then put them into Boxes for use 67 To make Sugar Plates Take serced Sugar and make it up in a paste with Gum-Dragon steeped in Rose-water and when you have brought it into a perfect Paste rowl it as thin as e're you can and then print it in moulds of what fashion you please let them dry 68. To make Pomander Take half an Ounce of Benjamin and as much Storax and Labdanum with 6 grains of Musk and as much Civet and 2 grains of Ambergreese and one dram of sweet Balsam then ronl it up in Beads as big or as little as you please and whilst hot make holes in them for your use 69. To make Conserve of Damsons Take ripe Damsons and put them into scalding Water and half an Hour after set them over the fire till they break then strain them through a Culender and let them cool then strain them through a piece of Canvas from their stones and skins then set them over the fire again with a good quantity of red Wine so boyl it stirring it till it be thick and when it is even boyled enough put in a Convenient proportion of Sugar stir it well together and put it into your Gally pots 70. To Bake Oranges Peel the Bark off and boyl them in Rose-water and Sugar till they are tender then make your Pye and â—et them whole in it and put the Liquor they were boyled in into the Pye season it with Sugar Cinamon and Ginger 71. To preserve Peaches Take a pound of your fairest and best coloured Peaches and with a wet linnen cloth wipe off the white coar of them then parboyl them in half a pint of White-wine and a pint and a half of running Water and being parboyld peel of the white skin of them and then weigh them take to your pound of Peaches 3 quarters of a pound of refined Sugar and dissolve it in a quarter of a pint of white-wine and boyl it almost to the heighth of a Syrup then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more then put them up and keep them all the Year 72. To preserve Goosberries Take Goose-berries or Grapes or Barberries and take somewat more than their weight in Sugar beaten fine lay one laying of Fruits and another of Sugar till all are laid in your preserving Pan then take 6 spoonfuls of fair Water and boyl your Fruits therein as fast as you can untill they be very clear then take them up and boyl the Syrup by it self till it be thick when they are cold put them into Gally-pots 73. To preserve Angelica Roots Wash the Roots slice them very thin and lay them in Water 3 or 4 days change the Water every day then put the Roots into a pot of Water and set them in the embers all night in the morning put away the Water then take a pound of Roots 4 pints of Water and 2 pound of Sugar let it boyl and Scum it clean then put in the Roots which will be boyled before the Syrup then take them up and boyl the Syrup after they will ask a whole days work very softly at St. Andrew's time is the best time to do them in all the Year 74. To make Syrup of Quinces Take of the juice of Quinces clarified 3 quarts boyl it over a gentle fire till half of it be consumed scum it and add to it three pints of red Wine with four pound of white Sugar boyl it to a Syrup and Perfume it with a dram of Cinamon Cloves and Ginger of each 2 Scrupels 75. To make Walnut Water Take of green Walnut a pound and a half Garden Radish-roots 1 pound green Asarabacca 6 Ounces Radish-seeds 4 Ounces bruise them and steep them in 3 pints of White-wine Vinegar for 3 days then distil them in a leaden Still till dry 76. To make Treacte-water Take of the juice of green Walnuts 4 pound juice of Rue 3 pound juice of Carduus Marigolds and Balm of each 2 pound green Petasits Roots 1 pound and half Roots of Burrs 1 pound Angelica and Masterwort of each half a pound Leaves of Scordium 4 handfuls old Venice-treacle and Methridate of each 8 Ounces Canary 6 Quarts Vinegar 3 quarts juice of Lemons 1 quart digest them 2 days either in Horse-dung or Bath the Vessel being close shut then distil them in Sand in which you may make a Theriacal extraction 77. To make Syrup of Cinamen Take of Cinamon grosly bruised 4 Ounces steep it in White-wine and small Cinamon-water of each half a pound 3 days in a glass by a gentle fire strain it and with a pound and a half of Sugar boyl it to a Syrup This Syrup refreshes the vital Spirits and cherisheth the Heart and Stomach helps digestion and cherisheth the whole Body exceedingly 78. To make Syrup of Citron-Peels Take of fresh yellow Citron Peels 5 Ounces the berries of Cherms or the juice of them brought over 2 drams spring water 2 quarts steep them all night boyl them till half be consum'd take off the Scum strain it and with 2 pound and a half of the whitest Sugar boyl it into a Syrup let half of it be without Musk but Persume the other half with 3 grains of Musk tied up in a Bag. 79. To make Syrup of Hartshorn Take of Harts-horn 3 handfuls Polypodium of the Oak the roots of both sorts of Bugloss barks of the roots of Capers and Tamaris of each 2 Ounces Hops Dodder Maiden-hair Balm of each 2 handfuls boyl them in 5 quarts of spring-water till it comes to four strain it and with 4 pound of Sugar make it into Syrup according to Art 80. An everlasting Oyl Perfume for Gloves Take Benjamin two Ounces Storax and Calamint each an Ounce the 2 first must be finely beaten by themselves then take a pound of sweet Almonds and mix it with the Storax and Benjamin upon a Marble stone then put it into an earthen pot with more Oyl then put in your Cloves poudered so let it stand close covered and when you will perfume a pair of Gloves take a little fair Water in a spoon and wipe your Gloves fine with it take another spoon and dip it in your Oyl and rub it on your Gloves and let them dry 81. An excellent water for a Consumption Take 3 pints of Milk and one pint of red Wine 24 yolks of Eggs beat them very well together then add so much white-bread as will drink up the Wine put to it some Cowslip Flowers and distill them Take a spoonful of this Morning and Evening in Chicken or Mutton Broth and for a Month it will cure any Consumption 82. To make Barley Water Take a penny-worth of Barley a penny-worth of Raisins of the Sun a penny-worth of Anniseeds an half penny-worth of Licorish about 2 quarts of water boil all together till half be consumed then strain it when it is cold drink it your Licorish must be sliced into small pieces 83.
Dr. Deodate's Drink for the Scurvey Take Roman Wormwood Carduus Benedictus Scurvey-grass Brook-lime Water-creeses Watertrifoil of each 1 handful Dodder Cetrach Scolopendria Burrage Bugloss Sorrel Vervain or Speedwell of each half a handsul Elicampaine Root one Ounce Raisins of the Sun 3 Ounces slices of Oranges and Lemons of each 13 insuse these in a double glass with so much White-wine as will make a pint and a half of liquor when done 84. A Conserve to strengthen the Back Take Eringo roots and conserve them as you do Damask white and red Roses in every respect the pith being taken out one pound and a half of Sugar is enough for every pound of Roots with 3 pints of Water stew them closely at first as you do your Roses if you add to them 5 or 6 grains of Ambergreese beaten to fine pouder it will be much more Cordial 85. An excellent Aqua Composita for a Surfeit Take a handful of Rosemary a root of Enulacampane a handful of Hysop half a handful of Tyme 6 handfuls of Sage as much Mint and as much Penny-royal half a handful of Hore-hound 2 Ounces of Liquorish well bruised and as much Anniseeds take two gallions of the best strong Ale and all the herbs aforesaid and wring them asunder and put them into an earthen pot well covered and let them stand a day and a night from thence put it into a brass pot and set it on a fire and let it stand till it boyl then take it from the fire and set your Limbeck on the pot and stop it close with paste that there come no air out of it and still it out with a soft fire add to it a little Red Fennel 86. To make Balm-water Take 4 gallons of strong stale Ale half a pound of Liquorish 2 pound of Balm two Ounces of Figs half a pound of Anniseeds one Ounce of Nutmegs shred the Balm and figgs very small and let them stand steeping 4 and 20 hours and then put it in a still as you use Aquavitae 87. To pickle Broom-buds Take Broom-buds put them into linnen bags and tye them close then make some brine with vvater and salt and boyl it a little let it be cold then put some brine in a deep earthen pot and put the bags in it and lay some vveight on let it lie till it look black boyl them and put them in Vinegar a Week or 2 and they will be fit to eat 88. To make good Rasberry-wine Take a Gallon of Sack in which let 2 Gallons of Rasberries stand steeping the space of 24 hours then strain them and put to the Liquor 3 pound of Raisons of the Sun stoned let them stand together 4 or 5 days being sometime stirred together then pour off the clearest and put it up in Bottles and set it in a cold place if it be not sweet enough you may put Sugar to it 89. To make excellent Hipprocas in an instant Take of Cinamon 2 Ounces Nutmegs Ginger of each half an Ounce Cloves 2 Drams bruise these small then mix them with as much Spirit of Wine as will make them into a paste let them stand covered in glass the space of 6 days in a cold place then press out the Liquor and put it in a glass A few drops of this Liquor put into any Wine giveth it a gallant relish and Odour and maketh it as good as any Hippocras whatsoever in an instant 90. To make Artifical Malmsey Take 2 Gallons of English Honey put into it eight Gallons of the best Spring water set these in a Vessel over a gentle fire when they have boyl'd gently an hour take them off and when they be cold put them into a small Barrel or Runlet hanging in the Vessel a bag of Spices and set it in the Cellar and in half a year you may drink of it 91. To make Artificial Claret-wine Take 6 Gallions of water 2 Gallions of the best Cyder put thereto 8 pound of the best Malaga raisins bruised in a Morter let them stand close covered in a warm place the space of a Fortnight every two days stirring them well together Then press out the Raisins and put the Liquor into the said Vessel again to which add a quart of the juice of Rasberries and a pint of the juice of black Cherries cover this Liquor with bread spread thick with strong Mustard the Mustard the Mustard-seed being downward and so let it work by the fire side 3 or 4 days then turn it up and let it stand a Week and then bottle it up and it will taste very pleasant far better than our Common Claret 92. Ta make Spirit of Ambergreese Take Amber-greese 2 drams of Musk a dram cut them small and put them into a pint of Wine close up the Glass Hermetically and digest them in a very gentle heat till you perceive they are dissolved then you may use it 2 or 3 drops or more if you please of this spirit put into a pint of Wine gives it a rich Odour or if you put 2 or 3 drops round the brims of the Glass it will do as well half a spoonful of it self or mixt with specifical liquor is a rich Cordial 93. An Excellent sweet water Take a quart of Orange-flower water as much Rose water 4 Ounces of Musk Willow seeds grosly bruised or Benjamin 2 Ounces of Storax an Ounce or Labdanum 6 drams of Lavender flowers 2 Pugils of sweet Marjoram as much of Calamus Aromaticus a dram distill all these in a Glass Still in Balneo the Vessel being very well closed that no vapour breathe forth Note that you may make a sweet water in an instant by putting in a few drops of some distilled Oyls together into some Rose-water and brew them all together 94. Dr. Burge's Plague water Take 3 pints of Muscadine and boyl in it Sage and Rue of each a handful till a pint be wasted strain it and set it over the fire again put thereto a dram of long Pepper Ginger and Nutmeg of each half an Ounce being all bruised together into some rose-Rose-water and brew them all together 95. To make Syrup of Hysop Take of Hysop 1 handful of Figs Raisins Dates of each an Ounce boyl these in 3 pints of water to a quart then strain and clarifie it with the whites of a Eggs and 2 pound of Sugar and so boyl them to a Syâ—â—â— and being boyled enough keep them all the year 96. To make Rosa-Solis Take Liquorish 8 Ounces Anniseeds and Carraway of each an Ounce Raisins ston'd and Dates of each 3 Ounces Nutmegs Ginger Mace of each half an Ounce Galingal a quarter of an Ounce Cubebs 1 dram Figs 2 Ounces Sugar 4 Ounces bruise these and distill them with a Gallon of Aquavitae as the rest when it is distilled you must colour it with the Herb Rosasolis or Alkanet Root 97. To make Museadine Comfits Take half a pound of Musk Sugar beaten and searced then take Gumdragant steeped
Plantain water be all in and then boyling up as before let the Patient drink thereof warmed hot or how else he likes it I never yet have found it fail of Curing 41. For Curing of Deafness Take Herb of Grace and pound it then strain it and take two spoonfuls of the Juice and put thereto one spoonful of Brandy-wine and when it is well evaporated dip therein a little Black wool or fine Lint being first bound with a silk thread and put it into your Ear. 42. For the Scurvy Take half a peck of Sea-scurvy-grass and as much Water-cresses of Dwarf-Elder Roman Wormwood Red sage Fumitory Harts-Horn and Liver-wort of each one handful wash the Water-cresses and dry them well the other Herbs must be rubb'd clean and not washed then add one Ounce of Horse-Raddish and a good handful of Madder Roots beat these with the Herbs and strain the juice well out for the last is best then set it on a quick fire and scum it clean then let it stand till it is setled and when it is quite cold bottle it up and keep it in a cold place you must take four or five spoonfuls with one spoonful of Syrup of Lemons put into it each Morning fasting and fast one hour after it 43. To Procure Conception Take of Syrup of Mother-wort Syrup of Mugwort half an Ounce of spirit of Clary 2 drams of the Root of English snake-weed in fine powder one dram Purslain-seed Nettle-seed Rochet-seed all in subtle powder of each two drams Candied Nutmegs Eringo-roots Satyrion-roots preserved Dates Pistachoes Conserve of Succory of each 3 drams Cinamon Saffron in fine powder of each a scruple Conserve of Vervain Pine-apple Kernels picked and peeled of each 2 drams stamp and work all these Ingredients in a Morter to an electuary then put it into Gally-pots and keep it for use Take of this Electuary the quantity of a good Nutmeg in a little Glass full of White-wine in the Morning fasting and at four a Clock Afternoon and as much at night going to Bed but be sure do not use violent exercises 44. For a sore Breast not broken Take Oyl of Roses Bean-flower the Yolk of an Egg a little Vinegar temper all these together then set it before the Fire that it may be a little warm then with a Feather strike it upon the Breast morning and evening or any time of the day she finds it pricking 45. To heal a sore breast when broken Boyl Lillies in new Milk and lay it on to break it and when it is broken Tent it with a Mallow-stalk and lay on it a plaister of Mallows boyled in sheeps Tallow These are to be used if you cannot keep it from breaking 46. For a Consumption Take a pound and half of Pork Fat and Lean and boyl it in water and put in some Oatmeal and boyl it till the heart of the Meal be out then put to it two quarts of Milk and boyl it a quarter of an hour and give the Patient a draught in the Morning Afternoon and Evening and now and then some Barley-water 47. For the Falling-sickness Take powder of Hartshorn and drink it with Wine and it helpeth the Falling Evil. 48. For the Tooth-Ach Take Featherfew and stamp it and strain it and drop a drop or two into the contrary Ear to the pain and lye still half an hour after 49. For a Wen. Take Black-soap and mix with unslaked Lime made 〈…〉 50. For the Wind. Take the Juice of Red Fennel and make a Posset of Ale therewith and drink thereof 51. For the Dropsie Take two Gallons of New Ale then take Serwel Calamus Aromaticus Galingale of each two Penny worth of Spikenard four Penny-worth stamp all together and put them into a bag and hang it in the Vessel and when it is four days old drink it Morning and Evening 52. For a scald Head Wash thy Head with Vinegar and Camomile stampt and mingled together there is no better help for the Scald or grind white Hellebore with Swines Grease and apply it to the Head 53. To make Plague-Water Take a handful of Sage and a handful of Rue and boyl them in three pints of Malmsey or Muscadine till one pint be wasted then take it off the Fire and strain the Wine from the Herbs then put into the Wine two penny-worth of long Pepper half an ounce of Ginger and a quarter of an ounce of Nutmegs all grosly bruised and let it boyl a little again Then take it off the Fire and dissolve it in half an ounce of good venice-Treacle and a quarter of an ounce of Methrido and put to it a quarter of a pint of strong Angelica water so keep it in a Glass close stopped for your use This Water cureth Small-Pox Measles surfeits and Pestilential-Feavers 54. A precious Eye-Water Take of the best White-wine half a pint of white-rose-water as much of the Water of Celendine Fennel Eye bright and Rue of each two ounces of prepared Tutia six ounces of Cloves as much sugar Rosate a dram of Camphire and Aloes each half a dram wash the Eyes therewith 55. A Cordial Julep Take water of Endive Purslain and Roses of each 2 ounces sorrel water half a pint Juice of Pomegranats and for lack thereof Vinegar 4 ounces Camphire 3 drams sugar 1 pound boyl all these together in the form of a Julep and give 3 or 4 ounces thereof at a time 56. To make Green Oyntment Take a pound of Swines Grease 1 ounce of Verdigrease half a scruple of Sal Gemmae this oyntment may be kept 40 years it is good against Cancers and Running sores it fretteth away dead flesh and bringeth new and healeth old Wounds put it within the Wound that it fester not 57. For Fits of the Mother Take a brown Toast of four Bread of the nether â—rast and wash it with Vinegar and put thereto Black-soap like as you would butter a Toast and lay it under the Navil 58. For Rickets in Children Take of Fennel-seeds and Dill-seeds but most of the last boyl them in Beer and strain it and sweeten it with Sugar and let the Child drink often Probatum 59. For the Shingles Take the Green leaves of Colts-foot stamped and mingled with Honey apply it and it will help 60. To heal a Fistula or Vlcer Take Figs and stamp them with Shoâ—-makers Wax and spread it upon Leather and lay it on the Sore and it will heal 61. For a Woman in Travail Take 7 or 8 leaves of Bettony a pretty quantity of Germander a branch or two of Penny-royal 3 Marygolds a branch or two of Hyssop boyl them all in a pint of White wine or Ale then put into it Sugar and Saffron and boyl it a quarter of an hour more and give it to drink warm 62. To make a Woman be soon delivered the Child being dead or alive Take a good quantity of the best Amber and beat it exceeding small to powder then searce it through a fine
