as red as a Cherrie boile the weight thereof in Sugar vnto a Candie height with two or three spoonfuls of Cinamon water then put in the red pulp into the hot Sugar and doe as in other Marmulades To make Dia Setonia of Quinces a cordiall for the stomack 31 TAke the iuice of good large and ripe Quinces being well washt and cleane wipt with a faire cloath take out the core and cut the rest in small pieces and stamp them like crabs strain them euen as vergis to euery pinte of that liquour take halfe a pound of white Sugar-candie and a graine of Muske boile it as thicke as Quiddeniock pot it and vse it Conserues To make Conserue of Violets 32 PIcke cleane the blewe single gard in Violets stamp halfe a pound of them fine in an Alabaster morter very fine put two or three ounces of Sugar-candie to the beating of them and so soone as your Sugar comes vnto it it will haue a very pleasant colour then lay it on a white paper and boyle the weight of it in Sugar vnto a Candie height and put in the pulp and let it boile a walme or two and coole it with a siluer spoone and being almost colde pot it and vse it To make Conserue of Barberies 33 IN the heat of the day gather the fairest red Barberies pick them cleane and put them into a deepe pot and set in boiling water vntill they be tender then straine them through a cushion canuas and boile thrice their weight in double refined Sugar to a Candie height and coole it a little and put in your pulp and boile it halfe an houre coole it againe vntill it be blood-warme and then pot it vp To make Conserue of Roses in the best manner 34 CVt off the white of red Rose-buds stamp them very fine in a stone morter beat their weight in fine Sugar put it to your flowers and beat them together in a stone morter a whole houre together at the least vntill they be very fine then boile it in like quantity of Sugar vnto a Candie height and put your pulp into the boiling Sugar when it hath boiled a while coole it againe with your spatter and wring in the iuyce of a Lemond To make Conserue of Gilliflowers 35 GAther red Cloue-Gilliflowers in the heat of the day clip them very short one leafe into eight or nine pieces at the least for the shorter you clip them the sooner they will be beaten fine then beat them with the quantity of halfe their weight in double refined Sugar vntill the pulp be inough which you may easily know both by taste and feeling then boile the same quantitie of the same Sugar to a Candie height with as much rose-Rose-water as will melt it and put your pulp into the boiling Sugar stirring it continually vntill it be thicke then pot it and keepe it for vse To make Conserue of Cowslips good against Melancholy 36 GAther them in the heat of the day clip only the yellow flower then take twise their weight in fine Sugar and beate the flowers with one halfe of it vntill till the pulp be very fine and boile the other part to a Manus Christi height and put the beaten flowers into the boiling Sugar and let it boile with continuall stirring vntill it grow something thick coole it vntill it be but warme and pot it 37 TO make Conserue of Marigoldes being the same vertue with the last Conserue is to worke with Marigolds altogether as with the Cowslip without any difference To make Conserue of Damsons 38 TAke a pottle of Damsons prick them put them into a pint of rose-Rose-water and as much Claret-wine couer them and let them boile in an other vessell of hot water two houres or more then incorporate them well together with a great spoone and when they be tender coole them and straine them and set the pulp ouer the fire and put thereto a sufficient quantity of Sugar guessing it by your taste let the pulp boile vntill it looke of a Damson colour Tart-stuffes To make an excellent Tart-stuffe of Damsons to last all the yeere 39 TAke a pottle of Damsons and good ripe Apples pared and cut into quarters put them into an earthen pot couer your pot with a piece of course Paste and bake it in an Ouen with Manchet and straine it through a strainer season it with Cinamon Ginger Sugar and rose-Rose-water and boile it thick To make an excellent Tart-stuffe of Prunes 40 PVt sixe faire Pippins pared and cored vnto two or three pound of Prunes a pinte of Claret-wine stew them tender and strain them season them with Cinamon Ginger and Sugar and a little rose-Rose-water To make white Tart-stuffe 41 TAke a quart of sweete Creame the white of ten Egs straine them boile the stuffe with quartered Nutmegs a piece of whole Mace a graine of Muske then boile it with continuall stirring when it growes thicke like Curds hang it on a naile in a cloath to dreine out the Whay then take out the wholespice and straine it season it with Sugar To make yellow Tart-stuffe 42 DRiue the yolks of tenne Egges through a strainer with a quart of sweet Creame season it with Cinamon Ginger and Sugar and a little rose-Rose-water and let it boile with continuall stirring vntil it be thick enough Gellies To make Quiddoniock 43 TAke out the kernels from eight Peare quinces the fairest and yellowest that you can get boile them in a quart of spring water vnto a pinte put in a quarter of a pinte of Damaske rose-Rose-water and one pound of fine Sugar and so let it boile vntill it come to a deepe colour then drop a drop on the bottome of a sawcer and if it stand take it off the fire and let it runne through a gelly-bagge into a Bason ouer a chafingdish of coales to keepe it warme and fill your boxes with a spoon but couer them not till they be colde If you would haue it printed then you must haue moulds of the very same bignesse with your boxes wet your mould with Rose-water and let it runne into them and when it is colde turne it into your boxes or else if they should be dry your Gellie would not come out To make Chrystall Gellie 44 TAke a knuckle of Veale and two paire of Calues-feet flay the feet and take out the fat betweene the clawes wash them in two or three warme waters lay them all night in faire water in an earthen pan or pot the next day boile them tender in cleare spring-spring-water from a gallon to three pintes let that liquor stand in an earthen Bason then pare off the top and bottome put to it some rose-Rose-water season it with double refined Sugar and put to it halfe a dozen spoonefuls of oyle of Ciuamon and as many of Ginger and likewise of Nutmeg and Mace one grain of Musk in a piece of lawne tied in a thrid put all this
being boiled into a siluer or earthen dish and when it is colde slice it and serue it in on glasse Plates To preserue Lemonds to lie in quaking Gellie 45 First purge away their bitternesse by boiling and shifting them seauen or eight times in the boiling then boile a pinte of apple-Apple-water and a pound of Sugar and scum it take it off when you scum it then put in your Lemond rindes into the hot liquor and boile them leasurely in that hot sirupe vntill they be tender and being almost colde pot it To make Gellie of Pippins of Amber colour 46 PAre and core eight Pippins boile them in a quart of spring water from a quart to a pinte put in a quarter of a pint of rose-Rose-water one pound of Sugar and boile it vncouered vntill it come to a deeper colour drop a drop on a piece of glasse if it stand then it is enough then let it run through a gellie bag into a vessell on a chafingdish of coales and while it is warme fill your moulds or boxes with a spoone and let it stand till it be colde To make Gellie of Pippins as orient as a Rubie 47 PAre and core eight Pippins boile them in a quart of spring water to a pinte put to it a quarter of a pinte of rose-Rose-water a pound of fine Sugar boile it still couered vntill it be both red and readie in all