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
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
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
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-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-Balm-water rose-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-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
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-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-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
Milk put them both in an Hipocras bag and when it runs clear bottle it up and when it is a Month old it will sparkle in the Glass as you drink it CLXXXV To make Almond Bread Take a pound of Almonds blanched and beaten with Rosewater then take a pound of Sugar beaten fine and a little grated Bread finely searced put them into a Platter with your Almonds and stir them well together set them over a Chasing dish of Coals and boil them till they are as stiff as Paste stirring them continually then mould them well and put them in what shape you please print them and set them into some warm place to dry CLXXXVI To make good Almond-Milk Take Iordan Almonds blanched and beaten with Rosewater then strain them often with fair water wherein hath been boiled Violet Leaves and sliced Dates when your Almonds are strained take the Dates and put to it some Mace Sugar and a little Salt warm it a little and so drink it CLXXXVII To make white Leach Take sweet Almonds blanched and beaten with Rosewater then strained with fair water wherein hath been boiled Aniseeds and Ginger put to it as much Cream wherein pure Isinglass hath been boiled as will make it stiff and as much Sugar as you please let it be scalding hot then run it through a strainer and when it is cold slice it out it is very good for a weak body CLXXXVIII To make Red Leach or-Yellow Red by putting Tornsel into it or Cochineal Yellow by putting Saffron in it CLXXXIX Cinamon or Ginger-Leach Take your Spices beaten and searced and mix them with your searced Sugar mould them up with Gum Arabick infused in rose-Rose-water and so print them and dry them CXC To make Leach of Dates Take your Dates stoned and peeled very clean within beat them fine with Sugar Ginger and Cinamon and a little rose-Rosewater till it will work like Paste then print them and keep them dry CXCI. To make fine Cakes Take a Quart of Flower a Pound of sugar a Pound of Butter with three or four Yolks of Eggs a little Rosewater and a spoonful of Yeast then roul them out thin while the Paste is hot prick them and set them into the Oven not too hot CXCII To make Cornish Cakes Take Claret Wine the Yolks of Eggs and Mace beaten fine and some Sugar and Salt mingle all these with Flower and a little Yeast knead it as stiff as you can then put in Butter and knead it stiff again and then shape them and bake them CXCIII A Cordial Syrup Take one Pound of Iuice of Burrage half so much of the Iuice of Balm boil them together and when the grosseness of the Iuice ariseth then put in the Whites of two Eggs beaten with Rosewater and when you see them begin to grow hard put in a little Vinegar let them boil together and scum it clean and run it through a Ielly-Bag then set it over the fire again and add to it one Pound of fine Sugar and a little Saffron and so boil it till you think it be enough CXCIV For a Consumption Take of Harts-tongue and Maidenhair of each one handful Hysop and Balm of each half a handful Licoras sliced one Ounce Piony Root one Ounce boil these together in two Pints and half of Spring water until it be half consumed then strain the Liquor from the Herbs then take four Ounces of Currans washed clean dried and beaten in a Mortar boil them in the Liquor a little while then strain it and put to the Liquor half a Pound of Sugar and so boil it to a Syrup and take often of it CXCV. For a Consumption Take a Pint of good Wine-Vinegar and half a Pint of colts-foot-Colts-foot-water half a Pound of Figs well bruised then strain it and boil it with a Pound of Sugar to a thick Syrup CXCVI. A very good Perfume Six spoonfuls of Rosewater Musk Ambergreece and Civet of each two Grains a little Sugar beaten fine mould them up together with Gum-Dragon steeped in Rose-water make them in little Cakes and dry them CXCVII A Cordial to cause Sleep Two spoonfuls of Poppy water two spoonfuls of Red Rosewater one spoonful of Clove-Gilly flower Syrop and a little Diascordium mingle them together and take them at the time of rest CXCVIII. To perfume Gloves Take four Grains of Musk and grind it with Rosewater aud also eight Grains of Civet then take two spoonfuls of Gum dragon steeped all night in Rosewater beat these to a thin Ielly putting in half a spoonful of Oil of Cloves Cinamon and Iessamine mixed together then take a Spunge and dip it therein and rub the Gloves all over thin lay them in a dry clean place eight and forty hours then rub them with yourh ands till they become limber CXCIX A very good Perfume to burn Take a ounces of the Powder of Iuniper Wood 1 Ounce of Benjamin one Ounce of Storax 6 drops of oil of Limons as much oil of Cloves 10 grains of Musk 6 of Civer mold them up with a little Gum Dragon steeped in Rosewater make them in little Cakes and dry them between Rose Leaves your Iuniper wood must be well dried beaten and searced CC. To preserve Cherries in Ielly Take fair ripe Cherries and stone them then take a little more than their weight in fine Sugar then take the juyce of some other Cherries and put a spoonful of it in the bottom of the Posnet then put some of your Sugar beaten fine into the Posnet with it and then a little more juyce then put in your Cherries then put in Sugar and then juyce and then Cherries again thus do till you have put in all then let them boil apace till the Sugar be melted shaking them sometimes then take them from the fire and let them stand close covered one hour then boil them up quick till the Syrup will jelly CCI. To dry Apricocks or Pippins to look as clear as Amber Take Apricocks and take out the stones and take Pippins and cut them in halves and core them let your Apricocks be pared also lay these Fruits in an earthen dish and strew them over with fine Sugar set them into a warm Oven and as the Liquor comes from them put it away when all the Liquor is come away turn them and strew them thick with Sugar on every side set them into the Oven again and when the Sugar is melted lay them on a dry dish and set them in again and every day turn them till they be quite dry Thus you may dry any sort of Plumbs or Pears as well as the other and they will look very clear CCII. To dry Pears or Pippins without Sugar Take of the fairest and lay them in sweetwort two or three daies then lay them in a broad preserving Pan of earth and bake them but let the Oven be but gently hot then lay them upon lattice Sieves and set them into a warm Oven and turn them twice a
eat it LVII To make Barly Broth with Meat Take a Knuckle of Veal and the Crag-end of a Neck of Mutton and boil them in water and salt then put in some Barly and whole spice and boil them very well together then put in Raisons stoned and Currans and a few Dates stoned and sliced thin when it is almost enough put in some Cream and boil it a while then put in plumped Prunes and the yolks of Eggs Rosewater and Sugar and a little Sack so serve it in Garnish your Dish with some of the Raisins and Prunes and fine Sugar this is very good and nourishing for sick or weak people LVIII To make Furmity with Meat-Broth Boil a Leg of Beef in water and salt and put in a little whole Spice when it is boiled tender take it up and put into the broth some Wheat ready boiled such as they sell in the Market and when that hath boiled a while put in some milk and let that boil a while then thicken it with a little Flower or the yolks of Eggs then sweeten it with sugar and eat it LIX To make Furmity with Almonds Take three Quarts of Cream and boil it with whole Spice then put in some pearled barley first boiled in several waters and when they have boiled together a while then put in so many blanched Almonds beaten fine with rose-Rosewater as you think may be enough about four Ounces of barly to this quantity of Cream will be enough and four Ounces of Almonds boil them well together and sweeten it with sugar and so serve it in or eat it by the way you may put in Saffron if you please LX. To make a hasty Pudding Take one quart of Cream and boil it then put in two Manchets grated and one pound almost of Currans plumped a little Salt Nutmeg and Sugar and a liitle rose-Rose-water and so let them boil together stirring them continually over the Fire till you see the butter arise from the Cream and then poure it into a Dish and serve it in with fine Sugar strewed on the brims of the Dish LXI Another way to make a hasty Pudding Take good new milk and boil it then put in Flower plumped Currans beaten spice Salt and Sugar and stir it continually till you find it be enough then serve it in with butter and sugar and a little Wine if you please LXII To make Spanish Pap. Boil a quart of Cream with a little whole Spice when it is well boiled take out the Spice and thicken it with Rice Flower and when it is well boiled put in the yolks of Eggs and Sugar and Rosewater with a very little Salt so serve it to the Table either hot or cold with fine Sugar strewed on the brims of the Dish LXIII To make Gravie Broth. Take a good fleshy piece of Beef not fat and lay it down to the fire and when it begins to rost slash it with a Knife to let the Gravie run out and continually bast it with what drops from it and Claret Wine mixed together and continually cut it and bast it till all the Gravie be out then take this Gravie and set it over a Chafingdish of Coals with some whole Spice Limon Pill and a little Salt when you think it is enough lay some Sippets into another Dish and poure it in and serve it to the Table Garnish your Dish with Limon and Orange it you please you may leave out the Sippets and put in some poach'd Eggs done carefully LXIV To make French Pottage Take an equal quantity of Chervil hard Lettice and Sorrel or any other Herb as you like best in all as much as a Peek will hold pressed down pick them well and wash them and drain them from the water then put them into a Pot with half a Pound of fresh Butter and set them over the fire and as the Butter melts stir them down in it till they are all within the butter then put some water in and a Crust of bread with some whole Cloves and a little Salt and when it is well boiled take out the Crust of bread and put in the yolks of four Eggs well beaten and stir them together over the fire then lay some thin slices of white bread into a deep dish and poure it in LXV To make Cabbage Pottage Take a Leg of Beef and a Neck of Mutton and boil them well in water and salt then put in good store of Cabbage cut small and some whole Spice and when it is boiled enough serve it in LXVI To make a Sallad of cold meat Take the brawn of a cold Capon or a a piece of cold Veal and mince it very small with some Limon pill then put in some Oil Vinegar Capers Caviare and some Anchovies and mix them very well then lay it in a Dish in the form of a Star and serve it in Garnish your Dish with Anchovies Limon and Capers LXVII To dry a Goose. Take a fair fat Goose and powder it about a Moneth or thereabouts then hang it up in a Chimney as you do Bacon and when it is throughly dry boil it well and serve it to the Table with some Mustard and Sugar Garnish your Dish with Bay leaves Hogs Cheeks are very good dried thus LXVIII To dress Sheeps Tongues with Oisters Take your Sheeps Tongues about six of them and boil them in water and salt till they be tender then peel them and slice them thin then put them into a Dish with a quart of great Oisters a little Clarret wine and some whole Spice let them stew together a while then put in some Butter and the yolks of three Eggs well beaten shake them well together then lay some Sippets into a Dish and put your Tongues upon them Garnish your Dish with Oisters Barberries and raw Parsley and serve it in LXIX To make a Neats-tongue Pie Let two small Neats tongues or one great one be tenderly boiled then peel them and slice them very thin season them with Pepper and Salt and Nutmeg then having your Paste ready laid into your baking-pan lay some Butter in the bottom then lay in your Tongues and one pound of Raisins of the Sun with a very little Sugar then lay in more butter so close it and bake it then cut it up and put in the yolks of three Eggs a little Clarret Wine and Butter stir it well together and lay on the Cover and serve it you may add a little Sugar if you please LXX A Capon with white Broth. Take a large Capon and draw him and truss him and boil him in water and a little salt with some whole Spice When you think it is almost enough put in one pound of Currans well washed and picked four Ounces of Dates stoned and sliced thin and when they have boiled enough put in half a pound of sweet Almonds blanched and beaten fine with rofe-Rofe-water strain them in with some of the Liquor then put in some Sack and Sugar then
THE QUEEN-LIKE CLOSET OR RICH CABINET Stored with all manner of RARE RECEIPTS FOR Preserving Candying Cookery Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX By HANNAH WOLLEY LONDON Printed for R. Lowndes at the White Lion in Duck-Lane near West-Smithfield 1670. Licensed Nov. 16 1669. Roger L' Estrange THE QUEENE-LIKE CLOSET RICH Or CABINET TO THE TRULY VERTUOUS AND My much Honoured Friend M rs GRACE BUZBY Daughter to the Late Sr. HENRY CARY Knight Banneret and WIFE to Mr. ROBERT BUZBY Gentleman and Woollen Draper of LONDON Madam YOur Kind and Good Acceptance of my Endeavours in Work for You and that Esteem You have for what else I can do make me bold to present this Book to You which by that time You have perused I doubt not but You will deem it worthy of the Title it bears and indeed it was never opened before If it may yield You any Delight or Benefit I shall be glad for as You have a true Love and Esteem for me so I have a very great Love and Honourable Esteem for You and shall always be Your most Observant Servant HANNAH WOLLEY To all Ladies Gentlewomen and to all other of the Female Sex who do delight in or be desirous of good Accomplishments Ladies and Gentlewomen I Presume those Books which have passed from me formerly have got me some little credit and esteem amongst you But there being so much time past since they were Printed that methinks I hear some of you say I wish Mrs. Wolley would put forth some New Experiments and to say the Truth I have been importun'd by divers of my Friends and Acquaintance to do so I shall not give an Apish Example every Day or Week to follow ridiculous and foolish Fancies nor would I be too like the Spaniard always to keep in one Dress I am not ashamed nor do I disown what I have already Printed but some of you being so perfect in your Practises and I very desirous still to serve you do now present you with this Queen-like Closet I do assure you it is worthy of the Title it bears for the very precious things pou will find in it Thus be seeching your kind Acceptance of this Book and of my earnest Desires to you I take my Leave but shall always be to all who have esteem for me Their Faithful and Humble Servant HANNAH WOLLEY LAdies I do here present you you That which sure will well content A Queen-like Closet rich and brave Such not many Ladies have Or Cabinet in which doth set Iems richer than in Karkanet They only Eies and Francies please These keep your Bodies in good ease They please the Taste also the Eye Would I might be a stander by Yet rather I would wish to eat Since bout them I my Brains do beat And 't is but Reason you may say If that I come within your way I sit here sad while you are merry Eating Dainties drinking Perry But I 'm content you should so feed So I may have to serve my need Hannah Wolley THE Ladies New Closet OR RATHER Rich Cabinet I. To make Aqua Mirabilis a very delicate way TAke three Pints of Sack three Pints of White Wine one quart of the Spirit of Wine one quart of the juice of Celandine leaves os Melilot-flowers Cardamom-seeds Cubebs Galingale Nutmegs Cloves Mace Ginger two Drams of each bruise them and mix them with the Wine and Spirits let it stand all night in the Still not an Alembeck but a common Still close stopped with Rye Paste the next morning make a slow fire in the Still and all the while it is stilling keep a wet Cloth about the neck of the Still and put so much white Sugar Candy as you think fit into the Glass where it drops II. The Plague-Water which was most esteemed of in the late great Visitatâ—â—â— Take three Pints of Muskadine boil therein one handful of Sage and one handful of Rue until a Pint be wasted then strain it out and set it over the Fire again Put thereto a Peniworth of Long Pepper half an Ounce of Ginger and a quarter of an Ounce of Nutmegs all beaten together boil them together a little while close covered then put to it one penniworth of Mithridate two penniworth of Venice Treacle one quarter of a Pint of hot Angelica Water Take one Spoonful at a time morning and evening alwaies warm if you be already diseased if not once a day is sufficient all the Plague time It is a most excellent Medicine and never faileth if taken before the heart be utterly mortified with the Disease it is also good for the Small Pox Measles or Surfets III. A very Soveraign Water Take one Gallon of good Claret Wine then take Ginger Galingale Cinamon Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one dram then take Sage Mints Red-Rose leaves Thyme Pellitory of the Wall Rosemary Wild Thyme Camomile Lavander of each one handful bruise the Spices small and beat the Herbs and put them into the Wine and so let stand twelve hours close covered stirring it divers times then still it in an Alembeck and keep the best Water by it self and so keep every Water by it self the first you may use for aged People the other for younger This most excellent Water w 〈…〉 â—rom Dr. Chambers which he kept secret till he had done many Cures therewith wâ—â—â—t wâ—â—â—forteth the Vital Spirits it helpeâ—â— the inward Diseases that come of Cold the shaking of the Palsie it helpeth the Conception of Women that are barren it killeth the Worms within the Body helpeth the Stone within the Bladder it cureth the Cold Cough and Tooth-ach and comforteth the Stomach it cureth the Dropsie and cleanseth the Reins it helpeth speedily the stinking Breath whosoever useth this Water it preserveth them in good health and maketh seem young very long for it comforteth Nature very much with this Water Dr. Chambers preserved his own life till extreme Age would suffer him neither to go nor to stand one whit and he continued five years after all Physitians judged he could not live and he confessed that when he was sick at any time he never used any other Remedy but this Water and wished his Friends when he lay on his Death-Bed to make use of it for the preservation of their Health IV. To make Spirit of Mints Take three Pints of the best white Wine three handfuls of right Spear-mint picked clean from the stalks let it steep in the wine one night covered in the morning put it into a Copper Alembeck and draw it with a pretty quick fire and when you have drawn it all take all your Water and add as much Wine as before and put to the Water and the same quantity of Mint as before let it steep two or three hours then put all into your Still and draw it with a soft fire put into your Receiver a quantity of loaf-Loaf-Sugar and you will find
