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	half_a	ounce_n	16,095	5	9.8729	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A07931	A daily exercise for ladies and gentlewomen Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof.	Murrell, John, 17th cent.	1617 (1617)	STC 18301; ESTC S101449	26,053	168

Fennill-seede steepe these in foure pintes of raine water and boile it to a quart then boile the liquour with one pound and a halfe of Sugar To make sirupe of Roses solutiue 103 PLucke the leaues of damaske Roses and put them to a gallon of hot water and set it on embers in a great vessell of boiling liquor the more leysurely it boiles the better it is and when the leaues looke white take them vp and put in fresh and doe so three or foure times and when the water is red to euery pinte put the white of an egge and a pound of clarified Sugar boile it to a sirupe the thicker it is the better To make sirupe of drie Roses 104 TAke foure ounces of red Roses dried and infuse them in a quart of faire water vpon hot embers vntill the Roses haue lost their colour then take a pound and a halfe of clarified Sugar clarifie your liquour Sugar with two Egs and boile it to the height of a sirupe vpon a verie soft fire for if it be ouer hot the sirupe will bee of no vse Against the trembling of the heart 105 LEt the Patient drink three or foure spoonefuls of Claret wine halfe so much Damaske rose-Rose-water An excellent medicine against the rising of the mother taught and tried by diuers 106 TAke the bignesse of a Pease of Methridate and mingle the same with Conserue of Roses as much in quantitie as a Walnut and let the partie eate so much euery morning fasting and euery euening as much for the space of three dayes together or as long as neede requireth An Almond milke made for the cooling of the liuer and bloud it was taught by a Doctor of very good note for a great personage 107 TAke Suckorie rootes Asparagus and Marsh-Mallowes of each the weight of eighteene pence in siluer Fennell rootes as much the tops of the flowsing of Borage Buglosse and Scabious of each a handfull boile this in a pinte and a quarter of 〈◊〉 water vnto a pinte 〈…〉 make the milke A remedie against loosenesse of the Bodie 108 TAke a pinte of red wine and halfe an ounce of beaten Cinamon boile it on the fire thicken it with the yolks of foure raw Egs brew them well and drinke euery morning halfe a pinte and euery euening as much It is best in the full or change of the Moone but good alwaies 〈◊〉 Receipt to make a vomit 109 STampe three or foure leaues of Assara Tobacco that growes in the Gardens and straine it with sixe spoonfuls of Ale and drinke it fasting fasting halfe an houre after or longer then take warme Posset-drinke and keepe your selfe walking vntill the vomit haue done working if it worke not as you wish then take more Posset-drinke and still walke till it hath done working and keepe a good diet at least that day after To stay 〈…〉 110 TAke sirupe of Liq●●rice of May denhaire of Horehound of Isope of each a like quantity Conserue of a Foxe lungs of Ale-campane if the partie be enflamed the Ale-campane must be left out 〈◊〉 ordering of Colours 111 SAp-greene Rosa-Paris blew Bise yellow Smalt all these colours must bee ground with thinne gum-Arabicke water and are fit to garnish but perillous to eate Of Colours that may be eaten 112 A White Rose dried and ground with Alome water maketh a faire straw colour 〈…〉 in the heat of the 〈…〉 dried and power 〈…〉 his owne colour 〈…〉 and a little gum Arabicke water The second barke of an Elder ground with gum-water and a little Alome maketh a faire greene Other Colours to colour Leach 113 YOur Saffron water maketh a yellow iuyce of greene Wheat in the blade maketh a greene Turnsoll giueth a red and the white is of it selfe

fashion it vpon a pie plate or a sheete of glasse some like leaues some like halfe fruits and some you may print with moulds set them into a warme Ouen after the breadis drawne or into a Stoue the next day you may turne them and when the stuffe is through dry you may box it and keepe it for all the yeere but be sure it be through dried before you lay it vp in store To make Marble Paste of Pomecittron an excellent Cordiall paste 3 TAke the yellowest Pomecittrons that you can get pare them and cut them in quarters and take out the meate and as soone as you haue cut and pared a piece throw it into a bason of colde water then set on a Pipkin of faire water and so soone as it boyleth take out your pieces and drie them in a faire cloath and put them into the seething liquor and let them boile vntill they be tender but shift them three or foure times in the boyling to take away the bitternesse powre them into a Colender and drie them againe in a faire cloath and stampe them in a stone morter then boile the weight of the pulp in double refined Sugar vnto a Candie height and put the pulp into the boiling Sugar and so let it boile leasurely alway stirring it and when it growes stiffe powre it on a plate or sheete of glasse reasonable thinne in a broad cake and stoue it the next day cut it in lozenges and turne them vpon a sheete of white paper then wash your glasse or plate and lay them on againe vntill they be through dry box them and keepe them all the yeere If you