Nutmeg Marrow Suet and Currans and fill the guts How to make French Barly puddings BOyle the Barly and put to one pinte of Barly halfe a Manchet grated then beat a great quantity of Almonds and straine them with Creame then take eight Eggs halfe the whites and beat them with Rosewater and season it with Nutmeg Mace and Salt with Marrow or if suet mince it and mixe it well together and fill the guts To make Haggus-puddings TAke a Calves Chaldron being well scoured and parboyled and the kernels taken out and when it is cold mince it very small then take four or five Eggs and leave out halfe the whites and take thick Creame grated Bread Sugar Nutmeg Salt Currans and Rosewater and if you will Sweet-majerome Thyme and Parsley mix it well together then having a Sheeps Maw ready dressed put it in and boyle it a little remember Suet or Marrow A boyled Pudding BEat the yolks of three Egs with rose-Rosewater a quarter of a pint of Creame and warme it with a piece of Butter as big as two walnuts when it is melted mix the Eggs and that together season it with Nutmeg Sugar and Salt and put in as much grated Bread as will make it as thick as Batter and as much Flower as will lie on a shilling when your water boyls tie it fast in a double cloth or bag and boyl it serve it up with Butter Verjuice and Sugar An Oatmeal-Pudding TAke the biggest Oatmeal and mince what Herbs you like best and mixe with it then season it with Salt and Pepper and tie it straight in a bag and when it is boyled butter it Another Oatmeale Pudding Binde up in a bagge the great Oatmeale and boyle it in Beefe-broth tender then boyle Creame with large Mace and slic'd Nutmeg then take it off the fire and slice a manchet very thin into the Cream take eight Egs to a quart of Creame but halfe the whites and mixe with it as much Oatmeale which was boyled as you think fit and thick enough a good deal of Beef-suet Rosewater Salt and Sugar stir them well together and butter a dish and put it in and bake it To make a hasty Pudding in a Bagge BOyle a pinte of thick Cream with sixe spoonfuls of Flower and season it with Nutmeg Sugar and Salt wet the bag and turne it and flower it then pour in the Creame being hot into the bag and it being boyled dish it and butter it as a hasty Pudding if it be well made it will be so good as a Custard To make a shaking Pudding TAke a pinte of Cream boyl it with large Mace sliced Nutmeg and Ginger then put in a few Almonds blanched and beat with Rosewater then beat foure Eggs with halfe the whites and beat them with rose-Rosewater then strain them all together then put to it sliced Ginger Sugar grated Bread and Salt then butter a cloth and flower it and tie it hard and put it in boyling water as you must do all Puddings then serve it up with Verjuice Butter and Sugar To make Puddings of Wine SLice the crumbs of two Manchets halfe a pinte of Wine as much Sugar as you think fit the Wine must be scalded then take eight Eggs and beat them with Rosewater then put sliced Dates Marrow and Nutmeg and mixe them well together and fill the guts to boyle Bread-puddings TAke Cream and boyl it with Mace then mixe beat Almonds with Rosewater then take the Creame and Eggs Nutmeg Currans Salt and Marrow and mixe them with as much bread as you thinke fit and fill the guts To make French-barly-puddings BOyle the Barly in three waters and to a pinte of Barly halfe a Manchet grated a good quantity of Almonds beat eight Eggs halfe the whites Rosewater grated Nutmeg Sugar and Salt and Marrow mince all these together with Cream and fill the guts or I think it will do well in a bag An Oatmeale-pudding STeep great Oatmeal in Milke a night and pour it thorow a cullender and season it with Penneriall Saffron Sugar Nutmeg Rosewater and Salt then mixe it well with Eggs and flower the bag and boyle it when it is boyled butter it and serve it up A Pudding baked TAke a pinte of Cream warm it and put the quantity of two penniworth of Dates minced foure Egges Marrow and Rosewater one Nutmeg grated or beaten Mace and Salt butter the dish and put it in if you will lay Puff-paste on it you may scrape Sugar on it but if it be Puff-paste put Sugar in it Another boyled TAke Flower Sugar Nutmeg Salt Water mix them together with a spoonfull of Gum-dragon being steeped all night in Rosewater and strained then put in Suet or Marrow and put it to boyle in a bag White puddings TAke of great Oatmeal three pintes clean picked steep it in Milk three or foure houres then dreine the Milk from it and let it lye a