it LXVI To make Ale to drink within a Week Tun it into a Vessel which will hold eight Gallons and when it hath done working ready to bottle put in some Ginger sliced and an Orange stuck with Cloves and cut here and there with a Knife and a pound and half of Sugar and with a stick stir it well together and it will work afresh when it hath done working stop it close and let it stand till it be clear then bottle it up and put a Lump of Sugar into every Bottle and then stop it close and knock down the Corks and turn the Bottles the Bottoms upwards and it will be fit to drink in a Weeks time LXVII For the Griping of the Guts Take a peniworth of Brandy and a peniworth of Mithridate mixed together and drink it three nights together when you go to rest or take a little Oil of Aniseeds in a Glass of Sack three times LXVIII To make a Sack Posset Take twelve Eggs beaten very well and put to them a Pint of Sack stir them well that they curd not then put to them three Pints of Cream half a pound of fine Sugar stirring them well together when they are hot over the fire put them into a Bason and set the Bason over a boiling pot of water until the Posset be like a Custard then take it off and when it is cool enough to eat serve it in with beaten Spice strewed over it very thick LXIX To make Pennado Take Oatmeal clean picked and well beaten steep it in water all night then strain it and boil it in a Pipkin with some Currans and a Blade or two of Mace and a little Salt when it is well boiled take it off and put in the Yolks of two or three new laid Eggs beaten with Rosewater then set it on a fost fire and stir it that it curd not then sweeten it with Sugar and put in a little Nutmeg LXX To make Cakes without Fruit. Take four pounds of fine Flower rub into it one pound of Butter very well then take warmed Cream and temper it with Ale yeast so mix them together and make them into a Paste put in a little Rosewater and several Spices well beated let it lie by the fire till the Oven heat and when you make it up knead into it half a pound of Caraway Comfits and three quarters of a pound of Bisket-Comfits make it up as fast as you can not too thick nor cut it too deep put it into a hoop well butter'd wash it over with the White of an Egge Rosewater and Sugar and strew it with some Comfits do not bake it too much LXXI A Sack Posset without Milk Take thirteen Eggs and beat them very well and while they are beating take a quart of Sack half a pound of fine Sugar and a Pint of Ale and let them boil a very little while then put these Eggs to them and stir them till they be hot then take it from the fire and keep it stirring a while then put it into a fit Bason and cover it close with a Dish then set'it over the fire again till it arise to a Curd then serve it in with some beaten spice LXXII A very fine Cordial One Ounce of Syrup of Gilly-flowers one dram of Confection of Alkermes one Ounce and half of burrage-Burrage-water the like of mint-Mint-water one Ounce of Dr. Mountford's water as much of Cinamon water mixed together LXXIII The best way to Preserve Goosberries green and whole Pick them clean and put them into water as warm as milk so let them stand close covered half an hour then put them into another warm water and let them stand as long and so the third time till you find them very green then take their weight in fine Sugar and make a Syrup then put them in and let them boil softly one hour then set them by till the next day then heat them again so do twice then take them from that Syrup and make a new Syrup and boil them therein till you find they be enough LXXIV To make the Orange Pudding Take the rind of a small one pared very thin and boiled in several waters and beaten very fine in a Mortar then put to it four Ounces of fine Sugar and four Ounces of fresh Butter and the Yolks of six Eggs and a little salt beat it together in the Mortar till the Oven heats and so butter a dish and bake it but not too much strew Sugar on it and serve it to the Table Bake it in Puff-Past LXXV To make French Bread Take half a Bushel of fine Flower ten Eggs one pound and half of fresh Butter then put in as much Yest as you do into Manchet temper it with new milk pretty hot and let it lie half an hour to rise then make it into Loaves or Rowls and wash it over with an Egg beaten with Milk let not your Oven be too hot LXXVI To make a made Dish Take four Ounces of sweet Almonds blanched and beaten with Rosewater strain them into some Cream then take Artichoke bottoms boiled tender and some boiled Marrow then boil a quart of Cream with some rose-Rosewater and Sugar to some thickness then take it off and lay your Artichokes into a Dish and lay the Marrow on them then mix your Almond Cream and the other together and poure it over them and set it on Coals till you serve it in LXXVII To make a Cake with Almonds Take one pound and half of fine Flower of Sugar twelve Ounces beaten very fine mingle them well together then take half a pound of Almonds blanched and beaten with Rosewater mingle all these with as much Sack as will work it into a Paste put in some Spice some Yest and some plumped Corans with some Butter and a little salt so make it into a Cake and bake it LXXVIII To make a Sillibub Take a Limon pared and sliced very thin then cover the bottom of your Sillibub Pot with it then strew it thick with fine Sugar then take Sack or white Wine and make a Curd with some Milk or Cream and lay it on the Limon with a Spoon then whip some Cream and Whites of Eggs together sweetned a little and cast the Froth thereof upon your Sillibub when you lay in your Curd you must lay Sugar between every Lay. LXXIX To make fine Water-Gruel Take the best Oatmeal beaten and steep it in water all night the next day strain it and boil it with a Blade of Mace and when it is enough put in some Raisins and Corans which have been infused in a Pot in a Pot of seething Water and a little Wine a little Salt a little sugar and so eat it LXXX To make Limon Cream Take a quart of Cream keep it stirring on the fire until it be blood warm then take the Meat of three Limons sweetned well with Sugar and a little Orange Flower water sweeten them so well that they may not turn
it very excellent you may distil it in an ordinary Still if you please but then it will not be so strong nor effectual Thus you may do with any other Herbs whatsoever V. To make the Cordial Orange-Water Take one dozen and half of the highest coloured and thick rin'd Oranges slice them thin and put them into two Pints of Malago Sack and one Pint of the best Brandy of Cinamon Nutmegss Ginger Cloves and Mace of each one quarter of an Ounce bruised of Spear-mint and Balm one handful of each put them into an ordinary Still all night pasted up with Rye Paste the next day draw them with a slow fire and keep a wet Cloth upon the Neck of the Still put in some Loaf Sugar into the Glass where it droppeth VI. To make Spirit of Oranges or of Limons Take of the thickest rin'd Oranges or Limons and chip off the Rinds very thin put these Chips into a Glass-bottle and put in as many as the Glass will hold then put in as much Malago Sack as the Glass will hold besides stop the Bottle close that no Air get in and when you use it take about half a spoonful in a Glass of Sack it is very good for the Wind in the Stomach VII To make Limon Water Take twelve of the fairest Limons slice them and put them into two Pints of white Wine and put to them of Cinamon and Galingale of each one quarter of an Ounce of Red Rose Leaves Burrage and Bugloss Flowers of each one handful of yellow Sanders one Dram steep all these together 12 hours then distil them gently in a Glass Still put into the Glass where it droppeth three Ounces of Sugar and one Grain of Amber-Greece VIII A Water for fainting of the Heart Take of Bugloss water and Red Rose water of each one Pint of Red Cows milk half a Pint Annise-seed and Cinnamon of each half an Ounce bruised Maiden-hair two handfuls Harts-tongue one handful bruise them aâ—◠〈◊〉 all these together and distil them in a 〈◊〉 Still drink of it Morning and Evening with a little Sugar IX To make Rosemary Water Take a Quart of Sack or white Wine with as many Rosemary Flowers as will make it very thick two Nutmegs and two Races of Ginger sliced thin into it let it infuse all night 〈…〉 it in an ordinary Still as your othâ—â—â—â—ters X. To make a most precious Water Take two Quarts of Brandy of Balm of Wood-Betony of Pellitory of the Wall of sweet Marjoram of Cowslip-Flowers Rosemary-Flowers Sage-Flowers Marigold-Flowers of each of these one handful bruised together then take one Ounce of Gromwel seeds one ounce of sweet Fennel seeds one Ounce of Coriander seeds bruised also half an Ounce of Aniseeds and half an Ounce of Caraway-seeds half an Ounce of Iuniper Berries half an Ounce of Bay Berries one Ounce of green Licoras three Nutmegs one quarter of an Ounce of large Mace one quarter of an Ounce 〈…〉 Cinamon one quarter of an Ouâ—â—◠〈◊〉 Cloves half an Ounce of Ginger 〈…〉 these well together then add to them half a pound of Raisons in the Sun stoned let all these steep together in the Brandy nine days close stopped then strain it out and two Grains of Musk two of Amber-Greece one pound of refined Sugar stop the Glass that no Air get in and keep it in a warm place Doctor Butleâ—â—â—â—â—eacle Water Take the roots of Polipody of the Oak bruised Lignum Vita thin sliced the inward part thereof Saxifrage roots thin sliced of the shavings of Harts-horn of each half a pound of the outward part of yellow Citron not preserved one Ounce and half bruised mix these together Then take of Fumitory-water Of each one Ounce Carduus water Camomile water Succory-water of Cedar wood one Ounce of Cinamon three drams of Cloves three drams bruise all your forenamed things Then take of Epithimum two ounces and a half of Cetrarch six ounces of Carduus and Balm of each two handfuls of Burrage Flowers Bugloss Flowers Gilly flowers of each four ounces of Angelica root Elecampane root beaten to a Pap of each four ounces of Andronichus Treacle and Mithridate of each four ounces mixe all these together and incorporate them well and grind them in a Stone-Mortar with part of the former Liquor and at last mix