them in a Sieve by the Fire and make Pouder of them and Temper it with Oyl-Olive and Anoint the place where the Hair should grow also take the Oyl of Tartar and warm it and Anoint any Bald-Head therewith and it will Restore the Hair in a short time 5. To make the Hair Fair. Take the Ashes of a Vine Burnt of the Knots of Barley-Straw and Licorice and Sow-bread and Distill them together in Fair Water and wash the Head with it also sprinkle the Hair while it is Combing with the Pouder of Cloves Roses Nutmegs Cardamum and Galingale with Rose water also the Head being washed with the Decoction of Beech-Nut-Trees the Hair will become Fair. 6. To make the Hair Grow Take Hasle-Nuts with Husks and all and Burn them to Pouder then take Beech-mast and the Leaves of Enula Campana and stamp the Herb and them altogether then Seeth them together with Honey and Anoint the place therewith and strew the Pouder thereon and this will make the Hair Grow 7. To take away Hair Take the Juice of Fumitory mix it with Gum-Arabick then Lay it on the place the Hairs first Plucked out by the Roots and it will never permit any more Hair to Grow on the place Also Anoint your Head with the Juice of a Glo-worm Stamped and it hath the same Virtue 8. For the falling of Hair Take the Ashes of Pidgeons-dung in Lye and wash the Head therewith also Walnut-leaves beaten with Bears-Suet restoreth the Hair that is plucked away 2. To make the Face fair Take the Flower of Beans and distill them wash the Face with the Water 10. For cleansing the Skin If the Face be washed with the Water that Rice is sodden in it cleanseth the Face and taketh away Pimples 11. A Water to Adorn the Face Take Eggs cut in pieces Orange-peels the Roots of Melons each as much as is sufficient in a large Vessel with a long Neck distil it by an Alimbeck with a strong and careful Fire 12. To Beautify the face Take of Cuckow-pintle a prety Quantity Bruise the thick parts with Rose-water dry them by the Sun 3 or 4 days then pouring more Rost-water on it use it 13 To make the face look Youthful Take two Ounces of Aquavita Bean-flower-water and Rose wateâ— each 4 Ounces Water of Water-Lillies 6 ounces mix them all and add to them one dram of the whitest Tragacanth set it in the Sun 6 days then strain it through a fine Linnen Cloath Wash your Face with it in the Morning and do not wipe it off 14. A Water to take away Wrinkles in the face Take of the Decoction of Briony and Figgs each a like quantity and wash the Face with it 15 An excellent Water called Lack Virginis or Virginis Milk to make the face Neck or any part of the Body fair and White Take of Alumen Plumosi half an Ounce and also add thereto of Camphire one Ounce of Roch-Allom one Ounce and a Dram Sal Gemmi half an Ounce of White Frankincense 2 Ounces Oyl of Tartar one Ounce and a half make all these into most fine Pouder and mix it with one quart of rose-Rose-water set it in the Sun and let it stand 9 days often stirring it then take Lethagge of Silver half a pound beat it fine and Searse it then Boyl it with one pint of White-wine Vinegar till 1 third be Consumed ever stirring it with a Stick while it Boyleth then distill it by a Philter or let it run through a Jelly-bag then keep it in a Glass Vial and when you will use those Waters take a drop of the one and a drop of the other in your Hand and it will be like Milk which is called Laâ— Virginis wash your Face or any part of your Body therewith it is most precious for the same 16. To take away Sun-burn Take the Juice of Lemon and a little Bay-Salt and wash your Face or Hands with it and let them dry of themselves and wash them again and you shall find all the Sun-burn gone 17. To make the face fair Boyl the Flowers of a Rosemary in White-wine with which wash your Face 18. To Clear the Skin and make it White Take fresh Boars grease and the white of an Egg and Stamp them together with a little Pouder of Bayes and therewith Anoint the Skin and it will clear the Visage and make it White 19. To take away freckles in the face Anoint your Face with Oyl of Almonds and drink Plantain-water or Anoint your Visage well and often with Hairs Blood 20. To Smooth the Skin Mix Capon 's grease with a quantity of Sugar and let it stand a few days close Covered and it will turn to a clear Oyl with which Anoint your Face 21. To Blanch the face Take the Pulp of Lemons and take out the Kernels and put to them a quantity of fine Sugar Distill these and keep the Water to wash your Face every Night 22. To take away the Holes or Pits in the face by reason of the Small-pox For helping of this Accident I have tried many things and the best means I have found is to Wash the Face one day with the distilled water of strong Vinegar and the next day with the Water wherein Bran and Mallows have been Boyled and continue this 20 days or a Month together 23. For the Redness of the Hands or the face after the Small-pox Take Barley Beans Lupines of each one Handful bruise them all in a Morter grosly and Boyl them in 3 pints of Water till it grow thick like a Jelly then strain it and Anoint the Face and hands three or 4 times a day for 3 or 4 days together and then Wet the Face and Hands as often with this Water following 24. Another Take Vine-leaves 2 Handfuls Bean-flower Dragon Wild Tansie of either one Handful Camphire 3 Drams 2 Calves Feet the Pulp of 3 Lemons a pint of Row Gream Shred the Herbs small as also the Lemons and Break and Cuâ— the Calves-feet small then mix them together and distill it in a Glafs-Still and use it Also the Water of May-dew is excellent good for an high Colour or Redness in the Face 25. For Pimples in the face Wash your Face with Warm Water when you got Bed and let it dry Then take the white of an Egg and put it into a Saucer and set it upon a Chafing-dish of Coals and put it into a piece of Allom beat it together with a Spoon till it become thick then make a Round Ball and therewith Anoint the Face where the Pimples are 26. For Morphew or Scurf of the face or Skin Take of Brimstone beaten into Pouder 2 Ounces mix it with as much black Soap that stinketh and tye the same in a Linnen-cloth and let it hang in a pint of strong Wine-Vinegar or Red-Rose-Vinegar for the Space of 8 or 9 Days and wash the Scurf dipping the Cloth in the Vinegar Rubbing it therewith and let it dry of it self 27. For
White-wine 2 Pound of Sugar and of Cinamon Ginger long Pepper Mace not bruised Grains Galingal Cloves not Bruised of each 2 penny Worth Bruise every kind of Spice a little and put them together in an Earthen Pot for a day then Cast them through your Bags 2 or three times as you see cause and so Drink it 15. To make Almond-Butter Take your Almonds and Blanch them and beat them in a Mortar very small and in Beating put a littlâ— Water when they are beaten pour in water into two pots put half into one and half into another put Sugar to them and stir them let them Boyl a good while strain it and so dish it up 16. To preserve Quinces red Pare your Quinces and core them take as much Sugar as they weigh put to every pound of Sugar 1 quart of Water boyl your Quinces very Leisurely close Covered turn them to keep them from spotting when they are very tender and well coloured boyl the Syrup till it will button on a dish and so put your Syrup to them 17. To pickle Cucumbers Wash them and dry them in a Cloth take Water Vinegar Salt Fennel-tops some Dill-tops and a little Mace make it sharp enough to the taste boyl it a while and take it off and let it stand till cold then put in the Cucumbers and keep them down close and within a week they will be fit to eat 18. To Candy Pears Plumbs Apricocks clear as Amber Take your Apricocks or Plumbs and give every one a cut to the Stone in the Notch then cast Sugar on them and bake them in an Oven as hot as for Manchet close stop let them stand half an hour then lay them one by one upon Glass-plates and so dry them In this manner you may Candy any other Fruit. 19. To preserve Oranges Take a pound of Oranges and a pound of Sugar Peel the outward Rind and the inward white skin off then take juice of Oranges and put them into the juice and boyl them half an hour and take them off 20. To make Oyl of Violets Set the Violets in sallad Oyl and strain them then put in other fresh Violets and let them lye twenty days then strain them again and put in other fresh Vioets and let them stand all the year 21. To make Cream of Quinces Take a roasted Quince pare it and cut it into thin Slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quinces to your liking then put in a little Sugar and strain it and always serve it cold to the Table 22. To make a March-Pane Steep 2 pound of pickled Almonds one day and 2 nights in fair Water and Blanch them out of it then beat them well in a Morter and bedeck them with Rose-water put it to your Almonds so many pound of Sugar beat it with your Almonds then make fine Crust of Paste and sprinkle it with Rose-water and Sugar then spread the Stuff on it and bake it at a very soft fire always bedewing it with Damask Water Civet and Sugar and lastly with a gut of Dates gilt or the Kernels of Pine-apple and so set it forth 23. To make Almond Milk Boyl French s Barly as you boyl it cast away the water till you see the water leave to change Colour as you put in more fresh water then put a bundle of Strawberry leaves and as much Cullumbine leaves and boyl it a good while then put in beaten Almonds and strain them and then strain it with Sugar and Rosemary then strew some Sugar about the dish and send it to the Table 24. To preserve Apricocks or Pears Plumbs when green Take the fruit and scald them in water and peel them scrape the spungy substance off the Apricocks or Quinces boyl them very tender taking their weight in Sugar and as much water as to cover them boyl them very Leasurely then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses 25. To pickle French Beans Take your Beans and string them boyl them tender take them off let them stand till they are cold put them into pickle of Beer Vinegar Pepper Salt Cloves and Mace with a little Ginger 26. To make an Excellent Jelly Take 3 Gallons of Water boyl in it a knuckle of Veal and Calves feet slit in two with all the fat clean taken from between the claws let them boyl to a very tender Jelly keeping it clean scum'd and the edge of the pot always wiped with a clean Cloth that none of the scum may boyl in strain it from the meat let it stand all night the next morning take away the top and the bottom and a quart of this Jelly half a pint of Sherry Sack half an ounce of Cinamon and as much Sugar as will season it 6 whites of Eggs well beaten mingle all these together then boyl it half an hour and let it run through your bag 17. To make Aqua Mirabilis Take of Cloves Galanga Cubebs Mace Cardamums Nutmegs Ginger each 1 dram juice of Celandine half a pound Spirit of Wine 1 pint White-wine 3 pints infuse them 24 hours and draw off a quart with an Alembik 28. Dr. Stevens 's Water Take of Cinamon Ginger Galanga Cloves Nutmegs Grains of Paradise seeds of Annis Fennel Caraways of each 1 dram herbs of Time Mother of Time Mint Sage Penny-royal Pellitory of the Wall Rosemary Flowers of red Roses Cammomile Origanum Lavender of each one handful infuse them 12 hours in 12 pints of Gascoign Wine then with an Alembick draw away 3 pints of the strong 29. To make good Cherry Wine Take the Syrup of Cherries and when it hath stood while bottle it up and tye down the Cork and in short time it will be pleasant Wine 30. To make Wafers Take a pint of Flower a little Dram the yolks of 2 Eggs a little rose-Rose-water with some searced Cinamon and Sugar work them together and bake them upon hot Irons 31. To preserve Grapes Stamp and strain them let it settle a while before you wet a pound of Sugar or Grapes with the Juice stone the Grapes save the Liquor in the stoning take them off and put them up 32. To pickle Purslain Take Purslain and pick it into little pieces and put it into a pot or Barrel take a little water Vinegar and Salt to your taste it must be pretty strong of the Vinegar and Salt and a little Mace and boyl all these together And pour this Liquor boyling hot into the Purslain and when it is cold tye it close down and in a Week or two it is fit to eat 32. To preserve green Walnuts Boyl your Walnuts till the water taste bitter then take them off and put them in cold Water and peel off the Bark and weigh as much Sugar as they weigh and a little more water than will wet the Sugar
into the Rinds or Fruits 128. To make Leach Lombard Take half a pound of blanched Almonds 2 ounces of Cinamon beaten and Searced half a pound of Sugar beat your Almonds and strow on your Cinamon and Sugar till it come to a Paste then roul it and print it as aforesaid 129. To make rare Damask-water Take a quart of Malmsey-Leaves or Malmsey 1 handful of Marjoram as much Basil 4 handfuls of Lavender 1 handful of Bay-leaves 4 handfuls of Damask-Rose-Leaves as many red Roses the Peels of 6 Oyanges or else one handful of the tender Leaves of Walnut-trees half an Ounce of Benjamin Calamus Aromaticus as much Camphire 4 drams Cloves an ounce Bildanum half an Ounce then take a pottle of running Water and put in all these Spices bruised into your water and Malmsey together in a Pot close stopped with a good handful of Rosemary and let them stand for the space of 6 Days then Distill it with a soft Fire and set it in the Sun 16 Days with 4 Grains of Musk bruised this Quantity will make 3 quarts of Water 130. To make Wash-halls Take Storax of both kinds Benjamin Calamus Aromaticus Lapdanum of each alike bray them to pouder with Cloves and Orris beat them all with a sufficient quantity of Soap till it be stiff then work them like Paste and make round balls thereof 131. To make a Musk Ball. Take Nutmegs Mace Cloves Saffron and Cinamon of each the weight of Two-pence and beat it to fine Pouder add as much Mastick of Storax the weight of Six-pence of Lapdanum the weight of Ten-pence of Ambergreese the weight of Six-pence and of Musk 4 Grains dissolve and work all these in hard sweet Soap till it come to a stiff Paste and then make balls thereof 132. To make Imperial Water Take a Gallon of Gascoign Wine Ginger Galingal Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one Dram Sâ—ge Mint red-Roses Time Pellitory Rosemary Wild Thyme Camomile and Lavender of each a handful then beat the Spices small and the Herbs also and put altogether in the Wine and let it stand so 12 Hours stirring it divers times then Distill it with a Limbeck and save the first Water for it is best Of a Gallon of Wine you must not take above a quart of Water This water Comforteth the vital Spirits and Helâ—eth the Inward Diseases that come of Cold as the Palsie and Contraction of Sinews it also Killeth Worms and Comforts the Stomach it Cureth the Cold Dropsie helpeth the Stone and stinking Breath and maketh one seem Young 133. To make Verjuice Gather your Crabs as soon as the Kernels turn Black and lay them a while in a Heap to Sweat then Pick them from the Stalks Blacks and Rotteness then Crush and beat them all to pieces in a Tub then make a Bag of Course Hair-cloth as big as your Press and Press it as long as any Moisture will drop out having a clean Vessel underneath to receive the Liquor then Tun it up in sweet Hogs-heads and to every Hogs-head put 6 Handfuls of Damask Rose-leaves then bring it up and spend it as you have occasion 134. To make dry Sugar Leach Blanch your Almonds and beat them with a little Rose-water and the white of an Egg and then beat it with a good quantity of Sugar and work it as you would work a piece of Paste then Roul it and Print it only be fare to strew Sugar in the Print for ferr of Cleaving to 135. To make fine Jumbals Beat a pound of Sugar fine then take the same quantity of fine wheat Flower and Mix them together then take 2 Whites and 1 Yolk of an Egg half a quarter of a pound of Blanched Almonds then beat them very fine all together with half a pound of sweet Butter and a spoonful of Rose-water and so work it with a little Cream till it come to a stiff Paste then â—oul them forth as you please you may add a few fine dryed Anniseeds finely Rub'd and strewed into the Paste with Coriander-seeds 136. To make Spirit of Roses Bruise the Rose in his own Juice adding thereto being Temperately Warm a Convenient Proportion either of Yeast or Ferment leave them a few days to Ferment till they get a strong and Heady smell near like to Vinegar then distill them and draw so long as you can find any scent of the Rose to come then distill it again so often till you have purchased a perfect Spirit of the Rose You may also Ferment the Juice of Roses only and after Distill it 137. To make Syrup of Elder Take Elder Berries when they are Red bruise them in a stone Morter strain the Juice and boyl it away to almost half Scum it very Clean take it off the Fire whilst it is Hot put in Sugar to the Thickness of a Syrup put it no more on the Fire when it is Cold put it into Glasses not filling them to the Top for it will work like Beer 138. To make Oranges of Water Take 2 quarts of the best Malaga-Sack and put in as many of the Peels of Oranges as will go in Cut the White clean off sleep them 24 Hours then still them in a Glass-still and let the water run into the Receiver up on fine sugar Candy You may still it in an ordinary Still 139. To make a Cordial of great virtue Take a pint and a half of the strongest Ale as may be gotten 20 Jordan Almonds clean Wiped but neither Wash'd nor Blaunch'd with 2 Dates Minced very small and Stamped then take the Pith of Young Beef the length of 12 Inches lay it in Water till the Blood be out of it then strip the Skin off it and stamp it with the Almonds and Dates then strain them altogether into the Ale boyl it till it be little Thick give the party in the Morning 6 Spoonfuls and as much when he goeth to Bed 140. An excellent Surfeit-Water Take Cellandine Rosemary Rue Pellitory of Spain Scabious Angelica Pimpernel Worm-wood Mugwort Bettony Agrimony Balm Dragon and Tormentile of each half a pound shred them somewhat small and put them into a narrow Mouthed Pot and put to them five quarts of White-Wine stop it close and let it stand 3 Days and Nights stirring it Morning and Evening then take the Herbs from the Wine and distil them in an ordinary Still and when you have distilled the Herbs distill the Wine also wherein is vertue for a weak Stomach Take three or four spoonfuls at any time 142. To make Syrup of Sugar-Candyed Take Sugar-Candied and put it into a clear Bladder and tie it but so that it may have some Vent then put it into a bason of Water so that the Water come not over the top of the Bladder and cover it with a Pewter Dish and let it stand all Night and in the Morning take of it with a Licorâ—se-stick 143. To make an Excellent Syruâ— against the Scurvey Take of the Juice
piece of Lawn and so drink it in some Broth or Caudle and it will by God's help cause the Patient to be presently delivered 63. For Infants troubled with wind and Phlegm Give them a little pure sugar-candy finely bruised in saxifrage water or scabrous water in a spoon well mingled together 64. A most excellent Medicine to breed their Teeth easily Take of pure Capons Grease very well clarify'd the quantity of a Nutmeg and twice as much of pure Honey mingle and incorporate them well together and anoint the Childs Gums therewith three or four times a day when its Teething and they will easily break the Flesh and prevent Torments and Agues and other Griefs which usually accompany their coming forth 65. For Agues in Children Take a spoonful of good Oyl of Populeon and put thereto 2 spoonfuls of good Oyl of Roses mingle them well together and then warm them before the Fire anoint the Childs Joynts and Back also his Forehead and Temples twice a day Chasing the Oyntment well in 66. To cause a young Child to go to stool Chafe the Childs Navel with May Butter before the Fire then take some Black Wool and dip it in the Butter and lay it to the Navel and it will procure a stool this is also good for one in years that can take no other Medicine 67. For Worms in Children Take of Myrrh and Aloes very finely powdered of each a Penny-worth and put thereto a few drops of Chymical Oyl of Wormwood or savine and a little Turpentine make these up into a Plaister and lay it to the Childs Navel 68. To help one that is blasted Take the White of an Egg and beat it in a Mortar put to it a quarter of an ounce of Coperas and grind them well together till it come to an Oyntment and therewith anoint the sore Face and it will ease the pain and take away the swelling and when it is well nigh whole anoint the place with a little Populeon and that will make the skin fair and well again 69. An Excellent salve Take a pound of Bees-Wax a pint of sallet-oyl three ounces of Red-Lead boyl all together in a new earthen Pipkin keeping it stirring all the while till it grows of a darkish Colour then keep it for use or make searcloaths of it while it is hot It is most approved against any Pain sore scald Cut Burn to streâ—gthen the Back or remove any old Ach whatsoever 70. A Julep of Doctor Trench for the Fits of the Mother In the time of the year distill Black Cherry-Water Piony flower-water Cowslip-water Rue of Herb-grace-water then take of the Waters of Cowslip Black Cherries Piony Rue of each an ounce and add to them water of Castor half an ounce of Cinamon-water one dram Syrup of Clove-gilly flowers three drams mix all these together and take two spoonfuls at a time of it as often as you please 71. For a Tympany Take a handful of the blossoms of Marygolds stamp them and strain them and give the juice thereof to the Patient in a draught of Ale fasting 72. To provoke Terms a good Medicine Take Wormwood and Rue of each one handful with five or six Pepper-corns boyl them all together in a quart of White-wine or Malmsey strain it and drink thereof 73. For the Bloody Flux Take a great Apple and cut out the Core and put therein pure Virgins Wax then wet a Paper and lap it therein then rake it up in the Embers and let it roast till it be soft then eat of it as your stomach will give leave 74. For a Rheumatick Cough or Cold. Take a pint of hyssop-Hyssop-water Syrup of Gilliflowers Syrup of Vinegar Syrup of Maiden-hair Syrup of Coltsfoot of each an Ounce mingle all together and drink it when you please 75. To kill a Fellon Take an Egg and roast it hard and take out the Yolk thereof then roast an Onion soft and beat the Yolk and the Onion together and lay it the sore and it will kill the Fellon 76. For the white Flux Take the powder of the flower of Pomegranates and drink it in Red Wine 77. For the Red Flux Take Sperma Ceti and drink it and truss up your self with a piece of black Cotten 78. For the Cancer in a Womans breast Take the Dung of a Goose and the Juice of Celendine and bray them well in a Morter together and lay it to the sore and this will stay the Cancer and heal it 79. For an Ague in the Breast Take Grounsel Dasie-leaves and Roots and course Wheat sifted make a Poultess thereof with the parties own Water and lay it warm to the Breast 80. For bleeding at the Nose Take Bettony and stamp it with as much Salt as you can hold betwixt your two Fingers and put it into your Nose 81. For spitting of Blood Take Smallage Rue Mints and Bettony and boyl them well in good Milk and drink it warm 82. To stanch the bleeding of a Wound or at the Nose There is no better thing than the powder of Bole-Armoniack to stanch the bleeding of a Wound the powder being laid upon it or for the Nose to be blown in with a Quill Or take the shavings of Parchment and lay it to the wound and it stancheth and healeth 83. To make the Gascoign Powder Take of Pearls white Amber Harts-Horn Eyes of Crabs and White Coral of each half an ounce of black thighs of Crabs calcined two ounces to every ounces of this powder put in a dram of Oriental Bezoar reduce them all into a very fine powder and searce them then with Harts-horn Jelly and a little Saffron 〈◊〉 therein make it up into paste and make therewitâ— Lozenges or Trochises for your use Get your Crabs for this powder about May or September before they be boyled dry your Lozenges in the Air not by Fire nor Sun 84. For the Megrim or Imposthume in the Head Take four penny weight of the Root of Pellitory of Spain a farthing weight of spikenard and boyl them in good Vinegar and when it is cold put thereto a spoonful of Honey and a Saucer-ful of Mustard and mingle them well together and hold thereof in your mouth a spoonful at once and use this eight or nine times spitting it out continually 85. For Pain in the Ears Take the juice of Wild Cucumbers and put it into the Ears and. it assuageth the Pain Also put the Wood of Green Ash in the Fire and save the Liquor that cometh out at the end and put it into the Ears it causeth the pain to cease and amendeth the Hearing Also beat the juice of Wormwood and drop it into the Ears 86. A precious Water for the Eye-sight made by King Edward the Sixth Take Smallage red Feunel Rue Vervain Bettony Agrimony Pimpernel Eufrane Sage Celendine of each a little quantity first wash them clean then stamp them and put them in a brazen pan with the powder of 14 or 15 Pepper corns fair searced
