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+*** START OF THE PROJECT GUTENBERG EBOOK 14377 ***
+
+THE
+
+QUEENE-LIKE CLOSET
+
+Or
+
+RICH CABINET
+
+
+[Illustration]
+
+
+Printed for Rich: Lownes
+
+White Lion in Duck Layne neare West Smithfield
+
+
+
+
+The Queen-like Closet
+
+OR
+
+RICH CABINET:
+
+Stored with all manner of
+
+RARE RECEIPTS
+
+For
+
+_Preserving, Candying and Cookery_.
+
+Very Pleasant and Beneficial to all Ingenious Persons of the
+
+FEMALE SEX.
+
+
+BY HANNAH WOLLEY.
+
+
+The Second EDITION.
+
+
+LONDON
+
+Printed for _Richard Lowndes_ at the _White Lion_ in _Duck-Lane_, near
+_West-Smithfield_, 1672.
+
+
+
+
+TO THE
+
+TRULY VERTUOUS
+
+AND
+
+My much Honoured Friend
+
+Mrs. _GRACE BUZBY_,
+
+Daughter to the Late
+
+_Sr. HENRY CARY_,
+
+Knight Banneret;
+
+And WIFE to
+
+Mr. _ROBERT BUZBY_,
+
+Gentleman, and Wollen Draper of LONDON
+
+
+_Madam_,
+
+Your Kind and Good Acceptance of my Endeavours in Work for You, and that
+Esteem You have for what else I can do, make me bold to present this
+Book to You; which by that time You have perused, I doubt not but You
+will deem it worthy of the Title it bears; and indeed it was never
+opened before: If it may yield You any Delight or Benefit, I shall be
+glad; for as You have a true Love and Esteem for me, so I have a very
+great Love and Honourable Esteem for You; and shall always be
+
+_Your most Observant
+
+servant_,
+
+_HANNAH WOLLEY._
+
+
+
+
+To all Ladies, Gentlewomen, and to all other of the Female Sex who do
+delight in, or be desirous of good Accomplishments.
+
+
+Ladies and Gentlewomen,
+
+_I Presume those Bookes which have passed from me formerly, have got me
+some little credit and esteem amongst you.
+
+But there being so much time past since they were Printed, that
+methinks, I hear some of you say_ I wish Mrs. _Wolley_ would put forth
+some New Experiments _and to say the Truth, I have been importun'd by
+divers of my Friends and Acquaintance to do so._
+
+_I shall not give an Apish Example every Day or Week to follow
+ridiculous and foolish Fancies, nor could I be too like the_ Spaniard,
+_always to keep in one Dress: I am not ashamed, nor do I disown what I
+have already Printed, but some of you being so perfect in your
+practises, and I very desirous still to serve you, do now present you
+with this_ Queen-like Closet: _I do assure you it is worthy of the
+Title it bears, for the very precious things you will find in it._
+
+_Thus beseeching your kind Acceptance of this Book, and of my earnest
+Desires to you, I take my Leave, but shall always be to all who have
+esteem for me,_
+
+Their Faithful and
+
+Humble Servant,
+
+HANNAH WOLLEY.
+
+
+
+
+    _Ladies, I do here present you (yet)
+    That which sure will well content
+    A Queen-like Closet rich and brave
+    (Such) not many Ladies have:
+    Or Cabinet, in which doth set
+    Jems richer than in Karkanet;
+    (They) only Eies and Fancies please,
+    These keep your Bodies in good ease;
+    They please the Taste, also the Eye;
+    Would I might be a stander by:
+    Yet rather I would wish to eat,
+    Since 'bout them I my Brains do beat:
+    And 'tis but reason you may say,
+    If that I come within your way;
+    I sit here sad while you are merry,
+    Eating Dainties, drinking Perry;
+    But I'm content you should so feed,
+    So I may have to serve my deed._
+
+_Hannah Wolley._
+
+
+
+
+These things following are sold by _Richard Lowndes_ Book-seller, at the
+_White-Lion_ in _Duck-Lane_ near _West-Smithfield_.
+
+A Cordial Powder, which doth infallibly Cure the _Rickets_ in Children,
+and causeth an easie production of Teeth.
+
+Dr. _Lionel Lockyer_'s Universal Pill, curing any Disease curable by
+Physick; it operates gently and safely, it being very amicable to Nature
+in purifying the whole Body throughout, and then subduing all Diseases,
+whether internal or external, as hath been experimented by persons of
+all sorts and sexes, both young and old, with admirable success.
+
+Mr. _Matthew_ his Diaphoretick and Diuretick Pill, purging by Sweat and
+Urine: This Pill being composed of Simples of a very powerful operation,
+purged from their churlish and malignant quality by an excellent Balsam
+of long preparation, is by it made so amicable to Nature, that it hath
+upon ample experience been found effectual for curing all common
+Diseases.
+
+Mr. _Edmund Buckworth's_ famous Lozenges, for the Cure of Consumptions,
+Catarrhs, Asthma's, Phtisick, and all other Diseases incident to the
+Lungs, Colds new and old, Hoarsness, Shortness of Breath, and Stuffings
+of the Stomach; also a sovereign Antidote against the Plague, and all
+other contagious Diseases.
+
+The famous Spirit of Salt of the World, well known for a sovereign
+Remedy against most Diseases; Truly and only prepared by _Constantine
+Rhodocanaces_, Grecian, one of His Majesties Chymists.
+
+
+
+
+THE
+
+Queen-like CLOSET,
+
+OR
+
+Rich Cabinet.
+
+
+1. _To make_ Aqua Mirabilis _a very delicate way._
+
+Take three Pints of Sack, three Pints of White Wine, one quart of the
+Spirit of Wine, one quart of the juice of Celandine leaves, of
+Melilot-flowers, Cardamum-seeds, Cubebs, Galingale, Nutmegs, Cloves,
+Mace, Ginger, two Drams of each; bruise them, and mix them with the Wine
+and Spirits, let it stand all night in the Still, not an Alembeck, but
+a common Still, close stopped with Rye Paste; the next morning make a
+slow fire in the Still, and all the while it is stilling, keep a wet
+Cloth about the neck of the Still, and put so much white Sugar Candy as
+you think fit into the Glass where it drops.
+
+
+2. _The Plague-Water which was most esteemed of in the late great
+Visitation._
+
+Take three Pints of Muskadine, boil therein one handful of Sage, and one
+handful of Rue until a Pint be wasted, then strain it out, and set it
+over the Fire again.
+
+Put thereto a Penniworth of Long Pepper, half an Ounce of Ginger, and a
+quarter of an Ounce of Nutmegs, all beaten together, boil them together
+a little while close covered, then put to it one penniworth of
+Mithridate, two penniworth of Venice Treacle, one quarter of a Pint of
+hot Angelica Water.
+
+Take one Spoonful at a time, morning and evening always warm, if you be
+already diseased; if not, once a day is sufficient all the Plague time.
+
+It is most excellent Medicine, and never faileth, if taken before the
+heart be utterly mortified with the Disease, it is also good for the
+Small Pox, Measles, or Surfets.
+
+
+3. _A very Soveraign Water._
+
+Take one Gallon of good Claret Wine, then take Ginger, Galingale,
+Cinnamon, Nutmegs, Grains, Cloves, Anniseeds, Fennel-seeds,
+Caraway-seeds, of each one dram; then take Sage, Mint, Red-Rose leaves,
+Thyme, Pellitory of the Wall, Rosemary, Wild Thyme, Camomile, Lavander,
+of each one handful, bruise the Spices small and beat the Herbs, and put
+them into the Wine, and so let stand twelve hours close covered,
+stirring it divers times, then still it in an Alembeck, and keep the
+best Water by it self, and so keep every Water by it self; the first you
+may use for aged People, the other for younger.
+
+This most excellent Water was from Dr. _Chambers_, which he kept secret
+till he had done many Cures therewith; it comforteth the Vital Spirits;
+it helpeth the inward Diseases that come of Cold; the shaking of the
+Palsie; it helpeth the Conception of Women that are barren; it killeth
+the Worms within the Body, helpeth the Stone within the Bladder; it
+cureth the Cold, Cough, and Tooth-ach, and comforteth the Stomach; it
+cureth the Dropsie, and cleanseth the Reins; it helpeth speedily the
+stinking Breath; whosoever useth this Water, it preserveth them in good
+health, and maketh seem young very long; for it comforteth Nature very
+much; with this water Dr. _Chambers_ preserved his own life till extreme
+Age would suffer him neither to go nor stand one whit, and he continued
+five years after all Physicians judged he could not live; and he
+confessed that when he was sick at any time, he never used any other
+Remedy but this Water, and wished his Friends when he lay upon his
+Deth-Bed to make use of it for the preservation of their Health.
+
+
+4. _To Make Spirit of Mints._
+
+Take three Pints of the best white Wine, three handfuls of right Spear
+mint picked clean from the stalks, let it steep in the wine one night
+covered, in the morning, put it into a Copper Alembeck, and draw it with
+a pretty quick fire; and when you have drawn it all, take all your Water
+and add as much Wine as before, and put to the Water, and the same
+quantity of Mint as before; let it steep two or three hours, then put
+all into your Still, and draw it with a soft fire, put into your
+Receiver a quantity of Loaf Sugar, and you will find it very excellent;
+you may distil it in an ordinary Still if you please; but then it will
+not be so strong nor effectual.
+
+Thus you may do with any other Herbs whatsoever.
+
+
+5. _To make the Cordial Orange-Water._
+
+Take one dozen and a half of the highest coloured and thick rin'd
+Oranges, slice them thin, and put them into two Pints of Malago Sack,
+and one Pint of the best Brandy, of Cinamon, Nutmegs, Ginger, Cloves,
+and Mace, of each one quarter of an Ounce bruised, of Spear-mint and
+Balm one handful of each, put them into an ordinary Still all night,
+pasted up with Rye Paste; the next day draw them with a slow fire, and
+keep a wet Cloth upon the Neck of the Still; put in some Loaf Sugar into
+the Glass where it dropeth.
+
+
+6. _To make Spirit of Oranges or of Limons._
+
+Take of the thickest rin'd Oranges or Limons, and chip off the Rinds
+very thin, put these Chips into a Glass-bottle, and put in as many as
+the Glass will hold, then put in as much Malago Sack as the Glass will
+hold besides; stop the bottle close that no Air get in, and when you
+use it, take about half a spoonful in a Glass of Sack; it is very good
+for the Wind in the Stomach.
+
+
+7. _To make Limon Water._
+
+Take twelve of the fairest Limons, slice them, and put them into two
+Pints of white Wine, and put to them of Cinamon and Galingale, of each,
+one quarter of an Ounce, of Red Rose Leaves, Burrage and Bugloss
+Flowers, of each one handful, of yellow Sanders one Dram, steep all
+these together 12 hours, then distil them gently in a Glass Still, put
+into the Glass where it droppeth, three Ounces of Sugar, and one Grain
+of Amber-Greece.
+
+
+8. _A Water for fainting of the Heart._
+
+Take of Bugloss water and Red Rose Water, of each one Pint, of Red Cows
+milk half a Pint, Anni-seed and Cinamon of each half an Ounce bruised,
+Maiden hair two handfuls, Harts-tongue one handful, bruise them, and mix
+all these together, and distil them in an ordinary Still, drink of it
+Morning and Evening with a little Sugar.
+
+
+9. _To make Rosemary Water._
+
+Take a Quart of Sack or white Wine with as many Rosemary Flowers as will
+make it very thick, two Nutmegs, and two Races of Ginger sliced thin
+into it; let it infuse all night, then distil it in an ordinary Still as
+your other waters.
+
+
+10. _To make a most precious Water._
+
+Take two Quarts of Brandy, of Balm, of Wood-Betony, of Pellitory of the
+Wall, of sweet Marjoram, of Cowslip-Flowers, Rosemary-Flowers,
+Sage-Flowers, Marigold-Flowers, of each of these one handful bruised
+together; then take one Ounce of Gromwell seeds, one Ounce of sweet
+Fennel seeds, one Ounce of Coriander seeds bruised, also half an Ounce
+of Aniseeds and half an Ounce of Caraway-seeds, half an Ounce of Juniper
+Berries, half an Ounce of Bay Berries, One Ounce of green Licoras, three
+Nutmegs, one quarter of an Ounce of large Mace, one quarter of an Ounce
+of Cinamon, one quarter of an Ounce of Cloves, half an Ounce of Ginger,
+bruise all these well together, then add to them half a pound of Raisons
+in the Sun stoned, let all these steep together in the Brandy nine days
+close stopped, then strain it out, and two Grains of Musk, two of
+Amber-Greece, one pound of refined Sugar; stop the Glass that no Air get
+in, and keep it in a warm place.
+
+
+11. _Doctor_ Butler's _Treacle Water._
+
+Take the roots of Polipody of the Oak bruised, _Lignum Vitæ_ thin
+sliced, the inward part thereof, Saxifrage roots thin sliced, of the
+shavings of Harts-horn, of each half a pound, of the outward part of
+yellow Citron not preserved; one Ounce and half bruised, mix these
+together;
+
+Then take
+
+   {Fumitory water}
+   {Carduus-water }   Of each one
+of {Camomile-water}   Ounce.
+   {Succory-water }
+
+of Cedar wood one Ounce, of Cinamon three drams, of Cloves three drams,
+bruise all your forenamed things;
+
+Then take of Epithimum two ounces and a half, of Cerratch six ounces, of
+Carduus and Balm, of each two handfuls, of Burrage Flowers, Bugloss
+Flowers, Gillyflowers, of each four ounces, of Angelica root, Elecampane
+root beaten to a Pap, of each four ounces, of Andronichus Treacle and
+Mithridate, of each four ounces; mix all these together, and
+incorporate them well, and grind them in a Stone Mortar, with part of
+the former Liquor, and at last, mix all together, and let them stand
+warm 24 hours close stopped, then put them all into a Glass Still, and
+sprinkle on the top of _Species Aromatica rosata_ and _Diambre_, of the
+Species of _Diarodon abbatis_, _Diatrion Santalon_, of each six drams;
+then cover the Still close, and lute it well, and distill the water with
+a soft fire, and keep it close.
+
+This will yield five Pints of the best water, the rest will be smaller.
+
+
+12. _The Cordial Cherry Water._
+
+Take nine pounds of red Cherries, nine pints of Claret Wine, eight
+ounces of Cinamon, three ounces of Nutmegs; bruise your Spice, stone
+your Cherries, and steep them in the Wine, then add to them half a
+handful of Rosemary, half a handful of Balm, one quarter of a handful of
+sweet Marjoram, let them steep in an earthen Pot twenty four hours, and
+as you put them into the Alembeck, to distil them, bruise them with your
+hands, and make a soft fire under them, and distil by degrees; you may
+mix the waters at your pleasure when you have drawn them all; when you
+have thus done, sweeten it with Loaf-Sugar, then strain it into another
+Glass, and stop it close that no Spirits go out; you may (if you please)
+hang a Bag with Musk and Amber-greece in it, when you use it, mix it
+with Syrrup of Gilly-flowers or of Violets, as you best like it; it is
+an excellent Cordial for Fainting fits, or a Woman in travel, or for any
+one who is not well.
+
+
+13. _A most excellent Water for the Stone, or for the Wind-Cholick._
+
+Take two handfuls of Mead-Parsly, otherwise called Saxifrage, one
+handful of Mother-Thyme, two handfuls of Perstons, two handfuls of
+Philipendula, and as much Pellitory of the Wall, two ounces of sweet
+Fennel seeds, the roots of ten Radishes sliced, steep all these in a
+Gallon of Milk warm from the Cow, then distil it in an ordinary Still,
+and four hours after, slice half an ounce of the wood called Saxifrage,
+and put into the Bottle to the water, keep it close stopped, and take
+three spoonfuls at a time, and fast both from eating and drinking one
+hour after; you must make this water about Midsummer; it is a very
+precious water, and ought to be prized.
+
+
+14. _The Cock water, most delicate and precious for restoring out of
+deep Consumptions, and for preventing them, and for curing of Agues,
+proved by my self and many others._
+
+Take a Red Cock, pluck him alive, then slit him down the back, and take
+out his Intrals, cut him in quarters, and bruise him in a Mortar, with
+his Head, Legs, Heart, Liver and Gizard; put him into an ordinary Still
+with a Pottle of Sack, and one quart of Milk new from a red Cow, one
+pound of blew Currants beaten, one pound of Raisins in the Sun stoned
+and beaten, four Ounces of Dates stoned and beaten, two handfuls of
+Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one
+handful of Mother-thyme, one handful of Rosemary one handful of Burrage,
+one quart of Red Rose water, two ounces of Harts-horn, two ounces of
+China root sliced, two ounces of Ivory shaving, four ounces of the
+flower of French Barley; put all these into your Still and paste it up
+very well, and still it with a soft fire, put into the Glass where it
+droppeth one pound of white Sugar Candy beaten very small, twelve
+peniworth of Leaf-Gold, seven grains of Musk, eleven grains of
+Amber-greece, seven grains of Bezoar stone; when it is all distilled,
+mix all the waters together, and every morning fasting, and every
+evening when you go to bed, take four or five Spoonfuls of it warm, for
+about a Month together, this hath cured many when the Doctors have given
+them over.
+
+
+15. _Walnut water, or the Water of Life._
+
+Take green Walnuts in the beginning of _June_, beat them in a Mortar,
+and distil them in an ordinary Still, keep that Water by it self, then
+about Midsummer gather some more, and distil them as you did before,
+keep that also by it self, then take a quart of each and mix them
+together, and distil them in a Glass Still, and keep it for your use;
+the Virtues are as followeth; It will help all manner of Dropsies and
+Palsies, drank with Wine fasting; it is good for the eyes, if you put
+one drop therein; it helpeth Conception in Women if they drink thereof
+one spoonful at a time in a Glass of Wine once a day, and it will make
+your skin fair if you wash therewith; it is good for all infirmities of
+the Body, and driveth out all Corruption, and inward Bruises; if it be
+drunk with Wine moderately, it killeth Worms in the Body; whosoever
+drinketh much of it, shall live so long as Nature shall continue in him.
+
+Finally, if you have any Wine that is turned, put in a little Viol or
+Glass full of it, and keep it close stopped, and within four days it
+will come to it self again.
+
+
+16. _To make Wormwood Water._
+
+Take four ounces of Aniseeds, four ounces of Licoras scraped, bruise
+them well with two ounces of Nutmegs, add to them one good handful of
+Wormwood, one root of Angelica, steep them in three Gallons of Sack Lees
+and strong Ale together twelve hours; then distill them in an Alembeck,
+and keep it for your use.
+
+
+17. _A very rare Cordial Water._
+
+Take one Gallon of white Wine, two ounces of Mithridate, two ounces of
+Cinamon, one handful of Balm, a large handful of Cowslips, two handfuls
+of Rosemary Flowers, half an ounce of Mace, half an ounce of Cloves,
+half an ounce of Nutmegs, all bruised, steep these together four days in
+an earthen Pot, and covered very close, distil them in an ordinary
+Still well pasted, and do it with a very slow fire; save the first water
+by it self, and the small by it self, to give to Children; when you have
+occasion to use it, take a spoonful thereof, sweetned with Loaf-Sugar;
+this Water is good to drive out any Infection from the heart, and to
+comfort the Spirits.
+
+
+18. _Another most excellent Cordial._
+
+Take Celandine, Sage, Costmary, Rue, Wormwood, Mugwort, Scordium,
+Pimpernel, Scabious, Egrimony, Betony, Balm, Carduus, Centory,
+Peniroyal, Elecampane roots, Tormentil with the roots, Horehound, Rosa
+Solis, Marigold Flowers, Angelica, Dragon, Marjoram, Thyme, Camomile, of
+each two good handfuls; Licoras, Zedoary, of each one ounce; slice the
+Roots, shred the Herbs, and steep them in four quarts of white Wine, and
+let it stand close covered 2 days, then distil it in an ordinary Still
+pasted up; when you use it, sweeten it with fine Sugar, and warm it.
+
+
+19. _To make_ Rosa Solis.
+
+Take a Pottle of _Aqua Composita_, and put it into a Glass, then a good
+handful of _Rosa Solis_ clean picked, but not washed, put it to the
+_Aqua Composita_, then take a pound of Dates stoned and beaten small,
+half a peniworth of Long Pepper, as much of Grains, and of round Pepper,
+bruise them small, take also a pound of Loaf-Sugar well beaten, a
+quarter of a pound of Powder of Pearl, and six leaves of Book Gold; put
+all to the rest, and stir them well together in the Glass, then cover it
+very close, and let it stand in the Sun fourteen days, ever taking it in
+at night; then strain it, and put it into a close Bottle; you must not
+put in the Pearl, Gold or Sugar till it hath been sunned and strained,
+neither must you touch the Leaves of the _Rosa Solis_ with your hands
+when you pick it; keep it very close.
+
+
+20. _The Heart Water._
+
+Take five handfuls of Rosemary Flowers, two drams of red Coral, two
+drams of Powder of Pearl, two drams of white Amber, two drams of
+Cinamon, two pound of the best Prunes stoned, six Pints of Damask Rose
+water, two Pints of Sack; put all these into a Pipkin never used, stop
+it up with Paste, let them stand upon a soft fire a little while, then
+distil it in an ordinary Still pasted up.
+
+
+21. _The Plague Water._
+
+Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon,
+Featherfew, Wormwood, Penyroyal, Elecampane roots, Mugwort, Bural,
+Tormentil, Egrimony, Sage, Sorrel, of each of these one handful, weighed
+weight for weight; put all these in an earthen Pot, with four quarts of
+white Wine, cover them close, and let them stand eight or nine days in a
+cool Cellar, then distil it in a Glass Still.
+
+
+22. _The Treacle Water._
+
+Take one pound of old Venice Treacle, of the Roots of Elecampane,
+Gentian, Cyprus, Tormentil, of each one ounce, of Carduus and Angelica,
+half an ounce, of Burrage, Bugloss, and of Rosemary Flowers one ounce of
+each; infuse these in three Pints of white Wine, one Pint of Spring
+Water, two Pints of Red Rose water; then distil them in an ordinary
+Still pasted up.
+
+This is excellent for Swounding Fits or Convulsions, and expelleth any
+venomous Disease; it also cureth any sort of Agues.
+
+
+23. _The Snail water excellent for Consumptions._
+
+Take a Peck of Snails with the Shells on their Backs, have in a
+readiness a good fire of Charcoal well kindled, make a hole in the midst
+of the fire, and cast your Snails into the fire, renew your fire till
+the Snails are well rosted, then rub them with a clean Cloth, till you
+have rubbed off all the green which will come off.
+
+Then bruise them in a Mortar, shells and all, then take Clary,
+Celandine, Burrage, Scabious, Bugloss, five leav'd Grass, and if you
+find your self hot, put in some Wood-Sorrel, of every one of these one
+handful, with five tops of Angelica.
+
+These Herbs being all bruised in a Mortar, put them in a sweet earthen
+Pot with five quarts of white Wine, and two quarts of Ale, steep them
+all night; then put them into an Alembeck, let the herbs be in the
+bottom of the Pot, and the Snails upon the Herbs, and upon the Snails
+put a Pint of Earth-worms slit and clean washed in white Wine, and put
+upon them four ounces of Anniseeds or Fennel-seeds well bruised, and
+five great handfuls of Rosemary Flowers well picked, two or three Races
+of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces,
+well steeped in a quart of white Wine till it be like a Jelly, then draw
+it forth with care.
+
+
+24. _To make a rare sweet Water._
+
+Take sweet Marjoram, Lavender, Rosemary, Muscovy, Maudlin, Balm, Thyme,
+Walnut Leaves, Damask Roses, Pinks, of all a like quantity, enough to
+fill your Still, then take of the best Orrice Powder, Damask Rose
+Powder, and Storax, of each two ounces; strew one handful or two of your
+Powders upon the Herbs, then distil them with a soft fire; tie a little
+Musk in a piece of Lawn, and hang it in the Glass wherein it drops, and
+when it is all drawn out, take your sweet Cakes and mix them with the
+Powders which are left, and lay among your Clothes, or with sweet Oyles,
+and burn them for perfume.
+
+
+25. _A very good Surfet water._
+
+Take what quantity of Brandy you please, steep a good quantity of the
+Flowers of Red Poppies therein, which grow amongst the Wheat, having the
+black bottoms cut off, when they have been steeped long enough, strain
+them out, and put in new, and so do till the Brandy be very red with
+them, and let it stand in the Sun all the while they infuse, then put in
+Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as
+you think fit, and keep it close stopped; this is very good for Surfets,
+Wind in the Stomach, or any Illness whatever.
+
+
+26. _An excellent Water for the Stomach, or against Infection._
+
+Take Carduus, Mint and Wormwood, of each a like quantity, shred them
+small and put them into new Milk, distil them in an ordinary Still with
+a temperate fire; when you take any of it, sweeten it with Sugar, or
+with any Syrrup, what pleases you best; it is a very good water, though
+the Ingredients are but mean.
+
+
+27. _The Melancholy Water._
+
+Take of the Flowers of Gilliflowers, four handfuls, Rosemary flowers
+three handfuls, Damask Rose leaves, Burrage and Bugloss flowers of each
+one handful, of Balm leaves six handfuls, of Marigold flowers one
+handful, of Pinks six handfuls, of Cinamon grosly beaten, half an ounce,
+two Nutmegs beaten, Anniseeds beaten one ounce, three peniworth of
+Saffron; put them all into a Pottle of Sack, and let them stand two
+days, stirring them sometimes well together; then distil them in an
+ordinary Still, and let it drop into a Glass wherein there is two grains
+of Musk, and eight ounces of white Sugar Candy, and some Leaf-Gold; take
+of this Water three times a week fasting, two spoonfuls at a time, and
+ofter if you find need; distil with soft fire; this is good for Women in
+Child-bed if they are faint.
+
+
+28. _To make the Elder water, or spirit of_ Sambucus.
+
+Take some Rye Leaven, and break it small into some warm Water, let it be
+a sowre one, for that is best; about two Ounces or more: then take a
+Bushel of Elder Berries beaten small, and put them into an earthen Pot
+and mix them very well with the Leaven, and let it stand one day near
+the Fire; then put in a little Yest, and stir it well together to make
+it rise, so let it stand ten days covered, and sometimes stir it; then
+distil it in an Alembeck; keep the first Water by it self, and so the
+second, and the third will be good Vinegar, if afterward you colour it
+with some of the Berries.
+
+Distil it with a slow fire, and do not fill the Still too full.
+
+This Water is excellent for the Stomach.
+
+
+29. _To make the Balm water Green._
+
+Take any Wine or Lees of Wine, or good Strong Beer or Ale with the
+Grounds, and stir them all together very well, lest the Wine Lees be too
+thick, and burn the bottom of the Pot; put them into an Alembeck with
+good store of Balm unwashed, therein still these till you leave no other
+tast but fair water, and draw also some of that, draw two Alembecks full
+more as you draw the first, until you have so much as will fill your
+Alembeck, then put this distilled water into your Alembeck again, and
+some more Balm, if you draw a Wine Gallon, put to it half a pound of
+Coriander seeds bruised, two Ounces of Cloves, one quarter of an Ounce
+of Nutmegs, and one quarter of an Ounce of Mace bruised all of them,
+then set a Receiver of a Gallon under it, and fill it with fresh and
+green Balm unwashed, and your Water will be as green as Grass; put still
+more and more of the Herbs fresh, and let it stand a week to make it the
+more green.
+
+Take this Green Water, and put to it one quart of the best Damask
+Rosewater, and before you mix your Balm-water and Rose-water together,
+you must dissolve two pounds of fine Sugar in the first distilled water,
+then take Ambergreece and Musk, of each eight Grains, being ground fine,
+and put it into the Glass in a piece of Lawn; put also a little Orange
+or Limon Pill to it, and keep it cool and from the Air.
+
+
+30. _To make the very best Surfet-water._
+
+Take one Gallon of the best French Spirits, and a Pint of
+Damask-Rose-water, half a Pint of Poppy water, one pound of white Sugar
+Candy bruised, then take one pound and half of Raisins in the Sun
+stoned, half a pound of Dates stoned and sliced, then take one Ounce of
+Mace, one Ounce of Cloves, one Ounce of Cinamon, one Ounce of Aniseeds
+rubbed clean from the dust, then take a quarter of an Ounce of Licoras
+clean scraped and sliced, and all the Spices grosly beaten, let all
+these steep in the Spirits four days; then take a quarter of a peck of
+Red Poppy Leaves fresh gathered, and the black part cut off, and put
+them in, and when it hath stood four or five days, strain it, and put it
+into your Glass, then put in your Sugar-Candy finely beaten, twelve
+peniworth of Ambergreece, six peniworth of Musk, keep it close, and
+shake it now and then, and when you use it, you may put some kind of
+Syrrup to it, what you please.
+
+
+31. _To make the true Palsie-water, as it was given by that once very
+famous Physician Doctor_ Matthias.
+
+Take Lavender Flowers stripped from the stalks, and fill a Gallon-Glass
+with them, and pour on them good Spirit of Sack, or perfect _Aqua vitæ_
+distilled from all Flegm, let the quantity be five quarts, then
+circulate them for six weeks, very close with a Bladder, that nothing
+may breath out; let them stand in a warm place, then distil them in an
+Alembeck with his Cooler, then put into the said water, of Sage,
+Rosemary, and Wood-Betony Flowers; of each half a handful, of Lilly of
+the Valley, and Burrage, Bugloss, and Cowslip Flowers, one handful of
+each; steep these in Spirit of Wine, Malmsie, or _Aqua vitæ_, every one
+in their Season, till all may be had; then put also to them of Balm,
+Motherwort, Spike-flowers, Bay leaves, the leaves of Orange trees, with
+the Flowers, if they may be had, of each one ounce, put them into the
+aforesaid distilled Wine all together, and distil it as before, having
+first been steeped six weeks; when you have distilled it, put into it
+Citron Pill, dried Piony seeds hull'd, of each five Drams, of Cinamon
+half an Ounce, of Nutmegs, Cardamum seeds, Cubebs, and yellow Saunders,
+of each half an ounce, of lignum Aloes one dram; make all these into
+Powder, and put them into the distilled Wine abovesaid, and put to them
+of Cubebs anew, a good half pound of Dates, the stones taken out, and
+cut them in small pieces, put all these in, and close your Vessel well
+with a double Bladder; let them digest six weeks, then strain it hard
+with a Press, and filtrate the Liquor, then put into it of prepared
+Pearl, Smaragdus, Musk and Saffron, of each half a Scruple; and of
+Ambergreece one Scruple, red Roses dried well, Red and Yellow Saunders,
+of each one ounce, hang these in a Sarsenet Bag in the water, being well
+sewed that nothing go out.
+
+_The virtues of this Water._
+
+This Water is of exceeding virtue in all Swoundings and Weaknesses of
+the heart, and decaying of Spirits in all Apoplexies and Palsies, also
+in all pains of the Joints coming of Cold, for all Bruises outwardly
+bathed and dipped Clothes laid to; it strengtheneth and comforteth all
+animal, natural and viral Spirits, and cheareth the external Senses,
+strengtheneth the Memory, restoreth lost Speech, and lost Appetite, all
+weakness of the Stomach, being both taken inwardly, and bathed
+outwardly; it taketh away the Giddiness of the Head, helpeth lost
+Hearing, it maketh a pleasant Breath, helpeth all cold disposition of
+the Liver, and a beginning Dropsie; it helpeth all cold Diseases of the
+Mother; indeed none can express sufficiently; it is to be taken morning
+and evening, about half a Spoonful with Crums of Bread and Sugar.
+
+
+32. _For a Cough of the Lungs, or any Cough coming of Cold, approved by
+many._
+
+Take a good handful of French Barley, boil it in several waters till you
+see the water be clear, then take a quart of the last water, and boil in
+it sliced Licoras, Aniseeds bruised, of each as much as you can take up
+with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves,
+five fingered Grass, Maidenhair, of each half a handful, a few Raisins
+in the Sun stoned; boil these together till it come to a Pint, then
+strain it, and take twelve or fourteen Jordan Almonds blanched and
+beaten, and when your water is almost cold, put in your Almonds, and
+stir it together, and strain it; then sweeten it with white Sugar Candy;
+drink this at four times, in the morning fasting, and at four of the
+Clock in the Afternoon a little warmed; do this nine or ten days
+together; if you please, you may take a third draught when you go to
+Bed; if you be bound in your body, put in a little Syrrup of Violets,
+the best way to take it, is to suck it through a straw, for that conveys
+it to the Lungs the better.
+
+
+33. _To make the best Bisket-Cakes._
+
+Take four new laid Eggs, leave out two of the Whites, beat them very
+well, then put in two spoonfuls of Rose-water, and, beat them very well
+together, then put in a pound of double refin'd Sugar beaten and
+searced, and beat them together one hour, then put to them one pound of
+fine Flower, and still beat them together a good while; then put them
+upon Plates rubbed over with Butter, and set them into the Oven as fast
+as you can, and have care you do not bake them too much.
+
+
+34. _Perfumed Roses._
+
+Take Damask Rose Buds, and cut off the Whites, then take Rose-water or
+Orange-Flower water wherein hath been steeped _Benjamin_, _Storax_,
+_Lignum Rhodium_, Civet or Musk, dip some Cloves therein and stick into
+every Bud one, you must stick them in where you cut away the Whites; dry
+them between white Papers, they will then fall asunder; this Perfume
+will last seven years.
+
+Or do thus.
+
+Take your Rose Leaves cut from the Whites, and sprinkle them with the
+aforesaid water, and put a little powder of Cloves among them.
+
+
+35. _To make Tincture of Caraways._
+
+Take one quart of the Spirits of French Wine, put into it one pound of
+Caraway Comfits which are purled, and the Pills of two Citron Limons;
+let it stand in a warm place to infuse, in a Glass close stopped for a
+Month, stirring it every day once.
+
+Then strain it from the seeds, and add to it as much Rosewater as will
+make it of a pleasant taste, then hang in your Bottle a little
+Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial.
+
+
+36. _To get away the Signs of the Small Pox._
+
+Quench some Lime in white Rosewater, then shake it very well, and use it
+at your pleasure; when you at any time have washed with it, anoint your
+face with Pomatum, made with Spermaceti and oyl of sweet Almonds.
+
+
+37. _To make clouted Cream._
+
+Take Milk that was milked in the morning, and scald it at noon; it must
+have a reasonable fire under it, but not too rash, and when it is
+scalding hot, that you see little Pimples begin to rise, take away the
+greatest part of the Fire, then let it stand and harden a little while,
+then take it off, and let it stand until the next day, covered, then
+take it off with a Skimmer.
+
+
+38. _To make a_ Devonshire-_White-pot._
+
+Take two quarts of new Milk, a peny white Loaf sliced very thin, then
+make the Milk scalding hot, then put to it the Bread, and break it, and
+strain it through a Cullender, then put in four Eggs, a little Spice,
+Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not
+too much, for then it will whey.
+
+
+39. _To make the_ Portugal _Eggs._
+
+Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket
+in the Form of a Star, then put so much Sack into the Dish as you do
+think the Biskets will drink up; then stick them full with thin little
+pieces of preserved Orange, and green Citron Pill, and strew store of
+French Comfits over them, of divers colours, then butter some Eggs, and
+lay them here and there upon the Biskets, then fill up the hollow places
+in the Dish, with several coloured Jellies, and round about the Brim
+thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting,
+and between the Leaves several coloured Jellies.
+
+
+40. _To Candy Flowers the best way._
+
+Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the
+white bottoms, then have boiled to a Candy height Sugar, and put in so
+many Flowers as the Sugar will receive, and continually stir them with
+the back of a Spoon, and when you see the Sugar harden on the sides of
+the Skillet, and on the Spoon, take them off the Fire, and keep them
+with stirring in the warm Skillet, till you see them part, and the Sugar
+as it were sifted upon them, then put them upon a paper while they are
+warm and rub them gently with your hands; till all the Lumps be broken,
+then put them into a Cullender, and sift them as clean as may be, then
+pour them upon a clean Cloth, and shake them up and down till there be
+hardly any Sugar hanging about them; then if you would have them look as
+though they were new gathered, have some help, and open them with your
+fingers before they be quite cold, and if any Sugar hang about them, you
+may wipe it off with a fine Cloth; to candy Rosemary Flowers, or
+Archangel, you must pull out the string that stands up in the middle of
+the Blossom, and take them which are not at all faded, and they will
+look as though they were new gathered, without opening.
+
+
+41. _To pickle Cucumbers._
+
+Take the least you can get, and lay a layer of Cucumbers, and then a
+layer of beaten Spices, Dill, and Bay Leaves, and so do till you have
+filled your Pot, and let the Spices, Dill, and Bay Leaves cover them,
+then fill up your Pot with the best Wine Vinegar, and a little Salt,
+and so keep them.
+
+Sliced Turneps also very thin, in some Vinegar, Pepper and a little
+Salt, do make a very good Sallad, but they will keep but six Weeks.
+
+
+42. _To make Sugar Cakes._
+
+Take a pound of fine Sugar beaten and searced, with four Ounces of the
+finest Flower, put to it one pound of Butter well washed with
+Rose-water, and work them well together, then take the Yolks of four
+Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been
+steeped two or three days before Nutmeg and Cinamon, then put thereto so
+much Cream as will make it knead to a stiff Paste, rowl it into thin
+Cakes, and prick them, and lay them on Plates, and bake them; you shall
+not need to butter your Plates, for they will slip off of themselves,
+when they are cold.
+
+
+43. _To make a very fine Cream._
+
+Take a quart of Cream, and put to it some Rosewater and Sugar, some
+large Mace, Cinamon and Cloves; boil it together for a quarter of an
+hour, then take the yolks of eight Eggs, beat them together with some
+of your Cream, then put them into the Cream which is boiling, keep it
+stirring lest it curdle, take it from the fire, and keep it stirring
+till it be a little cold, then run it through a Strainer, dish it up,
+and let it stand one night, the next day it will be as stiff as a
+Custard, then stick it with blanched Almonds, Citron Pill and Eringo
+roots, and so serve it in.
+
+
+44. _To make Syrup of Turneps for a Consumption._
+
+Take half a peck of Turneps washed and pared clean, cut them thin, put
+to them one pound of Raisins of the Sun stoned, one quarter of a pound
+of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of
+Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage
+Flowers, and so much water as will cover all, and two fingers breadth
+above them, then boil it on a great fire in an earthen Vessel covered,
+untill the roots be soft and tender, then strain out the Liquor, and to
+every Pint of it put a pound of fine Sugar, the whites of two Eggs
+beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at
+a time.
+
+
+45. _For a Consumption._
+
+Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg
+potched very rare, then stir it into the Milk over a soft fire, but do
+not let it boil, sweeten it with a little Sugar Candy, and drink it in
+the morning fasting, and when you go to bed.
+
+
+46. _To make Bottle Ale for a Consumption._
+
+Take a quart of Ale, and a Pint of strong _Aqua vitæ_, Mace and Cinamon,
+of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane
+root, one quarter of a pound of Loaf Sugar, one quarter of a pound of
+Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder,
+then put all together into a Bottle and stop it close.
+
+Take three spoonfuls of this in a morning fasting, and again one hour
+before Supper and shake the Bottle when you pour it out.
+
+
+47. _To make Cakes of Quinces._
+
+Take the best you can get, and pare them, and slice them thin from the
+Core, then put them into a Gallipot close stopped, and tie it down with
+a Cloth, and put it into a Kettle of boiling water, so that it may stand
+steddy about five hours, and as your water boils away in the Kettle,
+fill it up with more warm water, then pour your Quinces into a fine hair
+sieve, and let it drain all the Liquor into a Bason, then take this
+Liquor and weigh it, and to every pound take a pound of double refin'd
+Sugar, boil this Sugar to a Candy height, then put in your Liquor, and
+set them over a slow fire, and stir them continually till you see it
+will Jelly, but do not let it boil; then put it into Glasses, and set
+them in a Stove till you see them with a Candy on the top, then turn
+them out with a wet Knife on the other side upon a white Paper, sleeked
+over with a sleek-stone, and set them in the Stove again till the other
+side be dry, and then keep them in a dry place.
+
+
+48. _To make Marmalade of Apricocks._
+
+Take Apricocks, pare them and cut them in quarters, and to every pound
+of Apricocks put a pound of fine Sugar, then put your Apricocks into a
+Skillet with half of the Sugar, and let them boil very tender and
+gently, and bruise them with the back of a Spoon, till they be like
+Pap, then take the other part of the Sugar, and boil it to a Candy
+height, then put your Apricocks into that Sugar, and keep it stirring
+over the fire, till all the Sugar be melted, but do not let it boil,
+then take it from the fire, and stir it till it be almost cold; then put
+it in Glasses, and let it have the Air of the fire to dry it.
+
+
+49. _To make Limon Cakes._
+
+Take half a pound of refin'd sugar, put to it two spoonfuls of
+Rosewater, as much Orange Flower water, and as much of fair water, boil
+it to a Candy height, then put in the Rind of a Limon grated, and a
+little Juice, stir it well on the fire, and drop it on Plates or sleeked
+Paper.
+
+
+50. _To make Wafers._
+
+Take a quart of Flower heaped and put to it the yolks of four Eggs, and
+two or three spoonfuls of Rosewater, mingle this well together, then
+make it like Batter with Cream and a little Sugar, and bake it on Irons
+very thin poured on.
+
+
+51. _To make Marmalade of Cherries with Currans._
+
+Take four pounds of Cherries when they are stoned, and boil them alone
+in their Liquor for half an hour very fast, then pour away the Liquor
+from them, and put to them half a Pint and little more of the juice of
+Currans, then boil a pound of double refin'd Sugar to a Candy height,
+and put your Cherries and Juice of Currans in that, and boil them again
+very fast till you find it to jelly very well.
+
+
+52. _To preserve Rasberries._
+
+Take the weight of your Rasberries in fine Sugar, and take some
+Rasberries and bruise them a little; then take the clearest of the
+bruised Rasberries, I mean the Juice and the weight of it in Sugar, and
+your other Sugar named before, and boil it, and scum it, then put in
+your whole Rasberries, and boil them up once, then let them stand over
+the fire without boiling till you see it will Jelly, and that it look
+clear, then take up your Rasberries one by one, and put them into
+Glasses, then boil your Syrrop, and put it over them.
+
+
+53. _To make Syrrop of Ale, good for weak People to take inwardly, or to
+heal old Sores, applied thereto._
+
+Take two Gallons of Ale Wort, the strongest you can get, so soon as it
+is run from the Grounds, set it on the fire in a Pipkin, and let it boil
+gently and that you do perceive it to be as though it were full of Rags;
+run it through a strainer, and set it on the fire again, and let it boil
+until it be thick, and scum it clean, and when it is much wasted, put it
+into a lesser Pan to boil, or else it will burn; when it is thick
+enough, take it off, and when it is cold, put it into Gallipots, take as
+much as a Walnut fasting; and as much when you go to bed.
+
+
+54. _To make whipt Sillibub._
+
+Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of
+Cream, with the Whites of three Eggs, season it with Sugar, and beat it
+as you do Snow-Cream, with Birchen Rods, and take off the Froth as it
+ariseth, and put it into your Pot, so do till it be beaten to a Froth,
+let it stand two or three hours till it do settle, and then it will eat
+finely.
+
+
+55. _To make Raisin Wine or Stepony._
+
+Take four Gallons of Spring-water, four pounds of Raisins of the Sun
+stoned, the juice of four good Limons, and the Rind of two cut thin,
+boil the Raisins, and Pill in the Water for half an hour or more, then
+put in the juice of Limon, and a little Spice, Sugar and Rosewater, and
+let it stand but a little more over the fire; then put it into an
+earthen pot, and beat it together till it be cold, then bottle it up, it
+will keep but a few days.
+
+_Memorandum_, Two pounds of Sugar to one pound of Cowslips is enough for
+Conserve.
+
+
+56. _To boil Samphire._
+
+Take Water and Salt so strong as will bear an Egg, boil it, and when it
+boils, put in your Samphire unwashed, and let it scald a little, then
+take it off, and cover it so close that no Air can get in, and set the
+Pot upon a cold Wisp of Hay, and so let it stand all night, and it will
+be very green, then put it up for your use.
+
+
+57. _To make Cabbage Cream._
+
+Take twenty five Quarts of new Milk, set it on the fire till it be ready
+to boil, stir it all the while that it creams not, then pour it into
+twenty several Platters so fast as you can, when it is cold, take off
+the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a
+Cabbage, crumpled one upon another, do thus three times, and between
+every Layer you must mingle Rosewater and Sugar mingled thick, and laid
+on with a Feather; some use to take a little Cream and boil it with
+Ginger, then take it from the fire and season it with Rosewater and
+Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it
+till it be cold, that it cream not; then take Toasts of Manchet cut
+thin, not too hard, nor brown, lay them in the bottom of the Dish, and
+pour the Cream upon them, and lay the Cabbage over.
+
+
+58. _To make a Trifle._
+
+Take sweet Cream, season it with Rosewater and Sugar, and a little whole
+Mace, let it boil a while, then take it off, and let it cool, and when
+it is lukewarm put it into such little Dishes or Bowls as you mean to
+serve it in; then put in a little Runnet, and stir it together; when
+you serve it in, strew on some French Comfits.
+
+
+59. _To make thick Cream._
+
+Take sweet Cream, a little Flower finely searced, large Mace, a stick of
+Cinamon, Sugar and Rosewater, let all these boil together till it be
+thick, then put into it thick Cream, the yolks of Eggs beaten, then let
+it seeth but a little while for fear of turning, then pour it out, and
+when it is cold serve it in.
+
+
+60. _To pickle Purslan to keep all the Year._
+
+Take the Leaves from the stalks, then take the Pot you mean to keep them
+in, and strew Salt over the bottom, then lay in a good row of the
+Leaves, and strew on more Salt, then lay in a row of the stalks, and put
+in more Salt, then a row of the Leaves, so keep it close covered.
+
+
+61. _To Stretch Sheeps Guts._
+
+After they are clean scowred, lay them in water nine days, shifting them
+once a day, and they will be very easie to fill, and when they are
+filled, they will come to their wonted bigness.
+
+
+62. _To make Cream of Pastes and Jellies._
+
+Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats
+very thin and boil with them, then sweeten it, and put it into a Dish.
+
+
+63. _To make a rare Medicine for the Chine-Cough._
+
+Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder
+of Gum Dragon, and as much of white Sugar Candy mixed together, and eat
+of it several times of the day, or take the above-named Syrrop, either
+of them will do the Cure.
+
+
+64. _For a Consumption._
+
+Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and
+Conserve of Fox Lungs, of each one ounce, mix them well together, and
+take it often upon a Liquoras stick in the day time, and at night.
+
+
+65. _To make very rare Ale._
+
+When your Ale is tunned into a Vessel that will hold eight or nine
+Gallons, and that hath done working, ready to be stopped up, then take
+a Pound and half of Raisins of the Sun stoned and cut in pieces, and two
+great Oranges, Meat and Rind, and sliced thin, with the Rind of one
+Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all
+these in a Bag, and hang them in the Vessel, and stop it up close; when
+it hath stood four days, bottle it up, fill the Bottles but a little
+above the Neck, and put into every one a Lump of fine Sugar, and stop
+them close, and let it be three Weeks or a month before you drink it.
+
+
+66. _To make Ale to drink within a Week._
+
+Tun it into a Vessel which will hold eight Gallons, and when it hath
+done working, ready to bottle, put in some Ginger sliced, and an Orange
+stuck with Cloves, and cut here and there with a Knife, and a pound and
+half of Sugar, and with a stick stir it well together, and it will work
+afresh; when it hath done working, stop it close, and let it stand till
+it be clear, then bottle it up and put a Lump of Sugar into every
+Bottle, and then stop it close, and knock down the Corks, and turn the
+Bottles the Bottoms upwards, and it will be fit to drink in a Weeks
+time.
+
+
+67. _For the Griping in the Guts._
+
+Take a peniworth of Brandy, and a peniworth of Mithridate mixed
+together, and drink it three nights together when you go to rest, or
+take a little Oil of Aniseeds in a Glass of Sack three times.
+
+
+68. _To make a Sack Posset._
+
+Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir
+them well that they curd not, then put to them three Pints of Cream,
+half a Pound of white Sugar, stirring them well together, when they are
+hot over the fire, put them into a Bason, and set the Bason over a
+boiling pot of water, until the Posset be like a Custard, then take it
+off, and when it is cool enough to eat, serve it in with beaten Spice
+strewed over it very thick.
+
+
+69. _To make Pennado._
+
+Take Oatmeal clean picked and well beaten, steep it in water all night,
+then strain it and boil it in a Pipkin with some Currans, and a Blade or
+two of Mace, and a little Salt; when it is well boiled, take it off, and
+put in the Yolks of two or three new laid Eggs beaten with Rosewater,
+then set it on a soft fire, and stir it that it curd not, then sweeten
+it with Sugar, and put in a little Nutmeg.
+
+
+70. _To make Cakes without Fruit._
+
+Take four pounds of fine Flower, rub into it one pound of Butter very
+well, then take warmed Cream, and temper it with Ale yest, so mix them
+together, and make them into a Paste, put in a little Rosewater, and
+several Spices well beaten, let it lie by the fire till the Oven heat,
+and when you make it up, knead into it half a pound of Caraway Comfits,
+and three quarters of a pound of Bisket-Comfits, make it up as fast as
+you can, not too thick, nor cut it too deep, put it into a hoop well
+butter'd, and wash it over with the White of an Egg, Rosewater, and
+Sugar, and strew it with some Comfits; do not bake it too much.
+
+
+71. _A Sack Posset without Milk._
+
+Take thirteen Eggs and beat them very well, and while they are beating,
+take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and
+let them boil a very little while, then put these Eggs to them, and stir
+them till they be hot, then take it from the fire, and keep it stirring
+a while, then put it into a fit Bason, and cover it close with a Dish,
+then set it over the fire again till it arise to a Curd; then serve it
+in with some beaten spice.
+
+
+72. _A very fine Cordial._
+
+One Ounce of Syrrop of Gilly-flowers, one dram of Confection of
+Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water,
+one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed
+together.
+
+
+73. _The best way to preserve Goosberries green and whole._
+
+Pick them clean and put them into water as warm as milk, so let them
+stand close covered half an hour, then put them into another warm water
+and let them stand as long, and so the third time, till you find them
+very green; then take their weight in fine Sugar, and make a Syrrop,
+then put them in, and let them boil softly one hour; then set them by
+till the next day, then heat them again, so do twice, then take them
+from that Syrrop and make a new Syrrop and boil them therein, till you
+find they be enough.
+
+
+74. _To make the Orange Pudding._
+
+Take the rind of a small one pared very thin, and boiled in several
+waters, and beaten very fine in a Mortar, then put to it four Ounces of
+fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs,
+and a little Salt, beat it together in the Mortar till the Oven heats,
+and so butter a dish and bake it, but not too much; strew Sugar on it
+and serve it to the Table, Bake it in Puff-past.
+
+
+75. _To make French Bread._
+
+Take half a Bushel of fine Flower, ten Eggs, one pound and a half of
+fresh Butter, then put in as much Yest as you do into Manchet, temper it
+with new milk pretty hot, and let it lie half an hour to rise, then make
+it into Loaves or Rolls, and wash it over with an Egg beaten with Milk;
+let not your Oven be too hot.
+
+
+76. _To make a made dish._
+
+Take four Ounces of sweet Almonds blanched, and beaten with Rosewater,
+strain them into some Cream, then take Artichoke bottoms boiled tender,
+and some boiled Marrow, then boil a quart of Cream with some Rosewater
+and Sugar to some thickness, then take it off, and lay your Artichokes
+into a Dish, and lay the Marrow on them, then mix your Almond Cream, and
+the other together, and poure it over them, and set it on Coals till you
+serve it in.
+
+
+77. _To make a Cake with Almonds._
+
+Take one pound and half of fine Flower, of Sugar twelve Ounces beaten
+very fine, mingle them well together, then take half a pound of Almonds
+blanched, and beaten with Rosewater, mingle all these with as much Sack
+as will work it into a Paste, put in some Spice, some Yest, and some
+plumped Currans with some Butter, and a little salt, to make it into a
+Cake and bake it.
+
+
+78. _To make a Sillibub._
+
+Take a Limon pared and sliced very thin, then cover the bottom of your
+Sillibub Pot with it, then strew it thick with fine Sugar, then take
+Sack or white Wine, and make a Curd with some Milk or Cream, and lay it
+on the Limon with a Spoon, then whip some Cream and Whites of Eggs
+together, sweetened a little, and cast the Froth thereof upon your
+Sillibub, when you lay in your Curd, you must lay Sugar between every
+Lay.
+
+
+79. _To make fine Water-Gruel._
+
+Take the best Oatmeal beaten, and steep it in water all night, the next
+day strain it, and boil it with a Blade of Mace, and when it is enough,
+put in some Raisins and Currans which have been infused in a Pot (in a
+Pot of seething Water) and a little Wine, a little Salt, a little Sugar,
+and so eat it.
+
+
+80. _To make Limon Cream._
+
+Take a quart of Cream, keep it stirring on the fire until it be blood
+warm, then take the Meat of three Limons sweetened well with Sugar, and
+a little Orange Flower water, sweeten them so well that they may not
+turn the Cream, then stir them into the Cream, on the fire with some
+yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of
+Eggs, makes a fine Cawdle for a sick body.
+
+
+81. _To make rare Cakes with Almonds._
+
+Take two Pounds and an half of blanched Almonds beaten fine with
+Rosewater, mix them with a Pound and three quarters of fine Sugar and
+some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let
+them stand a little, then set them on a Chafing-dish of Coals, and dry
+them a little, stirring them all the while, then take half a Peck of
+Flower, put into it a little salt, three Pints of Ale-Yest, have in
+readiness your Cream lukewarm, strain your Yest, and put into it six
+spoonfuls of Sack, put in Spice into your Flower, and make all these
+into a stiff Paste with the Cream, work it well and lay it by the fire
+to rise one hour, then work into your Paste two pounds and a quarter of
+fresh Butter; pull your Paste in pieces three times, then strew in a
+pound of Caraway Comfits, and make this Paste into five Cakes, lay them
+upon buttered Plates or double Papers, then strew Caraway Comfits on the
+top and double refined Sugar; one hour will bake them sufficiently.
+
+
+82. _To make_ Shrewsbury _Cakes._
+
+Take four pounds of Flower, two pounds of Butter, one pound and an half
+of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater,
+make a hole in the Flower, and put the Eggs into it when they are
+beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and
+then mix them with the Eggs and Flower, then make them into thin round
+Cakes, and put them into an Oven after the Houshold Bread is drawn; this
+quantity will make three dozen of Cakes.
+
+
+83. _To make Goosberry Wine._
+
+Bruise ripe Goosberries with an Apple-Beater, but do not beat them too
+small, then strain them through a hair strainer, and put your Juice into
+an earthen Pot, keep it covered four or five days till it be clear, then
+draw it out into another Vessel, letting it run into a hair sieve, stop
+it close, and let it stand one fortnight, then draw it out into quart
+Bottles, putting one Pound of Sugar into eight Bottles, stop them up
+close, and in a week or fortnights time you may drink them.
+
+
+84. _To make Damson Wine._
+
+Take four Gallons of Water and put to every Gallon of Water four Pounds
+of Malaga Raisins, and half a Peck of Damsons.
+
+Put the Raisins and Damsons into a Vessel without a head, cover the
+Vessel and let them steep six days, stirring them twice every day; then
+let them stand as long without stirring, then draw the Wine out of the
+Vessel, and colour it with the infused juice of Damsons sweetened with
+Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a
+fortnight, and then bottle it up.
+
+
+85. _To pickle Cucumbers the very best way._
+
+Take those you mean to pickle, and lay them in water and salt three or
+four days, then take a good many great Cucumbers, and cut the outsides
+of them into water, for the insides will be too pappy, boil them in that
+Water, with Dill seeds and Fennel seeds, and when it is cold, put to it
+some salt, and as much of Vinegar as will make it a strong Pickle, then
+take them out of the Water and Salt, and pour this Liquor over them, so
+let them stand close covered for a fortnight or three weeks.
+
+Then pour the Pickle from them and boil it, and when it is cold add to
+it some more Vinegar, and put it to them again, so let them stand one
+Month longer, and now and then when you see occasion, boil it again, and
+when it is cold, put it to them, and every time you boil it, put some
+Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top,
+and after the first fortnight when you boil it, put in some whole
+Pepper and some whole Cloves and Mace, and always put the Liquor cold
+over them.
+
+
+86. _To make the best Orange Marmalade._
+
+Take the Rinds of the deepest coloured Oranges, boil them in several
+Waters till they are very tender, then mince them small, and to one
+pound of Oranges, take a Pound of Pippins cut small, one Pound of the
+finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water
+over the fire, and scum it, then put in your Pippins, and boil them till
+they are very clear, then put in the Orange Rind, and boil them
+together, till you find by cooling a little of it, that it will jelly
+very well, then put in the Juice of two Oranges, and one Limmon, and
+boil it a little longer; and then put it up in Gally-pots.
+
+
+87. _To preserve White Quinces._
+
+Take the fairest you can get, and coddle them very tender, so that a
+straw may go through to the Core, then core them with a scoop or small
+knife, then pare them neatly, and weigh them, to every pound of
+Quinces, take one pound of double refined Sugar, and a Pint of the
+Water wherein thin slices of Pippins have been boiled; for that is of a
+Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
+and scum it, then put in your Quinces, and boil them very quick, and
+that will keep them whole and white, take them from the fire sometimes
+and shake them gently, keep them clean scummed, when you perceive them
+to be very clear, put them into Gally-pots or Glasses, then warm the
+Jelly and put it to them.
+
+
+88. _To make Conserve of Red Roses._
+
+Take their Buds and clip off the Whites, then take three times their
+weight in Sugar double refin'd; beat the Roses well in a Mortar, then
+put in the Sugar by little and little, and when you find it well
+incorporated, put it into Gally-pots, and cover it with Sugar, and so it
+will keep seven years.
+
+
+89. _To make plain Bisket-Cakes._
+
+Take a Pottle of Flower, and put to it half a pound of fine Sugar, half
+an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of
+Yest, then boil a Pint of Water or little more, put into it a quarter
+of a Pound of Butter or a little more, let it stand till it be cold,
+then temper them together till it be as thick as Manchet, then let it
+lie a while to rise, so roul them out very thin, and prick them, and
+bake them in an Oven not too hot.
+
+
+90. _To make Green Paste of Pippins._
+
+Take your Pippins while they be green, and coddle them tender, then peel
+them, and put them into a fresh warm Water, and cover them close, till
+they are as green as you desire. Then take the Pulp from the Core, and
+beat it very fine in a Mortar, then take the weight in Sugar, and wet it
+with Water, and boil it to a Candy height, then put in your Pulp, and
+boil them together till it will come from the bottom of the Skillet,
+then make it into what form you please, and keep them in a stove.
+
+
+91. _To make Paste of any Plumbs._
+
+Take your Plumbs, and put them into a Pot, cover them close, and set
+them into a Pot of seething Water, and so let them be till they be
+tender, then pour forth their Liquor, and strain the Pulp through a
+Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a
+Pound of the Pulp of Pippins, beat them together, and take their weight
+in fine Sugar, with as much Water as will wet it, and boil it to a Candy
+height; then put in your Pulp, and boil them together till it will come
+from the bottom of the Posnet, then dust your Plates with searced Sugar,
+and so keep them in a Stove to dry.
+
+
+92. _To make Almond Ginger-Bread._
+
+Take a little Gum-Dragon and lay it in steep in Rosewater all night,
+then take half a Pound of Jordan Almonds blanched and beaten with some
+of that Rosewater, then take half a pound of fine Sugar beaten and
+searced, of Ginger and Cinamon finely searced, so much as by your taste
+you may judge to be fit; beat all these together into a Paste, and dry
+it in a warm Oven or Stove.
+
+
+93. _To make Snow Cream._
+
+Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
+of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
+the Rod into a Dish, in the which you have first fastened half a Manchet
+with some Butter on the bottom, and a long Rosemary sprig in the
+middle; when you have all cast the Snow on the dish, then garnish it
+with several sorts of sweet-meats.
+
+
+94. _To preserve Oranges and Limons that they shall have a Rock Candy on
+them in the Syrrup._
+
+Take the fairest and cut them in halves, or if you will do them whole,
+then cut a little hole in the bottom, so that you may take out all the
+meat, lay them in water nine days, shifting them twice every day, then
+boil them in several Waters, till a straw will run through them, then
+take to every Pound of Orange or Limon one Pound of fine Sugar, and one
+quart of Water, make your Syrrup, and let your Oranges or Limons boil a
+while in it, then let them stand five or six days in that Syrrup, then
+to every Pound, put one Pound more of Sugar into your Syrrup, and boil
+your Oranges till they be very clear, then take your Oranges out, and
+boil your Syrrup almost to Candy, and put to them.
+
+
+95. _To make Sugar Plate._
+
+Take a little Gum-Dragon laid in steep in Rosewater till it be like
+Starch, then beat it in a Mortar with some searced Sugar till it come
+to a perfect Paste, then mould it with Sugar, and make it into what form
+you please, and colour some of them, lay them in a warm place, and they
+will dry of themselves.
+
+
+96. _To make Artificial Walnuts._
+
+Take some of your Sugar Plate, print it in a Mould fit for a Walnut
+Kernel, yellow it over with a little Saffron, then take searced Cinamon
+and Sugar, as much of the one as the other, work it in Paste with some
+Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould
+for a Walnut shell, and when they are dry, close them together over the
+shell with a little of the Gum water.
+
+
+97. _To make short Cakes._
+
+Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your
+Butter, and let it cool a little, then take as much fine Flower as you
+think will serve, mingle it with the Butter and Yest, and as much
+Rosewater and Sugar as you think fit, and if you please, some Caraway
+Comfits, so bake it in little Cakes; they will last good half a year.
+
+
+98. _To preserve red Roses, which is as good and effectual as any
+Conserve, and made with less trouble._
+
+Take Red Rose Buds clipped clean from their Whites one pound, put them
+into a Skillet with four Quarts of Water, Wine measure, then let them
+boil very fast till three Quarts be boiled away, then put in three
+pounds of fine Sugar, and let it boil till it begins to be thick, then
+put in the Juice of a Limon, and boil it a little longer, and when it is
+almost cold, put it into Gally-Pots, and strew them over with searced
+Sugar, and so keep them so long as you please, the longer the better.
+
+
+99. _A fine Cordial Infusion._
+
+Take the flesh of a Cock Chick cut in small pieces, and put into a Glass
+with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of
+Red Coral prepared, with a little large Mace, and a slice or two of
+Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a
+Cork, and set it into a Vessel of seething Water, and stuff it round
+with Hay that it jog not; when you find it to be enough, give the sick
+Party two spoonfuls at a time.
+
+
+
+100. _For a Cough of the Lungs._
+
+Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of
+Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white
+Sugar-Candy finely beaten; mingle all these together, and beat it one
+hour with a spoon, till it be very white; then take it often upon a
+Licoras stick. This is very good.
+
+
+101. _To preserve Grapes._
+
+Take your fairest white Grapes and pick them from the stalks, then stone
+them carefully, and save the Juice, then take a pound of Grapes, a pound
+of fine Sugar, and a pint of water wherein sliced Pippins have been
+boiled, strain that water, and with your Sugar and that make a Syrup,
+when it is well scummed put in your Grapes, and boil them very fast, and
+when you see they are as clear as glass, and that the Syrup will jelly,
+put them into Glasses.
+
+
+102. _To make Collops of Bacon in Sweet-meats._
+
+Take some Marchpane Paste, and the weight thereof in fine Sugar beaten
+and searsed, boil them on the fire, and keep them stirring for fear
+they burn, so do till you find it will come from the bottom of the
+Posnet, then mould it with fine Sugar like a Paste, and colour some of
+it with beaten Cinnamon, and put in a little Ginger, then roll it broad
+and thin, and lay one upon another till you think it be of a fit
+thickness and cut it in Collops and dry it in an Oven.
+
+
+103. _To make Violet Cakes._
+
+Take them clipped clean from the whites and their weight in fine Sugar,
+wet your Sugar in fair water, and boil it to a Candy height, then put in
+your Violets, and stir them well together, with a few drops of a Limon,
+then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
+in what form you please; do not let them boil, for that will spoil the
+colour: Thus you may do with any Herb or Flower, or with any Orange or
+Limon Pill, and, if you like it, put in a little Musk or Ambergreece.
+
+
+104. _To preserve white Damsons._
+
+Take to every pound one pound of fine Sugar and a quarter of a pint of
+fair water, make your Syrup and scum it well, then take it from the
+fire, and when it is almost cold put in your Damsons, and let them
+scald a little, then take them off a while, and then set them on again;
+when you perceive them to be very clear, put them into Pots or Glasses.
+
+
+105. _To make a very good Cake._
+
+Take a peck of Flower, four pound of Currans well washed, dryed and
+picked, four pounds of Butter, one pound of Sugar, one ounce of
+Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
+Rosewater, the next day strain it out, then take one pint and an half of
+good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
+butter into the warmed Cream, put the rest into the Flower in pieces,
+then wet your Flower with your Cream, and put in your Currans, and a
+little Salt, and four or five spoonfuls of Caraway-Comfits and your
+Spice, mix them all and the Yest well together, and let it lie one hour
+to rise, then make it up and Bake it in a Pan buttered: It may stand two
+hours.
+
+
+106. _To make Paste Royal._
+
+Take Quince Marmalade almost cold, and mould it up with searced Sugar to
+a Paste, them make it into what form you please and dry them in a Stove.
+
+
+
+107. _To make Paste of Pippins coloured with Barberries._
+
+Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
+as will colour it, then take the weight of it in fine Sugar, boil it to
+a Candy height, with a little water, then put in your Pulp beaten very
+well in a mortar, boil it till it come from the bottom of the Posnet,
+then dust your Plate with Sugar, and drop them thereon, and dry them in
+a Stove or warm Oven.
+
+
+108. _To preserve Barberries._
+
+Take one Pound of stoned Barberries and twice their weight in fine
+Sugar, then strip two or three handfuls of Barberries from their stalks,
+and put them into a Dish with as much Sugar as Barberries, over a
+Chafing dish of Coals, when you see they are well plumped, strain them,
+then wet your other Sugar with this, and no Water, boil it and scum it,
+and then put in your stoned Barberries, and boil them till they are very
+clear.
+
+
+109. _To make Jelly of Currans or of any other Fruit._
+
+Take your Fruit clean picked from the stalks, and put them into a long
+Gally-pot, and set it into a Kettle of Water close covered; keep the
+Water boiling till you find the Fruit be well infused, then pour out the
+clearest, and take the weight of it in fine Sugar, wet your Sugar with
+Water, and boil it to a Candy height, then put in your clear Liquor, and
+keep it stirring over a slow fire till you see it will jelly, but do not
+let it boil; the Pulp which is left of the Liquor, you may make Paste of
+if you please, as you do the Pippin Paste before named.
+
+
+110. _To make a Goosberry Fool._
+
+Take a Pint and an half of Goosberries clean picked from the stalks, put
+them into a Skillet with a Pint and half of fair Water, scald them till
+they be very tender, then bruise them well in the Water, and boil them
+with a Pound and half of fine Sugar till it be of a good thickness, then
+put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg
+quartered, stir these well together till you think they be enough, over
+a slow fire, and put it into a Dish, and when it is cold, eat it.
+
+
+111. _To make perfumed Lozenges._
+
+Take twelve Grains of Ambergreece, and six grains of Musk, and beat it
+with some Sugar plate spoken of before, then roule it out in thin Cakes,
+and make them into what form you please, you may make them round like a
+Sugar Plumb, and put a Coriander seed in each of them, and so they will
+be fine Comfits, and you may make them into Lozenges to perfume Wine
+with.
+
+
+112. _To Candy Eryngo Roots._
+
+Take the Roots new gathered, without Knots or Joints, wash them clean,
+and boil them in several Waters till they are very tender, then wash
+them well, and dry them in a Cloth, slit them, and take out the Pith,
+and braid them in Braids as you would a Womans Hair, or else twist them,
+then take twice their weight in fine Sugar, take half that Sugar, and to
+every Pound of Sugar, one quarter of a pint of Rosewater and as much
+fair water, make a syrup of it, and put in your roots and boil them, and
+when they are very clear, wet the rest of the Sugar with Rosewater, and
+boil it to a Candy height, then put in the Roots and boil them, and
+shake them, and when they be enough, take them off, and shake them till
+they are cold and dry, then lay them upon Dishes or Plates till they are
+throughly dry, and then put them up; thus you may do Orange or Limon, or
+Citron Pill, or Potato Roots.
+
+
+113. _To preserve Goosberries._
+
+Take your Gooseberries, and stone them, then take a little more than
+their weight in fine Sugar, then with as much Water as will melt the
+Sugar, boil it and scum it, then put in your Goosberries, and boil them
+apace till they be clear, then take up your Goosberries, and put them
+into Glasses, and boil the Syrup a little more, and put over them.
+
+
+114. _To make Leach and to colour it._
+
+Take one Ounce of Isinglass and lay it in Water four and twenty hours,
+changing the Water three or four times, then take a quart of new Milk,
+boiled with a little sliced Ginger and a stick of Cinamon, one spoonful
+of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a
+while, put in the Isinglass, and boil it till it be thick, keeping it
+always stirring, then strain it, and keep it stirring, and when it is
+cold, you may slice it out, and serve it upon Plates; you may colour it
+with Saffron, and some with Turnsole, and lay the White and that one
+upon another, and cut it, and it will look like Bacon; it is good for
+weak people, and Children that have the Rickets.
+
+
+115. _To take away the Signs of the Small Pox._
+
+Take some Spercma-ceti, and twice so much Virgins Wax, melt them
+together and spread it upon Kids Leather, in the shape of Mask, then lay
+it upon the Face, and keep it on night and day, it is a very fine
+Remedy.
+
+
+116. _For Morphew, or Freckles, and to clear the Skin._
+
+Take the Blood of any Fowl or Beast, and wipe your Face all over with it
+every night when you go to bed for a fortnight together, and the next
+day wash it all off with White Wine, and white Sugar Candy, and
+sometimes hold your face over the smoke of Brimstone for a while, and
+shut your eyes, if you add the Juice of a Limon to the white Wine, it
+will be the better.
+
+
+117. _To make Almond Butter to look white._
+
+Take about two Quarts of Water, the bottom of a Manchet, and a Blade of
+large Mace, boil it half an hour, and let it stand till it be cold, then
+take a Pound of sweet Almonds blanched, and beaten with Rosewater very
+fine, so strain them with this Water many times, till you think the
+virtue is out of them, and that it be a thick Almond Milk, then put it
+into a Skillet, and make it boiling hot, that it simper, then take a
+spoonful of the Juice of a Limon, and put into it, stirring of it in,
+and when you perceive it ready to turn, then take it from the fire, and
+take a large fine Cloth, and cast your Liquor all over the Cloth with a
+Ladle, then scrape it altogether into the middle with a Spoon, then tie
+it hard with a Packthred, so let it hang till the next morning, then put
+in a Dish, and sweeten it with Rosewater and Sugar, put a little
+Ambergreece if you please.
+
+
+118. _For the Ptisick._
+
+Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with
+a little handful of Peniroyal, boil these together, and add a little
+Sugar-candy to it, and take five or six spoonfuls at a time four or five
+times in a day for a good while.
+
+
+119. _Marmalade of Apricocks._
+
+Take the ripest and stone them and pare them, and beat them in a Mortar,
+then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be
+somewhat dry, then take the weight in fine Sugar, and boil it to a Candy
+height, with some Rosewater, then put in your Pulp, and boil them
+together till it will come from the bottom of the Skillet, and always
+keep it stirring, for fear it burn, then put it into Glasses.
+
+
+120. _Syrup of Turneps._
+
+Take of the best and pare them, and bake them in a Pot, then take the
+clear Juice from them, and with the like weight in fine Sugar make it
+into a Syrup, and a little Licoras to it, and take it often.
+
+
+121. _To make a good Jelly._
+
+Take a lean Pig, dress it clean, and boil it in a sufficient quantity of
+Fair Water, with four Ounces of green Licoras scraped and bruised,
+Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound,
+Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one
+Ounce, boil these to a strong Jelly, and strain it, and take off the
+Fat, then put to it half a Pound of Sugar, and half a Pint of white
+Wine, and so eat it at your pleasure.
+
+
+122. _A most excellent Cordial proved by very many._
+
+Take three Grains of East Indian Bezoar, as much of Ambergreece, powder
+them very fine with a little Sugar, and mingle it with a spoonful and
+half of the Syrup of the juice of Citrons, one Spoonful of Syrup of
+Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed.
+
+
+123. _To make the black Juice of Licoras._
+
+Take two Gallons of running Water, three handfuls of unset Hysop, three
+pounds and half of Licoras scraped, and dried in the Sun and beaten,
+then cover it close, and boil it almost a whole day in the Water, when
+it is enough, it will be as thick as Cream, then let it stand all night,
+the next morning strain it, and put it in several Pans in the Sun to
+dry, till it work like wax, then mould it with White Sugar Candy beaten
+and searced, then print it in little Cakes, and print them with Seals,
+and dry them.
+
+
+124. _To make Marchpane._
+
+Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with
+Rosewater, then take one Pound and half of Sugar finely searced, when
+the Almonds are beaten to a fine Paste with the Sugar, then, take it out
+of the Mortar, and mould it with searced Sugar, and let it stand one
+hour to cool, then roll it as thin as you would do for a Tart, and cut
+it round by the Plate, then set an edge about it, and pinch it, then set
+it on a bottom of Wafers, and bake it a little, then Ice it with
+Rosewater and Sugar, and the White of an Egg beaten together, and put it
+into the Oven again, and when you see the Ice rise white and high, take
+it out, and set up a long piece of Marchpane first baked in the middle
+of the Marchpane, stick it with several sorts of Comfits, then lay on
+Leaf-gold with a Feather and the White of an Egg beaten.
+
+
+125. _To preserve Green Pippins._
+
+Scald some green Pippins carefully, then peel them, and put them into
+warm water, and cover them, and let them stand over a slow fire till
+they are as green as you would have them, and so tender as that a straw
+may run through them, then to every pound of Apples, take one pound of
+fine Sugar, and half a pint of water, of which make a Syrup, and when
+you have scumm'd it clean, put in your Apples, and let them boil a
+while, then set them by till the next day, then boil them throughly, and
+put them up.
+
+
+126. _To preserve Peaches._
+
+Take your Peaches when you may prick a hole through them, scald them in
+fair water and rub the Fur off from them with your Thumb, then put them
+in another warm water over a slow fire, and cover them till they be
+green, then take their weight in fine Sugar and a little water, boil it
+and scum it, then put in your Peaches, and boil them till they are
+clear, so you may do green Plumbs or green Apricocks.
+
+
+127. _Marmalade of Damsons._
+
+Take two Pounds of Damsons, and one Pound of Pippins pared and cut in
+pieces, bake them in an Oven with a little sliced Ginger, when they are
+tender, poure them into a Cullender, and let the Syrup drop from them,
+then strain them, and take as much sugar as the Pulp doth weigh, boil it
+to a Candy height with a little water, then put in your Pulp, and boil
+it till it will come from the bottom of the Skillet, and so put it up.
+
+
+128. _Marmalade of Wardens._
+
+Bake them in an earthen pot, then cut them from the Core and beat them
+in a Mortar, then take their weight in fine Sugar, and boil it to a
+Candy height with a little beaten Ginger, and boil it till it comes from
+the bottom of the Posnet; and so do with Quinces if you please.
+
+
+129. _Marmalade of green Pippins to look green._
+
+Scald them as you do to preserve, then stamp them in a Mortar, and take
+their weight in fine Sugar, boil it to a Candy height with a little
+water, then boil it and the Pulp together, till it will come from the
+bottom of Posnet.
+
+
+130. _To preserve green Walnuts._
+
+Take them and steep them all night in water, in the morning pare them
+and boil them in fair water till they be tender, and then stick a Clove
+into the head of each of them, then take one Pound and half of Sugar to
+every pound of Walnuts, and to every pound of Sugar one Pint of
+Rosewater, make a Syrup of it, and scum it, then put in your Walnuts,
+and boil them very leasurely till they are enough; then put in a little
+Musk or Ambergreece with a little Rosewater, and boil them a little
+more, and put them up; it is a very good Cordial, and will keep seven
+years or more.
+
+
+131. _To dry old Pippins._
+
+Pare them, and bore a hole through them with a little Knife or Piercer,
+and cut some of them in halves, take out the Cores of them as you cut
+them, then put them into a Syrup of Sugar and water, as much as will
+cover them in a broad preserving Pan, let them boil so fast as may be;
+taking them sometimes from the fire, scumming them clean; when you
+perceive your Apples clear, and Syrup thick, then take them up, and set
+them into a warm Oven from the Syrup, all night, the next morning turn
+them, and put them in again, so do till they are dry; if you please to
+glister some of them, put them into your Candy-pot but one night, and
+lay them to dry the next day, and they will look like Crystal.
+
+
+132. _To preserve Bullace as green as grass._
+
+Take them fresh gathered, and prick them in several places, scald them
+as you do your green Peaches, then take their weight in fine sugar, and
+make a Syrup with a little water, then put in your Bullace, and boil
+them till they be very clear, and the Syrup very thick.
+
+
+133. _To preserve Medlars._
+
+Take them at their full growth, pare them as thin as you can, prick them
+with your Knife, and parboil them reasonable tender, then dry them with
+a Cloth, and put to them as much clarified sugar as will cover them; let
+them boil leisurely, turning them often, till they have well taken the
+sugar, then put them into an earthen Pot, and let them stand till the
+next day, then warm them again half an hour; then take them up and lay
+them to drain, then put into that Syrup half a pint of water wherein
+Pippins have been boiled in slices, and a quarter of a Pound of fresh
+sugar, boil it, and when it will jelly, put it to the Medlars in
+Gallipots or Glasses.
+
+
+134. _To make Conserve of Violets._
+
+Take a pound clean cut from the whites, stamp them well in a Mortar, and
+put to them two or three Ounces of white Sugar-Candy, then take it out
+and lay it upon a sleeked Paper, then take their weight in fine sugar,
+and boil it to a Candy height with a little water, then put in your
+Violets, and a little Juice of Limon, and then let them have but one
+walm or two over the fire, stirring it well; then take it off; and when
+it is between hot and cold, put it up, and keep it.
+
+
+135. _To cast all kinds of shapes, what you please, and to colour them._
+
+Take half a pound of refined Sugar, boil it to a Candy height with as
+much Rosewater as will melt it, then take moulds made of Alabaster, and
+lay them in water one hour before you put in the hot Sugar, then when
+you have put in your Sugar turn the mould about in your hand till it be
+cool, then take it out of the mould, and colour it according to the
+nature of the Fruit you would have it resemble.
+
+
+136. _To dry Pears without Sugar._
+
+Pare them, and leave the stalks and pipps on them, then bake them in an
+earthen pot with a little Claret Wine, covered, then drain them from the
+Syrup, and dry them upon Sieves in a warm Oven, turning them morning and
+evening, every time you turn them hold them by the stalk and dip them in
+the Liquor wherein they were baked and flat them every time a little.
+
+If you do them carefully they will look very red and clear and eat
+moist, when they are dry put them up.
+
+
+137. _To make Rasberry Wine._
+
+Take Rasberries and bruise them with the back of a spoon, and strain
+them, and fill a bottle with the juyce, stop it, but not very close, let
+it stand four or five days, then pour it from the Grounds into a Bason,
+and put as much White-wine or Rhenish as your juyce will well colour,
+then sweeten it with Loaf Sugar, then bottle it and keep it, and when
+you drink it you may perfume some of it with one of the Lozenges spoken
+of before.
+
+
+138. _To preserve Oranges in jelly._
+
+Take the thickest rind Oranges, chipped very thin, lay them in water
+three or four days, shifting them twice every day, then boil them in
+several waters, till you may run a straw through them, then let them lye
+in a Pan of water all night, then dry them gently in a Cloth, then take
+to every Pound of Oranges one Pound and an half of Sugar, and a Pint of
+water, make thereof a syrup; then put in your Oranges, and boil them a
+little, then set them by till the next day, and boil them again a
+little, and so do for four or five days together, then boil them till
+they are very clear, then drain them in a sieve, then take to every
+Pound of Oranges one quarter of a Pint of water wherein sliced Pippins
+have been boiled into your syrup, and to every quarter of a Pint of that
+water, add a quarter of a Pound of fresh Sugar, boil it till it will
+jelly, then put your Oranges into a Pot or a Glass, and put the jelly
+over them; you may if you please, take all the Meat out of some of your
+Oranges at one end, and fill it with preserved Pippin, and if you put in
+a little Juice of Orange and Limon into your Syrup when it is almost
+boiled, it will be very fine tasted.
+
+
+138. [Transcriber's note: so numbered in original] _To make Cristal
+Jelly._
+
+Take a Knuckle of Veal and two Calves Feet, lay them in water all night,
+then boil them in Spring water, till you perceive it to be a thick
+Jelly, then take them out, and let your Jelly stand till it be cold,
+then take the clearest, and put it into a Skillet, and sweeten it with
+Rosewater and fine Sugar, and a little whole Spice, and boil them
+together a little, and so eat it when it is cold.
+
+
+139. _To make_ China-_Broth._
+
+Take three Ounces of _China_ sliced thin, and three Pints of fair water,
+half an ounce of Harts-horn, let it steep together twelve hours, then
+put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the
+Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley
+root, one Fennel-root, the Pith being taken out, a little Burrage and
+Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all
+these together till you think they be well boiled, then strain it out.
+
+
+140. _To make Court Perfumes._
+
+Take three Ounces of Benjamin, lay it all night in Damask Rose buds
+clean cut from the white, beat them very fine in a stone Mortar till it
+come to a Paste, then take it out and mix it with a dram of Musk finely
+beaten, as much Civet, mould them up with a little searced Sugar, and
+dry them between Rose Leaves each of them, then dry them very well and
+keep them to burn, one at a time is sufficient.
+
+
+141. _A Syrup for a Cold._
+
+Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot,
+Maidenhair, Scabious, Horehound, one handful of each, four Ounces of
+Licoras scraped, two Ounces of Anniseeds bruised, half a pound of
+Raisins of the Sun stoned, put these together into a Pipkin with two
+quarts of Spring water, let them stand all night to infuse close
+stopped, when it is half boiled away, strain it out, and put to it to
+every pint of liquor a pound of Sugar and boil it to a Syrup.
+
+
+142. _To make white Marmalade of Quinces._
+
+Coddle them so tender that a straw may run thorow them, then take grated
+Quinces and strain the Juice from them, then slice your scalded Quinces
+thin and weigh them, and take a little above their weight in fine Sugar,
+wet your Sugar with the raw juice, boil it and scum it, then put in your
+sliced Quinces and boil them up quick till they jelly, then put them
+into Glasses.
+
+
+143. _The white juice of Licoras._
+
+Take one pound of Licoras clean scraped, cut it thin and short, and dry
+it in an Oven, then beat it fine in a Mortar, then put it into a stone
+Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and
+Horehound, as much as will stand four fingers deep above the Licoras,
+then set this Jugg, close stopped, into a Kettle of water, and keep the
+water boiling, let it be stuffed round with hay that it jog not, let it
+stand so four hours, and so do every other day for the space of ten
+days; then strain it into a dish, set the dish over boiling water, and
+let it vapour away till it be thick, then add to it one pound of fine
+Sugar-Candy, the best and whitest you can get, beaten very well, then
+put it into several dishes and dry it in the Sun, or in a warm Oven,
+beating it often with bone knives till it be stiff, then take as much
+Gum Dragon steeped in Rose-water as will make it pliable to your hand,
+then make it into little Rolls, and add two grains of Musk or
+Ambergreece and a few drops of Oyl of Anniseed, and so make them into
+little Cakes, and print them with a Seal and then dry them.
+
+
+144. _To dry Plumbs naturally._
+
+Take of any sort and prick them and put them into the bottom of a Sieve
+dusted with Flower to keep them from sticking, let them stand in a warm
+Oven all night, the next morning turn them upon a clean Sieve, and so do
+every day till you see that they are very dry.
+
+
+145. _To dry preserved Pears._
+
+Wash them from their Syrup, then take some fine Sugar and boil it to a
+Candy height with a little water, then put in your Pears, and shake them
+very well up and down, then lay them upon the bottom of a Sieve, and dry
+them in a warm Oven and so keep them.
+
+
+146. _To make little Cakes with Almonds._
+
+Put into a little Rosewater two grains of Ambergreece, then take a pound
+of blanched Almonds and beat them with this Rosewater, then take a Pound
+of your finest Sugar, beaten and searced, and when your Almonds are well
+beaten, mix some of the Sugar with them, then make your Cakes, and lay
+them on Wafer sheets; and when they are half baked, take the rest of the
+Sugar, being boiled to a Candy height with a little Rosewater, and so
+with a Feather wash them over with this, and let them stand a while
+longer.
+
+
+147. _To make very pretty Cakes that will keep a good while._
+
+Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a
+pound of Sugar, and a little Rosewater, with some beaten Spice, and as
+much Cream as will work it into a Paste, work it very well and beat it,
+then rowl it as thin as possible, and cut them round with a Spur, such
+as the Pastry Cooks do use; then fill them with Currans first plumped a
+little in Rosewater and Sugar, so put another sheet of Paste over them
+and close them, prick them, and bake them but let not your Oven be too
+hot; you may colour some of them with Saffron if you please, and some of
+them you may ice over with Rosewater and Sugar, and the White of an Egg
+beaten together.
+
+
+148. _To make a Paste to wash your hands withal._
+
+Take a Pound of bitter Almonds, blanch them and beat them very fine in a
+Mortar with four Ounces of Figgs, when it is come to a paste, put it
+into a Gallipot and keep it for your use; a little at a time will serve.
+
+
+149. _To keep Flowers all the Year._
+
+Take any sort of pretty Flowers you can get, and have in readiness some
+Rosewater made very slippery by laying Gum Arabick therein.
+
+Dip your Flowers very well, and swing it out again, and stick them in a
+sieve to dry in the Sun, some other of them you may dust over with fine
+Flower, and some with searced Sugar, after you have wetted them, and so
+dry them.
+
+Either of them will be very fine, but those with Sugar will not keep so
+well as the other; they are good to set forth Banquets, and to garnish
+Dishes, and will look very fresh, and have their right smell.
+
+
+150. _Conserve of Barberries._
+
+Take Barberries, infuse them in a pot as other Fruits spoken of before,
+then strain them, and to every pound of liquor take two pounds of Sugar,
+boil them together over the fire till it will come from the bottom of
+the Posnet, and then put it into Gally-pots and keep it with fine Sugar
+strewed over it.
+
+
+151. _To preserve Barberries without Fire._
+
+Take your fairest bunches and lay a Lay of fine Sugar into the bottom of
+the pot, and then a Lay of Barberries, and then Sugar again, till all be
+in, and be sure to cover them deep with Sugar last of all, and cover
+your pot with a bladder wet and tyed on, that no Air get in, and they
+will keep and be good, and much better to garnish dishes with than
+pickled Barberries, and are very pleasant to eat.
+
+
+152. _To Candy Almonds to look as though they had their Shells on._
+
+Take Jordan Almonds and blanch them, then take fine Sugar, wet it with
+water, and boil it to a Candy height, colour it with Cochineal, and put
+in a grain of Ambergreece; when you see it at a Candy height, put in
+your Almonds well dried from the Water, and shake them over the fire
+till you see they are enough, then lay them in a Stove or some other
+warm place.
+
+
+153. _To Candy Carrot Roots._
+
+Take of the best and Boil them tender then pare them, and cut them in
+such pieces as you like; then take fine Sugar boiled to a Candy height
+with a little Water, then put in your Roots, and boil them till you see
+they will Candy; but you must first boil them with their weight in Sugar
+and some Water, or else they will not be sweet enough; when they are
+enough, lay them into a Box, and keep them dry: thus you may do green
+Peascods when they are very young, if you put them into boiling water,
+and let them boil close covered till they are green, and then boiled in
+a Syrup, and then the Candy, they will look very finely, and are good
+to set forth Banquets, but have no pleasant taste.
+
+
+154. _To make Syrup of Violets._
+
+Take Violets clipped clean from the Whites, to every Ounce of Violets
+take two Ounces of Water, so steep them upon Embers till the Water be as
+blew as a Violet, and the Violets turned white, then put in more Violets
+into the same Water, and again the third time, then take to every Quart
+of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it
+for your use; thus you may also make Syrup of Roses.
+
+
+155. _To make a Syrup for any Cough._
+
+Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce,
+Aniseeds half an Ounce, steep them in Spring water half a day, then boil
+it half away; the first quantity of water which you steep them in must
+be four Pints, and when it is half boiled away, then add to it one Pound
+of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time
+every night when you go to rest.
+
+
+156. _A pretty Sweet-meat with Roses and Almonds._
+
+Take half a Pound of Blanched Almonds beaten very fine with a little
+Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then
+take half a pound of Sugar, and a little more, wet it with water, and
+boil it to a Candy height, then put in your Almonds and Roses, and a
+grain of Musk or Ambergreece, and let them boil a little while together,
+and then put it into Glasses, and it will be a fine sort of Marmalade.
+
+
+157. _The best sort of Hartshorn Jelly to serve in a Banquet._
+
+Take six Ounces of Hartshorn, put it into two Quarts of Water and let it
+infuse upon Embers all night, then boil it up quick, and when you find
+by the Spoon you stir it with, that it will stick to your mouth, if you
+do touch it, and that you find the Water to be much wasted, strain it
+out, and put in a little more than half a Pound of fine Sugar, a little
+Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many
+Limons will give it a good taste, with two Grains of Ambergreece, set
+it over a slow fire, and do not let it boil, but when you find it to be
+very thick in your mouth, then put it softly into Glasses; and set it
+into a Stove, and that will make it to jelly the better.
+
+
+158. _To make Orange or Limon Chips._
+
+Take the parings of either of these cut thin, and boil them in several
+waters till they be tender, then let them lie in cold water a while,
+then take their weight in Sugar or more, and with as much water as will
+wet it, boil it and scum it, then drain your Chips from the cold water,
+and put them into a Gally-pot; and pour this Syrup boiling hot upon
+them, so let them stand till the next day, then heat the Syrup again and
+pour over them, so do till you see they are very clear, every day do so
+till the Syrup be very thick, and then lay them out in a Stove to dry.
+
+
+159. _To make Cakes of Almonds in thin slices._
+
+Take four Ounces of Jordan Almonds, blanch them in cold water, and slice
+them thin the long way, then mix them with little thin pieces of Candied
+Orange and Citron Pill, then take some fine Sugar boiled to a Candy
+height with some water, put in your Almonds, and let them boil till you
+perceive they will Candy, then with a spoon take them out, and lay them
+in little Lumps upon a Pie-plate or sleeked Paper, and before they be
+quite cold strew Caraway Comfits on them, and so keep them very dry.
+
+
+160. _To make Chips of any Fruit._
+
+Take any preserved Fruit, drain it from the syrup, and cut it thin, then
+boil Sugar to a Candy height, and then put your Chips therein, and shake
+them up and down till you see they will Candy, and then lay them out; or
+take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled,
+and put over them hot, and so every day, till they begin to sparkle as
+they lie, then take them out, and dry them.
+
+
+161. _To preserve sweet Limons._
+
+Take the fairest, and chip them thin, and put them into cold water as
+you chip them, then boil them in several waters till a straw may run
+through them, then to every pound of limon, take a pound and half of
+fine Sugar, and a pint of water, boil it together, and scum it, then
+let your Limons scald in it a little, and set them by till the next day,
+and every other day heat the syrup only and put to them; so do 9 times,
+and then at last boil them in the Syrup till they be clear, then take
+them out, and put them into Pots, and boil the Syrup a little more, and
+put to them; if you will have them in Jelly, make your Syrup with Pippin
+water.
+
+
+162. _To make a Custard for a Consumption._
+
+Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses,
+prepared Pearl, prepared Coral, and white Amber, of each one Dram, two
+Ounces of white Sugar Candy, one grain of Ambergreece, put these into an
+earthen pot with some leaf gold, and the yolks and whites of twelve
+Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten
+it well; Paste the Pot over and bake it with brown Bread, and eat of it
+every day so long as it will last.
+
+
+163. _To make Chaculato._
+
+Take half a Pint of Claret Wine, boil it a little, then scrape some
+Chaculato very fine and put into it, and the Yolks of two Eggs, stir
+them well together over a slow Fire till it be thick, and sweeten it
+with Sugar according to your taste.
+
+
+164. _To dry any Sort of Plumbs._
+
+Take to every pound of Plumbs three quarters of a pound of Sugar, boil
+it to a Candy height with a little water, then put in your Plumbs ready
+stoned, and let them boil very gently over a slow fire, if they be white
+ones they may boil a little faster, then let them by till the next day,
+then boil them well, and take them often from the fire for fear of
+breaking, let them lie in their Syrup for four or five days, then lay
+them out upon Sieves to dry, in a warm Oven or Stove, turning them upon
+clean Sieves twice every day, and fill up all the broken places, and put
+the skins over them, when they are dry, wash off the clamminess of them
+with warm water, and dry them in the Oven, and they will look as though
+the dew were upon them.
+
+
+165. _To make Jelly of Quinces._
+
+Take your Quinces, pare them and core them, and cut them in quarters,
+then put them into a new earthen pot with a narrow mouth, put in some
+of the cores in the bottom, and then the Quinces, paste it up and bake
+it with brown Bread, then run it thorough a bagg of boulting stuff as
+fast as you can, and crush it pretty hard, so long as it will run clear,
+to every pound of it take a pound of fine Sugar, and put into it, and
+let it stand till it be dissolved, then set it over a slow fire, and
+scum it well, and keep it stirring till it jelly, then put it into
+Glasses and keep it in a stove.
+
+
+166. _To make a Posset._
+
+Take a Quart of White-wine and a quart of Water, boil whole Spice in
+them, then take twelve Eggs and put away half the Whites, beat them very
+well, and take the Wine from the fire, then put in your Eggs and stir
+them very well, then set it on a slow fire, and stir it till it be
+thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve
+it in.
+
+You may put in Ambergreece if you like it, or one perfumed Lozenge.
+
+
+167. _To make a Sack Posset._
+
+Take two quarts of Cream and boil it with Whole Spice, then take twelve
+Eggs well beaten and drained, take the Cream from the fire, and stir in
+the Eggs, and as much Sugar as will sweeten it, then put in so much Sack
+as will make it taste well, and set it on the fire again, and let it
+stand a while, then take a Ladle and raise it up gently from the bottom
+of the Skillet you make it in, and break it as little as you can, and so
+do till you see it be thick enough; then put it into a Bason with the
+Ladle gently; if you do it too much it will whey, and that is not good.
+
+
+168. _Another way for a Posset._
+
+Boil a Quart of Cream as for the other, then take the Yolks of fourteen
+Eggs and four Whites, beat them and strain them, take the Cream from the
+fire, and stir in your Eggs, then have your Sack warmed in a Bason, and
+when the Cream and Eggs are well mixed, put it to the Sack, and sweeten
+it to your taste with fine Sugar, and let it stand over a Skillet of
+seething water for a while.
+
+
+169. _To preserve Pippins in thin slices in Jelly._
+
+Take of the fairest Pippins, pare them, and slice them into cold water,
+to every pound of Pippins take a pound of Sugar, and a Pint of Water,
+boil it and scum it, then shake your Pippins clean from the water, and
+put them into the Syrup, boil them very clear and apace, then put in
+some thin Chips, or Orange or Citron preserved, and to one Pound of
+Pippin, put the Juice of two Oranges and one Limon, then boil them a
+little longer till you see they will jelly, and then put them into
+Glasses, but take heed you lay them in carefully, and lay the Chips here
+and there between, and warm the Jelly and put softly over them.
+
+
+170. _To preserve Currans in Jelly._
+
+Take the fairest and pick them from the Stalks, and stone them, and take
+their weight in sugar, wet it with water, boil it and scum it, then put
+in your Currans, and boil them up quick, shake them often and scum them,
+and when they will jelly, they are enough; then put them into Glasses;
+thus you may do white and red both, and they will be in a stiff Jelly,
+and cut very well, do not cover them before they be cold.
+
+
+171. _To preserve ripe Apricocks._
+
+Take them and stone them, and weigh them, and to every Pound of
+Apricocks take a Pound of fine Sugar beaten small, then pare your
+Fruit, and as you pare them, cast some Sugar over them, and so do till
+all be done, then set them on the fire, and let the Sugar melt but
+gently, then boil them a little in the Syrup, and set them by till the
+next day, then boil them quick, and till they be very clear, then put
+them in Pots, and boil the Syrup a little more, and put it to them, if
+you would have them in Jelly, you must put some of the Infusion of
+Goosberries, or of Pippins into your Syrup, and add more Sugar to it.
+
+
+172. _To preserve Cornelions._
+
+Take the fairest and weigh them, then take their weight in Sugar, and
+lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
+all be in, and let your last Lay be Sugar, then put a little water into
+the midst of the Pan, and set it on the fire, and when the Sugar is
+melted boil them up quick, and take them often and shake them, and scum
+them, when you do perceive them to be very clear, they are enough.
+
+
+173. _To make Marmalade of Cornelions._
+
+Take them and stone them, and weigh them, and to every pound of Fruit
+take a pound of Sugar, wet it with water, and boil it to a Candy height,
+then put in your Fruit and boil it very clear and quick, and shake it
+often, and scum it clean; when you see it very clear and very thick, it
+is enough; you must keep it in a Stove or some warm place.
+
+
+174. _To preserve Damsons._
+
+Take the fairest, not too ripe, and take their weight in Sugar, wet your
+Sugar with a little water, boil it and scum it, then put in your Damsons
+and boil them a little, then set them by till the next day, then boil
+them till they be very clear, and take them from the fire sometimes, and
+let them stand a while to keep them from breaking, when they are clear,
+take them out, and put them into Glasses, and boil the Syrup to a Jelly
+and pour on them; be very careful how you take them to put them into
+your Pots or Glasses for fear of breaking them.
+
+
+175. _To make Orange Marmalade._
+
+Take half a Pound of Orange Chips tenderly boiled in several waters, and
+beaten fine in a Mortar, then take a Pound of fine sugar, wet it with
+water, boil it and scum it, then put in your Orange, and half a Pound of
+Pippin also beaten fine, and let them boil together till they are very
+clear; then put in the Juice of one Orange and one Limon, and stir it
+well, and let it boil a while longer, and then take it off and put it
+into Glasses.
+
+
+176. _To make Jelly of Pippins._
+
+Take Pippins, pare them thin into a long Gallipot, and set that into
+boiling water close covered, and so let it stand three or four hours,
+they must be sliced thin as well as pared; when you think they are
+infused enough, pour the Liquor from them, and to every Pint, take a
+pound of Sugar double refined and put it into your Liquor, boil them
+together till you find it will Jelly, then put little small pieces of
+Orange Pill into it finely shred, the Juice of one Orange and one Limon,
+and let it boil a little longer, and so put it into Glasses, and set
+them into a Stove, with the Pulp that is left you may make Paste if you
+please.
+
+
+177. _To candy Angelica._
+
+Take the tender green stalks and boil them in water till they be tender,
+then peel them, and put them into another warm water, and cover them
+till they are very green over a slow fire, then lay them on a clean
+Cloth to dry, then take their weight in fine Sugar, and boil it to a
+Candy height with some Rosewater, then put in your stalks, and boil them
+up quick, and shake them often and when you judge they be enough, lay
+them on a Pie-plate, and open them with a little stick, and so they will
+be hollow, and some of them you may braid, and twist some of them, so
+keep them dry.
+
+
+178. _To make Seed-stuff of Rasberries._
+
+Take Rasberries and bruise them, and take their weight in fine Sugar,
+and boil it to a Candy height with a little water, then put in your
+bruised Rasberries, and boil them till you see they will jelly very
+well.
+
+
+179. _To make Syrup of Gilly-flowers._
+
+Take Clove-gilly-flowers, and cut them from the Whites, then take their
+weight in Sugar beaten fine, then put a little sugar into your
+Gally-pot, and then a Lay of Flowers, and then sugar again, till all be
+spent, and let sugar be the last, then put in a Clove or two, according
+to your quantity, and a little Malago Sack; and so tie your Pot up
+close, and set it into a Pot or Kettle of boiling water, and let them
+stand till they are infused; then poure out the Liquor and strain the
+rest, but not too hard, then take this liquor and vapour it away over
+seething water till it be of a good thickness, then take your strained
+Gilliflowers and put them into a Pot with some White-wine Vinegar, and
+cover them over with fine Sugar, and so keep them; they are a better
+Sallad than those you pickle up alone; as you make this, you may make
+syrup of any Herbs or Flowers.
+
+
+180. _To make most excellent Cake._
+
+Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of
+Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much
+of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you
+please; beat your Spice, and put that and your Fruits with a little Salt
+into your Flower, then take Cream or new Milk as much as you think fit,
+dissolve thereinto two pounds of fresh Butter, then put it in a Basin
+with the sugar and a Pint of Sack, knead it with a Wine-Pint of
+Ale-Yest, knead it till it rise under your hand, let all things be ready
+and your Oven hot before you go to knead the Cake.
+
+
+181. _To make Pomatum the best way._
+
+Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay
+it in Spring-water nine days, shifting it every day twice, then melt it,
+then take yellow Snails, stamp them, and put them into a Glass with
+Rosewater four days, stop the Glass and shake it three or four times a
+day, then take white Lilly roots, stamp them, and strain them, put the
+Juice of them into the Glass with the Snails, then set a Skillet on the
+fire with fair water, and let it boil, then put your dried Lambs Caul
+into an earthen basin, and let it melt, then take your Glass with Snails
+and roots, and drain it through a thick cloth, then put it into that
+tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put
+it in, and stir it over the fire, till that be dissolved, then take it
+from the fire, and put in three Ounces of sweet Almonds, keep it boiling
+and stirring a little longer, then take it off, and let it stand till it
+be reasonably cool, then beat it with a wooden Slice till it be very
+white, then put in a little Rosewater, and beat it a little longer, and
+then keep it in Gallipots; you must put in a crust of bread when you
+melt it in the Skillet, and when the Sugar-Candy goes in, take it out.
+
+
+182. _To make the Bean Bread._
+
+Take a pound of the best Jordan Almonds; blanch them in cold water, and
+slice them very thin the long way of the Almond with a wet Knife, then
+take a pound of double refined Sugar well beaten, and mix with your
+Almonds, then take the White of one Egg beaten with two spoonfuls of
+Rosewater, and as the Froth ariseth, cast it all over your Almonds with
+a Spoon, then mix them well together, and lay them upon Wafer sheets,
+upon flowered Plates, and shape them as you please with your knife and
+your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut
+thin, or some Coriander Comfits, so set them into an Oven not too hot,
+and when they have stood about half an hour, raise them from their
+Plates, and mend what you find amiss before they be too dry, then set
+them into the Oven again, and when they are quite dry, break away the
+Wafers with your fingers, and then clip them neatly with a pair of
+Scizzers, and lay on some Leaf-Gold if you please.
+
+
+183. _To make an excellent Cake with Caraway Comfits._
+
+Take five Pounds of Manchet Paste mingled very stiff and light without
+Salt, cover it, and let it be rising half an hour, when your Oven is
+almost hot, take two pounds and half of Butter, very good, and melt it,
+and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar,
+mingle them all together with your Paste, and let it be as lithe as
+possible you can work it, and when your Oven is hot and swept, strew
+into your Cake one Pound of Caraway Comfits, then butter a baking-Pan,
+and bake it in that, let it stand one hour and quarter; when you draw
+it, lay a course Linnen Cloth and a Woollen one over it, so let it lie
+till it be cold, then put it into an Oven the next day, for a little
+time, and it will eat as though it were made of Almonds, you must put in
+your Sugar after your Butter.
+
+
+184. _To make Diet Bread or Jumbolds._
+
+Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds,
+Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all
+these together, then take the Yolks of eight Eggs, and the Whites of
+three, beat them well with four spoonfuls of Rosewater, and so knead
+these all together and no other Liquor, when it is well wrought, lay it
+for one hour in a linnen cloth before the Fire, then rowl it out thin,
+tie them in Knots and prick them with a Needle, lay them upon Butter'd
+Plates, and bake them in an Oven not too hot.
+
+
+185. _To make Cider or Perry as clear as Rock water._
+
+Take two Quarts of Cider, half a Pint of Milk, put them both in an
+Hipocras bag, and when it runs clear, bottle it up, and when it is a
+Month old, it will sparkle in the Glass as you drink it.
+
+
+186. _To make Almond Bread._
+
+Take a pound of Almonds blanched, and beaten with Rosewater, then take a
+pound of Sugar beaten fine, and a little grated Bread finely searced,
+put them into a Platter with your Almonds, and stir them well together,
+set them over a Chafing dish of Coals, and boil them till they are as
+stiff as Paste, stirring them continually, then mould them well and put
+them in what shape you you please; print them, and set them into some
+warm place to dry.
+
+
+187. _To make good Almond Milk._
+
+Take Jordan Almonds blanched and beaten with Rose water, then strain
+them often with fair water, wherein hath been boiled Violet Leaves and
+Sliced Dates; when your Almonds are strained, take the Dates and put to
+it some Mace, Sugar, and a little Salt, warm it a little, and so drink
+it.
+
+
+188. _To make white Leach._
+
+Take sweet Almonds blanched and beaten with Rosewater, then strained
+with fair water, wherein hath been boiled Aniseeds and Ginger, put to it
+as much cream, wherein pure Isinglass hath been boiled, as will make it
+stiff, and as much Sugar as you please; let it be scalding hot, then run
+it through a strainer, and when it is cold, slice it out, it is very
+good for a weak body.
+
+
+189. _To make Red Leach or Yellow._
+
+Red by putting Tornsel into it, or Cochineal; Yellow by putting Saffron
+in it.
+
+
+190. _Cinamon or Ginger Leach._
+
+Take your Spices beaten and searced, and mix them with your searced
+Sugar, mould them up with Gum Arabick infused in Rosewater, and so print
+them and dry them.
+
+
+191. _To make Leach of Dates._
+
+Take your Dates stoned and peeled very clean within, beat them fine with
+Sugar, Ginger and Cinamon, and a little Rosewater till it will work like
+Paste, then print them and keep them dry.
+
+
+192. _To make fine Cakes._
+
+Take a Quart of Flower, a Pound of sugar, a Pound of Butter, with three
+or four Yolks of Eggs, a little Rosewater, and a spoonful of Yest, then
+roul them out thin, while the Paste is hot, prick them, and set them
+into the Oven not too hot.
+
+
+
+193. _To make Cornish Cakes._
+
+Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and some
+Sugar and Salt, mingle all these with Flower and a little Yeast, knead
+it as stiff as you can, then put in Butter, and knead it stiff again,
+and then shape them and bake them.
+
+
+194. _A Cordial Syrup._
+
+Take one Pound of Juice of Burrage, and half so much of the Juice of
+Balm, boil them together, and when the grossness of the Juice ariseth,
+then put in the Whites of two Eggs beaten with Rosewater, and when you
+see them begin to grow hard, put in a little Vinegar, let them boil
+together, and scum it clean, and run it through a Jelly-Bag, then set it
+over the fire again, and add to it one Pound of fine Sugar, and a little
+Saffron, and so boil it till you think it be enough.
+
+
+195. _For a Consumption._
+
+Take of Harts-tongue and Maidenhair, of each one handful, Hysop and
+Balm, of each half a handful, Licoras sliced, one Ounce, Piony Root one
+Ounce, boil these together in two Pints and half of Spring water until
+it be half consumed, then strain the Liquor from the Herbs, then take
+four Ounces of Currans washed clean, dried and beaten in a Mortar, boil
+them in the Liquor a little while, then strain it, and put to the Liquor
+half a Pound of Sugar, and so boil it to a Syrup, and take often of it.
+
+
+196. _For a Consumption._
+
+Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water,
+half a Pound of Figs well bruised, then strain it, and boil it with a
+Pound of Sugar to a thick Syrup.
+
+
+197. _A very good Perfume._
+
+Six Spoonfuls of Rosewater, Musk, Ambergreece and Civet, of each two
+Grains, a little Sugar beaten fine, mould them up together with
+Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them.
+
+
+198. _A Cordial to cause sleep._
+
+Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one
+spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle
+them together, and take them at the time of rest.
+
+
+199. _To perfume Gloves._
+
+Take four Grains of Musk and grind it with Rosewater, and also eight
+Grains of Civet, then take two spoonfuls of Gum dragon steeped all night
+in Rosewater, beat these to a thin Jelly, putting in half a spoonful of
+Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge
+and dip it therin, and rub the Gloves all over thin, lay them in a dry
+clean place eight and forty hours; then rub them with your hands till
+they become limber.
+
+
+200. _A very good Perfume to burn._
+
+Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one
+Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10
+grains of Musk, 6 of Civet, mold them up with a little Gum dragon
+steeped in Rosewater, make them in little Cakes, and dry them between
+Rose Leaves, your Juniper wood must be well dried, beaten and searced.
+
+
+201. _To preserve Cherries in Jelly._
+
+Take fair ripe Cherries, and stone them, then take a little more than
+their weight in fine Sugar, then take the juyce of some other Cherries,
+and put a spoonful of it in the bottom of the Posnet, then put some of
+your Sugar beaten fine into the Posnet with it, and then a little more
+juyce, then put in your Cherries, then put in Sugar, and then juyce, and
+then Cherries again, thus do till you have put in all, then let them
+boil apace till the Sugar be melted, shaking them sometimes, then take
+them from the fire, and let them stand close covered one hour, then boil
+them up quick till the Syrup will jelly.
+
+
+202. _To dry Apricocks or Pippins to look as clear as Amber._
+
+Take Apricocks and take out the Stones, and take Pippins and cut them in
+halves and core them, let your Apricocks be pared also; lay these Fruits
+in an earthen dish, and strew them over with fine Sugar, set them into a
+warm Oven, and as the Liquor comes from them put it away, when all the
+Liquor is come away turn them and strew them thick with Sugar on every
+side, set them into the Oven again, and when the Sugar is melted lay
+them on a dry dish, and set them in again, and every day, turn them till
+they be quite dry, Thus you may dry any sort of Plumbs or Pears as well
+as the other, and they will look very clear.
+
+
+203. _To dry Pears or Pippins without Sugar._
+
+Take of the fairest and lay them in sweetwort two or three days, then
+lay them in a broad preserving Pan of earth, and bake them, but let the
+Oven be but gently hot, then lay them upon lattice Sieves and set them
+into a warm Oven, and turn them twice a day till they are dry.
+
+
+204. _The Spanish Candy._
+
+Take any sort of Flowers well picked and beaten in a Mortar, and put
+them into a Syrup, so much as the Flowers will stain, boil them, and
+stir them till you see it will turn Sugar again, then pour it upon a wet
+trencher, and when it is cold cut it into Lozenges, and that which
+remaineth in the bottom of the Posnet scrape it clean out, and beat it
+and searce it, then work it with some Gum Dragon steeped in Rosewater
+and a little Ambergreece, so make it into what shape you please, and dry
+it.
+
+
+
+205. _To make Naples Bisket._
+
+Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds
+blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one
+spoonful of Rice Flower, one spoonful of sweet Cream, beat all these
+together in a Mortar, then add to it Musk or Ambergreece, drop it upon a
+Pie-plate, and make it in what shape you please, and so bake it.
+
+
+206. _To make Italian Bisket._
+
+Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in
+Rosewater, and also the White of an Egg, till it come to a perfect
+Paste, then mould it up with searced Sugar, powder of Aniseeds, and a
+little Musk, and make them in what shape you please, and bake them on
+Pie-Plates, but not too much.
+
+
+207. _To make Hippocras._
+
+Take to every Gallon of Sack or White Wine, one Pound of Sugar, one
+Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of
+Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves,
+and a little Long Pepper or a few Grains, let all these steep together
+four and twenty hours, stir it twice or thrice in that time; then put to
+every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then
+bottle it, and let them be stopped very close, set them in a cool place,
+it will keep a Month.
+
+
+208. _To make Tuff-Taffity Cream._
+
+Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth
+with Rosewater, then take off the Froth and put in into the Cream, and
+boil it, and always stir it, then put in the Yolks of eight Eggs well
+beaten, and stir them in off the Fire, and then on the fire a little
+while, then season it with Sugar, and pour it out, and when it is cold,
+lay on it Jelly of Currans or Rasberries, or what you please.
+
+
+209. _Caraway Cake._
+
+Take one Quart of Flower, and one pound of Butter, rub your Butter into
+your Flower very well, then take two Yolks of Eggs and one White, two
+spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do
+not knead it, but pull it in pieces, then set it to the fire to rise,
+and so let it lie almost one hour, turning it often, then pull it in
+pieces again, and strew in half a pound of Caraway Comfits, mingle them
+with the Paste, then take it lightly with your hand, fashion it like an
+Oval, and make it higher in the middle than the sides, let your Oven be
+as hot as for a Tart, be sure your Oven or Cake be ready both at once,
+put it upon a double paper buttered, and let it stand almost an hour,
+when it goes into the Oven, strew it thick with Caraway-Comfits, and lay
+a paper over least it scorch.
+
+
+210. _To Candy Barberries._
+
+Stone the fairest Bunches you can get, and as you stone them strew in a
+little Sugar, then take so much water as you think will cover them, and
+let them boil in it with a little Sugar a little while, then put them
+into a deep thing that the Syrup may cover them, then boil a little
+water and sugar to a Candy height, then having your Barberries drained
+well from the Syrup put them into the hot Candy, stir them gently til
+the Sugar be dissolved, but do not let them boil in it, then open every
+branch and lay them upon the brims of dishes, shift them often on clean
+dishes and open them every time, then set them into an Oven or Stove to
+dry.
+
+
+211. _To make a very fine Sillibub._
+
+Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice
+of two Limons with some of the Pill, and a Branch of Rosemary, sweeten
+it very well, then put a little of this Liquor, and a little of the
+Cream into a Basin, beat them till it froth, put that Froth into the
+Sillibub pot, and so do till the Cream and Wine be done, then cover it
+close, and set it in a cool Cellar for twelve hours, then eat it.
+
+
+212. _Fine sweet Powder for the hair._
+
+Take one pound of the best starch you can get, put it into a Basin with
+half a Pint of Rosemary water, as much Rosewater, stir them well
+together with a Spoon, then dry them well in the Sun, then take the
+searced Powder of Damask Roses, and four grains of Ambergreece, mix it
+well with your Starch, and sift it fine.
+
+
+213. _To make Cakes of Pistachoes._
+
+Take half a pound of Almonds Blanched, half a pound of Pistachoes
+blanched, four Ounces of Pine-Apple seeds, beat these together in a
+Mortar with a little Rosewater till it come to perfect Paste, then put
+in the weight of it in Sugar, and beat it again, then mould it with
+searced Sugar, and lay it upon Wafer sheets, and fashion them as you
+please; then stick them with quartered Pistachoes; that they may make it
+look like a Hedghog, then with a Feather Ice them over with the White of
+an Egg, Rosewater and Sugar, then bake them carefully.
+
+
+214. _To make Cakes of Apricocks in Lumps._
+
+Take Apricocks, and pare them and cut them in halves, then take their
+weight in Sugar, put half this Sugar and the Apricocks into a Posnet,
+let them boil apace till they look clear, then boil the other part of
+the Sugar to a Candy height, then put them together, and stir them a
+while, then put them into Glasses and set them into a Stove, and when
+the one side is dry, turn the other.
+
+
+
+215. _To make Rasberry Sugar._
+
+Take the Juice of Rasberries and wet your Sugar with it, and dry it in a
+Stove in little Cakes; this will keep all the year, a little of it being
+put into a Glass of Wine, will give it as good a taste, as you can
+desire, and as good a colour; in this manner you may make Sugar of any
+Fruit, Flower, or Herb.
+
+
+216. _To dry Apricocks._
+
+Take your fairest Apricocks and stone them, then weigh them, and as you
+pare them, throw them into cold water, have in readiness their weight in
+fine sugar, wet it with some of the water they lie in, and boil it to a
+Candy height, then put in your Apricocks, and boil them till they are
+clear, when they have lain three or four days in the Syrup, lay them out
+upon Glasses to dry in a stove, and turn them twice a day.
+
+
+217. _To make rough Marmalade of Cherries._
+
+Stone your Cherries, and infuse them in a long Gallipot in a Kettle of
+boiling water, when they are all to pieces, then take their weight in
+fine Sugar boiled to a Candy height with a little water, then put in
+your Apricocks and stir them over a slow fire, but do not let it boil,
+when it will jelly, put it into Glasses.
+
+
+218. _To make smooth Marmalade of Cherries._
+
+Infuse them as you do the other, then strain them hard, and boil the
+Juice with a Candy as you do the other.
+
+
+219. _To make white Trencher-Plates which may be eaten._
+
+Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack,
+one spoonful of Rosewater, and so much flower as will make it into a
+stiff Paste, then roule it thin, and then lay it upon the outsides of
+Plates well-buttered, cut them fit to the Plates, and bake them upon
+them, then take them forth, and when they are cold, take a pound of
+double refin'd Sugar beaten and searced, with a little Ambergreece, the
+White of an Egg and Rosewater, beat these well together, and Ice your
+Plates all over with it, and set them into the Oven again till they be
+dry.
+
+
+220. _To make the Froth Posset._
+
+Take three Pints of Cream or new Milk, set it on the fire, then take
+sixteen Eggs and put the Whites into a Basin very deep, and beat the
+Yolks by themselves, make a Custard with them, and the Cream which is on
+the fire, then beat the Yolks to a Froth with a little Sack, and a
+little Sugar, when it is a thick Froth, cast it into another Dish with a
+Spoon, then take half a Pint of Sack, and sweeten it with Sugar, set it
+on a Chafing-dish of Coals in a large Basin, when it is hot, put in as
+much Froth as the Sack will receive, stir it in very well, then take
+your Custard and pour upon it, stir it all one way when you put it in,
+then if the Froth do not cover the top of the Posset, put in more, and
+stir it very well, and cover it close with a warm Dish, let it stand a
+while upon Coals, but not too hot; you may know when it is enough by
+putting your Spoon into the Basin, for then it will be clear in the
+bottom, Curd in the middle, and Froth on the top.
+
+
+221. _To make_ Banbury _Cakes._
+
+Make a Posset of Sack and Cream, then take a Peck of fine Flower, half
+an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and
+searce them, two pounds of Butter, ten Eggs, leaving out half their
+Whites, one Pint and half of Ale-Yest, beat your Eggs very well, and
+strain them, then put your Yest, and some of the Posset to the Flower,
+stir them together, and put in your Butter cold in little pieces, but
+your Posset must be scalding hot; make it into a Paste, and let it lie
+one hour in a warm Cloth to rise, then put in ten pounds of Currans
+washed and dried very well, a little Musk and Ambergreece dissolved in
+Rosewater, put in a little Sugar among your Currans break your Paste
+into little pieces, when you go to put in your Currans, then lay a Lay
+of broken Paste, and then a Lay of Currans till all be in, then mingle
+your Paste and Currans well together, and keep out a little of your
+Paste in a warm Cloth to cover the top and bottom of your Cake, you must
+rowl the Cover very thin, and also the Bottom, and close them together
+over the Cake with a little Rosewater; prick the top and bottom with a
+small Pin or Needle, and when it is ready to go into the Oven, cut in
+the sides round about, let it stand two hours, then Ice it over with
+Rosewater or Orange Flower and Sugar, and the White of an Egg, and
+harden it in the Oven.
