Chymically prepared do 〈◊〉 rendering those old and withered even the prime of their youth who accustom â—â—emselves thereto A sweet Wash to cause the Body to cast a fragrant scent when washed therewith Take Hysop a handfull Baum the like â—antity Garden-Musk and the Bloom of Peach-tree of each half a handfull inâ—se them with the Powder into Frankinâ—nse and a small quantity of the Oyl of â—ikenard in running-water over a gentle â—e and so with the liquid part wash or bathe â—e Body and it will over and above create 〈◊〉 fresh and pleasant colour â—â— Excellent Oyntment to Beautifie the Hands and Face and take away any Deformity never before Published Take of the Oyl of Myrrh half an ounce â—o ounces of the Marrow of Hogs or Calvesâ—â—t an ounce of the Water of Tartar and â—lf an ounce of the Oyl of Spikenard mix them well over a gentle fire and allaâ— their heat with two ounces of the Oyl 〈◊〉 sweet Almonds and being cool anoint tâ— Face or Hands therewith and it will not only take away any Spots Morphew or tâ— like but create a lovely colour and rendâ— a pleasing or tempting softness Such Pow'r you Beauties I thought fit to give That killing others you might let me live To make a Rough Skin smooth and Wrinkles dâ— appear Take of the Oyl of Swallows an ounce tâ—â— like quantity of that of the Mandrake haâ— an ounce of the Oyl of Pomgranet and haâ— a pint of Ews Milk incorporate them to moderate thickness over a gentle fire anâ— then add a quarter of a pint of the Creaâ— of Almonds and with it supple and anoiâ— the rough part and in so often doing yoâ— will find it restored as also the wrinkles anâ— wither'dness to be fill'd up and plump'd Rare and new Experiments relating to Lawndering c. never before Published To restore Linnen that is scorched by hanging or being too near the fire c. TAke half a pint of Vinegar two ounces of Fulling-Earth an ounce of Hen's â—ung half an ounce of Cake-soap and the â—uyce of two Onions boil them to a thickâ—ess and spread the substance Plaister-wise â—pon the scorched place and it will if the â—corching be not quite through so that the â—hreads are not dissolved recover the scorch â—nd render it after a Washing or two as before To make Cloaths that have been abused in Washing Yellow or Mildewed by lying in damp places white and fair Take of the Oyl of Orpine two ounces the Water of Plantane the like quantity and of â—he Juyce of Burdock-roots two ounces â—crape into them half a pound of Castle-soap and a quarter of a pound of the best Fulling-Earth with a like quantity of Chalk infuse â—hem in hot water and let the Cloaths soak in it over a gentle fire and so washing them out in other water five or six hours after you will find them exceeding white To recover Lawn Tiffany Musling or Lace when they are faded Take of the Water of Vervine a quart half a pint of the Water that distills from the Vine a handfull of the Roots of Primroses and as many Rosemary-flowers add to these a quart of new Milk boil them together with the further addition of two ounceâ— of Allom-powder and steep the things therein a night and a day by which means they will in Washing not only prove much whiter but coâ—tract themselves grow stiffâ— and continue a gloss or lustre for a time aâ— if they were new These things being exactly performed by those for whose sake they were written will no doubt turn to their credit and advantage CHAP. XVIII The Judicious Midwives Advice or Directions relating to the Delivery of Women in case of Natural or Unnatural Births dead Children c. Also how they ought to be used before and after Delivery With Excellent Receipts and Applications in divers cases and for Curing distempers incident to the Sex c. AS this undertaking ought to be performed with modesty and caution so I shall â—bserve both and though it may seem brief â—o some yet it cannot but be necessary and â—sefull Wherefore I have placed it as an â—ppendix to this necessary Book and in all â—onsulted the Opinion of the Learned As for a Midwife she ought to be well â—ualified knowing and expert before she â—ndertakes so great a charge not too hasty or too slow in the performance of her office â—nd ever have the fear of God before her eyes 〈◊〉 the Egyptian Midwives had when they reâ—sed to destroy the Hebrew Male-children 〈◊〉 regarding their Oaths on Earth which is 〈◊〉 doubt bound in Heaven But not longer 〈◊〉 prologue I shall proceed to the material â—atter and first what ought to be observed â—pon the lying down of a Woman in Child-â—ed If her Travail be hard and tedious to inliven her spirits and keep her in heart givâ— her Cordial Essence Syrups or Cordial Waters such as are sutable on such occasions She may also take Chicken-broth seconded by a poached Egg or such like-matter no to excess but moderately As for the postures in case of Delivery few are ignorant of them therefore to avoid abscenity I shalâ— wave them and proceed to what is morâ— necessary and material In case of Delivery the Midwife must witâ— patience expect the assistance of Nature whicâ— on that occasion wonderfully operates anâ— not abruptly break the Membrane lest thâ— life of one or the other be endangered unleâ—â— a great necessity require it but rather suffeâ— the Childs head to do it and when that 〈◊〉 done and the pangs come gently draw fortâ— the Birth if it be the right way forward 〈◊〉 not means must be used to turn it as thâ— motion of the Woman and the diligence 〈◊〉 the Midwife Walking up and down thâ— Room in this case if the Woman be able 〈◊〉 not at all amiss nor sudden turning her selâ— whereby she may reduce the Infant to a rigâ—â— posture and so have an easie Delivery foâ— Children in the Womb lying cross-way or sprawling not only occasion danger to thâ— Woman and hard Labour but sometimeâ— by reason of an unskilfull Midwife Death 〈◊〉 â—he one or the other the Natural Birth being with the head foremost and when a Child â—s so taken forth commonly with the face â—ownward lay it upon its back for the adâ—antage of respiration and then with an Inâ—â—rument very sharp let the Midwife cut the Navel-string about four Inches from the fastâ—ing tying that that remains with a piece of â—ilk string cover then the Child's head and stomach not suffering any thing to press the â—ace