all together and let them stand warm 24 hours close stopped then put them all into a Glass Still and sprinkle on the top of Species Aromatica rosata and Diambre of the Species of Diarodon abbatis Diatrion Santalon of each six drams then cover the Still close and lute it well and distil the water with a soft fire and keep it close This will yield five Pints of the best water the rest will be smaller XII The Cordial Cherry Water Take nine pounds of red Cherries nine pints of Caret wine eight ounces of Cinamon three ounces of Nutmegs bruis your Spice stone your Cherries and steep them in the Wine then add to them half a handful of Rosemary half a handful of Balm one quarter of a handful of sweet Marjoram let them steep in an earthen Pot twenty four hours and as you put them into the Alembeck to distil them bruise them with your hands and make a soft fire under them and distil by degrees you may mix the waters at your pleasure when you have drawn them all when you have thus done sweeten it with Loaf Sugar then strain it into another Glass and stop it close that no Spirits go out you may if you please hang a Bag with Musk and Amber-greece in it when you use it mix it with Syrrop of Gilly-flowers or of Violets as you best like it it is an excellent Cordial for fainting fits or a Woman in travel or sor any one who is not well XIII A most excellent Water for the Stone or for the Wind-Collick Take two handfuls of Mead-Parsly otherwise called Saxifrage one handful of Mother-Thyme two handfuls of Perstons two handfuls of Philipendula and as much Pellitory of the Wall two ounces of sweet Fennel seeds the roots of ten Radishes sliced steep all these in a Gallon of Milk warm from the Cow then distil it in an ordinary Still and four hours after slice half an ounce of the wood called Saxifrage and put into the Bottle to the water keep it close stopped and take three spoonfuls at a time and fast both from eating and drinking one hour after you must make this water about Midsummer it is a very precious water and ought to be prized XIV The Cock water most delicate and precions for restoring out of deep Consumptions and for preventing them and for curing of-Agues proved by my self and many others Take a Red Cock pluck him alive then fiit him down the back and take out his Intrals cut him in quarters and bruise him in a Mortar with his Head Legs Heart Liver and Cizard put him into an ordinary Still with a Pottle of Sack and one quart of
the Bag of Spice and when it hath stood a few days bottle it up if you would have it red you must put the Honey to strong Ale Wort instead of Water III. To make Coller'd Beef Take a good Flank of Beef and lay it in Pump water and salt or rather Saltpeter one day and one night then take Pepper Mace Nutmegs Ginger and Cloves with a little of the Herb called Tarragon beat your Spice shred your Tarragon and mingle these with some Sewet beaten small and strew upon your Beef and so rowl it up and tie it hard and bake it in a Pot with Claret Wine and Butter let the Pot be covered close something in the Pot to keep the Meat down in the Liquor that it may not scorch set it into the Oven with Houshold bread and when it is baked take it out and let it cool then hang it up one night in the Chimney before you eat it and so as long as you please Serve it in with Bay Leaves and eat it with Mustard and Sugar IV. To make Almond Puddings with French Rolls or Naples Biskets Take a quart of Cream boil it with whole Spice then take it from the Fire and put in three Naples Biskets or one Penny French Roll sliced thin and cover it up to scald when it is cold put in four Ounces of sweet Almonds blanched and beaten with Rosewater the Yolks of eight Eggs and a little Marrow with as much Sugar as you think fit and a little Salt you may boil it or bake it or put it into Skins if it be boiled or baked put Sugar on it when you serve it in V. To make Barly Cream Take two Ounces of French Barly and boil it in several Waters then take a quart of Cream and boil it with whole Spice put in your Barly and boil them together very well Then put in the yolks of six Eggs well beaten and as much Sugar as you think fit stir them well over the fire then poure it out and when it is cold serve it in thus you may make Rice Cream only do not boil that but a very little in Milk before you put it into the Cream VI. To make Cheescakes Take four Gallons of new Milk set it with a little Runnet and when it is come break it gently and whey it very well then take some Manchet first scalded well in new Milk let the Milk be thick with it and while it is hot put in a quarter of a pound of fresh Butter and stir it in when it is cold mix that and your Curd together very well then put in one Pound and half of plumped Currans some beaten Spice a very little Salt Rosewater and the yolks of eight Eggs half a Pint of Cream and a little Sugar mix them well together then make some Paste with Flower Butter the yolk of an Egg and fair water and roule it out thin and so bake them in bake-pans and do not let them stand too long in the Oven VII Another way for Cheese-Cakes Take the Curd of four Gallons of new Milk and put thereto half a pound of Almonds blanched and beaten fine with rose-Rose-water then put in one Pint of Raw Cream the yolks of ten Eggs some beaten Spice a little Salt one pound and half of plumped Currans a little Rosewater and some Sugar and so mix them very well and put them into your Crust and bake them VIII Another way for Cheese-Cakes Take the Curd of four Gallons of new Milk beat it well in a Mortar with half a pound of fresh Butter aud then season it as you do the other above-named IX Another way for Cheese-Cakes Take the same quantity of Curd and mix it with half a Pound of Rice boiled tender in Milk one quarter of a Pound of fresh Butter the yolks of eight Eggs one Pint of Cream beaten Spice two pounds of Currans first plumped Rosewater and Sugar and a little Salt and so bake them not too much X. To make a sresh Cheese Take some very tender Cheese-Curd stamp it very well in a Mortar with a little Rosewater wherein whole Spice hath been steeped then let it stand in a little Cullender about half an hour then turn it out into your Dish and serve it to the Table with Cream Wine and Sugar XI Another way for a fresh Cheese Take a quart of Cream and boil in it whole Spice then stir in the yolks of eight Eggs and four whites well beaten and when they are hot put in so much Sack as will give it a good taste then stir it over the Fire till it runneth on a Curd then beat it in a Mortar as the other and serve it to the Table with Cream and Sugar XII To make Oatmeal Pudding Take Oatmeal beaten fine put to it some Cream beaten Spice Rosewater and Sugar some Currans some Marrow or Beef Sewir shred fine and a little Salt then butter your pan and bake it XIII Puddings in Balls to stew or to fry Take part of a Leg of Veal parboil it and shred it fine with some Beef Sewet then take some Cream Currans Spice Rosewater Sugar and a little Salt a little grated Bread and one handful of Flower and with the yolks of Eggs make them in Balls and stew them between two Dishes with Wine and Butter or you may make some of them in the shape of Sausages and fry them in Butter so serve them 〈◊〉 〈◊〉 Table with Sugar strewed over them XIV To boil Pigeons Take your largest Pigeons and cut them in halves wash them and dry them then boil a little Water Salt with some whole Spice and a little Faggot of sweet Herbs then put in your Pigeons and boil them and when they are enough take some boiled Parsley shred small some sweet Butter Claret Wine and an Anchovy heat them together then put in the yolks of Eggs and make it thick over the Fire then put in your Pigeons into a Dish garnished with pickled Barberries and raw Parsley and so poure over them your Sawce and serve it to the Table XV. To make an Apple Tansie Take a Quart of Cream one Manchet grated the yolks of ten Eggs and four Whites a little Salt some Sugar and a little Spice then cut your Apples in round thin slices and lay them into your Frying-Pan in order your Butter being hot when your Apples are fried poure in your Batter and fry it on the one side then turn it on a Pie-Plate and slide it into the Pan again and fry it then put it on a Pie-Plate and squeez the Iuice of a Limon over it and strew on fine Sugar and serve it to the Table XVI To make a green Tansie to fry or boil over a Pot. Take a quart of cream the yolks of one dozen of Eggs half their Whites well beat mix them together and put in one Nutmeg grated then colour it well with the Iuice of Spinage and sweeten it with Sugar then
Milk new from a red Cow one pound of blew Currants beaten one pound of Raisins in the Sun stoned and beaten four Ounces of Dates stoned and beaten two handfuls of Peniroyal two handfuls of Pimpernel or any other cooling Herb one handful of Mother-thyme one handful of Rosemary one handful of Burrage one quart of Red Rose water two ounces of Harts-horn two ounces of China root sliced two ounces of Ivory shaving four ounces of the flower of French Barley put all these into your Still and paste it up very well and still it with a soft fire put into the Glass where it droppeth one pound of white Sugar Candy beaten very small twelve peniworth of Leaf-Gold seven grains of Musk eleven grains of Amber-greece seven grains of Bezoar stone when it is all distilled mix all the waters together and every morning fasting and every evening when you go to bed take four or five Spoonfuls of it warm for about a Moneth together this hath cured many when the Doctors have given them over XV. Walnut water or the Water of Life Take green Walnuts in the beginning of Iune beat them in a Mortar and distil them in an ordinary Still keep that Water by it self then about Midsummer gather some more and distill them as you did before keep that also by it self then take a quart of each and mix-them together and distil them in a Glass Still and keep it for your use the Virtues are as followeth It will help all manner of Dropsies and Palsies drank with Wine fasting it is good for the eyes if you put one drop therein it helpeth Conception in Women if they drink thereof one spoonful at a time in a Glass of Wine once a day