Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	pound_n	put_v	9,830	5	6.1164	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A62551	Rare and excellent receipts Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.	Tillinghast, Mary.	1690 (1690)	Wing T1183; ESTC R221736	8,979	33

rare_a and_o excellent_a receipt_n experience_a and_o teach_v by_o m_o rs_fw-fr marry_o tillinghast_n and_o now_o print_v for_o the_o use_v of_o her_o scholar_n only_o london_n print_v in_o the_o year_n 1690._o i._o how_o to_o make_v paste_n for_o all_o pie_n to_o rise_v to_o every_o peck_n of_o flour_n take_v two_o pound_n of_o butter_n the_o liquor_n must_v boil_v then_o put_v in_o your_o butter_n and_o when_o it_o be_v all_o melt_v wet_a your_o paste_n but_o not_o too_o stiff_a ii_o how_o to_o make_v cold_a paste_n to_o every_o peck_n of_o flour_n take_v six_o pound_n of_o butter_n break_v your_o butter_n in_o small_a bit_n and_o put_v it_o into_o your_o flour_n then_o wet_v it_o with_o cold_a water_n but_o not_o too_o stiff_a this_o paste_n be_v good_a for_o all_o pasty_n or_o make_v dish_n or_o florendine_n iii_o how_o to_o make_v paste_n for_o custard_n you_o must_v boil_v your_o liquor_n then_o wet_a your_o paste_n not_o lithe_a but_o stiff_a there_o must_v be_v no_o butter_n in_o it_o this_o paste_n be_v good_a for_o custard_n and_o all_o coat_n feather_n &_o esses_n iu._n how_o to_o make_v puff-paste_n to_o every_o peck_n of_o flour_n take_v eight_o pound_n of_o good_a sweet_a butter_n sitteen_n egg_n take_v away_o half_a the_o yolk_n first_o break_v into_o your_o flour_n one_o quarter_n of_o your_o butter_n into_o small_a piece_n as_o you_o do_v for_o the_o cold_a paste_n then_o break_v in_o so_o many_o egg_n as_o the_o quantity_n of_o flour_n which_o you_o wet_a will_v require_v break_v they_o into_o a_o porringer_n and_o beat_v they_o a_o little_a then_o put_v some_o water_n to_o they_o and_o put_v it_o into_o the_o flour_n and_o wet_v it_o into_o a_o pretty_a stiff_a paste_n then_o roll_v it_o into_o a_o leaf_n of_o paste_n about_o a_o quarter_n of_o a_o inch_n thick_a then_o stick_v it_o all_o over_o with_o bit_n of_o butter_n and_o double_v it_o up_o in_o five_o or_o six_o leave_n then_o roll_v it_o out_o again_o about_o half_a a_o inch_n thick_a then_o double_v it_o up_o again_o lay_v butter_n all_o over_o it_o as_o at_o first_o and_o so_o do_v till_o all_o your_o butter_n be_v lay_v on_o the_o paste_n it_o must_v never_o be_v mould_v nor_o knead_v every_o time_n you_o roll_v it_o out_o and_o lay_v the_o butter_n on_o you_o must_v strew_v flour_n light_o on_o the_o butter_n before_o you_o double_v it_o up_o and_o upon_o the_o board_n and_o over_o the_o top_n for_o it_o must_v neither_o stick_v to_o the_o board_n nor_o rowling-pin_n this_o paste_n be_v good_a for_o all_o florendine_n cheesecake_n make_v dish_n or_o for_o sweet-meat-tart_n v._o how_o to_o make_v sugar-asse_n to_o every_o peck_n of_o flour_n you_o must_v take_v four_o pound_n of_o butter_n two_o pound_n of_o sugar_n the_o butter_n must_v be_v rub_v into_o the_o flower_n so_o fine_a till_o it_o seem_v like_o grate_a bread_n than_o you_o must_v beat_v your_o sugar_n and_o sift_v it_o through_o a_o fine_a sieve_n then_o rub_v it_o into_o the_o flour_n very_o well_o and_o make_v it_o up_o into_o a_o stiff_a paste_n with_o boil_a liquor_n this_o paste_n be_v good_a for_o all_o sort_n of_o cheesecake_n or_o tart_n which_o be_v make_v of_o sweetmeat_n rasbery_n currant_n or_o apricock_n vi_o how_o to_o make_v paste-royal_a to_o every_o peck_n of_o flour_n you_o must_v have_v six_o pound_n of_o butter_n break_v in_o small_a bit_n into_o the_o flour_n and_o sixteen_o egg_n take_v away_o half_a the_o white_n then_o take_v one_o pound_n of_o sugar_n sine_o beat_v and_o sift_v and_o mix_v it_o with_o the_o flour_n and_o butter_n and_o make_v a_o hole_n in_o the_o middle_n of_o the_o flower_n then_o break_v in_o the_o egg_n wet_v the_o paste_n with_o cold_a cream_n a_o little_a sack_n and_o a_o little_a rose-water_n this_o paste_n be_v good_a for_o all_o florendine_n or_o make_v dish_n which_o be_v sweet_a vii_o how_o to_o make_v venison_n beef_n or_o mutton_n pastry_n take_v a_o haunch_n or_o side_n of_o venison_n and_o bone_n it_o then_o take_v off_o the_o outtermost_a tough_a skin_n then_o take_v it_o and_o lay_v it_o in_o form_n for_o a_o pastry_n then_o lay_v the_o side_n that_o you_o take_v the_o