Boyl half a peck of Oats in a quart of Water till its dry then anoint your Hands with Pomatum and after they are well Chased hold them within the Oats as hot as you can endure them covering the bowl wherein you do your hands with a double cloath to keep in the stem of the Oats do this 3 or 4 times and it will do 51. To take away Pock-holes or Spots in the Face Wet a Cloath in White-Rose-water and set it all night to freeze in the winter then lay it upon your Face till it be dry also take 2 or 3 Poppies the reddest you can get and quarter them taking out the Kernel distil them in a quart of Red-Cows-Milk and with the water wash your Face 54. An excellent Beauty Water used by the D. of C. Take of white Tartar 2 drams Camphire 1 dram Coperas half a dram the whites of 3 or 4. Eggs the juice of a couple of Lemons Oyl of Tartar 4 ounces and as much Plantain-water white Mercury a penny-worth 2 ounces of bitter Almonds beat all these to powder and mix them with the Oyl and some Water and then boyl it upon a gentle Fire strain it and so keep it when you use it you must rub your face with a Scarlet cloath and at Night wash your face with it and in the Morning wash it off with Bran and White-wine 53. Against a stinking Breath Take a handful of Wood bine and as much Plantain bruise them very well then take a pint of Eye-selt and as much water with a little Honey and Allom keep all these waters together in a Glass and wash your mouth well therewith and hold it in your Mouth and it will destroy all Cankers and Cure a Stinking Breath and preserve the Teeth from Rottenness 54. To Procure an Excellent Colour and Complection to the Face used by the C. of S. Take juice of Hyssop and drink it in a Morning fasting half a dozen Spoonfuls in Ale warm it will procure an excellent colour is good for the Eye-sight destroyeth Worms and is good for the Stomach Liver and Lungs 55. To keep the Teeth white and kill Worms Take a little Salt in a Morning fasting and hold it under your Tongue till it be melted and then rub your Teeth with it 56. To procute Beauty an Excellent Wash Take 4 ounces of Sublimate and one ounce of Crude-Mercury and beat them together exceeding well in a Wooden Mortar and Wooden Pestle you must do it at least 6 or 8 hours then with often change of cold Water take away the Salts from the Sublimate change your Water twice every day at least and in 7 or 8 days it will be dulcified and then it is prepared lay it on with Oyl of white Poppy 57. A beauty-water for the face by Madam G. Take Lye that is not too strong and put 2 peeâ—s of Oranges and as much Citron-peel Blossoms of Camomile Bay-leaves and Maiden-hair of each a handful of Agrimony 2 or 3 ounces of barly-straw chopt in pieces a handful as much Fenugreek a pint of Vine-leaves 2 or 3 handfuls of Broom-blossoms put all these into the lye and mingle them together and so wash the Head therewith put to it a little Cinamon and Myrrh let it stand and wash your face therewith every Evening It is good to wash the Head and to comfort the Brain and Memory 58. Against stink of the Nostrils Take Cloves Ginger and Calamint of each a like quantity boyl them in White-wine and therewith wash the Nose within then put the powder of Piritrum to provoke one to sneeze If there be Phlegm in the head you must purge the Head with Pills of Colchie or of Hiera-picra Or if the stink of the Nose come from the Stomach Purge first 59. To make the Hands white To make the Hands White and Soft take Daffodil in clean Water till it grow thick and put thereto powder of Centarium and stir them together and put thereto raw Eggs and stir them well together and with this Oyntment anoint your hands and within three or four days using thereof they will be white and clear 60. A sweet Water for the Hands Take of the Oyl of Cloves Mace or Nutmegs 3 or 4 drops only and mingle it with a pint of fair water stirring them a pretty while together in a Glass having a narrow Mouth till they are well mingled together and it will be very sweet water and will cleanse and whiten the Hands very much 61. For Heat and Worms in the Hands Bruise a little Chick-weed and boyl it in running water till half be wasted away and wash your Hands in it as hot as you can suffer it for the space of six days and it will drive away the Heat or Worms in the Hands 62. To make the Nails grow Take wheat-flower and mingle it with Honey and lay it to the Nails and it will help them 63. For Nails that fall off Take Powder of Agrimony and lay it on the place where the Nail was and it will take away the Aching and make Nails grow 64. For Cloven Nails Mingle Turpentine and Wax together and lay it on the Nail as it groweth cut it and it will heal 65. For Nails that are rent from the flesh Take some Violets and stamp them and fry them with Virgins Wax and Frankincense and make a plaister lay it to the Nail and it will be whole 66. Another Anoint your fingers with the ponders of brimstone Arsnick and Vinegar and you shall find great ease 67. For Stench under the Arm-holds First pluck away the Hairs of the Arm holes and wash them with White-wine and Rose-water wherein you have first boyled Cassia Lignum and use it 3 or 4 times 63. For the Yellow Jaundice Take the Juice Wormwood and Sorrel or else make them in Syrup and drink it at Morning 69. To take away Warts from the hands or face Take Purslain and rub it on the Warts and it maketh them fall away also the juice of the Roots of Rushes applyed healeth them 70. To smooth the skin from Morphew and Freckles Anoint the Face with the Blood of a Hare or Bull and this will take away Morphew and Freckles and smooth the Skin 71. For taking away Spots in the face after the Small-Pox Mix the juice of Lemons with a little bay-salt and touch the spots therewith oftentimes in a day for it is excellent good 72. A good Oyntment for the same Take Oyl of sweet Almonds Oyl of White Lillies of either one ounce Capons grease Goats tallow of each 4 drams Litharge of Gold one dram and a half Roots of Briony and Ireos of either one scruple Sugar-Candy white one dram make powder of all those that may be brought into powder and searce them then put them all in a Mortar together beat them together and in the working put thereto Roses Bean-flower and white lilly-Lilly-water of each a good spoonful put in by little and little and so work
them together till they become an Oyntment anoint your face and hands with it every Evening and in the Morning wash it away in water boyled with Barley Wheaten bran and with the seed of Mallows 73. A beauty water Take of Bean-flowers 6 handfuls Lemon-water one pint Lilly-roots 8 ounces Bean-flower a pound Gum Arabick and Tragacanth of each one ounce distill all these together and wash the face therewith 74. Another Approved Take of distilled Turpentine 2 pound frankincense 3 ounces Mastick Dragon's-blood of each half an ounce powder them and mix them with Turpentine-water and distill them again then take of fresh hogs-grease melted one pound 2 drams of Cloves 3 Nutmegs Gold one dram Silver 2 drams powder them finely and distill them in an Alembick 75 To take away freckles and scars in the face Take of Aque-vitae four times distilled 3 parts the tops of Rosemary-flowers 2 parts steep them together a day and a night in a vessel well stopt then distil them 76. To make the face fresh and ruddy Use the Shavings of Brazeel-wood dissolved in Rose-water with a little Camphire added thereto and you will find it very effectual to make a good Colour and Complection 77. To make the face Youthful Take 2 Calves feet River-water 9 Quarts boyl them till one half be wasted then add 1 pound of Rice the Crumb of a Penny-loaf softned in Milk fresh Butter whites of Eggs with their shells mix them all and boyl them and distil all the water from them to which add at last Camphire and Sugar each a little and it will be excellent 87. A Water to whiten the Skin and take away Sun-burn Take of Rain-water the juice of unripe Grapes each a like quantity boyl them together till one half be consumed then whilst it boyls add so much juice of Lemons as was boyled away before when it is boyled then take it off and add 4 whites of Eggs after it is cold and keep it for use 79. To clear the face Take of Lilly-roots roots roasted under the Ashes one pound bruise them in a Mortar to which add Sugar-Candy 3 ounces make an Oyntment to apply to the Face 80. To take away Ring-worms in the face Take of Vinegar of Squills 2 ounces Aloes the juice of sower Dock Oyl of Tarter of each 3 drams make a Leniment 81. An Oyntment for beautifying the face Take of Citron Oyntment fresh made 3 ounces sweet Almonds very well bruised flower of Beans of each 1 dram the bone of the Fish sepia Harts-horn Barley-flower each two drams incorporate them all with Honey 82. Another excellent beautifier Take of Pomatum 2 ounces Citron Oyntment 4 Ounces mix and anoint the Face therewith Night and Morning and afterwards wash your Face with bean-flower-Bean-flower-water 83. An Oyntment to illustrate the face Take the Oyl of the Marrow of a Hart 2 ounces Oyl of Gourd-seed 1 ounce Goats-fat washt Turpentine each half an Ounce new Wax 3 drams melt them by the fire then add Mastick Borax burnt each two drams mix them and make an Unguent with which anoint the face at Night and in the Morning wash it off with bran-bran-water 84. To Curl the hair Take a quantity of Pine-Kernels burnt and beat to powder mix them with Oyl of Myrtles make an Oyntment therewith and anoint the Head 15. To make the hair black Take the juice of Red Poppy the juice of Green Nuts Oyl of Myrtles Oyl of Costomary each one part boyl it a while and anoint the Hair therewith 86. An Excellent beautifier for the face used by the Venetian Ladies Take of burnt Tartar half a pound powder it and dry it as they do Salt then take that Salt and put it within the whites of Eggs boyled 87. To cure a Red face Take 4 ounces of Peach-Kernels Goard-seed two Ounces bruise them and make an Oyl to anoint the Face Morning and Evening 88. To increase the hair Take the Seeds of Marsh mallows a sufficient quantity boyl them in common Oyl with which anoint the Hair Also the Oyl of Earth-worms doth increase the Hair 89. To make the Breasts small Take of Roch Allom powdered and Oyl of Roses of each a like quantity mix them together and anoint the Breasts therewith 90. To take away the wrinkles of the face Take Oyl of Turkey-millet and the decoction of the Berry of the same and it will mollify and consolidate Wrinkles Also Oyl of Nuts is very good for the same 91. To cleanse the Body and make it comely Take of Sage Lavendar-flowers Rose-flowers each two handfuls a little Salt boyl them in Water or in Lye and make a Bath not too hot in which bathe the Body 2 hours before Meat 92. A Sweet-scented Bath for Ladies Take of Roses Citron-peels Citron-flowers Orange-flowers Jasimine bays Rosemary Lavender Mint Penny-royal of each a sufficient quantity boyl them together gently and make a bath to which add Oyl of Spike 6 drops Musk 5 grains Ambergrease 3 grains sweet Asa 1 ounce let her go into the bath 2 hours before Meat 93. To make the body fat and comely Take of Milk and Spring-water each one pint boyl them together till the Water be consumed then add Sugar of Penedies fresh Butter each one ounce Oyl of sweet Almonds newly drawn half an ounce give them one boyling more and so let it be taken betimes in a Morning fasting and sleep upon it 94. To starch Tiffanies or Lawns You must soap your Tiffany on the Hems or Laces only with brown Soap then wash them very well in 3 Lathers pretty hot and let your last Lather be made thin of the Soap do not rince them nor wring them hard then dry them over brimstone and keep them all the time from the Air for that will spoil them then make your Starch of a reasonable thickness and blue it as you please and to a quarter of a pound of Starch put as much Allom as a Hasel-nut boyl it very well and strain it and while it is hot wet your Tiffanies with it very well and lay them in a Cloth to keep them from drying then with your hands clean and dry them then hold your Tiffanies to a good Fire till they be thorough hot then clap them and rub them between your Hands from the Fire till you see they be very clear then shape them by a piece of Paper cut out by them before they are washed and Iron them with a good hot Iron and then they will look Glossy like new Tiffany And so you also starch Lawns only remember to Iron them upon a Cloth wetted and rung out again and turned on the wrong side and instead of Starch you may sometimes use Gum Arabick in Water and when it is dissolved wet the Lawns in that instead of Starch and hold them to the Fire as afroesaid clapping and rubbing them till they are very clear 95. To make clean Gold and Silver Lace You must pull off your Lace from your Garment and being laid
a Clove or less of Garlick a Race of Ginger shred a Nutmeg quartered a Faggot or bundle of sweet Herbs and 3 or 4 Anchovies your Carp being cut out and rubbed all over with Salt when the Wine into which you may put a little Water doth boyl put the Carp in and cover him close and let him stew up about a quarter of an hour then put in the Blood and Vinegar with a little Butter so dish up the Carp and let the Spawn Milt and Revet be laid upon it the Liquor that boyled him with the Butter is the best Sauce and is to be eaten as broth Garnish the dish with Lemons and grated bread 61. To make Marrow-Puddings Take a pound of the best Jordan-Almonds Blanch them beat them fine in a Stone or Wooden Mortar not in Brass wilh a little Rose-water take a pound of fine pouder Sugar a Penny-loaf Grated Nutmeg Grated a pint of Cream the Marrow of 2 Marrow-bones 2 Grains of Amber-greese Mingle them all together with a little Salt fill the Skins and boyl them gently as before 62. To make a Sack-Posset Set a Gallon of Milk on the Fire with whole Cinamon and large Mace when it boyls stir in a half or whole pound of Naples-bisket Grated very small keeping it stirring till it boyls then beat 8 Eggs together casting of the Whites away beat them with a Ladleful of Milk then take the Milk off the Fire and stir in the Eggs then put it on again but keep it stirring for fear of Curdling then make ready a pint of Sack warming it upon the Coals with a little Rose-water season your Milk with Sugar and pour it into the Sack in a large Bason and stir it apace then throw on a good deal of beaten Cinamon and so serve it up 63. To Hash a Rabbit When your Rabbit is Wash'd you must take the Flesh from the Bones and Mince it Small then put to it a little strong Broth and Vinegar an Onion or 2 with a Grated Nutmeg and let it Stew up together theâ— Mince a Handful of boyled Parsley Green with a Lemon cut like Dice and a few Barberries put it into the Hash and Toast it altogether and when it is enough put a Ladle full of sweet Butter to it and Dish it upon the Chines and Garnish it with Lemons 64. To make a Fresh Cheese Take some New Milk or Cream and a Race of Cinamon Scald it then take it off the Fire sweeten it with fine Sugar then take a Spoonful of Runnet to 2 quarts of Milk set it by and keep it close covered and so let it stand when the Cheese comes strew a little fine Sugar and Grated Nutmeg and serve it in with Sippets Sops in Sack or Muscadine 65. To make an Artichoak Pye Take the bottoms of 6 A'rtichoaks Boyled very Tender put them in a Dish and some Vinegar over them season them with Ginger and Sugar a little Mace whole and put them in a Coffin of Paste when you lay them in lay some Marrow and Dates sliced and a few Raisins of the Sun in the bottom with a good store of Butter when it is half baked take a Gill of Sack being boyled first with Sugar and a Peel of Orange Put it into the Pye and set it into the Oven again till you use it 66. To make Marrow-Pasties Shred the Marrow and Apples together and put a little Sugar to them put them into Puff-paste and Fry them in a pan with fresh Butter and serve them up to the Table with a little White Sugar strewed on it 67. To make Green Sauce Take a good Handful of sorrel beat it in a Mortar with Pippins pared and quartered with a little Vinegar and sugar put it into Saucers Or take sorrel beat it and stamp it well in a Morter squeeze out the juice of it and put thereto a little Vinegar sugar and 2 hard Eggs Minced small a little Nutmeg Grated and Butter set this upon the Coals till it is hot and pour it into the dish on the Sippets This is Sauce for Hen Veal and Bacon 68. To Pickle oysters Take a quart of the largest Oysters with the Liquor wash them clean and wipe them add to them a pint of fair-Fair-water and half a pint of white-wine-White-wine-Vinegar half an Ounce of whole Pepper an handful of salt a quarter of an Ounce of large Mace with the Liquor of the Oysters Strained put all together in a Pipkin over a soft Fire let them Simper together a quarter of an hour when the Oysters are enough then you may safely take them up and also put them into a little fair-Fair-water and Vinegar till they be cold the Pickle boyling a quarter of an hour after the Oysters are taken up both being cold put them up together When you use them Garnish the Dish with Barberries and Lemons and a little Mace and Pepper and pour in some of the Pickle 69. To make Scotch Collops of Veal Cut out your Fillet into very broad slices Fat and Lean not too Thick Take 8 Eggs beat them very well with a little salt grate a whole Nutmeg take a handful of Thyme and Strip it then take a upond of Sausages half a pint of stewing Oysters of the largest wash and cleanse them from the Gravel then half Fry your Veal with sweet Butter then put in your Sausages and Oysters then take a quarter of a pound of Capers shred them very small with 3 Anchovies dissolved in White-wine and fair-Fair-water so put in your Eggs shred Capers and Anchovies Butter and Spice and mingle them and strew them in the Pan upon the Veal and Oysters serve it with Sippets with a little Butter and Vinegar with Lemons sliced and Barberries with a little Salt You must have a care to keep the Meat stirring lest the Eggs Curdle with the heat of the Fire 70. To make a Rare White-pot Take 3 Pints of Cream whole Cinamon a little sliced Nutmeg set on the Cream and Spice and Scald it take a Penny-loaf and slice it very thin take a Couple of Marrow-Bones lay the Marrow sliced on the bottom of the Dish upon the Mrrrow lay the Bread then lay Reasons of the Sun over the Bread and lay Marrow again as before To the 3 Pints of Scalded Cream add 9 Yolks of Eggs well beaten with Rose-water sweeten the Cream with White Sugar and take out the whole Cinamon and beat the Cream and Eggs well fill up a broad and Shallow Bason and bake it when it is enough scrape fine sugar on it and stick it with Red and White Muscadoes and so serve it 71. To make a very fine Custard Take a quart of Cream and boyl it with whole spice then beat the Yolks of 10 Eggs and 5 Whites Mingle them with a little Cream and when your Cream is almost cold put your Eggs into it and stir them very well then sweeten it and put out your Custard into a deep Dish and bake it then
