Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	ounce_n	saffron_n	3,807	5	12.6334	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A42624	The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.		1690 (1690)	Wing G523EA; ESTC R217416	8,826	24

with ●●een Garnish The Sawce for Eels Flounders Place Roach●● Barbles and the like are Butter Vinegar ●●e Juyce of Lemon Anchovey the Liquor of Pickled Oysters and the Garnish green Salads and their Seasons As for Salads they are various according to the season as Corn Salads and Pickles with ●ndive and French Grand Salads in Winter and ●ettice Spinage Purslain and Salads of Flowers 〈◊〉 Summer Wherefore there being no certain Rule of this kind but the Management according to the humour and liking of the Party I shall submit it to the discretion of the Ingenious Cook ●o from Salads according to the Season or Quality of the Meats for the best digestion of which ●●ey are prepared And so proceed to Pastry 〈◊〉 usefull and necessary tobe known Things to be observed in Raising of Paste c. In Raising of Paste observe that your flo●●● or stuff be sweet and good and that in rais●● the sides ascend taper-wise that they be kn●●● ed and moulded to a sufficient firieness and sti●● ness not to fall or give way by jetting out 〈◊〉 cracking whereby the materials or fillings ma● be spoiled or lost either by taking too much A●● or running about in the Oven Wherefore i● making them up an especial care must be had that all parts are framed alike and to be 〈◊〉 with Liquor tolerably hot that so the Paste th● be more firmly setled especially if designed 〈◊〉 large Pyes the fashion of which though in th●● kind there are divers Forms may be sutable t● the fancy of the maker And having said th●● much of the Out-side I shall proceed to spea●● of the In-side which is the most material AVenison-Pasty how to make it Take a side of new Venison bone it and ●●● son it well with Pepper and Salt beat it wit● your Roaler into the form you design it and clo●● up the lid or over-bearing having first put in 〈◊〉 considerable quantity of Butter to prevent d●yness and if you please you may put in Fruit 〈◊〉 though it be not usual To make an Oyster-Pye Your Coffin or Crust being raised lay a lay of Butter and then having parboiled your Oy●ters put them in order and over them another ●aying of Butter with some Pepper and Nutmeg and so close up the lid To make a Beef-Pasty appear like Venison Take your Beef indifferently lean beat it in ●●lces with a Roaling-pin with some sweet Herbs ●●all shread then lay it in Pepper and Salt a light and a day after which lay it in the coffin and over it Butter or Marrow then add to keep it moist a small quantity of Claret and it will be perfect short and red like Venison as has been proved A Goose-Pye to make Observe to take a fat Goose take out the Breast●one and as many other bones as you can conveniently flat and beat the Carkass with your Roaler into the best form then with Pepper and Salt powder it lay then a laying of Butter at the bottom on which place the Goose and a couple of Rabits if you think fit and sprinkling them with Pepper lay on more Butter and close ●it up An Artichoke-Pye to make Take the bottoms of Artichokes boiled lay under them a laying of Marrow and the like over them then a laying of Dates Raisins an● Currans and close it up An Eel-Pye in the French fashion Take large silver Eels strip and cleanse them cutting them in convenient lengths Salt an● Pepper them and shread a good quantity 〈◊〉 sweet Herbs mix the Herbs with the Powder of Cinamon and some beaten Cloves so lay them in order upon a laying of Butter and clos● them up A Neats-Tongue Pye how to make Take a couple of boiled Neats-Tongues skin them well and mince them with Marrow or Beessuet then add of Raisins and Currans each 〈◊〉 pound Butter the like quantity and Malago-wine half a pint making them up in order To make a Pippin or any Apple-Tart Take the Apples pare them cut them into four quarters taking out the core and lay on 〈◊〉 laying of Sugar place them in order slice amongst them some Quinces and candied Lemon or Orange-peel and covering them again with Sugar lid it up A Custard the French fashion Take Cream two quarts Saffron dissolved 〈◊〉 ●●rained a dram Canary half a pint Rose-w●●●●alf a quarter and Loaf-sugar a pound ●●● them well and put them into the coffin Goosberry-Tarts Plumb-Tarts c. how to Fill. Take your Goosberrys or Plumbs green sto● them if you may conveniently soak them in S●●ar and Water and after place them on a layin● of Sugar and cover them with the like and so you may do by any such-like Fruits Broths and Jellies being wonderfull usefull I shall say something of them Jelly of Calves-feet to make Take Calves-feet without the bones and boil ●hem in a quart of White-wine and a quart of Mutton-broth till a third part be consumed ●ress out the liquid part and season it with Cina●on and Sugar Cock-Broth how to make it Take a Cock