night in warm Water then dreine it from the Water and put to it two pound of Beef-suet minced eight or ten Eggs with halfe their whites a quarter of an ounce of Nutmegs as much Sugar a little Mace a quart of Cream a little Salt mixe them well together and fill them into guts being clean Rice-puddings BOyle your Rice in Water once and Milk after and last in thick Cream then take sixe Eggs grated Bread good store of Marrow minced small some Nutmeg Sugar and Salt and put them into pipkins and boyl them for eating you may exempt the boyling in Milk and Rosewater will do well in them Puddings of Swine-lights PArboyl the Lights and mince them very small with Suet and mixe it with grated Bread Cream Currans Eggs Nutmeg Salt and Rosewater and fill them in skins Other Puddings TAke a pinte and a halfe of Creame one pound of Butter and set them on the fire till the Butter be melted then take grated Bread three or four Eggs season it with Nutmeg rose-Rosewater Sugar and make it as thin as a Pancake batter then butter the dish and bake it in it with a garnish of Paste about it To make Black puddings FIrst take halfe the Oatmeale and pick it beat it a very little then take the blood when it is warme from the Hog and striane it put in the Oatmeale as soon as you can and let it stand all night then take the other part of the Oatmeale pick it cleane and boyl it in Milk till it be tender and all the milk consumed then put it to the blood and stir it well together and put in good store of Beefe or Hogs suet and season it with good Pudding-herbs Salt Pepper and Fennel seed and boyl them but do not fill the guts too full To make a Pudding TAke more than a pinte of Cream and boyl in it a Manchet and rub it thorow a cullender and season it with Nutmeg Salt Sugar and Rosewater with Suet small minced butter a dish and bake it To make a posset TAke a
sliced and either watered or parboyl'd ten rosted Chesnuts split the yolks of three or four Eggs sweet Herbs minced a little Horse-Radish-root scraped stew all these one houre then slice the Braines being parboyled and strew a little Ginger and grated Bread or make a little batter with Eggs Ginger and Salt and Flower you may put in some juice of Spinage and fry them green with batter then dish the Meat and lay these fry'd Braines Oysters the Chesnuts and half yolks of Eggs and sippit it then serve it up hot to the Table How to stew a loyne of Lambe CUt your Lamb into steaks as you did your Mutton to stew but not altogether so thin as the Mutton put it into a pipkin with water to cover it it being scummed put to it Capers Samphier the bottom of two or three Artechokes boyle six or seven large blades of Mace halfe a Nutmeg sliced Verjuice and Salt stew all these together one hour then dish your Lamb with as little breaking as you can then scum off the fat and put into the broth scalded Spinage and Parsley minced with scalded Gooseberries a piece of Butter shaking it well together dish it and serve it up with sippits How to boyle a joynt of Lamb BOyle your Lamb in Water and Salt For the Sauce take some of the Broth which boyled it and put it into a pipkin with Verjuice Mace three or foure Dates a handfull of 〈…〉 and sweet herbs these being boyled together enough beat i◠up with Butter a handfull of scalded Gooseberries and a little Sugar if you finde it too sharp dish the Lambe and sippit it How to boyl a hanch of Venison LEt your Venison be poudred then boyl it in water for the sauce take some of the strongest broth and put it into a pipkin with Vinegar Ginger sliced a little Pepper Colleflower or Collewort stalks boyled and the pith taken out and put in large Mace Cowes udder boyled and sliced a little Horse-radish root scraped and sweet Herbs boyl all these a convenient time then dish the Venison being boyled beat up the sauce with a little Butter lay Colleflowre on it and what you please This sauce is very good with a boyled poudred Goose you may lard your Goose with Bacon if you please How to boyle a Duck TRusse your Duck and boyle it in water and take some of that broth with Pistachoes blanched Cow's udder boyled and sliced Sausages strippt out of their skins white Wine sweet Herbs large Mace boyle all these together till you think it sufficiently boyled then put to it beet roots boyled and cut in slices beat it up with Butter carve up the Duck pouring the sauce on the top of her and garnish it with sippits and what you please How to boyle a Coney TRuss your Coney boyl her in water and salt for the sauce take strong broth