and it will make your skin fair if you wash therewith it is good for all infirmities of the Body and driveth out all Corruption and inward Bruises if it be drunk with Wine moderately it killeth Worms in the Body whosoever drinketh much of it shall live so long as Nature shall continue in him Finally if you have any Wine that is turned put in a little Viol or Glass full of it and keep it close stopped and within four days it will come to it self again XVI To make Wormwood Water Take four ounces of Aniseeds four ounces of Licoras scraped bruise them well with two ounces of Nutmegs add to them one good handful of Wormwood one root of Angelica steep them in three Gallons of Sack Lees and strong Ale together twelve hours then distil them in an Alembeck and keep it for your use XVII A very rare Cordial Water Take one Gallon of white Wine two ounces of Mithridate two ounces of Cinamon one handful of Balm a large handful of Cowslips two handfuls of Rosemary Flowers half an ounce of Mace half an ounce of Cloves half an ounce of Nutmegs all bruised steep these together four days in an earthen Pot and covered very close distil them in an ordinary Still well pasted and do it with a very slow fire save the first water by it self and the small by it self to give to Children when you have occasion to use it take a spoonful thereof sweetned with Loaf-Sugar this Water is good to drive out any Infection from the heart and to comfort the Spirits XVIII Another most excellent Cordial Take Celandine Sage Costmary Rue Wormwood Mugwort Scordium Pimpernel Scabious Egrimony Betony Balm Carduus Centory Peniroyal Elecampane roots Tormentil with the roots Horehound Rosa Solls Marigold Flowers Angelica Dragon Marjoram Thyme Camomile of each two good handfuls Licoras Zedoary of each one ounce slice the Roots shred the Herbs and steep them in four quarts of white Wine and let it stand close covered 7 days then distil it in an ordinary Still pasted-up when you use it sweeten it with fine Sugar and warm it XIX To make Rosa Solis Take a Pottle of Aqua Composita and put it into a Glass then a good handful of Rosa Solis clean picked but not washed put it to the Aqua Composita then take a pound of Dates stoned and beaten small half a peniworth of Long Pepper as much of Grains and of round Pepper bruise them small take also a pound of Loaf Sugar well beaten a quarter of a pound of Powder of Pearl and six leaves of Book Gold put all to the rest and stir them well together in the Glass then cover it very close and let it stand in the Sun fourteen days ever taking it in at night then strain it and put it into a close Bottle you must not put in the Pearl Gold nor Sugar till it hath been sunned and strained neither must you touch the Leaves of the Rosa Solis with your hands when you pick it keep it very close XX. The Heart Water Take five handfuls of Rosemary Flowers two drams of red Coral two drams of Powder of Pearl two drams of white Amber two drams of Cinamon two pound of the best Prunes stoned six Pints of Damask Rose water two Pints of Sack put all these into a Pipkin never used stop it up with Paste let them stand upon a soft fire a little while then distil it in an ordinary Still pasted up XXI The Plague Water Take Rosemary Red Balm Burrage Angelica Carduus Celandine Dragon Featherfew Wormwood Peniroyal Elecampane roots Mugwort Bural Tormentil Egrimony Sage Sorrel of each of these one handful weighed weight for weight put all these in an earthen Pot with four quarts of white Wine cover them close and let them stand eight or nine days in a cool Cellar then distil it in a Glass Still XXII The Treacle Water Take one pound of old Venice Treacle of the Roots of Elecampane Gentian Cyprus Tormentil of each one ounce of Carduus and Angelica half an ounce of Burrage Bugloss and of Rosemary Flow ers one ounce of each infuse these in three Pints of white Wine one Pint of Spring Water two Pints of Red Rose water then distil them in an ordinary Still pasted up This is excellent for Swounding-Fits or Convulsions and expelleth any venomous Disease it also cureth any sort of Agues XXIII The Snail water excellent for Consumptions Take a Peck of Snails with the Shells on their Backs have in a readiness a good fire of Charcoal well-kindled make a hole in the midst of the fire and cast your Snails into the fire renew your fire till the Snails are well rosted then rub them with a clean Cloth till you have rubbed off all the green which will come off Then bruise them in a Mortar shells and all then take Clary Celandine Burrage Scabious Bugloss five leav'd Grass and if you find your self hot put in some Wood-Sorrel of every one of these one handful with five tops of Angelica These Herbs being all bruised in a Mortar put them in a sweet earthen Pot with five quarts of white Wine and two quarts of Ale steep them all night then put them into an Alembeck let the herbs be
in the bottom of the Pot and the Snails upon the Herbs and upon the Snails put a Pint of Earth-worms slit and clean washed in white Wine and put upon them sour ounces of Anniseeds or Fennel-seeds well bruised and five great handfuls of Rosemary Flowers well picked two or three Races of Turmerick thin sliced Harts-horn and Ivory of each four ounces well steeped in a quart of white Wine till it be like a Ielly then draw it forth with care XXIV To make a rare sweet water Take sweet Marjoram Lavender Rosemary Muscovy Maudlin Balm Thyme Walnut Leaves Damask Roses Pinks of all a like quantity enough to fill your Still then take of the best Orrice Powder Damask Rose Powder and Storax of each two ounces strew one handful or two of your Powders upon the Herbs then distil them with a soft fire tie a little Musk in a piece of Lawn and hang it in the Glass wherein it drops and when it is all drawn out take your sweet Cakes and mix them with the Powders which are left and lay among your Clothes or with sweet Oyles and burn them for perfume A very good surfet water Take what quantity of Brandy you please steep a good quantity of the Flowers of Red Poppies therein which grows amongst the Wheat having the black bottoms cut off when they have been steeped long enough strain them-out and put in new and so do till the Brandy be very red with them and let it stand in the Sun all the while they infuse then put in Nutmegs Cloves Ginger and Cinamon with some fine Sugar so much as you think fit and keep it close stopped this is very good for Surfets Wind in the Stomach or any Ilness whatever XXVI An excellent water for the Stomach or against Infection Take Carduus Mint and Wormwood o each a like quantity shred them small and put them into new Milk distil them in an ordinary Still with a temperate fire when you take any of it sweeten it with Sugar or with any Syrup what pleases you best it is a very good water though the Ingredients are but mean XXVII The Melancholy water Take of the Flowers of Gilliflowers four handfuls Rosemary flowers three handfuls Damask Rose leaves Burrage and Bugloss fiowers of each one handful of Balm leaves six handfuls of Marigold flowers one handful of Pinks six handfuls of Cinamon grossly beaten half an ounce two Nutmegs beaten Anniseeds beaten one ounce three peniworth of Saffron put them all into a Pottle of Sack and let them stand two days stirring them sometimes well together then distil them in an ordinary Still and let it drop into a Glass wherein there is two grains of Musk and eight ounces of white Sugar Candy and some Leaf-Gold take of this Water three times in a week fasting two spoonfuls at a time and ofter if you find need distil with a soft fire this is good for Women in Child-bed if they are faint XXVIII To make the Elder water or Spirit of Sambucus Take some Rye Leaven and break it small into some warm Water let it be a sowr one for that is best ' about two Ounces or more then take a Bushel of Elder Berries beaten small and put them into an earthen Pot and mix them very well with the Leaven and let it stand one day near the Fire then put in a little Yeast and stir it well together to make it rise so let it stand ten days covered and sometimes stir it then distil it in an Alembeck keep the first Water by it self and so the second and the third will be good Vinegar if afterward you colour it with some of the Berries Distil it with a slow fire and do not fill the Still too full This Water is excellent for the Stomach XXIX To make the Balm water Green Take any Wine or Lees of Wine or good Strong Beer or Ale with the Grounds and stir them all together very well lest the Wine Lees be too thick and burn the bottom of the Pot put them into an Alembeck with good store of Balm unwashed therein still these till you leave no other tast but fair water and draw also some of that draw two Alembecks full more as you draw the first until you have so much as will fill your Alembeck then put this distilled water into your Alembeck again and some more Balm if you draw a Wine-Gallon put to it half a pound of Coriander seeds bruised two Ounces of Cloves one quarter of an Ounce of Nutmegs and one quarter of an Ounce of Mace bruised all of them then set a Receiver of a Gallon under it and fill it with fresh and green Balm unwashed and your Water will be as green as Grass put still more and more of the Herbs fresh and let it stand a week to make it the more green Take this Green water and put to it one quart of the best Damask Rosewater and before you mix your Balm-water Rose-water together you must dissolve two pounds of fine Sugar in the first distilled Water then take Ambergreece and Musk of each eight Grains being ground fine and put it into the Glass in a piece of Lawn put also a little Orange or Limon Pill to it and keep it cool and from the Air. XXX To make the very best Surfetwater Take one Gallon of the best French Spirits and a Pint of Damask-Rose-water half a Pint of Poppy water one pound of white Sugar Candy bruised then take one pound and half of Raisins in the Sun stoned half a pound of Dates stoned and sliced then take one Ounce of Mace one Ounce of Cloves one Ounce of Cinamon one Ounce of Aniseeds rubbed clean from the dust then take a quarter of an Ounce of Licoras clean scraped and sliced and all the Spices grossly beaten let all these steep in the Spirits four days then take a quarter of a peck of Red Poppy Leaves fresh gathered and the black part cut off and put them in and when it hath stood four or five days strain it and put it into your Glass then put in your Sugar-Candy finely beaten twelve peniworth of Ambergreece six peniworth of Musk keep it close and shake it now and then and when you use it you may put some kind of Syrup to it what you please XXXI To make the true Palsie-water as it was given by that once very famous Physitian Doctor Mathias Take Lavander Flowers stripped from the stalks and fill a Gallon Glass with them and poure on them good Spirit of Sack or perfect Aquavitae distilled from all Flegm let the quantity be five quarts then circulate them for six weeks very close with a Bladder that nothing may breath out let them stand in a warm place then distil them in an Alembeck with his Cooler then put into the said water of Sage Rosemary and Wood-Betony Flowers of each half a handful of Lilly of the Valley and Burrage Bugloss and Cowslip Flowers one handful of