with butter when they are crisp feed them with White-wine and a little of their own Liquor with a little grated bread Nutmeg and minced Thyme put as much only as to relish it so let it boyl up again then add some drawn butter to thicken them and dish them 170. To pickle Oysters Take a quart of the largest great Oysters with all their Liquor wash them clean and wipe them add to them a pint of fair water and half a pint of white-wine Vinegar half an ounce of whole Pepper an handful of Salt a quarter of an ounce of large Mace with the Liquor of the Oysters strained put all together in a Pipkin over a soft fire let them simper together a quarter of an hour when the Oysters are enough take them up and put them into a little fair water and Vinegar till they be cold let the Pickle boyl a quarter of an hour after the Oysters are taken up both being cold put them up together when you use them Garnish the dish with Barberries and Lemon and a little of the Mace and Pepper and pour in some of the pickle 171. To make English Pottage Make it with Beef Mutton and Veal putting in some Oatmeal and good pot-herbs as parsley Sorrel Violet-leaves and a very little Thyme add sweet Marjoram scarce to be tasted and some Marygold-leaves at last you may begin to boyl it over Night and let it stand warm all Night and make an end of boyling it next Morning it is good to put into the pot at first 20 or 30 corns of whole Pepper 172. To stew Beef Take very good Beef and slice it very thin beat it with the back of a knife put to it the Gravy of some Meat and some Wine and strong broath sweet Herbs a quantity let it stew till it be very tender season it to your liking and garnish your dish with Marygold-flowers or barberries 173. To make excellent Minc'd-Pyes Parboyl Neats-tongues then peel and hash them with as much as they weigh of Beef-suet and stoned Raisins and pickt Currans chop all exceeding small that it be like pap employ therein at least an hour more than ordinarily is used then mingle a very little Sugar with them and a little Wine and thrust it up and down some thin slices of green Candied Citron-peel and put this into Coffins of fine light well reared crust half an hours baking will be enough If you strew a few Caraway-Comfits on the top it will not be amiss 174. To Pickle Roast Beef Chine or Surloin Stuff any of the aforesaid Beef with Penny-royal or other sweet Herbs or Parsley Minced small and some Salt prick in here and there a few whole Cloves and Roast it then take Claret-wine Wine-vinegar whole Pepper Rosemary Bays and Thyme bound up close in a bundle and boyled in some Claret-wine and Wine vinegar make the Pickle and put some Salt to it and pack it up in a barrel that will but just hold it put the Pickle to it close it on the Head and keep it for your use 175. To make a Double tart Peel codlings Tenderly boyled cut them in halves and sill your Tart put into it a quarter of an hundred of codlings a pound and half of Sugar a few cloves and a little cinamon close up the Coffin and bake it When it comes out cut off the Lid and having a Lid cut in flowers ready lay it on and Garnish it with Preserves of Damsons Rasberriess Apricots and Cherries and place a preserved Quince in the Middle and strew it with Sugar-biskets 176. To make a Warden or Pear-pye Bake your Wardens or Pears in an Oven with a little Water and a good quantity of Sugar let your pot be covered with a piece of Dough let them not be fully baked for a quarter of an hour when they are cold make a high Coffin and put them in whole adding to them some Cloves whole Cinamon Sugar with some of the Liquor they were baked in so bake it 177. To bake a Pig Court Fashion Flea a small Young Pig cut it in quarters or smaller pieces and season it with Pepper Ginger and Salt lay it into a fit coffin strip and Mince small a handful of Parsley 6 sprigs of Winter-savory strew it on the Meat in the Pye and strew upon that the Yolks of 3 or 4 hard Eggs Minced and lay upon them 5 or 6 blades of Mace a handful of Clusters of Barberies a handful of currans well washt and Pickt a little Sugar half a pound of sweet-butter or more close your Pye and set it in an Oven as hot as for Manchet and in 3 hours it will be well baked draw it forth and put in half a pound of Sugar being warmed upon the Fire pour it all over the Meat and put on the Pye-lid again scrape on Sugar and serve it hot to the Table 178. To make a Pudding of Hogs-Liver Boyl your Liver and Grate it put to it more Grated Bread then Liver with as much fine Flower of either put 12 Eggs to the value of a Gallon of this Mixture with about 2 pound of Beef-suet Minced small and a pound and half of Currans half a quarter of a pint of Rose-water a good quantity of Cloves and Mace Nutmeg Cinamon and Ginger all Mixed very small Mix all these with sweet Milk and Cream and let it be no more thicker then Fritter-batter to fill your Hogs-guts you make it with the Maw fit to be eaten hot at the Table in your Knitting or tying the Guts you must Remember to give them 3 or 4 Inches Scope In your putting them in boyling Water you must handle them round to bring the Meat equal to all parts of the Gut they will ask about half an hours Boyling the boyling must be Sober if the Wind rise in them you must be ready to prick them or else they will Flye and burst in pieces 179. Olives of Beef Stewed and Roasted Take a Buttock of Beef and cut some of it into thin slices as broad as your hand then Hack them with the back of your Knife Lard them with small Lard and season them with Pepper Salt and Nutmeg then make a Farsing with some sweet Herbs Thyme Onions the Yolks of hard Eggs Beef-suet or Lard all Minced some Salt Barberries Grapes or Gooseberries season it with the former Spice lightly and work it up together then lay it on the slices roul them up round with some caul of Veal Beef or Mutton bake them in a dish in the Oven or Roast them then put them in a Pipkin with some butter and Saffron or none blow off the Fat from the Gravy and put it to them with some Artichoaks Potatoes Skirrets blanched being first boyled a little Claret-wine and serve them on Sippets with some sliced Orange Lemon barberries Capers or Gooseberries 180. To make French-barley Posset Put 2 quarts of Milk to half a pound of French-barley boyl it small till it is enough
set them on the fire and when they boyl up take them off and let them stand 2 days and then boyl them again once more 34. To preserve Currants Part them in the tops and lay a laying of Currans and a laying of Sugar and so boyl them as fast as you do Rasberries do not put them in the Spoon but Scum them boyl them till the Syrup be pretty thick then take them off and let them stand till they be cold and put them in a Glass 35. To make Goose-berry Cakes Pick Goose-berries and put them in an earthe Pitcher and set it in a Kettle of water till they be soft then put them in a sieve and let them stand till all the juice be out and weigh the juice and as much Sugar as Syrup first Boyl the Sugar to a Candy and take iâ— off and put in the juice and set them in the press till they be dry 36. To make excellent Broth. Take a Chicken and set it on the fire and when it boyls Scum it then put in a Mace and a very little Oatmeal and such herbs as the party requires and boyl it well down and bruise the Chicken and put it in again and it is good broth And to alter it you may put in 6 Prunes and leave out the Herbs or put them in as you please and when it is well boyled strain iâ— and season it 37. To make Angelets Take a quart of new Milk and a pint of Cream and put them together in a little Runnel when it is come well take it up with a spoon and put it into the Vate softly and let it stand 2 days till it be pretty stiff then slip it out and Salt it a little at both ends and when you chink it is salt enough set it a drying and wipe them and within a quarter of a year they will he ready to eat 28. To make Jelly of Harts-horn Take 4 Ounces of shavings of Harts-horn of the inside and 2 Ale-quarts of Water put this in a Pipkin and boyl it very gently till it come to a quart the Harts-horn must be steeped 3 or 4 Hours first afterwards put a little into a Saucer till it be cold and if it jellieth it is boyled enough then being warm take it off the fire and strain it hard through a Cloth and set it a cooling till it be a hard Jelly then take 2 whites of Eggs and beat them very well or with a sprigg of Rosemary or Birch but not with a spoon till a Water come in the bottom then put these beaten Eggs and the Water thereof into a Skillet and all the Jelly upon it with 3 Spoonfuls of damask Rose-water and a quarter of a pound of Sugar and when it boyls stir and lay it pretty well then strain it through a Cloth and let it cool And of this take 4 spoonfuls in the morning fasting and at 4 a Clock in the Afternoon and this is excellent good for the weakness in the Back 39. To preserve Damsons Red or Black Plumbs Take their weight in Sugar and Water enough to make a Syrup to cover them so boyl them a little therein being close covered turning them from spotâ—ing let them stand all night in their own Syrup then set them upon a pot of seething Water and suffer your Plumbs to boyl no faster than the Water under them and when they are both sweet and tender take them up and boyl the Syrup again till they be thick then put 〈◊〉 your Plumbs and it together in your Preserving â—â—aâ—â—es 40. To make Rosemary-water Take Rosemary and the flowers in the midst of May before the Sun rise strip the Leaves and the Flowers from the stalks take 4 or 5 Elecampane Roots and a handful or 2 of Sage and Roots together till they be very small then take 3 Ounces of Cloves and so much of Mace and half a pound of Anniseeds and beat all these Spices every one by themselves then take the Herbs and the Spices and put thereto 4 or 5 Gallions of good White-wine then put in all these herbs and Spices and Wine into an earthen pot and put the Pot into the ground about sixteen days then take it up and distill it with a very soft fire 41. To make Pomatum Take fresh Hogs suet cleansed from the films and washt in White-wine one pound and as much sheeps suet washt in White-wine then take about 16 Pomwater apples cleansed and boyled in Rose-water add to these Rose-wood Sassafras Roots of Orrice Floreirtine of each six Drams of Benzoin Storax Calamita half an Ounce of each and so make it into an Oyntment 42. To make Oyl of sweet Almonds Take dryed sweet Almonds as many as you please beat them small and put them in a hempen cloth and without fire by degrees press out the Oyl 43. An Excellent Water against fits of the Mother Take Briony-roots Elder berries ripe drest at a gentle heart in a Furnace and cleans'd from their stalks of each 2 Onnces leaves of Mugwort Bittany Peatherfew Nep Basil Penny-royal Rue Sabine all dryed in the Sun of each half an Ounce peels of Oranges the out-side dry'd and Ounce and a half Mirrh Castoreum of each 3 drams Saffron 1 dram pouder them and steep them 8 days in 2 quarts of the Spirit of Wine then strain them through a very quick Hair-strainer keep the Liquor in a glass very well stopt 44. To make Syrup of Wormwood Take Roman Wormwood or Pontick Wormwood half a pound of red Roses 2 Ounces Indian Spike drams old White-wine and juice of Quinces of each 2 pints and a half bruise them in an earthen Vessel 24 hours then boyl them till half be Wasted strain it and put to the straining two pounds of Sugar and boyl it to a Syrup 45. To make Conserve of Quinces Take 3 quarts of the juice of Quinces Clarified boyl it until two parts be wasted then put to it 2 pounds of white Sugar then boyl them to the thickness of Honey 46. To make Syrup of Poppies Take the heads and seeds of white Popy and of black of each 50 drams Venus hair 15 Licorice 5 drams Jnjubes 30 drams Lettice seed 40 drams add of the seeds of Mallows and Quinces tied up in a fine rag of each 1 dram and a half boyl them in 8 pints of Water until half be wasted strain it and to 3 pound of Liquor put thereto Perides and Sugar of each 1 Pound boyl them to a Syrup 47. To make Honey of Roses Take of white Honey despumed fresh juice of red Roses one pound put them into a Skillet and when they begin to boyl throw into them fresh red Rose-leaves picked 4 pounds and boyl them till the juice be wasted always stirring it then strain it and put it up in an earthen Pot. 48. To make Syrup of Lemons Take of the juice of Lemons purified by going thro' woolen strainer with crushing 3 quarts and a half â—nd of white Sugar
of Garden Scurvey-grass Brooklime and Water-cresses of each 6 Ounces and after it hath stood till it is clear take 16 Ounces of the clearest and put to it 4 Ounces of the Juice of Oranges and Lemons make it a clear Syrup with so much fine Sugar as will serve the turn 144. To make Syrup of Roses When your Liquor is ready to boyl put as many Roses as will be well steept into it cover it close and when the Roses are throughly White then strain it and set it on the Fire again and so use it 13 times and to every pint of your water or Liquor you must put a pound of Sugar and let it stand together steeping for the space of one Night then Scum it clean and seethe it over a quick Fire a quarter of an Hour then take some whites of Eggs and beat them well together take off your Pot and put in the Whites and then set it on the Fore again and let it boyl a good while then let it run through a Jelly-bag till it will stand still upon your Nail 145. To make a comfortable Syrup Take a handful of Agrimony and boyl it in a pint of Water till half be Consumed then take out the Agrimony and put in a good handful of Currans and boyl them till they are ready to break then strain them and make a Syrup of them then set it on a Chafing-dish of Coals and add thereto a little white Saunders and Drink it hot or cold 146. To make Almond Caudel Take 3 pints of Ale boyl it with Cloves and Mace and slice Bread in it then have ready beaten a pound of Almonds blanched and strain them out with a pint of White-wine and Thick the Ale with it sweeten it if you please but besure scum the Ale when it Boyls 147. To Caudy Cherries Take your Cherries before they be full Ripe take out the Stones put Clarified Sugar boyled to a height and then pour it on them 148. To make Rose-water Take a pint of Endive-water 2 Ounces of Saffron finely beaten then sleep it therein all Night the next day boyl it and strain out the Safron then with Sugar boyl it up to a Syrup 149. To make Syrup of Saffron Stamp the Leaves and first distill the Juice being squeezed out and after distil the Leaves and so you may dispatch more with one Still than others will do with 3 or 4 and this Water is every way as Medicinable as the other serving very well in Decoctions and Syrups c Though it be not altogether so pleasing to the smell 150. To make Suckets of Green-Walnuts Take Walnuts when they are no bigger than the largest Hasel-Nut pare away the uppermost Green but not too deep then boyl them in a pottle of Water till the Water be boyled away then take so much more fresh Water and when it is boyled to the half put thereto a quart of Vinegar and a pottle of Clarified Honey 151. To make white Leach of Cream Take a pint of sweet Cream and 6 spoonfuls of Rose-water 2 grains of Musk 2 drops of Oyl of Mace and so let it boyl with 4 Ounces of Ising-Glass then let it run through a Jelly-bag when it is Cold slice it like Brawn and so serve it out This is the best way to make Leach 152. To preserve Pome-citrons You must take a pound and a half of Pome-Citrons and cut them in Halves and Quarters take the Meat out of them and boyl them tender in fair Water then take 2 pound of sugar Clarified and make Syrup for them and let them boyl therein a quarter of an Hour very Gently then take them up and let your Syrup boyl till it be Thick then put in your Pome-Citrons and you may keeep them all the Year 153. To pickle Clove Gilly Flowers for Sallats Take the fairest Clove Gilly-Flowers clip of the Whites from them put them into a Wide-mouthed Glass and strew a good deal of Sugar finely beaten among them then put as much Wine Vinegar to them as will throughly Wet them tye them up close and set them in the Sun and in a little while they will be fit for use 154. To make Leach of Almonds Take half a pound of sweet Almonds and beat them in a Morter then strain them with a pint of sweet Milk from the Cow then put to it one grain of Musk two spoonfuls of Rose-water 2 ounces of fine Sugar the weight of 3 Shillings in Isinglass that is very white boyl them together and let it all run through a Strainer then still it out and serve it 155. To Candy Marigolds in Wedges the Spanish Fashion Take of the fairest Marigold Flowers 2 ounces and shred them small and dry them before the Fire then take 4 ounces of Sugar and boyl it to a Height then pour it upon a Wet Pye-plate and between hot and cold cut it into Wedges and lay them in a sheet of White-paper and put them in a Stove 156. To Candy Eringo Roots Take your Eringo's ready to be Preserved and weigh them and to every pound of your Roots take of the purest Sugar you can get 2 Pound and Clarifie it with the whites of Eggs exceeding well that it may be as clear as Christal for that will be best it being Clarified boyl it to the height of Mauus Christi then dip in your Roots 2 or 3 at once till all be Candyed and put them in a Stove and so keep them all the Year 157 To Candy Elecampane-Roots Take of your Fairest Elecampane Roots and take them clean from the Syrup and wash the sugar off them and dry them again with a linnen Cloth then weigh them and to every pound of Roots take a pound and 3 quarters of sugar Clarifie it well and boyl it to a height and when it is boyled dip in your Roots 3 or 4 at once and they will Candy very well and so stove them and keep them all the Year 158 To make Cinamon Sugar Lay pieces of sugar in close Boxes amongst sticks of Cinamon or Cloves and in a short time it will have the taste and scent of the spice 159. To make a Trifle Take Cream and boyl it with a cut Nutmeg add Lemon-peel a little then take it off Cool it a little and season it with Rose-water and Sugar to your Taste put this in the thing you serve it in then put in a little Runnet to make it come and serve it up 160. To Candy Barberies First preserve them then dip them quickly into warm Water to wash off the ropy Syrup then strew them over with searced Sugar and set them into an Oven or Stove 3 or 4 Hours always turning them and casting more fine sugar upon them and never suffer them to be cold till they be dryed and begin to look like Diamonds 161. To make Cream Apricoks First boyl your Apricocks with Water and Sugar till they are Tender and afterwards boyl them in Cream then strain them