if you have any or that which boyleth it with two or three Pippins quartered large Mace Pepper Salt a handfull of Currants a faggot of sweet Herbs two sliced Onions and Vinegar boyle all these together halfe an houre then straine it and throw away all the thick put in a piece of Butter and a little Sugar with Lemmon beat it up thick and pour it on your Coney being dished garnish it and serve it up to the Table How to stew a Neats Tongue EIther boyle or roast your Tongue and split it put it into a dish or flat pipkin with a good quantity of Cinamon Ginger a pinte of Claret a little Vinegar a bunch of Rosemary tyed together a little grated Bread and Salt stew these together till halfe consumed dish the Tongue and beat the Broth up with Butter How to boyle a Chicken SCald the Chickens and trusse them boyling them in water as white as you can For the Sauce if it be in winter take a pinte of white-Wine Verjuice five or six Dates a little handful of Pine-kernels five or six blades of large Mace a faggot of sweet Herbs all these boyle together till halfe consumed beat it up thick with Butter and pour it on the Chickens being dished with two or three white-bread tostes dipped slightly in a little Muscadine and lay on the Chickens yolks of Eggs cut into quarters puffe-Paste Lozanges Sheeps tongues fryed in greene Butter being boyl'd and blanch'd pickl'd Barberies three or foure pieces of Marrow being boyled and serve it up hot Another way for the same IF in Summer take Wine as before and a little Broth which boyled them if you have no stronger large Mace the bottom of two Artechokes being boyled and cut in dice-work an Ox Palat sliced thinne Salt and sweet Herbs all these being boyled together beat it up with Butter dish the Chickens and pour this sauce on them laying on the chickens boyled Aspuragus hard Lettuce scalded a little handful of scalded Gooseberries sliced Lemmon will doe will in the sauce if you please sippit it and serve it up Verjuice and some of the broth boyled with large Mace a little sliced Ginger and Salt being beat up with Butter the gizerne of the Chickens a little Sugar the Parsley which was boyled in their bellies all minced and a handfull of scalded Gooseberries or Grapes with sippits will be good How to boyle Pigeons SCald and pull your Pigeons draw and truss them to boyle with Parsley in their bellies and boyle them in water and salt for the sauce take some of the broth Vinegar Bacon scalded and sliced very thin large Mace whole Pepper 3 or 4 yolkes of hard Eggs minced boyle these together with a sprig of sweet Marjerom a quarter of an houre and put in a little gravy of any flesh if you have it beat it up with Butter dish the Pidgeons pour the Sauce on them garnish the meat with good store of Barberries Lemmon and Sippits you may put in some picled Broome buds if you have them then serve it up hot to the Table How to make a grand boyled Meat KIll and pull or scald what young Fowle is in season as Pidgeons wilde or tame Partridges Pheasants Teale Plover Widgeons Snipes Larks or any other Fowle you may doe a young Coney wilde or tame trusse them and boyle them as faire and as white as you can and while they are boyling take strong Broth wherein Veal or any other fresh Butchers meat hath been boyled to pieces put to it an Oxe Pallet blanched and cut in dice-work Pestaches Pine-kernels blanched a quart of White-Wine a good quantity of large Mace Salt and five or six Dates cut to pieces boyle these together as long as you think it expedient and when it is boyled put to it a large piece of Butter and Lemmon sliced very thinne the rinde being pared off and beat it up thick then dish your meat orderly with thin tostes in the bottome pour the sauce on them garnish with Sheepes tongues boyled blanched and split rowled in greene Batter and fryed green sliced Lemmon and Orange