other things doe as in the Amber-coloured Gellie remembring alwaies that your moulds be laid in water two or three houres before you vse them and drop or knock out the water but wipe them not if the Gellie will not easily come but warme the bottome neuer so little and it will come out as you wish To make Leach of diuers colours 48 LAy halfe a pound of Iordane Almonds in colde water the next day blanch and beate them in a stone morter put in some good Damaske rose-Rose-water into the beating of them when they be very fine draw them through a strainer with a quart of sweete milke from the Cowe and set it on a chafing dish of coales with a piece of Isinglasse a piece of whole Mace and Nutmeg quartered a graine of Muske tyed in a piece of lawne when it groweth thick take it off the fire and take out your whole spices and let it runne through a strainer into a broad and deepe dish and when it is colde you may so slice it and serue it in If you will colour any of it Saffron is for yellow greene Wheat for green Turnsoll is for red and blew bottles in corne giue their owne colour Breads To make red Ginger-bread commonly called Leachlumbar 49 GRate and dry two stale Manchets either by the fire or in an Ouen sift them through a Sieue and put to it Cinamon Ginger Sugar Liquorice Anis-seed when you haue mingled all this together boile a pint of red wine put in your mingled bread and stirre it that it be as thick as a Hastie-pudding then take it out and coole it and mould it with Cinamon Ginger Liquorice and Anise-seede and rowle it thinne and print it with your mould and dry it in a warme Ouen To make white Ginger-bread 50 TAke halfe a pound of March-pane-Past made with Almonds Rose-water and Sugar and a spoonefull of Aqua-vitae season it very hot with Ginger mould it vp stiffe rowle it thin and print it with your moulds To make Italian Bisket 51 BEat and cearse a pound of double refined Sugar with 2. grains of Musk foure of Amber-greece then steepe gum-dragon in Rose-water and the white of a new laid Egge beat it in a stone morter to a perfect Paste then rub drie and dust an ounce of Anise-seede and worke it into the Paste on a sheete of paper like to little Manchets or print it with moulds and lay it vpon Marchpane Wafers and bake it in a warme Ouen it will be light and white To make an excellent Bread called Ginetoes 52 TAke halfe a pound of fine Wheat flower an ounce of powder of Pomecittrons an ounce of powder of Lemonds a quarter of an ounce of fine cersed Ginger the weight of sixe pence of the finest Basill Marioram beaten into powder make all this into a perfect Paste as stiffe as for Manchet with a little Ipocras made warme the yolks of three or foure new laid Egges a sawcer full of sweet Creame a piece of sweet Butter as much as an Egge and then rowle it in long rowles and tie them in some pretie fashion like Sumbals then throw them into seething water and they will presently fall downe to the bottome watch them and so soone as you see them rise to the top of the water take them vp presently with a scummer and bake them vpon sheetes of white paper and when they be three or foure dayes old throw them into boiling Sugar of a Candie height then take them vp and drie them vpon leaues made of Basket-makers twigges in a warme Ouen To make Prince Bisket 53 DRie a pound of very fine wheat flower in an Ouen two houres after the bread hath beene drawne or the Ouen being warmed but not heated for the nonce the flower were best in an earthen Pipkin couered least it loose the colour put to it a pound of double refined Sugar beaten and cearsed fine then take ten new laid Egges take away fiue of their whites straine these Egs into a Bason with a spoonfull of Rose-water and sixe spoonfuls of scalded Creame when you haue all in the Bason first put in your cearsed Sugar and let it dissolue by beating it into your Egs then put in your flower by little and little vntill both the flower and the other things be incorporated beat it well together an houre at least and you shall at last see it turne white then you must haue coffins of white plate indude with butter as thinne as you can so as it be touched in euery place then take an ounce and a halfe of sweet Anise-seed and one of Coriander dried rubd and dusted put the Anise-seed in the batter the batter into the coffins and bake it an houre at least if you will you may make Cracknels of the same batter driue it thinne vpon the Plates and when you take it off rowle it thinne like a Wafer and dry them againe in the Ouen To make French Macaroones 54 VVAsh a pound of the newest and the best Iordane Almonds in three or foure waters to take away the rednesse from their out-side lay them in a Bason of warme water all night the next day blanch them and dry them with a faire cloath beat them in a stone morter vntillthey be reasonably fine put to them halfe a pound of fine beaten Sugar and so beat it to a perfect Paste then put in halfe a dozen spoonefuls of good Damaske Rose-water three graines of Ambergreece when you haue beaten all this together dry it on a chafingdish of coales vntill it grow white and stiffe
with Gum-dragon steept in Rose-water rowle it thin and print it with a shallow mould then rowle it vpon Reedes very thin dry them leasurely and keepe them dry To make Rushilians 91 TAke a pinte of bakt flower an ounce of Cinamon a quarter of an ounce of beaten Ginger a graine of Muske mingle these with a pound of beaten Sugar then take sixe yolks and sweet butter two or three spoonefuls of sweet Creame make all this into a perfect paste and it will looke of Cinamon colour then coole it in small rowles and make it in letters or knots dry them in a baking Pan. To make Gentillissoes 92 BAke and cearse a pound of double refined Sugar beat it to a perfect paste w th the whites of two Egges and Gum-dragon steept in Rose-water one graine of Muske and as much Amber-greece rowle it in fine rowles and bake it To make Nouellissoes 93 TAke the paste of your Gentillissoes rowle it thin fine with red Almond past pinch it with your nippers bake it as in the Gentillissoes alwaies prouided that you put Muske and Amber-greece in To make Lozenges of Violets 94 TAke Violets Cowslips Rosemarie flowers or any other in the heat of the day shred onely the beautifullest of the blossomes vpon a trencher with a sharpâ— knife in as many pieces and as fine as possibly you can and then beat them as fine as may be in an Alabaster morter with the pap of a Pippin and a graine of Muske then boile double refined Sugar to a Candy height and put your beaten flowers into the boiling Sugar and boile it a little longer for the flowers will bring the Sugar back againe and when you see it something thicke powre it on a sheet of glasse and cut it into little Lozenges like Wigs some you may drop To dry Fruits To dry Orenges and Lemonds 95 RAspe the skinnes of these fruits cut them in halfes and take out the cores lay the rindes presently in faire water two or three dayes to take away their bitternesse then boile them fiue or sixe times in seueral waters for the same purpose and when they be tender take them vp and dry them in a faire cloath then couer them in clarified Sugar and boile it leasurely two houres then take them off and put them in an earthen Pipkin and let them so remaine foure or fiue dayes or longer the better when you will dry them set them on the fire againe vntill they be through hot drain them and the whilest boile fresh Sugar to a Candie height then put them in take them out and lay them on a basket-makers lattice and dry them in a warme Ouen in one night and they are ready To dry white Peare-Plums 96 GAther the fairest of this fruit