each steep these in Spirit of Wine Malmsie or Aquavitae every one in their Season till all may be had then put also to them of Balm Motherwort Spike-flowers Bay leaves the leaves of Orange trees with the Flowers if they may be had of each one ounce put them into the aforesaid distilled Wine all together and distil it as before having first been steeped six weeks when you have distilled it put into it Citron Pill dried Piony seeds hull'd of each five Drams of Cinamon half'an ounce of Nutmegs Cardamom seeds Cubebs and yellow Sanders of each half an ounce of lignum Aloes one dram make all these into Powder and put them into the distilled Wine abovesaid and put to them of Cubebs anew a good half pound of Dates the stones taken out and cut them in small pieces put all these in and close your Vessel well with a double Bladder let them digest six weeks then strain it hard with a Press and filtrate the Liquor then put into it of prepared Pearl Smaragdus Musk and Saffron of each half a Scruple and of Ambergreece one Scruple red Roses dried well Red and Yellow Saunders of each one ounce hang these in a Sarsenet Bag in the water being well sewed that nothing go out The Virtues of this Water This water is of exceeding virtue in all Swoundings and Weaknesses of the heart and decaying of Spirits in all Apoplexies and Palsies also in all pains of the Ioints coming of Cold for all Bruises outwardly bathed and dipped Clothes laid to it strengtheneth and comforteth all animal natural and vital Spirits and cheareth the external Senses strengtheneth the Memory restoreth lost Speech and lost Appetite all weakness of the Stomach being both taken inwardly and bathed outwardly it taketh away the Giddiness of the Head helpeth lost Hearing it maketh a pleasant Breath helpeth all cold disposition of the Liver and a beginning Dropsie it helpeth all cold Diseases of the Mother indeed none can express sufficiently it is to be taken morning and evening about half a Spoonful with Crums of Bread and Sugar XXXII For a Cough of the Lungs or any Cough coming of Cold approved by many Take a good handful of French Barley boil it in several waters till you see the water be clear then take a quart of the last water and boil in it sliced Licoras Aniseeds bruised of each as much as you can take up with your four Fingers and your Thumb Violet Leaves Strawberry Leaves five fingered Grass Maidenhair of each half a handful a few Raisins in the Sun stoned boil these together till it come to a Pint then strain it and take twelve or fourteen Iordan Almonds blanched and beaten and when your water is almost cold put in your Almonds and stir it together and strain it then sweeten it with white Sugar Candy drink this at four times in the morning fasting and at four of the Clock in the Afternoon a little warmed do this nine or ten days together if you please you may take a third draught when you go to Bed if you be bound in your body put in a little Syrrop of Violets the best way to take it is to suck it through a straw for that conveys it to the Lungs the better XXXIII To make the best Bisket-Cakes Take four new laid Eggs leave out two of the Whites beat them very well then put in two spoonfuls of rose-Rose-water and beat them very well together then put in a pound of double refin'd Sugar beaten and searced and beat them together one hour then put to them one pound of fine Flower and still beat them together a good while then put them upon Plates rubbed over with Butter and set them into the Oven as fast as you can and have care you do not bake them too much XXXIV Perfumed Roses Take Damask Rose Buds and cut off the Whites then take Rose-water or Orange-Flower water wherein hath been steeped Benjamin Storax Lignnm Rhodium Civet or Musk dip some Cloves therein and stick into every Bud one you must stick them in where you cut away the Whites dry them between white Papers they will then fall asunder this Perfume will last seven years Or do thus Take your Rose Leaves cut from the Whites and sprinkle them with the aforesaid water and put a little powder of Cloves among them XXXV To make Tincture of Caroways Take one quart of the Spirits of French Wine put into it one pound of Carroway Comfits which are purled and the Pills of two Citron Limons let it stand in a warm place to infuse in a Glass close stopped for a Moneth stirring it every day once Then strain it from the seeds and adde to it as much Rosewater as will make it of a pleasant taste then hang in your Bottle a little Ambergreece and put in some Leaf-Gold this is a very fine Cordial XXXVI To get away the Signs of the Small Pox. Quench some Lime in white Rosewater then shake it very well and use it at your pleasure when you at any time have washed with it anoint your face with Pomatum made with Spermaceti and oyl of sweet Almonds XXXVII To make Clouted Cream Take Milk that was milked in the morning and scald it at noon it must have a reasonable fire under it but not too rash and when it is scalding hot that you see little Pimples begin to rise take away the greatest part of the Fire then let it stand and harden a little while then take it off and let it stand until the next day covered then take it off with a Skimmer XXXVIII To make a Devonshire-White-pot Take two quarts of new Milk a peny white Loaf sliced very thin then make the Milk scalding hot then put to it the Bread and break it and strain it through a Cullender then put in four Eggs a little Spice Sugar Raisins and Currans and a little Salt and so bake it but not too much for then it will whey XXXIX To make the Portugal Eggs. Take a very large Dish-with a broad brim lay in it some Naples Bisket in the Form of a Star then put so much Sack into the Dish as you do think the Biskets will drink up then stick them full with thin little pieces of preserved Orange and green Citron Pill and strew 〈…〉 store of French Comfits over them of divers colours then butter some Eggs and lay them here and there upon the Biskets then fill up the hollow places in the Dish with several coloured Iellies and round about the Brim thereof lay Lawrel Leaves guilded with Leaf-Gold lay them slanting and between the Leaves several coloured Iellies XL. To Candy Flowers the best way Take Roses Violets Cowslips or Gilly-flowers and pick them from the white bottoms then have boiled to a Candy height Sugar and put in so many Flowers as the Sugar will receive and continually stir them with the back of a Spoon and when you see the Sugar harden on the sides
of the Skillet and on the Spoon take them off the fire and keep them with stirring in the warm Skillet till you see them part and the Sugar as it were sifted upon them then put them upon a Paper while they are warm and rub them gently with your hands till all the Lumps be broken then put them into a Cullender and sift them as clean as may be then poure them upon a clean Cloth and shake them up and down till there be hardly any Sugar hanging about them then if you would have them look as though they were new gathered have some help and open them with your fingers before they be quite cold and if any Sugar hang about them you may wipe it off with a fine Cloth to candy Rosemary Flowers or Archangel you must pull out the string that stands up in the middle of the Blossom and take them which are not at all faded and they will look as though they were new gathered without opening XLI To pickle Cucumbers Take the least you can get and lay a layer of Cucumbers and then a Layer of beaten Spices Dill and Bay Leaves and so do till you have filled your Pot and let the Spices Dill and Bay Leaves cover them then fill up your Pot with the best Wine Vinegar and a little Salt and so keep them Sliced Turneps also very thin in some Vinegar Pepper and a little Salt do make a very good Sallad but they will keep but six Weeks XLII To make Sugar-Cakes Take a pound of fine Sugar beaten and searced with four Ounces of the finest Flower put to it one pound of Butter well washed with Rosewater and work them well together then take the Yolkes of four Eggs and beat them with four Spoonfuls of Rosewater in which hath been steeped two or three days before Nutmeg and Cinamon then put thereto so much Cream as will make it knead to a stiff Paste rowl it into thin Cakes and prick them and lay them on Plates and bake them you shall not need to butter your Plates for they will slip off of themselves when they are cold XLIII To make a very fine Cream Take a quart of Cream and put to it some rose-Rosewater and Sugar some large Mace Cinamon and Cloves boil it together for a quarter of an hour then take the yolkes of eight Eggs beat them together with some of your Cream then put them into the Cream which is boiling keep it stirring lest it curdle take it from the fire and keep it stirring till it be a little cold then run it through a Strainer dish it up and let it stand one night the next day it will be as stiff as a Custard then stick it with blanched Almonds Citron Pill and Eringo roots and so serve it in XLIV To make Syrrop of Turneps for a Consumption Take half a peck of Turneps washed and pared clean cut them thin put to them one pound of Raisins of the Sun stoned one quarter of a pound of Figs cut small one Ounce of Aniseeds bruised half an Ounce of Licoras sliced one Ounce of Cloves bruised two handfuls of Burrage Flowers and so much water as will cover all and two fingers breadth above them then boil it on a great fire in an earthen Vessel covered until the roots be soft and tender then strain out the Liquor and to every Pint of it put a pound of fine Sugar the Whites of two Eggs beaten boil it to a Syrrop and use it often two or three Spoonfuls at a time XLV For a Consumption Take a Pint of Red Cows milk then take the yolk of a new laid Egg potched very rare then stir it into the Milk over a soft fire but do not let it boil sweeten it with a little Sugar Candy and drink it in the morning fasting and when you go to bed XLVI To make Bottle Ale for a Consumption Take a quart of Ale and a Pint of strong Aquavitae Mace and Cinamon of each one quarter of an Ounce two Spoonfuls of the powder of Elacampane root one quarter of a pound of Loaf Sugar one quarter of a pound of Raisins of the Sun stoned four spoonfuls of Aniseeds beaten to Powder then put all together into a Bottle and stop it close Take three spoonfuls of this in a morning fasting and again one hour before Supper and shake the Bottle when you poure it out XLVII To make Cakes of Quinces Take the best you can get and pare them and slice them thin from the Core then put them into a Gallipot close stopped and tie it down with a Cloth and put it into a Kettle of boiling water so that it may stand steady about five hours and as your water boiles away in the Kettle fill it up with more warm water then poure your Quinces into a fine hair Sieve and let it drain all the Liquor into a Bason then take this Liquor and weigh it and to every pound take a pound of double refin'd Sugar boil this Sugar to a Candy height then put in your Liquor and set them over a slow fire and stir them continually till you see it will jelly but do not let it boil then put it into Glasses and set them in a Stove till you see them with a Candy on the top then turn them out with a wet Knife on the other side upon a white Paper sleeked over with a sleek stone and set them in the Stove again till the other side be dry and then keep them in a dry place XLVIII To make Marmalade of Apricocks Take Apricocks pare them and cut them in quarters and to every pound of Apricocks put a pound of fine Sugar then put your Apricocks into a Skillet with half of the sugar and let them boil very tender and gently and bruise them with the back of a Spoon tillt hey be like Pap then take the other part of the sugar and boil it to a Candy height then put your Apricocks into that Sugar and keep it stirring over the fire till all the Sugar be melted but do not let it boil then take it from the fire and stir it till it be almost cold then put it in Glasses and let it have the Air of the fire to dry it XLIX To make Limon Cakes Take half a pound of refin'd sugar put to it two spoonfuls of Rosewater as much Orange Flower-water and as much of fair water boil it to a Candy height then put in the Rind of a Limon grated and a little Iuice stir it well on the fire and drop it on Plates or sleeked Paper L. To make Wafers Take a quart of Flower heaped and put to it the yolks of four Eggs and two or three spoonfuls of Rosewater mingle this well together then make it like Batter with Cream and a little sugar and bake it on Irons very thin poured on LI. To make Marmalade of Cherries with Currans Take four pounds of Cherries when they are stoned and boil them
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-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-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-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 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-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
then make it into what form you please and keep them in a stove XCI To make Paste of any Plumbs Take your Plumbs and put them into a Pot cover them close and set them into a Pot of seething Water and so let them be till they be tender then poure forth their Liquor and strain the Pulp through a Canvas strainer then take to half a Pound of the Pulp of Plumbs half a Pound of the Pulp of Pippins beat them together and take their weight in fine sugar with as much Water as will wet it and boil it to a Candy height then put in your Pulp and boil them together till it will come from the bottom of the Posnet then dust your Plates with searced sugar and so keep them in a Stove to dry XCII To make Almond Ginger Bread Take a little Gum-Dragon and lay it in steep in Rosewater all night then take half a Pound of Iordan Almonds blanched and beaten with some of that rose-Rosewater then take half a pound of fine sugar beaten and searced of Ginger and Cinamon finely searced so much as by your taste you may judge to be fit beat all these together into a Paste and dry it is a warm Oven or Stove XCIII To make Snow Cream Take a Pint of Cream and the Whites of three Eggs one spoonful or two of Rose-water whip it to a Froth with a Birchen Rod then cast it off the Rod into a Dish in the which you have first fastened half a Manchet with some Butter on the bottom and a long Rosemary sprig in the middle when you have cast all the Snow on the Dish then garnish it with several sorts of sweet-meats XCIV To preserve Oranges and Limons that they shall have a Rock Candy on them in the Syrup Take the fairest and cut them in halves or if you will do them whole then cut a little hole in the bottom so that you may take out all the meat lay them in water nine days shifting them twice every day then boil them in several Waters till a straw will run through them then take to every Pound of Orange or Limon one Pound of fine sugar and one quart of Water make your syrup and let your Oranges or Limons boil a while in it then let them stand five or six days in that syrup then to every Pound put one Pound more of sugar into your syrup and boil your Oranges till they be very clear then take your Oranges out and boil your Syrup almost to a Candy and put to them XCV To make Sugar Plate Take a little Gum Dragon laid in steep in rose-Rosewater till it be like Starch then beat it in a Mortar with some searced sugar till it come to a perfect Paste then mould it with sugar and make it into what form you please and colour some of them lay them in a warm place and they will dry of themselves XCVI To make Artisicial Walnuts Take some of your Sugar Plate print it in a Mould fit for a Walnut Kernel yellow it over with a little Saffron then take searced Cinamon and Sugar as much of the one as the other work it in Paste with some Rosewater wherein Gum Dragon hath been steeped and print it in a Mould for a Walnut shell and when they are dry close them together over the shell with a little of the Gum water XCVII To make short Cakes Take a Pint of Ale Yeast and a Pound and half of fresh Butter melt your Butter and let it cool a little then take as much fine Flower as you think will serve mingle it with the Butter and Yeast and as much rose-Rosewater and Sugar as you think fit and if you please some Caroway Comfits so bake it in little Cakes they will last good half a year XCVIII To preserve red Roses which is as good and effectual as any Conserve and made with less trouble Take Red Rose Buds clipped clean from their Whites one pound put them into a Skillet with four Quarts of Water Wine measure then let them boil very fast till three Quarts be boiled away then put in three Pounds of fine Sugar and let it boil till it begins to be thick then put in the Iuice of a Limon and boil it a little longer and when it is almost cold put it into Gally-Pots and strew them over with searced Sugar and so keep them so long a you please the longer the better XCVIII A fine cordial Infusion Take the Flesh of a Cock Chick cut in small pieces and put into a Glass with a wide Mouth put to it one Ounce of Harts-horn half an Ounce of Red Coral prepared with a little large Mace and a slice or two of Limon and two Ounces of White Sugar-Candy stop the Glass close with a Cork and set it into a Veslel of seething Water and stuff it round with Hay that it jog not when you find it to be enough give the sick Party two spoonfuls at a time XCIX For a Cough of the Lungs Take two Ounces of Oil of sweet Almonds newly drawn three spoonfuls of Colts-foot Water two spoonfuls of Red Rose-Water two Ounces of white Sugar-Candy finely beaten mingle all these together and beat it one hour with a spoon till it be very white then take it often upon a Licoras stick This is very good C. To Preserve Grapes Take your fairest white Grapes and pick them from the stalks then stone them carefully and save the juyce then take a pound of Grapes a pound of fine Sugar and a pint of water wherein sliced Pippins have been boiled strain that water and with your Sugar and that make a Syrup when it is well scummed put in your Grapes and boil them very fast and when you see they are as clear as glass and that the Syrup will jelly put them into Glasses CI. To make Collops of Bacon in Sweet-meats Take some Marchpane Paste and the weight thereof in fine Sugar beaten and searsed boil them on the fire and keep them stirring for fear they burn so do till you find it will come from the bottom of the Posnet then mould it with fine Sugar like a Paste and colour some of it with beaten Cinnamon and put in a little Ginger then roll it broad and thin and lay one upon another till you think it be of a fit thicknes and cut it in Collops and dry it in an Oven CII To make Violet Cakes Take them clipped clean from the whites and their weight in fine Sugar wet your Sugar in fair water and boil it to a Candy height then put in your Violets and stir them well together with a few drops of a Limon then pour them upon a wet Pye-Plate or on a slicked paper and cut them in what form you please do not let them boil for that will spoil the colour Thus you may do with any Herb or Flower or with any Orange or Limon Pill and if you like it put in a little Musk or
Ambergrease CIII To Preserve white Damsons Take to every pound one pound of fine Sugar and a quarter of a pint of fair water make your Syrup and scum it well then take it from the fire and when it is almost cold put in your Damsons and let them scald a little then take them off a while and then set them on again when you perceive them to be very clear put them into Pots or Glasses CIV To make very good Cake Take to a peck of Flower four pound of Currants well washed dryed and picked four pounds of Butter one pound of Sugar one ounce of Cinnamon one ounce of Nutmegs beat the Spice and lay it all night in Rose-water the next day strain it out then take one pint and an half of good Ale-Yeast the Yolks of 4 Eggs a pint of Cream put a pound of the butter into the warmed Cream put the rest into the Flower in pieces then wet your Flower with your Cream and put in your Currants and a little Salt and four or five spoonfuls of Carraway-Comfits and your Spice mix them all and the Yeast well together and let it lie one hour to rise then make it up and Bake it in a Pan buttered It may stand two hours CV To make Paste Royal. Take Quince Marmalade almost cold and mould it up with searsed Sugar to a Paste then make it into what form you please and dry them in a Stove CVI. To make Paste of Pippins coloured with Barberries Take the Pulp of Codled Pippins and as much of the Iuice of Barberries as will colour it then take the weight of it in fine Sugar boil it to a Candy height with a little water then put in your Pulp beaten very well in a Mortar boil it till it come from the bottom of the Posner then dust your Plate with Sugar and drop them thereon and dry them in a Stove or warm Oven CVII To preserve Barberries Take one Pound of stoned Barberries and twice their weight in fine Sugar then strip two or three handfuls of Barberries from their stalks and put them into a Dish with as much Sugar as Barberries over a Chafingdish of Coals when you see they are well plumped strain them then wet your other Sugar with this and no Water boil it and scum it and then put in your stoned Barberries and boil them till they are very clear CVIII To make Ielly of Currans or of any other Fruit. Take your Fruit clean picked from the stalks and put them into a long Gally-pot and set it into a Kettle of Water close covered keep the Water boiling till you find the Fruit be well infused then poure out the clearest and take the weight of it in fine Sugar wet your Sugar with Water and boil it to a Candy height then put in your clear Liquor and keep it stirring over a slow fire till you see it will Ielly but do not let it boil the Pulp which is lest of the Liquor you may make Paste of if you please as you do the Pippin Paste before named CIX To make a Goosberry Fool. Take a Pint and half of Goosberries clean picked from the stalks put them into a Skillet with a Pint and half of fair Water scald them till they be very tender then bruise them well in the Water and boil them with a Pound and half of fine Sugar till it be of a good thickness then put to it the yolks of six Eggs and a Pint of Cream with a Nutmeg quartered stir these well together till you think they be enough over a slow fire and put it into a Dish and when it is cold eat it CX To make Perfumed Lozenges Take twelve Grains of Ambergreece and six Grains of Musk and beat it with some Sugar-plate spoken of before then'roule it out in thin Cakes and make them into what form you please you may make them round like a Sugar Plumb and put a Coriander seed in each of them and so they will be fine Comfits and you may make them into Lozenges to perfume Wine with CXI To Candy Eryngo Roots Take the Roots new gathered without Knots or Ioints wash them clean and boil them in several Waters till they are very tender then wash them well and dry them in a Cloth slit them and take out the Pith braid them in Braids as you would a Womans Hair or else twist them then take twice their weight in sine Sugar take half that Sugar and to every Pound of Sugar one quarter of a Pint of Rosewater and as much fair water make a syrup of it and put in your roots and boil them and when they are very clear wet the rest of the Sugar with Rosewater and boil it to a Candy height then put in the Roots and boil them and shake them and when they be enough take them off and shake them till they are cold and dry then lay them upon Dishes or Plates till they are throughly dry and then put them up thus you may do Orange or Limon or Citron Pill or Potato Roots CXII To preserve Goosberries Take your Goosberries and stone them then take a little more than their weight in fine Sugar then with as much Water as will melt the Sugar boil it and scum it then put in your Goosberries and boil them apace till they be clear then take up your Goosberries and put them into Glasses and boil the syrup a little more aud put over them CXIII To make Leach and to colour it Take one Ounce of Isinglass and lay it in Water four and twenty hours changing the Water three or four times then take a quart of new Milk boiled with a little sliced Ginger and a stick of Cinamon one spoonful of Rosewater and a quarter of a Pound of sugar when it hath boiled a while put in the Isinglass and boil it till it be thick keeping it always stirring then strain it and keep it stirring and when it is cold you may slice it out and serve it upon Plates you may colour it with Saffron and some with Turnsole and lay the White and that one upon another and cut it and it will look like Bacon it is good for weak people and Children which have the Rickets CXIV To take away the Signs of the Small Pox. Take some Spermaceti and twice so much Virgins Wax melt them together and spread it upon Kids Leather in the shape of a Mask then lay it upon the Face and keep it on night and day it is a very fine Remedy CXV For Morphew or Freckles and to clear the Skin Take the Bloud of any Fowl or Beast and wipe your Face all over with it every night when you go to bed for a fortnight together and the next day wash it all off with White Wine and white Sugar Candy and sometimes hold your face over the smoke of Brimstone for a while and shut your eyes if you add the Iuice of a Limon to the white Wine