please wrap a graine of Muske in a paper and let it lie in the bottome of the box it will adde to the pleasure To make Marble Paste called the Italian Chippe 4 TAke Violets Cowslips and Cloue-gilliflowers dry them and beate them to fine powder mingle them with double refined Sugar cearsed through a tiffanie or a lawne Sieue make it vp into Sugar plate with a little gum dragon steept in Rose water and milke when you haue made your plate then rowle euery piece thinne and lay each vpon other and so rowle them vp in round rowles as you would rowle vp a leafe of paper then cut it end waies and rowle it as thinne as a paper and so it will looke finely sheckled like a piece of Marble In like manner you may make Purslane dishes or trenchers of that stuffe To make Paste of Apricockes or Peare plums 5 TAke the fairest of these fruits that you can get and take out the stones then boile them softly betwixt two dishes without any liquor and when they be soft drie them somewhat drie then take them off the fire and put them vpon a sheete of white paper then boile the weight of the pulp in double refined Sugar vnto a Candie height with as much Rose-water as will melt it and put your pulp into the hot Sugar and if you please put a graine of Muske into the boiling and so let it boile vntill it be somewhat stiffe then fashion it vpon a sheete of glasse in what forme you thinke fit and so let it drie in a Stoue or warme Ouen the next day turne it and put it into the Ouen or Stoue againe and when it is through dry it will looke as cleare as Amber so you may vse all kinde of Plums To make Paste of Pippins after the Genua fashion some like leaues some like Plums with stalkes and stones 6 TAke and pare faire yellow Pippins cut them in small pieces stew them betwixt two dishes with two or three spoonefuls of rose-Rose-water and when they be boiled very tender straine them then boile the weight of the pulp in double refined Sugar vnto a Candie height and if you please put in a graine of Muske and a quarter of an ounce of fine white Ginger searced and so let it boile vntill you see it come from the bottome of the Posnet then fashion it on a sheete of glasse in some prettie forme as you thinke best and stoue it either in a Stoue or in a warme Ouen If you desire to haue any of it red colour it with a spoonefull of Conserue of Damsons before you fashion it vpon your glasse or plate and that will make it shew as though it were made of red Plums If you put a stone betwixt two halfes will shew like a Plum you may keepe Cherrie stalkes drie for the same purpose To make Paste of Eringus rontes 7 TAke halfe a pound of Eringus roots newly candied the youngest that you can get cut them in short pieces like dice then stampe them in a mortar fine blanch and beate into fine Paste a quarter of a pound of Iordane Almonds take three spoonefuls of Damaske rose-Rose-water one spoonefull of Aqua Coelestis a graine of Muske two graines of Amber-greece a graine of Bezar stone then take halfe a pound of Pistaceus which being crackt and pild will not be aboue an ounce a halfe when you haue taken off the husks beat them fine and put them to your Paste beat all together in a faire Alabaster morter then beat the weight of your pulp in fine Sugar-candy put it to the pulp so beat it againe then take it out and set it on a chafingdish of coales and dry it alwaies stirring it vntill you see it turn somwhat white and dry then lay it in little lumps vpon white paper so dry in a Stoue keep it all the yeere To make an excellent greene Paste without any colouring 8 QVoddle greene Apples reasonably tender pill off the outward skinne and throw all the barke of the Apples into a Posnet of seething water and so let it boile as fast as it can vntill it turne greene then take them vp and straine the pulp then boile the weight of it in Sugar to a Candie height and put your pulp into the seething Sugar and let it boile vntill it grow stiffe then fashion it on a pie-plate or a sheete of glasse and pint it on mowlds and drie it in a Stoue or a warme Ouen some tenne or twelue dayes that it be perfectly drie and then you may keepe it all the yeere To make Almond Paste 9 BLanch and beate Iordane Almonds in a stone morter put in now and then a spoonefull of Rose-water to keepe it from oyling and when they be very fine put about a pound and a halfe of fine Sugar to two pound of Almonds halfe a drachme of Muske and as much Rose-water as will serue to beat it to a perfect Paste which you may easily guesse by your owne discretion beginning with one spoonefull and so adding as you shall see fit To make Paste of Enula-campana rootes an excellent cordiall Paste and good against the cough of the lungs 10 LAy the youngest of these rootes in water and then boile them tender shift them three or foure times to take away their bitternesse pill