before they bee throughly ripe pricke them with a Pen-knife and couer them in clarified Sugar heat them on the fire vntill they crack then take them vp and put fresh Sugar to that sirupe and boile it a good deale higher now and then taking it off and scumming it cleane then put in the Plums againe and warme them againe in the hot Sugar about halfe an houre then poure them into a pot or glasse and let them remaine 3. or 4. dayes in that hot Sugar then warme againe these Plums and set them a cooling then boile as much fresh Sugar as will couer them vnto a candie height and put the plums into that hot Sugar and so let it boile leysurely a quarter of an houre now and then turning them for that will make them take Sugar then take them vp betweene hot and colde and lay them on a sheete of glasse and so drie them in a stoue or in a warme Ouen To drie blacke Pear-eplums 97 GAther this fruit also in a faire sun-shine day about two or three of the clocke when the sunne hath taken off all the outward moisture from them which otherwise would hinder the worke In all other practise doe as in the white peare-plum hath beene shewed To drie Pippins cleere at Amber 98 PAre this fruit and cut out the coare and so soone as you haue prepared a piece cast it into a bason of faire running water then boile the weight thereof in clarified Sugar vnto a Candie height then drie your Pippins with a faire cloath and boile them apace in the hot Sugar and euer when you see any froth take them off the fire and scum them verie cleane then turne them and set them on againe and boile them apace then as before take them off and scum them and set them on the fire againe and doe so halfe a dozen times at at the least and when your Sugar is at a Candie height take out your pippins and put them in a warme Ouen and let them stay two or three houres and they will be drie To drie Apricockes orient and verie cleere 99 TAke faire large Apricocks well coloured but not too ripe pare and stone them and couer them in clarified Sugar boile them leysurely turning them scumming them verie often then take them off the fire and let them stand all night in that sirupe the next day warme them againe and when they be hot take them out and set them a dreining againe then boile other Sugar a little higher with the Apricockes leysurely now and then turning them scumming them and let them stand in the sirupe vntill the next day the next day warme them againe and then lay them a dreining then boile other Sugar to a Candie height and put the Apricockes into the boiling Sugar turne them vntill you see the Candie grow about them lay them on a sheete of glasse and set them into a warme Ouen after the bread hath beene drawne and let them stand about three houres the next day take them out and turne them doe so a weeke at least for they will be verie long a drying To drie Peares without any Sugar 100 PAre your Norwich Pare or any other of the best that you can get but leaue the staulke and the peepe on prick it with a penknife and put them into a earthen pot and bake them a little in an Ouen then put them vpon straw or bents into a white plate or latten-pan into an Ouen presently after the drawing of the bread doe so a weeke together or longer and the fruit will last the longer Physicall Receipts approued by very worthy Physitians of this Realme To make sirupe of Violets 101 PIck and weigh the flowers of violets put them in a quart of water and stew them vpon hot embers vntill the flowers haue made the water as blew as themselues then boile that infusion vnto a sirupe with foure pound of clarified Sugar vpon a gentle fire with scumming now and then if the fire be too hot all is mard To make sirupe of Liquorce 102 SCrape eight ounces of Liquorice verie cleane and bruise it take an ounce of Maidenhaire one ounce of Annise-seede and as much
Fennill-seede steepe these in foure pintes of raine water and boile it to a quart then boile the liquour with one pound and a halfe of Sugar To make sirupe of Roses solutiue 103 PLucke the leaues of damaske Roses and put them to a gallon of hot water and set it on embers in a great vessell of boiling liquor the more leysurely it boiles the better it is and when the leaues looke white take them vp and put in fresh and doe so three or foure times and when the water is red to euery pinte put the white of an egge and a pound of clarified Sugar boile it to a sirupe the thicker it is the better To make sirupe of drie Roses 104 TAke foure ounces of red Roses dried and infuse them in a quart of faire water vpon hot embers vntill the Roses haue lost their colour then take a pound and a halfe of clarified Sugar clarifie your liquour Sugar with two Egs and boile it to the height of a sirupe vpon a verie soft fire for if it be ouer hot the sirupe will bee of no vse Against the trembling of the heart 105 LEt the Patient drink three or foure spoonefuls of Claret wine halfe so much Damaske rose-Rose-water An excellent medicine against the rising of the mother taught and tried by diuers 106 TAke the bignesse of a Pease of Methridate and mingle the same with Conserue of Roses as much in quantitie as a Walnut and let the partie eate so much euery morning fasting and euery euening as much for the space of three dayes together or as long as neede requireth An Almond milke made for the cooling of the liuer and bloud it was taught by a Doctor of very good note for a great personage 107 TAke Suckorie rootes Asparagus and Marsh-Mallowes of each the weight of eighteene pence in siluer Fennell rootes as much the tops of the flowsing of Borage Buglosse and Scabious of each a handfull boile this in a pinte and a quarter of 〈◊〉 water vnto a pinte 〈…〉 make the milke A remedie against loosenesse of the Bodie 108 TAke a pinte of red wine and halfe an ounce of beaten Cinamon boile it on the fire thicken it with the yolks of foure raw Egs brew them well and drinke euery morning halfe a pinte and euery euening as much It is best in the full or change of the Moone but good alwaies 〈◊〉 Receipt to make a vomit 109 STampe three or foure leaues of Assara Tobacco that growes in the Gardens and straine it with sixe spoonfuls of Ale and drinke it fasting fasting halfe an houre after or longer then take warme Posset-drinke and keepe your selfe walking vntill the vomit haue done working if it worke not as you wish then take more Posset-drinke and still walke till it hath done working and keepe a good diet at least that day after To stay 〈…〉 110 TAke sirupe of Liqâ—â—rice of May denhaire of Horehound of Isope of each a like quantity Conserue of a Foxe lungs of Ale-campane if the partie be enflamed the Ale-campane must be left out 〈◊〉 ordering of Colours 111 SAp-greene Rosa-Paris blew Bise yellow Smalt all these colours must bee ground with thinne gum-Arabicke water and are fit to garnish but perillous to eate Of Colours that may be eaten 112 A White Rose dried and ground with Alome water maketh a faire straw colour 〈…〉 in the heat of the 〈…〉 dried and power 〈…〉 his owne colour 〈…〉 and a little gum Arabicke water The second barke of an Elder ground with gum-water and a little Alome maketh a faire greene Other Colours to colour Leach 113 YOur Saffron water maketh a yellow iuyce of greene Wheat in the blade maketh a greene Turnsoll giueth a red and the white is of it selfe