it will be the better CXVI To make Almond Butter to look white Take about two Quarts of Water the bottom of a Manchet and a Blade of large Mace boil it half an hour and let it stand till it be cold then take a Pound of sweet Almonds blanched and beaten with Rose-water very fine so strain them with this Water many times till you think the virtue is out of them and that it be a thick Almond Milk then put it into a Skillet and make it boiling hot that it simper then take a spoonful of the Iuice of a Limon and put into it stirring of it in and when you perceive it ready to turn then take it from the fire and take a large fine Cloth and cast your Liquor all over the Cloth with a Ladle then scrape it all together into the middle with a Spoon then tie it hard with a Packthred so let it hang till the next morning then put it in a Dish and sweeten it with Rosewater and Sugar put a little Ambergreece if you please CXVII For the Ptisick Take a Pottle of small Ale one Pound of Raisins of the Sun stoned with a little handful of Peniroyal boil these together and add a little Sugar Candy to it and take five or six spoonfuls at a time four or five times in a day for a good while CXVIII Marmalade of Apricocks Take the ripest and stone them and pare them and beat them in a Mortar then boil the Pulp in a Dish over a Chafing-dish of Coals till it be somewhat dry then take the weight in fine Sugar and boil it to a Candy height with some Rosewater then put in your Pulp and boil them together till it will come from the bottom of the Skillet and always keep it stirring for fear it burn then put it into Glasses CXIX Syrup of Turneps Take of the best and pare them and bake them in a Pot then take the clear Iuice from them and with the like weight in fine Sugar make it into a Syrup and add a little Licoras to it and take it often CXX To make good Ielly Take a lean Pig dress it clean and boil it in a sufficient quantity of Fair Water with four Ounces of green Licoras scraped and bruised Maidenhair two handfuls Coltsfoot one handful Currans half a Pound Dates two Ounces stoned and sliced Ivory one Ounce Hartshorn one Ounce boil these to a strong Ielly and strain it and take off the Fat then put to it half a Pound of Sugar and half a Pint of white Wine and so eat it at your Pleasure CXXI A most excellent Cordial proved by very many Take three Grains of East Indian Bezoar as much of Ambergreece powder them very fine with a little Sugar and mingle it with a spoonful and half of the Syrup of the juyce of Citrons one Spoonful of Syrup of Clovegilliflowers and one spoonsul of Cinamon Water so take it warmed CXXII To make the black Iuice of Licoras Take two Gallons of running Water three handfuls of unset Hysop three pounds and half of Licoras scraped and dried in the Sun and beaten then cover it close and boil it almost a whole day in the Water when it is enough it will be as thick as Cream then let it stand all night the next morning strain it and put it in several Pans in the Sun to dry till it will work like wax then mould it with White Sugar Candy beaten and searced and print it in little Cakes and print them with Seals and dry them CXXIII To make Marchpane Take two Pounds of Iordan Almonds blanch and beat them in a Mortar with Rosewater then take one Pound and half of Sugar finely searced when the Almonds are beaten to a fine Paste with the Sugar then take it out of the Mortar and mould it with searced Sugar and let it stand one hour to cool then rowl it as thin as you would do for a Tart and cut it round by the Plate then set an edge about it and pinch it then set it on a bottom of Wafers and bake it a little then Ice it with Rosewater and Sugar and the White of an Egg beaten together and put it into the Oven again and when you see the Ice rise white and high take it out and set up a long piece of Marchpane first baked in the middle of the Marchpane stick it with several sorts of Comfits then lay on Leaf-Gold with a Feather and the White of an Egg beaten CXXIV To preserve Green Pippins Scald some green Pippins carefully then pecl them and put them into warm water and cover them and let them stand over a slow fire till they are as green as you would have them and so tender as that a straw may run through them then to every pound of Apples take one pound of fine Sugar and half a Pint of water of which make a Syrup and when you have scumm'd it clean put in your Apples and let them boil a while then set them by till the next day then boil them throughly and put them up CXXV To preserve Peaches Take your Peaches when you may prick a hole through them scald them in fair water and rub the Fur off from them with your Thumb then put them in another warm water over a flow fire and cover them till they be green then take their weight in fine Sugar and a little water boil it and scum it then put in your Peaches and boil them till they are clear so you may do green Plumbs or green Apricocks CXXVI Marmalade of Damsons Take two Pounds of Damsons and one Pound of Pippins pared and cut in pieces bake them in an Oven with a little sliced Ginger when they are tender poure them into a Cullender and let the syrup drop from them then strain them and take as much sugar as the Pulp doth weigh boil it to a Candy height with a little water then put in your Pulp and boil it till it will come from the bottom of the Skillet and so put it up CXXVII Marmalade of Wardins Bake them in an earthen Pot then cut them from the Core and beat them in a Mortar then take their weight in fine Sugar and boil it to a Candy height with a little water then put in your Pulp with a little beaten Ginger and boil it till it comes from the bottom of the Posnet and so do with Quinces if you please CXXVIII Marmalade of green Pippins to look green Scald them as you do to preserve then stamp them in a Mortar and take their weight in fine Sugar boil it to a Candy height with a little water then boil it and the Pulp together till it will come from the bottom of the Posnet CXXIX To preserve green Walnuts Take them and steep them all night in water in the morning pare them and boil them in fair water till they be tender and then stick a Clove into the head of each of them then
take one Pound and half of sugar to every Pound of Walnuts and to every pound of Sugar one Pint of Rosewater make a Syrup of it and scum it then put in your Walnuts and boil them very leasurely till they are enough then put in a little Musk or Ambergreece with a little Rosewater and boil them a little more and put them up it is a very good Cordial and will keep seven years or more CXXX To dry old Pippins Pare them and bore a hole through them with a little Knife or Piercer and cut some of them in halves take out the Cores of them as you cut them then put them into a syrup of sugar water as much as will cover them in a broad preserving Pan let them boil so fast as may be taking them sometimes from the fire scuming them clean when you perceive your Apples clear and Syrup thick then take them up and set them into a warm Oven from the Syrup all night the next morning turn them and put them in again so do till they are dry if you please to glister some of them put them into your Candy-Pot but one night and lay them to dry the next day and they will look like Christal CXXXI To preserve Bullace as green as Grass Take them fresh gathered and prick them in several places scald them as you do your green Peaches then take their weight in fine sugar and make a Syrup with a little water then put in your Bullace and boil them till they be very clear and the Syrup very thick CXXXII To preserve Medlars Take them at their full growth pare them as thin as you can prick them with your Knife and parboil them reasonable tender then dry them with a Cloth and put to them as much clarified sugar as will cover them let them boil leisurely turning them often till they have well taken the sugar then put them into an earthen Pot and let them stand till the next day then warm them again half an hour then take them up and lay them to drain then put into that Syrup half a Pint of water wherein Pippins have been boiled in slices and a quarter of a Pound of fresh sugar boil it and when it will jelly put it to the Medlars in Gallipots or Glasses CXXXIII To make Conserve of Violets Take a Pound clean cut from the whites stamp them well in a Mortar and put to them two or three Ounces of white Sugar-Candy then take it out and lay it upon a sleeked Paper then take their weight in fine sugar and boil it to a Candy height with a little water then put in your Violets and a little Iuice of Limon and then let them have but one walm or two over the fire stirring it well then take it off and when it is between hot and cold put it up and keep it CXXXIV To cast all kinds of shapes what you please and to colour them Take half a pound of refined Sugar boil it to a Candy height with as much rose-Rose-water as will melt it then take moulds made of Alablaster and lay them in water one hour before you put in the hot Sugar then when you have put in your Sugar turn the mould about in your hand till it be cool then take it out of the mould and colour it according to the nature of the Fruit you would have it resemble CXXXV To dry Pears without Sugar Pare them leave the stalks and pipps on them then bake them in an earthen pot with a little Claret Wine covered then drain them from the Syrup and dry them upon Sieves in a warm Oven turning them morning and evening every time you turn them hold them by the stalk and dip them in the Liquor wherein they were baked and flat them every time a little If you do them carefully they will look very red and clear and eat moist when they are dry put them up CXXXVI To make Rasberrie Wine Take Rasberries and bruise them with the back of a spoon and strain them and fill a bottle with the juyce stop it but not very close let it stand four or five daies then pour it from the Grounds into a Bason and put as much White-wine or Rhenish as your juyce will well colour then sweeten it with Loaf Sugar then bottle it and keep it and when you drink it you may perfume some of it with one of the Lozenges spoken of before CXXXVII To preserve Oranges in jelly Take the thickest rind Oranges chipped very thin lay them in water three or four daies shifting them twice every day then boil them in several waters till you may run a straw through them then let them lie in a Pan of water all night then dry them gently in a Cloth then take to every Pound of Oranges one Pound and half of sugar and a Pint of water make thereof a syrup then put in your Oranges and boil them a little then set them by till the next day and boil them again a little and so do for four or five days together then boil them till they are very clear then drain them in a sieve then take to every Pound of Oranges one quarter of a Pint of water wherein sliced Pippins have been boiled into your syrup and to every quarter of a Pint of that water add a quarter of a Pound of fresh sugar boil it till it will jelly then put your Oranges into a Pot or a Glass and put the Ielly over them you may if you please take all the Meat out of some of your Oranges at one end and fill it with preserved Pippin and if you put in a little Iuice of Orange and Limon into your Syrup when it is almost boiled it will be very fine tasted CXXXVII To make Christal Ielly Take a Knuckle of Veal and two Calves Feet lay them in water all night then boil them in Spring water till you perceive it to be a thick Ielly then take them out and let your Ielly stand till it be cold then take the clearest and put it into a Skillet and sweeten it with Rosewater and fine Sugar and a little whole Spice and boil them together a little and so eat it when it is cold CXXXVIII To make China-Broth Take three Ounces of China sliced thin and three Plnts of fair water half an ounce of Harts-horn let it steep together twelve hours then put in a Red Cock cut in pieces and bruised one Ounce of Raisins of the Sun stoned one ounce of Cnrrans one ounce of Dates stoned one Parsly root one Fennel-root the Pith being taken out a little Borage and Bugloss and a little Pimpernel two Ounces of Pearl Barly boil all these together till you think they be well boiled then strain it out CXXXIX To make Court perfumes Take three Ounces of Benjamin lay it all night in damask Rose buds clean cut from the white beat them very fine in a stone Mortar till it come to
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 rose-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
them with warm water and dry them in the Oven and they will look as though the dew were upon them CLXIV To make Ielly of Quinces Take your Quinces pare them and core them and cut them in quarters then put them into a new earthen pot with a narrow mouth put in some of the cores in the bottom and then the Quinces paste it up and bake it with brown Bread then run it through a bag of boulting stuff as fast as you can and crush it pretty hard so long as it will run clear to every pound of it take a pound of fine Sugar and put into it and let it stand till it be dissolved then set it over a slow fire and scum it well and keep it stirring till it Ielly then put it into Glasses and keep it in a stove CLXV To make a Posset Take a Quart of white Wine and a quart of Water boil whole Spice in them then take twelve Eggs and put away half the Whites beat them very well and take the Wine from the fire then put in your Eggs and stir them very well then set it on a slow fire and stir it till it be thick sweeten it with Sugar and strew beaten Spice thereon then serve it in You may put in Ambergreece if you like it or one perfumed Lozenge CLXVI To make a Sack Posset Take two quarts of Cream and boil it with whole Spice then take twelve Eggs well beaten and strained take the Cream from the fire and stir in the Eggs and as much Sugar as will sweeten it then put in so much Sack as will make it taste well and set it on the fire again and let it stand a while then take a Ladle and raise it up gently from the bottom of the Skillet you make it in and break it as little as you can and so do till you see it be thick enough then put it into a Bason with the Ladle gently if you do it too much it will whey and that is not good CLXVII Another way for a Posset Boil a Quart of Cream as for the other then take the Yolks of fourteen Eggs and four Whites beat them and strain them take the Cream from the fire and stir in your Eggs then have your Sack warmed in a Bason and when the Cream and Eggs are well mixed put it to the Sack and sweeten it to your taste with fine Sugar and let it stand over a Skillet of seething water for a while CLXVIII To preserve Pippins in thin slices in Ielly Take of the fairest Pippins pare them and slice them into cold water to every pound of Pippins take a pound of Sugar and a Pint of Water boil it and scum it then shake your Pippins clean from the Water and put them into the Syrup boil them very clear and apace then put in some thin Chips or Orange or Citron preserved and to one Pound of Pippin put the Iuice of two Oranges and one Limon then boil them a little longer till you see they will jelly and then put them into Glasses but take heed you lay them in carefully and lay the Chips here and there between then warm the Ielly and put softly over them CLXIX To preserve Currans in Ielly Take the fairest and pick them from the Stalks and stone them then take their weight in sugar wet it with water boil it and scum it then put in your Currans and boil them up quick shake them often and scum them and when they will jelly they are enough then put them into Glasses thus you may do white and red both and they will be in a stiff Ielly and cut very well do not cover them before they be cold CLXX To Preserve ripe Apricocks Take them and stone them then weigh them and to every Pound of Apricocks take a Pound of fine Sugar beaten small then pare your Fruit and as you pare them cast some Sugar over them and so do till all be done then set them on the fire and let the Sugar melt but gently then boil them a little in the Syrup and set them by till the next day then boil them quick and till they be very clear then put them in Pots and boil the Syrup a little more and put it to them if you would have them in Ielly you must put some of the Infusion of Goosberries or of Pippins into your Syrup and adde more Sugar to it CLXXI. To preserve Cornelions Take the fairest and weigh them then take their weight in Sugar and lay a Lay of Sugar into the Pan and then a Lay of Cornelions till all be in and let your last Lay be Sugar then put a little water into the midst of the Pan and set it on the fire and when the Sugar is melted boil them up quick and take them often and shake them and scum them when you do perceive them to be very clear they are enough CLXXII To make Marmalade of Cornelions Take them and stone them and weigh them and to every pound of Fruit take a pound of Sugar wet it with water and boil it to a Candy height then put in your Fruit and boil it very clear and quick and shake it often and scum it clean when you see it very clear and very thick it is enough you must keep it in a Stove or some warm place CLXXIII To preserve Damsons Take the fairest not too ripe and take their weight in Sugar wet your Sugar with a little water boil it and scum it then put in your Damsons and boil them a little then set them by till the next day then boil them till they be very clear and take them from the fire sometimes and let them stand a while to keep them from breaking when they are clear take them out and put them into Glasses and boil the Syrup to a Ielly and pour on them be very careful how you take them to put them into your Pots or Glasses for fear of breaking them CLXXIV To make Orange Marmalade Take half a Pound of Orange Chips tenderly boiled in several waters and beaten fine in a Mortar then take a Pound of fine sugar wet it with water boil it and scum it then put in your Orange and half a Pound of Pippin also beaten fine and let them boil together till they are very clear then put in the Iuice of one Orange and one Limon and stir it well and let it boil a while longer and then take it off and put it into Glasses CLXXV To make Ielly of Pippins Take Pippins pare them thin into a long Gallipot and set that into boiling water close covered and so let it stand three or four hours they must be slieed thin as well as pared when you think they are infused enough poure the Liquor from them and to every Pint take a Pound of Sugar double refined and put it into your Liquor boil them together till you find it will Ielly then put little small pieces
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-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-Rose-water then take of the Froth and put it into the Cream and boil it and always stir it then put in the Yolks of eight Eggs well beaten and stir them in off the Fire and then on the fire a little while then season it with Sugar and poure it out and when it is cold lay on it Ielly of Currans or Rasberries or what you please CCVIII Caroway Cake Take one Quart of Flower and one pound of Butter rub your Butter into your Flower very well then take two Yolks of Eggs and one White two spoonfuls of Cream half a Pint of Ale-Yeast mix them all together do not knead it but pull it in pieces then set it to the fire to rise and so let it lie almost one hour turning it often then pull it in pieces again and strew in half a pound of Caroway Comfits mingle them with the Paste then take it lightly with your hand and fashion it like an Oval and make it higher in the middle than the sides let your Oven be as hot as for a Tart be sure your Oven or Cake be ready both at once put it upon a double paper buttered and let it stand almost an hour when it goes into the Oven strew it thick with Caroway-Comfits and lay a paper over least it scorch CCIX. To Candy Barberies Stone the fairest Bunches you can get and as you stone them strew in a little Sugar then take so much water as you think will cover them and let them boil in it with a little Sugar a little while then put them into a deep thing that the Syrup may cover them then boil a little water and sugar to a Candy height then having your Barberies drained well from the Syrup put them into the hot Candy stir them gently till the Sugar be dissolved but do not let them boil in it then open every branch and lay them upon the brims of dishes shift them often on clean dishes and open them every time then set them into an Oven ox Stove to dry CCX To make a very fine Sillibub Take one Quart of Cream one Pint and an half of Wine or Sack the Iuice of two Limons with some of the Pill and a Branch of Rosemary sweeten it very well then put a little of this Liquor and a little of the Cream into a Bason beat them till it froth put that Froth into the Sillibub pot and so do till the Cream and Wine be done then cover it close and set it in a cool Cellar for twelve hours then eat it CCXI. Fine sweet Powder for the hair Take one pound of the best starch you can get put it into a Bason with half a Pint of Rosemary water as much Rosewater stir them well together with a Spoon then dry them well in the Sun then take the searced Powder of Damask Roses and four grains of Ambergreece mix it well with your Starch and sift it fine CCXII. To make Cakes of Pistachoes Take half a pound of Almonds blanched half a pound of Pistachoes blanched four Ounces of Pine-Apple seeds beat these together in a Mortar with a little rose-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-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 rose-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-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