alone in their Liquor for half an hour very fast then poure away the Liquor from them and put to them half a Pint and little more of the juice of Currans then boil a pound of double refin'd sugar to a Candy height and put your Cherries and Iuice of Currans in that and boil them again very fast till you find it to jelly very well LII To preserve Rasberries Take the weight of your Rasberries in fine sugar and take some Rasberries and bruise them a little then take the clearest of the bruised Rasberries I mean the Iuice and the weight of it in sugar and your other sugar named before and boil it and scum it then put in your whole Rasberries and boil them up once then let them stand over the fire without boiling till you see it will Ielly and that it look clear then take up your Rasberries one by one and put them into Glasses then boil your Syrrop and put it over them LIII To make Syrrop of Ale good for weak People to take inwardly or to heal old Sores applied thereto Take two Gallons of Ale Wort the strongest you can get so soon as it is run from the Grounds set it on the fire in a Pipkin and let it boil gently and that you do perceive it to be as though it were full of Rags run it through a strainer and set it on the fire again and let it boil until it be thick and scum it clean and when it is much wasted put it into a lesser Pan to boil or else it will burn when it is thick enough take it off and when it is cold put it into Gallipots take as much as a Walnut fasting and as much when you go to bed LIV. To make whipt Sillibub Take half a Pint of Rhenish Wine or white Wine put it to a Pint of Cream with the whites of three Eggs season it with Sugar and beat it as you do Snow-Cream with Birchen Rods and take off the Froth as it ariseth aud put it into your Pot so do till it be beaten to a Froth let it stand two or three hours till it do settle and then it will eat finely LV. To make Raisin Wine or Stepony Take four Gallons of Spring-water four pounds of Raisins of the Sun stoned the juice of four good Limons and the Rind of two cut thin boil the Raisins and Pill in the Water for half an hour or more then put in the Iuice of Limon and a little Spice Sugar and Rosewater and let it stand but a little more over the fire then put it into an earthen pot and beat it together till it be cold then bottle it up it will keep but a few days Memorandum Two pounds of Sugar to one pound of Cowslips is enough for Conserve LVI To boil Samphire Take water and Salt so strong as will bear an Egg boil it and when it boils put in your Samphire unwashed and let it scald a little then take it off and cover it so close that no Air can get in and set the Pot upon a cold Wisp of Hay and so let it stand all night and it will be very green then put it up for your use LVII To make Cabbage Cream Take twenty five Quarts of new Milk set it on the Fire till it be ready to boil stir it all the while that it creams not then poure it into twenty several Platters so fast as you can when it is cold take off the Cream with a Skimmer and lay it on a Pie Plate in the fashion of a Cabbage crumpled one upon another do thus three times and between every Layer you must mingle Rose-water and Sugar mingled thick and laid on with a Feather some use to take a little Cream and boil it with Ginger then take it from the fire and season it with Rosewater and sugar and the Iuice of Iordan Almonds blanched and beaten then stir it till it be cold that it cream not then take Toasts of Manchet cut thin not too hard nor brown lay them in the bottom of the Dish and poure the Cream upon them and lay the Cabbage over LVIII To make a Trifle Take sweet Cream season it with Rose-water and Sugar and a little whole Mace let it boil a while then take it off and let it cool and when it is lukewarm put it into such little Dishes or Bowls as you mean to serve it in then put in a little Runnet and stir it together when you serve it in strew on some French Comfits LIX To make thick Cream Take sweet Cream a little Flower finely searced large Mace a stick of Cinamon sugar and Rosewater let all these boil together till it be thick then put into it thick Cream the yolks of Eggs beaten then let it seeth but a little while for fear of turning then poure it out and when it is cold serve it in LX. To pickle Purslan to keep all the Year Take the Leaves from the stalks then take the Pot you mean to keep them in and strew salt over the bottom then lay in a good row of the Leaves and strew on more salt then lay in a row of the stalks and put in more salt then a row of the Leaves so keep it close covered LXI To stretch Sheeps Guts After they are clean scowred lay them in water nine days shifting them once a day and they will be very easie to fill and when they are filled they will come to their wonted bigness LXII To make Cream of Pastes and Iellies Put Eggs into the Cream as you do for a Fool and slice your sweet-meats very thin and boil with them then sweeten it and put it into a Dish LXXIII To make a rare Medicine for the Chine-Cough Make a Syrrop of hysop-Hysop-water and white sugar Candy then take the Powder of Gum Dragon and as much of White sugar Candy mixed together and eat of it several times of the day or take the above-named Syrrop either of them will do the Cure LXIV For a Consumption Take of Syrrop of Violets Syrrop of Horehound Syrrop of Maidenhair and Conserve of Fox Lungs of each one ounce mix them well together and take it often upon a Liquoras stick in the day time and at night LXV To make very rare Ale When your Ale is tunned into a Vessel that will hold eight or nine Gallons and that hath done working ready to be stopped up then take a Pound and half of Raisins of the Sun stoned and cut in pieces and two great Oranges Meat and Rind and sliced thin with the Rind of one Limon and a few Cloves one Ounce of Coriander seeds bruised put all these in a Bag and hang them in the Vessel and stop it up close when it hath stood four days bottle it up Fill the Bottles but a little above the Neck and put into every one a Lump of fine sugar and stop them close and let it be three Weeks or a Moneth before you drink
the Cream then stir them into the Cream on the fire with some yolks of Eggs and serve it in cold Limon Posset thickned with yolks of Eggs makes a fine Cawdle for a sick body LXXXI To make rare Cakes with Almonds Take two Pounds and a half of Blanched Almonds beaten fine with Rosewater mix them with a Pound and three quarters of fine Sugar and some Musk and Ambergreece six Whites of Eggs beaten to a Froth let them stand a little then set them on a Chasing-dish of Coals and dry them a little stirring them all the while then take half a Peck of Flower put into it a little salt three Pints of Ale-Yest have in readiness your Cream lukewarm strain your Yeast and put into it six spoonful of Sack put in spice into your Flower and make all these into a stiff Paste with the Cream work it well and lay it by the fire to rise one hour then work into your Paste two pounds and a quarter of fresh Butter pull your Paste in pieces three times then strew in a Pound of Caraway Comfits and make this Paste into five Cakes lay them upon buttered Plates or double Papers then strew Caraway Comfits on the top and double refined sugar one hour will bake them sufficiently LXXXII To make Shrewsbury Cakes Take four Pounds of Flower two Pounds of Butter one Pound and half of fine sugar four Eggs a little beaten Cinamon a little Rosewater make a hole in the Flower and put the Eggs into it when they are beaten then mix the Butter Sugar Cinamon and rose-Rosewater together and then mix them with the Eggs and Flower then make them into thin round Cakes and put them into an Oven after the Houshold Bread is drawn this quantity will make three dozen of Cakes LXXXIII To make Gooseberry wine Bruise ripe Goosberries with an Apple-Beater but do not beat them too small then strain them through a hair strainer and put your Iuice into an earthen Pot keep it covered four or five days till it be clear then draw it out into another Vessel letting it run into a hair sieve stop it close and let it stand one fortnight then draw it out into quart Bottles putting one Pound of sugar into eight Bottles stop them up close and in a week or fortnights time you may drink them LXXXIV To make Damson wine Take four Gallons of Water and put to every Gallon of Water four Pounds of Malago Raisins and half a Peck of Damsons Put the Raisins and Damsons into a Vessel without a head cover the Vessel and let them steep six days stirring them twice every day then let them stand as long without stirring then draw the Wine out of the Vessel and colour it with the infused juice of Damsons sweetned with sugar till it be like Claret Wine then put it into a Wine-Vessel for a fortnight and then bottle it up LXXXV To pickle Cucumbers the very best way Take those you mean to pickle and lay them in water and salt three or four days then take a gooe many great Cucumbers and cut the outsides of them into Water for the insides will be too pappy boil them in that Water with Dill seeds and Fennel seeds and when it is cold put to it some salt and as much of Vinegar as will