Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	drink_v	good_a	time_n	15,200	5	5.0979	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
B03572	The gentlewomans cabinet unlocked wherein is contained many excellent receipts for neat dressing of divers sorts of meats, both flesh and fish, with their proper sauces. Also directions for the best way of making pancakes, fritters, tansies, puddings, custards, cheesecakes ; and such like fine knacks, and other delicate dishes, which are most frequently used in gentlemens houses.		1675 (1675)	Wing G523CA; ESTC R177375	8,823	27

as you can t●en spread cold swéet Butter over the same then upon the same butter role another leaf of Paste as before and spread that with Butter also thus role leaf upon lea● with Butter betwéen till it be as thick as you think good or else make Paste for Venison Florentine Tart or what dish you please and so bake it To make a Pippin Tart. Take Pippins and pare them then divide them in halfs and take out the cores clean then having told the Coffin flat raise up a doxge of an inch high laying the Pippins with the hollow sides downwards as close as they will lye and lay h●re and there a Clove little bits of Cinnamon then cover all clean over with Sugar and so cover the Coffin and b●ke it and when it is baked heat Rose water and Butter and anoint all the Lid over therewith and strew good store of Sugar on and so serve it in like manner you may make a Codling Tart. To make a Cheese-cake Take thrée Eggs and beat them very well and as you beat them put in as much fine Flower as will make them thick put in them thrée or four Eggs more and beat them all together then take a quart of Cream and put into it a quarter of a pound of swéet Butter and set them over the fire and when it begins to boyl put in your Eggs and Flower stir them well and let it boyl till it be thick then season it with Salt Sugar Cinnamon and Currants ane bake it in Paste as you please To make a Quaking Pudding Take a pint and somewhat more of thick Cream ten yelks of Eggs with thrée whites beat them very well with two Spoonfuls of Rose-water Then mingle thrée spoonfuls of fine Flower with it but mingle it so well that there be no lumps in it put it all together and season it with Salt and Spice then take a thick Cloth and butter it well then put your Pudding therein and let it boyl for half an hour as fast as you can take it up and make your Sauce with Butter and Rose-water and Sugar and serve it up To make an Oatmeal Pudding Take a quart of Oatmeal beaten to Flower a pint of Cream four Eggs beaten a good quantity of Sugar and Nutmeg a pound of Béef-suet well minced mingle all these together and so bake it To make a Sack-Posset Take a quart of Cream and boyl it well with Sugar Mace and Nutmeg and take half a pint of Sack and as much Ale and boyl them well together with some Sugar and when it hath stood cooling a little while put your Cream into a Bason to your Sack then heat a Pewter-dish and cover your Bason with it and let it stand by the fire two hours are you eat it To make a Candle Take what Quantity of Ale you think méet and set it over the fire and when it is ready to boyl scum it well then cast in large Mace and take the yelks of two Eggs for one Mess or Draught and so 〈◊〉 or less according to th● q●antity of your I le b●at them very well and take away the skin of the yelks 〈…〉 the ●le boyls put them in and 〈…〉 continually and when it ha●h 〈◊〉 a while swéeten it with Sugar and if it be to eat cut two or thrée tosts of 〈◊〉 to bread t●st them dry and put th●m to the Caudle but if it be to drink pu● in ●on● To Stew Beef Take a good Ru●p of Béef cut from the bones shred Turneps and Carrets small with Spinnage and Lettice put all in a Pan and let it stew four hours with so much Water and a quart of White-wine as will cover it some Pepper and Salt when it is stewed then put in a wine-glass full of good Eld●r Vinegar and serve it with Sippits To Boyl a Gammon of Bacon Water your Gammon of Bacon twenty-four hours then put it into a déep Kettle with swéet Hay let it boyl softly fix or seven hours and then take it up with a Scummer and a Plate and take off the Skin whole then stick your Gammon full of Cloves and strew on some gross Pepper then cut your skin like s●ppits to garnish your Gammon and when you ser●e it stick it with Bay-leaves To Boyl Brawn Water y●ur Brawn twenty-four hours wash and s●●●ye it four or five times then take it out of the water and lay it on a clean Table and throw an handful of Salt on e●●ry Co●lo● then ●ind them up as ●ast as you can with Hemp or Bass an● put them in your Kettle when the Wa●er boyleth and the scum a●iseth take it w●y Let it boyl so ten●●r that yo● may ●●●ust a straw through it then let i● cool till the next morning and 〈◊〉 To make a White-pot Take the best and swée●●st Cream and boyl it with good store of Sugar and Cinnamon a little Rose-water then take it from the fire and put into it clean pickt Rice but not so much as to make it thick and let it steep therein till it be cold then put in the Yelks of six Eggs and two whites Currants Nutmeg and Salt then put it into the Pan or Pot as thin as if it were a Custard and so bake it and ser●● it in the Pot it is baked in strewing Sugar on the top thereof To make Mince-Pyes Take a Leg of Mutton and cut the best of the flesh from the Bone and perboyl it well then put to it three pound of the best Mutton Suet and shred it very small then spread it abroad and season it with Salt Cloves and Mace beaten then put in great store of Currants and R●ysons a few Dates sliced and some Orange Peel sliced then being all well mixed together put it into your Coffins and so bake them and when they are served up open the Lids and strow good store of Sugar on the top of the Meat and upon the Lids In like manner also you may make Minc'd Pyes of Béef or Veal only the Béef should not be parboyl d and the Veal will require twice as much Suet. To make a Warden or Quince Pye Take of the fairest and b●st Wardens or Quinees and pare them and core them cut the sharp ends flat then boyl them in White-wine and Sugar till the Sirrup grews thick then take the Wardens or Quinces from the Sirrup lay them in a clean Dish let them cool then set them into a Coffin of good tough Paste stick Cleve● in the tops with little st●cks of Ciunamon and good store of Sugar then cov●r it with a Lid only leave a vent hole th●n bake it when you draw it put the Sirrup that the Wardens or Quinces were boyl'd in at the vent hole shake it well and melt some Butter with Rose-water to anoint the Lid and strew store of Sugar on the top of the Wardens or Quinces and the Lid and so serve it For Dressing of Fish Take an● 〈◊〉 Fi●h whatsoever