make a Clarie Pye TAke two handfull of Clary wash it and cut it reasonable small beat it together with eight whites of egges and halfe yolks and put it into a frying-pan with a good piece of butter sweeten it stirring it well together as it fryeth let it not fry too long and have a care of burning then take a handfull or two of Spinage boiled very tender presse out the water very cleane and mince it small then take two or three Potatoes boiled and sliced and Marrow minced Season all these together with Nutmeg mace salt sugar verjuyce and Lemmon minced being pared Your pie being raised put in these ingredients and lay the marrow of two or three bones on the top as whole as you can close it and bake it in a soft oven an houre and an halfe then make a Caudle with yolks of Egges Cynamon Verjuyce and a piece of Butter Sugar and a sliced Lemmon if you have it Beat it well together till it boyleth The pie baked put it in a dish scrape sugar on it and serve it up How to make a Custard without Eggs IF you make it in Paste set it in Works and dry it in the Oven then beat the spawn of a Pike in a Morter and straine it with Creame season it with Sugar Rosewater a grated Nutmeg and a little Mace beat it well together then fill your Paste and bake it strowing Comfets on it when it is dished and serve it up How to make a White pot CUt a Manchet in thin slices like Lozanges halfe a pound of Raisons Solis stoned the Marrow of two bones cut in slices then lay all these in a dish a laying of Bread with Raisons on 't the Marrow on the Raisons so on the other till your dish be almost full then take a pinte of Creame and boyle it with a Nutmeg quartered five or six blades of large Mace it being boyled beat it up pretty thick with yolks of egges six egges will serve put in a graine of rubid Musk with good store of Sugar and a little Rosewater stirring it well together poure it on the ingredients which you dished bake it in the oven or in a skellet of boyling water being covered with another dish Have a care of baking it too much lest it whey Scrape Sagar on it and serve it up hot How to make little Pasties to serve up six in a dish MAke your paste of cold water and butter as you are directed then rowle it out thin in severall sheets and lay on every one Potato Quince and Artechoke boyled and sliced thin with marrow seasoned with salt cinamon ginger and sugar These being laid in together lay on it five or six stewed or preserved plumbs or damsens or any other plumb so it be not too big if it be split it in twain then close your Pasties very well and jagge the egges with your iron lay them on white paper and bake them an houre then provide a Caudle with yolks of egges verjuyce butter and sugar beat up together till it boyleth Then cut up the lids and put in the Caudle and serve it up hot scraping Sugar on it How to make an Apricock tart FIrst be sure your Apricocks be so tender at the stone as you may thrust a pinne thorow them then scald them and scrape the out side off putting them into the water as you doe them till you have raised your Tart then dry them and fill your Tart with them strowing good store of fine Sugar on the top lid it and bake it an hour sugar it and serve it up How to make a Gooseberry-Tart greene YOur Tart being raised fill it with Gooseberries and Sugar on the top then cut your lid with Works before you lay it on then close it and bake it with a quick Oven lesse than an houre will do it A Codling-Tart YOu may bake Codlings after the same manner onely you must scald them letting them stand an houre in the same water which scalded them being covered which will turne them very green then put them whole or in quarters with Sugar and a little Musk cover them with a cut lid as you doe your Gooseberries when it is baked if you please you may boyle up a quart of Creame with yolks of Eggs Sugar and Musk cut up the lid and pour that on the Codlings setting it in the Oven againe for the space of half an houre or less then dish it scrape Sugar on it the cover being laid on it or another handsome cut lid being dryed on a paper in the Oven How to make a made dish of Puff-paste MAke your Puff-paste as in your Chapter of Puff-paste you are directed then lay it on a pewter dish it being flowered and prepare wardens peares or pippins boyl'd with Rose-water Sugar Musk or Ambergreese Orange pill or preserved Oranges minced with Pine-kernels stuck in it being laid on the paste in a dish round on a heap and cover it with Puff-paste or you may put the same meats as prescribed for the little Pasties with the more Marrow and the exemption of the Caudle I could set downe many more but they are so numerous and common they will be tedious to the Reader since my intention is onely a memorandum to bring you into the practice of the diversity of Diets You must bake your Puff-paste with a quick oven or it will not rise well but have a care of too much colouring Scrape Sugar on it and serve it up in the same dish with a crosse cut of Paste on it I intend a short progresse in the ordering of cold Bake-meats and first A Red deere Pye BOne your Venison and if it be the side skin it and beat it with an Iron pestel but not too small