+
+
+222. _To make_ Cambridge _Almond Butter._
+
+Take a Quart of Cream and sixteen Eggs well beaten, mix them together
+and strain them into a Posnet, set them on a soft fire, and stir them
+continually; when it is ready to boil, put in half a quarter of a Pint
+of Sack, and stir it till it run to a Curd, then strain the Whey from it
+as much as may be, then beat four Ounces of blanched Almonds with
+Rosewater, then put the Curd and beaten Almonds and half a pound of fine
+Sugar into a Mortar, and beat them well together, then put it into
+Glasses and eat it with bread, it will keep a Fortnight.
+
+
+223. _To make a Sack Posset without Milk or Bread._
+
+Take a Quart of Ale and half a Pint of Sack, boil them with what spice
+you please, then take three quarters of a pound of sugar, and twenty
+Eggs, Yolks and Whites well beaten and strained, then take four Ounces
+of Almonds blanched and beaten with Rosewater, put them to the Eggs, and
+put them to the other things in the Posnet upon the fire, and keep them
+stirring, and when it boileth up, put it into a Bason, and strew on
+beaten spice and sugar, you must also sweeten it when the Eggs go in.
+
+
+224. _To preserve Figs and dry them._
+
+To every pound of your large ripe English Figs, take a pound of Sugar,
+and one Pint of Water boil your Sugar and Water, and scum it, then put
+in your Figs, and boil them very well till they are tender & clear; boil
+them very fast, when they have been in the Syrup a week, boil some sugar
+to a Candy height, and put in the Figs, and when you perceive they are
+enough, lay them out to dry.
+
+
+225. _To pickle Mushromes._
+
+Take them of one nights growth, and peel them inside and outside, boil
+them in Water and Salt one hour, then lay them out to cool, then make a
+pickle of White Wine and White Wine Vinegar, and boil in it whole
+Cloves, Nutmegs, Mace, and Ginger sliced, and some whole Pepper, when
+it is cold, put them into it, and keep them for Sauces of several Meats;
+and if you would dress them to eat presently, put them in a Dish over a
+Chafingdish of Coals without any Liquor, and the fire will draw out
+their natural Liquor, which you must pour away, then put in whole Spice,
+Onions and Butter, with a little Wine, and so let them stew a while,
+then serve it in.
+
+
+226. _To preserve whole Quinces to look red._
+
+When they are pared and cored, put them into cold water, and for every
+Pound of Quince take one Pound of Sugar, and a Pint of Water, make a
+Syrup thereof, then put in your Quinces, and set them on a slow fire,
+close covered, till you see they are of a good Colour and very tender,
+then take them out, and boil your Syrup till it will Jelly.
+
+
+227. _To make very good Marmalade of Quinces to look red._
+
+Weigh your Quinces and pare them, cut them in quarters and core them,
+and keep them in cold water, then take their weight in sugar, and a
+little water, and boil it, and scum it, then put in your Quinces, and
+set them on a slow fire, close covered, till you see it of a good
+colour, then uncover it, and boil it up very quick till you find that it
+will jelly very well.
+
+
+228. _To make Musk Sugar._
+
+Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in
+the bottom of a Gallipot, and then fill it with sugar, and tie it up
+close, when you have spent that sugar, put in some more, it will be well
+perfumed.
+
+
+229. _An excellent way to make Syrup of Roses, or of any other Flower._
+
+Fill a Silver Bason three quarters full of Spring water, then fill it up
+with Rose-Leaves or any other, and cover it, and set it upon a pot of
+seething water one hour, then strain it, and put in more; and do in like
+manner, and so do seven times, then take to every Pint one Pound of
+Sugar, and make a Syrup therewith.
+
+
+230. _To dry Rose Leaves._
+
+Pick your Roses, and dry them upon the Leads of a house in a Sun-shine
+day, and turn them as you do Hay, and when they are through dry, keep
+them in broadmouth'd Glasses close stopped.
+
+
+231. _To Candy Flowers._
+
+Boil some Rosewater and Sugar together, then put in your Flowers being
+very dry and boil them a little, then strew in some fine Sugar over
+them, and turn them, and boil them a little more, then take them from
+the fire, and strew some more Sugar over them, then take them out and
+lay them to dry, and open them, and strew Sugar over them; they will dry
+in a few hours in a hot day.
+
+
+232. _The making of Sugar-Plate and casting of it into Moulds._
+
+Take one Pound of double refin'd Sugar beaten and searced, and three
+Ounces of pure white Starch beaten and searced, then have some
+Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and
+Starch and a little of Ambergreece into a Mortar, and beat them till
+they come to a perfect Paste, you must also put in a little White of an
+Egg with the Gum, then mould it with searced Sugar, then dust your
+Moulds with Sugar, then roul out your Paste and lay it into the Mould,
+pressing it down into every hollow part with your fingers, and when it
+hath taken impression, knock the Mould on the edge against a Table and
+it will come out, or you may help it with the point of your knife; if
+you find you have put in too much Gum, then add more Sugar, if too much
+Sugar, then more Gum, work it up as fast as you can, when they come out
+of the Moulds trim them handsomely; if you would make saucers, dishes,
+or bowls, you must rowl it out thin and put your Paste into a saucer,
+dish, or bowl for a Mould, and let them stand therein till they be very
+dry, then gild them on the edges with the white of and Egg laid round
+about the edge with a pencil, and press the Gold down with some Cotton,
+and when it is dry brush off the superfluous loose Gold with the foot of
+an Hare, and if you would have your Paste exceeding smooth, as for Cards
+or the like, then roul your Paste upon a slicked paper with a very
+smooth Rouling-pin; if you would colour any of it, you must take the
+searced powder of any Herbs or Flowers, first dryed, and put to it when
+you beat it in a Mortar with the Gum.
+
+
+233. _To make Paste of Almonds._
+
+Take four Ounces of _Valentia_ Almonds, blanched and beaten with
+Rosewater till it come to perfect Paste, then take stale white bread,
+grate it and sift it, and dry it by the fire, then put that to your
+Almonds with the weight of all in fine Sugar, beat them very well, and
+put in some Spice beaten and searced, then when it is a little cool,
+roul it out, dust your Moulds and print it, and dry it in an Oven, you
+may if you please put the juice of a Limon into it when it is beating,
+you may make some of it into Jumbolds, and tie them in knots and bake
+them upon Buttered Plates, and when they are baked, ice them over with
+Rosewater, Sugar, and the White of an Egg, and set them into the Oven
+again for a while.
+
+
+234. _To make French Bisket._
+
+Take half a Peck of fine Flower, two Ounces of Coriander seeds, the
+Whites of four Eggs, half a Pint of Ale Yest, and as much water as will
+make it up into a stiff Paste, let your water be blood warm, then bake
+it in a long Roll as big as your Thigh, let it be in the Oven but one
+hour, when it is two days old, pare it and slice it thin over-thwart,
+then ice it over thin, and set it into the Oven to dry.
+
+
+235. _To make Ginger-bread._
+
+Take three stale Manchets grated and sifted, then put to them half an
+Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds
+together, beat all these and searce them, and put them in with half a
+Pound of fine Sugar, boil all these together with a quart of Claret,
+stirring them continually till it come to a stiff Paste, then when it is
+almost cold, mould it on a Table with some searced Spice and Sugar, then
+bake it in what shape you please.
+
+
+236. _Another sort of Ginger-bread._
+
+Take half a pound of sweet Almonds blanched and beaten, half a pound of
+fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts
+of Spices you please, beaten and searced, and also Seeds, beat all
+these together with two Eggs, both Yolks and Whites, then mould it with
+flower and Sugar together, and so bake it in what shape you please.
+
+
+237. _To make Puff-Paste._
+
+Take a quart of the finest Flower, the Whites of three Eggs, and the
+Yolks of two, and a little cold water, make it into a perfect Paste,
+then roul it abroad thin, then lay on little bits of Butter, and fold it
+over again, then drive it abroad again, and lay on more Butter, and then
+fold it over, and so do ten times, make it up for your use, and put your
+Fruit or Meat therein and bake it.
+
+
+238. _Another way for Puff-Paste._
+
+Take fine Flower half a Peck, the Yolks of five Eggs and one White, one
+Pound of Butter, half a pint of Cream, and a little fair water, break
+your Butter in little Bits and do not mould it too much, but roul it
+abroad so soon as you can, and let the Butter be seen in spots, for that
+will make it hollow when it comes into the Oven, then put in your Meat
+or Fruit, and close it over, and wash it over with the Yolk of an Egg
+and Cream beaten together, just when you set it into the Oven; let your
+Oven be quick, but do not let it stand too long, for that will spoil it.
+
+
+239. _To make short Paste without Butter._
+
+Bake your Flower first, then take a quart of it, and the Yolks of three
+Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt,
+and so make it into Paste.
+
+
+240. _To Candy whole Spices with a hard Rock-Candy._
+
+Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the
+weight of six pence of Gum Arabick that is clear, boil them together
+till a drop will run as small as a hair; then put it into an earthen
+Pipkin, and having before steeped your spices one night or two in
+Rosewater, put your spices into the Pipkin, and stop it up close that no
+Air get in, keep it in a hot place three weeks, then break your Pot with
+a Hammer.
+
+Thus you may do with preserved Oranges and Limons, any kinds of Fruits
+and flowers, or Herbs if you please.
+
+
+241. _To make very fine Bisket._
+
+Take half a Pound of searced Sugar, the Yolks of six Eggs, a little
+searced spice and Seeds, and a little Ambergreece or Musk, your Eggs
+must be very hard, then put all these into a Mortar and beat them to a
+Paste with a little Gum Dragon steeped in Rosewater all night, then
+mould it up with fine Sugar; and make it into pretty Fancies, and dry
+them in a warm Oven.
+
+
+242. _To make Orange, or Limon or Citron Bisket._
+
+Take either of these preserved and washed from their Syrup, beat them
+well in a Mortar, and then put in a little Gum Dragon as before, beat
+them again together till it be a perfect Paste, then mould it up with
+Sugar searced, and make them up in what shape you please and dry it.
+
+
+243. _To make Bisket of Potato-Roots or Parsneps._
+
+Take their Roots boil'd very tender, and beat them in a Mortar with
+their weight of searced Sugar, then put in a little Gum dragon as
+before, beat them to a Paste, and mould them up with Sugar searced, and
+make them up in what shape you please, and dry them.
+
+
+244. _To pickle Oranges or Limons, taught me by a Seaman._
+
+Take those which are free from any spots, and lay them gently in a
+Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel
+close, for want of Sea-water, you may take fair water, and make it so
+strong with Bay Salt, that it will bear an Egg, and put to them in like
+manner.
+
+
+245. _To keep Grapes fresh and green, taught me by a Sea-Captain._
+
+Take your fairest Grapes without any blemish, then lay some Oats in a
+Box; and then a Lay of Grapes, and then more Oats, and so do till you
+have laid all in, then cover the Grapes well with Oats, and close your
+box fast that no Air get in.
+
+
+246. _To dry Grapes to keep longer._
+
+Take your best Clusters and hang them up in a Room upon Lines, and be
+sure you do not let them touch one another, they will keep four months.
+
+
+247. _To make Marmalade of Oranges or Limons._
+
+Boil the Rinds of them in several Waters till they be very tender, beat
+them small with their weight of Pippins, then take the weight of all in
+fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your
+Water and Sugar together, and make a Syrup, then put in your Pulp, and
+boil it a good while till it be clear, then put in the Juice of some
+Orange and Limon, so much as will give it a fine taste, then boil it a
+little longer till you see it will jelly very well, then put it into
+Glasses, and keep it in a reasonable warm place; this is very Cordial,
+and stoppeth Rheum.
+
+
+
+248. _To make green Ginger wet._
+
+Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally
+mixed, let it stand so close covered twelve days, and twice every day
+stir it up and down, then take two quarts of Red-Wine and as much
+Vinegar, and boil them together a little while, then put in three pounds
+of Sugar and make a Syrup therewith, then put in your Ginger and boil it
+a while, then set it by till the next day, so boil it every day a
+little, till it be very clear, and so keep it in the Syrup.
+
+
+249. _To make a Sallad of Limons._
+
+Take the rinds of Limons cut in halves, and boil them in several waters
+till they are very tender, then take Vinegar, Water and Sugar, and make
+a Syrup, then put in your Limons, first cut as you would an
+Apple-paring, round and round till you come at the top, boil them a
+while in the Syrup, then set them by till the next day, then boil them
+again a little, and so do till you see they be clear, and the Syrup
+thick; when you serve them to the Table, wash them in Vinegar.
+
+
+250. _To stew Prunes without fire._
+
+Take your largest Prunes well washed, and put them into a broad mouthed
+Glass, then put to them some Claret Wine, and whole Spice, and cover
+your Glass very well, and set it in the Sun ten days or more, and they
+will eat very finely; you must also put a little Sugar into the Glass
+with them.
+
+
+251. _To make Syrup of the Juice of Citrons or Limons._
+
+Take the Juyce of either of them, and put twice the weight of fine Sugar
+therein, put it into a long Gallipot, and set that pot into a Kettle of
+boiling water, till you see they be well incorporated, then take it out,
+and when it is cold put it up.
+
+
+252. _To make Punch._
+
+Take one Quart of Claret wine, half a Pint of Brandy, and a little
+Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink
+it.
+
+
+253. _To make Limonado._
+
+Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair
+Water, the Juyce of two Limons, and some of the Pill, so brew them
+together, with Sugar, and drink it.
+
+
+254. _To make Paste of Pomewaters._
+
+Take your Pomewater Apples, and put them in a long Gallipot, and set
+that Pot in a Kettle of boiling water, till your Apples are tender, then
+pare them, and cut them from the Core, and beat them in a Mortar very
+well, then take their weight in fine Sugar, and boil it to a Candy
+height with a little water, then put in your Apples, and boil them till
+it will come from the bottom of the Posnet, when it is almost cold mould
+it with searced Sugar, and make it in Cakes and dry them.
+
+
+255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the
+like._
+
+Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix
+them together, and put them into a long Gally-pot, and set that pot
+into a Kettle of seething water, and when you see it is enough let it
+cool, and then put it up; after you have strained out your Juice, you
+must let it stand to settle three or four days before you put the Sugar
+into it, and then take only the clearest, this is exceeding good and
+comfortable in all Feavers.
+
+
+256. _To make a Caudle for a sick body both pleasant and comfortable._
+
+Take a quart of white Wine, and boil it a while with a Blade of large
+Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds
+blanched and beaten with a little Rosewater, then strain your Almonds
+with the Wine, and set it over the fire again, and when it is scalding
+hot, put in the Yolks of four Eggs, and as much Sugar as you think fit.
+
+
+
+257. _How to cover all kinds of Seeds, or little pieces of Spices, or
+Orange or Limon Pill, with Sugar for Comfits._
+
+First of all you mast have a deep bottomed Basin of Brass or Latin, with
+two ears of Iron to hang it with two Cords over some hot Coals.
+
+You must also have a broad Pan to put Ashes in, and hot Coals upon them.
+
+You must have a Brass Ladle to let run the Sugar upon the Seeds.
+
+You must have a Slice of Brass to scrape away the Sugar from the sides
+of the hanging Basin if need be.
+
+Having all these things in readiness, do as followeth;
+
+Take fine white Sugar beaten, and let your Seeds and Spice be dry, then
+dry them again in your hanging Basin:
+
+Take to every two pounds of Sugar one quarter of a pound of Spices or
+Seeds, or such like.
+
+If it be Aniseeds, two pounds of Sugar to half a pound of Aniseeds, will
+be enough.
+
+Melt your Sugar in this manner, put in three Pounds of Sugar into the
+Basin, and one Pint of Water, stir it well till it be wet, then melt it
+very well and boil it very softly until it will stream from the Ladle
+like Turpentine, and not drop, then let it seeth no more, but keep it
+upon warm Embers, that it may run from the Ladle upon the seeds.
+
+Move the Seeds in the hanging Basin so fast as you can or may, and with
+one hand, cast on half a Ladle full at a time of the hot Sugar, and rub
+the Seeds with your other hand a pretty while, for that will make them
+take the Sugar the better, and dry them well after every Coat.
+
+Do thus at every Coat, not only in moving the Basin, but also with
+stirring of the Comfits with the one hand, and drying the same: in every
+hour you may make three pounds of Comfits; as the Comfits do increase in
+bigness, so you may take more Sugar in your Ladle to cast on:
+
+But for plain Comfits, let your Sugar be of a light decoction last, and
+of a high decoction first, and not too hot.
+
+For crisp and ragged Comfits make your decoction so high, as that it may
+run from the Ladle, and let it fall a foot high or more from the Ladle,
+and the hotter you cast on your sugar, the more ragged will your Comfits
+be; also the Comfits will not take so much of the sugar, as upon a
+light decoction, and they will keep their raggedness long; this high
+decoction must serve for eight or ten Coats, and put on at every time
+but one Ladle full.
+
+A quarter of a pound of Coriander seeds, and three pounds of sugar, will
+serve for very great Comfits.
+
+See that you keep your Sugar in the Basin always in good temper, that it
+burn not in Lumps, and if at any time it be too high boiled, put in a
+spoonful or two of water, and keep it warily with your Ladle, and let
+your fire be always very clear, when your Comfits be made, set them in
+Dishes upon Paper in the Sun or before the Fire, or in the Oven after
+Bread is drawn, for the space of one hour or two, and that will make
+them look very white.
+
+
+257. [Transcriber's note: so numbered in original] _To make a fine
+Cullis or Jelly._
+
+Take a red Cock, scald, wash, and dress him clean, seeth it in white
+Wine or Rhenish Wine, and scum it clean, put in a Pint of thick cream to
+it, then put in whole Spices, Sugar and Rosewater, and boil them
+together.
+
+
+258. _A white Jelly with Almonds._
+
+Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and
+some Cinamon whole, seeth these together, then take one pound of Almond
+blanched and beaten with Rosewater, then put them in and seeth them with
+the rest, stir them always, and when it is enough, sweeten it to your
+taste, and when it is cold eat it.
+
+
+259. _To make sweet Cakes without Sugar._
+
+Wash some Parsnep roots, scrape them and slice them very thin dry them
+in a Dish in an Oven, and beat them to a Powder, mix them with an equal
+quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and
+so make them and bake them.
+
+
+260. _To keep Roses or Gilliflowers very long._
+
+Take them when they are very fresh, and in the bud, and gathered very
+dry, dip them in the whites of Eggs well beaten, and presently strew
+thereon searced sugar, and put them up in luted Pots, and set them in a
+cool place, in sand or gravel, and with a Filip of your finger at any
+time you may strike off the coat, and you will have the Flower fresh and
+fair.
+
+
+261. _How to keep Walnuts long fresh and good._
+
+Make a lay of the dry stampings of Crabs when the Verjuice is pressed
+forth, then a Lay of Walnuts, and then Crabs again, till all be in, then
+cover the Vessel very well, and when you eat them, they will be as
+though they were new gathered.
+
+
+262. _To pickle Quinces._
+
+Put them into a Vessel, and fill up the Vessel with small Ale, or white
+Wine Lees, which is better, and cover your Vessel well that no Air get
+in.
+
+
+263. _To keep Artichokes._
+
+Take your Artichokes, and cut off the stalks within two inches of the
+Apple, and of these stalks make a strong Decoction, slicing them into
+thin and small pieces, and boil them with water and salt; when it is
+cold, put in your Artichokes, and keep them from the Air.
+
+When you spend them, lay them first in warm water, and then in cold, to
+take away the bitterness.
+
+
+264. _To make Clove or Cinamon Sugar._
+
+Put Sugar in a Box, and lay Spices among it, and close up the Box fast,
+and in short time it will smell and tast very well.
+
+
+265. _To make Irish_ Aquavitæ.
+
+Take to every Gallon of good _Aquavitæ_, two Ounces of Licoras bruised,
+two ounces of Aniseeds bruised, let them stand six days in a Vessel of
+Glass close stopped, then pour out as much of it as will run clear,
+dissolve in that clear six great spoonfuls of the best Molasses, then
+put it into another Glass, then add to it some Dates and Raisins of the
+Sun stoned; this is very good for the Stomach.
+
+
+266. _To distil Roses speedily._
+
+Stamp your Roses in a Mortar with a little Rosewater, and then distill
+them: This way will yield more water by much than the common way.
+
+
+267. _To make Scotch Brewis._
+
+Take a Manchet and pare off the crust then slice it thin and whole round
+the Loaf, and lay these slices into a deep dish cross ways, one slice
+lying upon the edge of the other a little, that they may lye quite cross
+the dish, then fill it up with Cream and put whole Spice therein, so set
+it over a Chafing-dish of Coals very hot, and always cast the Cream all
+over the Bread with a spoon till all be spent, which will be above an
+hour, then take some Sack and sweeten it with Sugar, and pour all over
+it, and serve it to the Table.
+
+
+268. _To make fine Black Puddings._
+
+Take the Blood of a Hog, and strain it, and let it stand to settle,
+putting in a little Salt while it is warm, then pour off the water on
+the top of the Blood, and put so much Oatmeal as you think fit, let it
+stand all night, then put in eight Eggs beaten very well, as much Cream
+as you think fit, one Nutmeg or more grated, some Pennyroyal and other
+Herbs shred small, good store of Beef Sewet shred very small, and a
+little more Salt, mix these very well together, and then have your Guts
+very well scoured, and scraped with the back of a Knife, fill them but
+not too full, then when you have tyed them fast, wash them in fair
+water, and let your water boil when they go in; then boil them half an
+hour, then stir them with the handle of a Ladle and take them up and lay
+them upon clean straw, and prick them with a Needle, and when they are a
+little cool put them into the boiling water again, and boil them till
+they are enough.
+
+
+269. _To make the best Almond-Puddings._
+
+Take a quart of thick Cream and boil it a while with whole Spice, then
+put in half a pound of sweet Almonds blanched and beaten to a Paste with
+Rosewater, boil these together till it will come from the bottom of the
+Posnet, continually stirring it for fear it burn:
+
+Then put it out, and when it is cool, put in twelve yolks of Eggs, and
+six Whites, some Marrow in big Bits, or Beef Suet shred small, as much
+Sugar as you think fit, then fill your Guts being clean scraped; you may
+colour some of them if you please, and into some put plumped Currans,
+and boil them just as you do the other.
+
+
+270. _To make a Rice pudding to bake._
+
+Take three Pints of Milk or more, and put therein a quarter of a Pound
+of Rice, clean washed and picked, then set them over the fire, and let
+them warm together, and often stir them with a wooden Spoon, because
+that will not scrape too hard at the bottom, to make it burn, then let
+it boil till it be very thick, then take it off and let it cool, then
+put in a little Salt, some beaten Spice, some Raisins and Currans, and
+some Marrow, or Beef Suet shred very small, then butter your Pan, and so
+bake it, but not too much.
+
+
+271. _To make a Pudding of wild Curds._
+
+Take wild Curds and Cream with them, put thereto Eggs, both yolks and
+whites, Rosewater, Sugar, and beaten Spice with some Raisins and
+Currans, and some Marrow, and a little Salt, then butter a Pan, and bake
+it.
+
+
+272. _To make Pudding of Plum Cake._
+
+Slice your Cake into some Cream or Milk, and boil it, and when it is
+cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan
+and bake it, or fill guts with it.
+
+
+273. _To make Bisket Pudding._
+
+Take Naples Biskets and cut them into Milk, and boil it, then put in
+Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake
+it.
+
+
+274. _To make a dry Oatmeal Pudding._
+
+Take your Oatmeal well picked, and put into it a little Salt, some
+Raisins and Currans, and some beaten spice, and good store of Beef Suet
+finely shred, so tie it up hard in a Cloth, and let your water boil when
+you put it in; and let it boil very well; if you would butter it, then
+leave out the Suet; and if you would leave out the Fruit, then put in
+sweet herbs good store.
+
+
+275. _To make Almond puddings a different way from the other._
+
+Take two Manchets and grate them, then scald them in some Cream, then
+put in some Almonds Blanched and beaten as you do other, with Rosewater,
+let there be about half a pound, then put in eight Eggs well beaten,
+some Spice, Sugar, Salt and Marrow, and having your Guts well scowred
+and scraped, fill them, but not too full, and boil them as you do the
+other; or bake it if you please; Currans will do well in it.
+
+
+276. _To make a Quaking Pudding._
+
+Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store
+of Eggs well beaten, mix these well, and beat them together, then dip a
+clean Cloth in hot water, and flower it over, and let one hold it at
+the four corners till you put it in, so tie it up hard, and let your
+Water boil when you put it in, then boil it for one hour, and serve it
+in with Sack, Sugar and Butter.
+
+
+277. _To make good Dumplings._
+
+Take some Flower and a little Salt, and a little Ale-Yest, and so much
+water as will make it into a Paste, so let your water boil when you do
+put them in; boil them but a little while, and then butter them.
+
+
+278. _Another way to make Dumplings._
+
+Take half a quarter of a Peck of Flower, and one Egg, yolk and white,
+half a Pound of Butter broke in little Bits, mix them together with so
+much cold Milk as will make it up, do not break your Butter too small,
+for then they will not flake; make them up like Rouls of Butter, and
+when your water boils, put them in, and do not boil them too much, then
+butter them.
+
+
+279. _Another way to make Dumplings._
+
+Take Flower and temper it very light with Eggs, Milk, or rather Cream,
+beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water,
+and flower it, and so boil it for a Pudding, or else make it pretty
+stiff with the Flower and a little grated Bread, and so boil them for
+Dumplings, then butter them, and serve them in.
+
+
+280. _To make a green Pudding to Butter._
+
+Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and
+whites well beaten, and one Manchet grated small, a little salt, beaten
+Spice and some Sugar:
+
+Then colour it well with some Juice of Spinage, or if you will have it
+yellow, colour it with Saffron, so boil it in a wet Cloth flowred as
+before, and serve it in with Wine, Sugar and Butter, and stick it with
+blanched Almonds split in halves, and pour the sauce over it, and it
+will look like a Hedghog.
+
+You may at some time stick it with Candied Orange Pill or Limon Pill, or
+Eringo Roots Candied, you may sometimes strew on some Caraway Comfits,
+and if you will bake it, then put in some Marrow, and some Dates cut
+small: thus you have many Puddings taught in one.
+
+
+281. _To make a Pudding of a Hogs Liver._
+
+Take your liver and boil it in water and salt, but not too much;
+
+Then beat it fine in a Mortar, and put to it one Quart of Cream, a
+little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs
+beaten very well: mix it well.
+
+And if you bake it, put in Marrow, or if you boil it in Skins.
+
+But if you boil it in a Cloth, then leave it out; and butter it when it
+is boiled.
+
+
+282. _To make a Rasberry Pudding._
+
+Take a Quart of Cream and boil it with whole Spice a while, then put in
+some grated Bread, and cover it off the Fire, that it may scald a
+little; then put in eight Eggs well beaten, and sweeten it with Sugar;
+then put in a Pint or more of whole Rasberries, and so boil it in a
+Cloth, and take heed you do not boil it too much, then serve it in with
+Wine, Butter and Sugar.
+
+You may sometimes leave out the Rasberries, and put in Cowslip Flowers,
+or Goosberries.
+
+
+283. _To make a Calves foot Pudding._
+
+Take those which are tenderly boiled and shred them small with
+Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well
+beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and
+one pound of Currans; mix all these well together, and boil it or bake
+it; but if you would Butter it, then do not put in Suet.
+
+
+284. _To make a Pudding to rost._
+
+Take a Pint of Cream, scald a little grated Bread in it, then put in
+three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar
+and Salt, with some Beef Suet finely shred, make it pretty stiff, and
+wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if
+you please, you may put in a little Rosewater.
+
+
+285. _To make Cream of divers things._
+
+Take a Quart of Cream and boil it a while, then put in eight yolks of
+Eggs, and six Whites well beaten, put them in over the Fire, and stir
+them lest they turn, then when it is almost enough, put in some Candied
+Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved
+Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you
+do not like it so thick, put fewer Eggs into it.
+
+
+286. _To make Cream of Artichoke Bottoms._
+
+Take a Quart of Cream and boil it with a little whole Mace a while; then
+have your Artichoke Bottoms boiled very tender, and bruise them well in
+a Mortar, then put them into the Cream, and boil them a while, then put
+in so many yolks of Eggs as you think fit, and sweeten it to your taste;
+when you think it is enough, pour it out, and serve it in cold.
+
+
+287. _To pickle Barberries._
+
+Take your Barberries and pick out the fairest Bunches of them, then take
+the Refuse, and with some Water and Salt, so strong as will bear an Egg,
+boil them together for half an hour or more, then lay your fair Bunches
+into a Pot, and when the Liquor is cold, pour it over them.
+
+
+288. _To pickle French Beans._
+
+Take them before they be too old, and boil them tender, then put them
+into a pickle made with Vinegar and Salt, and so keep them; it is a very
+good and pleasant Sallad.
+
+
+289. _To pickle Oysters._
+
+Take your great Oysters, and in opening them save the Liquor, then
+strain it from dross, add to it some White Wine, and White Wine Vinegar,
+and a little Salt, and so let them boil together a while, putting in
+whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered
+Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough,
+put in your Oysters and plump them, then lay them out to cool, then put
+them into a Gally-pot or Barrel, and when the Liquor is cool, pour it
+over them, and keep them from the Air.
+
+
+290. _To make the best sort of Mustard._
+
+Dry your Seed very well, then beat it by little and little at a time in
+a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it
+with Vinegar very well, then put in a whole Onion, pilled but not cut,
+a little Pepper beaten, a little Salt, and a lump of stone Sugar.
+
+
+291. _Another sort of Mustard._
+
+Dry your Horse-Radish Roots in an Oven very dry, then beat them to
+Powder and sift them, and when you would use any, wet it with Wine
+Vinegar, and so it will rather be better than the other.
+
+
+292. _To keep boiled powdered Beef long after it is boiled._
+
+When your Beef is well powdered, and boiled thorowly, and quite cold,
+wrap it up close in a linnen cloth, and then a woollen one, and so keep
+it in a Chest or Box from the Air.
+
+
+293. _To make Clouted Cream._
+
+Take three Gallons of new Milk, set it on the fire, and boil it, then
+put in two Quarts of Cream, and stir it about for a while over the fire,
+then pour it out into several pans, and cover it till the next morning,
+then take it off carefully with a Skimmer, and put it all into one dish
+one upon another, then eat it with Wine and Sugar.
+
+
+294. _An excellent Damask Powder._
+
+Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce,
+_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_
+one Ounce and an half, Musk and Civet of each ten Grains, beat them
+altogether grosly, save the Rose leaves you must put in afterwards. This
+is a very fine Powder to lay among Linnen.
+
+
+_The End of the First Part._
+
+
+
+
+THE
+
+SECOND PART
+
+OF
+
+The Queen-like Closet:
+
+Having an Addition of what hath already been treated of, and directing a
+very true and excellent way for all manner of COOKERY, both FISH, FLESH,
+and PASTRY;
+
+_Shewing_,
+
+The true SEASONING of all Things for Compleat TABLES:
+
+_Also_
+
+All Kinds of SAUCES & PICKLES, in a very brevious way.
+
+
+Here is to be noted, that in divers of these Receipts there are
+Directions for two or three several Things in one, not confounding the
+Brains with multitudes of Words, to little or no purpose, or vain
+Expressions of things with are altogether unknown to the Learned as well
+as to the Ignorant: This is really imparted for the good of all the
+FEMALE SEX.
+
+
+By _Hannah Wolley_, alias _Chaloner_.
+
+
+_London_, Printed for _R. Lowndes_. 1672
+
+
+
+
+THE
+
+Queen-like CLOSET,
+
+OR
+
+Rich Cabinet.
+
+
+THE SECOND PART.
+
+
+1. _To make Elder Vinegar and to colour it._
+
+Take of your best white Wine Vinegar, and put such a quantity of ripe
+Elder Berries into it as you shall think fit, in a wide mouth'd Glass,
+stop it close, and set it in the Sun for about ten days, then pour it
+out gently into another Glass, and keep it for your use; thus you may
+make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like.
+
+
+2. _To make Metheglin, either Brown or White, but White is best._
+
+Take what quantity you please of Spring-Water, and make it so strong
+with Honey that it will bear an Egg, then boil it very well, till a good
+part be wasted, and put in to it boiling a good quantity of whole Spice,
+Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.
+
+When it is very well boiled, set it to cool, it being strained from the
+Herbs, and the Bag of Spices taken out;
+
+When it is almost cold, put in a little Yest, and beat it well, then put
+it into Vessels when it is quite cold, and also the Bag of Spice, and
+when it hath stood a few days, bottle it up; if you would have it red,
+you must put the Honey to strong Ale Wort in stead of Water.
+
+
+3. _To make Collar'd Beef._
+
+Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
+Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
+Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
+Spice, shred your Tarragon, and mingle these with some Suet beaten
+small, and strew upon your Beef, and so rowl it up, and tie it hard, and
+bake it in a pot with Claret Wine and Butter, let the pot be covered
+close, and something in the pot to keep the Meat down in the Liquor that
+it may not scorch, set it into the Oven with Houshold bread, and when it
+is baked, take it out, and let it cool, then hang it up one night in the
+Chimney before you eat it, and so as long as you please.
+
+Serve it in with Bay Leaves, and eat it with Mustard and Sugar.
+
+
+4. _To make Almond Puddings with French Rolls or Naples Biskets._
+
+Take a Quart of Cream, boil it with whole Spice, then take it from the
+Fire, and put in three Naples Biskets, or one Penny French Roll sliced
+thin, and cover it up to scald; when it is cold, put in four Ounces of
+sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight
+Eggs, and a little Marrow, with as much Sugar as you think fit, and a
+little Salt; you may boil it, or bake it, or put it into Skins; if it be
+boiled or baked, put Sugar on it when you serve it in.
+
+
+5. _To make Barley Cream._
+
+Take two Ounces of French Barley, and boil it in several Waters, then
+take a quart of Cream, and boil it with whole Spice, put in your Barley,
+and boil them together very well,
+
+Then put in the yolks of six Eggs well beaten, and as much Sugar as you
+think fit; stir them well over the fire, then poure it out, and when it
+is cold serve it in; thus you may make Rice Cream, onely do not boil
+that, but a very little in Milk, before you put it into the Cream.
+
+
+6. _To make Cheese-cakes._
+
+Take four Gallons of new Milk, set it with a little Runnet, and when it
+is come, break it gently, and whey it very well, then take some Manchet,
+first scalded well in new Milk, let the Milk be thick with it, and while
+it is hot, put in a quarter of a pound of fresh Butter, and stir it in,
+when it is cold, mix that and your curd together very well, then put in
+one Pound and half of plumped Currans, some beaten Spice, a very little
+Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and
+a little Sugar, mix them well together, then make some Paste, with
+Flower, Butter, the yolk of an Egg and fair water, and roul it out thin,
+and so bake them in bake-pans, and do not let them stand too long in the
+Oven.
+
+
+7. _Another way for Cheese-cakes._
+
+Take the Curd of four Gallons of new Milk, and put thereto half a pound
+of Almonds blanched and beaten fine with Rosewater, then put in one Pint
+of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt,
+one pound and half of plumped Currans, a little Rosewater, and some
+Sugar, and so mix them very well, and put them into your Crust and bake
+them.
+
+
+8. _Another way for Cheese-cakes._
+
+Take the Curd of four Gallons of new Milk, beat it well in a Mortar with
+half a pound of fresh Butter, and then season it as you do the other
+above-named.
+
+
+9. _Another way for Cheese-cakes._
+
+Take the same quantity of Curd, and mix it with half a Pound of Rice
+boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
+of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
+first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
+not too much.
+
+
+10. _To make fresh Cheese._
+
+Take some very tender Cheese-Curd, stamp it very well in a Mortar with a
+little Rosewater, wherein whole Spice hath been steeped, then let it
+stand in a little Cullender about half an hour, then turn it out into
+your Dish, and serve it to the Table with Cream, Wine, and Sugar.
+
+
+11. _Another way for a fresh Cheese._
+
+Take a quart of Cream, and boil in it whole Spice, then stir in the
+yolks of eight Eggs, and four whites well beaten, and when they are hot,
+put in so much Sack as will give it a good taste, then stir it over the
+Fire till it runneth on a Curd, then beat it in a Mortar as the other,
+and serve it to the Table with Cream and Sugar.
+
+
+12. _To make Oatmeal Pudding._
+
+Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
+and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
+little Salt, then Butter your pan and bake it.
+
+
+13. _Puddings in Balls to stew or to fry._
+
+Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
+Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
+little Salt, a little grated Bread, and one handful of Flower, and with
+the yolks of Eggs make them in Balls, and stew them between two Dishes,
+with Wine and Butter, or you may make some of them in the shape of
+Sausages, and fry them in Butter, so serve them to the Table with Sugar
+strewed over them.
+
+
+14. _To boil Pigeons._
+
+Take your largest Pigeons and cut them in halves, wash them and dry
+them, then boil a little water and Salt with some whole Spice, and a
+little Faggot of sweet Herbs, then put in your Pigeons and boil them,
+and when they are enough, take some boiled Parsley shred small, some
+sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
+in the yolks of Eggs, and make it thick over the Fire, then put in your
+Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
+and so pour over them your Sawce, and serve it to the Table.
+
+
+15. _To make an Apple Tansie._
+
+Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and
+four Whites, a little Salt, some Sugar, and a little Spice, then cut
+your Apples in round thin slices, and lay them into your Frying-Pan in
+order, your Batter being hot, when your Apples are fried, pour in your
+Butter, and fry it on the one side, then turn it on a Pie-Plate and
+slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
+squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
+it so to the Table.
+
+
+16. _To make a green Tansie to fry, or boil over a Pot._
+
+Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
+Whites well beat, mix them together, and put in one Nutmeg grated, then
+colour it well with the Juice of Spinage, and sweeten it with Sugar;
+then fry it with Butter as you do the other, and serve it in the same
+manner; but you must lay thin slices of Limon upon this.
+
+If you will not fry it, then butter a Dish, and pour it therein, and set
+it upon a Pot of boiling water till it be enough; this is the better
+and easier way.
+
+Thus you may make Tansies of any other things, as Cowslips, Rasberries,
+Violets, Marigolds, Gilliflowers, or any such like, and colour them with
+their Juice; you may use green Wheat instead of Spinage.
+
+
+17. _To make an Amulet._
+
+Take twelve Eggs, beat them and strain them, put to them three or four
+spoonfuls of Cream, then put in a little Salt, and having your
+frying-pan ready with some Butter very hot, pour it in, and when you
+have fryed it a little, turn over both the sides into the middle, then
+turn it on the other side, and when it is fryed, serve it to the table
+with Verjuice, Butter and Sugar.
+
+
+18. _To make a Chicken-Pie._
+
+Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg,
+roul it very thin, and lay it in your Baking-pan, then lay Butter in the
+Bottom.
+
+Then lay in your Chickens cut in quarters with some whole Mace, and
+Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron
+Pill, with a few Dates stoned and sliced:
+
+Then lay good store of Butter, Close up your Pie and Bake it:
+
+Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks
+of two or three Eggs well beaten together over the fire, till it be
+thick, so serve it to the Table, and garnish your Dish with some pretty
+Conceits made in Paste.
+
+
+19. _To make a Collar of Brawn of a Breast of Pork._
+
+Take a large Breast of Pork, and bone it, then roul it up, and tie it
+hard with a Tape, then boil it water and Salt till it be very tender,
+then make Souce drink for it with small Beer, Water and Salt, and keep
+it in it:
+
+Serve it to the Table with a Rosemary Branch in the middle of it, and
+eat it with Mustard.
+
+
+20. _To souce Veal to eat like Sturgeon._
+
+Take what part of Veal you like best, and boil it with water and salt,
+and a bundle of sweet herbs, and a little Limon Pill; when it is boiled
+enough, put into your Liquor so much Vinegar as will make it tast sharp,
+and a Limon sliced, and when it is cold, put in your Veal, and when it
+hath lain four or five days, serve it to the Table with Fennel, and eat
+it with some Vinegar; you must tie it up as you do Brawn.
+
+
+21. _To make a Pasty of a Breast of Veal._
+
+Take half a peck of fine Flower, and two pounds of Butter broken into
+little bits, one Egg, a little Salt, and as much cold Cream, or Milk as
+will make it into a Paste; when you have framed your Pasty, lay in your
+Breast of Veal boned, and seasoned with a little Pepper and Salt, but
+first you must lay in Butter.
+
+When your Veal is laid in, then put in some large Mace, and a Limon
+sliced thin, Rind and all, then cover it well with Butter, close it and
+bake it, and when you serve it in, cut it up while it is very hot, put
+in some white wine, sugar, the yolks of Eggs, and Butter being first
+heated over the Fire together; this is very excellent meat.
+
+
+22. _To make a Pigeon-Pie._
+
+Make your Paste as for the Pasty, roul it thin, and lay it into your
+baking-pan, then lay in Butter, then mix Pepper and Salt and Butter
+together, and fill the bellies of your Pigeons, then lay them in, and
+put in some large Mace, and little thin slices of Bacon, then cover them
+with Butter, and close your Pie, and bake it not too much.
+
+
+23. _To boil a Capon or Hen with Oysters._
+
+Take either of them, and fill the Belly of it with Oysters, and truss
+it, then boil it in white Wine, Water, the Liquor of the Oysters, a
+Blade or two of Mace, a little Pepper whole, and a little Salt; when it
+is boiled enough, take the Oysters out of the belly, and put them into a
+Dish, then take some Butter, and some of the Liquor it was boiled in,
+and two Anchoves with the yolks of Eggs well beaten, heat these together
+over the fire, and then put your Oysters into it, then garnish your Dish
+with Limon sliced thin, and some of the Oysters, also some pickled
+Barberries and raw Parsley, then lay your Capon or Hen in the middle of
+it, and pour the sauce upon the Breast of it, then lay on sliced Limon
+and serve it in.
+
+
+24. _To make an Olio._
+
+First lay in your Dish a Fricasy made of a Calves-head, with Oisters and
+Anchovies in it, then lay Marrow-bones round the Dish, within them lay
+Pigeons boiled round the Dish, and thin slices of Bacon, lay in the
+middle upon your Fricasy a powdred Goose boiled, then lay some
+sweet-breads of Veal fryed, and balls of Sawsage-meat here and there,
+with some Scotch Collops of Veal or of Mutton: Garnish your Dish with
+Limon or Orange and some toasts for the Marrow so serve it in.
+
+
+25. _To make Cracknels._
+
+Take half a Pound of fine Flower, and as much fine Sugar, a few
+Coriander seeds bruised, and some Butter rubbed into the Flower, wet it
+with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in
+thin Cakes, then prick them and bake them; then wash them over with Egg
+and a little Rosewater, then dry them again in the Oven to make them
+crisp.
+
+
+26. _To make good Sauce for a boiled Leg of Mutton._
+
+Take the best Prunes and stew them well with white Wine or Claret, and
+some whole Spice, then drain them into a Dish and set it over a Chafing
+dish of Coles; put to it a little grated Bread, juice of Limon and a
+little salt, then lay your Mutton in a Dish, being well boiled with
+water and salt, pour your sauce to it:
+
+Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.
+
+
+27. _To rost Pork without the Skin._
+
+Take any joint of small Pork, not salted and lay it to the fire till the
+Skin may be taken off, then take it from the fire and take off the Skin,
+then stick it with Rosemary and Cloves, and lay it to the fire again,
+then salt it and rost it carefully, then make Sauce for it with Claret
+Wine, white bread sliced thin, a little water, and some beaten Cinamon;
+boil these well together, then put in some Salt, a little Butter,
+Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted
+enough, then flower it, and lay it into a Dish with the Sauce, and
+serve it in.
+
+
+28. _To roste a Pig like Lamb._
+
+Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then
+spit it, and rost it till you may take off the Skin, then take the Spit
+from the fire, and take the skin clean off, then draw it with Parsly,
+and lay it to the fire, baste it with Butter, and when it is enough,
+flower it and serve it to the Table with Butter, the Juice of Orange,
+and gross Pepper, and a little Salt.
+
+
+29. _To make Codling Cream._
+
+Take fair Codling Apples, and when you have scalded them very well, peel
+them, and put them into warm water over a few Embers covered close till
+they are very green, then take a quart of Cream and boil it with a blade
+of Mace, and then bruise six of your Codlings very well, and when your
+Cream is almost cold, put in your Codlings, and stir them very well over
+a slow fire for fear they turn, then put in the yolks of Eggs well
+beaten, and what Sugar you think fit, and let it be upon the fire,
+stirring it till you think it be enough, then serve it in cold.
+
+
+30. _A very dainty Summer Dish._
+
+Set a little morning Milk with Runnet, as for a Cheese, when it is come,
+slice it out with a thin Slice, and lay it into the Dish you mean to
+serve it in, and put to it a little raw Cream, what Wine you please, and
+some Sugar, and so eat it.
+
+
+31. _To Butter Lobsters, Crabs or Crafish._
+
+Take out their Meat and Mince it small, and set it over a Chafing dish
+of Coals with a little white Wine, a little Salt, and a blade of Mace,
+and when it is very hot, put in some Butter and some Crums of white
+bread, then warm the shells against the fire, and fill them again with
+their Meat, and so serve them in.
+
+You may do Shrimps or Prawns thus, only you must not put them into the
+shells, again, but garnish your Dish with them.
+
+
+32. _To make a very good Cheese._
+
+Take a Pail full of Morning Milk and Stroakings, and set it together
+with two spoonfuls of Runnet, and cover it; when it is come, put it
+into the wheying-Cloth gently, and break it as little as you can; when
+the Whey is run clean from it, put it into the Vat, and turn it in the
+Evening, next morning take it out and salt it a little, and turn it
+twice a day upon a clean Board, and when it is a week old, lay it into
+some Nettles, and that will mellow it.
+
+Before you set your Milk, you may if you please, colour it with the
+juice of Marigolds, Spinage or Sage.
+
+
+33. _To boil a Rump of Beef._
+
+Take a Rump of Beef a little salted, and boil it in as much Water, as
+will cover it, and boil a Net full of hard Lettice with it, and when it
+is boiled, take your hard Lettice, some Wine, either White or Claret,
+some Gravie, some Butter and some Nutmeg, and warm them together; then
+Dish your Meat, and pour your Sauce over it, and garnish your Dish with
+Parsley.
+
+
+34. _To make fritters of Liver or of any other Meat._
+
+Take your Liver, Capon or Veal, parboil it, mince it small, and then put
+to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so
+fry them; you may add a little Flower if you will, serve them in with
+beaten Spice and Sugar strewed over them.
+
+
+35. _To make an Almond Pudding to be baked and Iced over._
+
+Take a pound of Almonds blanched and beaten with Rosewater, the Yolks
+and Whites of twelve Eggs well beaten and strained, then put in Sugar,
+beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let
+this be baked; when it is baked, stick it full of blanched Almonds, and
+Ice it over with Sugar, Rosewater, and the White of an Egg beaten
+together, then set it into the Oven again, that the Ice may rise and
+dry, then serve it to the Table with fine Sugar strewed upon the brims
+of the Dish.
+
+
+36. _To souce a Pig in Collars._
+
+Take the two sides of a large fat Pig and bone them, then take Sage,
+Salt and grated Nutmeg a good quantity, and strew all over the insides
+of them, then roul them up hard, and tie them well with a Tape, then
+boil them, and also the Head very well in Salt and Water till they be
+tender; then take them out of the Liquor, and lay them to cool, then put
+some Vinegar and a Limon sliced into your Liquor, and heat it again, and
+when it is cold, put in your Collars and Head, and when they have lain a
+week, serve them to the Table with Mustard.
+
+
+37. _To bake Venison or Mutton to keep six or eight Months._
+
+Take a haunch of Venison, or for want of it, take a large Leg of Mutton,
+bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg
+mingled, with Salt, then rub it all over with the like, then put it into
+a Pot with good store of Butter, and bake it with Houshold Bread, and
+let it be pasted over.
+
+Then pour out all the Liquor, and when it is cold, take only the Fat,
+and some more Butter, and melt them together in a Stone-Pot set into a
+Kettle of boiling water, then pour it into the Pot to your Venison or
+Mutton, and so keep it, slice it out, and serve it to the Table with
+Mustard and Sugar, and garnish it with Bay Leaves.
+
+
+38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._
+
+Take either of these, and fill their bellies with the before named
+Spices and Salt and Butter, and rub them over with the same, then do
+just as you do the Venison.
+
+
+39. _To boil a large Pike and Eels together._
+
+Take a large Pike, and gut him and wash him, and be sure to save what is
+good within him, then take two great Eels and scowr them well, throw
+away their Heads, gut them, and wash them well, and cut them in pieces,
+then boil some white Wine and Water, Salt and sweet Herbs together, with
+some whole Spice, and when it boils apace, put in your Fish, and when it
+is enough, take some of the Liquor, two Anchovies, some Butter and some
+Shrimps taken out of their Shells, and heat all these together, then put
+in the yolks of two or three Eggs, and heat all together, then lay some
+Sippets of French Bread into your Dish, and set over a Chafingdish of
+Coals, and lay your Fish in order upon them, then pour your Sawce all
+over it, and garnish your Dish with Shrimps, Barberries and raw Parsley,
+so serve it to the Table very hot.
+
+
+40. _To roste Eels with Bacon._
+
+Take great Eels and scour them well, and throw away the Heads, gut them,
+and cut them in pieces, then cut some fat Bacon very thin, and wrap them
+in it, and some Bay Leaves, and so tie them fast to the Spit, and roste
+them, and baste them well with Claret Wine and Butter, and when they are
+enough dredge them over with grated bread, and serve them with Wine,
+Butter, and Anchovies; Garnish your Dish as you please.
+
+
+41. _To make a Pie with Eels and Oisters._
+
+Make your Paste, and roul it thin, and lay it into your baking Pan, then
+take great Eels and flay them, and gut them, cut them in pieces, and
+wash them, and dry them, then lay some Butter into your Pie, and season
+your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in,
+then cover them all over with greast Oisters, and put in three or four
+Bay Leaves, then put in more of your beaten Spices and Salt, then cover
+them well with Butter, and put in two or three Spoonfuls of white Wine,
+so close it and bake it, then serve it in hot to the Table.
+
+
+42. _To make a Pie with Parsneps and Oisters very good._
+
+Take your Parsneps tenderly boiled; and slice them thin, then having
+your Paste ready laid in your baking-pan, put in a good store of Butter,
+then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked,
+then some Oisters and Yolks of Eggs hard boiled, then more Spice and
+butter, then more Parsneps, then more Oisters, then more hard Eggs, more
+Spice, and cover it well, and bake it, and serve it in hot.
+
+
+43. _To dress Artichoke Suckers._
+
+Take your Suckers of Artichokes, and pare them as you would an Apple,
+and cast them into water to keep their Colour; and to take away the
+bitterness of them, put also to them the meat which is in the stalks of
+great Artichokes, then boil Water and Salt together, and when it is
+boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
+with a blade or two of Mace, and when they are enough, melt some Butter
+and Vinegar together very thick and hot, and a little Pepper with it,
+then lay them in a Dish, and pour the Sauce over them, strew on a little
+Salt, and about the Dishes, and so serve it in.
+
+
+44. _To boil Cucumbers._
+
+Take your largest Cucumbers, and wash them and put them into boiling
+water made quick with Salt, then when they are boiled enough, take them
+and peel them and break them into a Cullender, and when the Water is
+well drained from them, put them into a hot Dish, and pour over them
+some Butter and Vinegar a little Pepper and Salt, strew Salt on your
+Dish brims, lay some of the Rind of them about the Dish cut in several
+Fancies, and so serve them to the Table.
+
+
+45. _To make several Sallads, and all very good._
+
+Take either the stalks of Mallows, or Turnip stalks when they run to
+seed, or stalks of the herb Mercury with the seedy head, either of these
+while they are tender put into boiling Water and Salt, and boiled
+tender, and then Butter and Vinegar over them.
+
+
+46. _To make a Sallad of Burdock, good for the Stone, another of the
+tender stalks of Sow-thistles._
+
+Take the inside of the Stalks of Burdock, and cut them in thin slices,
+and lay them in water one whole day, shifting them sometimes, then boil
+them, and butter them as you do the forenamed.
+
+Also the tender Stalks of Sow-thistles done in like manner, are very
+good and wholsome.
+
+
+47. _To make a Tart of Spinage._
+
+Take a good quantity of green Spinage, boil it in water and salt, and
+drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
+Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
+beaten fine, then having your Paste ready laid in your baking-pan, lay
+in a little butter, and then your Spinage, and then a little Butter
+again; so close it, and bake it, and serve it to the Table hot, with
+Sugar strewed over it.
+
+
+48. _Artichoke Cream._
+
+Take the tender bottoms of Artichokes, and beat them in a Mortar, and
+pick out all the strings, then boil a quart of Cream with large Mace and
+Nutmeg, then put in your bottoms, and when they have boiled a while, put
+in the yolks of six Eggs well beaten, and so much Sugar as you think
+fit, and heat them together over the fire, then pour it into a Dish, and
+when it is cold serve it in with Sugar strewed over it.
+
+
+49. _To make very fine Rolls for Noble Tables._
+
+Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
+with a Pint of Ale yest, mix them together, and make them into a Paste
+with warm Milk and a little Sack, them mould it well, and put it into a
+warm Cloth to rise, when your Oven is hot, mould it again, and make it
+into little Rolls, and bake them, then rasp them, and put them into the
+Oven again for a while, and they will eat very crisp and fine.
+
+
+50. _To make short Rolls._
+
+Take half a peck of fine Flower, and break into it one pound and half of
+fresh Butter very small, then bruised Coriander seeds, and beaten Spice
+with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
+well together, and make them into a Paste with warm Milk and Sack:
+
+Then lay into it a warm Cloth to rise, and when your Oven is hot, make
+it into Rolls, and prick them, and bake them, and when they are baked,
+draw them and cover them till they be cold; these also eat very finely,
+if you butter some of them while they are hot.
+
+
+51. _To dress Soals a fine way._
+
+Take one pair of your largest Soals, and flay them on both sides, then
+fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
+lay them into a Dish, and put into them some Butter, Claret Wine and two
+Anchovies, cover them with another Dish, and set them over a Chafingdish
+of Coals, and let them stew a while, then serve them to the Table,
+garnish your Dish with Orange or Limon, and squeeze some over them.
+
+
+52. _To stew Fish in the Oven._
+
+Take Soals, Whitings or Flounders, and put them into a Stew-pan with so
+much water as will cover them, with a little Spice and Salt, a little
+white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet
+herbs, cover them and set them into an Oven not too hot; when they are
+enough, serve them in; Garnish your Dish wherein they lie with
+Barberries, raw Parsley, and slices of Limon, and lay Sippets in the
+bottom.
+
+
+53. _To bake Collops of Bacon and Eggs._
+
+Take a Dish and lay a Pie-plate therein, then lay in your Collops of
+Bacon, and break your Eggs upon them.
+
+Then lay on Parsley, and set them into an Oven not too hot, and they
+will be rather better than fried.
+
+
+54. _To make Furmity._
+
+Take some new Milk or Cream, and boil it with whole Spice, then put in
+your Wheat or Pearl Barley boiled very tender in several Waters, when it
+hath boiled a while, thicken it with the yolks of Eggs well beaten, and
+sweeten it with Sugar, then serve it in with fine Sugar on the Brims of
+the Dish.
+
+
+55. _To make Barly Broth._
+
+Take French Barley boiled in several waters, and to a Pound of it, put
+three quarts of water, boil them together a while with some whole Spice,
+then put in as many Raisins of the Sun and Currans as you think fit,
+when it is well boiled, put in Rosewater, Butter and Sugar, and so eat
+it.
+
+
+56. _To make Barley Broth with Meat._
+
+Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil
+them in water and salt, then put in some Barly, and whole Spice, and
+boil them very well together, then put in Raisins stoned, and Currans,
+and a few Dates stoned and sliced thin; when it is almost enough, put in
+some Cream, and boil it a while, then put in plumped Prunes, and the
+yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in;
+Garnsh your Dish with some of the Raisins and Prunes and fine Sugar;
+this is very good and nourishing for sick or weak people.
+
+
+57. _To make Furmity with Meat-Broth._
+
+Boil a Leg of Beef in water and salt, and put in a little whole Spice;
+when it is boiled tender; take it up, and put into the Broth some Wheat
+ready boiled, such as they sell in the Market, and when that hath boiled
+a while, put in some Milk, and let that boil a while, then thicken it
+with a little Flower, or the yolks of Eggs, then sweeten it with Sugar,
+and eat it.
+
+
+58. _To make Furmity with Almonds._
+
+Take three Quarts of Cream, and boil it with whole Spice, then put in
+some pearled Barley first boiled in several waters, and when they have
+boiled together a while, then put in so many blanched Almonds beaten
+fine with Rosewater, as you think may be enough, about four Ounces of
+Barly to this quantity of Cream will be enough, and four Ounces of
+Almonds, boil them well together, and sweeten it with Sugar, and so
+serve it in, or eat it by the way, you may put in Saffron if you please.
+
+
+59. _To make a hasty Pudding._
+
+Take one quart of Cream and boil it, then put in two Manchets grated,
+and one pound almost of Currans plumped, a little Salt, Nutmeg and
+Sugar, and a little Rosewater, and so let them boil together, stirring
+them continually over the Fire, till you see the butter arise from the
+Cream, and then pour it into a Dish and serve it in with fine Sugar
+strewed on the brims of the Dish.
+
+
+60. _Another way to make a hasty Pudding._
+
+Take good new milk and boil it, then put in Flower, plumped Currans,
+beaten spice, Salt and Sugar, and stir it continually till you find it
+be enough, then serve it in with Butter and Sugar, and a little Wine if
+you please.
+
+
+61. _To make Spanish Pap._
+
+Boil a quart of Cream with a little whole Spice, when it is well boiled,
+take out the Spice, and thicken it with Rice Flower, and when it is
+well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a
+very little Salt, so serve it to the Table either hot or cold, with fine
+Sugar strewed on the brims of the Dish.
+
+
+62. _To make Gravie Broth._
+
+Take a good fleshy piece of Beef, not fat, and lay it down to the fire,
+and when it begins to rost, slash it with a Knife to let the Gravie run
+out, and continually bast it with what drops from it and Claret Wine
+mixed together, and continually cut it, and bast it till all the Gravie
+be out, then take this Gravie and set it over a Chafingdish of Coals
+with some whole Spice, Limon Pill, and a little Salt, when you think it
+is enough, lay some Sippets into another Dish, and pour it in, and serve
+it to the Table; Garnish your Dish with Limon and Orange; if you please
+you may leave out the Sippets and put in some poach'd Eggs, done
+carefully.
+
+
+63. _To make French Pottage._
+
+Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other
+Herb as you like best, in all as much as a Peck will hold pressed down,
+pick them well, and wash them, and drain them from the water, then put
+them into a Pot with half a pound of fresh Butter, and set them over the
+fire, and as the Butter melts, stir them down in it till they are all
+within the Butter, then put some water in, and a Crust of bread, with
+some whole Cloves and a little Salt, and when it is well boiled, take
+out the Crust of bread, and put in the yolks of four Eggs well beaten,
+and stir them together over the fire, then lay some thin slices of white
+bread into a deep dish, and pour it in.
+
+
+64. _To make Cabbage Pottage._
+
+Take a Leg of Beef and a Neck of Mutton, and boil them well in water and
+salt, then put in good store of Cabbage cut small, and some whole Spice,
+and when it is boiled enough, serve it in.
+
+
+65. _To make a Sallad of cold meat._
+
+Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
+very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
+Caviare, and some Anchovies, and mix them very well, then lay it in a
+Dish in the form of a Star, and serve it in; Garnish your Dish with
+Anchovies, Limon and Capers.
+
+
+66. _To dry a Goose._
+
+Take a fair fat Goose, and powder it about a Month or thereabouts, then
+hang it up in a Chimney as you do Bacon, and when it is throughly dry,
+boil it well and serve it to the Table with some Mustard and Sugar,
+Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.
+
+
+67. _To dress Sheeps Tongues with Oysters._
+
+Take your Sheeps Tongues about six of them, and boil them in water and
+salt till they be tender, then peel them, and slice them thin, then put
+them into a Dish with a quart of great Oisters; a little Claret wine
+and some whole Spice, let them stew together a while, then put in some
+Butter and the yolks of three Eggs well beaten, shake them well
+together, then lay some Sippets into a Dish, and put your Tongues upon
+them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and
+serve it in.
+
+
+68. _To make a Neats-tongue Pie._
+
+Let two small Neats tongues or one great one be tenderly boiled, then
+peel them and slice them very thin, season them with Pepper and Salt,
+and Nutmeg; then having your Paste ready laid into your baking-pan, lay
+some Butter in the bottom, then lay in your Tongues, and one pound of
+Raisins of the Sun, with a very little Sugar, then lay in more butter,
+so close it and bake it, then cut it up, and put in the yolks of three
+Eggs, a little Claret Wine and Butter, stir it well together, and lay on
+the Cover, and serve it; you may add a little Sugar if you please.
+
+
+69. _A Capon with white Broth._
+
+Take a large Capon, and draw him, and truss him, and boil him in water
+and a little salt, with some whole Spice:
+
+When you think it is almost enough, put in one pound of Currans well
+washed and picked, four Ounces of Dates stoned and diced thin, and when
+they have boiled enough, put in half a pound of sweet Almonds blanched
+and beaten fine with Rose-water, strain them in with some of the Liquor,
+then put in some Sack and Sugar; then lay some thin slices of white
+bread into a deep Dish, and lay your Capon in the midst, then pour your
+Broth over it.
+
+Garnish your dish with plumped Raisins and Prunes, and serve it in.
+
+
+70. _To make a Calvesfoot Pie._
+
+Take six Calves feet tenderly boiled, and cut them in halves, then make
+some Paste with fine Flower, Butter, cold Cream and the yolk and white
+of one Egg, rowl it very thin, and lay it into your baking-pan, then lay
+some butter in the bottom, and then your Calves feet with some large
+Mace, half a pound of Raisins of the Sun, half a pound of Currans, then
+lay more butter and close it and bake it, then cut it up, and put in the
+yolks of three Eggs, some white Wine, Butter and a little Salt, and so
+serve it to the Table; Garnish your Dish with pretty Conceits made in
+Paste, and baked a little.
+
+
+71. _To make an Artichoke Pie._
+
+Make your Paste as before named, and roul it thin, and lay it into your
+baking-pan.
+
+Then lay in Butter sliced thin, and then your bottoms of Artichokes
+tenderly boiled, season it with a little Salt, a little gross Pepper,
+and some sliced Nutmeg, with a blade or two of Mace and a little Sugar,
+then lay in some Marrow, Candied Orange and Citron Pill, with some
+Candied Eringo Roots; then cover it with butter, and close it with your
+Paste, and so bake it, then cut it up, and put in white Wine, Butter,
+and the yolks of Eggs and Sugar; cover it again, and serve it to the
+Table.
+
+
+72. _To make an Oyster-Pie._
+
+Make your Paste as before, and lay it in your Pan, then lay in Butter,
+and then put in as many great Oysters as will almost fill your Pan, with
+their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in
+Marrow and the Yolks of hard Eggs, so cover them with Butter, close
+them, and bake your Pie, then put in White Wine, Anchovies, Butter and
+the Yolks of Eggs; cover it again and serve it the Table.
+
+
+73. _To make a Pig-Pie._
+
+Take a large Pig and slit it in two, and bone it, onely the two sides,
+not the head, then having your Paste ready laid in your Pan, and some
+Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
+Nutmeg and Mace, and one handful of Sage shred small and mixed with the
+Spice and Salt, then lay in more Butter, close it, and bake it.
+
+Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.
+
+If you would eat it hot, you must leave out the Pepper and some of the
+Salt, and put in store of Currans, and when it comes out of the Oven,
+put in some Butter, Vinegar, and Sugar, and so serve it.
+
+
+74. _To make a Rasberry Tart._
+
+Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then
+lay in your Rasberries and cover them with fine Sugar, then close your
+Tart and bake it; then cut it up, and put in half a Pint of Cream, the
+yolks of two or three Eggs well beaten, and a little Sugar; then serve
+it in cold with the Lid off, and sugar strewed upon the brims of the
+Dish.
+
+
+75. _To make a Carp Pie._
+
+Have your Paste ready laid in your bake-pan, and some Butter in the
+bottom.
+
+Then take a large Carp, scale him, gut him, and wash him clean, and dry
+him in a Cloth, then lay him into your Pan with some whole Cloves, Mace,
+and sliced Nutmeg, with two handfuls of Capers, then put in some White
+Wine, and mix some Butter with Salt, and lay all over; then close it,
+and bake it; this is very good to be eaten either hot or cold.
+
+
+76. _To boil a Goose or Rabbits with Sausages._
+
+Take a large Goose a little powdered, and boil it very well, or a couple
+of Rabbits trussed finely; when either of these are almost boiled, put
+in a Pound of Sausages, and boil them with them, then lay either of
+these into a Dish, and the Sausages here and there one, with some thin
+Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so
+serve it in.
+
+
+77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing
+else._
+
+Take either of these and cut them into small pieces, then put them into
+a frying pan with so much water as will cover them with a little salt,
+whole Spice, Limon Pill and a bundle of sweet herbs, let them boil
+together till the Meat be tender, then put in some Oysters, and when
+they are plumped, take a little Wine, either White or Claret, and two
+Anchovies dissolved therein with some Butter, and put all these to the
+rest, and when you think your Meat is enough, take it out with a little
+Skimmer, and put it into a Dish upon Sippets; then put into your Liquor
+the yolks of Eggs well beaten, and mix them over the fire, then pour it
+all over your Meat; Garnish your Dish with Barberries, and serve it in;
+this Dish you may make of raw meat or of cold meat which hath been left
+at Meals.
+
+
+78. _To make Scotch Collops of Veal or Mutton._
+
+Take your meat and slice it very thin, and beat it with a rolling-pin,
+then hack it all over, and on both sides with the back of a Knife, then
+fry it with a little Gravie of any Meat, then lay your Scotch Collops
+into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in
+Claret Wine, and add to it some butter and the yolks of three Eggs well
+beaten, heat them together, and pour it over them:
+
+Then lay in some thin Collops of Bacon fryed, some Sausage meat fried,
+and the yolks of hard Eggs fryed after they are boiled, because they
+shall look round and brown, so serve it to the Table.
+
+
+79. _To make a Pudding of a Manchet._
+
+Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream,
+then put in Sugar and whole Spice, and let it boil leisurely till all
+the Cream be wasted away, then put it into a Dish, and take some
+Rosewater, and Butter and Sugar, and pour over it, so serve it in with
+fine Sugar strewed all over it.
+
+Your Manchet must be chipped before you put it into the Cream.
+
+
+80. _To make a Calves head Pie._
+
+Make your Paste, and lay it into your Pan as before, then lay in Butter,
+and then your Calves Head, being tenderly boiled, and cut in little thin
+bits, and seasoned with Pepper, Salt and Nutmeg, then put in some
+Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and
+Marrow, then cover it with Butter, and close it and bake it; when it is
+baked, eat it hot.
+
+
+81. _To dry Tongues._
+
+Take some Pump water and Bay salt, or rather refined Saltpeter, which is
+better; make a strong Brine therewith, and when the Salt is well melted
+in it, put in your Tongues, and let them lie one Week, then put them
+into a new Brine, made in the same manner, and in that let them lie a
+week longer, then take them out, and dry-salt them with Bay Salt beaten
+small, till they are as hard as may be, then hang them in the Chimney
+where you burn Wood, till they are very dry, and you may keep them as
+long as you please; when you would eat of them, boil them with
+[Transcriber's note: word missing] in the Pot as well as Water, for that
+will make them look black, and eat tender, and look red within; when
+they are cold, serve them in with Mustard and Sugar.
+
+
+82. _To make Angelot Cheese._
+
+Take some new Milk and strokings together, the quantity of a Pail full,
+put some Runnet into it, and stir it well about, and cover it till your
+Cheese be come, then have ready narrow deep Moats open at both ends,
+and with your flitting Dish fill your Moats as they stand upon a board,
+without breaking or wheying the Cheese, and as they sink, still fill
+them up, and when you see you can turn them, which will be about the
+next day, keep them with due turning twice in a day, and dry them
+carefully, and when they are half a year old, they will be fit to be
+eat.
+
+
+83. _To make a Hare-Pie._
+
+Take the flesh of a very large Hare, and beat it in a Mortar with as
+much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt,
+Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it
+again till you find they be well mixed, then having your Paste ready in
+your Baking-Pan, lay in some Butter, and then your Meat, and then Butter
+again; so close it, and bake it, and when it is cold, serve it in with
+Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep
+much longer than any other Pie.
+
+
+84. _To rost a Shoulder of Venison or of Mutton in Bloud._
+
+Take the Bloud of either the Deer or the Sheep, and strain it, and put
+therein some grated Bread and Salt, and some Thyme plucked from the
+Stalks, then wrap your Meat in it and rost it, and when you see the
+bloud to be dry upon it, baste it well with butter, and make sauce for
+it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon,
+salt it a little in the rosting, but not too much; you may stick it with
+Rosemary if you will.
+
+
+85. _To stew a Pig._
+
+Lay a large Pig to the Fire, and when it is hot, skin it, and cut it
+into divers pieces, then take some white wine and strong broth, and stew
+it therein with an Onion or two cut very small, a little Pepper, Salt,
+Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and
+Gravie; when it is enough, lay Sippets of French Bread in your Dish, and
+put your Meat thereon.
+
+Garnish your Dish with Oranges and Limons.
+
+
+86. _To make a Fricasie of Sheeps feet._
+
+Take your Sheeps feet tenderly boiled, and slit them, and take out the
+knot of hair within, then put them into a Frying-pan with as much water
+as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle
+of sweet herbs, and some plumped Currans; when they are enough, put in
+some Butter, and shake them well together, then lay Sippets into a Dish,
+and put them upon them with a Skimmer, then put into your Liquor a
+little Vinegar, the yolks of two or three Eggs, and heat it over the
+fire, and pour it over them; Garnish your Dish with Barberries, and
+serve it to the Table.
+
+
+87. _To make a Steak-Pie with Puddings in it._
+
+Lay your Paste ready in your Pan, and lay some butter in the bottom,
+then lay a Neck of Mutton cut into steaks thereon, then take some of the
+best of a Leg of Mutton minced small, with as much Beef Suet as Mutton;
+season it with beaten Spice and Salt, and a little Wine, Apples shred
+small, a little Limon Pill, a little Verjuice and Sugar, then put in
+some Currans, and when they are well mixed, make it into Balls with the
+yolks of Eggs, and lay them upon the steaks, then put in some Butter and
+close your Pie and bake it, and serve it in hot.
+
+
+88. _To dress Salmon or other Fish by Infusion, a very good way._
+
+Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
+which you like, put it into a Pot or Pan, with some Vinegar, Water and
+Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
+a Dish, and take some of the Liquor with an Anchovie or two, a little
+Butter and the yolks of Eggs beaten; heat these over the fire, and poure
+over your Fish; if you please, you may put in shrimps, but then you must
+put in the more Butter; Garnish your Dish with some Limon or Orange, and
+some Shrimps.
+
+
+89. _To make Loaves to Butter._
+
+Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
+beaten Ginger, wet some Flower with this, and make it into a Paste, let
+it lie to rise a while, and then make it into Loaves, and prick them,
+and bake them, then put in white wine and butter and sugar, and serve it
+in.
+
+
+90. _To make a Calves Chaldron Pie, and Puddings also of it._
+
+Take a fat Calves Chaldron boiled tender, and shred it very small, then
+season it with beaten spice and salt:
+
+Then put in a pound of Currans and somewhat more, and as much Sugar as
+you think fit, and a little Rosewater; then having your Pie ready, fill
+it with this, and press it down; close it and bake it, then put some
+Wine into it, and so eat it.
+
+If you will make Puddings of it, you must add a little Cream and grated
+bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may
+bake them, or boil, or fry them.
+
+
+91. _To make Rice-Cream._
+
+Boil a quart of Cream, then put in two handfuls of Rice Flower, and a
+little fine Flower, as much Sugar as is fit, the yolk of an Egg, and
+some Rosewater.
+
+
+92. _To make a Pompion-Pie._
+
+Having your Paste ready in your Pan, put in your Pompion pared and cut
+in thin slices, then fill up your Pie with sharp Apples, and a little
+Pepper, and a little Salt, then close it, and bake it, then butter it,
+and serve it in hot to the Table.
+
+
+93. _To fry Pompion._
+
+Cut it in thin slices when it is pared, and steep it in Sack a while,
+then dip it in Eggs, and fry it in Butter, and put some Sack and Butter
+for Sauce, so serve it in with salt about the Dish brims.
+
+
+94. _To make Misers for Children to eat in Afternoons in Summer._
+
+Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of
+half a penny Manchet, two handfuls of Currans washed clean and dried,
+and a little of grated Nutmeg, and a little Sugar, so give it to them
+cold.
+
+
+95. _To fry Toasts._
+
+Take a twopenny white Loaf, and pare away the Crust, and cut thin slices
+of it, then dip them first in Cream, then in the yolks of Eggs well
+beaten, and mixed with beaten Cinamon, then fry them in Butter, and
+serve them in with Verjuice, Butter and Sugar.
+
+
+96. _To boil or rather stew Carps in their own Blood._
+
+Take two fair Carps, and scowr them very well from slime with water and
+a little salt, then lay them in a Dish and open their bellies, take away
+their Guts, and save the Blood and Rows in the Dish, then put in a Pint
+of Claret Wine, some whole Spice and some Salt, with a little
+Horse-Radish Root, then cover them close, and let them stew over a
+Chafingdish of Coals, and when they are enough, lay them into a Dish
+which must be rubbed with a Shelots, and Sippets laid in, then take a
+little of the Liquor, and an Anchovie or two, with a little Butter, heat
+them together, and pour it over them, then garnish your Dish with
+Capers, Oranges or Limons, and serve it in very hot.
+
+
+97. _To make Fritters._
+
+Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of
+twelve Eggs, and six Whites, with some beaten Spice and a very little
+salt, make this into thick Batter with fine Flower, then boil your Lard,
+and dip round thin slices of Apples in this Batter, and fry them; serve
+them in with beaten spice and sugar.
+
+
+98. _To pickle Coleflowers._
+
+Take some white wine Vinegar and salt, with some whole Spice, boil them
+together very well, then put in your Coleflowers, and cover them, and
+let them stand upon Embers for one hour, then take them out, and when
+they are cold, put them into a Pot, and boil the Liquor again with more
+Vinegar, and when it is cold, put it to them, and keep them close from
+the Air.
+
+
+99. _To preserve Orange or Limon Pills in thin slices in Jelly._
+
+Take the most beautiful and thickest Rinds, and then cut them in halves,
+and take their Meat clean out, then boil them in several waters till a
+straw will run through them, then wash them in cold water, and pick them
+and dry them:
+
+Then take to a Pound of these, one quart of water wherein thin slices of
+Pippins have been boiled, and that the water feels slippery, take to
+this water three pounds of Sugar, and make thereof a Syrup, then put in
+your Pills and scald them, and set them by till the next day, then boil
+them till you find that the Syrup will jelly, then lay your Pills into
+your Glasses, and put into your Syrup the Juice of three Oranges and one
+Limon; then boil it again till it be a stiff Jelly, and put it to them.
+
+
+100. _To make Cakes of the Pulp of Limons, or rather the Juice of
+Limons._
+
+Take out all the juice part of the Limon without breaking the little
+skins which hold it, then boil some Sugar to a Candy height, and put in
+this Juice, and stir it about, and immediately put it into a warm Stove,
+and put in fire twice or thrice a day; when you see that it doth Candy
+on the one side, then turn them out of the Glasses with a wet knife on
+the other upon a sleeked Paper, and then let that candy also, and put
+them up in a Box with Papers between them.
+
+
+101. _To make good minced Pies._
+
+Take one pound and half of Veal parboiled, and as much Suet, shred them
+very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound
+of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little
+Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them
+stand one hour in the Oven:
+
+When they go to Table strew on fine Sugar.
+
+
+102. _To make a Loaf of Curds._
+
+Take the Curds of three quarts of Milk rubbed together with a little
+Flower, then put in a little beaten Ginger, and a little Salt, half a
+Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a
+stiff Paste with so much Flower as you see fit, then lay it to rise in a
+warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten
+Spice, and so serve it in.
+
+
+103. _To make Cheese Loaves._
+
+Take the Curds of three quarts of Milk, and as much grated Bread as
+Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little
+Flower, and beaten Spice, a little Salt, and a little Sack; when you
+have made it in a stiff Paste with a little flower, roul some of it thin
+to fry, and serve them in with beaten Spice and Sugar strewed over them.
+
+Then make the rest into a Loaf, and bake it, then cut it open, and serve
+it in with Cream, Butter and Sugar.
+
+
+104. _To fry Oysters._
+
+Take of your largest Oysters, wash them and dry them, and beat an Egg or
+two very well, and dip them in that, and so fry them, then take their
+Liquor, and put an Anchovy to it, and some Butter, and heat them
+together over the fire, and having put your fryed Oysters in a Dish,
+pour the Sawce over them and serve them in.
+
+
+105. _To broil Oysters._
+
+Take your largest Oysters, and put them into Scollop Shells, or into the
+biggest Oyster shells with their own Liquor, and set them upon a
+Gridiron over Charcoals, and when you see they be boiled in the Liquor,
+put in some Butter, a few Crums of Bread, and a little Salt, then let
+them stand till they are very brown, and serve them to the Table in the
+Shells upon a Dish and Pie-Plate.
+
+
+106. _To rost Oysters._
+
+Take the largest, and spit them upon little long sticks, and tie them to
+the Spit, then lay them down to the fire, and when they are dry, bast
+them with Claret Wine, and put into your Pan two Anchovies, and two or
+three Bay-leaves, when you think they are enough, bast them with Butter,
+and dredge them, and take a little of that liquor in the Pan, and some
+Butter, and heat it in a Porringer, and pour over them.
+
+
+107. _To make most excellent and delicate Pies._
+
+Take two Neats tongues tenderly boiled, and peel them, and mince them
+small with some Beef Suet or Marrow, then take a pound of Currans and a
+pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a
+little Salt, a little Sack and Sugar.
+
+Beat all these with the minced meat in a Mortar till it come to a
+perfect Paste, then having your Paste ready laid in your baking-Pan,
+fill it or them with this meat, then lay on the top some sliced Dates,
+and so close them, and bake them, when they are cold they will cut
+smooth like Marmalade.
+
+
+108. _To make fine Custards._
+
+Take two quarts of Cream and boil it well with whole Spice, then put in
+the yolks of twelve Eggs, and six Whites well beaten and strained, then
+put in these Eggs over the fire, and keep them stirring lest they turn,
+then when they are thoroughly hot, take it off and stir it till it be
+almost cold, then put in Rosewater and Sugar, and take out the whole
+Spice, then put your Custard into several things to bake, and do not let
+them stand too long in the Oven; when you serve them in, strew on small
+French Comfits of divers colours, or else fine Sugar, which you please.
+
+
+109. _To make a Stump Pie._
+
+Take a pound of Veal and as much Suet, parboil your Veal, and shred them
+together, but not very small, then put in one pound of Raisins, one
+pound of Currans, four Ounces of Dates stoned and sliced thin, some
+beaten Spice, Rosewater and Sugar, and a little Salt, then take the
+yolks of Eggs well beaten, and mix amongst the rest of the things very
+well, then having your Pie ready, fill it and press it down, then lid
+it, and bake it.
+
+
+110. _To make Egg-Pies._
+
+Take the yolks of eight hard Eggs, and shred them small with their
+weight of Beef Suet minced very small also, then put in one pound of
+Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
+Limon pill, Rosewater and Sugar, and a little Salt, mix them well
+together, if you please, you may put in an Apple shred small, so fill
+your Pies and bake them, but not too much, serve them to the Table with
+a little Wine.
+
+
+111. _To make hashed Meat._
+
+Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
+doth rost, cut it off in little bits, and let it lie in the Pan, bast it
+with Claret wine and Butter, and a little Salt, and put two or three
+Shelots in your Pan, when you have cut off so much as you can, lay the
+bones into a Dish over a Chafingdish of Coals, and put your Meat to it
+with the Liquor, and two Anchovies, cover it, and let it stew a while;
+when it is enough, put in some Capers, and serve it in with Sippets;
+Garnish your Dish with Olives and Capers, and Samphire; thus you may do
+with any cold meat between two Dishes.
+
+
+112. _To make a Fricasie of Oysters._
+
+Take a quart of Oysters and put them into a frying pan with some white
+Wine and their own Liquor, a little Salt, and some whole Spice, and two
+or three Bay Leaves, when you think they be enough, lay them in a dish
+well warmed, then add to their Liquor two Anchovies, some Butter, and
+the yolks of four Eggs; Garnish your Dish with Barberries.
+
+
+113. _To make a Fricasie of Eels._
+
+Take a midling sort of Eels, scour them well, and cut off the heads and
+throw them away, then gut them, and cut them in pieces, then put them
+into a frying pan with so much white Wine and water as will cover them,
+then put in whole Spice, a bundle of sweet herbs and a little Salt, let
+them boil, and when they be very tender, take them up and lay them into
+a warm Dish, then add to their Liquor two Anchovies, some Butter and
+the yolks of Eggs, and pour over them:
+
+Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.
+
+Garnish your Dish with Limon and Barberries.
+
+
+114. _To make an Eel-Pie._
+
+Take your largest Eels, and flay them, and cut them in pieces, then
+having your Pie ready with Butter in the bottom, season your Eels with
+Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so
+close it and bake it, if you please, you may put in some Raisins of the
+Sun, and some large Mace, it is good hot or cold.
+
+
+115. _To souce an Eel and Collar it._
+
+Take a very large fat Eel and scour it well, throw away the head and gut
+her, and slit her down the back, season her with Pepper, Salt, Nutmeg
+and Mace, then boil her in white Wine, and Salt and Water, with a bundle
+of sweet herbs and some Limon Pill, when it is well boiled, take it up
+and lay it to cool; then put good store of Vinegar into the Liquor, and
+when it is cold, put in your Eel, and keep it:
+
+You must roul it up in a Collar and tie it hard with a Tape, and sew it
+up in a Cloth, then put it in to boil; when it hath lain a week, serve
+it to the Table with a Rosemary Branch in the middle, and Bay Leaves
+round the Dish sides, eat it with Mustard.
+
+
+116. _To stew Eels._
+
+Take them without their heads, flay them and cut them in pieces, then
+fill a Posnet with them, and set them all on end one by one close to one
+another, and put in so much White Wine and Water as will cover them,
+then put in good store of Currans to them, whole Spice, sweet herbs, and
+a little Salt, cover them and let them stew, and when they are very
+tender, put in some Butter, and so shake them well, and serve them upon
+Sippets; Garnish your Dish with Orange or Limon and raw Parsley.
+
+
+117. _To make a Herring Pie._
+
+Take four of the best pickled Herrings, and skin them, then split them
+and bone them, then having your Pie in readiness with Butter in the
+bottom, then lay your Herrings in halves into your Pie one lay of them,
+then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in
+more Butter, then more Herrings, Fruit and Spice, and more Butter, and
+so close it, and bake it; your Herrings must be well watered.
+
+
+118. _To rost a Pike and to lard it._
+
+Take a large Pike, and scale it, gut it, and wash it clean, then lard it
+on the back with pickled Herring and Limon Pill, then spit it and lay it
+down to the fire to rost, bast it often with Claret Wine and Butter,
+when it is enough, make Sauce for it with Claret Wine and Butter, and
+serve it in.
+
+
+119. _To boil fresh Salmon._
+
+Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt
+and whole Spice, and boil them together, then put in your Salmon, and
+when it is boiled, take some Butter and some of the Liquor with an
+Anchovie or two, and a little white Wine and a quart of Shrimps out of
+their Shells, heat these together, and so Dish your Salmon, and pour
+this over it.
+
+Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.
+
+
+120. _To boil a Cods Head._
+
+Boil Wine, Water and Salt together, with whole Spice and sweet herbs,
+and a little Horse-Radish Root, then put in your Cods head, and boil it
+very well, then drain it well from the Water, and lay it in a dish over
+a Chafingdish of Coals:
+
+Then take some of the Liquor and two Anchovies, some butter and some
+Shrimps, heat them over the fire, and pour over it, then poach some Eggs
+and lay over it, and also about the Brims of the Dish; Garnish your Dish
+with Limon and Barberries, so serve it to the Table very hot:
+
+Thus you may do Haddocks or Whitings, or any other fresh Fish you like
+best.
+
+
+121. _To make Olives of Veal._
+
+Take thin slices of a Leg of Veal, and have ready some Suet finely
+shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs,
+and a little salt mixed well together, then strew it upon the insides of
+your slices of Meat, and roul them up hard, and make them fast with a
+scure, so spit them and roste them, baste them with Butter, and serve
+them in with Vinegar, Butter and Sugar.
+
+
+122. _To make an Olive Pie._
+
+Having your Paste in readiness with Butter in the bottom, lay in some of
+the forenamed Olives, but not fastned with a Scure, then put in Currans,
+hard Eggs, and sweet Butter, with some herbs shred fine; be sure you
+cover it well with Butter, and put in a little white Wine and Sugar, and
+close it, and bake it, eat it hot or cold, but hot is better.
+
+
+123. _To make a Ball to take Stains out of Linnen, which many times
+happens by Cooking or Preserving._
+
+Take four Ounces of hard white Sope, beat it in a Mortar, with two small
+Limons sliced, and as much Roch Allom as a Hazle Nut, when they are
+beaten well together, make it up in little Balls, rub the stain
+therewith and then wash it in warm water, till you see it be quite out.
+
+
+124. _To make a fine Pomander._
+
+Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six
+gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and
+Lignum Aloes, of each the weight of a Groat, beat all these in a hot
+Mortar and with a hot Pestel, till it come to a perfect Paste, then take
+a little Gum Dragon steeped in Rosewater, and rub your hand withal, and
+make it up with speed, and dry them, but first make them into what
+shapes you please, and print them.
+
+
+125. _A very fine washing-Ball._
+
+Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of
+Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of
+Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and
+searce them fine, then take two pounds and an half of Castile Sope
+dissolved in Rose water, and beat all these forenamed things with the
+Sope in a Mortar, and when they are well incorporated, make it into
+Balls, and keep them in a Box with Cotton as long as you please.
+
+
+126. _To make French Broth called Kink._
+
+Take a leg of Beef and set it over the fire with a good quantity of fair
+water, when it boils, scum it, and what meat soever you have to dress
+that day, either of Fowl or small meat, put it all into this Liquor and
+parboil it, then take out those small meats, and put in some French
+Barley, and some whole Spice, one Clove or two of Garlick, and a handful
+of Leeks, and some Salt; when it is boiled enough, pour it from the
+Barley, and in put a little Saffron; so serve it in; and garnish your
+Dish with sliced Oranges or Limons, and put a little of the juice
+therein.
+
+
+127. _To make Broth of a Lambs Head._
+
+Boil it with as much water as will cover it, with whole Spice, and a
+little Salt, and a bundle of sweet herbs, then put in strained Oatmeal
+and Cream, and some Currans, when you take it up, put in Sack and Sugar,
+then lay the Head in a Dish, and put the Broth to it, and serve it in.
+
+
+128. _To season a Chicken-Pie._
+
+Having your Paste rolled thin, and laid into your baking-pan, lay in
+some Butter, then lay in your Chickens quartered, and seasoned with
+Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and
+Dates, then lay Butter on the top, close it and bake it, then cut it up,
+and put in Clouted Cream, Sack and Sugar.
+
+
+129. _To make an Herb Pie._
+
+Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them,
+and shred them, and put them into your Pie with Butter, and Nutmeg and
+Sugar, and a little Salt, to close it and bake it, then draw it and open
+it, and put in Clouted Cream; Sack and Sugar, and stir it well together,
+and serve it in.
+
+
+130. _To roste Lobsters._
+
+Take two fair Lobsters alive, wash them clean, and stop the holes as you
+do to boil, then fasten them to a Spit, the insides together; make a
+good fire, and strew Salt on them, and that will kill them quickly, bast
+them with Water and Salt till they be very red, then have ready some
+Oysters stewed and cut small; put them into a Dish with melted Butter
+beaten thick with a little water, then take a few spoonfuls of the
+Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
+it to the melted Butter, then take up your Lobsters, and crack the
+shells that they may be easie to open.
+
+
+131. _To make a Pumpion Pie._
+
+Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten
+Eggs and Herbs shred small, and fry it till it be enough, then lay it
+into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the
+bottom some sharp Apples; when it is baked, butter it and serve it in.
+
+
+132. _To make an Artichoke Pudding._
+
+Boil a quart of Cream with whole Spice, then put in half a pound of
+sweet Almonds blanched, and beaten with Rosewater; when they have boiled
+well, take it from the fire, and take out the Spice, when it is almost
+cold, put in the yolks of ten Eggs, some Marrow and some bottoms of
+Artichokes, then sweeten it with Sugar and put in a little Salt, then
+butter a Dish, and bake it in it, serve it to the Table stuck full of
+blanched Almonds, and fine Sugar strewed over it.
+
+
+133. _To pickle Sprats like Anchovies._
+
+Take a Peck of the biggest Sprats without their heads, and salt them a
+little over night, then take a Pot or Barrel, and lay in it a Lay of Bay
+salt, and then a lay of Sprats, and a few Bay leaves, then salt again;
+thus do till you have filled the Vessel, put in a little Limon Pill also
+among your Bay leaves, then cover the Vessel and pitch it, that no Air
+get in, set it in a cool Cellar, and once in a week turn it upside down;
+in three Months you may eat of them.
+
+
+134. _To keep Artichokes all the Year._
+
+Gather your Artichokes with long stalks, and then cut off the stalks
+close to them, then boil some water, with good Pears and Apples sliced
+thin, and the Pith of the great stalks, and a Quince or two quartered to
+give it a relish; when these have boiled a while, put in your
+Artichokes, and boil all together till they be tender, then take them up
+and set them to cool, then boil your Liquor well and strain it, when
+your Artichokes be cold, put them into your Barrel, and when the Liquor
+is cold, pour it over them, so cover it close that no Air get in.
+
+
+135. _To make Pasty of a Joll of Ling._
+
+Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
+Eggs:
+
+Roul it thin and lay it in your Bake-pan, then take part of a Joll of
+Ling well boiled, and pull it all in Bits, then lay some Butter into
+your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger,
+Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of
+raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and
+Limon Pill, with Eringo Roots:
+
+Then put in white Wine, and good store of Butter, and put on a thick
+lid, when it is baked, open it, and let out the steam.
+
+
+136. _To make French Servels._
+
+Take cold Gammon of Bacon, fat and lean together, cut it small as for
+Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
+knead it into a Paste with the yolks of Eggs, and fill some Bullocks
+Guts with it, and boil them; but if you would have them to keep, then do
+not put in Eggs.
+
+When you have filled the Guts, boil them, and hang them up, and when you
+would eat them, serve them in thin slices with a Sallad.
+
+
+137. _To make a Pallat Pie._
+
+Take Oxe Pallats and boil them so tender that you may run a straw
+through them; to three Palates take six Sheeps tongues boiled tender and
+peeled, three sweet-Breads of Veal, cut all these in thin slices, then
+having your Pie ready, and Butter in the bottom, lay in these things,
+first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred
+small, and as the Season of the year is, put into it Asparagus,
+Anchovies, Chesnuts, or what you please else, as Candied Orange Pill,
+Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs,
+some Marrow and some Oysters, then lay in good store of Butter on the
+top, so close it and bake it, then put in white Wine, buter, the yolks
+of Eggs, and Vinegar and Sugar; heat them together over the fire, and
+serve it in.
+
+
+138. _To make Sauce for Fowles or Mutton._
+
+Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of
+Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if
+you please Orange or Limon Pill.
+
+
+139. _To make Oat-Cakes._
+
+Take fine Flower, and mix it very well with new Ale Yest, and make it
+very stiff, then make it into little Cakes, and roul them very thin,
+then lay them on an Iron to bake, or on a baking stone, and make but a
+slow fire under it, and as they are baking, take them and turn the edges
+of them round on the Iron, that they may bake also, one quarter of an
+hour will bake them; a little before you take them up, turn them on the
+other side, only to flat them; for if you turn them too soon, it will
+hinder the rising, the Iron or Stone whereon they are baked, must stand
+at a distance from the fire.
+
+
+140. _To make a rare Lamb Pie._
+
+Take a Leg of Lamb, and take the meat clean out of it at the great end,
+but keep the skin whole, then press the Meat in a Cloth, and mince it
+small, and put as much Beef Suet to it as the Meat in weight, and mince
+it small, then put to it Naples Bisket grated fine, season it with
+beaten Spice, Rosewater, and a little Salt, then put in some Candied
+Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar,
+then put part of the Meat into the skin, then having your Pie in
+readiness, and Butter in the bottom, lay in this Meat, then take the
+rest of your Meat, and make it into Balls or Puddings with yolks of
+Eggs, then lay them into the Pie to fill up the Corners, then take
+Candied Orange, Limon and Citron Pill, cut in long narrow slices and
+strew over it; you may put in Currans and Dates if you please, then lay
+on Butter, and close up your Pie and bake it, and leave a Tunnel, when
+it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together,
+if you put in Marrow, it will be the better.
+
+
+141. _To fry Garden Beans._
+
+Boil them and blanch them, and fry them in Sweet Butter, with Parsley
+and shred Onions and a little Salt, then melt Butter for the Sauce.
+
+
+142. _To make a Sorrel Sallad._
+
+Take a quantity of French Sorrel picked clean and washed, boil it with
+water and a little Salt, and when it is enough, drain it and butter it,
+and put in a little Vinegar and Sugar into it, then garnish it with hard
+Eggs and Raisins.
+
+
+143. _To make good cold Sallads of several things._
+
+Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they
+are well boiled, and serve them in with Oil, Vinegar and Pepper, also
+the Roots of red Beets boiled tender are very good in the same manner.
+
+
+144. _To make the best sort of Pippin Paste._
+
+Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
+pound of fine Sugar and boil it to a candy height with a little fair
+water, then put in your Pippins, and boil it till it will come from the
+bottom of the Posnet, but stir it for fear it burn.
+
+
+145. _To make Sauce for a Leg of Veal rosted._
+
+Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
+Sugar hot together.
+
+
+146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._
+
+Take a good quantity of Chesnuts, and boil them tender, then take the
+shells off, and bruise them small, then put to them Claret Wine, Butter
+and a little Salt, so put it into the Dish to the Meat, and serve it in.
+
+
+147. _To keep Quinces white, either to preserve whole, or for white
+Marmalade or Paste._
+
+Coddle them with white Wine and Water, and cover them with sliced
+Pippins in the Codling.
+
+
+148. _To make little Pasties with sweet Meats to fry._
+
+Make some Paste with cold water, butter and flower, with the yolk of an
+Egg, then roul it out in little thin Cakes, and lay one spoonful of any
+kind of Sweet meats you like best upon every one, so close them up and
+fry them with Butter, and serve them in with fine Sugar strewed on.
+
+
+149. _To boil a Capon on the French fashion._
+
+Boil your Capon in water and salt, and a little dusty Oatmeal to make it
+look white, then take two or three Ladles full of Mutton Broth, a Faggot
+of sweet herbs, two or three Dates cut in long pieces, a few parboiled
+Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken
+it with Almonds; season it with Verjuice, Sugar, and a little sweet
+Butter, then take up your Capon and lard it well with preserved Limon,
+then lay it in a deep Dish, and pour the broth upon it; then Garnish
+your Dish with Suckets and preserved Barberries.
+
+
+150. _To Souce a Pike, Carp or Bream._
+
+Draw your Fish, but scale it not, and save the Liver of it; wash it very
+well, then take white Wine, as much water again as Wine, boil them
+together with whole Spice, Salt and a bundle of sweet Herbs, and when
+boiles put in your Fish, and just before it a little Vinegar; for that
+will make it crisp: when it is enough, take it up and put it into a
+Trey, then put into the Liquor some whole Pepper, and whole Ginger, and
+when it is boiled enough, take it off and cool it, and when it is quite
+cold, put in your Fish, and when you serve it in, lay some of the Jelly
+about the Dish sides, and some Fennel and Sawcers of Vinegar.
+
+
+151. _To boil a Gurnet on the French fashion._
+
+Draw your Gurnet and wash it, boil it in water and salt and a bundle of
+sweet herbs; when it is enough, take it up and put it into a Dish with
+Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg
+and Pepper, and the yolks of two Eggs, heat it together, and pour over
+it; Garnish your Dish as you please.
+
+
+152. _To rost a Leg of Mutton on the French fashion._
+
+Take a Leg of Mutton, and pare off all the Skin as thin as you can, then
+lard it with sweet Lard, and stick it with Cloves, when it is half
+rosted, cut off three or four thin pieces, and mince it with sweet
+herbs, and a little beaten Ginger, put in a Ladle full of Claret wine,
+and a little sweet butter, two sponfuls of Verjuice and a little Pepper,
+a few Capers, then chop the yolks of two hard Eggs in it, then when
+these have stewed a while in a Dish, put your bonie part which is rosted
+into a Dish, and pour this on it and serve it in.
+
+
+153. _To rost a Neats tongue._
+
+Chop sweet herbs fine with a piece of raw Apple, season it with Pepper
+and Ginger, and the yolk of an Egg made hard and minced small, then
+stuff your Tongue with this, and rost it well, and baste it with Butter
+and Wine; when it is enough, take Verjuice, Butter, and the Juice of a
+Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce
+over it and serve it in.
+
+
+154. _To boil Pigeons with Rice._
+
+Take your Pigeons and truss them, and stuff their bellies with sweet
+herbs, then put them into a Pipkin with as much Mutton broth as will
+cover them, with a blade of Mace and some whole Pepper; boil all these
+together until the Pigeons be tender, and put in Salt:
+
+Then take them from the fire, and scum off the Fat very clean, then put
+in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little
+Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish
+with preserved Barberries and Skirret Roots boiled tender.
+
+
+155. _To boil a Rabbit._
+
+Take a large Rabbit, truss it and boil it with a little Mutton Broth,
+white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley,
+Winter-Savory and sweet Marjoram, pick all these and wash them clean,
+and bruise them a little to make the Broth look green, thicken it with
+the Crust of a Manchet first steeped in a little Broth, and put in a
+little sweet Butter, season it with Verjuice and Pepper, and serve it to
+the Table upon Sippets; Garnish the Dish with Barberries.
+
+
+156. _To boil a Teal or Wigeon._
+
+Parboil either of these Fowls and throw them into a pail of fair Water,
+for that taketh away the Rankness, then rost them half, and take them
+from the fire, and put sweet herbs in the bellies of them, and stick the
+Brests with Cloaves, then put them in a Pipkin with two or three ladles
+full of Mutton broth, very strong of the Meat, a blade of whole Mace,
+two or three little Onions minced small; thicken it with a Toast of
+Houshold bread, and put in a little Butter, then put in a little
+Verjuice, so take it up and serve it.
+
+
+157. _To boil Chickens or Pigeons with Goosberries or Grapes._
+
+Boil them with Mutton Broth and white Wine, with a blade of Mace and a
+little Salt, and let their bellies be filled with sweet herbs, when they
+are tender thicken the Broth with a piece of Manchet, and the yolks of
+two hard Eggs, strained with some of the Broth, and put it into a deep
+Dish with some Verjuice and Butter and Sugar, then having Goosberries or
+Grapes tenderly scalded, put them into it, then lay your Chickens or
+Pigeons into a Dish, and pour the Sauce over them, and serve them in.
+
+
+158. _A made Dish of Rabbits Livers._
+
+Take six Livers and chop them fine with sweet herbs and the yolks of two
+hard Eggs, season it with beaten Spice, and Salt, and put in some
+plumped Currans, and a little melted Butter, so mix them very well
+together, and having some Paste ready rouled thin, make it into little
+Pasties and fry them, strew Sugar over them and serve them.
+
+
+159. _To make a Florentine with the Brawn of a Capon, or the Kidney of
+Veal._
+
+Mince any of these with sweet Herbs, then put in parboiled Currans, and
+Dates minced small, and a little Orange or Limon Pill which is Candied
+shred small, season it with beaten Spice and Sugar, then take the yolks
+of two hard Eggs and bruise them with a little Cream, a piece of a short
+Cake grated, and Marrow cut in short pieces, mix all these together with
+the forenamed Meat, and put in a little Salt and a little Rosewater, and
+bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over
+it.
+
+
+160. _A Friday Pie without Fish or Flesh._
+
+Wash a good quantity of green Beets, and pluck out the middle string,
+then chop them small, with two or three ripe Apples well relished,
+season it with Pepper, Salt, and Ginger, then add to it some Currans,
+and having your Pie ready, and Butter in the bottom, put in these herbs,
+and with them a little Sugar, then put Butter on the top, and close and
+bake it, then cut it up, and put in the juice of a Limon and Sugar.
+
+
+161. _To make Umble Pies._
+
+Boil them very tender, and mince them very small with Beef Suet and
+Marrow then season it with beaten Spice and Salt, Rosewater and Sugar
+and a little Sack, so put it into your Paste with Currans and Dates.
+
+
+162. _To bake Chickens with Grapes._
+
+Scald your Chickens and truss them, and season them with Pepper, Salt
+and Nutmeg, and having your Pie ready, and Butter laid in the bottom,
+put in your Chickens, and then more butter, and bake them with a thin
+Lid on your Pie, and when it is baked, put in Grapes scalded tender,
+Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
+it in.
+
+
+163. _To make a good Quince-Pie._
+
+Take your fairest Quinces and Coddle them until a straw will run through
+them, then core them and pare them, then take their weight in fine
+Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
+your Quinces, and strew the rest of your Sugar over them, and put in
+some whole Cloves and Cinamon, then close it, and bake it; you must let
+it stand in the Oven four or five hours; serve it in cold and strew on
+Sugar.
+
+
+164. _To make Tarts of Pippins._
+
+Having some Puff-Past ready in a Dish or Pan, lay in some preserved
+Pippins which have Orange Pill in them, and the Juice of Orange or
+Limon, so close them and bake them a little.
+
+
+165. _To make a good pie of Beef._
+
+Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it
+in a Mortar to a Paste, then lard it very well with Lard, and season it
+with beaten Spice, then make your Pie, and put it in with some Butter
+and Claret Wine, and so bake it well, and serve it in cold with Mustard
+and Sugar, and garnish it with Bay-leaves.
+
+
+166. _To bake a Swan._
+
+Scald it and take out the bones, and parboil it, then season it very
+well with Pepper, Salt and Ginger, then lard it, and put it in a deep
+Coffin of Rye Paste with store of Butter, close it and bake it very
+well, and when it is baked, fill up the Vent-hole with melted Butter,
+and so keep it; serve it in as you do the Beef-Pie.
+
+
+167. _To bake a Turkey or Capon._
+
+Bone the Turkey but not the Capon, parboil them, and stick Cloves on
+their brests, lard them and season them well with Pepper and Salt, and
+put them in a deep Coffin with good store of Butter, and close your Pie,
+and bake it, and soak it very well; when it is baked, fill it up with
+melted Butter, and when it is quite cold, serve it in and eat it with
+Mustard and Sugar: garnish it with Bay Leaves.
+
+
+168. _To make Fritters._
+
+Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites
+of two, with a little fine Flower to make it into a thick Batter, put in
+also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and
+a spoonful of Sack, and a little strong Ale; mingle all these very well,
+and beat them well, and fry them in very hot Lard, and serve them in
+with beaten Spice and fine Sugar.
+
+
+169. _To bake Woodcocks, Black-birds Sparrows or Larks._
+
+Truss and parboil them, then season them with Pepper and Salt, and put
+them into a Pie with good store of Butter, and so bake them, then fill
+them up with Butter.
+
+
+170. _To bake a Goose._
+
+Bone your Goose and parboil it, and season it with Pepper and Salt, and
+lay it into a deep Coffin with good store of Butter top and bottom, then
+bake it very well, and when it is baked, fill up the pie at the
+Vent-hole with melted Butter, and so serve it in with Mustard and Sugar
+and Bay-Leaves.
+
+
+171. _To make Pancakes so crisp as you may set them upright._
+
+Make a dozen or a score of them in a little Frying-pan, no bigger than a
+Sawcer, then boil them in Lard, and they will look as yellow as Gold,
+and eat very well.
+
+
+172. _To make blanched Manchet._
+
+Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated,
+one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar,
+work it stiff like a Pudding, then fry it in a very little frying-pan,
+that it may be thick.
+
+Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew
+Sugar on it and serve it in.
+
+
+173. _To make a sierced Pudding._
+
+Mince a Leg of Mutton with sweet herbs, and some Suet, make it very
+fine, then put in grated Bread, minced Dates, Currans, Raisins of the
+Sun stoned, a little preserved Orange or Limon, and a few Coriander
+seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with
+Cream and raw Eggs wrought together like a Paste, and bake it, and put
+for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a
+little Butter heat together, when you serve it in, stick it with Almonds
+and Rosemary; you may boil it also if you please, or rost some of in a
+Lambs Cawl.
+
+
+174. _To make a Fricasie of Eggs._
+
+Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then
+take thin slices of Pomewater Apple, and fry them well with sweet
+Butter; when they are enough, take them up, and cleanse your pan, then
+put in more butter and make it hot, and put in half your Eggs and fry
+them; then when the one side is fryed lay your Apples all over the side
+which is not fryed, then pour in the rest of your Eggs, and then turn it
+and fry the other side, then serve it in with the Juice of an Orange and
+Butter, and Sugar.
+
+
+175. _To make a_ Cambridge_-Pudding._
+
+Take grated bread searced through a Cullender, then mix it with fine
+Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little
+salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
+mould all these together with a little Yest, and make it up into a Loaf,
+but when you have made it in two parts, ready to clap together, make a
+deep hole in the one, and put in butter, then clap on the other, and
+close it well together, then butter a Cloth and tie it up hard, and put
+it into water which boiles apace, then serve it in with Sack, Butter and
+Sugar.
+
+You may bake it if you please in a baking-pan.
+
+
+176. _To make a Pudding of Goose Blood._
+
+Save the blood of a Goose, and strain it, then put in fine Oatmeal
+steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet
+minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some
+Eggs, and beat all these together very well, then boil them how you do
+like, either in a buttered Cloth or in Skins, or rost it within the Neck
+of the Goose.
+
+
+177. _To make Liver Puddings._
+
+Take a Hogs Liver boiled and cold, grate it like Bread, then take new
+Milk and the Fat of a Hog minced fine, put it to the Bread and the
+Liver, and divide it into two parts, then dry herbs or other if you can
+minced fine, and put the Herbs into one part with beaten Spice,
+Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins
+and boil them.
+
+To the other part put preserved Barberries, diced Dates, Currans, beaten
+Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
+together, and fill the Skins and boil them.
+
+
+178. _To make a Chiveridge Pudding._
+
+Take the fattest Guts of your Hog clean scoured, then fluff them with
+beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
+Sugar, and two or three Eggs to make it slide; so fill them, tie them up
+like Puddings and boil them; when they are enough serve them.
+
+
+179. _To make Rice Puddings in Skins._
+
+Take two quarts of Milk and put therein as it is yet cold, two good
+handfuls of Rice clean picked and washed, set it over a slow fire and
+stir it often, but gently; when you perceive it to swell, let it boil
+apace till it be tender and very thick, then take it from the fire, and
+when it is cold, put in six Eggs well beaten, some Rosewater and Sugar,
+beaten Spice and a little Salt, preserved Barberries and Dates minced
+small, some Marrow and Citron Pill; mingle them well together and fill
+your Skins, and boil them.
+
+
+180. _To make a stewed Pudding._
+
+Take the yolks of three Eggs and one White, six spoonfuls of sweet
+Cream, a little beaten spice, and a quarter of a pound of Sewet minced
+fine, a quarter of a pound of Currans, and a little grated bread,
+Rosewater, Sugar and Salt; mingle them well together, and wrap them up
+in little pieces of the Cawl of Veal, and fasten them with a little
+stick, and tie each end with a stick, you may put four in one dish, then
+take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar,
+three or four blades of large Mace, and one Ounce of Sugar, make this to
+boil over a Chafingdish of Coals, then put in your Puddings, and when
+they boil, cover them with another Dish, but turn them sometimes, and
+when you see that they are enough, take your Puddings and lay them in a
+warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and
+Butter, and pour over them; garnish your Dish with Limon and Barberries.
+
+
+181. _To make a_ Sussex _Pudding._
+
+Take a little cold Cream, Butter and Flower, with some beaten Spice,
+Eggs, and a little Salt, make them into a stiff Paste, then make it up
+in a round Ball, and as you mold it, put in a great piece of Butter in
+the middle; and so tye it hard up in a buttered Cloth, and put it into
+boiling water, and let it boil apace till it be enough, then serve it
+in, and garnish your dish with Barberries; when it is at the Table cut
+it open at the top, and there will be as it were a Pound of Butter, then
+put Rosewater and Sugar into it, and so eat it.
+
+In some of this like Paste you may wrap great Apples, being pared
+whole, in one piece of thin Paste, and so close it round the Apple, and
+throw them into boiling water, and let them boil till they are enough,
+you may also put some green Goosberries into some, and when either of
+these are boiled, cut them open and put in Rosewater Butter and Sugar.
+
+
+182. _To make_ French _Puffs._
+
+Take Spinage Parsley and Endive, with a little Winter savory, and wash
+them, and mince them very fine; season them with Nutmeg, Ginger and
+Sugar, season them with Eggs, and put in a little Salt, then cut a Limon
+into thin round slices, and upon every slice of Limon lay one spoonful
+of it.
+
+Then fry them, and serve them in upon some Sippets, and pour over them
+Sack, Sugar and butter.
+
+
+183. _To make Apple Puffs._
+
+Take a Pomewater, or any other Apple that is not hard or harsh in taste,
+mince it with a few Raisins of the Sun stoned, then wet them with Eggs,
+and beat them together with the back of a Spoon, season them with
+Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a
+Spoon into hot Butter, and fry them, then serve them in with the juice
+of an Orange and a little Sugar and Butter.
+
+
+184. _To make Kickshaws, to bake or fry in what shape you please._
+
+Take some Puff-paste and roul it thin, if you have Moulds work it upon
+them with preserved Pippins, and so close them, and fry or bake them,
+but when you have closed them you must dip them in the yolks of Eggs,
+and that will keep all in; fill some with Goosberries, Rasberries, Curd,
+Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing
+what you like best, either of them being seasoned before you put them in
+according to your mind, and when they are baked or fryed, strew Sugar on
+them, and serve them in.
+
+
+185. _To make an_ Italian _Pudding._
+
+Take a penny white loaf and pare off the crust, then cut it like Dice,
+then take some Beef Suet shred small, and half a pound of Raisins of the
+Sun stoned, with as many Currans, mingle them together and season them
+with beaten Spice and a little Salt, wet them with four Eggs, and stir
+them gently for fear of breaking the Bread, then put it in a dish with a
+little Cream and Rosewater and Sugar, then put in some Marrow and Dates,
+and so butter a dish and bake it, then strew on Sugar and serve it.
+
+
+186. _To hash Calves Tongues._
+
+Boil them tender and pill them, then lard them with Limon Pill, and lard
+them also with fat Bacon, then lay them to the Fire and half rost them;
+then put them in a Pipkin with Claret Wine, whole Spice and sliced
+Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
+boil all together and serve them in upon Toasts. Thus you may do with
+Sheeps Tongues also.
+
+
+187. _To boil a Capon._
+
+Take strong Mutton Broth, and truss a Capon, and boil him in it with
+some Marrow and a little Salt in a Pipkin, when it is tender, then put
+in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
+stoned and sliced, Potato Roots boiled and blanched, large Mace and
+Nutmeg sliced, boil all these together with a quarter of a pint of
+Verjuyce, then dish the Capon, and add to the Broth the yolks of six
+Eggs beaten with Sack, and so serve it; garnish dish with several sorts
+of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
+upon every slice.
+
+
+188. _To boil a Capon with Rice._
+
+Truss your Capon and boil him in water and salt, then take a quarter of
+a pound of Rice, first boiled in Milk, and put in with some whole Spice
+and a little Salt, when it is almost enough put in a little Rosewater,
+and half a pound of Almonds blanched and beaten, strain them in, and put
+in some Cream and Sugar, then when your Capon is enough, lay it in a
+dish, and pour the Broth thereon; garnish your Dish as you please, and
+serve it in.
+
+
+189. _To boil a Capon with Pippins._
+
+Parboil your capon after it is trussed, then put it into a pipkin with
+Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
+a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
+pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and
+a little water, and put them in, then lay your Capon into a Dish, and
+lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
+Eggs and put into your Broth, with a little Sack, and pour it over your
+Capon; Garnish your Dish and serve it in.
+
+
+190. _To boil Chickens with Lettuce the very best way._
+
+Parboil your Chickens and cut them in Quarters, and put them into a
+Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
+and some Marrow, and some Cloves, and a little Salt, and a little Limon
+Pill; then take good store of hard Lettuce, cut them in halves and wash
+them, and put them in; then put in Butter and Sack and white Wine, with
+a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
+Fire, and when they be enough, serve them in with Toasts of white Bread
+for Sippets; Garnish the Dish with Limon and Barberies, and what else
+you please; thus you may do Pigeons.
+
+
+190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
+with Grapes or with Goosberries._
+
+Truss your Rabbit whole, and boil it in some Mutton Broth till it be
+tender;
+
+Then take a pint of White Wine, and a good handful of Spinage chopped,
+the yolks of hard Eggs cut in quarters, put these to the Rabbit with
+some large Mace; a Fagot of sweet Herbs and a little Salt and some
+Butter, let them boil together a while, then take your Rabbet and lay it
+in a Dish and some Sippets, then lay over it some Grapes or Goosberries,
+scalded with Sugar, and pour your Broth over it.
+
+
+191. _To boil a Rabbit with Claret Wine._
+
+Boil a Rabbet as before, then slice Onions and a Carrot root, a few
+Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
+Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
+Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
+Wine, and let them boil together till it be enough, then serve it upon
+Sippets.
+
+
+192. _To boil a wild Duck._
+
+Truss and parboil it, then half rost it, then carve it, and save the
+Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
+Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
+Claret Wine, and a little Salt, put your Duck with all the forenamed
+things into it, and let them boil till it be enough, then put in butter
+and sugar, and serve it in upon Sippets.
+
+
+193. _To boil a tame Duck._
+
+Take your Duck and truss it, and boil it with water and salt, or rather
+Mutton broth, when it hath boiled a while, put in some whole Spice, and
+when it is boiled enough, take some white wine and butter, and good
+store of Onions boiled tender in several waters, with a little of the
+Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
+into a Dish, and heat these things together and pour over it; and serve
+it; garnish the Dish with boiled Onions and Barberries.
+
+
+194. _To boil Pigeons with Capers and Samphire._
+
+Truss your Pigeons, and put them into a Pipkin with some Mutton broth
+and white Wine, a bundle of sweet herbs, when they are boiled, lay them
+into a Dish, then take some of the broth with some Capers and Limon
+sliced, and some butter, heat these together and pour over them; then
+fry thin slices of Bacon, and lay upon them, and some Samphire washed
+from the Salt, and some slices of Limon; Garnish your Dish with the same
+and serve it in.
+
+
+195. _To boil Sausages._
+
+Take two pounds of Sausages, and boil them with a quart of Claret Wine
+and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
+little Butter, when they are enough, serve them in with this Liquor and
+some Mustard in Sawcers.
+
+
+196. _To boil Goose Giblets._
+
+Boil them with water and salt, and a bundle of sweet herbs, Onions and
+whole spice, when they are enough, put in Verjuice and Butter, and some
+Currans plumped, and serve them upon Sippets.
+
+Thus you may dress Swans Giblets.
+
+
+197. _To boil Giblets with Roots and good Herbs._
+
+Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
+herbs, Turneps and Carots sliced, with good store of Spinage and a
+little salt; when they are enough, serve them upon Sippets.
+
+And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
+Dish with Parsley and pickled Barberries.
+
+
+198. _To smoor a Neck of Mutton._
+
+Cut your Steaks, and put them into a Dish with some Butter, then take a
+Faggot of sweet herbs and some gross Pepper and a little Salt, and put
+them to them; cover your Dish, and let them stew till they are enough,
+turning them sometimes, then put in a little Claret Wine and Anchovies,
+and serve them upon Sippets.
+
+
+199. _To smoor Veal._
+
+Cut thin slices of Veal and hack them over with the back of a Knife,
+then lard them with Lard, and Fry them with strong Beer or Ale till they
+be enough, then stew them in Claret wine with some whole Spice and
+Butter and a little salt.
+
+Garnish your Dish with Sausages fryed; and with Barberries, to serve
+them in.
+
+
+200. _To smoor Steaks of Mutton another way._
+
+Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
+little salt, a bundle of herbs, and a little Limon Pill, then put it
+into a Pipkin with some sliced Limon, without the Rind, and some of the
+Liquor it was fried in, and Butter and a little Parslie, boil all
+together till you see it be enough, then serve it in, and garnish your
+Dish with Limon and Barberries.
+
+
+201. _To smoor Chickens._
+
+Cut them in Joints and fry them with sweet Butter, then take white Wine,
+Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
+a little Sugar, Verjuice and Butter, let these and your fried Chicken
+boil together, then fry the Leaves of Clary with Eggs, put in a little
+Salt to your Chickens, and when they are enough, serve them in this
+fried Clary, and garnish your Dish with Barberries.
+
+
+202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
+by themselves._
+
+Take any of these and parboil them in their own Liquor, then dry them,
+flower them, and fry them, then put them into a Pipkin with Claret wine,
+whole Spice and Anchovies, and a little butter, so let them stew
+together, and serve them in either with a Duck, or by themselves, as you
+like best.
+
+
+204. [Transcriber's note: so numbered in original] _To dress Calves
+feet._
+
+Take Calves feet tenderly boiled, and slit them in the middle, then put
+them in a Dish with sweet Butter, Parsley and Onions chopped a little
+Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
+let all these stew together till they are enough, then lay your Calves
+feet in a Dish, and pour the Sauce over them, then strew some raw
+Parsley and hard Eggs chopped together over them with slices of Limon
+and Barberries.
+
+
+205. _To hash Neats tongues._
+
+Boil them and blanch them, and slice them thin then take Raisins of the
+Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
+wine with a little salt; boil all these together with some sweet butter,
+verjuice and sugar; when they are enough, serve them in and thicken the
+Sauce with yolks of Eggs; garnish your Dish with Barberries.
+
+
+206. _Another way to hash Neats Tongues._
+
+Boil Neats Tongues very tender, peel them and slice them thin, then take
+strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
+Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
+boil all these together with some butter till they be enough; garnish
+your Dish as before.
+
+
+207. _To boil Chickens in white-broth._
+
+Take three Chickens and truss them, then take two or three blades of
+Mace, as many quartered Dates, four or five Lumps of Marrow, a little
+Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
+a Pint of Sack, first boil your Chickins in Mutton broth, and then add
+these things to them, and let them boil till they are enough, then lay
+your Chickens in a Dish, and strain some Almonds blanched and beaten
+into it, serve it upon Sippets of French Bread; garnish your Dish with
+hard Eggs and Limons.
+
+
+208. _To boil Partridges._
+
+Put two or three Partridges into a Pipkin with as much water as will
+cover them, then put in three or four blades of Mace, one Nutmeg
+quartered, five or six Cloves, a piece of sweet Butter, two or three
+Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and
+break them, and put them into the Pipkin with the rest, and a little
+Salt, when they are enough, lay them in a Dish, and pour this Broth over
+them, then garnish your Dish with hard Eggs and sliced Limon, and serve
+it in.
