each steep these in Spirit of Wine Malmsie or Aquavitae every one in their Season till all may be had then put also to them of Balm Motherwort Spike-flowers Bay leaves the leaves of Orange trees with the Flowers if they may be had of each one ounce put them into the aforesaid distilled Wine all together and distil it as before having first been steeped six weeks when you have distilled it put into it Citron Pill dried Piony seeds hull'd of each five Drams of Cinamon half'an ounce of Nutmegs Cardamom seeds Cubebs and yellow Sanders of each half an ounce of lignum Aloes one dram make all these into Powder and put them into the distilled Wine abovesaid and put to them of Cubebs anew a good half pound of Dates the stones taken out and cut them in small pieces put all these in and close your Vessel well with a double Bladder let them digest six weeks then strain it hard with a Press and filtrate the Liquor then put into it of prepared Pearl Smaragdus Musk and Saffron of each half a Scruple and of Ambergreece one Scruple red Roses dried well Red and Yellow Saunders of each one ounce hang these in a Sarsenet Bag in the water being well sewed that nothing go out The Virtues of this Water This water is of exceeding virtue in all Swoundings and Weaknesses of the heart and decaying of Spirits in all Apoplexies and Palsies also in all pains of the Ioints coming of Cold for all Bruises outwardly bathed and dipped Clothes laid to it strengtheneth and comforteth all animal natural and vital Spirits and cheareth the external Senses strengtheneth the Memory restoreth lost Speech and lost Appetite all weakness of the Stomach being both taken inwardly and bathed outwardly it taketh away the Giddiness of the Head helpeth lost Hearing it maketh a pleasant Breath helpeth all cold disposition of the Liver and a beginning Dropsie it helpeth all cold Diseases of the Mother indeed none can express sufficiently it is to be taken morning and evening about half a Spoonful with Crums of Bread and Sugar XXXII For a Cough of the Lungs or any Cough coming of Cold approved by many Take a good handful of French Barley boil it in several waters till you see the water be clear then take a quart of the last water and boil in it sliced Licoras Aniseeds bruised of each as much as you can take up with your four Fingers and your Thumb Violet Leaves Strawberry Leaves five fingered Grass Maidenhair of each half a handful a few Raisins in the Sun stoned boil these together till it come to a Pint then strain it and take twelve or fourteen Iordan Almonds blanched and beaten and when your water is almost cold put in your Almonds and stir it together and strain it then sweeten it with white Sugar Candy drink this at four times in the morning fasting and at four of the Clock in the Afternoon a little warmed do this nine or ten days together if you please you may take a third draught when you go to Bed if you be bound in your body put in a little Syrrop of Violets the best way to take it is to suck it through a straw for that conveys it to the Lungs the better XXXIII To make the best Bisket-Cakes Take four new laid Eggs leave out two of the Whites beat them very well then put in two spoonfuls of Rose-water and beat them very well together then put in a pound of double refin'd Sugar beaten and searced and beat them together one hour then put to them one pound of fine Flower and still beat them together a good while then put them upon Plates rubbed over with Butter and set them into the Oven as fast as you can and have care you do not bake them too much XXXIV Perfumed Roses Take Damask Rose Buds and cut off the Whites then take Rose-water or Orange-Flower water wherein hath been steeped Benjamin Storax Lignnm Rhodium Civet or Musk dip some Cloves therein and stick into every Bud one you must stick them in where you cut away the Whites dry them between white Papers they will then fall asunder this Perfume will last seven years Or do thus Take your Rose Leaves cut from the Whites and sprinkle them with the aforesaid water and put a little powder of Cloves among them XXXV To make Tincture of Caroways Take one quart of the Spirits of French Wine put into it one pound of Carroway Comfits which are purled and the Pills of two Citron Limons let it stand in a warm place to infuse in a Glass close stopped for a Moneth stirring it every day once Then strain it from the seeds and adde to it as much Rosewater as will make it of a pleasant taste then hang in your Bottle a little Ambergreece and put in some Leaf-Gold this is a very fine Cordial XXXVI To get away the Signs of the Small Pox. Quench some Lime in white Rosewater then shake it very well and use it at your pleasure when you at any time have washed with it anoint your face with Pomatum made with Spermaceti and oyl of sweet Almonds XXXVII To make Clouted Cream Take Milk that was milked in the morning and scald it at noon it must have a reasonable fire under it but not too rash and when it is scalding hot that you see little Pimples begin to rise take away the greatest part of the Fire then let it stand and harden a little while then take it off and let it stand until the next day covered then take it off with a Skimmer XXXVIII To make a Devonshire-White-pot Take two quarts of new Milk a peny white Loaf sliced very thin then make the Milk scalding hot then put to it the Bread and break it and strain it through a Cullender then put in four Eggs a little Spice Sugar Raisins and Currans and a little Salt and so bake it but not too much for then it will whey XXXIX To make the Portugal Eggs. Take a very large Dish-with a broad brim lay in it some Naples Bisket in the Form of a Star then put so much Sack into the Dish as you do think the Biskets will drink up then stick them full with thin little pieces of preserved Orange and green Citron Pill and strew 〈…〉 store of French Comfits over them of divers colours then butter some Eggs and lay them here and there upon the Biskets then fill up the hollow places in the Dish with several coloured Iellies and round about the Brim thereof lay Lawrel Leaves guilded with Leaf-Gold lay them slanting and between the Leaves several coloured Iellies XL. To Candy Flowers the best way Take Roses Violets Cowslips or Gilly-flowers and pick them from the white bottoms then have boiled to a Candy height Sugar and put in so many Flowers as the Sugar will receive and continually stir them with the back of a Spoon and when you see the Sugar harden on the sides
then make it into what form you please and keep them in a stove XCI To make Paste of any Plumbs Take your Plumbs and put them into a Pot cover them close and set them into a Pot of seething Water and so let them be till they be tender then poure forth their Liquor and strain the Pulp through a Canvas strainer then take to half a Pound of the Pulp of Plumbs half a Pound of the Pulp of Pippins beat them together and take their weight in fine sugar with as much Water as will wet it and boil it to a Candy height then put in your Pulp and boil them together till it will come from the bottom of the Posnet then dust your Plates with searced sugar and so keep them in a Stove to dry XCII To make Almond Ginger Bread Take a little Gum-Dragon and lay it in steep in Rosewater all night then take half a Pound of Iordan Almonds blanched and beaten with some of that Rosewater then take half a pound of fine sugar beaten and searced of Ginger and Cinamon finely searced so much as by your taste you may judge to be fit beat all these together into a Paste and dry it is a warm Oven or Stove XCIII To make Snow Cream Take a Pint of Cream and the Whites of three Eggs one spoonful or two of Rose-water whip it to a Froth with a Birchen Rod then cast it off the Rod into a Dish in the which you have first fastened half a Manchet with some Butter on the bottom and a long Rosemary sprig in the middle when you have cast all the Snow on the Dish then garnish it with several sorts of sweet-meats XCIV To preserve Oranges and Limons that they shall have a Rock Candy on them in the Syrup Take the fairest and cut them in halves or if you will do them whole then cut a little hole in the bottom so that you may take out all the meat lay them in water nine days shifting them twice every day then boil them in several Waters till a straw will run through them then take to every Pound of Orange or Limon one Pound of fine sugar and one quart of Water make your syrup and let your Oranges or Limons boil a while in it then let them stand five or six days in that syrup then to every