then lay it in meere sauce which is Claret and Wine-vinegar put it in some close thing letting it lye two daies and nights if in the Winter otherwise not so long then drayne and dry it very well it being leane lard it with fat Bacon or Lard cut your Lard as big as a Finger and as long season it very high with Nutmeg Mace Ginger Pepper and Salt shaking it well into the Mace make your Pie with Rye-paste deepe round and very thick laying Bay-leaves in the bottome and top then lid it close with a funnell on the top This will require but a little Butter to bake it onely when it is baked and cold if you will keep it long let out the Gravie and fill it with Butter as clear from Buttermilk as possible otherwise it will sowre and mould it being filled and cold stop the funnell close and it will keep three moneths very well you may bake it in a pot in stead of paste and it will keep longer and better and lesse Butter will fill it up How to make a Pie of a Leg of Pork FLey and bone your Pork beat it up very small and lay it in pickle as your Venison then season
it with Ginger Cynamon Nutmeg Cloves Mace Pepper and Salt very high and make it up in the same manner as your Venison Either of these Bake-meats will require nine houres baking you must wash them over with yolks of Eggs and Wheat-flower beat together with a little Saffron to give it the better colour if you please before it go into the Oven How to make a Pig-pie FLey bone your Pig beat it very small season it with Nutmeg Ginger a little Pepper and salt rubb'd well in it let your Pie be round and deep for the lesser compasse your round bake-meats are and deeper the better Let this be made of good wheat flowre and put good store of butter in the baking A Hare is excellent meat dressed in the same manner These will require five houres baking How to make a Lampre-Pie GArbidge your Lampre and take out the black blood which is like a string in the back slit the back and it will pluck out then season it with Nutmeg Pepper and Salt let your Pye be round then rowle your Lampre as your Pye lay two or three whole Onyons in the middle good store of butter with two or three Bay-leaves Bake it foure houres fill it up with butter and keep it for your use A Salmon Pye SEason your Salmon Trout with the same seasoning onely a little Ginger added These Pies must either be long or square and not so deep for your Salmon baketh best split Throw on the backs the Gills taken out and the skinnie side downward This requires great store of butter to bake it Instructions for severall Bake meats THere is a Fish taken in Westmoreland which is admirable baked it is called a CHAR. They are as red as a Salmon but little bigger then a Herring There are many sorts of cold baked meats which I will not mention the seasoning differing not much from those I named onely something in the ordering as Pea Partidge Pheasants or Turky which require lard and deep seasoning with store of Butter Woodcocks Snipes and the like are so usuall I not mention onely lay them close with the breast downward they will bake the moister or make use of the head being the best meat and stick the beake upon the Pielid How to make an Olave pie SLice the flesh of a leg of Veal into thin slices the breadth of foure fingers and hack them with the back of a cleaver then take sixe ounces of Beefe-suet minced small then take Thyme Sweet-marjerome Winter-savory and Capers mince them small and season it with Mace Cloves Nutmeg Cynamon Pepper and Salt then take a quart of great Oysters drein them from the liquor and roul them in the ingredients and take the slices of Veal and roule them up with the ingredients in them with two Oysters in either of the Olaves then lay them into the Pie with good store of Butter over and under but before you butter the top lay in five or six hard yolks of Eggs some bits of Bacon and Sausage made up into balls with sliced Lemmon the rest of the Oysters and Ingredients on the top of the Pie then lid it and let it bake and when the Pie is halfe baked put in a quarter of a pinte of Claret wine and let it bake then make a Lear or Sauce for it with Claret wine one Onion or two the liquor of Oysters 2 Anchoves letting it boyl a little take out the Onions and beat it up with the juice of a Lemmon and Butter when it is baked put in this Leare shake it well together and serve it up hot to the Table How to make butter'd Loaves TAke ten Eggs and foure of the whites one spoonfull of Ale-yest and foure spoonfuls of Creame beat all these together and