make it a strong Pickle then take them out of the Water and salt and poure this Liquor over them so let them stand close covered for a fortnight or three Weeks Then poure the Pickle from them and boil it and when it is cold add to it some more Vinegar and put it to them again so let them stand one Moneth longer and now and then when you see occasion boil it again and when it is cold put it to them and every time you boil it put some Vinegar thereto and lay the seeds and pieces of Cucumbers on the top and after the first fortnight when you boil it put in some whole Pepper and some whole Cloves and Mace and always put the Liquor cold over them LXXXVI To make the best Orange Marmalade Take the Rinds of the deepest coloured Oranges boil them in several Waters till they are very tender then mince them small and to one pound of Oranges take-a Pound of Pippins cut small one Pound of the finest Sugar and one Pint of Spring-water me 't your Sugar in the Water over the fire and scum it then put in your Pippins and boil them till they are very clear then put in the Orange Rind and boil them together til you find by cooling a little of it that it wil jelly very well then put in the Iuice of two Oranges and one Limon and boil it a little longer and then put it up in Gally-pots LXXXVII To preserve White Quinces Take the fairest you can get and coddle them very tender so that a straw may go through to the Core then core them with a scoop or small knife then pare them neatly and weigh them to every pound of Quinces take one Pound of double refined sugar and a Pint of the Water wherein thin slices of Pippins have been boiled for that is of a Iellying quality put your sugar to the Pippin water and make a syrup and scum it then put in your Quinces and boil them very quick and that will keep them whole and white take them from the fire sometimes and shake them gently keep them clean scummed when you perceive them to be very clear put them into Gally Pots or Glasses then warm the Ielly and put it to them LXXXVIII To make Conserve of red Roses Take their Buds and clip off the Whites then take three times their weight in sugar double refin'd beat the Roses well in a Mortar then put in the sugar by little little and when you find it well incorporated put it into Gally Pots and cover it with sugar and so it will keep seven years LXXXIX To make plain Bisket-Cakes Take a Pottle of Flower and put to it half a Pound of fine sugar half an Ounce of Caroway seeds half an Ounce of Anniseeds six spoonfuls of Yeast then boil a Pint of Water or little more put into it a quarter of a Pound of Butter or little more let it stand till it be cold then temper them together till it be as thick as Manchet then let it lie a while to rise so roule them out very thin and prick them and bake them in an Oven not too hot XC To make Green Paste of Pippins Take your Pippins while they be green and coddle them tender then peel them and put them into a fresh warm Water and cover them close till they are as green as you desire Then take the Pulp from the Core and beat it very fine in a Mortar then take the weight in sugar and wet it with Water 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 Skillet
a Paste then take it out and mix it with a dram of Musk finely beaten as much Civet mould them up with a little searsed Sugar and dry them between Rose Leaves each of them then dry them very well and keep them to burn one at a time is sufficient CXL A Syrup for a Cold. Take Long-wort of the Oak Sage of Ierusalem Hysop Colts-foot Maiden-hair Scabious Horehound one handful of each four Ounces of Liquoras scraped two Ounces of Anniseeds bruised half a pound of Raisins of the Sun stoned put these together into a Pipkin with two quarts of Spring water let them stand all night to infuse close stopped when it is half boiled away strain it out and put to it to every pint of liquor a pound of Sugar and boil it to a Syrup CXLI To make white Marmalade of Quinces Quoddle them so tender that a straw may run thorow them then take grated Quinces and strain the juyce from them then slice your scalded Quinces thin and weigh them and take a little above their weight in fine Sugar wet your Sugar with the raw juyce boil it and scum it then put in your sliced Quinces and boil them up quick till they jelly then put them into Glasses CXLII The white juyce of Liquoras Take one pound of Liquoras clean scraped cut it thin and short and dry it in an Oven then beat it fine in a Mortar then put it into a stone Iugg and put thereto of the water of Colts-foot Scabious Hysop and Horehound as much as will stand four fingers deep above the Liquoras then set this Iugg close stopped into a Kettle of water and keep the water boiling let it be stuffed round with hay that it jog not let it stand so four hours and so do every other day for the space of ten daies then strain it into a dish set the dish over boiling water and let it vapour away till it be thick then add to it one pound of fine Sugar-Candy the best and whitest you can get beaten very well then put it into several dishes and dry it in the Sun or in a warm Oven beating it often with bone knives till it be stiff then take as much Gum Dragon steeped in Rose-water as will make it pliable to your hand then make it into little Rolls and add two grāins of Musk or Ambergrease and a few drops of Oyl of Anniseed and so make them into little Cakes and print them with a Seal and then dry them CXLIII To dry Plumbs naturally Take of any sort and prick them and put them into the bottom of a Sieve dusted with Flower to keep them from sticking let them stand in a warm Oven all night the next morning turn them upon a clean Sieve and so do every day till you see that they are very dry CXLIV To dry preserved Pears Wash them from their Syrup then take some fine Sugar and boil it to a Candy height with a little water then put in your Pears and shake them very well up and down then lay them upon the bottom of a Sieve and dry them in a warm Oven and so keep them CXLV To make little Cakes with Almonds Put into a little rose-Rose-water two grains of Ambergrease then take a pound of blanched Almonds and beat them with this rose-Rose-water then take a Pound of your finest Sugar beaten and searced and when your Almonds are well beaten mix some of the Sugar with them then make your Cakes and lay them on Wafer sheets and when they are half baked take the rest of the Sugar being boiled to a Candy height with a little Rosewater and so with a Feather wash them over with this and let them stand a while longer CXLVI To make very pretty Cakes that will keep a good while Take a Quart of fine Flower and the yolks of 4 Eggs a quarter of a pound of Sugar and a little Rosewater with some beaten Spice and as much Cream as will work it into a Paste work it very well and beat it then rowl it as thin as possible and cut them round with a Spur such as the Pastry Cooks do use then fill them with Currans first plumped a little in Rosewater and Sugar so put another sheet of Paste over them and close them prick them and bake them but let not your Oven be too hot you may colour some of them with Saffron if you please and some of them you may Ice over with Rosewater and Sugar and the White of an Egg beaten together CXLVII To make a Paste to wash your hands withal Take a Pound of bitter Almonds blanch them and beat them very fine in a Mortar with four Ounces of Figs when it is come to a Paste put it into a Gallipot and keep it for your use a little at a time will serve CXLVIII To keep Flowers all the Year Take any sort of pretty Flowers you can get and have in readiness some Rosewater made very slippery by laying Gum Arabick therein Dip your Flowers very well and swing it out again and stick them in a sieve to dry in the Sun some other of them you may dust over with fine Flower and some with searced Sugar aster you have wetted them and so dry them either of them will be very fine but those with Sugar will not keep so well as the other they are good to set forth Banquets and to garnish Dishes and will look very fresh and have their right smell CXLIX Conserve of Barberries Take Barberies infuse them in a pot as other Fruits spoken of before then strain them and to every pound of liquor take two pounds of Sugar boil them together over the fire till it will come from the bottom of the Posnet and then put it into Gally-pots and keep it with fine Sugar strewed over it CL. To preserve Barberries without Fire Take your fairest bunches and lay a Lay of fine Sugar into the bottom of the pot and then a Lay of Barberies and then Sugar again till all be in and be sure to cover them deep with Sugar last of all and cover your pot with a bladder wet and tyed on that no Air get in and they will keep and be good and much better to garnish dishes with than pickled Barberries and are very pleasant to eat CLI To Candy Almonds to look as though they had their Shells on Take Iordan Almonds and blanch them then take fine Sugar wet it with water and boil it to a Candy height colour it with Cochineal and put in a Grain of Ambergreece when you see it at a Candy height put in your Almonds well dried from the Water and shake them over the fire till you see they are enough then lay them in a Stove or some other warm place CLII. To Candy Carrot Roots Take of the best and boil them tender then pare them and cut them in such pieces as you like then take fine Sugar boiled to a Candy height with a little Water
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