Pound put one Pound more of sugar into your syrup and boil your Oranges till they be very clear then take your Oranges out and boil your Syrup almost to a Candy and put to them XCV To make Sugar Plate Take a little Gum Dragon laid in steep in rose-Rosewater till it be like Starch then beat it in a Mortar with some searced sugar till it come to a perfect Paste then mould it with sugar and make it into what form you please and colour some of them lay them in a warm place and they will dry of themselves XCVI To make Artisicial Walnuts Take some of your Sugar Plate print it in a Mould fit for a Walnut Kernel yellow it over with a little Saffron then take searced Cinamon and Sugar as much of the one as the other work it in Paste with some Rosewater wherein Gum Dragon hath been steeped and print it in a Mould for a Walnut shell and when they are dry close them together over the shell with a little of the Gum water XCVII To make short Cakes Take a Pint of Ale Yeast and a Pound and half of fresh Butter melt your Butter and let it cool a little then take as much fine Flower as you think will serve mingle it with the Butter and Yeast and as much Rosewater and Sugar as you think fit and if you please some Caroway Comfits so bake it in little Cakes they will last good half a year XCVIII To preserve red Roses which is as good and effectual as any Conserve and made with less trouble Take Red Rose Buds clipped clean from their Whites one pound put them into a Skillet with four Quarts of Water Wine measure then let them boil very fast till three Quarts be boiled away then put in three Pounds of fine Sugar and let it boil till it begins to be thick then put in the Iuice of a Limon and boil it a little longer and when it is almost cold put it into Gally-Pots and strew them over with searced Sugar and so keep them so long a you please the longer the better XCVIII A fine cordial Infusion Take the Flesh of a Cock Chick cut in small pieces and put into a Glass with a wide Mouth put to it one Ounce of Harts-horn half an Ounce of Red Coral prepared with a little large Mace and a slice or two of Limon and two Ounces of White Sugar-Candy stop the Glass close with a Cork and set it into a Veslel of seething Water and stuff it round with Hay that it jog not when you find it to be enough give the sick Party two spoonfuls at a time XCIX For a Cough of the Lungs Take two Ounces of Oil of sweet Almonds newly drawn three spoonfuls of Colts-foot Water two spoonfuls of Red Rose-Water two Ounces of white Sugar-Candy finely beaten mingle all these together and beat it one hour with a spoon till it be very white then take it often upon a Licoras stick This is very good C. To Preserve Grapes Take your fairest white Grapes and pick them from the stalks then stone them carefully and save the juyce then take a pound of Grapes a pound of fine Sugar and a pint of water wherein sliced Pippins have been boiled strain that water and with your Sugar and that make a Syrup when it is well scummed put in your Grapes and boil them very fast and when you see they are as clear as glass and that the Syrup will jelly put them into Glasses CI. To make Collops of Bacon in Sweet-meats Take some Marchpane Paste and the weight thereof in fine Sugar beaten and searsed boil them on the fire and keep them stirring for fear they burn so do till you find it will come from the bottom of the Posnet then mould it with fine Sugar like a Paste and colour some of it with beaten Cinnamon and put in a little Ginger then roll it broad and thin and lay one upon another till you think it be of a fit thicknes and cut it in Collops and dry it in an Oven CII To make Violet Cakes Take them clipped clean from the whites and their weight in fine Sugar wet your Sugar in fair water and boil it to a Candy height then put in your Violets and stir them well together with a few drops of a Limon then pour them upon a wet Pye-Plate or on a slicked paper and cut them in what form you please do not let them boil for that will spoil the colour Thus you may do with any Herb or Flower or with any Orange or Limon Pill and if you like it put in a little Musk or
Ambergrease CIII To Preserve white Damsons Take to every pound one pound of fine Sugar and a quarter of a pint of fair water make your Syrup and scum it well then take it from the fire and when it is almost cold put in your Damsons and let them scald a little then take them off a while and then set them on again when you perceive them to be very clear put them into Pots or Glasses CIV To make very good Cake Take to a peck of Flower four pound of Currants well washed dryed and picked four pounds of Butter one pound of Sugar one ounce of Cinnamon one ounce of Nutmegs beat the Spice and lay it all night in Rose-water the next day strain it out then take one pint and an half of good Ale-Yeast the Yolks of 4 Eggs a pint of Cream put a pound of the butter into the warmed Cream put the rest into the Flower in pieces then wet your Flower with your Cream and put in your Currants and a little Salt and four or five spoonfuls of Carraway-Comfits and your Spice mix them all and the Yeast well together and let it lie one hour to rise then make it up and Bake it in a Pan buttered It may stand two hours CV To make Paste Royal. Take Quince Marmalade almost cold and mould it up with searsed Sugar to a Paste then make it into what form you please and dry them in a Stove CVI. To make Paste of Pippins coloured with Barberries Take the Pulp of Codled Pippins and as much of the Iuice of Barberries as will colour it then take the weight of it in fine Sugar boil it to a Candy height with a little water then put in your Pulp beaten very well in a Mortar boil it till it come from the bottom of the Posner then dust your Plate with Sugar and drop them thereon and dry them in a Stove or warm Oven CVII To preserve Barberries Take one Pound of stoned Barberries and twice their weight in fine Sugar then strip two or three handfuls of Barberries from their stalks and put them into a Dish with as much Sugar as Barberries over a Chafingdish of Coals when you see they are well plumped strain them then wet your other Sugar with this and no Water boil it and scum it and then put in your stoned Barberries and boil them till they are very clear CVIII To make Ielly of Currans or of any other Fruit. Take your Fruit clean picked from the stalks and put them into a long Gally-pot and set it into a Kettle of Water close covered keep the Water boiling till you find the Fruit be well infused then poure out the clearest and take the weight of it in fine Sugar wet your Sugar with Water and boil it to a Candy height then put in your clear Liquor and keep it stirring over a slow fire till you see it will Ielly but do not let it boil the Pulp which is lest of the Liquor you may make Paste of if you please as you do the Pippin Paste before named CIX To make a Goosberry Fool. Take a Pint and half of Goosberries clean picked from the stalks put them into a Skillet with a Pint and half of fair Water scald them till they be very tender then bruise them well in the Water and boil them with a Pound and half of fine Sugar till it be of a good thickness then put to it the yolks of six Eggs and a Pint of Cream with a Nutmeg quartered stir these well together till you think they be enough over a slow fire and put it into a Dish and when it is cold eat it CX To make Perfumed Lozenges Take twelve Grains of Ambergreece and six Grains of Musk and beat it with some Sugar-plate spoken of before then'roule it out in thin Cakes and make them into what form you please you may make them round like a Sugar Plumb and put a Coriander seed in each of them and so they will be fine Comfits and you may make them into Lozenges to perfume Wine with CXI To Candy Eryngo Roots Take the Roots new gathered without Knots or Ioints wash them clean and boil them in several Waters till they are very tender then wash them well and dry them in a Cloth slit them and take out the Pith braid them in Braids as you would a Womans Hair or else twist them then take twice their weight in sine Sugar take half that Sugar and to every Pound of Sugar one quarter of a Pint of Rosewater and as much fair water make a syrup of it and put in your roots and boil them and when they are very clear wet the rest of the Sugar with Rosewater and boil it to a Candy height then put in the Roots and boil them and shake them and when they be enough take them off and shake them till they are cold and dry then lay them upon Dishes or Plates till they are throughly dry