then take it off the fire and put the whites of two new laid Egs first beaten into froath and so stirre it well together then lay them on wafers in fashion of little long rowles and so bake them in an Ouen as hot as for Manchet but you must first let the heat of the Ouen passe ouer before you put them in when they rise white and light take them out of the Ouen and put them in a warme platter and set them againe into the warme Ouen so let them remain foure or fiue houres and then they wil be throughly dry but if you like them better being moist then dry them not after the first baking To make Naples Bisket 55 BEat and cearse a pound of double refined Sugar a quarter of a pound of Almonds beat them as fine as you would doe for Almond milke straine your Almonds with a sawcer full of sweete creame and two or three spoonefulls of the best Rose-water then take your aforesaid powder of Sugar two or three graines of Muske foure of Amber-greece put in three or foure spoonefulls of baked flower and so beate it in a siluer bason into batter with a siluer spoone and put it into little long coffines and set them againe a drying in a dish vntill they be readie box them and keepe them To make shell bread 56 BEate a quarter of a pound of double refined Sugar cearse it with two or three spoonefulls of the finest the youlkes of three new laid egs and the white of one beate all this together in with two or three spoonefulls of sweete creame a graine of muske a thimble full of the powder of a dried Lemond and a little Annise-seede beaten and cearsed and a little Rose-water then baste Muskle-shells with sweete butter as thinne as you can lay it on with a feather fill your shells with the batter and lay them on a gridiron or a lattise of wickers into the ouen and bake them and take them out of the shells and I se them with Rose-water Sugar It is a delicate bread some call it the Italian Mushle if you keepe them any long time then alwaies in wet weather put them in your ouen To make Countesse cakes 57 TAke halfe a pound of March-pane paste vnbakte and put it into a stone morter with the youlkes of foure new laid egges two or three spoonefuils of Rose-water as much sweet creame season it with Cloues Mace and Nutmegs beate your egs spices and nutmegs well together then straine it with a thimble-full of Coriander the spices being so mingled doe season and yet are not seene then grate a Manchet beat all together in an Alabaster morter and powre it on two little round plates drie them for all the yeare To make a fine Sugar cake 58 BAke a pound of finewheat flower in a pipkin close couered put thereto halfe a pound of fine Sugar foure yolkes and one white of egs Pepper and Nutmegs straine them with clouted creame and with a little new Ale yeast make it in past as it were for Manchet bake it in a quicke ouen with a breath fire in the ouens mouth but beware of burning them Rough Rock Candies To make Rock de Cittron 59 ROwle into little bals halfe a pound of rawe Marchpane Paste flat them like Figges then take prefer●ed Pomecittrons bl●unch● Almonds greene Ginger cut each of these fruits an inch long and prick them into the Marchpane stuffe and set them in an Ouen dry them and I se them like a Marchpane cast on Carrawaies c. To rough-Candie Orenges with Sugar 60 TAke a deepe earthen Bason and fiue round wires according to the bignesse of the Pan lay your Orenge rindes on the lowest wire and lay another wire on it and then lade that wire also with your fruit and lay on the third wire and lade it also and so with the rest then couer all with Sugar boiled to a Candie height and set the Pan vpon a soft mat or cushion seauen or eight houres then poure out all the Sugar that will run from the wires and let them drop an houre after vntill it haue quite done then take them out c. To rough-Candie sprigs of Rosemarie 61 LAy your Rosemarie branches one by one vpon a faire sheete of paper then take Sugar-candie beaten smal like sparks of diamonds and wet it in a little Rose-water in a siluer spoone and lay it as euen as you can vpon euery branch and set them a drying a good way off from the fire and in one houre they will be dry then turne them and candie the other side and when both sides be throughly dry box them keepe them all the yeere they wil appeare to the eye in their natural colour and seeme to be couered with sparks of diamonds To rough-Candie all manner of flowers in their owne colours tastes and smels 62 GAther what flowers you will in the heat of the day when the Sun hath drawn away all the moisture from them vse them altogether as the Rosemarie The like practise may be with whole Mace Nutmegs sticks of Cinamon or any other dry fruit Sucket-Candies To Sucket-Candie greene Lemonds 63 VVAsh this fruit with seething water dry it put it in a warme Ouen the next day throw them in hot double refined Sugar boiled to a Candie height boile them a walme or two take them vp and dry them in an Ouen the next day boxe them To sucket-Candie greene Ginger 64 VVAsh it as was shewed in the Lemonds dry it in the Ouen the next day couer it in clarified Sugar boiled to a Candie height c. but remember that both must be first preserued To sucket-Candie greene Walnuts before they be sheld 65 FIrst preserue them as hath beene shewed before in the twentie foure Receipt and then as the Lemonds and the Ginger they must be washt from their sirupe and handled as they Peaches or any other 66 GReene Plums may be sucket-Candied after the very same manner remembring that they be first preserued Cordiall VVaters To make Aqua-Coelestis 67 TAke sixe ounces of Cinamon of Cloues one drachme of Nutmegs one drachme a halfe of Cubebs two drachmes of Calamus rootes one drachme bruise them all and keepe them in a faire paper then take Betonie and Sage flowers of each a handfull Marioram and Penniroyall of each a handfull bruise them also then take of these powders Aromaticum Rosarum three drachmes Diambre Diamargariton frigidum Diamoscum dulce of each a drachme and ½ put all these into a gallon of spirit of wine and steepe them three dayes and three nights very close coucred and shake them well together euery morning and euening then distill them in your Limbecke and hang an ounce of Saunders in the water To make Cinamon Water 68 TAke one pound of Cinamon the best you can get bruise it well and put to it a gallon of the best Sack and steepe it three daies and three