fire close covered till you see it of a good colour then uncover it and boil it up very quick till you find that it will jelly very well CCXXVII To make Musk Sugar Bruise six Grains of Musk and tie them in a piece of Tiffany lay it in the bottom of a Gallipot and then fill it with sugar and tie it up close when you have spent that sugar put in some more it will be well perfumed CCXXVIII An excellent way to make Syrup of Roses or of any other Flower Fill a Silver Bason three quarters full of Spring water then fill it up with Rose-Leaves or any other and cover it and set it upon a pot of seething water one hour then strain it and put in more and do in like manner and so do seven times then take to every Pint one Pound of Sugar and make a Syrup therewith CCXXIX To dry Rose Leaves Pick your Roses and dry them upon the Leads of a House in a Sun-shine day and turn them as you do Hay and when they are through dry keep them in broad mouth'd Glasses close stopped CCXXX To Candy Flowers Boil some rose-Rosewater and Sugar together then put in your Flowers being very dry and boil them a little then strew in some fine Sugar over them and turn them and boil them a little more then take them from the fire and strew some more sugar over them then take them out and lay them to dry and open them and strew sugar over them they will dry in a few hours in a hot day CCXXXI The making of Sugar-Plate and casting of it into Moulds Take one Pound of double refin'd Sugar beaten and searced and three Ounces of pure white Starch beaten and searced then have some Gum-Dragon steeped in rose-Rose-water and put some of it with the Sugar and Starch and a little of Ambergreece into a Mortar and beat them till they come to a perfect Paste you must also put in a little white of an Egg with the Gum then mould it with searced Sugar then dust your Moulds with Sugar then roul out your Paste and lay it into the Mould pressing it down into every hollow part with your fingers and when it hath taken impression knock the Mould on the edge against a Table and it will come out or you may help it with the point of your knife if you find you have put in too much Gum then add more Sugar if too much Sugar then more Gum work it up as fast as you can when they come out of the Moulds trim them handsomely if you would make saucers dishes or bowls you must rowl it out thin and put your Paste into a saucer dish or bowl for a Mould and let them stand therein till they be very dry then guild them on the edges with the white of an Egg laid round about the edge with a pencil and press the Gold down with some Cotton and when it is dry brush off the superfluous loose Gold with the foot of an Hare and if you would have your Paste exceeding smooth as for Cards or the like then roul your Paste upon a slicked paper with a very smooth Rouling-pin if you would colour any of it you must take the searced powder of any Herbs or Flowers first dryed and put to it when you beat it in a Mortar with the Gum. CCXXXII To make Paste of Almonds Take four Ounces of Valentia Almonds blanched and beaten with Rosewater till it come to a perfect Paste then take stale white bread grate it and sift it and dry it by the fire then put that to your Almonds with the weight of all in fine Sugar beat them very well and put in some Spice beaten and searced then when it is a little cool roul it out dust your Moulds and print it and dry it in an Oven you may if you please put the juice of a Limon into it when it is beating you may make some of it into Iumbolos and tie them in knots and bake them upon Buttered Plates and when they are baked ice them over with Rosewater Sugar and the White of an Egg and set them into the Oven again for a while CCXXXIII To make French Bisket Take half a Peck of fine Flower two Ounces of Coriander seeds the Whites of four Eggs half a Pint of Ale Yeast and as much water as will make it up into a stiff Paste let your water be blood warm then bake it in a long Roll as big as your Thigh let it be in the Oven but one hour when it is two days old pare it and slice it thin overthwart then ice it over thin and set it into the Oven to dry CCXXXIV To make Ginger-bread Take three stale Manchets grated and sifed then put to them half an Ounce of Cinamon as much Ginger half an Ounce of Licoras and Aniseeds together beat all these and searce them and put them in with half a Pound of fine Sugar boil all these together with a quart of Claret stirring them continually till it come to a stiff Paste then when it is almost cold mould it on a Table with some searced Spice and Sugar then bake it in what shape you please CCXXXV Another sort of Ginger-bread Take half a Pound of sweet Almonds blanched and beaten half a Pound of fine Flower first dried in an Oven one Pound of fine sugar what sorts of Spices you please beaten and searced and also Seeds beat all these together with two Eggs both Yolks and Whites then mould it with flower and Sugar together and so bake it in what shape you please CCXXXVII To make Puff-Paste Take a quart of the finest Flower the Whites of three Eggs and the Yolks of two and a little cold water make it into a perfect Paste then roul it abroad thin then lay on little bits of Butter and fold it over again then drive it abroad again and lay on more Butter and then fold it over and so do ten times make it up for your use and put your Fruit or meat therein and bake it CCXXXVII Another way for Puff-Paste Take fine Flower half a Peck the Yolks of five Eggs and one White one Pound of Butter half a Pint of Cream and a little fair water break your Butter in little Bits and do not mould it too much but roul it abroad so soon as you can and let the Butter be seen in spots for that will make it hollow when it comes into the Oven then put in your Meat or Fruit and close it over and wash it over with the Yolk of an Egg and Cream beaten together just when you set it into the Oven let your Oven be quick but do not let it stand too long for that will spoil it CCXXXVIII To make short Paste without Butter Bake your Flower first then take a quart of it and the Yolks of three Eggs and a pint of Cream two Ounces of fine sugar and a little salt and so make it into
Paste CCXXXIX To Candy whole Spices with a hard Rock-Candy Take one Pound of fine Sugar and eight spoonfuls of Rosewater and the weight of sixpence of Gum. Arabick that is clear boil them together till a drop will run as small as a hair then put it into an earthen Pipkin and having before steeped your spices one night or two in Rosewater put your spices into the Pipkin and stop it up close that no Air get in keep it in a hot place three weeks then break your Pot with a Hammer Thus you may do with preserved Oranges and Limons any kinds of Fruits and Flowers or Herbs if you please CCXL To make a very fine Bisket Take half a Pound of searced Sugar the Yolks of six Eggs a little searced Spice and Seeds and a little Ambergreece or Musk your Eggs must be very hard then put all these into a Mortar and beat them to a Paste with a little Gum Dragon steeped in Rosewater all night then mould it up with fine Sugar and make it into pretty Fancies and dry them in a warm Oven CCXLI. To make Orange or Limon or Citron Bisket Take either of these preserved and Washed from their Syrup beat them well in a Mortar and then put in a little Gum Dragon as before beat them again together till it be a perfect Paste then mould it up with Sugar searced and make them up in what shape you please and dry it CCXLII. To make Bisket of Potato-Roots or Parsneps Take their Roots boil'd very tender and beat them in a Mortar with their weight of searced Sugar then put in a little Gum Dragon as before beat them to a Paste and mould them up with Sugar searced and make them up in what shape you please and dry them CCXLIII To pickle Oranges or Limons taught me by a Seaman Take those which are free from any spots and lay them gently in a Barrel then fill up the Barrel with Sea-water and so cover your Vessel close for want of Sea-water you may take fair water and make it so strong with Bay Salt that it will bear an Egg and put to them in like manner CCXLIV To keep Grapes fresh and green taught me by a Sea-Captain Take your fairest Grapes without any blemish then lay some Oats in a Box and then a Lay of Grapes and then more Oats and so do till you have laid all in then cover the Grapes well with Oats and close your Box fast that no Air get in CCXLV To dry Grapes to keep longer Take your best Clusters and hang them up in a Room upon Lines and be sure you do not let them touch one another they will keep four months CCXLVI To make Marmalade of Oranges or Limons Boil the Rinds of them in several Waters till they be very tender beat them small with their weight of Pippins then take the weight of all in fine Sugar and to every Pound of Sugar a Pint of Water boil your Water and Sugar together and make a Syrup then put in your Pulp and boil it a good while till it be clear then put in the Iuice of some Orange and Limon so much as will give it a fine taste then boil it a little longer till you see it will Ielly very well then put it into Glasses and keep it in a reasonable warm place this is very Cordial and stoppeth Rheum CCXLVII. To make green Ginger wet Take one pound of Ginger and steep it in Red-Wine and Vinegar equally mixed let it stand so close covered twelve daies and twice every day stir it up and down then take two quarts of Red-Wine and as much Vinegar and boil them together a little while then put in three pounds of Sugar and make a Syrup therewith then put in your Ginger and boil it a while then set it by till the next day so boil it every day a little till it be very clear and so keep it in the Syrup CCXLVIII To make a Sallad of Limons Take the rinds of Limons cut in halves and boil them in several waters till they are very tender then take Vinegar Water and Sugar and make a Syrup then put in your Limons first cut as you would an Apple-paring round and round till you come at the top boil them a while in the Syrup then set them by till the next day then boil them again a little and so do till yo 〈…〉 they be clear and the Syrup thick when you serve them to the Table wash them in Vinegar CCXLIX To stew Prunes without fire Take your largest Prunes well washed and put them into a broad mouthed Glass then put to them some Claret Wine and whole Spice and cover your Glass very well and set it in the Sun ten days or more and they will eat very finely you must also put a little Sugar into the Glass with them CCL To make Syrup of the Iuice of Citrons or Limons Take the Iuice of either of them and put twice the weight of fine sugar therein put it into a long Gallipot and set that pot into a Kettle of boiling water till you see they be well incorporated then take it out and when it is cold put it up CCLI To make Punch Take one Quart of Claret Wine half a Pint of Brandy and a little Nutmeg grated a little Sugar and the Iuice of a Limon and so drink it CCLII To make Limonado Take one Quart of Sack half a Pint of Brandy half a Pint of fair Water the Iuice of two Limons and some of the Pill so brew them together with Sugar and drink it CCLIII To make Paste of Pomewaters Take your Pomewater Apples and put them in a long Gallipot and set that Pot in a Kettle of boiling water till your Apples are tender then pare them and cut them from the Core and beat them in a Mortar very well then take their weight in fine Sugar and boil it to a Candy height with a little water then put in your Apples and boil them till it will come from the bottom of the Posnet when it is almost cold mould it with searced Sugar and make it in Cakes and dry them CCLIV To make Syrup of Rasberries or of other Fruits as Grapes or the like Take the juyce of your Fruits and the weight thereof in fine Sugar mix them together and put them into a long Gally-pot and set that pot into a Kettle of seething water and when you see it is enough let it cool and then put it up after you have strained out your juyce you must let it stand to settle three or four daies before your put the Sugar into it and then take only the clearest this is exceeding good and comfortable in all Fevers CCLIV To make a Caudle for a sick body both pleasant and comfortable Take a quart of white Wine and boil it a while with a Blade of large Mace and a little whole Cinamon then take four Ounces of sweet Almonds blanched and beaten with
a little Rosewater then strain your Almonds with the Wine and set it over the fire again and when it is scalding hot put in the Yolks of four Eggs and as much Sugar as you think fit CCLV. How to cover all kinds of seeds or little pieces of Spices or Orange or Limon Pill with Sugar for Comsits First of all you must have a deep bottomed Bason of Brass or Latin with two ears of Iron to hang it with two Cords over some hot coals You must also have a broad Pan to put Ashes in and hot Coals upon them You must have a Brass Ladle to let run the Sugar upon the Seeds You must have a Slice of Brass to scrape away the Sugar from the fides of the hanging Bason if need be Having all these things in readiness do as followeth Take fine white Sugar beaten and let your seeds and Spice be dry then dry them again in your hanging Bason Take to every two pounds of Sugar one quarter of a pound of Spices or Seeds or such like If it be Aniseeds two pounds of Sugar to half a pound of Aniseeds will be enough Melt your Sugar in this manner put in three Pounds of sugar into the Bason and one Pint of water stir it well till it be wet then melt it very well and boil it very softly until it will stream from the Ladle like Turpentine and not drop then let it seeth no more but keep it upon warm Embers that it may run from the Ladle upon the seeds Move the seeds in the hanging Bason so fast as you can or may and with one hand east on half a Ladle full at a time of the hot sugar and rub the seeds with your other hand a pretty while for that will make them take the sugar the better and dry them well after every Coat Do thus at every Coat not only in moving the Bason but also with stirring of the Comfits with the one hand and drying the same in evrey hour you may make three pounds of Comfits as the Comfits do increase in bigness so you may take more Sugar in your Ladle to cast on But for plain Comfits let your sugar be of a light decoction last and of a high decoction first and not too hot For crisp and ragged Comfets make your decoction so high as that it may run from the Ladle and let it fall a foot high or more from the Ladle and the hotter you cast on your sugar the more ragged will your Comfits be also the Comfits will not take so much of the sugar as upon a light decoction and they will keep their raggedness long this high decoction must serve for eight or ten Coats and put on at every time but one Ladle full A quarter of a pound of Coriander seeds and three pounds of sugar will serve for very grear Comfits See that you keep your Sugar in the Bason always in good temper that it burn not in Lumps and if at any time it be too high boiled put in a spoonful or two of water and keep it warily with your Ladle and let your fire be always very clear when your Comfits be made set them in Dishes upon Papers in the Sun or before the Fire or in the Oven after Bread is drawn for the space of one hour or two and that will make them look very white CCLVI. To make a fine Cullis or Ielly Take a red Cock scald wash and dress him clean seeth it in white wine or Rhenish wine and scum it clean put in a Pint of thick Cream to it then put in whole Spices Sugar and Rosewater and boil them together CCLVII A white Ielly with Almonds Take Rosewater and Gum Dragón first steeped or Isinglass dissolved and some Cinamon whole seeth these together then take one pound of Almonds blanched and beaten with Rosewater then put them in and seeth them with the rest stir them always and when it is enough sweeten it to your taste and when it is cold eat it CCLVIII. To make sweet Cakes without Sugar Wash some Parsnep roots scrape them and slice them very thin dry them in a Dish in an Oven and beat them to a Powder mix them with an equal quantity of fine Flower mix them with Cream beaten Spice and Salt and so make them and bake them CCLIX To keep Roses or Gilliflowers very long Take them when they are very fresh and in the bud and gathered very dry dip them in the whites of Eggs well beaten and presently strew thereon searced sugar and put them up in luted Pots and set them in a cool place in sand or gravel and with a Fillip of your finger at any time you may strike off the coat and you will have the Flower fresh and fair CCLX How to keep Walnuts long fresh and good Make a Lay of the dry stampings of Crabs when the Verjuice is pressed forth then a Lay of Walnuts and then Crabs again till all be in then cover the Vessel very well and when you eat them they will be as though they were new gathered CCLXI To pickle Quinces Put them into a Vessel and fill up the Vessel with small Ale or white Wine Lees which is better and cover your Vessel well that no Air get in CCLXII To keep Artichokes Take your Artichokes and cut off the stalks within two inches of the Apple and of these stalks make a strong Decoction slicing them into thin and small pieces and boil them with water and salt when it is cold put in your Artichokes and keep them from the Air. When you spend them lay them first in warm water and then in cold to take away the bitterness CCLXIII To make Clove or Cinamon Sugar Put sugar in a Box and lay Spices among it and close up the Box fast and in short time it will smell and tast very well CCLXIV To make Irish Aquavitae Take to every Gallon of good Aquavitae two Ounces of Iicoras bruised two ounces of Aniseeds bruised let them stand six days in a Vessel of Glass close stopped then poure out as much of it as will run clear dissolve in that clear six great spoonfuls of the best Molasses then put it into another Glass then adde to it some Dates and Raifins of the Sun stoned this is very good for the Stomach CCLXV. To distill Roses speedily Stamp your Roses in a Mortar with a little Rosewater and then distill them This way will yield more water by much than the common way CCLXVI. To make Scotch Brewis Take a Manchet and pare off the crust then slice it thin and whole round the Loaf and lay these slices into a deep dish cross waies one slice lying upon the edge of the other a little that they may lye quite cross the dish then fill it up with Cream and put whole Spice therein so set it over a Chafing-dish of Coals very hot and alwaies cast the Cream all over the Bread with a spoon till all be spent
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
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
fry it with Butter as you do the other and serve it in the same manner but you must lay thin slices of Limon upon this If you will not fry it then Butter a Dish and poure it therein and set it upon a Pot of boiling water till it be enough this is the better and easier way Thus you may make Tansies of any other things as Cowslips Rasberries Violets Marigolds Gilliflowers or any such like and colour them with their Iuice you may use green Wheat instead of Spinage XVII To make an Amulet Take twelve Eggs beat them and strain them put to them three or four Spoonfulls of Cream then put in a little Salt and having your frying-pan ready with some Butter very hot poure it in and when you have fryed it a little turn over both the sides into the middle then turn it on the other side and when it is fryed serve it to the table with Verjuice Butter and Sugar XVIII To make a Chicken-Pie Make your Paste with cold Cream Flower Butter and the yolk of an Egg roule it very thin lay it in your Baking-pan then lay Butter in the Bottom Then lay in your Chickens cut in quarters with some whole Mace and Nut meg sliced with some Marrow hard Lettuce Eryngo Root and Citron Pill with a few Dates stoned and sliced Then lay good store of Butter Close up your Py and bake it Then Cut it oqen and put in some Wine Butter and Sugar with the Yolk of two or or three Eggs well beaten together over the fire till it be thick so serve it to the Table and garnish your Dish with some pretty Conceits made in Paste XIX To make a Collar of Brawn of a Brest of Pork Take a large Breast of Pork and bone it then roule it up and tie it hard with a Tape then boil it in water and Salt till it be very tender then make Souce drink for it with small Beer Water and Salt and keep it in it Serve it to the Table with a Rosemary Branch in the middle of it and eat it with Mustard XX. To souce Veal to eat like Sturgeon Take what part of Veal you like best and boil it with Water Salt and a bundle of sweet herbs and a little Limon Pill when it is boiled enough put into your Liquor so much Vinegar as will make it tast sharp and a Limon sliced and when it is cold put in your Veal and when it hath lain four or five days serve it to the Table with Fennel and eat it with some Vinegar you must tie it up as you do Brawn XXI To make a Pasty of a Breast of Veal Take half a peck of fine Flower and two pounds of Butter broken into little bits one Egg a little Salt and as much cold Cream or Milk as will make it into a Paste when you have framed your Pasty lay in your Breast of Veal boned and seasoned with a little Pepper and Salt but first you must lay in Butter When your Veal is laid in then put in some large Mace and a Limon sliced thin Rind and all then cover it well with Butter close it and bake it and when you serve it in cut it up while it is very hot put in some white wine sugar the yolks of Eggs and Butter being first heated over the Fire together this is very excellent meat XXII To make a Pigeon-Pie Make your Paste as for the Pasty roule it thin and lay it into your baking-pan then lay in Butter then mix Pepper and Salt and Butter together and fill the bellies of your Pigeons then lay them in and put in some large Mace and little thin slices of Bacon then cover them with Butter and close your Pie and bake it not too much XXIII To boil a Capon or a Hen with Oysters Take either of them and fill the Belly of it with Oysters and truss it then boil it in white Wine Water the Liquor of the Oysters a Blade or two of Mace a little Pepper whole and a little Salt when it is boiled enough take the Oysters out of the belly and put them into a Dish then take some Butter and some of the Liquor it was boiled in and two Anchoves with the yolks of Eggs well beaten heat these together over the fire and then put your Oysters into it then garnish your Dish with Limon sliced thin and some of the Oysters also some pickled Barberries and raw Parsley then lay your Capon or Hen in the middle of it and poure the sauce upon the Breast of it then lay on sliced Limon and serve it in XXIV To make an Olio First lay in your Dish a Fricasy made of a Calves head with Oisters and Anchovies in it then lay Marrow-bones round the Dish within them lay Pigeons boiled round the Dish and thin slices of Bacon lay in the middle upon your Fricasie a powdred Goose boiled then lay some sweet-breads of Veal fryed and balls of Sawsage-meat here and there with some Scotch Collops of Veal or of Mutton Garnish your Dish with Limon or Orange and some toasts for the Marrow so serve it in XXV To make Cracknels Take half a Pound of fine Flower and as much fine Sugar a few Coriander seeds bruised and some Butter rubbed into the Flower wet it with Eggs Rosewater and Cream make it into a Paste and rowl it in thin Cakes then prick them and bake them then wash them over with Egg and a little Rosewater then dry them again in the Oven to make them crisp XXVI To make good sauce for a boiled Leg of Mutton Take the best Prunes and stew them well with white Wine or Claret and some whole Spice then strain them into a Dish and set it over a Chafingdish of coles put to it a little grated Bread juice of Limon and a little salt then lay your Mutton in a Dish being well boiled with Water Salt poure your sauce to it Garnish your Dish with Limon Barberies Parsly and so serve it in XXVII To rost Pork without the Skin Take any joint of Small Pork not salted and lay it to the fire till the Skin may be taken off then take it from the fire and take off the Skin then stick it with Rosemary and Cloves and lay it to the fire again then salt it and rost it carefully then make Sauce for it with Claret Wine white bread sliced thin a little water and some beaten Cinamon boil these well together then put in some Salt a little Butter Vinegar or Iuice of Limon and a little sugar when your Pork is rosted enough then flower it and lay it into a Dish with the Sauce and serve it in XXVIII To roste a Pig like Lamb. Take a Pig cut it in quarters and truss it like quarters of Lamb then spit it and rost it till you may take off the Skin then take the Spit from the fire and take the skin clean off then draw it with