and then put them up thus you may do Orange or Limon or Citron Pill or Potato Roots CXII To preserve Goosberries Take your Goosberries and stone them then take a little more than their weight in fine Sugar then with as much Water as will melt the Sugar boil it and scum it then put in your Goosberries and boil them apace till they be clear then take up your Goosberries and put them into Glasses and boil the syrup a little more aud put over them CXIII To make Leach and to colour it Take one Ounce of Isinglass and lay it in Water four and twenty hours changing the Water three or four times then take a quart of new Milk boiled with a little sliced Ginger and a stick of Cinamon one spoonful of Rosewater and a quarter of a Pound of sugar when it hath boiled a while put in the Isinglass and boil it till it be thick keeping it always stirring then strain it and keep it stirring and when it is cold you may slice it out and serve it upon Plates you may colour it with Saffron and some with Turnsole and lay the White and that one upon another and cut it and it will look like Bacon it is good for weak people and Children which have the Rickets CXIV To take away the Signs of the Small Pox. Take some Spermaceti and twice so much Virgins Wax melt them together and spread it upon Kids Leather in the shape of a Mask then lay it upon the Face and keep it on night and day it is a very fine Remedy CXV For Morphew or Freckles and to clear the Skin Take the Bloud of any Fowl or Beast and wipe your Face all over with it every night when you go to bed for a fortnight together and the next day wash it all off with White Wine and white Sugar Candy and sometimes hold your face over the smoke of Brimstone for a while and shut your eyes if you add the Iuice of a Limon to the white Wine
it will be the better CXVI To make Almond Butter to look white Take about two Quarts of Water the bottom of a Manchet and a Blade of large Mace boil it half an hour and let it stand till it be cold then take a Pound of sweet Almonds blanched and beaten with Rose-water very fine so strain them with this Water many times till you think the virtue is out of them and that it be a thick Almond Milk then put it into a Skillet and make it boiling hot that it simper then take a spoonful of the Iuice of a Limon and put into it stirring of it in and when you perceive it ready to turn then take it from the fire and take a large fine Cloth and cast your Liquor all over the Cloth with a Ladle then scrape it all together into the middle with a Spoon then tie it hard with a Packthred so let it hang till the next morning then put it in a Dish and sweeten it with Rosewater and Sugar put a little Ambergreece if you please CXVII For the Ptisick Take a Pottle of small Ale one Pound of Raisins of the Sun stoned with a little handful of Peniroyal boil these together and add a little Sugar Candy to it and take five or six spoonfuls at a time four or five times in a day for a good while CXVIII Marmalade of Apricocks Take the ripest and stone them and pare them and beat them in a Mortar then boil the Pulp in a Dish over a Chafing-dish of Coals till it be somewhat dry then take the weight in fine Sugar and boil it to a Candy height with some Rosewater then put in your Pulp and boil them together till it will come from the bottom of the Skillet and always keep it stirring for fear it burn then put it into Glasses CXIX Syrup of Turneps Take of the best and pare them and bake them in a Pot then take the clear Iuice from them and with the like weight in fine Sugar make it into a Syrup and add a little Licoras to it and take it often CXX To make good Ielly Take a lean Pig dress it clean and boil it in a sufficient quantity of Fair Water with four Ounces of green Licoras scraped and bruised Maidenhair two handfuls Coltsfoot one handful Currans half a Pound Dates two Ounces stoned and sliced Ivory one Ounce Hartshorn one Ounce boil these to a strong Ielly and strain it and take off the Fat then put to it half a Pound of Sugar and half a Pint of white Wine and so eat it at your Pleasure CXXI A most excellent Cordial proved by very many Take three Grains of East Indian Bezoar as much of Ambergreece powder them very fine with a little Sugar and mingle it with a spoonful and half of the Syrup of the juyce of Citrons one Spoonful of Syrup of Clovegilliflowers and one spoonsul of Cinamon Water so take it warmed CXXII To make the black Iuice of Licoras Take two Gallons of running Water three handfuls of unset Hysop three pounds and half of Licoras scraped and dried in the Sun and beaten then cover it close and boil it almost a whole day in the Water when it is enough it will be as thick as Cream then let it stand all night the next morning strain it and put it in several Pans in the Sun to dry till it will work like wax then mould it with White Sugar Candy beaten and searced and print it in little Cakes and print them with Seals and dry them CXXIII To make Marchpane Take two Pounds of Iordan Almonds blanch and beat them in a Mortar with Rosewater then take one Pound and half of Sugar finely searced when the Almonds are beaten to a fine Paste with the Sugar then take it out of the Mortar and mould it with searced Sugar and let it stand one hour to cool then rowl it as thin as you would do for a Tart and cut it round by the Plate then set an edge about it and pinch it then set it on a bottom of Wafers and bake it a little then Ice it with Rosewater and Sugar and the White of an Egg beaten together and put it into the Oven again and when you see the Ice rise white and high take it out and set up a long piece of Marchpane first baked in the middle of the Marchpane stick it with several sorts of Comfits then lay on Leaf-Gold with a Feather and the White of an Egg beaten CXXIV To preserve Green Pippins Scald some green Pippins carefully then pecl them and put them into warm water and cover them and let them stand over a slow fire till they are as green as you would have them and so tender as that a straw may run through them then to every pound of Apples take one pound of fine Sugar and half a Pint of water of which make a Syrup and when you have scumm'd it clean put in your Apples and let them boil a while then set them by till the next day then boil them throughly and put them up CXXV To preserve Peaches Take your Peaches when you may prick a hole through them scald them in fair water and rub the Fur off from them with your Thumb then put them in another warm water over a flow fire and cover them till they be green then take their weight in fine Sugar and a little water boil it and scum it then put in your Peaches and boil them till they are clear so you may do green Plumbs or green Apricocks CXXVI Marmalade of Damsons Take two Pounds of Damsons and one Pound of Pippins pared and cut in pieces bake them in an Oven with a little sliced Ginger when they are tender poure them into a Cullender and let the syrup drop from them then strain them and take as much sugar as the Pulp doth weigh boil it to a Candy height with a little water then put in your Pulp and boil it till it will come from the bottom of the Skillet and so put it up CXXVII Marmalade of Wardins Bake them in an earthen Pot then cut them from the Core and beat them in a Mortar then take their weight in fine Sugar and boil it to a Candy height with a little water then put in your Pulp with a little beaten Ginger and boil it till it comes from the bottom of the Posnet and so do with Quinces if you please CXXVIII Marmalade of green Pippins to look green Scald them as you do to preserve then stamp them in a Mortar and take their weight in fine Sugar boil it to a Candy height with a little water then boil it and the Pulp together till it will come from the bottom of the Posnet CXXIX To preserve green Walnuts Take them and steep them all night in water in the morning pare them and boil them in fair water till they be tender and then stick a Clove into the head of each of them then