and season it with Sugar 162. To make Quince Cream Take a roasted Quince pare it and cut it into Thin slices to the Core boyl it in a pint of Cream with a little whole Ginger till it taste of the Quince to your liking then put in a little sugar and strain it and always serve it cold to the Table 163. To Preserve Barberries Take one pound of Barberries pickt from the stalks put them in a pottle Pot and set it in a brass pot full of hot Water and when they be Stewed strain them and put to them a pound and a half of Sugar and put to them a pint of Red Rose-water and boyl them a little then take half a pound of the fairest Clusters of Barberries you can get and dip them in the syrup while it boyleth then take the Barberries out boyl the syrup while it is Thick and when cold put them in the glaâ—ses with the Syrup 164. To make Cullice Take a Cock and dress him and boyl him in White-wine Scum it clean and clarifie the Broth being first strained then take a pint of sweet Cream and strain it and so mix them together then take beaten Ginger fine Sugar and Rose-water and put them altogether and boyl it a little more 165. To make a Cordial strengthning Broth. Take a Red-Cock strip off the Feathers from the Skin then break his Bones to shivers with a Rolling pin set it over the Fire and just cover it with Water put in some Salt watch the scuming and boyling of it put in a handful of Harts-horn a quarter of a pound of blue Currans and as many Raisins of the Sun stoned and as many Pruans 4 Blades of large Mace a bottom Crust of a white Loaf half an ounce of China-Root sliced being steeped three Hours before in Warm-water boyl 3 or 4 pieces of Gold strain it and put in a little fine Sugar and Juice of Orange and so use it 166. To make Sugar-Cakes Take one pound of fine Flower one pound of Sugar finely beaten and mingle them well together then take 7 or 8 Yolks of Eggs then take 2 Cloves and a pretty piece of Cinamon and lay it in a spoonful of Rose-water all Night and heat it almost Blood-warm Temperate it with the rest of the stuff when the Paste is made make it up as fast as you can and bake them up in a soft Oven 167. To take spots and stains out of Cloths Take 4 ounces of white hard Soap beat it in a Morter with a Lymon sliced and as much Roch-Allom as an Hasel-Nut Roul it up in a Ball Rub the stain therewith and after fetch it out with warm-Warm-water if need be 168. To make Cucumbers Green You must take 2 quarts of Verjuyce or Vinegar and a Gallon of sair Water a pint of Bay-salt and a handful of Geeen Fennel or Dill boyl it a little and when it is cold put it into a Barrel then put in your Cucumbers to that Pickle and you may keep them all the Year 169. To make Cakes of Lemons Take of the finest double refined Sugar beaten very fine and searced through fine Taffany and to half a porringer of Sugar put two spoonfuls of Water and boyl it till it be almost sugar again then grate of the hardest Rinded Lemon and stir it into your sugar put it into your Coffins and a Paper and when they be Cold take them off 170. To make Black Cherry Wine Take a Gallon of the Juice of Black-Cherries keep it in a Vessel close stopped till it begin to work then filter it and an ounce of Sugar being added to every pint and a Gallon of White-wine and keep it stopped for use 171. To make Rose Vinegar Take of Red-Rosebuds gathered in a dry time the whites cut off then dry them in the shade 3 or 4 Days one pound of Vinegar 8 Sextaries set them in the Sun 40 days then strain out the Roses and put in Fresh and so repeat it 3 or 4 times 172. To make Syrup of Vinegar Take of the Roots of Smalledg Fennel Endive of each 3 ounces Anniseeds Smalledg Fennel of each one ounce Endive half an ounce clear Water three Quarts boyl it gently in an Earthen Vessel till half the Water be Consumed then strain and Clarifie it and with 3 pound of sugar a pint and a half of white-wine-White-wine-Vinegar boyl it into a syrup This is a gallant syrup for such whose Bodies are stuffed either with Phlegm or tough Humours for it opens Obstructions or stopping both of the stomach Liver spleen and Reins it cuts and brings away tough Flegm and Choler 173. To make Syrup of Apples Take 2 quarts of the juice of sweet-scented Apples and the juice of Bugloss Garden and Wild of Violet leaves and Rose-water of each a pound boyl them together Clarifie them and with 6 pound of very fine sugar boyl them into a syrup 174. To make the Capon-water against a Consumption Take a Capon the Guts being pull'd out cut it in pieces and take away the Fat boyl it in a close vessel in a sufficient quantity of spring-Water Take of this Broth 3 pints of Burrage and Violet-water a pint and half White-wine one Pint red Rose-leaves two drams and a half Burrage-flowers Violets and Bugloss of each one dram pieces of bread out of the Oven half a pound Cinamon bruised half an ounce Still it in a glass Still according to Art This is a Sovereign Remedy against Hectick Fevers and Consumption Let such as are subject to those Diseases hold it as a Jewel 175 To make Elder Vinegar Gather the flowers of Elder pick them very clean dry them in the sun on a gentle heat and to every quart of Vinegar take a good handful of Flowers and let it stand in the sun a Fortnight then strain the Vinegar from the Flowers and put it into the Barrel again and when you draw a quart of Vinegar draw a quart of Water and put it into the barrel Luke-warm 176. To maka China Broth. Take an ounce of China-root clipp'd Thin and steep it in 3 pints of Water all Night on Embers Covered the next day take a Cock-chicken clean Pickt and the Guts taken out put in it's belly Agrimony and Maiden-hair of each half a handful Raisins of the sun stoned one good handful and as much French Barley boyl all these in a Pipkin close covered on a gentle Fire for 6 or 7 Hours let it stand till it be cold strain it and keep it for your Use Take a good Draught in the Morning and at 4 in the Afternoon 177. To make paste of tender Plumbs Put your Plumbs into an Earthen pot and set it into a pot of boyling Water and when the Plumbs are dissolved then strain the thin Liquor from them through a Cloth and reserve that Liquor to make Quiddany then strain the pulp through a piece of Canvas and take as much sugar as the pulp in weight and as much water as will
slices of Apples boyl all together till the Apples be enough and the Liquor like a Jelly or else you may boyl the slices in Apple Liquor without Sugar and make Jelly of the other Liquor and put the slices into it when they be Jelly and it is sufficiently boyled put to it some Juice of Lemon and Amber and Musk if you will 234. To make Jelly of Gooseberries Let your Gooseberries be full ripe then strain them through a Strainer and to every Two pound of Juice put Three quarterns of Sugar boyl it before you mix it and then boyl it again together when they are mixed try them upon a plate when it s enough it riseth off 235. To make Bragget Put 2 bushels and a half of Malt to 1 Hoshead of water the first running makes half a Hogshead very good but not very strong the second is very weak Boyl but half a quartern of Hops put your water to the Malt the ordinary way boyl it very well and work it with very good Beer yeast Now to make Bragget take the first running of this Ale but put less Honey in it then you do for your ordinary Mead put twice or thrice as much Spice and Herbs then put it in a Vessel after its working with the Yeast hang within it a bag of bruised Spices rather more than you boyled it with and let it hang in the barrel all the while you draw it 236. To make a Syrrup for one short-winded Take a good handful of Hyssop and a handful of Horehound and boyl them in a quart of spring water to a pint then strain it through a clean Cloath and put in Sugar to make it pleasant Stir it Morning and Evening with a Liquorise stick and take about three spoonfuls at a time Excellent Receipts IN Physick and Chirurgery 1. A true Receipt for making that famous Cordial-Drink known by the Name of Daffy's Elixir Salutis As it was given by him to Sir Richard Ford when Lord-Mayor of London TAke of Anniseeds Coriander-seeds sweet Fennel-seeds Parsley-seeds of each 2 Ounces of Spanish Licorise 2 Ounces Senna 2 Ounces Rhubarh 2 Ounces Elecampane 2 Ounces Guaicum 2 Ounces Six penniworth of Saffron and one pound of Raisins of the Sun stoned Mix these all together and put them into 3 quarts of the smallest Aqua-Vitae in a Stone or Glass Bottle let it stand and infuse fourteen days at least but the longer the better near the fire that it may receive some warmth for it will infuse the better and sooner then pour off your Liquor into a Vessel and take your drugs and press them as dry as you can and put the Liquor you squeeze out to the other and so bottle it up for use 2. An Approved Medicine for the Stone and Gravel Take the hard Roe of a Red Herring and dry it upon a Tile in an Oven then beat it to powder and take as much as will lye upon a Six-pence every Morning fasting in a Glass of Rhenish-Wine 3. An Excellent Drink for the Scurvy Take a pound of Garden Scurvy-Grass six handfuls of Wormwood and Elder-tops one Ounce of Caraway-seeds and an Ounce of Nutmegs put them all together into 6 Gallons of New Ale and let them work together and after a convenient time of working drink of it every Morning fasting 4. A Receipt for the Gout known to be very helpful Take 5 or 6 Black Snails and cut off their heads then put to it one Penny-worth of Saffron and beat them together spread them on a woolly side of a piece of Sheeps Leather and apply it to the soles of the feet anointing the sore place with the Marrow of a Stone-horse 5. For Griping of the Guts Take Anniseeds Fennel Bay berries Juniper-berries Tormentil Bistort Balaustius Pomegranate-Pills each one ounce Rose leaves a handful boyl them in Milk strain it and add the Yolk of an Egg six grains of Laudanum dissolved in the Spirit of Mint prepare it for a Glister and give it warm 6. A Sovereign Medicine for any Ach or Pain Take Barrows-grease a lapful of Arch-Angel-leaves flowers stalks and all and put it into an Earthen-pot and stop it close and paste it then put it in a horse dung-hill nine days in the latter end of May and nine days in the beginning of June then take it forth and use it 7. For the Sciatica and Pain in the Joynts Take Balm and Cinquefoyl but most of all Betony Nep and Featherfew stamp them and drink the Juice with Ale and Wine 8. For an Ague Take the Root of a Blew Lilly scrape it clean and slice it and lay it in soak all night in Ale and in the morning stamp it and strain it and give it to the Patient Luke-warm to drink an hour before the Fit cometh 9. For all Fevers and Agues in sucking Children Take powder of Christal and steep it in Wine and give it to the Nurse to drink also take the Root of Devils-bit with the Herb and hang it about the Child's Neck 10. A good Medicine to strengthen the Back Take Comfrey Knot-grass and Flowers of Arch-Angel boyl them in a little Milk and drink it off every Morning 11. For the Head-ach Take Rose-Cakes and stamp them very Well in a Motter with a little Ale and let them be dryed by the Fire on a Tile sheard and lay it to the Nape of the Neck to Bed-ward 12. For the Yellow-Jaundice Take a great white Onion and make a hole where the blade goeth out to the bigness of a Chesnut then fill the hole with Treacle being beaten with half an ounce of English Honey and a little Saffron and set the Onion against the Fire and roast it well that it do not burn and when it is roasted strain it through a cloth and give the Juice thereof to the sick three days together and it will help them 13. For the Black-Jaundice Take Fennel Sage Parsley Gromwel of each much alike and make Pottage thereof with a piece of gooâ— 14. For Infection of the Plague Take a spoonful of Running water a spoonful of Vinegar a good quantity of Treacle to the bigness of a Hasel-nut temper all these together and heat it luke-warm and drink it every four and twenty hours 15. For the Cramp Take Oyl of Camomile and Fenugreek and anoint the place where the Cramp is and it helpeth 16. For the Ach of the Joynts Take Marshmallows and sweet Milk Linseed Powder of Cummin and the Whites of Eggs Saffron and White Grease and fry all these together and lay it to the aching Joynt 17. For an Ague Take a pottle of thin Ale and put thereto a handful of Parsley as much Red Fennel as much Centory as much Pimpernel and let the Ale be half consumed away and then take and drink thereof 18. To make the Countess of Kent 's Powder Take of the Magistery of Pearls Crabs Eyes prepared Hartshorn Magistery of White Coral of Lapis contra Yarvum of each a like
heat and swelling in the face Boyl the leaves or blossoms of Rosemary either in White-wine or fair water and use to wash thy hands and face therewith and it will preserve thee from all such inconveniences and also make both thy face and hands very smooth 28. For a Red face Take Brimstone that is whole and Cinamon of either of them an even proportion by wight beat them into small powder and searse it through a fine cloath upon a sheet of white Paper to the quantity of an ounce or more and so by even proportions in weight mingle them together in clean clarified Capons grease and temper them well together till they be well mollified and put to it a little Camphire to the quantity of a Bean and so put the whole Confection into a Glass and use it 29. To take away Pimples Take Wheat-flower mingled with Honey and Vinegar and lay it upon them 30. An Excellent Oyntment for an inflamed Face Take an ounce of the Oyl of Bays and an ounce of Quick-silver and put them in a Bladder together with a spoonful of fasting spittle and then rub them well together that none of the quick-silver be seen take this Oyntment when it is made and anoint the face therewith â—nd â—t will heal it well and fair Proved true 31. For a rich face Take 3 yolks of Eggs raw as much in quantity of fresh butter or Capons grease without salt Camphire two penny worth Red Rose-water half a pint two Grains of Civet and boyl all these together in a Dish then strain them through a clean Cloath and set it to cool and take the uppermost and use it 32. To make the Skin white and clear Boyl two ounces of French Barly in three pints of Conduit water change the water and put in the Barley again and do this till your Barley do not discolour the Water then boyl the last three pints to a quart then mix half a pint of White-wine therein and when it is cold wring the juice of 2 or 3 good Lemons therein and use it for the Morphew heat of the Face and to clear the Skin 33. An excellent Pomatum to clear the Skin Wash Barrows-grease or Lard oftentimes in May dew that hath been clarified in the Sun till it be exceeding white then take Marsh-Mallow-roots scraping off the out-sides make thin slices of them and mix them set them to macerate in a Balneo and scum it till it be clarified and will come to rope then strain it and put now and then a spoonful of May dew therein beating it till it be thorough cold in often change of May-dew then throw away that dew and put it in a Glass covering it with May-dew and so keep it for your use 34. To take away Spots and freckles from the face and Hands The Sap that issueth out of a Birch-tree in great abundance being opened in March or April and a Glass Receiver set under it to receive it This cleanseth the Skin excellently and maketh it very clear being washed therewith This Sap will dissolve Pearl a Secret not known to many 35. To take away freckles and Morphew Wash your face in the wain of the Moon with a Sponge Morning and Evening with distilled water of Elder-leaves letting it dry on the Skin you must Distil your Water in May. This I had from a Traveller who hath cured himself thereby 36. To make the Teeth White and Sound Take quart of Honey and as much Vinegar and half so much White-wine boyl them together and wash your Teeth therewith now and then 37. A Dentifrice to whiten the Teeth Take of Harts-horn and Horses teeth of each 2 ounces Sea shells common Salt Cypress-Nuts each 1 ounce burn them together in an Oven and make a powder and work it up with the Mucilage of Gum Tragagant and rub the Teeth therewith 38. To make the Teeth as white as Ivory Take Rosemary Sage and little Allom and Honey and boyl them together in fair Running water and when it is well boyled strain out the fair water and keep it in a Glass and use it sometimes to wash your Mouth and Teeth therewith and it will make them clean Also wash your Teeth with the Decoction of Lady Thistle-Root and it will cleanse and fasten the Teeth and the sore Gums make whole also the Root of Hore-hound drunk or chewed fasting doth quickly heal the Gums and maketh the Teeth clean Strawberry-leaves also cleanseth the Teeth and Gums a sure and tryed Experiment 39. To make the Teeth White Take one drop of the Oyl Vitriol and wet the Teeth with it and rub them afterwards with a course Cloth altho this Medicine be strong fear it not 40. For a stinking Breath Take two handfuls of Cummin and stamp it to powder and boyl it in Wine and drink the Syrup thereof Morning and Evening for fifteen days and it will help Dâ—â—red 41. To make Breath sweet Wash your Mouth with the Water that the Shells of Citrons have been boyled in and you will have a sweet Breath 42. To sweeten the Breath Take Butter and the juice of Featherfew and temper them with Honey and take every day a spoonful Also these things sweeten the Breath the Electuary of Aromaticks and the peel of Citrons 43. To cleanse the Mouth It is good to cleanse the Mouth every Morning by rubbing the Teeth with a Sage leaf Citron peels or with powder made with Cloves and Nutmegs forbear all Meats of ill Digestion and raw fruits 44. For running in the Ears Take the juice of Elder and drop it into the Ear of the party grieved and it cleanseth the Matter and the Filth thereof also the juice of Violets used is very good for the Running of the Ears 45. For Eyes that are Blood-shot Take the roots of Red Fennel stamp them and wring out the juice then temper it with Clarified Honey and make an Oyntment thereof and anoint the Eyes therewith and it with take away the Redness 46. To make the Hands White Take the flower of Beans of Lupines of Starch-Corn Rice Orice of each six ounces mix them and make a powder with which wash your hands in Water 47. A delicate Washing-ball Take 3 ounces of Orice half an ounce of Cypress two ounces of Calamus Aromaticus 1 ounce of Rose-leaves 〈◊〉 ounces of Lavender-flowers beat all these together in a Mortar searsing them through a fine searse then scrape some Castle soap and dissolve it in Rose-water mix your powders therewith and beat them in a Mortar then make them up in Balls 48. For the Lips chopt Rub them with the Sweat behind your Ears and this will make them smooth and well coloured 49. To prevent marks of the Small-Pox Boyl Cream to an Oyl and with that anoint the whales with a Feather as soon as they begin to dry and keep the Scabs always moist therewith let your face be anointed almost every half hoâ—r 50. To take away Child-blains in hand or feet