nights and distill it as before To make Doctor Steuens Water 69 TAke one drachme of Rose-leaues Borage Buglosse Violets Rosemarie flowers of each a drachme and a halfe of Spicknard a drachme of Cinamon two ounces of Ginger an ounce Cloues and Nutmegs of each halfe an ounce of Card amous a drachme and a halfe Galingall two drachmes Cubebs a drachme Pepper three drachmes Annise-seede Carraway-seedes and Fennell of each an ounce Lignum halfe a drachme Corall and Pearle in fine powder of each a drachme bruise these and put them in a pottle of Aqua-vitae and a quart of excellent good Sack vsing the same as before is shewed in Aqua-Coelestis To make balme-Balme-water 70 TAke fiue ounces of dried Balme Time Pennie-Royall of each three ounces of Cinamon foure ounces of Cardamon one drachme graines halfe an ounce sweet Fennell seedes an ounce Nutmegs and Ginger of each a drachme Galingall Calamus and Cypresse Cubebs and Pepper of each two drachmes of Calamus rootes halfe a drachme of Diptimus one drachme bruise these things and put them into a pottle of Sack and steepe them twenty foure houres and vse them like the rest To make angelica-Angelica-water 71 TAke a handfull of dried Carduus of Angelica rootes three ounces of Myrrh one drachme Nutmegs halfe an ounce of Cinamon and Ginger foure ounces of each Saffron one drachme and a halfe Cardamons Cubebs Galingall and Pepper of each a quarter of an ounce Mace two drachmes Graines one drachme Lignum Aloes Spicknard Iunius adoratus of each a drachme Sage Borage Boglosse Violets and Rosemarie flowers of each a handfull bru●s● them and steepe them in a pottle of Sack twelue houres and then c. To make Wormewood water 73 TAke foure ounces of Wormewood Sage Bertonie and Rew of each a handfull Rosemarie tops a handfull Cinamon three ounces Nutmegs halfe an ounce Cloues and Mace of each halfe a drachme Ginger an ounce Galingall Cubebs and Spicknard of each a drachme and ½ of Scordium halfe a handfull bruise these and put them in a pottle of Sack and a pint of Aquavitae steepe them 24. houres c. Conceits in Sugar-Workes To make March-pane Paste 73 CEarse the finest and the whitest refined Sugar to euery third spoonfull thereof take a blauncht Iordane Almond stampe them in a smooth morter and now and then put in two or three drops of Rose-water It must be extreamely much beaten before it wil be a perfect past at the least an houre To make a March-pane to I se and garnish it according to Art 74 BLaunch and beate two pound of Iordane Almonds in a stone morter putting in now then a spoonfull of Rose-water to keepe them from oyling when they are beaten fine put to them a pound and a halfe of the finest cearsed Sugar and now and then a spoonfull more of Rose-water as your selfe shall see requisite incorporate them which with much labour must be effected when you haue brought them to a perfect paste then rowle it to what breadth you will but it must be thin make a bottome to it with Wafers set an edge to it round about and pinch it then bake it and ice it with Rose-water and Sugar beaten like batter and spread it on with a fea her and so put it againe into the Ouen or baking-pan when you see it rise white and shining like ice take it out againe and sticke in your standing conceits as namely golden Marigolds and long Comfits or such like cast on Biskets and Carrawaies and lay Bay leaues vnder it appearing with the leaues end without the Marchpane round about To make any Conceit in March-pane-stuffe 75 MOuld some of your aforesaid stuffe with cearsed Sugar make some vp like little square pies fill them with drie suckets cut in small peeces or drye Marmulade cast on them coloured Biskets and Carrawaies gild them serue them to the board you may make some of it like collops bacon to doe which you must haue both red and white past and rowle them both and cut it ouerthwart and lay one on another like bacon the red must be colonied with Rosa Paris and Saunders To make any other conceit as Buttons Beades Chaines c. 76 HAuing fashioned your buttons made of this stuffe all of a bignesse either with your hand and knife or in a mould if with a knife then you may turne vp the ridges and the nib like the threds of silke buttons and the ground-worke is white of it selfe if you will haue them greene and white then temper sap-green with gum-Arabick water on the top of your pensill and strike it downe the ridges of the button not touching the button on the creases If you will haue them siluer then strike them downe with shell-siluer the like may be done with shell-gold If blew then Azur being first steept in vinegar for else it