take one Pound and half of sugar to every Pound of Walnuts and to every pound of Sugar one Pint of Rosewater make a Syrup of it and scum it then put in your Walnuts and boil them very leasurely till they are enough then put in a little Musk or Ambergreece with a little Rosewater and boil them a little more and put them up it is a very good Cordial and will keep seven years or more CXXX To dry old Pippins Pare them and bore a hole through them with a little Knife or Piercer and cut some of them in halves take out the Cores of them as you cut them then put them into a syrup of sugar water as much as will cover them in a broad preserving Pan let them boil so fast as may be taking them sometimes from the fire scuming them clean when you perceive your Apples clear and Syrup thick then take them up and set them into a warm Oven from the Syrup all night the next morning turn them and put them in again so do till they are dry if you please to glister some of them put them into your Candy-Pot but one night and lay them to dry the next day and they will look like Christal CXXXI To preserve Bullace as green as Grass Take them fresh gathered and prick them in several places scald them as you do your green Peaches then take their weight in fine sugar and make a Syrup with a little water then put in your Bullace and boil them till they be very clear and the Syrup very thick CXXXII To preserve Medlars Take them at their full growth pare them as thin as you can prick them with your Knife and parboil them reasonable tender then dry them with a Cloth and put to them as much clarified sugar as will cover them let them boil leisurely turning them often till they have well taken the sugar then put them into an earthen Pot and let them stand till the next day then warm them again half an hour then take them up and lay them to drain then put into that Syrup half a Pint of water wherein Pippins have been boiled in slices and a quarter of a Pound of fresh sugar boil it and when it will jelly put it to the Medlars in Gallipots or Glasses CXXXIII To make Conserve of Violets Take a Pound clean cut from the whites stamp them well in a Mortar and put to them two or three Ounces of white Sugar-Candy then take it out and lay it upon a sleeked Paper then take their weight in fine sugar and boil it to a Candy height with a little water then put in your Violets and a little Iuice of Limon and then let them have but one walm or two over the fire stirring it well then take it off and when it is between hot and cold put it up and keep it CXXXIV To cast all kinds of shapes what you please and to colour them Take half a pound of refined Sugar boil it to a Candy height with as much Rose-water as will melt it then take moulds made of Alablaster and lay them in water one hour before you put in the hot Sugar then when you have put in your Sugar turn the mould about in your hand till it be cool then take it out of the mould and colour it according to the nature of the Fruit you would have it resemble CXXXV To dry Pears without Sugar Pare them leave the stalks and pipps on them then bake them in an earthen pot with a little Claret Wine covered then drain them from the Syrup and dry them upon Sieves in a warm Oven turning them morning and evening every time you turn them hold them by the stalk and dip them in the Liquor wherein they were baked and flat them every time a little If you do them carefully they will look very red and clear and eat moist when they are dry put them up CXXXVI To make Rasberrie Wine Take Rasberries and bruise them with the back of a spoon and strain them and fill a bottle with the juyce stop it but not very close let it stand four or five daies then pour it from the Grounds into a Bason and put as much White-wine or Rhenish as your juyce will well colour then sweeten it with Loaf Sugar then bottle it and keep it and when you drink it you may perfume some of it with one of the Lozenges spoken of before CXXXVII To preserve Oranges in jelly Take the thickest rind Oranges chipped very thin lay them in water three or four daies shifting them twice every day then boil them in several waters till you may run a straw through them then let them lie in a Pan of water all night then dry them gently in a Cloth then take to every Pound of Oranges one Pound and half of sugar and a Pint of water make thereof a syrup then put in your Oranges and boil them a little then set them by till the next day and boil them again a little and so do for four or five days together then boil them till they are very clear then drain them in a sieve then take to every Pound of Oranges one quarter of a Pint of water wherein sliced Pippins have been boiled into your syrup and to every quarter of a Pint of that water add a quarter of a Pound of fresh sugar boil it till it will jelly then put your Oranges into a Pot or a Glass and put the Ielly over them you may if you please take all the Meat out of some of your Oranges at one end and fill it with preserved Pippin and if you put in a little Iuice of Orange and Limon into your Syrup when it is almost boiled it will be very fine tasted CXXXVII To make Christal Ielly Take a Knuckle of Veal and two Calves Feet lay them in water all night then boil them in Spring water till you perceive it to be a thick Ielly then take them out and let your Ielly stand till it be cold then take the clearest and put it into a Skillet and sweeten it with Rosewater and fine Sugar and a little whole Spice and boil them together a little and so eat it when it is cold CXXXVIII To make China-Broth Take three Ounces of China sliced thin and three Plnts of fair water half an ounce of Harts-horn let it steep together twelve hours then put in a Red Cock cut in pieces and bruised one Ounce of Raisins of the Sun stoned one ounce of Cnrrans one ounce of Dates stoned one Parsly root one Fennel-root the Pith being taken out a little Borage and Bugloss and a little Pimpernel two Ounces of Pearl Barly boil all these together till you think they be well boiled then strain it out CXXXIX To make Court perfumes Take three Ounces of Benjamin lay it all night in damask Rose buds clean cut from the white beat them very fine in a stone Mortar till it come to
then put in your Roots and boil them till you see they will Candy but you must first boil them with their weight in Sugar and some Water or else they will not be sweet enough when they are enough lay them into a Box and keep them dry thus you may do green Peascods when they are very young if you put them into boiling water and let them boil close covered till they are green and then boiled in a Syrup and then the Candy they will look very finely and are good to set forth Banquets but hath no pleasant taste CLIII To make Syrup of Violets Take Violets clipped clean from the Whites to every Ounce of Violets take two Ounces of Water so steep them upon Embers till the Water be as blew as a Violet and the Violets turned white then put in more Violets into the same Water and again the third time then take to every Quart of Water four Pounds of fine sugar and boil it to a Syrup and keep it for your use thus you may also make Syrup of Roses CLIV. To make Syrup for any Cough Take four Ounces of Licoras scraped and bruised Maidenhair one Ounce Aniseeds half an Ounce steep them in Spring water half a day then boil it half away the first quantity of water which you steep them in must be four Pints and when it is half boiled away then add to it one Pound of fine Sugar and boil it to a Syrup and take two spoonfuls at a time every night when you go to rest CLV A pretty Sweet-meat with Roses and Almonds Take half a Pound of Blanched Almonds beaten very fine with a little Rosewater two Ounces of the Leaves of Damask Roses beaten fine then take half a pound of Sugar and a little more wet it with water and boil it to a Candy height then put in your Almonds and Roses and a grain of Musk or Ambergreece and let them boil a little while together and then put it into Glasses and it will be a fine sort of Marmalade CLVI The best sort of Hartshorn Ielly to serve in a Banquet Take six Ounces of Hartshorn put it into two Quarts of Water and let it infuse upon Embers all night then boil it up quick and when you find by the Spoon you stir it with that it will stick to your mouth if you do touch it and that you find the Water to be much wasted strain it out and put in a little more than half a Pound of fine Sugar a little Rosewater a Blade of Mace and a Stick of Cinamon the Iuice of as many Limons as will give it a good taste with two Grains of Ambergreece set it over a slow fire and do not let it boil but when you find it to be very thick in your mouth then put it softly into Glasses and set it into a Stove and that will make it to jelly the better CLVII To make Orange or Limon Chips Take the parings of either of these cut thin and boil them in several waters till they be tender then let them lie in cold water a while then take their weight in Sugar or more and with as much water as will wet it boil it and scum it then drain your Chips from the cold water and put them into a Gally-pot and pour this