of Orange Pill into it finely shred the Iuice of one Orange and one Limon and let it boil a little longer and so put it into Glasses and set them into a Stove with the Pulp that is left you may make Paste if you please CLXXVI To Candy Angelica Take the tender green stalks and boil them in water till they be tender then peel them and put them into another warm water and cover them till they are very green over a slow fire then lay them on a clean Cloth to dry then take their weight in fine Sugar and boil it to a Candy height with some Rosewater then put in your stalks and boil them up quick and shake them often and when you judge they be enough lay them on a Pie-plate and open them with a little stick and so they will be hollow and some of them you may braid and twist some of them so keep them dry CLXXVII To make Seed-stuff of Rasberries Take Rasberries and bruise them and take their weight in fine Sugar and boil it to a Candy height with a little water then put in your bruised Rasberries and boil them till you see they will Ielly very well CLXXVIII To make Syrup of Gilly-flowers Take Clove-gilly flowers and cut them from the Whites then take their weight in sugar beaten fine then put a little sugar into your Gally-pot and then a Lay of Flowers and then sugar again till all be spent and let sugar be the last then put in a Clove or two according to your quantity and a little Malago Sack and so tie your Pot up close and set it into a Pot or Kettle of boiling water and let them stand till they are infused then poure out the Liquor and strain the rest but not too hard then take this Liquor and vapour it away over seething water till it be of a good thickness then take your strained Gilliflowers and put them into a Pot with some white Wine Vinegar and cover them over with fine sugar and so keep them they are a better Sallad than those you pickle up alone as you make this you may make syrup of any Herbs or Flowers CLXXIX To make most excellent Cake Take to a strik'd Peck of Flower six pounds of Currans half an Ounce of Mace half an Ounce of Cinamon a quarter of an Ounce of Cloves as much of Nutmeg half a pound of fine sugar and as much Rose-water as you please beat your Spice and put that and your Fruits with a little Salt into your Flower then take Cream or new Milk as much as you think fit dissolve therein two Pounds of Fresh Butter then put it in a Bason with the sugar and a Pint of Sack knead it with a Wine-Pint of Ale-Yeast knead it till it rise under your hand let all things be ready and your Oven hot before you go to knead the Cake CLXXX To make Pomatum the best way Take the Caul of a Lamb new killed pick it clean from the Skin and lay it in Spring-water nine days shifting it every day twice then melt it then take yellow snails stamp them and put them into a Glass with Rosewater four days stop the Glass and shake it three or four times a day then take white Lilly roots stamp them and strain them put the Iuice of them into the Glass with the Snails then set a Skillet on the fire with fair water and let it boil then put your tried Lambs Caul into an earthen Bason and let it melt then take your Glass with Snails and roots and strain it through a thick cloth then put it into that tried stuff then take half an Ounce of white Sugar Candy unbeaten put it in and stir it over the fire till that be dissolved then take it from the fire and put in three Ounces of sweet Almonds then keep it boiling and stirring a little longer then take it off and let it stand till it be reasonably cool then beat it with a wooden Slice till it be very white then put in a little Rose-water and beat it a little longer and then keep it in Gallipots you must put in a crust of Bread when you melt it in the Skillet and when the Sugar Candy goes in take it out CLXXXI To make the Bean-Bread Take a pound of the best Iordan AImonds blanch them in cold water and slice them very thin the long way of the Almond with a wet Knife then take a pound of double refined Sugar well beaten and mix with your Almonds then take the White of one Egg beaten with two Spoonfuls of Rosewater and as the Froth ariseth cast it all over your Almonds with a Spoon then mix them well together and lay them upon Wafer sheets upon flowered Plates and shape them as you please with your Knife and your fingers then strew Caroway Comfits and Orange and Citron Pill cut thin or some Coriander Comfits so set them into an Oven not too hot and when they have stood about half an hour raise them from their Plates and mend what you find amiss before they be too dry then set them into the Oven again and when they are quite dry break away the Wafers with your fingers and then clip them neatly with a pair of Scizzers and lay on some Leaf-Gold if you please CLXXXII To make an excellent Cake with Caroway Comfits Take five Pounds of Manchet Paste mingled very stiff and light without Salt cover it and let it be rising half an hour when your Oven is almost hot take two pounds and half of Butter very good and melt it and take five Eggs Yolks and Whites beaten and half a Pound of Sugar mingle them all together with your Paste and let it be as lithe as possible you can worke it and when your Oven is hot and swept strew into your Cake one Pound of Caroway Comfits then butter a baking-Pan and bake it in that let it stand one hour and quarter when you draw it lay a course Linnen Cloth and a Woollen one over it so let it lie till it be cold then put it into an Oven the next day for a little time and it will eat as though it were made of Almonds you must put in your Sugar aften your Butter CLXXXIII To make Diet Bread or Iumbolds Take a Quart of fine Flower half a Pound of fine Sugar Caroway seeds Coriander seeds and Aniseeds bruised of each one Ounce mingle all these together then take the Yolks of eight Eggs and the Whites of three beat them well with four spoonfuls of Rosewater and so knead these all together and no other Liquor when it is well wrought lay it for one hour in a linnen cloth before the Fire then rowl it out thin tie them in Knots and prick them with a Needle lay them upon Butter'd Plates and bake them in an Oven not too hot CLXXXIV To make Cider or Perry as clear as Rock water Take to two Quarts of Cider half a Pint of
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 rose-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-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
which will be above an hour then take some Sack and sweeten it with Sugar and pour all over it and serve it to the Table CCLXVII To make fine Black Puddings Take the Blood of a Hog and strain it and let it stand to settle putting in a little Salt while it is warm then pour off the water on the top of the Blood and put so much Oatmeal as you think fit let it stand all night then put in eight Eggs beaten very well as much Cream as you think fit one Nutmeg or more grated some Pennyroyal and other Herbs shred small good store of Beef Sewet shred very small and a little more Salt mix these very well together and then have your Guts very well scoured and scraped with the back of a Knife fill them but not too full then when you have tyed them fast wash them in fair water and let your water boil when they go in then boil them half an hour then stir them with the handle of a Ladle and take them up and lay them upon clean straw and prick them with a Needle and when they are a little cool put them into the boiling water again and boil them till they are enough CCLXVIII To make the best Almond-Puddings Take a quart of thick Cream and boil it a while with whole Spice then put in half a pound of sweet Almonds blanched and beaten to a Paste with Rosewater boil these together till it will come from the bottom of the Posnet continually stirring it for fear it burn Then put it out and when it is cool put in twelve yolks of Eggs and six Whites some Marrow in big Bits or Beef Suet shred small as much Sugar as you think fit then fill your Guts being clean scraped you may colour some of them if you please and into some put plumped Currans and boil them just as you do the other CCLIX To make a Rice Pudding to bake Take three Pints of Milk or more and put therein a quarter of a pound of Rice clean washed and picked then set them over the fire and let them warm together and often stir them with a wooden Spoon because that will not scrape too hard at the bottom to make it burn then let it boil till it be very thick then take it off and let it cool then put in a little Salt some beaten Spice some Raisins and Currans and some Marrow or Beef Suet shred very small then butter your Pan and so bake it but not too much CCLXX. To make a Pudding of wild Curds Take wild Curds and Cream with them put thereto Eggs both yolks and whites Rosewater Sugar and beaten Spice with some Raisins and Currans and some Marrow and a little salt then butter a Pan and bake it CCLXXI. To make Pudding of Plum-Cake Slice your Cake into some Cream or Milk and boil it and when it is cold put in Eggs Sugar a little Salt and some Marrow so butter a Pan and bake it or fill guts with it CCLXXII To make Bisket Pudding Take Naples Biskets and cut them into Milk and boil it then put in Egg Spice Sugar Marrow and a little Salt and so boil it and bake it CCLXXII To make a dry Oatmeal Pudding Take your Oatmeal well picked and put into it a little salt some Raisins and Currans and some beaten spice and good store of Beef Suet finely shred so tie it up hard in a Cloth and let your water boil when you put it in and let it boil very well if you would butter it then leave out the Suet and if you would leave out the Fruit then put in sweet herbs good store CCLXXIII To make Almond Puddings a different way from the other Take two Manchets and grate them then scald them in some Cream then put in some Almonds blanched and beaten as you do other with Rosewater let there be about half a Pound then put in eight Eggs well beaten some Spice Sugar Salt and Marrow and having your Guts well stowred and scraped fill them but not too full and boil them as you do the other or bake it if you please Currans will do well in it CCLXXIV To make a Quaking Pudding Take Grated Bread a little Flower Sugar Salt beaten Spice and store of Eggs well beaten mix these well and beat them together then dip a clean Cloth in hot water and flower it over and let one hold it at the four corners till you put it in so tie it up hard and let your Water boil when you put it in then boil it for one hour and serve it in with Sack Sugar and Butter CCLXXVI To make good Dumplings Take some Flower and a little salt and a little Ale-Yeast and so much water as will make it into a Paste so let your water boil when you do put them in boil them but a little while and then Butter them CCLXXVII Another way to make Dumplings Take half a quarter of a Peck of Flower and one Egg yolk and white half a Pound of Butter broke in little Bits mix them together with so much cold milk as will make it