+
+
+209. _To boil a Leg of Mutton._
+
+Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and
+Nutmeg, boil it in water and Salt, but not too much, then put some of
+that broth into another Pot, with three or four blades of Mace, some
+Currans and Salt, boil them till half be consumed, then put in some
+sweet Butter, and some Capers and a Limon cut like Dice with the Rind
+on, a little Sack, and the yolks of two hard Eggs minced; then lay your
+Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
+Sugar on the sides of your Dish, and lay on slices of Limon and
+Barberries.
+
+
+210. _To stew Trouts._
+
+Put two Trouts into a fair dish with some white Wine, sweet butter, and
+a little whole Mace, a little Parsley, Thyme and Savory minced, then put
+in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
+serve it on Sippets, and pour this over it, and garnish your Dish with
+Limon and Barberries, and serve them in: you may add Capers to it if you
+please, and you may do other Fish in this manner.
+
+
+211. _To boil Eels in Broth to serve with them._
+
+Flay and wash your Eels and cut them in pieces about a handful long,
+then put them into a pot with so much Water as will cover them, a little
+Pepper and Mace, sliced Onions, a little grated bread, and a little
+Yest, a good piece of sweet butter, some Parsley, Winter Savory and
+Thyme shred small; let them boil softly half an hour, and put in some
+Salt, with some Currans; when it is enough, put in Verjuice and more
+Butter, and so serve it; Garnish your Dish with Parsley, Limon and
+Barberries, put Sippets in your Dish.
+
+
+212. _To boil a Pike with Oysters._
+
+Take a fair Pike and gut it and wash it, and truss it round with the
+tail in the mouth, then take white Wine, Water and Salt, with a bundle
+of sweet herbs, and whole Spice, a little Horse-radish; when it boils,
+tie up your Pike in a Cloth, and put it in, and let it boil till it
+swims, for then it is enough; then take the Rivet of the Pike, and a
+Pint of great Oysters with their Liquor, and some Vinegar, large Mace,
+gross Pepper, then lay your Pike in a Dish with Sippets, and then heat
+these just named things with some Butter and Anchovies, and pour over
+it; garnish your Dish as you please.
+
+
+213. _To make a grand Sallad._
+
+Take a fair broad brimm'd dish, and in the middle of it lay some pickled
+Limon Pill, then lay round about it each sort by themselves, Olives,
+Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans
+pickled, and little Cucumbers pickled, and Barberries pickled, and
+Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and
+Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.
+
+Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and
+some Candied Eringo roots.
+
+
+214. _To rost Pig with a Pudding in his Belly._
+
+Take a fat Pig and truss his head backward loking over his back, then
+make such Pudding as you like best, and fill his belly with it, your
+Pudding must be stiff, then sew it up, and rost your Pig, when it is
+almost enough, wring upon it the Juice of a Limon, and when you are
+ready to take it up, wash it over with yolks of Eggs, and before they
+can dry, dredge it with grated bread mixed with a little Nutmeg and
+Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of
+hard Eggs minced.
+
+
+215. _To rost a Leg of Mutton with Oisters._
+
+Take a large Leg of Mutton and stuff it well with Mutton Sewet, with
+Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves,
+when it is half rosted cut off some of the under side of the fleshy end,
+in little thin Bits, then take a Pint of Oisters and the Liquor of them,
+a little Mace, sweet Butter and Salt, put all these with the Bits of
+Mutton into a Pipkin till half be consumed; then Dish your Mutton and
+pour this Sauce over it, strew Salt about the Dish side and serve it in.
+
+
+216. _To make a Steak-Pie._
+
+Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay
+your Paste into your Baking Pan, and lay Butter in the bottom, then lay
+in your steaks, and a little large Mace, and cover it with Butter, so
+close it, and bake it; and against it is baked, have in readiness good
+store of boiled Parslie minced fine, and drained from the water, some
+white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie,
+and put in this Sauce, and shake it well, and serve it to the Table; it
+is not so good cold as hot.
+
+
+217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._
+
+Take either of these, and lard it with Lard, and stick it thick with
+Rosemary, then roft it with a quick fire, but do not lay it too near;
+baste it with sweet butter: then take half a Pint of Claret wine, a
+little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
+five or six whole Cloves, a little grated bread, and when it is boiled
+enough, put in a little Sweet butter, a little Vinegar, and a very
+little Salt, when your meat is rosted, serve it in with Sauce, and strew
+salt about your Dish.
+
+
+218. _To rost a Capon with Oysters and Chesnuts._
+
+Take some boiled Chesnuts, and take off their shells, and take as many
+parboil'd Oysters, then spit your Capon, and put these into the belly of
+it, with some sweet Butter, rost it and bast it with sweet Butter, save
+the Gravie, and some of the Chesnuts, and some of the Oysters, then add
+to them half a Pint of Claret Wine, and a pice of sweet Butter and a
+little Pepper, and a little Salt, stew these altogether till the Capon
+be ready, then serve them in with it; Garnish your Dish as you please.
+
+
+219. _To rost Shoulder or Fillet of Veal with farcing herbs._
+
+Wash your meat and parboil it a little, then take Parsley,
+Winter-savory, and Thyme, of each a little minced small, put to them the
+yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
+Salt, add also some Suet minced small; work all these with the yolk of a
+raw Egg, and stuff your Meat with it, but save some, and set it under
+the meat while it doth rost, when your meat is almost rosted enough, put
+to these in the Dish, a quarter of a pint of White Wine Vinegar, and
+some Sugar, when your meat is ready, serve it in with this Sauce, and
+strew on Salt.
+
+
+220. _To make boiled Sallads._
+
+Boil some Carots very tender, and scrape them to pieces like the Pulp of
+an Apple, season them with Cinamon and Ginger and Sugar, put in Currans,
+a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and
+when they begin to dry put in more Butter and a little Salt, so serve
+them to the Table, thus you may do Lettuce, or Spinage or Beets.
+
+
+221. _To boil a Shoulder of Veal._
+
+Take a Shoulder of Veal and half boil it in Water and Salt, then slice
+off the most part of it, and save the Gravie; then take that sliced
+meat, and put it in a Pot with some of the Broth that boiled it, a
+little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced
+thin, a Pound of Sausages out of their skins, and rolled in the yolks of
+Eggs, large Mace and Nutmeg, let these stew about one hour, than put in
+one Pint of Oisters, some sweet herbs, and a little Salt, stew them
+together, then take the bone of Veal and broil it and Dish it, then add
+to your Liquor a little Butter, and some minced Limon with the Rind, a
+Shelot or two sliced, and pour it over, then lay on it some fryed
+Oysters; Garnish your Dish with Barberries and sliced Limon, and serve
+it in.
+
+
+222. _To boil a Neck of Mutton._
+
+Boil it in water and salt, then make sauce for it with Samphire and a
+little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
+of hard Eggs minced, some sweet herbs and a little salt, let these boil
+together half an hour or more:
+
+Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
+and pour it on; garnish your Dish with the hard Whites of Eggs and
+Parsley minced together, with sliced Limon, so serve it; thus you may
+dress a Leg or a Brest of Mutton if you please.
+
+
+223. _To stew a Loin of Mutton._
+
+Cut your meat in Steaks, and put it into so much water as will cover it,
+when it is scummed, put to three or four Onions sliced, with some
+Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
+in sliced Bacon and some sweet herbs minced small, some Vinegar and
+Salt, when it is ready, put in some Capers, then dish your Meat upon
+Sippets and serve it in, and garnish your Dish with Barberries and
+Limon.
+
+
+224. _To boil a Haunch of Venison._
+
+Boil it in water and salt, with some Coleflowers and some whole spice;
+then take some of the Broth, a little Mace, and a Cows Udder boiled
+tender and sliced thin, a little Horse-radish root searced, and a few
+sweet herbs; boil all these together, and put in a little Salt, when
+your Venison is ready, dish it, and lay your Cows Udder and the
+Coleflowers over it, then beat up your Sauce, and pour over it; then
+garnish your Dish with Limon and Parsley and Barberries, and so serve
+it; this Sauce is also good with a powdered Goose boiled, but first
+larded.
+
+
+225. _To make white Broth with Meat or without._
+
+Take a little Mutton broth, and as much of Sack, and boil it with whole
+Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is
+enough, or very near, strain in some blanched Almonds, then thicken it
+with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve
+it in with thin slices of white Bread:
+
+Garnish with stewed Prunes, and some plumped Raisins.
+
+This may be served in also with any meat proper for to be served with
+white Broth.
+
+
+226. _To make good stewed Broth._
+
+Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
+great Pot with water and a little Salt, when it boiles, and is skimmed,
+put in some whole Spice, and some Raisins and Currans, then put in some
+Manchet sliced thin, and soaked in some of the Broth, when it is almost
+enough, put in some stewed Prunes, then Dish your Meat, and put into
+your Broth a little Saffron or red Saunders, some white Wine and Sugar,
+so pour it over your Meat, and serve it in; Garnish your Dish with
+Prunes, Raisins and fine Sugar.
+
+
+227. _To stew Artichokes._
+
+Take the bottoms of Artichokes tenderly boiled, and cut them in
+Quarters, stew them with white Wine, whole Spice and Marrow, with a
+little Salt:
+
+When they are enough, put in Sack and Sugar, and green Plumbs preserved,
+so serve them; garnish the Dish with Preserves.
+
+
+228. _To stew Pippins._
+
+Take a pound of Pippins, pare them and core them, and cut them in
+quarters.
+
+Then take a pint of water and a pound of fine Sugar, and make a Syrup,
+and scum it, then put in your Pippins and boil them up quick, and put in
+a little Orange or Limon Pill very thin; when they are very clear, and
+their Syrup almost wasted, put in the juice of Orange and Limon, and
+some Butter; so serve them in upon Sippets, and strew fine Sugar about
+the Dish sides.
+
+
+229. _To make a Sallad with fresh Salmon._
+
+Your Salmon being boiled and souced, mince some of it small with Apples
+and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the
+Table: Garnish your Dish with Limon and Capers.
+
+
+230. _To rost a Shoulder of Mutton with Oisters._
+
+Take a large Shoulder of Mutton, and take sweet herbs chopped small, and
+mixed with beaten Eggs and a little Salt, take some great Oisters, and
+being dried from their Liquor, dip them in these Eggs, and fry them a
+little, then stuff your meat well with them, then save some of them for
+sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and
+Salt, save the Gravie, and put it with the Oisters into a Dish to stew
+with some Anchovies, and Claret Wine: when your meat is enough, rub the
+Dish with a Shelot, and lay your meat in it, and then put some Capers
+into your Sauce, and pour over it, so serve it in; Garnish your Dish
+with Olives, Capers, and Samphire.
+
+
+231. _To rost a Calves Head with Oisters._
+
+Split your Calves Head as to boil, and let it lie in water a while, then
+wash it well, and cut out the Tongue, then boil your Head a little, also
+the Tongue and Brains, then mince the Brains and Tongue with a little
+Sage, Oisters and Marrow put amongst it when it is minced, three or four
+Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a
+little Sack, make it pretty thick, then take the Head and fill it with
+this, and bind it close, and spit it and rost it, and save the Gravie
+which comes from it in a Dish, baste it well with Butter, put to this
+Gravie some Oisters, and some sweet Herbs minced fine, a little white
+Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of
+Sauce upon hot Coals with some Butter and a little salt, and the Juice
+of an Orange, beat it up thick and Dish your Head, and serve it in with
+this Sauce; garnish your Dish with stewed Oisters and Barberries.
+
+
+232. _Sauce for Woodcocks Snites._
+
+When you spit your Fowl, put in an Onion in the Belly, when it is
+rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
+with a little Pepper and Salt, so serve them.
+
+
+233. _To make Sauce for Partridges._
+
+Take grated Bread, Water and Salt, and a whole Onion boiled together,
+when it is well boiled, take out the Onion, and put in minced Limon, and
+a piece of Butter, and serve them in with it.
+
+
+234. _To rost Larks with Bacon._
+
+When your Larks are pull'd and drawn, wash them and spit them with a
+thin slice of Bacon and a Sage Leaf between the Legs of every one, make
+your Sauce with the Juice of Oranges and a little Claret Wine, and some
+Butter, warm them together, and serve them up with it.
+
+
+235. _To make Sauce for Quails._
+
+Take some Vine Leaves dried before the fire in a dish and mince them,
+then put some Claret Wine and a little Pepper and Salt to it, and a
+piece of Butter, and serve them with it.
+
+This Sauce is also for rosted Pigeons.
+
+
+236. _To rost a whole Pig without the Skin, with a Pudding in his
+Belly._
+
+Make ready the Pig for the Spit, then spit it and lay it down to the
+fire, and when you can take off the Skin, take it from the fire and flay
+it, then put such a Pudding as you love into the Belly of it, then sew
+it up, and stick it with Thyme and Limon Pill, and lay it down again, and
+rost it and bast it with Butter, and set a Dish under it to catch the
+Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
+a little Limon and some Butter; heat them together: when your Pig is
+enough, bread it, but first froth it up with Butter and a little Salt,
+then serve it in with this Sauce to the Table with the Head on.
+
+
+237. _To fry Artichokes._
+
+Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
+Eggs and a little Salt, and fry them with a little Mace shred among the
+Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
+Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
+then lay your Sauce, or rather pour it on, and serve them in.
+
+
+238. _To make Toasts of Veal._
+
+Take a rosted Kidney of Veal, cold and minced small, put to it grated
+bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and
+beaten with Rosewater, mingle all these together with beaten Eggs and a
+little Cream, then cut thin slices of white Bread, and lay this Compound
+between two of them, and so fry them, and strew Sugar on them, and serve
+them in.
+
+
+239. _To make good Pancakes._
+
+Take twenty Eggs with half the Whites, and beat them well and mix them
+with fine flower and beaten Spice, a little Salt, Sack, Ale, and a
+little Yeste, do not make your Batter too thin, then beat it well, and
+let it stand a little while to rise, then fry them with sweet Lard or
+with Butter, and serve them in with the Juice of Orange and Sugar.
+
+
+240. _To fry Veal._
+
+Cut part of a Leg of Veal into thin slices, and hack them with the back
+of a Knife, then season them with beaten Spice and Salt, and lard them
+well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and
+mix together and dip them therein, and fry them in Butter, then stew
+them with a little white Wine and some Anchovies a little while, then
+put in some Butter, and shake them well, and serve them in with sliced
+Limon over them.
+
+
+241. _To make good Paste._
+
+Take to a peck of fine flower three pound of butter, and three Eggs, and
+a little cold Cream, and work it well together, but do not break your
+Butter too small, and it will be very fine Crust, either to bake meat
+in, or fruit, or what else you please.
+
+It is also a very fine Dumplin, if you make it into good big Rolls, and
+boil them and butter them, or roul some of it out thin, and put a great
+Apple therein, and boil and butter them, with Rosewater, Butter and
+Sugar.
+
+
+242. _To make good Paste to raise._
+
+Take to a Peck of Flower two pounds of Butter and a little tried Suet,
+let them boil with a little Water or Milk, then put two Eggs into your
+Flower, and mix them well together, then make a hole in the middle of
+your Flower, and put in the top of your boiling Liquor, and so much of
+the rest as will make it in to a stiff Paste, then lay it into a warm
+Cloth to rise.
+
+
+243. _Paste for cold Baked meats._
+
+Take to every Peck of Flower one pound of Butter or a little more, with
+hot Liquor as the other, and put a little dissolved Isinglass in it,
+because such things require strength; you may not forget Salt in all
+your Pastes, and work these Pastes made with hot Liquor much more than
+the other.
+
+
+244. _To make a Veal Pie in Summer._
+
+Take thin slices of a Fillet of Veal, then having your Pie ready and
+Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
+cover it with Butter, and close it and bake it, then against it be
+drawn, scald some Goosberries or Grapes in Sugar and water as to
+preserve, and when you open your Pie, put in pieces of Marrow boiled in
+white Wine with a little blade of Mace:
+
+Then put these Grapes or Goosberries over all, or else some hard Lettuce
+or Spinage boiled and buttered.
+
+
+245. _To make a Pie of Shrimps, or of Prawns._
+
+Pick them clean from their Shells, and have in readiness your Pie with
+Butter in the bottom, then lay in your Fish with some large Mace and
+Nutmeg, and then Butter again, and so bake it:
+
+Then cut it up and put in some White Wine and an Anchovy or two, and
+some Butter, and so serve them in hot; thus you may do with Lobsters or
+Crabs, or with Crafish.
+
+
+246. _To make a Pie of Larks, or of Sparrows._
+
+Pluck your Birds and draw them, then fill the Bellies of them with this
+mixture following, grated bread, sweet herbs minced small, Beef Suet or
+Marrow minced, Almonds blanched and beated with Rosewater, a little
+Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix
+these together, and do as I have said, then having your Pie ready raised
+or laid in your baking-pan, put in Butter, and then fill it with Birds.
+
+
+Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs,
+and some sweet herbs minced, then lay in pieces of Marrow, and cover it
+with Butter, and so close it and bake it; then cut it open and wring in
+the Juice of an Orange and some Butter, and serve it.
+
+
+247. _To make a Lettuce Pie._
+
+Take your Cabbage Lettuce and cut them in halves, wash them and boil
+them in water and salt very green, then drain them from the water, so
+having your Pie in readiness, put in Butter; then put in your boiled
+Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and
+sliced thin, with some large Mace, and Nutmeg sliced, then put in more
+Butter, close it and bake it; then cut it open, and put in Verjuice,
+Butter and Sugar, and so serve it.
+
+
+[Transcriber's note: no number in original] _To stew a Neck of Mutton._
+
+Put your Neck of Mutton cut in Steaks into so much Wine and Water as
+will cover it, with some whole Spice, let it stew till it be enough,
+then put in two Anchovies, and a handful of Capers, with a piece of
+sweet Butter shake it very well, and serve it upon Sippets.
+
+
+248. _To make a Pie of a rosted Kidney of Veal._
+
+Mince the Kidney with the Fat, and put to it some sweet herbs minced
+very small, a quarter of a pound of Dates stoned, and sliced thin and
+minced, season it with beaten Spice, Sugar and Salt, put in half a pound
+of Currans, and some grated bread, mingle all these together very well
+with Verjuice and Eggs, and make them into Balls, so put some Butter
+into your Pie, and then these Balls, then more Butter, so close it and
+bake it;
+
+Then cut it open, and put in Verjuice, Butter and Sugar made green with
+the Juice of some Spinage, add to it the yolks of Eggs.
+
+
+249. _To make a Potato Pie._
+
+Having your Pie ready, lay in Butter, and then your Potatoes boiled very
+tender, then some whole Spice and Marrow, Dates and the yolks of hard
+Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron,
+Orange and Limon, put in more Butter close it and bake it, then cut it
+open, and put in Wine, Sugar, the yolks of Eggs and Butter.
+
+
+250. _To make a Pig Pie._
+
+Spit a whole Pigg and rost it till it will flay, then take it off the
+Spit, and take off the Skin, and lard it with Hogs Lard; season it with
+Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
+Butter, then lay on some large Mace, and some more Butter, and close it
+and bake it: It is either good hot or cold.
+
+
+251. _To make a Carp Pie._
+
+Take a large Carp and scale him, gut and wash him clean, and dry him
+well, then lay Butter into your Pie, and fill your Carps belly with this
+Pudding; grated bread, sweet herbs, and a little Bacon minced small, the
+yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg,
+and then put in a little Salt, but a very little, and make some of this
+up in Balls, then Lard the Carp, sew up his Belly, and lay him into
+your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps
+and Capers, and the yolks of hard Eggs and a little Slices of Bacon,
+then put in large Mace and Butter, so close it and bake it, then cut off
+the Lid, and stick it full of pretty Conceits made in Paste, and serve
+it in hot.
+
+
+252. _To make an Almond Tart._
+
+Take a Quart of Cream, and when it boils, put in half a pound of sweet
+Almonds blanched and beaten with Rosewater, boil them together till it
+be thick, always stirring it for fear it burn, then when it is cold, put
+in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice,
+some Candied Citron Pill and Eringo Roots sliced, with as much fine
+Sugar as will sweeten it, then fill your Tart and bake it, and stick it
+with Almonds blanched, and some Citron Pill, and strew on some small
+French Comfits of several colours, and garnish your Dish with Almonds
+blanched, and preserved Barberries.
+
+
+253. _To make a dainty White-Pot._
+
+Take a Manchet cut like Lozenges, and scald it in some Cream, then put
+to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins,
+and Dates stoned, and some Marrow; do not bake it too much for fear it
+Whey, then strew on some fine Sugar and serve it in.
+
+
+254. _To make a Red Deer Pie._
+
+Bone your Venison, and if it be a Side, then skin it, and beat it with
+an Iron Pestle but not too small, then lay it in Claret wine, and
+Vinegar, in some close thing two days and nights if it be Winter, else
+half so long, then drain it and dry it very well, and if lean, lard it
+with fat Bacon as big as your finger, season it very high with all
+manner of Spices and Salt, make your Pie with Rye Flower, round and very
+high, then lay store of Butter in the bottom and Bay Leaves, then lay in
+your Venison with more Bay leaves and Butter; so close it, and make a
+Tunnel in the middle, and bake it as long as you do great Loaves, when
+it is baked, fill it up with melted Butter, and so keep it two or three
+months, serve it in with the Lid off, and Bay Leaves about the Dish; eat
+it with mustard and sugar.
+
+
+255. _To make a Pie of a Leg of Pork._
+
+Take a Leg of Pork well powdred and stuffed with all manner of good
+Herbs, and Pepper, and boil it very tender, then take off the Skin, and
+stick it with Cloves and Sage Leaves, then put it into your Pie with
+Butter top and bottom, close it and bake it, and eat it cold with
+Mustard and Sugar.
+
+
+256. _To make a Lamprey Pie._
+
+Take your Lamprey and gut him, and take away the black string in the
+back, wash him very well, and dry him, and season him with Nutmeg,
+Pepper and Salt, then lay him into your Pie in pieces with Butter in the
+bottom, and some Shelots and Bay Leaves and more Butter, so close it and
+bake it, and fill it up with melted Butter, and keep it cold, and serve
+it in with some Mustard and Sugar.
+
+
+257. _To make a Salmon Pie._
+
+Take a Joll of Salmon raw, and scale it and lay it into your Pie upon
+Butter and Bay leaves, then season it with whole spice and a little
+Salt, then lay on some Shrimps and Oysters with some Anchovies, then
+more Spice and Butter, so close the lid and bake it, but first put in
+some White Wine, serve it hot, then if it wants, put in more Wine and
+Butter.
+
+
+258. _To make a Pudding of French Barley._
+
+Take French Barley tenderly boiled, then take to one Pint of Barley half
+a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
+with Rosewater, half a Pint of Cream, and eight Eggs with half the
+Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some
+Fruit, both Raisins and Currans, and some Marrow, mingle these well
+together, and fill Hogs Guts with it.
+
+
+259. _To make a hasty Pudding in a Bag or Cloth._
+
+Boil a Quart of thick Cream with six spoonfuls of fine Flower, then
+season it with Nutmeg and Salt, then wet a Cloth, and flower it and
+butter it, then boil it, and butter it, and serve it in.
+
+
+260. _To make a Shaking Pudding._
+
+Take a Quart of Cream and boil it, then put in some Almonds blanched and
+beaten, when it is boiled and almost cold, put in eight Eggs, and half
+the Whites, with a little grated Bread, Spice and Sugar, and a very
+little Salt;
+
+Then wet Flower and Butter, and put it in a Cloth and boil it, but not
+too much, serve it in with Rosewater, Butter and Sugar, and strew it
+with small French Comfits.
+
+
+261. _To make a Haggus Pudding._
+
+Take a Calves Chaldron well scowred, boiled, and the Kernels taken out,
+mince it small, then take four or five Eggs, and half the Whites, some
+thick Cream, grated bread, Rosewater and Sugar, and a little Salt,
+Currans and Spice, and some sweet herbs chopped small, then put in some
+Marrow or Suet finely shred, so fill the Guts, and boil them.
+
+
+262. _To make an Oatmeal Pudding._
+
+Take the biggest Oatmeal and steep it in warm Cream one night, then put
+in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice,
+Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and
+boil it well, and serve it in with Rosewater, Butter and Sugar.
+
+
+263. _To make Puddings of Wine._
+
+Slice two Manchets into a Pint of White Wine, and let your Wine be first
+mulled with Spice, and with Limon Pill, then put to it ten Eggs well
+beaten with Rosewater, some Sugar and a little Salt, with some Marrow
+and Dates, so bake it a very little, strew Sugar on it, and serve it;
+instead of Manchet you may use Naples Bisket, which is better.
+
+
+264. _To make Puddings with Hogs Lights._
+
+Parboil them very well, and mince them small with Suet of a Hog, then
+mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
+Sugar and a little Salt, with some Currans, mingle them well together,
+and fill the Guts and boil them.
+
+
+265. _To make Stone Cream._
+
+Boil a quart of Cream with whole spice then pour it out into a Dish, but
+let it be one quarter consumed in the boiling, then stir it till it be
+almost cold, then put some Runnet into it as for a Cheese, and stir it
+well together, and colour it with a little Saffron, serve it in with
+Sack and Sugar.
+
+
+266. _To make a Posset Pie with Apples._
+
+Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
+to make it very sweet, then mix it with sweet Cream, and the yolks of
+raw Eggs, some Spice and Sack, then having your Paste ready in your
+Bake-pan, put in this stuff and bake it a little, then stick it with
+Candied Pills, and so serve it in cold.
+
+
+267. _To dry Pippins about_ Christmas _or before._
+
+When your Houshold Bread is drawn, then set in a Dish full of Pippins,
+and about six hours after take them out and lay them in several Dishes
+one by one, and flat them with your hands a little, so do twice a day,
+and still set them into a warm Oven every time till they are dry enough;
+then lay them into Boxes with Papers between every Lay.
+
+
+268. _To make Snow Cream._
+
+Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and
+strained, with half a Pint of White Wine, a piece of Orange Pill and a
+Nutmeg sliced, and three Sprigs of Rosemary, mix these things together,
+and let them stand three hours, then strain it, and put the thick part
+into a deep Dish, and sweeten it with Sugar, then beat some Cream with
+the Whites of Eggs till it be a thick Froth, and cast the Froth over it
+to a good thickness.
+
+
+269. _To boil Whitings or Flounders._
+
+Boil some White Wine, Water, and Salt, with some sweet Herbs and whole
+Spice; when it boils put in a little Vinegar, for that will make Fish
+crisp, then let it boil apace and put in your Fish, and boil them till
+they swim, then take them out and drain them, and make Sauce for them
+with some of the Liquor and an Anchovie or two, some Butter and some
+Capers, heat them over the Fire, and beat it up thick and pour it over
+them; garnish your Dish with Capers and Parsley, Oranges and Limons and
+let it be very hot when you serve it in.
+
+
+270. _To make a Pie of a Gammon of Bacon._
+
+Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle,
+then take off the Skin and stick it with Cloves and strew it with
+Pepper, then make your Pie ready, and put it therein with Butter at the
+bottom, then cover your Bacon with Oysters, parboiled in Wine and their
+own Liquor, and put in Balls made of Sausage meat, then put in the
+Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
+some Butter, so close it, and bake it and eat it cold, you may put into
+it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
+Bay Leaves.
+
+
+271. _To bake a Bulloks Cheek to be eaten hot._
+
+Take your Cheek and stuff it very well with Parsley and sweet herbs
+chopped, then put it into a Pot with some Claret wine and a little
+strong Beer, and some whole Spice, and so season it well with Salt to
+your taste, and cover your Pot and bake it, then take it out, and pull
+out the Bones, and serve it upon tosted bread with some of the Liquor.
+
+
+272. _To bake a Bullocks Cheek to eat cold, as Venison._
+
+Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
+water one night, then take out every bone, and stuff it very well with
+all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
+close together upon the other, then lay it over with Bay Leaves, and put
+in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
+Bread, when you draw it, pour all the Liquor out, and take only the fat
+of it and some melted Butter, and pour in again, serve it cold with
+Mustard and Sugar, and dress it with Bay Leaves, it will eat like
+Venison.
+
+
+273. _To make a Bacon Froize._
+
+Take eight Eggs well beaten, and a little Cream, and a little Flower,
+and beat them well together to be like other Batter, then fry very thin
+slices of Bacon, and pour some of this over, then fry it, and turn the
+other side, and pour more upon that, so fry it and serve it to the
+Table.
+
+
+274. _To make fryed Nuts._
+
+Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
+it into round Balls and fry them, they must be as big as Walnuts, be
+sure to shake them well in the Pan and fry them brown, then roul some
+out thin, and cut them into several shapes, and fry them, so mix them
+together, and serve them in with Spice beaten and Sugar.
+
+
+275. _To make a_ Sussex _Pancake._
+
+Take only some very good Pie Paste made with hot Liquor, and roul it
+thin, and fry it with Butter, and serve it in with beaten spice and
+sugar as hot as you can.
+
+
+276. _To make a Venison Pasty._
+
+Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
+Butter into your Flower, and put in one Egg, and make it into a Past
+with so much cold cream as you think fit, but do not mould it too much,
+then roul it pretty thin and broad, almost square, then lay some Butter
+on the bottom, then season your Venison on the fleshy side with Pepper
+grosly beaten, and Salt mixed, then lay your Venison upon your butter
+with the seasoned side downward, and then cut the Venison over with your
+Knife quite cross the Pasty to let the Gravie come out the better in
+baking, then rub some seasoning in those Cuts, and do not lay any else
+because it will make it look ill-favoured and black, then put some paste
+rouled thin about the Meat to keep it in compass, and lay Butter on the
+top, then close it up and bake it very well, but you must trim it up
+with several Fancies made in the same Paste, and make also a Tunnel or
+Vent, and just when you are going to set it into the Oven, put in half a
+Pint of Clarret Wine, that will season your Venison finely, and make it
+shall not look or taste greasie, thus you may bake Mutton if you please.
+
+
+277. _To make a brave Tart of several Sweet Meats._
+
+Take some Puff-paste, and roule it very thin, and lay it in the bottom
+of your baking-pan, then lay in a Lay of preserved Rasberries, then some
+more Paste very thin to cover them, then some Currans preserved, and
+then a Sheet of Paste to cover them, then Cherries, and another Sheet to
+cover them, then any white Sweet-Meat, as Pippins, white Plumbs or
+Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the
+Fruit, then bake it, and stick it full of Candied Pills, and serve it in
+cold.
+
+
+278. _To make Ice and Snow._
+
+Take new Milk and some Cream and mix it together, and put it into a
+Dish, and set it together with Runnet as for a Cheese, and stir it
+together, when it is come, pour over it some Sack and Sugar, then take a
+Pint of Cream and a little Rosewater, and the Whites of three Eggs, and
+whip it to a froth with a Birchen Rod, then as the Froth arises, cast it
+upon your Cream which hath the Runnet in it, till it lies deep, then lay
+on Bunches of preserved Barberries here and there carelesly, and cast
+more Snow upon them, which will look exceeding well; then garnish your
+Dish being broad brim'd with all kind of Jellies in pretty-fancies, and
+several Colours.
+
+
+279. _To make a Mutton Pie._
+
+Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and
+Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your
+Pie with Apples sliced thin, and a few great Onions sliced thin, then
+put in more Butter, and close it and bake it, and serve it in hot.
+
+
+280. _To poach Eggs the best way._
+
+Boil Vinegar and Water together with a few Cloves and Mace, when it
+boiles break in your Eggs, and turn them about gently with a Tin slice
+till the White be hard, then take them up, and pare away what is not
+handsom, and lay them on Sippets, and strew them over with plumped
+Currans, then take Verjuice, Butter and Sugar heat together, and pour
+over, and serve them in hot.
+
+
+281. _A good Sallad in Winter._
+
+Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
+may not discern what it is, then serve it with Oil and Vinegar.
+
+
+282. _Another Sallad in Winter._
+
+Take Corn Sallad clean picked and also well washed, and clear from the
+water, put it into a Dish in some handsom form with some Horse Radish
+scraped, and some Oil and Vinegar.
+
+
+
+283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
+Body to eat alone._
+
+Take a good quantity of French Sorrel clean picked, and stamp it in a
+Mortar, then strain it into a Dish, and set it over a Chafing dish of
+Coals, and put a little Vinegar to it, then when it is thick by wasting,
+wring in the Juice of a Limon and sweeten it with Sugar, and put in a
+little grated bread and Nutmeg, then warm another Dish with thin slices
+of white bread, and put some butter to your Sorrel Liquor, and pour over
+them, serve them in with Slices of Limon and fine Sugar.
+
+
+284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._
+
+Take a great quantity of French Sorrel, and pick out the Strings and
+wash it well, and drain it clean from the water, then stamp it in a
+Mortar till it be extream fine, then put in grated bread and beat it
+again, then a few Currans and the yolks of hard Eggs, and when it is
+beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
+serve it in upon a Plate with your Meat.
+
+
+285. _To make_ Vin de Molosso, _or Treacle Wine._
+
+Take fair Water and make it so strong with Molossoes, otherwise called
+Treacle, as that it will bear an Egg, then boil it with a Bag of all
+kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
+and put in some sweet herbs or flowers, according to the time of the
+year, boil it till a good part be consumed, and that it be very clear,
+then set it to cool in several things, and when it is almost cold, work
+it with yest, as you do Beer, the next day put it into the Vessel, and
+so soon as it hath done working stop it up close, and when it hath stood
+a fortnight, bottle it, this is a very wholesom Drink against any
+Infection, or for any that are troubled with the Ptisick.
+
+
+286. _For a Consumption, an excellent Medicine._
+
+Take Shell Snails, and cast Salt upon them, and when you think they are
+cleansed well from their slime, wash them, and crack their Shells and
+take them off, then wash them in the distilled Water of Hysop, then put
+them into a Bag made of Canvas, with some white Sugar Candy beaten, and
+hang up the Bag, and let it drop as long as it will, which if you bruise
+the Snails before you hang them up, it is the better; this Liquor taken
+morning and evening a Spoonful at a time is very rare.
+
+
+287. _A Suitable Dish for Lent._
+
+Take a large Dish with broad Brims, and in the middle put blanched
+Almonds round about them, Raisins of the Sun, and round them Figs, and
+beyond them all coloured Jellies, and on the Brims Fig-Cheese.
+
+
+288. _To make a Rock in Sweet-Meats._
+
+First take a flat broad voiding Basket, then have in readiness a good
+thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and
+cut a hole in the middle of it, that the foot of your Glass may go in,
+which must be a Fountain-Glass, let it be as high a one as you can get;
+put the foot of it in the hole of the Cake edgling that it may stand the
+faster, then tie the Cake fast with a Tape to the Basket, first cross
+one way and then another, then tie the foot of the Glass in that manner
+too, that it may stand steady, then cut some odd holes in your Cake
+carelesly, then take some Gum Dragon steeped in Rosewater, and mix it
+with some fine Sugar, not too thick, and with that you must fasten all
+your Rock together, in these holes which you cut in your Cake you must
+fasten some sort of Biskets, as Naples Biskets, and other common Bisket
+made long, and some ragged, and some coloured, that they may look like
+great ill-favoured, Stones, and some handsome, some long, some short,
+some bigger, and some lesser, as you know Nature doth afford, and some
+of one colour and some of another, let some stand upright and some
+aslannt, and some quite along, and fasten them all with your Gum, then
+put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly
+made as to the shape, and not put on the Rock in a set form, also some
+rough Almond Cakes made with the long slices of Almonds (as I have
+directed before;) so build it up in this manner, and fasten it with the
+Gum and Sugar, till it be very high, then in some places you must put
+whole Quinces Candied, both red and white, whole Orange Pills and Limon
+Pills Candied; dried Apricocks, Pears and Pippins Candied, whole
+Peaches Candied, then set up here and there great lumps of brown and
+white Sugar-candy upon the stick, which much resembles some clusters of
+fine Stones growing on a Rock; for Sand which lies sometimes among the
+little Stones, strew some brown Sugar; for Moss, take herbs of a Rock
+Candy; then you must make the likeness of Snakes and Snails and Worms,
+and of any venomous Creature you can think of; make them in Sugar Plate
+and colour them to their likeness, and put them in the holes that they
+may seem to lurk, and some Snails creeping one way and some other; then
+take all manner of Comfits, both rough and smooth, both great and small,
+and colour many of them, some of one colour and some of another, let
+some be white and some speckled, then when you have coloured them, and
+that they are dry, mix them together and throw them into the Clefts, but
+not too many in one place, for that will hide the shape of your work,
+then throw in some Chips of all sorts of Fruit Candied, as Orange,
+Limon, Citron, Quince, Pear, and Apples, for of all these you may make
+Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed,
+Rasps and Currans; and in some places throw a few Prunelles, Pistacho
+Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of
+the great round perfumed Comfits; then take the lid off the top of the
+Glass and fill it with preserved Grapes, and fill another with some
+Harts-horn Jelly, place these two far from one another, and if you set
+some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and
+some right Feathers gummed on with Gum Arabick, let this Fowl stand as
+though it did go to drink at the Glass of Harts-horn Jelly, and then
+they will know who see it, that those two liquid Glasses serve for
+resemblance of several Waters in the Rock.
+
+Then make good store of Oyster shells and Cockle shells of Sugar Plate,
+let some be pure white as though the Sea water had washed them, some
+brown on the outside, and some green, some as it were dirty, and others
+worn away in some Places, some of them broke, and some whole, so set
+them here and there about the Rock, some edgling, and some flat, some
+the hollow side upward, and some the other, then stick the Moss, some
+upon the shells, and some upon the stones, and also little branches of
+Candied Fruits, as Barberries, Plums, and the like, then when all is
+done, sprinkle it over with Rosewater, with a Grain or two of Musk or
+Ambergreece in it; your Glass must be made with a reasonable proportion
+of bigness to hold the Wine, and from that, in the middle of it, there
+must be a Conveyance to fall into a Glass below it, which must have
+Spouts for the Wine to play upward or downward, then from thence in
+another Glass below, with Spouts also, and from thence it hath a
+Conveyance into a Glass below that, somewhat in form like a Sillibub
+Pot, where the Wine may be drunk out at the Spout; you may put some
+Eringo Roots, and being coloured, they will shew very well among the
+other Sweet-Meats, tie your Basket about with several sorts of small
+Ribbons: Do not take this for a simple Fancy, for I assure you, it is
+the very same that I taught to a young Gentlewoman to give for a Present
+to a Person of Quality.
+
+
+
+
+TO THE READER.
+
+
+_Courteous Reader,
+
+I Think it not amiss, since I have given you, as I think, a very full
+Direction for all kinds of Food both for Nourishment and Pleasure, that
+I do shew also how to eat them in good order; for there is a Time and
+Season for all things: Besides, there is not anything well done which
+hath not a Rule, I shall therefore give you several Bills of Service for
+Meals according to the Season of the Year, so that you may with ease
+form up a Dinner in your Mind quickly; afterwards I shall speak of
+ordering of Banquets; but these things first, because Banquets are most
+proper after Meals.
+
+All you who are knowing already and Vers'd in such things, I beseech you
+to take it only as a_ Memorandum; _and to those who are yet unlearned, I
+presume they will reap some Benefit by these Directions; which is truly
+wished and desired by_
+
+Hanna Woolley _alias_ Chaloner.
+
+       *       *       *       *       *
+
+_A Bill of Service for extraordinary Feasts in the Summer._
+
+
+1. A Grand Sallad.
+
+2. A boiled Capon or Chickens.
+
+3. A boiled Pike or Bream.
+
+4. A Florentine in Puff Paste.
+
+5. A Haunch of Venison rosted.
+
+6. A Lomber Pie.
+
+7. A Dish of Green Geese.
+
+8. A Fat Pig with a Pudding in the belly.
+
+9. A Venison Pasty.
+
+10. A Chicken Pie.
+
+11. A Dish of young Turkeys.
+
+12. A Potato Pie.
+
+13. A couple of Caponets.
+
+14. A Set Custard.
+
+
+_The Second Course_
+
+1. A Dish of Chickens rosted.
+
+2. Souced Conger or Trouts.
+
+3. An Artichoke Pie.
+
+4. A Cold Baked Meat.
+
+5. A Souced Pig.
+
+6. A Dish of Partridges.
+
+7. An Oringado Pie.
+
+8. A Dish of Quails.
+
+9. Another cold Baked Meat.
+
+10. Fresh Salmon.
+
+11. A Dish of Tarts.
+
+12. A Joll of Sturgeon.
+
+
+_The Third Course._
+
+1. Dish of fried Perches.
+
+2. A Dish of Green Pease.
+
+3. A Dish of Artichokes.
+
+4. A Dish of Lobsters.
+
+5. A Dish of Prawns or Shrimps.
+
+6. A Dish of Anchovies.
+
+7. A Dish of pickled Oysters.
+
+8. Two or three dried Tongues.
+
+       *       *       *       *       *
+
+_Another Bill of Fare for Winter Season._
+
+
+1. A Collar of Brawn.
+
+2. A Capon and White Broth.
+
+3. A boiled Gurnet.
+
+4. A Dish of boiled Ducks or Rabbits.
+
+5. A rosted Tongue and Udder.
+
+6. A made Dish in Puff-Paste.
+
+7. A Shoulder of Mutton with Oysters.
+
+8. A Chine of Beef.
+
+9. A Dish of Scotch Collops of Veal.
+
+10. Two Geese in a Dish.
+
+11. An Olive Pie.
+
+12. A Pig.
+
+13. A Loin of Veal.
+
+14. A Lark Pie.
+
+15. A Venison Pasty.
+
+16. A Dish of Capons, two in a Dish or three.
+
+17. A Dish of Set Custards.
+
+
+_The Second Course._
+
+1. Young Lamb cut in Joints, three Joints in a Dish Larded.
+
+2. A couple of Fat Rabbets.
+
+3. A Kickshaw fried or baked.
+
+4. A Dish of rofted Mallards.
+
+5. A Leash of Partridges.
+
+6. A Pigeon Pie.
+
+7. Four Woodcocks in a Dish.
+
+8. A Dish of Teal, four or six.
+
+9. A cold baked Meat.
+
+10. A good Dish of Plover.
+
+11. Twelve Snites in a Dish.
+
+12. Two Dozen of Larks in a Dish.
+
+13. Another cold baked Meat.
+
+
+_The Third Course._
+
+1. An Oister Pie hot.
+
+2. A Dish of fried Puffs.
+
+3. Three or four dried Neats Tongues.
+
+4. A Joll of Sturgeon.
+
+5. Laid Tarts in Puff-paste.
+
+6. Pickled Oisters.
+
+7. A Dish of Anchovies and Caveare.
+
+8. A Warden Pie or Quince Pie.
+
+
+_Note_, That when your last Course is ended, you must serve in your
+Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.
+
+       *       *       *       *       *
+
+_A Bill of Fare for lesser Feasts._
+
+
+1. An Almond Pudding boiled or baked.
+
+2. A Dish of boiled Pigeons with Bacon.
+
+3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
+
+4. A Dish of rosted Olives of Veal.
+
+5. A Dish of Collops and Eggs.
+
+6.A piece of rosted Beef.
+
+7. A Dish of Scotch Collops.
+
+8. A Loin of Veal.
+
+9. A fat Pig rosted.
+
+10. Two Turkies in a Dish.
+
+11. A Venison Pasty.
+
+12. A Dish of Pheasants or Partridges.
+
+13. A Dish of Custards in little China Pots.
+
+
+_The Second Course._
+
+1. Three or four Joints of Lamb rosted asunder, though never so small.
+
+2. A Couple of Rabbits.
+
+3. A Dish of Mallard, Teal or Widgeon.
+
+4. A Leash of Partridges or Woodcocks.
+
+5. A Pigeon Pie.
+
+6. A Dish of Plovers or Snites.
+
+7. A Dish of fat Chickens rosted.
+
+8. A Warden or Quince Pie.
+
+9. A Sowced Pig.
+
+10. A Dish of Tarts of several sorts.
+
+11. A Dish of Lobsters, or Sturgeon.
+
+12. A Dish of pickled Oysters.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
+Lent._
+
+
+1. A Dish of Butter newly Churned.
+
+2. A Dish of Rice Milk or Furmity.
+
+3. A Dish of Buttered Eggs.
+
+4. A Dish of stewed Oysters.
+
+5. A Dish of Gurnets boiled.
+
+6. A boiled Sallad.
+
+7. A boiled Pike or two Carps stewed.
+
+8. A Dish of Buttered Loaves.
+
+9. A Pasty of Ling.
+
+10. A Dish of Buttered Salt Fish.
+
+11. A Dish of Smelts.
+
+12. A Dish of White Herrings broiled.
+
+13. A Potato Pie or Skirret Pie.
+
+14. A Dish of Flounders fryed.
+
+15. An Eel Pie or Carp Pie.
+
+16. A Dish of fryed Whitings.
+
+17. A Dish of Salt Salmon.
+
+18. A Dish of Custards.
+
+19. A Joll of Sturgeon.
+
+20. A Dish of Pancakes or Fritters.
+
+
+_The Second Course._
+
+1. A Dish of Eels spichcockt.
+
+2. A Fricasie of Eels.
+
+3. A Dish of fryed Puffs.
+
+4. A Dish of Potatoes stewed.
+
+5. A Dish of fryed Oysters.
+
+6. A Dish of blanched Manchet.
+
+7. An Oyster Pie with Parsneps.
+
+8. A Pippin Pie Buttered.
+
+9. A Dish of Buttered Shrimps.
+
+10. Two Lobsters rosted.
+
+11. A Dish of Tarts of Herbs.
+
+12. A Dish of souced Fish.
+
+13. A Dish of pickled Oysters.
+
+14. A Dish of Anchovies and Caveare.
+
+       *       *       *       *       *
+
+_A Bill of Fare without feasting; only such a number of Dishes as are
+used in Great and Noble Houses for their own Family, and for familiar
+Friends with them._
+
+
+_The First Course in Summer Season._
+
+1. A Fine Pudding boiled or baked.
+
+2. A Dish of boiled Chickens.
+
+3. Two Carps stewed or a boiled Pike.
+
+4. A Florentine in Puff-Paste.
+
+5. A Calves head, the one half hashed, and the other broiled.
+
+6. A Haunch of Venison rosted.
+
+7. A Venison Pasty.
+
+8. A Couple of fat Capons, or a Pig, or both.
+
+
+_The Second Course._
+
+1. A Dish of Partridges.
+
+2. An Artichoke Pie.
+
+3. A Dish of Quails.
+
+4. A cold Pigeon Pie.
+
+5. A Souced Pig.
+
+6. A Joll of fresh Salmon.
+
+7. A Dish of Tarts of several sorts.
+
+8. A Westphalia Gammon and dried Tongues about it.
+
+       *       *       *       *       *
+
+_A Bill of Fare in Winter in Great Houses._
+
+
+1. A Collar of Brawn.
+
+2. A Capon and White Broth, or two boiled Rabbits.
+
+3. Two rosted Neats Tongues and an Udder between them.
+
+4. A Chine of Beef rosted.
+
+5. A made Dish in Puffpaste.
+
+6. A Shoulder of Mutton stuffed with Oysters.
+
+7. A fine Sallad of divers sorts of Herbs and Pickles.
+
+8. An Eel Pie or some other Pie.
+
+9. Three young Turkies in a Dish.
+
+10. A Dish of souced Fish, what is most in season.
+
+
+_The Second Course in Winter in great Houses._
+
+1. A Quarter of Lamb rosted, the Joints Larded with several things, and
+rosted asunder.
+
+2. A Couple of Rabbits.
+
+3. A Kickshaw fried.
+
+4. A Dish of Mallard or Teals.
+
+5. A Cold Venison Pasty, or other cold Baked meat.
+
+6. A Dish of Snites.
+
+7. A Quince or Warden Pie.
+
+8. A Dish of Tarts.
+
+9. A Joll of Sturgeon.
+
+10. A Dish of pickled Oysters.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Fish Days in Great Houses and at familiar Times._
+
+
+1. A Dish of Milk, as Furmity, or the like.
+
+2. A Dish of stewed Oysters or buttered Eggs.
+
+3. A boiled Gurnet, or such like.
+
+4. A Dish of Barrel Cod buttered.
+
+5. A Dish of Buttered Loaves or fryed Toasts.
+
+6. A Pasty made of a Joll of Ling.
+
+7. A Potato Pie, or Skirret Pie.
+
+8. A Dish of Plaice or Flounders.
+
+9. A Piece of salt Salmon.
+
+10. A Carp Pie cold, or Lamprey Pie.
+
+
+_The Second Course to the Same._
+
+1. A Dish of Eels spitchcockt.
+
+2. A Chine of Salmon broiled.
+
+3. A Dish of Oysters fryed.
+
+4. An Apple pie buttered.
+
+5. A Dish of fryed Smelts.
+
+6. A Dish of buttered Shrimps.
+
+7. A Dish of Skirrets fryed.
+
+8. Two lobsters in a Dish.
+
+9. A Dish of pickled Oysters.
+
+10. A Dish of Anchovies.
+
+
+When all these are taken away, then serve in your Cheeses of all sorts,
+and also your Creams and Jellies, and Sweet-meats after them, if they be
+required.
+
+
+Thus I have done with the Bills of Fare in Great Houses, although it be
+impossible to name half which are in season for one Meal; but this will
+serve you for the number of Dishes, and any Person who is ingenious,
+may leave out some, and put in other at pleasure.
+
+      *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
+may also know how to order any Family beneath another, which is very
+requisite._
+
+
+_The First Course in Summer season._
+
+1. A Boiled Pike or Carp stewed.
+
+2. A very fine Pudding boiled.
+
+3. A Chine of Veal, and another of Mutton.
+
+4. A Calves head Pie.
+
+5. A Leg of Mutton rosted whole.
+
+6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
+Beef.
+
+7. A Sallad, the best in season.
+
+
+_The Second Course to the same._
+
+1. A Dish of fat Chickens rosted.
+
+2. A cold Venison Pasty.
+
+3. A Dish of fryed Pasties.
+
+4. A Joll of fresh Salmon.
+
+5. A couple of Lobsters.
+
+6. A Dish of Tarts.
+
+7. A Gammon of Bacon or dried Tongues.
+
+
+After these are taken away, then serve in your Cheese and Fruit.
+
+_Note_, That this Bill of Fare is for Familiar times.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._
+
+
+_The First Course._
+
+1. A Collar of Brawn.
+
+2. A rosted Tongue and Udder.
+
+3. A Leg of Pork boiled.
+
+4. A piece of rost Beef.
+
+5. A Venison Pasty or other Pie.
+
+6. A Marrow Pudding.
+
+7. A Goose, or Turkie, or Pig.
+
+8. A Sallad of What's in season.
+
+
+_The Second Course to the same._
+
+1. Two Joints of Lamb rosted.
+
+2. A Couple of Rabbits.
+
+3. A Dish of wild Fowl or Larks.
+
+4. A Goose or Turkie Pie cold.
+
+5. A fryed Dish.
+
+6. Sliced Venison cold.
+
+7. A Dish of Tarts or Custards.
+
+8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
+
+
+When these are taken away, serve in your Cheese and Fruit as before I
+have told you.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
+Times._
+
+
+1. A Dish of Buttered Eggs.
+
+2. An Almond Pudding Buttered.
+
+3. A Dish of Barrel Cod Buttered.
+
+4. A Sallad of what's in season.
+
+5. A Dish of Fresh Fish boiled.
+
+6. A Dish of Eels Spitchcockt.
+
+7. An Oyster Pie or Herring Pie.
+
+8. A Fricasie of Eels and Oysters.
+
+9. A Carp Pie cold, or Lamprey Pie.
+
+
+_. The Second Course to the same._
+
+1. An Apple Pie buttered, or some Pancakes or Fritters.
+
+2. A Dish of fryed Smelts.
+
+3. A Dish of broiled Fish.
+
+4. A Dish of buttered Crabs.
+
+5. A Dish of Lobsters and Prawns.
+
+6. A Joll of Sturgeon or Fresh Salmon.
+
+7. A Dish of Tarts or Custards.
+
+8. A Dish of Anchovies or Pickled Herring.
+
+
+When these are taken away, serve in your Cheese and Fruit as before I
+have told you.
+
+       *       *       *       *       *
+
+Now because I would have every one Compleat who have a Desire to serve
+in Noble or Great Houses, I shall here shew them what their Office
+requires; And,
+
+First, _For the Kitchin, because without that we shall look lean, and
+grow faint quickly._
+
+
+The Cook, whether Man or Woman, ought to be very well skilled in all
+manner of things both Fish and Flesh, also good at Pastry business,
+seasoning of all things, and knowing all kinds of Sauces, and pickling
+all manner of Pickles, in making all manner of Meat Jellies; also very
+frugal of their Lords or of their Masters, Ladies or Mistresses Purse,
+very saving, cleanly and careful, obliging to all persons, kind to
+those under them, and willing to inform them, quiet in their Office, not
+swearing nor cursing, nor wrangling, but silently and ingeniously to do
+their Business, and neat and quick about it; they ought also to have a
+very good Fancy: such an one, whether Man or Woman, deserves the title
+of a fit Cook.
+
+       *       *       *       *       *
+
+_For a Maid under such a Cook._
+
+
+She ought to be of a quick and nimble Apprehension, neat and cleanly in
+her own habit, and then we need not doubt of it in her Office; not to
+dress her self, specially her head, in the Kitchin, for that is
+abominable sluttish, but in her Chamber before she comes down, and that
+to be at a fit hour, that the fire may be made, and all things prepared
+for the Cook, against he or she comes in; she must not have a sharp
+Tongue, but humble, pleasing, and willing to learn; for ill words may
+provoke Blows from a Cook, their heads being always filled with the
+contrivance of their business, which may cause them to be peevish and
+froward, if provoked to it; this Maid ought also to have a good Memory,
+and not to forget from one day to another what should be done, nor to
+leave any manner of thing foul at night, neither in the Kitchin, nor
+Larders, to keep her Iron things and others clean scowred, and the
+Floors clean as well as places above them, not to sit up junketing and
+gigling with Fellows, when she should be in bed, such an one is a
+Consumer of her Masters Goods, and no better than a Thief; and besides,
+such Behaviour favoureth much of Levity. But such an one that will take
+the Counsel I have seriously given, will not only make her Superiours
+happy in a good Servant, but she will make her self happy also; for by
+her Industry she may come one day to be Mistress over others.
+
+       *       *       *       *       *
+
+_Now to the Butler._
+
+
+He ought to be Gentile and Neat in his Habit, and in his Behaviour,
+courteous to all people, yet very saving of his Masters Goods, and to
+order himself in his Office as a faithful Steward, charge and do all
+things for the honour of his Master or Lady, not suffering their Wine or
+Strong Drink to be devoured by ill Companions, nor the small to be drawn
+out in waste, nor Pieces of good Bread to lie to mould and spoil, he
+must keep his Vessels close stopped, and his Bottles sweet, his Cellars
+clean washed, and his Buttery clean, and his Bread-Bins wholsom and
+sweet, his Knives whetted, his Glasses clean washed that there be no
+dimness upon them, when they come to be used, all his Plate clean and
+bright, his Table, Basket and Linnen very neat, he must be sure to have
+all things of Sauce ready which is for him to bring forth, that it may
+not be to be fetched when it is called for, as Oil, Vinegar, Sugar,
+Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be
+very neat and handy in laying the Clothes for the Chief Table, and also
+the Side-boards, in laying his Napkins in several Fashions, and pleiting
+them, to set his Glasses, Plate, and Trencher-Plates in order upon the
+Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to
+set the Salts on the Table, and to lay a Knife, Spoon and Fork at every
+Plate, that his Bread be chipped before he brings it in; that he set
+drink to warm in due time if the season require; that he observe a fit
+time to set Chairs or Stools, that he have his Cistern ready to set his
+Drink in; that none be spilt about the Room, to wash the Glasses when
+any one hath drunk, and to wait diligently on them at the Table, not
+filling the Glasses too full; such an one may call himself a Butler.
+
+       *       *       *       *       *
+
+_To the Carver._
+
+
+If any Gentleman who attends the Table, be employed or commanded to cut
+up any Fowl or Pig, or any thing else whatsoever, it is requisite that
+he have a clean Napkin upon his Arm, and a Knife and Fork for his use,
+that he take that dish he should carve from the Table till he hath made
+it ready for his Superiours to eat, and neatly and handsomly to carve
+it, not touching of it so near as he can with his Fingers, but if he
+chance unawares to do so, not to lick his Fingers, but wipe them upon a
+Cloth, or his Napkin, which he hath for that purpose; for otherwise it
+is unhandsom and unmannerly; the neatest Carvers never touch any Meat
+but with the Knife and Fork; he must be very nimble lest the Meat cool
+too much, and when he hath done, return it to the Table again, putting
+away his Carving Napkin, and take a clean one to wait withal; he must be
+very Gentile and Gallant in his Habit, lest he be deemed unfit to attend
+such Persons.
+
+       *       *       *       *       *
+
+_To all other Men-Servants or Maid-Servants who commonly attend such
+Tables._
+
+
+They must all be neat and cleanly in their Habit, and keep their Heads
+clean kembed, always ready at the least Call and very attentive to hear
+any one at the Table, to set Chairs or Stools, and not to give any a
+foul Napkin, but see that every one whom their Lord or Master is pleased
+to admit to their Table, have every thing which is fit for them, and
+that they change their Plates when need shall be; also that they observe
+the eyes of a Stranger what they want, and not force them still to want
+because they are silent, because it is not very modest for an Inferiour
+to speak aloud before their Betters; and it is more unfit they should
+want, since they have leave to eat and drink: they must wait diligently,
+and at a distance from the Table, not daring to lean on the Chaires for
+soiling them, or shewing Rudeness; for to lean on a Chair when they
+wait, is a particular favour shewn to any superiour Servant, as the
+Chief Gentleman, or the Waiting Woman when she rises from the Table;
+they must not hold the Plates before their mouths to be defiled with
+their Breath, nor touch them on the right side; when the Lord, Master,
+Lady or Mistress shew that favour to drink to any Inferiour, and do
+command them to fill for them to pledge them, it is not modesty for them
+to deny Strangers that favour, as commonly they do, but to fulfill their
+Commands, or else they dishonour the Favour.
+
+When any Dish is taken off the Table, they must not set it down for Dogs
+to eat, nor eat it themselves by the way, but haste into the Kitchin
+with it to the Cook, that he may see what is to be set away, and what to
+be kept hot for Servants; when all is taken away, and Thanks given, they
+must help the Butler out with those things which belong to him, that he
+may not lose his Dinner.
+
+They must be careful also to lay the Cloth for themselves, and see that
+nothing be wanting at the Table, and to call the rest of the Servants to
+Meals, whose Office was not to wait at the Table, then to sit down in a
+handsom manner, and to be courteous to every Stranger, especially the
+Servants of those Persons whom their Lord or Master hath a kindness for.
+
+If any poor Body comes to ask an Alms, do not shut the Door against them
+rudely, but be modest and civil to them, and see if you can procure
+somewhat for them, and think with your selves, that though you are now
+full fed, and well cloathed, and free from care, yet you know not what
+may be your condition another day: So much to Inferiour Servants.
+
+       *       *       *       *       *
+
+_To the Gentlewomen who have the Charge of the Sweet-Meats, and such
+like Repasts._
+
+
+_Gentlewomen_,
+
+Perhaps you do already know what belongs to serving in fine Cream
+Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as
+well as I do; but (pardon me) I speak not to any knowing Person, but to
+the Ignorant, because they may not remain so; besides really there are
+new Modes come up now adays for eating and drinking, as well as for
+Clothes, and the most knowing of you all may perhaps find somewhat here
+which you have not already seen; and for the Ignorant, I am sure they
+may ground themselves very well from hence in many accomplishments, and
+truly I have taken this pains to impart these things for the general
+good of my Country, as well as my own, and have done it with the more
+willingness, since I find so many Gentlewomen forced to serve, whose
+Parents and Friends have been impoverished by the late Calamities,
+_viz._ the late Wars, Plague, and Fire, and to see what mean Places
+they are forced to be in, because they want Accomplishments for better.
+
+I am blamed by many for divulging these Secrets, and again commended by
+others for my Love and Charity in so doing; but however I am better
+satisfied with imparting them, than to let them die with me; and if I do
+not live to have the Comfort of your Thanks, yet I hope it will cause
+you to speak well of me when I am dead: The Books which before this I
+have caused to be put in Print, found so good an acceptance, as that I
+shall still go on in imparting what I yet have so fast as I can.
+
+Now to begin with the Ordering those things named to you:
+
+If it be but a private Dinner or Supper in a Noble House, where they
+have none to honour above themselves, I presume it may be thus:
+
+In Summer time, when the Meat is all taken away, you may present your
+several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort,
+the next of another; one or two Scollop Dishes with several sorts of
+Fruit, which if it be small fruit, as Rasps or Strawberries, they must
+be first washed in Wine in a Dish or Bason, and taken up between two
+Spoons, that you touch them not.
+
+With them you may serve three or four small Dishes also with
+Sweet-meats, such as are most in season, with Vine Leaves and Flowers
+between the Dishes and the Plates, two wet Sweet-meats, and two dry, two
+of one colour, and two of another, or all of several colours.
+
+Also a Dish of Jellies of several colours in one Dish, if such be
+required.
+
+If any be left, you may melt them again, and put them into lesser
+Glasses, and they will be for another time:
+
+If any dry ones be left, they are soon put into the Boxes again.
+
+If any persons come in the afternoon, if no greater, or so great as the
+Person who entertains them, then you may present one or two Dishes of
+Cream only, and a whipt Sillibub, or other, with about four Dishes of
+Sweet-meats served in, in like manner as at Dinner, with Dishes of
+Fruit, and some kind of Wine of your own making; at Evenings, especially
+on Fasting Days at Night, it is fit to present some pretty kind of
+Creams, contrary from those at Dinner, or instead of them some Possets,
+or other fine Spoon Meats, which may be pleasant to the taste, with
+some wet and dry Sweet-meats, and some of your fine Drinks, what may be
+most pleasing.
+
+At a Feast, you may present these things following.
+
+So soon as the Meat is quite taken away, have in readiness your Cream
+Cheeses of several sorts and of several of Colours upon a Salver, then
+some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream,
+and a Noch with Cabbage Cream of several Colours like a Cabbage; then
+all sorts of Fruits in season, set forth as followeth:
+
+First, You must have a large Salver made of light kind of Wood, that it
+may not be too heavy for the Servitor to carry, it must be painted over,
+and large enough to hold six Plates round about and one larger one in
+the middle, there must be places made in it to set the Plates in, that
+they may be very fast and sure from sliding, and that in the middle the
+seat must be much higher than all the rest, because that is most
+graceful; your Plates must not be so broad as the Trencher Plates at
+Meat, and should be either of Silver or China.
+
+Set your Plates fast, then fill every one with several sorts of Fruits,
+and the biggest sort in the middle, you must lay them in very good
+order, and pile them up till one more will not lie; then stick them with
+little green Sprigs and fine Flowers, such as you fancy best; then serve
+in another such Salver, with Plates piled up with all manner of
+Sweet-meats, the wet Sweet-meats round about and the dry in the middle,
+your wet Sweet-meats must be in little glasses that you may set the more
+on, and between every two glasses another above the first of all, and
+one on the top of them all; you must put of all sorts of dryed
+Sweet-meats in the middle Plate, first your biggest and then your
+lesser, till you can lay no more; then stick them all with Flowers and
+serve them: And in the Bason of Water you send in to wash the Hands or
+Fingers of Noble Persons, you must put in some Orange Flower Water,
+which is very rare and very pleasant.
+
+In Winter you must alter, as to the season, but serve all in this
+manner; and then dryed Fruits will also be very acceptable; as dryed
+Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes,
+Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched
+Walnuts.
+
+
+_FINIS._
+
+
+
+
+The CONTENTS of the First Part.
+
+
+A.
+
+Artichoke Cream.                                       152
+
+Almond Pudding.                                        147
+
+Almond Pudding.                                        144
+
+Artichokes kept.                                       141
+
+Almond Jelly white.                                    140
+
+Almond Paste.                                          126
+
+Almond Butter.                                         120
+
+Apricocks dried.                                       116
+
+Apricocks in Lumps.                                    115
+
+Apricocks dried clear.                                 109
+
+Almond Bread.                                          104
+
+Almond Milk.                                           Ib.
+
+Angelica Candied.                                       98
+
+Apricocks preserved.                                    94
+
+Almond Bakes.                                           88
+
+Almonds candied.                                        85
+
+Almond Butter white.                                    67
+
+Artificial Walnuts.                                     57
+
+Almond Ginger-Bread.                                    59
+
+Ale to drink speedily.                                  42
+
+Ale very rare.                                          41
+
+Aqua Mirabilis.                                          1
+
+
+B.
+
+Bisket Pudding.                                        146
+
+Black Pudding.                                         143
+
+Bisket very fine.                                      130
+
+Banbury Cake.                                          119
+
+Barberries candied.                                    113
+
+Bean Bread.                                            101
+
+Barberries preserved without fire.                      84
+
+Bullace preserved.                                      74
+
+Black Juice of Licoras.                                 69
+
+Barberries preserved.                                   62
+
+Bisket Cake.                                            26
+
+Balm Water Green.                                       21
+
+Bisket Orange, Limon or Citron.                        130
+
+
+C.
+
+Clouted Cream.                                         154
+
+Cream of divers things.                                151
+
+Curd Pudding.                                          146
+
+Clove Sugar.                                           142
+
+Cinamon Sugar.                                         ib.
+
+Cake without Sugar.                                    140
+
+Cullis or Jelly.                                       139
+
+Comfits of all Sorts.                                  137
+
+Caudle for a sick body.                                136
+
+Candy as hard as a Rock.                               129
+
+Caroway Cake.                                          112
+
+Cherries in Jelly.                                     108
+
+Cordial for sleep.                                106, 107
+
+Consumption.                                           106
+
+Cordial Syrup.                                         Ib.
+
+Cornish Cake.                                          Ib.
+
+Cakes very fine.                                       105
+
+Cider clear.                                           103
+
+Clear Perry.                                           Ib.
+
+Caroway Cake.                                          102
+
+Cake.                                                   99
+
+Cornelions preserved.                                   95
+
+Currans in Jelly.                                       94
+
+Custard for a Consumption.                             Ib.
+
+Chips of Fruit.                                         89
+
+Chips of Orange or Limon.                               88
+
+Candied Carrots.                                        85
+
+Conserve of Barberries.                                 84
+
+Cordial most excellent.                                 69
+
+Cakes to keep long.                                     82
+
+Cakes with Almonds.                                 48, 82
+
+Court Perfumes.                                         79
+
+China Broth.                                            78
+
+Cristal Jelly.                                         Ib.
+
+Conserve of Violets.                                    75
+
+Cakes very good.                                        61
+
+Cakes of Violets.                                       60
+
+Collops like Bacon in Sweet meats.                      59
+
+Cough of the Lungs.                                    Ib.
+
+Cordial Infusion.                                       58
+
+Cakes very short.                                       57
+
+Conserve of Red Roses.                                  53
+
+Cucumbers pickled.                                      51
+
+Cake with Almonds.                                      47
+
+Cake with Almonds.                                      48
+
+Cordial.                                                45
+
+Cake without Fruit.                                     44
+
+Consumption.                                            41
+
+Chine Cough.                                           Ib.
+
+Cream.                                                 Ib.
+
+Cabbage-Cream.                                          39
+
+Cakes of Quinces.                                       33
+
+Consumption Ale.                                       Ib.
+
+Consumption.                                           Ib.
+
+Cream very fine.                                        31
+
+Cucumbers pickled.                                      30
+
+Candied Flowers.                                        29
+
+Clouted Cream.                                          28
+
+Cough of the Lungs.                                     25
+
+Cordial.                                                14
+
+Cordial.                                                13
+
+Cock-water most excellent.                              11
+
+Cordial Cherry Water.                                    9
+
+Cordial Orange water.                                    5
+
+
+D.
+
+Damask Powder for Cloths.                              155
+
+Dumplings.                                             148
+
+Dumplings.                                             Ib.
+
+Dumplings.                                             Ib.
+
+Distilled Roses.                                       143
+
+Diet Bread.                                            103
+
+Damsons preserved.                                      96
+
+Damsons preserved white.                                60
+
+Damson Wine.                                            50
+
+Devonshire White-pot.                                   28
+
+Doctor Butlers Water.                                    8
+
+Doctor Chambers Water.                                   3
+
+
+E.
+
+Elder Water.                                            20
+
+
+F.
+
+French Bisket.                                         126
+
+Flowers Candied.                                       131
+
+Figs dried.                                            121
+
+Flowers the best way to Candy.                          40
+
+Froth Posset.                                          118
+
+Flowers kept long.                                      83
+
+French Bread.                                           46
+
+
+G.
+
+Green Pudding.                                         149
+
+Green Ginger wet.                                      133
+
+Grapes dried.                                          132
+
+Grapes kept fresh.                                     131
+
+Ginger-Bread.                                          127
+
+Green Walnuts preserved.                               130
+
+Gooseberries preserved.                                 65
+
+Gooseberry Fool.                                        63
+
+Grapes preserved.                                       59
+
+Gooseberry Wine.                                        50
+
+Gooseberries green.                                     45
+
+Griping of the Guts.                                    43
+
+
+H.
+
+Hipocras.                                              111
+
+Heart Water.                                            15
+
+
+I.
+
+Irish Aquavitæ.                                        142
+
+Italian Bisket.                                        111
+
+Jumbolds.                                              184
+
+Jelly of Pippins.                                       97
+
+Jelly of Quinces.                                       91
+
+Jelly of Harts-Horn.                                    87
+
+Juice of Licoras white.                                 80
+
+Jelly very good.                                        68
+
+Iringo Root candied.                                    64
+
+Jelly of Currans.                                       63
+
+
+L.
+
+Lemonalo.                                              135
+
+Limon Sallad.                                          133
+
+Leach white.                                           104
+
+Leach yellow.                                          105
+
+Leach of Ginger.                                       Ib.
+
+Leach of Cinamon.                                      Ib.
+
+Leach of Dates.                                        Ib.
+
+Limons preserved.                                       89
+
+Leach.                                                  65
+
+Lozenges perfumed.                                      64
+
+Limon Cream.                                            48
+
+[Transcriber's note: there are no page numbers in the original
+for some of the following entries.]
+
+Limon Cakes.
+
+Limon Water.
+
+
+M.
+
+Mustard.
+
+Mustard.
+
+Marmalade of Limons.
+
+Marmalade of Oranges.
+
+Musk Sugar.
+
+Marmalade of Quinces.
+
+Mushroms pickled.
+
+Marmalade of Cherries.                                 116
+
+Marmalade of Oranges.
+
+Marmalade of Cornelions.
+
+Marmalade white.
+
+Medlars preserved.
+
+Marmalade of Pippins.
+
+Marmalade of Wardens.
+
+Marmalade of Damsons.
+
+Marchpane.
+
+Marmalade of Apricocks.
+
+Morphew or Freckles.
+
+Marmalade of Oranges.
+
+Made Dish.
+
+Marmalade of Cherries and Currans.
+
+Marmalade of Apricocks.
+
+Melancholy Water.
+
+
+N.
+
+Naples Bisket.
+
+
+O.
+
+Oatmeal Pudding.                                       146
+
+Oranges in Jelly preserv'd.                             77
+
+Orange Pudding.                                         46
+
+Oranges and Limons to preserve.                         56
+
+
+P.
+
+Pickled Oysters.                                       153
+
+Pickled French Beans.                                  Ib.
+
+Pickled Barberries.                                    152
+
+Poudered Beef kept long.                               154
+
+Pudding to rost.                                       151
+
+Pudding of Calves feet.                                Ib.
+
+Pudding of Rasberries.                                 150
+
+Pudding of Hogs Liver.                                 Ib.
+
+Pudding of Cake.                                       146
+
+Pudding of Rice.                                       145
+
+Paste of Pomewaters.                                   135
+
+Punch.                                                 134
+
+Prunes stewed without Fire.                            Ib.
+
+Pickled Oranges or Limmons.                            131
+
+Potato Bisket.                                         Ib.
+
+Parsnep Bisket.                                        131
+
+Paste short without Butter.                            129
+
+Puffpaste.                                             128
+
+Puffpaste.                                             Ib.
+
+Pistacho Cakes.                                        115
+
+Powder for the Hair.                                   114
+
+Pears or Pippins dried.                                110
+
+Pippins dry and clear.                                 109
+
+Perfume to burn.                                       108
+
+Perfumed Gloves.                                       Ib.
+
+Perfume to burn.                                       107
+
+Pomatum.                                               100
+
+Pippins in Jelly.                                       93
+
+Posset.                                                Ib.
+
+Posset with Sack.                                       93
+
+Posset.                                                Ib.
+
+Plumbs dried.                                           91
+
+Preserved Pears dried.                                  81
+
+Pretty Sweet-meat.                                      87
+
+Paste for the Hands.                                    83
+
+Plumbs dried naturally.                                 81
+
+Pears dried.                                            76
+
+Pippins dried.                                          73
+
+Pippins green preserved.                                71
+
+Peaches preserved.                                     Ib.
+
+Phtisick Drink.                                         67
+
+Paste of Pippins.                                       62
+
+Paste royal.                                            61
+
+Paste of Pippins.                                       54
+
+Paste of Plumbs.                                       Ib.
+
+Plain Bisket Cake.                                      53
+
+Posset without Milk.                                    44
+
+Pennado.                                                43
+
+Purslane pickled.                                       40
+
+Portugal Eggs.                                          29
+
+Perfumed Roses.                                         27
+
+Palsie water by Dr. Mathias.                            23
+
+Plague Water.                                           16
+
+Precious Water.                                          7
+
+Plague Water.                                            2
+
+
+Q.
+
+Quaking Pudding.                                       147
+
+Quince pickled.                                        141
+
+
+R.
+
+Roses kept long.                                       140
+
+Rose Leaves dried.                                     124
+
+Red Quinces whole.                                     122
+
+Rasberry Sugar.                                        115
+
+Rasberry Wine.                                          76
+
+Red Roses preserved.                                    58
+
+Rasberries preserved.                                   36
+
+Rosa Solis.                                             14
+
+Rosemary Water.                                          7
+
+
+S.
+
+Scotch Brewis.                                         143
+
+Syrup of Rasberries, or other Fruits, as Grapes, &c.   135
+
+Syrup of Citrons.                                      134
+
+Sugar Plate.                                           124
+
+Syrup of Roses or other Flowers.                       123
+
+Sack Posset.                                           120
+
+Sillibub.                                              114
+
+Spanish Candy.                                         110
+
+Syrup of Gilliflowers.                                  99
+
+Seed stuff of Rasberries.                               98
+
+Syrup for a Cough.                                      86
+
+Syrup of Violets.                                       86
+
+Syrup for a Cold.                                       79
+
+Syrup of Turneps.                                       68
+
+Signs of Small Pox taken away.                          66
+
+Sugar Plate.                                            56
+
+Snow Cream.                                             55
+
+Shrewsberry Cakes.                                      49
+
+Sillibub.                                               47
+
+Sack Posset.                                            43
+
+Sheeps Guts stretched.                                  40
+
+Samphire boiled.                                        38
+
+Stepony or Raisin Wine.                                Ib.
+
+Sillibub whipt.                                         37
+
+Syrup of Ale.                                          Ib.
+
+Syrup of Turneps.                                       32
+
+Sugar Cakes.                                            31
+
+Signs of Small Pox taken away.                          28
+
+Surfet Water the best.                              18, 22
+
+Sweet Water.                                            18
+
+Snail Water.                                            17
+
+Spirit of Oranges and Limons.                            5
+
+Spirit of Mints.                                         4
+
+Soveraign Water.                                         3
+
+
+T.
+
+To cast all kinds of Shapes and to colour them.         75
+
+Tuff taffity Cream.                                    112
+
+Thick Cream.                                            40
+
+Trifle.                                                 39
+
+Tincture of Caroways.                                   27
+
+Treacle Water.                                      8 & 16
+
+
+W.
+
+Walnuts kept long.                                     141
+
+White Plates to eat.                                   117
+
+White Quinces preserved.                                52
+
+Water Gruel.                                            48
+
+Wafer.                                                  35
+
+Water against Infection.                                19
+
+Wormwood water.                                         13
+
+Walnut water.                                           12
+
+Water for the Stone.                                    10
+
+Water for Fainting.                                      6
+
+
+The End of the Contents of the First Part.
+
+
+
+
+The CONTENTS of the Second Part.
+
+
+A.
+
+Artichoke Suckers dressed.                             182
+
+Artichoke Cream.                                       184
+
+Artichoke Pie.                                         196
+
+Artichoke Pudding.                                     223
+
+Artichokes kept long.                                  229
+
+Artichokes stewed.                                     277
+
+Artichokes fryed.                                      282
+
+Artichoke Pudding.                                     223
+
+Almond Pudding.                                        161
+
+Apple Tansie.                                          167
+
+An Amulet.                                             168
+
+Almond Pudding.                                        177
+
+Angelot Cheese.                                        202
+
+Apple Puffs.                                           253
+
+Almond Tart.                                           290
+
+
+B.
+
+Brown Metheglin.                                       159
+
+Beef Collered.                                         160
+
+Barly Cream.                                           162
+
+Barly Broth without Meat.                              188
+
+Barly Broth with Meat.                                 188
+
+Balls to take out Stains.                              228
+
+Broth of a Lambs Head.                                 225
+
+Beef-Pie very good.                                    244
+
+Blanched Manchet.                                      247
+
+Bullocks cheek baked to eat hot.                       299
+
+Bullocks cheek baked to eat cold.                      ib.
+
+Bacon Froize.                                          300
+
+
+C.
+
+Cheesecakes.                                           163
+
+Cheesecakes.                                           164
+
+Chicken Pie.                                           168
+
+Collar of Brawn.                                       169
+
+Capon boiled.                                          171
+
+Cracknels.                                             172
+
+Codling cream.                                         174
+
+Cheese very stood.                                     175
+
+Cucumbers boiled.                                      182
+
+Collops of Bacon and Eggs.                             187
+
+Cabbage Pottage.                                       192
+
+Capon with white Broth.                                195
+
+Calves foot Pie.                                       ib.
+
+Carp Pie.                                              198
+
+Calves head Pie.                                       201
+
+Calves chaldron Pie with Puddings in it.               207
+
+Coleflower pickled.                                    210
+
+Cheese Loaves.                                         213
+
+Custards very fine.                                    216
+
+Cods head boiled.                                      222
+
+Chicken Pie.                                           226
+
+Capon boiled.                                          236
+
+Chickens boiled with Goosberries.                      241
+
+Chickens baked with Grapes.                            243
+
+Capon baked.                                           245
+
+Cambridge Pudding.                                     249
+
+Chiveridge Pudding.                                    250
+
+Calves Tongue hashed.                                  255
+
+Capon boiled.                                          Ib.
+
+Capon boiled with Rice.                                256
+
+Capon boiled with Pippins.                             Ib.
+
+Chickens boiled with Lettuce.                          257
+
+Chickens smoored.                                      263
+
+Calves feet hashed.                                    264
+
+Chickens in white Broth.                               265
+
+Capon rosted with Oysters.                             271
+
+Calves head with Oysters.                              279
+
+Carp Pie.                                              289
+
+Consumption Remedy.                                    306
+
+
+D.
+
+Dried Tongues.                                         202
+
+Delicate Pies.                                         215
+
+Ducks boiled.                                          259
+
+
+E.
+
+Elder Vinegar.                                         159
+
+Eels and Pike Together.                                179
+
+Eels rosted with Bacon.                                180
+
+Eels and Oister Pie.                                   183
+
+Egg Pie.                                               217
+
+Eel Pie.                                               219
+
+Eel souced and collered.                               Ib.
+
+Eels stewed.                                           220
+
+Eels in broth.                                         267
+
+
+F.
+
+Fresh Cheese.                                          164
+
+Furmity.                                               187
+
+Furmity with Meat Broth.                               189
+
+Furmity with Almonds.                                  Ib.
+
+French Pottage.                                        102
+
+Fricasies of several sorts.                            199
+
+Fricasie of Sheeps feet.                               205
+
+Fried Toasts.                                          209
+
+Fritters.                                              246
+
+Fricasie of Oisters.                                   218
+
+Fricasie of Eels.                                      Ib.
+
+Fresh Salmon boiled.                                   221
+
+French Broth.                                          225
+
+Fine washing Balls for the Hands.                      224
+
+French Servels.                                        230
+
+Florentine baked.                                      242
+
+Friday Pie without fish or flesh.                      Ib.
+
+Fritters.                                              246
+
+Farced Pudding.                                        247
+
+Fricasie of Eggs.                                      248
+
+French Puffs.                                          253
+
+Flounders boiled.                                      298
+
+
+G.
+
+Green Tansie.                                          167
+
+Gravie Broth.                                          191
+
+Goose dried.                                           193
+
+Goose Giblets with Sausages.                           199
+
+Garden Beans dried.                                    234
+
+Gurnet boiled.                                         238
+
+Goose baked.                                           246
+
+Goose Giblets boiled with Roots and Herbs.             261
+
+Goose Giblets boiled.                                  260
+
+Grand Sallad.                                          268
+
+Gammon of Bacon Pie.                                   298
+
+Green Sauce for Pork.                                  305
+
+
+H.
+
+Hasty Pudding.                                         199
+
+Hasty Pudding.                                         Ib.
+
+Hasty Pudding.                                         Ib.
+
+Hare Pie.                                              203
+
+Hashed Meats.                                          217
+
+Herring Pie.                                           220
+
+Herb Pie.                                              226
+
+Haunch of Venison rosted.                              273
+
+Haunch of Venison boiled.                              275
+
+Haggus Pudding.                                        294
+
+Hasty Pudding.                                         Ib.
+
+
+I.
+
+Italian Pudding.                                       254
+
+Ice and Snow.                                          303
+
+
+K.
+
+Kickshaws to bake or fry.                              254
+
+
+L.
+
+Lobsters buttered.                                     175
+
+Liver Fritters.                                        177
+
+Loaves to Butter.                                      206
+
+Limon Cakes.                                           212
+
+Loaves of Curds.                                       213
+
+Lobsters rosted.                                       227
+
+Lamb Pie.                                              233
+
+Leg of Mutton rosted.                                  266
+
+Leg of Mutton boiled.                                  238
+
+Leg of Mutton with Oysters.                            270
+
+Loin of Mutton stewed.                                 274
+
+Lark pie.                                              286
+
+Lettuce pie.                                           287
+
+Lampry pie.                                            292
+
+Lenten Dish.                                           307
+
+
+M. [Transcriber's note: heading omitted in original.]
+
+Metheglin.                                             160
+
+Misers for Childrens Collation.                        208
+
+Minced Pies.                                           212
+
+Made Dish of Rabbet Livers.                            241
+
+Mutton smoored.                                        261
+
+Mutton smoored.                                        262
+
+Mutton Pie.                                            303
+
+
+N.
+
+Neats Tongue Pie.                                      194
+
+Neats Tongue rosted.                                   239
+
+Neats Tongue hashed.                                   264
+
+Neck of Mutton boiled.                                 274
+
+Neck of Mutton stewed.                                 287
+
+Nuts fried.                                            300
+
+
+O.
+
+Oatmeal Pudding.                                       165
+
+Olio of several Meats.                                 172
+
+Oysters and Eels in a Pie.                             197
+
+Oysters and Parsneps in a Pie.                         181
+
+Oyster Pie.                                            197
+
+Oranges and Limons in Jelly.                           212
+
+Oisters fried.                                         214
+
+Oisters broiled.                                       ib.
+
+Oysters rosted.                                        ib.
+
+Olives of Veal.                                        222
+
+Oatmeal Pudding.                                       295
+
+Oat-Cakes.                                             232
+
+Olive Pie.                                             223
+
+
+P.
+
+Puddings in Balls.                                     165
+
+Pigeons boiled.                                        166
+
+Pasty of Veal.                                         170
+
+Pigeon Pie.                                            ib.
+
+Pork rosted without the Skin.                          173
+
+Pig rosted like Lamb.                                  174
+
+Potted Fowl.                                           179
+
+Parsnep Pie with Oysters.                              181
+
+Pig Pie.                                               197
+
+Pudding of Manchet.                                    201
+
+Pompion Pie.                                           208
+
+Pompion fryed.                                         ib.
+
+Pike rosted and larded.                                221
+
+Pomander very fine.                                    224
+
+Pompion Pie.                                           227
+
+Pickled Sprats.                                        223
+
+Pasty of Ling.                                         229
+
+Pallat Pie.                                            231
+
+Pippin Pie.                                            235
+
+Pasties to fry.                                        236
+
+Pigeons boiled with Rice.                              239
+
+Pigeons boiled with Gooseberries.                      ib.
+
+Pippin Tart.                                           244
+
+Pancakes crisp.                                        247
+
+Pudding of Goose Bloud.                                249
+
+Pudding of Liver.                                      250
+
+Pigeons boiled with Capers and Samphire.               260
+
+Partridges boiled.                                     266
+
+Pike boiled with Oysters.                              268
+
+Pig rosted with a Pudding in his Belly.                269
+
+Pippins stewed.                                        277
+
+Pig rosted without the skin with a Pudding in
+  his Belly.                                           281
+
+Pancakes very good.                                    283
+
+Paste very good.                                       294
+
+Paste to raise.                                        Ib.
+
+Paste for baked Meat to eat cold.
+
+Pie of Veal.
+
+Pie of Shrimps or Prawns.
+
+Pie of rosted Kidney.
+
+Potato Pie.
+
+Pig Pie.
+
+Pork Pie.
+
+Pudding of French Barlie.
+
+Pomander very fine.
+
+Pudding of wine.
+
+Pudding of Hogs Lights.
+
+Posset Pie.
+
+Pippins dried.
+
+Poached Eggs.
+
+Pippin Paste.
+
+Pippins stewed.
+
+
+Q.
+
+Quodling Cream.
+
+Quinces to look white.
+
+Quince Pie very good.
+
+
+R.
+
+Rump of Beef boiled.
+
+Rolls for Noble Tables.
+
+Rolls very short.
+
+Rasberry Tarts.
+
+Rabbets with Sausages.
+
+Rice Cream.
+
+Rabbet boiled.
+
+Rice Pudding.
+
+Rabbet boiled with Grapes.                             258
+
+Rabbet boiled with Claret.                             ib.
+
+Red Deer Pie.                                          291
+
+Rock of Sweet Meats.                                   309
+
+
+S.
+
+Souced Veal.                                           169
+
+Sauce for Mutton.                                      273
+
+Summer Dish.                                           175
+
+Souced Pig.                                            178
+
+Several Sallads.                                       183
+
+Several Sallads.                                       ib.
+
+Soles dressed very fine.                               186
+
+Spinage Tart.                                          184
+
+Stewed Fish.                                           ib.
+
+Spanish Pap.                                           190
+
+Sallad of cold Meat.                                   193
+
+Sheeps Tongues with Oysters.                           ib.
+
+Scotch Collops.                                        200
+
+Shoulder of Venison, or Shoulder of Mutton
+  rosted in Blood.                                     204
+
+Stewed Pig.                                            ib.
+
+Steak Pie with Puddings.                               205
+
+Salmon dressed by Infusion.                            206
+
+Stewed Carps in blood.                                 209
+
+Stump pie.                                             216
+
+Sauce for Fowl.                                        232
+
+Sorrel Sallad.                                         234
+
+Sallad cold.                                           ib.
+
+Sauce for Veal.                                        235
+
+Sauce for a Leg of Mutton.
+
+Souced Fish.
+
+Swan baked.
+
+Small Birds baked.
+
+Stewed Pudding.
+
+Sussex Pudding.
+
+Sausages boiled.
+
+Shell-fish fryed.
+
+Steak Pie.
+
+Shoulder of Venison rosted.
+
+Sallads boiled.
+
+Shoulder of Veal boiled.
+
+Stewed Broth good.
+
+Sallad of Salmon.
+
+Shoulder of Mutton with Oysters.
+
+Stewed Artichokes.
+
+Sauce for Fowl.
+
+Sauce for Partridges.
+
+Sauce for Quails.
+
+Salmon Pie.
+
+Shaking Pudding.
+
+Stone Cream.
+
+Snow Cream.
+
+Sussex Pancake.
+
+Snow and Ice.
+
+Sallad in Winter.
+
+Sallad in Winter.
+
+Sorrel Sops.
+
+
+T.
+
+To boil a Teal or Wigeon.                              240
+
+Turkey baked.                                          245
+
+Trouts stewed.                                         267
+
+Toasts of Veal fried.                                  282
+
+Tarts of several Sweet-meats.                          302
+
+Treacle Wine.                                          306
+
+
+V.
+
+Venison baked to keep.                                 178
+
+Umble Pies.                                            243
+
+Veal smoored.                                          262
+
+Veal rosted with farcing herbs.                        273
+
+Veal fried.                                            283
+
+Venison Pasty.                                         301
+
+Vin de Molosso.                                        306
+
+
+W.
+
+White Broth with Meat.                                 225
+
+White Broth without Meat.                              ib.
+
+White Pot.                                             291
+
+Whitings boiled.                                       298
+
+
+
+
+_Postscript._
+
+
+Now good Readers, here are three hundred and ten choice Receipts added
+for a Second Part of the _Queen-like Closet_, and you may, I am sure,
+make many more of them if you observe how many I have taught in one; if
+I had not taken that course, only for brevity sake, & that it might not
+be tedious and impertinent to you, I might have enlarged this Volume
+very much.
+
+
+_FINIS._
+
+
+
+
+
+End of the Project Gutenberg EBook of The Queen-like Closet or Rich Cabinet
+by Hannah Wolley
+
+*** END OF THE PROJECT GUTENBERG EBOOK 14377 ***
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+
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+
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+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #14377 (https://www.gutenberg.org/ebooks/14377)
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+Project Gutenberg's The Queen-like Closet or Rich Cabinet, by Hannah Wolley
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Queen-like Closet or Rich Cabinet
+       Stored With All Manner Of Rare Receipts For Preserving, Candying And
+       Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of
+       The Female Sex
+       
+
+Author: Hannah Wolley
+
+Release Date: December 18, 2004 [EBook #14377]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET ***
+
+
+
+
+Produced by David Starner, Linda Cantoni, and the Online Distributed
+Proofreading Team, from Scans from Biblioteca de la Universitat de
+Barcelona
+
+
+
+
+
+
+THE
+
+QUEENE-LIKE CLOSET
+
+Or
+
+RICH CABINET
+
+
+[Illustration]
+
+
+Printed for Rich: Lownes
+
+White Lion in Duck Layne neare West Smithfield
+
+
+
+
+The Queen-like Closet
+
+OR
+
+RICH CABINET:
+
+Stored with all manner of
+
+RARE RECEIPTS
+
+For
+
+_Preserving, Candying and Cookery_.
+
+Very Pleasant and Beneficial to all Ingenious Persons of the
+
+FEMALE SEX.
+
+
+BY HANNAH WOLLEY.
+
+
+The Second EDITION.
+
+
+LONDON
+
+Printed for _Richard Lowndes_ at the _White Lion_ in _Duck-Lane_, near
+_West-Smithfield_, 1672.
+
+
+
+
+TO THE
+
+TRULY VERTUOUS
+
+AND
+
+My much Honoured Friend
+
+Mrs. _GRACE BUZBY_,
+
+Daughter to the Late
+
+_Sr. HENRY CARY_,
+
+Knight Banneret;
+
+And WIFE to
+
+Mr. _ROBERT BUZBY_,
+
+Gentleman, and Wollen Draper of LONDON
+
+
+_Madam_,
+
+Your Kind and Good Acceptance of my Endeavours in Work for You, and that
+Esteem You have for what else I can do, make me bold to present this
+Book to You; which by that time You have perused, I doubt not but You
+will deem it worthy of the Title it bears; and indeed it was never
+opened before: If it may yield You any Delight or Benefit, I shall be
+glad; for as You have a true Love and Esteem for me, so I have a very
+great Love and Honourable Esteem for You; and shall always be
+
+_Your most Observant
+
+servant_,
+
+_HANNAH WOLLEY._
+
+
+
+
+To all Ladies, Gentlewomen, and to all other of the Female Sex who do
+delight in, or be desirous of good Accomplishments.
+
+
+Ladies and Gentlewomen,
+
+_I Presume those Bookes which have passed from me formerly, have got me
+some little credit and esteem amongst you.
+
+But there being so much time past since they were Printed, that
+methinks, I hear some of you say_ I wish Mrs. _Wolley_ would put forth
+some New Experiments _and to say the Truth, I have been importun'd by
+divers of my Friends and Acquaintance to do so._
+
+_I shall not give an Apish Example every Day or Week to follow
+ridiculous and foolish Fancies, nor could I be too like the_ Spaniard,
+_always to keep in one Dress: I am not ashamed, nor do I disown what I
+have already Printed, but some of you being so perfect in your
+practises, and I very desirous still to serve you, do now present you
+with this_ Queen-like Closet: _I do assure you it is worthy of the
+Title it bears, for the very precious things you will find in it._
+
+_Thus beseeching your kind Acceptance of this Book, and of my earnest
+Desires to you, I take my Leave, but shall always be to all who have
+esteem for me,_
+
+Their Faithful and
+
+Humble Servant,
+
+HANNAH WOLLEY.
+
+
+
+
+    _Ladies, I do here present you (yet)
+    That which sure will well content
+    A Queen-like Closet rich and brave
+    (Such) not many Ladies have:
+    Or Cabinet, in which doth set
+    Jems richer than in Karkanet;
+    (They) only Eies and Fancies please,
+    These keep your Bodies in good ease;
+    They please the Taste, also the Eye;
+    Would I might be a stander by:
+    Yet rather I would wish to eat,
+    Since 'bout them I my Brains do beat:
+    And 'tis but reason you may say,
+    If that I come within your way;
+    I sit here sad while you are merry,
+    Eating Dainties, drinking Perry;
+    But I'm content you should so feed,
+    So I may have to serve my deed._
+
+_Hannah Wolley._
+
+
+
+
+These things following are sold by _Richard Lowndes_ Book-seller, at the
+_White-Lion_ in _Duck-Lane_ near _West-Smithfield_.
+
+A Cordial Powder, which doth infallibly Cure the _Rickets_ in Children,
+and causeth an easie production of Teeth.
+
+Dr. _Lionel Lockyer_'s Universal Pill, curing any Disease curable by
+Physick; it operates gently and safely, it being very amicable to Nature
+in purifying the whole Body throughout, and then subduing all Diseases,
+whether internal or external, as hath been experimented by persons of
+all sorts and sexes, both young and old, with admirable success.
+
+Mr. _Matthew_ his Diaphoretick and Diuretick Pill, purging by Sweat and
+Urine: This Pill being composed of Simples of a very powerful operation,
+purged from their churlish and malignant quality by an excellent Balsam
+of long preparation, is by it made so amicable to Nature, that it hath
+upon ample experience been found effectual for curing all common
+Diseases.
+
+Mr. _Edmund Buckworth's_ famous Lozenges, for the Cure of Consumptions,
+Catarrhs, Asthma's, Phtisick, and all other Diseases incident to the
+Lungs, Colds new and old, Hoarsness, Shortness of Breath, and Stuffings
+of the Stomach; also a sovereign Antidote against the Plague, and all
+other contagious Diseases.
+
+The famous Spirit of Salt of the World, well known for a sovereign
+Remedy against most Diseases; Truly and only prepared by _Constantine
+Rhodocanaces_, Grecian, one of His Majesties Chymists.
+
+
+
+
+THE
+
+Queen-like CLOSET,
+
+OR
+
+Rich Cabinet.
+
+
+1. _To make_ Aqua Mirabilis _a very delicate way._
+
+Take three Pints of Sack, three Pints of White Wine, one quart of the
+Spirit of Wine, one quart of the juice of Celandine leaves, of
+Melilot-flowers, Cardamum-seeds, Cubebs, Galingale, Nutmegs, Cloves,
+Mace, Ginger, two Drams of each; bruise them, and mix them with the Wine
+and Spirits, let it stand all night in the Still, not an Alembeck, but
+a common Still, close stopped with Rye Paste; the next morning make a
+slow fire in the Still, and all the while it is stilling, keep a wet
+Cloth about the neck of the Still, and put so much white Sugar Candy as
+you think fit into the Glass where it drops.
+
+
+2. _The Plague-Water which was most esteemed of in the late great
+Visitation._
+
+Take three Pints of Muskadine, boil therein one handful of Sage, and one
+handful of Rue until a Pint be wasted, then strain it out, and set it
+over the Fire again.
+
+Put thereto a Penniworth of Long Pepper, half an Ounce of Ginger, and a
+quarter of an Ounce of Nutmegs, all beaten together, boil them together
+a little while close covered, then put to it one penniworth of
+Mithridate, two penniworth of Venice Treacle, one quarter of a Pint of
+hot Angelica Water.
+
+Take one Spoonful at a time, morning and evening always warm, if you be
+already diseased; if not, once a day is sufficient all the Plague time.
+
+It is most excellent Medicine, and never faileth, if taken before the
+heart be utterly mortified with the Disease, it is also good for the
+Small Pox, Measles, or Surfets.
+
+
+3. _A very Soveraign Water._
+
+Take one Gallon of good Claret Wine, then take Ginger, Galingale,
+Cinnamon, Nutmegs, Grains, Cloves, Anniseeds, Fennel-seeds,
+Caraway-seeds, of each one dram; then take Sage, Mint, Red-Rose leaves,
+Thyme, Pellitory of the Wall, Rosemary, Wild Thyme, Camomile, Lavander,
+of each one handful, bruise the Spices small and beat the Herbs, and put
+them into the Wine, and so let stand twelve hours close covered,
+stirring it divers times, then still it in an Alembeck, and keep the
+best Water by it self, and so keep every Water by it self; the first you
+may use for aged People, the other for younger.
+
+This most excellent Water was from Dr. _Chambers_, which he kept secret
+till he had done many Cures therewith; it comforteth the Vital Spirits;
+it helpeth the inward Diseases that come of Cold; the shaking of the
+Palsie; it helpeth the Conception of Women that are barren; it killeth
+the Worms within the Body, helpeth the Stone within the Bladder; it
+cureth the Cold, Cough, and Tooth-ach, and comforteth the Stomach; it
+cureth the Dropsie, and cleanseth the Reins; it helpeth speedily the
+stinking Breath; whosoever useth this Water, it preserveth them in good
+health, and maketh seem young very long; for it comforteth Nature very
+much; with this water Dr. _Chambers_ preserved his own life till extreme
+Age would suffer him neither to go nor stand one whit, and he continued
+five years after all Physicians judged he could not live; and he
+confessed that when he was sick at any time, he never used any other
+Remedy but this Water, and wished his Friends when he lay upon his
+Deth-Bed to make use of it for the preservation of their Health.
+
+
+4. _To Make Spirit of Mints._
+
+Take three Pints of the best white Wine, three handfuls of right Spear
+mint picked clean from the stalks, let it steep in the wine one night
+covered, in the morning, put it into a Copper Alembeck, and draw it with
+a pretty quick fire; and when you have drawn it all, take all your Water
+and add as much Wine as before, and put to the Water, and the same
+quantity of Mint as before; let it steep two or three hours, then put
+all into your Still, and draw it with a soft fire, put into your
+Receiver a quantity of Loaf Sugar, and you will find it very excellent;
+you may distil it in an ordinary Still if you please; but then it will
+not be so strong nor effectual.
+
+Thus you may do with any other Herbs whatsoever.
+
+
+5. _To make the Cordial Orange-Water._
+
+Take one dozen and a half of the highest coloured and thick rin'd
+Oranges, slice them thin, and put them into two Pints of Malago Sack,
+and one Pint of the best Brandy, of Cinamon, Nutmegs, Ginger, Cloves,
+and Mace, of each one quarter of an Ounce bruised, of Spear-mint and
+Balm one handful of each, put them into an ordinary Still all night,
+pasted up with Rye Paste; the next day draw them with a slow fire, and
+keep a wet Cloth upon the Neck of the Still; put in some Loaf Sugar into
+the Glass where it dropeth.
+
+
+6. _To make Spirit of Oranges or of Limons._
+
+Take of the thickest rin'd Oranges or Limons, and chip off the Rinds
+very thin, put these Chips into a Glass-bottle, and put in as many as
+the Glass will hold, then put in as much Malago Sack as the Glass will
+hold besides; stop the bottle close that no Air get in, and when you
+use it, take about half a spoonful in a Glass of Sack; it is very good
+for the Wind in the Stomach.
+
+
+7. _To make Limon Water._
+
+Take twelve of the fairest Limons, slice them, and put them into two
+Pints of white Wine, and put to them of Cinamon and Galingale, of each,
+one quarter of an Ounce, of Red Rose Leaves, Burrage and Bugloss
+Flowers, of each one handful, of yellow Sanders one Dram, steep all
+these together 12 hours, then distil them gently in a Glass Still, put
+into the Glass where it droppeth, three Ounces of Sugar, and one Grain
+of Amber-Greece.
+
+
+8. _A Water for fainting of the Heart._
+
+Take of Bugloss water and Red Rose Water, of each one Pint, of Red Cows
+milk half a Pint, Anni-seed and Cinamon of each half an Ounce bruised,
+Maiden hair two handfuls, Harts-tongue one handful, bruise them, and mix
+all these together, and distil them in an ordinary Still, drink of it
+Morning and Evening with a little Sugar.
+
+
+9. _To make Rosemary Water._
+
+Take a Quart of Sack or white Wine with as many Rosemary Flowers as will
+make it very thick, two Nutmegs, and two Races of Ginger sliced thin
+into it; let it infuse all night, then distil it in an ordinary Still as
+your other waters.
+
+
+10. _To make a most precious Water._
+
+Take two Quarts of Brandy, of Balm, of Wood-Betony, of Pellitory of the
+Wall, of sweet Marjoram, of Cowslip-Flowers, Rosemary-Flowers,
+Sage-Flowers, Marigold-Flowers, of each of these one handful bruised
+together; then take one Ounce of Gromwell seeds, one Ounce of sweet
+Fennel seeds, one Ounce of Coriander seeds bruised, also half an Ounce
+of Aniseeds and half an Ounce of Caraway-seeds, half an Ounce of Juniper
+Berries, half an Ounce of Bay Berries, One Ounce of green Licoras, three
+Nutmegs, one quarter of an Ounce of large Mace, one quarter of an Ounce
+of Cinamon, one quarter of an Ounce of Cloves, half an Ounce of Ginger,
+bruise all these well together, then add to them half a pound of Raisons
+in the Sun stoned, let all these steep together in the Brandy nine days
+close stopped, then strain it out, and two Grains of Musk, two of
+Amber-Greece, one pound of refined Sugar; stop the Glass that no Air get
+in, and keep it in a warm place.
+
+
+11. _Doctor_ Butler's _Treacle Water._
+
+Take the roots of Polipody of the Oak bruised, _Lignum Vitæ_ thin
+sliced, the inward part thereof, Saxifrage roots thin sliced, of the
+shavings of Harts-horn, of each half a pound, of the outward part of
+yellow Citron not preserved; one Ounce and half bruised, mix these
+together;
+
+Then take
+
+   {Fumitory water}
+   {Carduus-water }   Of each one
+of {Camomile-water}   Ounce.
+   {Succory-water }
+
+of Cedar wood one Ounce, of Cinamon three drams, of Cloves three drams,
+bruise all your forenamed things;
+
+Then take of Epithimum two ounces and a half, of Cerratch six ounces, of
+Carduus and Balm, of each two handfuls, of Burrage Flowers, Bugloss
+Flowers, Gillyflowers, of each four ounces, of Angelica root, Elecampane
+root beaten to a Pap, of each four ounces, of Andronichus Treacle and
+Mithridate, of each four ounces; mix all these together, and
+incorporate them well, and grind them in a Stone Mortar, with part of
+the former Liquor, and at last, mix all together, and let them stand
+warm 24 hours close stopped, then put them all into a Glass Still, and
+sprinkle on the top of _Species Aromatica rosata_ and _Diambre_, of the
+Species of _Diarodon abbatis_, _Diatrion Santalon_, of each six drams;
+then cover the Still close, and lute it well, and distill the water with
+a soft fire, and keep it close.
+
+This will yield five Pints of the best water, the rest will be smaller.
+
+
+12. _The Cordial Cherry Water._
+
+Take nine pounds of red Cherries, nine pints of Claret Wine, eight
+ounces of Cinamon, three ounces of Nutmegs; bruise your Spice, stone
+your Cherries, and steep them in the Wine, then add to them half a
+handful of Rosemary, half a handful of Balm, one quarter of a handful of
+sweet Marjoram, let them steep in an earthen Pot twenty four hours, and
+as you put them into the Alembeck, to distil them, bruise them with your
+hands, and make a soft fire under them, and distil by degrees; you may
+mix the waters at your pleasure when you have drawn them all; when you
+have thus done, sweeten it with Loaf-Sugar, then strain it into another
+Glass, and stop it close that no Spirits go out; you may (if you please)
+hang a Bag with Musk and Amber-greece in it, when you use it, mix it
+with Syrrup of Gilly-flowers or of Violets, as you best like it; it is
+an excellent Cordial for Fainting fits, or a Woman in travel, or for any
+one who is not well.
+
+
+13. _A most excellent Water for the Stone, or for the Wind-Cholick._
+
+Take two handfuls of Mead-Parsly, otherwise called Saxifrage, one
+handful of Mother-Thyme, two handfuls of Perstons, two handfuls of
+Philipendula, and as much Pellitory of the Wall, two ounces of sweet
+Fennel seeds, the roots of ten Radishes sliced, steep all these in a
+Gallon of Milk warm from the Cow, then distil it in an ordinary Still,
+and four hours after, slice half an ounce of the wood called Saxifrage,
+and put into the Bottle to the water, keep it close stopped, and take
+three spoonfuls at a time, and fast both from eating and drinking one
+hour after; you must make this water about Midsummer; it is a very
+precious water, and ought to be prized.
+
+
+14. _The Cock water, most delicate and precious for restoring out of
+deep Consumptions, and for preventing them, and for curing of Agues,
+proved by my self and many others._
+
+Take a Red Cock, pluck him alive, then slit him down the back, and take
+out his Intrals, cut him in quarters, and bruise him in a Mortar, with
+his Head, Legs, Heart, Liver and Gizard; put him into an ordinary Still
+with a Pottle of Sack, and one quart of Milk new from a red Cow, one
+pound of blew Currants beaten, one pound of Raisins in the Sun stoned
+and beaten, four Ounces of Dates stoned and beaten, two handfuls of
+Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one
+handful of Mother-thyme, one handful of Rosemary one handful of Burrage,
+one quart of Red Rose water, two ounces of Harts-horn, two ounces of
+China root sliced, two ounces of Ivory shaving, four ounces of the
+flower of French Barley; put all these into your Still and paste it up
+very well, and still it with a soft fire, put into the Glass where it
+droppeth one pound of white Sugar Candy beaten very small, twelve
+peniworth of Leaf-Gold, seven grains of Musk, eleven grains of
+Amber-greece, seven grains of Bezoar stone; when it is all distilled,
+mix all the waters together, and every morning fasting, and every
+evening when you go to bed, take four or five Spoonfuls of it warm, for
+about a Month together, this hath cured many when the Doctors have given
+them over.
+
+
+15. _Walnut water, or the Water of Life._
+
+Take green Walnuts in the beginning of _June_, beat them in a Mortar,
+and distil them in an ordinary Still, keep that Water by it self, then
+about Midsummer gather some more, and distil them as you did before,
+keep that also by it self, then take a quart of each and mix them
+together, and distil them in a Glass Still, and keep it for your use;
+the Virtues are as followeth; It will help all manner of Dropsies and
+Palsies, drank with Wine fasting; it is good for the eyes, if you put
+one drop therein; it helpeth Conception in Women if they drink thereof
+one spoonful at a time in a Glass of Wine once a day, and it will make
+your skin fair if you wash therewith; it is good for all infirmities of
+the Body, and driveth out all Corruption, and inward Bruises; if it be
+drunk with Wine moderately, it killeth Worms in the Body; whosoever
+drinketh much of it, shall live so long as Nature shall continue in him.
+
+Finally, if you have any Wine that is turned, put in a little Viol or
+Glass full of it, and keep it close stopped, and within four days it
+will come to it self again.
+
+
+16. _To make Wormwood Water._
+
+Take four ounces of Aniseeds, four ounces of Licoras scraped, bruise
+them well with two ounces of Nutmegs, add to them one good handful of
+Wormwood, one root of Angelica, steep them in three Gallons of Sack Lees
+and strong Ale together twelve hours; then distill them in an Alembeck,
+and keep it for your use.
+
+
+17. _A very rare Cordial Water._
+
+Take one Gallon of white Wine, two ounces of Mithridate, two ounces of
+Cinamon, one handful of Balm, a large handful of Cowslips, two handfuls
+of Rosemary Flowers, half an ounce of Mace, half an ounce of Cloves,
+half an ounce of Nutmegs, all bruised, steep these together four days in
+an earthen Pot, and covered very close, distil them in an ordinary
+Still well pasted, and do it with a very slow fire; save the first water
+by it self, and the small by it self, to give to Children; when you have
+occasion to use it, take a spoonful thereof, sweetned with Loaf-Sugar;
+this Water is good to drive out any Infection from the heart, and to
+comfort the Spirits.
+
+
+18. _Another most excellent Cordial._
+
+Take Celandine, Sage, Costmary, Rue, Wormwood, Mugwort, Scordium,
+Pimpernel, Scabious, Egrimony, Betony, Balm, Carduus, Centory,
+Peniroyal, Elecampane roots, Tormentil with the roots, Horehound, Rosa
+Solis, Marigold Flowers, Angelica, Dragon, Marjoram, Thyme, Camomile, of
+each two good handfuls; Licoras, Zedoary, of each one ounce; slice the
+Roots, shred the Herbs, and steep them in four quarts of white Wine, and
+let it stand close covered 2 days, then distil it in an ordinary Still
+pasted up; when you use it, sweeten it with fine Sugar, and warm it.
+
+
+19. _To make_ Rosa Solis.
+
+Take a Pottle of _Aqua Composita_, and put it into a Glass, then a good
+handful of _Rosa Solis_ clean picked, but not washed, put it to the
+_Aqua Composita_, then take a pound of Dates stoned and beaten small,
+half a peniworth of Long Pepper, as much of Grains, and of round Pepper,
+bruise them small, take also a pound of Loaf-Sugar well beaten, a
+quarter of a pound of Powder of Pearl, and six leaves of Book Gold; put
+all to the rest, and stir them well together in the Glass, then cover it
+very close, and let it stand in the Sun fourteen days, ever taking it in
+at night; then strain it, and put it into a close Bottle; you must not
+put in the Pearl, Gold or Sugar till it hath been sunned and strained,
+neither must you touch the Leaves of the _Rosa Solis_ with your hands
+when you pick it; keep it very close.
+
+
+20. _The Heart Water._
+
+Take five handfuls of Rosemary Flowers, two drams of red Coral, two
+drams of Powder of Pearl, two drams of white Amber, two drams of
+Cinamon, two pound of the best Prunes stoned, six Pints of Damask Rose
+water, two Pints of Sack; put all these into a Pipkin never used, stop
+it up with Paste, let them stand upon a soft fire a little while, then
+distil it in an ordinary Still pasted up.
+
+
+21. _The Plague Water._
+
+Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon,
+Featherfew, Wormwood, Penyroyal, Elecampane roots, Mugwort, Bural,
+Tormentil, Egrimony, Sage, Sorrel, of each of these one handful, weighed
+weight for weight; put all these in an earthen Pot, with four quarts of
+white Wine, cover them close, and let them stand eight or nine days in a
+cool Cellar, then distil it in a Glass Still.
+
+
+22. _The Treacle Water._
+
+Take one pound of old Venice Treacle, of the Roots of Elecampane,
+Gentian, Cyprus, Tormentil, of each one ounce, of Carduus and Angelica,
+half an ounce, of Burrage, Bugloss, and of Rosemary Flowers one ounce of
+each; infuse these in three Pints of white Wine, one Pint of Spring
+Water, two Pints of Red Rose water; then distil them in an ordinary
+Still pasted up.
+
+This is excellent for Swounding Fits or Convulsions, and expelleth any
+venomous Disease; it also cureth any sort of Agues.
+
+
+23. _The Snail water excellent for Consumptions._
+
+Take a Peck of Snails with the Shells on their Backs, have in a
+readiness a good fire of Charcoal well kindled, make a hole in the midst
+of the fire, and cast your Snails into the fire, renew your fire till
+the Snails are well rosted, then rub them with a clean Cloth, till you
+have rubbed off all the green which will come off.
+
+Then bruise them in a Mortar, shells and all, then take Clary,
+Celandine, Burrage, Scabious, Bugloss, five leav'd Grass, and if you
+find your self hot, put in some Wood-Sorrel, of every one of these one
+handful, with five tops of Angelica.
+
+These Herbs being all bruised in a Mortar, put them in a sweet earthen
+Pot with five quarts of white Wine, and two quarts of Ale, steep them
+all night; then put them into an Alembeck, let the herbs be in the
+bottom of the Pot, and the Snails upon the Herbs, and upon the Snails
+put a Pint of Earth-worms slit and clean washed in white Wine, and put
+upon them four ounces of Anniseeds or Fennel-seeds well bruised, and
+five great handfuls of Rosemary Flowers well picked, two or three Races
+of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces,
+well steeped in a quart of white Wine till it be like a Jelly, then draw
+it forth with care.
+
+
+24. _To make a rare sweet Water._
+
+Take sweet Marjoram, Lavender, Rosemary, Muscovy, Maudlin, Balm, Thyme,
+Walnut Leaves, Damask Roses, Pinks, of all a like quantity, enough to
+fill your Still, then take of the best Orrice Powder, Damask Rose
+Powder, and Storax, of each two ounces; strew one handful or two of your
+Powders upon the Herbs, then distil them with a soft fire; tie a little
+Musk in a piece of Lawn, and hang it in the Glass wherein it drops, and
+when it is all drawn out, take your sweet Cakes and mix them with the
+Powders which are left, and lay among your Clothes, or with sweet Oyles,
+and burn them for perfume.
+
+
+25. _A very good Surfet water._
+
+Take what quantity of Brandy you please, steep a good quantity of the
+Flowers of Red Poppies therein, which grow amongst the Wheat, having the
+black bottoms cut off, when they have been steeped long enough, strain
+them out, and put in new, and so do till the Brandy be very red with
+them, and let it stand in the Sun all the while they infuse, then put in
+Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as
+you think fit, and keep it close stopped; this is very good for Surfets,
+Wind in the Stomach, or any Illness whatever.
+
+
+26. _An excellent Water for the Stomach, or against Infection._
+
+Take Carduus, Mint and Wormwood, of each a like quantity, shred them
+small and put them into new Milk, distil them in an ordinary Still with
+a temperate fire; when you take any of it, sweeten it with Sugar, or
+with any Syrrup, what pleases you best; it is a very good water, though
+the Ingredients are but mean.
+
+
+27. _The Melancholy Water._
+
+Take of the Flowers of Gilliflowers, four handfuls, Rosemary flowers
+three handfuls, Damask Rose leaves, Burrage and Bugloss flowers of each
+one handful, of Balm leaves six handfuls, of Marigold flowers one
+handful, of Pinks six handfuls, of Cinamon grosly beaten, half an ounce,
+two Nutmegs beaten, Anniseeds beaten one ounce, three peniworth of
+Saffron; put them all into a Pottle of Sack, and let them stand two
+days, stirring them sometimes well together; then distil them in an
+ordinary Still, and let it drop into a Glass wherein there is two grains
+of Musk, and eight ounces of white Sugar Candy, and some Leaf-Gold; take
+of this Water three times a week fasting, two spoonfuls at a time, and
+ofter if you find need; distil with soft fire; this is good for Women in
+Child-bed if they are faint.
+
+
+28. _To make the Elder water, or spirit of_ Sambucus.
+
+Take some Rye Leaven, and break it small into some warm Water, let it be
+a sowre one, for that is best; about two Ounces or more: then take a
+Bushel of Elder Berries beaten small, and put them into an earthen Pot
+and mix them very well with the Leaven, and let it stand one day near
+the Fire; then put in a little Yest, and stir it well together to make
+it rise, so let it stand ten days covered, and sometimes stir it; then
+distil it in an Alembeck; keep the first Water by it self, and so the
+second, and the third will be good Vinegar, if afterward you colour it
+with some of the Berries.
+
+Distil it with a slow fire, and do not fill the Still too full.
+
+This Water is excellent for the Stomach.
+
+
+29. _To make the Balm water Green._
+
+Take any Wine or Lees of Wine, or good Strong Beer or Ale with the
+Grounds, and stir them all together very well, lest the Wine Lees be too
+thick, and burn the bottom of the Pot; put them into an Alembeck with
+good store of Balm unwashed, therein still these till you leave no other
+tast but fair water, and draw also some of that, draw two Alembecks full
+more as you draw the first, until you have so much as will fill your
+Alembeck, then put this distilled water into your Alembeck again, and
+some more Balm, if you draw a Wine Gallon, put to it half a pound of
+Coriander seeds bruised, two Ounces of Cloves, one quarter of an Ounce
+of Nutmegs, and one quarter of an Ounce of Mace bruised all of them,
+then set a Receiver of a Gallon under it, and fill it with fresh and
+green Balm unwashed, and your Water will be as green as Grass; put still
+more and more of the Herbs fresh, and let it stand a week to make it the
+more green.
+
+Take this Green Water, and put to it one quart of the best Damask
+Rosewater, and before you mix your Balm-water and Rose-water together,
+you must dissolve two pounds of fine Sugar in the first distilled water,
+then take Ambergreece and Musk, of each eight Grains, being ground fine,
+and put it into the Glass in a piece of Lawn; put also a little Orange
+or Limon Pill to it, and keep it cool and from the Air.
+
+
+30. _To make the very best Surfet-water._
+
+Take one Gallon of the best French Spirits, and a Pint of
+Damask-Rose-water, half a Pint of Poppy water, one pound of white Sugar
+Candy bruised, then take one pound and half of Raisins in the Sun
+stoned, half a pound of Dates stoned and sliced, then take one Ounce of
+Mace, one Ounce of Cloves, one Ounce of Cinamon, one Ounce of Aniseeds
+rubbed clean from the dust, then take a quarter of an Ounce of Licoras
+clean scraped and sliced, and all the Spices grosly beaten, let all
+these steep in the Spirits four days; then take a quarter of a peck of
+Red Poppy Leaves fresh gathered, and the black part cut off, and put
+them in, and when it hath stood four or five days, strain it, and put it
+into your Glass, then put in your Sugar-Candy finely beaten, twelve
+peniworth of Ambergreece, six peniworth of Musk, keep it close, and
+shake it now and then, and when you use it, you may put some kind of
+Syrrup to it, what you please.
+
+
+31. _To make the true Palsie-water, as it was given by that once very
+famous Physician Doctor_ Matthias.