skin_n from_o downward_o to_o the_o board_n then_o slash_v it_o cross_v and_o cross_v with_o your_o knife_n than_o season_n it_o with_o two_o ounce_n of_o pepper_n and_o a_o quarter_n of_o a_o pound_n of_o salt_n and_o two_o nutmeg_n grate_v then_o you_o must_v have_v four_o pound_n of_o beef_n suet_n shred_v fine_a and_o take_v one_o half_a of_o it_o season_n it_o light_o with_o the_o season_n and_o sprinkle_v a_o little_a water_n on_o it_o then_o beat_v it_o with_o the_o rowling-pin_n till_o it_o be_v all_o in_o a_o broad_a thin_a cake_n then_o lay_v the_o suet_n which_o you_o have_v beat_v on_o the_o paste_n then_o then_o lie_v on_o the_o venison_n with_o that_o side_n downward_o which_o be_v season_v than_o season_n the_o top_n of_o your_o venison_n light_o then_o order_n the_o other_o part_n of_o the_o suet_n as_o you_o do_v the_o former_a and_o lay_v it_o upon_o the_o top_n of_o the_o meat_n and_o close_v the_o pastry_n viii_o how_o to_o order_v the_o bone_n then_o take_v the_o bone_n and_o break_v they_o very_o well_o season_n they_o high_a and_o put_v they_o in_o a_o pan_n with_o a_o pint_n of_o fair_a water_n and_o a_o pound_n of_o snet_n shred_v fine_a if_o the_o pastry_n be_v small_a half_o a_o pint_n of_o water_n be_v enough_o and_o half_a a_o pound_n of_o butter_n if_o you_o make_v your_o pastry_n of_o beef_n a_o surline_n be_v the_o best_a if_o of_o mutton_n than_o a_o shoulder_n or_o two_o breast_n be_v the_o best_a a_o venison_n or_o a_o beef_n pastry_n will_v take_v six_o hour_n bake_v ix_o how_o to_o make_v a_o lamb_n mutton_n or_o veal_n pastry_n take_v a_o hind-quarter_n of_o lamb_n and_o bone_n it_o then_o lay_v it_o in_o form_n for_o your_o pastry_n all_o of_o a_o evenness_n then_o take_v a_o ounce_n of_o pepper_n one_o nutmeg_n grate_v and_o as_o much_o salt_n as_o two_o ounce_n if_o your_o lamb_n be_v small_a you_o must_v take_v so_o much_o the_o less_o season_v for_o a_o veal-pasty_n a_o breast_n be_v the_o best_a joint_n and_o the_o same_o season_v as_o for_o the_o lamb_n only_o before_o you_o lay_v on_o the_o butter_n lay_v three_o or_o four_o blade_n of_o large_a mace_n your_o veal_n must_v be_v bone_a as_o well_o as_o your_o lamb_n for_o each_o of_o these_o paste_n you_o must_v have_v two_o pound_n of_o butter_n if_o it_o be_v mutton_n than_o you_o must_v have_v three_o pound_n of_o butter_n or_o three_o pound_n of_o beef-suet_n shred_v small_a and_o beat_v with_o a_o little_a water_n with_o a_o rowling-pin_n four_o hour_n be_v enough_o to_o soak_v any_o of_o these_o pasty_n x._o how_o to_o bake_v the_o bone_n break_v the_o bone_n of_o your_o meat_n season_n they_o well_o put_v to_o they_o half_o a_o pint_n of_o water_n and_o half_a a_o pound_n of_o butter_n put_v they_o in_o a_o pan_n and_o cover_v they_o close_o with_o a_o paper_n or_o a_o piece_n of_o course_n paste_n and_o set_v they_o in_o with_o the_o pastry_n and_o when_o the_o pastry_n come_v out_o of_o the_o oven_n pour_v in_o the_o liquor_n which_o come_v from_o the_o bone_n xi_o how_o to_o make_v a_o lamb-pye_n take_v a_o quarter_n of_o lamb_n either_o fore_n or_o hind-quarter_n it_o matter_v not_o which_o cut_v it_o into_o small_a piece_n than_o feason_n it_o with_o pepper_n salt_n and_o nutmeg_n according_a to_o your_o pallet_n and_o lay_v on_o the_o meat_n a_o blade_n or_o two_o of_o large_a mace_n then_o lay_v on_o some_o scald_a close_a lettuce_n or_o scald_a spinnage_n in_o lump_n then_o put_v in_o some_o scald_a goosberry_n or_o raw_a barberry_n on_o the_o top_n of_o all_o then_o lay_v a_o pound_n and_o half_a of_o butter_n and_o close_o the_o pie_n three_o hour_n will_v bake_v it_o xii_o how_o to_o make_v a_o lere_n for_o this_o pye_n take_v half_o a_o pint_n of_o vergise_n and_o a_o quarter_n of_o a_o pound_n of_o butter_n make_v the_o vergise_n boil_v then_o stir_v in_o the_o butter_n then_o take_v the_o yolk_n of_o two_o egg_n and_o put_v it_o into_o the_o pie_n when_o it_o come_v out_o of_o the_o oven_n before_o it_o go_v to_o table_n if_o it_o be_v to_o eat_v cold_a then_o put_v in_o no_o lere_n xiii_o how_o to_o make_v a_o lamb_n pie_n sweet_a take_v a_o fore-quarter_n of_o lamb_n and_o cut_v it_o into_o small_a piece_n season_n it_o with_o nutmeg_n cinnamon_n sugar_n and_o a_o little_a salt_n then_o lay_v a_o lair_n of_o butter_n at_o the_o bottom_n and_o lay_v on_o the_o meat_n then_o 〈◊〉_d on_o some_o sucket_n of_o lettuce_n and_o ●●●kets_n of_o lemon_n