up do not break your Butter too small for then they will not flake make them up like Rouls of Butter and when your water boils put them in and do not boil them too much then Butter them CCLXXVIII Another way to make Dumplings Take Flower and temper it very light with Eggs Milk or rather Cream beaten Spice Salt and a little Sugar then wet a Cloth in hot water and flower it and so boil it for a Pudding or else make it pretty stiff with the Flower and a little grated Bread and so boil them for Dumplings then butter them and serve them in CCLXXIX To make a green Pudding to Butter Take a Quart of Cream and boil it then put in twelve Eggs yolks and whites well beaten and one Manchet grated small a little salt beaten spice and some Sugar Then colour it well with some Iuice of Spinage or if you will have it yellow colour it with Saffron so boil it in a wet Cloth flowred as before and serve it in with Wine Sugar and Butter and stick it with blanched Almonds split in halves and poure the sauce over it and it will look like a Hedghog You may at some time stick it with Candied Orange Pill or Limon Pill or Eringo Roots Candied you may sometimes strew on some Caroway Comfits and if you will bake it then put in some Marrow and some Dates cut small thus you have many Puddings taught in one CCLXXX To make a Pudding of a Hogs Liver Take your Liver and boil it in water and salt but not too much Then beat it fine in a Mortar and put to it one Quart of Cream a little Salt rose-Rose-water Sugar beaten Spice and Currans with six Eggs beaten very well mix it well And if you bake it put in Marrow or if you boil it in Skins But if you boil it in a
Cloth then leave it out and Butter it when it is boiled CCLXXXI To make a Rasberry Pudding Take a Quart of Cream and boil it with whole Spice a while then put in some grated Bread and cover it off the Fire that it may scald a little then put in eight Eggs well beaten and sweeten it with Sugar then put in a Pint or more of whole Rasberries and so boil it in a Cloth and take heed you do not boil it too much then serve it in with Wine Butter and Sugar You may sometimes leave out the Rasberries and put in Cowslip Flowers or Goosberries CCLXXXII To make a Calves foot Pudding Take those which are tenderly boiled and shred them small with Beef-Sewet then put to four Feet one quart of Cream and eight Eggs well beaten a little Salt some rose-Rose-water and Sugar some beaten Spice and one Pound of Currans mix all these well together and boil it or bake it but if you would Butter it then do not put in Sewet CCLXXXIII To make a Pudding to rost Take a Pint of Cream seald a little grated Bread in it then put in three Eggs beaten a little Flower Currans beaten Spice Sewet Sugar and Salt with some Beef Sewet finely shred make it pretty stiff and wrap it in a Lambs Caul and rost it on a Spit with a Loin of Lamb if you please you may put in a little Rosewater CCLXXXIV To make Cream of divers things Take a quart of Cream and boil it a while then put in eight yolks of Eggs and six Whites well beaten put them in over the Fire and stir them lest they turn then when it is almost enough put in some Candied Eringo Root Orange or Limon Pill Candied and cut thin preserved Plums without the Stones Quince Pippin Cherries or the like if you do not like it so thick put fewer Eggs into it CCLXXXV To make Cream of Artichoke Bottoms Take a quart of Cream and boil it with a little whole Mace a while then have your Artichoke Bottoms boiled very tender and bruise them well in a Mortar then put them into the Cream and boil them a while then put in so many yolks of Eggs as you think fit and sweeten it to your taste when you think it is enough poure it out and serve it in cold CCLXXXVI To pickle Barberries Take your Barberries and pick out the fairest Bunches of them then take the Refuse and with some Water and Salt so strong as will bear an Egg boil them together for half an hour or more then lay your fair Bunches into a Pot and when the Liquor is cold poure it over them CCLXXXVII To pickle French Beans Take them before they be too old and boil them tender then put them into a pickle made with Vinegar and Salt and so keep them it is a very good and pleasant Sallad CCLXXXVIII To pickle Oysters Take your great Oysters and in opening them save the Liquor then strain it from dross add to it some White-Wine and White Wine Vinegar and a little Salt and so let them boil together a while putting in whole Mace whole Cloves whole Pepper sliced Ginger and quartered Nutmegs with a few Bay leaves when the Liquor is boiled almost enough put in your Oysters and plump them then lay them out to cool then put them into a Gally-pot or Barrel and when the Liquor is cool pour it over them and keep them from the Ayr. CCLXXXIX To make the best sort of Mustard Dry your Seed very well then beat it by little and little at a time in a Mortar and sift it then put the Powder into a Gally-pot and wet it with Vinegar very well then put in a whole Onion pilled but not cut a little Pepper beaten a little Salt and a lump of stone Sugar CCXC. Another sort of Mustard Dry your Horse-Radish Roots in an Oven very dry then beat them to Powder and sift them and when you would use any wet it with Wine Vinegar and so it will rather be better than the other CCXCI. To keep boiled powdered Beef long after it is boiled When your Beef is well powdered and boiled thorowly and quite cold wrap it up close in a linnen cloth and then a woollen one and so keep it in a Chest or Box from the Air. CCXCII To make Clouted Cream Take three Gallons of new Milk set it on the fire and boil it then put in two Quarts of Cream and stir it about for a while over the fire then pour it out into several pans and cover it till the next morning then take it off carefully with a Scimmer and put it all into one dish one upon another then eat it with Wine and Sugar CCXCIII An excellent damask Powder Take of Orrice half a Pound Rose leaves four Ounces Cloves one Ounce Lignum Rhodium two Ounces Storax one ounce an half Benjamin one ounce and an half Musk and Civet of each ten Grains beat them altogether grosly save the Rose leaves you must put in afterwards This is a very fine Powder to lay among Linnen The End of the First Part. The SECOND PART of the QUEEN-LIKE CLOSET Having an Addition of what hath already been treated of and directing a very true excellent way for all manner of COOKERY BOTH FISH FLESH PASTRY Shewing the true Seasoning of all things for COMPLEAT TABLES Also all Kinds of SAUCES and PICKLES in a very brevious Way Here is to be noted that in divers of these Receipts there are Directions for two or three several Things in one not confounding the Brains with multitudes of Words to little or no purpose or vain Expressions of things which are altogether unknown to the Learned as well as the Ignorant this is really imparted for the good of all the FEMALE SEX By Hannah Wolley alias Chaloner London Printed for R. L. 1670. THE Ladies New Closet OR RATHER Rich Cabinet The SECOND PART I. To make Elder Vinegar and to colour it TAke of your best white Wine Vinegar and put such a quantity of ripe Elder Berries into it as you shall think fit in a wide mouth'd Glass stop it close and set it in the Sun for about ten days then pour it out gently into another Glass and keep it for your use thus you may make Vinegar of Red Roses Cowslips Gilliflowers or the like II. To make Metheglin either Brown or White but White is best Take what quantity you please of Spring-Water and make it so strong with Honey that it will bear an Egg then boil it very well till a good part be wasted and put in to it boiling a good quantity of whole Spice Rosemary Balm and other cordial and pleasant Herbs or Flowers When it is very well boiled set it to cool it being strained from the Herbs and the bag of Spices taken out When it is almost cold put in a little Yeast and beat it well then put it into Vessels when it is quite cold and also
it small and beat it in a Mortar to a Paste then lard it very well with Lard and season it with beaten Spice then make your Pie and put it in with some Butter and Claret wine and so bake it well and serve it in cold with Mustard and Sugar and garnish it with Bay-Leaves CLXVII To bake a Swan Scald it and take out the bones and parboil it then season it very well with Pepper Salt and Ginger then lard it and put it in a deep Coffin of Rye Paste with store of Butter close it and bake it very well and when it is baked fill up the Vent-hole with melted Butter and so keep it serve in as you do the Beef-Pie CLXVIII To bake a Turkey or Capon Bone the Turkey but not the Capon parboil them stick Cloves on their brests lard them and season them well with Pepper and Salt and put them in a deep Coffin with good store of Butter and close your Pie and bake it and soak it very well when it is baked fill it up with melted butter and when it is quite cold serve it in and eat it with Mustard and sugar garnish it with Bay Leaves CLXIX To make Fritters Take the Curds of a Sack Posset the yolks of six Eggs and the Whites of two with a little fine Flower to make it into a thick Batter put in also a Pomewater cut in small pieces some beaten Spice warm Cream and a spoonful of Sack and a little strong Ale mingle all these very well and beat them well then fry them in very hot Lard and serve them in with beaten Spice and fine Sugar CLXX To bake Woodcocks Black-birds Sparrows or Larks Truss and parboil them then season them with Pepper and Salt and put them into a Pie with good store of butter and so bake them then fill them up with Butter CLXXI. To bake a Goose. Bone your Goose and parboil it and season it with Pepper and Salt and lay it into a deep Coffin with good store of Butter top and bottom then bake it very well and when it is baked fill up the Pie at the Vent-hole with melted Butter and so serve it in with Mustard and Sugar and Bay-Leaves CLXXII To make Pancakes so crisp as you may set them upright Make a dozen or a score of them in a little Frying pan no bigger than a Sawcer then boil them in Lard and they will look as yellow as Gold and eat very well CLXXIII To make Blanched Manchet Take six Eggs half a Pint of sweet cream and a penny Manchet grated one Nutmeg