so mince them then season them with Cloves Mace Nutmeg Sugar and Salt and put into your Coffin with some Barberries Currans and Raisins of the Sun then bake it and always serve it hot 17. To make an Orangado Pye Make a handsome thin Coffin and hot butter'd Paste slice your Orangado and put over the bottom of it then take some Pippins and cut every one into eight parts and lay them in also upon the Orangado then pour some syrup of Orangado and Sugar on the top and so Double Border'd Cuslard Vumble-Pie Sturgeon-pie Custard Carp-Pie Custard Oister-pie Pye Orangado gooâ— berytar Custard Lumber-Pie Chicken-Pye Mine'd-pie Tongur-PYE Lumber-Pye Minc'd-Pye Minc'd-Pye Custard Preserv'd Tare Custard make it up and bake it and serve it up with Sugar scraped on it 18. To make a Pork-Pye Boyl your Leg of Pork season it with Nutmeg Pepper and Salt and bake it five Hours in a round Pye 19. To make a Fricacie of Veal Cut your Veal into thin slices beat it well with a rouling-Pin season it with Nutmegs Lemon and Thyme fry it slightly in the Pan then beat 2 Eggs and one spoonful of Verjuice put it into the Pan stir it together Fry it and dish it 20. To make a Quince-Pye Take a Gallon of Flower a pound and half of Butter 6 Eggs 30 Quinces 3 pound of Sugar half an ounce of Cinamon half an an ounce of Ginger half an ounce of Cloves and Rose-water make them into a Tart and being baked stew on double refined Sugar 21. To make Goose-berry-fool Pick your Goose-berries and put them into clean Water and boyl them till they be all as thick that you cannot discern what it is to the quantity of a Quart take 6 Yolks of Eggs well beaten with Rose-water before you put in your Eggs season it well with Sugar then strain you Eggs and let them boyl a while put it in a broad Dish and let it stand till it is cold and serve it 22. To make a tart of Green Pease Boyl your Pease tender and pour them out into a Cullender season them with Saffron Salt sweet Butter and Sugar then close it and let it bake almost an hour then draw it forth and Ice it put in a little Verjuice and shake it well then scrape on Sugar and serve it 23. To Souce an Eel Souce an Eel with a handful of Salt split it down the back take out the Chine-bone season the Eel with Nutmeg Pepper Salt and sweet Herbs mine'd then lay a pack-thread at each end and the middle â—oul up like a Collar of Brawâ— then boyl it in Water Salt and Vinegar a blade or two of Mace and half a â—â—ice of Lemon boyl it half an hour keep it in the same Liquor 2 or 3 days then cut it out in round pieces and lay 6 or 7 in a Dish with Parsley and Barberries and serve it with Vinegar in Saucers 24. To make a Bacon-tart Take a quarter of a pound of the best Jordan-Almonds and put them in a little warm Water to blanch them then beat them together in a Mortar with 3 or 4 spoonfuls of Rose-water then sweeten them with fine sugar then take Bacon that is clear and White and hold it upon the point of a Knife against the Fire till it hath dropt a sufficient quantity then stir it well together and put it into the Paste and bake it 25. To make an Vmble-Pye Lay Beef suit minc'd in the bottom of the Pye or slices of interlarded bacon and cut the Vmble as big as a small Dice cut your bacon in the same form and season it with Nutmeg Pepper and Salt fill your Pyes with it with slices of bacon and butter close it up and bake it Liquor it with Claret Butter and stripped Thyme and so serve it 26. To keep Asparagus Parboyl your Asparagus very little and put them into clarified butter cover them with it and when the Butter is cold cover them with Leather and about a Month after refresh the butter melt it and put it on again then set them under ground being covered with Leather 27. To roast a Haunch of Venison If your Venison be seasoned you must water it and â—ick it with short sprigs of Rosemary let your Sauce be Claret-wine a handful of grated Bread Cinamon Ginger Sugar a little Vinegar boyl these up so thick as it may only run like butter it ought to be sharp and sweet Dish up your Meat on your Sauce 28. To Carbonado Hens Let your Sauce be a little White-wine and Gravy half a dozen of the yolks of Hard Eggs minced boyled up with an Onion add to it grated Nutmeg thicken it up with the yolk of an Egg or two with a Ladle full of drawn Butter Dish up your Hens and pour over your Sauce strew on your yolks of Eggs minced and garnish it with Lemon 29. To fry Artichoaks When they are boyled and sliced fitting for that purpose you must have your yolks of Eggs beaten with a grated Nutmeg or two when your Pan is hot you must dip them into the Yolks of Eggs and charge your Pan when they are fryed on both sides pour on drawn Butter And if you will fry Spanish Potatoes then the Sauce is Butter Vinegar Sugar and Rose-water these for a need may serve for second Course Dishes 30. To make a Hedge Hog Pudding Put some Raisins of the Sun into a deep Wooden Dish and then take some graâ—ed bread and one pint of sweet Cream 3 Yolks of Eggs with 2 of the Whites and some Beef-suet grated Nutmeg and Salt then sweeten it with Sugar and temper all well together and so lay it into the Dish upon the Raisins then tye a Cloath about the Dish and boyl it in Beef-broath and when you take â—â—â—up put it in a Pewter Dish with the Raisins uppermost and then stick blanched Almonds very thick into the Pudding then melt some Butter and pour it upon the Pudding then strew some Sugar about the Dish and serve it 31. To stew a Leg of Lamb. Cut it into pieces and put it into your stewing-pan being first seasoned with Salt and Nutmeg and as much Butter as will stew it with Raisins of the Sun Currans and Gooseberries when it is stewed make a Caudle with the yolks of 2 or 3 Eggs and some Wine-Vinegar and Sugar beaten together and put it into your Meat and stew all a little longer together then dish it strew Sugar on the brims and serve it hot 32. To bake a Pickerel Boyl your Pickerel and pull out the ribs and bones then put it into your Pasle and season it with Pepper and Salt and put in some Butter and Raisins of the Sun and so bake it 33. To make a Haggess-Pudding Take a fat Haggess parboyl it well take out the kernels shred it small and temper it with a handful or two of grated Manchet then take 3 or 4 Eggs well beaten Rose-water Sugar Cloves Nutmeg Cinamon and Mace
finely beaten Currans and Marrow good store temper them altogether with a quantity of Cream being first moderately seasoned with Salt 34. To make a Dish of Meat with Herbs Take Sives Parsley thyme Marjoram and roast 3 or 4 Eggs hard and a quantity of Murton suet Beef or Lamb chop them fine altogether and season it with Cloves Mace Ginger Sugar and Cinamon and a little Salt then fry them with a little sweet butter 35. To make Cream of Eggs. Take one quart of Cream and boyl it then beat 4 Whites of Eggs very well with 2 spoonfuls of Rose-water when the Cream is boyled enough take it off the Fire and when it is cool stir in the Eggs with a little Salt then garnish your dish with fine Sugar scraped thereon and serve it always cold for a closing dish 36. To make a fine Pudding in a Dish Take a Penny White-loaf and pare off all the crust and slice it thin into a dish with a quart of Cream and let it boyl over a Chafing dish of Coals till the bread be alm st dry then put in a piece of sweet butter and take it off and let it stand in the dish till it be cold then take the yolks of 3 Eggs and the quantity of one with some Rose water and Sugar and stirring them altogether put it into another dish well butter'd and bake it 37. To boyl Scollops First boyl the Scollops then take them out of the â—hells and wash them then slice them and season them 〈◊〉 with Nutmeg Ginger and Cinamon and put them into â—he bottom of your Shells agâ—in with a little Butâ—er White-wine Vinegar and grated Bread let them â—e boyled on both sides if they are sharp they must have Sugar added to them for the fish is luscious and sweet naturally therefore you may boyl them with Oyster Liquor and Gravy with dissolved Anchovies minced Onions and Thyme with the juice of Lemon in it 38. To boyl Wild Ducks First half roast them then take them off and put them in a shallow broad pan that will contain them with a pint of Claret-wine and a pint of strong broath a dozen of Onions cut in halves a Faggot or two of sweet Herbs with a little whole Pepper and some slices of Bacon cover your Pan and let them stove up add gravy to part of the Liquor at least so much as will serve to dish them Garnish them with Bacon and Onions if you please 39. To make a Venison-Pasty When you have powdered your Haunch of Venison or the sides of it by taking away all the Bones and Sinews and the Skin or Fat season it with Pepper and Salt only beat it with your Rowling-Pin and proportion it for the Pasty by taking away from one part and adding to another your paste being made with a peck of fine Flower and about 3 pound of Butter and 12 Eggs work it up with cold water into a stiff paste as you can drive it forth for your pasty let it be as thick as a Man's Thumb roul it up upon a Rowling-pin and put under it a couple of sheets of Cap-paper well flowered then your white being already minced and beaten with Water proporâ—â—on it upon the Pasty to the breadth and length of the Venison then lay your Venison in the said white wash it round with your Feather and put on a border season your Venison on the top and turn over your other leaf of paste so close up your Pasty then drive out another border for garnishing the sides up to the top of the Pasty so close it together by the Rowling-Pin by rowling it up and down by the sides and ends and when you have flourish'd your garnishing and edg'd your Pasty vent it at the top set it in the Oven and let it have 4 or 5 hours baking at the least and then draw it 40. To make a Damson-tart Take Damsons and seethe them in Wine and strain them with a little Cream then boyl your stuff over the Fire till it be thick and put thereto Sugar Cinamon and Ginger but set it not in the Oven after but let your Paste be baked before 41. To roast a Rabbet with Oysters Wash your Rabbet and dry it well then take half a pint of Oysters wash them and wipe them clean one by one and put them into the Rabbet's belly a couple of Onions shred whole Pepper large Mace 2 or 3 sprigs of Thyme sow up the belly and for the sauce as usual the Liver and Parsly and a hard Egg shred them together and beat some butter thick put into the Dish and serve it 42. To stew Collops of Beef Take of the Buttock of beef thin slices cross the grain of the Meat then hack them and fry them in sweet butter and being fryed fine and brown put them in a pipkin with some strong broath a little Claret-wine and some Nutmeg stew it very tender and half an hour before you dish it put to it some Gravy Elder Vinegar and a Clove or two when you serve it put some juice of Orange and 3 or 4 slices on it stew down the Gravy somewhat thick and put unto it when you dish it beaten butter 43. To make a Beef-pasty like Red Deer Take fresh beef of the finest without sinews or suet and mince it as small as you can and season it with Salt and Pepper and put in 2 spoonfuls of Malmsey then take Lard and cut it into small pieces and lay a layer of Lard and a layer of Beef and lay a shin of Beef upon it like Venison and so close it up 44. To bake a Hare Take the best of the Hare minced and seasoned with Pepper Salt and Mace then make a proportion of the Head or Shoulders as you make for an Hare pasty and lay in a layer of Flesh and a lay of Lard and butter a loft and beneath and make a Gallentine for it in a Saucer 45. To boyl a Salmon Take as much water as will cover it then take Rosemary Thyme and Winter Savory and Salt boyl all these very well and then put in some wine-Wine-Vinegar and when your Salmon is boyled let him remain in the same Water always until you have occasion to eat of it 46. To make an Oyster-pye First dry your Oysters and then put them into your Coffin with some Butter and whole large Mace and so bake it then take off the Lid and fill it up with more butter putting some of the Liquor of the Oysters also thereunto then season it well with Sugar and serve it hot to the Table at the first Course 47. To butter Eggs upon toasts Take 20 Eggs beat them in a dish with some Salt and put butter to them then have two large Rolls or fine Manchets cut them in Toasts and toast them against the fire with a pound of fine sweet butter being finely butter'd in a fair clean Dish put the Eggs on the Toasts and garnish your Dish with
Pepper and Salt otherwise half boy them in the Shells then butter them and serve them on Toasts or Toasts about them 48. To make a Fricacie of Chickens Scald 3 or 4 Chickens and flea off the Skin and Feathers together put them in a little water take half a pint of White-wine and 2 or 3 whole Onions some large Mace and Nutmeg tyed up in a cloath a bundle of sweet Herbs and a little Salt and put them all in a Pipkin close covered let them simper a quarter of an hour then take 6 yolks of Eggs half a pound of sweet butter 4 Anchovies dissolved in a little Broath shred your boyled spice small take a quarter of a pound of Capers and shred them very small put the Anchovies dissolved into the Eggs and Butter and Capers and so stir it altogether over a Chafing-dish of Coals till it begin to thicken then take the Chickens out of the Broth and put lear upon them serve them with Sippets and Lemons sliced 49. To make an Eel-pye with Oysters Wash your Eels and gut them and dry them well in a Cloth to 4 good Eels allow a pint of Oysters well washed season them with Pepper Salt and Nutmeg and large Mace put half a pound of Butter into the Pye and half a Lemon sliced so bake it when it is drawn take the Yolks of 2 Eggs a couple of Anchovies dissolved in a little White-wine with a quarter of a pound of fresh Butter melt it and mix it altogether and make a lear of it and put it into the Pye 50. To make a Puff-paste Break 2 Eggs in 3 pints of Flower make it with cold Water then rowl it out pretty thick and square then take so much butter as paste and divide your butter in 3 pieces that you may lay it on at 5 several times â—oul your paste very broad and break 1 part of the same butter in little pieces all over your paste then throw a handful of Flower slightly on then fold up your paste and beat it with a Rowling-pin so rowl it out again thus do several times and then make it up 51. To make Barley-broth Put your barley into fair Water give it 3 qualms over the Fire separate the Waters and put it into a Cullender and boyl it in a fourth Water with a blade of Mace and a Clove and when it is boyled away put in some Raisins and Currans and when the Fruit is boyled enough take it off and season it with White-wine Rose-water Butter and Sugar and a couple of yolks of Eggs beaten with it 52. To bake a Pig Take a good quantity of Clay and having moulded it stick your Pig and blood him well and when he is warm put him in your prepared Coffin of Clay thick every where with his Hair Skin and all his Entrails drawn and belly sowed up again then throw him into the Oven or below the Stock-hole under the Furnace and there let him soak turn him now and then when the Clay is hardened for 12 hours and he is sufficiently baked then take him and break off the Clay which easily parts and he will have a fine crispy Coar and all the Juice of the Pig in your Dish but remember to put a few leaves of Sage and a little Salt in his belly and you need no other Sauce 53. A Grand Sallet Take a quarter of a pound of Raisins of the Sun as many blanched Almonds as many Capers as many Olives as much Samphire as many pickled Cucumbers a Lemon shed some pickled French Beans a Wax tree set in the middle of the Dish pasted to the Dish lay all their quarters round the Dish you may also mince the flesh of a roasted Hen with Sturgeon and Shrimps and garnish the Dish with cut Beans and Turneps in several Figures 54. To make a Sallet of a cold Hen or Pullet Take a Hen and roast it let it be cold Carve up the Legs take the Flesh and mince it small shred a Lemon a little Parsley and Onions an Apple a little Pepper and Salt with Oyl and Vinegar garnish the Dish with the Bones and Lemon-peel and so serve it 55. To boyl a Capon Pullet or Chicken Boyl them in good Mutten-broath with Mace a Faggot of sweet Herbs Sage Spinage Marygold-leaves and flowers white or green Endive Burrage Buggloss Parsley and Sorrel and serve it on Sippets 56. To stew Ducks the French fashion Take the Duck and half roast it put half a score of Onions in the Belly whole some whole Pepper a bundle of Thyme and a little Salt when it is half roasted take it up and slash it into pieces put it between two Dishes and pierce the Gravy mix some Claret-wine with that Gravy and a little sliced Nutmeg a couple of Anchovies wash them and slit them slice the Onions in the Ducks belly cover the Dishes close so let them stew while enough take some butter beat iâ— thick and shred a Lemon in it and serve it Garnish your dish with the Lemon-peel and your Onions 57. To make a Florentine Take the Kidney of a Loin of Veal or the wing of a Capon or the leg of a Rabbit mince any of these small with the Kidney of a Loin of Mutton if it be not fat enough then season it with Cloves Mace Nutmeg and Sugar Cream Currans Eggs and Rose-water mingle these four together and put them into a Dish between two sheets of Paste then close it and cut the paste round by the brim of the Dish then cut it round about like Virginal keys and let the other lye prick it bake it scrape on Sugar and serve it 58. To make Curd-Cake Take a pint of Curds 4 Eggs take out a of the whites put in some Sugar a little Nutmeg and a little Flower and drop them in and fry them with a little butter 59. To roast a Leg of Mutton the French way Take half a pound of Mutton and a quarter of a pound of Suet season it with sweet Herbs and a little Nutmeg and 2 or 3 shallots slice these very small and stuff the Mutton round then take some of the best Hackney Turneps and boyl them in beef-broth very tender then squeeze the Water from them a little set them in a dish under the leg of Mutton when it is half roasted and so let the Gravy drop into them and when the Meat is roasted serve them in the dish with it with a little fresh Butter and Vinegar Garnish your Dish with sliced Onions and Parsley and some of the Turnips slic'd 60. To stew a Carp Take a living Carp and knock him on the head open him in the belly take heed you break not the Gill pour in a little Vinegar and wash out all the blood stir it about with your Hand and keep the blood safe then put as much White-wine into a Pan or Skillet as will almost cover and set it on the Fire put to it an Onion cut in the Middle
serve it with French Comfits strewed on it 72. To make Minc'd Pyes of an Eele Take a fresh Eel flea it and cut of the Fish from the Bones Mince it small then Pare 2 or 3 Wardens or Pears Mince of them as much as of the Eel Temper them together and season them with Ginger Pepper Cloves Mace Salt a little Sanders some Currans Raisins Pruans Dates Verjuice Butter and Rose-water 73. To Bake Rabbits to be eaten Cold. When your Rabits are Parboyled take out all the bones you can well take out and Lard them then season them with Pepper Salt Cloves Mace and Nutmegs with a good quantity of Savoury and forc'd Meat â—hen put them if to your prepared Coffin put in Butter and close your Pye bake it and when it is Cold fill it with Clarifi'd Butter 74. To Take a Joll of Ling in a Pye Let your Ling be almost boyled and then Season it with Pepper only the Skin being first taken off strew the bottom of your prepared Coffin with an Onion or 2 Minced small close your Pye and bake it then take the Yolks and Whites of about a dozen Eggs not boyled altogether hard Mince them small with your Knife and put them into drawn butter Toss them together then draw your Pye and pour in this Lear of Eggs all over and shake it together so put on your Lid and Dish your Pye 75. To Bake a Turkey Boyl and Lard your Turkey when it is parpoyl'd season it with Pepper Salt and a little Cloves and Mace then put him into your prepared Coffin lay on butter and close it put the Head on the Top with your Garnish then bake it and fill it with â—larified butter when it is cold 76. To Roast Calves Feet First boyl them tender and blanch them and being cold Lard them thick with small Lard then Spit them on a Spit and Roast them serve them with Sauce made of Vinegar Cinamon Sugar and butter 77. To Bake a Goose Break the bones of your Goose and Parboyl him then Season him with Pepper and Salt and a little Cloves and Mace if you please you may bake a Ribit or 2 with it because your Stubble Geese are very Fat and your Rabits dry you need not Lard either bake thin good hot Butter-Paste 78. To make Apple-pyes to Fry Take about 12 Pippins pare them cut them and almost cover them with Water and almost a pound of Sugar let them boyl on a gentle Fire close Covered with a stick of Cinamon Minced Orange-Peel a little Dill-seed beaten and Rose-water when this is cold and stiff make them into little Pasties with Rich Paste and so fry them 79. To make a Rare Dutch Pudding Take a pound and a half of fresh Beef all Lean with a pound and a quarter of Beef-suet both sliced very small take then a Stale half-peâ—ny-loaf and Grate it a handful of Sage a little Winter-savoury and a little Thyme shred all these very small take 4 Eggs half a pint of Cream a few Cloves Nutmeg Mace and Pepper finely beaten Mingle them altogether very well with little Salt Roul it all up together in a Green Colwort-leaf and then tye it up hard in a Linnen-cloath Garnish your Dish with Grated Bread and serve it up with Mustard in Saucers 80. To make Sausages Take Pork more lean than fat mince it exceeding small together then take part of the Fleak of Pork which is the Suet in pieces about the bigness of the top of your Finger season each apart with Sage minced good store of Pepper and Salt with some Cloves and Mace mixt in the seasoning each of them then take small Sheep-guts and cleanse them some use Capon'sguts and fill them with your Funnel always putting some of the Fleak between the minced if you have it ready you may sprinkle a little Sack on the top of the Sausage-meat and it will make it fill the better 81. To stew Beef in Gobbets the French Fashion Take a flank of Beef or any part but the Leg cut it into slices or Gobbets as big as Pullets Eggs with some Gobbets of fat and boyl it in a Pot or Pipkin with some fair Spring-water scum it clean and after it hath boyled an hour put to it Carrots Parsnips Turnips great Onions some Salt Cloves Mace and whole Pepper cover it close and stew it till it be very tender and half an hour before it's ready put into it some Thyme Parsley Winter-savoury sweet Marjoram Sorrel and Spinage being a little bruised with the back of a Ladle with some Claret-Wine then dish it on fine Sippets and serve it to the Table hot Garnish it with Grapes Barberries or Gooseberries or else use Spices the bottoms of boyled Artichoaks put into beaten Butter and grated Nutmeg garnished with Barberries 82. To boyl a Capon or Chicken with Sugar-pease When the Cods be but young string them and pick off the Husks then take 2 or 3 handfuls and put them into a Pipkin with half a pound of sweet Butter a quarter of a pint of fair Water gross Pepper Salt Mace and some Sallet-Oyl stew them till they be very tender and strain to them 3 or 4 yolks of Eggs with 6 spoonfuls of Sack 83. To boyl Perches Let your Liquor boyl and your Pan be seasoned with a little White-wine Gravy and Vinegar with a grated Nutmeg and almost boyl it over a Chafing dish then pour sweet Butter over it Garnish it with Barberries and sliced Lemons 84. To boyl Eels Cut the Eels and stew them when they are half done beat a little Ale with Vinegar and put to the Liquor with some Parsley and sweet Herbs Dish them and serve them up in their Broth with a little Salt 85. A Turkish Dish of Meat Take an inter-larded piece of Beef cut it into thin slices and put it into a Pot with a close cover or stewing-pan then put into it a good quantity of clean pick'd Rice skin it well put into it a quantity of whole Pepper 2 or 3 whole Onions and set it boyl very well take out the Onions and dish it on Sippets the thicker it is the better 86. To boyl a Chine of Beef poudered Take either a Chine Rump Surloin Brisket Rib Flank Buttock or Fillet of Beef and give them in Summer a weeks poudering in Winter a Fortnight you may stuff them or let them be plain if you stuff them do it with all manner of sweet Herbs with fat Beef minced and some Nutmeg serve them on brew is with Roots or Cabbage boyled in Milk with beaten Butten 87. To make a Hash of a Capon or Pullet Take a Capon or Partridge or Hen and roâ—st them and being cold mince the Brains and Wings very fine and tear the Legs and Rumps whole to be Carbonaded then put some strong Motton-broath or good Gravy grated Nutmeg a great Onion and Salt then stew them in a large Earthen Pipkin or Sâ—nce Panâ— stew the Rumps and Legs in the