is verie dangerous the vinegar killeth the strength of the blew If you would haue them red then vse Rosa-paris on the top of your pensil when these buttons be readie and drie you may set them vpon a card of Sugar plate and fasten them with Gum-dragon steept in damaske Rose-water and the owne paste tempred verie soft serue it in on plates of glasse or keepe it as long as you will To make Snakes Snailes Frogs Roses Cheries c. 77 TAke single mouldes carued inward according to the forme of the things named or any other what you will then take double refined Sugar and as much water or rather Rose-water as will dissolue it and boyle it to a Candie height then take your mouldes hauing steept them two or three houres before in colde water and fill them with the hot Sugar and when it is colde turne it out of your moulde and drie it with a faire cloath and it will haue the true forme graued or carued in the mould But for your Cherries strawberries and such like take double mouldes wet them in water and fill them with hot Sugar then take a small birchen twig dried before in a feather-makers or diers fat and prick them in the nose of the mould into the hot Sugar and when they be colde take them out and drie them and they will be as though they grew vpon staulkes then colour them as is shewed in the order of colours in the end of this booke but if you will make Roses you must make them of Sugar plate past mentioned in the fourescore and one receipt rowled verie thin then you must cut the leaues single with an instrument of tynne made for the same purpose then fasten one leafe vpon another as in the last receipt was shewed and stick them on the top of a birchen-twig pilde and dipt in the fat and they will be white Roses but you may colour them as is else-where shewed In like maner you may make Burrage Cowslips Primroses stock-Gilliflowers Marigoldes c. keepe them drie To make Shooes Slippers Keyes Kniues Gloues c.

being boiled into a siluer or earthen dish and when it is colde slice it and serue it in on glasse Plates To preserue Lemonds to lie in quaking Gellie 45 First purge away their bitternesse by boiling and shifting them seauen or eight times in the boiling then boile a pinte of Apple-water and a pound of Sugar and scum it take it off when you scum it then put in your Lemond rindes into the hot liquor and boile them leasurely in that hot sirupe vntill they be tender and being almost colde pot it To make Gellie of Pippins of Amber colour 46 PAre and core eight Pippins boile them in a quart of spring water from a quart to a pinte put in a quarter of a pint of Rose-water one pound of Sugar and boile it vncouered vntill it come to a deeper colour drop a drop on a piece of glasse if it stand then it is enough then let it run through a gellie bag into a vessell on a chafingdish of coales and while it is warme fill your moulds or boxes with a spoone and let it stand till it be colde To make Gellie of Pippins as orient as a Rubie 47 PAre and core eight Pippins boile them in a quart of spring water to a pinte put to it a quarter of a pinte of Rose-water a pound of fine Sugar boile it still couered vntill it be both red and readie in all other things doe as in the Amber-coloured Gellie remembring alwaies that your moulds be laid in water two or three houres before you vse them and drop or knock out the water but wipe them not if the Gellie will not easily come but warme the bottome neuer so little and it will come out as you wish To make Leach of diuers colours 48 LAy halfe a pound of Iordane Almonds in colde water the next day blanch and beate them in a stone morter put in some good Damaske Rose-water into the beating of them when they be very fine draw them through a strainer with a quart of sweete milke from the Cowe and set it on a chafing dish of coales with a piece of Isinglasse a piece of whole Mace and Nutmeg quartered a graine of Muske tyed in a piece of lawne when it groweth thick take it off the fire and take out your whole spices and let it runne through a strainer into a broad and deepe dish and when it is colde you may so slice it and serue it in If you will colour any of it Saffron is for yellow greene Wheat for green Turnsoll is for red and blew bottles in corne giue their owne colour Breads To make red Ginger-bread commonly called Leachlumbar 49 GRate and dry two stale Manchets either by the fire or in an Ouen sift them through a Sieue and put to it Cinamon Ginger Sugar Liquorice Anis-seed when you haue mingled all this together boile a pint of red wine put in your mingled bread and stirre it that it be as thick as a Hastie-pudding then take it out and coole it and mould it with Cinamon Ginger Liquorice and Anise-seede and rowle it thinne and print it with your mould and dry it in a warme Ouen To make white Ginger-bread 50 TAke halfe a pound of March-pane-Past made with Almonds Rose-water and Sugar and a spoonefull of Aqua-vitae season it very hot with Ginger mould it vp stiffe rowle it thin and print it with your moulds To make Italian Bisket 51 BEat and cearse a pound of double refined Sugar with 2. grains of Musk foure of Amber-greece then steepe gum-dragon in rose-Rose-water and the white of a new laid Egge beat it in a stone morter to a perfect Paste then rub drie and dust an ounce of