grated two spoonfuls of Rosewater and two Ounces of Sugar work it stiff like a Pudding then fry it in a very little frying-pan that it may be thick Fry it brown and turn it upon a Pie-Plate cut it in quarters and strew sugar on it and serve it in CLXXIV To make a fierced Pudding Mince a Leg of Mutton with sweet herbs and some Sewet make it very fine then put in Grated bread minced Dates Currans Raisins of the Sun stoned a little preseaved Orange or Limon and a few Coriander seeds bruised Nutmeg Ginger and Pepper mingle all together with Cream and raw Eggs wrought together like a Paste and bake it and put for sauce the yolk of an Egg Rosewater Sugar and Cinamon with a little Butter heat together when you serve it in stick it with Almonds and Rosemary you may boil it also if you please or rost some of it in a Lambs Cawl CLXXV To make a Fricasie of Eggs. Beat twelve Eggs with Cream Sugar beaten spice and rosewater then take thin slices of Pomewater Apple and fry them well with sweet butter when they are enough take them up and cleanse your pan then put in more butter and make it hot and put in half your Eggs and fry them then when the one side is fried lay your Apples all over the side which is not fried then poure in the rest of your Eggs and then turn it and fry the other side then serve it in with the Iuice of an Orange and Butter and Sugar CLXXVI To make a Cambridge-Pudding Take grated Bread searced through a Cullender then mix it with fine Flower minced Dates Currans beaten Spice Sewet shred small a little salt sugar and rosewater warm Cream and Eggs with half their Whites mould all these together with a little Yeast and make it up into a Loaf but when you have made it in two parts ready to clap together make a deep hole in the one and put in butter then clap on the other and close it well together then butter a Cloth and tie it up hard and put it into water which boiles apace then serve it in with Sack Butter and Sugar You may bake it if you please in a baking-pan CLXXVII To make a Pudding of Goose Blood Save the blood of a Goose and strain it then put in fine Oatmeal steeped in warm milk Nutmeg Pepper sweet herbs Sugar Salt Sewet minced fine Rosewater Limon Pill Coriander seeds then put in some Eggs and beat all these together very well then boil them how you do like either in a buttered Cloth or in Skins or rost it within the neck of the Goose. CLXXVIII To make Liver Puddings Take a Hogs Liver boiled and cold grate it like Bread then take new Milk and the Fat of a Hog minced fine put it to the Bread and the Liver and divide it into two parts then dry herbs or other if you can minced fine and put the Herbs into one part with beaten Spice Anniseeds rose-Rose-water Cream and Eggs Sugar and Salt so fill the Skins and boil them To the other part put preserved Barberries sliced Dates Currans beaten Spice Salt Sugar Rosewater Cream and Eggs so mix them well together and fill the Skins and boil them CLXXIX To make a Chiveridge Pudding Take the fattest Guts of your Hog clean scoured then stuff them with beaten spice and sliced Dates sweet herbs a little salt rosewater sugar and two or three Eggs to make it slide so fill them tie them up like Puddings and boil them when they are enough serve them CLXXX To make Rice Puddings in Skins Take two quarts of Milk and put therein as it is yet cold two good handfuls of Rice clean picked and washed set it over a slow fire and stir it often but gently when you perceive it to swell let it boil apace till it be tender and very thick then take it from the fire and when it is cold put in six Eggs well beaten some Rosewater and Sugar beaten spice and a little salt preserved Barberries and Dates minced small some Marrow and Citron Pill mingle them well together and fill your Skins and boil them CLXXXI To make a stewed Pudding Take the yolks of three Eggs and one White six spoonfuls of sweet Cream a little beaten spice and a quarter of a pound of Sewet minced fine a quarter of a pound of Currans and
put to this Gravie some Oisters and some sweet Herbs minced fine a little white Wine and a sliced Nutmeg when the Head is rosted set the Dish of Sauce upon hot Coals with some Butter and a little salt and the Iuice of an Orange beat it up thick and Dish your Head and serve it in with this Sauce garnish the Dish with stewed Oisters and Barberries CCXXXII Sauce sor Woodcocks or Snites When you spit your Fowl put in an Onion in the Belly when it is rosted take the Gravie of it and some Claret Wine and an Anchovie with a little Pepper and Salt so serve them CCXXXIII To make Sauce for Partridges Take grated Bread water and salt and a whole Onion boiled together when it is well boiled take out the Onion and put in minced Limon and a piece of Butter and serve them in with it CCXXXIV To rost Larks with Bacon When your Larks are pull'd and drawn wash them and spit them with a thin slice of Bacon and a Sage Leaf between the Legs of every one make your Sauce with the Iuice of Oranges and a little Claret Wine and some Butter warm them together and serve them up with it CCXXXV To make Sauce for Quails Take some Vine Leaves dried before the Fire in a Dish and mince them then put some Claret Wine a little Pepper and Salt to it and a piece of Butter and serve them with it This Sauce is also for rosted Pigeons CCXXXVI To rost a whole Pig without the Skin with a Pudding in his Belly Make ready the Pig for the Spit then spit it and lay it down to the fire and when you can take off the Skin take it from the fire and flay it then put such a Pudding as you love into the belly of it then sew it up and stick it with Thyme and Limon Pill and lay it down again and rost it and bast it with Butter and set a Dish under it to catch the Gravie into which put a little sliced Nutmeg and a little Vinegar and a little L'mon and some Butter heat them together when your Pig is enough bread it but first froth it up with Butter and a little Salt then serve it in with this Sauce to the Table with the Head on CCXXXVII To fry Artichokes Take the Bottoms of Artichokes tenderly boiled and dip them in beaten Eggs and a little salt and fry them with a little Mace shred among the Eggs then take Verjuice Butter and Sugar and the Iuice of an Orange Dish your Artichokes and lay on Marrow fried in Eggs to keep it whole then lay your Sauce or rather poure it on and serve them in CCXXXVIII To make Toasts of Veal Take a rosted Kidney of Veal cold and minced small put to it grated Bread Nutmeg Currans Sugar and Salt with some Almonds blanched and beaten with Rosewater mingle all these together with beaten Eggs and a little Cream then cut thin slices of white Bread and lay this Compound between two of them and so fry them and strew Sugar on them and serve them in CCXXXIX To make good Pancakes Take twenty Eggs with half the Whites and beat them well and mix them with fine flower and beaten Spice a little Salt Sack Ale and a little Yeast do not make your Batter too thin then beat it well and let it stand a little while to rise then fry them with sweet lard or with Butter and serve them in with the Iuice of Orange and Sugar CCXL To fry Veal Cut part of a Leg of Veal into thin slices and hack them with the back of a Knife then season them with beaten Spice and Salt and lard them well with Hogs Lard then chop some sweet herbs and beat some Eggs and mix together and dip them therein and fry them in Butter then stew them with a little white Wine and some Anchovies a little while then put in some Butter and shake them well and serve them in with sliced Limon over them CCXLI. To make good Paste Take to a peck of fine Flower three pound of Butter and three Eggs and a little cold Cream and work it well together but do not break your Butter too small and it will be very fine Crust either to bake meat in or fruit or what else you please It is also a very fine Dumplin if you make it into good big Rolls and boil them and Butter them or roul some of it out thin and put a great Apple therein and boil and Butter them with Rosewater Butter and Sugar CCXLII. To make good Paste to raise Take to a Peck of Flower two pounds of Butter and a little tried Sewet let them boil with a little water or Milk then put two Eggs into your flower and mix them well together then make a hole in the middle of your Flower and put in the top of your boiling Liquor and so much of the rest as will make it into a stiff Paste then lay it into a warm Cloth to rise CCXLIII Paste for cold Baked meats Take to every Peck of Flower one Pound of Butter or a little more with hot Liquor as the other and put a little dissolved Isinglass in it because such things require strength you may not forget Salt in all your Pastes and work these Pastes made with hot Liquor much more than the other CCXLIV To make a Veal Pie in Summer Take thin slices of a Fillet of Veal then having your Pie ready and Butter in it lay in your Veal seasoned with a little Nutmeg and Salt so cover it with Butter and close it and bake it then against it be drawn scald some Gooseberries or Grapes in Sugar and water as to preserve and when you open your Pie put in pieces of Marrow boiled in white Wine with a little blade of Mace Then put these Grapes or Gooseberries over all or else some hard Lettnce or Spinage boiled and buttered CCXLV To make a Pie of Shrimps or of Prawns Pick them clean from their Shells and have in readiness your Pie with Butter in the bottom then lay in your Fish with some large Mace and Nutmeg and then Butter again and so bake it Then cut it up and put in some white wine and an Anchovy or two and some Butter and so serve them in hot thus you may do with Lobsters or Crabs or with Crafish CCXLVI To make a Pie of Larks or of Sparrows Pluck your Birds and draw them then fill the Bellies of them with this mixture following grated bread sweet herbs minced small Beef Sewet or marrow minced Almonds blanched and beaten with Rosewater a little Cream beaten Spice and a little Salt some Eggs and some Currans mix these together and do as I have said then having your Pie ready raised or laid in your Baking-pan put in Butter and then fill it with Birds Then put in Nutmeg Pepper and Salt and put in the yolks of hard Eggs and some sweet herbs minced then lay in pieces