fashion it vpon a pie plate or a sheete of glasse some like leaues some like halfe fruits and some you may print with moulds set them into a warme Ouen after the breadis drawne or into a Stoue the next day you may turne them and when the stuffe is through dry you may box it and keepe it for all the yeere but be sure it be through dried before you lay it vp in store To make Marble Paste of Pomecittron an excellent Cordiall paste 3 TAke the yellowest Pomecittrons that you can get pare them and cut them in quarters and take out the meate and as soone as you haue cut and pared a piece throw it into a bason of colde water then set on a Pipkin of faire water and so soone as it boyleth take out your pieces and drie them in a faire cloath and put them into the seething liquor and let them boile vntill they be tender but shift them three or foure times in the boyling to take away the bitternesse powre them into a Colender and drie them againe in a faire cloath and stampe them in a stone morter then boile the weight of the pulp in double refined Sugar vnto a Candie height and put the pulp into the boiling Sugar and so let it boile leasurely alway stirring it and when it growes stiffe powre it on a plate or sheete of glasse reasonable thinne in a broad cake and stoue it the next day cut it in lozenges and turne them vpon a sheete of white paper then wash your glasse or plate and lay them on againe vntill they be through dry box them and keepe them all the yeere If you please wrap a graine of Muske in a paper and let it lie in the bottome of the box it will adde to the pleasure To make Marble Paste called the Italian Chippe 4 TAke Violets Cowslips and Cloue-gilliflowers dry them and beate them to fine powder mingle them with double refined Sugar cearsed through a tiffanie or a lawne Sieue make it vp into Sugar plate with a little gum dragon steept in Rose water and milke when you haue made your plate then rowle euery piece thinne and lay each vpon other and so rowle them vp in round rowles as you would rowle vp a leafe of paper then cut it end waies and rowle it as thinne as a paper and so it will looke finely sheckled like a piece of Marble In like manner you may make Purslane dishes or trenchers of that stuffe To make Paste of Apricockes or Peare plums 5 TAke the fairest of these fruits that you can get and take out the stones then boile them softly betwixt two dishes without any liquor and when they be soft drie them somewhat drie then take them off the fire and put them vpon a sheete of white paper then boile the weight of the pulp in double refined Sugar vnto a Candie height with as much rose-Rose-water as will melt it and put your pulp into the hot Sugar and if you please put a graine of Muske into the boiling and so let it boile vntill it be somewhat stiffe then fashion it vpon a sheete of glasse in what forme you thinke fit and so let it drie in a Stoue or warme Ouen the next day turne it and put it into the Ouen or Stoue againe and when it is through dry it will looke as cleare as Amber so you may vse all kinde of Plums To make Paste of Pippins after the Genua fashion some like leaues some like Plums with stalkes and stones 6 TAke and pare faire yellow Pippins cut them in small pieces stew them betwixt two dishes with two or three spoonefuls of Rose-water and when they be boiled very tender straine them then boile the weight of the pulp in double refined Sugar vnto a Candie height and if you please put in a graine of Muske and a quarter of an ounce of fine white Ginger searced and so let it boile vntill you see it come from the bottome of the Posnet then fashion it on a sheete of glasse in some prettie forme as you thinke best and stoue it either in a Stoue or in a warme Ouen If you desire to haue any of it red colour it with a spoonefull of Conserue of Damsons before you fashion it vpon your glasse or plate and that will make it shew as though it were made of red Plums If you put a stone betwixt two halfes will shew like a Plum you may keepe Cherrie stalkes drie for the same purpose To make Paste of Eringus rontes 7 TAke halfe a pound of Eringus roots newly candied the youngest that you can get cut them in short pieces like dice then stampe them in a mortar fine blanch and beate into fine Paste a quarter of a pound of Iordane Almonds take three spoonefuls of Damaske Rose-water one spoonefull of Aqua Coelestis a graine of Muske two graines of Amber-greece a graine of Bezar stone then take halfe a pound of Pistaceus which being crackt and pild will not be aboue an ounce a halfe when you haue taken off the husks beat them fine and put them to your Paste beat all together in a faire Alabaster morter then beat the weight of your pulp in fine Sugar-candy put it to the pulp so beat it againe then take it out and set it on a chafingdish of coales and dry it alwaies stirring it vntill you see it turn somwhat white and dry then lay it in little lumps vpon white paper so dry in a Stoue keep it all the yeere To make an excellent greene Paste without any colouring 8 QVoddle greene Apples reasonably tender pill off the outward skinne and throw all the barke of the Apples into a Posnet of seething water and so let it boile as fast as it can vntill it turne greene then take them vp and straine the pulp then boile the weight of it in Sugar to a Candie height and put your pulp into the seething Sugar and let it boile vntill it grow stiffe then fashion it on a pie-plate or a sheete of glasse and pint it on mowlds and drie it in a Stoue or a warme Ouen some tenne or twelue dayes that it be perfectly drie and then you may keepe it all the yeere To make Almond Paste 9 BLanch and beate Iordane Almonds in a stone morter put in now and then a spoonefull of rose-Rose-water to keepe it from oyling and when they be very fine put about a pound and a halfe of fine Sugar to two pound of Almonds halfe a drachme of Muske and as much Rose-water as will serue to beat it to a perfect Paste which you may easily guesse by your owne discretion beginning with one spoonefull and so adding as you shall see fit To make Paste of Enula-campana rootes an excellent cordiall Paste and good against the cough of the lungs 10 LAy the youngest of these rootes in water and then boile them tender shift them three or foure times to take away their bitternesse pill
them pith them and beat them in a morter with the weight of eighteene pence of these seuerall sirups videlicet Maydenhaire Isope and Horehound when you haue beaten all this fine draw them through a strainer with the pap of two rosted Pippins and a graine of Muske then dry it a little on a chafingdish of coales vntill you see it begin to be somewhat stiffe then boile the weight thereof in double refined Sugar vnto a Candie height and put the pulp into the Sugar let it boile with continuall stirring vntill it be somewhat stiffe then drop it on a plate or sheete of glasse dry it and keepe it in a Stoue Preserues To preserue Peare-plums greene 11 BOile a pound and a halfe of Sugar with as much water as will melt it with a pound of the best Peare-plummes that you can get your Plums must first be washt and dried in a faire cloath let them boile softly the space of an houre and then take them vp and put them into a siluer or an earthen dish when they be almost colde put them into the Sugar againe and let them boile vntill they be tender and the corner of the stone sweet then take them vp and coole them againe as before vntill they be almost colde and whilst they be a cooling boile your sirupe something thick and betweene hot and colde put them vp and keepe them they will be greene To preserue other Plums greene 12 TAke your Plums while they be hard vpon the trees scald them in faire water and take them vp and couer them in a preseruing pan with Sugar and boile them tender and then take them vp and boile the sirup by it selfe vntill it be somwhat thick then betweene hot and colde pot them vp To preserue Cherries 13 TAke the weight of your Cherries in Sugar and with a siluer spoone bruise