let them stand halfe an hour then take as much Wheat flower as it will wet and make it up into a Paste and wrap it up warm in a cloth and lay it to the fire to rise a quarter of an houre and when the Oven is ready make them up into Loaves as big as your fist prick them on the top and cut them round with a knife set them on papers and put them into the Oven for halfe an houre then take one pound of sweet Butter three or four spoonfuls of rose-Rosewater and as much Sugar as will sweeten it beating it well together then cut your Loaves up and butter them with it and serve them up hot How to make Cheesecakes without Milke TAke sixe Eggs three whites of them beaten very well then take a pinte of Creame and boyle it with Mace then take it off the fire and put in the Eggs stir them well together and set it on the fire to boyle againe and let it boyle till you see it is curds then take it off put to it a good quantity of Sugar some Nutmeg and Mace beaten then dissolve Musk and Ambergriece in Rosewater and put to it three or four spoonfuls of grated bread with a quarter of a pound of Almonds beaten small and if you thinke it to thick put to it a little Cream and Currans if you please then make Coffins for them with Flower Butter Sugar and Cream put in the Meat and bake them in a slow Oven one quarter of an houre How to make an Oxe Palate pie BOyle the Palates tender and blanch them as you doe Neates tongues and lay them in their owne liquor without Salt then take them out and cut them in pieces and put to them Sweet breads of Veale or Lamb squab Pigeons full of Marrow Lambs stones Cocks combs and stones Pine-kernels Chesnuts Oysters and some small Capers with a good quantity of Marrow with balls of farced meat minced very small seasoned with Nutmeg Ginger Pepper Salt a small quantity of Cloves and Mace and Lemmonds or Gooseberries or Grapes if you can and put them to baking in a Pie with Butter a sauce for it with halfe a pinte of Gravie of Mutton or more the yolks of four raw Eggs some White wine one or two Anchoves a little Grape Verjuice or juice of Lemmon it being baked cut it up and take out the fat and put in this Leare stir it about and set it in the Oven againe or rather put it not in till you are ready to serve it up and then remember to let it be ready to boyle in a dish or pipkin with continuall stirring and a good piece of Butter beat with it How to make a Rice-pudding baked BOyle the Rice tender with Milke and season it with Nutmeg or Mace Rosewater Sugar yolks of Eggs with half the whites with grated Bread and Marrow minced with Ambergriece if you please temper them well together and bake it in a dish buttered How to make Bread-puddings TAke Cream and boyl it with Mace then take Almonds and beat them small with rose-Rosewater and mixe them with Eggs well beaten and straine all into as much bread as you thinke fit with sliced
skinnes then keepe them flat and turned till they be drie the Pippins must not be spotted but the clearest can be got To make Snow TAke a quart of the best Creame and a quarter of a pound of blanched Almonds beated very fine with Rosewater and stâ—ained half a pint of White-wine a piece of Orange peele a sliced Nutmeg 3 sprigs of Rosemary let it stand two or three hours being made sweet with sugar then strain them into a bason then take out some of it into a ser thing and beat it till it froath or bubble and as the froath ariseth take it off gently with a spoon and lay it in the dish you serve it up in you must beat it all by a little at a time till you have as much of the froath and bubbles as will rise a good height you may put more Sugar to it but no Cream but what was in it for that which falls from the bubbles will be enough To make jelly of Raspesses WHen the Raspesses are picked clean strain them through a haire sieve with a spoon if you would have it very clean you must not straine them too dry but onely the thinnest juice then put in as much Loaf sugar as you think fit or if you will weigh the Raspesses and when they are strained weigh the seeds and take something less than the weight of the juice in sugar and boyle it till it jelly in a spoon being cold as stiff as you would have it if you would have some seedes in it leave out some Raspesses whole and boyle in it or if you please preserve a few and put in it when you glasse it you must not doe any thing that is red in any Pewter or Tinne you may do red Currans the same way To make Raspes cakes WHen the Raspes are clean pick'd weigh them and take something