Anise-seede and worke it into the Paste on a sheete of paper like to little Manchets or print it with moulds and lay it vpon Marchpane Wafers and bake it in a warme Ouen it will be light and white To make an excellent Bread called Ginetoes 52 TAke halfe a pound of fine Wheat flower an ounce of powder of Pomecittrons an ounce of powder of Lemonds a quarter of an ounce of fine cersed Ginger the weight of sixe pence of the finest Basill Marioram beaten into powder make all this into a perfect Paste as stiffe as for Manchet with a little Ipocras made warme the yolks of three or foure new laid Egges a sawcer full of sweet Creame a piece of sweet Butter as much as an Egge and then rowle it in long rowles and tie them in some pretie fashion like Sumbals then throw them into seething water and they will presently fall downe to the bottome watch them and so soone as you see them rise to the top of the water take them vp presently with a scummer and bake them vpon sheetes of white paper and when they be three or foure dayes old throw them into boiling Sugar of a Candie height then take them vp and drie them vpon leaues made of Basket-makers twigges in a warme Ouen To make Prince Bisket 53 DRie a pound of very fine wheat flower in an Ouen two houres after the bread hath beene drawne or the Ouen being warmed but not heated for the nonce the flower were best in an earthen Pipkin couered least it loose the colour put to it a pound of double refined Sugar beaten and cearsed fine then take ten new laid Egges take away fiue of their whites straine these Egs into a Bason with a spoonfull of Rose-water and sixe spoonfuls of scalded Creame when you haue all in the Bason first put in your cearsed Sugar and let it dissolue by beating it into your Egs then put in your flower by little and little vntill both the flower and the other things be incorporated beat it well together an houre at least and you shall at last see it turne white then you must haue coffins of white plate indude with butter as thinne as you can so as it be touched in euery place then take an ounce and a halfe of sweet Anise-seed and one of Coriander dried rubd and dusted put the Anise-seed in the batter the batter into the coffins and bake it an houre at least if you will you may make Cracknels of the same batter driue it thinne vpon the Plates and when you take it off rowle it thinne like a Wafer and dry them againe in the Ouen To make French Macaroones 54 VVAsh a pound of the newest and the best Iordane Almonds in three or foure waters to take away the rednesse from their out-side lay them in a Bason of warme water all night the next day blanch them and dry them with a faire cloath beat them in a stone morter vntillthey be reasonably fine put to them halfe a pound of fine beaten Sugar and so beat it to a perfect Paste then put in halfe a dozen spoonefuls of good Damaske Rose-water three graines of Ambergreece when you haue beaten all this together dry it on a chafingdish of coales vntill it grow white and stiffe

78 ALL these and such like things you may make of Sugar plate paste cut them with your knife but fashion finish them only with your hand and pincers but if you want handines or haue no leisure then you must haue mouldes of tynne and hauing fitted your paste cut it with the mouldes drie them leysurely c. To make Letters Knots or any other Iumball for a banquet quicklie 79 YOu must take single mouldes carued inward either in wood or stone with the true forme of what you would haue lay them in cold water then take double refined Sugar and as much Rose-water as will dissolue it boile it to a Candie height then take the mouldes out of the water shake out the water but wipe them not and fill your Letters or Knots with the hot Sugar and when they be colde and hard turne them out and wipe them with a faire cloath There is also another way to make these or such things thus Take drie single moulds dust them through a Lawne or Tiffanie Sieue then take Sugar-plate paste or Almond paste wrought vnto a good temper and fill your mould then cut it off smooth and euen with the top of your mouldes and turne it out the rest of your stuffe you may make in long Iumballs about the bignesse of a Goose quill and then you may knit it in double knots or turne it in forme of capital letters or like claspes eyes or wax-lights To make a Walnut both shell and Kernill 80 MAke a paste of fine cearsed Cinamon and Ginger mingled with twise so much Sugar cearsed also very fine a little Muske print it in a double moulde made in like vnto a Wallnut with shells then close them together with gumme dragon steept in Rose-water and if you will haue a Kernill in it then you must haue another double mould for the Kernill but you must make the Kernill of white Sugar plate and when it is throughly drie you must ouer-lay it with a little saffron that it may be like the skinne of the Kernill Sugar workes of another sort To make Sugar plate paste 81 TAke a pound of double refined Sugar put thereto three ounces of the best starch if you drie the Sugar after it is in pouder it will the sooner passe through the Lawne sieue then cearse it on a faire sheete of paper and sweepe it on a heape with a feather or a wing and in the middest of the heape you must put a lumpe of gumme-draggon about