as many other-Cherries in a posnet boile them vntill the sirup be somewhat red then straine that liquor through a cushion canuas into another faire posnet then diuide your Sugar into three parts and put one part into the red sirup so soone as the Sugar is melted take it off the fire scum it cleane then cut the stalkes off the Cherries something short and crosse them one by one with a sharp knife on the end then put the Cheries into the red liquor and make them boile as fast as they can vntill they rise vp frothie then take them off the fire and scum them and then put in the second part of the Sugar into them set them on the fire againe let them boile as fast as they can and when they boile vp take it off and scum it then put in the third part of Sugar yet againe set it ouer the fire and when it riseth vp frothie take it off and scum it very cleane then set them on the fire vntill it be something thick you may know when they are enough by dropping a little on a sawcer on the bottome of it if it be thicke like gellie then take them off the fire and powre them into an earthen platter and being betweene hot and colde put them vp in a gally pot or put them in gallie-pots to keepe all the yeere but put a piece of white paper on them and couer them with a piece of parchment or soft leather To preserue Quinces red 14 PAre and core yellow Peare-quinces parboile them in faire water then clarifie your Sugar and take to euery pound of Sugar an Ale-pint of water and when your Sugar is clarified straine it into a preseruing pan and put your Quinces into that hot Sugar and so let them boile close couered now and then stirring them and turning them to keepe them from breaking and when you see your Quinces tender and looke very red take them vp and boile the sirupe by it selfe vntill you see it some what thicke then betweene hot and colde pot them or put them in glasses as was said in Cherries To preserue Wardens 15 PArboile your Wardens reasonable tender in faire water let them stand vntill they be colde then pare them and pricke them with a knife two or three pricks in euery Warden and so couer them in clarified Sugar with a piece of whole Cinamon a slice or two of pared Ginger and three Cloues boile them leasurely close couered vntill they be red and tender then boile the sirupe by it selfe To preserue Pippins greene 16 GAther greene Pippins especially from the water-boughes and in the shadow quoddle them in two seuerall waters and to euery one of these Pippins take a pound of Sugar clarifie it well and very cleare and put in your Pippins and let them boile leasurely and they will turne greene as any Leeke Take them now and then off the fire and turne them with a spoone and set them ouer the fire againe three or foure times alwaies turning them and warming them and when your Pippins bevery tender take them vp and boile the sirupe a little by it selfe then betwixt hot and colde pot them If you please you may put in a graine of Muske and a few Cloues it will much encrease the pleasure To preserue Pippins of the colour of Amber 17 PAre and bore a hole through a pound of Pippins as small as a wheat straw couer them with Sugar in a preseruing pan the Sugar being first clarified with a graine of Muske and a piece of Cinamon so let them boile leasurely vncouered when they be tender take them out and boile the sirupe a little by it selfe then pot the Pippins blood warme keepe them To preserue Barberries red 18 TAke out the stones from the fairest Barberries that you can get and take foure times their weight in Sugar then take as much iuice of other Barberries as wil dissolue the one part then put it into a skillet and dissolue this part of Sugar vpon the fire then put in your Barberries and let them boile up then beat the second part of your Sugar and put it in and make it boile up againe and put in the rest and couer it close and let it boile untill they be enough then take them up and scum them and so let them stand and between hot and colde not them up To preserue Barberries white 19 STone the fairest Barberries that you can get take foure times their weight in sugar then take as much faire water as will dissolue one part and put it in a skillet on the fire and when it is dissolued put in your Barberries and let them boile vp then put in the other of your parts beat it first and put it in then let them stand and boile vp againe alwaies vncouered and put in the rest boile it and scum it againe coole it and pot it To preserue Pippins red 20 BOre a hole of the bignesse of a wheat straw quite through a pound of Pippins couer them with Sugar in a preseruing pan put in a piece of Muske a piece
of Cinamon and so let them boile close couered very leasurely vntill they be tender then boile the sirupe by it selfe coole it and pot it and the Pippins blood-warme To preserue white Peare-plums 21 TAke a pound of the best Peare-plums that you get and with their weight in Sugar set them on the fire with halfe a pint of faire water vntill it be dissolued then take it off let it coole vntill it be but blood-warme put in your Plums and let them stand about a quarter of an houre vpon a soft fire and let them stand vntill their skinnes be broken then take them off and scum them and let them stand vntill they be colde then set them on the fire againe and boile them a pace vntill they be soft then take them off againe and scum them coole them and pot them if your sirupe be too thinne boile it a little by it selfe To preserue Orenges or Lemonds rindes 22 DRiue off the vttermost skinne of your Orenges with a rasp cut them in two and take out the core quite and cleane and let the pils lie in water three or foure daies then boile them tender in sixe or seauen waters least their bitternesse be distastfull then take them vp and drie them in a very faire cloath and put them to as much Sugar clarified as will couer them let them boile softly ouer the fire halfe an houre at least and rest in that sirupe three or foure daies after that time heat them throughly and take them out of the sirupe and strengthen it with fresh Sugar boiled therein halfe an houre coole it and being blood-warme pot vp your fruit in it To preserue greene Peaches before they be stoned 23 SCald your Peaches being so young that you may thrust a pinne through them rub off the furre with a piece of course linnen cloath then pricke them with a sharpe knife and boile them tender in as much clarified Sugar as will couer them then take them vp and boile the sirupe by it selfe vntill it be somewhat thick and being blood-warme with cooling put in your fruit and pot it To preserue greene Walnuts before they be shelled 24 TAke your Walnuts also when they may easily be pierced with a pin pare them thinne and lay them a weeke together in brine then parboile them very tender in seauen or eight waters then take them vp and dry them with a faire cloath and sticke in euery one two or three Cloues and couer them in clarified Sugar and boile them a good houre close couered then powre them into an earthen pot and let them stand a weeke then warme them againe and powre them into a Colender to let the sirupe drop from them then boile the sirupe by itselfe vntill it be somewhat thicke with fresh Sugar and being but warme pot them To preserue Damsons 25 TAke two pounds of the fairest Damsons and one pound of hard Sugar halfe a pinte of faire water set it on the fire vntill it be dissolued in a preseruing pan lay your Damsons in milke-warme water and put them into the dissolued Sugar make a soft fire and when it beginneth to boyle scum it continually an houre long but let it boile softly vncouered for breaking the Damsons then take them out