+
+Take Lavender Flowers stripped from the stalks, and fill a Gallon-Glass
+with them, and pour on them good Spirit of Sack, or perfect _Aqua vitæ_
+distilled from all Flegm, let the quantity be five quarts, then
+circulate them for six weeks, very close with a Bladder, that nothing
+may breath out; let them stand in a warm place, then distil them in an
+Alembeck with his Cooler, then put into the said water, of Sage,
+Rosemary, and Wood-Betony Flowers; of each half a handful, of Lilly of
+the Valley, and Burrage, Bugloss, and Cowslip Flowers, one handful of
+each; steep these in Spirit of Wine, Malmsie, or _Aqua vitæ_, every one
+in their Season, till all may be had; then put also to them of Balm,
+Motherwort, Spike-flowers, Bay leaves, the leaves of Orange trees, with
+the Flowers, if they may be had, of each one ounce, put them into the
+aforesaid distilled Wine all together, and distil it as before, having
+first been steeped six weeks; when you have distilled it, put into it
+Citron Pill, dried Piony seeds hull'd, of each five Drams, of Cinamon
+half an Ounce, of Nutmegs, Cardamum seeds, Cubebs, and yellow Saunders,
+of each half an ounce, of lignum Aloes one dram; make all these into
+Powder, and put them into the distilled Wine abovesaid, and put to them
+of Cubebs anew, a good half pound of Dates, the stones taken out, and
+cut them in small pieces, put all these in, and close your Vessel well
+with a double Bladder; let them digest six weeks, then strain it hard
+with a Press, and filtrate the Liquor, then put into it of prepared
+Pearl, Smaragdus, Musk and Saffron, of each half a Scruple; and of
+Ambergreece one Scruple, red Roses dried well, Red and Yellow Saunders,
+of each one ounce, hang these in a Sarsenet Bag in the water, being well
+sewed that nothing go out.
+
+_The virtues of this Water._
+
+This Water is of exceeding virtue in all Swoundings and Weaknesses of
+the heart, and decaying of Spirits in all Apoplexies and Palsies, also
+in all pains of the Joints coming of Cold, for all Bruises outwardly
+bathed and dipped Clothes laid to; it strengtheneth and comforteth all
+animal, natural and viral Spirits, and cheareth the external Senses,
+strengtheneth the Memory, restoreth lost Speech, and lost Appetite, all
+weakness of the Stomach, being both taken inwardly, and bathed
+outwardly; it taketh away the Giddiness of the Head, helpeth lost
+Hearing, it maketh a pleasant Breath, helpeth all cold disposition of
+the Liver, and a beginning Dropsie; it helpeth all cold Diseases of the
+Mother; indeed none can express sufficiently; it is to be taken morning
+and evening, about half a Spoonful with Crums of Bread and Sugar.
+
+
+32. _For a Cough of the Lungs, or any Cough coming of Cold, approved by
+many._
+
+Take a good handful of French Barley, boil it in several waters till you
+see the water be clear, then take a quart of the last water, and boil in
+it sliced Licoras, Aniseeds bruised, of each as much as you can take up
+with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves,
+five fingered Grass, Maidenhair, of each half a handful, a few Raisins
+in the Sun stoned; boil these together till it come to a Pint, then
+strain it, and take twelve or fourteen Jordan Almonds blanched and
+beaten, and when your water is almost cold, put in your Almonds, and
+stir it together, and strain it; then sweeten it with white Sugar Candy;
+drink this at four times, in the morning fasting, and at four of the
+Clock in the Afternoon a little warmed; do this nine or ten days
+together; if you please, you may take a third draught when you go to
+Bed; if you be bound in your body, put in a little Syrrup of Violets,
+the best way to take it, is to suck it through a straw, for that conveys
+it to the Lungs the better.
+
+
+33. _To make the best Bisket-Cakes._
+
+Take four new laid Eggs, leave out two of the Whites, beat them very
+well, then put in two spoonfuls of Rose-water, and, beat them very well
+together, then put in a pound of double refin'd Sugar beaten and
+searced, and beat them together one hour, then put to them one pound of
+fine Flower, and still beat them together a good while; then put them
+upon Plates rubbed over with Butter, and set them into the Oven as fast
+as you can, and have care you do not bake them too much.
+
+
+34. _Perfumed Roses._
+
+Take Damask Rose Buds, and cut off the Whites, then take Rose-water or
+Orange-Flower water wherein hath been steeped _Benjamin_, _Storax_,
+_Lignum Rhodium_, Civet or Musk, dip some Cloves therein and stick into
+every Bud one, you must stick them in where you cut away the Whites; dry
+them between white Papers, they will then fall asunder; this Perfume
+will last seven years.
+
+Or do thus.
+
+Take your Rose Leaves cut from the Whites, and sprinkle them with the
+aforesaid water, and put a little powder of Cloves among them.
+
+
+35. _To make Tincture of Caraways._
+
+Take one quart of the Spirits of French Wine, put into it one pound of
+Caraway Comfits which are purled, and the Pills of two Citron Limons;
+let it stand in a warm place to infuse, in a Glass close stopped for a
+Month, stirring it every day once.
+
+Then strain it from the seeds, and add to it as much Rosewater as will
+make it of a pleasant taste, then hang in your Bottle a little
+Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial.
+
+
+36. _To get away the Signs of the Small Pox._
+
+Quench some Lime in white Rosewater, then shake it very well, and use it
+at your pleasure; when you at any time have washed with it, anoint your
+face with Pomatum, made with Spermaceti and oyl of sweet Almonds.
+
+
+37. _To make clouted Cream._
+
+Take Milk that was milked in the morning, and scald it at noon; it must
+have a reasonable fire under it, but not too rash, and when it is
+scalding hot, that you see little Pimples begin to rise, take away the
+greatest part of the Fire, then let it stand and harden a little while,
+then take it off, and let it stand until the next day, covered, then
+take it off with a Skimmer.
+
+
+38. _To make a_ Devonshire-_White-pot._
+
+Take two quarts of new Milk, a peny white Loaf sliced very thin, then
+make the Milk scalding hot, then put to it the Bread, and break it, and
+strain it through a Cullender, then put in four Eggs, a little Spice,
+Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not
+too much, for then it will whey.
+
+
+39. _To make the_ Portugal _Eggs._
+
+Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket
+in the Form of a Star, then put so much Sack into the Dish as you do
+think the Biskets will drink up; then stick them full with thin little
+pieces of preserved Orange, and green Citron Pill, and strew store of
+French Comfits over them, of divers colours, then butter some Eggs, and
+lay them here and there upon the Biskets, then fill up the hollow places
+in the Dish, with several coloured Jellies, and round about the Brim
+thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting,
+and between the Leaves several coloured Jellies.
+
+
+40. _To Candy Flowers the best way._
+
+Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the
+white bottoms, then have boiled to a Candy height Sugar, and put in so
+many Flowers as the Sugar will receive, and continually stir them with
+the back of a Spoon, and when you see the Sugar harden on the sides of
+the Skillet, and on the Spoon, take them off the Fire, and keep them
+with stirring in the warm Skillet, till you see them part, and the Sugar
+as it were sifted upon them, then put them upon a paper while they are
+warm and rub them gently with your hands; till all the Lumps be broken,
+then put them into a Cullender, and sift them as clean as may be, then
+pour them upon a clean Cloth, and shake them up and down till there be
+hardly any Sugar hanging about them; then if you would have them look as
+though they were new gathered, have some help, and open them with your
+fingers before they be quite cold, and if any Sugar hang about them, you
+may wipe it off with a fine Cloth; to candy Rosemary Flowers, or
+Archangel, you must pull out the string that stands up in the middle of
+the Blossom, and take them which are not at all faded, and they will
+look as though they were new gathered, without opening.
+
+
+41. _To pickle Cucumbers._
+
+Take the least you can get, and lay a layer of Cucumbers, and then a
+layer of beaten Spices, Dill, and Bay Leaves, and so do till you have
+filled your Pot, and let the Spices, Dill, and Bay Leaves cover them,
+then fill up your Pot with the best Wine Vinegar, and a little Salt,
+and so keep them.
+
+Sliced Turneps also very thin, in some Vinegar, Pepper and a little
+Salt, do make a very good Sallad, but they will keep but six Weeks.
+
+
+42. _To make Sugar Cakes._
+
+Take a pound of fine Sugar beaten and searced, with four Ounces of the
+finest Flower, put to it one pound of Butter well washed with
+Rose-water, and work them well together, then take the Yolks of four
+Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been
+steeped two or three days before Nutmeg and Cinamon, then put thereto so
+much Cream as will make it knead to a stiff Paste, rowl it into thin
+Cakes, and prick them, and lay them on Plates, and bake them; you shall
+not need to butter your Plates, for they will slip off of themselves,
+when they are cold.
+
+
+43. _To make a very fine Cream._
+
+Take a quart of Cream, and put to it some Rosewater and Sugar, some
+large Mace, Cinamon and Cloves; boil it together for a quarter of an
+hour, then take the yolks of eight Eggs, beat them together with some
+of your Cream, then put them into the Cream which is boiling, keep it
+stirring lest it curdle, take it from the fire, and keep it stirring
+till it be a little cold, then run it through a Strainer, dish it up,
+and let it stand one night, the next day it will be as stiff as a
+Custard, then stick it with blanched Almonds, Citron Pill and Eringo
+roots, and so serve it in.
+
+
+44. _To make Syrup of Turneps for a Consumption._
+
+Take half a peck of Turneps washed and pared clean, cut them thin, put
+to them one pound of Raisins of the Sun stoned, one quarter of a pound
+of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of
+Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage
+Flowers, and so much water as will cover all, and two fingers breadth
+above them, then boil it on a great fire in an earthen Vessel covered,
+untill the roots be soft and tender, then strain out the Liquor, and to
+every Pint of it put a pound of fine Sugar, the whites of two Eggs
+beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at
+a time.
+
+
+45. _For a Consumption._
+
+Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg
+potched very rare, then stir it into the Milk over a soft fire, but do
+not let it boil, sweeten it with a little Sugar Candy, and drink it in
+the morning fasting, and when you go to bed.
+
+
+46. _To make Bottle Ale for a Consumption._
+
+Take a quart of Ale, and a Pint of strong _Aqua vitæ_, Mace and Cinamon,
+of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane
+root, one quarter of a pound of Loaf Sugar, one quarter of a pound of
+Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder,
+then put all together into a Bottle and stop it close.
+
+Take three spoonfuls of this in a morning fasting, and again one hour
+before Supper and shake the Bottle when you pour it out.
+
+
+47. _To make Cakes of Quinces._
+
+Take the best you can get, and pare them, and slice them thin from the
+Core, then put them into a Gallipot close stopped, and tie it down with
+a Cloth, and put it into a Kettle of boiling water, so that it may stand
+steddy about five hours, and as your water boils away in the Kettle,
+fill it up with more warm water, then pour your Quinces into a fine hair
+sieve, and let it drain all the Liquor into a Bason, then take this
+Liquor and weigh it, and to every pound take a pound of double refin'd
+Sugar, boil this Sugar to a Candy height, then put in your Liquor, and
+set them over a slow fire, and stir them continually till you see it
+will Jelly, but do not let it boil; then put it into Glasses, and set
+them in a Stove till you see them with a Candy on the top, then turn
+them out with a wet Knife on the other side upon a white Paper, sleeked
+over with a sleek-stone, and set them in the Stove again till the other
+side be dry, and then keep them in a dry place.
+
+
+48. _To make Marmalade of Apricocks._
+
+Take Apricocks, pare them and cut them in quarters, and to every pound
+of Apricocks put a pound of fine Sugar, then put your Apricocks into a
+Skillet with half of the Sugar, and let them boil very tender and
+gently, and bruise them with the back of a Spoon, till they be like
+Pap, then take the other part of the Sugar, and boil it to a Candy
+height, then put your Apricocks into that Sugar, and keep it stirring
+over the fire, till all the Sugar be melted, but do not let it boil,
+then take it from the fire, and stir it till it be almost cold; then put
+it in Glasses, and let it have the Air of the fire to dry it.
+
+
+49. _To make Limon Cakes._
+
+Take half a pound of refin'd sugar, put to it two spoonfuls of
+Rosewater, as much Orange Flower water, and as much of fair water, boil
+it to a Candy height, then put in the Rind of a Limon grated, and a
+little Juice, stir it well on the fire, and drop it on Plates or sleeked
+Paper.
+
+
+50. _To make Wafers._
+
+Take a quart of Flower heaped and put to it the yolks of four Eggs, and
+two or three spoonfuls of Rosewater, mingle this well together, then
+make it like Batter with Cream and a little Sugar, and bake it on Irons
+very thin poured on.
+
+
+51. _To make Marmalade of Cherries with Currans._
+
+Take four pounds of Cherries when they are stoned, and boil them alone
+in their Liquor for half an hour very fast, then pour away the Liquor
+from them, and put to them half a Pint and little more of the juice of
+Currans, then boil a pound of double refin'd Sugar to a Candy height,
+and put your Cherries and Juice of Currans in that, and boil them again
+very fast till you find it to jelly very well.
+
+
+52. _To preserve Rasberries._
+
+Take the weight of your Rasberries in fine Sugar, and take some
+Rasberries and bruise them a little; then take the clearest of the
+bruised Rasberries, I mean the Juice and the weight of it in Sugar, and
+your other Sugar named before, and boil it, and scum it, then put in
+your whole Rasberries, and boil them up once, then let them stand over
+the fire without boiling till you see it will Jelly, and that it look
+clear, then take up your Rasberries one by one, and put them into
+Glasses, then boil your Syrrop, and put it over them.
+
+
+53. _To make Syrrop of Ale, good for weak People to take inwardly, or to
+heal old Sores, applied thereto._
+
+Take two Gallons of Ale Wort, the strongest you can get, so soon as it
+is run from the Grounds, set it on the fire in a Pipkin, and let it boil
+gently and that you do perceive it to be as though it were full of Rags;
+run it through a strainer, and set it on the fire again, and let it boil
+until it be thick, and scum it clean, and when it is much wasted, put it
+into a lesser Pan to boil, or else it will burn; when it is thick
+enough, take it off, and when it is cold, put it into Gallipots, take as
+much as a Walnut fasting; and as much when you go to bed.
+
+
+54. _To make whipt Sillibub._
+
+Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of
+Cream, with the Whites of three Eggs, season it with Sugar, and beat it
+as you do Snow-Cream, with Birchen Rods, and take off the Froth as it
+ariseth, and put it into your Pot, so do till it be beaten to a Froth,
+let it stand two or three hours till it do settle, and then it will eat
+finely.
+
+
+55. _To make Raisin Wine or Stepony._
+
+Take four Gallons of Spring-water, four pounds of Raisins of the Sun
+stoned, the juice of four good Limons, and the Rind of two cut thin,
+boil the Raisins, and Pill in the Water for half an hour or more, then
+put in the juice of Limon, and a little Spice, Sugar and Rosewater, and
+let it stand but a little more over the fire; then put it into an
+earthen pot, and beat it together till it be cold, then bottle it up, it
+will keep but a few days.
+
+_Memorandum_, Two pounds of Sugar to one pound of Cowslips is enough for
+Conserve.
+
+
+56. _To boil Samphire._
+
+Take Water and Salt so strong as will bear an Egg, boil it, and when it
+boils, put in your Samphire unwashed, and let it scald a little, then
+take it off, and cover it so close that no Air can get in, and set the
+Pot upon a cold Wisp of Hay, and so let it stand all night, and it will
+be very green, then put it up for your use.
+
+
+57. _To make Cabbage Cream._
+
+Take twenty five Quarts of new Milk, set it on the fire till it be ready
+to boil, stir it all the while that it creams not, then pour it into
+twenty several Platters so fast as you can, when it is cold, take off
+the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a
+Cabbage, crumpled one upon another, do thus three times, and between
+every Layer you must mingle Rosewater and Sugar mingled thick, and laid
+on with a Feather; some use to take a little Cream and boil it with
+Ginger, then take it from the fire and season it with Rosewater and
+Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it
+till it be cold, that it cream not; then take Toasts of Manchet cut
+thin, not too hard, nor brown, lay them in the bottom of the Dish, and
+pour the Cream upon them, and lay the Cabbage over.
+
+
+58. _To make a Trifle._
+
+Take sweet Cream, season it with Rosewater and Sugar, and a little whole
+Mace, let it boil a while, then take it off, and let it cool, and when
+it is lukewarm put it into such little Dishes or Bowls as you mean to
+serve it in; then put in a little Runnet, and stir it together; when
+you serve it in, strew on some French Comfits.
+
+
+59. _To make thick Cream._
+
+Take sweet Cream, a little Flower finely searced, large Mace, a stick of
+Cinamon, Sugar and Rosewater, let all these boil together till it be
+thick, then put into it thick Cream, the yolks of Eggs beaten, then let
+it seeth but a little while for fear of turning, then pour it out, and
+when it is cold serve it in.
+
+
+60. _To pickle Purslan to keep all the Year._
+
+Take the Leaves from the stalks, then take the Pot you mean to keep them
+in, and strew Salt over the bottom, then lay in a good row of the
+Leaves, and strew on more Salt, then lay in a row of the stalks, and put
+in more Salt, then a row of the Leaves, so keep it close covered.
+
+
+61. _To Stretch Sheeps Guts._
+
+After they are clean scowred, lay them in water nine days, shifting them
+once a day, and they will be very easie to fill, and when they are
+filled, they will come to their wonted bigness.
+
+
+62. _To make Cream of Pastes and Jellies._
+
+Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats
+very thin and boil with them, then sweeten it, and put it into a Dish.
+
+
+63. _To make a rare Medicine for the Chine-Cough._
+
+Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder
+of Gum Dragon, and as much of white Sugar Candy mixed together, and eat
+of it several times of the day, or take the above-named Syrrop, either
+of them will do the Cure.
+
+
+64. _For a Consumption._
+
+Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and
+Conserve of Fox Lungs, of each one ounce, mix them well together, and
+take it often upon a Liquoras stick in the day time, and at night.
+
+
+65. _To make very rare Ale._
+
+When your Ale is tunned into a Vessel that will hold eight or nine
+Gallons, and that hath done working, ready to be stopped up, then take
+a Pound and half of Raisins of the Sun stoned and cut in pieces, and two
+great Oranges, Meat and Rind, and sliced thin, with the Rind of one
+Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all
+these in a Bag, and hang them in the Vessel, and stop it up close; when
+it hath stood four days, bottle it up, fill the Bottles but a little
+above the Neck, and put into every one a Lump of fine Sugar, and stop
+them close, and let it be three Weeks or a month before you drink it.
+
+
+66. _To make Ale to drink within a Week._
+
+Tun it into a Vessel which will hold eight Gallons, and when it hath
+done working, ready to bottle, put in some Ginger sliced, and an Orange
+stuck with Cloves, and cut here and there with a Knife, and a pound and
+half of Sugar, and with a stick stir it well together, and it will work
+afresh; when it hath done working, stop it close, and let it stand till
+it be clear, then bottle it up and put a Lump of Sugar into every
+Bottle, and then stop it close, and knock down the Corks, and turn the
+Bottles the Bottoms upwards, and it will be fit to drink in a Weeks
+time.
+
+
+67. _For the Griping in the Guts._
+
+Take a peniworth of Brandy, and a peniworth of Mithridate mixed
+together, and drink it three nights together when you go to rest, or
+take a little Oil of Aniseeds in a Glass of Sack three times.
+
+
+68. _To make a Sack Posset._
+
+Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir
+them well that they curd not, then put to them three Pints of Cream,
+half a Pound of white Sugar, stirring them well together, when they are
+hot over the fire, put them into a Bason, and set the Bason over a
+boiling pot of water, until the Posset be like a Custard, then take it
+off, and when it is cool enough to eat, serve it in with beaten Spice
+strewed over it very thick.
+
+
+69. _To make Pennado._
+
+Take Oatmeal clean picked and well beaten, steep it in water all night,
+then strain it and boil it in a Pipkin with some Currans, and a Blade or
+two of Mace, and a little Salt; when it is well boiled, take it off, and
+put in the Yolks of two or three new laid Eggs beaten with Rosewater,
+then set it on a soft fire, and stir it that it curd not, then sweeten
+it with Sugar, and put in a little Nutmeg.
+
+
+70. _To make Cakes without Fruit._
+
+Take four pounds of fine Flower, rub into it one pound of Butter very
+well, then take warmed Cream, and temper it with Ale yest, so mix them
+together, and make them into a Paste, put in a little Rosewater, and
+several Spices well beaten, let it lie by the fire till the Oven heat,
+and when you make it up, knead into it half a pound of Caraway Comfits,
+and three quarters of a pound of Bisket-Comfits, make it up as fast as
+you can, not too thick, nor cut it too deep, put it into a hoop well
+butter'd, and wash it over with the White of an Egg, Rosewater, and
+Sugar, and strew it with some Comfits; do not bake it too much.
+
+
+71. _A Sack Posset without Milk._
+
+Take thirteen Eggs and beat them very well, and while they are beating,
+take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and
+let them boil a very little while, then put these Eggs to them, and stir
+them till they be hot, then take it from the fire, and keep it stirring
+a while, then put it into a fit Bason, and cover it close with a Dish,
+then set it over the fire again till it arise to a Curd; then serve it
+in with some beaten spice.
+
+
+72. _A very fine Cordial._
+
+One Ounce of Syrrop of Gilly-flowers, one dram of Confection of
+Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water,
+one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed
+together.
+
+
+73. _The best way to preserve Goosberries green and whole._
+
+Pick them clean and put them into water as warm as milk, so let them
+stand close covered half an hour, then put them into another warm water
+and let them stand as long, and so the third time, till you find them
+very green; then take their weight in fine Sugar, and make a Syrrop,
+then put them in, and let them boil softly one hour; then set them by
+till the next day, then heat them again, so do twice, then take them
+from that Syrrop and make a new Syrrop and boil them therein, till you
+find they be enough.
+
+
+74. _To make the Orange Pudding._
+
+Take the rind of a small one pared very thin, and boiled in several
+waters, and beaten very fine in a Mortar, then put to it four Ounces of
+fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs,
+and a little Salt, beat it together in the Mortar till the Oven heats,
+and so butter a dish and bake it, but not too much; strew Sugar on it
+and serve it to the Table, Bake it in Puff-past.
+
+
+75. _To make French Bread._
+
+Take half a Bushel of fine Flower, ten Eggs, one pound and a half of
+fresh Butter, then put in as much Yest as you do into Manchet, temper it
+with new milk pretty hot, and let it lie half an hour to rise, then make
+it into Loaves or Rolls, and wash it over with an Egg beaten with Milk;
+let not your Oven be too hot.
+
+
+76. _To make a made dish._
+
+Take four Ounces of sweet Almonds blanched, and beaten with Rosewater,
+strain them into some Cream, then take Artichoke bottoms boiled tender,
+and some boiled Marrow, then boil a quart of Cream with some Rosewater
+and Sugar to some thickness, then take it off, and lay your Artichokes
+into a Dish, and lay the Marrow on them, then mix your Almond Cream, and
+the other together, and poure it over them, and set it on Coals till you
+serve it in.
+
+
+77. _To make a Cake with Almonds._
+
+Take one pound and half of fine Flower, of Sugar twelve Ounces beaten
+very fine, mingle them well together, then take half a pound of Almonds
+blanched, and beaten with Rosewater, mingle all these with as much Sack
+as will work it into a Paste, put in some Spice, some Yest, and some
+plumped Currans with some Butter, and a little salt, to make it into a
+Cake and bake it.
+
+
+78. _To make a Sillibub._
+
+Take a Limon pared and sliced very thin, then cover the bottom of your
+Sillibub Pot with it, then strew it thick with fine Sugar, then take
+Sack or white Wine, and make a Curd with some Milk or Cream, and lay it
+on the Limon with a Spoon, then whip some Cream and Whites of Eggs
+together, sweetened a little, and cast the Froth thereof upon your
+Sillibub, when you lay in your Curd, you must lay Sugar between every
+Lay.
+
+
+79. _To make fine Water-Gruel._
+
+Take the best Oatmeal beaten, and steep it in water all night, the next
+day strain it, and boil it with a Blade of Mace, and when it is enough,
+put in some Raisins and Currans which have been infused in a Pot (in a
+Pot of seething Water) and a little Wine, a little Salt, a little Sugar,
+and so eat it.
+
+
+80. _To make Limon Cream._
+
+Take a quart of Cream, keep it stirring on the fire until it be blood
+warm, then take the Meat of three Limons sweetened well with Sugar, and
+a little Orange Flower water, sweeten them so well that they may not
+turn the Cream, then stir them into the Cream, on the fire with some
+yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of
+Eggs, makes a fine Cawdle for a sick body.
+
+
+81. _To make rare Cakes with Almonds._
+
+Take two Pounds and an half of blanched Almonds beaten fine with
+Rosewater, mix them with a Pound and three quarters of fine Sugar and
+some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let
+them stand a little, then set them on a Chafing-dish of Coals, and dry
+them a little, stirring them all the while, then take half a Peck of
+Flower, put into it a little salt, three Pints of Ale-Yest, have in
+readiness your Cream lukewarm, strain your Yest, and put into it six
+spoonfuls of Sack, put in Spice into your Flower, and make all these
+into a stiff Paste with the Cream, work it well and lay it by the fire
+to rise one hour, then work into your Paste two pounds and a quarter of
+fresh Butter; pull your Paste in pieces three times, then strew in a
+pound of Caraway Comfits, and make this Paste into five Cakes, lay them
+upon buttered Plates or double Papers, then strew Caraway Comfits on the
+top and double refined Sugar; one hour will bake them sufficiently.
+
+
+82. _To make_ Shrewsbury _Cakes._
+
+Take four pounds of Flower, two pounds of Butter, one pound and an half
+of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater,
+make a hole in the Flower, and put the Eggs into it when they are
+beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and
+then mix them with the Eggs and Flower, then make them into thin round
+Cakes, and put them into an Oven after the Houshold Bread is drawn; this
+quantity will make three dozen of Cakes.
+
+
+83. _To make Goosberry Wine._
+
+Bruise ripe Goosberries with an Apple-Beater, but do not beat them too
+small, then strain them through a hair strainer, and put your Juice into
+an earthen Pot, keep it covered four or five days till it be clear, then
+draw it out into another Vessel, letting it run into a hair sieve, stop
+it close, and let it stand one fortnight, then draw it out into quart
+Bottles, putting one Pound of Sugar into eight Bottles, stop them up
+close, and in a week or fortnights time you may drink them.
+
+
+84. _To make Damson Wine._
+
+Take four Gallons of Water and put to every Gallon of Water four Pounds
+of Malaga Raisins, and half a Peck of Damsons.
+
+Put the Raisins and Damsons into a Vessel without a head, cover the
+Vessel and let them steep six days, stirring them twice every day; then
+let them stand as long without stirring, then draw the Wine out of the
+Vessel, and colour it with the infused juice of Damsons sweetened with
+Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a
+fortnight, and then bottle it up.
+
+
+85. _To pickle Cucumbers the very best way._
+
+Take those you mean to pickle, and lay them in water and salt three or
+four days, then take a good many great Cucumbers, and cut the outsides
+of them into water, for the insides will be too pappy, boil them in that
+Water, with Dill seeds and Fennel seeds, and when it is cold, put to it
+some salt, and as much of Vinegar as will make it a strong Pickle, then
+take them out of the Water and Salt, and pour this Liquor over them, so
+let them stand close covered for a fortnight or three weeks.
+
+Then pour the Pickle from them and boil it, and when it is cold add to
+it some more Vinegar, and put it to them again, so let them stand one
+Month longer, and now and then when you see occasion, boil it again, and
+when it is cold, put it to them, and every time you boil it, put some
+Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top,
+and after the first fortnight when you boil it, put in some whole
+Pepper and some whole Cloves and Mace, and always put the Liquor cold
+over them.
+
+
+86. _To make the best Orange Marmalade._
+
+Take the Rinds of the deepest coloured Oranges, boil them in several
+Waters till they are very tender, then mince them small, and to one
+pound of Oranges, take a Pound of Pippins cut small, one Pound of the
+finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water
+over the fire, and scum it, then put in your Pippins, and boil them till
+they are very clear, then put in the Orange Rind, and boil them
+together, till you find by cooling a little of it, that it will jelly
+very well, then put in the Juice of two Oranges, and one Limmon, and
+boil it a little longer; and then put it up in Gally-pots.
+
+
+87. _To preserve White Quinces._
+
+Take the fairest you can get, and coddle them very tender, so that a
+straw may go through to the Core, then core them with a scoop or small
+knife, then pare them neatly, and weigh them, to every pound of
+Quinces, take one pound of double refined Sugar, and a Pint of the
+Water wherein thin slices of Pippins have been boiled; for that is of a
+Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
+and scum it, then put in your Quinces, and boil them very quick, and
+that will keep them whole and white, take them from the fire sometimes
+and shake them gently, keep them clean scummed, when you perceive them
+to be very clear, put them into Gally-pots or Glasses, then warm the
+Jelly and put it to them.
+
+
+88. _To make Conserve of Red Roses._
+
+Take their Buds and clip off the Whites, then take three times their
+weight in Sugar double refin'd; beat the Roses well in a Mortar, then
+put in the Sugar by little and little, and when you find it well
+incorporated, put it into Gally-pots, and cover it with Sugar, and so it
+will keep seven years.
+
+
+89. _To make plain Bisket-Cakes._
+
+Take a Pottle of Flower, and put to it half a pound of fine Sugar, half
+an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of
+Yest, then boil a Pint of Water or little more, put into it a quarter
+of a Pound of Butter or a little more, let it stand till it be cold,
+then temper them together till it be as thick as Manchet, then let it
+lie a while to rise, so roul them out very thin, and prick them, and
+bake them in an Oven not too hot.
+
+
+90. _To make Green Paste of Pippins._
+
+Take your Pippins while they be green, and coddle them tender, then peel
+them, and put them into a fresh warm Water, and cover them close, till
+they are as green as you desire. Then take the Pulp from the Core, and
+beat it very fine in a Mortar, then take the weight in Sugar, and wet it
+with Water, and boil it to a Candy height, then put in your Pulp, and
+boil them together till it will come from the bottom of the Skillet,
+then make it into what form you please, and keep them in a stove.
+
+
+91. _To make Paste of any Plumbs._
+
+Take your Plumbs, and put them into a Pot, cover them close, and set
+them into a Pot of seething Water, and so let them be till they be
+tender, then pour forth their Liquor, and strain the Pulp through a
+Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a
+Pound of the Pulp of Pippins, beat them together, and take their weight
+in fine Sugar, with as much Water as will wet it, and boil it to a Candy
+height; then put in your Pulp, and boil them together till it will come
+from the bottom of the Posnet, then dust your Plates with searced Sugar,
+and so keep them in a Stove to dry.
+
+
+92. _To make Almond Ginger-Bread._
+
+Take a little Gum-Dragon and lay it in steep in Rosewater all night,
+then take half a Pound of Jordan Almonds blanched and beaten with some
+of that Rosewater, then take half a pound of fine Sugar beaten and
+searced, of Ginger and Cinamon finely searced, so much as by your taste
+you may judge to be fit; beat all these together into a Paste, and dry
+it in a warm Oven or Stove.
+
+
+93. _To make Snow Cream._
+
+Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
+of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
+the Rod into a Dish, in the which you have first fastened half a Manchet
+with some Butter on the bottom, and a long Rosemary sprig in the
+middle; when you have all cast the Snow on the dish, then garnish it
+with several sorts of sweet-meats.
+
+
+94. _To preserve Oranges and Limons that they shall have a Rock Candy on
+them in the Syrrup._
+
+Take the fairest and cut them in halves, or if you will do them whole,
+then cut a little hole in the bottom, so that you may take out all the
+meat, lay them in water nine days, shifting them twice every day, then
+boil them in several Waters, till a straw will run through them, then
+take to every Pound of Orange or Limon one Pound of fine Sugar, and one
+quart of Water, make your Syrrup, and let your Oranges or Limons boil a
+while in it, then let them stand five or six days in that Syrrup, then
+to every Pound, put one Pound more of Sugar into your Syrrup, and boil
+your Oranges till they be very clear, then take your Oranges out, and
+boil your Syrrup almost to Candy, and put to them.
+
+
+95. _To make Sugar Plate._
+
+Take a little Gum-Dragon laid in steep in Rosewater till it be like
+Starch, then beat it in a Mortar with some searced Sugar till it come
+to a perfect Paste, then mould it with Sugar, and make it into what form
+you please, and colour some of them, lay them in a warm place, and they
+will dry of themselves.
+
+
+96. _To make Artificial Walnuts._
+
+Take some of your Sugar Plate, print it in a Mould fit for a Walnut
+Kernel, yellow it over with a little Saffron, then take searced Cinamon
+and Sugar, as much of the one as the other, work it in Paste with some
+Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould
+for a Walnut shell, and when they are dry, close them together over the
+shell with a little of the Gum water.
+
+
+97. _To make short Cakes._
+
+Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your
+Butter, and let it cool a little, then take as much fine Flower as you
+think will serve, mingle it with the Butter and Yest, and as much
+Rosewater and Sugar as you think fit, and if you please, some Caraway
+Comfits, so bake it in little Cakes; they will last good half a year.
+
+
+98. _To preserve red Roses, which is as good and effectual as any
+Conserve, and made with less trouble._
+
+Take Red Rose Buds clipped clean from their Whites one pound, put them
+into a Skillet with four Quarts of Water, Wine measure, then let them
+boil very fast till three Quarts be boiled away, then put in three
+pounds of fine Sugar, and let it boil till it begins to be thick, then
+put in the Juice of a Limon, and boil it a little longer, and when it is
+almost cold, put it into Gally-Pots, and strew them over with searced
+Sugar, and so keep them so long as you please, the longer the better.
+
+
+99. _A fine Cordial Infusion._
+
+Take the flesh of a Cock Chick cut in small pieces, and put into a Glass
+with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of
+Red Coral prepared, with a little large Mace, and a slice or two of
+Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a
+Cork, and set it into a Vessel of seething Water, and stuff it round
+with Hay that it jog not; when you find it to be enough, give the sick
+Party two spoonfuls at a time.
+
+
+
+100. _For a Cough of the Lungs._
+
+Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of
+Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white
+Sugar-Candy finely beaten; mingle all these together, and beat it one
+hour with a spoon, till it be very white; then take it often upon a
+Licoras stick. This is very good.
+
+
+101. _To preserve Grapes._
+
+Take your fairest white Grapes and pick them from the stalks, then stone
+them carefully, and save the Juice, then take a pound of Grapes, a pound
+of fine Sugar, and a pint of water wherein sliced Pippins have been
+boiled, strain that water, and with your Sugar and that make a Syrup,
+when it is well scummed put in your Grapes, and boil them very fast, and
+when you see they are as clear as glass, and that the Syrup will jelly,
+put them into Glasses.
+
+
+102. _To make Collops of Bacon in Sweet-meats._
+
+Take some Marchpane Paste, and the weight thereof in fine Sugar beaten
+and searsed, boil them on the fire, and keep them stirring for fear
+they burn, so do till you find it will come from the bottom of the
+Posnet, then mould it with fine Sugar like a Paste, and colour some of
+it with beaten Cinnamon, and put in a little Ginger, then roll it broad
+and thin, and lay one upon another till you think it be of a fit
+thickness and cut it in Collops and dry it in an Oven.
+
+
+103. _To make Violet Cakes._
+
+Take them clipped clean from the whites and their weight in fine Sugar,
+wet your Sugar in fair water, and boil it to a Candy height, then put in
+your Violets, and stir them well together, with a few drops of a Limon,
+then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
+in what form you please; do not let them boil, for that will spoil the
+colour: Thus you may do with any Herb or Flower, or with any Orange or
+Limon Pill, and, if you like it, put in a little Musk or Ambergreece.
+
+
+104. _To preserve white Damsons._
+
+Take to every pound one pound of fine Sugar and a quarter of a pint of
+fair water, make your Syrup and scum it well, then take it from the
+fire, and when it is almost cold put in your Damsons, and let them
+scald a little, then take them off a while, and then set them on again;
+when you perceive them to be very clear, put them into Pots or Glasses.
+
+
+105. _To make a very good Cake._
+
+Take a peck of Flower, four pound of Currans well washed, dryed and
+picked, four pounds of Butter, one pound of Sugar, one ounce of
+Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
+Rosewater, the next day strain it out, then take one pint and an half of
+good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
+butter into the warmed Cream, put the rest into the Flower in pieces,
+then wet your Flower with your Cream, and put in your Currans, and a
+little Salt, and four or five spoonfuls of Caraway-Comfits and your
+Spice, mix them all and the Yest well together, and let it lie one hour
+to rise, then make it up and Bake it in a Pan buttered: It may stand two
+hours.
+
+
+106. _To make Paste Royal._
+
+Take Quince Marmalade almost cold, and mould it up with searced Sugar to
+a Paste, them make it into what form you please and dry them in a Stove.
+
+
+
+107. _To make Paste of Pippins coloured with Barberries._
+
+Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
+as will colour it, then take the weight of it in fine Sugar, boil it to
+a Candy height, with a little water, then put in your Pulp beaten very
+well in a mortar, boil it till it come from the bottom of the Posnet,
+then dust your Plate with Sugar, and drop them thereon, and dry them in
+a Stove or warm Oven.
+
+
+108. _To preserve Barberries._
+
+Take one Pound of stoned Barberries and twice their weight in fine
+Sugar, then strip two or three handfuls of Barberries from their stalks,
+and put them into a Dish with as much Sugar as Barberries, over a
+Chafing dish of Coals, when you see they are well plumped, strain them,
+then wet your other Sugar with this, and no Water, boil it and scum it,
+and then put in your stoned Barberries, and boil them till they are very
+clear.
+
+
+109. _To make Jelly of Currans or of any other Fruit._
+
+Take your Fruit clean picked from the stalks, and put them into a long
+Gally-pot, and set it into a Kettle of Water close covered; keep the
+Water boiling till you find the Fruit be well infused, then pour out the
+clearest, and take the weight of it in fine Sugar, wet your Sugar with
+Water, and boil it to a Candy height, then put in your clear Liquor, and
+keep it stirring over a slow fire till you see it will jelly, but do not
+let it boil; the Pulp which is left of the Liquor, you may make Paste of
+if you please, as you do the Pippin Paste before named.
+
+
+110. _To make a Goosberry Fool._
+
+Take a Pint and an half of Goosberries clean picked from the stalks, put
+them into a Skillet with a Pint and half of fair Water, scald them till
+they be very tender, then bruise them well in the Water, and boil them
+with a Pound and half of fine Sugar till it be of a good thickness, then
+put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg
+quartered, stir these well together till you think they be enough, over
+a slow fire, and put it into a Dish, and when it is cold, eat it.
+
+
+111. _To make perfumed Lozenges._
+
+Take twelve Grains of Ambergreece, and six grains of Musk, and beat it
+with some Sugar plate spoken of before, then roule it out in thin Cakes,
+and make them into what form you please, you may make them round like a
+Sugar Plumb, and put a Coriander seed in each of them, and so they will
+be fine Comfits, and you may make them into Lozenges to perfume Wine
+with.
+
+
+112. _To Candy Eryngo Roots._
+
+Take the Roots new gathered, without Knots or Joints, wash them clean,
+and boil them in several Waters till they are very tender, then wash
+them well, and dry them in a Cloth, slit them, and take out the Pith,
+and braid them in Braids as you would a Womans Hair, or else twist them,
+then take twice their weight in fine Sugar, take half that Sugar, and to
+every Pound of Sugar, one quarter of a pint of Rosewater and as much
+fair water, make a syrup of it, and put in your roots and boil them, and
+when they are very clear, wet the rest of the Sugar with Rosewater, and
+boil it to a Candy height, then put in the Roots and boil them, and
+shake them, and when they be enough, take them off, and shake them till
+they are cold and dry, then lay them upon Dishes or Plates till they are
+throughly dry, and then put them up; thus you may do Orange or Limon, or
+Citron Pill, or Potato Roots.
+
+
+113. _To preserve Goosberries._
+
+Take your Gooseberries, and stone them, then take a little more than
+their weight in fine Sugar, then with as much Water as will melt the
+Sugar, boil it and scum it, then put in your Goosberries, and boil them
+apace till they be clear, then take up your Goosberries, and put them
+into Glasses, and boil the Syrup a little more, and put over them.
+
+
+114. _To make Leach and to colour it._
+
+Take one Ounce of Isinglass and lay it in Water four and twenty hours,
+changing the Water three or four times, then take a quart of new Milk,
+boiled with a little sliced Ginger and a stick of Cinamon, one spoonful
+of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a
+while, put in the Isinglass, and boil it till it be thick, keeping it
+always stirring, then strain it, and keep it stirring, and when it is
+cold, you may slice it out, and serve it upon Plates; you may colour it
+with Saffron, and some with Turnsole, and lay the White and that one
+upon another, and cut it, and it will look like Bacon; it is good for
+weak people, and Children that have the Rickets.
+
+
+115. _To take away the Signs of the Small Pox._
+
+Take some Spercma-ceti, and twice so much Virgins Wax, melt them
+together and spread it upon Kids Leather, in the shape of Mask, then lay
+it upon the Face, and keep it on night and day, it is a very fine
+Remedy.
+
+
+116. _For Morphew, or Freckles, and to clear the Skin._
+
+Take the Blood of any Fowl or Beast, and wipe your Face all over with it
+every night when you go to bed for a fortnight together, and the next
+day wash it all off with White Wine, and white Sugar Candy, and
+sometimes hold your face over the smoke of Brimstone for a while, and
+shut your eyes, if you add the Juice of a Limon to the white Wine, it
+will be the better.
+
+
+117. _To make Almond Butter to look white._
+
+Take about two Quarts of Water, the bottom of a Manchet, and a Blade of
+large Mace, boil it half an hour, and let it stand till it be cold, then
+take a Pound of sweet Almonds blanched, and beaten with Rosewater very
+fine, so strain them with this Water many times, till you think the
+virtue is out of them, and that it be a thick Almond Milk, then put it
+into a Skillet, and make it boiling hot, that it simper, then take a
+spoonful of the Juice of a Limon, and put into it, stirring of it in,
+and when you perceive it ready to turn, then take it from the fire, and
+take a large fine Cloth, and cast your Liquor all over the Cloth with a
+Ladle, then scrape it altogether into the middle with a Spoon, then tie
+it hard with a Packthred, so let it hang till the next morning, then put
+in a Dish, and sweeten it with Rosewater and Sugar, put a little
+Ambergreece if you please.
+
+
+118. _For the Ptisick._
+
+Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with
+a little handful of Peniroyal, boil these together, and add a little
+Sugar-candy to it, and take five or six spoonfuls at a time four or five
+times in a day for a good while.
+
+
+119. _Marmalade of Apricocks._
+
+Take the ripest and stone them and pare them, and beat them in a Mortar,
+then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be
+somewhat dry, then take the weight in fine Sugar, and boil it to a Candy
+height, with some Rosewater, then put in your Pulp, and boil them
+together till it will come from the bottom of the Skillet, and always
+keep it stirring, for fear it burn, then put it into Glasses.
+
+
+120. _Syrup of Turneps._
+
+Take of the best and pare them, and bake them in a Pot, then take the
+clear Juice from them, and with the like weight in fine Sugar make it
+into a Syrup, and a little Licoras to it, and take it often.
+
+
+121. _To make a good Jelly._
+
+Take a lean Pig, dress it clean, and boil it in a sufficient quantity of
+Fair Water, with four Ounces of green Licoras scraped and bruised,
+Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound,
+Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one
+Ounce, boil these to a strong Jelly, and strain it, and take off the
+Fat, then put to it half a Pound of Sugar, and half a Pint of white
+Wine, and so eat it at your pleasure.
+
+
+122. _A most excellent Cordial proved by very many._
+
+Take three Grains of East Indian Bezoar, as much of Ambergreece, powder
+them very fine with a little Sugar, and mingle it with a spoonful and
+half of the Syrup of the juice of Citrons, one Spoonful of Syrup of
+Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed.
+
+
+123. _To make the black Juice of Licoras._
+
+Take two Gallons of running Water, three handfuls of unset Hysop, three
+pounds and half of Licoras scraped, and dried in the Sun and beaten,
+then cover it close, and boil it almost a whole day in the Water, when
+it is enough, it will be as thick as Cream, then let it stand all night,
+the next morning strain it, and put it in several Pans in the Sun to
+dry, till it work like wax, then mould it with White Sugar Candy beaten
+and searced, then print it in little Cakes, and print them with Seals,
+and dry them.
+
+
+124. _To make Marchpane._
+
+Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with
+Rosewater, then take one Pound and half of Sugar finely searced, when
+the Almonds are beaten to a fine Paste with the Sugar, then, take it out
+of the Mortar, and mould it with searced Sugar, and let it stand one
+hour to cool, then roll it as thin as you would do for a Tart, and cut
+it round by the Plate, then set an edge about it, and pinch it, then set
+it on a bottom of Wafers, and bake it a little, then Ice it with
+Rosewater and Sugar, and the White of an Egg beaten together, and put it
+into the Oven again, and when you see the Ice rise white and high, take
+it out, and set up a long piece of Marchpane first baked in the middle
+of the Marchpane, stick it with several sorts of Comfits, then lay on
+Leaf-gold with a Feather and the White of an Egg beaten.
+
+
+125. _To preserve Green Pippins._
+
+Scald some green Pippins carefully, then peel them, and put them into
+warm water, and cover them, and let them stand over a slow fire till
+they are as green as you would have them, and so tender as that a straw
+may run through them, then to every pound of Apples, take one pound of
+fine Sugar, and half a pint of water, of which make a Syrup, and when
+you have scumm'd it clean, put in your Apples, and let them boil a
+while, then set them by till the next day, then boil them throughly, and
+put them up.
+
+
+126. _To preserve Peaches._
+
+Take your Peaches when you may prick a hole through them, scald them in
+fair water and rub the Fur off from them with your Thumb, then put them
+in another warm water over a slow fire, and cover them till they be
+green, then take their weight in fine Sugar and a little water, boil it
+and scum it, then put in your Peaches, and boil them till they are
+clear, so you may do green Plumbs or green Apricocks.
+
+
+127. _Marmalade of Damsons._
+
+Take two Pounds of Damsons, and one Pound of Pippins pared and cut in
+pieces, bake them in an Oven with a little sliced Ginger, when they are
+tender, poure them into a Cullender, and let the Syrup drop from them,
+then strain them, and take as much sugar as the Pulp doth weigh, boil it
+to a Candy height with a little water, then put in your Pulp, and boil
+it till it will come from the bottom of the Skillet, and so put it up.
+
+
+128. _Marmalade of Wardens._
+
+Bake them in an earthen pot, then cut them from the Core and beat them
+in a Mortar, then take their weight in fine Sugar, and boil it to a
+Candy height with a little beaten Ginger, and boil it till it comes from
+the bottom of the Posnet; and so do with Quinces if you please.
+
+
+129. _Marmalade of green Pippins to look green._
+
+Scald them as you do to preserve, then stamp them in a Mortar, and take
+their weight in fine Sugar, boil it to a Candy height with a little
+water, then boil it and the Pulp together, till it will come from the
+bottom of Posnet.
+
+
+130. _To preserve green Walnuts._
+
+Take them and steep them all night in water, in the morning pare them
+and boil them in fair water till they be tender, and then stick a Clove
+into the head of each of them, then take one Pound and half of Sugar to
+every pound of Walnuts, and to every pound of Sugar one Pint of
+Rosewater, make a Syrup of it, and scum it, then put in your Walnuts,
+and boil them very leasurely till they are enough; then put in a little
+Musk or Ambergreece with a little Rosewater, and boil them a little
+more, and put them up; it is a very good Cordial, and will keep seven
+years or more.
+
+
+131. _To dry old Pippins._
+
+Pare them, and bore a hole through them with a little Knife or Piercer,
+and cut some of them in halves, take out the Cores of them as you cut
+them, then put them into a Syrup of Sugar and water, as much as will
+cover them in a broad preserving Pan, let them boil so fast as may be;
+taking them sometimes from the fire, scumming them clean; when you
+perceive your Apples clear, and Syrup thick, then take them up, and set
+them into a warm Oven from the Syrup, all night, the next morning turn
+them, and put them in again, so do till they are dry; if you please to
+glister some of them, put them into your Candy-pot but one night, and
+lay them to dry the next day, and they will look like Crystal.
+
+
+132. _To preserve Bullace as green as grass._
+
+Take them fresh gathered, and prick them in several places, scald them
+as you do your green Peaches, then take their weight in fine sugar, and
+make a Syrup with a little water, then put in your Bullace, and boil
+them till they be very clear, and the Syrup very thick.
+
+
+133. _To preserve Medlars._
+
+Take them at their full growth, pare them as thin as you can, prick them
+with your Knife, and parboil them reasonable tender, then dry them with
+a Cloth, and put to them as much clarified sugar as will cover them; let
+them boil leisurely, turning them often, till they have well taken the
+sugar, then put them into an earthen Pot, and let them stand till the
+next day, then warm them again half an hour; then take them up and lay
+them to drain, then put into that Syrup half a pint of water wherein
+Pippins have been boiled in slices, and a quarter of a Pound of fresh
+sugar, boil it, and when it will jelly, put it to the Medlars in
+Gallipots or Glasses.
+
+
+134. _To make Conserve of Violets._
+
+Take a pound clean cut from the whites, stamp them well in a Mortar, and
+put to them two or three Ounces of white Sugar-Candy, then take it out
+and lay it upon a sleeked Paper, then take their weight in fine sugar,
+and boil it to a Candy height with a little water, then put in your
+Violets, and a little Juice of Limon, and then let them have but one
+walm or two over the fire, stirring it well; then take it off; and when
+it is between hot and cold, put it up, and keep it.
+
+
+135. _To cast all kinds of shapes, what you please, and to colour them._
+
+Take half a pound of refined Sugar, boil it to a Candy height with as
+much Rosewater as will melt it, then take moulds made of Alabaster, and
+lay them in water one hour before you put in the hot Sugar, then when
+you have put in your Sugar turn the mould about in your hand till it be
+cool, then take it out of the mould, and colour it according to the
+nature of the Fruit you would have it resemble.
+
+
+136. _To dry Pears without Sugar._
+
+Pare them, and leave the stalks and pipps on them, then bake them in an
+earthen pot with a little Claret Wine, covered, then drain them from the
+Syrup, and dry them upon Sieves in a warm Oven, turning them morning and
+evening, every time you turn them hold them by the stalk and dip them in
+the Liquor wherein they were baked and flat them every time a little.
+
+If you do them carefully they will look very red and clear and eat
+moist, when they are dry put them up.
+
+
+137. _To make Rasberry Wine._
+
+Take Rasberries and bruise them with the back of a spoon, and strain
+them, and fill a bottle with the juyce, stop it, but not very close, let
+it stand four or five days, then pour it from the Grounds into a Bason,
+and put as much White-wine or Rhenish as your juyce will well colour,
+then sweeten it with Loaf Sugar, then bottle it and keep it, and when
+you drink it you may perfume some of it with one of the Lozenges spoken
+of before.
+
+
+138. _To preserve Oranges in jelly._
+
+Take the thickest rind Oranges, chipped very thin, lay them in water
+three or four days, shifting them twice every day, then boil them in
+several waters, till you may run a straw through them, then let them lye
+in a Pan of water all night, then dry them gently in a Cloth, then take
+to every Pound of Oranges one Pound and an half of Sugar, and a Pint of
+water, make thereof a syrup; then put in your Oranges, and boil them a
+little, then set them by till the next day, and boil them again a
+little, and so do for four or five days together, then boil them till
+they are very clear, then drain them in a sieve, then take to every
+Pound of Oranges one quarter of a Pint of water wherein sliced Pippins
+have been boiled into your syrup, and to every quarter of a Pint of that
+water, add a quarter of a Pound of fresh Sugar, boil it till it will
+jelly, then put your Oranges into a Pot or a Glass, and put the jelly
+over them; you may if you please, take all the Meat out of some of your
+Oranges at one end, and fill it with preserved Pippin, and if you put in
+a little Juice of Orange and Limon into your Syrup when it is almost
+boiled, it will be very fine tasted.
+
+
+138. [Transcriber's note: so numbered in original] _To make Cristal
+Jelly._
+
+Take a Knuckle of Veal and two Calves Feet, lay them in water all night,
+then boil them in Spring water, till you perceive it to be a thick
+Jelly, then take them out, and let your Jelly stand till it be cold,
+then take the clearest, and put it into a Skillet, and sweeten it with
+Rosewater and fine Sugar, and a little whole Spice, and boil them
+together a little, and so eat it when it is cold.
+
+
+139. _To make_ China-_Broth._
+
+Take three Ounces of _China_ sliced thin, and three Pints of fair water,
+half an ounce of Harts-horn, let it steep together twelve hours, then
+put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the
+Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley
+root, one Fennel-root, the Pith being taken out, a little Burrage and
+Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all
+these together till you think they be well boiled, then strain it out.
+
+
+140. _To make Court Perfumes._
+
+Take three Ounces of Benjamin, lay it all night in Damask Rose buds
+clean cut from the white, beat them very fine in a stone Mortar till it
+come to a Paste, then take it out and mix it with a dram of Musk finely
+beaten, as much Civet, mould them up with a little searced Sugar, and
+dry them between Rose Leaves each of them, then dry them very well and
+keep them to burn, one at a time is sufficient.
+
+
+141. _A Syrup for a Cold._
+
+Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot,
+Maidenhair, Scabious, Horehound, one handful of each, four Ounces of
+Licoras scraped, two Ounces of Anniseeds bruised, half a pound of
+Raisins of the Sun stoned, put these together into a Pipkin with two
+quarts of Spring water, let them stand all night to infuse close
+stopped, when it is half boiled away, strain it out, and put to it to
+every pint of liquor a pound of Sugar and boil it to a Syrup.
+
+
+142. _To make white Marmalade of Quinces._
+
+Coddle them so tender that a straw may run thorow them, then take grated
+Quinces and strain the Juice from them, then slice your scalded Quinces
+thin and weigh them, and take a little above their weight in fine Sugar,
+wet your Sugar with the raw juice, boil it and scum it, then put in your
+sliced Quinces and boil them up quick till they jelly, then put them
+into Glasses.
+
+
+143. _The white juice of Licoras._
+
+Take one pound of Licoras clean scraped, cut it thin and short, and dry
+it in an Oven, then beat it fine in a Mortar, then put it into a stone
+Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and
+Horehound, as much as will stand four fingers deep above the Licoras,
+then set this Jugg, close stopped, into a Kettle of water, and keep the
+water boiling, let it be stuffed round with hay that it jog not, let it
+stand so four hours, and so do every other day for the space of ten
+days; then strain it into a dish, set the dish over boiling water, and
+let it vapour away till it be thick, then add to it one pound of fine
+Sugar-Candy, the best and whitest you can get, beaten very well, then
+put it into several dishes and dry it in the Sun, or in a warm Oven,
+beating it often with bone knives till it be stiff, then take as much
+Gum Dragon steeped in Rose-water as will make it pliable to your hand,
+then make it into little Rolls, and add two grains of Musk or
+Ambergreece and a few drops of Oyl of Anniseed, and so make them into
+little Cakes, and print them with a Seal and then dry them.
+
+
+144. _To dry Plumbs naturally._
+
+Take of any sort and prick them and put them into the bottom of a Sieve
+dusted with Flower to keep them from sticking, let them stand in a warm
+Oven all night, the next morning turn them upon a clean Sieve, and so do
+every day till you see that they are very dry.
+
+
+145. _To dry preserved Pears._
+
+Wash them from their Syrup, then take some fine Sugar and boil it to a
+Candy height with a little water, then put in your Pears, and shake them
+very well up and down, then lay them upon the bottom of a Sieve, and dry
+them in a warm Oven and so keep them.
+
+
+146. _To make little Cakes with Almonds._
+
+Put into a little Rosewater two grains of Ambergreece, then take a pound
+of blanched Almonds and beat them with this Rosewater, then take a Pound
+of your finest Sugar, beaten and searced, and when your Almonds are well
+beaten, mix some of the Sugar with them, then make your Cakes, and lay
+them on Wafer sheets; and when they are half baked, take the rest of the
+Sugar, being boiled to a Candy height with a little Rosewater, and so
+with a Feather wash them over with this, and let them stand a while
+longer.
+
+
+147. _To make very pretty Cakes that will keep a good while._
+
+Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a
+pound of Sugar, and a little Rosewater, with some beaten Spice, and as
+much Cream as will work it into a Paste, work it very well and beat it,
+then rowl it as thin as possible, and cut them round with a Spur, such
+as the Pastry Cooks do use; then fill them with Currans first plumped a
+little in Rosewater and Sugar, so put another sheet of Paste over them
+and close them, prick them, and bake them but let not your Oven be too
+hot; you may colour some of them with Saffron if you please, and some of
+them you may ice over with Rosewater and Sugar, and the White of an Egg
+beaten together.
+
+
+148. _To make a Paste to wash your hands withal._
+
+Take a Pound of bitter Almonds, blanch them and beat them very fine in a
+Mortar with four Ounces of Figgs, when it is come to a paste, put it
+into a Gallipot and keep it for your use; a little at a time will serve.
+
+
+149. _To keep Flowers all the Year._
+
+Take any sort of pretty Flowers you can get, and have in readiness some
+Rosewater made very slippery by laying Gum Arabick therein.
+
+Dip your Flowers very well, and swing it out again, and stick them in a
+sieve to dry in the Sun, some other of them you may dust over with fine
+Flower, and some with searced Sugar, after you have wetted them, and so
+dry them.
+
+Either of them will be very fine, but those with Sugar will not keep so
+well as the other; they are good to set forth Banquets, and to garnish
+Dishes, and will look very fresh, and have their right smell.
+
+
+150. _Conserve of Barberries._
+
+Take Barberries, infuse them in a pot as other Fruits spoken of before,
+then strain them, and to every pound of liquor take two pounds of Sugar,
+boil them together over the fire till it will come from the bottom of
+the Posnet, and then put it into Gally-pots and keep it with fine Sugar
+strewed over it.
+
+
+151. _To preserve Barberries without Fire._
+
+Take your fairest bunches and lay a Lay of fine Sugar into the bottom of
+the pot, and then a Lay of Barberries, and then Sugar again, till all be
+in, and be sure to cover them deep with Sugar last of all, and cover
+your pot with a bladder wet and tyed on, that no Air get in, and they
+will keep and be good, and much better to garnish dishes with than
+pickled Barberries, and are very pleasant to eat.
+
+
+152. _To Candy Almonds to look as though they had their Shells on._
+
+Take Jordan Almonds and blanch them, then take fine Sugar, wet it with
+water, and boil it to a Candy height, colour it with Cochineal, and put
+in a grain of Ambergreece; when you see it at a Candy height, put in
+your Almonds well dried from the Water, and shake them over the fire
+till you see they are enough, then lay them in a Stove or some other
+warm place.
+
+
+153. _To Candy Carrot Roots._
+
+Take of the best and Boil them tender then pare them, and cut them in
+such pieces as you like; then take fine Sugar boiled to a Candy height
+with a little Water, then put in your Roots, and boil them till you see
+they will Candy; but you must first boil them with their weight in Sugar
+and some Water, or else they will not be sweet enough; when they are
+enough, lay them into a Box, and keep them dry: thus you may do green
+Peascods when they are very young, if you put them into boiling water,
+and let them boil close covered till they are green, and then boiled in
+a Syrup, and then the Candy, they will look very finely, and are good
+to set forth Banquets, but have no pleasant taste.
+
+
+154. _To make Syrup of Violets._
+
+Take Violets clipped clean from the Whites, to every Ounce of Violets
+take two Ounces of Water, so steep them upon Embers till the Water be as
+blew as a Violet, and the Violets turned white, then put in more Violets
+into the same Water, and again the third time, then take to every Quart
+of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it
+for your use; thus you may also make Syrup of Roses.
+
+
+155. _To make a Syrup for any Cough._
+
+Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce,
+Aniseeds half an Ounce, steep them in Spring water half a day, then boil
+it half away; the first quantity of water which you steep them in must
+be four Pints, and when it is half boiled away, then add to it one Pound
+of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time
+every night when you go to rest.
+
+
+156. _A pretty Sweet-meat with Roses and Almonds._
+
+Take half a Pound of Blanched Almonds beaten very fine with a little
+Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then
+take half a pound of Sugar, and a little more, wet it with water, and
+boil it to a Candy height, then put in your Almonds and Roses, and a
+grain of Musk or Ambergreece, and let them boil a little while together,
+and then put it into Glasses, and it will be a fine sort of Marmalade.
+
+
+157. _The best sort of Hartshorn Jelly to serve in a Banquet._
+
+Take six Ounces of Hartshorn, put it into two Quarts of Water and let it
+infuse upon Embers all night, then boil it up quick, and when you find
+by the Spoon you stir it with, that it will stick to your mouth, if you
+do touch it, and that you find the Water to be much wasted, strain it
+out, and put in a little more than half a Pound of fine Sugar, a little
+Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many
+Limons will give it a good taste, with two Grains of Ambergreece, set
+it over a slow fire, and do not let it boil, but when you find it to be
+very thick in your mouth, then put it softly into Glasses; and set it
+into a Stove, and that will make it to jelly the better.
+
+
+158. _To make Orange or Limon Chips._
+
+Take the parings of either of these cut thin, and boil them in several
+waters till they be tender, then let them lie in cold water a while,
+then take their weight in Sugar or more, and with as much water as will
+wet it, boil it and scum it, then drain your Chips from the cold water,
+and put them into a Gally-pot; and pour this Syrup boiling hot upon
+them, so let them stand till the next day, then heat the Syrup again and
+pour over them, so do till you see they are very clear, every day do so
+till the Syrup be very thick, and then lay them out in a Stove to dry.
+
+
+159. _To make Cakes of Almonds in thin slices._
+
+Take four Ounces of Jordan Almonds, blanch them in cold water, and slice
+them thin the long way, then mix them with little thin pieces of Candied
+Orange and Citron Pill, then take some fine Sugar boiled to a Candy
+height with some water, put in your Almonds, and let them boil till you
+perceive they will Candy, then with a spoon take them out, and lay them
+in little Lumps upon a Pie-plate or sleeked Paper, and before they be
+quite cold strew Caraway Comfits on them, and so keep them very dry.
+
+
+160. _To make Chips of any Fruit._
+
+Take any preserved Fruit, drain it from the syrup, and cut it thin, then
+boil Sugar to a Candy height, and then put your Chips therein, and shake
+them up and down till you see they will Candy, and then lay them out; or
+take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled,
+and put over them hot, and so every day, till they begin to sparkle as
+they lie, then take them out, and dry them.
+
+
+161. _To preserve sweet Limons._
+
+Take the fairest, and chip them thin, and put them into cold water as
+you chip them, then boil them in several waters till a straw may run
+through them, then to every pound of limon, take a pound and half of
+fine Sugar, and a pint of water, boil it together, and scum it, then
+let your Limons scald in it a little, and set them by till the next day,
+and every other day heat the syrup only and put to them; so do 9 times,
+and then at last boil them in the Syrup till they be clear, then take
+them out, and put them into Pots, and boil the Syrup a little more, and
+put to them; if you will have them in Jelly, make your Syrup with Pippin
+water.
+
+
+162. _To make a Custard for a Consumption._
+
+Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses,
+prepared Pearl, prepared Coral, and white Amber, of each one Dram, two
+Ounces of white Sugar Candy, one grain of Ambergreece, put these into an
+earthen pot with some leaf gold, and the yolks and whites of twelve
+Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten
+it well; Paste the Pot over and bake it with brown Bread, and eat of it
+every day so long as it will last.
+
+
+163. _To make Chaculato._
+
+Take half a Pint of Claret Wine, boil it a little, then scrape some
+Chaculato very fine and put into it, and the Yolks of two Eggs, stir
+them well together over a slow Fire till it be thick, and sweeten it
+with Sugar according to your taste.
+
+
+164. _To dry any Sort of Plumbs._
+
+Take to every pound of Plumbs three quarters of a pound of Sugar, boil
+it to a Candy height with a little water, then put in your Plumbs ready
+stoned, and let them boil very gently over a slow fire, if they be white
+ones they may boil a little faster, then let them by till the next day,
+then boil them well, and take them often from the fire for fear of
+breaking, let them lie in their Syrup for four or five days, then lay
+them out upon Sieves to dry, in a warm Oven or Stove, turning them upon
+clean Sieves twice every day, and fill up all the broken places, and put
+the skins over them, when they are dry, wash off the clamminess of them
+with warm water, and dry them in the Oven, and they will look as though
+the dew were upon them.
+
+
+165. _To make Jelly of Quinces._
+
+Take your Quinces, pare them and core them, and cut them in quarters,
+then put them into a new earthen pot with a narrow mouth, put in some
+of the cores in the bottom, and then the Quinces, paste it up and bake
+it with brown Bread, then run it thorough a bagg of boulting stuff as
+fast as you can, and crush it pretty hard, so long as it will run clear,
+to every pound of it take a pound of fine Sugar, and put into it, and
+let it stand till it be dissolved, then set it over a slow fire, and
+scum it well, and keep it stirring till it jelly, then put it into
+Glasses and keep it in a stove.
+
+
+166. _To make a Posset._
+
+Take a Quart of White-wine and a quart of Water, boil whole Spice in
+them, then take twelve Eggs and put away half the Whites, beat them very
+well, and take the Wine from the fire, then put in your Eggs and stir
+them very well, then set it on a slow fire, and stir it till it be
+thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve
+it in.
+
+You may put in Ambergreece if you like it, or one perfumed Lozenge.
+
+
+167. _To make a Sack Posset._
+
+Take two quarts of Cream and boil it with Whole Spice, then take twelve
+Eggs well beaten and drained, take the Cream from the fire, and stir in
+the Eggs, and as much Sugar as will sweeten it, then put in so much Sack
+as will make it taste well, and set it on the fire again, and let it
+stand a while, then take a Ladle and raise it up gently from the bottom
+of the Skillet you make it in, and break it as little as you can, and so
+do till you see it be thick enough; then put it into a Bason with the
+Ladle gently; if you do it too much it will whey, and that is not good.
+
+
+168. _Another way for a Posset._
+
+Boil a Quart of Cream as for the other, then take the Yolks of fourteen
+Eggs and four Whites, beat them and strain them, take the Cream from the
+fire, and stir in your Eggs, then have your Sack warmed in a Bason, and
+when the Cream and Eggs are well mixed, put it to the Sack, and sweeten
+it to your taste with fine Sugar, and let it stand over a Skillet of
+seething water for a while.
+
+
+169. _To preserve Pippins in thin slices in Jelly._
+
+Take of the fairest Pippins, pare them, and slice them into cold water,
+to every pound of Pippins take a pound of Sugar, and a Pint of Water,
+boil it and scum it, then shake your Pippins clean from the water, and
+put them into the Syrup, boil them very clear and apace, then put in
+some thin Chips, or Orange or Citron preserved, and to one Pound of
+Pippin, put the Juice of two Oranges and one Limon, then boil them a
+little longer till you see they will jelly, and then put them into
+Glasses, but take heed you lay them in carefully, and lay the Chips here
+and there between, and warm the Jelly and put softly over them.
+
+
+170. _To preserve Currans in Jelly._
+
+Take the fairest and pick them from the Stalks, and stone them, and take
+their weight in sugar, wet it with water, boil it and scum it, then put
+in your Currans, and boil them up quick, shake them often and scum them,
+and when they will jelly, they are enough; then put them into Glasses;
+thus you may do white and red both, and they will be in a stiff Jelly,
+and cut very well, do not cover them before they be cold.
+
+
+171. _To preserve ripe Apricocks._
+
+Take them and stone them, and weigh them, and to every Pound of
+Apricocks take a Pound of fine Sugar beaten small, then pare your
+Fruit, and as you pare them, cast some Sugar over them, and so do till
+all be done, then set them on the fire, and let the Sugar melt but
+gently, then boil them a little in the Syrup, and set them by till the
+next day, then boil them quick, and till they be very clear, then put
+them in Pots, and boil the Syrup a little more, and put it to them, if
+you would have them in Jelly, you must put some of the Infusion of
+Goosberries, or of Pippins into your Syrup, and add more Sugar to it.
+
+
+172. _To preserve Cornelions._
+
+Take the fairest and weigh them, then take their weight in Sugar, and
+lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
+all be in, and let your last Lay be Sugar, then put a little water into
+the midst of the Pan, and set it on the fire, and when the Sugar is
+melted boil them up quick, and take them often and shake them, and scum
+them, when you do perceive them to be very clear, they are enough.
+
+
+173. _To make Marmalade of Cornelions._
+
+Take them and stone them, and weigh them, and to every pound of Fruit
+take a pound of Sugar, wet it with water, and boil it to a Candy height,
+then put in your Fruit and boil it very clear and quick, and shake it
+often, and scum it clean; when you see it very clear and very thick, it
+is enough; you must keep it in a Stove or some warm place.
+
+
+174. _To preserve Damsons._
+
+Take the fairest, not too ripe, and take their weight in Sugar, wet your
+Sugar with a little water, boil it and scum it, then put in your Damsons
+and boil them a little, then set them by till the next day, then boil
+them till they be very clear, and take them from the fire sometimes, and
+let them stand a while to keep them from breaking, when they are clear,
+take them out, and put them into Glasses, and boil the Syrup to a Jelly
+and pour on them; be very careful how you take them to put them into
+your Pots or Glasses for fear of breaking them.
+
+
+175. _To make Orange Marmalade._
+
+Take half a Pound of Orange Chips tenderly boiled in several waters, and
+beaten fine in a Mortar, then take a Pound of fine sugar, wet it with
+water, boil it and scum it, then put in your Orange, and half a Pound of
+Pippin also beaten fine, and let them boil together till they are very
+clear; then put in the Juice of one Orange and one Limon, and stir it
+well, and let it boil a while longer, and then take it off and put it
+into Glasses.
+
+
+176. _To make Jelly of Pippins._
+
+Take Pippins, pare them thin into a long Gallipot, and set that into
+boiling water close covered, and so let it stand three or four hours,
+they must be sliced thin as well as pared; when you think they are
+infused enough, pour the Liquor from them, and to every Pint, take a
+pound of Sugar double refined and put it into your Liquor, boil them
+together till you find it will Jelly, then put little small pieces of
+Orange Pill into it finely shred, the Juice of one Orange and one Limon,
+and let it boil a little longer, and so put it into Glasses, and set
+them into a Stove, with the Pulp that is left you may make Paste if you
+please.
+
+
+177. _To candy Angelica._
+
+Take the tender green stalks and boil them in water till they be tender,
+then peel them, and put them into another warm water, and cover them
+till they are very green over a slow fire, then lay them on a clean
+Cloth to dry, then take their weight in fine Sugar, and boil it to a
+Candy height with some Rosewater, then put in your stalks, and boil them
+up quick, and shake them often and when you judge they be enough, lay
+them on a Pie-plate, and open them with a little stick, and so they will
+be hollow, and some of them you may braid, and twist some of them, so
+keep them dry.
+
+
+178. _To make Seed-stuff of Rasberries._
+
+Take Rasberries and bruise them, and take their weight in fine Sugar,
+and boil it to a Candy height with a little water, then put in your
+bruised Rasberries, and boil them till you see they will jelly very
+well.
+
+
+179. _To make Syrup of Gilly-flowers._
+
+Take Clove-gilly-flowers, and cut them from the Whites, then take their
+weight in Sugar beaten fine, then put a little sugar into your
+Gally-pot, and then a Lay of Flowers, and then sugar again, till all be
+spent, and let sugar be the last, then put in a Clove or two, according
+to your quantity, and a little Malago Sack; and so tie your Pot up
+close, and set it into a Pot or Kettle of boiling water, and let them
+stand till they are infused; then poure out the Liquor and strain the
+rest, but not too hard, then take this liquor and vapour it away over
+seething water till it be of a good thickness, then take your strained
+Gilliflowers and put them into a Pot with some White-wine Vinegar, and
+cover them over with fine Sugar, and so keep them; they are a better
+Sallad than those you pickle up alone; as you make this, you may make
+syrup of any Herbs or Flowers.
+
+
+180. _To make most excellent Cake._
+
+Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of
+Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much
+of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you
+please; beat your Spice, and put that and your Fruits with a little Salt
+into your Flower, then take Cream or new Milk as much as you think fit,
+dissolve thereinto two pounds of fresh Butter, then put it in a Basin
+with the sugar and a Pint of Sack, knead it with a Wine-Pint of
+Ale-Yest, knead it till it rise under your hand, let all things be ready
+and your Oven hot before you go to knead the Cake.
+
+
+181. _To make Pomatum the best way._
+
+Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay
+it in Spring-water nine days, shifting it every day twice, then melt it,
+then take yellow Snails, stamp them, and put them into a Glass with
+Rosewater four days, stop the Glass and shake it three or four times a
+day, then take white Lilly roots, stamp them, and strain them, put the
+Juice of them into the Glass with the Snails, then set a Skillet on the
+fire with fair water, and let it boil, then put your dried Lambs Caul
+into an earthen basin, and let it melt, then take your Glass with Snails
+and roots, and drain it through a thick cloth, then put it into that
+tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put
+it in, and stir it over the fire, till that be dissolved, then take it
+from the fire, and put in three Ounces of sweet Almonds, keep it boiling
+and stirring a little longer, then take it off, and let it stand till it
+be reasonably cool, then beat it with a wooden Slice till it be very
+white, then put in a little Rosewater, and beat it a little longer, and
+then keep it in Gallipots; you must put in a crust of bread when you
+melt it in the Skillet, and when the Sugar-Candy goes in, take it out.
+
+
+182. _To make the Bean Bread._
+
+Take a pound of the best Jordan Almonds; blanch them in cold water, and
+slice them very thin the long way of the Almond with a wet Knife, then
+take a pound of double refined Sugar well beaten, and mix with your
+Almonds, then take the White of one Egg beaten with two spoonfuls of
+Rosewater, and as the Froth ariseth, cast it all over your Almonds with
+a Spoon, then mix them well together, and lay them upon Wafer sheets,
+upon flowered Plates, and shape them as you please with your knife and
+your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut
+thin, or some Coriander Comfits, so set them into an Oven not too hot,
+and when they have stood about half an hour, raise them from their
+Plates, and mend what you find amiss before they be too dry, then set
+them into the Oven again, and when they are quite dry, break away the
+Wafers with your fingers, and then clip them neatly with a pair of
+Scizzers, and lay on some Leaf-Gold if you please.
+
+
+183. _To make an excellent Cake with Caraway Comfits._
+
+Take five Pounds of Manchet Paste mingled very stiff and light without
+Salt, cover it, and let it be rising half an hour, when your Oven is
+almost hot, take two pounds and half of Butter, very good, and melt it,
+and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar,
+mingle them all together with your Paste, and let it be as lithe as
+possible you can work it, and when your Oven is hot and swept, strew
+into your Cake one Pound of Caraway Comfits, then butter a baking-Pan,
+and bake it in that, let it stand one hour and quarter; when you draw
+it, lay a course Linnen Cloth and a Woollen one over it, so let it lie
+till it be cold, then put it into an Oven the next day, for a little
+time, and it will eat as though it were made of Almonds, you must put in
+your Sugar after your Butter.
+
+
+184. _To make Diet Bread or Jumbolds._
+
+Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds,
+Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all
+these together, then take the Yolks of eight Eggs, and the Whites of
+three, beat them well with four spoonfuls of Rosewater, and so knead
+these all together and no other Liquor, when it is well wrought, lay it
+for one hour in a linnen cloth before the Fire, then rowl it out thin,
+tie them in Knots and prick them with a Needle, lay them upon Butter'd
+Plates, and bake them in an Oven not too hot.
+
+
+185. _To make Cider or Perry as clear as Rock water._
+
+Take two Quarts of Cider, half a Pint of Milk, put them both in an
+Hipocras bag, and when it runs clear, bottle it up, and when it is a
+Month old, it will sparkle in the Glass as you drink it.
+
+
+186. _To make Almond Bread._
+
+Take a pound of Almonds blanched, and beaten with Rosewater, then take a
+pound of Sugar beaten fine, and a little grated Bread finely searced,
+put them into a Platter with your Almonds, and stir them well together,
+set them over a Chafing dish of Coals, and boil them till they are as
+stiff as Paste, stirring them continually, then mould them well and put
+them in what shape you you please; print them, and set them into some
+warm place to dry.
+
+
+187. _To make good Almond Milk._
+
+Take Jordan Almonds blanched and beaten with Rose water, then strain
+them often with fair water, wherein hath been boiled Violet Leaves and
+Sliced Dates; when your Almonds are strained, take the Dates and put to
+it some Mace, Sugar, and a little Salt, warm it a little, and so drink
+it.
+
+
+188. _To make white Leach._
+
+Take sweet Almonds blanched and beaten with Rosewater, then strained
+with fair water, wherein hath been boiled Aniseeds and Ginger, put to it
+as much cream, wherein pure Isinglass hath been boiled, as will make it
+stiff, and as much Sugar as you please; let it be scalding hot, then run
+it through a strainer, and when it is cold, slice it out, it is very
+good for a weak body.
+
+
+189. _To make Red Leach or Yellow._
+
+Red by putting Tornsel into it, or Cochineal; Yellow by putting Saffron
+in it.
+
+
+190. _Cinamon or Ginger Leach._
+
+Take your Spices beaten and searced, and mix them with your searced
+Sugar, mould them up with Gum Arabick infused in Rosewater, and so print
+them and dry them.
+
+
+191. _To make Leach of Dates._
+
+Take your Dates stoned and peeled very clean within, beat them fine with
+Sugar, Ginger and Cinamon, and a little Rosewater till it will work like
+Paste, then print them and keep them dry.
+
+
+192. _To make fine Cakes._
+
+Take a Quart of Flower, a Pound of sugar, a Pound of Butter, with three
+or four Yolks of Eggs, a little Rosewater, and a spoonful of Yest, then
+roul them out thin, while the Paste is hot, prick them, and set them
+into the Oven not too hot.
+
+
+
+193. _To make Cornish Cakes._
+
+Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and some
+Sugar and Salt, mingle all these with Flower and a little Yeast, knead
+it as stiff as you can, then put in Butter, and knead it stiff again,
+and then shape them and bake them.
+
+
+194. _A Cordial Syrup._
+
+Take one Pound of Juice of Burrage, and half so much of the Juice of
+Balm, boil them together, and when the grossness of the Juice ariseth,
+then put in the Whites of two Eggs beaten with Rosewater, and when you
+see them begin to grow hard, put in a little Vinegar, let them boil
+together, and scum it clean, and run it through a Jelly-Bag, then set it
+over the fire again, and add to it one Pound of fine Sugar, and a little
+Saffron, and so boil it till you think it be enough.
+
+
+195. _For a Consumption._
+
+Take of Harts-tongue and Maidenhair, of each one handful, Hysop and
+Balm, of each half a handful, Licoras sliced, one Ounce, Piony Root one
+Ounce, boil these together in two Pints and half of Spring water until
+it be half consumed, then strain the Liquor from the Herbs, then take
+four Ounces of Currans washed clean, dried and beaten in a Mortar, boil
+them in the Liquor a little while, then strain it, and put to the Liquor
+half a Pound of Sugar, and so boil it to a Syrup, and take often of it.
+
+
+196. _For a Consumption._
+
+Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water,
+half a Pound of Figs well bruised, then strain it, and boil it with a
+Pound of Sugar to a thick Syrup.
+
+
+197. _A very good Perfume._
+
+Six Spoonfuls of Rosewater, Musk, Ambergreece and Civet, of each two
+Grains, a little Sugar beaten fine, mould them up together with
+Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them.
+
+
+198. _A Cordial to cause sleep._
+
+Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one
+spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle
+them together, and take them at the time of rest.
+
+
+199. _To perfume Gloves._
+
+Take four Grains of Musk and grind it with Rosewater, and also eight
+Grains of Civet, then take two spoonfuls of Gum dragon steeped all night
+in Rosewater, beat these to a thin Jelly, putting in half a spoonful of
+Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge
+and dip it therin, and rub the Gloves all over thin, lay them in a dry
+clean place eight and forty hours; then rub them with your hands till
+they become limber.
+
+
+200. _A very good Perfume to burn._
+
+Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one
+Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10
+grains of Musk, 6 of Civet, mold them up with a little Gum dragon
+steeped in Rosewater, make them in little Cakes, and dry them between
+Rose Leaves, your Juniper wood must be well dried, beaten and searced.
+
+
+201. _To preserve Cherries in Jelly._
+
+Take fair ripe Cherries, and stone them, then take a little more than
+their weight in fine Sugar, then take the juyce of some other Cherries,
+and put a spoonful of it in the bottom of the Posnet, then put some of
+your Sugar beaten fine into the Posnet with it, and then a little more
+juyce, then put in your Cherries, then put in Sugar, and then juyce, and
+then Cherries again, thus do till you have put in all, then let them
+boil apace till the Sugar be melted, shaking them sometimes, then take
+them from the fire, and let them stand close covered one hour, then boil
+them up quick till the Syrup will jelly.
+
+
+202. _To dry Apricocks or Pippins to look as clear as Amber._
+
+Take Apricocks and take out the Stones, and take Pippins and cut them in
+halves and core them, let your Apricocks be pared also; lay these Fruits
+in an earthen dish, and strew them over with fine Sugar, set them into a
+warm Oven, and as the Liquor comes from them put it away, when all the
+Liquor is come away turn them and strew them thick with Sugar on every
+side, set them into the Oven again, and when the Sugar is melted lay
+them on a dry dish, and set them in again, and every day, turn them till
+they be quite dry, Thus you may dry any sort of Plumbs or Pears as well
+as the other, and they will look very clear.
+
+
+203. _To dry Pears or Pippins without Sugar._
+
+Take of the fairest and lay them in sweetwort two or three days, then
+lay them in a broad preserving Pan of earth, and bake them, but let the
+Oven be but gently hot, then lay them upon lattice Sieves and set them
+into a warm Oven, and turn them twice a day till they are dry.
+
+
+204. _The Spanish Candy._
+
+Take any sort of Flowers well picked and beaten in a Mortar, and put
+them into a Syrup, so much as the Flowers will stain, boil them, and
+stir them till you see it will turn Sugar again, then pour it upon a wet
+trencher, and when it is cold cut it into Lozenges, and that which
+remaineth in the bottom of the Posnet scrape it clean out, and beat it
+and searce it, then work it with some Gum Dragon steeped in Rosewater
+and a little Ambergreece, so make it into what shape you please, and dry
+it.
+
+
+
+205. _To make Naples Bisket._
+
+Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds
+blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one
+spoonful of Rice Flower, one spoonful of sweet Cream, beat all these
+together in a Mortar, then add to it Musk or Ambergreece, drop it upon a
+Pie-plate, and make it in what shape you please, and so bake it.
+
+
+206. _To make Italian Bisket._
+
+Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in
+Rosewater, and also the White of an Egg, till it come to a perfect
+Paste, then mould it up with searced Sugar, powder of Aniseeds, and a
+little Musk, and make them in what shape you please, and bake them on
+Pie-Plates, but not too much.
+
+
+207. _To make Hippocras._
+
+Take to every Gallon of Sack or White Wine, one Pound of Sugar, one
+Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of
+Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves,
+and a little Long Pepper or a few Grains, let all these steep together
+four and twenty hours, stir it twice or thrice in that time; then put to
+every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then
+bottle it, and let them be stopped very close, set them in a cool place,
+it will keep a Month.
+
+
+208. _To make Tuff-Taffity Cream._
+
+Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth
+with Rosewater, then take off the Froth and put in into the Cream, and
+boil it, and always stir it, then put in the Yolks of eight Eggs well
+beaten, and stir them in off the Fire, and then on the fire a little
+while, then season it with Sugar, and pour it out, and when it is cold,
+lay on it Jelly of Currans or Rasberries, or what you please.
+
+
+209. _Caraway Cake._
+
+Take one Quart of Flower, and one pound of Butter, rub your Butter into
+your Flower very well, then take two Yolks of Eggs and one White, two
+spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do
+not knead it, but pull it in pieces, then set it to the fire to rise,
+and so let it lie almost one hour, turning it often, then pull it in
+pieces again, and strew in half a pound of Caraway Comfits, mingle them
+with the Paste, then take it lightly with your hand, fashion it like an
+Oval, and make it higher in the middle than the sides, let your Oven be
+as hot as for a Tart, be sure your Oven or Cake be ready both at once,
+put it upon a double paper buttered, and let it stand almost an hour,
+when it goes into the Oven, strew it thick with Caraway-Comfits, and lay
+a paper over least it scorch.
+
+
+210. _To Candy Barberries._
+
+Stone the fairest Bunches you can get, and as you stone them strew in a
+little Sugar, then take so much water as you think will cover them, and
+let them boil in it with a little Sugar a little while, then put them
+into a deep thing that the Syrup may cover them, then boil a little
+water and sugar to a Candy height, then having your Barberries drained
+well from the Syrup put them into the hot Candy, stir them gently til
+the Sugar be dissolved, but do not let them boil in it, then open every
+branch and lay them upon the brims of dishes, shift them often on clean
+dishes and open them every time, then set them into an Oven or Stove to
+dry.
+
+
+211. _To make a very fine Sillibub._
+
+Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice
+of two Limons with some of the Pill, and a Branch of Rosemary, sweeten
+it very well, then put a little of this Liquor, and a little of the
+Cream into a Basin, beat them till it froth, put that Froth into the
+Sillibub pot, and so do till the Cream and Wine be done, then cover it
+close, and set it in a cool Cellar for twelve hours, then eat it.
+
+
+212. _Fine sweet Powder for the hair._
+
+Take one pound of the best starch you can get, put it into a Basin with
+half a Pint of Rosemary water, as much Rosewater, stir them well
+together with a Spoon, then dry them well in the Sun, then take the
+searced Powder of Damask Roses, and four grains of Ambergreece, mix it
+well with your Starch, and sift it fine.
+
+
+213. _To make Cakes of Pistachoes._
+
+Take half a pound of Almonds Blanched, half a pound of Pistachoes
+blanched, four Ounces of Pine-Apple seeds, beat these together in a
+Mortar with a little Rosewater till it come to perfect Paste, then put
+in the weight of it in Sugar, and beat it again, then mould it with
+searced Sugar, and lay it upon Wafer sheets, and fashion them as you
+please; then stick them with quartered Pistachoes; that they may make it
+look like a Hedghog, then with a Feather Ice them over with the White of
+an Egg, Rosewater and Sugar, then bake them carefully.
+
+
+214. _To make Cakes of Apricocks in Lumps._
+
+Take Apricocks, and pare them and cut them in halves, then take their
+weight in Sugar, put half this Sugar and the Apricocks into a Posnet,
+let them boil apace till they look clear, then boil the other part of
+the Sugar to a Candy height, then put them together, and stir them a
+while, then put them into Glasses and set them into a Stove, and when
+the one side is dry, turn the other.
+
+
+
+215. _To make Rasberry Sugar._
+
+Take the Juice of Rasberries and wet your Sugar with it, and dry it in a
+Stove in little Cakes; this will keep all the year, a little of it being
+put into a Glass of Wine, will give it as good a taste, as you can
+desire, and as good a colour; in this manner you may make Sugar of any
+Fruit, Flower, or Herb.
+
+
+216. _To dry Apricocks._
+
+Take your fairest Apricocks and stone them, then weigh them, and as you
+pare them, throw them into cold water, have in readiness their weight in
+fine sugar, wet it with some of the water they lie in, and boil it to a
+Candy height, then put in your Apricocks, and boil them till they are
+clear, when they have lain three or four days in the Syrup, lay them out
+upon Glasses to dry in a stove, and turn them twice a day.
+
+
+217. _To make rough Marmalade of Cherries._
+
+Stone your Cherries, and infuse them in a long Gallipot in a Kettle of
+boiling water, when they are all to pieces, then take their weight in
+fine Sugar boiled to a Candy height with a little water, then put in
+your Apricocks and stir them over a slow fire, but do not let it boil,
+when it will jelly, put it into Glasses.
+
+
+218. _To make smooth Marmalade of Cherries._
+
+Infuse them as you do the other, then strain them hard, and boil the
+Juice with a Candy as you do the other.
+
+
+219. _To make white Trencher-Plates which may be eaten._
+
+Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack,
+one spoonful of Rosewater, and so much flower as will make it into a
+stiff Paste, then roule it thin, and then lay it upon the outsides of
+Plates well-buttered, cut them fit to the Plates, and bake them upon
+them, then take them forth, and when they are cold, take a pound of
+double refin'd Sugar beaten and searced, with a little Ambergreece, the
+White of an Egg and Rosewater, beat these well together, and Ice your
+Plates all over with it, and set them into the Oven again till they be
+dry.
+
+
+220. _To make the Froth Posset._
+
+Take three Pints of Cream or new Milk, set it on the fire, then take
+sixteen Eggs and put the Whites into a Basin very deep, and beat the
+Yolks by themselves, make a Custard with them, and the Cream which is on
+the fire, then beat the Yolks to a Froth with a little Sack, and a
+little Sugar, when it is a thick Froth, cast it into another Dish with a
+Spoon, then take half a Pint of Sack, and sweeten it with Sugar, set it
+on a Chafing-dish of Coals in a large Basin, when it is hot, put in as
+much Froth as the Sack will receive, stir it in very well, then take
+your Custard and pour upon it, stir it all one way when you put it in,
+then if the Froth do not cover the top of the Posset, put in more, and
+stir it very well, and cover it close with a warm Dish, let it stand a
+while upon Coals, but not too hot; you may know when it is enough by
+putting your Spoon into the Basin, for then it will be clear in the
+bottom, Curd in the middle, and Froth on the top.
+
+
+221. _To make_ Banbury _Cakes._
+
+Make a Posset of Sack and Cream, then take a Peck of fine Flower, half
+an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and
+searce them, two pounds of Butter, ten Eggs, leaving out half their
+Whites, one Pint and half of Ale-Yest, beat your Eggs very well, and
+strain them, then put your Yest, and some of the Posset to the Flower,
+stir them together, and put in your Butter cold in little pieces, but
+your Posset must be scalding hot; make it into a Paste, and let it lie
+one hour in a warm Cloth to rise, then put in ten pounds of Currans
+washed and dried very well, a little Musk and Ambergreece dissolved in
+Rosewater, put in a little Sugar among your Currans break your Paste
+into little pieces, when you go to put in your Currans, then lay a Lay
+of broken Paste, and then a Lay of Currans till all be in, then mingle
+your Paste and Currans well together, and keep out a little of your
+Paste in a warm Cloth to cover the top and bottom of your Cake, you must
+rowl the Cover very thin, and also the Bottom, and close them together
+over the Cake with a little Rosewater; prick the top and bottom with a
+small Pin or Needle, and when it is ready to go into the Oven, cut in
+the sides round about, let it stand two hours, then Ice it over with
+Rosewater or Orange Flower and Sugar, and the White of an Egg, and
+harden it in the Oven.
+
+
+222. _To make_ Cambridge _Almond Butter._
+
+Take a Quart of Cream and sixteen Eggs well beaten, mix them together
+and strain them into a Posnet, set them on a soft fire, and stir them
+continually; when it is ready to boil, put in half a quarter of a Pint
+of Sack, and stir it till it run to a Curd, then strain the Whey from it
+as much as may be, then beat four Ounces of blanched Almonds with
+Rosewater, then put the Curd and beaten Almonds and half a pound of fine
+Sugar into a Mortar, and beat them well together, then put it into
+Glasses and eat it with bread, it will keep a Fortnight.
+
+
+223. _To make a Sack Posset without Milk or Bread._
+
+Take a Quart of Ale and half a Pint of Sack, boil them with what spice
+you please, then take three quarters of a pound of sugar, and twenty
+Eggs, Yolks and Whites well beaten and strained, then take four Ounces
+of Almonds blanched and beaten with Rosewater, put them to the Eggs, and
+put them to the other things in the Posnet upon the fire, and keep them
+stirring, and when it boileth up, put it into a Bason, and strew on
+beaten spice and sugar, you must also sweeten it when the Eggs go in.
+
+
+224. _To preserve Figs and dry them._
+
+To every pound of your large ripe English Figs, take a pound of Sugar,
+and one Pint of Water boil your Sugar and Water, and scum it, then put
+in your Figs, and boil them very well till they are tender & clear; boil
+them very fast, when they have been in the Syrup a week, boil some sugar
+to a Candy height, and put in the Figs, and when you perceive they are
+enough, lay them out to dry.
+
+
+225. _To pickle Mushromes._
+
+Take them of one nights growth, and peel them inside and outside, boil
+them in Water and Salt one hour, then lay them out to cool, then make a
+pickle of White Wine and White Wine Vinegar, and boil in it whole
+Cloves, Nutmegs, Mace, and Ginger sliced, and some whole Pepper, when
+it is cold, put them into it, and keep them for Sauces of several Meats;
+and if you would dress them to eat presently, put them in a Dish over a
+Chafingdish of Coals without any Liquor, and the fire will draw out
+their natural Liquor, which you must pour away, then put in whole Spice,
+Onions and Butter, with a little Wine, and so let them stew a while,
+then serve it in.
+
+
+226. _To preserve whole Quinces to look red._
+
+When they are pared and cored, put them into cold water, and for every
+Pound of Quince take one Pound of Sugar, and a Pint of Water, make a
+Syrup thereof, then put in your Quinces, and set them on a slow fire,
+close covered, till you see they are of a good Colour and very tender,
+then take them out, and boil your Syrup till it will Jelly.
+
+
+227. _To make very good Marmalade of Quinces to look red._
+
+Weigh your Quinces and pare them, cut them in quarters and core them,
+and keep them in cold water, then take their weight in sugar, and a
+little water, and boil it, and scum it, then put in your Quinces, and
+set them on a slow fire, close covered, till you see it of a good
+colour, then uncover it, and boil it up very quick till you find that it
+will jelly very well.
+
+
+228. _To make Musk Sugar._
+
+Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in
+the bottom of a Gallipot, and then fill it with sugar, and tie it up
+close, when you have spent that sugar, put in some more, it will be well
+perfumed.
+
+
+229. _An excellent way to make Syrup of Roses, or of any other Flower._
+
+Fill a Silver Bason three quarters full of Spring water, then fill it up
+with Rose-Leaves or any other, and cover it, and set it upon a pot of
+seething water one hour, then strain it, and put in more; and do in like
+manner, and so do seven times, then take to every Pint one Pound of
+Sugar, and make a Syrup therewith.
+
+
+230. _To dry Rose Leaves._
+
+Pick your Roses, and dry them upon the Leads of a house in a Sun-shine
+day, and turn them as you do Hay, and when they are through dry, keep
+them in broadmouth'd Glasses close stopped.
+
+
+231. _To Candy Flowers._
+
+Boil some Rosewater and Sugar together, then put in your Flowers being
+very dry and boil them a little, then strew in some fine Sugar over
+them, and turn them, and boil them a little more, then take them from
+the fire, and strew some more Sugar over them, then take them out and
+lay them to dry, and open them, and strew Sugar over them; they will dry
+in a few hours in a hot day.
+
+
+232. _The making of Sugar-Plate and casting of it into Moulds._
+
+Take one Pound of double refin'd Sugar beaten and searced, and three
+Ounces of pure white Starch beaten and searced, then have some
+Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and
+Starch and a little of Ambergreece into a Mortar, and beat them till
+they come to a perfect Paste, you must also put in a little White of an
+Egg with the Gum, then mould it with searced Sugar, then dust your
+Moulds with Sugar, then roul out your Paste and lay it into the Mould,
+pressing it down into every hollow part with your fingers, and when it
+hath taken impression, knock the Mould on the edge against a Table and
+it will come out, or you may help it with the point of your knife; if
+you find you have put in too much Gum, then add more Sugar, if too much
+Sugar, then more Gum, work it up as fast as you can, when they come out
+of the Moulds trim them handsomely; if you would make saucers, dishes,
+or bowls, you must rowl it out thin and put your Paste into a saucer,
+dish, or bowl for a Mould, and let them stand therein till they be very
+dry, then gild them on the edges with the white of and Egg laid round
+about the edge with a pencil, and press the Gold down with some Cotton,
+and when it is dry brush off the superfluous loose Gold with the foot of
+an Hare, and if you would have your Paste exceeding smooth, as for Cards
+or the like, then roul your Paste upon a slicked paper with a very
+smooth Rouling-pin; if you would colour any of it, you must take the
+searced powder of any Herbs or Flowers, first dryed, and put to it when
+you beat it in a Mortar with the Gum.
+
+
+233. _To make Paste of Almonds._
+
+Take four Ounces of _Valentia_ Almonds, blanched and beaten with
+Rosewater till it come to perfect Paste, then take stale white bread,
+grate it and sift it, and dry it by the fire, then put that to your
+Almonds with the weight of all in fine Sugar, beat them very well, and
+put in some Spice beaten and searced, then when it is a little cool,
+roul it out, dust your Moulds and print it, and dry it in an Oven, you
+may if you please put the juice of a Limon into it when it is beating,
+you may make some of it into Jumbolds, and tie them in knots and bake
+them upon Buttered Plates, and when they are baked, ice them over with
+Rosewater, Sugar, and the White of an Egg, and set them into the Oven
+again for a while.
+
+
+234. _To make French Bisket._
+
+Take half a Peck of fine Flower, two Ounces of Coriander seeds, the
+Whites of four Eggs, half a Pint of Ale Yest, and as much water as will
+make it up into a stiff Paste, let your water be blood warm, then bake
+it in a long Roll as big as your Thigh, let it be in the Oven but one
+hour, when it is two days old, pare it and slice it thin over-thwart,
+then ice it over thin, and set it into the Oven to dry.
+
+
+235. _To make Ginger-bread._
+
+Take three stale Manchets grated and sifted, then put to them half an
+Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds
+together, beat all these and searce them, and put them in with half a
+Pound of fine Sugar, boil all these together with a quart of Claret,
+stirring them continually till it come to a stiff Paste, then when it is
+almost cold, mould it on a Table with some searced Spice and Sugar, then
+bake it in what shape you please.
+
+
+236. _Another sort of Ginger-bread._
+
+Take half a pound of sweet Almonds blanched and beaten, half a pound of
+fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts
+of Spices you please, beaten and searced, and also Seeds, beat all
+these together with two Eggs, both Yolks and Whites, then mould it with
+flower and Sugar together, and so bake it in what shape you please.
+
+
+237. _To make Puff-Paste._
+
+Take a quart of the finest Flower, the Whites of three Eggs, and the
+Yolks of two, and a little cold water, make it into a perfect Paste,
+then roul it abroad thin, then lay on little bits of Butter, and fold it
+over again, then drive it abroad again, and lay on more Butter, and then
+fold it over, and so do ten times, make it up for your use, and put your
+Fruit or Meat therein and bake it.
+
+
+238. _Another way for Puff-Paste._
+
+Take fine Flower half a Peck, the Yolks of five Eggs and one White, one
+Pound of Butter, half a pint of Cream, and a little fair water, break
+your Butter in little Bits and do not mould it too much, but roul it
+abroad so soon as you can, and let the Butter be seen in spots, for that
+will make it hollow when it comes into the Oven, then put in your Meat
+or Fruit, and close it over, and wash it over with the Yolk of an Egg
+and Cream beaten together, just when you set it into the Oven; let your
+Oven be quick, but do not let it stand too long, for that will spoil it.
+
+
+239. _To make short Paste without Butter._
+
+Bake your Flower first, then take a quart of it, and the Yolks of three
+Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt,
+and so make it into Paste.
+
+
+240. _To Candy whole Spices with a hard Rock-Candy._
+
+Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the
+weight of six pence of Gum Arabick that is clear, boil them together
+till a drop will run as small as a hair; then put it into an earthen
+Pipkin, and having before steeped your spices one night or two in
+Rosewater, put your spices into the Pipkin, and stop it up close that no
+Air get in, keep it in a hot place three weeks, then break your Pot with
+a Hammer.
+
+Thus you may do with preserved Oranges and Limons, any kinds of Fruits
+and flowers, or Herbs if you please.
+
+
+241. _To make very fine Bisket._
+
+Take half a Pound of searced Sugar, the Yolks of six Eggs, a little
+searced spice and Seeds, and a little Ambergreece or Musk, your Eggs
+must be very hard, then put all these into a Mortar and beat them to a
+Paste with a little Gum Dragon steeped in Rosewater all night, then
+mould it up with fine Sugar; and make it into pretty Fancies, and dry
+them in a warm Oven.
+
+
+242. _To make Orange, or Limon or Citron Bisket._
+
+Take either of these preserved and washed from their Syrup, beat them
+well in a Mortar, and then put in a little Gum Dragon as before, beat
+them again together till it be a perfect Paste, then mould it up with
+Sugar searced, and make them up in what shape you please and dry it.
+
+
+243. _To make Bisket of Potato-Roots or Parsneps._
+
+Take their Roots boil'd very tender, and beat them in a Mortar with
+their weight of searced Sugar, then put in a little Gum dragon as
+before, beat them to a Paste, and mould them up with Sugar searced, and
+make them up in what shape you please, and dry them.
+
+
+244. _To pickle Oranges or Limons, taught me by a Seaman._
+
+Take those which are free from any spots, and lay them gently in a
+Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel
+close, for want of Sea-water, you may take fair water, and make it so
+strong with Bay Salt, that it will bear an Egg, and put to them in like
+manner.
+
+
+245. _To keep Grapes fresh and green, taught me by a Sea-Captain._
+
+Take your fairest Grapes without any blemish, then lay some Oats in a
+Box; and then a Lay of Grapes, and then more Oats, and so do till you
+have laid all in, then cover the Grapes well with Oats, and close your
+box fast that no Air get in.
+
+
+246. _To dry Grapes to keep longer._
+
+Take your best Clusters and hang them up in a Room upon Lines, and be
+sure you do not let them touch one another, they will keep four months.
+
+
+247. _To make Marmalade of Oranges or Limons._
+
+Boil the Rinds of them in several Waters till they be very tender, beat
+them small with their weight of Pippins, then take the weight of all in
+fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your
+Water and Sugar together, and make a Syrup, then put in your Pulp, and
+boil it a good while till it be clear, then put in the Juice of some
+Orange and Limon, so much as will give it a fine taste, then boil it a
+little longer till you see it will jelly very well, then put it into
+Glasses, and keep it in a reasonable warm place; this is very Cordial,
+and stoppeth Rheum.
+
+
+
+248. _To make green Ginger wet._
+
+Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally
+mixed, let it stand so close covered twelve days, and twice every day
+stir it up and down, then take two quarts of Red-Wine and as much
+Vinegar, and boil them together a little while, then put in three pounds
+of Sugar and make a Syrup therewith, then put in your Ginger and boil it
+a while, then set it by till the next day, so boil it every day a
+little, till it be very clear, and so keep it in the Syrup.
+
+
+249. _To make a Sallad of Limons._
+
+Take the rinds of Limons cut in halves, and boil them in several waters
+till they are very tender, then take Vinegar, Water and Sugar, and make
+a Syrup, then put in your Limons, first cut as you would an
+Apple-paring, round and round till you come at the top, boil them a
+while in the Syrup, then set them by till the next day, then boil them
+again a little, and so do till you see they be clear, and the Syrup
+thick; when you serve them to the Table, wash them in Vinegar.
+
+
+250. _To stew Prunes without fire._
+
+Take your largest Prunes well washed, and put them into a broad mouthed
+Glass, then put to them some Claret Wine, and whole Spice, and cover
+your Glass very well, and set it in the Sun ten days or more, and they
+will eat very finely; you must also put a little Sugar into the Glass
+with them.
+
+
+251. _To make Syrup of the Juice of Citrons or Limons._
+
+Take the Juyce of either of them, and put twice the weight of fine Sugar
+therein, put it into a long Gallipot, and set that pot into a Kettle of
+boiling water, till you see they be well incorporated, then take it out,
+and when it is cold put it up.
+
+
+252. _To make Punch._
+
+Take one Quart of Claret wine, half a Pint of Brandy, and a little
+Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink
+it.
+
+
+253. _To make Limonado._
+
+Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair
+Water, the Juyce of two Limons, and some of the Pill, so brew them
+together, with Sugar, and drink it.
+
+
+254. _To make Paste of Pomewaters._
+
+Take your Pomewater Apples, and put them in a long Gallipot, and set
+that Pot in a Kettle of boiling water, till your Apples are tender, then
+pare them, and cut them from the Core, and beat them in a Mortar very
+well, then take their weight in fine Sugar, and boil it to a Candy
+height with a little water, then put in your Apples, and boil them till
+it will come from the bottom of the Posnet, when it is almost cold mould
+it with searced Sugar, and make it in Cakes and dry them.
+
+
+255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the
+like._
+
+Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix
+them together, and put them into a long Gally-pot, and set that pot
+into a Kettle of seething water, and when you see it is enough let it
+cool, and then put it up; after you have strained out your Juice, you
+must let it stand to settle three or four days before you put the Sugar
+into it, and then take only the clearest, this is exceeding good and
+comfortable in all Feavers.
+
+
+256. _To make a Caudle for a sick body both pleasant and comfortable._
+
+Take a quart of white Wine, and boil it a while with a Blade of large
+Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds
+blanched and beaten with a little Rosewater, then strain your Almonds
+with the Wine, and set it over the fire again, and when it is scalding
+hot, put in the Yolks of four Eggs, and as much Sugar as you think fit.
+
+
+
+257. _How to cover all kinds of Seeds, or little pieces of Spices, or
+Orange or Limon Pill, with Sugar for Comfits._
+
+First of all you mast have a deep bottomed Basin of Brass or Latin, with
+two ears of Iron to hang it with two Cords over some hot Coals.
+
+You must also have a broad Pan to put Ashes in, and hot Coals upon them.
+
+You must have a Brass Ladle to let run the Sugar upon the Seeds.
+
+You must have a Slice of Brass to scrape away the Sugar from the sides
+of the hanging Basin if need be.
+
+Having all these things in readiness, do as followeth;
+
+Take fine white Sugar beaten, and let your Seeds and Spice be dry, then
+dry them again in your hanging Basin:
+
+Take to every two pounds of Sugar one quarter of a pound of Spices or
+Seeds, or such like.
+
+If it be Aniseeds, two pounds of Sugar to half a pound of Aniseeds, will
+be enough.
+
+Melt your Sugar in this manner, put in three Pounds of Sugar into the
+Basin, and one Pint of Water, stir it well till it be wet, then melt it
+very well and boil it very softly until it will stream from the Ladle
+like Turpentine, and not drop, then let it seeth no more, but keep it
+upon warm Embers, that it may run from the Ladle upon the seeds.
+
+Move the Seeds in the hanging Basin so fast as you can or may, and with
+one hand, cast on half a Ladle full at a time of the hot Sugar, and rub
+the Seeds with your other hand a pretty while, for that will make them
+take the Sugar the better, and dry them well after every Coat.
+
+Do thus at every Coat, not only in moving the Basin, but also with
+stirring of the Comfits with the one hand, and drying the same: in every
+hour you may make three pounds of Comfits; as the Comfits do increase in
+bigness, so you may take more Sugar in your Ladle to cast on:
+
+But for plain Comfits, let your Sugar be of a light decoction last, and
+of a high decoction first, and not too hot.
+
+For crisp and ragged Comfits make your decoction so high, as that it may
+run from the Ladle, and let it fall a foot high or more from the Ladle,
+and the hotter you cast on your sugar, the more ragged will your Comfits
+be; also the Comfits will not take so much of the sugar, as upon a
+light decoction, and they will keep their raggedness long; this high
+decoction must serve for eight or ten Coats, and put on at every time
+but one Ladle full.
+
+A quarter of a pound of Coriander seeds, and three pounds of sugar, will
+serve for very great Comfits.
+
+See that you keep your Sugar in the Basin always in good temper, that it
+burn not in Lumps, and if at any time it be too high boiled, put in a
+spoonful or two of water, and keep it warily with your Ladle, and let
+your fire be always very clear, when your Comfits be made, set them in
+Dishes upon Paper in the Sun or before the Fire, or in the Oven after
+Bread is drawn, for the space of one hour or two, and that will make
+them look very white.
+
+
+257. [Transcriber's note: so numbered in original] _To make a fine
+Cullis or Jelly._
+
+Take a red Cock, scald, wash, and dress him clean, seeth it in white
+Wine or Rhenish Wine, and scum it clean, put in a Pint of thick cream to
+it, then put in whole Spices, Sugar and Rosewater, and boil them
+together.
+
+
+258. _A white Jelly with Almonds._
+
+Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and
+some Cinamon whole, seeth these together, then take one pound of Almond
+blanched and beaten with Rosewater, then put them in and seeth them with
+the rest, stir them always, and when it is enough, sweeten it to your
+taste, and when it is cold eat it.
+
+
+259. _To make sweet Cakes without Sugar._
+
+Wash some Parsnep roots, scrape them and slice them very thin dry them
+in a Dish in an Oven, and beat them to a Powder, mix them with an equal
+quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and
+so make them and bake them.
+
+
+260. _To keep Roses or Gilliflowers very long._
+
+Take them when they are very fresh, and in the bud, and gathered very
+dry, dip them in the whites of Eggs well beaten, and presently strew
+thereon searced sugar, and put them up in luted Pots, and set them in a
+cool place, in sand or gravel, and with a Filip of your finger at any
+time you may strike off the coat, and you will have the Flower fresh and
+fair.
+
+
+261. _How to keep Walnuts long fresh and good._
+
+Make a lay of the dry stampings of Crabs when the Verjuice is pressed
+forth, then a Lay of Walnuts, and then Crabs again, till all be in, then
+cover the Vessel very well, and when you eat them, they will be as
+though they were new gathered.
+
+
+262. _To pickle Quinces._
+
+Put them into a Vessel, and fill up the Vessel with small Ale, or white
+Wine Lees, which is better, and cover your Vessel well that no Air get
+in.
+
+
+263. _To keep Artichokes._
+
+Take your Artichokes, and cut off the stalks within two inches of the
+Apple, and of these stalks make a strong Decoction, slicing them into
+thin and small pieces, and boil them with water and salt; when it is
+cold, put in your Artichokes, and keep them from the Air.
+
+When you spend them, lay them first in warm water, and then in cold, to
+take away the bitterness.
+
+
+264. _To make Clove or Cinamon Sugar._
+
+Put Sugar in a Box, and lay Spices among it, and close up the Box fast,
+and in short time it will smell and tast very well.
+
+
+265. _To make Irish_ Aquavitæ.
+
+Take to every Gallon of good _Aquavitæ_, two Ounces of Licoras bruised,
+two ounces of Aniseeds bruised, let them stand six days in a Vessel of
+Glass close stopped, then pour out as much of it as will run clear,
+dissolve in that clear six great spoonfuls of the best Molasses, then
+put it into another Glass, then add to it some Dates and Raisins of the
+Sun stoned; this is very good for the Stomach.
+
+
+266. _To distil Roses speedily._
+
+Stamp your Roses in a Mortar with a little Rosewater, and then distill
+them: This way will yield more water by much than the common way.
+
+
+267. _To make Scotch Brewis._
+
+Take a Manchet and pare off the crust then slice it thin and whole round
+the Loaf, and lay these slices into a deep dish cross ways, one slice
+lying upon the edge of the other a little, that they may lye quite cross
+the dish, then fill it up with Cream and put whole Spice therein, so set
+it over a Chafing-dish of Coals very hot, and always cast the Cream all
+over the Bread with a spoon till all be spent, which will be above an
+hour, then take some Sack and sweeten it with Sugar, and pour all over
+it, and serve it to the Table.
+
+
+268. _To make fine Black Puddings._
+
+Take the Blood of a Hog, and strain it, and let it stand to settle,
+putting in a little Salt while it is warm, then pour off the water on
+the top of the Blood, and put so much Oatmeal as you think fit, let it
+stand all night, then put in eight Eggs beaten very well, as much Cream
+as you think fit, one Nutmeg or more grated, some Pennyroyal and other
+Herbs shred small, good store of Beef Sewet shred very small, and a
+little more Salt, mix these very well together, and then have your Guts
+very well scoured, and scraped with the back of a Knife, fill them but
+not too full, then when you have tyed them fast, wash them in fair
+water, and let your water boil when they go in; then boil them half an
+hour, then stir them with the handle of a Ladle and take them up and lay
+them upon clean straw, and prick them with a Needle, and when they are a
+little cool put them into the boiling water again, and boil them till
+they are enough.
+
+
+269. _To make the best Almond-Puddings._
+
+Take a quart of thick Cream and boil it a while with whole Spice, then
+put in half a pound of sweet Almonds blanched and beaten to a Paste with
+Rosewater, boil these together till it will come from the bottom of the
+Posnet, continually stirring it for fear it burn:
+
+Then put it out, and when it is cool, put in twelve yolks of Eggs, and
+six Whites, some Marrow in big Bits, or Beef Suet shred small, as much
+Sugar as you think fit, then fill your Guts being clean scraped; you may
+colour some of them if you please, and into some put plumped Currans,
+and boil them just as you do the other.
+
+
+270. _To make a Rice pudding to bake._
+
+Take three Pints of Milk or more, and put therein a quarter of a Pound
+of Rice, clean washed and picked, then set them over the fire, and let
+them warm together, and often stir them with a wooden Spoon, because
+that will not scrape too hard at the bottom, to make it burn, then let
+it boil till it be very thick, then take it off and let it cool, then
+put in a little Salt, some beaten Spice, some Raisins and Currans, and
+some Marrow, or Beef Suet shred very small, then butter your Pan, and so
+bake it, but not too much.
+
+
+271. _To make a Pudding of wild Curds._
+
+Take wild Curds and Cream with them, put thereto Eggs, both yolks and
+whites, Rosewater, Sugar, and beaten Spice with some Raisins and
+Currans, and some Marrow, and a little Salt, then butter a Pan, and bake
+it.
+
+
+272. _To make Pudding of Plum Cake._
+
+Slice your Cake into some Cream or Milk, and boil it, and when it is
+cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan
+and bake it, or fill guts with it.
+
+
+273. _To make Bisket Pudding._
+
+Take Naples Biskets and cut them into Milk, and boil it, then put in
+Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake
+it.
+
+
+274. _To make a dry Oatmeal Pudding._
+
+Take your Oatmeal well picked, and put into it a little Salt, some
+Raisins and Currans, and some beaten spice, and good store of Beef Suet
+finely shred, so tie it up hard in a Cloth, and let your water boil when
+you put it in; and let it boil very well; if you would butter it, then
+leave out the Suet; and if you would leave out the Fruit, then put in
+sweet herbs good store.
+
+
+275. _To make Almond puddings a different way from the other._
+
+Take two Manchets and grate them, then scald them in some Cream, then
+put in some Almonds Blanched and beaten as you do other, with Rosewater,
+let there be about half a pound, then put in eight Eggs well beaten,
+some Spice, Sugar, Salt and Marrow, and having your Guts well scowred
+and scraped, fill them, but not too full, and boil them as you do the
+other; or bake it if you please; Currans will do well in it.
+
+
+276. _To make a Quaking Pudding._
+
+Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store
+of Eggs well beaten, mix these well, and beat them together, then dip a
+clean Cloth in hot water, and flower it over, and let one hold it at
+the four corners till you put it in, so tie it up hard, and let your
+Water boil when you put it in, then boil it for one hour, and serve it
+in with Sack, Sugar and Butter.
+
+
+277. _To make good Dumplings._
+
+Take some Flower and a little Salt, and a little Ale-Yest, and so much
+water as will make it into a Paste, so let your water boil when you do
+put them in; boil them but a little while, and then butter them.
+
+
+278. _Another way to make Dumplings._
+
+Take half a quarter of a Peck of Flower, and one Egg, yolk and white,
+half a Pound of Butter broke in little Bits, mix them together with so
+much cold Milk as will make it up, do not break your Butter too small,
+for then they will not flake; make them up like Rouls of Butter, and
+when your water boils, put them in, and do not boil them too much, then
+butter them.
+
+
+279. _Another way to make Dumplings._
+
+Take Flower and temper it very light with Eggs, Milk, or rather Cream,
+beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water,
+and flower it, and so boil it for a Pudding, or else make it pretty
+stiff with the Flower and a little grated Bread, and so boil them for
+Dumplings, then butter them, and serve them in.
+
+
+280. _To make a green Pudding to Butter._
+
+Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and
+whites well beaten, and one Manchet grated small, a little salt, beaten
+Spice and some Sugar:
+
+Then colour it well with some Juice of Spinage, or if you will have it
+yellow, colour it with Saffron, so boil it in a wet Cloth flowred as
+before, and serve it in with Wine, Sugar and Butter, and stick it with
+blanched Almonds split in halves, and pour the sauce over it, and it
+will look like a Hedghog.
+
+You may at some time stick it with Candied Orange Pill or Limon Pill, or
+Eringo Roots Candied, you may sometimes strew on some Caraway Comfits,
+and if you will bake it, then put in some Marrow, and some Dates cut
+small: thus you have many Puddings taught in one.
+
+
+281. _To make a Pudding of a Hogs Liver._
+
+Take your liver and boil it in water and salt, but not too much;
+
+Then beat it fine in a Mortar, and put to it one Quart of Cream, a
+little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs
+beaten very well: mix it well.
+
+And if you bake it, put in Marrow, or if you boil it in Skins.
+
+But if you boil it in a Cloth, then leave it out; and butter it when it
+is boiled.
+
+
+282. _To make a Rasberry Pudding._
+
+Take a Quart of Cream and boil it with whole Spice a while, then put in
+some grated Bread, and cover it off the Fire, that it may scald a
+little; then put in eight Eggs well beaten, and sweeten it with Sugar;
+then put in a Pint or more of whole Rasberries, and so boil it in a
+Cloth, and take heed you do not boil it too much, then serve it in with
+Wine, Butter and Sugar.
+
+You may sometimes leave out the Rasberries, and put in Cowslip Flowers,
+or Goosberries.
+
+
+283. _To make a Calves foot Pudding._
+
+Take those which are tenderly boiled and shred them small with
+Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well
+beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and
+one pound of Currans; mix all these well together, and boil it or bake
+it; but if you would Butter it, then do not put in Suet.
+
+
+284. _To make a Pudding to rost._
+
+Take a Pint of Cream, scald a little grated Bread in it, then put in
+three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar
+and Salt, with some Beef Suet finely shred, make it pretty stiff, and
+wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if
+you please, you may put in a little Rosewater.
+
+
+285. _To make Cream of divers things._
+
+Take a Quart of Cream and boil it a while, then put in eight yolks of
+Eggs, and six Whites well beaten, put them in over the Fire, and stir
+them lest they turn, then when it is almost enough, put in some Candied
+Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved
+Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you
+do not like it so thick, put fewer Eggs into it.
+
+
+286. _To make Cream of Artichoke Bottoms._
+
+Take a Quart of Cream and boil it with a little whole Mace a while; then
+have your Artichoke Bottoms boiled very tender, and bruise them well in
+a Mortar, then put them into the Cream, and boil them a while, then put
+in so many yolks of Eggs as you think fit, and sweeten it to your taste;
+when you think it is enough, pour it out, and serve it in cold.
+
+
+287. _To pickle Barberries._
+
+Take your Barberries and pick out the fairest Bunches of them, then take
+the Refuse, and with some Water and Salt, so strong as will bear an Egg,
+boil them together for half an hour or more, then lay your fair Bunches
+into a Pot, and when the Liquor is cold, pour it over them.
+
+
+288. _To pickle French Beans._
+
+Take them before they be too old, and boil them tender, then put them
+into a pickle made with Vinegar and Salt, and so keep them; it is a very
+good and pleasant Sallad.
+
+
+289. _To pickle Oysters._
+
+Take your great Oysters, and in opening them save the Liquor, then
+strain it from dross, add to it some White Wine, and White Wine Vinegar,
+and a little Salt, and so let them boil together a while, putting in
+whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered
+Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough,
+put in your Oysters and plump them, then lay them out to cool, then put
+them into a Gally-pot or Barrel, and when the Liquor is cool, pour it
+over them, and keep them from the Air.