Parslie and lay it to the fire baste it with Butter and when it is enough flower it and serve it to the Table with Butter the Iuice of Orange and gross Pepper and a little Salt XXIX To make Codling Cream Take fair Codling Apples and when you have scalded them very well peel them and put them into warm water over a few Embers covered close till they are very green then take a quart of Cream and boil it with a blade of Mace and then bruise six of your Codlings very well and when your Cream is almost cold put in your Codlings and stir them very well over a slow fire for fear they turn then put in the yolks of Eggs well beaten and what Sugar you think fit and let it be upon the fire stirring it till you think it be enough then serve it in cold XXX A very dainty Summer Dish Set a little morning Milk with Runnet as for a Cheese when it is come slice it out with a thin Slice and lay it into the Dish you mean to serve it in and put to it a little raw Cream what Wine you please and some Sugar and so eat it XXXI To Butter Lobsters Crabs or Crafish Take out their Meat and mince it small and set it over a Chafingdish of Coals with a little white Wine a little Salt and a blade of Mace and when it is very hot put in some Butter and some Crums of white bread then warm the shells against the fire and fill them again with their Meat and so serve them in You may do Shrimps or Prawns thus only you must not put them into the shells again but garnish your Dish with them XXXII To make a very good Cheese Take a Pail full of Morning Milk and Stroakings and set it together with two spoonfuls of Runnet and cover it when it is come put it into the wheying-Cloth gently and break it as little as you can when the Whey is run clean from it put it into the Vat and turn it in the Evening next morning take it out and salt it a little and turn it twice a day upon a clean Board and when it is a week old lay it into some Nettles and that will mellow it Before you set your Milk you mayif you please colour it with the Iuice of Marigolds Spinage or Sage XXXIII To boil a Rump of Beef Take a Rump of Beef a little salted and boil it in as much Water as will cover it and boil a Net full of hard Lettice with it and when it is boiled take your hard Lettice some Wine either White or Claret some Gravie some Butter and some Nutmeg and warm them together then Dish your Meat and pour your Sauce over it and garnish your Dish with Parsley XXXIV To make Fritters of Liver or of any other Meat Take your Liver Capon or Veal parboil it mince it small and then put to it some Cream Eggs Spice and Salt and make it pretty thick and so fry them you may adde a little Flower if you will serve them in with beaten Spice and Sugar strewed over them XXXV To make an Almond Pudding to be baked and Iced over Take a pound of Almonds blanched and beaten with Rosewater the Yolks and Whites of twelve Eggs well beaten and strained then put in Sugar beaten Spice and Marrow with a little Salt not in too hot an Oven let this be baked when it is baked stick it full of blanched Almonds and Ice it over with Sugar Rosewater and the White of an Egg beaten together then set it into the Oven again that the Ice may rise and dry then serve it to the Table with fine Sugar strewed upon the brims of the Dish XXXVI To souce a Pig in Collars Take the two sides of a large fat Pig and bone them then take Sage Salt and grated Nutmeg a good quantity and strew all over the insides of them then roul them up hard and tie them well with a Tape then boil them and also the Head very well in Salt and Water till they be tender then take them out of the Liquor and lay them to cool then put some Vinegar and a Limon sliced into your Liquor and heat it again and when it is cold put in your Collars and Head and when they have lain a week serve them to the Table with Mustard XXXVII To bake Venison or Mutton to keep six or eight Moneths Take a haunch of Venison or for want of it take a large Leg of Mutton bone it and stuff it well with gross Pepper Cloves Mace and Nutmeg mingled with Salt then rub it all over with the like then put it into a Pot with good store of Butter and bake it with Houshold Bread and let it be pasted over Then pour out all the Liquor and when it is cold take only the Fat and some more Butter and melt them together in a Stone-Pot set into a Kettle of boiling water then pour it into the Pot to your Venison or Mutton and so keep it slice it out and serve it to the Table with Mustard and Sugar and garnish it with Bay Leaves XXXVIII To pot Pigeons or wild Fowl or a Goose or Rabbits Take either of these and fill their bellies with the before named Spices and Salt and Butter and rub them over with the same then do just as you do the Venison XXXIX To boil a large Pike and Eels together Take a large Pike and gut him and wash him and be sure to save what is good within him then take two great Eels and scowr them well throw away their Heads gut them and wash them well and cut them in pieces then boil some white Wine and Water Salt and sweet Herbs together with some whole Spice and when it boils apace put in your Fish and when it is enough take some of the Liquor two Anchovies some Butter and some Shrimps taken out of their Shells and heat all these together then put in the Yolks of two or three Eggs and heat all together then lay some Sippets of French Bread into your Dish and set over a Chafingdish of Coals and lay your Fish in order upon them then pour your Sawce all over it and garnish your Dish with Shrimps Barberries and raw Parsley so serve it to the Table very hot XL. To roste Eels with Bacon Take great Eels and scour them well and throw away the Heads gut them and cut them in pieces then cut some fat Bacon very thin and wrap them in it and some Bay Leaves and so tie them fast to the Spit and roste them and baste them well with Claret Wine and Butter and when they are enough dredge them over with grated bread and serve them in with Wine Butter and Anchovies Garnish your Dish as you please XLI To make a Pie with Eels and Oisters Make your Paste and roul it thin and lay itinto your baking-Pan then take great Eels and flay them and gut
them cut them in pieces and wash them and dry them then lay some Butter into your Pie and season your Eels with Pepper Salt Nutmeg Cloves and Mace and lay them in then cover them all over with great Oifters and put in three or four Bay leaves then put in more of your beaten Spices and Salt then cover them well with butter and put in two or three Spoonfuls of white Wine so close it and bake it then serve it in hot to the Table XLII To make a Pie with Parsneps and Oisters very good Take your Parsneps tenderly boiled and slice them thin then having your Paste ready laid in your baking-pan put in good store of butter then lay in a Lay of Parsneps and some large Mace and Pepper cracked then some Oisters and Yolks of Eggs hard boiled then more Spice and butter then more Parsneps then more Oisters then more hard Eggs more Spice and cover it well and bake it and serve it in hot XLIII To dress Artichoke Suckers Take your Suckers of Artichokes and pare them as you would an Apple and cast them into water to keep their Colour and to take away the bitterness of them put also to them the Meat which is in the stalks of great Artichokes then boil Water and Salt together and when it is boiling apace put in your Suckers and Stalks tied up in a thin Cloth with a blade or two of Mace and when they are enough melt some butter vinegar together very thick and hot and a little Pepper with it then lay them in a Dish and poure the Sauce over them strew on a little Salt and about the Dishes and so serve it in XLIV To boil Cucumbers Take your largest Cucumbers and wash them and put them into boiling Water made quick with Salt then when they are boiled enough take them up and peel them and break them into a Cullender and when the Water is well drained from them put them into a hot Dish and poure over them some Butter and Vinegar a little Pepper and Salt strew Salt on your Dish brims lay some of the Rind of them about the Dish cut in severall Fancies and so serve them to the Table XLV To make several Sallads and all very good Take either the stalks of Mallows or Turnip stalks when they run to Seed or stalks of the herb Mercury with the seedy head either of these while they are tender put into boiling Water and Salt and boiled tender and then Butter and Vinegar over them XLVI To make a Sallad of Burdock good for the Stone another of the tender Stalks of Sow-thistles Take the Inside of the Stalks of Burdock and cut them in thin slices and lay them in water one whole day shifting them sometimes then boil them and butter them as you do the forenamed Also the tender stalks of Sow-thiftles done in like manner are very good and wholsom XLVII To make a Tart of Spinage Take a good quantity of green Spinage boil it in water and salt and drain it well in a Cullender then put to it plumped Currans Nutmeg Salt Sugar and Butter with a little Cream and the yolks of hard Eggs beaten fine then having your Paste ready laid in your baking-pan lay in a little butter and then your Spinage and then a little Butter again so close it and bake it and serve it to the Table hot with Sugar strewed over it XLVIII Artichoke Cream Take the tender bottoms of Artichokes and beat them in a Mortar and pick out all the strings then boil a quart of Cream with large Mace and Nutmeg then put in your bottoms and when they have boiled a while put in the yolks of six Eggs well beaten and so much Sugar as you think fit heat them together over the fire then poure it into a Dish and when it is cold serve it in with Sugar strewed over it XLIX To make very sine Rolls for Noble Tables Take half a Peck of fine Flower the yolks of 4 Eggs and a little Salt with a Pint of Ale yeast mix them together and make them into a Paste with warm Milk and a little Sack then mould it well and put it into a warm Cloth to rise when your Oven is hot mould it again and make it into little Rolls and bake them then rasp them and put them into the Oven again for a while and they will eat very crisp and fine L. To make short Rolls Take half a peck of fine Flower and break into it one pound and half of fresh Butter very small then bruised Coriander seeds and beaten Spice with a very little Salt and some Sugar and a Pint of Ale-yeast mix them well together and make them into a Paste with warm Milk and Sack Then lay it into a warm Cloth to rise and when your Oven is hot make it into Rolls and prick them and bake them and when they are baked draw them and cover them them till they be cold these also eat very finely if you butter some of them while they are hot LI. To dress Soals a fine way Take one pair of your largest Soals and flay them on both sides then fry them in sweet Sewet tried up with Spice Bay leaves and Salt then lay them into a Dish and put into them some Butter Claret Wine and two Anchovies cover them with another Dish and set them over a Chafingdish of Coals and let them stew a while then serve them to the Table garnish your Dish with Orange or Limon and squeeze some over them LII To stew Fish in the Oven Take Soals Whitings or Flounders and put them into a Stew-pan with so much water as will cover them with a little Spice and Salt a little white wine or Claret some Butter two Anchovies and a bundle of sweet herbs cover them and set them into an Oven not too hot when they are enough serve them in Garnish your Dish wherein they lie with Barberries raw Parsley and slices of Limon and lay Sippets in the bottom LIII To bake Collops of Bacon and Eggs Take a Dish and lay a Pie plate therein then lay in your Collops of Bacon and break your Eggs upon them Then lay on Parsley and set them into an Oven not too hot and they will be rather better than fried LIV. To make Furmity Take some new Milk or Cream and boil it with whole Spice then put in your Wheat or Pearl Barley boiled very tender in several Waters when it hath boiled a while thicken it with the yolks of Eggs well beaten and sweeten it with Sugar then serve it in with fine Sugar on the Brims of the Dish LVI To make Barly Broth. Take French Barly boiled in several waters and to a Pound of it put three quarts of water boil them together a while with some whole Spice then put in as many Raisins of the Sun and Currans as you think fit when it is well boiled put in Rosewater Butter and Sugar and so
lay some thin slices of white bread into a deep Dish and lay your Capon in the midst then poure your Broth over it Garnish your dish with plumped Raisins and Prunes and serve it in LXXI To make a Calves foot Pie Take six Calves feet tenderly boiled and cut them in halves then make some Paste with fine Flower Butter cold Cream and the yolk and white of one Egg rowl it very thin and lay it into your baking-pan then lay some butter in the bottom and then your Calves feet with some large Mace half a pound of Raisins of the Sun half a pound of Currans then lay more butter and close it and bake it then cut it up and put in the yolks of three Eggs some white wine Butter and a little salt aud so serve it to the Table Garnish your Dish with pretty Conceits made in Paste and baked a little LXXII To make an Artichoke Pie. Make your Paste as before named and roule it thin and lay it into your baking-pan Then lay in butter sliced thin and then your bottoms of Artichokes tenderly boiled season it with a little salt a little gross Pepper and some sliced Nutmeg with a blade or two of Mace and a little Sugar then lay in some Marrow Candied Orange and Citron Pill with some Candied Eringo Roots then cover it with butter and close it with your Paste and so bake it then cut it up and put in white wine butter and the yolks of Eggs and sugar cover it again and serve it to the Table LXXIII To make an Oister-Pie Make your Paste as before and lay it in your Pan then lay in butter and then put in as many great Oisters as will almost fill your Pan with their Liquor strained some whole Pepper Mace and Nutmeg then lay in Marrow and the yolks of hard Eggs so cover them with butter close them and bake your Pie then put in White Wine Anchovies Butter aud the Yolks of Eggs cover it again and serve it to the Table LXXIV To make a Pig-Pie Take a large Pig and slit it in two and bone it only the two sides not the Head then having your Paste ready laid in your Pan and some butter in the bottom lay in your Pig season it with Pepper Salt Nutmeg and Mace and one handful of Sage shred small and mixed with the spice and salt then lay in more Butter close it and bake it Serve it in cold with Mnstard and garnish your Dish with bay Leaves If you would eat it hot you must leave out the Pepper and some of the Salt and put in store of Currans and when it comes out of the Oven put in some Butter Vinegar and Sugar and so serve it LXXV To make a Rasberry Tart. Take some Puffe-paste rolled thin and lay it into your baking-Pan then lay in your Rasberries and cover them with fine Sugar then dose your Tart and bake it then cut it up and put in half a Pint of Cream the yolks of two or three Eggs well beaten and a little Sugar then serve it in cold with the Lid off and sugar strewed upon the brims of the Dish LXXVI To make a Carp Pie Have your Paste ready laid in your bake-pan and some Butter in the bottom Then take a large Carp scale him gut him and wash him clean and dry him in a Cloth then lay him into your Pan with some whole Cloves Maee and sliced Nutmeg with two handfuls of Capers then put in some white Wine and mix some butter with salt and lay all over then close it and bake it this is very good to be eaten either hot or cold LXXVII To boil a Goose or Rabbits with Sausages Take a large Goose a little powdered and boil it very well or a Couple os Rabbits trussed finely when either of these are almost boiled put in a Pound of Sausages and boil them with them then lay either of these into a Dish and the Sausages here and there one with some thin Collops of Bacon sryed then make for Sauce Mustard and Butter and so serve it in LXXVIII To make a Fricasie of Veal Chicken or Rabbits or of any thing else Take either of these and cut them into small pieces then put them into a frying pan with so much water as will cover them with a little salt whole Spice Limon Pill and a bundle of sweet herbs let them boil together till the Meat be tender then put in some Oisters and when they are plumped take a little Wine either white or Clarret and two Anchovies dissolved therein with some butter and put all these to the rest and when you think your Meat is enough take it out with a little Skimmer and put it into a Dish upon Sippets then put into your Liquor the yolks of Eggs well beaten and mix them over the fire then poure it all over your Meat Garnish your Dish with Barberries and serve it in this Dish you may make of raw meat or of cold meat which hath been lest at Meals LXXIX To make Scotch Collops of Veal or Mutton Take your meat and slice it very thin and beat it with a rolling-pin then hack it all over and on both sides with the back of a Knife then fry it with a little Gravie of any Meat then lay your Scotch Collops into a Dish over a Chasingdish of Coals and dissolve two Anchovies in Clarret wine and add to it some butter and the yolks of three Eggs well beaten heat them together and poure it over them Then lay in some thin Collops of Bacon fryed some Sausage meat fried and the yolks of hard Eggs fryed after they are boiled because they shall look round and brown so serve it to the Table LXXX To make a Pudding of a Manchet Take a Manchet put it into a Posnet and fill the Posnet up with Cream then put in Sugar and whole Spice and let it boil leisurely till all the Cream be wasted away then put it into a Dish and take some rose-Rose-water and Butter and Sugar and pour over it so serve it in with fine Sugar strewed all over it Your Manchet must be chipped before you put it into the Cream LXXXI To make a Calves head Pie Make your Paste and lay it into your Pan as before then lay in Butter and then your Calves Head being tenderly boiled and cut in little thin bits and seasoned with Pepper Salt and Nutmeg then put in some Oisters Anchovies and Clarret Wine with some yolks of hard Eggs and Marrow then cover it with Butter and close it and bake it when it is baked eat it hot LXXXII To dry Tongues Take some Pump water and Bay Salt or rather refined Saltpeter which is better make a strong Brine therewith and when the Salt is well melted in it put in your Tongues and let them lie one Week then put them into a new Brine made in the same manner and in that let them lie a week longer then take
them out and dry-salt them with Bay Salt beaten small till they are as hard as may be then hang them in the Chimney where you burn Wood till they are very dry and you may keep them as long as you please when you would eat of them boil them with in the Pot as well as Water for that will make them look black and eat tender and look red within when they are cold serve them in with Mustard and Sugar LXXXIII To make Angelot Cheese Take some new Milk and strokings together the quantity of a Pail full put some Runnet into it and stir it well about and cover it till your Cheese be come then have ready narrow deep Moats open at both ends and with your flitting Dish fill your Moats as they stand upon a Board without breaking or wheying the Cheese and as they sink still fill them up and when you see you can turn them which will be about the next day keep them with due turning twice in a day and dry them carefully and when they are half a year old they will be fit to be eat LXXXIV To make a Hare-Pie Take the flesh of a very large Hare and beat it in a Mortar with as much Marrow or Beef Sewet as the Hare contains then put in Pepper Salt Nutmeg Cloves and Mace as much as you judge to be fit and beat it again till you find they be well mixed then having your Paste ready in your Baking-Pan lay in some Butter and then your Meat and then Butter again so close it and bake it and when it is cold serve it in with Mustard and Sugar and garnish your Dish with Bay leaves this will keep much longer than any other Pie LXXXV To rost a Shoulder of Venison or of Mutton in Bloud Take the Bloud of either the Deer or the Sheep and strain it and put therein some grated bread and salt and some Thyme plucked from the Stalks then wrap your Meat in it and rost it and when you see the bloud to be dry upon it baste it well with butter and make sauce for it with Clarret Wine Crums of Bread and Sugar with some Beaten Cinamon salt it a little in the rosting but not too much you may stick it with Rosemary if you will LXXXVI To stew a Pig Lay a large Pig to the fire and when it is hot skin it and cut it into divers pieces then take some white wine and strong broth and stew it therein with an Onion or two cut very small a little Pepper Salt Nutmeg Thy me and Anchovies with some Elder Vinegar sweet Butter and Gravie when it is enough lay Sippets of French Bread in your Dish and put your Meat thereon Garnish your Dish with Oranges and Limons LXXXVII To make a Fricasie of Sheeps feet Take your Sheeps feet tenderly boiled and slit them and take out the knot of haiâ— within then put them into a Frying-paâ— with as much water as will cover them a liâ—â—tle Salt Nutmeg a blade of Mace and 〈◊〉 bundle of sweet herbs and some plumped Currans when they are enough put in some Butter and shake them well together then lay Sippets into a Dish and put them upon them with a Skimmer then put into your Liquor a little Vinegar the yolks of two or three Eggs and heat it over the fire and poure it over them Garnish your Dish with Barberries and serve it to the Table LXXXVIII To make a Steak-Pie with Puddings in it Lay your Paste ready in your Pan and lay some butter in the bottom then lay a Neck of Mutton cut into steaks thereon then take some of the best of a Leg of Mutton minced small with as much Beef Sewet as Mutton season it with beaten Spice and Salt and a little Wine Apples shred small a little Limon Pill a little Verjuice and Sugar them put in some Currans and when they are well mixed make it into Balls with the yolks of Eggs and lay them upon the steaks then put in some Butter and close â—our Pie and bake it and serve it in hot LXXXIX To dress Salmon or other Fish by Insusion a very good way Take a Ioul of Salmon or a Tail or any other part or any other Fish which you like put it into a Pot or Pan with some Vinegar Water and Salt Spice sweet herbs and white Wine when it is enough lay it into a Dish and take some of the Liquor with an Anchovie or two a little Butter and the yolks of Eggs beaten heat these over the fire and poure over your Fish if you please you may put in shrimps but then you must put in the more Butter Garnish your Dish with some Limon or Orange and some Shrimps XC To make Loaves to Butter Take the yolks of twelve Eggs and six whites a little Yeast Salt and beaten Ginger wet some Flower with this and make it into a Paste let it lie to rise a while and then make it into Loaves and prick them and bake them then put in white wine and Butter and Sugar and serve it in XCI To make a Calves Chaldron Pie and Puddings also of it Take a fat Calves Chaldron boiled tender and shred it very small then season it with beaten spice and salt Then put in a pound of Currans and somewhat more and as much Sugar as you think fit and a little rose-Rosewater then having your Pie ready fill it with this and press it down close it and bake it then put some Wine into it and so eat it If you will make Puddings of it you must add a little Cream and grated bread a little Sack more Sugar and the yolks of Eggs and so you may bake them or boil or fry them XCII To make Rice-Cream Boil a quart of Cream then put in two handfuls of Rice Flower and a little fine Flower as much sugar as is fit the yolk of an Egg and some Rosewater XCIII To make a Pompion-Pie Having your Paste ready in your Pan put in your Pompion pared and cut in thin slices then fill up your Pie with sharp Apples and a little Pepper and a little salt then close it and bake it then butter it and serve it in hot to the Table XCIV To fry Pompion Cut it in thin Slices when it is pared and steep it in Sack a while then dip it in Eggs and fry it in Butter and put some Sack and Butter for Sauce so serve it in with salt about the Dish Brims XCV To make Misers for Children to eat in Afternoons in Summer Take half a Pint of good small Beer two spoonfuls of Sack the Crum of half a penny Manchet two handfuls of Currans washed clean and dried and a little of grated Nutmeg and a little sugar so give it to them cold XCVI To fry Toasts Take a twopenny white Loaf and pare away the Crust and cut thin slices of it then dip them first in Cream then in the yolks of Eggs well beaten and mixed