Syrup boiling hot upon them so let them stand till the next day then heat the Syrup again and pour over them so do till you see they are very clear every day do so till the Syrup be very thick and then lay them out in a Stove to dry CLVIII To make Cakes of Almonds in thin slices Take four Ounces of Iordan Almonds blanch them in cold water and slice them thin the long way then mix them with little thin Pieces of Candied Orange and Citron Pill then take some fine Sugar boiled to a Candy height with some water put in your Almonds and let them boil till you perceive they will Candy then with a spoon take them out and lay them in little Lumps upon a Pie-plate or sleeked Paper and before they be quite cold strew Caroway Comfits on them and so keep them very dry CLIX. To make Chips of any Fruit. Take any preserved Fruit drain it from the syrup and cut it thin then boil Sugar to a Candy height and then put your Chips therein and shake them up and down till you see they will Candy and then lay them out or take raw Chips of Fruit boiled first in Syrup and then a Candy boiled and put over them hot and so every day till they begin to sparkle as they lie then take them out and dry them CLX To preserve sweet Limons Take the fairest and chip them thin and put them into cold water as you chip them then boil them in several waters till a straw may run through them then to every pound of Limon take a pound and half of fine Sugar and a Pint of water boil it together and scum it then let your Limons scald in it a little and set them by till the next day and every other day heat the syrup only put to them so do 9 times then at last boil them in the Syrup till they be clear then take them out put them into Pots and boil the Syrup a little more and put to them if you will have them in Ielly make your Syrup with Pippin water CLXI To make a Custard for a Consumption Take four Quarts of Red Cows Milk four Ounces of Conserve of Red Roses prepared Pearl prepared Coral and white Amber of each one Dram two Ounces of white Sugar Candy one grain of Ambergreece put these into an earthen pot with some leaf gold and the yolks and whites of twelve Eggs a little Mace and Cinamon and as much fine Sugar as will sweeten it well Paste the Pot over and bake it with brown Bread and eat of it every day so long as it will last CLXII To make Chaculato Take half a pint of Claret Wine boil it a little then scrape some Chaculato very fine and put into it and the Yolks of two Eggs stir them well together over a slow Fire till it be thick and sweeten it with Sugar according to your taste CLXIII To dry any sort of Plumbs Take to every pound of Plumbs three quarters of a pound of Sugar boil it to a Candy height with a little water then put in your Plumbs ready stoned and let them boil very gently over a slow fire if they be white ones they may boil a little faster then set them by till the next day then boil them well and take them often from the fire for fear of breaking let them lie in their Syrup for four or five daies then lay them out upon Sieves to dry in a warm Oven or Stove turning them upon clean Sieves twice every day and fill up all the broken places and put the skins over them when they are dry wash off the clamminess of
them with warm water and dry them in the Oven and they will look as though the dew were upon them CLXIV To make Ielly of Quinces Take your Quinces pare them and core them and cut them in quarters then put them into a new earthen pot with a narrow mouth put in some of the cores in the bottom and then the Quinces paste it up and bake it with brown Bread then run it through a bag of boulting stuff as fast as you can and crush it pretty hard so long as it will run clear to every pound of it take a pound of fine Sugar and put into it and let it stand till it be dissolved then set it over a slow fire and scum it well and keep it stirring till it Ielly then put it into Glasses and keep it in a stove CLXV To make a Posset Take a Quart of white Wine and a quart of Water boil whole Spice in them then take twelve Eggs and put away half the Whites beat them very well and take the Wine from the fire then put in your Eggs and stir them very well then set it on a slow fire and stir it till it be thick sweeten it with Sugar and strew beaten Spice thereon then serve it in You may put in Ambergreece if you like it or one perfumed Lozenge CLXVI To make a Sack Posset Take two quarts of Cream and boil it with whole Spice then take twelve Eggs well beaten and strained take the Cream from the fire and stir in the Eggs and as much Sugar as will sweeten it then put in so much Sack as will make it taste well and set it on the fire again and let it stand a while then take a Ladle and raise it up gently from the bottom of the Skillet you make it in and break it as little as you can and so do till you see it be thick enough then put it into a Bason with the Ladle gently if you do it too much it will whey and that is not good CLXVII Another way for a Posset Boil a Quart of Cream as for the other then take the Yolks of fourteen Eggs and four Whites beat them and strain them take the Cream from the fire and stir in your Eggs then have your Sack warmed in a Bason and when the Cream and Eggs are well mixed put it to the Sack and sweeten it to your taste with fine Sugar and let it stand over a Skillet of seething water for a while CLXVIII To preserve Pippins in thin slices in Ielly Take of the fairest Pippins pare them and slice them into cold water to every pound of Pippins take a pound of Sugar and a Pint of Water boil it and scum it then shake your Pippins clean from the Water and put them into the Syrup boil them very clear and apace then put in some thin Chips or Orange or Citron preserved and to one Pound of Pippin put the Iuice of two Oranges and one Limon then boil them a little longer till you see they will jelly and then put them into Glasses but take heed you lay them in carefully and lay the Chips here and there between then warm the Ielly and put softly over them CLXIX To preserve Currans in Ielly Take the fairest and pick them from the Stalks and stone them then take their weight in sugar wet it with water boil it and scum it then put in your Currans and boil them up quick shake them often and scum them and when they will jelly they are enough then put them into Glasses thus you may do white and red both and they will be in a stiff Ielly and cut very well do not cover them before they be cold CLXX To Preserve ripe Apricocks Take them and stone them then weigh them and to every Pound of Apricocks take a Pound of fine Sugar beaten small then pare your Fruit and as you pare them cast some Sugar over them and so do till all be done then set them on the fire and let the Sugar melt but gently then boil them a little in the Syrup and set them by till the next day then boil them quick and till they be very clear then put them in Pots and boil the Syrup a little more and put it to them if you would have them in Ielly you must put some of the Infusion of Goosberries or of Pippins into your Syrup and adde more Sugar to it CLXXI. To preserve Cornelions Take the fairest and weigh them then take their weight in Sugar and lay a Lay of Sugar into the Pan and then a Lay of Cornelions till all be in and let your last Lay be Sugar then put a little water into the midst of the Pan and set it on the fire and when the Sugar is melted boil them up quick and take them often and shake them and scum them when you do perceive them to be very clear they are enough CLXXII To make Marmalade of Cornelions Take them and stone them and weigh them and to every pound of Fruit take a pound of Sugar wet it with water and boil it to a Candy height then put in your Fruit and boil it very clear and quick and shake it often and scum it clean when you see it very clear and very thick it is enough you must keep it in a Stove or some warm place CLXXIII To preserve Damsons Take the fairest not too ripe and take their weight in Sugar wet your Sugar with a little water boil it and scum it then put in your Damsons and boil them a little then set them by till the next day then boil them till they be very clear and take them from the fire sometimes and let them stand a while to keep them from breaking when they are clear take them out and put them into Glasses and boil the Syrup to a Ielly and pour on them be very careful how you take them to put them into your Pots or Glasses for fear of breaking them CLXXIV To make Orange Marmalade Take half a Pound of Orange Chips tenderly boiled in several waters and beaten fine in a Mortar then take a Pound of fine sugar wet it with water boil it and scum it then put in your Orange and half a Pound of Pippin also beaten fine and let them boil together till they are very clear then put in the Iuice of one Orange and one Limon and stir it well and let it boil a while longer and then take it off and put it into Glasses CLXXV To make Ielly of Pippins Take Pippins pare them thin into a long Gallipot and set that into boiling water close covered and so let it stand three or four hours they must be slieed thin as well as pared when you think they are infused enough poure the Liquor from them and to every Pint take a Pound of Sugar double refined and put it into your Liquor boil them together till you find it will Ielly then put little small pieces