lesse than their weight in Loaf sugar finely beaten and put in two or three spoonfuls of sugar in the boyling of them to keep their colour and keep them with stirring while they boyle till you finde they come clean from the bottom of the skellet in the mean time let the rest of the sugar be boiling being only made wetwith water or very little more and when it is almost boyled to sugar again take it off the fire and put in the Raspesses and stir them well together and then set them on a soft fire and keep it stirring gently halfe a quarter of an hour then take it off the fire and stir it that it may be almost cold then put it into the pewter moulds and set them in a stove very gently hot or where they may have a little aire of the fire after three or foure dayes take off the rings and when you finde them dry at the top turne them upon glasses which you must lay under them at the first or a pewter plate or else they will lose their bright colour you must not stir the sugar when it boyles but onely about the sides to keep it together but let it boyle upon a good quick fire it will be the better colour if you give them the full weight of sugar To preserve Raspesses PIck cleane the fairest Raspes and take their bare weight in Loaf sugar which must be finely beaten and strow a layer of sugar in the bottome of the skellet or China dish and then a larger of Raspes so three or foure times double and crush some juyce of other Raspasses all over them set them on a soft fire till the Sugar be melted often shaking them then let them have a quick fire and let them boyle some five walms Every time they boyle up shaking of them and in so many boyles they will be enough To preserve Cherries TAke the deepest coloured Cherries and largest you can get and gently pull out the stones and stalks and lay them in a skellet or China dish lay a layer of Sugar first and then a laying of Cherries with the stalky side downeward and so to the height you intend having the bare weight of sugar to the cherries and let them lye till you have peeled some skins off of the smallest Cherries but well coloured if you will have them of a crimson colour one ounce of skinnes will be as little as you can take to one pound of cherries not taking any of the juice of the cherries with the skinnes for that will make them looke tawny put a little sugar to the skinnes to fetch the colour out of them and set the skinnes on a soft fire often stirring and crushing them with a spoon then pour all that juice on the Cherries and set them on a soft fire often shaking of them till the sugar be pretty well melted then set them on a quick fire and let them boyle up then take them off and the froath settled scum them cleane and so doe till you think them enough which you may finde by their clearnesse then take them off and scum them very clean and let them stand all night in a silver or china dish and the next day if the syrrup be not very thick let the fruit be put up into glasses and boyle the syrrup againe on a quick fire and when it is cold put it to the Cherries and be sure to let the glasses stand open till they be cold If you would have them pure coloured do them with the best sort of sugar To make Quince cakes the true way TAke the yellow apple Quince and parboil them over a quick fire and when they are soft and begin to crack take them out of the water and lay them on a dry cloth letting the water drain wel out of them and scrape the pulpe of them into a silver dish take to one pound of that pulpe one pound of the best loafe Sugar then boile them together on a quick fire and when you think it enough which you may know by laying a little on a Table and if it comes clean from the board without cleaving it is enough then strow some Sugar finely serced upon the board and put the stuffe on that Sugar and when it is cold mould them up into little cakes and print them then set them in a box by the fire with the lid of the box open some two dayes that they may dry To preserve sweet Lemmons PAre the Lemons thin and rub them with salt and wash it off again lay them in water two daies and shift them morning evening then boil and shift them in four several waters all which must boil before you put them in except the first but let them not boil too long in one water for making them black take them out lay them between two hot cloathes til the water be soakt out of them cut them in halfs and weigh them and take to one pound of lemons a pound and half of the finest loaf sugar and to every pound of sugar a pint of water beat the sugar