of a year old pull and draw him beat him then with the Roaler s●asoning him with ●alt and a little Pepper put him into two gal●●ns of Mutton-broth adding a quart of French ●arley and with beaten Nutmeg Mace and ●●eet Herbs boil it till it will become like 〈◊〉 ●elly when cold China-Broth to make Take a gallon of Running-water boil in it a Cock chick till it is mash then add Raisins Li●orish French Barley and beaten Cloves and strain out the liquid part for your use Jelly of Harts-horn to make it Take the shavings of that Horn four ounces steep and boil it in a gallon of Water strain it and add chop 't Rosemary the Whites of Eggs rose-Rose-water and Sugar and bring them up together suffer them to stand till cold A Restoring Ca●dle to make Take four Eggs a dram of Saffron half a pint of Canary six Dates a pint of Cream two ounces of Loaf-sugar and an ounce of Licorish-powder boil them together To Pickle Cucumbers Broom-buds Ash-keys Grapes 〈◊〉 Plumbs French-Beans Barberries Mushrooms 〈◊〉 Sampher and the like take the following Rule Get a sufficient quantity of good Wine-Vine●r boil it and scum it till no more scum arise ●dding to it a handfull or two of Spanish-Salt ●loves Mace Ginger Cinamon Dill and Cori●nder-seed with whole Pepper and a piece of Al●●m and putting any of the things before-men●oned or any other things usually Pickled and it will preserve them green and sound or for Bar●erries and Sampher you may put Salt and Wa●●r only As for the decent Management of a Table ●bserve that the Boiled Meats be presented first 〈◊〉 Course the Roasted next and the Baked after ●hem and lastly Pyes Tarts and Dishes of Fruit ●r Sweet-meats ever taking notice to place the 〈◊〉 Dishes with the right end-forward towards the upper end of the Table The head-end of ●owl Coneys Pigs Fish c. being the right ●nds And of Joynts of Meat the Butt or great End and of Piggs the picked Ends according ●o their frame or fashion To dismember a Hern Take off both the Legs ●nd lacing it down the Breast raise the flesh and ●ake it clean off placing the Wings that they may ●●et To unbrace a Mallard Raise up the Pinion a●● the Leg not taking them off Raise the Mer●● thought from the Breast and lace it down slo●● wise with a Knife the best piece being th●● Wing To unlace a Coney Draw the Knife do●● wards cut off the flaps of the Belly and take 〈◊〉 the Shoulders Legs and divide the Body in fo●● parts the best piece to present being held th●● next to the Tail To Rear a Goose The Leg must be opene● the Wings divided and the Breast laced dow● the Body after they are taken off to be divided 〈◊〉 the best piece is the Merry-thought A Bustard or Turkey must be used as th● Goose and indeed it is a way now in use for a●● manner of Fowl especially Tame ones the Me●ry-thought and Legs of which are accounted th● best piece to present as the Wings of all Wild fowl are on the contrary In Fish that part ne●● to the Head is the best And in Flesh the middl● of the Loin Breast Neck and inside of the Leg or Shoulder and in other pieces that which i● lean and fat as fancy or discretion may easily direct ●he Art of Conserving Preserving Candying and Beautifying c. TO Conserve any Fruits Herbs Flowers or Roots Take a like quantity of them as of ●●gar stamp them in a Mortar and put them ●● cold in a Glass or Gally-pot keeping it from ●●e Air and they will retain their taste and co●ur a twelvemonth Preserving is no other then to take Fruits Flow●●s or the like and scalding them over a gentle ●re with or without the stones in a Preserving●an and then the Sugar to the like quantity dis●olved put hot to them with a small quantity of Water or Quidany of the Fruit and stopping them ●lose up Candying is when the Fruits are prepared ●reen and somewhat hard the Sugar being melt●d in the Pan to a hardness or candy they are dip●ed into them As for Example To Conserve Roses Take off the Flower or Red part put them to ●eep in Water or White-wine then stamp them ●o a moisture and put of the best Sugar to the weight of the Roses making them up into a Conserve for your use To Preserve Cherries Take Cherries not too ripe and having bo●● up your Sugar with the Quidany or Pulp of oth●● Cherries and having made it very hot pu●● Cherries in Stalks and all Some there are 〈◊〉 stone them but I hold it not necessary The Art of Candying Plumbs Take Plumbs but indifferently ripe or som● what inclining to greenish and having made Candy of Sugar after you have softned them 〈◊〉 scalding dip them in or let them lay a whil● they will take the Sugar and keep in a perfe●● Candy all the year if well dried An Excellent Beautifying-Wash to make the Face an● Hands fair and take out any Spots or Deformit … in the Skin Take of Allom powder an ounce Benjamine water a pint the Flower of Rosemary a handfu●● Scabeous-water half a pint Bean-flower a hand full Copras half an ounce heat and mix the● over a fire and by often using you will find th● wonderous effects FINIS