+
+
+290. _To make the best sort of Mustard._
+
+Dry your Seed very well, then beat it by little and little at a time in
+a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it
+with Vinegar very well, then put in a whole Onion, pilled but not cut,
+a little Pepper beaten, a little Salt, and a lump of stone Sugar.
+
+
+291. _Another sort of Mustard._
+
+Dry your Horse-Radish Roots in an Oven very dry, then beat them to
+Powder and sift them, and when you would use any, wet it with Wine
+Vinegar, and so it will rather be better than the other.
+
+
+292. _To keep boiled powdered Beef long after it is boiled._
+
+When your Beef is well powdered, and boiled thorowly, and quite cold,
+wrap it up close in a linnen cloth, and then a woollen one, and so keep
+it in a Chest or Box from the Air.
+
+
+293. _To make Clouted Cream._
+
+Take three Gallons of new Milk, set it on the fire, and boil it, then
+put in two Quarts of Cream, and stir it about for a while over the fire,
+then pour it out into several pans, and cover it till the next morning,
+then take it off carefully with a Skimmer, and put it all into one dish
+one upon another, then eat it with Wine and Sugar.
+
+
+294. _An excellent Damask Powder._
+
+Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce,
+_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_
+one Ounce and an half, Musk and Civet of each ten Grains, beat them
+altogether grosly, save the Rose leaves you must put in afterwards. This
+is a very fine Powder to lay among Linnen.
+
+
+_The End of the First Part._
+
+
+
+
+THE
+
+SECOND PART
+
+OF
+
+The Queen-like Closet:
+
+Having an Addition of what hath already been treated of, and directing a
+very true and excellent way for all manner of COOKERY, both FISH, FLESH,
+and PASTRY;
+
+_Shewing_,
+
+The true SEASONING of all Things for Compleat TABLES:
+
+_Also_
+
+All Kinds of SAUCES & PICKLES, in a very brevious way.
+
+
+Here is to be noted, that in divers of these Receipts there are
+Directions for two or three several Things in one, not confounding the
+Brains with multitudes of Words, to little or no purpose, or vain
+Expressions of things with are altogether unknown to the Learned as well
+as to the Ignorant: This is really imparted for the good of all the
+FEMALE SEX.
+
+
+By _Hannah Wolley_, alias _Chaloner_.
+
+
+_London_, Printed for _R. Lowndes_. 1672
+
+
+
+
+THE
+
+Queen-like CLOSET,
+
+OR
+
+Rich Cabinet.
+
+
+THE SECOND PART.
+
+
+1. _To make Elder Vinegar and to colour it._
+
+Take of your best white Wine Vinegar, and put such a quantity of ripe
+Elder Berries into it as you shall think fit, in a wide mouth'd Glass,
+stop it close, and set it in the Sun for about ten days, then pour it
+out gently into another Glass, and keep it for your use; thus you may
+make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like.
+
+
+2. _To make Metheglin, either Brown or White, but White is best._
+
+Take what quantity you please of Spring-Water, and make it so strong
+with Honey that it will bear an Egg, then boil it very well, till a good
+part be wasted, and put in to it boiling a good quantity of whole Spice,
+Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.
+
+When it is very well boiled, set it to cool, it being strained from the
+Herbs, and the Bag of Spices taken out;
+
+When it is almost cold, put in a little Yest, and beat it well, then put
+it into Vessels when it is quite cold, and also the Bag of Spice, and
+when it hath stood a few days, bottle it up; if you would have it red,
+you must put the Honey to strong Ale Wort in stead of Water.
+
+
+3. _To make Collar'd Beef._
+
+Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
+Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
+Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
+Spice, shred your Tarragon, and mingle these with some Suet beaten
+small, and strew upon your Beef, and so rowl it up, and tie it hard, and
+bake it in a pot with Claret Wine and Butter, let the pot be covered
+close, and something in the pot to keep the Meat down in the Liquor that
+it may not scorch, set it into the Oven with Houshold bread, and when it
+is baked, take it out, and let it cool, then hang it up one night in the
+Chimney before you eat it, and so as long as you please.
+
+Serve it in with Bay Leaves, and eat it with Mustard and Sugar.
+
+
+4. _To make Almond Puddings with French Rolls or Naples Biskets._
+
+Take a Quart of Cream, boil it with whole Spice, then take it from the
+Fire, and put in three Naples Biskets, or one Penny French Roll sliced
+thin, and cover it up to scald; when it is cold, put in four Ounces of
+sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight
+Eggs, and a little Marrow, with as much Sugar as you think fit, and a
+little Salt; you may boil it, or bake it, or put it into Skins; if it be
+boiled or baked, put Sugar on it when you serve it in.
+
+
+5. _To make Barley Cream._
+
+Take two Ounces of French Barley, and boil it in several Waters, then
+take a quart of Cream, and boil it with whole Spice, put in your Barley,
+and boil them together very well,
+
+Then put in the yolks of six Eggs well beaten, and as much Sugar as you
+think fit; stir them well over the fire, then poure it out, and when it
+is cold serve it in; thus you may make Rice Cream, onely do not boil
+that, but a very little in Milk, before you put it into the Cream.
+
+
+6. _To make Cheese-cakes._
+
+Take four Gallons of new Milk, set it with a little Runnet, and when it
+is come, break it gently, and whey it very well, then take some Manchet,
+first scalded well in new Milk, let the Milk be thick with it, and while
+it is hot, put in a quarter of a pound of fresh Butter, and stir it in,
+when it is cold, mix that and your curd together very well, then put in
+one Pound and half of plumped Currans, some beaten Spice, a very little
+Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and
+a little Sugar, mix them well together, then make some Paste, with
+Flower, Butter, the yolk of an Egg and fair water, and roul it out thin,
+and so bake them in bake-pans, and do not let them stand too long in the
+Oven.
+
+
+7. _Another way for Cheese-cakes._
+
+Take the Curd of four Gallons of new Milk, and put thereto half a pound
+of Almonds blanched and beaten fine with Rosewater, then put in one Pint
+of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt,
+one pound and half of plumped Currans, a little Rosewater, and some
+Sugar, and so mix them very well, and put them into your Crust and bake
+them.
+
+
+8. _Another way for Cheese-cakes._
+
+Take the Curd of four Gallons of new Milk, beat it well in a Mortar with
+half a pound of fresh Butter, and then season it as you do the other
+above-named.
+
+
+9. _Another way for Cheese-cakes._
+
+Take the same quantity of Curd, and mix it with half a Pound of Rice
+boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
+of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
+first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
+not too much.
+
+
+10. _To make fresh Cheese._
+
+Take some very tender Cheese-Curd, stamp it very well in a Mortar with a
+little Rosewater, wherein whole Spice hath been steeped, then let it
+stand in a little Cullender about half an hour, then turn it out into
+your Dish, and serve it to the Table with Cream, Wine, and Sugar.
+
+
+11. _Another way for a fresh Cheese._
+
+Take a quart of Cream, and boil in it whole Spice, then stir in the
+yolks of eight Eggs, and four whites well beaten, and when they are hot,
+put in so much Sack as will give it a good taste, then stir it over the
+Fire till it runneth on a Curd, then beat it in a Mortar as the other,
+and serve it to the Table with Cream and Sugar.
+
+
+12. _To make Oatmeal Pudding._
+
+Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
+and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
+little Salt, then Butter your pan and bake it.
+
+
+13. _Puddings in Balls to stew or to fry._
+
+Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
+Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
+little Salt, a little grated Bread, and one handful of Flower, and with
+the yolks of Eggs make them in Balls, and stew them between two Dishes,
+with Wine and Butter, or you may make some of them in the shape of
+Sausages, and fry them in Butter, so serve them to the Table with Sugar
+strewed over them.
+
+
+14. _To boil Pigeons._
+
+Take your largest Pigeons and cut them in halves, wash them and dry
+them, then boil a little water and Salt with some whole Spice, and a
+little Faggot of sweet Herbs, then put in your Pigeons and boil them,
+and when they are enough, take some boiled Parsley shred small, some
+sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
+in the yolks of Eggs, and make it thick over the Fire, then put in your
+Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
+and so pour over them your Sawce, and serve it to the Table.
+
+
+15. _To make an Apple Tansie._
+
+Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and
+four Whites, a little Salt, some Sugar, and a little Spice, then cut
+your Apples in round thin slices, and lay them into your Frying-Pan in
+order, your Batter being hot, when your Apples are fried, pour in your
+Butter, and fry it on the one side, then turn it on a Pie-Plate and
+slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
+squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
+it so to the Table.
+
+
+16. _To make a green Tansie to fry, or boil over a Pot._
+
+Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
+Whites well beat, mix them together, and put in one Nutmeg grated, then
+colour it well with the Juice of Spinage, and sweeten it with Sugar;
+then fry it with Butter as you do the other, and serve it in the same
+manner; but you must lay thin slices of Limon upon this.
+
+If you will not fry it, then butter a Dish, and pour it therein, and set
+it upon a Pot of boiling water till it be enough; this is the better
+and easier way.
+
+Thus you may make Tansies of any other things, as Cowslips, Rasberries,
+Violets, Marigolds, Gilliflowers, or any such like, and colour them with
+their Juice; you may use green Wheat instead of Spinage.
+
+
+17. _To make an Amulet._
+
+Take twelve Eggs, beat them and strain them, put to them three or four
+spoonfuls of Cream, then put in a little Salt, and having your
+frying-pan ready with some Butter very hot, pour it in, and when you
+have fryed it a little, turn over both the sides into the middle, then
+turn it on the other side, and when it is fryed, serve it to the table
+with Verjuice, Butter and Sugar.
+
+
+18. _To make a Chicken-Pie._
+
+Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg,
+roul it very thin, and lay it in your Baking-pan, then lay Butter in the
+Bottom.
+
+Then lay in your Chickens cut in quarters with some whole Mace, and
+Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron
+Pill, with a few Dates stoned and sliced:
+
+Then lay good store of Butter, Close up your Pie and Bake it:
+
+Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks
+of two or three Eggs well beaten together over the fire, till it be
+thick, so serve it to the Table, and garnish your Dish with some pretty
+Conceits made in Paste.
+
+
+19. _To make a Collar of Brawn of a Breast of Pork._
+
+Take a large Breast of Pork, and bone it, then roul it up, and tie it
+hard with a Tape, then boil it water and Salt till it be very tender,
+then make Souce drink for it with small Beer, Water and Salt, and keep
+it in it:
+
+Serve it to the Table with a Rosemary Branch in the middle of it, and
+eat it with Mustard.
+
+
+20. _To souce Veal to eat like Sturgeon._
+
+Take what part of Veal you like best, and boil it with water and salt,
+and a bundle of sweet herbs, and a little Limon Pill; when it is boiled
+enough, put into your Liquor so much Vinegar as will make it tast sharp,
+and a Limon sliced, and when it is cold, put in your Veal, and when it
+hath lain four or five days, serve it to the Table with Fennel, and eat
+it with some Vinegar; you must tie it up as you do Brawn.
+
+
+21. _To make a Pasty of a Breast of Veal._
+
+Take half a peck of fine Flower, and two pounds of Butter broken into
+little bits, one Egg, a little Salt, and as much cold Cream, or Milk as
+will make it into a Paste; when you have framed your Pasty, lay in your
+Breast of Veal boned, and seasoned with a little Pepper and Salt, but
+first you must lay in Butter.
+
+When your Veal is laid in, then put in some large Mace, and a Limon
+sliced thin, Rind and all, then cover it well with Butter, close it and
+bake it, and when you serve it in, cut it up while it is very hot, put
+in some white wine, sugar, the yolks of Eggs, and Butter being first
+heated over the Fire together; this is very excellent meat.
+
+
+22. _To make a Pigeon-Pie._
+
+Make your Paste as for the Pasty, roul it thin, and lay it into your
+baking-pan, then lay in Butter, then mix Pepper and Salt and Butter
+together, and fill the bellies of your Pigeons, then lay them in, and
+put in some large Mace, and little thin slices of Bacon, then cover them
+with Butter, and close your Pie, and bake it not too much.
+
+
+23. _To boil a Capon or Hen with Oysters._
+
+Take either of them, and fill the Belly of it with Oysters, and truss
+it, then boil it in white Wine, Water, the Liquor of the Oysters, a
+Blade or two of Mace, a little Pepper whole, and a little Salt; when it
+is boiled enough, take the Oysters out of the belly, and put them into a
+Dish, then take some Butter, and some of the Liquor it was boiled in,
+and two Anchoves with the yolks of Eggs well beaten, heat these together
+over the fire, and then put your Oysters into it, then garnish your Dish
+with Limon sliced thin, and some of the Oysters, also some pickled
+Barberries and raw Parsley, then lay your Capon or Hen in the middle of
+it, and pour the sauce upon the Breast of it, then lay on sliced Limon
+and serve it in.
+
+
+24. _To make an Olio._
+
+First lay in your Dish a Fricasy made of a Calves-head, with Oisters and
+Anchovies in it, then lay Marrow-bones round the Dish, within them lay
+Pigeons boiled round the Dish, and thin slices of Bacon, lay in the
+middle upon your Fricasy a powdred Goose boiled, then lay some
+sweet-breads of Veal fryed, and balls of Sawsage-meat here and there,
+with some Scotch Collops of Veal or of Mutton: Garnish your Dish with
+Limon or Orange and some toasts for the Marrow so serve it in.
+
+
+25. _To make Cracknels._
+
+Take half a Pound of fine Flower, and as much fine Sugar, a few
+Coriander seeds bruised, and some Butter rubbed into the Flower, wet it
+with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in
+thin Cakes, then prick them and bake them; then wash them over with Egg
+and a little Rosewater, then dry them again in the Oven to make them
+crisp.
+
+
+26. _To make good Sauce for a boiled Leg of Mutton._
+
+Take the best Prunes and stew them well with white Wine or Claret, and
+some whole Spice, then drain them into a Dish and set it over a Chafing
+dish of Coles; put to it a little grated Bread, juice of Limon and a
+little salt, then lay your Mutton in a Dish, being well boiled with
+water and salt, pour your sauce to it:
+
+Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.
+
+
+27. _To rost Pork without the Skin._
+
+Take any joint of small Pork, not salted and lay it to the fire till the
+Skin may be taken off, then take it from the fire and take off the Skin,
+then stick it with Rosemary and Cloves, and lay it to the fire again,
+then salt it and rost it carefully, then make Sauce for it with Claret
+Wine, white bread sliced thin, a little water, and some beaten Cinamon;
+boil these well together, then put in some Salt, a little Butter,
+Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted
+enough, then flower it, and lay it into a Dish with the Sauce, and
+serve it in.
+
+
+28. _To roste a Pig like Lamb._
+
+Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then
+spit it, and rost it till you may take off the Skin, then take the Spit
+from the fire, and take the skin clean off, then draw it with Parsly,
+and lay it to the fire, baste it with Butter, and when it is enough,
+flower it and serve it to the Table with Butter, the Juice of Orange,
+and gross Pepper, and a little Salt.
+
+
+29. _To make Codling Cream._
+
+Take fair Codling Apples, and when you have scalded them very well, peel
+them, and put them into warm water over a few Embers covered close till
+they are very green, then take a quart of Cream and boil it with a blade
+of Mace, and then bruise six of your Codlings very well, and when your
+Cream is almost cold, put in your Codlings, and stir them very well over
+a slow fire for fear they turn, then put in the yolks of Eggs well
+beaten, and what Sugar you think fit, and let it be upon the fire,
+stirring it till you think it be enough, then serve it in cold.
+
+
+30. _A very dainty Summer Dish._
+
+Set a little morning Milk with Runnet, as for a Cheese, when it is come,
+slice it out with a thin Slice, and lay it into the Dish you mean to
+serve it in, and put to it a little raw Cream, what Wine you please, and
+some Sugar, and so eat it.
+
+
+31. _To Butter Lobsters, Crabs or Crafish._
+
+Take out their Meat and Mince it small, and set it over a Chafing dish
+of Coals with a little white Wine, a little Salt, and a blade of Mace,
+and when it is very hot, put in some Butter and some Crums of white
+bread, then warm the shells against the fire, and fill them again with
+their Meat, and so serve them in.
+
+You may do Shrimps or Prawns thus, only you must not put them into the
+shells, again, but garnish your Dish with them.
+
+
+32. _To make a very good Cheese._
+
+Take a Pail full of Morning Milk and Stroakings, and set it together
+with two spoonfuls of Runnet, and cover it; when it is come, put it
+into the wheying-Cloth gently, and break it as little as you can; when
+the Whey is run clean from it, put it into the Vat, and turn it in the
+Evening, next morning take it out and salt it a little, and turn it
+twice a day upon a clean Board, and when it is a week old, lay it into
+some Nettles, and that will mellow it.
+
+Before you set your Milk, you may if you please, colour it with the
+juice of Marigolds, Spinage or Sage.
+
+
+33. _To boil a Rump of Beef._
+
+Take a Rump of Beef a little salted, and boil it in as much Water, as
+will cover it, and boil a Net full of hard Lettice with it, and when it
+is boiled, take your hard Lettice, some Wine, either White or Claret,
+some Gravie, some Butter and some Nutmeg, and warm them together; then
+Dish your Meat, and pour your Sauce over it, and garnish your Dish with
+Parsley.
+
+
+34. _To make fritters of Liver or of any other Meat._
+
+Take your Liver, Capon or Veal, parboil it, mince it small, and then put
+to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so
+fry them; you may add a little Flower if you will, serve them in with
+beaten Spice and Sugar strewed over them.
+
+
+35. _To make an Almond Pudding to be baked and Iced over._
+
+Take a pound of Almonds blanched and beaten with Rosewater, the Yolks
+and Whites of twelve Eggs well beaten and strained, then put in Sugar,
+beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let
+this be baked; when it is baked, stick it full of blanched Almonds, and
+Ice it over with Sugar, Rosewater, and the White of an Egg beaten
+together, then set it into the Oven again, that the Ice may rise and
+dry, then serve it to the Table with fine Sugar strewed upon the brims
+of the Dish.
+
+
+36. _To souce a Pig in Collars._
+
+Take the two sides of a large fat Pig and bone them, then take Sage,
+Salt and grated Nutmeg a good quantity, and strew all over the insides
+of them, then roul them up hard, and tie them well with a Tape, then
+boil them, and also the Head very well in Salt and Water till they be
+tender; then take them out of the Liquor, and lay them to cool, then put
+some Vinegar and a Limon sliced into your Liquor, and heat it again, and
+when it is cold, put in your Collars and Head, and when they have lain a
+week, serve them to the Table with Mustard.
+
+
+37. _To bake Venison or Mutton to keep six or eight Months._
+
+Take a haunch of Venison, or for want of it, take a large Leg of Mutton,
+bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg
+mingled, with Salt, then rub it all over with the like, then put it into
+a Pot with good store of Butter, and bake it with Houshold Bread, and
+let it be pasted over.
+
+Then pour out all the Liquor, and when it is cold, take only the Fat,
+and some more Butter, and melt them together in a Stone-Pot set into a
+Kettle of boiling water, then pour it into the Pot to your Venison or
+Mutton, and so keep it, slice it out, and serve it to the Table with
+Mustard and Sugar, and garnish it with Bay Leaves.
+
+
+38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._
+
+Take either of these, and fill their bellies with the before named
+Spices and Salt and Butter, and rub them over with the same, then do
+just as you do the Venison.
+
+
+39. _To boil a large Pike and Eels together._
+
+Take a large Pike, and gut him and wash him, and be sure to save what is
+good within him, then take two great Eels and scowr them well, throw
+away their Heads, gut them, and wash them well, and cut them in pieces,
+then boil some white Wine and Water, Salt and sweet Herbs together, with
+some whole Spice, and when it boils apace, put in your Fish, and when it
+is enough, take some of the Liquor, two Anchovies, some Butter and some
+Shrimps taken out of their Shells, and heat all these together, then put
+in the yolks of two or three Eggs, and heat all together, then lay some
+Sippets of French Bread into your Dish, and set over a Chafingdish of
+Coals, and lay your Fish in order upon them, then pour your Sawce all
+over it, and garnish your Dish with Shrimps, Barberries and raw Parsley,
+so serve it to the Table very hot.
+
+
+40. _To roste Eels with Bacon._
+
+Take great Eels and scour them well, and throw away the Heads, gut them,
+and cut them in pieces, then cut some fat Bacon very thin, and wrap them
+in it, and some Bay Leaves, and so tie them fast to the Spit, and roste
+them, and baste them well with Claret Wine and Butter, and when they are
+enough dredge them over with grated bread, and serve them with Wine,
+Butter, and Anchovies; Garnish your Dish as you please.
+
+
+41. _To make a Pie with Eels and Oisters._
+
+Make your Paste, and roul it thin, and lay it into your baking Pan, then
+take great Eels and flay them, and gut them, cut them in pieces, and
+wash them, and dry them, then lay some Butter into your Pie, and season
+your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in,
+then cover them all over with greast Oisters, and put in three or four
+Bay Leaves, then put in more of your beaten Spices and Salt, then cover
+them well with Butter, and put in two or three Spoonfuls of white Wine,
+so close it and bake it, then serve it in hot to the Table.
+
+
+42. _To make a Pie with Parsneps and Oisters very good._
+
+Take your Parsneps tenderly boiled; and slice them thin, then having
+your Paste ready laid in your baking-pan, put in a good store of Butter,
+then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked,
+then some Oisters and Yolks of Eggs hard boiled, then more Spice and
+butter, then more Parsneps, then more Oisters, then more hard Eggs, more
+Spice, and cover it well, and bake it, and serve it in hot.
+
+
+43. _To dress Artichoke Suckers._
+
+Take your Suckers of Artichokes, and pare them as you would an Apple,
+and cast them into water to keep their Colour; and to take away the
+bitterness of them, put also to them the meat which is in the stalks of
+great Artichokes, then boil Water and Salt together, and when it is
+boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
+with a blade or two of Mace, and when they are enough, melt some Butter
+and Vinegar together very thick and hot, and a little Pepper with it,
+then lay them in a Dish, and pour the Sauce over them, strew on a little
+Salt, and about the Dishes, and so serve it in.
+
+
+44. _To boil Cucumbers._
+
+Take your largest Cucumbers, and wash them and put them into boiling
+water made quick with Salt, then when they are boiled enough, take them
+and peel them and break them into a Cullender, and when the Water is
+well drained from them, put them into a hot Dish, and pour over them
+some Butter and Vinegar a little Pepper and Salt, strew Salt on your
+Dish brims, lay some of the Rind of them about the Dish cut in several
+Fancies, and so serve them to the Table.
+
+
+45. _To make several Sallads, and all very good._
+
+Take either the stalks of Mallows, or Turnip stalks when they run to
+seed, or stalks of the herb Mercury with the seedy head, either of these
+while they are tender put into boiling Water and Salt, and boiled
+tender, and then Butter and Vinegar over them.
+
+
+46. _To make a Sallad of Burdock, good for the Stone, another of the
+tender stalks of Sow-thistles._
+
+Take the inside of the Stalks of Burdock, and cut them in thin slices,
+and lay them in water one whole day, shifting them sometimes, then boil
+them, and butter them as you do the forenamed.
+
+Also the tender Stalks of Sow-thistles done in like manner, are very
+good and wholsome.
+
+
+47. _To make a Tart of Spinage._
+
+Take a good quantity of green Spinage, boil it in water and salt, and
+drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
+Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
+beaten fine, then having your Paste ready laid in your baking-pan, lay
+in a little butter, and then your Spinage, and then a little Butter
+again; so close it, and bake it, and serve it to the Table hot, with
+Sugar strewed over it.
+
+
+48. _Artichoke Cream._
+
+Take the tender bottoms of Artichokes, and beat them in a Mortar, and
+pick out all the strings, then boil a quart of Cream with large Mace and
+Nutmeg, then put in your bottoms, and when they have boiled a while, put
+in the yolks of six Eggs well beaten, and so much Sugar as you think
+fit, and heat them together over the fire, then pour it into a Dish, and
+when it is cold serve it in with Sugar strewed over it.
+
+
+49. _To make very fine Rolls for Noble Tables._
+
+Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
+with a Pint of Ale yest, mix them together, and make them into a Paste
+with warm Milk and a little Sack, them mould it well, and put it into a
+warm Cloth to rise, when your Oven is hot, mould it again, and make it
+into little Rolls, and bake them, then rasp them, and put them into the
+Oven again for a while, and they will eat very crisp and fine.
+
+
+50. _To make short Rolls._
+
+Take half a peck of fine Flower, and break into it one pound and half of
+fresh Butter very small, then bruised Coriander seeds, and beaten Spice
+with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
+well together, and make them into a Paste with warm Milk and Sack:
+
+Then lay into it a warm Cloth to rise, and when your Oven is hot, make
+it into Rolls, and prick them, and bake them, and when they are baked,
+draw them and cover them till they be cold; these also eat very finely,
+if you butter some of them while they are hot.
+
+
+51. _To dress Soals a fine way._
+
+Take one pair of your largest Soals, and flay them on both sides, then
+fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
+lay them into a Dish, and put into them some Butter, Claret Wine and two
+Anchovies, cover them with another Dish, and set them over a Chafingdish
+of Coals, and let them stew a while, then serve them to the Table,
+garnish your Dish with Orange or Limon, and squeeze some over them.
+
+
+52. _To stew Fish in the Oven._
+
+Take Soals, Whitings or Flounders, and put them into a Stew-pan with so
+much water as will cover them, with a little Spice and Salt, a little
+white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet
+herbs, cover them and set them into an Oven not too hot; when they are
+enough, serve them in; Garnish your Dish wherein they lie with
+Barberries, raw Parsley, and slices of Limon, and lay Sippets in the
+bottom.
+
+
+53. _To bake Collops of Bacon and Eggs._
+
+Take a Dish and lay a Pie-plate therein, then lay in your Collops of
+Bacon, and break your Eggs upon them.
+
+Then lay on Parsley, and set them into an Oven not too hot, and they
+will be rather better than fried.
+
+
+54. _To make Furmity._
+
+Take some new Milk or Cream, and boil it with whole Spice, then put in
+your Wheat or Pearl Barley boiled very tender in several Waters, when it
+hath boiled a while, thicken it with the yolks of Eggs well beaten, and
+sweeten it with Sugar, then serve it in with fine Sugar on the Brims of
+the Dish.
+
+
+55. _To make Barly Broth._
+
+Take French Barley boiled in several waters, and to a Pound of it, put
+three quarts of water, boil them together a while with some whole Spice,
+then put in as many Raisins of the Sun and Currans as you think fit,
+when it is well boiled, put in Rosewater, Butter and Sugar, and so eat
+it.
+
+
+56. _To make Barley Broth with Meat._
+
+Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil
+them in water and salt, then put in some Barly, and whole Spice, and
+boil them very well together, then put in Raisins stoned, and Currans,
+and a few Dates stoned and sliced thin; when it is almost enough, put in
+some Cream, and boil it a while, then put in plumped Prunes, and the
+yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in;
+Garnsh your Dish with some of the Raisins and Prunes and fine Sugar;
+this is very good and nourishing for sick or weak people.
+
+
+57. _To make Furmity with Meat-Broth._
+
+Boil a Leg of Beef in water and salt, and put in a little whole Spice;
+when it is boiled tender; take it up, and put into the Broth some Wheat
+ready boiled, such as they sell in the Market, and when that hath boiled
+a while, put in some Milk, and let that boil a while, then thicken it
+with a little Flower, or the yolks of Eggs, then sweeten it with Sugar,
+and eat it.
+
+
+58. _To make Furmity with Almonds._
+
+Take three Quarts of Cream, and boil it with whole Spice, then put in
+some pearled Barley first boiled in several waters, and when they have
+boiled together a while, then put in so many blanched Almonds beaten
+fine with Rosewater, as you think may be enough, about four Ounces of
+Barly to this quantity of Cream will be enough, and four Ounces of
+Almonds, boil them well together, and sweeten it with Sugar, and so
+serve it in, or eat it by the way, you may put in Saffron if you please.
+
+
+59. _To make a hasty Pudding._
+
+Take one quart of Cream and boil it, then put in two Manchets grated,
+and one pound almost of Currans plumped, a little Salt, Nutmeg and
+Sugar, and a little Rosewater, and so let them boil together, stirring
+them continually over the Fire, till you see the butter arise from the
+Cream, and then pour it into a Dish and serve it in with fine Sugar
+strewed on the brims of the Dish.
+
+
+60. _Another way to make a hasty Pudding._
+
+Take good new milk and boil it, then put in Flower, plumped Currans,
+beaten spice, Salt and Sugar, and stir it continually till you find it
+be enough, then serve it in with Butter and Sugar, and a little Wine if
+you please.
+
+
+61. _To make Spanish Pap._
+
+Boil a quart of Cream with a little whole Spice, when it is well boiled,
+take out the Spice, and thicken it with Rice Flower, and when it is
+well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a
+very little Salt, so serve it to the Table either hot or cold, with fine
+Sugar strewed on the brims of the Dish.
+
+
+62. _To make Gravie Broth._
+
+Take a good fleshy piece of Beef, not fat, and lay it down to the fire,
+and when it begins to rost, slash it with a Knife to let the Gravie run
+out, and continually bast it with what drops from it and Claret Wine
+mixed together, and continually cut it, and bast it till all the Gravie
+be out, then take this Gravie and set it over a Chafingdish of Coals
+with some whole Spice, Limon Pill, and a little Salt, when you think it
+is enough, lay some Sippets into another Dish, and pour it in, and serve
+it to the Table; Garnish your Dish with Limon and Orange; if you please
+you may leave out the Sippets and put in some poach'd Eggs, done
+carefully.
+
+
+63. _To make French Pottage._
+
+Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other
+Herb as you like best, in all as much as a Peck will hold pressed down,
+pick them well, and wash them, and drain them from the water, then put
+them into a Pot with half a pound of fresh Butter, and set them over the
+fire, and as the Butter melts, stir them down in it till they are all
+within the Butter, then put some water in, and a Crust of bread, with
+some whole Cloves and a little Salt, and when it is well boiled, take
+out the Crust of bread, and put in the yolks of four Eggs well beaten,
+and stir them together over the fire, then lay some thin slices of white
+bread into a deep dish, and pour it in.
+
+
+64. _To make Cabbage Pottage._
+
+Take a Leg of Beef and a Neck of Mutton, and boil them well in water and
+salt, then put in good store of Cabbage cut small, and some whole Spice,
+and when it is boiled enough, serve it in.
+
+
+65. _To make a Sallad of cold meat._
+
+Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
+very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
+Caviare, and some Anchovies, and mix them very well, then lay it in a
+Dish in the form of a Star, and serve it in; Garnish your Dish with
+Anchovies, Limon and Capers.
+
+
+66. _To dry a Goose._
+
+Take a fair fat Goose, and powder it about a Month or thereabouts, then
+hang it up in a Chimney as you do Bacon, and when it is throughly dry,
+boil it well and serve it to the Table with some Mustard and Sugar,
+Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.
+
+
+67. _To dress Sheeps Tongues with Oysters._
+
+Take your Sheeps Tongues about six of them, and boil them in water and
+salt till they be tender, then peel them, and slice them thin, then put
+them into a Dish with a quart of great Oisters; a little Claret wine
+and some whole Spice, let them stew together a while, then put in some
+Butter and the yolks of three Eggs well beaten, shake them well
+together, then lay some Sippets into a Dish, and put your Tongues upon
+them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and
+serve it in.
+
+
+68. _To make a Neats-tongue Pie._
+
+Let two small Neats tongues or one great one be tenderly boiled, then
+peel them and slice them very thin, season them with Pepper and Salt,
+and Nutmeg; then having your Paste ready laid into your baking-pan, lay
+some Butter in the bottom, then lay in your Tongues, and one pound of
+Raisins of the Sun, with a very little Sugar, then lay in more butter,
+so close it and bake it, then cut it up, and put in the yolks of three
+Eggs, a little Claret Wine and Butter, stir it well together, and lay on
+the Cover, and serve it; you may add a little Sugar if you please.
+
+
+69. _A Capon with white Broth._
+
+Take a large Capon, and draw him, and truss him, and boil him in water
+and a little salt, with some whole Spice:
+
+When you think it is almost enough, put in one pound of Currans well
+washed and picked, four Ounces of Dates stoned and diced thin, and when
+they have boiled enough, put in half a pound of sweet Almonds blanched
+and beaten fine with Rose-water, strain them in with some of the Liquor,
+then put in some Sack and Sugar; then lay some thin slices of white
+bread into a deep Dish, and lay your Capon in the midst, then pour your
+Broth over it.
+
+Garnish your dish with plumped Raisins and Prunes, and serve it in.
+
+
+70. _To make a Calvesfoot Pie._
+
+Take six Calves feet tenderly boiled, and cut them in halves, then make
+some Paste with fine Flower, Butter, cold Cream and the yolk and white
+of one Egg, rowl it very thin, and lay it into your baking-pan, then lay
+some butter in the bottom, and then your Calves feet with some large
+Mace, half a pound of Raisins of the Sun, half a pound of Currans, then
+lay more butter and close it and bake it, then cut it up, and put in the
+yolks of three Eggs, some white Wine, Butter and a little Salt, and so
+serve it to the Table; Garnish your Dish with pretty Conceits made in
+Paste, and baked a little.
+
+
+71. _To make an Artichoke Pie._
+
+Make your Paste as before named, and roul it thin, and lay it into your
+baking-pan.
+
+Then lay in Butter sliced thin, and then your bottoms of Artichokes
+tenderly boiled, season it with a little Salt, a little gross Pepper,
+and some sliced Nutmeg, with a blade or two of Mace and a little Sugar,
+then lay in some Marrow, Candied Orange and Citron Pill, with some
+Candied Eringo Roots; then cover it with butter, and close it with your
+Paste, and so bake it, then cut it up, and put in white Wine, Butter,
+and the yolks of Eggs and Sugar; cover it again, and serve it to the
+Table.
+
+
+72. _To make an Oyster-Pie._
+
+Make your Paste as before, and lay it in your Pan, then lay in Butter,
+and then put in as many great Oysters as will almost fill your Pan, with
+their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in
+Marrow and the Yolks of hard Eggs, so cover them with Butter, close
+them, and bake your Pie, then put in White Wine, Anchovies, Butter and
+the Yolks of Eggs; cover it again and serve it the Table.
+
+
+73. _To make a Pig-Pie._
+
+Take a large Pig and slit it in two, and bone it, onely the two sides,
+not the head, then having your Paste ready laid in your Pan, and some
+Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
+Nutmeg and Mace, and one handful of Sage shred small and mixed with the
+Spice and Salt, then lay in more Butter, close it, and bake it.
+
+Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.
+
+If you would eat it hot, you must leave out the Pepper and some of the
+Salt, and put in store of Currans, and when it comes out of the Oven,
+put in some Butter, Vinegar, and Sugar, and so serve it.
+
+
+74. _To make a Rasberry Tart._
+
+Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then
+lay in your Rasberries and cover them with fine Sugar, then close your
+Tart and bake it; then cut it up, and put in half a Pint of Cream, the
+yolks of two or three Eggs well beaten, and a little Sugar; then serve
+it in cold with the Lid off, and sugar strewed upon the brims of the
+Dish.
+
+
+75. _To make a Carp Pie._
+
+Have your Paste ready laid in your bake-pan, and some Butter in the
+bottom.
+
+Then take a large Carp, scale him, gut him, and wash him clean, and dry
+him in a Cloth, then lay him into your Pan with some whole Cloves, Mace,
+and sliced Nutmeg, with two handfuls of Capers, then put in some White
+Wine, and mix some Butter with Salt, and lay all over; then close it,
+and bake it; this is very good to be eaten either hot or cold.
+
+
+76. _To boil a Goose or Rabbits with Sausages._
+
+Take a large Goose a little powdered, and boil it very well, or a couple
+of Rabbits trussed finely; when either of these are almost boiled, put
+in a Pound of Sausages, and boil them with them, then lay either of
+these into a Dish, and the Sausages here and there one, with some thin
+Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so
+serve it in.
+
+
+77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing
+else._
+
+Take either of these and cut them into small pieces, then put them into
+a frying pan with so much water as will cover them with a little salt,
+whole Spice, Limon Pill and a bundle of sweet herbs, let them boil
+together till the Meat be tender, then put in some Oysters, and when
+they are plumped, take a little Wine, either White or Claret, and two
+Anchovies dissolved therein with some Butter, and put all these to the
+rest, and when you think your Meat is enough, take it out with a little
+Skimmer, and put it into a Dish upon Sippets; then put into your Liquor
+the yolks of Eggs well beaten, and mix them over the fire, then pour it
+all over your Meat; Garnish your Dish with Barberries, and serve it in;
+this Dish you may make of raw meat or of cold meat which hath been left
+at Meals.
+
+
+78. _To make Scotch Collops of Veal or Mutton._
+
+Take your meat and slice it very thin, and beat it with a rolling-pin,
+then hack it all over, and on both sides with the back of a Knife, then
+fry it with a little Gravie of any Meat, then lay your Scotch Collops
+into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in
+Claret Wine, and add to it some butter and the yolks of three Eggs well
+beaten, heat them together, and pour it over them:
+
+Then lay in some thin Collops of Bacon fryed, some Sausage meat fried,
+and the yolks of hard Eggs fryed after they are boiled, because they
+shall look round and brown, so serve it to the Table.
+
+
+79. _To make a Pudding of a Manchet._
+
+Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream,
+then put in Sugar and whole Spice, and let it boil leisurely till all
+the Cream be wasted away, then put it into a Dish, and take some
+Rosewater, and Butter and Sugar, and pour over it, so serve it in with
+fine Sugar strewed all over it.
+
+Your Manchet must be chipped before you put it into the Cream.
+
+
+80. _To make a Calves head Pie._
+
+Make your Paste, and lay it into your Pan as before, then lay in Butter,
+and then your Calves Head, being tenderly boiled, and cut in little thin
+bits, and seasoned with Pepper, Salt and Nutmeg, then put in some
+Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and
+Marrow, then cover it with Butter, and close it and bake it; when it is
+baked, eat it hot.
+
+
+81. _To dry Tongues._
+
+Take some Pump water and Bay salt, or rather refined Saltpeter, which is
+better; make a strong Brine therewith, and when the Salt is well melted
+in it, put in your Tongues, and let them lie one Week, then put them
+into a new Brine, made in the same manner, and in that let them lie a
+week longer, then take them out, and dry-salt them with Bay Salt beaten
+small, till they are as hard as may be, then hang them in the Chimney
+where you burn Wood, till they are very dry, and you may keep them as
+long as you please; when you would eat of them, boil them with
+[Transcriber's note: word missing] in the Pot as well as Water, for that
+will make them look black, and eat tender, and look red within; when
+they are cold, serve them in with Mustard and Sugar.
+
+
+82. _To make Angelot Cheese._
+
+Take some new Milk and strokings together, the quantity of a Pail full,
+put some Runnet into it, and stir it well about, and cover it till your
+Cheese be come, then have ready narrow deep Moats open at both ends,
+and with your flitting Dish fill your Moats as they stand upon a board,
+without breaking or wheying the Cheese, and as they sink, still fill
+them up, and when you see you can turn them, which will be about the
+next day, keep them with due turning twice in a day, and dry them
+carefully, and when they are half a year old, they will be fit to be
+eat.
+
+
+83. _To make a Hare-Pie._
+
+Take the flesh of a very large Hare, and beat it in a Mortar with as
+much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt,
+Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it
+again till you find they be well mixed, then having your Paste ready in
+your Baking-Pan, lay in some Butter, and then your Meat, and then Butter
+again; so close it, and bake it, and when it is cold, serve it in with
+Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep
+much longer than any other Pie.
+
+
+84. _To rost a Shoulder of Venison or of Mutton in Bloud._
+
+Take the Bloud of either the Deer or the Sheep, and strain it, and put
+therein some grated Bread and Salt, and some Thyme plucked from the
+Stalks, then wrap your Meat in it and rost it, and when you see the
+bloud to be dry upon it, baste it well with butter, and make sauce for
+it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon,
+salt it a little in the rosting, but not too much; you may stick it with
+Rosemary if you will.
+
+
+85. _To stew a Pig._
+
+Lay a large Pig to the Fire, and when it is hot, skin it, and cut it
+into divers pieces, then take some white wine and strong broth, and stew
+it therein with an Onion or two cut very small, a little Pepper, Salt,
+Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and
+Gravie; when it is enough, lay Sippets of French Bread in your Dish, and
+put your Meat thereon.
+
+Garnish your Dish with Oranges and Limons.
+
+
+86. _To make a Fricasie of Sheeps feet._
+
+Take your Sheeps feet tenderly boiled, and slit them, and take out the
+knot of hair within, then put them into a Frying-pan with as much water
+as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle
+of sweet herbs, and some plumped Currans; when they are enough, put in
+some Butter, and shake them well together, then lay Sippets into a Dish,
+and put them upon them with a Skimmer, then put into your Liquor a
+little Vinegar, the yolks of two or three Eggs, and heat it over the
+fire, and pour it over them; Garnish your Dish with Barberries, and
+serve it to the Table.
+
+
+87. _To make a Steak-Pie with Puddings in it._
+
+Lay your Paste ready in your Pan, and lay some butter in the bottom,
+then lay a Neck of Mutton cut into steaks thereon, then take some of the
+best of a Leg of Mutton minced small, with as much Beef Suet as Mutton;
+season it with beaten Spice and Salt, and a little Wine, Apples shred
+small, a little Limon Pill, a little Verjuice and Sugar, then put in
+some Currans, and when they are well mixed, make it into Balls with the
+yolks of Eggs, and lay them upon the steaks, then put in some Butter and
+close your Pie and bake it, and serve it in hot.
+
+
+88. _To dress Salmon or other Fish by Infusion, a very good way._
+
+Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
+which you like, put it into a Pot or Pan, with some Vinegar, Water and
+Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
+a Dish, and take some of the Liquor with an Anchovie or two, a little
+Butter and the yolks of Eggs beaten; heat these over the fire, and poure
+over your Fish; if you please, you may put in shrimps, but then you must
+put in the more Butter; Garnish your Dish with some Limon or Orange, and
+some Shrimps.
+
+
+89. _To make Loaves to Butter._
+
+Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
+beaten Ginger, wet some Flower with this, and make it into a Paste, let
+it lie to rise a while, and then make it into Loaves, and prick them,
+and bake them, then put in white wine and butter and sugar, and serve it
+in.
+
+
+90. _To make a Calves Chaldron Pie, and Puddings also of it._
+
+Take a fat Calves Chaldron boiled tender, and shred it very small, then
+season it with beaten spice and salt:
+
+Then put in a pound of Currans and somewhat more, and as much Sugar as
+you think fit, and a little Rosewater; then having your Pie ready, fill
+it with this, and press it down; close it and bake it, then put some
+Wine into it, and so eat it.
+
+If you will make Puddings of it, you must add a little Cream and grated
+bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may
+bake them, or boil, or fry them.
+
+
+91. _To make Rice-Cream._
+
+Boil a quart of Cream, then put in two handfuls of Rice Flower, and a
+little fine Flower, as much Sugar as is fit, the yolk of an Egg, and
+some Rosewater.
+
+
+92. _To make a Pompion-Pie._
+
+Having your Paste ready in your Pan, put in your Pompion pared and cut
+in thin slices, then fill up your Pie with sharp Apples, and a little
+Pepper, and a little Salt, then close it, and bake it, then butter it,
+and serve it in hot to the Table.
+
+
+93. _To fry Pompion._
+
+Cut it in thin slices when it is pared, and steep it in Sack a while,
+then dip it in Eggs, and fry it in Butter, and put some Sack and Butter
+for Sauce, so serve it in with salt about the Dish brims.
+
+
+94. _To make Misers for Children to eat in Afternoons in Summer._
+
+Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of
+half a penny Manchet, two handfuls of Currans washed clean and dried,
+and a little of grated Nutmeg, and a little Sugar, so give it to them
+cold.
+
+
+95. _To fry Toasts._
+
+Take a twopenny white Loaf, and pare away the Crust, and cut thin slices
+of it, then dip them first in Cream, then in the yolks of Eggs well
+beaten, and mixed with beaten Cinamon, then fry them in Butter, and
+serve them in with Verjuice, Butter and Sugar.
+
+
+96. _To boil or rather stew Carps in their own Blood._
+
+Take two fair Carps, and scowr them very well from slime with water and
+a little salt, then lay them in a Dish and open their bellies, take away
+their Guts, and save the Blood and Rows in the Dish, then put in a Pint
+of Claret Wine, some whole Spice and some Salt, with a little
+Horse-Radish Root, then cover them close, and let them stew over a
+Chafingdish of Coals, and when they are enough, lay them into a Dish
+which must be rubbed with a Shelots, and Sippets laid in, then take a
+little of the Liquor, and an Anchovie or two, with a little Butter, heat
+them together, and pour it over them, then garnish your Dish with
+Capers, Oranges or Limons, and serve it in very hot.
+
+
+97. _To make Fritters._
+
+Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of
+twelve Eggs, and six Whites, with some beaten Spice and a very little
+salt, make this into thick Batter with fine Flower, then boil your Lard,
+and dip round thin slices of Apples in this Batter, and fry them; serve
+them in with beaten spice and sugar.
+
+
+98. _To pickle Coleflowers._
+
+Take some white wine Vinegar and salt, with some whole Spice, boil them
+together very well, then put in your Coleflowers, and cover them, and
+let them stand upon Embers for one hour, then take them out, and when
+they are cold, put them into a Pot, and boil the Liquor again with more
+Vinegar, and when it is cold, put it to them, and keep them close from
+the Air.
+
+
+99. _To preserve Orange or Limon Pills in thin slices in Jelly._
+
+Take the most beautiful and thickest Rinds, and then cut them in halves,
+and take their Meat clean out, then boil them in several waters till a
+straw will run through them, then wash them in cold water, and pick them
+and dry them:
+
+Then take to a Pound of these, one quart of water wherein thin slices of
+Pippins have been boiled, and that the water feels slippery, take to
+this water three pounds of Sugar, and make thereof a Syrup, then put in
+your Pills and scald them, and set them by till the next day, then boil
+them till you find that the Syrup will jelly, then lay your Pills into
+your Glasses, and put into your Syrup the Juice of three Oranges and one
+Limon; then boil it again till it be a stiff Jelly, and put it to them.
+
+
+100. _To make Cakes of the Pulp of Limons, or rather the Juice of
+Limons._
+
+Take out all the juice part of the Limon without breaking the little
+skins which hold it, then boil some Sugar to a Candy height, and put in
+this Juice, and stir it about, and immediately put it into a warm Stove,
+and put in fire twice or thrice a day; when you see that it doth Candy
+on the one side, then turn them out of the Glasses with a wet knife on
+the other upon a sleeked Paper, and then let that candy also, and put
+them up in a Box with Papers between them.
+
+
+101. _To make good minced Pies._
+
+Take one pound and half of Veal parboiled, and as much Suet, shred them
+very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound
+of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little
+Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them
+stand one hour in the Oven:
+
+When they go to Table strew on fine Sugar.
+
+
+102. _To make a Loaf of Curds._
+
+Take the Curds of three quarts of Milk rubbed together with a little
+Flower, then put in a little beaten Ginger, and a little Salt, half a
+Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a
+stiff Paste with so much Flower as you see fit, then lay it to rise in a
+warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten
+Spice, and so serve it in.
+
+
+103. _To make Cheese Loaves._
+
+Take the Curds of three quarts of Milk, and as much grated Bread as
+Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little
+Flower, and beaten Spice, a little Salt, and a little Sack; when you
+have made it in a stiff Paste with a little flower, roul some of it thin
+to fry, and serve them in with beaten Spice and Sugar strewed over them.
+
+Then make the rest into a Loaf, and bake it, then cut it open, and serve
+it in with Cream, Butter and Sugar.
+
+
+104. _To fry Oysters._
+
+Take of your largest Oysters, wash them and dry them, and beat an Egg or
+two very well, and dip them in that, and so fry them, then take their
+Liquor, and put an Anchovy to it, and some Butter, and heat them
+together over the fire, and having put your fryed Oysters in a Dish,
+pour the Sawce over them and serve them in.
+
+
+105. _To broil Oysters._
+
+Take your largest Oysters, and put them into Scollop Shells, or into the
+biggest Oyster shells with their own Liquor, and set them upon a
+Gridiron over Charcoals, and when you see they be boiled in the Liquor,
+put in some Butter, a few Crums of Bread, and a little Salt, then let
+them stand till they are very brown, and serve them to the Table in the
+Shells upon a Dish and Pie-Plate.
+
+
+106. _To rost Oysters._
+
+Take the largest, and spit them upon little long sticks, and tie them to
+the Spit, then lay them down to the fire, and when they are dry, bast
+them with Claret Wine, and put into your Pan two Anchovies, and two or
+three Bay-leaves, when you think they are enough, bast them with Butter,
+and dredge them, and take a little of that liquor in the Pan, and some
+Butter, and heat it in a Porringer, and pour over them.
+
+
+107. _To make most excellent and delicate Pies._
+
+Take two Neats tongues tenderly boiled, and peel them, and mince them
+small with some Beef Suet or Marrow, then take a pound of Currans and a
+pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a
+little Salt, a little Sack and Sugar.
+
+Beat all these with the minced meat in a Mortar till it come to a
+perfect Paste, then having your Paste ready laid in your baking-Pan,
+fill it or them with this meat, then lay on the top some sliced Dates,
+and so close them, and bake them, when they are cold they will cut
+smooth like Marmalade.
+
+
+108. _To make fine Custards._
+
+Take two quarts of Cream and boil it well with whole Spice, then put in
+the yolks of twelve Eggs, and six Whites well beaten and strained, then
+put in these Eggs over the fire, and keep them stirring lest they turn,
+then when they are thoroughly hot, take it off and stir it till it be
+almost cold, then put in Rosewater and Sugar, and take out the whole
+Spice, then put your Custard into several things to bake, and do not let
+them stand too long in the Oven; when you serve them in, strew on small
+French Comfits of divers colours, or else fine Sugar, which you please.
+
+
+109. _To make a Stump Pie._
+
+Take a pound of Veal and as much Suet, parboil your Veal, and shred them
+together, but not very small, then put in one pound of Raisins, one
+pound of Currans, four Ounces of Dates stoned and sliced thin, some
+beaten Spice, Rosewater and Sugar, and a little Salt, then take the
+yolks of Eggs well beaten, and mix amongst the rest of the things very
+well, then having your Pie ready, fill it and press it down, then lid
+it, and bake it.
+
+
+110. _To make Egg-Pies._
+
+Take the yolks of eight hard Eggs, and shred them small with their
+weight of Beef Suet minced very small also, then put in one pound of
+Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
+Limon pill, Rosewater and Sugar, and a little Salt, mix them well
+together, if you please, you may put in an Apple shred small, so fill
+your Pies and bake them, but not too much, serve them to the Table with
+a little Wine.
+
+
+111. _To make hashed Meat._
+
+Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
+doth rost, cut it off in little bits, and let it lie in the Pan, bast it
+with Claret wine and Butter, and a little Salt, and put two or three
+Shelots in your Pan, when you have cut off so much as you can, lay the
+bones into a Dish over a Chafingdish of Coals, and put your Meat to it
+with the Liquor, and two Anchovies, cover it, and let it stew a while;
+when it is enough, put in some Capers, and serve it in with Sippets;
+Garnish your Dish with Olives and Capers, and Samphire; thus you may do
+with any cold meat between two Dishes.
+
+
+112. _To make a Fricasie of Oysters._
+
+Take a quart of Oysters and put them into a frying pan with some white
+Wine and their own Liquor, a little Salt, and some whole Spice, and two
+or three Bay Leaves, when you think they be enough, lay them in a dish
+well warmed, then add to their Liquor two Anchovies, some Butter, and
+the yolks of four Eggs; Garnish your Dish with Barberries.
+
+
+113. _To make a Fricasie of Eels._
+
+Take a midling sort of Eels, scour them well, and cut off the heads and
+throw them away, then gut them, and cut them in pieces, then put them
+into a frying pan with so much white Wine and water as will cover them,
+then put in whole Spice, a bundle of sweet herbs and a little Salt, let
+them boil, and when they be very tender, take them up and lay them into
+a warm Dish, then add to their Liquor two Anchovies, some Butter and
+the yolks of Eggs, and pour over them:
+
+Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.
+
+Garnish your Dish with Limon and Barberries.
+
+
+114. _To make an Eel-Pie._
+
+Take your largest Eels, and flay them, and cut them in pieces, then
+having your Pie ready with Butter in the bottom, season your Eels with
+Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so
+close it and bake it, if you please, you may put in some Raisins of the
+Sun, and some large Mace, it is good hot or cold.
+
+
+115. _To souce an Eel and Collar it._
+
+Take a very large fat Eel and scour it well, throw away the head and gut
+her, and slit her down the back, season her with Pepper, Salt, Nutmeg
+and Mace, then boil her in white Wine, and Salt and Water, with a bundle
+of sweet herbs and some Limon Pill, when it is well boiled, take it up
+and lay it to cool; then put good store of Vinegar into the Liquor, and
+when it is cold, put in your Eel, and keep it:
+
+You must roul it up in a Collar and tie it hard with a Tape, and sew it
+up in a Cloth, then put it in to boil; when it hath lain a week, serve
+it to the Table with a Rosemary Branch in the middle, and Bay Leaves
+round the Dish sides, eat it with Mustard.
+
+
+116. _To stew Eels._
+
+Take them without their heads, flay them and cut them in pieces, then
+fill a Posnet with them, and set them all on end one by one close to one
+another, and put in so much White Wine and Water as will cover them,
+then put in good store of Currans to them, whole Spice, sweet herbs, and
+a little Salt, cover them and let them stew, and when they are very
+tender, put in some Butter, and so shake them well, and serve them upon
+Sippets; Garnish your Dish with Orange or Limon and raw Parsley.
+
+
+117. _To make a Herring Pie._
+
+Take four of the best pickled Herrings, and skin them, then split them
+and bone them, then having your Pie in readiness with Butter in the
+bottom, then lay your Herrings in halves into your Pie one lay of them,
+then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in
+more Butter, then more Herrings, Fruit and Spice, and more Butter, and
+so close it, and bake it; your Herrings must be well watered.
+
+
+118. _To rost a Pike and to lard it._
+
+Take a large Pike, and scale it, gut it, and wash it clean, then lard it
+on the back with pickled Herring and Limon Pill, then spit it and lay it
+down to the fire to rost, bast it often with Claret Wine and Butter,
+when it is enough, make Sauce for it with Claret Wine and Butter, and
+serve it in.
+
+
+119. _To boil fresh Salmon._
+
+Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt
+and whole Spice, and boil them together, then put in your Salmon, and
+when it is boiled, take some Butter and some of the Liquor with an
+Anchovie or two, and a little white Wine and a quart of Shrimps out of
+their Shells, heat these together, and so Dish your Salmon, and pour
+this over it.
+
+Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.
+
+
+120. _To boil a Cods Head._
+
+Boil Wine, Water and Salt together, with whole Spice and sweet herbs,
+and a little Horse-Radish Root, then put in your Cods head, and boil it
+very well, then drain it well from the Water, and lay it in a dish over
+a Chafingdish of Coals:
+
+Then take some of the Liquor and two Anchovies, some butter and some
+Shrimps, heat them over the fire, and pour over it, then poach some Eggs
+and lay over it, and also about the Brims of the Dish; Garnish your Dish
+with Limon and Barberries, so serve it to the Table very hot:
+
+Thus you may do Haddocks or Whitings, or any other fresh Fish you like
+best.
+
+
+121. _To make Olives of Veal._
+
+Take thin slices of a Leg of Veal, and have ready some Suet finely
+shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs,
+and a little salt mixed well together, then strew it upon the insides of
+your slices of Meat, and roul them up hard, and make them fast with a
+scure, so spit them and roste them, baste them with Butter, and serve
+them in with Vinegar, Butter and Sugar.
+
+
+122. _To make an Olive Pie._
+
+Having your Paste in readiness with Butter in the bottom, lay in some of
+the forenamed Olives, but not fastned with a Scure, then put in Currans,
+hard Eggs, and sweet Butter, with some herbs shred fine; be sure you
+cover it well with Butter, and put in a little white Wine and Sugar, and
+close it, and bake it, eat it hot or cold, but hot is better.
+
+
+123. _To make a Ball to take Stains out of Linnen, which many times
+happens by Cooking or Preserving._
+
+Take four Ounces of hard white Sope, beat it in a Mortar, with two small
+Limons sliced, and as much Roch Allom as a Hazle Nut, when they are
+beaten well together, make it up in little Balls, rub the stain
+therewith and then wash it in warm water, till you see it be quite out.
+
+
+124. _To make a fine Pomander._
+
+Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six
+gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and
+Lignum Aloes, of each the weight of a Groat, beat all these in a hot
+Mortar and with a hot Pestel, till it come to a perfect Paste, then take
+a little Gum Dragon steeped in Rosewater, and rub your hand withal, and
+make it up with speed, and dry them, but first make them into what
+shapes you please, and print them.
+
+
+125. _A very fine washing-Ball._
+
+Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of
+Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of
+Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and
+searce them fine, then take two pounds and an half of Castile Sope
+dissolved in Rose water, and beat all these forenamed things with the
+Sope in a Mortar, and when they are well incorporated, make it into
+Balls, and keep them in a Box with Cotton as long as you please.
+
+
+126. _To make French Broth called Kink._
+
+Take a leg of Beef and set it over the fire with a good quantity of fair
+water, when it boils, scum it, and what meat soever you have to dress
+that day, either of Fowl or small meat, put it all into this Liquor and
+parboil it, then take out those small meats, and put in some French
+Barley, and some whole Spice, one Clove or two of Garlick, and a handful
+of Leeks, and some Salt; when it is boiled enough, pour it from the
+Barley, and in put a little Saffron; so serve it in; and garnish your
+Dish with sliced Oranges or Limons, and put a little of the juice
+therein.
+
+
+127. _To make Broth of a Lambs Head._
+
+Boil it with as much water as will cover it, with whole Spice, and a
+little Salt, and a bundle of sweet herbs, then put in strained Oatmeal
+and Cream, and some Currans, when you take it up, put in Sack and Sugar,
+then lay the Head in a Dish, and put the Broth to it, and serve it in.
+
+
+128. _To season a Chicken-Pie._
+
+Having your Paste rolled thin, and laid into your baking-pan, lay in
+some Butter, then lay in your Chickens quartered, and seasoned with
+Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and
+Dates, then lay Butter on the top, close it and bake it, then cut it up,
+and put in Clouted Cream, Sack and Sugar.
+
+
+129. _To make an Herb Pie._
+
+Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them,
+and shred them, and put them into your Pie with Butter, and Nutmeg and
+Sugar, and a little Salt, to close it and bake it, then draw it and open
+it, and put in Clouted Cream; Sack and Sugar, and stir it well together,
+and serve it in.
+
+
+130. _To roste Lobsters._
+
+Take two fair Lobsters alive, wash them clean, and stop the holes as you
+do to boil, then fasten them to a Spit, the insides together; make a
+good fire, and strew Salt on them, and that will kill them quickly, bast
+them with Water and Salt till they be very red, then have ready some
+Oysters stewed and cut small; put them into a Dish with melted Butter
+beaten thick with a little water, then take a few spoonfuls of the
+Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
+it to the melted Butter, then take up your Lobsters, and crack the
+shells that they may be easie to open.
+
+
+131. _To make a Pumpion Pie._
+
+Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten
+Eggs and Herbs shred small, and fry it till it be enough, then lay it
+into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the
+bottom some sharp Apples; when it is baked, butter it and serve it in.
+
+
+132. _To make an Artichoke Pudding._
+
+Boil a quart of Cream with whole Spice, then put in half a pound of
+sweet Almonds blanched, and beaten with Rosewater; when they have boiled
+well, take it from the fire, and take out the Spice, when it is almost
+cold, put in the yolks of ten Eggs, some Marrow and some bottoms of
+Artichokes, then sweeten it with Sugar and put in a little Salt, then
+butter a Dish, and bake it in it, serve it to the Table stuck full of
+blanched Almonds, and fine Sugar strewed over it.
+
+
+133. _To pickle Sprats like Anchovies._
+
+Take a Peck of the biggest Sprats without their heads, and salt them a
+little over night, then take a Pot or Barrel, and lay in it a Lay of Bay
+salt, and then a lay of Sprats, and a few Bay leaves, then salt again;
+thus do till you have filled the Vessel, put in a little Limon Pill also
+among your Bay leaves, then cover the Vessel and pitch it, that no Air
+get in, set it in a cool Cellar, and once in a week turn it upside down;
+in three Months you may eat of them.
+
+
+134. _To keep Artichokes all the Year._
+
+Gather your Artichokes with long stalks, and then cut off the stalks
+close to them, then boil some water, with good Pears and Apples sliced
+thin, and the Pith of the great stalks, and a Quince or two quartered to
+give it a relish; when these have boiled a while, put in your
+Artichokes, and boil all together till they be tender, then take them up
+and set them to cool, then boil your Liquor well and strain it, when
+your Artichokes be cold, put them into your Barrel, and when the Liquor
+is cold, pour it over them, so cover it close that no Air get in.
+
+
+135. _To make Pasty of a Joll of Ling._
+
+Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
+Eggs:
+
+Roul it thin and lay it in your Bake-pan, then take part of a Joll of
+Ling well boiled, and pull it all in Bits, then lay some Butter into
+your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger,
+Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of
+raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and
+Limon Pill, with Eringo Roots:
+
+Then put in white Wine, and good store of Butter, and put on a thick
+lid, when it is baked, open it, and let out the steam.
+
+
+136. _To make French Servels._
+
+Take cold Gammon of Bacon, fat and lean together, cut it small as for
+Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
+knead it into a Paste with the yolks of Eggs, and fill some Bullocks
+Guts with it, and boil them; but if you would have them to keep, then do
+not put in Eggs.
+
+When you have filled the Guts, boil them, and hang them up, and when you
+would eat them, serve them in thin slices with a Sallad.
+
+
+137. _To make a Pallat Pie._
+
+Take Oxe Pallats and boil them so tender that you may run a straw
+through them; to three Palates take six Sheeps tongues boiled tender and
+peeled, three sweet-Breads of Veal, cut all these in thin slices, then
+having your Pie ready, and Butter in the bottom, lay in these things,
+first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred
+small, and as the Season of the year is, put into it Asparagus,
+Anchovies, Chesnuts, or what you please else, as Candied Orange Pill,
+Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs,
+some Marrow and some Oysters, then lay in good store of Butter on the
+top, so close it and bake it, then put in white Wine, buter, the yolks
+of Eggs, and Vinegar and Sugar; heat them together over the fire, and
+serve it in.
+
+
+138. _To make Sauce for Fowles or Mutton._
+
+Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of
+Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if
+you please Orange or Limon Pill.
+
+
+139. _To make Oat-Cakes._
+
+Take fine Flower, and mix it very well with new Ale Yest, and make it
+very stiff, then make it into little Cakes, and roul them very thin,
+then lay them on an Iron to bake, or on a baking stone, and make but a
+slow fire under it, and as they are baking, take them and turn the edges
+of them round on the Iron, that they may bake also, one quarter of an
+hour will bake them; a little before you take them up, turn them on the
+other side, only to flat them; for if you turn them too soon, it will
+hinder the rising, the Iron or Stone whereon they are baked, must stand
+at a distance from the fire.
+
+
+140. _To make a rare Lamb Pie._
+
+Take a Leg of Lamb, and take the meat clean out of it at the great end,
+but keep the skin whole, then press the Meat in a Cloth, and mince it
+small, and put as much Beef Suet to it as the Meat in weight, and mince
+it small, then put to it Naples Bisket grated fine, season it with
+beaten Spice, Rosewater, and a little Salt, then put in some Candied
+Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar,
+then put part of the Meat into the skin, then having your Pie in
+readiness, and Butter in the bottom, lay in this Meat, then take the
+rest of your Meat, and make it into Balls or Puddings with yolks of
+Eggs, then lay them into the Pie to fill up the Corners, then take
+Candied Orange, Limon and Citron Pill, cut in long narrow slices and
+strew over it; you may put in Currans and Dates if you please, then lay
+on Butter, and close up your Pie and bake it, and leave a Tunnel, when
+it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together,
+if you put in Marrow, it will be the better.
+
+
+141. _To fry Garden Beans._
+
+Boil them and blanch them, and fry them in Sweet Butter, with Parsley
+and shred Onions and a little Salt, then melt Butter for the Sauce.
+
+
+142. _To make a Sorrel Sallad._
+
+Take a quantity of French Sorrel picked clean and washed, boil it with
+water and a little Salt, and when it is enough, drain it and butter it,
+and put in a little Vinegar and Sugar into it, then garnish it with hard
+Eggs and Raisins.
+
+
+143. _To make good cold Sallads of several things._
+
+Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they
+are well boiled, and serve them in with Oil, Vinegar and Pepper, also
+the Roots of red Beets boiled tender are very good in the same manner.
+
+
+144. _To make the best sort of Pippin Paste._
+
+Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
+pound of fine Sugar and boil it to a candy height with a little fair
+water, then put in your Pippins, and boil it till it will come from the
+bottom of the Posnet, but stir it for fear it burn.
+
+
+145. _To make Sauce for a Leg of Veal rosted._
+
+Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
+Sugar hot together.
+
+
+146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._
+
+Take a good quantity of Chesnuts, and boil them tender, then take the
+shells off, and bruise them small, then put to them Claret Wine, Butter
+and a little Salt, so put it into the Dish to the Meat, and serve it in.
+
+
+147. _To keep Quinces white, either to preserve whole, or for white
+Marmalade or Paste._
+
+Coddle them with white Wine and Water, and cover them with sliced
+Pippins in the Codling.
+
+
+148. _To make little Pasties with sweet Meats to fry._
+
+Make some Paste with cold water, butter and flower, with the yolk of an
+Egg, then roul it out in little thin Cakes, and lay one spoonful of any
+kind of Sweet meats you like best upon every one, so close them up and
+fry them with Butter, and serve them in with fine Sugar strewed on.
+
+
+149. _To boil a Capon on the French fashion._
+
+Boil your Capon in water and salt, and a little dusty Oatmeal to make it
+look white, then take two or three Ladles full of Mutton Broth, a Faggot
+of sweet herbs, two or three Dates cut in long pieces, a few parboiled
+Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken
+it with Almonds; season it with Verjuice, Sugar, and a little sweet
+Butter, then take up your Capon and lard it well with preserved Limon,
+then lay it in a deep Dish, and pour the broth upon it; then Garnish
+your Dish with Suckets and preserved Barberries.
+
+
+150. _To Souce a Pike, Carp or Bream._
+
+Draw your Fish, but scale it not, and save the Liver of it; wash it very
+well, then take white Wine, as much water again as Wine, boil them
+together with whole Spice, Salt and a bundle of sweet Herbs, and when
+boiles put in your Fish, and just before it a little Vinegar; for that
+will make it crisp: when it is enough, take it up and put it into a
+Trey, then put into the Liquor some whole Pepper, and whole Ginger, and
+when it is boiled enough, take it off and cool it, and when it is quite
+cold, put in your Fish, and when you serve it in, lay some of the Jelly
+about the Dish sides, and some Fennel and Sawcers of Vinegar.
+
+
+151. _To boil a Gurnet on the French fashion._
+
+Draw your Gurnet and wash it, boil it in water and salt and a bundle of
+sweet herbs; when it is enough, take it up and put it into a Dish with
+Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg
+and Pepper, and the yolks of two Eggs, heat it together, and pour over
+it; Garnish your Dish as you please.
+
+
+152. _To rost a Leg of Mutton on the French fashion._
+
+Take a Leg of Mutton, and pare off all the Skin as thin as you can, then
+lard it with sweet Lard, and stick it with Cloves, when it is half
+rosted, cut off three or four thin pieces, and mince it with sweet
+herbs, and a little beaten Ginger, put in a Ladle full of Claret wine,
+and a little sweet butter, two sponfuls of Verjuice and a little Pepper,
+a few Capers, then chop the yolks of two hard Eggs in it, then when
+these have stewed a while in a Dish, put your bonie part which is rosted
+into a Dish, and pour this on it and serve it in.
+
+
+153. _To rost a Neats tongue._
+
+Chop sweet herbs fine with a piece of raw Apple, season it with Pepper
+and Ginger, and the yolk of an Egg made hard and minced small, then
+stuff your Tongue with this, and rost it well, and baste it with Butter
+and Wine; when it is enough, take Verjuice, Butter, and the Juice of a
+Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce
+over it and serve it in.
+
+
+154. _To boil Pigeons with Rice._
+
+Take your Pigeons and truss them, and stuff their bellies with sweet
+herbs, then put them into a Pipkin with as much Mutton broth as will
+cover them, with a blade of Mace and some whole Pepper; boil all these
+together until the Pigeons be tender, and put in Salt:
+
+Then take them from the fire, and scum off the Fat very clean, then put
+in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little
+Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish
+with preserved Barberries and Skirret Roots boiled tender.
+
+
+155. _To boil a Rabbit._
+
+Take a large Rabbit, truss it and boil it with a little Mutton Broth,
+white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley,
+Winter-Savory and sweet Marjoram, pick all these and wash them clean,
+and bruise them a little to make the Broth look green, thicken it with
+the Crust of a Manchet first steeped in a little Broth, and put in a
+little sweet Butter, season it with Verjuice and Pepper, and serve it to
+the Table upon Sippets; Garnish the Dish with Barberries.
+
+
+156. _To boil a Teal or Wigeon._
+
+Parboil either of these Fowls and throw them into a pail of fair Water,
+for that taketh away the Rankness, then rost them half, and take them
+from the fire, and put sweet herbs in the bellies of them, and stick the
+Brests with Cloaves, then put them in a Pipkin with two or three ladles
+full of Mutton broth, very strong of the Meat, a blade of whole Mace,
+two or three little Onions minced small; thicken it with a Toast of
+Houshold bread, and put in a little Butter, then put in a little
+Verjuice, so take it up and serve it.
+
+
+157. _To boil Chickens or Pigeons with Goosberries or Grapes._
+
+Boil them with Mutton Broth and white Wine, with a blade of Mace and a
+little Salt, and let their bellies be filled with sweet herbs, when they
+are tender thicken the Broth with a piece of Manchet, and the yolks of
+two hard Eggs, strained with some of the Broth, and put it into a deep
+Dish with some Verjuice and Butter and Sugar, then having Goosberries or
+Grapes tenderly scalded, put them into it, then lay your Chickens or
+Pigeons into a Dish, and pour the Sauce over them, and serve them in.
+
+
+158. _A made Dish of Rabbits Livers._
+
+Take six Livers and chop them fine with sweet herbs and the yolks of two
+hard Eggs, season it with beaten Spice, and Salt, and put in some
+plumped Currans, and a little melted Butter, so mix them very well
+together, and having some Paste ready rouled thin, make it into little
+Pasties and fry them, strew Sugar over them and serve them.
+
+
+159. _To make a Florentine with the Brawn of a Capon, or the Kidney of
+Veal._
+
+Mince any of these with sweet Herbs, then put in parboiled Currans, and
+Dates minced small, and a little Orange or Limon Pill which is Candied
+shred small, season it with beaten Spice and Sugar, then take the yolks
+of two hard Eggs and bruise them with a little Cream, a piece of a short
+Cake grated, and Marrow cut in short pieces, mix all these together with
+the forenamed Meat, and put in a little Salt and a little Rosewater, and
+bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over
+it.
+
+
+160. _A Friday Pie without Fish or Flesh._
+
+Wash a good quantity of green Beets, and pluck out the middle string,
+then chop them small, with two or three ripe Apples well relished,
+season it with Pepper, Salt, and Ginger, then add to it some Currans,
+and having your Pie ready, and Butter in the bottom, put in these herbs,
+and with them a little Sugar, then put Butter on the top, and close and
+bake it, then cut it up, and put in the juice of a Limon and Sugar.
+
+
+161. _To make Umble Pies._
+
+Boil them very tender, and mince them very small with Beef Suet and
+Marrow then season it with beaten Spice and Salt, Rosewater and Sugar
+and a little Sack, so put it into your Paste with Currans and Dates.
+
+
+162. _To bake Chickens with Grapes._
+
+Scald your Chickens and truss them, and season them with Pepper, Salt
+and Nutmeg, and having your Pie ready, and Butter laid in the bottom,
+put in your Chickens, and then more butter, and bake them with a thin
+Lid on your Pie, and when it is baked, put in Grapes scalded tender,
+Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
+it in.
+
+
+163. _To make a good Quince-Pie._
+
+Take your fairest Quinces and Coddle them until a straw will run through
+them, then core them and pare them, then take their weight in fine
+Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
+your Quinces, and strew the rest of your Sugar over them, and put in
+some whole Cloves and Cinamon, then close it, and bake it; you must let
+it stand in the Oven four or five hours; serve it in cold and strew on
+Sugar.
+
+
+164. _To make Tarts of Pippins._
+
+Having some Puff-Past ready in a Dish or Pan, lay in some preserved
+Pippins which have Orange Pill in them, and the Juice of Orange or
+Limon, so close them and bake them a little.
+
+
+165. _To make a good pie of Beef._
+
+Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it
+in a Mortar to a Paste, then lard it very well with Lard, and season it
+with beaten Spice, then make your Pie, and put it in with some Butter
+and Claret Wine, and so bake it well, and serve it in cold with Mustard
+and Sugar, and garnish it with Bay-leaves.
+
+
+166. _To bake a Swan._
+
+Scald it and take out the bones, and parboil it, then season it very
+well with Pepper, Salt and Ginger, then lard it, and put it in a deep
+Coffin of Rye Paste with store of Butter, close it and bake it very
+well, and when it is baked, fill up the Vent-hole with melted Butter,
+and so keep it; serve it in as you do the Beef-Pie.
+
+
+167. _To bake a Turkey or Capon._
+
+Bone the Turkey but not the Capon, parboil them, and stick Cloves on
+their brests, lard them and season them well with Pepper and Salt, and
+put them in a deep Coffin with good store of Butter, and close your Pie,
+and bake it, and soak it very well; when it is baked, fill it up with
+melted Butter, and when it is quite cold, serve it in and eat it with
+Mustard and Sugar: garnish it with Bay Leaves.
+
+
+168. _To make Fritters._
+
+Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites
+of two, with a little fine Flower to make it into a thick Batter, put in
+also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and
+a spoonful of Sack, and a little strong Ale; mingle all these very well,
+and beat them well, and fry them in very hot Lard, and serve them in
+with beaten Spice and fine Sugar.
+
+
+169. _To bake Woodcocks, Black-birds Sparrows or Larks._
+
+Truss and parboil them, then season them with Pepper and Salt, and put
+them into a Pie with good store of Butter, and so bake them, then fill
+them up with Butter.
+
+
+170. _To bake a Goose._
+
+Bone your Goose and parboil it, and season it with Pepper and Salt, and
+lay it into a deep Coffin with good store of Butter top and bottom, then
+bake it very well, and when it is baked, fill up the pie at the
+Vent-hole with melted Butter, and so serve it in with Mustard and Sugar
+and Bay-Leaves.
+
+
+171. _To make Pancakes so crisp as you may set them upright._
+
+Make a dozen or a score of them in a little Frying-pan, no bigger than a
+Sawcer, then boil them in Lard, and they will look as yellow as Gold,
+and eat very well.
+
+
+172. _To make blanched Manchet._
+
+Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated,
+one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar,
+work it stiff like a Pudding, then fry it in a very little frying-pan,
+that it may be thick.
+
+Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew
+Sugar on it and serve it in.
+
+
+173. _To make a sierced Pudding._
+
+Mince a Leg of Mutton with sweet herbs, and some Suet, make it very
+fine, then put in grated Bread, minced Dates, Currans, Raisins of the
+Sun stoned, a little preserved Orange or Limon, and a few Coriander
+seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with
+Cream and raw Eggs wrought together like a Paste, and bake it, and put
+for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a
+little Butter heat together, when you serve it in, stick it with Almonds
+and Rosemary; you may boil it also if you please, or rost some of in a
+Lambs Cawl.
+
+
+174. _To make a Fricasie of Eggs._
+
+Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then
+take thin slices of Pomewater Apple, and fry them well with sweet
+Butter; when they are enough, take them up, and cleanse your pan, then
+put in more butter and make it hot, and put in half your Eggs and fry
+them; then when the one side is fryed lay your Apples all over the side
+which is not fryed, then pour in the rest of your Eggs, and then turn it
+and fry the other side, then serve it in with the Juice of an Orange and
+Butter, and Sugar.
+
+
+175. _To make a_ Cambridge_-Pudding._
+
+Take grated bread searced through a Cullender, then mix it with fine
+Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little
+salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
+mould all these together with a little Yest, and make it up into a Loaf,
+but when you have made it in two parts, ready to clap together, make a
+deep hole in the one, and put in butter, then clap on the other, and
+close it well together, then butter a Cloth and tie it up hard, and put
+it into water which boiles apace, then serve it in with Sack, Butter and
+Sugar.
+
+You may bake it if you please in a baking-pan.
+
+
+176. _To make a Pudding of Goose Blood._
+
+Save the blood of a Goose, and strain it, then put in fine Oatmeal
+steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet
+minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some
+Eggs, and beat all these together very well, then boil them how you do
+like, either in a buttered Cloth or in Skins, or rost it within the Neck
+of the Goose.
+
+
+177. _To make Liver Puddings._
+
+Take a Hogs Liver boiled and cold, grate it like Bread, then take new
+Milk and the Fat of a Hog minced fine, put it to the Bread and the
+Liver, and divide it into two parts, then dry herbs or other if you can
+minced fine, and put the Herbs into one part with beaten Spice,
+Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins
+and boil them.
+
+To the other part put preserved Barberries, diced Dates, Currans, beaten
+Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
+together, and fill the Skins and boil them.
+
+
+178. _To make a Chiveridge Pudding._
+
+Take the fattest Guts of your Hog clean scoured, then fluff them with
+beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
+Sugar, and two or three Eggs to make it slide; so fill them, tie them up
+like Puddings and boil them; when they are enough serve them.
+
+
+179. _To make Rice Puddings in Skins._
+
+Take two quarts of Milk and put therein as it is yet cold, two good
+handfuls of Rice clean picked and washed, set it over a slow fire and
+stir it often, but gently; when you perceive it to swell, let it boil
+apace till it be tender and very thick, then take it from the fire, and
+when it is cold, put in six Eggs well beaten, some Rosewater and Sugar,
+beaten Spice and a little Salt, preserved Barberries and Dates minced
+small, some Marrow and Citron Pill; mingle them well together and fill
+your Skins, and boil them.
+
+
+180. _To make a stewed Pudding._
+
+Take the yolks of three Eggs and one White, six spoonfuls of sweet
+Cream, a little beaten spice, and a quarter of a pound of Sewet minced
+fine, a quarter of a pound of Currans, and a little grated bread,
+Rosewater, Sugar and Salt; mingle them well together, and wrap them up
+in little pieces of the Cawl of Veal, and fasten them with a little
+stick, and tie each end with a stick, you may put four in one dish, then
+take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar,
+three or four blades of large Mace, and one Ounce of Sugar, make this to
+boil over a Chafingdish of Coals, then put in your Puddings, and when
+they boil, cover them with another Dish, but turn them sometimes, and
+when you see that they are enough, take your Puddings and lay them in a
+warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and
+Butter, and pour over them; garnish your Dish with Limon and Barberries.
+
+
+181. _To make a_ Sussex _Pudding._
+
+Take a little cold Cream, Butter and Flower, with some beaten Spice,
+Eggs, and a little Salt, make them into a stiff Paste, then make it up
+in a round Ball, and as you mold it, put in a great piece of Butter in
+the middle; and so tye it hard up in a buttered Cloth, and put it into
+boiling water, and let it boil apace till it be enough, then serve it
+in, and garnish your dish with Barberries; when it is at the Table cut
+it open at the top, and there will be as it were a Pound of Butter, then
+put Rosewater and Sugar into it, and so eat it.
+
+In some of this like Paste you may wrap great Apples, being pared
+whole, in one piece of thin Paste, and so close it round the Apple, and
+throw them into boiling water, and let them boil till they are enough,
+you may also put some green Goosberries into some, and when either of
+these are boiled, cut them open and put in Rosewater Butter and Sugar.
+
+
+182. _To make_ French _Puffs._
+
+Take Spinage Parsley and Endive, with a little Winter savory, and wash
+them, and mince them very fine; season them with Nutmeg, Ginger and
+Sugar, season them with Eggs, and put in a little Salt, then cut a Limon
+into thin round slices, and upon every slice of Limon lay one spoonful
+of it.
+
+Then fry them, and serve them in upon some Sippets, and pour over them
+Sack, Sugar and butter.
+
+
+183. _To make Apple Puffs._
+
+Take a Pomewater, or any other Apple that is not hard or harsh in taste,
+mince it with a few Raisins of the Sun stoned, then wet them with Eggs,
+and beat them together with the back of a Spoon, season them with
+Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a
+Spoon into hot Butter, and fry them, then serve them in with the juice
+of an Orange and a little Sugar and Butter.
+
+
+184. _To make Kickshaws, to bake or fry in what shape you please._
+
+Take some Puff-paste and roul it thin, if you have Moulds work it upon
+them with preserved Pippins, and so close them, and fry or bake them,
+but when you have closed them you must dip them in the yolks of Eggs,
+and that will keep all in; fill some with Goosberries, Rasberries, Curd,
+Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing
+what you like best, either of them being seasoned before you put them in
+according to your mind, and when they are baked or fryed, strew Sugar on
+them, and serve them in.
+
+
+185. _To make an_ Italian _Pudding._
+
+Take a penny white loaf and pare off the crust, then cut it like Dice,
+then take some Beef Suet shred small, and half a pound of Raisins of the
+Sun stoned, with as many Currans, mingle them together and season them
+with beaten Spice and a little Salt, wet them with four Eggs, and stir
+them gently for fear of breaking the Bread, then put it in a dish with a
+little Cream and Rosewater and Sugar, then put in some Marrow and Dates,
+and so butter a dish and bake it, then strew on Sugar and serve it.
+
+
+186. _To hash Calves Tongues._
+
+Boil them tender and pill them, then lard them with Limon Pill, and lard
+them also with fat Bacon, then lay them to the Fire and half rost them;
+then put them in a Pipkin with Claret Wine, whole Spice and sliced
+Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
+boil all together and serve them in upon Toasts. Thus you may do with
+Sheeps Tongues also.
+
+
+187. _To boil a Capon._
+
+Take strong Mutton Broth, and truss a Capon, and boil him in it with
+some Marrow and a little Salt in a Pipkin, when it is tender, then put
+in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
+stoned and sliced, Potato Roots boiled and blanched, large Mace and
+Nutmeg sliced, boil all these together with a quarter of a pint of
+Verjuyce, then dish the Capon, and add to the Broth the yolks of six
+Eggs beaten with Sack, and so serve it; garnish dish with several sorts
+of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
+upon every slice.
+
+
+188. _To boil a Capon with Rice._
+
+Truss your Capon and boil him in water and salt, then take a quarter of
+a pound of Rice, first boiled in Milk, and put in with some whole Spice
+and a little Salt, when it is almost enough put in a little Rosewater,
+and half a pound of Almonds blanched and beaten, strain them in, and put
+in some Cream and Sugar, then when your Capon is enough, lay it in a
+dish, and pour the Broth thereon; garnish your Dish as you please, and
+serve it in.
+
+
+189. _To boil a Capon with Pippins._
+
+Parboil your capon after it is trussed, then put it into a pipkin with
+Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
+a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
+pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and
+a little water, and put them in, then lay your Capon into a Dish, and
+lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
+Eggs and put into your Broth, with a little Sack, and pour it over your
+Capon; Garnish your Dish and serve it in.
+
+
+190. _To boil Chickens with Lettuce the very best way._
+
+Parboil your Chickens and cut them in Quarters, and put them into a
+Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
+and some Marrow, and some Cloves, and a little Salt, and a little Limon
+Pill; then take good store of hard Lettuce, cut them in halves and wash
+them, and put them in; then put in Butter and Sack and white Wine, with
+a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
+Fire, and when they be enough, serve them in with Toasts of white Bread
+for Sippets; Garnish the Dish with Limon and Barberies, and what else
+you please; thus you may do Pigeons.
+
+
+190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
+with Grapes or with Goosberries._
+
+Truss your Rabbit whole, and boil it in some Mutton Broth till it be
+tender;
+
+Then take a pint of White Wine, and a good handful of Spinage chopped,
+the yolks of hard Eggs cut in quarters, put these to the Rabbit with
+some large Mace; a Fagot of sweet Herbs and a little Salt and some
+Butter, let them boil together a while, then take your Rabbet and lay it
+in a Dish and some Sippets, then lay over it some Grapes or Goosberries,
+scalded with Sugar, and pour your Broth over it.
+
+
+191. _To boil a Rabbit with Claret Wine._
+
+Boil a Rabbet as before, then slice Onions and a Carrot root, a few
+Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
+Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
+Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
+Wine, and let them boil together till it be enough, then serve it upon
+Sippets.
+
+
+192. _To boil a wild Duck._
+
+Truss and parboil it, then half rost it, then carve it, and save the
+Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
+Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
+Claret Wine, and a little Salt, put your Duck with all the forenamed
+things into it, and let them boil till it be enough, then put in butter
+and sugar, and serve it in upon Sippets.
+
+
+193. _To boil a tame Duck._
+
+Take your Duck and truss it, and boil it with water and salt, or rather
+Mutton broth, when it hath boiled a while, put in some whole Spice, and
+when it is boiled enough, take some white wine and butter, and good
+store of Onions boiled tender in several waters, with a little of the
+Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
+into a Dish, and heat these things together and pour over it; and serve
+it; garnish the Dish with boiled Onions and Barberries.
+
+
+194. _To boil Pigeons with Capers and Samphire._
+
+Truss your Pigeons, and put them into a Pipkin with some Mutton broth
+and white Wine, a bundle of sweet herbs, when they are boiled, lay them
+into a Dish, then take some of the broth with some Capers and Limon
+sliced, and some butter, heat these together and pour over them; then
+fry thin slices of Bacon, and lay upon them, and some Samphire washed
+from the Salt, and some slices of Limon; Garnish your Dish with the same
+and serve it in.
+
+
+195. _To boil Sausages._
+
+Take two pounds of Sausages, and boil them with a quart of Claret Wine
+and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
+little Butter, when they are enough, serve them in with this Liquor and
+some Mustard in Sawcers.
+
+
+196. _To boil Goose Giblets._
+
+Boil them with water and salt, and a bundle of sweet herbs, Onions and
+whole spice, when they are enough, put in Verjuice and Butter, and some
+Currans plumped, and serve them upon Sippets.
+
+Thus you may dress Swans Giblets.
+
+
+197. _To boil Giblets with Roots and good Herbs._
+
+Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
+herbs, Turneps and Carots sliced, with good store of Spinage and a
+little salt; when they are enough, serve them upon Sippets.
+
+And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
+Dish with Parsley and pickled Barberries.
+
+
+198. _To smoor a Neck of Mutton._
+
+Cut your Steaks, and put them into a Dish with some Butter, then take a
+Faggot of sweet herbs and some gross Pepper and a little Salt, and put
+them to them; cover your Dish, and let them stew till they are enough,
+turning them sometimes, then put in a little Claret Wine and Anchovies,
+and serve them upon Sippets.
+
+
+199. _To smoor Veal._
+
+Cut thin slices of Veal and hack them over with the back of a Knife,
+then lard them with Lard, and Fry them with strong Beer or Ale till they
+be enough, then stew them in Claret wine with some whole Spice and
+Butter and a little salt.
+
+Garnish your Dish with Sausages fryed; and with Barberries, to serve
+them in.
+
+
+200. _To smoor Steaks of Mutton another way._
+
+Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
+little salt, a bundle of herbs, and a little Limon Pill, then put it
+into a Pipkin with some sliced Limon, without the Rind, and some of the
+Liquor it was fried in, and Butter and a little Parslie, boil all
+together till you see it be enough, then serve it in, and garnish your
+Dish with Limon and Barberries.
+
+
+201. _To smoor Chickens._
+
+Cut them in Joints and fry them with sweet Butter, then take white Wine,
+Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
+a little Sugar, Verjuice and Butter, let these and your fried Chicken
+boil together, then fry the Leaves of Clary with Eggs, put in a little
+Salt to your Chickens, and when they are enough, serve them in this
+fried Clary, and garnish your Dish with Barberries.
+
+
+202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
+by themselves._
+
+Take any of these and parboil them in their own Liquor, then dry them,
+flower them, and fry them, then put them into a Pipkin with Claret wine,
+whole Spice and Anchovies, and a little butter, so let them stew
+together, and serve them in either with a Duck, or by themselves, as you
+like best.
+
+
+204. [Transcriber's note: so numbered in original] _To dress Calves
+feet._
+
+Take Calves feet tenderly boiled, and slit them in the middle, then put
+them in a Dish with sweet Butter, Parsley and Onions chopped a little
+Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
+let all these stew together till they are enough, then lay your Calves
+feet in a Dish, and pour the Sauce over them, then strew some raw
+Parsley and hard Eggs chopped together over them with slices of Limon
+and Barberries.
+
+
+205. _To hash Neats tongues._
+
+Boil them and blanch them, and slice them thin then take Raisins of the
+Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
+wine with a little salt; boil all these together with some sweet butter,
+verjuice and sugar; when they are enough, serve them in and thicken the
+Sauce with yolks of Eggs; garnish your Dish with Barberries.
+
+
+206. _Another way to hash Neats Tongues._
+
+Boil Neats Tongues very tender, peel them and slice them thin, then take
+strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
+Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
+boil all these together with some butter till they be enough; garnish
+your Dish as before.
+
+
+207. _To boil Chickens in white-broth._
+
+Take three Chickens and truss them, then take two or three blades of
+Mace, as many quartered Dates, four or five Lumps of Marrow, a little
+Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
+a Pint of Sack, first boil your Chickins in Mutton broth, and then add
+these things to them, and let them boil till they are enough, then lay
+your Chickens in a Dish, and strain some Almonds blanched and beaten
+into it, serve it upon Sippets of French Bread; garnish your Dish with
+hard Eggs and Limons.
+
+
+208. _To boil Partridges._
+
+Put two or three Partridges into a Pipkin with as much water as will
+cover them, then put in three or four blades of Mace, one Nutmeg
+quartered, five or six Cloves, a piece of sweet Butter, two or three
+Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and
+break them, and put them into the Pipkin with the rest, and a little
+Salt, when they are enough, lay them in a Dish, and pour this Broth over
+them, then garnish your Dish with hard Eggs and sliced Limon, and serve
+it in.
+
+
+209. _To boil a Leg of Mutton._
+
+Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and
+Nutmeg, boil it in water and Salt, but not too much, then put some of
+that broth into another Pot, with three or four blades of Mace, some
+Currans and Salt, boil them till half be consumed, then put in some
+sweet Butter, and some Capers and a Limon cut like Dice with the Rind
+on, a little Sack, and the yolks of two hard Eggs minced; then lay your
+Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
+Sugar on the sides of your Dish, and lay on slices of Limon and
+Barberries.
+
+
+210. _To stew Trouts._
+
+Put two Trouts into a fair dish with some white Wine, sweet butter, and
+a little whole Mace, a little Parsley, Thyme and Savory minced, then put
+in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
+serve it on Sippets, and pour this over it, and garnish your Dish with
+Limon and Barberries, and serve them in: you may add Capers to it if you
+please, and you may do other Fish in this manner.
+
+
+211. _To boil Eels in Broth to serve with them._
+
+Flay and wash your Eels and cut them in pieces about a handful long,
+then put them into a pot with so much Water as will cover them, a little
+Pepper and Mace, sliced Onions, a little grated bread, and a little
+Yest, a good piece of sweet butter, some Parsley, Winter Savory and
+Thyme shred small; let them boil softly half an hour, and put in some
+Salt, with some Currans; when it is enough, put in Verjuice and more
+Butter, and so serve it; Garnish your Dish with Parsley, Limon and
+Barberries, put Sippets in your Dish.
+
+
+212. _To boil a Pike with Oysters._
+
+Take a fair Pike and gut it and wash it, and truss it round with the
+tail in the mouth, then take white Wine, Water and Salt, with a bundle
+of sweet herbs, and whole Spice, a little Horse-radish; when it boils,
+tie up your Pike in a Cloth, and put it in, and let it boil till it
+swims, for then it is enough; then take the Rivet of the Pike, and a
+Pint of great Oysters with their Liquor, and some Vinegar, large Mace,
+gross Pepper, then lay your Pike in a Dish with Sippets, and then heat
+these just named things with some Butter and Anchovies, and pour over
+it; garnish your Dish as you please.
+
+
+213. _To make a grand Sallad._
+
+Take a fair broad brimm'd dish, and in the middle of it lay some pickled
+Limon Pill, then lay round about it each sort by themselves, Olives,
+Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans
+pickled, and little Cucumbers pickled, and Barberries pickled, and
+Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and
+Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.
+
+Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and
+some Candied Eringo roots.
+
+
+214. _To rost Pig with a Pudding in his Belly._
+
+Take a fat Pig and truss his head backward loking over his back, then
+make such Pudding as you like best, and fill his belly with it, your
+Pudding must be stiff, then sew it up, and rost your Pig, when it is
+almost enough, wring upon it the Juice of a Limon, and when you are
+ready to take it up, wash it over with yolks of Eggs, and before they
+can dry, dredge it with grated bread mixed with a little Nutmeg and
+Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of
+hard Eggs minced.
+
+
+215. _To rost a Leg of Mutton with Oisters._
+
+Take a large Leg of Mutton and stuff it well with Mutton Sewet, with
+Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves,
+when it is half rosted cut off some of the under side of the fleshy end,
+in little thin Bits, then take a Pint of Oisters and the Liquor of them,
+a little Mace, sweet Butter and Salt, put all these with the Bits of
+Mutton into a Pipkin till half be consumed; then Dish your Mutton and
+pour this Sauce over it, strew Salt about the Dish side and serve it in.
+
+
+216. _To make a Steak-Pie._
+
+Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay
+your Paste into your Baking Pan, and lay Butter in the bottom, then lay
+in your steaks, and a little large Mace, and cover it with Butter, so
+close it, and bake it; and against it is baked, have in readiness good
+store of boiled Parslie minced fine, and drained from the water, some
+white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie,
+and put in this Sauce, and shake it well, and serve it to the Table; it
+is not so good cold as hot.
+
+
+217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._
+
+Take either of these, and lard it with Lard, and stick it thick with
+Rosemary, then roft it with a quick fire, but do not lay it too near;
+baste it with sweet butter: then take half a Pint of Claret wine, a
+little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
+five or six whole Cloves, a little grated bread, and when it is boiled
+enough, put in a little Sweet butter, a little Vinegar, and a very
+little Salt, when your meat is rosted, serve it in with Sauce, and strew
+salt about your Dish.
+
+
+218. _To rost a Capon with Oysters and Chesnuts._
+
+Take some boiled Chesnuts, and take off their shells, and take as many
+parboil'd Oysters, then spit your Capon, and put these into the belly of
+it, with some sweet Butter, rost it and bast it with sweet Butter, save
+the Gravie, and some of the Chesnuts, and some of the Oysters, then add
+to them half a Pint of Claret Wine, and a pice of sweet Butter and a
+little Pepper, and a little Salt, stew these altogether till the Capon
+be ready, then serve them in with it; Garnish your Dish as you please.
+
+
+219. _To rost Shoulder or Fillet of Veal with farcing herbs._
+
+Wash your meat and parboil it a little, then take Parsley,
+Winter-savory, and Thyme, of each a little minced small, put to them the
+yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
+Salt, add also some Suet minced small; work all these with the yolk of a
+raw Egg, and stuff your Meat with it, but save some, and set it under
+the meat while it doth rost, when your meat is almost rosted enough, put
+to these in the Dish, a quarter of a pint of White Wine Vinegar, and
+some Sugar, when your meat is ready, serve it in with this Sauce, and
+strew on Salt.
+
+
+220. _To make boiled Sallads._
+
+Boil some Carots very tender, and scrape them to pieces like the Pulp of
+an Apple, season them with Cinamon and Ginger and Sugar, put in Currans,
+a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and
+when they begin to dry put in more Butter and a little Salt, so serve
+them to the Table, thus you may do Lettuce, or Spinage or Beets.
+
+
+221. _To boil a Shoulder of Veal._
+
+Take a Shoulder of Veal and half boil it in Water and Salt, then slice
+off the most part of it, and save the Gravie; then take that sliced
+meat, and put it in a Pot with some of the Broth that boiled it, a
+little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced
+thin, a Pound of Sausages out of their skins, and rolled in the yolks of
+Eggs, large Mace and Nutmeg, let these stew about one hour, than put in
+one Pint of Oisters, some sweet herbs, and a little Salt, stew them
+together, then take the bone of Veal and broil it and Dish it, then add
+to your Liquor a little Butter, and some minced Limon with the Rind, a
+Shelot or two sliced, and pour it over, then lay on it some fryed
+Oysters; Garnish your Dish with Barberries and sliced Limon, and serve
+it in.
+
+
+222. _To boil a Neck of Mutton._
+
+Boil it in water and salt, then make sauce for it with Samphire and a
+little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
+of hard Eggs minced, some sweet herbs and a little salt, let these boil
+together half an hour or more:
+
+Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
+and pour it on; garnish your Dish with the hard Whites of Eggs and
+Parsley minced together, with sliced Limon, so serve it; thus you may
+dress a Leg or a Brest of Mutton if you please.
+
+
+223. _To stew a Loin of Mutton._
+
+Cut your meat in Steaks, and put it into so much water as will cover it,
+when it is scummed, put to three or four Onions sliced, with some
+Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
+in sliced Bacon and some sweet herbs minced small, some Vinegar and
+Salt, when it is ready, put in some Capers, then dish your Meat upon
+Sippets and serve it in, and garnish your Dish with Barberries and
+Limon.
+
+
+224. _To boil a Haunch of Venison._
+
+Boil it in water and salt, with some Coleflowers and some whole spice;
+then take some of the Broth, a little Mace, and a Cows Udder boiled
+tender and sliced thin, a little Horse-radish root searced, and a few
+sweet herbs; boil all these together, and put in a little Salt, when
+your Venison is ready, dish it, and lay your Cows Udder and the
+Coleflowers over it, then beat up your Sauce, and pour over it; then
+garnish your Dish with Limon and Parsley and Barberries, and so serve
+it; this Sauce is also good with a powdered Goose boiled, but first
+larded.
+
+
+225. _To make white Broth with Meat or without._
+
+Take a little Mutton broth, and as much of Sack, and boil it with whole
+Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is
+enough, or very near, strain in some blanched Almonds, then thicken it
+with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve
+it in with thin slices of white Bread:
+
+Garnish with stewed Prunes, and some plumped Raisins.
+
+This may be served in also with any meat proper for to be served with
+white Broth.
+
+
+226. _To make good stewed Broth._
+
+Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
+great Pot with water and a little Salt, when it boiles, and is skimmed,
+put in some whole Spice, and some Raisins and Currans, then put in some
+Manchet sliced thin, and soaked in some of the Broth, when it is almost
+enough, put in some stewed Prunes, then Dish your Meat, and put into
+your Broth a little Saffron or red Saunders, some white Wine and Sugar,
+so pour it over your Meat, and serve it in; Garnish your Dish with
+Prunes, Raisins and fine Sugar.
+
+
+227. _To stew Artichokes._
+
+Take the bottoms of Artichokes tenderly boiled, and cut them in
+Quarters, stew them with white Wine, whole Spice and Marrow, with a
+little Salt:
+
+When they are enough, put in Sack and Sugar, and green Plumbs preserved,
+so serve them; garnish the Dish with Preserves.
+
+
+228. _To stew Pippins._
+
+Take a pound of Pippins, pare them and core them, and cut them in
+quarters.
+
+Then take a pint of water and a pound of fine Sugar, and make a Syrup,
+and scum it, then put in your Pippins and boil them up quick, and put in
+a little Orange or Limon Pill very thin; when they are very clear, and
+their Syrup almost wasted, put in the juice of Orange and Limon, and
+some Butter; so serve them in upon Sippets, and strew fine Sugar about
+the Dish sides.
+
+
+229. _To make a Sallad with fresh Salmon._
+
+Your Salmon being boiled and souced, mince some of it small with Apples
+and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the
+Table: Garnish your Dish with Limon and Capers.
+
+
+230. _To rost a Shoulder of Mutton with Oisters._
+
+Take a large Shoulder of Mutton, and take sweet herbs chopped small, and
+mixed with beaten Eggs and a little Salt, take some great Oisters, and
+being dried from their Liquor, dip them in these Eggs, and fry them a
+little, then stuff your meat well with them, then save some of them for
+sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and
+Salt, save the Gravie, and put it with the Oisters into a Dish to stew
+with some Anchovies, and Claret Wine: when your meat is enough, rub the
+Dish with a Shelot, and lay your meat in it, and then put some Capers
+into your Sauce, and pour over it, so serve it in; Garnish your Dish
+with Olives, Capers, and Samphire.
+
+
+231. _To rost a Calves Head with Oisters._
+
+Split your Calves Head as to boil, and let it lie in water a while, then
+wash it well, and cut out the Tongue, then boil your Head a little, also
+the Tongue and Brains, then mince the Brains and Tongue with a little
+Sage, Oisters and Marrow put amongst it when it is minced, three or four
+Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a
+little Sack, make it pretty thick, then take the Head and fill it with
+this, and bind it close, and spit it and rost it, and save the Gravie
+which comes from it in a Dish, baste it well with Butter, put to this
+Gravie some Oisters, and some sweet Herbs minced fine, a little white
+Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of
+Sauce upon hot Coals with some Butter and a little salt, and the Juice
+of an Orange, beat it up thick and Dish your Head, and serve it in with
+this Sauce; garnish your Dish with stewed Oisters and Barberries.
+
+
+232. _Sauce for Woodcocks Snites._
+
+When you spit your Fowl, put in an Onion in the Belly, when it is
+rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
+with a little Pepper and Salt, so serve them.
+
+
+233. _To make Sauce for Partridges._
+
+Take grated Bread, Water and Salt, and a whole Onion boiled together,
+when it is well boiled, take out the Onion, and put in minced Limon, and
+a piece of Butter, and serve them in with it.
+
+
+234. _To rost Larks with Bacon._
+
+When your Larks are pull'd and drawn, wash them and spit them with a
+thin slice of Bacon and a Sage Leaf between the Legs of every one, make
+your Sauce with the Juice of Oranges and a little Claret Wine, and some
+Butter, warm them together, and serve them up with it.
+
+
+235. _To make Sauce for Quails._
+
+Take some Vine Leaves dried before the fire in a dish and mince them,
+then put some Claret Wine and a little Pepper and Salt to it, and a
+piece of Butter, and serve them with it.
+
+This Sauce is also for rosted Pigeons.
+
+
+236. _To rost a whole Pig without the Skin, with a Pudding in his
+Belly._
+
+Make ready the Pig for the Spit, then spit it and lay it down to the
+fire, and when you can take off the Skin, take it from the fire and flay
+it, then put such a Pudding as you love into the Belly of it, then sew
+it up, and stick it with Thyme and Limon Pill, and lay it down again, and
+rost it and bast it with Butter, and set a Dish under it to catch the
+Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
+a little Limon and some Butter; heat them together: when your Pig is
+enough, bread it, but first froth it up with Butter and a little Salt,
+then serve it in with this Sauce to the Table with the Head on.
+
+
+237. _To fry Artichokes._
+
+Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
+Eggs and a little Salt, and fry them with a little Mace shred among the
+Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
+Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
+then lay your Sauce, or rather pour it on, and serve them in.
+
+
+238. _To make Toasts of Veal._
+
+Take a rosted Kidney of Veal, cold and minced small, put to it grated
+bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and
+beaten with Rosewater, mingle all these together with beaten Eggs and a
+little Cream, then cut thin slices of white Bread, and lay this Compound
+between two of them, and so fry them, and strew Sugar on them, and serve
+them in.
+
+
+239. _To make good Pancakes._
+
+Take twenty Eggs with half the Whites, and beat them well and mix them
+with fine flower and beaten Spice, a little Salt, Sack, Ale, and a
+little Yeste, do not make your Batter too thin, then beat it well, and
+let it stand a little while to rise, then fry them with sweet Lard or
+with Butter, and serve them in with the Juice of Orange and Sugar.
+
+
+240. _To fry Veal._
+
+Cut part of a Leg of Veal into thin slices, and hack them with the back
+of a Knife, then season them with beaten Spice and Salt, and lard them
+well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and
+mix together and dip them therein, and fry them in Butter, then stew
+them with a little white Wine and some Anchovies a little while, then
+put in some Butter, and shake them well, and serve them in with sliced
+Limon over them.
+
+
+241. _To make good Paste._
+
+Take to a peck of fine flower three pound of butter, and three Eggs, and
+a little cold Cream, and work it well together, but do not break your
+Butter too small, and it will be very fine Crust, either to bake meat
+in, or fruit, or what else you please.
+
+It is also a very fine Dumplin, if you make it into good big Rolls, and
+boil them and butter them, or roul some of it out thin, and put a great
+Apple therein, and boil and butter them, with Rosewater, Butter and
+Sugar.
+
+
+242. _To make good Paste to raise._
+
+Take to a Peck of Flower two pounds of Butter and a little tried Suet,
+let them boil with a little Water or Milk, then put two Eggs into your
+Flower, and mix them well together, then make a hole in the middle of
+your Flower, and put in the top of your boiling Liquor, and so much of
+the rest as will make it in to a stiff Paste, then lay it into a warm
+Cloth to rise.
+
+
+243. _Paste for cold Baked meats._
+
+Take to every Peck of Flower one pound of Butter or a little more, with
+hot Liquor as the other, and put a little dissolved Isinglass in it,
+because such things require strength; you may not forget Salt in all
+your Pastes, and work these Pastes made with hot Liquor much more than
+the other.
+
+
+244. _To make a Veal Pie in Summer._
+
+Take thin slices of a Fillet of Veal, then having your Pie ready and
+Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
+cover it with Butter, and close it and bake it, then against it be
+drawn, scald some Goosberries or Grapes in Sugar and water as to
+preserve, and when you open your Pie, put in pieces of Marrow boiled in
+white Wine with a little blade of Mace:
+
+Then put these Grapes or Goosberries over all, or else some hard Lettuce
+or Spinage boiled and buttered.
+
+
+245. _To make a Pie of Shrimps, or of Prawns._
+
+Pick them clean from their Shells, and have in readiness your Pie with
+Butter in the bottom, then lay in your Fish with some large Mace and
+Nutmeg, and then Butter again, and so bake it:
+
+Then cut it up and put in some White Wine and an Anchovy or two, and
+some Butter, and so serve them in hot; thus you may do with Lobsters or
+Crabs, or with Crafish.
+
+
+246. _To make a Pie of Larks, or of Sparrows._
+
+Pluck your Birds and draw them, then fill the Bellies of them with this
+mixture following, grated bread, sweet herbs minced small, Beef Suet or
+Marrow minced, Almonds blanched and beated with Rosewater, a little
+Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix
+these together, and do as I have said, then having your Pie ready raised
+or laid in your baking-pan, put in Butter, and then fill it with Birds.
+
+
+Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs,
+and some sweet herbs minced, then lay in pieces of Marrow, and cover it
+with Butter, and so close it and bake it; then cut it open and wring in
+the Juice of an Orange and some Butter, and serve it.
+
+
+247. _To make a Lettuce Pie._
+
+Take your Cabbage Lettuce and cut them in halves, wash them and boil
+them in water and salt very green, then drain them from the water, so
+having your Pie in readiness, put in Butter; then put in your boiled
+Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and
+sliced thin, with some large Mace, and Nutmeg sliced, then put in more
+Butter, close it and bake it; then cut it open, and put in Verjuice,
+Butter and Sugar, and so serve it.
+
+
+[Transcriber's note: no number in original] _To stew a Neck of Mutton._
+
+Put your Neck of Mutton cut in Steaks into so much Wine and Water as
+will cover it, with some whole Spice, let it stew till it be enough,
+then put in two Anchovies, and a handful of Capers, with a piece of
+sweet Butter shake it very well, and serve it upon Sippets.
+
+
+248. _To make a Pie of a rosted Kidney of Veal._
+
+Mince the Kidney with the Fat, and put to it some sweet herbs minced
+very small, a quarter of a pound of Dates stoned, and sliced thin and
+minced, season it with beaten Spice, Sugar and Salt, put in half a pound
+of Currans, and some grated bread, mingle all these together very well
+with Verjuice and Eggs, and make them into Balls, so put some Butter
+into your Pie, and then these Balls, then more Butter, so close it and
+bake it;
+
+Then cut it open, and put in Verjuice, Butter and Sugar made green with
+the Juice of some Spinage, add to it the yolks of Eggs.
+
+
+249. _To make a Potato Pie._
+
+Having your Pie ready, lay in Butter, and then your Potatoes boiled very
+tender, then some whole Spice and Marrow, Dates and the yolks of hard
+Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron,
+Orange and Limon, put in more Butter close it and bake it, then cut it
+open, and put in Wine, Sugar, the yolks of Eggs and Butter.
+
+
+250. _To make a Pig Pie._
+
+Spit a whole Pigg and rost it till it will flay, then take it off the
+Spit, and take off the Skin, and lard it with Hogs Lard; season it with
+Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
+Butter, then lay on some large Mace, and some more Butter, and close it
+and bake it: It is either good hot or cold.
+
+
+251. _To make a Carp Pie._
+
+Take a large Carp and scale him, gut and wash him clean, and dry him
+well, then lay Butter into your Pie, and fill your Carps belly with this
+Pudding; grated bread, sweet herbs, and a little Bacon minced small, the
+yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg,
+and then put in a little Salt, but a very little, and make some of this
+up in Balls, then Lard the Carp, sew up his Belly, and lay him into
+your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps
+and Capers, and the yolks of hard Eggs and a little Slices of Bacon,
+then put in large Mace and Butter, so close it and bake it, then cut off
+the Lid, and stick it full of pretty Conceits made in Paste, and serve
+it in hot.
+
+
+252. _To make an Almond Tart._
+
+Take a Quart of Cream, and when it boils, put in half a pound of sweet
+Almonds blanched and beaten with Rosewater, boil them together till it
+be thick, always stirring it for fear it burn, then when it is cold, put
+in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice,
+some Candied Citron Pill and Eringo Roots sliced, with as much fine
+Sugar as will sweeten it, then fill your Tart and bake it, and stick it
+with Almonds blanched, and some Citron Pill, and strew on some small
+French Comfits of several colours, and garnish your Dish with Almonds
+blanched, and preserved Barberries.
+
+
+253. _To make a dainty White-Pot._
+
+Take a Manchet cut like Lozenges, and scald it in some Cream, then put
+to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins,
+and Dates stoned, and some Marrow; do not bake it too much for fear it
+Whey, then strew on some fine Sugar and serve it in.
+
+
+254. _To make a Red Deer Pie._
+
+Bone your Venison, and if it be a Side, then skin it, and beat it with
+an Iron Pestle but not too small, then lay it in Claret wine, and
+Vinegar, in some close thing two days and nights if it be Winter, else
+half so long, then drain it and dry it very well, and if lean, lard it
+with fat Bacon as big as your finger, season it very high with all
+manner of Spices and Salt, make your Pie with Rye Flower, round and very
+high, then lay store of Butter in the bottom and Bay Leaves, then lay in
+your Venison with more Bay leaves and Butter; so close it, and make a
+Tunnel in the middle, and bake it as long as you do great Loaves, when
+it is baked, fill it up with melted Butter, and so keep it two or three
+months, serve it in with the Lid off, and Bay Leaves about the Dish; eat
+it with mustard and sugar.
+
+
+255. _To make a Pie of a Leg of Pork._
+
+Take a Leg of Pork well powdred and stuffed with all manner of good
+Herbs, and Pepper, and boil it very tender, then take off the Skin, and
+stick it with Cloves and Sage Leaves, then put it into your Pie with
+Butter top and bottom, close it and bake it, and eat it cold with
+Mustard and Sugar.
+
+
+256. _To make a Lamprey Pie._
+
+Take your Lamprey and gut him, and take away the black string in the
+back, wash him very well, and dry him, and season him with Nutmeg,
+Pepper and Salt, then lay him into your Pie in pieces with Butter in the
+bottom, and some Shelots and Bay Leaves and more Butter, so close it and
+bake it, and fill it up with melted Butter, and keep it cold, and serve
+it in with some Mustard and Sugar.
+
+
+257. _To make a Salmon Pie._
+
+Take a Joll of Salmon raw, and scale it and lay it into your Pie upon
+Butter and Bay leaves, then season it with whole spice and a little
+Salt, then lay on some Shrimps and Oysters with some Anchovies, then
+more Spice and Butter, so close the lid and bake it, but first put in
+some White Wine, serve it hot, then if it wants, put in more Wine and
+Butter.
+
+
+258. _To make a Pudding of French Barley._
+
+Take French Barley tenderly boiled, then take to one Pint of Barley half
+a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
+with Rosewater, half a Pint of Cream, and eight Eggs with half the
+Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some
+Fruit, both Raisins and Currans, and some Marrow, mingle these well
+together, and fill Hogs Guts with it.
+
+
+259. _To make a hasty Pudding in a Bag or Cloth._
+
+Boil a Quart of thick Cream with six spoonfuls of fine Flower, then
+season it with Nutmeg and Salt, then wet a Cloth, and flower it and
+butter it, then boil it, and butter it, and serve it in.
+
+
+260. _To make a Shaking Pudding._
+
+Take a Quart of Cream and boil it, then put in some Almonds blanched and
+beaten, when it is boiled and almost cold, put in eight Eggs, and half
+the Whites, with a little grated Bread, Spice and Sugar, and a very
+little Salt;
+
+Then wet Flower and Butter, and put it in a Cloth and boil it, but not
+too much, serve it in with Rosewater, Butter and Sugar, and strew it
+with small French Comfits.
+
+
+261. _To make a Haggus Pudding._
+
+Take a Calves Chaldron well scowred, boiled, and the Kernels taken out,
+mince it small, then take four or five Eggs, and half the Whites, some
+thick Cream, grated bread, Rosewater and Sugar, and a little Salt,
+Currans and Spice, and some sweet herbs chopped small, then put in some
+Marrow or Suet finely shred, so fill the Guts, and boil them.
+
+
+262. _To make an Oatmeal Pudding._
+
+Take the biggest Oatmeal and steep it in warm Cream one night, then put
+in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice,
+Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and
+boil it well, and serve it in with Rosewater, Butter and Sugar.
+
+
+263. _To make Puddings of Wine._
+
+Slice two Manchets into a Pint of White Wine, and let your Wine be first
+mulled with Spice, and with Limon Pill, then put to it ten Eggs well
+beaten with Rosewater, some Sugar and a little Salt, with some Marrow
+and Dates, so bake it a very little, strew Sugar on it, and serve it;
+instead of Manchet you may use Naples Bisket, which is better.
+
+
+264. _To make Puddings with Hogs Lights._
+
+Parboil them very well, and mince them small with Suet of a Hog, then
+mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
+Sugar and a little Salt, with some Currans, mingle them well together,
+and fill the Guts and boil them.
+
+
+265. _To make Stone Cream._
+
+Boil a quart of Cream with whole spice then pour it out into a Dish, but
+let it be one quarter consumed in the boiling, then stir it till it be
+almost cold, then put some Runnet into it as for a Cheese, and stir it
+well together, and colour it with a little Saffron, serve it in with
+Sack and Sugar.
+
+
+266. _To make a Posset Pie with Apples._
+
+Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
+to make it very sweet, then mix it with sweet Cream, and the yolks of
+raw Eggs, some Spice and Sack, then having your Paste ready in your
+Bake-pan, put in this stuff and bake it a little, then stick it with
+Candied Pills, and so serve it in cold.
+
+
+267. _To dry Pippins about_ Christmas _or before._
+
+When your Houshold Bread is drawn, then set in a Dish full of Pippins,
+and about six hours after take them out and lay them in several Dishes
+one by one, and flat them with your hands a little, so do twice a day,
+and still set them into a warm Oven every time till they are dry enough;
+then lay them into Boxes with Papers between every Lay.
+
+
+268. _To make Snow Cream._
+
+Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and
+strained, with half a Pint of White Wine, a piece of Orange Pill and a
+Nutmeg sliced, and three Sprigs of Rosemary, mix these things together,
+and let them stand three hours, then strain it, and put the thick part
+into a deep Dish, and sweeten it with Sugar, then beat some Cream with
+the Whites of Eggs till it be a thick Froth, and cast the Froth over it
+to a good thickness.
+
+
+269. _To boil Whitings or Flounders._
+
+Boil some White Wine, Water, and Salt, with some sweet Herbs and whole
+Spice; when it boils put in a little Vinegar, for that will make Fish
+crisp, then let it boil apace and put in your Fish, and boil them till
+they swim, then take them out and drain them, and make Sauce for them
+with some of the Liquor and an Anchovie or two, some Butter and some
+Capers, heat them over the Fire, and beat it up thick and pour it over
+them; garnish your Dish with Capers and Parsley, Oranges and Limons and
+let it be very hot when you serve it in.
+
+
+270. _To make a Pie of a Gammon of Bacon._
+
+Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle,
+then take off the Skin and stick it with Cloves and strew it with
+Pepper, then make your Pie ready, and put it therein with Butter at the
+bottom, then cover your Bacon with Oysters, parboiled in Wine and their
+own Liquor, and put in Balls made of Sausage meat, then put in the
+Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
+some Butter, so close it, and bake it and eat it cold, you may put into
+it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
+Bay Leaves.
+
+
+271. _To bake a Bulloks Cheek to be eaten hot._
+
+Take your Cheek and stuff it very well with Parsley and sweet herbs
+chopped, then put it into a Pot with some Claret wine and a little
+strong Beer, and some whole Spice, and so season it well with Salt to
+your taste, and cover your Pot and bake it, then take it out, and pull
+out the Bones, and serve it upon tosted bread with some of the Liquor.
+
+
+272. _To bake a Bullocks Cheek to eat cold, as Venison._
+
+Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
+water one night, then take out every bone, and stuff it very well with
+all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
+close together upon the other, then lay it over with Bay Leaves, and put
+in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
+Bread, when you draw it, pour all the Liquor out, and take only the fat
+of it and some melted Butter, and pour in again, serve it cold with
+Mustard and Sugar, and dress it with Bay Leaves, it will eat like
+Venison.
+
+
+273. _To make a Bacon Froize._
+
+Take eight Eggs well beaten, and a little Cream, and a little Flower,
+and beat them well together to be like other Batter, then fry very thin
+slices of Bacon, and pour some of this over, then fry it, and turn the
+other side, and pour more upon that, so fry it and serve it to the
+Table.
+
+
+274. _To make fryed Nuts._
+
+Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
+it into round Balls and fry them, they must be as big as Walnuts, be
+sure to shake them well in the Pan and fry them brown, then roul some
+out thin, and cut them into several shapes, and fry them, so mix them
+together, and serve them in with Spice beaten and Sugar.
+
+
+275. _To make a_ Sussex _Pancake._
+
+Take only some very good Pie Paste made with hot Liquor, and roul it
+thin, and fry it with Butter, and serve it in with beaten spice and
+sugar as hot as you can.