same strong Broath in another Pipkin then take some light French bread chipt and cover the bottom of the Dish steep the Breal in the same Broath or good Mutton Gravy then â—our tâ—e Hash on the steeped Bread lay the Legs and the Rump on the Hash with some fryed Oysters sliced Lemon and Lemon-peel the juice of an Orange and yolks of Eggs strained and beaten Butter Garnish the Dish with Carved Oranges Lemons c. Thus you may Hash any kind of Fowl 88. To dress a Cods Head Cut off the Cods-head beyond the Gills that you may have part of the Body with it boyl it in Water and Salt to which you may add half a pint of Vinegar the Head must be little more than covered before you put it into the Cauldron take a quart of the biggest cleanest Oysters and a bunch of sweet Herbs and Onions and put them into the moath of the Head and with a Packthread bind the Jaws fast you must be sure to pick and wash it very clean When it is boyled enough take it up and set it a drying over a Chafing-dish of Coals then take the Oyster Liquor four Anchovies and a sliced Onion put to them a quarter of a pint of White-wine and sweet butter and melt them together and pour it on the Cods-head stick all or most of the Oysters upon the Head or where they will enter and Garnish it over with them Grate on a little Nutmeg and set it smoaking up Garnish the brim of the Dish with Lemon and sliced Bay leaves 89. To boyl Widgeons or Teal Parboyl your Widgeons or Teal and then stick whole Cloves in their Breasts put into their bellies a little Winter-savory or Parsley boyl them in a Pipkin by themselves thicken it with Toasts season it with Verjuice Sugar and a little Pepper Garnish your dish with Barberries and Pruens and so serve them 90. To make a Veal Pye When your Paste is raised then cut your Leg oâ— Veal into pieces and season it with Pepper Nutmeg and Salt with some whole large Mace and so lay it in your prepared Coffin with good store of Raisins oâ— the Sun and Currans and fill it up with sweet Butter then close it and set it in the Oven and when bak'd serve it hot 91. To make a fry'd Pudding Take grated Bread Currans Cloves and Mace with Beef Suet and Sugar and one yolk of an Egg beaten â—ix all well together and make them into flat bowls â—â—en fry them in Beef-Suet and Garnish your Dish â—ith Sugar serve them always at the first Course 92. To bake a Breast of Veal First parboyl it and take out the long Bones and so lay it in a Dish in Vinegar two or three hours â—hen take it out and season it with Pepper and Salt â—nd so lay it into a thin fine Paste with good store of â—ne sweet Herbs finely chopt and good store of Butâ—er or Marrow then bake it then put in some juice of â—ranges and serve it hot 93. To make Paste for all manner of tarts Take very sweet Butter and put into fair water â—nd make it boyl on the Fire then take the finest flower you can get and mix them well together till 〈◊〉 come to a paste and so raise it but if you doubt â—at it will not be stiff enough then you may mix â—â—me Yolks of Eggs with it as you temper all your â—â—uff together 94. To make a baked Pudding Grate a penny-loaf and put thereto more Suet than â—ead minc'd small with some Nutmeg and Sugar â—â—d two yolks of Eggs tempering it only with Rose-â—ater then butter a little Pewter Dish in the bottom â—â—d put your stuff after it is well tempered therein â—â—en bake it when 't is baked stir it up from the botâ—â—m of the Dish and so turn the underside upperâ—ost then strew some Sugar upon the brims of the â—â—ish and serve it first to the Table 95. To boyl Sparrows Larks or other small Birds Take a Laddle full of strong Mutton-broath a little â—hole Mace and a handful of Parsley put in a little â—â—uter-savory season it with Verjuice Sugar and a litâ—â— Pepper thicken it with a spoonful of Cream and â—olk of 〈…〉 96. To boyl a Capon with Asparagus Boyl your Capon or Chicken in fair water and some Salt then put in their bellies a little Mace chopped Parsley and sweet Butter being boyled serve them on Sippets and put a little of the Broath on them Then have a bundle or 2 of Asparagus boyled put in beaten butter and serve it on your Capon or Chicken 97. To boyl a Chicken or Capon in white Broath First boyl the Capon in Water and Salt then 3 pint of strong Broath and a quart of White-wine and stew iâ— in a Pipkin with a quarter of a pound of Dates hall a pound of fine Sugar four or five blades of large Mace the Marrow of 3 Marrow bones a handful of white Endive stew these in a Pipkin very leasurely that it but only simper then being finely stewed and the broath well tasted strain the yolks of ten Eggs with some of the broath before you dish up the Capons or Chickens put the Eggs into the broath and keep it stirring that it may not Curdle give it a Walm and set it from the fire the Fowls being dish'd up put on the Broath and Garnish the Meat with Dates Marrow large Mace Endive preserv'd barberries Oranges boyled Skirreâ— Pomegranates and Kernels Make a Lear of Almond paste and Grape Verjuice 98. To boyl a Capon with Sage and Parsley First boyl it in Water and Salt then boyl some Parsley Sage 2 or 3 Eggs hard and chop them then haâ—â— a few thin slice of Manchet and stew altogether bâ— break not the slices of bread stew them with somâ— of the broath wherein the Capon boyls some larg Mace Butter a little White-wine or Vinegar witâ— a few Barberries or Grâ—pes Dish up the Chickens oâ— the Sauce and run them over with sweet butter anâ— Lemon cut like Dice the Peel being cut like smaâ— Lard and boyl a little peel with the Chickens 99. To fry Rabbits with sweet Sauce Cut your Rabbit in pieces wash it and dry it weâ—â— in a Cloath take some fresh butter and fry the Raâ—bit in it when your Rabbit is little more than half fryed take a little Vinegar fresh butter and sugar melt it together and so serve it with Sippets the Dish Garnished with Flowers c. 100. To make French Pottage called Skink Take a Leg of Beef and chop it into 3 pieces then boyl it in a pot with 3 pottles of Spring Water a few Cloves Mace and whole Pepper after the Pot is scummed put in a bundle of Sweet-Marjoram Rosemary thyme Winter savory Sage and Parsley bound up hard some Salt and 2 or 3 great Onions whole then about an hour before Dinner put in 3 Marrow-bones and thicken it with some strained Oat-meal or Manchet sliced and steeped with some
Gravy strong broath or some of the Pottage then a little before you dish up the Skink put into it a little fine powder of saffron and give it a walm or 2 Dish it on large slices of French bread and dish the Marrow-bones on them in a fine large Dish then have 2 or 3 Manchets cut into toasts and being finely toasted lay on the Knuckle of Beef in the middle of the Dish the Marrow-bones round about it and the Toasts round about the Dish brim serve it hot 101. To make Gooseberry Cream First boyl or you may preserve your Gooseberries then having a clear Cream boyled up and seasoned with old Cinamon Nutmeg Mace Sugar Rose-water and Eggs dish it up and when it is cold take up the Gooseberries with a pin and stick them on in rounds as thick as they can lye upon the said Cream Garnishing your Dish with them and strew them over with the finest Sugar and serve them up 102. To make a Quaking Pudding Take a quart of sweet Cream and near half a pound of Almonds blanched and finely beaten then strain them and boyl it with large Mace and season it with Rose-water and sugar then take 10 Eggs and 5 of their whites well beaten with small Cinamon and 2 or 3 spoonfuls of flower mix all well together and make it of the thickness of Butter then wet a Cloath and rub it with Flower tying your Pudding round therein and boyl it in Beef-broath 2 hours take it up and put a little White-wine Sugar and sliced Nutmeg into a Pewter-dish and put your Pudding into it then scrape some Sugar on the brims and serve it 103. To make clouted Cream Take New Milk and set it on the fire from Morning till Evening but let it not boyl And this is called my Lady Youngs Clouted Cream 104. To souce a young Pig Scald a young Pig boyl it in fair water and White-wine put thereto some bay leaves whole Ginger and Nutmegs quartered and a few whole Cloves boyl it throughly and let it lye in the same Broath in an Earthen-pot 105. To make Polonian sausages Take the Fillets of a Hog chop them very small with a handful of Red Sage season it hot with Ginger Pepper then put it into a great Sheeps Gut let it lye 3 nights in Brine then boyl it and hang it up in a Chimney where Fire is usually kept These Sausages will keep a whole year and are good for Sallets or to garnish boyl'd Meat or to relish a Glass of Wine 106. To keep salmon fresh a whole Month. First boyl your salmon as usually then put it into an Earthen-pot and cover it in good White-wine Vinegar putting thereto a branch of Rosemary and keep it very close covered and so you may keep it that it will retain its perfect taste and delicacy for one Month or more 107. To make tender and delicate Brawn Put a Coller of Brawn in a Kettle of Water and set it into an Oven as for Houshold-bread cover it close and let it stand as long as you would do bread and it will be very excellent Brawn 108. To keep powdered beef after it is boyled sweet 5 or 6 Weeks When your Beef hath been powdered about a fortnight then boyl it well and dry it with a Cloath and wrap it in dry Cloaths and put it into some pot or Vessel and keep it close from the Air and it will keep sound 2 or 3 Months 109. To dress Neats-tongues and Vdders When they are boyled enough in Beef-broath and scumm'd von must have Turnips ready boyled cut in pieces and soak'd in butter or else Colliflowers and Carrots or all of them then put the Turnips all over the bottom of a large Dish then slice out the Tongues and lay the sides one against another slice the Udders and lay them between opposite to one another Garnish the Colliflowers all over them and the Carrots up and down between the Colliflowers and Barberries and Parsley on the brim of the dish 110. To make Pannado Take a quart of Running-water and put it on the fire in a Skillet then cut a little Roul of bread in slices about the bigness of a Groat and as thin as Wafers lay it on a dish on a few Coals then put it into the Water with 2 handfuls of Currans pick'd and wash'd a little large Mace when it is enough season it with Sugar and Rose-water 111. To make Liver Puddings Take the Guts of a young Hog wash them very clean and lay them 2 or 3 days in water take the Liver of the same Hog and boyl it till it will grate then grate it very small and fine take to the weight of the Liver almost the weight of Beef-suit season it with Salt Cloves Mace and Nutmeg finely beaten a Penny loaf grated a pound of the best White Sugar 2 pound of Currans a pint of good Cream a quarter of a pint of Rose-water 3 Eggs mix all together to such a thickness that you may fill the Guts then prick them and put them into boyling water and keep an even fire for half a quarter of an hour then take them up and lay them upon straw you must have a care not to tye them too hard nor too slack lest they break in boyling 112. To make a rare Citron-Pudding Take a Penny loaf and grate it a pint and half of Cream half a dozen of Eggs one Nutmeg sliced a little Salt an ounce of Candied Citron sliced small a little Candied Orange-peel sliced 3 ounces of Sugar put these into a Wooden dish well flowered and cover it with a Cleath and when the water boyleth put it in boyl it well and serve it up with Rose-water and Sugar and stick it with Wafers or blanched Almonds 113. To bake a Gammon of Bacon Water it fresh enough and seethe it as tender as you may to handle it and then pull off the skin and stuff it with Parsley Penny royal Thyme Marjoram Marigolds Camomile and Sugar chop them small and season them with Salt and Pepper Cloves small Raisins yolks of Eggs hard roasted then sturf your Bacon and cut off the lean of the Bacon and mince it small and take a handful of your Stuffing and mingle it with 3 or 4 yolks of raw Eggs and then put it upon the Gammon then close on the skin again and close it in paste 114. To boyl Woodcocks or Snites Boyl them either in strong Broth or in Water and Salt and being boyled take out the Guts and chop them small with the Liver put to it some Crumbs of grated White bread a little Cock broth and some large Mace stew them together with some Gravy then dissolve the yolks of 2 Eggs in some Wine Vinegar and a little grated Nutmeg and when you are ready to dish it put in the Eggs and stir it among the Sance with a little Butter dish them on Sippets and run the Sauce over them with some beaten Butter and
their Legs and Breast-bones and raise your crust of the best Paste lay them in a Coffin close together with their bodies full of Butter and then lay upon them and underneath them currans great Raisins Pruans cinamon sugar whole Mace and sugar whole Mace and salt then cover all with good store of Butter and so bake it then pour into it White-wine rose-Rose-water sugar cinamon and Vinegar mixt together with the Yolks of 2 or 3 Eggs beaten amongst it and so serve it 140. To make Almond-Water Take blanched Almonds beaten in a Mortar very small puting in now and then one spoonful of Cream to keep them from oyling Then boyl as much Cream as you please with your beaten Almonds together with a blade of Mace and season it with Sugar then strain it and stir it till it be be almost cold and then let it stand till you serve it and then Garnish your Dish with fine Sugar scraped thereon 141. To make an Almond-Pudding Take a Pound of Blanched Almonds and beat them small put therere some Rose-water and Ambergreese often thereinto as you beat them then season it with Nutmeg and Sugar and mix them with grated â—read Beef-fuet and 2 Eggs and so put it into a dish tying a Cloth round about and boyl it 142. To make Water Gruel Take a Pottle of Water a handful of great Oatmeal Pickt and beat in a Mortar put it in boyling when it is half enough put to it 2 handfuls of Currans washed a Faggot or 2 of sweet Herbs 4 or 5 blades of large Mace and a little sliced Nutmeg let a grain of Musk be infused a while in it when it is enough season it with Sugar and Rose-water and put to it a little drawn butter 143. To stew sausages Boyl them a little in fair water and salt and for sauce boyl some Currans alone when they be almost tender pour out the Water from them and put to them a little White-wine Butter and sugar and so serve it 144. To make a Rare Fricacie Take young Rabbits young Chickens or a Rack of Lamb being cut one Rib from another and Parboyl either of these very well in a Frying-pan with a little Water and Salt then pour the Water and Salt from it and fry it with sweet Butter and make sauce with 3 Yolks of Eggs beaten well with 6 spoonfuls of Verjuice and a little shred Parsley with some sliced Nutmeg and scalded Goosberries when it is Fryed pour in the Sauce all over the Meat and so let it thicken a little in the Pan then lay it in a Dish with the sauce and serve it 145. To make an Oatmeal-Pudding Take a pint of Milk and put to it a pint of large Oatmeal let it stand on the Fire till it be scalding hot then let it stand by and soak about half an hour then pick a few sweet Herbs and shred them and put in half a Pound of Currans and half a pound of Suet and about 2 spoonfuls of Sugar and 3 or 4 Eggs these put into a bag and Boyled do make a very good Pudding 146. To make an Almond Tart. Raise an excellent good Paste with 6 Corners an Inch deep then take some Blanched Almonds very finely beaten with Rose-water take a pound of Sugar to a pound of Almonds some grated Nutmeg a little Cream with strain'd Spinage as much as will cover the Almonds Green so bake it with a gentle heat in an Oven not shutting the door draw it and stick it with a Candied Oringe Citron and put in Red and White Muskadine 847. To Boyl Pidgeons with Rice Boyl your Pidgeons with Matton-broth putting sweet Herbs in the bellies then take a little Rice and boyl it in Cream with a little whole Mace season it with Sugar lay it thick on their breasts wringing also the Juice of Lemon upon them and so serve them 148. To Barrel up Oysters Open your Oysters take the Liquor from them and mix it with a reasonable quantity of the best White-Wine-Vinegar with a little Salt and Pepper then put the Oysters into a small Barrel and fill them up with this Pickle and this will keep them 6 Months sweet and good and with their Natural Taste 149. To make a Cowslip Tart. Take the blossoms of a Gallon of Cowslips Mince them exceeding small and beat them in a Mortar put to them a handful or 2 of Grated Naples-bisket and about a pint and half of Cream boyl them a little on the Fire then take them off and beat in 8 Eggs with a little Cream if it do not thicken put it on the Fire till it doth gently but take heed it Curdels not season it with Sugar Rose-water and a little Salt Bake it in a dish or little open Tarts it is best to let your Cream be cold before you stir in the Eggs. 150. To Bake a calves head to be eaten cold You must half boyl a fair Calves-head then take out all the bones on both sides and season it with the aforesaid Seasoning and Lard it with Bacon and a little Lemon-peel then having a Coffin large enough not very high nor thick but make it Four-square lay on some Sheets of Lard on the Top and butter when it is bak'd and cold fill it with clarified butter 151. To make Pear-Puddings Take a Cold capon or half Roasted which is much better then take Suet shread very small the Meat and Suet together with half as much Grated bread two spoonfuls of Flower Nutmegs Cloves and Mace Sugar as much as you please half a pound of Currans the Yolks of 2 Eggs and the White of one and as much Cream as will make it up into a stiff Paste Then make it up in Fashion of a Pear a stick of Cinamon for the stalk and the Head of a Clove 152. To make a Hotch-Pot Take a piece of Brisket of Beef a piece of Mutton a Knucle of Veal a good Cullender of Pot-herbs half Minced Carrots Onions and Cabbage a little broken boyl all these together untill they be very thick 153. To make a Tart of Medlers Take Medlers that are Rotten then scrape them and set them upon a chafing-dish of Coals season them with the Yolk of Eggs Sugar Cinamon and Ginger let it boyl well and lay it on Paste scrape on Sugar and serve it 154. To make a Lemon Caudel Take a pint of White-Wine and 2 pints of Water and let it boyl put to it half a Manchet cut it as thin and as small as you can put it in with some large Mace then beat the Yolks of 2 Eggs to thicken it then squeeze in the Juice of half a dozen of Lemons and season it with Sugar and Rose-water 155. To make an Italian Pudding Take fine Manchet and cut it in small pieces like Dice then put to it half a pound of Beef-suet Minced small Raisius of the Sun Cloves Mace Dates Minced Sugar Marrow Rose-water Eggs and Cream mingle all these together put them in