and lay them in an earthen or siluer dish and let your sirupe boile alone and when they be almost colde put them in againe and let them boile softly vntill the kernell be both sweet and tender cracke the stone and trie then take your Damsons vp and betwixt hot and colde pot them and put them in glasses Marmulades To make Marmulade of Quinces 26 PArboyle yellowe Peare-quinces tender in their skins and let them stand in a Tray all night vntill they be colde then pare them as thin as you can for the best of the Quince groweth next the skin then scrape all the pulp from the core for it is grauelly and therefore goe not too neere then beat the weight of the pulp in double refined Sugar with one grain of Muske and three graines of Amber-greece as much Damaske Rose-water as will dissolue the Sugar boile it to a Candie height then put in your pulp alwaies stirring it still till it come from the bottome of the Posnet box it and keepe it till occasion call for it To make rough red Marmalade of Quinces commonly called lump-Marmalade that shall laoke as red as any Rubie 27 PAre ripe and well coloured Peare-quinces and cut them in pieces like dice parboile them very tender or rather reasonably tender in faire water then powre them into a Colender and let the water runne from them into a cleane Bason then straine that water through a strainer into a Posnet for if there be any grauell in the Quinces it will be in that water Then take the weight of the Quinces in double refined Sugar very fine put halfe thereof into the Posnet into the water with it a graine of Muske a slice or two of Ginger tied in a thrid and let it boile couered close vntill you see your Sugar come to the colour of Claret wine then vncouer it and take out your Ginger and so let it boile vntill your sirupe begin to consume away then take it off the fire and pomice it with a ladle and so stirre it and coole it and it will looke thick like tart-stuffe then put in your other halfe of your Sugar and so let it boile alway stirring it vntill it come from the bottome of the Posnet then box it and it will looke red like a Rubie the putting of the last Sugar brings it to an orient colour To make Marmulade of Wardens a most cordiall Marmulade 28 BAke the best Wardens that you can get in an Ouen with wheaten bread or longer time then that let them stand in an Ouen in an earthen Panne but beware they be not burnt then cut them in small pieces like Dice from the core and beate them in a stone morter then take the weight of the pulp in fine Sugar and boile it to a Candie height and put the pulp into the Sugar boiling hot with a little beaten and cearsed Ginger and a graine of Muske and so let it boile alway stirring it vntill it come from the bottome of the Posnet box it dry it and vse it To make Marmulade of Pippins 29 PAre greene Pippins cut them in pieces and boile them tender betwixt two dishes when they be tender straine them then melt the weight of the pulp in Sugar with rose-Rose-water and boile it to a Candie height put in two or three spoonefuls of Cinamon water a thimble full of beaten Cinamon two thimbles full of Fennell seede beaten together throw all together in the boiling Sugar c. as in the last To make red Marmulade of Pippins orient and cleare 30 TAke the quantitie of a pound of the afore-said pulp and put to it two spoonfuls of Conserue of Bullice and so stirre it together and your pulp will looke
78 ALL these and such like things you may make of Sugar plate paste cut them with your knife but fashion finish them only with your hand and pincers but if you want handines or haue no leisure then you must haue mouldes of tynne and hauing fitted your paste cut it with the mouldes drie them leysurely c. To make Letters Knots or any other Iumball for a banquet quicklie 79 YOu must take single mouldes carued inward either in wood or stone with the true forme of what you would haue lay them in cold water then take double refined Sugar and as much Rose-water as will dissolue it boile it to a Candie height then take the mouldes out of the water shake out the water but wipe them not and fill your Letters or Knots with the hot Sugar and when they be colde and hard turne them out and wipe them with a faire cloath There is also another way to make these or such things thus Take drie single moulds dust them through a Lawne or Tiffanie Sieue then take Sugar-plate paste or Almond paste wrought vnto a good temper and fill your mould then cut it off smooth and euen with the top of your mouldes and turne it out the rest of your stuffe you may make in long Iumballs about the bignesse of a Goose quill and then you may knit it in double knots or turne it in forme of capital letters or like claspes eyes or wax-lights To make a Walnut both shell and Kernill 80 MAke a paste of fine cearsed Cinamon and Ginger mingled with twise so much Sugar cearsed also very fine a little Muske print it in a double moulde made in like vnto a Wallnut with shells then close them together with gumme dragon steept in Rose-water and if you will haue a Kernill in it then you must haue another double mould for the Kernill but you must make the Kernill of white Sugar plate and when it is throughly drie you must ouer-lay it with a little saffron that it may be like the skinne of the Kernill Sugar workes of another sort To make Sugar plate paste 81 TAke a pound of double refined Sugar put thereto three ounces of the best starch if you drie the Sugar after it is in pouder it will the sooner passe through the Lawne sieue then cearse it on a faire sheete of paper and sweepe it on a heape with a feather or a wing and in the middest of the heape you must put a lumpe of gumme-draggon about the bignesse of a wallnut first steeped in Rose-water a little porringer full of Rose-water is enough to dissolue an ounce of gumme which gumme must be very cleane pict from all drosse strained through a canuis strainer temper this gumme with the white of an egge and with the Sugar a little at once vntill you haue wrought vp all the gumme the Sugar into a stiffe paste you must alwaies in the working haue some of the gumme and some of the Sugar and before you moulde it in the moulde you must first dust your moulde with cearsed Sugar To make paste of diuers sorts of flowers as Violets Cowslips Marigolds Roses Gilliflowers c. 82 MAke a pouder of these flowers being drie taking onely their sweete leafe and put thereto fine pouder of Cinamon and a little Muske if you haue it mingled well together then boile the waight of the pouder in fine Sugar with as much rose-Rose-water as will dissolue it If your worke be with Marigolds put to it a little Saffron boile it and to your worke adde the pap of a Pippin dried on a chafingdish with coales in a siluer or earthen dish and sprinkled with rose-Rose-water and wrought into Paste then bray some Sugar-candie but not to powder wet Gum-dragon and with the same make it sticke in your paste and so it will seeme to be rock candied cut the paste with a knife steept in Rose-water To make an excellent Pennet good against colde 83 BEat foure ounces of Sugar-candy vnto fine powder put to it a thimble-full of English Liquorice beaten and cearsed three drops of Chimicall oyle of Anise-seed a graine of Muske beat all this to paste with Gum-dragon steept in Damask Rose-water and when you haue beaten it to perfect paste rowle it vpon a sheet of white paper into rowles about the bignesse of a wheat straw and cut it in pieces about an inch long To make Cinamon stickes by Art 84 TAke a quarter of a pound of fine cearsed Cinamon and halfe an ounce of fine cearsed Ginger mingle it with halfe a pound of fine cearsed Sugar two graines of Muske