+
+
+276. _To make a Venison Pasty._
+
+Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
+Butter into your Flower, and put in one Egg, and make it into a Past
+with so much cold cream as you think fit, but do not mould it too much,
+then roul it pretty thin and broad, almost square, then lay some Butter
+on the bottom, then season your Venison on the fleshy side with Pepper
+grosly beaten, and Salt mixed, then lay your Venison upon your butter
+with the seasoned side downward, and then cut the Venison over with your
+Knife quite cross the Pasty to let the Gravie come out the better in
+baking, then rub some seasoning in those Cuts, and do not lay any else
+because it will make it look ill-favoured and black, then put some paste
+rouled thin about the Meat to keep it in compass, and lay Butter on the
+top, then close it up and bake it very well, but you must trim it up
+with several Fancies made in the same Paste, and make also a Tunnel or
+Vent, and just when you are going to set it into the Oven, put in half a
+Pint of Clarret Wine, that will season your Venison finely, and make it
+shall not look or taste greasie, thus you may bake Mutton if you please.
+
+
+277. _To make a brave Tart of several Sweet Meats._
+
+Take some Puff-paste, and roule it very thin, and lay it in the bottom
+of your baking-pan, then lay in a Lay of preserved Rasberries, then some
+more Paste very thin to cover them, then some Currans preserved, and
+then a Sheet of Paste to cover them, then Cherries, and another Sheet to
+cover them, then any white Sweet-Meat, as Pippins, white Plumbs or
+Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the
+Fruit, then bake it, and stick it full of Candied Pills, and serve it in
+cold.
+
+
+278. _To make Ice and Snow._
+
+Take new Milk and some Cream and mix it together, and put it into a
+Dish, and set it together with Runnet as for a Cheese, and stir it
+together, when it is come, pour over it some Sack and Sugar, then take a
+Pint of Cream and a little Rosewater, and the Whites of three Eggs, and
+whip it to a froth with a Birchen Rod, then as the Froth arises, cast it
+upon your Cream which hath the Runnet in it, till it lies deep, then lay
+on Bunches of preserved Barberries here and there carelesly, and cast
+more Snow upon them, which will look exceeding well; then garnish your
+Dish being broad brim'd with all kind of Jellies in pretty-fancies, and
+several Colours.
+
+
+279. _To make a Mutton Pie._
+
+Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and
+Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your
+Pie with Apples sliced thin, and a few great Onions sliced thin, then
+put in more Butter, and close it and bake it, and serve it in hot.
+
+
+280. _To poach Eggs the best way._
+
+Boil Vinegar and Water together with a few Cloves and Mace, when it
+boiles break in your Eggs, and turn them about gently with a Tin slice
+till the White be hard, then take them up, and pare away what is not
+handsom, and lay them on Sippets, and strew them over with plumped
+Currans, then take Verjuice, Butter and Sugar heat together, and pour
+over, and serve them in hot.
+
+
+281. _A good Sallad in Winter._
+
+Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
+may not discern what it is, then serve it with Oil and Vinegar.
+
+
+282. _Another Sallad in Winter._
+
+Take Corn Sallad clean picked and also well washed, and clear from the
+water, put it into a Dish in some handsom form with some Horse Radish
+scraped, and some Oil and Vinegar.
+
+
+
+283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
+Body to eat alone._
+
+Take a good quantity of French Sorrel clean picked, and stamp it in a
+Mortar, then strain it into a Dish, and set it over a Chafing dish of
+Coals, and put a little Vinegar to it, then when it is thick by wasting,
+wring in the Juice of a Limon and sweeten it with Sugar, and put in a
+little grated bread and Nutmeg, then warm another Dish with thin slices
+of white bread, and put some butter to your Sorrel Liquor, and pour over
+them, serve them in with Slices of Limon and fine Sugar.
+
+
+284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._
+
+Take a great quantity of French Sorrel, and pick out the Strings and
+wash it well, and drain it clean from the water, then stamp it in a
+Mortar till it be extream fine, then put in grated bread and beat it
+again, then a few Currans and the yolks of hard Eggs, and when it is
+beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
+serve it in upon a Plate with your Meat.
+
+
+285. _To make_ Vin de Molosso, _or Treacle Wine._
+
+Take fair Water and make it so strong with Molossoes, otherwise called
+Treacle, as that it will bear an Egg, then boil it with a Bag of all
+kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
+and put in some sweet herbs or flowers, according to the time of the
+year, boil it till a good part be consumed, and that it be very clear,
+then set it to cool in several things, and when it is almost cold, work
+it with yest, as you do Beer, the next day put it into the Vessel, and
+so soon as it hath done working stop it up close, and when it hath stood
+a fortnight, bottle it, this is a very wholesom Drink against any
+Infection, or for any that are troubled with the Ptisick.
+
+
+286. _For a Consumption, an excellent Medicine._
+
+Take Shell Snails, and cast Salt upon them, and when you think they are
+cleansed well from their slime, wash them, and crack their Shells and
+take them off, then wash them in the distilled Water of Hysop, then put
+them into a Bag made of Canvas, with some white Sugar Candy beaten, and
+hang up the Bag, and let it drop as long as it will, which if you bruise
+the Snails before you hang them up, it is the better; this Liquor taken
+morning and evening a Spoonful at a time is very rare.
+
+
+287. _A Suitable Dish for Lent._
+
+Take a large Dish with broad Brims, and in the middle put blanched
+Almonds round about them, Raisins of the Sun, and round them Figs, and
+beyond them all coloured Jellies, and on the Brims Fig-Cheese.
+
+
+288. _To make a Rock in Sweet-Meats._
+
+First take a flat broad voiding Basket, then have in readiness a good
+thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and
+cut a hole in the middle of it, that the foot of your Glass may go in,
+which must be a Fountain-Glass, let it be as high a one as you can get;
+put the foot of it in the hole of the Cake edgling that it may stand the
+faster, then tie the Cake fast with a Tape to the Basket, first cross
+one way and then another, then tie the foot of the Glass in that manner
+too, that it may stand steady, then cut some odd holes in your Cake
+carelesly, then take some Gum Dragon steeped in Rosewater, and mix it
+with some fine Sugar, not too thick, and with that you must fasten all
+your Rock together, in these holes which you cut in your Cake you must
+fasten some sort of Biskets, as Naples Biskets, and other common Bisket
+made long, and some ragged, and some coloured, that they may look like
+great ill-favoured, Stones, and some handsome, some long, some short,
+some bigger, and some lesser, as you know Nature doth afford, and some
+of one colour and some of another, let some stand upright and some
+aslannt, and some quite along, and fasten them all with your Gum, then
+put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly
+made as to the shape, and not put on the Rock in a set form, also some
+rough Almond Cakes made with the long slices of Almonds (as I have
+directed before;) so build it up in this manner, and fasten it with the
+Gum and Sugar, till it be very high, then in some places you must put
+whole Quinces Candied, both red and white, whole Orange Pills and Limon
+Pills Candied; dried Apricocks, Pears and Pippins Candied, whole
+Peaches Candied, then set up here and there great lumps of brown and
+white Sugar-candy upon the stick, which much resembles some clusters of
+fine Stones growing on a Rock; for Sand which lies sometimes among the
+little Stones, strew some brown Sugar; for Moss, take herbs of a Rock
+Candy; then you must make the likeness of Snakes and Snails and Worms,
+and of any venomous Creature you can think of; make them in Sugar Plate
+and colour them to their likeness, and put them in the holes that they
+may seem to lurk, and some Snails creeping one way and some other; then
+take all manner of Comfits, both rough and smooth, both great and small,
+and colour many of them, some of one colour and some of another, let
+some be white and some speckled, then when you have coloured them, and
+that they are dry, mix them together and throw them into the Clefts, but
+not too many in one place, for that will hide the shape of your work,
+then throw in some Chips of all sorts of Fruit Candied, as Orange,
+Limon, Citron, Quince, Pear, and Apples, for of all these you may make
+Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed,
+Rasps and Currans; and in some places throw a few Prunelles, Pistacho
+Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of
+the great round perfumed Comfits; then take the lid off the top of the
+Glass and fill it with preserved Grapes, and fill another with some
+Harts-horn Jelly, place these two far from one another, and if you set
+some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and
+some right Feathers gummed on with Gum Arabick, let this Fowl stand as
+though it did go to drink at the Glass of Harts-horn Jelly, and then
+they will know who see it, that those two liquid Glasses serve for
+resemblance of several Waters in the Rock.
+
+Then make good store of Oyster shells and Cockle shells of Sugar Plate,
+let some be pure white as though the Sea water had washed them, some
+brown on the outside, and some green, some as it were dirty, and others
+worn away in some Places, some of them broke, and some whole, so set
+them here and there about the Rock, some edgling, and some flat, some
+the hollow side upward, and some the other, then stick the Moss, some
+upon the shells, and some upon the stones, and also little branches of
+Candied Fruits, as Barberries, Plums, and the like, then when all is
+done, sprinkle it over with Rosewater, with a Grain or two of Musk or
+Ambergreece in it; your Glass must be made with a reasonable proportion
+of bigness to hold the Wine, and from that, in the middle of it, there
+must be a Conveyance to fall into a Glass below it, which must have
+Spouts for the Wine to play upward or downward, then from thence in
+another Glass below, with Spouts also, and from thence it hath a
+Conveyance into a Glass below that, somewhat in form like a Sillibub
+Pot, where the Wine may be drunk out at the Spout; you may put some
+Eringo Roots, and being coloured, they will shew very well among the
+other Sweet-Meats, tie your Basket about with several sorts of small
+Ribbons: Do not take this for a simple Fancy, for I assure you, it is
+the very same that I taught to a young Gentlewoman to give for a Present
+to a Person of Quality.
+
+
+
+
+TO THE READER.
+
+
+_Courteous Reader,
+
+I Think it not amiss, since I have given you, as I think, a very full
+Direction for all kinds of Food both for Nourishment and Pleasure, that
+I do shew also how to eat them in good order; for there is a Time and
+Season for all things: Besides, there is not anything well done which
+hath not a Rule, I shall therefore give you several Bills of Service for
+Meals according to the Season of the Year, so that you may with ease
+form up a Dinner in your Mind quickly; afterwards I shall speak of
+ordering of Banquets; but these things first, because Banquets are most
+proper after Meals.
+
+All you who are knowing already and Vers'd in such things, I beseech you
+to take it only as a_ Memorandum; _and to those who are yet unlearned, I
+presume they will reap some Benefit by these Directions; which is truly
+wished and desired by_
+
+Hanna Woolley _alias_ Chaloner.
+
+       *       *       *       *       *
+
+_A Bill of Service for extraordinary Feasts in the Summer._
+
+
+1. A Grand Sallad.
+
+2. A boiled Capon or Chickens.
+
+3. A boiled Pike or Bream.
+
+4. A Florentine in Puff Paste.
+
+5. A Haunch of Venison rosted.
+
+6. A Lomber Pie.
+
+7. A Dish of Green Geese.
+
+8. A Fat Pig with a Pudding in the belly.
+
+9. A Venison Pasty.
+
+10. A Chicken Pie.
+
+11. A Dish of young Turkeys.
+
+12. A Potato Pie.
+
+13. A couple of Caponets.
+
+14. A Set Custard.
+
+
+_The Second Course_
+
+1. A Dish of Chickens rosted.
+
+2. Souced Conger or Trouts.
+
+3. An Artichoke Pie.
+
+4. A Cold Baked Meat.
+
+5. A Souced Pig.
+
+6. A Dish of Partridges.
+
+7. An Oringado Pie.
+
+8. A Dish of Quails.
+
+9. Another cold Baked Meat.
+
+10. Fresh Salmon.
+
+11. A Dish of Tarts.
+
+12. A Joll of Sturgeon.
+
+
+_The Third Course._
+
+1. Dish of fried Perches.
+
+2. A Dish of Green Pease.
+
+3. A Dish of Artichokes.
+
+4. A Dish of Lobsters.
+
+5. A Dish of Prawns or Shrimps.
+
+6. A Dish of Anchovies.
+
+7. A Dish of pickled Oysters.
+
+8. Two or three dried Tongues.
+
+       *       *       *       *       *
+
+_Another Bill of Fare for Winter Season._
+
+
+1. A Collar of Brawn.
+
+2. A Capon and White Broth.
+
+3. A boiled Gurnet.
+
+4. A Dish of boiled Ducks or Rabbits.
+
+5. A rosted Tongue and Udder.
+
+6. A made Dish in Puff-Paste.
+
+7. A Shoulder of Mutton with Oysters.
+
+8. A Chine of Beef.
+
+9. A Dish of Scotch Collops of Veal.
+
+10. Two Geese in a Dish.
+
+11. An Olive Pie.
+
+12. A Pig.
+
+13. A Loin of Veal.
+
+14. A Lark Pie.
+
+15. A Venison Pasty.
+
+16. A Dish of Capons, two in a Dish or three.
+
+17. A Dish of Set Custards.
+
+
+_The Second Course._
+
+1. Young Lamb cut in Joints, three Joints in a Dish Larded.
+
+2. A couple of Fat Rabbets.
+
+3. A Kickshaw fried or baked.
+
+4. A Dish of rofted Mallards.
+
+5. A Leash of Partridges.
+
+6. A Pigeon Pie.
+
+7. Four Woodcocks in a Dish.
+
+8. A Dish of Teal, four or six.
+
+9. A cold baked Meat.
+
+10. A good Dish of Plover.
+
+11. Twelve Snites in a Dish.
+
+12. Two Dozen of Larks in a Dish.
+
+13. Another cold baked Meat.
+
+
+_The Third Course._
+
+1. An Oister Pie hot.
+
+2. A Dish of fried Puffs.
+
+3. Three or four dried Neats Tongues.
+
+4. A Joll of Sturgeon.
+
+5. Laid Tarts in Puff-paste.
+
+6. Pickled Oisters.
+
+7. A Dish of Anchovies and Caveare.
+
+8. A Warden Pie or Quince Pie.
+
+
+_Note_, That when your last Course is ended, you must serve in your
+Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.
+
+       *       *       *       *       *
+
+_A Bill of Fare for lesser Feasts._
+
+
+1. An Almond Pudding boiled or baked.
+
+2. A Dish of boiled Pigeons with Bacon.
+
+3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
+
+4. A Dish of rosted Olives of Veal.
+
+5. A Dish of Collops and Eggs.
+
+6.A piece of rosted Beef.
+
+7. A Dish of Scotch Collops.
+
+8. A Loin of Veal.
+
+9. A fat Pig rosted.
+
+10. Two Turkies in a Dish.
+
+11. A Venison Pasty.
+
+12. A Dish of Pheasants or Partridges.
+
+13. A Dish of Custards in little China Pots.
+
+
+_The Second Course._
+
+1. Three or four Joints of Lamb rosted asunder, though never so small.
+
+2. A Couple of Rabbits.
+
+3. A Dish of Mallard, Teal or Widgeon.
+
+4. A Leash of Partridges or Woodcocks.
+
+5. A Pigeon Pie.
+
+6. A Dish of Plovers or Snites.
+
+7. A Dish of fat Chickens rosted.
+
+8. A Warden or Quince Pie.
+
+9. A Sowced Pig.
+
+10. A Dish of Tarts of several sorts.
+
+11. A Dish of Lobsters, or Sturgeon.
+
+12. A Dish of pickled Oysters.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
+Lent._
+
+
+1. A Dish of Butter newly Churned.
+
+2. A Dish of Rice Milk or Furmity.
+
+3. A Dish of Buttered Eggs.
+
+4. A Dish of stewed Oysters.
+
+5. A Dish of Gurnets boiled.
+
+6. A boiled Sallad.
+
+7. A boiled Pike or two Carps stewed.
+
+8. A Dish of Buttered Loaves.
+
+9. A Pasty of Ling.
+
+10. A Dish of Buttered Salt Fish.
+
+11. A Dish of Smelts.
+
+12. A Dish of White Herrings broiled.
+
+13. A Potato Pie or Skirret Pie.
+
+14. A Dish of Flounders fryed.
+
+15. An Eel Pie or Carp Pie.
+
+16. A Dish of fryed Whitings.
+
+17. A Dish of Salt Salmon.
+
+18. A Dish of Custards.
+
+19. A Joll of Sturgeon.
+
+20. A Dish of Pancakes or Fritters.
+
+
+_The Second Course._
+
+1. A Dish of Eels spichcockt.
+
+2. A Fricasie of Eels.
+
+3. A Dish of fryed Puffs.
+
+4. A Dish of Potatoes stewed.
+
+5. A Dish of fryed Oysters.
+
+6. A Dish of blanched Manchet.
+
+7. An Oyster Pie with Parsneps.
+
+8. A Pippin Pie Buttered.
+
+9. A Dish of Buttered Shrimps.
+
+10. Two Lobsters rosted.
+
+11. A Dish of Tarts of Herbs.
+
+12. A Dish of souced Fish.
+
+13. A Dish of pickled Oysters.
+
+14. A Dish of Anchovies and Caveare.
+
+       *       *       *       *       *
+
+_A Bill of Fare without feasting; only such a number of Dishes as are
+used in Great and Noble Houses for their own Family, and for familiar
+Friends with them._
+
+
+_The First Course in Summer Season._
+
+1. A Fine Pudding boiled or baked.
+
+2. A Dish of boiled Chickens.
+
+3. Two Carps stewed or a boiled Pike.
+
+4. A Florentine in Puff-Paste.
+
+5. A Calves head, the one half hashed, and the other broiled.
+
+6. A Haunch of Venison rosted.
+
+7. A Venison Pasty.
+
+8. A Couple of fat Capons, or a Pig, or both.
+
+
+_The Second Course._
+
+1. A Dish of Partridges.
+
+2. An Artichoke Pie.
+
+3. A Dish of Quails.
+
+4. A cold Pigeon Pie.
+
+5. A Souced Pig.
+
+6. A Joll of fresh Salmon.
+
+7. A Dish of Tarts of several sorts.
+
+8. A Westphalia Gammon and dried Tongues about it.
+
+       *       *       *       *       *
+
+_A Bill of Fare in Winter in Great Houses._
+
+
+1. A Collar of Brawn.
+
+2. A Capon and White Broth, or two boiled Rabbits.
+
+3. Two rosted Neats Tongues and an Udder between them.
+
+4. A Chine of Beef rosted.
+
+5. A made Dish in Puffpaste.
+
+6. A Shoulder of Mutton stuffed with Oysters.
+
+7. A fine Sallad of divers sorts of Herbs and Pickles.
+
+8. An Eel Pie or some other Pie.
+
+9. Three young Turkies in a Dish.
+
+10. A Dish of souced Fish, what is most in season.
+
+
+_The Second Course in Winter in great Houses._
+
+1. A Quarter of Lamb rosted, the Joints Larded with several things, and
+rosted asunder.
+
+2. A Couple of Rabbits.
+
+3. A Kickshaw fried.
+
+4. A Dish of Mallard or Teals.
+
+5. A Cold Venison Pasty, or other cold Baked meat.
+
+6. A Dish of Snites.
+
+7. A Quince or Warden Pie.
+
+8. A Dish of Tarts.
+
+9. A Joll of Sturgeon.
+
+10. A Dish of pickled Oysters.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Fish Days in Great Houses and at familiar Times._
+
+
+1. A Dish of Milk, as Furmity, or the like.
+
+2. A Dish of stewed Oysters or buttered Eggs.
+
+3. A boiled Gurnet, or such like.
+
+4. A Dish of Barrel Cod buttered.
+
+5. A Dish of Buttered Loaves or fryed Toasts.
+
+6. A Pasty made of a Joll of Ling.
+
+7. A Potato Pie, or Skirret Pie.
+
+8. A Dish of Plaice or Flounders.
+
+9. A Piece of salt Salmon.
+
+10. A Carp Pie cold, or Lamprey Pie.
+
+
+_The Second Course to the Same._
+
+1. A Dish of Eels spitchcockt.
+
+2. A Chine of Salmon broiled.
+
+3. A Dish of Oysters fryed.
+
+4. An Apple pie buttered.
+
+5. A Dish of fryed Smelts.
+
+6. A Dish of buttered Shrimps.
+
+7. A Dish of Skirrets fryed.
+
+8. Two lobsters in a Dish.
+
+9. A Dish of pickled Oysters.
+
+10. A Dish of Anchovies.
+
+
+When all these are taken away, then serve in your Cheeses of all sorts,
+and also your Creams and Jellies, and Sweet-meats after them, if they be
+required.
+
+
+Thus I have done with the Bills of Fare in Great Houses, although it be
+impossible to name half which are in season for one Meal; but this will
+serve you for the number of Dishes, and any Person who is ingenious,
+may leave out some, and put in other at pleasure.
+
+      *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
+may also know how to order any Family beneath another, which is very
+requisite._
+
+
+_The First Course in Summer season._
+
+1. A Boiled Pike or Carp stewed.
+
+2. A very fine Pudding boiled.
+
+3. A Chine of Veal, and another of Mutton.
+
+4. A Calves head Pie.
+
+5. A Leg of Mutton rosted whole.
+
+6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
+Beef.
+
+7. A Sallad, the best in season.
+
+
+_The Second Course to the same._
+
+1. A Dish of fat Chickens rosted.
+
+2. A cold Venison Pasty.
+
+3. A Dish of fryed Pasties.
+
+4. A Joll of fresh Salmon.
+
+5. A couple of Lobsters.
+
+6. A Dish of Tarts.
+
+7. A Gammon of Bacon or dried Tongues.
+
+
+After these are taken away, then serve in your Cheese and Fruit.
+
+_Note_, That this Bill of Fare is for Familiar times.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._
+
+
+_The First Course._
+
+1. A Collar of Brawn.
+
+2. A rosted Tongue and Udder.
+
+3. A Leg of Pork boiled.
+
+4. A piece of rost Beef.
+
+5. A Venison Pasty or other Pie.
+
+6. A Marrow Pudding.
+
+7. A Goose, or Turkie, or Pig.
+
+8. A Sallad of What's in season.
+
+
+_The Second Course to the same._
+
+1. Two Joints of Lamb rosted.
+
+2. A Couple of Rabbits.
+
+3. A Dish of wild Fowl or Larks.
+
+4. A Goose or Turkie Pie cold.
+
+5. A fryed Dish.
+
+6. Sliced Venison cold.
+
+7. A Dish of Tarts or Custards.
+
+8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
+
+
+When these are taken away, serve in your Cheese and Fruit as before I
+have told you.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
+Times._
+
+
+1. A Dish of Buttered Eggs.
+
+2. An Almond Pudding Buttered.
+
+3. A Dish of Barrel Cod Buttered.
+
+4. A Sallad of what's in season.
+
+5. A Dish of Fresh Fish boiled.
+
+6. A Dish of Eels Spitchcockt.
+
+7. An Oyster Pie or Herring Pie.
+
+8. A Fricasie of Eels and Oysters.
+
+9. A Carp Pie cold, or Lamprey Pie.
+
+
+_. The Second Course to the same._
+
+1. An Apple Pie buttered, or some Pancakes or Fritters.
+
+2. A Dish of fryed Smelts.
+
+3. A Dish of broiled Fish.
+
+4. A Dish of buttered Crabs.
+
+5. A Dish of Lobsters and Prawns.
+
+6. A Joll of Sturgeon or Fresh Salmon.
+
+7. A Dish of Tarts or Custards.
+
+8. A Dish of Anchovies or Pickled Herring.
+
+
+When these are taken away, serve in your Cheese and Fruit as before I
+have told you.
+
+       *       *       *       *       *
+
+Now because I would have every one Compleat who have a Desire to serve
+in Noble or Great Houses, I shall here shew them what their Office
+requires; And,
+
+First, _For the Kitchin, because without that we shall look lean, and
+grow faint quickly._
+
+
+The Cook, whether Man or Woman, ought to be very well skilled in all
+manner of things both Fish and Flesh, also good at Pastry business,
+seasoning of all things, and knowing all kinds of Sauces, and pickling
+all manner of Pickles, in making all manner of Meat Jellies; also very
+frugal of their Lords or of their Masters, Ladies or Mistresses Purse,
+very saving, cleanly and careful, obliging to all persons, kind to
+those under them, and willing to inform them, quiet in their Office, not
+swearing nor cursing, nor wrangling, but silently and ingeniously to do
+their Business, and neat and quick about it; they ought also to have a
+very good Fancy: such an one, whether Man or Woman, deserves the title
+of a fit Cook.
+
+       *       *       *       *       *
+
+_For a Maid under such a Cook._
+
+
+She ought to be of a quick and nimble Apprehension, neat and cleanly in
+her own habit, and then we need not doubt of it in her Office; not to
+dress her self, specially her head, in the Kitchin, for that is
+abominable sluttish, but in her Chamber before she comes down, and that
+to be at a fit hour, that the fire may be made, and all things prepared
+for the Cook, against he or she comes in; she must not have a sharp
+Tongue, but humble, pleasing, and willing to learn; for ill words may
+provoke Blows from a Cook, their heads being always filled with the
+contrivance of their business, which may cause them to be peevish and
+froward, if provoked to it; this Maid ought also to have a good Memory,
+and not to forget from one day to another what should be done, nor to
+leave any manner of thing foul at night, neither in the Kitchin, nor
+Larders, to keep her Iron things and others clean scowred, and the
+Floors clean as well as places above them, not to sit up junketing and
+gigling with Fellows, when she should be in bed, such an one is a
+Consumer of her Masters Goods, and no better than a Thief; and besides,
+such Behaviour favoureth much of Levity. But such an one that will take
+the Counsel I have seriously given, will not only make her Superiours
+happy in a good Servant, but she will make her self happy also; for by
+her Industry she may come one day to be Mistress over others.
+
+       *       *       *       *       *
+
+_Now to the Butler._
+
+
+He ought to be Gentile and Neat in his Habit, and in his Behaviour,
+courteous to all people, yet very saving of his Masters Goods, and to
+order himself in his Office as a faithful Steward, charge and do all
+things for the honour of his Master or Lady, not suffering their Wine or
+Strong Drink to be devoured by ill Companions, nor the small to be drawn
+out in waste, nor Pieces of good Bread to lie to mould and spoil, he
+must keep his Vessels close stopped, and his Bottles sweet, his Cellars
+clean washed, and his Buttery clean, and his Bread-Bins wholsom and
+sweet, his Knives whetted, his Glasses clean washed that there be no
+dimness upon them, when they come to be used, all his Plate clean and
+bright, his Table, Basket and Linnen very neat, he must be sure to have
+all things of Sauce ready which is for him to bring forth, that it may
+not be to be fetched when it is called for, as Oil, Vinegar, Sugar,
+Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be
+very neat and handy in laying the Clothes for the Chief Table, and also
+the Side-boards, in laying his Napkins in several Fashions, and pleiting
+them, to set his Glasses, Plate, and Trencher-Plates in order upon the
+Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to
+set the Salts on the Table, and to lay a Knife, Spoon and Fork at every
+Plate, that his Bread be chipped before he brings it in; that he set
+drink to warm in due time if the season require; that he observe a fit
+time to set Chairs or Stools, that he have his Cistern ready to set his
+Drink in; that none be spilt about the Room, to wash the Glasses when
+any one hath drunk, and to wait diligently on them at the Table, not
+filling the Glasses too full; such an one may call himself a Butler.
+
+       *       *       *       *       *
+
+_To the Carver._
+
+
+If any Gentleman who attends the Table, be employed or commanded to cut
+up any Fowl or Pig, or any thing else whatsoever, it is requisite that
+he have a clean Napkin upon his Arm, and a Knife and Fork for his use,
+that he take that dish he should carve from the Table till he hath made
+it ready for his Superiours to eat, and neatly and handsomly to carve
+it, not touching of it so near as he can with his Fingers, but if he
+chance unawares to do so, not to lick his Fingers, but wipe them upon a
+Cloth, or his Napkin, which he hath for that purpose; for otherwise it
+is unhandsom and unmannerly; the neatest Carvers never touch any Meat
+but with the Knife and Fork; he must be very nimble lest the Meat cool
+too much, and when he hath done, return it to the Table again, putting
+away his Carving Napkin, and take a clean one to wait withal; he must be
+very Gentile and Gallant in his Habit, lest he be deemed unfit to attend
+such Persons.
+
+       *       *       *       *       *
+
+_To all other Men-Servants or Maid-Servants who commonly attend such
+Tables._
+
+
+They must all be neat and cleanly in their Habit, and keep their Heads
+clean kembed, always ready at the least Call and very attentive to hear
+any one at the Table, to set Chairs or Stools, and not to give any a
+foul Napkin, but see that every one whom their Lord or Master is pleased
+to admit to their Table, have every thing which is fit for them, and
+that they change their Plates when need shall be; also that they observe
+the eyes of a Stranger what they want, and not force them still to want
+because they are silent, because it is not very modest for an Inferiour
+to speak aloud before their Betters; and it is more unfit they should
+want, since they have leave to eat and drink: they must wait diligently,
+and at a distance from the Table, not daring to lean on the Chaires for
+soiling them, or shewing Rudeness; for to lean on a Chair when they
+wait, is a particular favour shewn to any superiour Servant, as the
+Chief Gentleman, or the Waiting Woman when she rises from the Table;
+they must not hold the Plates before their mouths to be defiled with
+their Breath, nor touch them on the right side; when the Lord, Master,
+Lady or Mistress shew that favour to drink to any Inferiour, and do
+command them to fill for them to pledge them, it is not modesty for them
+to deny Strangers that favour, as commonly they do, but to fulfill their
+Commands, or else they dishonour the Favour.
+
+When any Dish is taken off the Table, they must not set it down for Dogs
+to eat, nor eat it themselves by the way, but haste into the Kitchin
+with it to the Cook, that he may see what is to be set away, and what to
+be kept hot for Servants; when all is taken away, and Thanks given, they
+must help the Butler out with those things which belong to him, that he
+may not lose his Dinner.
+
+They must be careful also to lay the Cloth for themselves, and see that
+nothing be wanting at the Table, and to call the rest of the Servants to
+Meals, whose Office was not to wait at the Table, then to sit down in a
+handsom manner, and to be courteous to every Stranger, especially the
+Servants of those Persons whom their Lord or Master hath a kindness for.
+
+If any poor Body comes to ask an Alms, do not shut the Door against them
+rudely, but be modest and civil to them, and see if you can procure
+somewhat for them, and think with your selves, that though you are now
+full fed, and well cloathed, and free from care, yet you know not what
+may be your condition another day: So much to Inferiour Servants.
+
+       *       *       *       *       *
+
+_To the Gentlewomen who have the Charge of the Sweet-Meats, and such
+like Repasts._
+
+
+_Gentlewomen_,
+
+Perhaps you do already know what belongs to serving in fine Cream
+Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as
+well as I do; but (pardon me) I speak not to any knowing Person, but to
+the Ignorant, because they may not remain so; besides really there are
+new Modes come up now adays for eating and drinking, as well as for
+Clothes, and the most knowing of you all may perhaps find somewhat here
+which you have not already seen; and for the Ignorant, I am sure they
+may ground themselves very well from hence in many accomplishments, and
+truly I have taken this pains to impart these things for the general
+good of my Country, as well as my own, and have done it with the more
+willingness, since I find so many Gentlewomen forced to serve, whose
+Parents and Friends have been impoverished by the late Calamities,
+_viz._ the late Wars, Plague, and Fire, and to see what mean Places
+they are forced to be in, because they want Accomplishments for better.
+
+I am blamed by many for divulging these Secrets, and again commended by
+others for my Love and Charity in so doing; but however I am better
+satisfied with imparting them, than to let them die with me; and if I do
+not live to have the Comfort of your Thanks, yet I hope it will cause
+you to speak well of me when I am dead: The Books which before this I
+have caused to be put in Print, found so good an acceptance, as that I
+shall still go on in imparting what I yet have so fast as I can.
+
+Now to begin with the Ordering those things named to you:
+
+If it be but a private Dinner or Supper in a Noble House, where they
+have none to honour above themselves, I presume it may be thus:
+
+In Summer time, when the Meat is all taken away, you may present your
+several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort,
+the next of another; one or two Scollop Dishes with several sorts of
+Fruit, which if it be small fruit, as Rasps or Strawberries, they must
+be first washed in Wine in a Dish or Bason, and taken up between two
+Spoons, that you touch them not.
+
+With them you may serve three or four small Dishes also with
+Sweet-meats, such as are most in season, with Vine Leaves and Flowers
+between the Dishes and the Plates, two wet Sweet-meats, and two dry, two
+of one colour, and two of another, or all of several colours.
+
+Also a Dish of Jellies of several colours in one Dish, if such be
+required.
+
+If any be left, you may melt them again, and put them into lesser
+Glasses, and they will be for another time:
+
+If any dry ones be left, they are soon put into the Boxes again.
+
+If any persons come in the afternoon, if no greater, or so great as the
+Person who entertains them, then you may present one or two Dishes of
+Cream only, and a whipt Sillibub, or other, with about four Dishes of
+Sweet-meats served in, in like manner as at Dinner, with Dishes of
+Fruit, and some kind of Wine of your own making; at Evenings, especially
+on Fasting Days at Night, it is fit to present some pretty kind of
+Creams, contrary from those at Dinner, or instead of them some Possets,
+or other fine Spoon Meats, which may be pleasant to the taste, with
+some wet and dry Sweet-meats, and some of your fine Drinks, what may be
+most pleasing.
+
+At a Feast, you may present these things following.
+
+So soon as the Meat is quite taken away, have in readiness your Cream
+Cheeses of several sorts and of several of Colours upon a Salver, then
+some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream,
+and a Noch with Cabbage Cream of several Colours like a Cabbage; then
+all sorts of Fruits in season, set forth as followeth:
+
+First, You must have a large Salver made of light kind of Wood, that it
+may not be too heavy for the Servitor to carry, it must be painted over,
+and large enough to hold six Plates round about and one larger one in
+the middle, there must be places made in it to set the Plates in, that
+they may be very fast and sure from sliding, and that in the middle the
+seat must be much higher than all the rest, because that is most
+graceful; your Plates must not be so broad as the Trencher Plates at
+Meat, and should be either of Silver or China.
+
+Set your Plates fast, then fill every one with several sorts of Fruits,
+and the biggest sort in the middle, you must lay them in very good
+order, and pile them up till one more will not lie; then stick them with
+little green Sprigs and fine Flowers, such as you fancy best; then serve
+in another such Salver, with Plates piled up with all manner of
+Sweet-meats, the wet Sweet-meats round about and the dry in the middle,
+your wet Sweet-meats must be in little glasses that you may set the more
+on, and between every two glasses another above the first of all, and
+one on the top of them all; you must put of all sorts of dryed
+Sweet-meats in the middle Plate, first your biggest and then your
+lesser, till you can lay no more; then stick them all with Flowers and
+serve them: And in the Bason of Water you send in to wash the Hands or
+Fingers of Noble Persons, you must put in some Orange Flower Water,
+which is very rare and very pleasant.
+
+In Winter you must alter, as to the season, but serve all in this
+manner; and then dryed Fruits will also be very acceptable; as dryed
+Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes,
+Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched
+Walnuts.
+
+
+_FINIS._
+
+
+
+
+The CONTENTS of the First Part.
+
+
+A.
+
+Artichoke Cream.                                       152
+
+Almond Pudding.                                        147
+
+Almond Pudding.                                        144
+
+Artichokes kept.                                       141
+
+Almond Jelly white.                                    140
+
+Almond Paste.                                          126
+
+Almond Butter.                                         120
+
+Apricocks dried.                                       116
+
+Apricocks in Lumps.                                    115
+
+Apricocks dried clear.                                 109
+
+Almond Bread.                                          104
+
+Almond Milk.                                           Ib.
+
+Angelica Candied.                                       98
+
+Apricocks preserved.                                    94
+
+Almond Bakes.                                           88
+
+Almonds candied.                                        85
+
+Almond Butter white.                                    67
+
+Artificial Walnuts.                                     57
+
+Almond Ginger-Bread.                                    59
+
+Ale to drink speedily.                                  42
+
+Ale very rare.                                          41
+
+Aqua Mirabilis.                                          1
+
+
+B.
+
+Bisket Pudding.                                        146
+
+Black Pudding.                                         143
+
+Bisket very fine.                                      130
+
+Banbury Cake.                                          119
+
+Barberries candied.                                    113
+
+Bean Bread.                                            101
+
+Barberries preserved without fire.                      84
+
+Bullace preserved.                                      74
+
+Black Juice of Licoras.                                 69
+
+Barberries preserved.                                   62
+
+Bisket Cake.                                            26
+
+Balm Water Green.                                       21
+
+Bisket Orange, Limon or Citron.                        130
+
+
+C.
+
+Clouted Cream.                                         154
+
+Cream of divers things.                                151
+
+Curd Pudding.                                          146
+
+Clove Sugar.                                           142
+
+Cinamon Sugar.                                         ib.
+
+Cake without Sugar.                                    140
+
+Cullis or Jelly.                                       139
+
+Comfits of all Sorts.                                  137
+
+Caudle for a sick body.                                136
+
+Candy as hard as a Rock.                               129
+
+Caroway Cake.                                          112
+
+Cherries in Jelly.                                     108
+
+Cordial for sleep.                                106, 107
+
+Consumption.                                           106
+
+Cordial Syrup.                                         Ib.
+
+Cornish Cake.                                          Ib.
+
+Cakes very fine.                                       105
+
+Cider clear.                                           103
+
+Clear Perry.                                           Ib.
+
+Caroway Cake.                                          102
+
+Cake.                                                   99
+
+Cornelions preserved.                                   95
+
+Currans in Jelly.                                       94
+
+Custard for a Consumption.                             Ib.
+
+Chips of Fruit.                                         89
+
+Chips of Orange or Limon.                               88
+
+Candied Carrots.                                        85
+
+Conserve of Barberries.                                 84
+
+Cordial most excellent.                                 69
+
+Cakes to keep long.                                     82
+
+Cakes with Almonds.                                 48, 82
+
+Court Perfumes.                                         79
+
+China Broth.                                            78
+
+Cristal Jelly.                                         Ib.
+
+Conserve of Violets.                                    75
+
+Cakes very good.                                        61
+
+Cakes of Violets.                                       60
+
+Collops like Bacon in Sweet meats.                      59
+
+Cough of the Lungs.                                    Ib.
+
+Cordial Infusion.                                       58
+
+Cakes very short.                                       57
+
+Conserve of Red Roses.                                  53
+
+Cucumbers pickled.                                      51
+
+Cake with Almonds.                                      47
+
+Cake with Almonds.                                      48
+
+Cordial.                                                45
+
+Cake without Fruit.                                     44
+
+Consumption.                                            41
+
+Chine Cough.                                           Ib.
+
+Cream.                                                 Ib.
+
+Cabbage-Cream.                                          39
+
+Cakes of Quinces.                                       33
+
+Consumption Ale.                                       Ib.
+
+Consumption.                                           Ib.
+
+Cream very fine.                                        31
+
+Cucumbers pickled.                                      30
+
+Candied Flowers.                                        29
+
+Clouted Cream.                                          28
+
+Cough of the Lungs.                                     25
+
+Cordial.                                                14
+
+Cordial.                                                13
+
+Cock-water most excellent.                              11
+
+Cordial Cherry Water.                                    9
+
+Cordial Orange water.                                    5
+
+
+D.
+
+Damask Powder for Cloths.                              155
+
+Dumplings.                                             148
+
+Dumplings.                                             Ib.
+
+Dumplings.                                             Ib.
+
+Distilled Roses.                                       143
+
+Diet Bread.                                            103
+
+Damsons preserved.                                      96
+
+Damsons preserved white.                                60
+
+Damson Wine.                                            50
+
+Devonshire White-pot.                                   28
+
+Doctor Butlers Water.                                    8
+
+Doctor Chambers Water.                                   3
+
+
+E.
+
+Elder Water.                                            20
+
+
+F.
+
+French Bisket.                                         126
+
+Flowers Candied.                                       131
+
+Figs dried.                                            121
+
+Flowers the best way to Candy.                          40
+
+Froth Posset.                                          118
+
+Flowers kept long.                                      83
+
+French Bread.                                           46
+
+
+G.
+
+Green Pudding.                                         149
+
+Green Ginger wet.                                      133
+
+Grapes dried.                                          132
+
+Grapes kept fresh.                                     131
+
+Ginger-Bread.                                          127
+
+Green Walnuts preserved.                               130
+
+Gooseberries preserved.                                 65
+
+Gooseberry Fool.                                        63
+
+Grapes preserved.                                       59
+
+Gooseberry Wine.                                        50
+
+Gooseberries green.                                     45
+
+Griping of the Guts.                                    43
+
+
+H.
+
+Hipocras.                                              111
+
+Heart Water.                                            15
+
+
+I.
+
+Irish Aquavitæ.                                        142
+
+Italian Bisket.                                        111
+
+Jumbolds.                                              184
+
+Jelly of Pippins.                                       97
+
+Jelly of Quinces.                                       91
+
+Jelly of Harts-Horn.                                    87
+
+Juice of Licoras white.                                 80
+
+Jelly very good.                                        68
+
+Iringo Root candied.                                    64
+
+Jelly of Currans.                                       63
+
+
+L.
+
+Lemonalo.                                              135
+
+Limon Sallad.                                          133
+
+Leach white.                                           104
+
+Leach yellow.                                          105
+
+Leach of Ginger.                                       Ib.
+
+Leach of Cinamon.                                      Ib.
+
+Leach of Dates.                                        Ib.
+
+Limons preserved.                                       89
+
+Leach.                                                  65
+
+Lozenges perfumed.                                      64
+
+Limon Cream.                                            48
+
+[Transcriber's note: there are no page numbers in the original
+for some of the following entries.]
+
+Limon Cakes.
+
+Limon Water.
+
+
+M.
+
+Mustard.
+
+Mustard.
+
+Marmalade of Limons.
+
+Marmalade of Oranges.
+
+Musk Sugar.
+
+Marmalade of Quinces.
+
+Mushroms pickled.
+
+Marmalade of Cherries.                                 116
+
+Marmalade of Oranges.
+
+Marmalade of Cornelions.
+
+Marmalade white.
+
+Medlars preserved.
+
+Marmalade of Pippins.
+
+Marmalade of Wardens.
+
+Marmalade of Damsons.
+
+Marchpane.
+
+Marmalade of Apricocks.
+
+Morphew or Freckles.
+
+Marmalade of Oranges.
+
+Made Dish.
+
+Marmalade of Cherries and Currans.
+
+Marmalade of Apricocks.
+
+Melancholy Water.
+
+
+N.
+
+Naples Bisket.
+
+
+O.
+
+Oatmeal Pudding.                                       146
+
+Oranges in Jelly preserv'd.                             77
+
+Orange Pudding.                                         46
+
+Oranges and Limons to preserve.                         56
+
+
+P.
+
+Pickled Oysters.                                       153
+
+Pickled French Beans.                                  Ib.
+
+Pickled Barberries.                                    152
+
+Poudered Beef kept long.                               154
+
+Pudding to rost.                                       151
+
+Pudding of Calves feet.                                Ib.
+
+Pudding of Rasberries.                                 150
+
+Pudding of Hogs Liver.                                 Ib.
+
+Pudding of Cake.                                       146
+
+Pudding of Rice.                                       145
+
+Paste of Pomewaters.                                   135
+
+Punch.                                                 134
+
+Prunes stewed without Fire.                            Ib.
+
+Pickled Oranges or Limmons.                            131
+
+Potato Bisket.                                         Ib.
+
+Parsnep Bisket.                                        131
+
+Paste short without Butter.                            129
+
+Puffpaste.                                             128
+
+Puffpaste.                                             Ib.
+
+Pistacho Cakes.                                        115
+
+Powder for the Hair.                                   114
+
+Pears or Pippins dried.                                110
+
+Pippins dry and clear.                                 109
+
+Perfume to burn.                                       108
+
+Perfumed Gloves.                                       Ib.
+
+Perfume to burn.                                       107
+
+Pomatum.                                               100
+
+Pippins in Jelly.                                       93
+
+Posset.                                                Ib.
+
+Posset with Sack.                                       93
+
+Posset.                                                Ib.
+
+Plumbs dried.                                           91
+
+Preserved Pears dried.                                  81
+
+Pretty Sweet-meat.                                      87
+
+Paste for the Hands.                                    83
+
+Plumbs dried naturally.                                 81
+
+Pears dried.                                            76
+
+Pippins dried.                                          73
+
+Pippins green preserved.                                71
+
+Peaches preserved.                                     Ib.
+
+Phtisick Drink.                                         67
+
+Paste of Pippins.                                       62
+
+Paste royal.                                            61
+
+Paste of Pippins.                                       54
+
+Paste of Plumbs.                                       Ib.
+
+Plain Bisket Cake.                                      53
+
+Posset without Milk.                                    44
+
+Pennado.                                                43
+
+Purslane pickled.                                       40
+
+Portugal Eggs.                                          29
+
+Perfumed Roses.                                         27
+
+Palsie water by Dr. Mathias.                            23
+
+Plague Water.                                           16
+
+Precious Water.                                          7
+
+Plague Water.                                            2
+
+
+Q.
+
+Quaking Pudding.                                       147
+
+Quince pickled.                                        141
+
+
+R.
+
+Roses kept long.                                       140
+
+Rose Leaves dried.                                     124
+
+Red Quinces whole.                                     122
+
+Rasberry Sugar.                                        115
+
+Rasberry Wine.                                          76
+
+Red Roses preserved.                                    58
+
+Rasberries preserved.                                   36
+
+Rosa Solis.                                             14
+
+Rosemary Water.                                          7
+
+
+S.
+
+Scotch Brewis.                                         143
+
+Syrup of Rasberries, or other Fruits, as Grapes, &c.   135
+
+Syrup of Citrons.                                      134
+
+Sugar Plate.                                           124
+
+Syrup of Roses or other Flowers.                       123
+
+Sack Posset.                                           120
+
+Sillibub.                                              114
+
+Spanish Candy.                                         110
+
+Syrup of Gilliflowers.                                  99
+
+Seed stuff of Rasberries.                               98
+
+Syrup for a Cough.                                      86
+
+Syrup of Violets.                                       86
+
+Syrup for a Cold.                                       79
+
+Syrup of Turneps.                                       68
+
+Signs of Small Pox taken away.                          66
+
+Sugar Plate.                                            56
+
+Snow Cream.                                             55
+
+Shrewsberry Cakes.                                      49
+
+Sillibub.                                               47
+
+Sack Posset.                                            43
+
+Sheeps Guts stretched.                                  40
+
+Samphire boiled.                                        38
+
+Stepony or Raisin Wine.                                Ib.
+
+Sillibub whipt.                                         37
+
+Syrup of Ale.                                          Ib.
+
+Syrup of Turneps.                                       32
+
+Sugar Cakes.                                            31
+
+Signs of Small Pox taken away.                          28
+
+Surfet Water the best.                              18, 22
+
+Sweet Water.                                            18
+
+Snail Water.                                            17
+
+Spirit of Oranges and Limons.                            5
+
+Spirit of Mints.                                         4
+
+Soveraign Water.                                         3
+
+
+T.
+
+To cast all kinds of Shapes and to colour them.         75
+
+Tuff taffity Cream.                                    112
+
+Thick Cream.                                            40
+
+Trifle.                                                 39
+
+Tincture of Caroways.                                   27
+
+Treacle Water.                                      8 & 16
+
+
+W.
+
+Walnuts kept long.                                     141
+
+White Plates to eat.                                   117
+
+White Quinces preserved.                                52
+
+Water Gruel.                                            48
+
+Wafer.                                                  35
+
+Water against Infection.                                19
+
+Wormwood water.                                         13
+
+Walnut water.                                           12
+
+Water for the Stone.                                    10
+
+Water for Fainting.                                      6
+
+
+The End of the Contents of the First Part.
+
+
+
+
+The CONTENTS of the Second Part.
+
+
+A.
+
+Artichoke Suckers dressed.                             182
+
+Artichoke Cream.                                       184
+
+Artichoke Pie.                                         196
+
+Artichoke Pudding.                                     223
+
+Artichokes kept long.                                  229
+
+Artichokes stewed.                                     277
+
+Artichokes fryed.                                      282
+
+Artichoke Pudding.                                     223
+
+Almond Pudding.                                        161
+
+Apple Tansie.                                          167
+
+An Amulet.                                             168
+
+Almond Pudding.                                        177
+
+Angelot Cheese.                                        202
+
+Apple Puffs.                                           253
+
+Almond Tart.                                           290
+
+
+B.
+
+Brown Metheglin.                                       159
+
+Beef Collered.                                         160
+
+Barly Cream.                                           162
+
+Barly Broth without Meat.                              188
+
+Barly Broth with Meat.                                 188
+
+Balls to take out Stains.                              228
+
+Broth of a Lambs Head.                                 225
+
+Beef-Pie very good.                                    244
+
+Blanched Manchet.                                      247
+
+Bullocks cheek baked to eat hot.                       299
+
+Bullocks cheek baked to eat cold.                      ib.
+
+Bacon Froize.                                          300
+
+
+C.
+
+Cheesecakes.                                           163
+
+Cheesecakes.                                           164
+
+Chicken Pie.                                           168
+
+Collar of Brawn.                                       169
+
+Capon boiled.                                          171
+
+Cracknels.                                             172
+
+Codling cream.                                         174
+
+Cheese very stood.                                     175
+
+Cucumbers boiled.                                      182
+
+Collops of Bacon and Eggs.                             187
+
+Cabbage Pottage.                                       192
+
+Capon with white Broth.                                195
+
+Calves foot Pie.                                       ib.
+
+Carp Pie.                                              198
+
+Calves head Pie.                                       201
+
+Calves chaldron Pie with Puddings in it.               207
+
+Coleflower pickled.                                    210
+
+Cheese Loaves.                                         213
+
+Custards very fine.                                    216
+
+Cods head boiled.                                      222
+
+Chicken Pie.                                           226
+
+Capon boiled.                                          236
+
+Chickens boiled with Goosberries.                      241
+
+Chickens baked with Grapes.                            243
+
+Capon baked.                                           245
+
+Cambridge Pudding.                                     249
+
+Chiveridge Pudding.                                    250
+
+Calves Tongue hashed.                                  255
+
+Capon boiled.                                          Ib.
+
+Capon boiled with Rice.                                256
+
+Capon boiled with Pippins.                             Ib.
+
+Chickens boiled with Lettuce.                          257
+
+Chickens smoored.                                      263
+
+Calves feet hashed.                                    264
+
+Chickens in white Broth.                               265
+
+Capon rosted with Oysters.                             271
+
+Calves head with Oysters.                              279
+
+Carp Pie.                                              289
+
+Consumption Remedy.                                    306
+
+
+D.
+
+Dried Tongues.                                         202
+
+Delicate Pies.                                         215
+
+Ducks boiled.                                          259
+
+
+E.
+
+Elder Vinegar.                                         159
+
+Eels and Pike Together.                                179
+
+Eels rosted with Bacon.                                180
+
+Eels and Oister Pie.                                   183
+
+Egg Pie.                                               217
+
+Eel Pie.                                               219
+
+Eel souced and collered.                               Ib.
+
+Eels stewed.                                           220
+
+Eels in broth.                                         267
+
+
+F.
+
+Fresh Cheese.                                          164
+
+Furmity.                                               187
+
+Furmity with Meat Broth.                               189
+
+Furmity with Almonds.                                  Ib.
+
+French Pottage.                                        102
+
+Fricasies of several sorts.                            199
+
+Fricasie of Sheeps feet.                               205
+
+Fried Toasts.                                          209
+
+Fritters.                                              246
+
+Fricasie of Oisters.                                   218
+
+Fricasie of Eels.                                      Ib.
+
+Fresh Salmon boiled.                                   221
+
+French Broth.                                          225
+
+Fine washing Balls for the Hands.                      224
+
+French Servels.                                        230
+
+Florentine baked.                                      242
+
+Friday Pie without fish or flesh.                      Ib.
+
+Fritters.                                              246
+
+Farced Pudding.                                        247
+
+Fricasie of Eggs.                                      248
+
+French Puffs.                                          253
+
+Flounders boiled.                                      298
+
+
+G.
+
+Green Tansie.                                          167
+
+Gravie Broth.                                          191
+
+Goose dried.                                           193
+
+Goose Giblets with Sausages.                           199
+
+Garden Beans dried.                                    234
+
+Gurnet boiled.                                         238
+
+Goose baked.                                           246
+
+Goose Giblets boiled with Roots and Herbs.             261
+
+Goose Giblets boiled.                                  260
+
+Grand Sallad.                                          268
+
+Gammon of Bacon Pie.                                   298
+
+Green Sauce for Pork.                                  305
+
+
+H.
+
+Hasty Pudding.                                         199
+
+Hasty Pudding.                                         Ib.
+
+Hasty Pudding.                                         Ib.
+
+Hare Pie.                                              203
+
+Hashed Meats.                                          217
+
+Herring Pie.                                           220
+
+Herb Pie.                                              226
+
+Haunch of Venison rosted.                              273
+
+Haunch of Venison boiled.                              275
+
+Haggus Pudding.                                        294
+
+Hasty Pudding.                                         Ib.
+
+
+I.
+
+Italian Pudding.                                       254
+
+Ice and Snow.                                          303
+
+
+K.
+
+Kickshaws to bake or fry.                              254
+
+
+L.
+
+Lobsters buttered.                                     175
+
+Liver Fritters.                                        177
+
+Loaves to Butter.                                      206
+
+Limon Cakes.                                           212
+
+Loaves of Curds.                                       213
+
+Lobsters rosted.                                       227
+
+Lamb Pie.                                              233
+
+Leg of Mutton rosted.                                  266
+
+Leg of Mutton boiled.                                  238
+
+Leg of Mutton with Oysters.                            270
+
+Loin of Mutton stewed.                                 274
+
+Lark pie.                                              286
+
+Lettuce pie.                                           287
+
+Lampry pie.                                            292
+
+Lenten Dish.                                           307
+
+
+M. [Transcriber's note: heading omitted in original.]
+
+Metheglin.                                             160
+
+Misers for Childrens Collation.                        208
+
+Minced Pies.                                           212
+
+Made Dish of Rabbet Livers.                            241
+
+Mutton smoored.                                        261
+
+Mutton smoored.                                        262
+
+Mutton Pie.                                            303
+
+
+N.
+
+Neats Tongue Pie.                                      194
+
+Neats Tongue rosted.                                   239
+
+Neats Tongue hashed.                                   264
+
+Neck of Mutton boiled.                                 274
+
+Neck of Mutton stewed.                                 287
+
+Nuts fried.                                            300
+
+
+O.
+
+Oatmeal Pudding.                                       165
+
+Olio of several Meats.                                 172
+
+Oysters and Eels in a Pie.                             197
+
+Oysters and Parsneps in a Pie.                         181
+
+Oyster Pie.                                            197
+
+Oranges and Limons in Jelly.                           212
+
+Oisters fried.                                         214
+
+Oisters broiled.                                       ib.
+
+Oysters rosted.                                        ib.
+
+Olives of Veal.                                        222
+
+Oatmeal Pudding.                                       295
+
+Oat-Cakes.                                             232
+
+Olive Pie.                                             223
+
+
+P.
+
+Puddings in Balls.                                     165
+
+Pigeons boiled.                                        166
+
+Pasty of Veal.                                         170
+
+Pigeon Pie.                                            ib.
+
+Pork rosted without the Skin.                          173
+
+Pig rosted like Lamb.                                  174
+
+Potted Fowl.                                           179
+
+Parsnep Pie with Oysters.                              181
+
+Pig Pie.                                               197
+
+Pudding of Manchet.                                    201
+
+Pompion Pie.                                           208
+
+Pompion fryed.                                         ib.
+
+Pike rosted and larded.                                221
+
+Pomander very fine.                                    224
+
+Pompion Pie.                                           227
+
+Pickled Sprats.                                        223
+
+Pasty of Ling.                                         229
+
+Pallat Pie.                                            231
+
+Pippin Pie.                                            235
+
+Pasties to fry.                                        236
+
+Pigeons boiled with Rice.                              239
+
+Pigeons boiled with Gooseberries.                      ib.
+
+Pippin Tart.                                           244
+
+Pancakes crisp.                                        247
+
+Pudding of Goose Bloud.                                249
+
+Pudding of Liver.                                      250
+
+Pigeons boiled with Capers and Samphire.               260
+
+Partridges boiled.                                     266
+
+Pike boiled with Oysters.                              268
+
+Pig rosted with a Pudding in his Belly.                269
+
+Pippins stewed.                                        277
+
+Pig rosted without the skin with a Pudding in
+  his Belly.                                           281
+
+Pancakes very good.                                    283
+
+Paste very good.                                       294
+
+Paste to raise.                                        Ib.
+
+Paste for baked Meat to eat cold.
+
+Pie of Veal.
+
+Pie of Shrimps or Prawns.
+
+Pie of rosted Kidney.
+
+Potato Pie.
+
+Pig Pie.
+
+Pork Pie.
+
+Pudding of French Barlie.
+
+Pomander very fine.
+
+Pudding of wine.
+
+Pudding of Hogs Lights.
+
+Posset Pie.
+
+Pippins dried.
+
+Poached Eggs.
+
+Pippin Paste.
+
+Pippins stewed.
+
+
+Q.
+
+Quodling Cream.
+
+Quinces to look white.
+
+Quince Pie very good.
+
+
+R.
+
+Rump of Beef boiled.
+
+Rolls for Noble Tables.
+
+Rolls very short.
+
+Rasberry Tarts.
+
+Rabbets with Sausages.
+
+Rice Cream.
+
+Rabbet boiled.
+
+Rice Pudding.
+
+Rabbet boiled with Grapes.                             258
+
+Rabbet boiled with Claret.                             ib.
+
+Red Deer Pie.                                          291
+
+Rock of Sweet Meats.                                   309
+
+
+S.
+
+Souced Veal.                                           169
+
+Sauce for Mutton.                                      273
+
+Summer Dish.                                           175
+
+Souced Pig.                                            178
+
+Several Sallads.                                       183
+
+Several Sallads.                                       ib.
+
+Soles dressed very fine.                               186
+
+Spinage Tart.                                          184
+
+Stewed Fish.                                           ib.
+
+Spanish Pap.                                           190
+
+Sallad of cold Meat.                                   193
+
+Sheeps Tongues with Oysters.                           ib.
+
+Scotch Collops.                                        200
+
+Shoulder of Venison, or Shoulder of Mutton
+  rosted in Blood.                                     204
+
+Stewed Pig.                                            ib.
+
+Steak Pie with Puddings.                               205
+
+Salmon dressed by Infusion.                            206
+
+Stewed Carps in blood.                                 209
+
+Stump pie.                                             216
+
+Sauce for Fowl.                                        232
+
+Sorrel Sallad.                                         234
+
+Sallad cold.                                           ib.
+
+Sauce for Veal.                                        235
+
+Sauce for a Leg of Mutton.
+
+Souced Fish.
+
+Swan baked.
+
+Small Birds baked.
+
+Stewed Pudding.
+
+Sussex Pudding.
+
+Sausages boiled.
+
+Shell-fish fryed.
+
+Steak Pie.
+
+Shoulder of Venison rosted.
+
+Sallads boiled.
+
+Shoulder of Veal boiled.
+
+Stewed Broth good.
+
+Sallad of Salmon.
+
+Shoulder of Mutton with Oysters.
+
+Stewed Artichokes.
+
+Sauce for Fowl.
+
+Sauce for Partridges.
+
+Sauce for Quails.
+
+Salmon Pie.
+
+Shaking Pudding.
+
+Stone Cream.
+
+Snow Cream.
+
+Sussex Pancake.
+
+Snow and Ice.
+
+Sallad in Winter.
+
+Sallad in Winter.
+
+Sorrel Sops.
+
+
+T.
+
+To boil a Teal or Wigeon.                              240
+
+Turkey baked.                                          245
+
+Trouts stewed.                                         267
+
+Toasts of Veal fried.                                  282
+
+Tarts of several Sweet-meats.                          302
+
+Treacle Wine.                                          306
+
+
+V.
+
+Venison baked to keep.                                 178
+
+Umble Pies.                                            243
+
+Veal smoored.                                          262
+
+Veal rosted with farcing herbs.                        273
+
+Veal fried.                                            283
+
+Venison Pasty.                                         301
+
+Vin de Molosso.                                        306
+
+
+W.
+
+White Broth with Meat.                                 225
+
+White Broth without Meat.                              ib.
+
+White Pot.                                             291
+
+Whitings boiled.                                       298
+
+
+
+
+_Postscript._
+
+
+Now good Readers, here are three hundred and ten choice Receipts added
+for a Second Part of the _Queen-like Closet_, and you may, I am sure,
+make many more of them if you observe how many I have taught in one; if
+I had not taken that course, only for brevity sake, & that it might not
+be tedious and impertinent to you, I might have enlarged this Volume
+very much.
+
+
+_FINIS._
+
+
+
+
+
+End of the Project Gutenberg EBook of The Queen-like Closet or Rich Cabinet
+by Hannah Wolley
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET ***
+
+***** This file should be named 14377-8.txt or 14377-8.zip *****
+This and all associated files of various formats will be found in:
+        https://www.gutenberg.org/1/4/3/7/14377/
+
+Produced by David Starner, Linda Cantoni, and the Online Distributed
+Proofreading Team, from Scans from Biblioteca de la Universitat de
+Barcelona
+
+
+Updated editions will replace the previous one--the old editions
+will be renamed.
+
+Creating the works from public domain print editions means that no
+one owns a United States copyright in these works, so the Foundation
+(and you!) can copy and distribute it in the United States without
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diff --git a/old/14377-8.zip b/old/14377-8.zip
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+++ b/old/14377.txt
@@ -0,0 +1,9603 @@
+Project Gutenberg's The Queen-like Closet or Rich Cabinet, by Hannah Wolley
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Queen-like Closet or Rich Cabinet
+       Stored With All Manner Of Rare Receipts For Preserving, Candying And
+       Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of
+       The Female Sex
+
+
+Author: Hannah Wolley
+
+Release Date: December 18, 2004 [EBook #14377]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET ***
+
+
+
+
+Produced by David Starner, Linda Cantoni, and the Online Distributed
+Proofreading Team, from Scans from Biblioteca de la Universitat de
+Barcelona
+
+
+
+
+
+
+THE
+
+QUEENE-LIKE CLOSET
+
+Or
+
+RICH CABINET
+
+
+[Illustration]
+
+
+Printed for Rich: Lownes
+
+White Lion in Duck Layne neare West Smithfield
+
+
+
+
+The Queen-like Closet
+
+OR
+
+RICH CABINET:
+
+Stored with all manner of
+
+RARE RECEIPTS
+
+For
+
+_Preserving, Candying and Cookery_.
+
+Very Pleasant and Beneficial to all Ingenious Persons of the
+
+FEMALE SEX.
+
+
+BY HANNAH WOLLEY.
+
+
+The Second EDITION.
+
+
+LONDON
+
+Printed for _Richard Lowndes_ at the _White Lion_ in _Duck-Lane_, near
+_West-Smithfield_, 1672.
+
+
+
+
+TO THE
+
+TRULY VERTUOUS
+
+AND
+
+My much Honoured Friend
+
+Mrs. _GRACE BUZBY_,
+
+Daughter to the Late
+
+_Sr. HENRY CARY_,
+
+Knight Banneret;
+
+And WIFE to
+
+Mr. _ROBERT BUZBY_,
+
+Gentleman, and Wollen Draper of LONDON
+
+
+_Madam_,
+
+Your Kind and Good Acceptance of my Endeavours in Work for You, and that
+Esteem You have for what else I can do, make me bold to present this
+Book to You; which by that time You have perused, I doubt not but You
+will deem it worthy of the Title it bears; and indeed it was never
+opened before: If it may yield You any Delight or Benefit, I shall be
+glad; for as You have a true Love and Esteem for me, so I have a very
+great Love and Honourable Esteem for You; and shall always be
+
+_Your most Observant
+
+servant_,
+
+_HANNAH WOLLEY._
+
+
+
+
+To all Ladies, Gentlewomen, and to all other of the Female Sex who do
+delight in, or be desirous of good Accomplishments.
+
+
+Ladies and Gentlewomen,
+
+_I Presume those Bookes which have passed from me formerly, have got me
+some little credit and esteem amongst you.
+
+But there being so much time past since they were Printed, that
+methinks, I hear some of you say_ I wish Mrs. _Wolley_ would put forth
+some New Experiments _and to say the Truth, I have been importun'd by
+divers of my Friends and Acquaintance to do so._
+
+_I shall not give an Apish Example every Day or Week to follow
+ridiculous and foolish Fancies, nor could I be too like the_ Spaniard,
+_always to keep in one Dress: I am not ashamed, nor do I disown what I
+have already Printed, but some of you being so perfect in your
+practises, and I very desirous still to serve you, do now present you
+with this_ Queen-like Closet: _I do assure you it is worthy of the
+Title it bears, for the very precious things you will find in it._
+
+_Thus beseeching your kind Acceptance of this Book, and of my earnest
+Desires to you, I take my Leave, but shall always be to all who have
+esteem for me,_
+
+Their Faithful and
+
+Humble Servant,
+
+HANNAH WOLLEY.
+
+
+
+
+    _Ladies, I do here present you (yet)
+    That which sure will well content
+    A Queen-like Closet rich and brave
+    (Such) not many Ladies have:
+    Or Cabinet, in which doth set
+    Jems richer than in Karkanet;
+    (They) only Eies and Fancies please,
+    These keep your Bodies in good ease;
+    They please the Taste, also the Eye;
+    Would I might be a stander by:
+    Yet rather I would wish to eat,
+    Since 'bout them I my Brains do beat:
+    And 'tis but reason you may say,
+    If that I come within your way;
+    I sit here sad while you are merry,
+    Eating Dainties, drinking Perry;
+    But I'm content you should so feed,
+    So I may have to serve my deed._
+
+_Hannah Wolley._
+
+
+
+
+These things following are sold by _Richard Lowndes_ Book-seller, at the
+_White-Lion_ in _Duck-Lane_ near _West-Smithfield_.
+
+A Cordial Powder, which doth infallibly Cure the _Rickets_ in Children,
+and causeth an easie production of Teeth.
+
+Dr. _Lionel Lockyer_'s Universal Pill, curing any Disease curable by
+Physick; it operates gently and safely, it being very amicable to Nature
+in purifying the whole Body throughout, and then subduing all Diseases,
+whether internal or external, as hath been experimented by persons of
+all sorts and sexes, both young and old, with admirable success.
+
+Mr. _Matthew_ his Diaphoretick and Diuretick Pill, purging by Sweat and
+Urine: This Pill being composed of Simples of a very powerful operation,
+purged from their churlish and malignant quality by an excellent Balsam
+of long preparation, is by it made so amicable to Nature, that it hath
+upon ample experience been found effectual for curing all common
+Diseases.
+
+Mr. _Edmund Buckworth's_ famous Lozenges, for the Cure of Consumptions,
+Catarrhs, Asthma's, Phtisick, and all other Diseases incident to the
+Lungs, Colds new and old, Hoarsness, Shortness of Breath, and Stuffings
+of the Stomach; also a sovereign Antidote against the Plague, and all
+other contagious Diseases.
+
+The famous Spirit of Salt of the World, well known for a sovereign
+Remedy against most Diseases; Truly and only prepared by _Constantine
+Rhodocanaces_, Grecian, one of His Majesties Chymists.
+
+
+
+
+THE
+
+Queen-like CLOSET,
+
+OR
+
+Rich Cabinet.
+
+
+1. _To make_ Aqua Mirabilis _a very delicate way._
+
+Take three Pints of Sack, three Pints of White Wine, one quart of the
+Spirit of Wine, one quart of the juice of Celandine leaves, of
+Melilot-flowers, Cardamum-seeds, Cubebs, Galingale, Nutmegs, Cloves,
+Mace, Ginger, two Drams of each; bruise them, and mix them with the Wine
+and Spirits, let it stand all night in the Still, not an Alembeck, but
+a common Still, close stopped with Rye Paste; the next morning make a
+slow fire in the Still, and all the while it is stilling, keep a wet
+Cloth about the neck of the Still, and put so much white Sugar Candy as
+you think fit into the Glass where it drops.
+
+
+2. _The Plague-Water which was most esteemed of in the late great
+Visitation._
+
+Take three Pints of Muskadine, boil therein one handful of Sage, and one
+handful of Rue until a Pint be wasted, then strain it out, and set it
+over the Fire again.
+
+Put thereto a Penniworth of Long Pepper, half an Ounce of Ginger, and a
+quarter of an Ounce of Nutmegs, all beaten together, boil them together
+a little while close covered, then put to it one penniworth of
+Mithridate, two penniworth of Venice Treacle, one quarter of a Pint of
+hot Angelica Water.
+
+Take one Spoonful at a time, morning and evening always warm, if you be
+already diseased; if not, once a day is sufficient all the Plague time.
+
+It is most excellent Medicine, and never faileth, if taken before the
+heart be utterly mortified with the Disease, it is also good for the
+Small Pox, Measles, or Surfets.
+
+
+3. _A very Soveraign Water._
+
+Take one Gallon of good Claret Wine, then take Ginger, Galingale,
+Cinnamon, Nutmegs, Grains, Cloves, Anniseeds, Fennel-seeds,
+Caraway-seeds, of each one dram; then take Sage, Mint, Red-Rose leaves,
+Thyme, Pellitory of the Wall, Rosemary, Wild Thyme, Camomile, Lavander,
+of each one handful, bruise the Spices small and beat the Herbs, and put
+them into the Wine, and so let stand twelve hours close covered,
+stirring it divers times, then still it in an Alembeck, and keep the
+best Water by it self, and so keep every Water by it self; the first you
+may use for aged People, the other for younger.
+
+This most excellent Water was from Dr. _Chambers_, which he kept secret
+till he had done many Cures therewith; it comforteth the Vital Spirits;
+it helpeth the inward Diseases that come of Cold; the shaking of the
+Palsie; it helpeth the Conception of Women that are barren; it killeth
+the Worms within the Body, helpeth the Stone within the Bladder; it
+cureth the Cold, Cough, and Tooth-ach, and comforteth the Stomach; it
+cureth the Dropsie, and cleanseth the Reins; it helpeth speedily the
+stinking Breath; whosoever useth this Water, it preserveth them in good
+health, and maketh seem young very long; for it comforteth Nature very
+much; with this water Dr. _Chambers_ preserved his own life till extreme
+Age would suffer him neither to go nor stand one whit, and he continued
+five years after all Physicians judged he could not live; and he
+confessed that when he was sick at any time, he never used any other
+Remedy but this Water, and wished his Friends when he lay upon his
+Deth-Bed to make use of it for the preservation of their Health.
+
+
+4. _To Make Spirit of Mints._
+
+Take three Pints of the best white Wine, three handfuls of right Spear
+mint picked clean from the stalks, let it steep in the wine one night
+covered, in the morning, put it into a Copper Alembeck, and draw it with
+a pretty quick fire; and when you have drawn it all, take all your Water
+and add as much Wine as before, and put to the Water, and the same
+quantity of Mint as before; let it steep two or three hours, then put
+all into your Still, and draw it with a soft fire, put into your
+Receiver a quantity of Loaf Sugar, and you will find it very excellent;
+you may distil it in an ordinary Still if you please; but then it will
+not be so strong nor effectual.
+
+Thus you may do with any other Herbs whatsoever.
+
+
+5. _To make the Cordial Orange-Water._
+
+Take one dozen and a half of the highest coloured and thick rin'd
+Oranges, slice them thin, and put them into two Pints of Malago Sack,
+and one Pint of the best Brandy, of Cinamon, Nutmegs, Ginger, Cloves,
+and Mace, of each one quarter of an Ounce bruised, of Spear-mint and
+Balm one handful of each, put them into an ordinary Still all night,
+pasted up with Rye Paste; the next day draw them with a slow fire, and
+keep a wet Cloth upon the Neck of the Still; put in some Loaf Sugar into
+the Glass where it dropeth.
+
+
+6. _To make Spirit of Oranges or of Limons._
+
+Take of the thickest rin'd Oranges or Limons, and chip off the Rinds
+very thin, put these Chips into a Glass-bottle, and put in as many as
+the Glass will hold, then put in as much Malago Sack as the Glass will
+hold besides; stop the bottle close that no Air get in, and when you
+use it, take about half a spoonful in a Glass of Sack; it is very good
+for the Wind in the Stomach.
+
+
+7. _To make Limon Water._
+
+Take twelve of the fairest Limons, slice them, and put them into two
+Pints of white Wine, and put to them of Cinamon and Galingale, of each,
+one quarter of an Ounce, of Red Rose Leaves, Burrage and Bugloss
+Flowers, of each one handful, of yellow Sanders one Dram, steep all
+these together 12 hours, then distil them gently in a Glass Still, put
+into the Glass where it droppeth, three Ounces of Sugar, and one Grain
+of Amber-Greece.
+
+
+8. _A Water for fainting of the Heart._
+
+Take of Bugloss water and Red Rose Water, of each one Pint, of Red Cows
+milk half a Pint, Anni-seed and Cinamon of each half an Ounce bruised,
+Maiden hair two handfuls, Harts-tongue one handful, bruise them, and mix
+all these together, and distil them in an ordinary Still, drink of it
+Morning and Evening with a little Sugar.
+
+
+9. _To make Rosemary Water._
+
+Take a Quart of Sack or white Wine with as many Rosemary Flowers as will
+make it very thick, two Nutmegs, and two Races of Ginger sliced thin
+into it; let it infuse all night, then distil it in an ordinary Still as
+your other waters.
+
+
+10. _To make a most precious Water._
+
+Take two Quarts of Brandy, of Balm, of Wood-Betony, of Pellitory of the
+Wall, of sweet Marjoram, of Cowslip-Flowers, Rosemary-Flowers,
+Sage-Flowers, Marigold-Flowers, of each of these one handful bruised
+together; then take one Ounce of Gromwell seeds, one Ounce of sweet
+Fennel seeds, one Ounce of Coriander seeds bruised, also half an Ounce
+of Aniseeds and half an Ounce of Caraway-seeds, half an Ounce of Juniper
+Berries, half an Ounce of Bay Berries, One Ounce of green Licoras, three
+Nutmegs, one quarter of an Ounce of large Mace, one quarter of an Ounce
+of Cinamon, one quarter of an Ounce of Cloves, half an Ounce of Ginger,
+bruise all these well together, then add to them half a pound of Raisons
+in the Sun stoned, let all these steep together in the Brandy nine days
+close stopped, then strain it out, and two Grains of Musk, two of
+Amber-Greece, one pound of refined Sugar; stop the Glass that no Air get
+in, and keep it in a warm place.
+
+
+11. _Doctor_ Butler's _Treacle Water._
+
+Take the roots of Polipody of the Oak bruised, _Lignum Vitae_ thin
+sliced, the inward part thereof, Saxifrage roots thin sliced, of the
+shavings of Harts-horn, of each half a pound, of the outward part of
+yellow Citron not preserved; one Ounce and half bruised, mix these
+together;
+
+Then take
+
+   {Fumitory water}
+   {Carduus-water }   Of each one
+of {Camomile-water}   Ounce.
+   {Succory-water }
+
+of Cedar wood one Ounce, of Cinamon three drams, of Cloves three drams,
+bruise all your forenamed things;
+
+Then take of Epithimum two ounces and a half, of Cerratch six ounces, of
+Carduus and Balm, of each two handfuls, of Burrage Flowers, Bugloss
+Flowers, Gillyflowers, of each four ounces, of Angelica root, Elecampane
+root beaten to a Pap, of each four ounces, of Andronichus Treacle and
+Mithridate, of each four ounces; mix all these together, and
+incorporate them well, and grind them in a Stone Mortar, with part of
+the former Liquor, and at last, mix all together, and let them stand
+warm 24 hours close stopped, then put them all into a Glass Still, and
+sprinkle on the top of _Species Aromatica rosata_ and _Diambre_, of the
+Species of _Diarodon abbatis_, _Diatrion Santalon_, of each six drams;
+then cover the Still close, and lute it well, and distill the water with
+a soft fire, and keep it close.
+
+This will yield five Pints of the best water, the rest will be smaller.
+
+
+12. _The Cordial Cherry Water._
+
+Take nine pounds of red Cherries, nine pints of Claret Wine, eight
+ounces of Cinamon, three ounces of Nutmegs; bruise your Spice, stone
+your Cherries, and steep them in the Wine, then add to them half a
+handful of Rosemary, half a handful of Balm, one quarter of a handful of
+sweet Marjoram, let them steep in an earthen Pot twenty four hours, and
+as you put them into the Alembeck, to distil them, bruise them with your
+hands, and make a soft fire under them, and distil by degrees; you may
+mix the waters at your pleasure when you have drawn them all; when you
+have thus done, sweeten it with Loaf-Sugar, then strain it into another
+Glass, and stop it close that no Spirits go out; you may (if you please)
+hang a Bag with Musk and Amber-greece in it, when you use it, mix it
+with Syrrup of Gilly-flowers or of Violets, as you best like it; it is
+an excellent Cordial for Fainting fits, or a Woman in travel, or for any
+one who is not well.
+
+
+13. _A most excellent Water for the Stone, or for the Wind-Cholick._
+
+Take two handfuls of Mead-Parsly, otherwise called Saxifrage, one
+handful of Mother-Thyme, two handfuls of Perstons, two handfuls of
+Philipendula, and as much Pellitory of the Wall, two ounces of sweet
+Fennel seeds, the roots of ten Radishes sliced, steep all these in a
+Gallon of Milk warm from the Cow, then distil it in an ordinary Still,
+and four hours after, slice half an ounce of the wood called Saxifrage,
+and put into the Bottle to the water, keep it close stopped, and take
+three spoonfuls at a time, and fast both from eating and drinking one
+hour after; you must make this water about Midsummer; it is a very
+precious water, and ought to be prized.
+
+
+14. _The Cock water, most delicate and precious for restoring out of
+deep Consumptions, and for preventing them, and for curing of Agues,
+proved by my self and many others._
+
+Take a Red Cock, pluck him alive, then slit him down the back, and take
+out his Intrals, cut him in quarters, and bruise him in a Mortar, with
+his Head, Legs, Heart, Liver and Gizard; put him into an ordinary Still
+with a Pottle of Sack, and one quart of Milk new from a red Cow, one
+pound of blew Currants beaten, one pound of Raisins in the Sun stoned
+and beaten, four Ounces of Dates stoned and beaten, two handfuls of
+Peniroyal, two handfuls of Pimpernel, or any other cooling Herb, one
+handful of Mother-thyme, one handful of Rosemary one handful of Burrage,
+one quart of Red Rose water, two ounces of Harts-horn, two ounces of
+China root sliced, two ounces of Ivory shaving, four ounces of the
+flower of French Barley; put all these into your Still and paste it up
+very well, and still it with a soft fire, put into the Glass where it
+droppeth one pound of white Sugar Candy beaten very small, twelve
+peniworth of Leaf-Gold, seven grains of Musk, eleven grains of
+Amber-greece, seven grains of Bezoar stone; when it is all distilled,
+mix all the waters together, and every morning fasting, and every
+evening when you go to bed, take four or five Spoonfuls of it warm, for
+about a Month together, this hath cured many when the Doctors have given
+them over.
+
+
+15. _Walnut water, or the Water of Life._
+
+Take green Walnuts in the beginning of _June_, beat them in a Mortar,
+and distil them in an ordinary Still, keep that Water by it self, then
+about Midsummer gather some more, and distil them as you did before,
+keep that also by it self, then take a quart of each and mix them
+together, and distil them in a Glass Still, and keep it for your use;
+the Virtues are as followeth; It will help all manner of Dropsies and
+Palsies, drank with Wine fasting; it is good for the eyes, if you put
+one drop therein; it helpeth Conception in Women if they drink thereof
+one spoonful at a time in a Glass of Wine once a day, and it will make
+your skin fair if you wash therewith; it is good for all infirmities of
+the Body, and driveth out all Corruption, and inward Bruises; if it be
+drunk with Wine moderately, it killeth Worms in the Body; whosoever
+drinketh much of it, shall live so long as Nature shall continue in him.
+
+Finally, if you have any Wine that is turned, put in a little Viol or
+Glass full of it, and keep it close stopped, and within four days it
+will come to it self again.
+
+
+16. _To make Wormwood Water._
+
+Take four ounces of Aniseeds, four ounces of Licoras scraped, bruise
+them well with two ounces of Nutmegs, add to them one good handful of
+Wormwood, one root of Angelica, steep them in three Gallons of Sack Lees
+and strong Ale together twelve hours; then distill them in an Alembeck,
+and keep it for your use.
+
+
+17. _A very rare Cordial Water._
+
+Take one Gallon of white Wine, two ounces of Mithridate, two ounces of
+Cinamon, one handful of Balm, a large handful of Cowslips, two handfuls
+of Rosemary Flowers, half an ounce of Mace, half an ounce of Cloves,
+half an ounce of Nutmegs, all bruised, steep these together four days in
+an earthen Pot, and covered very close, distil them in an ordinary
+Still well pasted, and do it with a very slow fire; save the first water
+by it self, and the small by it self, to give to Children; when you have
+occasion to use it, take a spoonful thereof, sweetned with Loaf-Sugar;
+this Water is good to drive out any Infection from the heart, and to
+comfort the Spirits.
+
+
+18. _Another most excellent Cordial._
+
+Take Celandine, Sage, Costmary, Rue, Wormwood, Mugwort, Scordium,
+Pimpernel, Scabious, Egrimony, Betony, Balm, Carduus, Centory,
+Peniroyal, Elecampane roots, Tormentil with the roots, Horehound, Rosa
+Solis, Marigold Flowers, Angelica, Dragon, Marjoram, Thyme, Camomile, of
+each two good handfuls; Licoras, Zedoary, of each one ounce; slice the
+Roots, shred the Herbs, and steep them in four quarts of white Wine, and
+let it stand close covered 2 days, then distil it in an ordinary Still
+pasted up; when you use it, sweeten it with fine Sugar, and warm it.
+
+
+19. _To make_ Rosa Solis.
+
+Take a Pottle of _Aqua Composita_, and put it into a Glass, then a good
+handful of _Rosa Solis_ clean picked, but not washed, put it to the
+_Aqua Composita_, then take a pound of Dates stoned and beaten small,
+half a peniworth of Long Pepper, as much of Grains, and of round Pepper,
+bruise them small, take also a pound of Loaf-Sugar well beaten, a
+quarter of a pound of Powder of Pearl, and six leaves of Book Gold; put
+all to the rest, and stir them well together in the Glass, then cover it
+very close, and let it stand in the Sun fourteen days, ever taking it in
+at night; then strain it, and put it into a close Bottle; you must not
+put in the Pearl, Gold or Sugar till it hath been sunned and strained,
+neither must you touch the Leaves of the _Rosa Solis_ with your hands
+when you pick it; keep it very close.
+
+
+20. _The Heart Water._
+
+Take five handfuls of Rosemary Flowers, two drams of red Coral, two
+drams of Powder of Pearl, two drams of white Amber, two drams of
+Cinamon, two pound of the best Prunes stoned, six Pints of Damask Rose
+water, two Pints of Sack; put all these into a Pipkin never used, stop
+it up with Paste, let them stand upon a soft fire a little while, then
+distil it in an ordinary Still pasted up.
+
+
+21. _The Plague Water._
+
+Take Rosemary, Red Balm, Burrage, Angelica, Carduus, Celandine, Dragon,
+Featherfew, Wormwood, Penyroyal, Elecampane roots, Mugwort, Bural,
+Tormentil, Egrimony, Sage, Sorrel, of each of these one handful, weighed
+weight for weight; put all these in an earthen Pot, with four quarts of
+white Wine, cover them close, and let them stand eight or nine days in a
+cool Cellar, then distil it in a Glass Still.
+
+
+22. _The Treacle Water._
+
+Take one pound of old Venice Treacle, of the Roots of Elecampane,
+Gentian, Cyprus, Tormentil, of each one ounce, of Carduus and Angelica,
+half an ounce, of Burrage, Bugloss, and of Rosemary Flowers one ounce of
+each; infuse these in three Pints of white Wine, one Pint of Spring
+Water, two Pints of Red Rose water; then distil them in an ordinary
+Still pasted up.
+
+This is excellent for Swounding Fits or Convulsions, and expelleth any
+venomous Disease; it also cureth any sort of Agues.
+
+
+23. _The Snail water excellent for Consumptions._
+
+Take a Peck of Snails with the Shells on their Backs, have in a
+readiness a good fire of Charcoal well kindled, make a hole in the midst
+of the fire, and cast your Snails into the fire, renew your fire till
+the Snails are well rosted, then rub them with a clean Cloth, till you
+have rubbed off all the green which will come off.
+
+Then bruise them in a Mortar, shells and all, then take Clary,
+Celandine, Burrage, Scabious, Bugloss, five leav'd Grass, and if you
+find your self hot, put in some Wood-Sorrel, of every one of these one
+handful, with five tops of Angelica.
+
+These Herbs being all bruised in a Mortar, put them in a sweet earthen
+Pot with five quarts of white Wine, and two quarts of Ale, steep them
+all night; then put them into an Alembeck, let the herbs be in the
+bottom of the Pot, and the Snails upon the Herbs, and upon the Snails
+put a Pint of Earth-worms slit and clean washed in white Wine, and put
+upon them four ounces of Anniseeds or Fennel-seeds well bruised, and
+five great handfuls of Rosemary Flowers well picked, two or three Races
+of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces,
+well steeped in a quart of white Wine till it be like a Jelly, then draw
+it forth with care.
+
+
+24. _To make a rare sweet Water._
+
+Take sweet Marjoram, Lavender, Rosemary, Muscovy, Maudlin, Balm, Thyme,
+Walnut Leaves, Damask Roses, Pinks, of all a like quantity, enough to
+fill your Still, then take of the best Orrice Powder, Damask Rose
+Powder, and Storax, of each two ounces; strew one handful or two of your
+Powders upon the Herbs, then distil them with a soft fire; tie a little
+Musk in a piece of Lawn, and hang it in the Glass wherein it drops, and
+when it is all drawn out, take your sweet Cakes and mix them with the
+Powders which are left, and lay among your Clothes, or with sweet Oyles,
+and burn them for perfume.
+
+
+25. _A very good Surfet water._
+
+Take what quantity of Brandy you please, steep a good quantity of the
+Flowers of Red Poppies therein, which grow amongst the Wheat, having the
+black bottoms cut off, when they have been steeped long enough, strain
+them out, and put in new, and so do till the Brandy be very red with
+them, and let it stand in the Sun all the while they infuse, then put in
+Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as
+you think fit, and keep it close stopped; this is very good for Surfets,
+Wind in the Stomach, or any Illness whatever.
+
+
+26. _An excellent Water for the Stomach, or against Infection._
+
+Take Carduus, Mint and Wormwood, of each a like quantity, shred them
+small and put them into new Milk, distil them in an ordinary Still with
+a temperate fire; when you take any of it, sweeten it with Sugar, or
+with any Syrrup, what pleases you best; it is a very good water, though
+the Ingredients are but mean.
+
+
+27. _The Melancholy Water._
+
+Take of the Flowers of Gilliflowers, four handfuls, Rosemary flowers
+three handfuls, Damask Rose leaves, Burrage and Bugloss flowers of each
+one handful, of Balm leaves six handfuls, of Marigold flowers one
+handful, of Pinks six handfuls, of Cinamon grosly beaten, half an ounce,
+two Nutmegs beaten, Anniseeds beaten one ounce, three peniworth of
+Saffron; put them all into a Pottle of Sack, and let them stand two
+days, stirring them sometimes well together; then distil them in an
+ordinary Still, and let it drop into a Glass wherein there is two grains
+of Musk, and eight ounces of white Sugar Candy, and some Leaf-Gold; take
+of this Water three times a week fasting, two spoonfuls at a time, and
+ofter if you find need; distil with soft fire; this is good for Women in
+Child-bed if they are faint.
+
+
+28. _To make the Elder water, or spirit of_ Sambucus.
+
+Take some Rye Leaven, and break it small into some warm Water, let it be
+a sowre one, for that is best; about two Ounces or more: then take a
+Bushel of Elder Berries beaten small, and put them into an earthen Pot
+and mix them very well with the Leaven, and let it stand one day near
+the Fire; then put in a little Yest, and stir it well together to make
+it rise, so let it stand ten days covered, and sometimes stir it; then
+distil it in an Alembeck; keep the first Water by it self, and so the
+second, and the third will be good Vinegar, if afterward you colour it
+with some of the Berries.
+
+Distil it with a slow fire, and do not fill the Still too full.
+
+This Water is excellent for the Stomach.
+
+
+29. _To make the Balm water Green._
+
+Take any Wine or Lees of Wine, or good Strong Beer or Ale with the
+Grounds, and stir them all together very well, lest the Wine Lees be too
+thick, and burn the bottom of the Pot; put them into an Alembeck with
+good store of Balm unwashed, therein still these till you leave no other
+tast but fair water, and draw also some of that, draw two Alembecks full
+more as you draw the first, until you have so much as will fill your
+Alembeck, then put this distilled water into your Alembeck again, and
+some more Balm, if you draw a Wine Gallon, put to it half a pound of
+Coriander seeds bruised, two Ounces of Cloves, one quarter of an Ounce
+of Nutmegs, and one quarter of an Ounce of Mace bruised all of them,
+then set a Receiver of a Gallon under it, and fill it with fresh and
+green Balm unwashed, and your Water will be as green as Grass; put still
+more and more of the Herbs fresh, and let it stand a week to make it the
+more green.
+
+Take this Green Water, and put to it one quart of the best Damask
+Rosewater, and before you mix your Balm-water and Rose-water together,
+you must dissolve two pounds of fine Sugar in the first distilled water,
+then take Ambergreece and Musk, of each eight Grains, being ground fine,
+and put it into the Glass in a piece of Lawn; put also a little Orange
+or Limon Pill to it, and keep it cool and from the Air.
+
+
+30. _To make the very best Surfet-water._
+
+Take one Gallon of the best French Spirits, and a Pint of
+Damask-Rose-water, half a Pint of Poppy water, one pound of white Sugar
+Candy bruised, then take one pound and half of Raisins in the Sun
+stoned, half a pound of Dates stoned and sliced, then take one Ounce of
+Mace, one Ounce of Cloves, one Ounce of Cinamon, one Ounce of Aniseeds
+rubbed clean from the dust, then take a quarter of an Ounce of Licoras
+clean scraped and sliced, and all the Spices grosly beaten, let all
+these steep in the Spirits four days; then take a quarter of a peck of
+Red Poppy Leaves fresh gathered, and the black part cut off, and put
+them in, and when it hath stood four or five days, strain it, and put it
+into your Glass, then put in your Sugar-Candy finely beaten, twelve
+peniworth of Ambergreece, six peniworth of Musk, keep it close, and
+shake it now and then, and when you use it, you may put some kind of
+Syrrup to it, what you please.
+
+
+31. _To make the true Palsie-water, as it was given by that once very
+famous Physician Doctor_ Matthias.
+
+Take Lavender Flowers stripped from the stalks, and fill a Gallon-Glass
+with them, and pour on them good Spirit of Sack, or perfect _Aqua vitae_
+distilled from all Flegm, let the quantity be five quarts, then
+circulate them for six weeks, very close with a Bladder, that nothing
+may breath out; let them stand in a warm place, then distil them in an
+Alembeck with his Cooler, then put into the said water, of Sage,
+Rosemary, and Wood-Betony Flowers; of each half a handful, of Lilly of
+the Valley, and Burrage, Bugloss, and Cowslip Flowers, one handful of
+each; steep these in Spirit of Wine, Malmsie, or _Aqua vitae_, every one
+in their Season, till all may be had; then put also to them of Balm,
+Motherwort, Spike-flowers, Bay leaves, the leaves of Orange trees, with
+the Flowers, if they may be had, of each one ounce, put them into the
+aforesaid distilled Wine all together, and distil it as before, having
+first been steeped six weeks; when you have distilled it, put into it
+Citron Pill, dried Piony seeds hull'd, of each five Drams, of Cinamon
+half an Ounce, of Nutmegs, Cardamum seeds, Cubebs, and yellow Saunders,
+of each half an ounce, of lignum Aloes one dram; make all these into
+Powder, and put them into the distilled Wine abovesaid, and put to them
+of Cubebs anew, a good half pound of Dates, the stones taken out, and
+cut them in small pieces, put all these in, and close your Vessel well
+with a double Bladder; let them digest six weeks, then strain it hard
+with a Press, and filtrate the Liquor, then put into it of prepared
+Pearl, Smaragdus, Musk and Saffron, of each half a Scruple; and of
+Ambergreece one Scruple, red Roses dried well, Red and Yellow Saunders,
+of each one ounce, hang these in a Sarsenet Bag in the water, being well
+sewed that nothing go out.
+
+_The virtues of this Water._
+
+This Water is of exceeding virtue in all Swoundings and Weaknesses of
+the heart, and decaying of Spirits in all Apoplexies and Palsies, also
+in all pains of the Joints coming of Cold, for all Bruises outwardly
+bathed and dipped Clothes laid to; it strengtheneth and comforteth all
+animal, natural and viral Spirits, and cheareth the external Senses,
+strengtheneth the Memory, restoreth lost Speech, and lost Appetite, all
+weakness of the Stomach, being both taken inwardly, and bathed
+outwardly; it taketh away the Giddiness of the Head, helpeth lost
+Hearing, it maketh a pleasant Breath, helpeth all cold disposition of
+the Liver, and a beginning Dropsie; it helpeth all cold Diseases of the
+Mother; indeed none can express sufficiently; it is to be taken morning
+and evening, about half a Spoonful with Crums of Bread and Sugar.
+
+
+32. _For a Cough of the Lungs, or any Cough coming of Cold, approved by
+many._
+
+Take a good handful of French Barley, boil it in several waters till you
+see the water be clear, then take a quart of the last water, and boil in
+it sliced Licoras, Aniseeds bruised, of each as much as you can take up
+with your four Fingers and your Thumb, Violet Leaves, Strawberry Leaves,
+five fingered Grass, Maidenhair, of each half a handful, a few Raisins
+in the Sun stoned; boil these together till it come to a Pint, then
+strain it, and take twelve or fourteen Jordan Almonds blanched and
+beaten, and when your water is almost cold, put in your Almonds, and
+stir it together, and strain it; then sweeten it with white Sugar Candy;
+drink this at four times, in the morning fasting, and at four of the
+Clock in the Afternoon a little warmed; do this nine or ten days
+together; if you please, you may take a third draught when you go to
+Bed; if you be bound in your body, put in a little Syrrup of Violets,
+the best way to take it, is to suck it through a straw, for that conveys
+it to the Lungs the better.
+
+
+33. _To make the best Bisket-Cakes._
+
+Take four new laid Eggs, leave out two of the Whites, beat them very
+well, then put in two spoonfuls of Rose-water, and, beat them very well
+together, then put in a pound of double refin'd Sugar beaten and
+searced, and beat them together one hour, then put to them one pound of
+fine Flower, and still beat them together a good while; then put them
+upon Plates rubbed over with Butter, and set them into the Oven as fast
+as you can, and have care you do not bake them too much.
+
+
+34. _Perfumed Roses._
+
+Take Damask Rose Buds, and cut off the Whites, then take Rose-water or
+Orange-Flower water wherein hath been steeped _Benjamin_, _Storax_,
+_Lignum Rhodium_, Civet or Musk, dip some Cloves therein and stick into
+every Bud one, you must stick them in where you cut away the Whites; dry
+them between white Papers, they will then fall asunder; this Perfume
+will last seven years.
+
+Or do thus.
+
+Take your Rose Leaves cut from the Whites, and sprinkle them with the
+aforesaid water, and put a little powder of Cloves among them.
+
+
+35. _To make Tincture of Caraways._
+
+Take one quart of the Spirits of French Wine, put into it one pound of
+Caraway Comfits which are purled, and the Pills of two Citron Limons;
+let it stand in a warm place to infuse, in a Glass close stopped for a
+Month, stirring it every day once.
+
+Then strain it from the seeds, and add to it as much Rosewater as will
+make it of a pleasant taste, then hang in your Bottle a little
+Ambergreece, and put in some Leaf-Gold; this is a very fine Cordial.
+
+
+36. _To get away the Signs of the Small Pox._
+
+Quench some Lime in white Rosewater, then shake it very well, and use it
+at your pleasure; when you at any time have washed with it, anoint your
+face with Pomatum, made with Spermaceti and oyl of sweet Almonds.
+
+
+37. _To make clouted Cream._
+
+Take Milk that was milked in the morning, and scald it at noon; it must
+have a reasonable fire under it, but not too rash, and when it is
+scalding hot, that you see little Pimples begin to rise, take away the
+greatest part of the Fire, then let it stand and harden a little while,
+then take it off, and let it stand until the next day, covered, then
+take it off with a Skimmer.
+
+
+38. _To make a_ Devonshire-_White-pot._
+
+Take two quarts of new Milk, a peny white Loaf sliced very thin, then
+make the Milk scalding hot, then put to it the Bread, and break it, and
+strain it through a Cullender, then put in four Eggs, a little Spice,
+Sugar, Raisins, and Currans, and a little Salt, and so bake it, but not
+too much, for then it will whey.
+
+
+39. _To make the_ Portugal _Eggs._
+
+Take a very large Dish with a broad brim, lay in it some _Naples_ Bisket
+in the Form of a Star, then put so much Sack into the Dish as you do
+think the Biskets will drink up; then stick them full with thin little
+pieces of preserved Orange, and green Citron Pill, and strew store of
+French Comfits over them, of divers colours, then butter some Eggs, and
+lay them here and there upon the Biskets, then fill up the hollow places
+in the Dish, with several coloured Jellies, and round about the Brim
+thereof lay Lawrel Leaves guilded with Leaf-Gold; lay them flaunting,
+and between the Leaves several coloured Jellies.
+
+
+40. _To Candy Flowers the best way._
+
+Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the
+white bottoms, then have boiled to a Candy height Sugar, and put in so
+many Flowers as the Sugar will receive, and continually stir them with
+the back of a Spoon, and when you see the Sugar harden on the sides of
+the Skillet, and on the Spoon, take them off the Fire, and keep them
+with stirring in the warm Skillet, till you see them part, and the Sugar
+as it were sifted upon them, then put them upon a paper while they are
+warm and rub them gently with your hands; till all the Lumps be broken,
+then put them into a Cullender, and sift them as clean as may be, then
+pour them upon a clean Cloth, and shake them up and down till there be
+hardly any Sugar hanging about them; then if you would have them look as
+though they were new gathered, have some help, and open them with your
+fingers before they be quite cold, and if any Sugar hang about them, you
+may wipe it off with a fine Cloth; to candy Rosemary Flowers, or
+Archangel, you must pull out the string that stands up in the middle of
+the Blossom, and take them which are not at all faded, and they will
+look as though they were new gathered, without opening.
+
+
+41. _To pickle Cucumbers._
+
+Take the least you can get, and lay a layer of Cucumbers, and then a
+layer of beaten Spices, Dill, and Bay Leaves, and so do till you have
+filled your Pot, and let the Spices, Dill, and Bay Leaves cover them,
+then fill up your Pot with the best Wine Vinegar, and a little Salt,
+and so keep them.
+
+Sliced Turneps also very thin, in some Vinegar, Pepper and a little
+Salt, do make a very good Sallad, but they will keep but six Weeks.
+
+
+42. _To make Sugar Cakes._
+
+Take a pound of fine Sugar beaten and searced, with four Ounces of the
+finest Flower, put to it one pound of Butter well washed with
+Rose-water, and work them well together, then take the Yolks of four
+Eggs, and beat them with four Spoonfuls of Rosewater, in which hath been
+steeped two or three days before Nutmeg and Cinamon, then put thereto so
+much Cream as will make it knead to a stiff Paste, rowl it into thin
+Cakes, and prick them, and lay them on Plates, and bake them; you shall
+not need to butter your Plates, for they will slip off of themselves,
+when they are cold.
+
+
+43. _To make a very fine Cream._
+
+Take a quart of Cream, and put to it some Rosewater and Sugar, some
+large Mace, Cinamon and Cloves; boil it together for a quarter of an
+hour, then take the yolks of eight Eggs, beat them together with some
+of your Cream, then put them into the Cream which is boiling, keep it
+stirring lest it curdle, take it from the fire, and keep it stirring
+till it be a little cold, then run it through a Strainer, dish it up,
+and let it stand one night, the next day it will be as stiff as a
+Custard, then stick it with blanched Almonds, Citron Pill and Eringo
+roots, and so serve it in.
+
+
+44. _To make Syrup of Turneps for a Consumption._
+
+Take half a peck of Turneps washed and pared clean, cut them thin, put
+to them one pound of Raisins of the Sun stoned, one quarter of a pound
+of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of
+Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage
+Flowers, and so much water as will cover all, and two fingers breadth
+above them, then boil it on a great fire in an earthen Vessel covered,
+untill the roots be soft and tender, then strain out the Liquor, and to
+every Pint of it put a pound of fine Sugar, the whites of two Eggs
+beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at
+a time.
+
+
+45. _For a Consumption._
+
+Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg
+potched very rare, then stir it into the Milk over a soft fire, but do
+not let it boil, sweeten it with a little Sugar Candy, and drink it in
+the morning fasting, and when you go to bed.
+
+
+46. _To make Bottle Ale for a Consumption._
+
+Take a quart of Ale, and a Pint of strong _Aqua vitae_, Mace and Cinamon,
+of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane
+root, one quarter of a pound of Loaf Sugar, one quarter of a pound of
+Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder,
+then put all together into a Bottle and stop it close.
+
+Take three spoonfuls of this in a morning fasting, and again one hour
+before Supper and shake the Bottle when you pour it out.
+
+
+47. _To make Cakes of Quinces._
+
+Take the best you can get, and pare them, and slice them thin from the
+Core, then put them into a Gallipot close stopped, and tie it down with
+a Cloth, and put it into a Kettle of boiling water, so that it may stand
+steddy about five hours, and as your water boils away in the Kettle,
+fill it up with more warm water, then pour your Quinces into a fine hair
+sieve, and let it drain all the Liquor into a Bason, then take this
+Liquor and weigh it, and to every pound take a pound of double refin'd
+Sugar, boil this Sugar to a Candy height, then put in your Liquor, and
+set them over a slow fire, and stir them continually till you see it
+will Jelly, but do not let it boil; then put it into Glasses, and set
+them in a Stove till you see them with a Candy on the top, then turn
+them out with a wet Knife on the other side upon a white Paper, sleeked
+over with a sleek-stone, and set them in the Stove again till the other
+side be dry, and then keep them in a dry place.
+
+
+48. _To make Marmalade of Apricocks._
+
+Take Apricocks, pare them and cut them in quarters, and to every pound
+of Apricocks put a pound of fine Sugar, then put your Apricocks into a
+Skillet with half of the Sugar, and let them boil very tender and
+gently, and bruise them with the back of a Spoon, till they be like
+Pap, then take the other part of the Sugar, and boil it to a Candy
+height, then put your Apricocks into that Sugar, and keep it stirring
+over the fire, till all the Sugar be melted, but do not let it boil,
+then take it from the fire, and stir it till it be almost cold; then put
+it in Glasses, and let it have the Air of the fire to dry it.
+
+
+49. _To make Limon Cakes._
+
+Take half a pound of refin'd sugar, put to it two spoonfuls of
+Rosewater, as much Orange Flower water, and as much of fair water, boil
+it to a Candy height, then put in the Rind of a Limon grated, and a
+little Juice, stir it well on the fire, and drop it on Plates or sleeked
+Paper.
+
+
+50. _To make Wafers._
+
+Take a quart of Flower heaped and put to it the yolks of four Eggs, and
+two or three spoonfuls of Rosewater, mingle this well together, then
+make it like Batter with Cream and a little Sugar, and bake it on Irons
+very thin poured on.
+
+
+51. _To make Marmalade of Cherries with Currans._
+
+Take four pounds of Cherries when they are stoned, and boil them alone
+in their Liquor for half an hour very fast, then pour away the Liquor
+from them, and put to them half a Pint and little more of the juice of
+Currans, then boil a pound of double refin'd Sugar to a Candy height,
+and put your Cherries and Juice of Currans in that, and boil them again
+very fast till you find it to jelly very well.
+
+
+52. _To preserve Rasberries._
+
+Take the weight of your Rasberries in fine Sugar, and take some
+Rasberries and bruise them a little; then take the clearest of the
+bruised Rasberries, I mean the Juice and the weight of it in Sugar, and
+your other Sugar named before, and boil it, and scum it, then put in
+your whole Rasberries, and boil them up once, then let them stand over
+the fire without boiling till you see it will Jelly, and that it look
+clear, then take up your Rasberries one by one, and put them into
+Glasses, then boil your Syrrop, and put it over them.
+
+
+53. _To make Syrrop of Ale, good for weak People to take inwardly, or to
+heal old Sores, applied thereto._
+
+Take two Gallons of Ale Wort, the strongest you can get, so soon as it
+is run from the Grounds, set it on the fire in a Pipkin, and let it boil
+gently and that you do perceive it to be as though it were full of Rags;
+run it through a strainer, and set it on the fire again, and let it boil
+until it be thick, and scum it clean, and when it is much wasted, put it
+into a lesser Pan to boil, or else it will burn; when it is thick
+enough, take it off, and when it is cold, put it into Gallipots, take as
+much as a Walnut fasting; and as much when you go to bed.
+
+
+54. _To make whipt Sillibub._
+
+Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of
+Cream, with the Whites of three Eggs, season it with Sugar, and beat it
+as you do Snow-Cream, with Birchen Rods, and take off the Froth as it
+ariseth, and put it into your Pot, so do till it be beaten to a Froth,
+let it stand two or three hours till it do settle, and then it will eat
+finely.
+
+
+55. _To make Raisin Wine or Stepony._
+
+Take four Gallons of Spring-water, four pounds of Raisins of the Sun
+stoned, the juice of four good Limons, and the Rind of two cut thin,
+boil the Raisins, and Pill in the Water for half an hour or more, then
+put in the juice of Limon, and a little Spice, Sugar and Rosewater, and
+let it stand but a little more over the fire; then put it into an
+earthen pot, and beat it together till it be cold, then bottle it up, it
+will keep but a few days.
+
+_Memorandum_, Two pounds of Sugar to one pound of Cowslips is enough for
+Conserve.
+
+
+56. _To boil Samphire._
+
+Take Water and Salt so strong as will bear an Egg, boil it, and when it
+boils, put in your Samphire unwashed, and let it scald a little, then
+take it off, and cover it so close that no Air can get in, and set the
+Pot upon a cold Wisp of Hay, and so let it stand all night, and it will
+be very green, then put it up for your use.
+
+
+57. _To make Cabbage Cream._
+
+Take twenty five Quarts of new Milk, set it on the fire till it be ready
+to boil, stir it all the while that it creams not, then pour it into
+twenty several Platters so fast as you can, when it is cold, take off
+the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a
+Cabbage, crumpled one upon another, do thus three times, and between
+every Layer you must mingle Rosewater and Sugar mingled thick, and laid
+on with a Feather; some use to take a little Cream and boil it with
+Ginger, then take it from the fire and season it with Rosewater and
+Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it
+till it be cold, that it cream not; then take Toasts of Manchet cut
+thin, not too hard, nor brown, lay them in the bottom of the Dish, and
+pour the Cream upon them, and lay the Cabbage over.
+
+
+58. _To make a Trifle._
+
+Take sweet Cream, season it with Rosewater and Sugar, and a little whole
+Mace, let it boil a while, then take it off, and let it cool, and when
+it is lukewarm put it into such little Dishes or Bowls as you mean to
+serve it in; then put in a little Runnet, and stir it together; when
+you serve it in, strew on some French Comfits.
+
+
+59. _To make thick Cream._
+
+Take sweet Cream, a little Flower finely searced, large Mace, a stick of
+Cinamon, Sugar and Rosewater, let all these boil together till it be
+thick, then put into it thick Cream, the yolks of Eggs beaten, then let
+it seeth but a little while for fear of turning, then pour it out, and
+when it is cold serve it in.
+
+
+60. _To pickle Purslan to keep all the Year._
+
+Take the Leaves from the stalks, then take the Pot you mean to keep them
+in, and strew Salt over the bottom, then lay in a good row of the
+Leaves, and strew on more Salt, then lay in a row of the stalks, and put
+in more Salt, then a row of the Leaves, so keep it close covered.
+
+
+61. _To Stretch Sheeps Guts._
+
+After they are clean scowred, lay them in water nine days, shifting them
+once a day, and they will be very easie to fill, and when they are
+filled, they will come to their wonted bigness.
+
+
+62. _To make Cream of Pastes and Jellies._
+
+Put Eggs into the Cream as you do for Fool, and slice your Sweet-meats
+very thin and boil with them, then sweeten it, and put it into a Dish.
+
+
+63. _To make a rare Medicine for the Chine-Cough._
+
+Make a Syrrop of Hysop-water and white Sugar Candy, then take the Powder
+of Gum Dragon, and as much of white Sugar Candy mixed together, and eat
+of it several times of the day, or take the above-named Syrrop, either
+of them will do the Cure.
+
+
+64. _For a Consumption._
+
+Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and
+Conserve of Fox Lungs, of each one ounce, mix them well together, and
+take it often upon a Liquoras stick in the day time, and at night.
+
+
+65. _To make very rare Ale._
+
+When your Ale is tunned into a Vessel that will hold eight or nine
+Gallons, and that hath done working, ready to be stopped up, then take
+a Pound and half of Raisins of the Sun stoned and cut in pieces, and two
+great Oranges, Meat and Rind, and sliced thin, with the Rind of one
+Limon, and a few Cloves, one Ounce of Coriander seeds bruised, put all
+these in a Bag, and hang them in the Vessel, and stop it up close; when
+it hath stood four days, bottle it up, fill the Bottles but a little
+above the Neck, and put into every one a Lump of fine Sugar, and stop
+them close, and let it be three Weeks or a month before you drink it.
+
+
+66. _To make Ale to drink within a Week._
+
+Tun it into a Vessel which will hold eight Gallons, and when it hath
+done working, ready to bottle, put in some Ginger sliced, and an Orange
+stuck with Cloves, and cut here and there with a Knife, and a pound and
+half of Sugar, and with a stick stir it well together, and it will work
+afresh; when it hath done working, stop it close, and let it stand till
+it be clear, then bottle it up and put a Lump of Sugar into every
+Bottle, and then stop it close, and knock down the Corks, and turn the
+Bottles the Bottoms upwards, and it will be fit to drink in a Weeks
+time.
+
+
+67. _For the Griping in the Guts._
+
+Take a peniworth of Brandy, and a peniworth of Mithridate mixed
+together, and drink it three nights together when you go to rest, or
+take a little Oil of Aniseeds in a Glass of Sack three times.
+
+
+68. _To make a Sack Posset._
+
+Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir
+them well that they curd not, then put to them three Pints of Cream,
+half a Pound of white Sugar, stirring them well together, when they are
+hot over the fire, put them into a Bason, and set the Bason over a
+boiling pot of water, until the Posset be like a Custard, then take it
+off, and when it is cool enough to eat, serve it in with beaten Spice
+strewed over it very thick.
+
+
+69. _To make Pennado._
+
+Take Oatmeal clean picked and well beaten, steep it in water all night,
+then strain it and boil it in a Pipkin with some Currans, and a Blade or
+two of Mace, and a little Salt; when it is well boiled, take it off, and
+put in the Yolks of two or three new laid Eggs beaten with Rosewater,
+then set it on a soft fire, and stir it that it curd not, then sweeten
+it with Sugar, and put in a little Nutmeg.
+
+
+70. _To make Cakes without Fruit._
+
+Take four pounds of fine Flower, rub into it one pound of Butter very
+well, then take warmed Cream, and temper it with Ale yest, so mix them
+together, and make them into a Paste, put in a little Rosewater, and
+several Spices well beaten, let it lie by the fire till the Oven heat,
+and when you make it up, knead into it half a pound of Caraway Comfits,
+and three quarters of a pound of Bisket-Comfits, make it up as fast as
+you can, not too thick, nor cut it too deep, put it into a hoop well
+butter'd, and wash it over with the White of an Egg, Rosewater, and
+Sugar, and strew it with some Comfits; do not bake it too much.
+
+
+71. _A Sack Posset without Milk._
+
+Take thirteen Eggs and beat them very well, and while they are beating,
+take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and
+let them boil a very little while, then put these Eggs to them, and stir
+them till they be hot, then take it from the fire, and keep it stirring
+a while, then put it into a fit Bason, and cover it close with a Dish,
+then set it over the fire again till it arise to a Curd; then serve it
+in with some beaten spice.
+
+
+72. _A very fine Cordial._
+
+One Ounce of Syrrop of Gilly-flowers, one dram of Confection of
+Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water,
+one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed
+together.
+
+
+73. _The best way to preserve Goosberries green and whole._
+
+Pick them clean and put them into water as warm as milk, so let them
+stand close covered half an hour, then put them into another warm water
+and let them stand as long, and so the third time, till you find them
+very green; then take their weight in fine Sugar, and make a Syrrop,
+then put them in, and let them boil softly one hour; then set them by
+till the next day, then heat them again, so do twice, then take them
+from that Syrrop and make a new Syrrop and boil them therein, till you
+find they be enough.
+
+
+74. _To make the Orange Pudding._
+
+Take the rind of a small one pared very thin, and boiled in several
+waters, and beaten very fine in a Mortar, then put to it four Ounces of
+fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs,
+and a little Salt, beat it together in the Mortar till the Oven heats,
+and so butter a dish and bake it, but not too much; strew Sugar on it
+and serve it to the Table, Bake it in Puff-past.
+
+
+75. _To make French Bread._
+
+Take half a Bushel of fine Flower, ten Eggs, one pound and a half of
+fresh Butter, then put in as much Yest as you do into Manchet, temper it
+with new milk pretty hot, and let it lie half an hour to rise, then make
+it into Loaves or Rolls, and wash it over with an Egg beaten with Milk;
+let not your Oven be too hot.
+
+
+76. _To make a made dish._
+
+Take four Ounces of sweet Almonds blanched, and beaten with Rosewater,
+strain them into some Cream, then take Artichoke bottoms boiled tender,
+and some boiled Marrow, then boil a quart of Cream with some Rosewater
+and Sugar to some thickness, then take it off, and lay your Artichokes
+into a Dish, and lay the Marrow on them, then mix your Almond Cream, and
+the other together, and poure it over them, and set it on Coals till you
+serve it in.
+
+
+77. _To make a Cake with Almonds._
+
+Take one pound and half of fine Flower, of Sugar twelve Ounces beaten
+very fine, mingle them well together, then take half a pound of Almonds
+blanched, and beaten with Rosewater, mingle all these with as much Sack
+as will work it into a Paste, put in some Spice, some Yest, and some
+plumped Currans with some Butter, and a little salt, to make it into a
+Cake and bake it.
+
+
+78. _To make a Sillibub._
+
+Take a Limon pared and sliced very thin, then cover the bottom of your
+Sillibub Pot with it, then strew it thick with fine Sugar, then take
+Sack or white Wine, and make a Curd with some Milk or Cream, and lay it
+on the Limon with a Spoon, then whip some Cream and Whites of Eggs
+together, sweetened a little, and cast the Froth thereof upon your
+Sillibub, when you lay in your Curd, you must lay Sugar between every
+Lay.
+
+
+79. _To make fine Water-Gruel._
+
+Take the best Oatmeal beaten, and steep it in water all night, the next
+day strain it, and boil it with a Blade of Mace, and when it is enough,
+put in some Raisins and Currans which have been infused in a Pot (in a
+Pot of seething Water) and a little Wine, a little Salt, a little Sugar,
+and so eat it.
+
+
+80. _To make Limon Cream._
+
+Take a quart of Cream, keep it stirring on the fire until it be blood
+warm, then take the Meat of three Limons sweetened well with Sugar, and
+a little Orange Flower water, sweeten them so well that they may not
+turn the Cream, then stir them into the Cream, on the fire with some
+yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of
+Eggs, makes a fine Cawdle for a sick body.
+
+
+81. _To make rare Cakes with Almonds._
+
+Take two Pounds and an half of blanched Almonds beaten fine with
+Rosewater, mix them with a Pound and three quarters of fine Sugar and
+some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let
+them stand a little, then set them on a Chafing-dish of Coals, and dry
+them a little, stirring them all the while, then take half a Peck of
+Flower, put into it a little salt, three Pints of Ale-Yest, have in
+readiness your Cream lukewarm, strain your Yest, and put into it six
+spoonfuls of Sack, put in Spice into your Flower, and make all these
+into a stiff Paste with the Cream, work it well and lay it by the fire
+to rise one hour, then work into your Paste two pounds and a quarter of
+fresh Butter; pull your Paste in pieces three times, then strew in a
+pound of Caraway Comfits, and make this Paste into five Cakes, lay them
+upon buttered Plates or double Papers, then strew Caraway Comfits on the
+top and double refined Sugar; one hour will bake them sufficiently.
+
+
+82. _To make_ Shrewsbury _Cakes._
+
+Take four pounds of Flower, two pounds of Butter, one pound and an half
+of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater,
+make a hole in the Flower, and put the Eggs into it when they are
+beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and
+then mix them with the Eggs and Flower, then make them into thin round
+Cakes, and put them into an Oven after the Houshold Bread is drawn; this
+quantity will make three dozen of Cakes.
+
+
+83. _To make Goosberry Wine._
+
+Bruise ripe Goosberries with an Apple-Beater, but do not beat them too
+small, then strain them through a hair strainer, and put your Juice into
+an earthen Pot, keep it covered four or five days till it be clear, then
+draw it out into another Vessel, letting it run into a hair sieve, stop
+it close, and let it stand one fortnight, then draw it out into quart
+Bottles, putting one Pound of Sugar into eight Bottles, stop them up
+close, and in a week or fortnights time you may drink them.
+
+
+84. _To make Damson Wine._
+
+Take four Gallons of Water and put to every Gallon of Water four Pounds
+of Malaga Raisins, and half a Peck of Damsons.
+
+Put the Raisins and Damsons into a Vessel without a head, cover the
+Vessel and let them steep six days, stirring them twice every day; then
+let them stand as long without stirring, then draw the Wine out of the
+Vessel, and colour it with the infused juice of Damsons sweetened with
+Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a
+fortnight, and then bottle it up.
+
+
+85. _To pickle Cucumbers the very best way._
+
+Take those you mean to pickle, and lay them in water and salt three or
+four days, then take a good many great Cucumbers, and cut the outsides
+of them into water, for the insides will be too pappy, boil them in that
+Water, with Dill seeds and Fennel seeds, and when it is cold, put to it
+some salt, and as much of Vinegar as will make it a strong Pickle, then
+take them out of the Water and Salt, and pour this Liquor over them, so
+let them stand close covered for a fortnight or three weeks.
+
+Then pour the Pickle from them and boil it, and when it is cold add to
+it some more Vinegar, and put it to them again, so let them stand one
+Month longer, and now and then when you see occasion, boil it again, and
+when it is cold, put it to them, and every time you boil it, put some
+Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top,
+and after the first fortnight when you boil it, put in some whole
+Pepper and some whole Cloves and Mace, and always put the Liquor cold
+over them.
+
+
+86. _To make the best Orange Marmalade._
+
+Take the Rinds of the deepest coloured Oranges, boil them in several
+Waters till they are very tender, then mince them small, and to one
+pound of Oranges, take a Pound of Pippins cut small, one Pound of the
+finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water
+over the fire, and scum it, then put in your Pippins, and boil them till
+they are very clear, then put in the Orange Rind, and boil them
+together, till you find by cooling a little of it, that it will jelly
+very well, then put in the Juice of two Oranges, and one Limmon, and
+boil it a little longer; and then put it up in Gally-pots.