with beaten Cinamon then fry them in Butter and serve them in with Verjuice Butter and Sugar XCVII Te boil or rather stew Carps in their own Blood Take two fair Carps and scowr them very well from slime with water and a little salt then lay them in a Dish and open their bellies take away their Guts and save the Blood and Rows in the Dish then put in a pint of Clarret Wine some whole Spice and some Salt with a little Horse-Radish Root then cover them close and let them stew over a Chafingdish of Coals and when they are enough lay them into a Dish which must be rubbed with a Shelots and Sippets laid in then take a little of the Liquor and an Anchovie or two with a little Butter heat them together and poure it over them then garnish your Dish with Capers Oranges or Limons and serve it in very hot XCVIII To make Fritters Take half a pint of Sack and a pint of Ale a little Yest the yolks of twelve Eggs and six Whites with some beaten Spice and a very little salt make this into thick Batter with fine Flower then boil your Lard and dip round thin slices of Apples in this Batter and fry them serve them in with beaten spice and sugar XCIX To pickle Coleflowers Take some white wine Vinegar and salt with some whole Spice boil them together very well then put in your Coleflowers and cover them and let them stand upon Embers for one hour then take them out and when they are cold put them into a Pot and boil the Liquor again with more Vinegar and when it is cold put it to them and keep them close from the Air. C. To preserve Orange or Limon Pill in thin slices in Ielly Take the most beautiful and thickest Rinds and then cut them in halves and take their Meat clean out then boil them in several waters till a straw will run through them then wash them in cold water and pick them and dry them Then take to a Pound of these one quart of water wherein thin slices of Pippins have been boiled and that the water feels slippery take to this water three pounds of Sugar and make thereof a Syrup then put in your Pills and seald them and set them by till the next day then boil them till you find that the Syrup will Ielly then lay your Pills into your Glasses and put into your Syrup the Iuice of three Oranges and one Limon then boil it again till it be a stiff Ielly and put it to them CI. To make Cakes of the Pulp of Limons or rather the Iuice of Limons Take out all the Iuicie part of the Limon without breaking the little skins which hold it then boil some Sugar to a Candy height and put in this Iuice and stir it about and immediately put it into a warm Stove and put in fire twice or thrice a day when you see that it doth Candy on the one side then turn them out of the Glasses with a wet knife on the other upon a sleeked Paper and then let that candy also and put them up in a Box with Papers between them CII To make good Minced Pies Take one Pound and half of Veal parboiled and as much Sewet shred them very fine then put in 2 pounds of Raisins 2 pound Currans 1 pound of Prunes 6 Dates some beaten Spice a few Caroway seeds a little Salt Verjuice Rosewater and Sugar so fill your Pies and let them stand one hour in the Oven When they go to Table strew on fine Sugar CIII To make a Loaf of Curds Take the Curds of three quarts of Milk rubbed together with a little Flower then put in a little beaten Ginger and a little Salt half a Pint of Yeast the yolks of ten Eggs and three Whites work these into a stiff Paste with so much Flower as you see fit then lay it to rise in a warm Cloth a while then put in Butter Sugar Sack and some beaten Spice and so serve it in CIV To make Cheese Loaves Take the Curds of three quarts of Milk and as much grated Bread as Curd the yolks of twelve Eggs and six Whites some Cream a little Flower and beaten Spice a little Salt and a little Sack when you have made it into a stiff Paste with a little flower roul some of it thin to fry and serve them in with beaten Spice and Sugar strewed over them Then make the rest into a Loaf and bake it then cut it open and serve it in with Cream Butter and Sugar CV To fry Oisters Take of your largest Oisters wash them and dry them then beat an Egg or two very well and dip them in that and so fry them then take their Liquor and put an Anchovy to it and some Butter and heat them together over the fire and having put your fryed Oisters in a Dish poure the Sawce over them nd serve them in CVI. To broil Oisters Take your largest Oisters and put them into Scollop Shells or into the biggest Oister shells with their own Liquor and set them upon a Gridiron over Charcoals and when you see they be boiled in the Liquor put in some Butter a few Crums of bread and a little Salt then let them stand till they are very brown and serve them to the Table in the Shells upon a Dish and Pit-Plate CVII To rost Oisters Take the largest and spit them upon little long sticks and tie them to the Spit then lay them down to the fire and when they are dry bast them with Claret Wine and put into your Pan two Anchovies and two or three Bay-leaves when you think they are enough bast them with Butter and dredge them and take a little of that liquor in the Pan and some Butter and heat it in a Porringer and poure over them CVIII To make most excellent and delicate Pies Take two Neats Tongues tenderly boiled and peel them and mince them small with some Beef Sewet or Marrow then take a pound of Currans and a pound of Raisins of the Sun stoned some beaten Spice rose-Rose-water a little Salt a little Sack and Sugar Beat all these with the minced meat in a Mortar till it come to a perfect Paste then having your Paste ready laid in your baking-Pan fill it or them with this Meat then lay on the top some sliced Dates and so close them and bake them when they are cold they will cut smooth like Marmalade CIX To make fine Custards Take two quarts of Cream and boil it well with whole Spice then put in the yolks of twelve Eggs and six Whites well beaten and strained then put in these Eggs over the fire and keep them stirring lest they turn then when they are throughly hot take it off and stir it till it be almost cold then put in Rosewater and Sugar and take out the whole Spice then put your Custard into several things to bake and do not let them stand too
them fast with a scure so spit them and roste them baste them with Butter and serve them in with Vinegar Butter and Sugar CXXIII To make an Olive Pie. Having your Paste in readiness with Butter in the bottom lay in some of the forenamed Olives but not fastned with a Scure then put in Currans hard Eggs and sweet Butter with some herbs shred fine be sure you cover it well with Butter and put in a little white Wine and Sugar and close it and bake it eat it hot or cold but hot is better CXXIV To make a Ball to take stains out of Linnen which many times happens by Cooking or Preserving Take four Ounces of hard white Sope beat it in a Mortar with two small Limons sliced and as much Roch Allom as a Hazle Nut when they are beaten well together make it up in little Balls rub the stain therewith and then wash it in warm water till you see it be quite out CXXV To make a fine Pomander Take two Ounces of Labdanum of Benjamin and Storax one Ounce Musk six gr as much of Civet as much of Ambergreece of Calamus Aromaticus and Lignum Aloes of each the weight of a Groat beat all these in a hot Mortar and with a hot Pestel till it come to a perfect Paste then take a little Gum Dragon steeped in Rosewater and rub your hand withal and make it up with speed and dry them but first make them into what shapes you please and print them CXXVI A very fine washing-Ball Take three Ounces of Orrice half an Ounce of Cypress wood 2 Ounces of Calamus Aromaticus 1 ounce of Damask-Rose leaves 2 ounces of Lavender-flowers a quarter of an Ounce of Cloves beat all these and searce them fine then take two pounds and an half of Castile Sope dissolved in rose-water and beat all these forenamed things with the Sope in a Mortar and when they are well incorporated make it into Balls and keep them in a Box with Cotton as long as you please CXXVII To make French Broth called Kinck Take a Leg os Beef and set it over the fire with a good quantity of fair water when it boils scum it what meat soever you have to dress that day either of Fowl or small meat put it all into this Liquor parboil it then take out those small meats and put in some French Barley and some whole Spice one Clove or two of Garlick a handful of Leeks some salt when it is boiled enough pour it from the Barley and put in a little Saffron so serve it in and garnish your Dish with sliced Oranges or Limons and put a little of the juice therei CXXVIII To make Broth of a Lambs Head Boil it with as much water as will cover it with whole Spice and a little Salt and a bundle of sweet herbs then put in strained Oatmeal and Cream and some Currans when you take it up put in Sack and Sugar then lay the head in a Dish and put the Broth to it and serve it in CXXIX To season a Chicken-Pie Having your Paste rolled thin and laid into your baking pan lay in some Butter then lay in your Chickens quartered and seasoned with Pepper Nutmeg and a little Salt then put in Raisins Cutrrans and Dates then lay Butter on the top close it and bake it then cut it up and put in Clouted Cream Sack and Sugar CXXX To make an Herb-Pie Take Spinage hard Letuce and a few sweet herbs pick them wash them and shred them and put them into your Pie with Butter and Nutmeg and Sugar and a little Salt so close it and bake it then draw it and open it and put in Clouted Cream Sack and Sugar and stir it well together and serve it in CXXXI To roste Lobsters Take two fair Lobsters alive wash them clean and stop the holes as you do to boil then fasten them to a Spit the insides together make a good fire and strew Salt on them and that will kill them quickly bast them with Water and salt till they be very red then have ready some Oisters stewed and cut small put them into a Dish with melted Butter beaten thick with a little water then take a few Spoonfuls of the Liquor of the stewed Oisters and dissolve in it two Anchovies then put it to the melted Butter then take up your Lobsters and crack the shells that they may be easie to open CXXXII To make a Pumpion-Pie Take a Pumpion pare it and cut it in thin slices dip it in beaten Eggs and Herbs shred small and fry it till it be enough then lay it into a Pie with Butter Raisins Currans Sugar and Sack and in the bottom some sharp Apples when it is baked butter it and serve it in CXXXIII To make an Artichoke Pudding Boil a quart of Cream with whole Spice then put in half a pound of sweet Almonds blanched and beaten with Rosewater when they have boiled well take it from the fire and take out the Spice when it is almost cold put in the yolks of ten Eggs some Marrow and some bottoms of Artichokes then sweeten it with sugar and put in a little salt then butter a Dish and bake it in it serve it to the Table stuck full of blanched Almonds and fine Sugar strewed over it CXXXIV To pickle Sprats like Anchovies Take a Peck of the biggest Sprats without their heads and salt them a little over night then take a Pot or Barrel and lay in it a Lay of bay salt atd then a lay of Sprats and a few bay leaves then salt again thus do till you have filled the Vessel put in a little Limon Pill also among your Bay Leaves then cover the Vessel and pitch it that no Air get in set it in a cool Cellar and once in a week turn it upside down in three Moneths you may eat of them CXXXV To keep Artichokes all the Year Gather your Artichokes with long stalks and then cut off the stalks close to them then boil some water with good Pears and Apples sliced thin and the Pith of the great stalks and a Quince or two quartered to give it a relish when these have boiled a while put in your Artichokes and boil all together till they be tender then take them up and set them to cool then boil your Liquor well strain it when your Artichokes be cold put them into your Barrel and when the Liquor is cold pour it over them so cover it close that no Air get in CXXXVI To make a Pasty of a Ioll of Ling. Make your Crust with fine Flower Butter cold Cream and two yolks of Eggs Roul it thin and lay it in your Bake-pan then take part of a Ioll of Ling well boiled and pull it all in Bits then lay some Butter into your Pasty and then the Ling then some grated Nutmeg sliced Ginger Cloves and Mace Oisters Muscles Cockles and Shrimps the yolks of raw Eggs a
few Comfits perfumed Candied Orange Pill Citron Pill and Limon Pill with Eringo Roots Then put in White Wine and good store of Butter and put on a thick Lid when it is baked open it and let out the steam CXXXVII To make French Servels Take cold Gammon of Bacon fat and lean together cut it small as for Sausages season it with Pepper Cloves and Mace and a little Shelots knead it into a Paste with the yolks of Eggs and fill some Bullocks Guts with it and boil them but if you would have them to keep then do not put in Eggs. When you have filled the Guts boil them and hang them up and when you would eat them serve them in thin slices with a Sallad CXXXVIII To make a Pallat Pie Take Oxe Pallats and boil them so tender that you may run a straw through them to three Palates take six Sheeps tongues boiled tender and peeled three sweet-Breads of Veal cut all these in thin slices then having your Pie ready and Butter in the bottom lay in these things first seasoned with Pepper Salt and Nutmeg and Thyme and Parsley shred small and as the Season of the year is put into it Asparagus Anchovies Chesnuts or what you please else as Candied Orange Pill Limon Pill or Citron Pill with Eringo roots and the yolks of hard Eggs some Marrow and some Oisters then lay in good store of Butter on the top so close it and bake it then put in white Wine Butter the yolks of Eggs and Vinegar and Sugar heat them together over the fire serve it in CXXXIX To make Sauce for Fowles or Mutton Take Claret Wine Vinegar Anchovies Oisters Nutmeg Shelot Gravie of Mutton or Beef sweet Butter Iuice of Limon and a little Salt and if you please Orange or Limon Pill CXL To make Oat-Cakes Take fine Flower and mix it very well with new Ale yeast and make it very stiff then make it into little Cakes and roul them very thin then lay them on an Iron to bake or on a baking stone and make but a slow fire under it and as they are baking take them and turn the edges of them round on the Iron that they may bake also one quarter of an hour will bake them a little before you take them up turn them on the other side only to flat them for if you turn them too soon it will hinder the rising the Iron or Stone whereon they are baked must stand at distance from the fire CXLI To make a rare Lamb Pie Take a Leg of Lamb and take the meat clean out of it at the great end but keep the skin whole then press the Meat in a Cloth and mince it small and put as much Beef Suet to it as the Meat in weight and mince it small then put to it Naples Bisket grated fine season it with beaten Spice Rosewater and a little Salt then put in some Candied Limon Pill Orange Pill and Citron Pill shred small and some sugar then put part of the Meat into the skin then having your Pie in readiness and Butter in the bottom lay in this Meat then take the rest of yo ur Meat and make it into Balls or Puddings with yolks of Eggs then lay them into the Pie to fill up the Corners then take Candied Orange Limon and Citron Pill cut in long narrow slices and strew over it you may put in Currans and Dates if you please then lay on Butter close up your Pie bake it and leave a Tunnel when it is baked put in Sack Sugar yolks of Eggs Butter heat together if you put in Marrow it will be the better CXLII To fry Garden Beans Boil them and blanch them and fry them in sweet Butter with Parsley and shred Onions and a little salt then melt Butter for the Sauce CXLIII To make a Sorrel Sallad Take a quantity of French Sorrel picked clean and washed boil it with water and a little Salt and when it is enough drain it and butter it and put in a little Vinegar and Sugar into it then garnish it with hard Eggs and Raisins CXLIV To make good cold Sallads of several things Take either Coleflowers or Carrots or Parsneps or Turneps after they are well boiled and serve them in with Oil Vinegar and Pepper also the Roots of red Beers boiled tender are very good in the same manner CXLV To make the best sort os Pippin Paste Take a pound of raw Pippins sliced and beaten in a Mortar then take a pound of fine Sugar and boil it to a Candy height with a little fair water then put in your Pippins and boil it till it will come from the bottom of the Posnet but stir it for fear it burn CXLVI To make Sauce for a Leg of Veal rosted Take boiled Currans and boiled Parsley and hard Eggs and Butter and Sugar hot together CXLVII To make Sauce for a Leg of Mutton rosted with Chesnuts Take a 〈…〉 tity of Chesnuts and boil them 〈…〉 ff and bruise th 〈…〉 ll 〈…〉 them Claret wine Butter and a little Salt so put it into the Dish to the Meat and serve it in CXLVIII To keep Quinces white either to preserve whole or for white Marmalade or Paste Coddle them with white Wine and Water and cover them with sliced Pippins in the Codling CXLIX To make little Pasties with sweet Meats to fry Make some Paste with cold water butter and flower with the yolk of an Egg then roul it out in little thin Cakes and lay one spoonful of any kind of Sweet meats you like best upon every one so close them up and fry them with Butter and serve them in with fine Sugar strewed on CL. To boil a Capon on the French fashion Boil your Capon in water and salt and a little dusty Oatmeal to make it look white then take two or three Ladles full of Mutton Broth a Faggot of sweet herbs two or three Dates cut in long pieces a few parboiled Currans and a little whole Pepper a little Mace and Nutmeg thicken it with Almonds season it with Verjuice Sugar and a little sweet Butter then take up your Capon and lard it well with preserved Limon then lay it in a deep Dish and poure the broth upon it then garnish your Dish with Suckets and preserved Barberries CLI To souce a Pike Carp or Bream Draw your Fish but scale it not and save the Liver of it wash it very well then take white Wine as much water again as wine boil them together with whole spice salt and a bundle of sweet herbs and when it boiles put in your Fish and just before it a little Vinegar for that will make it crisp when it is enough take it up and put it into a Trey then put into the Liquor some whole Pepper and whole Ginger and when it is boiled enough take it off and cool it and when it is quite cold put in your Fish and when you serve it in
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 rose-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 rose-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