the bignesse of a wallnut first steeped in rose-Rose-water a little porringer full of rose-Rose-water is enough to dissolue an ounce of gumme which gumme must be very cleane pict from all drosse strained through a canuis strainer temper this gumme with the white of an egge and with the Sugar a little at once vntill you haue wrought vp all the gumme the Sugar into a stiffe paste you must alwaies in the working haue some of the gumme and some of the Sugar and before you moulde it in the moulde you must first dust your moulde with cearsed Sugar To make paste of diuers sorts of flowers as Violets Cowslips Marigolds Roses Gilliflowers c. 82 MAke a pouder of these flowers being drie taking onely their sweete leafe and put thereto fine pouder of Cinamon and a little Muske if you haue it mingled well together then boile the waight of the pouder in fine Sugar with as much Rose-water as will dissolue it If your worke be with Marigolds put to it a little Saffron boile it and to your worke adde the pap of a Pippin dried on a chafingdish with coales in a siluer or earthen dish and sprinkled with Rose-water and wrought into Paste then bray some Sugar-candie but not to powder wet Gum-dragon and with the same make it sticke in your paste and so it will seeme to be rock candied cut the paste with a knife steept in rose-Rose-water To make an excellent Pennet good against colde 83 BEat foure ounces of Sugar-candy vnto fine powder put to it a thimble-full of English Liquorice beaten and cearsed three drops of Chimicall oyle of Anise-seed a graine of Muske beat all this to paste with Gum-dragon steept in Damask Rose-water and when you haue beaten it to perfect paste rowle it vpon a sheet of white paper into rowles about the bignesse of a wheat straw and cut it in pieces about an inch long To make Cinamon stickes by Art 84 TAke a quarter of a pound of fine cearsed Cinamon and halfe an ounce of fine cearsed Ginger mingle it with halfe a pound of fine cearsed Sugar two graines of Muske beat all together into a perfect paste with Gum-dragon steept in Rose water in an Alabaster or stone morter rowle it thin on a sheete of paper dusted through a cearse with beaten Cinamon and then wrap it about Reedes and when it is almost dry draw it easily off the Reedes and dry them throughly To make Callishones 85 TAke halfe a pound of Marchpane paste a thimble-full of Coriander seedes beaten to powder with a graine of Muske beat all to a perfect paste print it and drie it To make Muscachones 86 TAke batter made as for Prince Bisket in the 53. Receipt put to it two spoonfuls of Cheese-curds Cinamon Ginger Sugar and a graine of Muske beat all into the batter and take a batter spout and spout it in long rowles on a sheete of paper dusted through a Sieue with fine Sugar and before they be dry tye them in some pretie knots and so dry them and then guild them To make Muscadinaes commonly called kissing-Comfits 87 TAke halfe a pound of double refined Sugar beaten and cearsed with two graines of Musk three grains of Amber-greece and a drachme of Orice powder beat all to a perfect paste in an Alabaster morter then sleeke a sheete of white paper with a Sleek-stone and rowle your Sugar paste then cut it in little Lozenges with a rowle and dry them in a Stoue they will serue to garnish a Marchpane or other dishes If you will haue any red you must mingle it with Rosa Paris if blew then with blew bottles To make Troces against the colde 88 BEat two ounces of Sugar-candie to fine powder put to it a little iuyce of Liquorice iuice of Horehound of Mayden-haire beate all into a perfect paste and rowle it as small as Wheat strawes cut them an inch and ½ long dry them c. To make Cinamon Letters 89 TAke paste made as for Gemillissoes colour it with Cinamon and rowle it in long rowles as neere as you can all of a bignesse and thereof make faire capitall Romane letters according to some exact patterne cut in thinne board or white plate gild them and make a crosse in the beginning of them To make Canalones in Spices 90 TAke halfe a pound of sifted Sugar put thereto a graine of Muske Cinamon and Ginger a little powder of a dried Lemond beat all this to a perfect paste

with Gum-dragon steept in rose-Rose-water rowle it thin and print it with a shallow mould then rowle it vpon Reedes very thin dry them leasurely and keepe them dry To make Rushilians 91 TAke a pinte of bakt flower an ounce of Cinamon a quarter of an ounce of beaten Ginger a graine of Muske mingle these with a pound of beaten Sugar then take sixe yolks and sweet butter two or three spoonefuls of sweet Creame make all this into a perfect paste and it will looke of Cinamon colour then coole it in small rowles and make it in letters or knots dry them in a baking Pan. To make Gentillissoes 92 BAke and cearse a pound of double refined Sugar beat it to a perfect paste w th the whites of two Egges and Gum-dragon steept in Rose-water one graine of Muske and as much Amber-greece rowle it in fine rowles and bake it To make Nouellissoes 93 TAke the paste of your Gentillissoes rowle it thin fine with red Almond past pinch it with your nippers bake it as in the Gentillissoes alwaies prouided that you put Muske and Amber-greece in To make Lozenges of Violets 94 TAke Violets Cowslips Rosemarie flowers or