+
+
+87. _To preserve White Quinces._
+
+Take the fairest you can get, and coddle them very tender, so that a
+straw may go through to the Core, then core them with a scoop or small
+knife, then pare them neatly, and weigh them, to every pound of
+Quinces, take one pound of double refined Sugar, and a Pint of the
+Water wherein thin slices of Pippins have been boiled; for that is of a
+Jellying quality, put your Sugar to the Pippin water, and make a Sirrup,
+and scum it, then put in your Quinces, and boil them very quick, and
+that will keep them whole and white, take them from the fire sometimes
+and shake them gently, keep them clean scummed, when you perceive them
+to be very clear, put them into Gally-pots or Glasses, then warm the
+Jelly and put it to them.
+
+
+88. _To make Conserve of Red Roses._
+
+Take their Buds and clip off the Whites, then take three times their
+weight in Sugar double refin'd; beat the Roses well in a Mortar, then
+put in the Sugar by little and little, and when you find it well
+incorporated, put it into Gally-pots, and cover it with Sugar, and so it
+will keep seven years.
+
+
+89. _To make plain Bisket-Cakes._
+
+Take a Pottle of Flower, and put to it half a pound of fine Sugar, half
+an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of
+Yest, then boil a Pint of Water or little more, put into it a quarter
+of a Pound of Butter or a little more, let it stand till it be cold,
+then temper them together till it be as thick as Manchet, then let it
+lie a while to rise, so roul them out very thin, and prick them, and
+bake them in an Oven not too hot.
+
+
+90. _To make Green Paste of Pippins._
+
+Take your Pippins while they be green, and coddle them tender, then peel
+them, and put them into a fresh warm Water, and cover them close, till
+they are as green as you desire. Then take the Pulp from the Core, and
+beat it very fine in a Mortar, then take the weight in Sugar, and wet it
+with Water, and boil it to a Candy height, then put in your Pulp, and
+boil them together till it will come from the bottom of the Skillet,
+then make it into what form you please, and keep them in a stove.
+
+
+91. _To make Paste of any Plumbs._
+
+Take your Plumbs, and put them into a Pot, cover them close, and set
+them into a Pot of seething Water, and so let them be till they be
+tender, then pour forth their Liquor, and strain the Pulp through a
+Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a
+Pound of the Pulp of Pippins, beat them together, and take their weight
+in fine Sugar, with as much Water as will wet it, and boil it to a Candy
+height; then put in your Pulp, and boil them together till it will come
+from the bottom of the Posnet, then dust your Plates with searced Sugar,
+and so keep them in a Stove to dry.
+
+
+92. _To make Almond Ginger-Bread._
+
+Take a little Gum-Dragon and lay it in steep in Rosewater all night,
+then take half a Pound of Jordan Almonds blanched and beaten with some
+of that Rosewater, then take half a pound of fine Sugar beaten and
+searced, of Ginger and Cinamon finely searced, so much as by your taste
+you may judge to be fit; beat all these together into a Paste, and dry
+it in a warm Oven or Stove.
+
+
+93. _To make Snow Cream._
+
+Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
+of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
+the Rod into a Dish, in the which you have first fastened half a Manchet
+with some Butter on the bottom, and a long Rosemary sprig in the
+middle; when you have all cast the Snow on the dish, then garnish it
+with several sorts of sweet-meats.
+
+
+94. _To preserve Oranges and Limons that they shall have a Rock Candy on
+them in the Syrrup._
+
+Take the fairest and cut them in halves, or if you will do them whole,
+then cut a little hole in the bottom, so that you may take out all the
+meat, lay them in water nine days, shifting them twice every day, then
+boil them in several Waters, till a straw will run through them, then
+take to every Pound of Orange or Limon one Pound of fine Sugar, and one
+quart of Water, make your Syrrup, and let your Oranges or Limons boil a
+while in it, then let them stand five or six days in that Syrrup, then
+to every Pound, put one Pound more of Sugar into your Syrrup, and boil
+your Oranges till they be very clear, then take your Oranges out, and
+boil your Syrrup almost to Candy, and put to them.
+
+
+95. _To make Sugar Plate._
+
+Take a little Gum-Dragon laid in steep in Rosewater till it be like
+Starch, then beat it in a Mortar with some searced Sugar till it come
+to a perfect Paste, then mould it with Sugar, and make it into what form
+you please, and colour some of them, lay them in a warm place, and they
+will dry of themselves.
+
+
+96. _To make Artificial Walnuts._
+
+Take some of your Sugar Plate, print it in a Mould fit for a Walnut
+Kernel, yellow it over with a little Saffron, then take searced Cinamon
+and Sugar, as much of the one as the other, work it in Paste with some
+Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould
+for a Walnut shell, and when they are dry, close them together over the
+shell with a little of the Gum water.
+
+
+97. _To make short Cakes._
+
+Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your
+Butter, and let it cool a little, then take as much fine Flower as you
+think will serve, mingle it with the Butter and Yest, and as much
+Rosewater and Sugar as you think fit, and if you please, some Caraway
+Comfits, so bake it in little Cakes; they will last good half a year.
+
+
+98. _To preserve red Roses, which is as good and effectual as any
+Conserve, and made with less trouble._
+
+Take Red Rose Buds clipped clean from their Whites one pound, put them
+into a Skillet with four Quarts of Water, Wine measure, then let them
+boil very fast till three Quarts be boiled away, then put in three
+pounds of fine Sugar, and let it boil till it begins to be thick, then
+put in the Juice of a Limon, and boil it a little longer, and when it is
+almost cold, put it into Gally-Pots, and strew them over with searced
+Sugar, and so keep them so long as you please, the longer the better.
+
+
+99. _A fine Cordial Infusion._
+
+Take the flesh of a Cock Chick cut in small pieces, and put into a Glass
+with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of
+Red Coral prepared, with a little large Mace, and a slice or two of
+Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a
+Cork, and set it into a Vessel of seething Water, and stuff it round
+with Hay that it jog not; when you find it to be enough, give the sick
+Party two spoonfuls at a time.
+
+
+
+100. _For a Cough of the Lungs._
+
+Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of
+Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white
+Sugar-Candy finely beaten; mingle all these together, and beat it one
+hour with a spoon, till it be very white; then take it often upon a
+Licoras stick. This is very good.
+
+
+101. _To preserve Grapes._
+
+Take your fairest white Grapes and pick them from the stalks, then stone
+them carefully, and save the Juice, then take a pound of Grapes, a pound
+of fine Sugar, and a pint of water wherein sliced Pippins have been
+boiled, strain that water, and with your Sugar and that make a Syrup,
+when it is well scummed put in your Grapes, and boil them very fast, and
+when you see they are as clear as glass, and that the Syrup will jelly,
+put them into Glasses.
+
+
+102. _To make Collops of Bacon in Sweet-meats._
+
+Take some Marchpane Paste, and the weight thereof in fine Sugar beaten
+and searsed, boil them on the fire, and keep them stirring for fear
+they burn, so do till you find it will come from the bottom of the
+Posnet, then mould it with fine Sugar like a Paste, and colour some of
+it with beaten Cinnamon, and put in a little Ginger, then roll it broad
+and thin, and lay one upon another till you think it be of a fit
+thickness and cut it in Collops and dry it in an Oven.
+
+
+103. _To make Violet Cakes._
+
+Take them clipped clean from the whites and their weight in fine Sugar,
+wet your Sugar in fair water, and boil it to a Candy height, then put in
+your Violets, and stir them well together, with a few drops of a Limon,
+then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them
+in what form you please; do not let them boil, for that will spoil the
+colour: Thus you may do with any Herb or Flower, or with any Orange or
+Limon Pill, and, if you like it, put in a little Musk or Ambergreece.
+
+
+104. _To preserve white Damsons._
+
+Take to every pound one pound of fine Sugar and a quarter of a pint of
+fair water, make your Syrup and scum it well, then take it from the
+fire, and when it is almost cold put in your Damsons, and let them
+scald a little, then take them off a while, and then set them on again;
+when you perceive them to be very clear, put them into Pots or Glasses.
+
+
+105. _To make a very good Cake._
+
+Take a peck of Flower, four pound of Currans well washed, dryed and
+picked, four pounds of Butter, one pound of Sugar, one ounce of
+Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
+Rosewater, the next day strain it out, then take one pint and an half of
+good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
+butter into the warmed Cream, put the rest into the Flower in pieces,
+then wet your Flower with your Cream, and put in your Currans, and a
+little Salt, and four or five spoonfuls of Caraway-Comfits and your
+Spice, mix them all and the Yest well together, and let it lie one hour
+to rise, then make it up and Bake it in a Pan buttered: It may stand two
+hours.
+
+
+106. _To make Paste Royal._
+
+Take Quince Marmalade almost cold, and mould it up with searced Sugar to
+a Paste, them make it into what form you please and dry them in a Stove.
+
+
+
+107. _To make Paste of Pippins coloured with Barberries._
+
+Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
+as will colour it, then take the weight of it in fine Sugar, boil it to
+a Candy height, with a little water, then put in your Pulp beaten very
+well in a mortar, boil it till it come from the bottom of the Posnet,
+then dust your Plate with Sugar, and drop them thereon, and dry them in
+a Stove or warm Oven.
+
+
+108. _To preserve Barberries._
+
+Take one Pound of stoned Barberries and twice their weight in fine
+Sugar, then strip two or three handfuls of Barberries from their stalks,
+and put them into a Dish with as much Sugar as Barberries, over a
+Chafing dish of Coals, when you see they are well plumped, strain them,
+then wet your other Sugar with this, and no Water, boil it and scum it,
+and then put in your stoned Barberries, and boil them till they are very
+clear.
+
+
+109. _To make Jelly of Currans or of any other Fruit._
+
+Take your Fruit clean picked from the stalks, and put them into a long
+Gally-pot, and set it into a Kettle of Water close covered; keep the
+Water boiling till you find the Fruit be well infused, then pour out the
+clearest, and take the weight of it in fine Sugar, wet your Sugar with
+Water, and boil it to a Candy height, then put in your clear Liquor, and
+keep it stirring over a slow fire till you see it will jelly, but do not
+let it boil; the Pulp which is left of the Liquor, you may make Paste of
+if you please, as you do the Pippin Paste before named.
+
+
+110. _To make a Goosberry Fool._
+
+Take a Pint and an half of Goosberries clean picked from the stalks, put
+them into a Skillet with a Pint and half of fair Water, scald them till
+they be very tender, then bruise them well in the Water, and boil them
+with a Pound and half of fine Sugar till it be of a good thickness, then
+put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg
+quartered, stir these well together till you think they be enough, over
+a slow fire, and put it into a Dish, and when it is cold, eat it.
+
+
+111. _To make perfumed Lozenges._
+
+Take twelve Grains of Ambergreece, and six grains of Musk, and beat it
+with some Sugar plate spoken of before, then roule it out in thin Cakes,
+and make them into what form you please, you may make them round like a
+Sugar Plumb, and put a Coriander seed in each of them, and so they will
+be fine Comfits, and you may make them into Lozenges to perfume Wine
+with.
+
+
+112. _To Candy Eryngo Roots._
+
+Take the Roots new gathered, without Knots or Joints, wash them clean,
+and boil them in several Waters till they are very tender, then wash
+them well, and dry them in a Cloth, slit them, and take out the Pith,
+and braid them in Braids as you would a Womans Hair, or else twist them,
+then take twice their weight in fine Sugar, take half that Sugar, and to
+every Pound of Sugar, one quarter of a pint of Rosewater and as much
+fair water, make a syrup of it, and put in your roots and boil them, and
+when they are very clear, wet the rest of the Sugar with Rosewater, and
+boil it to a Candy height, then put in the Roots and boil them, and
+shake them, and when they be enough, take them off, and shake them till
+they are cold and dry, then lay them upon Dishes or Plates till they are
+throughly dry, and then put them up; thus you may do Orange or Limon, or
+Citron Pill, or Potato Roots.
+
+
+113. _To preserve Goosberries._
+
+Take your Gooseberries, and stone them, then take a little more than
+their weight in fine Sugar, then with as much Water as will melt the
+Sugar, boil it and scum it, then put in your Goosberries, and boil them
+apace till they be clear, then take up your Goosberries, and put them
+into Glasses, and boil the Syrup a little more, and put over them.
+
+
+114. _To make Leach and to colour it._
+
+Take one Ounce of Isinglass and lay it in Water four and twenty hours,
+changing the Water three or four times, then take a quart of new Milk,
+boiled with a little sliced Ginger and a stick of Cinamon, one spoonful
+of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a
+while, put in the Isinglass, and boil it till it be thick, keeping it
+always stirring, then strain it, and keep it stirring, and when it is
+cold, you may slice it out, and serve it upon Plates; you may colour it
+with Saffron, and some with Turnsole, and lay the White and that one
+upon another, and cut it, and it will look like Bacon; it is good for
+weak people, and Children that have the Rickets.
+
+
+115. _To take away the Signs of the Small Pox._
+
+Take some Spercma-ceti, and twice so much Virgins Wax, melt them
+together and spread it upon Kids Leather, in the shape of Mask, then lay
+it upon the Face, and keep it on night and day, it is a very fine
+Remedy.
+
+
+116. _For Morphew, or Freckles, and to clear the Skin._
+
+Take the Blood of any Fowl or Beast, and wipe your Face all over with it
+every night when you go to bed for a fortnight together, and the next
+day wash it all off with White Wine, and white Sugar Candy, and
+sometimes hold your face over the smoke of Brimstone for a while, and
+shut your eyes, if you add the Juice of a Limon to the white Wine, it
+will be the better.
+
+
+117. _To make Almond Butter to look white._
+
+Take about two Quarts of Water, the bottom of a Manchet, and a Blade of
+large Mace, boil it half an hour, and let it stand till it be cold, then
+take a Pound of sweet Almonds blanched, and beaten with Rosewater very
+fine, so strain them with this Water many times, till you think the
+virtue is out of them, and that it be a thick Almond Milk, then put it
+into a Skillet, and make it boiling hot, that it simper, then take a
+spoonful of the Juice of a Limon, and put into it, stirring of it in,
+and when you perceive it ready to turn, then take it from the fire, and
+take a large fine Cloth, and cast your Liquor all over the Cloth with a
+Ladle, then scrape it altogether into the middle with a Spoon, then tie
+it hard with a Packthred, so let it hang till the next morning, then put
+in a Dish, and sweeten it with Rosewater and Sugar, put a little
+Ambergreece if you please.
+
+
+118. _For the Ptisick._
+
+Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with
+a little handful of Peniroyal, boil these together, and add a little
+Sugar-candy to it, and take five or six spoonfuls at a time four or five
+times in a day for a good while.
+
+
+119. _Marmalade of Apricocks._
+
+Take the ripest and stone them and pare them, and beat them in a Mortar,
+then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be
+somewhat dry, then take the weight in fine Sugar, and boil it to a Candy
+height, with some Rosewater, then put in your Pulp, and boil them
+together till it will come from the bottom of the Skillet, and always
+keep it stirring, for fear it burn, then put it into Glasses.
+
+
+120. _Syrup of Turneps._
+
+Take of the best and pare them, and bake them in a Pot, then take the
+clear Juice from them, and with the like weight in fine Sugar make it
+into a Syrup, and a little Licoras to it, and take it often.
+
+
+121. _To make a good Jelly._
+
+Take a lean Pig, dress it clean, and boil it in a sufficient quantity of
+Fair Water, with four Ounces of green Licoras scraped and bruised,
+Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound,
+Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one
+Ounce, boil these to a strong Jelly, and strain it, and take off the
+Fat, then put to it half a Pound of Sugar, and half a Pint of white
+Wine, and so eat it at your pleasure.
+
+
+122. _A most excellent Cordial proved by very many._
+
+Take three Grains of East Indian Bezoar, as much of Ambergreece, powder
+them very fine with a little Sugar, and mingle it with a spoonful and
+half of the Syrup of the juice of Citrons, one Spoonful of Syrup of
+Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed.
+
+
+123. _To make the black Juice of Licoras._
+
+Take two Gallons of running Water, three handfuls of unset Hysop, three
+pounds and half of Licoras scraped, and dried in the Sun and beaten,
+then cover it close, and boil it almost a whole day in the Water, when
+it is enough, it will be as thick as Cream, then let it stand all night,
+the next morning strain it, and put it in several Pans in the Sun to
+dry, till it work like wax, then mould it with White Sugar Candy beaten
+and searced, then print it in little Cakes, and print them with Seals,
+and dry them.
+
+
+124. _To make Marchpane._
+
+Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with
+Rosewater, then take one Pound and half of Sugar finely searced, when
+the Almonds are beaten to a fine Paste with the Sugar, then, take it out
+of the Mortar, and mould it with searced Sugar, and let it stand one
+hour to cool, then roll it as thin as you would do for a Tart, and cut
+it round by the Plate, then set an edge about it, and pinch it, then set
+it on a bottom of Wafers, and bake it a little, then Ice it with
+Rosewater and Sugar, and the White of an Egg beaten together, and put it
+into the Oven again, and when you see the Ice rise white and high, take
+it out, and set up a long piece of Marchpane first baked in the middle
+of the Marchpane, stick it with several sorts of Comfits, then lay on
+Leaf-gold with a Feather and the White of an Egg beaten.
+
+
+125. _To preserve Green Pippins._
+
+Scald some green Pippins carefully, then peel them, and put them into
+warm water, and cover them, and let them stand over a slow fire till
+they are as green as you would have them, and so tender as that a straw
+may run through them, then to every pound of Apples, take one pound of
+fine Sugar, and half a pint of water, of which make a Syrup, and when
+you have scumm'd it clean, put in your Apples, and let them boil a
+while, then set them by till the next day, then boil them throughly, and
+put them up.
+
+
+126. _To preserve Peaches._
+
+Take your Peaches when you may prick a hole through them, scald them in
+fair water and rub the Fur off from them with your Thumb, then put them
+in another warm water over a slow fire, and cover them till they be
+green, then take their weight in fine Sugar and a little water, boil it
+and scum it, then put in your Peaches, and boil them till they are
+clear, so you may do green Plumbs or green Apricocks.
+
+
+127. _Marmalade of Damsons._
+
+Take two Pounds of Damsons, and one Pound of Pippins pared and cut in
+pieces, bake them in an Oven with a little sliced Ginger, when they are
+tender, poure them into a Cullender, and let the Syrup drop from them,
+then strain them, and take as much sugar as the Pulp doth weigh, boil it
+to a Candy height with a little water, then put in your Pulp, and boil
+it till it will come from the bottom of the Skillet, and so put it up.
+
+
+128. _Marmalade of Wardens._
+
+Bake them in an earthen pot, then cut them from the Core and beat them
+in a Mortar, then take their weight in fine Sugar, and boil it to a
+Candy height with a little beaten Ginger, and boil it till it comes from
+the bottom of the Posnet; and so do with Quinces if you please.
+
+
+129. _Marmalade of green Pippins to look green._
+
+Scald them as you do to preserve, then stamp them in a Mortar, and take
+their weight in fine Sugar, boil it to a Candy height with a little
+water, then boil it and the Pulp together, till it will come from the
+bottom of Posnet.
+
+
+130. _To preserve green Walnuts._
+
+Take them and steep them all night in water, in the morning pare them
+and boil them in fair water till they be tender, and then stick a Clove
+into the head of each of them, then take one Pound and half of Sugar to
+every pound of Walnuts, and to every pound of Sugar one Pint of
+Rosewater, make a Syrup of it, and scum it, then put in your Walnuts,
+and boil them very leasurely till they are enough; then put in a little
+Musk or Ambergreece with a little Rosewater, and boil them a little
+more, and put them up; it is a very good Cordial, and will keep seven
+years or more.
+
+
+131. _To dry old Pippins._
+
+Pare them, and bore a hole through them with a little Knife or Piercer,
+and cut some of them in halves, take out the Cores of them as you cut
+them, then put them into a Syrup of Sugar and water, as much as will
+cover them in a broad preserving Pan, let them boil so fast as may be;
+taking them sometimes from the fire, scumming them clean; when you
+perceive your Apples clear, and Syrup thick, then take them up, and set
+them into a warm Oven from the Syrup, all night, the next morning turn
+them, and put them in again, so do till they are dry; if you please to
+glister some of them, put them into your Candy-pot but one night, and
+lay them to dry the next day, and they will look like Crystal.
+
+
+132. _To preserve Bullace as green as grass._
+
+Take them fresh gathered, and prick them in several places, scald them
+as you do your green Peaches, then take their weight in fine sugar, and
+make a Syrup with a little water, then put in your Bullace, and boil
+them till they be very clear, and the Syrup very thick.
+
+
+133. _To preserve Medlars._
+
+Take them at their full growth, pare them as thin as you can, prick them
+with your Knife, and parboil them reasonable tender, then dry them with
+a Cloth, and put to them as much clarified sugar as will cover them; let
+them boil leisurely, turning them often, till they have well taken the
+sugar, then put them into an earthen Pot, and let them stand till the
+next day, then warm them again half an hour; then take them up and lay
+them to drain, then put into that Syrup half a pint of water wherein
+Pippins have been boiled in slices, and a quarter of a Pound of fresh
+sugar, boil it, and when it will jelly, put it to the Medlars in
+Gallipots or Glasses.
+
+
+134. _To make Conserve of Violets._
+
+Take a pound clean cut from the whites, stamp them well in a Mortar, and
+put to them two or three Ounces of white Sugar-Candy, then take it out
+and lay it upon a sleeked Paper, then take their weight in fine sugar,
+and boil it to a Candy height with a little water, then put in your
+Violets, and a little Juice of Limon, and then let them have but one
+walm or two over the fire, stirring it well; then take it off; and when
+it is between hot and cold, put it up, and keep it.
+
+
+135. _To cast all kinds of shapes, what you please, and to colour them._
+
+Take half a pound of refined Sugar, boil it to a Candy height with as
+much Rosewater as will melt it, then take moulds made of Alabaster, and
+lay them in water one hour before you put in the hot Sugar, then when
+you have put in your Sugar turn the mould about in your hand till it be
+cool, then take it out of the mould, and colour it according to the
+nature of the Fruit you would have it resemble.
+
+
+136. _To dry Pears without Sugar._
+
+Pare them, and leave the stalks and pipps on them, then bake them in an
+earthen pot with a little Claret Wine, covered, then drain them from the
+Syrup, and dry them upon Sieves in a warm Oven, turning them morning and
+evening, every time you turn them hold them by the stalk and dip them in
+the Liquor wherein they were baked and flat them every time a little.
+
+If you do them carefully they will look very red and clear and eat
+moist, when they are dry put them up.
+
+
+137. _To make Rasberry Wine._
+
+Take Rasberries and bruise them with the back of a spoon, and strain
+them, and fill a bottle with the juyce, stop it, but not very close, let
+it stand four or five days, then pour it from the Grounds into a Bason,
+and put as much White-wine or Rhenish as your juyce will well colour,
+then sweeten it with Loaf Sugar, then bottle it and keep it, and when
+you drink it you may perfume some of it with one of the Lozenges spoken
+of before.
+
+
+138. _To preserve Oranges in jelly._
+
+Take the thickest rind Oranges, chipped very thin, lay them in water
+three or four days, shifting them twice every day, then boil them in
+several waters, till you may run a straw through them, then let them lye
+in a Pan of water all night, then dry them gently in a Cloth, then take
+to every Pound of Oranges one Pound and an half of Sugar, and a Pint of
+water, make thereof a syrup; then put in your Oranges, and boil them a
+little, then set them by till the next day, and boil them again a
+little, and so do for four or five days together, then boil them till
+they are very clear, then drain them in a sieve, then take to every
+Pound of Oranges one quarter of a Pint of water wherein sliced Pippins
+have been boiled into your syrup, and to every quarter of a Pint of that
+water, add a quarter of a Pound of fresh Sugar, boil it till it will
+jelly, then put your Oranges into a Pot or a Glass, and put the jelly
+over them; you may if you please, take all the Meat out of some of your
+Oranges at one end, and fill it with preserved Pippin, and if you put in
+a little Juice of Orange and Limon into your Syrup when it is almost
+boiled, it will be very fine tasted.
+
+
+138. [Transcriber's note: so numbered in original] _To make Cristal
+Jelly._
+
+Take a Knuckle of Veal and two Calves Feet, lay them in water all night,
+then boil them in Spring water, till you perceive it to be a thick
+Jelly, then take them out, and let your Jelly stand till it be cold,
+then take the clearest, and put it into a Skillet, and sweeten it with
+Rosewater and fine Sugar, and a little whole Spice, and boil them
+together a little, and so eat it when it is cold.
+
+
+139. _To make_ China-_Broth._
+
+Take three Ounces of _China_ sliced thin, and three Pints of fair water,
+half an ounce of Harts-horn, let it steep together twelve hours, then
+put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the
+Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley
+root, one Fennel-root, the Pith being taken out, a little Burrage and
+Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all
+these together till you think they be well boiled, then strain it out.
+
+
+140. _To make Court Perfumes._
+
+Take three Ounces of Benjamin, lay it all night in Damask Rose buds
+clean cut from the white, beat them very fine in a stone Mortar till it
+come to a Paste, then take it out and mix it with a dram of Musk finely
+beaten, as much Civet, mould them up with a little searced Sugar, and
+dry them between Rose Leaves each of them, then dry them very well and
+keep them to burn, one at a time is sufficient.
+
+
+141. _A Syrup for a Cold._
+
+Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot,
+Maidenhair, Scabious, Horehound, one handful of each, four Ounces of
+Licoras scraped, two Ounces of Anniseeds bruised, half a pound of
+Raisins of the Sun stoned, put these together into a Pipkin with two
+quarts of Spring water, let them stand all night to infuse close
+stopped, when it is half boiled away, strain it out, and put to it to
+every pint of liquor a pound of Sugar and boil it to a Syrup.
+
+
+142. _To make white Marmalade of Quinces._
+
+Coddle them so tender that a straw may run thorow them, then take grated
+Quinces and strain the Juice from them, then slice your scalded Quinces
+thin and weigh them, and take a little above their weight in fine Sugar,
+wet your Sugar with the raw juice, boil it and scum it, then put in your
+sliced Quinces and boil them up quick till they jelly, then put them
+into Glasses.
+
+
+143. _The white juice of Licoras._
+
+Take one pound of Licoras clean scraped, cut it thin and short, and dry
+it in an Oven, then beat it fine in a Mortar, then put it into a stone
+Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and
+Horehound, as much as will stand four fingers deep above the Licoras,
+then set this Jugg, close stopped, into a Kettle of water, and keep the
+water boiling, let it be stuffed round with hay that it jog not, let it
+stand so four hours, and so do every other day for the space of ten
+days; then strain it into a dish, set the dish over boiling water, and
+let it vapour away till it be thick, then add to it one pound of fine
+Sugar-Candy, the best and whitest you can get, beaten very well, then
+put it into several dishes and dry it in the Sun, or in a warm Oven,
+beating it often with bone knives till it be stiff, then take as much
+Gum Dragon steeped in Rose-water as will make it pliable to your hand,
+then make it into little Rolls, and add two grains of Musk or
+Ambergreece and a few drops of Oyl of Anniseed, and so make them into
+little Cakes, and print them with a Seal and then dry them.
+
+
+144. _To dry Plumbs naturally._
+
+Take of any sort and prick them and put them into the bottom of a Sieve
+dusted with Flower to keep them from sticking, let them stand in a warm
+Oven all night, the next morning turn them upon a clean Sieve, and so do
+every day till you see that they are very dry.
+
+
+145. _To dry preserved Pears._
+
+Wash them from their Syrup, then take some fine Sugar and boil it to a
+Candy height with a little water, then put in your Pears, and shake them
+very well up and down, then lay them upon the bottom of a Sieve, and dry
+them in a warm Oven and so keep them.
+
+
+146. _To make little Cakes with Almonds._
+
+Put into a little Rosewater two grains of Ambergreece, then take a pound
+of blanched Almonds and beat them with this Rosewater, then take a Pound
+of your finest Sugar, beaten and searced, and when your Almonds are well
+beaten, mix some of the Sugar with them, then make your Cakes, and lay
+them on Wafer sheets; and when they are half baked, take the rest of the
+Sugar, being boiled to a Candy height with a little Rosewater, and so
+with a Feather wash them over with this, and let them stand a while
+longer.
+
+
+147. _To make very pretty Cakes that will keep a good while._
+
+Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a
+pound of Sugar, and a little Rosewater, with some beaten Spice, and as
+much Cream as will work it into a Paste, work it very well and beat it,
+then rowl it as thin as possible, and cut them round with a Spur, such
+as the Pastry Cooks do use; then fill them with Currans first plumped a
+little in Rosewater and Sugar, so put another sheet of Paste over them
+and close them, prick them, and bake them but let not your Oven be too
+hot; you may colour some of them with Saffron if you please, and some of
+them you may ice over with Rosewater and Sugar, and the White of an Egg
+beaten together.
+
+
+148. _To make a Paste to wash your hands withal._
+
+Take a Pound of bitter Almonds, blanch them and beat them very fine in a
+Mortar with four Ounces of Figgs, when it is come to a paste, put it
+into a Gallipot and keep it for your use; a little at a time will serve.
+
+
+149. _To keep Flowers all the Year._
+
+Take any sort of pretty Flowers you can get, and have in readiness some
+Rosewater made very slippery by laying Gum Arabick therein.
+
+Dip your Flowers very well, and swing it out again, and stick them in a
+sieve to dry in the Sun, some other of them you may dust over with fine
+Flower, and some with searced Sugar, after you have wetted them, and so
+dry them.
+
+Either of them will be very fine, but those with Sugar will not keep so
+well as the other; they are good to set forth Banquets, and to garnish
+Dishes, and will look very fresh, and have their right smell.
+
+
+150. _Conserve of Barberries._
+
+Take Barberries, infuse them in a pot as other Fruits spoken of before,
+then strain them, and to every pound of liquor take two pounds of Sugar,
+boil them together over the fire till it will come from the bottom of
+the Posnet, and then put it into Gally-pots and keep it with fine Sugar
+strewed over it.
+
+
+151. _To preserve Barberries without Fire._
+
+Take your fairest bunches and lay a Lay of fine Sugar into the bottom of
+the pot, and then a Lay of Barberries, and then Sugar again, till all be
+in, and be sure to cover them deep with Sugar last of all, and cover
+your pot with a bladder wet and tyed on, that no Air get in, and they
+will keep and be good, and much better to garnish dishes with than
+pickled Barberries, and are very pleasant to eat.
+
+
+152. _To Candy Almonds to look as though they had their Shells on._
+
+Take Jordan Almonds and blanch them, then take fine Sugar, wet it with
+water, and boil it to a Candy height, colour it with Cochineal, and put
+in a grain of Ambergreece; when you see it at a Candy height, put in
+your Almonds well dried from the Water, and shake them over the fire
+till you see they are enough, then lay them in a Stove or some other
+warm place.
+
+
+153. _To Candy Carrot Roots._
+
+Take of the best and Boil them tender then pare them, and cut them in
+such pieces as you like; then take fine Sugar boiled to a Candy height
+with a little Water, then put in your Roots, and boil them till you see
+they will Candy; but you must first boil them with their weight in Sugar
+and some Water, or else they will not be sweet enough; when they are
+enough, lay them into a Box, and keep them dry: thus you may do green
+Peascods when they are very young, if you put them into boiling water,
+and let them boil close covered till they are green, and then boiled in
+a Syrup, and then the Candy, they will look very finely, and are good
+to set forth Banquets, but have no pleasant taste.
+
+
+154. _To make Syrup of Violets._
+
+Take Violets clipped clean from the Whites, to every Ounce of Violets
+take two Ounces of Water, so steep them upon Embers till the Water be as
+blew as a Violet, and the Violets turned white, then put in more Violets
+into the same Water, and again the third time, then take to every Quart
+of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it
+for your use; thus you may also make Syrup of Roses.
+
+
+155. _To make a Syrup for any Cough._
+
+Take four Ounces of Licoras scraped and bruised, Maidenhair one Ounce,
+Aniseeds half an Ounce, steep them in Spring water half a day, then boil
+it half away; the first quantity of water which you steep them in must
+be four Pints, and when it is half boiled away, then add to it one Pound
+of fine Sugar, and boil it to a Syrup, and take two spoonfuls at a time
+every night when you go to rest.
+
+
+156. _A pretty Sweet-meat with Roses and Almonds._
+
+Take half a Pound of Blanched Almonds beaten very fine with a little
+Rosewater, two Ounces of the Leaves of Damask Roses beaten fine, then
+take half a pound of Sugar, and a little more, wet it with water, and
+boil it to a Candy height, then put in your Almonds and Roses, and a
+grain of Musk or Ambergreece, and let them boil a little while together,
+and then put it into Glasses, and it will be a fine sort of Marmalade.
+
+
+157. _The best sort of Hartshorn Jelly to serve in a Banquet._
+
+Take six Ounces of Hartshorn, put it into two Quarts of Water and let it
+infuse upon Embers all night, then boil it up quick, and when you find
+by the Spoon you stir it with, that it will stick to your mouth, if you
+do touch it, and that you find the Water to be much wasted, strain it
+out, and put in a little more than half a Pound of fine Sugar, a little
+Rosewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many
+Limons will give it a good taste, with two Grains of Ambergreece, set
+it over a slow fire, and do not let it boil, but when you find it to be
+very thick in your mouth, then put it softly into Glasses; and set it
+into a Stove, and that will make it to jelly the better.
+
+
+158. _To make Orange or Limon Chips._
+
+Take the parings of either of these cut thin, and boil them in several
+waters till they be tender, then let them lie in cold water a while,
+then take their weight in Sugar or more, and with as much water as will
+wet it, boil it and scum it, then drain your Chips from the cold water,
+and put them into a Gally-pot; and pour this Syrup boiling hot upon
+them, so let them stand till the next day, then heat the Syrup again and
+pour over them, so do till you see they are very clear, every day do so
+till the Syrup be very thick, and then lay them out in a Stove to dry.
+
+
+159. _To make Cakes of Almonds in thin slices._
+
+Take four Ounces of Jordan Almonds, blanch them in cold water, and slice
+them thin the long way, then mix them with little thin pieces of Candied
+Orange and Citron Pill, then take some fine Sugar boiled to a Candy
+height with some water, put in your Almonds, and let them boil till you
+perceive they will Candy, then with a spoon take them out, and lay them
+in little Lumps upon a Pie-plate or sleeked Paper, and before they be
+quite cold strew Caraway Comfits on them, and so keep them very dry.
+
+
+160. _To make Chips of any Fruit._
+
+Take any preserved Fruit, drain it from the syrup, and cut it thin, then
+boil Sugar to a Candy height, and then put your Chips therein, and shake
+them up and down till you see they will Candy, and then lay them out; or
+take raw Chips of Fruit boiled first in Syrup, and then a Candy boiled,
+and put over them hot, and so every day, till they begin to sparkle as
+they lie, then take them out, and dry them.
+
+
+161. _To preserve sweet Limons._
+
+Take the fairest, and chip them thin, and put them into cold water as
+you chip them, then boil them in several waters till a straw may run
+through them, then to every pound of limon, take a pound and half of
+fine Sugar, and a pint of water, boil it together, and scum it, then
+let your Limons scald in it a little, and set them by till the next day,
+and every other day heat the syrup only and put to them; so do 9 times,
+and then at last boil them in the Syrup till they be clear, then take
+them out, and put them into Pots, and boil the Syrup a little more, and
+put to them; if you will have them in Jelly, make your Syrup with Pippin
+water.
+
+
+162. _To make a Custard for a Consumption._
+
+Take four Quarts of Red Cows Milk, four Ounces of Conserve of Red Roses,
+prepared Pearl, prepared Coral, and white Amber, of each one Dram, two
+Ounces of white Sugar Candy, one grain of Ambergreece, put these into an
+earthen pot with some leaf gold, and the yolks and whites of twelve
+Eggs, a little Mace and Cinamon, and as much fine Sugar as will sweeten
+it well; Paste the Pot over and bake it with brown Bread, and eat of it
+every day so long as it will last.
+
+
+163. _To make Chaculato._
+
+Take half a Pint of Claret Wine, boil it a little, then scrape some
+Chaculato very fine and put into it, and the Yolks of two Eggs, stir
+them well together over a slow Fire till it be thick, and sweeten it
+with Sugar according to your taste.
+
+
+164. _To dry any Sort of Plumbs._
+
+Take to every pound of Plumbs three quarters of a pound of Sugar, boil
+it to a Candy height with a little water, then put in your Plumbs ready
+stoned, and let them boil very gently over a slow fire, if they be white
+ones they may boil a little faster, then let them by till the next day,
+then boil them well, and take them often from the fire for fear of
+breaking, let them lie in their Syrup for four or five days, then lay
+them out upon Sieves to dry, in a warm Oven or Stove, turning them upon
+clean Sieves twice every day, and fill up all the broken places, and put
+the skins over them, when they are dry, wash off the clamminess of them
+with warm water, and dry them in the Oven, and they will look as though
+the dew were upon them.
+
+
+165. _To make Jelly of Quinces._
+
+Take your Quinces, pare them and core them, and cut them in quarters,
+then put them into a new earthen pot with a narrow mouth, put in some
+of the cores in the bottom, and then the Quinces, paste it up and bake
+it with brown Bread, then run it thorough a bagg of boulting stuff as
+fast as you can, and crush it pretty hard, so long as it will run clear,
+to every pound of it take a pound of fine Sugar, and put into it, and
+let it stand till it be dissolved, then set it over a slow fire, and
+scum it well, and keep it stirring till it jelly, then put it into
+Glasses and keep it in a stove.
+
+
+166. _To make a Posset._
+
+Take a Quart of White-wine and a quart of Water, boil whole Spice in
+them, then take twelve Eggs and put away half the Whites, beat them very
+well, and take the Wine from the fire, then put in your Eggs and stir
+them very well, then set it on a slow fire, and stir it till it be
+thick, sweeten it with Sugar, and strew beaten Spice thereon, then serve
+it in.
+
+You may put in Ambergreece if you like it, or one perfumed Lozenge.
+
+
+167. _To make a Sack Posset._
+
+Take two quarts of Cream and boil it with Whole Spice, then take twelve
+Eggs well beaten and drained, take the Cream from the fire, and stir in
+the Eggs, and as much Sugar as will sweeten it, then put in so much Sack
+as will make it taste well, and set it on the fire again, and let it
+stand a while, then take a Ladle and raise it up gently from the bottom
+of the Skillet you make it in, and break it as little as you can, and so
+do till you see it be thick enough; then put it into a Bason with the
+Ladle gently; if you do it too much it will whey, and that is not good.
+
+
+168. _Another way for a Posset._
+
+Boil a Quart of Cream as for the other, then take the Yolks of fourteen
+Eggs and four Whites, beat them and strain them, take the Cream from the
+fire, and stir in your Eggs, then have your Sack warmed in a Bason, and
+when the Cream and Eggs are well mixed, put it to the Sack, and sweeten
+it to your taste with fine Sugar, and let it stand over a Skillet of
+seething water for a while.
+
+
+169. _To preserve Pippins in thin slices in Jelly._
+
+Take of the fairest Pippins, pare them, and slice them into cold water,
+to every pound of Pippins take a pound of Sugar, and a Pint of Water,
+boil it and scum it, then shake your Pippins clean from the water, and
+put them into the Syrup, boil them very clear and apace, then put in
+some thin Chips, or Orange or Citron preserved, and to one Pound of
+Pippin, put the Juice of two Oranges and one Limon, then boil them a
+little longer till you see they will jelly, and then put them into
+Glasses, but take heed you lay them in carefully, and lay the Chips here
+and there between, and warm the Jelly and put softly over them.
+
+
+170. _To preserve Currans in Jelly._
+
+Take the fairest and pick them from the Stalks, and stone them, and take
+their weight in sugar, wet it with water, boil it and scum it, then put
+in your Currans, and boil them up quick, shake them often and scum them,
+and when they will jelly, they are enough; then put them into Glasses;
+thus you may do white and red both, and they will be in a stiff Jelly,
+and cut very well, do not cover them before they be cold.
+
+
+171. _To preserve ripe Apricocks._
+
+Take them and stone them, and weigh them, and to every Pound of
+Apricocks take a Pound of fine Sugar beaten small, then pare your
+Fruit, and as you pare them, cast some Sugar over them, and so do till
+all be done, then set them on the fire, and let the Sugar melt but
+gently, then boil them a little in the Syrup, and set them by till the
+next day, then boil them quick, and till they be very clear, then put
+them in Pots, and boil the Syrup a little more, and put it to them, if
+you would have them in Jelly, you must put some of the Infusion of
+Goosberries, or of Pippins into your Syrup, and add more Sugar to it.
+
+
+172. _To preserve Cornelions._
+
+Take the fairest and weigh them, then take their weight in Sugar, and
+lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till
+all be in, and let your last Lay be Sugar, then put a little water into
+the midst of the Pan, and set it on the fire, and when the Sugar is
+melted boil them up quick, and take them often and shake them, and scum
+them, when you do perceive them to be very clear, they are enough.
+
+
+173. _To make Marmalade of Cornelions._
+
+Take them and stone them, and weigh them, and to every pound of Fruit
+take a pound of Sugar, wet it with water, and boil it to a Candy height,
+then put in your Fruit and boil it very clear and quick, and shake it
+often, and scum it clean; when you see it very clear and very thick, it
+is enough; you must keep it in a Stove or some warm place.
+
+
+174. _To preserve Damsons._
+
+Take the fairest, not too ripe, and take their weight in Sugar, wet your
+Sugar with a little water, boil it and scum it, then put in your Damsons
+and boil them a little, then set them by till the next day, then boil
+them till they be very clear, and take them from the fire sometimes, and
+let them stand a while to keep them from breaking, when they are clear,
+take them out, and put them into Glasses, and boil the Syrup to a Jelly
+and pour on them; be very careful how you take them to put them into
+your Pots or Glasses for fear of breaking them.
+
+
+175. _To make Orange Marmalade._
+
+Take half a Pound of Orange Chips tenderly boiled in several waters, and
+beaten fine in a Mortar, then take a Pound of fine sugar, wet it with
+water, boil it and scum it, then put in your Orange, and half a Pound of
+Pippin also beaten fine, and let them boil together till they are very
+clear; then put in the Juice of one Orange and one Limon, and stir it
+well, and let it boil a while longer, and then take it off and put it
+into Glasses.
+
+
+176. _To make Jelly of Pippins._
+
+Take Pippins, pare them thin into a long Gallipot, and set that into
+boiling water close covered, and so let it stand three or four hours,
+they must be sliced thin as well as pared; when you think they are
+infused enough, pour the Liquor from them, and to every Pint, take a
+pound of Sugar double refined and put it into your Liquor, boil them
+together till you find it will Jelly, then put little small pieces of
+Orange Pill into it finely shred, the Juice of one Orange and one Limon,
+and let it boil a little longer, and so put it into Glasses, and set
+them into a Stove, with the Pulp that is left you may make Paste if you
+please.
+
+
+177. _To candy Angelica._
+
+Take the tender green stalks and boil them in water till they be tender,
+then peel them, and put them into another warm water, and cover them
+till they are very green over a slow fire, then lay them on a clean
+Cloth to dry, then take their weight in fine Sugar, and boil it to a
+Candy height with some Rosewater, then put in your stalks, and boil them
+up quick, and shake them often and when you judge they be enough, lay
+them on a Pie-plate, and open them with a little stick, and so they will
+be hollow, and some of them you may braid, and twist some of them, so
+keep them dry.
+
+
+178. _To make Seed-stuff of Rasberries._
+
+Take Rasberries and bruise them, and take their weight in fine Sugar,
+and boil it to a Candy height with a little water, then put in your
+bruised Rasberries, and boil them till you see they will jelly very
+well.
+
+
+179. _To make Syrup of Gilly-flowers._
+
+Take Clove-gilly-flowers, and cut them from the Whites, then take their
+weight in Sugar beaten fine, then put a little sugar into your
+Gally-pot, and then a Lay of Flowers, and then sugar again, till all be
+spent, and let sugar be the last, then put in a Clove or two, according
+to your quantity, and a little Malago Sack; and so tie your Pot up
+close, and set it into a Pot or Kettle of boiling water, and let them
+stand till they are infused; then poure out the Liquor and strain the
+rest, but not too hard, then take this liquor and vapour it away over
+seething water till it be of a good thickness, then take your strained
+Gilliflowers and put them into a Pot with some White-wine Vinegar, and
+cover them over with fine Sugar, and so keep them; they are a better
+Sallad than those you pickle up alone; as you make this, you may make
+syrup of any Herbs or Flowers.
+
+
+180. _To make most excellent Cake._
+
+Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of
+Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much
+of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you
+please; beat your Spice, and put that and your Fruits with a little Salt
+into your Flower, then take Cream or new Milk as much as you think fit,
+dissolve thereinto two pounds of fresh Butter, then put it in a Basin
+with the sugar and a Pint of Sack, knead it with a Wine-Pint of
+Ale-Yest, knead it till it rise under your hand, let all things be ready
+and your Oven hot before you go to knead the Cake.
+
+
+181. _To make Pomatum the best way._
+
+Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay
+it in Spring-water nine days, shifting it every day twice, then melt it,
+then take yellow Snails, stamp them, and put them into a Glass with
+Rosewater four days, stop the Glass and shake it three or four times a
+day, then take white Lilly roots, stamp them, and strain them, put the
+Juice of them into the Glass with the Snails, then set a Skillet on the
+fire with fair water, and let it boil, then put your dried Lambs Caul
+into an earthen basin, and let it melt, then take your Glass with Snails
+and roots, and drain it through a thick cloth, then put it into that
+tried stuff, then take half an Ounce of white Sugar-Candy unbeaten put
+it in, and stir it over the fire, till that be dissolved, then take it
+from the fire, and put in three Ounces of sweet Almonds, keep it boiling
+and stirring a little longer, then take it off, and let it stand till it
+be reasonably cool, then beat it with a wooden Slice till it be very
+white, then put in a little Rosewater, and beat it a little longer, and
+then keep it in Gallipots; you must put in a crust of bread when you
+melt it in the Skillet, and when the Sugar-Candy goes in, take it out.
+
+
+182. _To make the Bean Bread._
+
+Take a pound of the best Jordan Almonds; blanch them in cold water, and
+slice them very thin the long way of the Almond with a wet Knife, then
+take a pound of double refined Sugar well beaten, and mix with your
+Almonds, then take the White of one Egg beaten with two spoonfuls of
+Rosewater, and as the Froth ariseth, cast it all over your Almonds with
+a Spoon, then mix them well together, and lay them upon Wafer sheets,
+upon flowered Plates, and shape them as you please with your knife and
+your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut
+thin, or some Coriander Comfits, so set them into an Oven not too hot,
+and when they have stood about half an hour, raise them from their
+Plates, and mend what you find amiss before they be too dry, then set
+them into the Oven again, and when they are quite dry, break away the
+Wafers with your fingers, and then clip them neatly with a pair of
+Scizzers, and lay on some Leaf-Gold if you please.
+
+
+183. _To make an excellent Cake with Caraway Comfits._
+
+Take five Pounds of Manchet Paste mingled very stiff and light without
+Salt, cover it, and let it be rising half an hour, when your Oven is
+almost hot, take two pounds and half of Butter, very good, and melt it,
+and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar,
+mingle them all together with your Paste, and let it be as lithe as
+possible you can work it, and when your Oven is hot and swept, strew
+into your Cake one Pound of Caraway Comfits, then butter a baking-Pan,
+and bake it in that, let it stand one hour and quarter; when you draw
+it, lay a course Linnen Cloth and a Woollen one over it, so let it lie
+till it be cold, then put it into an Oven the next day, for a little
+time, and it will eat as though it were made of Almonds, you must put in
+your Sugar after your Butter.
+
+
+184. _To make Diet Bread or Jumbolds._
+
+Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds,
+Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all
+these together, then take the Yolks of eight Eggs, and the Whites of
+three, beat them well with four spoonfuls of Rosewater, and so knead
+these all together and no other Liquor, when it is well wrought, lay it
+for one hour in a linnen cloth before the Fire, then rowl it out thin,
+tie them in Knots and prick them with a Needle, lay them upon Butter'd
+Plates, and bake them in an Oven not too hot.
+
+
+185. _To make Cider or Perry as clear as Rock water._
+
+Take two Quarts of Cider, half a Pint of Milk, put them both in an
+Hipocras bag, and when it runs clear, bottle it up, and when it is a
+Month old, it will sparkle in the Glass as you drink it.
+
+
+186. _To make Almond Bread._
+
+Take a pound of Almonds blanched, and beaten with Rosewater, then take a
+pound of Sugar beaten fine, and a little grated Bread finely searced,
+put them into a Platter with your Almonds, and stir them well together,
+set them over a Chafing dish of Coals, and boil them till they are as
+stiff as Paste, stirring them continually, then mould them well and put
+them in what shape you you please; print them, and set them into some
+warm place to dry.
+
+
+187. _To make good Almond Milk._
+
+Take Jordan Almonds blanched and beaten with Rose water, then strain
+them often with fair water, wherein hath been boiled Violet Leaves and
+Sliced Dates; when your Almonds are strained, take the Dates and put to
+it some Mace, Sugar, and a little Salt, warm it a little, and so drink
+it.
+
+
+188. _To make white Leach._
+
+Take sweet Almonds blanched and beaten with Rosewater, then strained
+with fair water, wherein hath been boiled Aniseeds and Ginger, put to it
+as much cream, wherein pure Isinglass hath been boiled, as will make it
+stiff, and as much Sugar as you please; let it be scalding hot, then run
+it through a strainer, and when it is cold, slice it out, it is very
+good for a weak body.
+
+
+189. _To make Red Leach or Yellow._
+
+Red by putting Tornsel into it, or Cochineal; Yellow by putting Saffron
+in it.
+
+
+190. _Cinamon or Ginger Leach._
+
+Take your Spices beaten and searced, and mix them with your searced
+Sugar, mould them up with Gum Arabick infused in Rosewater, and so print
+them and dry them.
+
+
+191. _To make Leach of Dates._
+
+Take your Dates stoned and peeled very clean within, beat them fine with
+Sugar, Ginger and Cinamon, and a little Rosewater till it will work like
+Paste, then print them and keep them dry.
+
+
+192. _To make fine Cakes._
+
+Take a Quart of Flower, a Pound of sugar, a Pound of Butter, with three
+or four Yolks of Eggs, a little Rosewater, and a spoonful of Yest, then
+roul them out thin, while the Paste is hot, prick them, and set them
+into the Oven not too hot.
+
+
+
+193. _To make Cornish Cakes._
+
+Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and some
+Sugar and Salt, mingle all these with Flower and a little Yeast, knead
+it as stiff as you can, then put in Butter, and knead it stiff again,
+and then shape them and bake them.
+
+
+194. _A Cordial Syrup._
+
+Take one Pound of Juice of Burrage, and half so much of the Juice of
+Balm, boil them together, and when the grossness of the Juice ariseth,
+then put in the Whites of two Eggs beaten with Rosewater, and when you
+see them begin to grow hard, put in a little Vinegar, let them boil
+together, and scum it clean, and run it through a Jelly-Bag, then set it
+over the fire again, and add to it one Pound of fine Sugar, and a little
+Saffron, and so boil it till you think it be enough.
+
+
+195. _For a Consumption._
+
+Take of Harts-tongue and Maidenhair, of each one handful, Hysop and
+Balm, of each half a handful, Licoras sliced, one Ounce, Piony Root one
+Ounce, boil these together in two Pints and half of Spring water until
+it be half consumed, then strain the Liquor from the Herbs, then take
+four Ounces of Currans washed clean, dried and beaten in a Mortar, boil
+them in the Liquor a little while, then strain it, and put to the Liquor
+half a Pound of Sugar, and so boil it to a Syrup, and take often of it.
+
+
+196. _For a Consumption._
+
+Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water,
+half a Pound of Figs well bruised, then strain it, and boil it with a
+Pound of Sugar to a thick Syrup.
+
+
+197. _A very good Perfume._
+
+Six Spoonfuls of Rosewater, Musk, Ambergreece and Civet, of each two
+Grains, a little Sugar beaten fine, mould them up together with
+Gum-Dragon steeped in Rosewater, make them in little Cakes and dry them.
+
+
+198. _A Cordial to cause sleep._
+
+Two spoonfuls of Poppy water, two spoonfuls of Red Rosewater, one
+spoonful of Clove-Gillyflower Syrup, and a little Diascordium, mingle
+them together, and take them at the time of rest.
+
+
+199. _To perfume Gloves._
+
+Take four Grains of Musk and grind it with Rosewater, and also eight
+Grains of Civet, then take two spoonfuls of Gum dragon steeped all night
+in Rosewater, beat these to a thin Jelly, putting in half a spoonful of
+Oil of Cloves, Cinamon and Jessamine mixed together, then take a Spunge
+and dip it therin, and rub the Gloves all over thin, lay them in a dry
+clean place eight and forty hours; then rub them with your hands till
+they become limber.
+
+
+200. _A very good Perfume to burn._
+
+Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one
+Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10
+grains of Musk, 6 of Civet, mold them up with a little Gum dragon
+steeped in Rosewater, make them in little Cakes, and dry them between
+Rose Leaves, your Juniper wood must be well dried, beaten and searced.
+
+
+201. _To preserve Cherries in Jelly._
+
+Take fair ripe Cherries, and stone them, then take a little more than
+their weight in fine Sugar, then take the juyce of some other Cherries,
+and put a spoonful of it in the bottom of the Posnet, then put some of
+your Sugar beaten fine into the Posnet with it, and then a little more
+juyce, then put in your Cherries, then put in Sugar, and then juyce, and
+then Cherries again, thus do till you have put in all, then let them
+boil apace till the Sugar be melted, shaking them sometimes, then take
+them from the fire, and let them stand close covered one hour, then boil
+them up quick till the Syrup will jelly.
+
+
+202. _To dry Apricocks or Pippins to look as clear as Amber._
+
+Take Apricocks and take out the Stones, and take Pippins and cut them in
+halves and core them, let your Apricocks be pared also; lay these Fruits
+in an earthen dish, and strew them over with fine Sugar, set them into a
+warm Oven, and as the Liquor comes from them put it away, when all the
+Liquor is come away turn them and strew them thick with Sugar on every
+side, set them into the Oven again, and when the Sugar is melted lay
+them on a dry dish, and set them in again, and every day, turn them till
+they be quite dry, Thus you may dry any sort of Plumbs or Pears as well
+as the other, and they will look very clear.
+
+
+203. _To dry Pears or Pippins without Sugar._
+
+Take of the fairest and lay them in sweetwort two or three days, then
+lay them in a broad preserving Pan of earth, and bake them, but let the
+Oven be but gently hot, then lay them upon lattice Sieves and set them
+into a warm Oven, and turn them twice a day till they are dry.
+
+
+204. _The Spanish Candy._
+
+Take any sort of Flowers well picked and beaten in a Mortar, and put
+them into a Syrup, so much as the Flowers will stain, boil them, and
+stir them till you see it will turn Sugar again, then pour it upon a wet
+trencher, and when it is cold cut it into Lozenges, and that which
+remaineth in the bottom of the Posnet scrape it clean out, and beat it
+and searce it, then work it with some Gum Dragon steeped in Rosewater
+and a little Ambergreece, so make it into what shape you please, and dry
+it.
+
+
+
+205. _To make Naples Bisket._
+
+Take four Ounces of Pine Apple seeds, two Ounces of sweet Almonds
+blanched, the Whites of two Eggs, one spoonful of Ale-Yeast, one
+spoonful of Rice Flower, one spoonful of sweet Cream, beat all these
+together in a Mortar, then add to it Musk or Ambergreece, drop it upon a
+Pie-plate, and make it in what shape you please, and so bake it.
+
+
+206. _To make Italian Bisket._
+
+Take Sugar searced fine, and beat in a Mortar with Gum Dragon steeped in
+Rosewater, and also the White of an Egg, till it come to a perfect
+Paste, then mould it up with searced Sugar, powder of Aniseeds, and a
+little Musk, and make them in what shape you please, and bake them on
+Pie-Plates, but not too much.
+
+
+207. _To make Hippocras._
+
+Take to every Gallon of Sack or White Wine, one Pound of Sugar, one
+Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of
+Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves,
+and a little Long Pepper or a few Grains, let all these steep together
+four and twenty hours, stir it twice or thrice in that time; then put to
+every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then
+bottle it, and let them be stopped very close, set them in a cool place,
+it will keep a Month.
+
+
+208. _To make Tuff-Taffity Cream._
+
+Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth
+with Rosewater, then take off the Froth and put in into the Cream, and
+boil it, and always stir it, then put in the Yolks of eight Eggs well
+beaten, and stir them in off the Fire, and then on the fire a little
+while, then season it with Sugar, and pour it out, and when it is cold,
+lay on it Jelly of Currans or Rasberries, or what you please.
+
+
+209. _Caraway Cake._
+
+Take one Quart of Flower, and one pound of Butter, rub your Butter into
+your Flower very well, then take two Yolks of Eggs and one White, two
+spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do
+not knead it, but pull it in pieces, then set it to the fire to rise,
+and so let it lie almost one hour, turning it often, then pull it in
+pieces again, and strew in half a pound of Caraway Comfits, mingle them
+with the Paste, then take it lightly with your hand, fashion it like an
+Oval, and make it higher in the middle than the sides, let your Oven be
+as hot as for a Tart, be sure your Oven or Cake be ready both at once,
+put it upon a double paper buttered, and let it stand almost an hour,
+when it goes into the Oven, strew it thick with Caraway-Comfits, and lay
+a paper over least it scorch.
+
+
+210. _To Candy Barberries._
+
+Stone the fairest Bunches you can get, and as you stone them strew in a
+little Sugar, then take so much water as you think will cover them, and
+let them boil in it with a little Sugar a little while, then put them
+into a deep thing that the Syrup may cover them, then boil a little
+water and sugar to a Candy height, then having your Barberries drained
+well from the Syrup put them into the hot Candy, stir them gently til
+the Sugar be dissolved, but do not let them boil in it, then open every
+branch and lay them upon the brims of dishes, shift them often on clean
+dishes and open them every time, then set them into an Oven or Stove to
+dry.
+
+
+211. _To make a very fine Sillibub._
+
+Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice
+of two Limons with some of the Pill, and a Branch of Rosemary, sweeten
+it very well, then put a little of this Liquor, and a little of the
+Cream into a Basin, beat them till it froth, put that Froth into the
+Sillibub pot, and so do till the Cream and Wine be done, then cover it
+close, and set it in a cool Cellar for twelve hours, then eat it.
+
+
+212. _Fine sweet Powder for the hair._
+
+Take one pound of the best starch you can get, put it into a Basin with
+half a Pint of Rosemary water, as much Rosewater, stir them well
+together with a Spoon, then dry them well in the Sun, then take the
+searced Powder of Damask Roses, and four grains of Ambergreece, mix it
+well with your Starch, and sift it fine.
+
+
+213. _To make Cakes of Pistachoes._
+
+Take half a pound of Almonds Blanched, half a pound of Pistachoes
+blanched, four Ounces of Pine-Apple seeds, beat these together in a
+Mortar with a little Rosewater till it come to perfect Paste, then put
+in the weight of it in Sugar, and beat it again, then mould it with
+searced Sugar, and lay it upon Wafer sheets, and fashion them as you
+please; then stick them with quartered Pistachoes; that they may make it
+look like a Hedghog, then with a Feather Ice them over with the White of
+an Egg, Rosewater and Sugar, then bake them carefully.
+
+
+214. _To make Cakes of Apricocks in Lumps._
+
+Take Apricocks, and pare them and cut them in halves, then take their
+weight in Sugar, put half this Sugar and the Apricocks into a Posnet,
+let them boil apace till they look clear, then boil the other part of
+the Sugar to a Candy height, then put them together, and stir them a
+while, then put them into Glasses and set them into a Stove, and when
+the one side is dry, turn the other.
+
+
+
+215. _To make Rasberry Sugar._
+
+Take the Juice of Rasberries and wet your Sugar with it, and dry it in a
+Stove in little Cakes; this will keep all the year, a little of it being
+put into a Glass of Wine, will give it as good a taste, as you can
+desire, and as good a colour; in this manner you may make Sugar of any
+Fruit, Flower, or Herb.
+
+
+216. _To dry Apricocks._
+
+Take your fairest Apricocks and stone them, then weigh them, and as you
+pare them, throw them into cold water, have in readiness their weight in
+fine sugar, wet it with some of the water they lie in, and boil it to a
+Candy height, then put in your Apricocks, and boil them till they are
+clear, when they have lain three or four days in the Syrup, lay them out
+upon Glasses to dry in a stove, and turn them twice a day.
+
+
+217. _To make rough Marmalade of Cherries._
+
+Stone your Cherries, and infuse them in a long Gallipot in a Kettle of
+boiling water, when they are all to pieces, then take their weight in
+fine Sugar boiled to a Candy height with a little water, then put in
+your Apricocks and stir them over a slow fire, but do not let it boil,
+when it will jelly, put it into Glasses.
+
+
+218. _To make smooth Marmalade of Cherries._
+
+Infuse them as you do the other, then strain them hard, and boil the
+Juice with a Candy as you do the other.
+
+
+219. _To make white Trencher-Plates which may be eaten._
+
+Take two Eggs beaten very well, Yolks and Whites, two spoonfuls of Sack,
+one spoonful of Rosewater, and so much flower as will make it into a
+stiff Paste, then roule it thin, and then lay it upon the outsides of
+Plates well-buttered, cut them fit to the Plates, and bake them upon
+them, then take them forth, and when they are cold, take a pound of
+double refin'd Sugar beaten and searced, with a little Ambergreece, the
+White of an Egg and Rosewater, beat these well together, and Ice your
+Plates all over with it, and set them into the Oven again till they be
+dry.
+
+
+220. _To make the Froth Posset._
+
+Take three Pints of Cream or new Milk, set it on the fire, then take
+sixteen Eggs and put the Whites into a Basin very deep, and beat the
+Yolks by themselves, make a Custard with them, and the Cream which is on
+the fire, then beat the Yolks to a Froth with a little Sack, and a
+little Sugar, when it is a thick Froth, cast it into another Dish with a
+Spoon, then take half a Pint of Sack, and sweeten it with Sugar, set it
+on a Chafing-dish of Coals in a large Basin, when it is hot, put in as
+much Froth as the Sack will receive, stir it in very well, then take
+your Custard and pour upon it, stir it all one way when you put it in,
+then if the Froth do not cover the top of the Posset, put in more, and
+stir it very well, and cover it close with a warm Dish, let it stand a
+while upon Coals, but not too hot; you may know when it is enough by
+putting your Spoon into the Basin, for then it will be clear in the
+bottom, Curd in the middle, and Froth on the top.
+
+
+221. _To make_ Banbury _Cakes._
+
+Make a Posset of Sack and Cream, then take a Peck of fine Flower, half
+an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and
+searce them, two pounds of Butter, ten Eggs, leaving out half their
+Whites, one Pint and half of Ale-Yest, beat your Eggs very well, and
+strain them, then put your Yest, and some of the Posset to the Flower,
+stir them together, and put in your Butter cold in little pieces, but
+your Posset must be scalding hot; make it into a Paste, and let it lie
+one hour in a warm Cloth to rise, then put in ten pounds of Currans
+washed and dried very well, a little Musk and Ambergreece dissolved in
+Rosewater, put in a little Sugar among your Currans break your Paste
+into little pieces, when you go to put in your Currans, then lay a Lay
+of broken Paste, and then a Lay of Currans till all be in, then mingle
+your Paste and Currans well together, and keep out a little of your
+Paste in a warm Cloth to cover the top and bottom of your Cake, you must
+rowl the Cover very thin, and also the Bottom, and close them together
+over the Cake with a little Rosewater; prick the top and bottom with a
+small Pin or Needle, and when it is ready to go into the Oven, cut in
+the sides round about, let it stand two hours, then Ice it over with
+Rosewater or Orange Flower and Sugar, and the White of an Egg, and
+harden it in the Oven.
+
+
+222. _To make_ Cambridge _Almond Butter._
+
+Take a Quart of Cream and sixteen Eggs well beaten, mix them together
+and strain them into a Posnet, set them on a soft fire, and stir them
+continually; when it is ready to boil, put in half a quarter of a Pint
+of Sack, and stir it till it run to a Curd, then strain the Whey from it
+as much as may be, then beat four Ounces of blanched Almonds with
+Rosewater, then put the Curd and beaten Almonds and half a pound of fine
+Sugar into a Mortar, and beat them well together, then put it into
+Glasses and eat it with bread, it will keep a Fortnight.
+
+
+223. _To make a Sack Posset without Milk or Bread._
+
+Take a Quart of Ale and half a Pint of Sack, boil them with what spice
+you please, then take three quarters of a pound of sugar, and twenty
+Eggs, Yolks and Whites well beaten and strained, then take four Ounces
+of Almonds blanched and beaten with Rosewater, put them to the Eggs, and
+put them to the other things in the Posnet upon the fire, and keep them
+stirring, and when it boileth up, put it into a Bason, and strew on
+beaten spice and sugar, you must also sweeten it when the Eggs go in.
+
+
+224. _To preserve Figs and dry them._
+
+To every pound of your large ripe English Figs, take a pound of Sugar,
+and one Pint of Water boil your Sugar and Water, and scum it, then put
+in your Figs, and boil them very well till they are tender & clear; boil
+them very fast, when they have been in the Syrup a week, boil some sugar
+to a Candy height, and put in the Figs, and when you perceive they are
+enough, lay them out to dry.
+
+
+225. _To pickle Mushromes._
+
+Take them of one nights growth, and peel them inside and outside, boil
+them in Water and Salt one hour, then lay them out to cool, then make a
+pickle of White Wine and White Wine Vinegar, and boil in it whole
+Cloves, Nutmegs, Mace, and Ginger sliced, and some whole Pepper, when
+it is cold, put them into it, and keep them for Sauces of several Meats;
+and if you would dress them to eat presently, put them in a Dish over a
+Chafingdish of Coals without any Liquor, and the fire will draw out
+their natural Liquor, which you must pour away, then put in whole Spice,
+Onions and Butter, with a little Wine, and so let them stew a while,
+then serve it in.
+
+
+226. _To preserve whole Quinces to look red._
+
+When they are pared and cored, put them into cold water, and for every
+Pound of Quince take one Pound of Sugar, and a Pint of Water, make a
+Syrup thereof, then put in your Quinces, and set them on a slow fire,
+close covered, till you see they are of a good Colour and very tender,
+then take them out, and boil your Syrup till it will Jelly.
+
+
+227. _To make very good Marmalade of Quinces to look red._
+
+Weigh your Quinces and pare them, cut them in quarters and core them,
+and keep them in cold water, then take their weight in sugar, and a
+little water, and boil it, and scum it, then put in your Quinces, and
+set them on a slow fire, close covered, till you see it of a good
+colour, then uncover it, and boil it up very quick till you find that it
+will jelly very well.
+
+
+228. _To make Musk Sugar._
+
+Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in
+the bottom of a Gallipot, and then fill it with sugar, and tie it up
+close, when you have spent that sugar, put in some more, it will be well
+perfumed.
+
+
+229. _An excellent way to make Syrup of Roses, or of any other Flower._
+
+Fill a Silver Bason three quarters full of Spring water, then fill it up
+with Rose-Leaves or any other, and cover it, and set it upon a pot of
+seething water one hour, then strain it, and put in more; and do in like
+manner, and so do seven times, then take to every Pint one Pound of
+Sugar, and make a Syrup therewith.
+
+
+230. _To dry Rose Leaves._
+
+Pick your Roses, and dry them upon the Leads of a house in a Sun-shine
+day, and turn them as you do Hay, and when they are through dry, keep
+them in broadmouth'd Glasses close stopped.
+
+
+231. _To Candy Flowers._
+
+Boil some Rosewater and Sugar together, then put in your Flowers being
+very dry and boil them a little, then strew in some fine Sugar over
+them, and turn them, and boil them a little more, then take them from
+the fire, and strew some more Sugar over them, then take them out and
+lay them to dry, and open them, and strew Sugar over them; they will dry
+in a few hours in a hot day.
+
+
+232. _The making of Sugar-Plate and casting of it into Moulds._
+
+Take one Pound of double refin'd Sugar beaten and searced, and three
+Ounces of pure white Starch beaten and searced, then have some
+Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and
+Starch and a little of Ambergreece into a Mortar, and beat them till
+they come to a perfect Paste, you must also put in a little White of an
+Egg with the Gum, then mould it with searced Sugar, then dust your
+Moulds with Sugar, then roul out your Paste and lay it into the Mould,
+pressing it down into every hollow part with your fingers, and when it
+hath taken impression, knock the Mould on the edge against a Table and
+it will come out, or you may help it with the point of your knife; if
+you find you have put in too much Gum, then add more Sugar, if too much
+Sugar, then more Gum, work it up as fast as you can, when they come out
+of the Moulds trim them handsomely; if you would make saucers, dishes,
+or bowls, you must rowl it out thin and put your Paste into a saucer,
+dish, or bowl for a Mould, and let them stand therein till they be very
+dry, then gild them on the edges with the white of and Egg laid round
+about the edge with a pencil, and press the Gold down with some Cotton,
+and when it is dry brush off the superfluous loose Gold with the foot of
+an Hare, and if you would have your Paste exceeding smooth, as for Cards
+or the like, then roul your Paste upon a slicked paper with a very
+smooth Rouling-pin; if you would colour any of it, you must take the
+searced powder of any Herbs or Flowers, first dryed, and put to it when
+you beat it in a Mortar with the Gum.
+
+
+233. _To make Paste of Almonds._
+
+Take four Ounces of _Valentia_ Almonds, blanched and beaten with
+Rosewater till it come to perfect Paste, then take stale white bread,
+grate it and sift it, and dry it by the fire, then put that to your
+Almonds with the weight of all in fine Sugar, beat them very well, and
+put in some Spice beaten and searced, then when it is a little cool,
+roul it out, dust your Moulds and print it, and dry it in an Oven, you
+may if you please put the juice of a Limon into it when it is beating,
+you may make some of it into Jumbolds, and tie them in knots and bake
+them upon Buttered Plates, and when they are baked, ice them over with
+Rosewater, Sugar, and the White of an Egg, and set them into the Oven
+again for a while.
+
+
+234. _To make French Bisket._
+
+Take half a Peck of fine Flower, two Ounces of Coriander seeds, the
+Whites of four Eggs, half a Pint of Ale Yest, and as much water as will
+make it up into a stiff Paste, let your water be blood warm, then bake
+it in a long Roll as big as your Thigh, let it be in the Oven but one
+hour, when it is two days old, pare it and slice it thin over-thwart,
+then ice it over thin, and set it into the Oven to dry.
+
+
+235. _To make Ginger-bread._
+
+Take three stale Manchets grated and sifted, then put to them half an
+Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds
+together, beat all these and searce them, and put them in with half a
+Pound of fine Sugar, boil all these together with a quart of Claret,
+stirring them continually till it come to a stiff Paste, then when it is
+almost cold, mould it on a Table with some searced Spice and Sugar, then
+bake it in what shape you please.
+
+
+236. _Another sort of Ginger-bread._
+
+Take half a pound of sweet Almonds blanched and beaten, half a pound of
+fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts
+of Spices you please, beaten and searced, and also Seeds, beat all
+these together with two Eggs, both Yolks and Whites, then mould it with
+flower and Sugar together, and so bake it in what shape you please.
+
+
+237. _To make Puff-Paste._
+
+Take a quart of the finest Flower, the Whites of three Eggs, and the
+Yolks of two, and a little cold water, make it into a perfect Paste,
+then roul it abroad thin, then lay on little bits of Butter, and fold it
+over again, then drive it abroad again, and lay on more Butter, and then
+fold it over, and so do ten times, make it up for your use, and put your
+Fruit or Meat therein and bake it.
+
+
+238. _Another way for Puff-Paste._
+
+Take fine Flower half a Peck, the Yolks of five Eggs and one White, one
+Pound of Butter, half a pint of Cream, and a little fair water, break
+your Butter in little Bits and do not mould it too much, but roul it
+abroad so soon as you can, and let the Butter be seen in spots, for that
+will make it hollow when it comes into the Oven, then put in your Meat
+or Fruit, and close it over, and wash it over with the Yolk of an Egg
+and Cream beaten together, just when you set it into the Oven; let your
+Oven be quick, but do not let it stand too long, for that will spoil it.
+
+
+239. _To make short Paste without Butter._
+
+Bake your Flower first, then take a quart of it, and the Yolks of three
+Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt,
+and so make it into Paste.
+
+
+240. _To Candy whole Spices with a hard Rock-Candy._
+
+Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the
+weight of six pence of Gum Arabick that is clear, boil them together
+till a drop will run as small as a hair; then put it into an earthen
+Pipkin, and having before steeped your spices one night or two in
+Rosewater, put your spices into the Pipkin, and stop it up close that no
+Air get in, keep it in a hot place three weeks, then break your Pot with
+a Hammer.
+
+Thus you may do with preserved Oranges and Limons, any kinds of Fruits
+and flowers, or Herbs if you please.
+
+
+241. _To make very fine Bisket._
+
+Take half a Pound of searced Sugar, the Yolks of six Eggs, a little
+searced spice and Seeds, and a little Ambergreece or Musk, your Eggs
+must be very hard, then put all these into a Mortar and beat them to a
+Paste with a little Gum Dragon steeped in Rosewater all night, then
+mould it up with fine Sugar; and make it into pretty Fancies, and dry
+them in a warm Oven.
+
+
+242. _To make Orange, or Limon or Citron Bisket._
+
+Take either of these preserved and washed from their Syrup, beat them
+well in a Mortar, and then put in a little Gum Dragon as before, beat
+them again together till it be a perfect Paste, then mould it up with
+Sugar searced, and make them up in what shape you please and dry it.
+
+
+243. _To make Bisket of Potato-Roots or Parsneps._
+
+Take their Roots boil'd very tender, and beat them in a Mortar with
+their weight of searced Sugar, then put in a little Gum dragon as
+before, beat them to a Paste, and mould them up with Sugar searced, and
+make them up in what shape you please, and dry them.
+
+
+244. _To pickle Oranges or Limons, taught me by a Seaman._
+
+Take those which are free from any spots, and lay them gently in a
+Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel
+close, for want of Sea-water, you may take fair water, and make it so
+strong with Bay Salt, that it will bear an Egg, and put to them in like
+manner.
+
+
+245. _To keep Grapes fresh and green, taught me by a Sea-Captain._
+
+Take your fairest Grapes without any blemish, then lay some Oats in a
+Box; and then a Lay of Grapes, and then more Oats, and so do till you
+have laid all in, then cover the Grapes well with Oats, and close your
+box fast that no Air get in.
+
+
+246. _To dry Grapes to keep longer._
+
+Take your best Clusters and hang them up in a Room upon Lines, and be
+sure you do not let them touch one another, they will keep four months.
+
+
+247. _To make Marmalade of Oranges or Limons._
+
+Boil the Rinds of them in several Waters till they be very tender, beat
+them small with their weight of Pippins, then take the weight of all in
+fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your
+Water and Sugar together, and make a Syrup, then put in your Pulp, and
+boil it a good while till it be clear, then put in the Juice of some
+Orange and Limon, so much as will give it a fine taste, then boil it a
+little longer till you see it will jelly very well, then put it into
+Glasses, and keep it in a reasonable warm place; this is very Cordial,
+and stoppeth Rheum.
+
+
+
+248. _To make green Ginger wet._
+
+Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally
+mixed, let it stand so close covered twelve days, and twice every day
+stir it up and down, then take two quarts of Red-Wine and as much
+Vinegar, and boil them together a little while, then put in three pounds
+of Sugar and make a Syrup therewith, then put in your Ginger and boil it
+a while, then set it by till the next day, so boil it every day a
+little, till it be very clear, and so keep it in the Syrup.
+
+
+249. _To make a Sallad of Limons._
+
+Take the rinds of Limons cut in halves, and boil them in several waters
+till they are very tender, then take Vinegar, Water and Sugar, and make
+a Syrup, then put in your Limons, first cut as you would an
+Apple-paring, round and round till you come at the top, boil them a
+while in the Syrup, then set them by till the next day, then boil them
+again a little, and so do till you see they be clear, and the Syrup
+thick; when you serve them to the Table, wash them in Vinegar.
+
+
+250. _To stew Prunes without fire._
+
+Take your largest Prunes well washed, and put them into a broad mouthed
+Glass, then put to them some Claret Wine, and whole Spice, and cover
+your Glass very well, and set it in the Sun ten days or more, and they
+will eat very finely; you must also put a little Sugar into the Glass
+with them.
+
+
+251. _To make Syrup of the Juice of Citrons or Limons._
+
+Take the Juyce of either of them, and put twice the weight of fine Sugar
+therein, put it into a long Gallipot, and set that pot into a Kettle of
+boiling water, till you see they be well incorporated, then take it out,
+and when it is cold put it up.
+
+
+252. _To make Punch._
+
+Take one Quart of Claret wine, half a Pint of Brandy, and a little
+Nutmeg grated, a little Sugar, and the Juice of a Limon, and so drink
+it.
+
+
+253. _To make Limonado._
+
+Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair
+Water, the Juyce of two Limons, and some of the Pill, so brew them
+together, with Sugar, and drink it.
+
+
+254. _To make Paste of Pomewaters._
+
+Take your Pomewater Apples, and put them in a long Gallipot, and set
+that Pot in a Kettle of boiling water, till your Apples are tender, then
+pare them, and cut them from the Core, and beat them in a Mortar very
+well, then take their weight in fine Sugar, and boil it to a Candy
+height with a little water, then put in your Apples, and boil them till
+it will come from the bottom of the Posnet, when it is almost cold mould
+it with searced Sugar, and make it in Cakes and dry them.
+
+
+255. _To make Syrup of Rasberries, or of other Fruits, as Grapes or the
+like._
+
+Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix
+them together, and put them into a long Gally-pot, and set that pot
+into a Kettle of seething water, and when you see it is enough let it
+cool, and then put it up; after you have strained out your Juice, you
+must let it stand to settle three or four days before you put the Sugar
+into it, and then take only the clearest, this is exceeding good and
+comfortable in all Feavers.
+
+
+256. _To make a Caudle for a sick body both pleasant and comfortable._
+
+Take a quart of white Wine, and boil it a while with a Blade of large
+Mace, and a little whole Cinamon, then take four Ounces of sweet Almonds
+blanched and beaten with a little Rosewater, then strain your Almonds
+with the Wine, and set it over the fire again, and when it is scalding
+hot, put in the Yolks of four Eggs, and as much Sugar as you think fit.
+
+
+
+257. _How to cover all kinds of Seeds, or little pieces of Spices, or
+Orange or Limon Pill, with Sugar for Comfits._
+
+First of all you mast have a deep bottomed Basin of Brass or Latin, with
+two ears of Iron to hang it with two Cords over some hot Coals.
+
+You must also have a broad Pan to put Ashes in, and hot Coals upon them.
+
+You must have a Brass Ladle to let run the Sugar upon the Seeds.
+
+You must have a Slice of Brass to scrape away the Sugar from the sides
+of the hanging Basin if need be.
+
+Having all these things in readiness, do as followeth;
+
+Take fine white Sugar beaten, and let your Seeds and Spice be dry, then
+dry them again in your hanging Basin:
+
+Take to every two pounds of Sugar one quarter of a pound of Spices or
+Seeds, or such like.
+
+If it be Aniseeds, two pounds of Sugar to half a pound of Aniseeds, will
+be enough.
+
+Melt your Sugar in this manner, put in three Pounds of Sugar into the
+Basin, and one Pint of Water, stir it well till it be wet, then melt it
+very well and boil it very softly until it will stream from the Ladle
+like Turpentine, and not drop, then let it seeth no more, but keep it
+upon warm Embers, that it may run from the Ladle upon the seeds.
+
+Move the Seeds in the hanging Basin so fast as you can or may, and with
+one hand, cast on half a Ladle full at a time of the hot Sugar, and rub
+the Seeds with your other hand a pretty while, for that will make them
+take the Sugar the better, and dry them well after every Coat.
+
+Do thus at every Coat, not only in moving the Basin, but also with
+stirring of the Comfits with the one hand, and drying the same: in every
+hour you may make three pounds of Comfits; as the Comfits do increase in
+bigness, so you may take more Sugar in your Ladle to cast on:
+
+But for plain Comfits, let your Sugar be of a light decoction last, and
+of a high decoction first, and not too hot.
+
+For crisp and ragged Comfits make your decoction so high, as that it may
+run from the Ladle, and let it fall a foot high or more from the Ladle,
+and the hotter you cast on your sugar, the more ragged will your Comfits
+be; also the Comfits will not take so much of the sugar, as upon a
+light decoction, and they will keep their raggedness long; this high
+decoction must serve for eight or ten Coats, and put on at every time
+but one Ladle full.
+
+A quarter of a pound of Coriander seeds, and three pounds of sugar, will
+serve for very great Comfits.
+
+See that you keep your Sugar in the Basin always in good temper, that it
+burn not in Lumps, and if at any time it be too high boiled, put in a
+spoonful or two of water, and keep it warily with your Ladle, and let
+your fire be always very clear, when your Comfits be made, set them in
+Dishes upon Paper in the Sun or before the Fire, or in the Oven after
+Bread is drawn, for the space of one hour or two, and that will make
+them look very white.
+
+
+257. [Transcriber's note: so numbered in original] _To make a fine
+Cullis or Jelly._
+
+Take a red Cock, scald, wash, and dress him clean, seeth it in white
+Wine or Rhenish Wine, and scum it clean, put in a Pint of thick cream to
+it, then put in whole Spices, Sugar and Rosewater, and boil them
+together.
+
+
+258. _A white Jelly with Almonds._
+
+Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and
+some Cinamon whole, seeth these together, then take one pound of Almond
+blanched and beaten with Rosewater, then put them in and seeth them with
+the rest, stir them always, and when it is enough, sweeten it to your
+taste, and when it is cold eat it.
+
+
+259. _To make sweet Cakes without Sugar._
+
+Wash some Parsnep roots, scrape them and slice them very thin dry them
+in a Dish in an Oven, and beat them to a Powder, mix them with an equal
+quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and
+so make them and bake them.
+
+
+260. _To keep Roses or Gilliflowers very long._
+
+Take them when they are very fresh, and in the bud, and gathered very
+dry, dip them in the whites of Eggs well beaten, and presently strew
+thereon searced sugar, and put them up in luted Pots, and set them in a
+cool place, in sand or gravel, and with a Filip of your finger at any
+time you may strike off the coat, and you will have the Flower fresh and
+fair.
+
+
+261. _How to keep Walnuts long fresh and good._
+
+Make a lay of the dry stampings of Crabs when the Verjuice is pressed
+forth, then a Lay of Walnuts, and then Crabs again, till all be in, then
+cover the Vessel very well, and when you eat them, they will be as
+though they were new gathered.
+
+
+262. _To pickle Quinces._
+
+Put them into a Vessel, and fill up the Vessel with small Ale, or white
+Wine Lees, which is better, and cover your Vessel well that no Air get
+in.
+
+
+263. _To keep Artichokes._
+
+Take your Artichokes, and cut off the stalks within two inches of the
+Apple, and of these stalks make a strong Decoction, slicing them into
+thin and small pieces, and boil them with water and salt; when it is
+cold, put in your Artichokes, and keep them from the Air.
+
+When you spend them, lay them first in warm water, and then in cold, to
+take away the bitterness.
+
+
+264. _To make Clove or Cinamon Sugar._
+
+Put Sugar in a Box, and lay Spices among it, and close up the Box fast,
+and in short time it will smell and tast very well.
+
+
+265. _To make Irish_ Aquavitae.
+
+Take to every Gallon of good _Aquavitae_, two Ounces of Licoras bruised,
+two ounces of Aniseeds bruised, let them stand six days in a Vessel of
+Glass close stopped, then pour out as much of it as will run clear,
+dissolve in that clear six great spoonfuls of the best Molasses, then
+put it into another Glass, then add to it some Dates and Raisins of the
+Sun stoned; this is very good for the Stomach.
+
+
+266. _To distil Roses speedily._
+
+Stamp your Roses in a Mortar with a little Rosewater, and then distill
+them: This way will yield more water by much than the common way.
+
+
+267. _To make Scotch Brewis._
+
+Take a Manchet and pare off the crust then slice it thin and whole round
+the Loaf, and lay these slices into a deep dish cross ways, one slice
+lying upon the edge of the other a little, that they may lye quite cross
+the dish, then fill it up with Cream and put whole Spice therein, so set
+it over a Chafing-dish of Coals very hot, and always cast the Cream all
+over the Bread with a spoon till all be spent, which will be above an
+hour, then take some Sack and sweeten it with Sugar, and pour all over
+it, and serve it to the Table.
+
+
+268. _To make fine Black Puddings._
+
+Take the Blood of a Hog, and strain it, and let it stand to settle,
+putting in a little Salt while it is warm, then pour off the water on
+the top of the Blood, and put so much Oatmeal as you think fit, let it
+stand all night, then put in eight Eggs beaten very well, as much Cream
+as you think fit, one Nutmeg or more grated, some Pennyroyal and other
+Herbs shred small, good store of Beef Sewet shred very small, and a
+little more Salt, mix these very well together, and then have your Guts
+very well scoured, and scraped with the back of a Knife, fill them but
+not too full, then when you have tyed them fast, wash them in fair
+water, and let your water boil when they go in; then boil them half an
+hour, then stir them with the handle of a Ladle and take them up and lay
+them upon clean straw, and prick them with a Needle, and when they are a
+little cool put them into the boiling water again, and boil them till
+they are enough.
+
+
+269. _To make the best Almond-Puddings._
+
+Take a quart of thick Cream and boil it a while with whole Spice, then
+put in half a pound of sweet Almonds blanched and beaten to a Paste with
+Rosewater, boil these together till it will come from the bottom of the
+Posnet, continually stirring it for fear it burn:
+
+Then put it out, and when it is cool, put in twelve yolks of Eggs, and
+six Whites, some Marrow in big Bits, or Beef Suet shred small, as much
+Sugar as you think fit, then fill your Guts being clean scraped; you may
+colour some of them if you please, and into some put plumped Currans,
+and boil them just as you do the other.
+
+
+270. _To make a Rice pudding to bake._
+
+Take three Pints of Milk or more, and put therein a quarter of a Pound
+of Rice, clean washed and picked, then set them over the fire, and let
+them warm together, and often stir them with a wooden Spoon, because
+that will not scrape too hard at the bottom, to make it burn, then let
+it boil till it be very thick, then take it off and let it cool, then
+put in a little Salt, some beaten Spice, some Raisins and Currans, and
+some Marrow, or Beef Suet shred very small, then butter your Pan, and so
+bake it, but not too much.
+
+
+271. _To make a Pudding of wild Curds._
+
+Take wild Curds and Cream with them, put thereto Eggs, both yolks and
+whites, Rosewater, Sugar, and beaten Spice with some Raisins and
+Currans, and some Marrow, and a little Salt, then butter a Pan, and bake
+it.
+
+
+272. _To make Pudding of Plum Cake._
+
+Slice your Cake into some Cream or Milk, and boil it, and when it is
+cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan
+and bake it, or fill guts with it.
+
+
+273. _To make Bisket Pudding._
+
+Take Naples Biskets and cut them into Milk, and boil it, then put in
+Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake
+it.
+
+
+274. _To make a dry Oatmeal Pudding._
+
+Take your Oatmeal well picked, and put into it a little Salt, some
+Raisins and Currans, and some beaten spice, and good store of Beef Suet
+finely shred, so tie it up hard in a Cloth, and let your water boil when
+you put it in; and let it boil very well; if you would butter it, then
+leave out the Suet; and if you would leave out the Fruit, then put in
+sweet herbs good store.
+
+
+275. _To make Almond puddings a different way from the other._
+
+Take two Manchets and grate them, then scald them in some Cream, then
+put in some Almonds Blanched and beaten as you do other, with Rosewater,
+let there be about half a pound, then put in eight Eggs well beaten,
+some Spice, Sugar, Salt and Marrow, and having your Guts well scowred
+and scraped, fill them, but not too full, and boil them as you do the
+other; or bake it if you please; Currans will do well in it.
+
+
+276. _To make a Quaking Pudding._
+
+Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store
+of Eggs well beaten, mix these well, and beat them together, then dip a
+clean Cloth in hot water, and flower it over, and let one hold it at
+the four corners till you put it in, so tie it up hard, and let your
+Water boil when you put it in, then boil it for one hour, and serve it
+in with Sack, Sugar and Butter.
+
+
+277. _To make good Dumplings._
+
+Take some Flower and a little Salt, and a little Ale-Yest, and so much
+water as will make it into a Paste, so let your water boil when you do
+put them in; boil them but a little while, and then butter them.
+
+
+278. _Another way to make Dumplings._
+
+Take half a quarter of a Peck of Flower, and one Egg, yolk and white,
+half a Pound of Butter broke in little Bits, mix them together with so
+much cold Milk as will make it up, do not break your Butter too small,
+for then they will not flake; make them up like Rouls of Butter, and
+when your water boils, put them in, and do not boil them too much, then
+butter them.
+
+
+279. _Another way to make Dumplings._
+
+Take Flower and temper it very light with Eggs, Milk, or rather Cream,
+beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water,
+and flower it, and so boil it for a Pudding, or else make it pretty
+stiff with the Flower and a little grated Bread, and so boil them for
+Dumplings, then butter them, and serve them in.
+
+
+280. _To make a green Pudding to Butter._
+
+Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and
+whites well beaten, and one Manchet grated small, a little salt, beaten
+Spice and some Sugar:
+
+Then colour it well with some Juice of Spinage, or if you will have it
+yellow, colour it with Saffron, so boil it in a wet Cloth flowred as
+before, and serve it in with Wine, Sugar and Butter, and stick it with
+blanched Almonds split in halves, and pour the sauce over it, and it
+will look like a Hedghog.
+
+You may at some time stick it with Candied Orange Pill or Limon Pill, or
+Eringo Roots Candied, you may sometimes strew on some Caraway Comfits,
+and if you will bake it, then put in some Marrow, and some Dates cut
+small: thus you have many Puddings taught in one.
+
+
+281. _To make a Pudding of a Hogs Liver._
+
+Take your liver and boil it in water and salt, but not too much;
+
+Then beat it fine in a Mortar, and put to it one Quart of Cream, a
+little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs
+beaten very well: mix it well.
+
+And if you bake it, put in Marrow, or if you boil it in Skins.
+
+But if you boil it in a Cloth, then leave it out; and butter it when it
+is boiled.
+
+
+282. _To make a Rasberry Pudding._
+
+Take a Quart of Cream and boil it with whole Spice a while, then put in
+some grated Bread, and cover it off the Fire, that it may scald a
+little; then put in eight Eggs well beaten, and sweeten it with Sugar;
+then put in a Pint or more of whole Rasberries, and so boil it in a
+Cloth, and take heed you do not boil it too much, then serve it in with
+Wine, Butter and Sugar.
+
+You may sometimes leave out the Rasberries, and put in Cowslip Flowers,
+or Goosberries.
+
+
+283. _To make a Calves foot Pudding._
+
+Take those which are tenderly boiled and shred them small with
+Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well
+beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and
+one pound of Currans; mix all these well together, and boil it or bake
+it; but if you would Butter it, then do not put in Suet.
+
+
+284. _To make a Pudding to rost._
+
+Take a Pint of Cream, scald a little grated Bread in it, then put in
+three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar
+and Salt, with some Beef Suet finely shred, make it pretty stiff, and
+wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if
+you please, you may put in a little Rosewater.
+
+
+285. _To make Cream of divers things._
+
+Take a Quart of Cream and boil it a while, then put in eight yolks of
+Eggs, and six Whites well beaten, put them in over the Fire, and stir
+them lest they turn, then when it is almost enough, put in some Candied
+Eringo Root, Orange or Limon Pill Candied, and cut thin, preserved
+Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you
+do not like it so thick, put fewer Eggs into it.
+
+
+286. _To make Cream of Artichoke Bottoms._
+
+Take a Quart of Cream and boil it with a little whole Mace a while; then
+have your Artichoke Bottoms boiled very tender, and bruise them well in
+a Mortar, then put them into the Cream, and boil them a while, then put
+in so many yolks of Eggs as you think fit, and sweeten it to your taste;
+when you think it is enough, pour it out, and serve it in cold.
+
+
+287. _To pickle Barberries._
+
+Take your Barberries and pick out the fairest Bunches of them, then take
+the Refuse, and with some Water and Salt, so strong as will bear an Egg,
+boil them together for half an hour or more, then lay your fair Bunches
+into a Pot, and when the Liquor is cold, pour it over them.
+
+
+288. _To pickle French Beans._
+
+Take them before they be too old, and boil them tender, then put them
+into a pickle made with Vinegar and Salt, and so keep them; it is a very
+good and pleasant Sallad.
+
+
+289. _To pickle Oysters._
+
+Take your great Oysters, and in opening them save the Liquor, then
+strain it from dross, add to it some White Wine, and White Wine Vinegar,
+and a little Salt, and so let them boil together a while, putting in
+whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered
+Nutmegs, with a few Bay leaves; when the Liquor is boiled almost enough,
+put in your Oysters and plump them, then lay them out to cool, then put
+them into a Gally-pot or Barrel, and when the Liquor is cool, pour it
+over them, and keep them from the Air.
+
+
+290. _To make the best sort of Mustard._
+
+Dry your Seed very well, then beat it by little and little at a time in
+a Mortar, and sift it, then put the Powder into a Gally-pot, and wet it
+with Vinegar very well, then put in a whole Onion, pilled but not cut,
+a little Pepper beaten, a little Salt, and a lump of stone Sugar.
+
+
+291. _Another sort of Mustard._
+
+Dry your Horse-Radish Roots in an Oven very dry, then beat them to
+Powder and sift them, and when you would use any, wet it with Wine
+Vinegar, and so it will rather be better than the other.
+
+
+292. _To keep boiled powdered Beef long after it is boiled._
+
+When your Beef is well powdered, and boiled thorowly, and quite cold,
+wrap it up close in a linnen cloth, and then a woollen one, and so keep
+it in a Chest or Box from the Air.
+
+
+293. _To make Clouted Cream._
+
+Take three Gallons of new Milk, set it on the fire, and boil it, then
+put in two Quarts of Cream, and stir it about for a while over the fire,
+then pour it out into several pans, and cover it till the next morning,
+then take it off carefully with a Skimmer, and put it all into one dish
+one upon another, then eat it with Wine and Sugar.
+
+
+294. _An excellent Damask Powder._
+
+Take of Orrice half a Pound, Rose leaves four Ounces, Cloves one Ounce,
+_Lignum Rhodium_ two Ounces, _Storax_ one Ounce and an half, _Benjamin_
+one Ounce and an half, Musk and Civet of each ten Grains, beat them
+altogether grosly, save the Rose leaves you must put in afterwards. This
+is a very fine Powder to lay among Linnen.
+
+
+_The End of the First Part._
+
+
+
+
+THE
+
+SECOND PART
+
+OF
+
+The Queen-like Closet:
+
+Having an Addition of what hath already been treated of, and directing a
+very true and excellent way for all manner of COOKERY, both FISH, FLESH,
+and PASTRY;
+
+_Shewing_,
+
+The true SEASONING of all Things for Compleat TABLES:
+
+_Also_
+
+All Kinds of SAUCES & PICKLES, in a very brevious way.
+
+
+Here is to be noted, that in divers of these Receipts there are
+Directions for two or three several Things in one, not confounding the
+Brains with multitudes of Words, to little or no purpose, or vain
+Expressions of things with are altogether unknown to the Learned as well
+as to the Ignorant: This is really imparted for the good of all the
+FEMALE SEX.
+
+
+By _Hannah Wolley_, alias _Chaloner_.
+
+
+_London_, Printed for _R. Lowndes_. 1672
+
+
+
+
+THE
+
+Queen-like CLOSET,
+
+OR
+
+Rich Cabinet.
+
+
+THE SECOND PART.
+
+
+1. _To make Elder Vinegar and to colour it._
+
+Take of your best white Wine Vinegar, and put such a quantity of ripe
+Elder Berries into it as you shall think fit, in a wide mouth'd Glass,
+stop it close, and set it in the Sun for about ten days, then pour it
+out gently into another Glass, and keep it for your use; thus you may
+make Vinegar of Red Roses, Cowslipps, Gilliflowers, or the like.
+
+
+2. _To make Metheglin, either Brown or White, but White is best._
+
+Take what quantity you please of Spring-Water, and make it so strong
+with Honey that it will bear an Egg, then boil it very well, till a good
+part be wasted, and put in to it boiling a good quantity of whole Spice,
+Rosemary, Balm, and other cordial and pleasant Herbs or Flowers.
+
+When it is very well boiled, set it to cool, it being strained from the
+Herbs, and the Bag of Spices taken out;
+
+When it is almost cold, put in a little Yest, and beat it well, then put
+it into Vessels when it is quite cold, and also the Bag of Spice, and
+when it hath stood a few days, bottle it up; if you would have it red,
+you must put the Honey to strong Ale Wort in stead of Water.
+
+
+3. _To make Collar'd Beef._
+
+Take a good Flank of Beef, and lay it in Pump water and Salt, or rather
+Saltpeter, one day and one night, then take Pepper, Mace, Nutmegs,
+Ginger, and Cloves, with a little of the Herb called Tarragon, beat your
+Spice, shred your Tarragon, and mingle these with some Suet beaten
+small, and strew upon your Beef, and so rowl it up, and tie it hard, and
+bake it in a pot with Claret Wine and Butter, let the pot be covered
+close, and something in the pot to keep the Meat down in the Liquor that
+it may not scorch, set it into the Oven with Houshold bread, and when it
+is baked, take it out, and let it cool, then hang it up one night in the
+Chimney before you eat it, and so as long as you please.
+
+Serve it in with Bay Leaves, and eat it with Mustard and Sugar.
+
+
+4. _To make Almond Puddings with French Rolls or Naples Biskets._
+
+Take a Quart of Cream, boil it with whole Spice, then take it from the
+Fire, and put in three Naples Biskets, or one Penny French Roll sliced
+thin, and cover it up to scald; when it is cold, put in four Ounces of
+sweet Almonds blanched, and beaten with Rosewater, the Yolks of eight
+Eggs, and a little Marrow, with as much Sugar as you think fit, and a
+little Salt; you may boil it, or bake it, or put it into Skins; if it be
+boiled or baked, put Sugar on it when you serve it in.
+
+
+5. _To make Barley Cream._
+
+Take two Ounces of French Barley, and boil it in several Waters, then
+take a quart of Cream, and boil it with whole Spice, put in your Barley,
+and boil them together very well,
+
+Then put in the yolks of six Eggs well beaten, and as much Sugar as you
+think fit; stir them well over the fire, then poure it out, and when it
+is cold serve it in; thus you may make Rice Cream, onely do not boil
+that, but a very little in Milk, before you put it into the Cream.
+
+
+6. _To make Cheese-cakes._
+
+Take four Gallons of new Milk, set it with a little Runnet, and when it
+is come, break it gently, and whey it very well, then take some Manchet,
+first scalded well in new Milk, let the Milk be thick with it, and while
+it is hot, put in a quarter of a pound of fresh Butter, and stir it in,
+when it is cold, mix that and your curd together very well, then put in
+one Pound and half of plumped Currans, some beaten Spice, a very little
+Salt, Rosewater, and the yolks of eight Eggs, half a Pint of Cream, and
+a little Sugar, mix them well together, then make some Paste, with
+Flower, Butter, the yolk of an Egg and fair water, and roul it out thin,
+and so bake them in bake-pans, and do not let them stand too long in the
+Oven.
+
+
+7. _Another way for Cheese-cakes._
+
+Take the Curd of four Gallons of new Milk, and put thereto half a pound
+of Almonds blanched and beaten fine with Rosewater, then put in one Pint
+of Raw Cream, the yolks of ten Eggs, some beaten Spice, a little Salt,
+one pound and half of plumped Currans, a little Rosewater, and some
+Sugar, and so mix them very well, and put them into your Crust and bake
+them.
+
+
+8. _Another way for Cheese-cakes._
+
+Take the Curd of four Gallons of new Milk, beat it well in a Mortar with
+half a pound of fresh Butter, and then season it as you do the other
+above-named.
+
+
+9. _Another way for Cheese-cakes._
+
+Take the same quantity of Curd, and mix it with half a Pound of Rice
+boiled tender in Milk, one quarter of a pound of fresh Butter, the yolks
+of eight Eggs, one Pint of Cream, beaten Spice, two pounds of Currans
+first plumped, Rosewater and Sugar, and a little Salt, and so bake them,
+not too much.
+
+
+10. _To make fresh Cheese._
+
+Take some very tender Cheese-Curd, stamp it very well in a Mortar with a
+little Rosewater, wherein whole Spice hath been steeped, then let it
+stand in a little Cullender about half an hour, then turn it out into
+your Dish, and serve it to the Table with Cream, Wine, and Sugar.
+
+
+11. _Another way for a fresh Cheese._
+
+Take a quart of Cream, and boil in it whole Spice, then stir in the
+yolks of eight Eggs, and four whites well beaten, and when they are hot,
+put in so much Sack as will give it a good taste, then stir it over the
+Fire till it runneth on a Curd, then beat it in a Mortar as the other,
+and serve it to the Table with Cream and Sugar.
+
+
+12. _To make Oatmeal Pudding._
+
+Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater
+and Sugar, some Currans, some Marrow, or Beef Suet shred fine, and a
+little Salt, then Butter your pan and bake it.
+
+
+13. _Puddings in Balls to stew or to fry._
+
+Take part of a Leg of Veal, parboil it, and shred it fine with some Beef
+Suet, then take some Cream, Currans, Spice, Rosewater, Sugar and a
+little Salt, a little grated Bread, and one handful of Flower, and with
+the yolks of Eggs make them in Balls, and stew them between two Dishes,
+with Wine and Butter, or you may make some of them in the shape of
+Sausages, and fry them in Butter, so serve them to the Table with Sugar
+strewed over them.
+
+
+14. _To boil Pigeons._
+
+Take your largest Pigeons and cut them in halves, wash them and dry
+them, then boil a little water and Salt with some whole Spice, and a
+little Faggot of sweet Herbs, then put in your Pigeons and boil them,
+and when they are enough, take some boiled Parsley shred small, some
+sweet Butter, Claret Wine, and an Anchovy, heat them together, then put
+in the yolks of Eggs, and make it thick over the Fire, then put in your
+Pigeons into a Dish, garnished with pickled Barberries and raw Parsley,
+and so pour over them your Sawce, and serve it to the Table.
+
+
+15. _To make an Apple Tansie._
+
+Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and
+four Whites, a little Salt, some Sugar, and a little Spice, then cut
+your Apples in round thin slices, and lay them into your Frying-Pan in
+order, your Batter being hot, when your Apples are fried, pour in your
+Butter, and fry it on the one side, then turn it on a Pie-Plate and
+slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
+squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
+it so to the Table.
+
+
+16. _To make a green Tansie to fry, or boil over a Pot._
+
+Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
+Whites well beat, mix them together, and put in one Nutmeg grated, then
+colour it well with the Juice of Spinage, and sweeten it with Sugar;
+then fry it with Butter as you do the other, and serve it in the same
+manner; but you must lay thin slices of Limon upon this.
+
+If you will not fry it, then butter a Dish, and pour it therein, and set
+it upon a Pot of boiling water till it be enough; this is the better
+and easier way.
+
+Thus you may make Tansies of any other things, as Cowslips, Rasberries,
+Violets, Marigolds, Gilliflowers, or any such like, and colour them with
+their Juice; you may use green Wheat instead of Spinage.
+
+
+17. _To make an Amulet._
+
+Take twelve Eggs, beat them and strain them, put to them three or four
+spoonfuls of Cream, then put in a little Salt, and having your
+frying-pan ready with some Butter very hot, pour it in, and when you
+have fryed it a little, turn over both the sides into the middle, then
+turn it on the other side, and when it is fryed, serve it to the table
+with Verjuice, Butter and Sugar.
+
+
+18. _To make a Chicken-Pie._
+
+Make your Paste with cold Cream, Flower, Butter and the yolk of an Egg,
+roul it very thin, and lay it in your Baking-pan, then lay Butter in the
+Bottom.
+
+Then lay in your Chickens cut in quarters with some whole Mace, and
+Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron
+Pill, with a few Dates stoned and sliced:
+
+Then lay good store of Butter, Close up your Pie and Bake it:
+
+Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks
+of two or three Eggs well beaten together over the fire, till it be
+thick, so serve it to the Table, and garnish your Dish with some pretty
+Conceits made in Paste.
+
+
+19. _To make a Collar of Brawn of a Breast of Pork._
+
+Take a large Breast of Pork, and bone it, then roul it up, and tie it
+hard with a Tape, then boil it water and Salt till it be very tender,
+then make Souce drink for it with small Beer, Water and Salt, and keep
+it in it:
+
+Serve it to the Table with a Rosemary Branch in the middle of it, and
+eat it with Mustard.
+
+
+20. _To souce Veal to eat like Sturgeon._
+
+Take what part of Veal you like best, and boil it with water and salt,
+and a bundle of sweet herbs, and a little Limon Pill; when it is boiled
+enough, put into your Liquor so much Vinegar as will make it tast sharp,
+and a Limon sliced, and when it is cold, put in your Veal, and when it
+hath lain four or five days, serve it to the Table with Fennel, and eat
+it with some Vinegar; you must tie it up as you do Brawn.
+
+
+21. _To make a Pasty of a Breast of Veal._
+
+Take half a peck of fine Flower, and two pounds of Butter broken into
+little bits, one Egg, a little Salt, and as much cold Cream, or Milk as
+will make it into a Paste; when you have framed your Pasty, lay in your
+Breast of Veal boned, and seasoned with a little Pepper and Salt, but
+first you must lay in Butter.
+
+When your Veal is laid in, then put in some large Mace, and a Limon
+sliced thin, Rind and all, then cover it well with Butter, close it and
+bake it, and when you serve it in, cut it up while it is very hot, put
+in some white wine, sugar, the yolks of Eggs, and Butter being first
+heated over the Fire together; this is very excellent meat.
+
+
+22. _To make a Pigeon-Pie._
+
+Make your Paste as for the Pasty, roul it thin, and lay it into your
+baking-pan, then lay in Butter, then mix Pepper and Salt and Butter
+together, and fill the bellies of your Pigeons, then lay them in, and
+put in some large Mace, and little thin slices of Bacon, then cover them
+with Butter, and close your Pie, and bake it not too much.
+
+
+23. _To boil a Capon or Hen with Oysters._
+
+Take either of them, and fill the Belly of it with Oysters, and truss
+it, then boil it in white Wine, Water, the Liquor of the Oysters, a
+Blade or two of Mace, a little Pepper whole, and a little Salt; when it
+is boiled enough, take the Oysters out of the belly, and put them into a
+Dish, then take some Butter, and some of the Liquor it was boiled in,
+and two Anchoves with the yolks of Eggs well beaten, heat these together
+over the fire, and then put your Oysters into it, then garnish your Dish
+with Limon sliced thin, and some of the Oysters, also some pickled
+Barberries and raw Parsley, then lay your Capon or Hen in the middle of
+it, and pour the sauce upon the Breast of it, then lay on sliced Limon
+and serve it in.
+
+
+24. _To make an Olio._
+
+First lay in your Dish a Fricasy made of a Calves-head, with Oisters and
+Anchovies in it, then lay Marrow-bones round the Dish, within them lay
+Pigeons boiled round the Dish, and thin slices of Bacon, lay in the
+middle upon your Fricasy a powdred Goose boiled, then lay some
+sweet-breads of Veal fryed, and balls of Sawsage-meat here and there,
+with some Scotch Collops of Veal or of Mutton: Garnish your Dish with
+Limon or Orange and some toasts for the Marrow so serve it in.
+
+
+25. _To make Cracknels._
+
+Take half a Pound of fine Flower, and as much fine Sugar, a few
+Coriander seeds bruised, and some Butter rubbed into the Flower, wet it
+with Eggs, Rosewater and Cream, make it into a Paste, and rowl it in
+thin Cakes, then prick them and bake them; then wash them over with Egg
+and a little Rosewater, then dry them again in the Oven to make them
+crisp.
+
+
+26. _To make good Sauce for a boiled Leg of Mutton._
+
+Take the best Prunes and stew them well with white Wine or Claret, and
+some whole Spice, then drain them into a Dish and set it over a Chafing
+dish of Coles; put to it a little grated Bread, juice of Limon and a
+little salt, then lay your Mutton in a Dish, being well boiled with
+water and salt, pour your sauce to it:
+
+Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.
+
+
+27. _To rost Pork without the Skin._
+
+Take any joint of small Pork, not salted and lay it to the fire till the
+Skin may be taken off, then take it from the fire and take off the Skin,
+then stick it with Rosemary and Cloves, and lay it to the fire again,
+then salt it and rost it carefully, then make Sauce for it with Claret
+Wine, white bread sliced thin, a little water, and some beaten Cinamon;
+boil these well together, then put in some Salt, a little Butter,
+Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted
+enough, then flower it, and lay it into a Dish with the Sauce, and
+serve it in.
+
+
+28. _To roste a Pig like Lamb._
+
+Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then
+spit it, and rost it till you may take off the Skin, then take the Spit
+from the fire, and take the skin clean off, then draw it with Parsly,
+and lay it to the fire, baste it with Butter, and when it is enough,
+flower it and serve it to the Table with Butter, the Juice of Orange,
+and gross Pepper, and a little Salt.
+
+
+29. _To make Codling Cream._
+
+Take fair Codling Apples, and when you have scalded them very well, peel
+them, and put them into warm water over a few Embers covered close till
+they are very green, then take a quart of Cream and boil it with a blade
+of Mace, and then bruise six of your Codlings very well, and when your
+Cream is almost cold, put in your Codlings, and stir them very well over
+a slow fire for fear they turn, then put in the yolks of Eggs well
+beaten, and what Sugar you think fit, and let it be upon the fire,
+stirring it till you think it be enough, then serve it in cold.
+
+
+30. _A very dainty Summer Dish._
+
+Set a little morning Milk with Runnet, as for a Cheese, when it is come,
+slice it out with a thin Slice, and lay it into the Dish you mean to
+serve it in, and put to it a little raw Cream, what Wine you please, and
+some Sugar, and so eat it.
+
+
+31. _To Butter Lobsters, Crabs or Crafish._
+
+Take out their Meat and Mince it small, and set it over a Chafing dish
+of Coals with a little white Wine, a little Salt, and a blade of Mace,
+and when it is very hot, put in some Butter and some Crums of white
+bread, then warm the shells against the fire, and fill them again with
+their Meat, and so serve them in.
+
+You may do Shrimps or Prawns thus, only you must not put them into the
+shells, again, but garnish your Dish with them.
+
+
+32. _To make a very good Cheese._
+
+Take a Pail full of Morning Milk and Stroakings, and set it together
+with two spoonfuls of Runnet, and cover it; when it is come, put it
+into the wheying-Cloth gently, and break it as little as you can; when
+the Whey is run clean from it, put it into the Vat, and turn it in the
+Evening, next morning take it out and salt it a little, and turn it
+twice a day upon a clean Board, and when it is a week old, lay it into
+some Nettles, and that will mellow it.
+
+Before you set your Milk, you may if you please, colour it with the
+juice of Marigolds, Spinage or Sage.
+
+
+33. _To boil a Rump of Beef._
+
+Take a Rump of Beef a little salted, and boil it in as much Water, as
+will cover it, and boil a Net full of hard Lettice with it, and when it
+is boiled, take your hard Lettice, some Wine, either White or Claret,
+some Gravie, some Butter and some Nutmeg, and warm them together; then
+Dish your Meat, and pour your Sauce over it, and garnish your Dish with
+Parsley.
+
+
+34. _To make fritters of Liver or of any other Meat._
+
+Take your Liver, Capon or Veal, parboil it, mince it small, and then put
+to it some Cream, Eggs, Spice and Salt, and make it pretty thick, and so
+fry them; you may add a little Flower if you will, serve them in with
+beaten Spice and Sugar strewed over them.
+
+
+35. _To make an Almond Pudding to be baked and Iced over._
+
+Take a pound of Almonds blanched and beaten with Rosewater, the Yolks
+and Whites of twelve Eggs well beaten and strained, then put in Sugar,
+beaten Spice and Marrow, with a little Salt, not in too hot an Oven; let
+this be baked; when it is baked, stick it full of blanched Almonds, and
+Ice it over with Sugar, Rosewater, and the White of an Egg beaten
+together, then set it into the Oven again, that the Ice may rise and
+dry, then serve it to the Table with fine Sugar strewed upon the brims
+of the Dish.
+
+
+36. _To souce a Pig in Collars._
+
+Take the two sides of a large fat Pig and bone them, then take Sage,
+Salt and grated Nutmeg a good quantity, and strew all over the insides
+of them, then roul them up hard, and tie them well with a Tape, then
+boil them, and also the Head very well in Salt and Water till they be
+tender; then take them out of the Liquor, and lay them to cool, then put
+some Vinegar and a Limon sliced into your Liquor, and heat it again, and
+when it is cold, put in your Collars and Head, and when they have lain a
+week, serve them to the Table with Mustard.
+
+
+37. _To bake Venison or Mutton to keep six or eight Months._
+
+Take a haunch of Venison, or for want of it, take a large Leg of Mutton,
+bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg
+mingled, with Salt, then rub it all over with the like, then put it into
+a Pot with good store of Butter, and bake it with Houshold Bread, and
+let it be pasted over.
+
+Then pour out all the Liquor, and when it is cold, take only the Fat,
+and some more Butter, and melt them together in a Stone-Pot set into a
+Kettle of boiling water, then pour it into the Pot to your Venison or
+Mutton, and so keep it, slice it out, and serve it to the Table with
+Mustard and Sugar, and garnish it with Bay Leaves.
+
+
+38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._
+
+Take either of these, and fill their bellies with the before named
+Spices and Salt and Butter, and rub them over with the same, then do
+just as you do the Venison.
+
+
+39. _To boil a large Pike and Eels together._
+
+Take a large Pike, and gut him and wash him, and be sure to save what is
+good within him, then take two great Eels and scowr them well, throw
+away their Heads, gut them, and wash them well, and cut them in pieces,
+then boil some white Wine and Water, Salt and sweet Herbs together, with
+some whole Spice, and when it boils apace, put in your Fish, and when it
+is enough, take some of the Liquor, two Anchovies, some Butter and some
+Shrimps taken out of their Shells, and heat all these together, then put
+in the yolks of two or three Eggs, and heat all together, then lay some
+Sippets of French Bread into your Dish, and set over a Chafingdish of
+Coals, and lay your Fish in order upon them, then pour your Sawce all
+over it, and garnish your Dish with Shrimps, Barberries and raw Parsley,
+so serve it to the Table very hot.
+
+
+40. _To roste Eels with Bacon._
+
+Take great Eels and scour them well, and throw away the Heads, gut them,
+and cut them in pieces, then cut some fat Bacon very thin, and wrap them
+in it, and some Bay Leaves, and so tie them fast to the Spit, and roste
+them, and baste them well with Claret Wine and Butter, and when they are
+enough dredge them over with grated bread, and serve them with Wine,
+Butter, and Anchovies; Garnish your Dish as you please.
+
+
+41. _To make a Pie with Eels and Oisters._
+
+Make your Paste, and roul it thin, and lay it into your baking Pan, then
+take great Eels and flay them, and gut them, cut them in pieces, and
+wash them, and dry them, then lay some Butter into your Pie, and season
+your Eels with Pepper, Salt, Nutmeg, Cloves and Mace, and lay them in,
+then cover them all over with greast Oisters, and put in three or four
+Bay Leaves, then put in more of your beaten Spices and Salt, then cover
+them well with Butter, and put in two or three Spoonfuls of white Wine,
+so close it and bake it, then serve it in hot to the Table.
+
+
+42. _To make a Pie with Parsneps and Oisters very good._
+
+Take your Parsneps tenderly boiled; and slice them thin, then having
+your Paste ready laid in your baking-pan, put in a good store of Butter,
+then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked,
+then some Oisters and Yolks of Eggs hard boiled, then more Spice and
+butter, then more Parsneps, then more Oisters, then more hard Eggs, more
+Spice, and cover it well, and bake it, and serve it in hot.
+
+
+43. _To dress Artichoke Suckers._
+
+Take your Suckers of Artichokes, and pare them as you would an Apple,
+and cast them into water to keep their Colour; and to take away the
+bitterness of them, put also to them the meat which is in the stalks of
+great Artichokes, then boil Water and Salt together, and when it is
+boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
+with a blade or two of Mace, and when they are enough, melt some Butter
+and Vinegar together very thick and hot, and a little Pepper with it,
+then lay them in a Dish, and pour the Sauce over them, strew on a little
+Salt, and about the Dishes, and so serve it in.
+
+
+44. _To boil Cucumbers._
+
+Take your largest Cucumbers, and wash them and put them into boiling
+water made quick with Salt, then when they are boiled enough, take them
+and peel them and break them into a Cullender, and when the Water is
+well drained from them, put them into a hot Dish, and pour over them
+some Butter and Vinegar a little Pepper and Salt, strew Salt on your
+Dish brims, lay some of the Rind of them about the Dish cut in several
+Fancies, and so serve them to the Table.
+
+
+45. _To make several Sallads, and all very good._
+
+Take either the stalks of Mallows, or Turnip stalks when they run to
+seed, or stalks of the herb Mercury with the seedy head, either of these
+while they are tender put into boiling Water and Salt, and boiled
+tender, and then Butter and Vinegar over them.
+
+
+46. _To make a Sallad of Burdock, good for the Stone, another of the
+tender stalks of Sow-thistles._
+
+Take the inside of the Stalks of Burdock, and cut them in thin slices,
+and lay them in water one whole day, shifting them sometimes, then boil
+them, and butter them as you do the forenamed.
+
+Also the tender Stalks of Sow-thistles done in like manner, are very
+good and wholsome.
+
+
+47. _To make a Tart of Spinage._
+
+Take a good quantity of green Spinage, boil it in water and salt, and
+drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
+Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
+beaten fine, then having your Paste ready laid in your baking-pan, lay
+in a little butter, and then your Spinage, and then a little Butter
+again; so close it, and bake it, and serve it to the Table hot, with
+Sugar strewed over it.
+
+
+48. _Artichoke Cream._
+
+Take the tender bottoms of Artichokes, and beat them in a Mortar, and
+pick out all the strings, then boil a quart of Cream with large Mace and
+Nutmeg, then put in your bottoms, and when they have boiled a while, put
+in the yolks of six Eggs well beaten, and so much Sugar as you think
+fit, and heat them together over the fire, then pour it into a Dish, and
+when it is cold serve it in with Sugar strewed over it.
+
+
+49. _To make very fine Rolls for Noble Tables._
+
+Take half a Peck of fine Flower, the yolks of 4 Eggs and a little Salt,
+with a Pint of Ale yest, mix them together, and make them into a Paste
+with warm Milk and a little Sack, them mould it well, and put it into a
+warm Cloth to rise, when your Oven is hot, mould it again, and make it
+into little Rolls, and bake them, then rasp them, and put them into the
+Oven again for a while, and they will eat very crisp and fine.
+
+
+50. _To make short Rolls._
+
+Take half a peck of fine Flower, and break into it one pound and half of
+fresh Butter very small, then bruised Coriander seeds, and beaten Spice
+with a very little Salt and some Sugar, and a Pint of Ale-yest, mix them
+well together, and make them into a Paste with warm Milk and Sack:
+
+Then lay into it a warm Cloth to rise, and when your Oven is hot, make
+it into Rolls, and prick them, and bake them, and when they are baked,
+draw them and cover them till they be cold; these also eat very finely,
+if you butter some of them while they are hot.