beat all together into a perfect paste with Gum-dragon steept in Rose water in an Alabaster or stone morter rowle it thin on a sheete of paper dusted through a cearse with beaten Cinamon and then wrap it about Reedes and when it is almost dry draw it easily off the Reedes and dry them throughly To make Callishones 85 TAke halfe a pound of Marchpane paste a thimble-full of Coriander seedes beaten to powder with a graine of Muske beat all to a perfect paste print it and drie it To make Muscachones 86 TAke batter made as for Prince Bisket in the 53. Receipt put to it two spoonfuls of Cheese-curds Cinamon Ginger Sugar and a graine of Muske beat all into the batter and take a batter spout and spout it in long rowles on a sheete of paper dusted through a Sieue with fine Sugar and before they be dry tye them in some pretie knots and so dry them and then guild them To make Muscadinaes commonly called kissing-Comfits 87 TAke halfe a pound of double refined Sugar beaten and cearsed with two graines of Musk three grains of Amber-greece and a drachme of Orice powder beat all to a perfect paste in an Alabaster morter then sleeke a sheete of white paper with a Sleek-stone and rowle your Sugar paste then cut it in little Lozenges with a rowle and dry them in a Stoue they will serue to garnish a Marchpane or other dishes If you will haue any red you must mingle it with Rosa Paris if blew then with blew bottles To make Troces against the colde 88 BEat two ounces of Sugar-candie to fine powder put to it a little iuyce of Liquorice iuice of Horehound of Mayden-haire beate all into a perfect paste and rowle it as small as Wheat strawes cut them an inch and ½ long dry them c. To make Cinamon Letters 89 TAke paste made as for Gemillissoes colour it with Cinamon and rowle it in long rowles as neere as you can all of a bignesse and thereof make faire capitall Romane letters according to some exact patterne cut in thinne board or white plate gild them and make a crosse in the beginning of them To make Canalones in Spices 90 TAke halfe a pound of sifted Sugar put thereto a graine of Muske Cinamon and Ginger a little powder of a dried Lemond beat all this to a perfect paste
A Daily EXERCISE for LADIES and GENTLEWOMEN Whereby they may learne and practise the whole Art of making Pastes Preserues Marmalades Conserues Tartstuffes Gellies Breads Sucket Candies Cordiall vvaters Conceits in Sugar-vvorkes of seuerall kindes As also to dry Lemonds Orenges or other Fruits Newly set forth according to the new approued Receipts vsed both by Honourable and Worshipfull personages BY IOHN MVRREL Professor thereof LONDON Printed for the vvidovv Helme and are to be sould at her shop in S. Dunstans Church-yard in Fleetstreet 1617. TO MY MVCH HONOVRED THE TRVLY VERTVOVS M ris ELIZABETH BINGHAM wife of Nicholas Bingham Esquire AS there is nothing new vnder heauen so nothing old beside the Olde of dayes can please Soule or Sense Yet on olde Grounds are new Descants daily as full of rarietie as varietie that doth please the pleasure of Man consisting in nothing more than in euery thing that is in change varietie standing more aloofe from sacietie than vniformitie in whatsoeuer sensible Wee alter our Fashions and outward Habits daily the whitest Ruffe being not long since thought the purest wearing then the blew and now the yealow So our Cookery Pastry Distillations Conserues and Preserues are farre otherwise now than not long since they were Daily Practise and Obseruation finding out eyther what to adde or detract from olde Formes in eyther of these kindes or to make new much more pleasing and profitable These are all or at least the most of the newest Straine approued and beloued of those that try them What else they are I referre to your iudgement and my selfe to your good fauour euer remaining The humble louer of your manifold vertues IO MVRREL The generall Table of this Booke Whereof the first containeth Pastes Preserues Marmalades Conserues Tartstuffes Gellies c. Pastes TO make Paste of Regia against Consumption 1 To make Paste of Genua 2 To make Paste of Pomcittron 3 Marmalades TO make Marmalade of Quinces 26 To make Marmalade red of Quinces commonly called Lump-Marmalade that shall looke as red as a Rubie 27 To make Marmalade of Wardens 28 To make greene Marmalade of Pippins 29 To make red Marmalade that shall looke very orient 30 To make Dia Setonia of Quinces 31 Conserues TO make Conserue of Violets 32 To make Conserue of Barberries 33 To make Conserue of Roses 34 To make Conserue of Gelliflowers 35 To make conserue of Cowslips 36 To make Conserue of Marigolds 37 To make Conserue of Damsons 38 Tartstuffes TO make Tart-stuffe of damsons to keep all the yeer 39 To make tartstuffe of Prunes 40 To make white tartstuffe 41 To make yealow tartstuffe 42 Gellies TO make Quiddeniock 43 To make Chrystall Gellie 44 To preserue Pippins to lie in quaking Gellie 45 To make Gellie of Pippins of Amber colour 46 To make Gellie of Pippins as orient red as any Rubie 47 To make Leach of Almonds of diuers pleasing colours 48 Breads TO make red Ginger-bread otherwise called Leach Lumbar 49 To make white Ginger-bread 50 To make Italian Bisket 51 To make Ginetoes 52 To make Prince Bisket 53 To make French Macaroones 54 To make Naples Bisket 55 To make Shelbread 56 To make Countesse Cakes 57 To make a fine Sugar Cake 58 Rough Rock Candies TO make rocke de Cittron 59 To rough rock Candie Orenges dried with Sugar 60 To rough Candie sprigs or branches of Rosemarie 61 To rough Candie all flowers 62 Sucket Candies TO sucket Candie greene Lemonds 63 To sucket Candie greene Ginger 64 To sucket Candie Walnuts 65 To sucket Candie Peaches or any greene Plumme before it be stoned 66 Cordiall Waters TO make Aqua Coelestis 67 To make Cinamon Water 68 To make Dr. Steuens water 69 To make Balme water 70 To make Angelica water 71 To make Wormwood water 72 Conceits in Sugar-works TO make March-pane Paste 73 To make a March-pane 74 To make any conceit in Marchpane stuffe 75 To make any other small conceits in Sugar worke or Almond paste or Sugar plate paeste 76 To make Snailes Snakes c. 77 To make Shoes Slippers c. 78 To make letters or knots c. 79 To make Walnuts both shell and kernell 80 Sugar-Workes of another sort TO make Sugar plate paste 81 To make Paste of sundry flowers 82 To make Pennet 83 To make Cinamon sticks by Art 74 To make Callishones 85 To make Muscachones 86 To make Muscadinaes 87 The Table To make Troses for the cold 88 To make Cinamon Letters 89 To make Canalones in spices 90 To make Ruskilians 91 To make Gentillissoes 92 To make Nouellissoes 93 To make Lozenges of Violets 94 To drie Fruits TO drie Orenges or Lemonds 95 To dry white Peare-Plums 96 To dry black Peare-Plums 97 To dry Pippins as cleere as Amber 98 To dry Apricockes orient and verie cleere 99 To dry Peares without any Sugar 100 Physicall Receipts TO make sirupe of Violets 101 To make sirupe of Liquorice 102 To make sirupe of Roses solutiue 103 To make sirupe of drie Roses 104 Against the trembling of the heart 105 Against the rising of the mother 106 An almond milke 107 Against loosenesse of the Bodie 108 A Receipt for a vomit 109 Against extreame coughing 110 Order of Colours 111 Colours edible 112 To colour Leach 113 FINIS GEntle Reader if any shall bee desirous to buy any of the moulds wherein any of the formes specified in the Booke following are made they may haue them also where these Bookes are to be sould Farewell Of Pastes To make Paste of Regia against a Consumption 1 TAke two Quailes two Roales two Partridges a dozen of cock Sparrowes the brawne of a Capon roast these readie to be eaten take the flesh from the bone and beate it fine in an Alabaster mortar with two ounces of the pith of Veale growing in the backe a quarter of a pound of Pistaceas halfe a drachme of Amber-greece a graine of Musk halfe a pound of white Sugar-candie beaten fine put all these into an Alabaster morter beat it to a perfect Paste now and then putting in a spoonefull of Goates milke put in two or three graines of Bezar when you haue beaten all to a perfect Paste make it vp in little round cakes and so bake it vp on a sheete of paper To make Paste of Genua as they doe beyond the Seas 2 BOile faire yellow Peare-Quinces tender in their skinnes and so let them stand vntill the next day till they be colde then pare them and scrape all the pulp from the coare then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh and dry it vpon a little chafingdish of coales alwaies stirring it then boile the weight of both these pulps in double refined Sugar and so let it boile alway stirring it vntill it come to a candie height with as much rose-Rose-water as will melt that Sugar and put in your pulps alway stirring it in the boiling vntill it come from the the bottome of the Posnet then