very fine and set it on the fire with the water and when it is cleane scummed and boil'd a little while then take it off and let it cool then tie up the Lemmons in Cobweb-lawne every halfe by it selfe and put them into the syrrup and let them boyle or simper very softly an houre or less then put them into a silver bason and so let them stand a week before you boyl them up then boyl them with a little Ambergriece and Musk tyed in a piece of Cobweb-lawn the least that may be will make them taste very strong and some halfe an houre before you take them up put in the juice of foure or sixe Lemmons made warm and so let them boyle till they be enough then take off the tiffeny and put them up when they are cold The best way to preserve Oranges or such like IS never to boyle them in Sirrup but when they are boyled in water and not too soft and to make a Syrrup first and as soone as it comes off the fire put in the citron and let it lye three or foure dayes turning it every day then poure the sirrup from them and boyle it againe till it be of a pretty thicknes then put in the citron when it comes off the fire boyling hot and let it lye therein six or seven dayes and then boyle the sirrop as before and at the last boyling you may Amber it if you please if you give them Sugar enough three times will serve to make them keep if they doe not you may boyle the sirrup at any time again But if they have stood long before you boyle the syrrup againe you must let it coole before you put it to the Citrons againe lest they blister This way is very good if the sugar be fine they will eat daintily and firme To make jelly of Oranges SHave the Oranges thin and quarter theme and water them three dayes shifting them twice a day then boyle them very tender in severall waters till the bitternesse be gone then dry them with a cloath and cut them in thin slices athwart the quarters then take their weight of the best sugar fill a pinte of liquor made of Apple-Johns and Spring water as strong of the apples as you can make it then mix the sliced Oranges and the liquor together then take the sugar being finely beaten wet it with a little water and when it hath boyl'd a little is scumm'd put the orange and apple-liquor into that syrrup and boyl it till it be ready to jelly put in 4 spoonfuls of the juice of orenge and lemmon together boyle it a little after and if you please tie a little Amber and Musk in a tiffany and put in it as long as you think fit To candy Oranges GRate off the upper rinde of the Oranges then pare the rinde off very thin and have water by you to put them in as you pare them then sew them up in a fine cloath and when the water boils put them in and shift them into three waters but they must not boil too long in one water lest they look black let the pan be made cleane every time when they are boyled take them out of the Cloaths and lay them one by one on a dry cloath and cover them with another then make a cleare syrrup as much as you thinke will boyle so many peeles let them boyle softly lest the syrrup grow too thick before they be enough and when they are cleare and the syrrup hangs about them take them off the fire and put the syrrup and them into a glass or silver dish and let them stand on a dry place not too hot till you see them begin to candy then take them out and lay them on plates or trenchers and let them dry of themselves without any fire till they be almost dry then you may put them in a little heat lest they grow black How to make Christall jelly TAke a Knuckle of Veal and two Calves feet and boile them in cleare water but boile not the meat to pieces for then the jelly will look thick then take a quart of the clearest of it and put it into a skellet or pot with a little sliced Ginger whole white Pepper a Nutmeg quartered a grain of Musk put all these Spices in a bag boile them in the jelly then season it with foure ounces of white Sugar-candy and three spoonfull of Rose-water run it through a Cotten Jelly-bag and if you will have it look of an Amber colour bruise your Spices and let them boile loose in the jelly To make white Leach of Cream TAke a pint of sweet Cream sixe spoonfuls of rose-Rosewater two granes of Muske two drops of oyle of Mace or a blade or two of large Mace boyle it with foure ounces of Icing-glass being steeped and washed clean then run it thorow your jelly-bag into a dish when it is cold slice it in chequar-work and serve it up on a plate or glasses This is the best way to make Leach FINIS