when the Milk is almost boyled away put to it 3 pints of good Cream let it boyl together a quarter of an hour then sweeten it and put in Mace and Cinamon in the beginning when you rirst put in your Cream when you have done so take White-wine a pint Sack and White-wine together of each half a pint sweeten it as you love it with Sugar pour in all the Cream but leave your Barley in the Skillet this will make an excellent Posset nothing else but a tender Curd to the bottom let it stand on the Coals half a quarter of an hour 181. To bake Chucks of Veal Parboyl 2 pound of Lean Flesh of a Leg of Veal mince it as small as grated Bread with 4 pound of Beef-suet then season it with Bisket Dates and Carraways and some Rose-water Sugar Raisins of the Sun and Currans Cloves Mace Nutmegs and Cinamon mingle them altogether fill your pyes and bake them 182. How to shew a Mallard Roast your Mallard half enough then take it up and cut in little pieces then put it into a Dish with the Gravy and a piece of fresh Butter and a handful of Parsley chopt small with 2 or 3 Onions and a Cabbage lettuce let them stew one hour then season it with Pepper and Salt and a little Verjuice and so serve it 183. To stew a Rabbit Half Roast it then take it off the Spit and cut it into little pieces and then put it into a Dish with the Gravy and as much Liquor as will cover it then put in a piece of Butter and some Powder of Ginger Pepper and Salt 2 or 3 Pippins minced small let these stew and hour and dish them upon Sippets and serve it 184. To make a Pidgeon-Pye Truss your Pidgeons to bake and set them and lard the one half of them with Bacon mince a few sweet Herbs and Parsley with a little Beef-suet the Yolks of hard Eggs and an Onion or two season it with Salt beaten Pepper Cloves Mace and Nutmeg work it up with a piece of Butter and for the Bellies of the Pidgeons season them with Salt and Pepper as before Take also as many Lamb-stones seasoned as before with 6 Collops of Bacon the Salt drawn out then make a round Coffin and put in your Pidgeons and if you will put in Lamb-stones and Sweet-breads and some Artichoak bottoms or other dry Meat to soak up the Juice because the Pye will be very sweet and full of it then put a little White-wine beaten up with the yolk of an Egg when it comes out of the Oven and serve it 184. To Roast a Hare When you Case your Hare do not cut off his hinder Legs or Ears but hack one Leg through another and so also cut a hole through one Ear and put it through the other and so Roast him make your Sauce with the Liver of the Hare boyled and minced small with a little Marjoram Thyme and Winter-savory and the yolks of 3 or 4 hard Eggs with a little Bacon and Beef-suet boyl this all up with Water and Vinegar and then grate a little Nutmeg and put to it some sweet Butter and a little Sugar dish your Hare and serve it This may also serve for Rabbits 185. A Rare Broth. Take a couple of Cocks and cut off their Wings and Legs and wash them clean and parboyl them very well till there rise no scum then wash them again in fair water then put them in a pitcher with a pint of Rhenish-wine and some strong broth as much as will cover them together with a little China root an ounce or 2 of Harts horn with a few Cloves Nutmeg large Mace Ginger shred and whole Pepper and a little Salt stop your Pitcher close that no steam may come out boyl the pitcher in a great pot of water about 6 hours then pour out the broth and strain it into a Bason and squeeze in it the juice of 2 or 3 Lemons so eat it 186. To bake Sweet Breads Boyl your Sweet breads and put to them the yolks of 2 Eggs new laid grated bread with some parboyled Currans and 3 or 4 Dates minced and when you have seasoned it sightly with Pepper Sugar Nutmeg and Salt put to it the juice of a Lemon put up all these together into puff paste and so bake it 187. To make Pottage of French Barley Pick your Barley very clean from dirt and dust then boyl some Milk and put it in while it boyls when it is boyled put in a little Salt Sugar large Mace and a little Cream and when you have boyled it pretty thick dish it and serve it up with Sugar scraped thereon 188. To make a Florentine of Sweet-breads or Kidneys Take 3 or 4 Kidneys or Sweet-breads and when they are parboyled mince them small season it with a little Cinamon and Nutmeg sweeten it with Sugar and a little grated Bread with the Marrow of 2 or 3 Marrow-bones in good big pieces add to these about a quarter of a pound of Almond-paste and about half a pint of Malaga-Sack 2 spoonfuls of Rose-water Musk and Ambergrease of each a grain with a quarter of a pint of Cream and 3 or 4 Eggs mix all together and make it in puff-paste then bake it in 3 quarters of an hour it will be enough 189. To make Pottage of a Capon Take Beef and Mutton and cut it in pieces then boyl a large earthen pot of Water take out half the Water put in your Meat and skim it and when it boyls season it with Pepper and Salt when it hath boyled about 2 hours put in 4 or 5 Cloves half an hour before you think it is enough put in your Herbs Sorrel Purslain Burrage Lettuce and Bugloss or Green-pease and in the Winter Parsley-roots and white Endive pour the broth upon light Bread toasted and stew it a while in the dish covered If your Water consume in boyling fill it up with Water boyling hot The less there is of the broth the better it is though it be but a Porringer full for then it would be as stiff as Jelly when cold 190. To make a Pye with Pippins Pare your Pippins and cut out the Cores then make your Coffin of Crust take a good handful of Quinces sliced and lay at the bottom then lay your Pippins a-top and fill the holes where the Core was taken out with Syrup of Quinces and put in every Pippin a piece of Orangado then pour on the top Syrup of Quinces then put in Sugar and so close it up let it be very well baked for it will ask much soaking especially the Quinces 191. To make a Pye of Neats-tongues Parboyl a couple of Neats-tongues then cut out the Meat at the Root-end as far as you can not breaking it out at the sides take the Meat you cut out and mingle it with a little Suet a little Parsley and a few sweet Herbs cut all very small and mingled together season all
this with Ginger Cloves Mace Pepper Salt and a little grated Bread and as much Sugar together with the yolks of 3 or 4 Eggs make this up together and season your Tongues in-side and out-side with your seasoning aforesaid and wash them within with the yolk of an Egg and force them where you cut the Meat and what remains make into a forc'd then make your paste into the fashion of a Neats-tongue and lay them in with Puddings and little balls then put to them Lemon and Dates shred butter on the top and close it when it is baked put in a lear of the Venison sauce which is Claret-wine Vinegar grated Bread Cinamon Ginger Sugar boyl it up thick that it may run like butter and let it be sharp and sweet and so serve it 192. To make a Sallet of Green-Pease Cut up as many Green-pease as you think will make a Sallet when they are newly come up about half a Foot high then set your Liquor over the Fire and let it boyl and then put them in when they are boyled tender put them out and drain them very well then mince them and put in some good sweet Butter Salt it and stir it well together and so serve it 193. To make a Sallet of Fennel Cut your Fennel while it is young and about 4 Fingers high tye it up in bunches like Asparagus gather enough for your Sallet and put it in when your Water is boyling hot boyl it soft drain it dish it up with Butter as the Green-pease 194. To make a Tansie of Spinage Take a quart of Cream and about 20 Eggs without the Whites add to it Sugar and grated Nutmeg and colour it Green with the Juice of Spinage then put it in your Dish and squeeze a Lemon or two on it Garnish it with slices of Orange then strew on Sugar and so serve it 195. To make a Hash of Ducks When your Ducks are Roasted take all the Flesh from the Bones and hash it very thin then put it into your stewing-pan with a little Gravy strong Broth and Claret-wine put to it an Onion or two minced very small and a little small Pepper let all this boyl together with a little Salt then put to them about a pound of Sausages when you think they are ready stir them with a little Butter drawn Garnish it with Lemon and serve it 196. To make French Puffs with Green Herbs Take a quantity of Endive Parsley and Spinage and a little Winter-savory and when you have minced them exceeding small season them with Sugar Ginger and Nutmeg beat as many Eggs as you think will wet your Herbs and so make it up then pare a Lemon and cut in thin slices and to every slice of Lemon put a slice of your prepared stuff then fry it in sweet Butter and serve them in Sippets after you have put to them either a Glass of Canary or White wine 197. To stew a Dish of Breams Take your Breams and dress them and dry them well and salt them then make a Charcoal Fire and lay them on the Grid iron over the Fire being very hot let them be indifferent brown on both sides then put a Glass of Claret into a Pewter dish and set it over the Fire to boyl put into it 2 or 3 Anchovies as many Onions and about half a pint of Gravy a pint of Oysters with a little Thyme minced small when it hath boyled a while put to it a little melted Butter and Nutmeg Then dish your Bream and pour all this upon it and then set it again on the Fire putting some yolks of Eggs over it 198. To boyl a Mullet Having scalded your Mullet you must save their Livers and Roes then put them in Water boyling hot put to them a Glass of Claret a bundle of sweet Herbs with a little Salt and Vinegar 2 or 3 whole Onions and a Lemon sliced then take some whole Nutmegs and quarter them and some large Mace and some Butter drawn with Claret whenrein dissolve 2 or 3 Anchovies dish up your Fish and put on your sauce being first seasoned with Salt Garnish your dishes with fryed Oysters and Bay-leaves and thus you may season your Liquor for boyling most other Fish 199. To Farce of stuff a Fillet of Veal Take a large Leg of Veal and cut off a couple of Fillets from it then mince a handful of sweet Herbs and Parsley and the yolks of 2 or 3 hard Eggs let all these be minced very small then season it with a couple of grated Nutmegs and a little Salt and so farce or stuff your Veal with it then lard it with Bacon and Thyme very well then let it be Roasted and when it is almost enough take some of your stuffing about a handful and as many Currans and put these to a little strong broth a Glass of Claret and a little Vinegar a little Sugar and some Mace When your Meat is almost ready take it up and put it into this and let it slew putting to it a little butter melted put your Meat in your dish and pour your Sauce upon it and so serve it 200. To make Pudding of Rice Take a good handful of Rice beaten small and put it into about 3 pints of Milk adding a little Mace and Cinamon then boyl it keeping it always stirring till it grow thick then put a piece of butter into it and let it boyl a quarter of an hour then pour it out to cool then put to it half a dozen Dates minced a little Sugar a little beaten Cinamon and a couple of handfuls of Currans then beat about ten Eggs throwing away 2 or 3 of the Whites put in some Salt butter the bottom of your dish pour in your Pudding let it bake half an hour put on a little Rose-water and Sugar and serve it 201. To make excellent white Puddings Take the Humbles of a Hog and boyl them very tender then take the Heart the Lights and all the Flesh about them picking them clean from all the sinewy Skins and then chop the Meat as small as small as you can then take the Liver and boyl it hard and grate a little grated Nutmeg Cinamon Cloves Mace Sugar and a few Carraway-seeds with the yolks of 4 or 5 Eggs and about a pint of the best Cream a Glass of Canary and a little Rose-water with a good quantity of Hogs-suet and Salt make all into Rouls and let it lye about an hour and half before you put it in the Guts laying the Guts a steep in Rose-water before boyl them and have a care of breaking them 202. To Stew Flounders Draw your Flounders and wash them and Scotch them on the White-side being put in a dish put to them a little White-wine a few Minced Oysters some whole Pepper and sliced Ginger a few sweet Herbs 2 or 3 Onions quartered and Salt put all these into your stewing Pan covered close and let them stew as soon as you can
candyed 15 Oranges preserv'd after the Portugal fashion ibid Oranges to bake 1 Oraneg-water 32 P Pear plumbs to preserve 7 Purslain to pickle 8 Pomatum to make 11 Pomander to make 16 Peaches to preserve 17 Pippins to dry 26 Paste of Genua ibid Paste of quince 29 Pome citron preserv'd 35 Paste of tender Plumbs 40 Poppy-water to make 41 Plague-water to make 50 Paste of cherries 53 Paste of Apricots ibid Quinces cakes 3 Quince preserv'd white 14 Quinces preserv'd red 6 Quidany of cherries 14 Quidany of Quinces 27 Quince cakes thin 29 Quince cream 37 Quinces to pickle 50 Quince cakes clear ibid R Raspices preserved 4 rosemary-Rosemary-water 11 Rasberry-wine 21 rose-Rose-Vinegar 39 Rasberry cream 45 Roses preserved whole 49 S Symbals to make 5 â—yrup of Violet ibid Dr. Stephen's water 8 â—yrup of clove-gilly-flowers 5 â—yrup of Worm-wood 11 â—yrup of Poppies 12 â—yrup of â—emons ibid â—yrup of cowslips 14 â—pirit of wine 12 â—ugar plates to make 16 Syrup of Maiden-hair 13 Syrup of Licorish ibid Syrup of Quinces 17 Syrup of Hartshorn 18 Syrup of cinamon ibid Spirit of Ambergreese 22 Syrup of citron-peels 18 Syrup of Hysop 22 Sweet cakes without sugar 27 Spirit of Honey 28 Syrup for the Lungs ibid Sweet-bags for Linnen 27 Sugar Leach 31 Spirit of Roses 32 Syrup of Elder 32 Syrup for short-wind 36 Surfeit water 33 44 Syrup comfortable 34 Syrup of Roses 33 Syrup of sugar-candy ibid Syrup against scurvy 33 Suckets of walnuts 29 35 Syrup of saffron ibid Spots and stains out of cloathes 38 Sugar-cakes ibid Syrup of Vinegar 39 Syrup of Apples ibid Sugar of Roses 41 Syllabub to make 42 Steppony 43 Syder to make ibid Strawberry wine ibid Snow-cream 45 Suckets of Lettice-stalks 48 Syrup of Purslain 48 Syrup of Mint ibid Sweet-meat of Apples 52 T Trisle to make 36 Treacle water 18 V. U. Verjuice to make 31 Vsquebah to make 15 W Wafers to make 8 Water against fits of the Mother 11 Walnut water 18 Water for a consumption 19 Wormwood-wine 27 Wormwood-water 29 Wash-balls to make 30 Wipt-syllabub 45 White Mead 47 The Table to Physick and Chirurgery Beautifying Waters c. A ACH or Pain 56 Agues to cure ibid Agues in Children 58 Ague in the Brest 68 Alom-water 71 B Black Jaundice 57 Bite of a mad Dog 60 Bloody-flux to cure 67 Bleeding at the Nose 68 Beautifying the Face 81 Breath to sweeten 86 Beautifying-water 88 Body to cleanse 94 Breasts to make small ibid Bath for Ladies 94 Body to make Fat ibid Belts to Embroider 97 Black sarsnets to wash ibid C Cramp to cure 58 Countess of Kent's pouder iid Cancer to cure 60 Conception to procure 62 Catholicon 61 Consumption to help 63 Children to go to stool 76 Cancer in a breft 63 Care of the infant 77 Chilblains to take away 88 Cloven Nails to help 89 Colour'd silks to wash 90 D DAFFY's Elixir Salutis to make right 55 Dry cough to help 59 Deafness to cure 6â— Dropsie to help 64 Dr. Tench's Julep for fits of the Mother 67 Dr. Willoughby's Aqua Mirabilis 70 Drink that healeth all worunds 74 Directions for Nurses 76 Dentifrice for Teeth 86 E Eye-water to make 72 Excellent wash 89 Excellent beautifier 93 F Fevers in Children 57 Falling-sickness to help 59 Fits of the Mother 65 Fistula to heal ibid Fellon to Kill 68 Flowers to bring down 72 Flowers to stay 73 Falling off of Hair 81 Face to make Fair ibid Freckles to take away 83 For nails that fall off 90 For cloven nails ibid Face to make youthful 92 Face to make Ruddy ibid Face to clear ibid G Gout to cure 56 Griping of the Guts ibid Green fikness to cure 60 Green Oynmenâ— 65 Gascoign Pouder 68 Gold-lace to clean 95 H Help for blasting 66 Hair to make fair 80 Hair to make grow ibid Hair to take away 81 Holes or pits to clear 83 Heat in the Face 84 Hands to whiten 90 Heat in the hands ibid Hair to curl 93 Hair to make black 93 Hair to increase ibid I. J. Infection of Plague 58 Imposthume to break 60 Itch to cure ibid Infants troubled with Wind and Phlegm 79 Itch or breakings out 60 73 Iuk-spots in Linnen 96 K King's-Evil to cure 60 L Loosness to stop 62 Lac virginis to make 82 Lips chopt help 87 Lawns to starch 95 M Medicine for the back 57 Medicine for aches 56 Miscarying to prevent 59 Medicine for agues 57 58 61 Medicine to teeth easy 66 Megrim in the head 69 My Lord Denies medicine for the Gout 70 Morphew to cleanse 84 N Nails to make grow O Oyl of Roses to make 73 Oyl of St. John's wort 75 Oyl of Fennel ibid Oyntment for an inflamed Face 84 Oyntment to take away spots of the small-pox 91 Oyntment for beautifying the Face 33 Oyntment to illustrate the Face ibid. P Piles to destroy 59 Plague-water to make 64 Pain in the Ears 69 Piles after child-birth 73 Pouder for the Green-sickness 74 Pricking of a Thorn ibid Pimples in the face 33 Pomatum for the skin 85 Pock-holes to take out 88 Pimples to take away 84 Point and Lace to clean 96 Points to wash 98 R Remedy for sore eyes 61 Rickets in children 65 Rheumatick cough 67 Red-flux to help 68 Redness of the face after the small-pox 83 Red face to prevent 84 Ring-worms in the face 93 Red face to cure 94 S Stone and Gravel 56 Survey drink ibid â—â—tica to cure 57 Sprain in the back 61 Scurvey to cure 62 Sore breast not broken and when broken 63 Scald head to heal 64 Shingles to cure 65 Spitting of blood 68 Swooning-fits to help 71 Scabs after small-pox 72 Stitch in the side 73 Spleen to help 74 Skin to cleanse 81 Sun-burn to take away 82 Skin to whiten 62 85 Skin to smooth ibid Spots in the face to take away 85 Stinking breath to help 88 86 Stink of the Nostrils 89 Stench of Armholes 91 Spots after small-pox 91 Scars in the face 92 Silver-plate to cleanse 95 Silk stockens to wash 96 Spot of greese out of sild stuff or cloth ibid Stains in Linnen c. ibid Sarsnet to wash 97 T To make a Woman be soon delivered the child dead or alive 65 Tympany to cure 67 Terms to provoke ibid To staunch bleeding 68 Tertian Ague to cure 74 Tyssick to prevent 75 Teeth to make white 86 87 U Vnguentum Album 59 W Worms in children 49 Whites to cure ibid Wens to cure 63 Wind to prevent 64 Women in Travail 65 White-flux to cure 68 Water for the eyes 69 Web in the eye ibid What is to be given the child forthe first thing it taketh 78 Waters for the Face 81 Wash-balls to make 87 Warts to take away 91 Water to whiten the skin and take Sunburn away 92 Wrinkles of the Face 94 Y Yellow-Jaundice 91 The Table to the Compleat Cook 's Guide A'Rtichoak's fry'd 107 Apple-pyes fry'd 119 A made dish of Apples 126 Almond water 135 Almond pudding 136 Asparagus to keep 106 Almond-tart 137 B Bisket-bread to make 100 Black buddings ibid Barley broth to make 112 Beef-stewed 120 Baked Puddings 123 Brawn made Tender 126 Birds stew'd the Lady Butler's way 140 Breams to stew 150 Butter to draw 152 C Cheese-cakes ta made 92 Carbanado Matton 100 Carbanado Hens 106 Cream of Eggs 108 Colleps of beef stewed 110 Capon boyl'd 113 â—arp to stew 114 Calves-feet to roast 119 â—hine of beef Poudered 121 â—ods-head dressed 122 Capon boyl'd with Asparagus 124 Capon boyld with sage parsley Clouted cream 126 Citron Puddings 128 Cows Vdder Roasted 131 Codling-tart 132 Cherry tart 132 Carp Pye 135 Chicken pye ibid Calves-head bak'd 138 Cocks or Larks 142 Chuks of Veal bak'd 146 D Dish of Marow 101 Damson Tart 110 Dutch Pudding 110 Double-tats 144 E Eels to souce 105 Eggs butter'd on toasts 111 Eets boyl'd 121 Eel-pye to make â—13 Eels to roast 141 English Pottage 143 F Furmety to make 102 Fricacy of Veal 105 Fine Pudding in dish 108 Fricacy of chickens 111 Florentine to make 114 Fresh-cheese 116 Finè Custard 118 Fry'd Pudding 123 Fool to make 129 â—lounders to boyl ibid Fresh Sturgeon to Roast 135 Fricaâ—y of Rabits 136 Fennel-sâ—llet 149 Fare'd Veal 151 Flownders stew'd 199 G Grâ—â—seberry-Fâ—â—l 105 Grand Sâ—lleâ— 113 Gamon of â—aâ—on 128 Gurnet boyl'd 155 Gâ—oseberry â—â—stard 139 H Herring-pye 100 Heâ—g 〈◊〉 pudding 107 Haggess pudding 108 Hash of câ—pâ—â— 121 Hâ—tch-â—et to make 138 Hâ—reto Reast 147 â—â—â—sh of 〈◊〉 150 I Italian pudding 130 Fâ—rther to make 140 L Lamb-pye to make 93 Leâ—â—â—â— caudde 140 Leg of Lamb stewed 107 M Mince-pye of Egs 98 Mine'd pies to make 133 Marrow spinage Pasties 140 Marrow Puddings 115 Mallard to stew 146 Mullet to boyl 150 N Neats foot Pye 102 Neats-tongue and Vder dress'd 127 O Orangado ' Pye 102 Oysters to battel up 137 Oysters to pickle 142 Oysters to broyl ibid P Pheasant to stew 100 Pork-pye 105 Puff paste to make 112 Pig to bake ibid Paste for Tarts 123 Pig to souce 126 Pear-pye to make 130 Pippin-tart 131 Pear puddings 138 Pancakes 139 Peg bak'd court fashoâ—n 144 Pidgeon pye to make 146 Pottage of a capon 148 Pippin pye to make ibid Pudding of Rice 151 Polonian sausages 126 Q Quince Pye 105 Quaking Pudding 125 R Rice Pudding 199 Rabbit Rosted with Oysters 110 Rabits bak'd to be eat cold 118 Rice Tart to make 132 Rare fricacy 136 Roast beef Pickled 143 Rabit stewed 146 Rare broth 147 S Spanish Olio 101 Scollops boyl'd â—â—â— Salmon to boyl 111