nights and distill it as before To make Doctor Steuens Water 69 TAke one drachme of Rose-leaues Borage Buglosse Violets Rosemarie flowers of each a drachme and a halfe of Spicknard a drachme of Cinamon two ounces of Ginger an ounce Cloues and Nutmegs of each halfe an ounce of Card amous a drachme and a halfe Galingall two drachmes Cubebs a drachme Pepper three drachmes Annise-seede Carraway-seedes and Fennell of each an ounce Lignum halfe a drachme Corall and Pearle in fine powder of each a drachme bruise these and put them in a pottle of Aqua-vitae and a quart of excellent good Sack vsing the same as before is shewed in Aqua-Coelestis To make Balme-water 70 TAke fiue ounces of dried Balme Time Pennie-Royall of each three ounces of Cinamon foure ounces of Cardamon one drachme graines halfe an ounce sweet Fennell seedes an ounce Nutmegs and Ginger of each a drachme Galingall Calamus and Cypresse Cubebs and Pepper of each two drachmes of Calamus rootes halfe a drachme of Diptimus one drachme bruise these things and put them into a pottle of Sack and steepe them twenty foure houres and vse them like the rest To make Angelica-water 71 TAke a handfull of dried Carduus of Angelica rootes three ounces of Myrrh one drachme Nutmegs halfe an ounce of Cinamon and Ginger foure ounces of each Saffron one drachme and a halfe Cardamons Cubebs Galingall and Pepper of each a quarter of an ounce Mace two drachmes Graines one drachme Lignum Aloes Spicknard Iunius adoratus of each a drachme Sage Borage Boglosse Violets and Rosemarie flowers of each a handfull bruâ—sâ— them and steepe them in a pottle of Sack twelue houres and then c. To make Wormewood water 73 TAke foure ounces of Wormewood Sage Bertonie and Rew of each a handfull Rosemarie tops a handfull Cinamon three ounces Nutmegs halfe an ounce Cloues and Mace of each halfe a drachme Ginger an ounce Galingall Cubebs and Spicknard of each a drachme and ½ of Scordium halfe a handfull bruise these and put them in a pottle of Sack and a pint of Aquavitae steepe them 24. houres c. Conceits in Sugar-Workes To make March-pane Paste 73 CEarse the finest and the whitest refined Sugar to euery third spoonfull thereof take a blauncht Iordane Almond stampe them in a smooth morter and now and then put in two or three drops of Rose-water It must be extreamely much beaten before it wil be a perfect past at the least an houre To make a March-pane to I se and garnish it according to Art 74 BLaunch and beate two pound of Iordane Almonds in a stone morter putting in now then a spoonfull of Rose-water to keepe them from oyling when they are beaten fine put to them a pound and a halfe of the finest cearsed Sugar and now and then a spoonfull more of Rose-water as your selfe shall see requisite incorporate them which with much labour must be effected when you haue brought them to a perfect paste then rowle it to what breadth you will but it must be thin make a bottome to it with Wafers set an edge to it round about and pinch it then bake it and ice it with Rose-water and Sugar beaten like batter and spread it on with a fea her and so put it againe into the Ouen or baking-pan when you see it rise white and shining like ice take it out againe and sticke in your standing conceits as namely golden Marigolds and long Comfits or such like cast on Biskets and Carrawaies and lay Bay leaues vnder it appearing with the leaues end without the Marchpane round about To make any Conceit in March-pane-stuffe 75 MOuld some of your aforesaid stuffe with cearsed Sugar make some vp like little square pies fill them with drie suckets cut in small peeces or drye Marmulade cast on them coloured Biskets and Carrawaies gild them serue them to the board you may make some of it like collops bacon to doe which you must haue both red and white past and rowle them both and cut it ouerthwart and lay one on another like bacon the red must be colonied with Rosa Paris and Saunders To make any other conceit as Buttons Beades Chaines c. 76 HAuing fashioned your buttons made of this stuffe all of a bignesse either with your hand and knife or in a mould if with a knife then you may turne vp the ridges and the nib like the threds of silke buttons and the ground-worke is white of it selfe if you will haue them greene and white then temper sap-green with gum-Arabick water on the top of your pensill and strike it downe the ridges of the button not touching the button on the creases If you will haue them siluer then strike them downe with shell-siluer the like may be done with shell-gold If blew then Azur being first steept in vinegar for else it is verie dangerous the vinegar killeth the strength of the blew If you would haue them red then vse Rosa-paris on the top of your pensil when these buttons be readie and drie you may set them vpon a card of Sugar plate and fasten them with Gum-dragon steept in damaske Rose-water and the owne paste tempred verie soft serue it in on plates of glasse or keepe it as long as you will To make Snakes Snailes Frogs Roses Cheries c. 77 TAke single mouldes carued inward according to the forme of the things named or any other what you will then take double refined Sugar and as much water or rather Rose-water as will dissolue it and boyle it to a Candie height then take your mouldes hauing steept them two or three houres before in colde water and fill them with the hot Sugar and when it is colde turne it out of your moulde and drie it with a faire cloath and it will haue the true forme graued or carued in the mould But for your Cherries strawberries and such like take double mouldes wet them in water and fill them with hot Sugar then take a small birchen twig dried before in a feather-makers or diers fat and prick them in the nose of the mould into the hot Sugar and when they be colde take them out and drie them and they will be as though they grew vpon staulkes then colour them as is shewed in the order of colours in the end of this booke but if you will make Roses you must make them of Sugar plate past mentioned in the fourescore and one receipt rowled verie thin then you must cut the leaues single with an instrument of tynne made for the same purpose then fasten one leafe vpon another as in the last receipt was shewed and stick them on the top of a birchen-twig pilde and dipt in the fat and they will be white Roses but you may colour them as is else-where shewed In like maner you may make Burrage Cowslips Primroses stock-Gilliflowers Marigoldes c. keepe them drie To make Shooes Slippers Keyes Kniues Gloues c.