a little grated bread rose-rosewater sugar and salt mingle them well together and wrap them up in little pieces of the Cawl of Veal and fasten them with a little stick and tie each end with a stick you may put four in one Dish then take half a pint of strong Mutton Broth six spoonfuls of Vinegar three or four blades of large Mace and one Ounce of Sugar make this to boil over a Chafingdish of Coals then put in your Puddings and when they boil cover them with another Dish but turn them sometimes and when you see that they are enough take your Puddings and lay them in a warm Dish upon Sippets then adde to their Broth some Sack Sugar and Butter and poure over them garnish your Dish with Limon and Barberries CLXXXII To make a Suffex Pudding Take a little cold Cream Butter and Flower with some beaten Spice Eggs and a little Salt make them into a stiff Paste then make it up in a round Ball and as you mold it put in a great piece of Butter in the middle and so tye it hard up in a buttered Cloth and put it into boiling water and let it boil apace till it be enough then serve it in and garnish your dish with Barberries when it is at the Table cut it open at the top and there will be as it were a Pound of Butter then put Rosewater and Sugar into it and so eat it In some of this like Paste you may wrap great Apples being pared whole in one piece of thin Paste and so close it round the Apple and throw them into boiling water and let them boil till they are enough you may also put some green Goosberries into some and when either of these are boiled cut them open and put in Rosewater Butter and Sugar CLXXXIII To make French Puffs Take Spinage Parsly and Endive with a little Winter-savory and wash them and mince them very fine season them with Notmeg Ginger and Sugar wet them with Eggs and put in a little Salt then cut a Limon in thin round slices and upon every slice of Limón lay one spoonful of it Then fry them and serve them in upon some Sippets and pour over them Sack Sugar and Butter CLXXXIV To make Apple Puffs Take a Pomewater or any other Apple that is not hard or harsh in taste mince it with a few Raisins of the Sun stoned then wet them with Eggs and beat them together with the back of a Spoon season them with Nutmeg Rosewater Sugar and Ginger drop them into a frying pan with a Spoon into hot Butter and fry them then serve them in with the juyce of an Orange and a little Sugar and Butter CLXXXV To make Kickshawes to Bake or Fry in what shape you please Take some Puff-paste and rowl it thin if you have Moulds work it upon them with Preserved Pippins and so close them and fry or bake them but when you have closed them you must dip them in the yolks of Eggs and that will keep all in fill some with Goosberries Rasberries Curd Marrow Sweet-breads Lambs Stones Kidney of Veal or any other thing what you like best either of them being seasoned before you put them in according to your mind and when they are baked or fryed strew Sugar on them serve them in CLXXXVI To make an Italian Pudding Take a penny white loaf and pare off the crust then cut it like dice then take some Beef Sewet shred small and half a pound of Raisins of the Sun stoned with as many Currans mingle them together and season them with beaten Spice and a little Salt wet them with four Eggs and stir them gently for fear of breaking the Bread then put it in a dish with a little Cream and Rosewater and Sugar then put in some Marrow and Dates and so butter a dish and bake it then strew on Sugar and serve it CLXXXVII To hash Calves Tongues Boil them tender and pill them then lard them with Limon Pill and lard them also with fat Bacon then lay them to the Fire and half Rost them then put them in a Pipkin with Claret Wine whole Spice and sliced Limon and a few Caraway Seeds a little Rosemary and a little Salt boil all together serve them in upon Toasts Thus you may do with Sheeps Tongues also CLXXXVIII To boil a Capon Take strong Mutton Broth and truss a Capon and boil him in it with some Marrow a little Salt in a Pipkin when it is tender then put in a pint of White-Wine half a pound of Sugar and four ounces of Dates stoned and sliced Potatoe Roots boiled and blanched large Mace and Nutmeg sliced boil all these together with a quarter of a pint of Verjuyce then dish the Capon and add to the Broth the yolks of six Eggs beaten with Sack and so serve it garnish your dish with several sorts of candied Pills and preserved Barberries and sliced Limon with Sugar upon every slice CLXXXIX To boil a Capon with Rice Truss your Capon and Boil him in water and Salt then take a quarter of a pound of Rice first boiled in Milk and put in with some whole Spice and a little Salt when it is almost enough put in a little Rosewater and half a pound of Almonds blanched and beaten strain them in and put in some Cream and Sugar then when your Capon is enough lay it in a dish and pour the Broth thereon garnish your dish as you please and serve it in CXC To Boil a Capon with Pippins Parboil your Capon after it is trussed then put it into a Pipkin with Mutton Broth and Marrow and a little Salt with a quart of White-Wine a little Nutmeg and Dates stoned and sliced then put in a quarter of a pound of fine Sugar then take some Pippins stewed with Sugar Spice and a little water and put them in then lay your Capon into a Dish and lay some Naples Biskets for Sippets then bruise the yolks of eight hard Eggs and put into your Broth with a little Sack and poure it over your Capon Garnish your Dish and serve it in CXC To boil Chickens with Lettuce the very best way Parboil your Chickens and cut them in Quarters and put them into a Pipkin with some Mutton Broth and two or three sweet Breads of Veal and some Marrow and some Cloves and a little Salt and a little Limon Pill then take good store of hard Lettuce cut them in halves and wash them and put them in then put in Butter and Sack and white Wine with a little Mace and Nutmeg and sliced Dates let all these stew upon the fire and when they be enough serve them in with Toasts of white Bread for Sippets Garnish the Dish with Limon and Barberries and what else you please thus you may do Pigeons CXCI. To boil a Rabbet with Grapes or with Gooseberries Truss your Rabbet whole and boil it-in some Mutton Broth till it be tender
strain some Almonds blanched and beaten into it serve it upon Sippets of French Bread garnish your Dish with hard Eggs and Limons CCVIII To boil Partridges Put two or three Partridges into a Pipkin with as much water as will cover them then put in three or four Blades of Mace one Nutmeg quartered five or six Cloves a piece of sweet Butter two or three Toasts of Manchet toasted brown soke them in Sack or Muskadine and break them and put them into the Pipkin with the rest and a little salt when they are enough lay them in a Dish and poure this Broth over them then garnish your Dish with hard Eggs and sliced Limon and serve it in CCIX. To boil a Leg of Mutton Take a large Leg of Mutton and stuff it well with Mutton Sewet Salt and Nutmeg boil it in water and salt but not too much then put some of that Broth into another Pot with three or four Blades of Mace some Currans and Salt boil them till half be consumed then put in some sweet Butter and some Capers and a Limon cut like Dice with the Rind on a little Sack and the yolks of two hard Eggs minced then lay your Mutton into a Dish upon Sippeas and poure this Sauce over it scrape Sugar on the sides of your Dish and lay on slices of Limon and Barberries CCX To stew Trouts Put two Trouts into a fair Dish with some white Wine sweet butter and a little whole Mace a little Parsley Thyme and Savory minced then put in an Anchovy and the yolks of hard Eggs when your Fish is enough serve it on Sippets and poure this over it and garnish your Dish with Limon and Barberries and serve them in you may adde Capers to it if you please and you may do other Fish in this manner CCXI. To boil Eels in Broth to serve with them Flay and wash your Eels and cut them in pieces about a handful long then put them into a Pot with so much Water as will cover them a little Pepper and Mace and sliced Onions a little grated bread and a little Yeast a good piece of sweet butter some Parsley Winter Savoury and Thyme shred small let them boil softly half an hour and put in some salt with some Currans when it is enough put in verjuice and more butter and so serve it Garnish your Dish with Parsley Limon and Barberries put Sippets in your Dish CCXII. To boil a Pike with Oisters Take a fair Pike and gut it and wash it and truss it round with the Tail in the mouth then take white Wine water and salt with a bundle of sweet herbs and whole Spice a little Horse-Radish when it boils tie up your Pike in a Cloth and put it in and let it boil till it swims for then it is enough then take the Rivet of the Pike and a Pint of great Oisters with their Liquor and some vinegar large Mace gross Pepper then lay your Pike in a Dish with Sippets and then heat these last named things with some Butter and Anchovies and poure over it garnish your Dish as you please CCXIII. To make a grand Sallad Take a fair broad brimm'd Dish in the middle of it lay some pickled Limon Pill then lay round about it each sort by themselves Olives Capers Broom buds Ash Keys Purslane pickled and French Beans pickled and little Cucumbers pickled and Barberries pickled and Clove Gilliflowers Cowslips Currans Figs blanched Almonds and Raisins Slices of Limon with Sugar on them Dates stoned and sliced Garnish your Dish Brims with Candied Orange Limon and Citron Pill and some Candied Eringo roots CCXIV. To rost a Pig with a Pudding in his Belly Take a fat Pig and truss his head backward looking over his back then make such Pudding as you like best and fill his belly with it your Pudding must be stiff then sew it up and rost your Pig when it is almost enough wring upon it the Iuice of a Limon anud when you are ready to take it up wash it over with yolks of Eggs and before they can dry dredge it with grated Bread mixed with a little Nutmeg and Ginger let your Sauce be Vinegar Butter and Sugar and the yolks of hard Eggs minced CCXV To rost a Leg of Mutton with Oisters Take a large Leg of Mutton and stuff it well with Mutton Sewet with Pepper Nutmeg Salt and Mace then rost it and stick it with Cloves when it is half rosted cut off some of the under side of the fleshie end in little thin Bits then take a Pint of Oisters and the Liquor of them a little Mace sweet Butter and Salt put all these with the Bits of Mutton into a Pipkin till half be consumed then Dish your Mùtton and pour this Sauce over it strew Salt about the Dish side and serve it in CCXVI To make a Steak-Pie Cut a Neck of Mutton in steaks then season it with Pepper and Salt lay your Paste into your Baking Pan and lay Butter in the bottom then lay in your steaks and a little lagre Mace and cover it with Butter so close it and bake it and against it is baked have in readiness good store of boiled Parslie minced fine drained from the water some white Wine and some Vinegar sweet Butter and Sugar cut open your Pie and put in this Sauce and shake it well and serve it to the Table it is not so good cold as hot CCXVII To rost a Haunch or a Shoulder of Venison or a Chine of Mutton Take either of these and lard it with Lard and stick it thick with Rosemary then rost it with a quick fire but do not lay it too near paste it with sweet butter then take half a Pint of Claret wine a little beaten Cinamon and Ginger and as much sugar as will sweeten it five or six whole Cloves a little grated bread and when it is boiled enough put in a little sweet butter a little Vinegar and a very little Salt when your meat is rosted serve it in with sauce and strew salt about your Dish CCXVIII To roste a Capon with Oisters and Chesnuts Take some boiled Chesnuts and take off their shells and take as many parboil'd Oisters then spit your Capon and put these into the belly of it with some sweet Butter rost it and bast it with sweet Butter save the Gravie and some of the Chesnuts and some of the Oisters then adde to them half a Pint of Claret Wine and a piece of sweet Butter and a little Pepper and a little Salt stew these together till the Capon be ready then serve them in with it Garnish your Dish as you please CCXIX. To rost a Shoulder or Fillet of Veal with farcing herbs Wash your meat and parboil it a little then take Parsley Winter-Savoury and Thyme of each a little minced small put to them the yolks of three or four hard eggs minced Nutmeg Pepper and Currans and Salt adde also some Sewet
minced small work all these with the yolk of a raw egg and stuff your Meat with it but save some and set it under the meat while it doth rost when your meat is almost rosted enough put to these in the Dish a quarter of a Pint of white Wine Vinegar and some Sugar when your meat is ready serve it in with this Sauce and strew on Salt CCXX To make boiled Sallads Boil some Carots very tender and scrape them to pieces like the Pulp of an Apple season them with Cinamon and Ginger and Sugar put in Currans a little Vinegar and a piece of sweet Butter stew these in a Dish and when they begin to dry put in more Butter and a little Salt so serve them to the Table thus you may do Lettuce or Spinage or Beets CCXXI To boil a Shoulder of Veal Take a Shoulder of Veal and half boil it in Water and Salt then slice off the most part of it and save the Gravie then take that sliced meat and put it in a Pot with some of the Broth that boiled it a little grated Bread Oister Liquor Vinegar Bacon scalded and sliced thin a Pound of Sausages out of their skins and rouled in the yolks of Eggs large Mace and Nutmeg let these stew about one hour then put in one Pint of Oisters some sweet herbs and a little Salt stew them together then take the bone of Veal and broil it and Dish it then adde to your Liquor a little Butter and some minced Limon with the Rind a Shelot or two sliced and poure it over then lay on it some fried Oisters Garnish your Dish with Barberries and sliced Limon and serve it in CCXXII To boil a Neck of Mutton Boil it in water and salt then make sauce for it with Samphire and a little of the Broth Verjuice large Mace Pepper and Onion the yolks of hard Eggs minced some sweet herbs and a little salt let these boil together half an hour or more Then bear it up with Butter and Limon then dish your Meat upon Sippets and pour it on garnish your Dish with the hard Whites of Eggs and Parsley minced together with sliced Limon so serve it thus you may dress a Leg or a Brest of Mutton if you please CCXXIII. To stem a Loin of Mutton Cut your meat in Steaks and put it into so much water as will cover it when it is scummed put to three or four Onions sliced with some Turneps whole Cloves and sliced Ginger when it is half stewed put in sliced Bacon and some sweet herbs minced small some Vinegar and Salt when it is ready put in some Capers then Dish your Meat upon Sippets and serve it in and garnish your Dish with Barberries and Limon CCXXIV. To boil a Haunch of Venison Boil it in water and salt with some Coleflowers and some whole spice then take some of the Broth a little Mace and a Cows Udder boiled tender and sliced thin a little Horse-Radish root searced and a few sweet herbs boil all these together and put in a little Salt when your Venison is ready Dish it and lay your Cows Udder and the Coleflowers over it then beat up your Sauce and poure over it then garnish your Dish with Limon and Parsley and Barberries and so serve it this Sauce is also good with a powdered Goose boiled but first Larded CCXXV. To make white Broth with Meat or without Take a little Mutton broth and as much of Sack and boil it with whole Spice sweet herbs Dates sliced Currans and a little Salt when it is enough or very neer strain in some blanched Almonds then thicken it with the yolks of Eggs beaten and sweeten it with sugar and so serve it in with thin slices of white Bread Garnish with stewed Prunes and some plumped Raisins This may be served in also with any meat proper for to be served with white Broth. CCXXVI To make good stewed Broth. Take a hinder Leg of Beef and a pair of Marrow bones boil them in a great Pot with water and a little Salt when it boiles and is skimmed put in some whole Spice and some Raisins and Currans then put in some Manchet sliced thin and soaked in some of the Broth when it is almost enough put in some stewed Prunes then Dish your Meat and put into your Broth a little Saffron or red Saunders some white Wine and Sugar so poure it over your Meat and serve it in Garnish your Dish with Prunes Raisins and fine Sugar CCXXVII To stew Artichokes Take the Bottoms of Artichokes tenderly boiled and cut them in Quarters stew them with white Wine whole Spice and Marrow with a little Salt When they are enough put in Sack and Sugar and green Plumbs preserved so serve them garnish the Dish with Preserves CCXXVIII To Stew Pippins Take a pound of Pippins pare them and core them and cut them in quarters Then take a pint of water and a pound of fine Sugar and make a Syrup and scum it then put in your Pippins and boil them up quick and put in a little Orange or Limon Pill very thin when they are very clear and their Syrup almost wasted put in the juyce of Orange and Limon and some Butter so serve them in upon Sippets and strew fine Sugar about the dish sides CCXXIX To make a Sallad with fresh Salmon Your Salmon being boiled and souced mince some of it small with Apples and Onyons put thereto Oyl Vinegar and Pepper so serve it to the Table Garnish your dish with Limon and Capers CCXXX To rost a Shoulder of Mutton with Oisters Take a large Shoulder of Mutton and take sweet herbs chopped small and mixed with beaten Eggs and a little Salt take some great Oisters and being dried from their Liquor dip them in these Eggs and fry them a little then stuff your meat well with them then save some of them for sauce and rost your mutton and baste it with Claret Wine Butter and Salt save the Gravie and put it with the Oisters into a Dish to stew with some Anchovies and Claret Wine when your meat is enough rub the Dish with a Shelot and lay your meat in it and then put some Capers into your sauce and poure over it so serve it in Garnish your Dish with Olives Capers and Samphire CCXXXI To rost a Calves He ad with Oisters Split your Calves Head as to boil and let it lie in water a while then wash it well and cut out the Tongue then boil your Head a little also the Tongue and Brains then mince the Brains and Tongue with a little Sage Oisters and Marrow put amongst it when it is minced three or four Eggs well beaten Ginger Pepper Nutmeg Grated Bread and Salt and a little Sack make it pretty thick then take the Head and fill it with this and bind it close and spit it and rost it and save the Gravie which comes from it in a Dish bast it well with Butter
Spice beaten and Sugar CCLXXV To make a Suffex Pancake Take only some very good Pie paste made with hot Liquor and roule it thin and fry it with Butter and serve it in with beaten spice and sugar as hot as you can CCLXXVI To make a Venison Pasty Take a Peck of fine Flower and three Pounds of fresh Butter break your Butter into your Flower and put in one Egge and make it into a Past with so much cold Cream as you think fit but do not mould it too much then roule it pretty thin and broad almost square then lay some Butter on the bottom then season your Venison on the fleshy side with Pepper grosly beaten and Salt mixed then lay your Venison upon your Butter with the seasoned side downward and then cut the Venison over with your Knife quite cross the Pasty to let the Gravie come out the better in baking then rub some seasoning in those Cuts and do not lay any else because it will make it look ill-favoured and black then put some paste rouled thin about the Meat to keep it in compass and lay Butter on the top then close it up and bake it very well but you must trim it up with several Fancies made in the same Paste and make also a Tunnel or Vent and just when you are going to set it into the Oven put in half a Pint of Clarret Wine that will season your Venison finely and make it shall not look or taste greasie thus you may bake Mutton if you please CCLXXVII To make a brave Tart of several Sweet Meats Take some Puff-paste and roule it very thin and lay it in the bottom of your baking-pan then lay in a Lay of preserved Rasberries then some more Paste very thin to cover them then some Currans preserved and then a Sheet of Paste to cover them then Cherries and another Sheet to cover them then any white Sweet-Meat as Pippins white Plums or Grapes so Lid it with Puff-paste cut in some pretty Fancy to shew the Fruit then bake it and stick it full of Candied Pills and serve it in cold CCLXXVIII To make Ice and Snow Take new Milk and some Cream and mix it together and put it into a Dish and set it together with Runnet as for a Cheese and stir it together when it is come poure over it some Sack and Sugar then take a Pint of Cream and a little Rosewater and the Whites of three Eggs and whip it to a Froth with a Birchen Rod then as the Froth arises cast it upon your Cream which hath the Runnet in it till it lies deep then lay on Bunches of preserved Barberries here and there carelessly and cast more Snow upon them which will look exceeding well then garnish your Dish being broad brimm'd with all kind of Iellies in pretty Fancies and several Colours CCLXXIX To make a Mutton Pie Cut a Loin or a Neck of Mutton in steaks and season it with Pepper and Salt and Nutmeg then lay it in your Pie upon Butter then fill up your Pie with Apples sliced thin and a few great Onions sliced thin then put in more Butter and close it and bake it and serve it in hot CCLXXX To poach Eggs the best way Boil Vinegar and Water together with a few Cloves and Mace when it boiles break in your Eggs and turn them about gently with a Tin Slice till the White be hard then take them up and pare away what is not handsom and lay them on Sippets and strew them over with plumped Currans then take Verjuice Butter and Sugar heat together and poure over and serve them in hot CCLXXXI A good Sallad in Winter Take a good hard Cabbage and with a sharp Knife shave it so thin as you may not discern what it is then serve it with Oil and Vinegar CCLXXXII Another Sallad in Winter Take Corn Sallad clean picked and also well washed and clear from the water put it into a Dish in some handsom form with some Horse Radish scraped and some Oil and Vinegar CCLXXXIII To make Sorrrel Sops for Green Geese or Chickens or for a Sick Body to eat alone Take a good quantity of French Sorrel clean picked and stamp it in a Mortar then strain it into a Dish and set it over a Chafingdish of Coals and put a little Vinegar to it then when it is thick by wasting wring in the Iuice of a Limon and sweeten it with Sugar and put in a little grated Bread and Nutmeg then warm another Dish with thin slices of white Bread and put some Butter to your Sorrel Liquor and poure over them serve them in with Slices of Limon and fine Sugar CCLXXXIV To make Green Sauce for a powdered Leg of Pork or for a Spring Take a great quantity of French Sorrel and pick out the Strings and wash it well and drain it clean from the water then stamp it in a Mortar till it be extream fine then put in grated Bread and beat it again then a few Currans and the yolks of hard Eggs and when it is beaten to a kind of Pap put in a little Vinegar and Sugar into it so serve it in upon a Plate with your Meat CCLXXXV To make Vin de Molosso or Treacle Wine Take fair Water and make it so strong with Molossoes otherwise called Treacle as that it will bear an Egg then boil it with a Bag of all kinds of Spices and a Branch or two of Rosemary boil it and scum it and put in some sweet herbs or flowers according to the time of the year boil it till a good part be consumed and that it be very clear then set it to cool in several things when it is almost cold work it with Yeast as you do Beer the next day put it into the Vessel and so soon as it hath done working stop it up close and when it hath stood a fortnight bottle it this is a very wholesom Drink against any Infection or for any that are troubled with the Ptisick CCLXXXVI For a Consumption an excellent Medicine Take Shell Snails and cast Salt upon them and when you think they are cleansed well from their slime wash them and crack their Shells and take them off then wash them in the distilled Water of Hysop then put them into a Bag made of Canvas with some white Sugar Candy beaten and hang up the Bag and let it drop as long as it will which if you bruise the Snails before you hang them up it is the better this Liquor taken morning and evening a Spoonful at a time is very rare CCLXXXVII A sutable Dish for Lent Take a large dish with broad Brims and in the middle put blanched Almonds round about them Raisins of the Sun and round them Figs and beyond them all coloured Iellies and on the Brims Fig-Cheese CCLXXXVIII To make a Rock in Sweet-Meats First take a flat broad voiding Basket then have in readiness a good thick Plum Cake then