any other in the heat of the day shred onely the beautifullest of the blossomes vpon a trencher with a sharp● knife in as many pieces and as fine as possibly you can and then beat them as fine as may be in an Alabaster morter with the pap of a Pippin and a graine of Muske then boile double refined Sugar to a Candy height and put your beaten flowers into the boiling Sugar and boile it a little longer for the flowers will bring the Sugar back againe and when you see it something thicke powre it on a sheet of glasse and cut it into little Lozenges like Wigs some you may drop To dry Fruits To dry Orenges and Lemonds 95 RAspe the skinnes of these fruits cut them in halfes and take out the cores lay the rindes presently in faire water two or three dayes to take away their bitternesse then boile them fiue or sixe times in seueral waters for the same purpose and when they be tender take them vp and dry them in a faire cloath then couer them in clarified Sugar and boile it leasurely two houres then take them off and put them in an earthen Pipkin and let them so remaine foure or fiue dayes or longer the better when you will dry them set them on the fire againe vntill they be through hot drain them and the whilest boile fresh Sugar to a Candie height then put them in take them out and lay them on a basket-makers lattice and dry them in a warme Ouen in one night and they are ready To dry white Peare-Plums 96 GAther the fairest of this fruit before they bee throughly ripe pricke them with a Pen-knife and couer them in clarified Sugar heat them on the fire vntill they crack then take them vp and put fresh Sugar to that sirupe and boile it a good deale higher now and then taking it off and scumming it cleane then put in the Plums againe and warme them againe in the hot Sugar about halfe an houre then poure them into a pot or glasse and let them remaine 3. or 4. dayes in that hot Sugar then warme againe these Plums and set them a cooling then boile as much fresh Sugar as will couer them vnto a candie height and put the plums into that hot Sugar and so let it boile leysurely a quarter of an houre now and then turning them for that will make them take Sugar then take them vp betweene hot and colde and lay them on a sheete of glasse and so drie them in a stoue or in a warme Ouen To drie blacke Pear-eplums 97 GAther this fruit also in a faire sun-shine day about two or three of the clocke when the sunne hath taken off all the outward moisture from them which otherwise would hinder the worke In all other practise doe as in the white peare-plum hath beene shewed To drie Pippins cleere at Amber 98 PAre this fruit and cut out the coare and so soone as you haue prepared a piece cast it into a bason of faire running water then boile the weight thereof in clarified Sugar vnto a Candie height then drie your Pippins with a faire cloath and boile them apace in the hot Sugar and euer when you see any froth take them off the fire and scum them verie cleane then turne them and set them on againe and boile them apace then as before take them off and scum them and set them on the fire againe and doe so halfe a dozen times at at the least and when your Sugar is at a Candie height take out your pippins and put them in a warme Ouen and let them stay two or three houres and they will be drie To drie Apricockes orient and verie cleere 99 TAke faire large Apricocks well coloured but not too ripe pare and stone them and couer them in clarified Sugar boile them leysurely turning them scumming them verie often then take them off the fire and let them stand all night in that sirupe the next day warme them againe and when they be hot take them out and set them a dreining againe then boile other Sugar a little higher with the Apricockes leysurely now and then turning them scumming them and let them stand in the sirupe vntill the next day the next day warme them againe and then lay them a dreining then boile other Sugar to a Candie height and put the Apricockes into the boiling Sugar turne them vntill you see the Candie grow about them lay them on a sheete of glasse and set them into a warme Ouen after the bread hath beene drawne and let them stand about three houres the next day take them out and turne them doe so a weeke at least for they will be verie long a drying To drie Peares without any Sugar 100 PAre your Norwich Pare or any other of the best that you can get but leaue the staulke and the peepe on prick it with a penknife and put them into a earthen pot and bake them a little in an Ouen then put them vpon straw or bents into a white plate or latten-pan into an Ouen presently after the drawing of the bread doe so a weeke together or longer and the fruit will last the longer Physicall Receipts approued by very worthy Physitians of this Realme To make sirupe of Violets 101 PIck and weigh the flowers of violets put them in a quart of water and stew them vpon hot embers vntill the flowers haue made the water as blew as themselues then boile that infusion vnto a sirupe with foure pound of clarified Sugar vpon a gentle fire with scumming now and then if the fire be too hot all is mard To make sirupe of Liquorce 102 SCrape eight ounces of Liquorice verie cleane and bruise it take an ounce of Maidenhaire one ounce of Annise-seede and as much