Paste CCXXXIX To Candy whole Spices with a hard Rock-Candy Take one Pound of fine Sugar and eight spoonfuls of Rosewater and the weight of sixpence of Gum. Arabick that is clear boil them together till a drop will run as small as a hair then put it into an earthen Pipkin and having before steeped your spices one night or two in Rosewater put your spices into the Pipkin and stop it up close that no Air get in keep it in a hot place three weeks then break your Pot with a Hammer Thus you may do with preserved Oranges and Limons any kinds of Fruits and Flowers or Herbs if you please CCXL To make a very fine Bisket Take half a Pound of searced Sugar the Yolks of six Eggs a little searced Spice and Seeds and a little Ambergreece or Musk your Eggs must be very hard then put all these into a Mortar and beat them to a Paste with a little Gum Dragon steeped in Rosewater all night then mould it up with fine Sugar and make it into pretty Fancies and dry them in a warm Oven CCXLI. To make Orange or Limon or Citron Bisket Take either of these preserved and Washed from their Syrup beat them well in a Mortar and then put in a little Gum Dragon as before beat them again together till it be a perfect Paste then mould it up with Sugar searced and make them up in what shape you please and dry it CCXLII. To make Bisket of Potato-Roots or Parsneps Take their Roots boil'd very tender and beat them in a Mortar with their weight of searced Sugar then put in a little Gum Dragon as before beat them to a Paste and mould them up with Sugar searced and make them up in what shape you please and dry them CCXLIII To pickle Oranges or Limons taught me by a Seaman Take those which are free from any spots and lay them gently in a Barrel then fill up the Barrel with Sea-water and so cover your Vessel close for want of Sea-water you may take fair water and make it so strong with Bay Salt that it will bear an Egg and put to them in like manner CCXLIV To keep Grapes fresh and green taught me by a Sea-Captain Take your fairest Grapes without any blemish then lay some Oats in a Box and then a Lay of Grapes and then more Oats and so do till you have laid all in then cover the Grapes well with Oats and close your Box fast that no Air get in CCXLV To dry Grapes to keep longer Take your best Clusters and hang them up in a Room upon Lines and be sure you do not let them touch one another they will keep four months CCXLVI To make Marmalade of Oranges or Limons Boil the Rinds of them in several Waters till they be very tender beat them small with their weight of Pippins then take the weight of all in fine Sugar and to every Pound of Sugar a Pint of Water boil your Water and Sugar together and make a Syrup then put in your Pulp and boil it a good while till it be clear then put in the Iuice of some Orange and Limon so much as will give it a fine taste then boil it a little longer till you see it will Ielly very well then put it into Glasses and keep it in a reasonable warm place this is very Cordial and stoppeth Rheum CCXLVII. To make green Ginger wet Take one pound of Ginger and steep it in Red-Wine and Vinegar equally mixed let it stand so close covered twelve daies and twice every day stir it up and down then take two quarts of Red-Wine and as much Vinegar and boil them together a little while then put in three pounds of Sugar and make a Syrup therewith then put in your Ginger and boil it a while then set it by till the next day so boil it every day a little till it be very clear and so keep it in the Syrup CCXLVIII To make a Sallad of Limons Take the rinds of Limons cut in halves and boil them in several waters till they are very tender then take Vinegar Water and Sugar and make a Syrup then put in your Limons first cut as you would an Apple-paring round and round till you come at the top boil them a while in the Syrup then set them by till the next day then boil them again a little and so do till yo 〈…〉 they be clear and the Syrup thick when you serve them to the Table wash them in Vinegar CCXLIX To stew Prunes without fire Take your largest Prunes well washed and put them into a broad mouthed Glass then put to them some Claret Wine and whole Spice and cover your Glass very well and set it in the Sun ten days or more and they will eat very finely you must also put a little Sugar into the Glass with them CCL To make Syrup of the Iuice of Citrons or Limons Take the Iuice of either of them and put twice the weight of fine sugar therein put it into a long Gallipot and set that pot into a Kettle of boiling water till you see they be well incorporated then take it out and when it is cold put it up CCLI To make Punch Take one Quart of Claret Wine half a Pint of Brandy and a little Nutmeg grated a little Sugar and the Iuice of a Limon and so drink it CCLII To make Limonado Take one Quart of Sack half a Pint of Brandy half a Pint of fair Water the Iuice of two Limons and some of the Pill so brew them together with Sugar and drink it CCLIII To make Paste of Pomewaters Take your Pomewater Apples and put them in a long Gallipot and set that Pot in a Kettle of boiling water till your Apples are tender then pare them and cut them from the Core and beat them in a Mortar very well then take their weight in fine Sugar and boil it to a Candy height with a little water then put in your Apples and boil them till it will come from the bottom of the Posnet when it is almost cold mould it with searced Sugar and make it in Cakes and dry them CCLIV To make Syrup of Rasberries or of other Fruits as Grapes or the like Take the juyce of your Fruits and the weight thereof in fine Sugar mix them together and put them into a long Gally-pot and set that pot into a Kettle of seething water and when you see it is enough let it cool and then put it up after you have strained out your juyce you must let it stand to settle three or four daies before your put the Sugar into it and then take only the clearest this is exceeding good and comfortable in all Fevers CCLIV To make a Caudle for a sick body both pleasant and comfortable Take a quart of white Wine and boil it a while with a Blade of large Mace and a little whole Cinamon then take four Ounces of sweet Almonds blanched and beaten with
Spice beaten and Sugar CCLXXV To make a Suffex Pancake Take only some very good Pie paste made with hot Liquor and roule it thin and fry it with Butter and serve it in with beaten spice and sugar as hot as you can CCLXXVI To make a Venison Pasty Take a Peck of fine Flower and three Pounds of fresh Butter break your Butter into your Flower and put in one Egge and make it into a Past with so much cold Cream as you think fit but do not mould it too much then roule it pretty thin and broad almost square then lay some Butter on the bottom then season your Venison on the fleshy side with Pepper grosly beaten and Salt mixed then lay your Venison upon your Butter with the seasoned side downward and then cut the Venison over with your Knife quite cross the Pasty to let the Gravie come out the better in baking then rub some seasoning in those Cuts and do not lay any else because it will make it look ill-favoured and black then put some paste rouled thin about the Meat to keep it in compass and lay Butter on the top then close it up and bake it very well but you must trim it up with several Fancies made in the same Paste and make also a Tunnel or Vent and just when you are going to set it into the Oven put in half a Pint of Clarret Wine that will season your Venison finely and make it shall not look or taste greasie thus you may bake Mutton if you please CCLXXVII To make a brave Tart of several Sweet Meats Take some Puff-paste and roule it very thin and lay it in the bottom of your baking-pan then lay in a Lay of preserved