cut your Cake fit to the bottom of the Basket and cut a hole in the middle of it that the Foot of your Glass may go in which must be a Fountain-Glass let it be as high a one as you can get put the foot of it into the Hole of the Cake edgling that it may stand the faster then tie the Cake fast with a Tape to the Basket first cross one way and then another then tie the foot of the Glass in that manner too that it may stand steady then cut some odd holes in your Cake carelessly then take some Gum Dragon steeped in Rosewater and mix it with some fine Sugar not too thick and with that you must fasten all your Rock together in these holes which you cut in your Cake you must fasten some sort of Biskets as Naples Biskets and other common Bisket made long and some ragged and some coloured that they may look like great ill-favoured Stones and some handsom some long some short some bigger and some lesser as you know Nature doth afford and so me of one colour and some of another let some stand upright and some a slaunt and some quite a long and fasten them all with your Gum then put in some better Sweet-meats as Mackeroons and Marchpanes carelesly made as to the shape and not put on the Rock in a set form also some rough Almond Cakes made with the long slices of Almonds as I have directed before so build it up in this manner and fasten it with the Gum and Sugar till it be very high then in some places you must put whole Quinces Candied both red and white whole Orange Pills and Limon Pills Candied dryed Apricocks Pears and Pippins Candied whole Peaches Candied then set up here and there great lumps of brown and white Sugar-candy upon the stick which much resembles some clusters of fine Stones growing on a Rock for Sand which lies sometimes among the little Stones strew some brown Sugar for Moss take Herbs of a Rock Candy then you must make the likeness of Snakes and Snails and Worms and of any venomous Creature you can think of make them in Sugar Plate and colour them to their likeness and put them in the holes that they may seem to lurk and some Snails creeping one way and some another then take all manner of Comfits both rough and smooth both great and small and colour many of them some of one colour and some of another let some be white and some speckled then when you have coloured them and that they are dry mix them together and throw them into the Clefts but not too many in one place for that will hide the shape of your Work then throw in some Chips of all sorts of Fruit Candied as Orange Limon Citron Quince Pear and Apples for of all these you may make Chips then all manner of dryed Plumbs and Cherries Cornelions dryed Rasps and Currans and in some places throw a few Prunelles Pistacho Nuts blanched Almonds Pine Kernels or any such like and a pound of the great round perfumed Comfits then take the lid of the top of the Glass and fill it with Preserved Grapes and fill another with some Harts-horn Ielly place these two far from one another and if you set some kind of Fowl made in Marchpanes as a Peacock or such like and some right Feathers gummed on with Gum Arabick let this Fowl stand as though it did go to drink at the Glass of Harts-horn Ielly and then they will know who see it that those two liquid Glasses serve for resemblance of several Waters in the Rock Then make good store of Oister shells Cockle shells of Sugar Plate let some be pure white as though the Sea water had washed them some brown on the outside and some green some as it were dirty and others worn away in some Places some of them broke and some whole so set them here and there about the Rock some edgling and some flat some the hollow side upward and some the other then stick the Moss some upon the shells and some upon the stones and also little Branches of Candied Fruits as Barberries Plums and the like then when all is done sprinkle it over with Rosewater with a Grain or two of Musk or Ambergreece in it your Glass must be made with a reasonable proportion of bigness to hold the Wine and from that in the middle of it there must be a Conveyance to fall into a Glass below it which must have Spouts for the Wine to play upward or downward then from thence in another Glass below with Spou's also and from thence it hath a Conveyance into a Glass below that somewhat in form like a Sillibub Pot where the Wine may be drunk out at the Spout you may put some Eringo Roots and being coloured they will shew very well among the other Sweet-Meats tie your Basket about with several sorts of small Ribbons Do not take this for a simple Fancy for I assure you it is the very same that I taught to a young Gentlewoman to give for a Present to a Person of Quality TO THE READER Courteous Reader I Think it not amiss since I have given you as I think a very full Direction for all kinds of Food both for Nourishment and Pleasure that I do shew also how to eat them in good order for there is a Time and Season for all things Besides there is not any thing well done which hath not a Rule I shall therefore give you several Bills of Service for Meals according to the Season of the Year so that you may with ease form up a Dinner in your Mind quickly afterwards I shall speak of ordering of Banquets but these things first because Banquets are most proper after Meals All you who are knowing already and Vers'd in such things I beseech you to take it only as a Memorandum and to those who are yet unlearned I presume they will reap some Benefit by these Directions which is truly wished and desired by Hannah Wolley alias Chaloner A Bill of Service for extraordinary Feasts in the Summer 1. A Grand Sallad 2. A boiled Capon or Chickens 3. A boiled Pike or Bream 4. A Florentine in Puff-Paste 5. A Haunch of Venison rosted 6. A Lomber Pie 7. A Dish of Green Geese 8. A Fat Pig with a Pudding in the belly 9. A Venison Pasty 10. A Chicken Pie 11. A Dish of young Turkeys 12. A Potato Pie 13. A couple of Caponets 14. A Set Custard The Second Course 1. A Dish of Chickens roasted 2. Souced Conger or Trouts 3. an Artichoke Pie 4. A Cold Baked Meat 5. a Souced Pig 6. a Dish of Partridges 7. an Oringado Pie 8. a Dish of Quails 9. another cold Baked Meat 10. Fresh Salmon 11. a Dish of Tarts 12. a Ioll of Sturgeon The Third Course 1. A Dish of fried Perches 2. a Dish of Green Pease 3. a Dish of Artichokes 4. a Dish of Lobsters
these things ollowing So soon as the Meat is quite taken away have in readiness your Cream Cheeses of several sorts and of several Colours upon a Salver then some fresh Cheese with Wine and Sugar another Dish of Cloured Cream and a Noch with Cabbage Cream of several Colours like a Cabbage then all sorts of Fruits in season set forth as followeth First You must have a large Salver made of light kind of Wood that it may not be too heavy for the Servitor to carry it must be painted over and large enough to hold six Plates round about and one larger one in the middle there must be places made in it to set the Plates in that they may be very fast and sure from sliding and that in the middle the seat must be much higher than all the rest because that is most graceful your Plates must not be so broad as the Trencher Plates at Meat and should be either of Silver or China Set your Plates fast then fill every one with several sorts of Fruits and the biggest sort in the middle you must lay them in very good order and pile them up till one more will not lie then stick them with little green Sprigs and fine Flowers such as you fancy best then serve in another such Salver with Plates piled up with all manner of Sweet-meats the wet Sweet-meats round about and the dry in the middle your wet Sweet-meats must be in little glasses that you may set the more on and between every two glasses another above the first of all and one on the top of them all you must put of all sorts of dryed Sweet-meats in the middle Plate first your biggest and then your lesser till you can lay no more then stick them all with Flowers and serve them And in the Bason of Water you send in to wash the Hands or Fingers of Noble Persons you must put in some Orange Flower Water which is very rare and very pleasant In Winter you must alter as to the season but serve all in this manner and then dryed Fruits will also be very acceptable as dryed Pears and Pippins Candied Oranges and Limons Citrons and Eringoes Blanched Almonds Prunelles Figs Raisins Pistachoes and Blanched Walnuts FINIS The Contents The CONTENTS of the First Part. A. ARtichoke Cream 175 Almond Pudding 166 Almond Pudding 169 Artichokes kept 162 Almond Ielly white 160 Almond Paste 145 Almond Butter 138 Apricocks dried 134 Apricocks in Lumps 133 Apricocks dried clear 126 Almond Bread 120 Almond Milk Ib. Angelica Candied 113 Apricocks Preserved 109 Almond Cakes 101 Almonds Candied 97 Almond Butter white 75 Artificial Walnuts 64 Almond Ginger-Bread 62 Ale to drink speedily 47 Ale very rare 46 Aqua Mirabilis 1 B. BIsket Pudding 168 Black Pudding 165 Bisket very fine 149 Banbury Cake 137 Barberries Candied 131 Bean Bread 117 Barberries preserved without fire 96 Bullace preserved 84 Black Iuice of Licor as 79 Barberries preserved 70 Bisket Cake 28 Balm Water Green 22 Bisket Crange Limon or Citron 150 C. CLouted Cream 178 Cream of divers things 174 Card Pudding 167 Clove Sugar 163 Cinamon Sugar 163 Cake without Sugar 160 Cullis or Ielly Ib. Comfits of all sorts 156 Caudle for a sick body Ib. Candy as hard as a Rock 149 Carroway Cake 130 Cherries in Ielly 126 Cordial for sleep 124 Consumption 123 Cordial Syrup Ib. Cornish Cake 122 Cakes very fine Ib. Cider clear 198 Clear Perry Ib. Caroway Cake 118 Cake 115 Cornelions preserved 110 Currans in Ielly 108 Chaculato 104 Custard for a Consumption 103 Chips of Fruit. 102 Chip of Orange or Limon 101 Candied Carots 97 Conserve of Barberries 96 Cordial 78 Cakes to keep long 75 Cakes with Almonds 93 Court Perfumes 90 China Broth. 89 Crystal Ielly 89 Conserve of Violets 85 Cakes very good 69 Cakes of Violets 68 Collops like Bacon in Sweet-meats 67 Cough of the Lungs 66 Cordial Infusion Ib. Cakes very short 65 Conserve of Red Roses 60 Cucumbers pickled 57 Cake with Almonds 54 Cake with Almonds 52 Cordial 50 Cake without Fruit. 41 Consumption 46 Chine Cough 45 Cream Ib. Cabbage-Cream 43 Cakes of Quinces Ib. Consumption Ale 36 Consumption 35 Cream very fine 34 Cucumbers pickled 33 Candied Flowers 32 Clouted Cream 30 Cough of the Lungs 27 Cordial 14 Cordial 1b Cock water most excellent 12 Cordial Cherry Water 10 Cordial Orange Water 5 D. DAmask Powder for Cloths 179 Dumplings 171 Dumplings 170 Dumplings 1b Distilled Roses 164 Diet Bread 119 Damsons preserved 111 Damsons preserved white 68 Damson Wine 56 Devonshire White-pot 31 Doctor Butlers water 8 Doctor Chambers water 3 E. ELder Water 21 F. FRench Bisket 146 Flowers Candied 143 Figs dried 139 Flowers the best way to Candy 32 Froth Posset 136 Flowers kept long 74 French Bread 51 G. GReen Pudding 171 Green Ginger wet 153 Grapes dried 152 Grapes kept fresh 151 Ginger-bread 146 Green Walnuts preserved 83 Gooseberries preserved 73 Gooseberry Fool. 71 Grapes preserved 67 Gooseberry Wine 56 Gooseberries green 50 Griping of the Guts 47 H. HIpocras 129 Heart Water 16 I. IRish Aquavitae 163 Italian Bisket 129 Iumtolds 119 Ielly of Pippins 112 Ielly of Quinces 109 Ielly of Harts-Horn 100 Iuice of Licor as white 91 Ielly very good 78 Iringo Roâ—t Candied 72 Ielly of Currans 71 L. LEmonalo 155 Limon Sallad 153 Leach white 121 Leach yellow Ib. Leach of Ginger Ib. Leach of Cinamon Ib. Leach of Dates 122 Limons preserved 103 Leach 74 Lozenges perfumed 72 Limon Cream 54 Limon Cakes 38 Limon Water 6 M. Mustard 177 Mustard Ib. Marmalade of Limons 152 Marmalade of Oranges Ib. Muck Sugar 141 Marmalade of Quinces Ib. Mushroms pickled 140 Marmalade of Cherries 135 Marmalade of Oranges 111 Marmalade of Cornelions 110 Marmalade white 91 Medlars preserved 84 Marmalade of Pippins 82 Marmalade of Wardens Ib. Marmalade of Damsons 81 Marchpane 79 Marmalade of Apricocks 77 Morphew or Freckles 75 Marmalade of Oranges 58 Made Dish 52 Marmalade of Cherries and Currans 39 Marmalade of Apricocks 34 Melancholy Water 21 N. NAples Bisket 129 O. OAtmeal Pudding 168 Oranges in Ielly preserv'd 87 Orange Pudding 51 Oranges and Limons to preserve 63 P. PIckled Oisters 176 Pickled French Beans Ib. Pickled Barberries 175 Powdered Beef kept long 178 Pudding to rost 174 Pudding of Calves feet 173 Pudding of Rasberries Ib. Pudding of Hogs Liver 172 Pudding of Cake 167 Pudding of Rice 166 Paste of Pomewaters 155 Punch Ib. Prunes stewed without Fire 154 Pickled Oranges or Limons 151 Potato Bisket 150 Parsnep Bisket 150 Paste short without Butter 148 Puffpaste 147 Puffpaste 148 Pistachio Cakes 133 Powder for the Hair 132 Pears or Pippins dried 127 Pippins dry and clear 126 Perfume to burn 124 Perfumed Gloves 125 Perfume to burn Ib. Pomatum 116 Pippins in Ielly 107 Posset 106 Posset with Sack Ib. Posset 107 Plumbs dried 104 Preserved Pears dried 93 Pretty Sweet-meat 99 Paste for the Hands 74 Plumbs dried naturally 92 Pears dried 86 Pippins dried 83 Pippins green
preserved 80 Peachs preserved 98 Phtisick Drink 76 Paste of Pippins 70 Paste royal 69 Paste of Pippins 61 Paste of Plumbs 61 Plain Bisket Cake 60 Posset without Milk 49 Pennado 48 Purslane pickled 44 Portugal Eggs. 31 Perfumed Roses 28 Palsie water by Dr. Mathias 24 Plague Water 17 Precious Water 7 Plague Water 1 Q. QUaking Pudding 169 Quince pickled 162 R. ROses kept long 161 Rose Leaves dried 143 Red Quinces whole 141 Rasberry Sugar 134 Rasberry Wine 87 Red Roses preserved 65 Rasberries preserved 39 Rosa Solis 16 Rosemary Water 7 S. SCotch Brewis 164 Syrup of Rarberries or other Fruits as Grapes c. 156 Syrup of Citrons 154 Sugar Plate 144 Syrup of Roses or other Flowers 142 Sack Posset 139 Sillibub 132 Spanish Candr 128 Syrup of Gilliflowers 114 Seed stuff of Rasberries 113 Syrup for a Cough 99 Syrup of Violets 98 Syrup for a Cold. 90 Syrup of Turneps 77 Signs of Small Pox taken away 74 Sugar Plate 64 Snow Cream 62 Shrewsbury Cakes 55 Sillibuh 53 Sack Posset 48 Sheeps Guts stretched 45 Samphire boiled 42 Stepony or Raisin Wine 41 Sillibub whipt 41 Syrup of Ale 40 Syrup of Turneps 35 Sugar Cakes 33 Signs of Small Pox taken away 30 Surfet Water the best 22 Sweet Water 19 Snail Water 18 Spirit of Oranges and Limons 6 Spirit of Mints 4 Soveraign Water 3 T. TO cast all kinds of Shapes and to colour them 86 Tufftaffity Cream 130 Thick Cream 44 Trifle 43 Tincture of Caroways 29 Treacle Water 17 W. VVAlnuts kept long 161 White Plates to eat 135 White Quinces preserved 59 Water Gruel 53 Wafer 38 Water against Infection 20 Wormwood water 14 Walnut water 13 Water for the Stone 11 Water for Fainting 7 The End of the Contents of the First Part. The CONTENTS of the Second Part. A. ARtichoke Suckers dressed 207 Artichoke Cream 210 Artichoke Pie 223 Artichoke Pudding 256 Artichokes kept long 257 Artichokes stewed 317 Artichokes fried Ib. Artichok-Pudding 256 Almond Pudding 186 Apple Tansie 191 An Amulet 193 Almond Pudding 202 Angelot Cheese 229 Apple Puffs 285 Almond Tart. 326 B. BRown Metheglin 184 Beef Collered 185 Barlie Cream 186 Barlie Broth without Meat 214 Barlie Broth with Meat Ib. Balls to take out Stains 252 Broth of a Lambs Head 254 Beef-Pie very good 274 Blanched Manchet 278 Bullocks Cheek baked to eat hot 336 Bullocks Cheek baked to eat cold Ib. Bacon Froize 337 C. CHeesecakes 187 Cheesecakes 188 Chicken Pie 193 Collar of Brawn 194 Capon boiled 196 Cracknels 197 Codling Cream 199 Cheese very good 201 Cucumbers boiled 208 Collops of Bacon and Eggs. 213 Cabbage Pottage 218 Capon with White Broth 221 Calves foot Pie 222 Carp Pie 225 Calves head Pie 228 Calves Chaldron Pie with Puddings in it 234 Coleflower pickled 237 Cheese Loaves 240 Custards very fine 243 Cods Head boiled 250 Chicken Pie 255 Capon boiled 265 Chickens boiled with Goosberries 270 Chickens boiled with Grapes 273 Capon baked 275 Cambridge Pudding 280 Chiveridge Pudding 282 Calves Tongue hashed 287 Capon boiled Ib. Capon boiled with Rice 288 Capon boiled with Pippins Ib. Chickens boiied with Lettuce 289 Chickens snsoored 295 Calves feet hashed 296 Chickens in white Broth. 298 Capon rosted with Oisters 305 Calves head with Oisters 314 Carp Pie 325 Consumption Remedy 344 D. DRied Tongues 228 Delicate Pies 242 Ducks boi'ed 291 E ELder Vinegar 183 Eeles and Pike together 204 Eeles rosted with B con 905 Ee's and Oister Pie 206 Egg Pie 244 Eel Pie 246 Eel souced and collered 247 Eels stewed 248 Eels in Broth. 300 F. FResh Cheese 189 Furmity 213 Furmity with Meat Broth. 215 Furmity with Almonds Ib. French Pottage 218 Fricasies of several sorts 226 Fricasie of Sheeps feet 231 Fried Toasts 236 Fritters 237 Fricasie of Oisters 245 Fricasie of Eels 246 Fresh Salmon boiled 249 French Broth. 253 Fine washing Balls for the Hands 256 French Servels 259 Florentine baked 271 Friday Pie without Fish or Flesh. 272 Fritters 276 Farced Pudding 278 Fricasie of Eggs. 279 French Puffs 285 Flounders boiled 335 G. GReen Tansie 192 Gravie Broth. 217 Goose dried 219 Goose Giblets with Sausages 226 Garden Beans fried 262 Gurnet boiled 266 Goose baked 277 Goose Giblets boiled with Roots and Horbs 293 Goose Giblets boiled Ib. Grand Sallad 301 Gammon of Bacon Pie. 335 Green Sauce for Pork 342 H. HAsty Pudding 216 Hasty Pudding Ib. Hare Pie 230 Hashed Meats 245 Herring Pie 248 Herb Pie 215 Haunch of Venison rosted 304 Haunch of Venison boiled 309 Haggus Pudding 331 Hasty Pudding 330 I. ITalian Pudding 286 Ice and Snow 340 K. KIck shaws to bake or fry 286 L LObsters buttered 200 Liver Fritters Ib. Loaves to Butter 233 Limon Cakes 239 Loaves of Curds 240 Lobsters rosted 255 Lamb Pie 261 Leg of Mutton rosted 266 Leg of Mutton boiled 199 Leg of Mutton With Oisters 303 Loin of Mutton stewed 305 Lark pie 321 Lettuce pie 322 Lampry pie 328 Lenten â—… 344 Metheglin 184 Misers for Childrens Collation 235 Minced Pies 239 Made Dish of Rabbet Livers 270 Mutton smoored 294 Mutton smoored 295 Mutton Pie 340 N. NEats Tongue Pie 221 Neats Tongue rosted 267 Neats Tongue hashed 297 Neck of Mutton boiled 308 Neck of Mutton stewed 322 Nuts fried 337 O. OAtmeal Pudding 331 Olio of several Meats 197 Oisters and Eels in a Pie 206 Oisters and Parsneps in a Pie 207 Oister Pie 223 Oranges and Limons in Ielly 238 Oisters fried 241 Oisters broiled Ib. Oisters rosted 242 Olives of Veal 251 Oatmeal Pudding Ib. Oat-Cakes 260 Olive Pie Ib. P. Puddings in Balls 190 Pigeons boiled 191 Pasty of Veal 195 Pigeon Pie Ib. Pork rosted without the Skin 198 Pig rosted like Lamb. 199 Potted Fowl 204 Parsnep pie with Oisters 207 Pig pie 224 Pudding of Manchet 227 Pompion pie 235 Pompion fryed Ib. Pike rosted and larded 249 Pomander very fine 252 Pompion pie 236 Pickled Sprats 257 Pasty of Ling. 258 Pallat pie 259 Pippin paste 263 Pasties to fry 264 Pigeons boiled with Rice 268 Pigeons boiled with Gooseberries 270 Pippin Tart. 274 Pancakes crisp 277 Pudding of Goose Bloud 281 Pudding of Liver Ib. Pigeons boiled with Capers and Samphire 292 Partridges boiled 298 Pike boiled with Oisters 301 Pig rosted with a Pudding in his Belly 302 Pippins stewed 212 Pig rosted without the Skin with a Pudding in his Belly 316 Pancakes crisp 252 Pancakes very good 318 Paste very good 319 Paste to raise Ib. Paste for baked Meat to eat cold 320 Pie of Veal Ib. Pie of Shrimps or Prawns 321 Pie of rosted Kidney 323 Potato Pie 324 Pig Pie Ib. Pork Pie 328 Pudding of French Barlie 329 Pomander very fine 263 Pudding of Wine 332 Pudding of Hogs Lights Ib. Posset Pie 333 Pippins dried 334 Poached Eggs. 341 Pippin paste 301 Pippins stewed 302 Q. QUodling Cream 14 Quinces to look white 264 Quince Pie very good 273 R. RUmp of Beef boiled 201 Rolls for Noble Tables 210 Rolls very short 211 Rasberry Tart. 224 Rabbets with Sansages 225 Rice cream 234 Rabbet boiled 268 Rice Pudding 282 Rabbet boiled with Grapes 290 Rabbet boiled with Claret Ib. Red Deer Pie 327 Rock of Sweet Meats 345 S. SOuced Veal 194 Sauce for Mutton 198 Summer Dish 200 Souced Pig 203 Several Sallads 208 Several Sallads 209 Soles dressed very fine 212 Spinage Tart. 209 Stewed Fish 212 Spanish Pap. 217 Sallad of cold Meat 219 Sheeps Tongues with Oisters 220 Scotch collops 227 Shoulder of Venison or Shoulder of Mutton rosted in Blood 230 Stewed Pig 231 Steak Pie with Puddings 232 Salmon dressed by Infusion 233 Stewed Carps in blood 236 Stump Pie 244 Sauce for Fowl 260 Sorrel Sallad 262 Sallad cold Ib Sauce for Veal 293 Sauce for a Leg of Mutton Ib. Souced Fish 265 Swan baked 275 Small Birds baked 276 Stewed Pudding 283 Sussex Pudding 284 Sausages boiled 292 Shell-fish fried 296 Steak Pie 303 Shoulder of Venison rosted 304 Sallads boiled 306 Shoulder of Veal boiled 307 Stewed Broth good 310 Sallad of Salmon 312 Shoulder of Mutton with Oisters 313 Stewed Artichokes 311 Sauce for Fowl 315 Sauce for Partridges Ib. Sauce for Quails 316 Salmon Pie 329 Shaking Pudding 330 Stone Cream 333 Snow Cream 334 Sussex Pancake 338 Snow and Ice 340 Sillibub 132 Sack Posset 139 Sugar Plate 144 Sallad in Winter 341 Sallad in Winter Ib. Sorrel Sops 342 Scotch Brewis 164 T. TO boil a Teal or Wigeon 269 Turkey baked 275 Trouts stewed 300 Toasts of Veal fried 317 Tart of several Sweet-meats 339 Treacle Wine 130 V. VEnison baked to keep 203 Umble Pies 272 Veal smoored 294 Veal rosted with farcing herbs 305 Veal fried 318 Venison Pasty 338 Vin de Molosso 343 W. WIld Fowls boiled 308 White Broth with Meat 310 White Broth without Meat Ib. White Pot. 326 Whitings boiled 335 Postcript NOw good Readers here are three hundred and ten choice Receipts added for a Second Part of the Queen-like Closet and you may I am sure make many more of them if you observe how many I have taught in one if I had not taken that course only for brevity sake that it might not be tedious and impertinent to you I might have enlarged this Volume very much FINIS