Rasberries then some more Paste very thin to cover them then some Currans preserved and then a Sheet of Paste to cover them then Cherries and another Sheet to cover them then any white Sweet-Meat as Pippins white Plums or Grapes so Lid it with Puff-paste cut in some pretty Fancy to shew the Fruit then bake it and stick it full of Candied Pills and serve it in cold CCLXXVIII To make Ice and Snow Take new Milk and some Cream and mix it together and put it into a Dish and set it together with Runnet as for a Cheese and stir it together when it is come poure over it some Sack and Sugar then take a Pint of Cream and a little Rosewater and the Whites of three Eggs and whip it to a Froth with a Birchen Rod then as the Froth arises cast it upon your Cream which hath the Runnet in it till it lies deep then lay on Bunches of preserved Barberries here and there carelessly and cast more Snow upon them which will look exceeding well then garnish your Dish being broad brimm'd with all kind of Iellies in pretty Fancies and several Colours CCLXXIX To make a Mutton Pie Cut a Loin or a Neck of Mutton in steaks and season it with Pepper and Salt and Nutmeg then lay it in your Pie upon Butter then fill up your Pie with Apples sliced thin and a few great Onions sliced thin then put in more Butter and close it and bake it and serve it in hot CCLXXX To poach Eggs the best way Boil Vinegar and Water together with a few Cloves and Mace when it boiles break in your Eggs and turn them about gently with a Tin Slice till the White be hard then take them up and pare away what is not handsom and lay them on Sippets and strew them over with plumped Currans then take Verjuice Butter and Sugar heat together and poure over and serve them in hot CCLXXXI A good Sallad in Winter Take a good hard Cabbage and with a sharp Knife shave it so thin as you may not discern what it is then serve it with Oil and Vinegar CCLXXXII Another Sallad in Winter Take Corn Sallad clean picked and also well washed and clear from the water put it into a Dish in some handsom form with some Horse Radish scraped and some Oil and Vinegar CCLXXXIII To make Sorrrel Sops for Green Geese or Chickens or for a Sick Body to eat alone Take a good quantity of French Sorrel clean picked and stamp it in a Mortar then strain it into a Dish and set it over a Chafingdish of Coals and put a little Vinegar to it then when it is thick by wasting wring in the Iuice of a Limon and sweeten it with Sugar and put in a little grated Bread and Nutmeg then warm another Dish with thin slices of white Bread and put some Butter to your Sorrel Liquor and poure over them serve them in with Slices of Limon and fine Sugar CCLXXXIV To make Green Sauce for a powdered Leg of Pork or for a Spring Take a great quantity of French Sorrel and pick out the Strings and wash it well and drain it clean from the water then stamp it in a Mortar till it be extream fine then put in grated Bread and beat it again then a few Currans and the yolks of hard Eggs and when it is beaten to a kind of Pap put in a little Vinegar and Sugar into it so serve it in upon a Plate with your Meat CCLXXXV To make Vin de Molosso or Treacle Wine Take fair Water and make it so strong with Molossoes otherwise called Treacle as that it will bear an Egg then boil it with a Bag of all kinds of Spices and a Branch or two of Rosemary boil it and scum it and put in some sweet herbs or flowers according to the time of the year boil it till a good part be consumed and that it be very clear then set it to cool in several things when it is almost cold work it with Yeast as you do Beer the next day put it into the Vessel and so soon as it hath done working stop it up close and when it hath stood a fortnight bottle it this is a very wholesom Drink against any Infection or for any that are troubled with the Ptisick CCLXXXVI For a Consumption an excellent Medicine Take Shell Snails and cast Salt upon them and when you think they are cleansed well from their slime wash them and crack their Shells and take them off then wash them in the distilled Water of Hysop then put them into a Bag made of Canvas with some white Sugar Candy beaten and hang up the Bag and let it drop as long as it will which if you bruise the Snails before you hang them up it is the better this Liquor taken morning and evening a Spoonful at a time is very rare CCLXXXVII A sutable Dish for Lent Take a large dish with broad Brims and in the middle put blanched Almonds round about them Raisins of the Sun and round them Figs and beyond them all coloured Iellies and on the Brims Fig-Cheese CCLXXXVIII To make a Rock in Sweet-Meats First take a flat broad voiding Basket then have in readiness a good thick Plum Cake then
day till they are dry CCIII The Spanish Candy Take any sort of Flowers well picked and beaten in a Mortar and put them into a Syrup so much as the Flowers will stain boil them and stir them till you see it will turn Sugar again then pour it upon a wet trencher and when it is cold cut it into Lozenges and that which remaineth in the bottom of the Posnet scrape it clean out and beat it and searse it then work it with some Gum Dragon steeped in Rosewater and a little Ambergreece so make it into what shape you please and dry it CCIV. To make Naples Bisket Take four Ounces of Pine Apple seeds two Ounces of sweet Almonds blanched the Whites of two Eggs one spoonful of Ale-Yeast one spoonful of Rice Flower one spoonful of sweet Cream beat all these together in a Mortar then adde to it Musk or Ambergreece drop it upon a Pie-Plate and make it in what shape you please and so bake it CCV To make Italian Bisket Take Sugar searced fine and beat in a Mortar with Gum Dragon steeped in Rose-water and also the White of an Egg till it come to a perfect Paste then mould it up with searced Sugar Powder of Aniseeds and a little Musk and make them in what shape you please and bake them on Pie-Plates but not too much CCVI. To make Hipocras Take to every Gallon of Sack or white Wine one Pound of Sugar one Ounce of Cinamon one Ounce of Ginger one quarter of an Ounce of Nutmegs a quarter of an Ounce of Coriander seed with a few Cloves and a little Long Pepper or a few Grains let all these steep together four and twenty hours stir it twice or thrice in that time then put to every Gallon one Pint of Milk and run it through a Ielly-Bag and then bottle it and let them be stopped very close set them in a cool place it will keep a Moneth CCVII. To make Tuff-Taffity Cream Take a quart of thick Cream the whites of eight Eggs beaten to a Froth with Rose-water then take of the Froth and put it into the Cream and boil it and always stir it then put in the Yolks of eight Eggs well beaten and stir them in off the Fire and then on the fire a little while then season it with Sugar and poure it out and when it is cold lay on it Ielly of Currans or Rasberries or what you please CCVIII Caroway Cake Take one Quart of Flower and one pound of Butter rub your Butter into your Flower very well then take two Yolks of Eggs and one White two spoonfuls of Cream half a Pint of Ale-Yeast mix them all together do not knead it but pull it in pieces then set it to the fire to rise and so let it lie almost one hour turning it often then pull it in pieces again and strew in half a pound of Caroway Comfits mingle them with the Paste then take it lightly with your hand and fashion it like an Oval and make it higher in the middle than the sides let your Oven be as hot as for a Tart be sure your Oven or Cake be ready both at once put it upon a double paper buttered and let it stand almost an hour when it goes into the Oven strew it thick with Caroway-Comfits and lay a paper over least it scorch CCIX. To Candy Barberies Stone the fairest Bunches you can get and as you stone them strew in a little Sugar then take so much water as you think will cover them and let them boil in it with a little Sugar a little while then put them into a deep thing that the Syrup may cover them then boil a little water and sugar to a Candy height then having your Barberies drained well from the Syrup put them into the hot Candy stir them gently till the Sugar be dissolved but do not let them boil in it then open every branch and lay them upon the brims of dishes shift them often on clean dishes and open them every time then set them into an Oven ox Stove to dry CCX To make a very fine Sillibub Take one Quart of Cream one Pint and an half of Wine or Sack the Iuice of two Limons with some of the Pill and a Branch of Rosemary sweeten it very well then put a little of this Liquor and a little of the Cream into a Bason beat them till it froth put that Froth into the Sillibub pot and so do till the Cream and Wine be done then cover it close and set it in a cool Cellar for twelve hours then eat it CCXI. Fine sweet Powder for the hair Take one pound of the best starch you can get put it into a Bason with half a Pint of Rosemary water as much Rosewater stir them well together with a Spoon then dry them well in the Sun then take the searced Powder of Damask Roses and four grains of Ambergreece mix it well with your Starch and sift it fine CCXII. To make Cakes of Pistachoes Take half a pound of Almonds blanched half a pound of Pistachoes blanched four Ounces of Pine-Apple seeds beat these together in a Mortar with a little Rosewater till it come to perfect Paste then put in the weight of it in Sugar and beat it again then mould it with searced Sugar and lay it upon Wafer sheets and fashion them as you please then stick them with quartered Pistachoes that they may make it look like a Hedghog then with a Feather Ice them over with the White of an Egg Rosewater and Sugar then bake them carefully CCXIII. To make Cakes of Apricocks in Lumps Take Apricocks and pare them and cut them in halves then take their weight in Sugar put half this Sugar and the Apricocks into a Posnet let them boil apace till they look clear then boil the other part of the Sugar to a Candy height then put them together and stir them a while then put them into Glasses and set them into a Stove and when the one side is dry turn the other CCXIV. To make Rasberry Sugar Take the Iuice of Rasberries and wet your Sugar with it and dry it in a Stove in little Cakes this will keep all the year a little of it being put in a Glass of Wine will give it as good a taste as you can desire and as good a colour in this manner you may make Sugar of any Fruit Flower or Herb. CCXV To dry Apricocks Take your fairest Apricocks and stone them then weigh them and as you pare them throw them into cold water have in readiness their weight in fine sugar wet it with some of the water they lie in and boil it to a Candy height then put in your Apricocks and boil them till they are clear when they have lain three or four days in the Syrup lay them out upon Glasses to dry in a stove and turn them twice a day CCXVI To make rough Marmalade of Cherries Stone your Cherries and infuse
them in a long Gallipot in a Kettle of boiling water when they are all to pieces then take their weight in fine sugar boiled to a Candy height with a little water then put in your Apricocks and stir them over a slow fire but do not let it boil when it will Ielly put it into Glasses CCXVII To make smooth Marmalade of Cherries Infuse them as you do the other then strain them hard and boil the Iuice with a Candy as you do the other CCXVIII To make white Trencher-Plates which may be eaten Take two Eggs beaten very well Yolks and Whites two spoonfuls of Sack one spoonful of Rosewater and so much flower as will make it into a stiff Paste then roule it thin and then lay it upon the ontsides of Plates well buttered cut them fit to the Plates and bake them upon them then take them forth and when they are cold take a pound of double refin'd Sugar beaten and searced with a little Ambergreece the White of an Egg and Rosewater beat these well together and Ice your Plates all over with it and set them into the Oven again till they be dry CCXIX. To make the Froth Posset Take three Pints of Cream or new Milk set it on the fire then take sixteen Eggs and put the Whites into a Bason very deep and beat the Yolks by themselves make a Custard with them and the Cream which is on the fire then beat the Yolks to a Froth with a little Sack and a little Sugar when it is a thick Froth cast it into another Dish with a Spoon then take half a Pint of Sack and sweeten it with Sugar set it on a Chafing-dish of Coals in a large Bason when it is hot put in as much Froth as the Sack will receive stir it in very well then take your Custard and poure upon it stir it all one way when you put it in then if the Froth do not cover the top of the Posset put in more and stir it very well and cover it close with a warm Dish let it stand a while upon Coals but not too hot you may know when it is enough by putting your Spoon into the Bason for then it will be clear in the bottom Curd in the middle and Froth on the top CCXX To make Banbury Cake Make a Posset of Sack and Cream then take a Peck of fine Flower half an Ounce of Mace as much of Nutmeg as much of Cinamon beat them and searce them two pounds of Butter ten Eggs leaving out half their Whites one Pint and half of Ale-Yeast beat your Eggs very well and strain them then put your Yeast and some of the Posset to the Flower stir them together and put in your Butter cold in little pieces but your Posset must be scalding hot make it into a Paste and let it lie one hour in a warm Cloth to rise then put in ten pounds of Currans washed and dried very well a little Musk and Ambergreece dissolved in Rose-water put in a little Sugar among your Currans break your Paste into little pieces when you go to put in your Currans then lay a Lay of broken Paste and then a Lay of Currans till all be in then mingle your Paste and Currans well together and keep out a little of your Paste in a warm Cloth to cover the top and bottom of your Cake you must rowl the Cover very thin and also the Bottom and close them together over the Cake with a little Rosewater prick the top and bottom with a small Pin or Needle and when it is ready to go into the Oven cut it in the sides round about let it stand two hours then Ice it over with Rose-water or Orange Flower and Sugar and the White of an Egg and harden it in the Oven CCXXI To make Cambridge Almond Butter Take a Quart of Cream and sixteen Eggs well beaten mix them together and strain them into a Posnet set them on a soft fire and stir them continually when it is ready to boil put in half a quarter of a Pint of Sack and stir it till it run to a Curd then strain the Whey from it as much as may be then beat four Ounces of blanched Almonds with Rosewater then put the Curd and beaten Almonds and half a pound of fine Sugar into a Mortar and beat them well together then put it into Glasses and eat it with bread it will keep a Fortnight CCXXII To make a Sack Posset without Milk or Bread Take a Quart of Ale and half a Pint of Sack boil them with what spice you please then take three quarters of a pound of sugar and twenty Eggs Yolks and Whites well beaten and strained then take four Ounces of Almonds blanched and beaten with Rose-water put them to the Eggs and put them to the other things in the Posnet upon the fire and keep them stirring and when it boileth up put it into a Bason and strew on beaten spice and sugar you must also sweeten it when the Eggs go in CCXXIII. To preserve Figs and dry them To every pound of your large ripe English Figs take a pound of Sugar and one Pint of Water boil your Sugar and Water and scum it then put in your Figs and boil them very well till they are tender clear boil them very fast when they have been in the Syrup a week boil some sugar to a Candy height and put in the Figs and when you perceive they are enough lay them out to dry CCXXIV. To pickle Mushromes Take them of one nights growth and peel them inside and outside boil them in Water and Salt one hour then lay them out to cool then make a Pickle of white Wine and white Wine Vinegar and boil in it whole Cloves Nutmegs Mace and Ginger sliced and some whole Pepper when it is cold put them into it and keep them for Sauces of several Meats and if you would dress them to eat presently put them in a Dish over a Chafingdish of Coals without any Liquor and the fire will draw out their natural Liquor which you must pour away then put in whole Spice Onions and Butter with a little Wine and so let them stew a while then serve it in CCXXV. To preserve whole Quinces to look red When they are pared and cored put them into cold water and for every Pound of Quince take one Pound of Sugar and a Pint of Water make a Syrup thereof then put in your Quinces and set them on a slow fire close covered till you see they are of a good Colour and very tender then take them out and boil your Syrup till it will Ielly CCXXVI To make very good Marma of Quinces to look red Weigh your Quinces and pare them cut them in quarters and core them and keep them in cold water then take their weight in sugar and a little water and boil it and scum it then put in your Quinces and set them on a slow