+
+
+51. _To dress Soals a fine way._
+
+Take one pair of your largest Soals, and flay them on both sides, then
+fry them in sweet Suet tried up with Spice, Bay leaves, and Salt, then
+lay them into a Dish, and put into them some Butter, Claret Wine and two
+Anchovies, cover them with another Dish, and set them over a Chafingdish
+of Coals, and let them stew a while, then serve them to the Table,
+garnish your Dish with Orange or Limon, and squeeze some over them.
+
+
+52. _To stew Fish in the Oven._
+
+Take Soals, Whitings or Flounders, and put them into a Stew-pan with so
+much water as will cover them, with a little Spice and Salt, a little
+white Wine or Claret, some Butter, two Anchovies, and a bundle of sweet
+herbs, cover them and set them into an Oven not too hot; when they are
+enough, serve them in; Garnish your Dish wherein they lie with
+Barberries, raw Parsley, and slices of Limon, and lay Sippets in the
+bottom.
+
+
+53. _To bake Collops of Bacon and Eggs._
+
+Take a Dish and lay a Pie-plate therein, then lay in your Collops of
+Bacon, and break your Eggs upon them.
+
+Then lay on Parsley, and set them into an Oven not too hot, and they
+will be rather better than fried.
+
+
+54. _To make Furmity._
+
+Take some new Milk or Cream, and boil it with whole Spice, then put in
+your Wheat or Pearl Barley boiled very tender in several Waters, when it
+hath boiled a while, thicken it with the yolks of Eggs well beaten, and
+sweeten it with Sugar, then serve it in with fine Sugar on the Brims of
+the Dish.
+
+
+55. _To make Barly Broth._
+
+Take French Barley boiled in several waters, and to a Pound of it, put
+three quarts of water, boil them together a while with some whole Spice,
+then put in as many Raisins of the Sun and Currans as you think fit,
+when it is well boiled, put in Rosewater, Butter and Sugar, and so eat
+it.
+
+
+56. _To make Barley Broth with Meat._
+
+Take a Knuckle of Veal, and the Crag-end of a Neck of Mutton, and boil
+them in water and salt, then put in some Barly, and whole Spice, and
+boil them very well together, then put in Raisins stoned, and Currans,
+and a few Dates stoned and sliced thin; when it is almost enough, put in
+some Cream, and boil it a while, then put in plumped Prunes, and the
+yolks of Eggs, Rosewater and Sugar, and a little Sack, so serve it in;
+Garnsh your Dish with some of the Raisins and Prunes and fine Sugar;
+this is very good and nourishing for sick or weak people.
+
+
+57. _To make Furmity with Meat-Broth._
+
+Boil a Leg of Beef in water and salt, and put in a little whole Spice;
+when it is boiled tender; take it up, and put into the Broth some Wheat
+ready boiled, such as they sell in the Market, and when that hath boiled
+a while, put in some Milk, and let that boil a while, then thicken it
+with a little Flower, or the yolks of Eggs, then sweeten it with Sugar,
+and eat it.
+
+
+58. _To make Furmity with Almonds._
+
+Take three Quarts of Cream, and boil it with whole Spice, then put in
+some pearled Barley first boiled in several waters, and when they have
+boiled together a while, then put in so many blanched Almonds beaten
+fine with Rosewater, as you think may be enough, about four Ounces of
+Barly to this quantity of Cream will be enough, and four Ounces of
+Almonds, boil them well together, and sweeten it with Sugar, and so
+serve it in, or eat it by the way, you may put in Saffron if you please.
+
+
+59. _To make a hasty Pudding._
+
+Take one quart of Cream and boil it, then put in two Manchets grated,
+and one pound almost of Currans plumped, a little Salt, Nutmeg and
+Sugar, and a little Rosewater, and so let them boil together, stirring
+them continually over the Fire, till you see the butter arise from the
+Cream, and then pour it into a Dish and serve it in with fine Sugar
+strewed on the brims of the Dish.
+
+
+60. _Another way to make a hasty Pudding._
+
+Take good new milk and boil it, then put in Flower, plumped Currans,
+beaten spice, Salt and Sugar, and stir it continually till you find it
+be enough, then serve it in with Butter and Sugar, and a little Wine if
+you please.
+
+
+61. _To make Spanish Pap._
+
+Boil a quart of Cream with a little whole Spice, when it is well boiled,
+take out the Spice, and thicken it with Rice Flower, and when it is
+well boiled, put in the yolks of Eggs, and Sugar and Rosewater, with a
+very little Salt, so serve it to the Table either hot or cold, with fine
+Sugar strewed on the brims of the Dish.
+
+
+62. _To make Gravie Broth._
+
+Take a good fleshy piece of Beef, not fat, and lay it down to the fire,
+and when it begins to rost, slash it with a Knife to let the Gravie run
+out, and continually bast it with what drops from it and Claret Wine
+mixed together, and continually cut it, and bast it till all the Gravie
+be out, then take this Gravie and set it over a Chafingdish of Coals
+with some whole Spice, Limon Pill, and a little Salt, when you think it
+is enough, lay some Sippets into another Dish, and pour it in, and serve
+it to the Table; Garnish your Dish with Limon and Orange; if you please
+you may leave out the Sippets and put in some poach'd Eggs, done
+carefully.
+
+
+63. _To make French Pottage._
+
+Take an equal quantity of Chervil, hard Lettice and Sorrel, or any other
+Herb as you like best, in all as much as a Peck will hold pressed down,
+pick them well, and wash them, and drain them from the water, then put
+them into a Pot with half a pound of fresh Butter, and set them over the
+fire, and as the Butter melts, stir them down in it till they are all
+within the Butter, then put some water in, and a Crust of bread, with
+some whole Cloves and a little Salt, and when it is well boiled, take
+out the Crust of bread, and put in the yolks of four Eggs well beaten,
+and stir them together over the fire, then lay some thin slices of white
+bread into a deep dish, and pour it in.
+
+
+64. _To make Cabbage Pottage._
+
+Take a Leg of Beef and a Neck of Mutton, and boil them well in water and
+salt, then put in good store of Cabbage cut small, and some whole Spice,
+and when it is boiled enough, serve it in.
+
+
+65. _To make a Sallad of cold meat._
+
+Take the brawn of a cold Capon, or a piece of cold Veal, and mince it
+very small, with some Limon pill, then put in some Oil, Vinegar, Capers,
+Caviare, and some Anchovies, and mix them very well, then lay it in a
+Dish in the form of a Star, and serve it in; Garnish your Dish with
+Anchovies, Limon and Capers.
+
+
+66. _To dry a Goose._
+
+Take a fair fat Goose, and powder it about a Month or thereabouts, then
+hang it up in a Chimney as you do Bacon, and when it is throughly dry,
+boil it well and serve it to the Table with some Mustard and Sugar,
+Garnish your Dish with Bay leaves: Hogs Cheeks are very good dried thus.
+
+
+67. _To dress Sheeps Tongues with Oysters._
+
+Take your Sheeps Tongues about six of them, and boil them in water and
+salt till they be tender, then peel them, and slice them thin, then put
+them into a Dish with a quart of great Oisters; a little Claret wine
+and some whole Spice, let them stew together a while, then put in some
+Butter and the yolks of three Eggs well beaten, shake them well
+together, then lay some Sippets into a Dish, and put your Tongues upon
+them; Garnish your Dish with Oisters, Barberries, and raw Parsley, and
+serve it in.
+
+
+68. _To make a Neats-tongue Pie._
+
+Let two small Neats tongues or one great one be tenderly boiled, then
+peel them and slice them very thin, season them with Pepper and Salt,
+and Nutmeg; then having your Paste ready laid into your baking-pan, lay
+some Butter in the bottom, then lay in your Tongues, and one pound of
+Raisins of the Sun, with a very little Sugar, then lay in more butter,
+so close it and bake it, then cut it up, and put in the yolks of three
+Eggs, a little Claret Wine and Butter, stir it well together, and lay on
+the Cover, and serve it; you may add a little Sugar if you please.
+
+
+69. _A Capon with white Broth._
+
+Take a large Capon, and draw him, and truss him, and boil him in water
+and a little salt, with some whole Spice:
+
+When you think it is almost enough, put in one pound of Currans well
+washed and picked, four Ounces of Dates stoned and diced thin, and when
+they have boiled enough, put in half a pound of sweet Almonds blanched
+and beaten fine with Rose-water, strain them in with some of the Liquor,
+then put in some Sack and Sugar; then lay some thin slices of white
+bread into a deep Dish, and lay your Capon in the midst, then pour your
+Broth over it.
+
+Garnish your dish with plumped Raisins and Prunes, and serve it in.
+
+
+70. _To make a Calvesfoot Pie._
+
+Take six Calves feet tenderly boiled, and cut them in halves, then make
+some Paste with fine Flower, Butter, cold Cream and the yolk and white
+of one Egg, rowl it very thin, and lay it into your baking-pan, then lay
+some butter in the bottom, and then your Calves feet with some large
+Mace, half a pound of Raisins of the Sun, half a pound of Currans, then
+lay more butter and close it and bake it, then cut it up, and put in the
+yolks of three Eggs, some white Wine, Butter and a little Salt, and so
+serve it to the Table; Garnish your Dish with pretty Conceits made in
+Paste, and baked a little.
+
+
+71. _To make an Artichoke Pie._
+
+Make your Paste as before named, and roul it thin, and lay it into your
+baking-pan.
+
+Then lay in Butter sliced thin, and then your bottoms of Artichokes
+tenderly boiled, season it with a little Salt, a little gross Pepper,
+and some sliced Nutmeg, with a blade or two of Mace and a little Sugar,
+then lay in some Marrow, Candied Orange and Citron Pill, with some
+Candied Eringo Roots; then cover it with butter, and close it with your
+Paste, and so bake it, then cut it up, and put in white Wine, Butter,
+and the yolks of Eggs and Sugar; cover it again, and serve it to the
+Table.
+
+
+72. _To make an Oyster-Pie._
+
+Make your Paste as before, and lay it in your Pan, then lay in Butter,
+and then put in as many great Oysters as will almost fill your Pan, with
+their Liquor strained, some whole Pepper, Mace and Nutmeg; then lay in
+Marrow and the Yolks of hard Eggs, so cover them with Butter, close
+them, and bake your Pie, then put in White Wine, Anchovies, Butter and
+the Yolks of Eggs; cover it again and serve it the Table.
+
+
+73. _To make a Pig-Pie._
+
+Take a large Pig and slit it in two, and bone it, onely the two sides,
+not the head, then having your Paste ready laid in your Pan, and some
+Butter in the bottom, lay in your Pig, season it with Pepper, Salt,
+Nutmeg and Mace, and one handful of Sage shred small and mixed with the
+Spice and Salt, then lay in more Butter, close it, and bake it.
+
+Serve it in cold with Mustard, and garnish your Dish with Bay Leaves.
+
+If you would eat it hot, you must leave out the Pepper and some of the
+Salt, and put in store of Currans, and when it comes out of the Oven,
+put in some Butter, Vinegar, and Sugar, and so serve it.
+
+
+74. _To make a Rasberry Tart._
+
+Take some Puff-paste rolled thin, and lay it into your Baking-Pan, then
+lay in your Rasberries and cover them with fine Sugar, then close your
+Tart and bake it; then cut it up, and put in half a Pint of Cream, the
+yolks of two or three Eggs well beaten, and a little Sugar; then serve
+it in cold with the Lid off, and sugar strewed upon the brims of the
+Dish.
+
+
+75. _To make a Carp Pie._
+
+Have your Paste ready laid in your bake-pan, and some Butter in the
+bottom.
+
+Then take a large Carp, scale him, gut him, and wash him clean, and dry
+him in a Cloth, then lay him into your Pan with some whole Cloves, Mace,
+and sliced Nutmeg, with two handfuls of Capers, then put in some White
+Wine, and mix some Butter with Salt, and lay all over; then close it,
+and bake it; this is very good to be eaten either hot or cold.
+
+
+76. _To boil a Goose or Rabbits with Sausages._
+
+Take a large Goose a little powdered, and boil it very well, or a couple
+of Rabbits trussed finely; when either of these are almost boiled, put
+in a Pound of Sausages, and boil them with them, then lay either of
+these into a Dish, and the Sausages here and there one, with some thin
+Collops of Bacon fryed, then make for Sauce, Mustard and Butter, and so
+serve it in.
+
+
+77. _To make a Fricasie of Veal, Chicken, or Rabbits, or of any thing
+else._
+
+Take either of these and cut them into small pieces, then put them into
+a frying pan with so much water as will cover them with a little salt,
+whole Spice, Limon Pill and a bundle of sweet herbs, let them boil
+together till the Meat be tender, then put in some Oysters, and when
+they are plumped, take a little Wine, either White or Claret, and two
+Anchovies dissolved therein with some Butter, and put all these to the
+rest, and when you think your Meat is enough, take it out with a little
+Skimmer, and put it into a Dish upon Sippets; then put into your Liquor
+the yolks of Eggs well beaten, and mix them over the fire, then pour it
+all over your Meat; Garnish your Dish with Barberries, and serve it in;
+this Dish you may make of raw meat or of cold meat which hath been left
+at Meals.
+
+
+78. _To make Scotch Collops of Veal or Mutton._
+
+Take your meat and slice it very thin, and beat it with a rolling-pin,
+then hack it all over, and on both sides with the back of a Knife, then
+fry it with a little Gravie of any Meat, then lay your Scotch Collops
+into a Dish over a Chafingdish of Coals, and dissolve two Anchovies in
+Claret Wine, and add to it some butter and the yolks of three Eggs well
+beaten, heat them together, and pour it over them:
+
+Then lay in some thin Collops of Bacon fryed, some Sausage meat fried,
+and the yolks of hard Eggs fryed after they are boiled, because they
+shall look round and brown, so serve it to the Table.
+
+
+79. _To make a Pudding of a Manchet._
+
+Take a Manchet, put it into a Posnet, and fill the Posnet up with Cream,
+then put in Sugar and whole Spice, and let it boil leisurely till all
+the Cream be wasted away, then put it into a Dish, and take some
+Rosewater, and Butter and Sugar, and pour over it, so serve it in with
+fine Sugar strewed all over it.
+
+Your Manchet must be chipped before you put it into the Cream.
+
+
+80. _To make a Calves head Pie._
+
+Make your Paste, and lay it into your Pan as before, then lay in Butter,
+and then your Calves Head, being tenderly boiled, and cut in little thin
+bits, and seasoned with Pepper, Salt and Nutmeg, then put in some
+Oysters, Anchovies and Claret Wine, with some yolks of hard Eggs and
+Marrow, then cover it with Butter, and close it and bake it; when it is
+baked, eat it hot.
+
+
+81. _To dry Tongues._
+
+Take some Pump water and Bay salt, or rather refined Saltpeter, which is
+better; make a strong Brine therewith, and when the Salt is well melted
+in it, put in your Tongues, and let them lie one Week, then put them
+into a new Brine, made in the same manner, and in that let them lie a
+week longer, then take them out, and dry-salt them with Bay Salt beaten
+small, till they are as hard as may be, then hang them in the Chimney
+where you burn Wood, till they are very dry, and you may keep them as
+long as you please; when you would eat of them, boil them with
+[Transcriber's note: word missing] in the Pot as well as Water, for that
+will make them look black, and eat tender, and look red within; when
+they are cold, serve them in with Mustard and Sugar.
+
+
+82. _To make Angelot Cheese._
+
+Take some new Milk and strokings together, the quantity of a Pail full,
+put some Runnet into it, and stir it well about, and cover it till your
+Cheese be come, then have ready narrow deep Moats open at both ends,
+and with your flitting Dish fill your Moats as they stand upon a board,
+without breaking or wheying the Cheese, and as they sink, still fill
+them up, and when you see you can turn them, which will be about the
+next day, keep them with due turning twice in a day, and dry them
+carefully, and when they are half a year old, they will be fit to be
+eat.
+
+
+83. _To make a Hare-Pie._
+
+Take the flesh of a very large Hare, and beat it in a Mortar with as
+much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt,
+Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it
+again till you find they be well mixed, then having your Paste ready in
+your Baking-Pan, lay in some Butter, and then your Meat, and then Butter
+again; so close it, and bake it, and when it is cold, serve it in with
+Mustard and Sugar, and garnish your Dish with Bay leaves; this will keep
+much longer than any other Pie.
+
+
+84. _To rost a Shoulder of Venison or of Mutton in Bloud._
+
+Take the Bloud of either the Deer or the Sheep, and strain it, and put
+therein some grated Bread and Salt, and some Thyme plucked from the
+Stalks, then wrap your Meat in it and rost it, and when you see the
+bloud to be dry upon it, baste it well with butter, and make sauce for
+it with Claret Wine, Crums of Bread and Sugar, with some beaten Cinamon,
+salt it a little in the rosting, but not too much; you may stick it with
+Rosemary if you will.
+
+
+85. _To stew a Pig._
+
+Lay a large Pig to the Fire, and when it is hot, skin it, and cut it
+into divers pieces, then take some white wine and strong broth, and stew
+it therein with an Onion or two cut very small, a little Pepper, Salt,
+Nutmeg, Thyme, and Anchovies, with some Elder Vinegar, sweet Butter and
+Gravie; when it is enough, lay Sippets of French Bread in your Dish, and
+put your Meat thereon.
+
+Garnish your Dish with Oranges and Limons.
+
+
+86. _To make a Fricasie of Sheeps feet._
+
+Take your Sheeps feet tenderly boiled, and slit them, and take out the
+knot of hair within, then put them into a Frying-pan with as much water
+as will cover them, a little Salt, Nutmeg, a blade of Mace, and a bundle
+of sweet herbs, and some plumped Currans; when they are enough, put in
+some Butter, and shake them well together, then lay Sippets into a Dish,
+and put them upon them with a Skimmer, then put into your Liquor a
+little Vinegar, the yolks of two or three Eggs, and heat it over the
+fire, and pour it over them; Garnish your Dish with Barberries, and
+serve it to the Table.
+
+
+87. _To make a Steak-Pie with Puddings in it._
+
+Lay your Paste ready in your Pan, and lay some butter in the bottom,
+then lay a Neck of Mutton cut into steaks thereon, then take some of the
+best of a Leg of Mutton minced small, with as much Beef Suet as Mutton;
+season it with beaten Spice and Salt, and a little Wine, Apples shred
+small, a little Limon Pill, a little Verjuice and Sugar, then put in
+some Currans, and when they are well mixed, make it into Balls with the
+yolks of Eggs, and lay them upon the steaks, then put in some Butter and
+close your Pie and bake it, and serve it in hot.
+
+
+88. _To dress Salmon or other Fish by Infusion, a very good way._
+
+Take a Joul of Salmon, or a Tail, or any other part, or any other Fish
+which you like, put it into a Pot or Pan, with some Vinegar, Water and
+Salt, Spice, sweet herbs, and white Wine; when it is enough, lay it into
+a Dish, and take some of the Liquor with an Anchovie or two, a little
+Butter and the yolks of Eggs beaten; heat these over the fire, and poure
+over your Fish; if you please, you may put in shrimps, but then you must
+put in the more Butter; Garnish your Dish with some Limon or Orange, and
+some Shrimps.
+
+
+89. _To make Loaves to Butter._
+
+Take the yolks of twelve Eggs, and six Whites, a little Yeast, Salt and
+beaten Ginger, wet some Flower with this, and make it into a Paste, let
+it lie to rise a while, and then make it into Loaves, and prick them,
+and bake them, then put in white wine and butter and sugar, and serve it
+in.
+
+
+90. _To make a Calves Chaldron Pie, and Puddings also of it._
+
+Take a fat Calves Chaldron boiled tender, and shred it very small, then
+season it with beaten spice and salt:
+
+Then put in a pound of Currans and somewhat more, and as much Sugar as
+you think fit, and a little Rosewater; then having your Pie ready, fill
+it with this, and press it down; close it and bake it, then put some
+Wine into it, and so eat it.
+
+If you will make Puddings of it, you must add a little Cream and grated
+bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may
+bake them, or boil, or fry them.
+
+
+91. _To make Rice-Cream._
+
+Boil a quart of Cream, then put in two handfuls of Rice Flower, and a
+little fine Flower, as much Sugar as is fit, the yolk of an Egg, and
+some Rosewater.
+
+
+92. _To make a Pompion-Pie._
+
+Having your Paste ready in your Pan, put in your Pompion pared and cut
+in thin slices, then fill up your Pie with sharp Apples, and a little
+Pepper, and a little Salt, then close it, and bake it, then butter it,
+and serve it in hot to the Table.
+
+
+93. _To fry Pompion._
+
+Cut it in thin slices when it is pared, and steep it in Sack a while,
+then dip it in Eggs, and fry it in Butter, and put some Sack and Butter
+for Sauce, so serve it in with salt about the Dish brims.
+
+
+94. _To make Misers for Children to eat in Afternoons in Summer._
+
+Take half a Pint of good small Beer, two spoonfuls of Sack, the Crum of
+half a penny Manchet, two handfuls of Currans washed clean and dried,
+and a little of grated Nutmeg, and a little Sugar, so give it to them
+cold.
+
+
+95. _To fry Toasts._
+
+Take a twopenny white Loaf, and pare away the Crust, and cut thin slices
+of it, then dip them first in Cream, then in the yolks of Eggs well
+beaten, and mixed with beaten Cinamon, then fry them in Butter, and
+serve them in with Verjuice, Butter and Sugar.
+
+
+96. _To boil or rather stew Carps in their own Blood._
+
+Take two fair Carps, and scowr them very well from slime with water and
+a little salt, then lay them in a Dish and open their bellies, take away
+their Guts, and save the Blood and Rows in the Dish, then put in a Pint
+of Claret Wine, some whole Spice and some Salt, with a little
+Horse-Radish Root, then cover them close, and let them stew over a
+Chafingdish of Coals, and when they are enough, lay them into a Dish
+which must be rubbed with a Shelots, and Sippets laid in, then take a
+little of the Liquor, and an Anchovie or two, with a little Butter, heat
+them together, and pour it over them, then garnish your Dish with
+Capers, Oranges or Limons, and serve it in very hot.
+
+
+97. _To make Fritters._
+
+Take half a Pint of Sack and a Pint of Ale, a little Yest, the yolks of
+twelve Eggs, and six Whites, with some beaten Spice and a very little
+salt, make this into thick Batter with fine Flower, then boil your Lard,
+and dip round thin slices of Apples in this Batter, and fry them; serve
+them in with beaten spice and sugar.
+
+
+98. _To pickle Coleflowers._
+
+Take some white wine Vinegar and salt, with some whole Spice, boil them
+together very well, then put in your Coleflowers, and cover them, and
+let them stand upon Embers for one hour, then take them out, and when
+they are cold, put them into a Pot, and boil the Liquor again with more
+Vinegar, and when it is cold, put it to them, and keep them close from
+the Air.
+
+
+99. _To preserve Orange or Limon Pills in thin slices in Jelly._
+
+Take the most beautiful and thickest Rinds, and then cut them in halves,
+and take their Meat clean out, then boil them in several waters till a
+straw will run through them, then wash them in cold water, and pick them
+and dry them:
+
+Then take to a Pound of these, one quart of water wherein thin slices of
+Pippins have been boiled, and that the water feels slippery, take to
+this water three pounds of Sugar, and make thereof a Syrup, then put in
+your Pills and scald them, and set them by till the next day, then boil
+them till you find that the Syrup will jelly, then lay your Pills into
+your Glasses, and put into your Syrup the Juice of three Oranges and one
+Limon; then boil it again till it be a stiff Jelly, and put it to them.
+
+
+100. _To make Cakes of the Pulp of Limons, or rather the Juice of
+Limons._
+
+Take out all the juice part of the Limon without breaking the little
+skins which hold it, then boil some Sugar to a Candy height, and put in
+this Juice, and stir it about, and immediately put it into a warm Stove,
+and put in fire twice or thrice a day; when you see that it doth Candy
+on the one side, then turn them out of the Glasses with a wet knife on
+the other upon a sleeked Paper, and then let that candy also, and put
+them up in a Box with Papers between them.
+
+
+101. _To make good minced Pies._
+
+Take one pound and half of Veal parboiled, and as much Suet, shred them
+very fine, then put in 2 pound of Raisins, 2 pound of Currans, 1 pound
+of Prunes, 6 Dates, some beaten Spice, a few Caraway seeds, a little
+Salt, Verjuice, Rosewater and Sugar, to fill your Pies, and let them
+stand one hour in the Oven:
+
+When they go to Table strew on fine Sugar.
+
+
+102. _To make a Loaf of Curds._
+
+Take the Curds of three quarts of Milk rubbed together with a little
+Flower, then put in a little beaten Ginger, and a little Salt, half a
+Pint of Yest, the yolks of ten Eggs, and three Whites: work these into a
+stiff Paste with so much Flower as you see fit, then lay it to rise in a
+warm Cloth a while, then put in Butter, Sugar, Sack, and some beaten
+Spice, and so serve it in.
+
+
+103. _To make Cheese Loaves._
+
+Take the Curds of three quarts of Milk, and as much grated Bread as
+Curd, the yolks of twelve Eggs, and six Whites, some Cream, a little
+Flower, and beaten Spice, a little Salt, and a little Sack; when you
+have made it in a stiff Paste with a little flower, roul some of it thin
+to fry, and serve them in with beaten Spice and Sugar strewed over them.
+
+Then make the rest into a Loaf, and bake it, then cut it open, and serve
+it in with Cream, Butter and Sugar.
+
+
+104. _To fry Oysters._
+
+Take of your largest Oysters, wash them and dry them, and beat an Egg or
+two very well, and dip them in that, and so fry them, then take their
+Liquor, and put an Anchovy to it, and some Butter, and heat them
+together over the fire, and having put your fryed Oysters in a Dish,
+pour the Sawce over them and serve them in.
+
+
+105. _To broil Oysters._
+
+Take your largest Oysters, and put them into Scollop Shells, or into the
+biggest Oyster shells with their own Liquor, and set them upon a
+Gridiron over Charcoals, and when you see they be boiled in the Liquor,
+put in some Butter, a few Crums of Bread, and a little Salt, then let
+them stand till they are very brown, and serve them to the Table in the
+Shells upon a Dish and Pie-Plate.
+
+
+106. _To rost Oysters._
+
+Take the largest, and spit them upon little long sticks, and tie them to
+the Spit, then lay them down to the fire, and when they are dry, bast
+them with Claret Wine, and put into your Pan two Anchovies, and two or
+three Bay-leaves, when you think they are enough, bast them with Butter,
+and dredge them, and take a little of that liquor in the Pan, and some
+Butter, and heat it in a Porringer, and pour over them.
+
+
+107. _To make most excellent and delicate Pies._
+
+Take two Neats tongues tenderly boiled, and peel them, and mince them
+small with some Beef Suet or Marrow, then take a pound of Currans and a
+pound of Raisins of the Sun stoned, some beaten Spice, Rosewater, a
+little Salt, a little Sack and Sugar.
+
+Beat all these with the minced meat in a Mortar till it come to a
+perfect Paste, then having your Paste ready laid in your baking-Pan,
+fill it or them with this meat, then lay on the top some sliced Dates,
+and so close them, and bake them, when they are cold they will cut
+smooth like Marmalade.
+
+
+108. _To make fine Custards._
+
+Take two quarts of Cream and boil it well with whole Spice, then put in
+the yolks of twelve Eggs, and six Whites well beaten and strained, then
+put in these Eggs over the fire, and keep them stirring lest they turn,
+then when they are thoroughly hot, take it off and stir it till it be
+almost cold, then put in Rosewater and Sugar, and take out the whole
+Spice, then put your Custard into several things to bake, and do not let
+them stand too long in the Oven; when you serve them in, strew on small
+French Comfits of divers colours, or else fine Sugar, which you please.
+
+
+109. _To make a Stump Pie._
+
+Take a pound of Veal and as much Suet, parboil your Veal, and shred them
+together, but not very small, then put in one pound of Raisins, one
+pound of Currans, four Ounces of Dates stoned and sliced thin, some
+beaten Spice, Rosewater and Sugar, and a little Salt, then take the
+yolks of Eggs well beaten, and mix amongst the rest of the things very
+well, then having your Pie ready, fill it and press it down, then lid
+it, and bake it.
+
+
+110. _To make Egg-Pies._
+
+Take the yolks of eight hard Eggs, and shred them small with their
+weight of Beef Suet minced very small also, then put in one pound of
+Currans, four Ounces of Dates stoned and sliced, some beaten Spice,
+Limon pill, Rosewater and Sugar, and a little Salt, mix them well
+together, if you please, you may put in an Apple shred small, so fill
+your Pies and bake them, but not too much, serve them to the Table with
+a little Wine.
+
+
+111. _To make hashed Meat._
+
+Take a Leg or Shoulder of Mutton, lay it down to the fire, and as it
+doth rost, cut it off in little bits, and let it lie in the Pan, bast it
+with Claret wine and Butter, and a little Salt, and put two or three
+Shelots in your Pan, when you have cut off so much as you can, lay the
+bones into a Dish over a Chafingdish of Coals, and put your Meat to it
+with the Liquor, and two Anchovies, cover it, and let it stew a while;
+when it is enough, put in some Capers, and serve it in with Sippets;
+Garnish your Dish with Olives and Capers, and Samphire; thus you may do
+with any cold meat between two Dishes.
+
+
+112. _To make a Fricasie of Oysters._
+
+Take a quart of Oysters and put them into a frying pan with some white
+Wine and their own Liquor, a little Salt, and some whole Spice, and two
+or three Bay Leaves, when you think they be enough, lay them in a dish
+well warmed, then add to their Liquor two Anchovies, some Butter, and
+the yolks of four Eggs; Garnish your Dish with Barberries.
+
+
+113. _To make a Fricasie of Eels._
+
+Take a midling sort of Eels, scour them well, and cut off the heads and
+throw them away, then gut them, and cut them in pieces, then put them
+into a frying pan with so much white Wine and water as will cover them,
+then put in whole Spice, a bundle of sweet herbs and a little Salt, let
+them boil, and when they be very tender, take them up and lay them into
+a warm Dish, then add to their Liquor two Anchovies, some Butter and
+the yolks of Eggs, and pour over them:
+
+Thus you may make Fricasies of Cockles or of Shrimps, or Prawns.
+
+Garnish your Dish with Limon and Barberries.
+
+
+114. _To make an Eel-Pie._
+
+Take your largest Eels, and flay them, and cut them in pieces, then
+having your Pie ready with Butter in the bottom, season your Eels with
+Pepper, Salt and Nutmeg, then lay them in and cover them with Butter, so
+close it and bake it, if you please, you may put in some Raisins of the
+Sun, and some large Mace, it is good hot or cold.
+
+
+115. _To souce an Eel and Collar it._
+
+Take a very large fat Eel and scour it well, throw away the head and gut
+her, and slit her down the back, season her with Pepper, Salt, Nutmeg
+and Mace, then boil her in white Wine, and Salt and Water, with a bundle
+of sweet herbs and some Limon Pill, when it is well boiled, take it up
+and lay it to cool; then put good store of Vinegar into the Liquor, and
+when it is cold, put in your Eel, and keep it:
+
+You must roul it up in a Collar and tie it hard with a Tape, and sew it
+up in a Cloth, then put it in to boil; when it hath lain a week, serve
+it to the Table with a Rosemary Branch in the middle, and Bay Leaves
+round the Dish sides, eat it with Mustard.
+
+
+116. _To stew Eels._
+
+Take them without their heads, flay them and cut them in pieces, then
+fill a Posnet with them, and set them all on end one by one close to one
+another, and put in so much White Wine and Water as will cover them,
+then put in good store of Currans to them, whole Spice, sweet herbs, and
+a little Salt, cover them and let them stew, and when they are very
+tender, put in some Butter, and so shake them well, and serve them upon
+Sippets; Garnish your Dish with Orange or Limon and raw Parsley.
+
+
+117. _To make a Herring Pie._
+
+Take four of the best pickled Herrings, and skin them, then split them
+and bone them, then having your Pie in readiness with Butter in the
+bottom, then lay your Herrings in halves into your Pie one lay of them,
+then put in Raisins, Currans and Nutmeg, and a little Sugar, then lay in
+more Butter, then more Herrings, Fruit and Spice, and more Butter, and
+so close it, and bake it; your Herrings must be well watered.
+
+
+118. _To rost a Pike and to lard it._
+
+Take a large Pike, and scale it, gut it, and wash it clean, then lard it
+on the back with pickled Herring and Limon Pill, then spit it and lay it
+down to the fire to rost, bast it often with Claret Wine and Butter,
+when it is enough, make Sauce for it with Claret Wine and Butter, and
+serve it in.
+
+
+119. _To boil fresh Salmon._
+
+Take a Joll or a Tail of fresh Salmon, then take Vinegar and Water, Salt
+and whole Spice, and boil them together, then put in your Salmon, and
+when it is boiled, take some Butter and some of the Liquor with an
+Anchovie or two, and a little white Wine and a quart of Shrimps out of
+their Shells, heat these together, and so Dish your Salmon, and pour
+this over it.
+
+Garnish your Dish with Shrimps and Anchovies, and Slices of Limon.
+
+
+120. _To boil a Cods Head._
+
+Boil Wine, Water and Salt together, with whole Spice and sweet herbs,
+and a little Horse-Radish Root, then put in your Cods head, and boil it
+very well, then drain it well from the Water, and lay it in a dish over
+a Chafingdish of Coals:
+
+Then take some of the Liquor and two Anchovies, some butter and some
+Shrimps, heat them over the fire, and pour over it, then poach some Eggs
+and lay over it, and also about the Brims of the Dish; Garnish your Dish
+with Limon and Barberries, so serve it to the Table very hot:
+
+Thus you may do Haddocks or Whitings, or any other fresh Fish you like
+best.
+
+
+121. _To make Olives of Veal._
+
+Take thin slices of a Leg of Veal, and have ready some Suet finely
+shred, some Currans, beaten Spice, sweet herbs, and hard yolks of Eggs,
+and a little salt mixed well together, then strew it upon the insides of
+your slices of Meat, and roul them up hard, and make them fast with a
+scure, so spit them and roste them, baste them with Butter, and serve
+them in with Vinegar, Butter and Sugar.
+
+
+122. _To make an Olive Pie._
+
+Having your Paste in readiness with Butter in the bottom, lay in some of
+the forenamed Olives, but not fastned with a Scure, then put in Currans,
+hard Eggs, and sweet Butter, with some herbs shred fine; be sure you
+cover it well with Butter, and put in a little white Wine and Sugar, and
+close it, and bake it, eat it hot or cold, but hot is better.
+
+
+123. _To make a Ball to take Stains out of Linnen, which many times
+happens by Cooking or Preserving._
+
+Take four Ounces of hard white Sope, beat it in a Mortar, with two small
+Limons sliced, and as much Roch Allom as a Hazle Nut, when they are
+beaten well together, make it up in little Balls, rub the stain
+therewith and then wash it in warm water, till you see it be quite out.
+
+
+124. _To make a fine Pomander._
+
+Take two Ounces of Laudanum, of Benjamin and Storax one Ounce, Musk six
+gr. as much of Civet, as much of Ambergreece, of Calamus Aromaticus, and
+Lignum Aloes, of each the weight of a Groat, beat all these in a hot
+Mortar and with a hot Pestel, till it come to a perfect Paste, then take
+a little Gum Dragon steeped in Rosewater, and rub your hand withal, and
+make it up with speed, and dry them, but first make them into what
+shapes you please, and print them.
+
+
+125. _A very fine washing-Ball._
+
+Take three Ounces of Orrice, half an Ounce of Cypress-wood, 2 Ounces of
+Calamus Aromaticus, 1 ounce of Damask-Rose leaves, 2 Ounces of
+Lavender-flowers, a quarter of an Ounce of Cloves, beat all these and
+searce them fine, then take two pounds and an half of Castile Sope
+dissolved in Rose water, and beat all these forenamed things with the
+Sope in a Mortar, and when they are well incorporated, make it into
+Balls, and keep them in a Box with Cotton as long as you please.
+
+
+126. _To make French Broth called Kink._
+
+Take a leg of Beef and set it over the fire with a good quantity of fair
+water, when it boils, scum it, and what meat soever you have to dress
+that day, either of Fowl or small meat, put it all into this Liquor and
+parboil it, then take out those small meats, and put in some French
+Barley, and some whole Spice, one Clove or two of Garlick, and a handful
+of Leeks, and some Salt; when it is boiled enough, pour it from the
+Barley, and in put a little Saffron; so serve it in; and garnish your
+Dish with sliced Oranges or Limons, and put a little of the juice
+therein.
+
+
+127. _To make Broth of a Lambs Head._
+
+Boil it with as much water as will cover it, with whole Spice, and a
+little Salt, and a bundle of sweet herbs, then put in strained Oatmeal
+and Cream, and some Currans, when you take it up, put in Sack and Sugar,
+then lay the Head in a Dish, and put the Broth to it, and serve it in.
+
+
+128. _To season a Chicken-Pie._
+
+Having your Paste rolled thin, and laid into your baking-pan, lay in
+some Butter, then lay in your Chickens quartered, and seasoned with
+Pepper, Nutmeg and a little Salt, then put in Raisins, Currans, and
+Dates, then lay Butter on the top, close it and bake it, then cut it up,
+and put in Clouted Cream, Sack and Sugar.
+
+
+129. _To make an Herb Pie._
+
+Take Spinage, hard Lettice, and a few sweet herbs, pick them, wash them,
+and shred them, and put them into your Pie with Butter, and Nutmeg and
+Sugar, and a little Salt, to close it and bake it, then draw it and open
+it, and put in Clouted Cream; Sack and Sugar, and stir it well together,
+and serve it in.
+
+
+130. _To roste Lobsters._
+
+Take two fair Lobsters alive, wash them clean, and stop the holes as you
+do to boil, then fasten them to a Spit, the insides together; make a
+good fire, and strew Salt on them, and that will kill them quickly, bast
+them with Water and Salt till they be very red, then have ready some
+Oysters stewed and cut small; put them into a Dish with melted Butter
+beaten thick with a little water, then take a few spoonfuls of the
+Liquor of the stewed Oysters, and dissolve in it two Anchovies, then put
+it to the melted Butter, then take up your Lobsters, and crack the
+shells that they may be easie to open.
+
+
+131. _To make a Pumpion Pie._
+
+Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten
+Eggs and Herbs shred small, and fry it till it be enough, then lay it
+into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the
+bottom some sharp Apples; when it is baked, butter it and serve it in.
+
+
+132. _To make an Artichoke Pudding._
+
+Boil a quart of Cream with whole Spice, then put in half a pound of
+sweet Almonds blanched, and beaten with Rosewater; when they have boiled
+well, take it from the fire, and take out the Spice, when it is almost
+cold, put in the yolks of ten Eggs, some Marrow and some bottoms of
+Artichokes, then sweeten it with Sugar and put in a little Salt, then
+butter a Dish, and bake it in it, serve it to the Table stuck full of
+blanched Almonds, and fine Sugar strewed over it.
+
+
+133. _To pickle Sprats like Anchovies._
+
+Take a Peck of the biggest Sprats without their heads, and salt them a
+little over night, then take a Pot or Barrel, and lay in it a Lay of Bay
+salt, and then a lay of Sprats, and a few Bay leaves, then salt again;
+thus do till you have filled the Vessel, put in a little Limon Pill also
+among your Bay leaves, then cover the Vessel and pitch it, that no Air
+get in, set it in a cool Cellar, and once in a week turn it upside down;
+in three Months you may eat of them.
+
+
+134. _To keep Artichokes all the Year._
+
+Gather your Artichokes with long stalks, and then cut off the stalks
+close to them, then boil some water, with good Pears and Apples sliced
+thin, and the Pith of the great stalks, and a Quince or two quartered to
+give it a relish; when these have boiled a while, put in your
+Artichokes, and boil all together till they be tender, then take them up
+and set them to cool, then boil your Liquor well and strain it, when
+your Artichokes be cold, put them into your Barrel, and when the Liquor
+is cold, pour it over them, so cover it close that no Air get in.
+
+
+135. _To make Pasty of a Joll of Ling._
+
+Make your Crust with fine Flower, Butter, cold Cream, and two yolks of
+Eggs:
+
+Roul it thin and lay it in your Bake-pan, then take part of a Joll of
+Ling well boiled, and pull it all in Bits, then lay some Butter into
+your Pasty and then the Ling, then some grated Nutmeg, sliced Ginger,
+Cloves and Mace, Oysters, Muscles, Cockles, and Shrimps, the yolks of
+raw Eggs, a few Comfits perfumed, Candied Orange Pill, Citron Pill, and
+Limon Pill, with Eringo Roots:
+
+Then put in white Wine, and good store of Butter, and put on a thick
+lid, when it is baked, open it, and let out the steam.
+
+
+136. _To make French Servels._
+
+Take cold Gammon of Bacon, fat and lean together, cut it small as for
+Sausages, season it with Pepper, Cloves and Mace, and a little Shelots,
+knead it into a Paste with the yolks of Eggs, and fill some Bullocks
+Guts with it, and boil them; but if you would have them to keep, then do
+not put in Eggs.
+
+When you have filled the Guts, boil them, and hang them up, and when you
+would eat them, serve them in thin slices with a Sallad.
+
+
+137. _To make a Pallat Pie._
+
+Take Oxe Pallats and boil them so tender that you may run a straw
+through them; to three Palates take six Sheeps tongues boiled tender and
+peeled, three sweet-Breads of Veal, cut all these in thin slices, then
+having your Pie ready, and Butter in the bottom, lay in these things,
+first seasoned with Pepper, Salt and Nutmeg, and Thyme and Parsley shred
+small, and as the Season of the year is, put into it Asparagus,
+Anchovies, Chesnuts, or what you please else, as Candied Orange Pill,
+Limon Pill, or Citron Pill, with Eringo roots, and yolks of hard Eggs,
+some Marrow and some Oysters, then lay in good store of Butter on the
+top, so close it and bake it, then put in white Wine, buter, the yolks
+of Eggs, and Vinegar and Sugar; heat them together over the fire, and
+serve it in.
+
+
+138. _To make Sauce for Fowles or Mutton._
+
+Take Claret Wine, Vinegar, Anchovies, Oisters, Nutmeg, Shelot, Gravie of
+Mutton or Beef, sweet Butter, Juice of Limon, and a little Salt, and if
+you please Orange or Limon Pill.
+
+
+139. _To make Oat-Cakes._
+
+Take fine Flower, and mix it very well with new Ale Yest, and make it
+very stiff, then make it into little Cakes, and roul them very thin,
+then lay them on an Iron to bake, or on a baking stone, and make but a
+slow fire under it, and as they are baking, take them and turn the edges
+of them round on the Iron, that they may bake also, one quarter of an
+hour will bake them; a little before you take them up, turn them on the
+other side, only to flat them; for if you turn them too soon, it will
+hinder the rising, the Iron or Stone whereon they are baked, must stand
+at a distance from the fire.
+
+
+140. _To make a rare Lamb Pie._
+
+Take a Leg of Lamb, and take the meat clean out of it at the great end,
+but keep the skin whole, then press the Meat in a Cloth, and mince it
+small, and put as much Beef Suet to it as the Meat in weight, and mince
+it small, then put to it Naples Bisket grated fine, season it with
+beaten Spice, Rosewater, and a little Salt, then put in some Candied
+Limon Pill, Orange Pill, and Citron Pill shred small, and some Sugar,
+then put part of the Meat into the skin, then having your Pie in
+readiness, and Butter in the bottom, lay in this Meat, then take the
+rest of your Meat, and make it into Balls or Puddings with yolks of
+Eggs, then lay them into the Pie to fill up the Corners, then take
+Candied Orange, Limon and Citron Pill, cut in long narrow slices and
+strew over it; you may put in Currans and Dates if you please, then lay
+on Butter, and close up your Pie and bake it, and leave a Tunnel, when
+it is baked, put in Sack, Sugar, yolks of Eggs and Butter heat together,
+if you put in Marrow, it will be the better.
+
+
+141. _To fry Garden Beans._
+
+Boil them and blanch them, and fry them in Sweet Butter, with Parsley
+and shred Onions and a little Salt, then melt Butter for the Sauce.
+
+
+142. _To make a Sorrel Sallad._
+
+Take a quantity of French Sorrel picked clean and washed, boil it with
+water and a little Salt, and when it is enough, drain it and butter it,
+and put in a little Vinegar and Sugar into it, then garnish it with hard
+Eggs and Raisins.
+
+
+143. _To make good cold Sallads of several things._
+
+Take either Coleflowers, or Carrots, or Parsneps, or Turneps after they
+are well boiled, and serve them in with Oil, Vinegar and Pepper, also
+the Roots of red Beets boiled tender are very good in the same manner.
+
+
+144. _To make the best sort of Pippin Paste._
+
+Take a pound of raw Pippins sliced and beaten in a Mortar, then take a
+pound of fine Sugar and boil it to a candy height with a little fair
+water, then put in your Pippins, and boil it till it will come from the
+bottom of the Posnet, but stir it for fear it burn.
+
+
+145. _To make Sauce for a Leg of Veal rosted._
+
+Take boiled Currans, and boiled Parsley, and hard Eggs and Butter and
+Sugar hot together.
+
+
+146. _To make Sauce for a Leg of Mutton rosted with Chesnuts._
+
+Take a good quantity of Chesnuts, and boil them tender, then take the
+shells off, and bruise them small, then put to them Claret Wine, Butter
+and a little Salt, so put it into the Dish to the Meat, and serve it in.
+
+
+147. _To keep Quinces white, either to preserve whole, or for white
+Marmalade or Paste._
+
+Coddle them with white Wine and Water, and cover them with sliced
+Pippins in the Codling.
+
+
+148. _To make little Pasties with sweet Meats to fry._
+
+Make some Paste with cold water, butter and flower, with the yolk of an
+Egg, then roul it out in little thin Cakes, and lay one spoonful of any
+kind of Sweet meats you like best upon every one, so close them up and
+fry them with Butter, and serve them in with fine Sugar strewed on.
+
+
+149. _To boil a Capon on the French fashion._
+
+Boil your Capon in water and salt, and a little dusty Oatmeal to make it
+look white, then take two or three Ladles full of Mutton Broth, a Faggot
+of sweet herbs, two or three Dates cut in long pieces, a few parboiled
+Currans, and a little whole Pepper, a little Mace and Nutmeg, thicken
+it with Almonds; season it with Verjuice, Sugar, and a little sweet
+Butter, then take up your Capon and lard it well with preserved Limon,
+then lay it in a deep Dish, and pour the broth upon it; then Garnish
+your Dish with Suckets and preserved Barberries.
+
+
+150. _To Souce a Pike, Carp or Bream._
+
+Draw your Fish, but scale it not, and save the Liver of it; wash it very
+well, then take white Wine, as much water again as Wine, boil them
+together with whole Spice, Salt and a bundle of sweet Herbs, and when
+boiles put in your Fish, and just before it a little Vinegar; for that
+will make it crisp: when it is enough, take it up and put it into a
+Trey, then put into the Liquor some whole Pepper, and whole Ginger, and
+when it is boiled enough, take it off and cool it, and when it is quite
+cold, put in your Fish, and when you serve it in, lay some of the Jelly
+about the Dish sides, and some Fennel and Sawcers of Vinegar.
+
+
+151. _To boil a Gurnet on the French fashion._
+
+Draw your Gurnet and wash it, boil it in water and salt and a bundle of
+sweet herbs; when it is enough, take it up and put it into a Dish with
+Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg
+and Pepper, and the yolks of two Eggs, heat it together, and pour over
+it; Garnish your Dish as you please.
+
+
+152. _To rost a Leg of Mutton on the French fashion._
+
+Take a Leg of Mutton, and pare off all the Skin as thin as you can, then
+lard it with sweet Lard, and stick it with Cloves, when it is half
+rosted, cut off three or four thin pieces, and mince it with sweet
+herbs, and a little beaten Ginger, put in a Ladle full of Claret wine,
+and a little sweet butter, two sponfuls of Verjuice and a little Pepper,
+a few Capers, then chop the yolks of two hard Eggs in it, then when
+these have stewed a while in a Dish, put your bonie part which is rosted
+into a Dish, and pour this on it and serve it in.
+
+
+153. _To rost a Neats tongue._
+
+Chop sweet herbs fine with a piece of raw Apple, season it with Pepper
+and Ginger, and the yolk of an Egg made hard and minced small, then
+stuff your Tongue with this, and rost it well, and baste it with Butter
+and Wine; when it is enough, take Verjuice, Butter, and the Juice of a
+Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce
+over it and serve it in.
+
+
+154. _To boil Pigeons with Rice._
+
+Take your Pigeons and truss them, and stuff their bellies with sweet
+herbs, then put them into a Pipkin with as much Mutton broth as will
+cover them, with a blade of Mace and some whole Pepper; boil all these
+together until the Pigeons be tender, and put in Salt:
+
+Then take them from the fire, and scum off the Fat very clean, then put
+in a piece of sweet Butter, season it with Verjuice, Nutmeg and a little
+Sugar, thicken it with Rice boiled in sweet Cream. Garnish your Dish
+with preserved Barberries and Skirret Roots boiled tender.
+
+
+155. _To boil a Rabbit._
+
+Take a large Rabbit, truss it and boil it with a little Mutton Broth,
+white Wine and a blade of Mace, then take Lettuce, Spinage, and Parsley,
+Winter-Savory and sweet Marjoram, pick all these and wash them clean,
+and bruise them a little to make the Broth look green, thicken it with
+the Crust of a Manchet first steeped in a little Broth, and put in a
+little sweet Butter, season it with Verjuice and Pepper, and serve it to
+the Table upon Sippets; Garnish the Dish with Barberries.
+
+
+156. _To boil a Teal or Wigeon._
+
+Parboil either of these Fowls and throw them into a pail of fair Water,
+for that taketh away the Rankness, then rost them half, and take them
+from the fire, and put sweet herbs in the bellies of them, and stick the
+Brests with Cloaves, then put them in a Pipkin with two or three ladles
+full of Mutton broth, very strong of the Meat, a blade of whole Mace,
+two or three little Onions minced small; thicken it with a Toast of
+Houshold bread, and put in a little Butter, then put in a little
+Verjuice, so take it up and serve it.
+
+
+157. _To boil Chickens or Pigeons with Goosberries or Grapes._
+
+Boil them with Mutton Broth and white Wine, with a blade of Mace and a
+little Salt, and let their bellies be filled with sweet herbs, when they
+are tender thicken the Broth with a piece of Manchet, and the yolks of
+two hard Eggs, strained with some of the Broth, and put it into a deep
+Dish with some Verjuice and Butter and Sugar, then having Goosberries or
+Grapes tenderly scalded, put them into it, then lay your Chickens or
+Pigeons into a Dish, and pour the Sauce over them, and serve them in.
+
+
+158. _A made Dish of Rabbits Livers._
+
+Take six Livers and chop them fine with sweet herbs and the yolks of two
+hard Eggs, season it with beaten Spice, and Salt, and put in some
+plumped Currans, and a little melted Butter, so mix them very well
+together, and having some Paste ready rouled thin, make it into little
+Pasties and fry them, strew Sugar over them and serve them.
+
+
+159. _To make a Florentine with the Brawn of a Capon, or the Kidney of
+Veal._
+
+Mince any of these with sweet Herbs, then put in parboiled Currans, and
+Dates minced small, and a little Orange or Limon Pill which is Candied
+shred small, season it with beaten Spice and Sugar, then take the yolks
+of two hard Eggs and bruise them with a little Cream, a piece of a short
+Cake grated, and Marrow cut in short pieces, mix all these together with
+the forenamed Meat, and put in a little Salt and a little Rosewater, and
+bake it in a Dish in a Puff-Past, and when you serve it strew Sugar over
+it.
+
+
+160. _A Friday Pie without Fish or Flesh._
+
+Wash a good quantity of green Beets, and pluck out the middle string,
+then chop them small, with two or three ripe Apples well relished,
+season it with Pepper, Salt, and Ginger, then add to it some Currans,
+and having your Pie ready, and Butter in the bottom, put in these herbs,
+and with them a little Sugar, then put Butter on the top, and close and
+bake it, then cut it up, and put in the juice of a Limon and Sugar.
+
+
+161. _To make Umble Pies._
+
+Boil them very tender, and mince them very small with Beef Suet and
+Marrow then season it with beaten Spice and Salt, Rosewater and Sugar
+and a little Sack, so put it into your Paste with Currans and Dates.
+
+
+162. _To bake Chickens with Grapes._
+
+Scald your Chickens and truss them, and season them with Pepper, Salt
+and Nutmeg, and having your Pie ready, and Butter laid in the bottom,
+put in your Chickens, and then more butter, and bake them with a thin
+Lid on your Pie, and when it is baked, put in Grapes scalded tender,
+Verjuice, Nutmeg, Butter and Sugar, and the Juice of an Orange; so serve
+it in.
+
+
+163. _To make a good Quince-Pie._
+
+Take your fairest Quinces and Coddle them until a straw will run through
+them, then core them and pare them, then take their weight in fine
+Sugar, and stuff them full of Sugar, then having your Pie ready, lay in
+your Quinces, and strew the rest of your Sugar over them, and put in
+some whole Cloves and Cinamon, then close it, and bake it; you must let
+it stand in the Oven four or five hours; serve it in cold and strew on
+Sugar.
+
+
+164. _To make Tarts of Pippins._
+
+Having some Puff-Past ready in a Dish or Pan, lay in some preserved
+Pippins which have Orange Pill in them, and the Juice of Orange or
+Limon, so close them and bake them a little.
+
+
+165. _To make a good pie of Beef._
+
+Take the Buttock of a fat Oxe, slice it thin, mince it small and beat it
+in a Mortar to a Paste, then lard it very well with Lard, and season it
+with beaten Spice, then make your Pie, and put it in with some Butter
+and Claret Wine, and so bake it well, and serve it in cold with Mustard
+and Sugar, and garnish it with Bay-leaves.
+
+
+166. _To bake a Swan._
+
+Scald it and take out the bones, and parboil it, then season it very
+well with Pepper, Salt and Ginger, then lard it, and put it in a deep
+Coffin of Rye Paste with store of Butter, close it and bake it very
+well, and when it is baked, fill up the Vent-hole with melted Butter,
+and so keep it; serve it in as you do the Beef-Pie.
+
+
+167. _To bake a Turkey or Capon._
+
+Bone the Turkey but not the Capon, parboil them, and stick Cloves on
+their brests, lard them and season them well with Pepper and Salt, and
+put them in a deep Coffin with good store of Butter, and close your Pie,
+and bake it, and soak it very well; when it is baked, fill it up with
+melted Butter, and when it is quite cold, serve it in and eat it with
+Mustard and Sugar: garnish it with Bay Leaves.
+
+
+168. _To make Fritters._
+
+Take the Curds of a Sack Posset, the Yolks of six Eggs, and the Whites
+of two, with a little fine Flower to make it into a thick Batter, put in
+also a Pomewater cut in small pieces, some beaten Spice, warm Cream, and
+a spoonful of Sack, and a little strong Ale; mingle all these very well,
+and beat them well, and fry them in very hot Lard, and serve them in
+with beaten Spice and fine Sugar.
+
+
+169. _To bake Woodcocks, Black-birds Sparrows or Larks._
+
+Truss and parboil them, then season them with Pepper and Salt, and put
+them into a Pie with good store of Butter, and so bake them, then fill
+them up with Butter.
+
+
+170. _To bake a Goose._
+
+Bone your Goose and parboil it, and season it with Pepper and Salt, and
+lay it into a deep Coffin with good store of Butter top and bottom, then
+bake it very well, and when it is baked, fill up the pie at the
+Vent-hole with melted Butter, and so serve it in with Mustard and Sugar
+and Bay-Leaves.
+
+
+171. _To make Pancakes so crisp as you may set them upright._
+
+Make a dozen or a score of them in a little Frying-pan, no bigger than a
+Sawcer, then boil them in Lard, and they will look as yellow as Gold,
+and eat very well.
+
+
+172. _To make blanched Manchet._
+
+Take six Eggs, half a Pint of sweet cream, and a penny Manchet grated,
+one Nutmeg grated, two spoonfuls of Rosewater, and two Ounces of Sugar,
+work it stiff like a Pudding, then fry it in a very little frying-pan,
+that it may be thick.
+
+Fry it brown, and turn it upon a Pie-Plate; cut it in quarters and strew
+Sugar on it and serve it in.
+
+
+173. _To make a sierced Pudding._
+
+Mince a Leg of Mutton with sweet herbs, and some Suet, make it very
+fine, then put in grated Bread, minced Dates, Currans, Raisins of the
+Sun stoned, a little preserved Orange or Limon, and a few Coriander
+seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with
+Cream and raw Eggs wrought together like a Paste, and bake it, and put
+for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a
+little Butter heat together, when you serve it in, stick it with Almonds
+and Rosemary; you may boil it also if you please, or rost some of in a
+Lambs Cawl.
+
+
+174. _To make a Fricasie of Eggs._
+
+Beat twelve Eggs with Cream, Sugar, beaten spice and Rosewater, then
+take thin slices of Pomewater Apple, and fry them well with sweet
+Butter; when they are enough, take them up, and cleanse your pan, then
+put in more butter and make it hot, and put in half your Eggs and fry
+them; then when the one side is fryed lay your Apples all over the side
+which is not fryed, then pour in the rest of your Eggs, and then turn it
+and fry the other side, then serve it in with the Juice of an Orange and
+Butter, and Sugar.
+
+
+175. _To make a_ Cambridge_-Pudding._
+
+Take grated bread searced through a Cullender, then mix it with fine
+Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little
+salt, sugar and rosewater, warm Cream and Eggs, with half their Whites;
+mould all these together with a little Yest, and make it up into a Loaf,
+but when you have made it in two parts, ready to clap together, make a
+deep hole in the one, and put in butter, then clap on the other, and
+close it well together, then butter a Cloth and tie it up hard, and put
+it into water which boiles apace, then serve it in with Sack, Butter and
+Sugar.
+
+You may bake it if you please in a baking-pan.
+
+
+176. _To make a Pudding of Goose Blood._
+
+Save the blood of a Goose, and strain it, then put in fine Oatmeal
+steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet
+minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some
+Eggs, and beat all these together very well, then boil them how you do
+like, either in a buttered Cloth or in Skins, or rost it within the Neck
+of the Goose.
+
+
+177. _To make Liver Puddings._
+
+Take a Hogs Liver boiled and cold, grate it like Bread, then take new
+Milk and the Fat of a Hog minced fine, put it to the Bread and the
+Liver, and divide it into two parts, then dry herbs or other if you can
+minced fine, and put the Herbs into one part with beaten Spice,
+Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins
+and boil them.
+
+To the other part put preserved Barberries, diced Dates, Currans, beaten
+Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well
+together, and fill the Skins and boil them.
+
+
+178. _To make a Chiveridge Pudding._
+
+Take the fattest Guts of your Hog clean scoured, then fluff them with
+beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater,
+Sugar, and two or three Eggs to make it slide; so fill them, tie them up
+like Puddings and boil them; when they are enough serve them.
+
+
+179. _To make Rice Puddings in Skins._
+
+Take two quarts of Milk and put therein as it is yet cold, two good
+handfuls of Rice clean picked and washed, set it over a slow fire and
+stir it often, but gently; when you perceive it to swell, let it boil
+apace till it be tender and very thick, then take it from the fire, and
+when it is cold, put in six Eggs well beaten, some Rosewater and Sugar,
+beaten Spice and a little Salt, preserved Barberries and Dates minced
+small, some Marrow and Citron Pill; mingle them well together and fill
+your Skins, and boil them.
+
+
+180. _To make a stewed Pudding._
+
+Take the yolks of three Eggs and one White, six spoonfuls of sweet
+Cream, a little beaten spice, and a quarter of a pound of Sewet minced
+fine, a quarter of a pound of Currans, and a little grated bread,
+Rosewater, Sugar and Salt; mingle them well together, and wrap them up
+in little pieces of the Cawl of Veal, and fasten them with a little
+stick, and tie each end with a stick, you may put four in one dish, then
+take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar,
+three or four blades of large Mace, and one Ounce of Sugar, make this to
+boil over a Chafingdish of Coals, then put in your Puddings, and when
+they boil, cover them with another Dish, but turn them sometimes, and
+when you see that they are enough, take your Puddings and lay them in a
+warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and
+Butter, and pour over them; garnish your Dish with Limon and Barberries.
+
+
+181. _To make a_ Sussex _Pudding._
+
+Take a little cold Cream, Butter and Flower, with some beaten Spice,
+Eggs, and a little Salt, make them into a stiff Paste, then make it up
+in a round Ball, and as you mold it, put in a great piece of Butter in
+the middle; and so tye it hard up in a buttered Cloth, and put it into
+boiling water, and let it boil apace till it be enough, then serve it
+in, and garnish your dish with Barberries; when it is at the Table cut
+it open at the top, and there will be as it were a Pound of Butter, then
+put Rosewater and Sugar into it, and so eat it.
+
+In some of this like Paste you may wrap great Apples, being pared
+whole, in one piece of thin Paste, and so close it round the Apple, and
+throw them into boiling water, and let them boil till they are enough,
+you may also put some green Goosberries into some, and when either of
+these are boiled, cut them open and put in Rosewater Butter and Sugar.
+
+
+182. _To make_ French _Puffs._
+
+Take Spinage Parsley and Endive, with a little Winter savory, and wash
+them, and mince them very fine; season them with Nutmeg, Ginger and
+Sugar, season them with Eggs, and put in a little Salt, then cut a Limon
+into thin round slices, and upon every slice of Limon lay one spoonful
+of it.
+
+Then fry them, and serve them in upon some Sippets, and pour over them
+Sack, Sugar and butter.
+
+
+183. _To make Apple Puffs._
+
+Take a Pomewater, or any other Apple that is not hard or harsh in taste,
+mince it with a few Raisins of the Sun stoned, then wet them with Eggs,
+and beat them together with the back of a Spoon, season them with
+Nutmeg, Rosewater, Sugar, and Ginger, drop them into a frying pan with a
+Spoon into hot Butter, and fry them, then serve them in with the juice
+of an Orange and a little Sugar and Butter.
+
+
+184. _To make Kickshaws, to bake or fry in what shape you please._
+
+Take some Puff-paste and roul it thin, if you have Moulds work it upon
+them with preserved Pippins, and so close them, and fry or bake them,
+but when you have closed them you must dip them in the yolks of Eggs,
+and that will keep all in; fill some with Goosberries, Rasberries, Curd,
+Marrow, Sweet-breads, Lambs Stones, Kidney of Veal, or any other thing
+what you like best, either of them being seasoned before you put them in
+according to your mind, and when they are baked or fryed, strew Sugar on
+them, and serve them in.
+
+
+185. _To make an_ Italian _Pudding._
+
+Take a penny white loaf and pare off the crust, then cut it like Dice,
+then take some Beef Suet shred small, and half a pound of Raisins of the
+Sun stoned, with as many Currans, mingle them together and season them
+with beaten Spice and a little Salt, wet them with four Eggs, and stir
+them gently for fear of breaking the Bread, then put it in a dish with a
+little Cream and Rosewater and Sugar, then put in some Marrow and Dates,
+and so butter a dish and bake it, then strew on Sugar and serve it.
+
+
+186. _To hash Calves Tongues._
+
+Boil them tender and pill them, then lard them with Limon Pill, and lard
+them also with fat Bacon, then lay them to the Fire and half rost them;
+then put them in a Pipkin with Claret Wine, whole Spice and sliced
+Limon, and a few Caraway Seeds, a little Rosemary and a little Salt,
+boil all together and serve them in upon Toasts. Thus you may do with
+Sheeps Tongues also.
+
+
+187. _To boil a Capon._
+
+Take strong Mutton Broth, and truss a Capon, and boil him in it with
+some Marrow and a little Salt in a Pipkin, when it is tender, then put
+in a pint of White Wine, half a pound of Sugar, and four Ounces of Dates
+stoned and sliced, Potato Roots boiled and blanched, large Mace and
+Nutmeg sliced, boil all these together with a quarter of a pint of
+Verjuyce, then dish the Capon, and add to the Broth the yolks of six
+Eggs beaten with Sack, and so serve it; garnish dish with several sorts
+of Candied Pills and Preserved Barberries, and sliced Limon with Sugar
+upon every slice.
+
+
+188. _To boil a Capon with Rice._
+
+Truss your Capon and boil him in water and salt, then take a quarter of
+a pound of Rice, first boiled in Milk, and put in with some whole Spice
+and a little Salt, when it is almost enough put in a little Rosewater,
+and half a pound of Almonds blanched and beaten, strain them in, and put
+in some Cream and Sugar, then when your Capon is enough, lay it in a
+dish, and pour the Broth thereon; garnish your Dish as you please, and
+serve it in.
+
+
+189. _To boil a Capon with Pippins._
+
+Parboil your capon after it is trussed, then put it into a pipkin with
+Mutton Broth and Marrow, and a little Salt, with a quart of White-Wine,
+a little Nutmeg and Dates stoned and sliced, then put in a quarter of a
+pound of fine Sugar, then take some Pippins stewed with Sugar, Spice and
+a little water, and put them in, then lay your Capon into a Dish, and
+lay some Naples Biskets for Sippets, then bruise the yolks of eight hard
+Eggs and put into your Broth, with a little Sack, and pour it over your
+Capon; Garnish your Dish and serve it in.
+
+
+190. _To boil Chickens with Lettuce the very best way._
+
+Parboil your Chickens and cut them in Quarters, and put them into a
+Pipkin with some Mutton Broth, and two or three sweet Breads of Veal,
+and some Marrow, and some Cloves, and a little Salt, and a little Limon
+Pill; then take good store of hard Lettuce, cut them in halves and wash
+them, and put them in; then put in Butter and Sack and white Wine, with
+a little Mace and Nutmeg, and sliced Dates, let all these stew upon the
+Fire, and when they be enough, serve them in with Toasts of white Bread
+for Sippets; Garnish the Dish with Limon and Barberies, and what else
+you please; thus you may do Pigeons.
+
+
+190. [Transcriber's Note: so numbered in original] _To boil a Rabbit
+with Grapes or with Goosberries._
+
+Truss your Rabbit whole, and boil it in some Mutton Broth till it be
+tender;
+
+Then take a pint of White Wine, and a good handful of Spinage chopped,
+the yolks of hard Eggs cut in quarters, put these to the Rabbit with
+some large Mace; a Fagot of sweet Herbs and a little Salt and some
+Butter, let them boil together a while, then take your Rabbet and lay it
+in a Dish and some Sippets, then lay over it some Grapes or Goosberries,
+scalded with Sugar, and pour your Broth over it.
+
+
+191. _To boil a Rabbit with Claret Wine._
+
+Boil a Rabbet as before, then slice Onions and a Carrot root, a few
+Currans and a Fagot of sweet herbs, and a little Salt, minced Parsley,
+Barberries picked, large Mace, Nutmeg and Ginger, put all these into a
+Pipkin with the Rabbet, half a Pound of Butter, and a Pint of Claret
+Wine, and let them boil together till it be enough, then serve it upon
+Sippets.
+
+
+192. _To boil a wild Duck._
+
+Truss and parboil it, then half rost it, then carve it, and save the
+Gravie, then take Onions and Parsley sliced, Ginger and Pepper, put the
+Gravie into a Pipkin, with Currans, Mace, Barberries, and a quart of
+Claret Wine, and a little Salt, put your Duck with all the forenamed
+things into it, and let them boil till it be enough, then put in butter
+and sugar, and serve it in upon Sippets.
+
+
+193. _To boil a tame Duck._
+
+Take your Duck and truss it, and boil it with water and salt, or rather
+Mutton broth, when it hath boiled a while, put in some whole Spice, and
+when it is boiled enough, take some white wine and butter, and good
+store of Onions boiled tender in several waters, with a little of the
+Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
+into a Dish, and heat these things together and pour over it; and serve
+it; garnish the Dish with boiled Onions and Barberries.
+
+
+194. _To boil Pigeons with Capers and Samphire._
+
+Truss your Pigeons, and put them into a Pipkin with some Mutton broth
+and white Wine, a bundle of sweet herbs, when they are boiled, lay them
+into a Dish, then take some of the broth with some Capers and Limon
+sliced, and some butter, heat these together and pour over them; then
+fry thin slices of Bacon, and lay upon them, and some Samphire washed
+from the Salt, and some slices of Limon; Garnish your Dish with the same
+and serve it in.
+
+
+195. _To boil Sausages._
+
+Take two pounds of Sausages, and boil them with a quart of Claret Wine
+and a bundle of sweet herbs, and whole Cloves and Mace; then put in a
+little Butter, when they are enough, serve them in with this Liquor and
+some Mustard in Sawcers.
+
+
+196. _To boil Goose Giblets._
+
+Boil them with water and salt, and a bundle of sweet herbs, Onions and
+whole spice, when they are enough, put in Verjuice and Butter, and some
+Currans plumped, and serve them upon Sippets.
+
+Thus you may dress Swans Giblets.
+
+
+197. _To boil Giblets with Roots and good Herbs._
+
+Boil them in a quart of Claret, Ginger and Cloves, and a Faggot of sweet
+herbs, Turneps and Carots sliced, with good store of Spinage and a
+little salt; when they are enough, serve them upon Sippets.
+
+And add to the Broth some Verjuice and the yolks of Eggs; Garnish your
+Dish with Parsley and pickled Barberries.
+
+
+198. _To smoor a Neck of Mutton._
+
+Cut your Steaks, and put them into a Dish with some Butter, then take a
+Faggot of sweet herbs and some gross Pepper and a little Salt, and put
+them to them; cover your Dish, and let them stew till they are enough,
+turning them sometimes, then put in a little Claret Wine and Anchovies,
+and serve them upon Sippets.
+
+
+199. _To smoor Veal._
+
+Cut thin slices of Veal and hack them over with the back of a Knife,
+then lard them with Lard, and Fry them with strong Beer or Ale till they
+be enough, then stew them in Claret wine with some whole Spice and
+Butter and a little salt.
+
+Garnish your Dish with Sausages fryed; and with Barberries, to serve
+them in.
+
+
+200. _To smoor Steaks of Mutton another way._
+
+Cut part of a Leg of Mutton into steaks, and fry it in White Wine and a
+little salt, a bundle of herbs, and a little Limon Pill, then put it
+into a Pipkin with some sliced Limon, without the Rind, and some of the
+Liquor it was fried in, and Butter and a little Parslie, boil all
+together till you see it be enough, then serve it in, and garnish your
+Dish with Limon and Barberries.
+
+
+201. _To smoor Chickens._
+
+Cut them in Joints and fry them with sweet Butter, then take white Wine,
+Parsley and Onions chopp'd small, whole Mace and a little gross Pepper,
+a little Sugar, Verjuice and Butter, let these and your fried Chicken
+boil together, then fry the Leaves of Clary with Eggs, put in a little
+Salt to your Chickens, and when they are enough, serve them in this
+fried Clary, and garnish your Dish with Barberries.
+
+
+202. _To fry Museles, or Oysters, or Cockles to serve in with Meat, or
+by themselves._
+
+Take any of these and parboil them in their own Liquor, then dry them,
+flower them, and fry them, then put them into a Pipkin with Claret wine,
+whole Spice and Anchovies, and a little butter, so let them stew
+together, and serve them in either with a Duck, or by themselves, as you
+like best.
+
+
+204. [Transcriber's note: so numbered in original] _To dress Calves
+feet._
+
+Take Calves feet tenderly boiled, and slit them in the middle, then put
+them in a Dish with sweet Butter, Parsley and Onions chopped a little
+Thyme, large Mace, Pepper with a little Wine Vinegar, and a little salt,
+let all these stew together till they are enough, then lay your Calves
+feet in a Dish, and pour the Sauce over them, then strew some raw
+Parsley and hard Eggs chopped together over them with slices of Limon
+and Barberries.
+
+
+205. _To hash Neats tongues._
+
+Boil them and blanch them, and slice them thin then take Raisins of the
+Sun, large Mace, Dates sliced thin, a few blanched Almonds and Claret
+wine with a little salt; boil all these together with some sweet butter,
+verjuice and sugar; when they are enough, serve them in and thicken the
+Sauce with yolks of Eggs; garnish your Dish with Barberries.
+
+
+206. _Another way to hash Neats Tongues._
+
+Boil Neats Tongues very tender, peel them and slice them thin, then take
+strong meat broth, blanched Chesnuts, a Faggot of sweet herbs, large
+Mace, and Endive, a little Pepper and whole Cloves and a little Salt;
+boil all these together with some butter till they be enough; garnish
+your Dish as before.
+
+
+207. _To boil Chickens in white-broth._
+
+Take three Chickens and truss them, then take two or three blades of
+Mace, as many quartered Dates, four or five Lumps of Marrow, a little
+Salt and a little Sugar, the yolks of three hard Eggs, and a quarter of
+a Pint of Sack, first boil your Chickins in Mutton broth, and then add
+these things to them, and let them boil till they are enough, then lay
+your Chickens in a Dish, and strain some Almonds blanched and beaten
+into it, serve it upon Sippets of French Bread; garnish your Dish with
+hard Eggs and Limons.
+
+
+208. _To boil Partridges._
+
+Put two or three Partridges into a Pipkin with as much water as will
+cover them, then put in three or four blades of Mace, one Nutmeg
+quartered, five or six Cloves, a piece of sweet Butter, two or three
+Toasts of Manchet toasted brown, soke them in Sack or Muskadine, and
+break them, and put them into the Pipkin with the rest, and a little
+Salt, when they are enough, lay them in a Dish, and pour this Broth over
+them, then garnish your Dish with hard Eggs and sliced Limon, and serve
+it in.
+
+
+209. _To boil a Leg of Mutton._
+
+Take a large Leg of Mutton and stuff it well with Mutton Suet, Salt and
+Nutmeg, boil it in water and Salt, but not too much, then put some of
+that broth into another Pot, with three or four blades of Mace, some
+Currans and Salt, boil them till half be consumed, then put in some
+sweet Butter, and some Capers and a Limon cut like Dice with the Rind
+on, a little Sack, and the yolks of two hard Eggs minced; then lay your
+Mutton into a Dish upon Sippets, and pour this Sauce over it; scrape
+Sugar on the sides of your Dish, and lay on slices of Limon and
+Barberries.
+
+
+210. _To stew Trouts._
+
+Put two Trouts into a fair dish with some white Wine, sweet butter, and
+a little whole Mace, a little Parsley, Thyme and Savory minced, then put
+in an Anchovy and the yolks of hard Eggs; when your Fish is enough,
+serve it on Sippets, and pour this over it, and garnish your Dish with
+Limon and Barberries, and serve them in: you may add Capers to it if you
+please, and you may do other Fish in this manner.
+
+
+211. _To boil Eels in Broth to serve with them._
+
+Flay and wash your Eels and cut them in pieces about a handful long,
+then put them into a pot with so much Water as will cover them, a little
+Pepper and Mace, sliced Onions, a little grated bread, and a little
+Yest, a good piece of sweet butter, some Parsley, Winter Savory and
+Thyme shred small; let them boil softly half an hour, and put in some
+Salt, with some Currans; when it is enough, put in Verjuice and more
+Butter, and so serve it; Garnish your Dish with Parsley, Limon and
+Barberries, put Sippets in your Dish.
+
+
+212. _To boil a Pike with Oysters._
+
+Take a fair Pike and gut it and wash it, and truss it round with the
+tail in the mouth, then take white Wine, Water and Salt, with a bundle
+of sweet herbs, and whole Spice, a little Horse-radish; when it boils,
+tie up your Pike in a Cloth, and put it in, and let it boil till it
+swims, for then it is enough; then take the Rivet of the Pike, and a
+Pint of great Oysters with their Liquor, and some Vinegar, large Mace,
+gross Pepper, then lay your Pike in a Dish with Sippets, and then heat
+these just named things with some Butter and Anchovies, and pour over
+it; garnish your Dish as you please.
+
+
+213. _To make a grand Sallad._
+
+Take a fair broad brimm'd dish, and in the middle of it lay some pickled
+Limon Pill, then lay round about it each sort by themselves, Olives,
+Capers, Broom Buds, Ash Keys, Purslane pickled, and French Beans
+pickled, and little Cucumbers pickled, and Barberries pickled, and
+Clove Gilliflowers, Cowslips, Currans, Figs, blanched Almonds and
+Raisins, Slices of Limon with Sugar on them, Dates stoned and sliced.
+
+Garnish your Dish brims with Candied Orange, Limon and Citron Pill, and
+some Candied Eringo roots.
+
+
+214. _To rost Pig with a Pudding in his Belly._
+
+Take a fat Pig and truss his head backward loking over his back, then
+make such Pudding as you like best, and fill his belly with it, your
+Pudding must be stiff, then sew it up, and rost your Pig, when it is
+almost enough, wring upon it the Juice of a Limon, and when you are
+ready to take it up, wash it over with yolks of Eggs, and before they
+can dry, dredge it with grated bread mixed with a little Nutmeg and
+Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of
+hard Eggs minced.
+
+
+215. _To rost a Leg of Mutton with Oisters._
+
+Take a large Leg of Mutton and stuff it well with Mutton Sewet, with
+Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves,
+when it is half rosted cut off some of the under side of the fleshy end,
+in little thin Bits, then take a Pint of Oisters and the Liquor of them,
+a little Mace, sweet Butter and Salt, put all these with the Bits of
+Mutton into a Pipkin till half be consumed; then Dish your Mutton and
+pour this Sauce over it, strew Salt about the Dish side and serve it in.
+
+
+216. _To make a Steak-Pie._
+
+Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay
+your Paste into your Baking Pan, and lay Butter in the bottom, then lay
+in your steaks, and a little large Mace, and cover it with Butter, so
+close it, and bake it; and against it is baked, have in readiness good
+store of boiled Parslie minced fine, and drained from the water, some
+white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie,
+and put in this Sauce, and shake it well, and serve it to the Table; it
+is not so good cold as hot.
+
+
+217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._
+
+Take either of these, and lard it with Lard, and stick it thick with
+Rosemary, then roft it with a quick fire, but do not lay it too near;
+baste it with sweet butter: then take half a Pint of Claret wine, a
+little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
+five or six whole Cloves, a little grated bread, and when it is boiled
+enough, put in a little Sweet butter, a little Vinegar, and a very
+little Salt, when your meat is rosted, serve it in with Sauce, and strew
+salt about your Dish.
+
+
+218. _To rost a Capon with Oysters and Chesnuts._
+
+Take some boiled Chesnuts, and take off their shells, and take as many
+parboil'd Oysters, then spit your Capon, and put these into the belly of
+it, with some sweet Butter, rost it and bast it with sweet Butter, save
+the Gravie, and some of the Chesnuts, and some of the Oysters, then add
+to them half a Pint of Claret Wine, and a pice of sweet Butter and a
+little Pepper, and a little Salt, stew these altogether till the Capon
+be ready, then serve them in with it; Garnish your Dish as you please.
+
+
+219. _To rost Shoulder or Fillet of Veal with farcing herbs._
+
+Wash your meat and parboil it a little, then take Parsley,
+Winter-savory, and Thyme, of each a little minced small, put to them the
+yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and
+Salt, add also some Suet minced small; work all these with the yolk of a
+raw Egg, and stuff your Meat with it, but save some, and set it under
+the meat while it doth rost, when your meat is almost rosted enough, put
+to these in the Dish, a quarter of a pint of White Wine Vinegar, and
+some Sugar, when your meat is ready, serve it in with this Sauce, and
+strew on Salt.
+
+
+220. _To make boiled Sallads._
+
+Boil some Carots very tender, and scrape them to pieces like the Pulp of
+an Apple, season them with Cinamon and Ginger and Sugar, put in Currans,
+a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and
+when they begin to dry put in more Butter and a little Salt, so serve
+them to the Table, thus you may do Lettuce, or Spinage or Beets.
+
+
+221. _To boil a Shoulder of Veal._
+
+Take a Shoulder of Veal and half boil it in Water and Salt, then slice
+off the most part of it, and save the Gravie; then take that sliced
+meat, and put it in a Pot with some of the Broth that boiled it, a
+little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced
+thin, a Pound of Sausages out of their skins, and rolled in the yolks of
+Eggs, large Mace and Nutmeg, let these stew about one hour, than put in
+one Pint of Oisters, some sweet herbs, and a little Salt, stew them
+together, then take the bone of Veal and broil it and Dish it, then add
+to your Liquor a little Butter, and some minced Limon with the Rind, a
+Shelot or two sliced, and pour it over, then lay on it some fryed
+Oysters; Garnish your Dish with Barberries and sliced Limon, and serve
+it in.
+
+
+222. _To boil a Neck of Mutton._
+
+Boil it in water and salt, then make sauce for it with Samphire and a
+little of the Broth, Verjuice, large Mace, Pepper and Onion, the yolks
+of hard Eggs minced, some sweet herbs and a little salt, let these boil
+together half an hour or more:
+
+Then beat it up with Butter and Limon; then dish your Meat upon Sippets,
+and pour it on; garnish your Dish with the hard Whites of Eggs and
+Parsley minced together, with sliced Limon, so serve it; thus you may
+dress a Leg or a Brest of Mutton if you please.
+
+
+223. _To stew a Loin of Mutton._
+
+Cut your meat in Steaks, and put it into so much water as will cover it,
+when it is scummed, put to three or four Onions sliced, with some
+Turneps, whole Cloves, and sliced Ginger, when it is half stewed, put
+in sliced Bacon and some sweet herbs minced small, some Vinegar and
+Salt, when it is ready, put in some Capers, then dish your Meat upon
+Sippets and serve it in, and garnish your Dish with Barberries and
+Limon.
+
+
+224. _To boil a Haunch of Venison._
+
+Boil it in water and salt, with some Coleflowers and some whole spice;
+then take some of the Broth, a little Mace, and a Cows Udder boiled
+tender and sliced thin, a little Horse-radish root searced, and a few
+sweet herbs; boil all these together, and put in a little Salt, when
+your Venison is ready, dish it, and lay your Cows Udder and the
+Coleflowers over it, then beat up your Sauce, and pour over it; then
+garnish your Dish with Limon and Parsley and Barberries, and so serve
+it; this Sauce is also good with a powdered Goose boiled, but first
+larded.
+
+
+225. _To make white Broth with Meat or without._
+
+Take a little Mutton broth, and as much of Sack, and boil it with whole
+Spice, sweet herbs, Dates sliced, Currans and a little Salt, when it is
+enough, or very near, strain in some blanched Almonds, then thicken it
+with the yolks of Eggs beaten, and sweeten it with Sugar, and so serve
+it in with thin slices of white Bread:
+
+Garnish with stewed Prunes, and some plumped Raisins.
+
+This may be served in also with any meat proper for to be served with
+white Broth.
+
+
+226. _To make good stewed Broth._
+
+Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
+great Pot with water and a little Salt, when it boiles, and is skimmed,
+put in some whole Spice, and some Raisins and Currans, then put in some
+Manchet sliced thin, and soaked in some of the Broth, when it is almost
+enough, put in some stewed Prunes, then Dish your Meat, and put into
+your Broth a little Saffron or red Saunders, some white Wine and Sugar,
+so pour it over your Meat, and serve it in; Garnish your Dish with
+Prunes, Raisins and fine Sugar.
+
+
+227. _To stew Artichokes._
+
+Take the bottoms of Artichokes tenderly boiled, and cut them in
+Quarters, stew them with white Wine, whole Spice and Marrow, with a
+little Salt:
+
+When they are enough, put in Sack and Sugar, and green Plumbs preserved,
+so serve them; garnish the Dish with Preserves.
+
+
+228. _To stew Pippins._
+
+Take a pound of Pippins, pare them and core them, and cut them in
+quarters.
+
+Then take a pint of water and a pound of fine Sugar, and make a Syrup,
+and scum it, then put in your Pippins and boil them up quick, and put in
+a little Orange or Limon Pill very thin; when they are very clear, and
+their Syrup almost wasted, put in the juice of Orange and Limon, and
+some Butter; so serve them in upon Sippets, and strew fine Sugar about
+the Dish sides.
+
+
+229. _To make a Sallad with fresh Salmon._
+
+Your Salmon being boiled and souced, mince some of it small with Apples
+and Onyons, put thereto Oyl, Vinegar, and Pepper; so serve it to the
+Table: Garnish your Dish with Limon and Capers.
+
+
+230. _To rost a Shoulder of Mutton with Oisters._
+
+Take a large Shoulder of Mutton, and take sweet herbs chopped small, and
+mixed with beaten Eggs and a little Salt, take some great Oisters, and
+being dried from their Liquor, dip them in these Eggs, and fry them a
+little, then stuff your meat well with them, then save some of them for
+sauce, and rost your Mutton, and baste it with Claret Wine, Butter, and
+Salt, save the Gravie, and put it with the Oisters into a Dish to stew
+with some Anchovies, and Claret Wine: when your meat is enough, rub the
+Dish with a Shelot, and lay your meat in it, and then put some Capers
+into your Sauce, and pour over it, so serve it in; Garnish your Dish
+with Olives, Capers, and Samphire.
+
+
+231. _To rost a Calves Head with Oisters._
+
+Split your Calves Head as to boil, and let it lie in water a while, then
+wash it well, and cut out the Tongue, then boil your Head a little, also
+the Tongue and Brains, then mince the Brains and Tongue with a little
+Sage, Oisters and Marrow put amongst it when it is minced, three or four
+Eggs well beaten, Ginger, Pepper, Nutmeg, Grated Bread and Salt, and a
+little Sack, make it pretty thick, then take the Head and fill it with
+this, and bind it close, and spit it and rost it, and save the Gravie
+which comes from it in a Dish, baste it well with Butter, put to this
+Gravie some Oisters, and some sweet Herbs minced fine, a little white
+Wine, and a sliced Nutmeg; when the Head is rosted, set the Dish of
+Sauce upon hot Coals with some Butter and a little salt, and the Juice
+of an Orange, beat it up thick and Dish your Head, and serve it in with
+this Sauce; garnish your Dish with stewed Oisters and Barberries.
+
+
+232. _Sauce for Woodcocks Snites._
+
+When you spit your Fowl, put in an Onion in the Belly, when it is
+rosted, take the Gravie of it, and some Claret Wine, and an Anchovie
+with a little Pepper and Salt, so serve them.
+
+
+233. _To make Sauce for Partridges._
+
+Take grated Bread, Water and Salt, and a whole Onion boiled together,
+when it is well boiled, take out the Onion, and put in minced Limon, and
+a piece of Butter, and serve them in with it.
+
+
+234. _To rost Larks with Bacon._
+
+When your Larks are pull'd and drawn, wash them and spit them with a
+thin slice of Bacon and a Sage Leaf between the Legs of every one, make
+your Sauce with the Juice of Oranges and a little Claret Wine, and some
+Butter, warm them together, and serve them up with it.
+
+
+235. _To make Sauce for Quails._
+
+Take some Vine Leaves dried before the fire in a dish and mince them,
+then put some Claret Wine and a little Pepper and Salt to it, and a
+piece of Butter, and serve them with it.
+
+This Sauce is also for rosted Pigeons.
+
+
+236. _To rost a whole Pig without the Skin, with a Pudding in his
+Belly._
+
+Make ready the Pig for the Spit, then spit it and lay it down to the
+fire, and when you can take off the Skin, take it from the fire and flay
+it, then put such a Pudding as you love into the Belly of it, then sew
+it up, and stick it with Thyme and Limon Pill, and lay it down again, and
+rost it and bast it with Butter, and set a Dish under it to catch the
+Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
+a little Limon and some Butter; heat them together: when your Pig is
+enough, bread it, but first froth it up with Butter and a little Salt,
+then serve it in with this Sauce to the Table with the Head on.
+
+
+237. _To fry Artichokes._
+
+Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
+Eggs and a little Salt, and fry them with a little Mace shred among the
+Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
+Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
+then lay your Sauce, or rather pour it on, and serve them in.
+
+
+238. _To make Toasts of Veal._
+
+Take a rosted Kidney of Veal, cold and minced small, put to it grated
+bread, Nutmeg, Currans, Sugar and Salt, with some Almonds blanched and
+beaten with Rosewater, mingle all these together with beaten Eggs and a
+little Cream, then cut thin slices of white Bread, and lay this Compound
+between two of them, and so fry them, and strew Sugar on them, and serve
+them in.
+
+
+239. _To make good Pancakes._
+
+Take twenty Eggs with half the Whites, and beat them well and mix them
+with fine flower and beaten Spice, a little Salt, Sack, Ale, and a
+little Yeste, do not make your Batter too thin, then beat it well, and
+let it stand a little while to rise, then fry them with sweet Lard or
+with Butter, and serve them in with the Juice of Orange and Sugar.
+
+
+240. _To fry Veal._
+
+Cut part of a Leg of Veal into thin slices, and hack them with the back
+of a Knife, then season them with beaten Spice and Salt, and lard them
+well with Hogs Lard, then chop some sweet herbs, and beat some Eggs and
+mix together and dip them therein, and fry them in Butter, then stew
+them with a little white Wine and some Anchovies a little while, then
+put in some Butter, and shake them well, and serve them in with sliced
+Limon over them.
+
+
+241. _To make good Paste._
+
+Take to a peck of fine flower three pound of butter, and three Eggs, and
+a little cold Cream, and work it well together, but do not break your
+Butter too small, and it will be very fine Crust, either to bake meat
+in, or fruit, or what else you please.
+
+It is also a very fine Dumplin, if you make it into good big Rolls, and
+boil them and butter them, or roul some of it out thin, and put a great
+Apple therein, and boil and butter them, with Rosewater, Butter and
+Sugar.
+
+
+242. _To make good Paste to raise._
+
+Take to a Peck of Flower two pounds of Butter and a little tried Suet,
+let them boil with a little Water or Milk, then put two Eggs into your
+Flower, and mix them well together, then make a hole in the middle of
+your Flower, and put in the top of your boiling Liquor, and so much of
+the rest as will make it in to a stiff Paste, then lay it into a warm
+Cloth to rise.
+
+
+243. _Paste for cold Baked meats._
+
+Take to every Peck of Flower one pound of Butter or a little more, with
+hot Liquor as the other, and put a little dissolved Isinglass in it,
+because such things require strength; you may not forget Salt in all
+your Pastes, and work these Pastes made with hot Liquor much more than
+the other.
+
+
+244. _To make a Veal Pie in Summer._
+
+Take thin slices of a Fillet of Veal, then having your Pie ready and
+Butter in it, lay in your Veal seasoned with a little Nutmeg and Salt so
+cover it with Butter, and close it and bake it, then against it be
+drawn, scald some Goosberries or Grapes in Sugar and water as to
+preserve, and when you open your Pie, put in pieces of Marrow boiled in
+white Wine with a little blade of Mace:
+
+Then put these Grapes or Goosberries over all, or else some hard Lettuce
+or Spinage boiled and buttered.
+
+
+245. _To make a Pie of Shrimps, or of Prawns._
+
+Pick them clean from their Shells, and have in readiness your Pie with
+Butter in the bottom, then lay in your Fish with some large Mace and
+Nutmeg, and then Butter again, and so bake it:
+
+Then cut it up and put in some White Wine and an Anchovy or two, and
+some Butter, and so serve them in hot; thus you may do with Lobsters or
+Crabs, or with Crafish.
+
+
+246. _To make a Pie of Larks, or of Sparrows._
+
+Pluck your Birds and draw them, then fill the Bellies of them with this
+mixture following, grated bread, sweet herbs minced small, Beef Suet or
+Marrow minced, Almonds blanched and beated with Rosewater, a little
+Cream; beaten Spice, and a little Salt, some Eggs and some Currans, mix
+these together, and do as I have said, then having your Pie ready raised
+or laid in your baking-pan, put in Butter, and then fill it with Birds.
+
+
+Then put in Nutmeg, Pepper and Salt, and put in the yolks of hard Eggs,
+and some sweet herbs minced, then lay in pieces of Marrow, and cover it
+with Butter, and so close it and bake it; then cut it open and wring in
+the Juice of an Orange and some Butter, and serve it.
+
+
+247. _To make a Lettuce Pie._
+
+Take your Cabbage Lettuce and cut them in halves, wash them and boil
+them in water and salt very green, then drain them from the water, so
+having your Pie in readiness, put in Butter; then put in your boiled
+Lettuce, with some Marrow, Raisins of the Sun stoned, Dates stoned and
+sliced thin, with some large Mace, and Nutmeg sliced, then put in more
+Butter, close it and bake it; then cut it open, and put in Verjuice,
+Butter and Sugar, and so serve it.
+
+
+[Transcriber's note: no number in original] _To stew a Neck of Mutton._
+
+Put your Neck of Mutton cut in Steaks into so much Wine and Water as
+will cover it, with some whole Spice, let it stew till it be enough,
+then put in two Anchovies, and a handful of Capers, with a piece of
+sweet Butter shake it very well, and serve it upon Sippets.
+
+
+248. _To make a Pie of a rosted Kidney of Veal._
+
+Mince the Kidney with the Fat, and put to it some sweet herbs minced
+very small, a quarter of a pound of Dates stoned, and sliced thin and
+minced, season it with beaten Spice, Sugar and Salt, put in half a pound
+of Currans, and some grated bread, mingle all these together very well
+with Verjuice and Eggs, and make them into Balls, so put some Butter
+into your Pie, and then these Balls, then more Butter, so close it and
+bake it;
+
+Then cut it open, and put in Verjuice, Butter and Sugar made green with
+the Juice of some Spinage, add to it the yolks of Eggs.
+
+
+249. _To make a Potato Pie._
+
+Having your Pie ready, lay in Butter, and then your Potatoes boiled very
+tender, then some whole Spice and Marrow, Dates and the yolks of hard
+Eggs blanched Almonds, and Pistacho Nuts, the Candied Pills of Citron,
+Orange and Limon, put in more Butter close it and bake it, then cut it
+open, and put in Wine, Sugar, the yolks of Eggs and Butter.
+
+
+250. _To make a Pig Pie._
+
+Spit a whole Pigg and rost it till it will flay, then take it off the
+Spit, and take off the Skin, and lard it with Hogs Lard; season it with
+Pepper, Salt, Nutmeg and Sage, then lay it into your Pie upon some
+Butter, then lay on some large Mace, and some more Butter, and close it
+and bake it: It is either good hot or cold.
+
+
+251. _To make a Carp Pie._
+
+Take a large Carp and scale him, gut and wash him clean, and dry him
+well, then lay Butter into your Pie, and fill your Carps belly with this
+Pudding; grated bread, sweet herbs, and a little Bacon minced small, the
+yolks of hard Eggs and an Anchovie minced, also a little Marrow, Nutmeg,
+and then put in a little Salt, but a very little, and make some of this
+up in Balls, then Lard the Carp, sew up his Belly, and lay him into
+your Pie, then lay in the Balls of Pudding, with some Oysters, Shrimps
+and Capers, and the yolks of hard Eggs and a little Slices of Bacon,
+then put in large Mace and Butter, so close it and bake it, then cut off
+the Lid, and stick it full of pretty Conceits made in Paste, and serve
+it in hot.
+
+
+252. _To make an Almond Tart._
+
+Take a Quart of Cream, and when it boils, put in half a pound of sweet
+Almonds blanched and beaten with Rosewater, boil them together till it
+be thick, always stirring it for fear it burn, then when it is cold, put
+in a little raw Cream, the yolks of twelve Eggs, and some beaten Spice,
+some Candied Citron Pill and Eringo Roots sliced, with as much fine
+Sugar as will sweeten it, then fill your Tart and bake it, and stick it
+with Almonds blanched, and some Citron Pill, and strew on some small
+French Comfits of several colours, and garnish your Dish with Almonds
+blanched, and preserved Barberries.
+
+
+253. _To make a dainty White-Pot._
+
+Take a Manchet cut like Lozenges, and scald it in some Cream, then put
+to it beaten Spice, Eggs, Sugar and a little Salt, then put in Raisins,
+and Dates stoned, and some Marrow; do not bake it too much for fear it
+Whey, then strew on some fine Sugar and serve it in.
+
+
+254. _To make a Red Deer Pie._
+
+Bone your Venison, and if it be a Side, then skin it, and beat it with
+an Iron Pestle but not too small, then lay it in Claret wine, and
+Vinegar, in some close thing two days and nights if it be Winter, else
+half so long, then drain it and dry it very well, and if lean, lard it
+with fat Bacon as big as your finger, season it very high with all
+manner of Spices and Salt, make your Pie with Rye Flower, round and very
+high, then lay store of Butter in the bottom and Bay Leaves, then lay in
+your Venison with more Bay leaves and Butter; so close it, and make a
+Tunnel in the middle, and bake it as long as you do great Loaves, when
+it is baked, fill it up with melted Butter, and so keep it two or three
+months, serve it in with the Lid off, and Bay Leaves about the Dish; eat
+it with mustard and sugar.
+
+
+255. _To make a Pie of a Leg of Pork._
+
+Take a Leg of Pork well powdred and stuffed with all manner of good
+Herbs, and Pepper, and boil it very tender, then take off the Skin, and
+stick it with Cloves and Sage Leaves, then put it into your Pie with
+Butter top and bottom, close it and bake it, and eat it cold with
+Mustard and Sugar.
+
+
+256. _To make a Lamprey Pie._
+
+Take your Lamprey and gut him, and take away the black string in the
+back, wash him very well, and dry him, and season him with Nutmeg,
+Pepper and Salt, then lay him into your Pie in pieces with Butter in the
+bottom, and some Shelots and Bay Leaves and more Butter, so close it and
+bake it, and fill it up with melted Butter, and keep it cold, and serve
+it in with some Mustard and Sugar.
+
+
+257. _To make a Salmon Pie._
+
+Take a Joll of Salmon raw, and scale it and lay it into your Pie upon
+Butter and Bay leaves, then season it with whole spice and a little
+Salt, then lay on some Shrimps and Oysters with some Anchovies, then
+more Spice and Butter, so close the lid and bake it, but first put in
+some White Wine, serve it hot, then if it wants, put in more Wine and
+Butter.
+
+
+258. _To make a Pudding of French Barley._
+
+Take French Barley tenderly boiled, then take to one Pint of Barley half
+a Manchet grated, and four Ounces of sweet Almonds blanched and beeten
+with Rosewater, half a Pint of Cream, and eight Eggs with half the
+Whites, season it with Nutmeg, Mace, Sugar and Salt, then put in some
+Fruit, both Raisins and Currans, and some Marrow, mingle these well
+together, and fill Hogs Guts with it.
+
+
+259. _To make a hasty Pudding in a Bag or Cloth._
+
+Boil a Quart of thick Cream with six spoonfuls of fine Flower, then
+season it with Nutmeg and Salt, then wet a Cloth, and flower it and
+butter it, then boil it, and butter it, and serve it in.
+
+
+260. _To make a Shaking Pudding._
+
+Take a Quart of Cream and boil it, then put in some Almonds blanched and
+beaten, when it is boiled and almost cold, put in eight Eggs, and half
+the Whites, with a little grated Bread, Spice and Sugar, and a very
+little Salt;
+
+Then wet Flower and Butter, and put it in a Cloth and boil it, but not
+too much, serve it in with Rosewater, Butter and Sugar, and strew it
+with small French Comfits.
+
+
+261. _To make a Haggus Pudding._
+
+Take a Calves Chaldron well scowred, boiled, and the Kernels taken out,
+mince it small, then take four or five Eggs, and half the Whites, some
+thick Cream, grated bread, Rosewater and Sugar, and a little Salt,
+Currans and Spice, and some sweet herbs chopped small, then put in some
+Marrow or Suet finely shred, so fill the Guts, and boil them.
+
+
+262. _To make an Oatmeal Pudding._
+
+Take the biggest Oatmeal and steep it in warm Cream one night, then put
+in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice,
+Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and
+boil it well, and serve it in with Rosewater, Butter and Sugar.
+
+
+263. _To make Puddings of Wine._
+
+Slice two Manchets into a Pint of White Wine, and let your Wine be first
+mulled with Spice, and with Limon Pill, then put to it ten Eggs well
+beaten with Rosewater, some Sugar and a little Salt, with some Marrow
+and Dates, so bake it a very little, strew Sugar on it, and serve it;
+instead of Manchet you may use Naples Bisket, which is better.
+
+
+264. _To make Puddings with Hogs Lights._
+
+Parboil them very well, and mince them small with Suet of a Hog, then
+mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater,
+Sugar and a little Salt, with some Currans, mingle them well together,
+and fill the Guts and boil them.
+
+
+265. _To make Stone Cream._
+
+Boil a quart of Cream with whole spice then pour it out into a Dish, but
+let it be one quarter consumed in the boiling, then stir it till it be
+almost cold, then put some Runnet into it as for a Cheese, and stir it
+well together, and colour it with a little Saffron, serve it in with
+Sack and Sugar.
+
+
+266. _To make a Posset Pie with Apples._
+
+Take the Pulp of rosted Apples and beat it well with Sugar and Rosewater
+to make it very sweet, then mix it with sweet Cream, and the yolks of
+raw Eggs, some Spice and Sack, then having your Paste ready in your
+Bake-pan, put in this stuff and bake it a little, then stick it with
+Candied Pills, and so serve it in cold.
+
+
+267. _To dry Pippins about_ Christmas _or before._
+
+When your Houshold Bread is drawn, then set in a Dish full of Pippins,
+and about six hours after take them out and lay them in several Dishes
+one by one, and flat them with your hands a little, so do twice a day,
+and still set them into a warm Oven every time till they are dry enough;
+then lay them into Boxes with Papers between every Lay.
+
+
+268. _To make Snow Cream._
+
+Take a Quart of Cream, and 4 Ounces of blanched Almonds, beaten and
+strained, with half a Pint of White Wine, a piece of Orange Pill and a
+Nutmeg sliced, and three Sprigs of Rosemary, mix these things together,
+and let them stand three hours, then strain it, and put the thick part
+into a deep Dish, and sweeten it with Sugar, then beat some Cream with
+the Whites of Eggs till it be a thick Froth, and cast the Froth over it
+to a good thickness.
+
+
+269. _To boil Whitings or Flounders._
+
+Boil some White Wine, Water, and Salt, with some sweet Herbs and whole
+Spice; when it boils put in a little Vinegar, for that will make Fish
+crisp, then let it boil apace and put in your Fish, and boil them till
+they swim, then take them out and drain them, and make Sauce for them
+with some of the Liquor and an Anchovie or two, some Butter and some
+Capers, heat them over the Fire, and beat it up thick and pour it over
+them; garnish your Dish with Capers and Parsley, Oranges and Limons and
+let it be very hot when you serve it in.
+
+
+270. _To make a Pie of a Gammon of Bacon._
+
+Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle,
+then take off the Skin and stick it with Cloves and strew it with
+Pepper, then make your Pie ready, and put it therein with Butter at the
+bottom, then cover your Bacon with Oysters, parboiled in Wine and their
+own Liquor, and put in Balls made of Sausage meat, then put in the
+Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
+some Butter, so close it, and bake it and eat it cold, you may put into
+it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
+Bay Leaves.
+
+
+271. _To bake a Bulloks Cheek to be eaten hot._
+
+Take your Cheek and stuff it very well with Parsley and sweet herbs
+chopped, then put it into a Pot with some Claret wine and a little
+strong Beer, and some whole Spice, and so season it well with Salt to
+your taste, and cover your Pot and bake it, then take it out, and pull
+out the Bones, and serve it upon tosted bread with some of the Liquor.
+
+
+272. _To bake a Bullocks Cheek to eat cold, as Venison._
+
+Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
+water one night, then take out every bone, and stuff it very well with
+all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
+close together upon the other, then lay it over with Bay Leaves, and put
+in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
+Bread, when you draw it, pour all the Liquor out, and take only the fat
+of it and some melted Butter, and pour in again, serve it cold with
+Mustard and Sugar, and dress it with Bay Leaves, it will eat like
+Venison.
+
+
+273. _To make a Bacon Froize._
+
+Take eight Eggs well beaten, and a little Cream, and a little Flower,
+and beat them well together to be like other Batter, then fry very thin
+slices of Bacon, and pour some of this over, then fry it, and turn the
+other side, and pour more upon that, so fry it and serve it to the
+Table.
+
+
+274. _To make fryed Nuts._
+
+Take Eggs, Flower, Spice and Cream, and make it into a Paste, then make
+it into round Balls and fry them, they must be as big as Walnuts, be
+sure to shake them well in the Pan and fry them brown, then roul some
+out thin, and cut them into several shapes, and fry them, so mix them
+together, and serve them in with Spice beaten and Sugar.
+
+
+275. _To make a_ Sussex _Pancake._
+
+Take only some very good Pie Paste made with hot Liquor, and roul it
+thin, and fry it with Butter, and serve it in with beaten spice and
+sugar as hot as you can.
+
+
+276. _To make a Venison Pasty._
+
+Take a Peck of fine Flower, and three Pounds of fresh Butter, break your
+Butter into your Flower, and put in one Egg, and make it into a Past
+with so much cold cream as you think fit, but do not mould it too much,
+then roul it pretty thin and broad, almost square, then lay some Butter
+on the bottom, then season your Venison on the fleshy side with Pepper
+grosly beaten, and Salt mixed, then lay your Venison upon your butter
+with the seasoned side downward, and then cut the Venison over with your
+Knife quite cross the Pasty to let the Gravie come out the better in
+baking, then rub some seasoning in those Cuts, and do not lay any else
+because it will make it look ill-favoured and black, then put some paste
+rouled thin about the Meat to keep it in compass, and lay Butter on the
+top, then close it up and bake it very well, but you must trim it up
+with several Fancies made in the same Paste, and make also a Tunnel or
+Vent, and just when you are going to set it into the Oven, put in half a
+Pint of Clarret Wine, that will season your Venison finely, and make it
+shall not look or taste greasie, thus you may bake Mutton if you please.
+
+
+277. _To make a brave Tart of several Sweet Meats._
+
+Take some Puff-paste, and roule it very thin, and lay it in the bottom
+of your baking-pan, then lay in a Lay of preserved Rasberries, then some
+more Paste very thin to cover them, then some Currans preserved, and
+then a Sheet of Paste to cover them, then Cherries, and another Sheet to
+cover them, then any white Sweet-Meat, as Pippins, white Plumbs or
+Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the
+Fruit, then bake it, and stick it full of Candied Pills, and serve it in
+cold.
+
+
+278. _To make Ice and Snow._
+
+Take new Milk and some Cream and mix it together, and put it into a
+Dish, and set it together with Runnet as for a Cheese, and stir it
+together, when it is come, pour over it some Sack and Sugar, then take a
+Pint of Cream and a little Rosewater, and the Whites of three Eggs, and
+whip it to a froth with a Birchen Rod, then as the Froth arises, cast it
+upon your Cream which hath the Runnet in it, till it lies deep, then lay
+on Bunches of preserved Barberries here and there carelesly, and cast
+more Snow upon them, which will look exceeding well; then garnish your
+Dish being broad brim'd with all kind of Jellies in pretty-fancies, and
+several Colours.
+
+
+279. _To make a Mutton Pie._
+
+Cut a Loin or Neck of Mutton in steaks, and season it with Pepper and
+Salt, and Nutmeg, then lay it in your Pie upon Butter; then fill up your
+Pie with Apples sliced thin, and a few great Onions sliced thin, then
+put in more Butter, and close it and bake it, and serve it in hot.
+
+
+280. _To poach Eggs the best way._
+
+Boil Vinegar and Water together with a few Cloves and Mace, when it
+boiles break in your Eggs, and turn them about gently with a Tin slice
+till the White be hard, then take them up, and pare away what is not
+handsom, and lay them on Sippets, and strew them over with plumped
+Currans, then take Verjuice, Butter and Sugar heat together, and pour
+over, and serve them in hot.
+
+
+281. _A good Sallad in Winter._
+
+Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
+may not discern what it is, then serve it with Oil and Vinegar.
+
+
+282. _Another Sallad in Winter._
+
+Take Corn Sallad clean picked and also well washed, and clear from the
+water, put it into a Dish in some handsom form with some Horse Radish
+scraped, and some Oil and Vinegar.
+
+
+
+283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
+Body to eat alone._
+
+Take a good quantity of French Sorrel clean picked, and stamp it in a
+Mortar, then strain it into a Dish, and set it over a Chafing dish of
+Coals, and put a little Vinegar to it, then when it is thick by wasting,
+wring in the Juice of a Limon and sweeten it with Sugar, and put in a
+little grated bread and Nutmeg, then warm another Dish with thin slices
+of white bread, and put some butter to your Sorrel Liquor, and pour over
+them, serve them in with Slices of Limon and fine Sugar.
+
+
+284. _To make Green Sauce for a powdred Leg of Pork, or for a Spring._
+
+Take a great quantity of French Sorrel, and pick out the Strings and
+wash it well, and drain it clean from the water, then stamp it in a
+Mortar till it be extream fine, then put in grated bread and beat it
+again, then a few Currans and the yolks of hard Eggs, and when it is
+beaten to a kind of Pap, put in a little Vinegar and Sugar into it; so
+serve it in upon a Plate with your Meat.
+
+
+285. _To make_ Vin de Molosso, _or Treacle Wine._
+
+Take fair Water and make it so strong with Molossoes, otherwise called
+Treacle, as that it will bear an Egg, then boil it with a Bag of all
+kinds of Spices, and a Branch or two of Rosemary, boil it and scum it,
+and put in some sweet herbs or flowers, according to the time of the
+year, boil it till a good part be consumed, and that it be very clear,
+then set it to cool in several things, and when it is almost cold, work
+it with yest, as you do Beer, the next day put it into the Vessel, and
+so soon as it hath done working stop it up close, and when it hath stood
+a fortnight, bottle it, this is a very wholesom Drink against any
+Infection, or for any that are troubled with the Ptisick.
+
+
+286. _For a Consumption, an excellent Medicine._
+
+Take Shell Snails, and cast Salt upon them, and when you think they are
+cleansed well from their slime, wash them, and crack their Shells and
+take them off, then wash them in the distilled Water of Hysop, then put
+them into a Bag made of Canvas, with some white Sugar Candy beaten, and
+hang up the Bag, and let it drop as long as it will, which if you bruise
+the Snails before you hang them up, it is the better; this Liquor taken
+morning and evening a Spoonful at a time is very rare.
+
+
+287. _A Suitable Dish for Lent._
+
+Take a large Dish with broad Brims, and in the middle put blanched
+Almonds round about them, Raisins of the Sun, and round them Figs, and
+beyond them all coloured Jellies, and on the Brims Fig-Cheese.
+
+
+288. _To make a Rock in Sweet-Meats._
+
+First take a flat broad voiding Basket, then have in readiness a good
+thick Plum Cake, then cut your Cake fit to the bottom of the Basket, and
+cut a hole in the middle of it, that the foot of your Glass may go in,
+which must be a Fountain-Glass, let it be as high a one as you can get;
+put the foot of it in the hole of the Cake edgling that it may stand the
+faster, then tie the Cake fast with a Tape to the Basket, first cross
+one way and then another, then tie the foot of the Glass in that manner
+too, that it may stand steady, then cut some odd holes in your Cake
+carelesly, then take some Gum Dragon steeped in Rosewater, and mix it
+with some fine Sugar, not too thick, and with that you must fasten all
+your Rock together, in these holes which you cut in your Cake you must
+fasten some sort of Biskets, as Naples Biskets, and other common Bisket
+made long, and some ragged, and some coloured, that they may look like
+great ill-favoured, Stones, and some handsome, some long, some short,
+some bigger, and some lesser, as you know Nature doth afford, and some
+of one colour and some of another, let some stand upright and some
+aslannt, and some quite along, and fasten them all with your Gum, then
+put in some better Sweet-meats, as Mackeroons and Marchpanes, carelesly
+made as to the shape, and not put on the Rock in a set form, also some
+rough Almond Cakes made with the long slices of Almonds (as I have
+directed before;) so build it up in this manner, and fasten it with the
+Gum and Sugar, till it be very high, then in some places you must put
+whole Quinces Candied, both red and white, whole Orange Pills and Limon
+Pills Candied; dried Apricocks, Pears and Pippins Candied, whole
+Peaches Candied, then set up here and there great lumps of brown and
+white Sugar-candy upon the stick, which much resembles some clusters of
+fine Stones growing on a Rock; for Sand which lies sometimes among the
+little Stones, strew some brown Sugar; for Moss, take herbs of a Rock
+Candy; then you must make the likeness of Snakes and Snails and Worms,
+and of any venomous Creature you can think of; make them in Sugar Plate
+and colour them to their likeness, and put them in the holes that they
+may seem to lurk, and some Snails creeping one way and some other; then
+take all manner of Comfits, both rough and smooth, both great and small,
+and colour many of them, some of one colour and some of another, let
+some be white and some speckled, then when you have coloured them, and
+that they are dry, mix them together and throw them into the Clefts, but
+not too many in one place, for that will hide the shape of your work,
+then throw in some Chips of all sorts of Fruit Candied, as Orange,
+Limon, Citron, Quince, Pear, and Apples, for of all these you may make
+Chips; then all manner of dryed Plumbs, and Cherries, Cornelions dryed,
+Rasps and Currans; and in some places throw a few Prunelles, Pistacho
+Nuts, blanched Almonds, Pine Kernels, or any such like, and a pound of
+the great round perfumed Comfits; then take the lid off the top of the
+Glass and fill it with preserved Grapes, and fill another with some
+Harts-horn Jelly, place these two far from one another, and if you set
+some kind of Fowl, made in Marchpanes, as a Peacock, or such like, and
+some right Feathers gummed on with Gum Arabick, let this Fowl stand as
+though it did go to drink at the Glass of Harts-horn Jelly, and then
+they will know who see it, that those two liquid Glasses serve for
+resemblance of several Waters in the Rock.
+
+Then make good store of Oyster shells and Cockle shells of Sugar Plate,
+let some be pure white as though the Sea water had washed them, some
+brown on the outside, and some green, some as it were dirty, and others
+worn away in some Places, some of them broke, and some whole, so set
+them here and there about the Rock, some edgling, and some flat, some
+the hollow side upward, and some the other, then stick the Moss, some
+upon the shells, and some upon the stones, and also little branches of
+Candied Fruits, as Barberries, Plums, and the like, then when all is
+done, sprinkle it over with Rosewater, with a Grain or two of Musk or
+Ambergreece in it; your Glass must be made with a reasonable proportion
+of bigness to hold the Wine, and from that, in the middle of it, there
+must be a Conveyance to fall into a Glass below it, which must have
+Spouts for the Wine to play upward or downward, then from thence in
+another Glass below, with Spouts also, and from thence it hath a
+Conveyance into a Glass below that, somewhat in form like a Sillibub
+Pot, where the Wine may be drunk out at the Spout; you may put some
+Eringo Roots, and being coloured, they will shew very well among the
+other Sweet-Meats, tie your Basket about with several sorts of small
+Ribbons: Do not take this for a simple Fancy, for I assure you, it is
+the very same that I taught to a young Gentlewoman to give for a Present
+to a Person of Quality.
+
+
+
+
+TO THE READER.
+
+
+_Courteous Reader,
+
+I Think it not amiss, since I have given you, as I think, a very full
+Direction for all kinds of Food both for Nourishment and Pleasure, that
+I do shew also how to eat them in good order; for there is a Time and
+Season for all things: Besides, there is not anything well done which
+hath not a Rule, I shall therefore give you several Bills of Service for
+Meals according to the Season of the Year, so that you may with ease
+form up a Dinner in your Mind quickly; afterwards I shall speak of
+ordering of Banquets; but these things first, because Banquets are most
+proper after Meals.
+
+All you who are knowing already and Vers'd in such things, I beseech you
+to take it only as a_ Memorandum; _and to those who are yet unlearned, I
+presume they will reap some Benefit by these Directions; which is truly
+wished and desired by_
+
+Hanna Woolley _alias_ Chaloner.
+
+       *       *       *       *       *
+
+_A Bill of Service for extraordinary Feasts in the Summer._
+
+
+1. A Grand Sallad.
+
+2. A boiled Capon or Chickens.
+
+3. A boiled Pike or Bream.
+
+4. A Florentine in Puff Paste.
+
+5. A Haunch of Venison rosted.
+
+6. A Lomber Pie.
+
+7. A Dish of Green Geese.
+
+8. A Fat Pig with a Pudding in the belly.
+
+9. A Venison Pasty.
+
+10. A Chicken Pie.
+
+11. A Dish of young Turkeys.
+
+12. A Potato Pie.
+
+13. A couple of Caponets.
+
+14. A Set Custard.
+
+
+_The Second Course_
+
+1. A Dish of Chickens rosted.
+
+2. Souced Conger or Trouts.
+
+3. An Artichoke Pie.
+
+4. A Cold Baked Meat.
+
+5. A Souced Pig.
+
+6. A Dish of Partridges.
+
+7. An Oringado Pie.
+
+8. A Dish of Quails.
+
+9. Another cold Baked Meat.
+
+10. Fresh Salmon.
+
+11. A Dish of Tarts.
+
+12. A Joll of Sturgeon.
+
+
+_The Third Course._
+
+1. Dish of fried Perches.
+
+2. A Dish of Green Pease.
+
+3. A Dish of Artichokes.
+
+4. A Dish of Lobsters.
+
+5. A Dish of Prawns or Shrimps.
+
+6. A Dish of Anchovies.
+
+7. A Dish of pickled Oysters.
+
+8. Two or three dried Tongues.
+
+       *       *       *       *       *
+
+_Another Bill of Fare for Winter Season._
+
+
+1. A Collar of Brawn.
+
+2. A Capon and White Broth.
+
+3. A boiled Gurnet.
+
+4. A Dish of boiled Ducks or Rabbits.
+
+5. A rosted Tongue and Udder.
+
+6. A made Dish in Puff-Paste.
+
+7. A Shoulder of Mutton with Oysters.
+
+8. A Chine of Beef.
+
+9. A Dish of Scotch Collops of Veal.
+
+10. Two Geese in a Dish.
+
+11. An Olive Pie.
+
+12. A Pig.
+
+13. A Loin of Veal.
+
+14. A Lark Pie.
+
+15. A Venison Pasty.
+
+16. A Dish of Capons, two in a Dish or three.
+
+17. A Dish of Set Custards.
+
+
+_The Second Course._
+
+1. Young Lamb cut in Joints, three Joints in a Dish Larded.
+
+2. A couple of Fat Rabbets.
+
+3. A Kickshaw fried or baked.
+
+4. A Dish of rofted Mallards.
+
+5. A Leash of Partridges.
+
+6. A Pigeon Pie.
+
+7. Four Woodcocks in a Dish.
+
+8. A Dish of Teal, four or six.
+
+9. A cold baked Meat.
+
+10. A good Dish of Plover.
+
+11. Twelve Snites in a Dish.
+
+12. Two Dozen of Larks in a Dish.
+
+13. Another cold baked Meat.
+
+
+_The Third Course._
+
+1. An Oister Pie hot.
+
+2. A Dish of fried Puffs.
+
+3. Three or four dried Neats Tongues.
+
+4. A Joll of Sturgeon.
+
+5. Laid Tarts in Puff-paste.
+
+6. Pickled Oisters.
+
+7. A Dish of Anchovies and Caveare.
+
+8. A Warden Pie or Quince Pie.
+
+
+_Note_, That when your last Course is ended, you must serve in your
+Meat-Jellies, your Cheeses of several sorts, and your Sweet-meats.
+
+       *       *       *       *       *
+
+_A Bill of Fare for lesser Feasts._
+
+
+1. An Almond Pudding boiled or baked.
+
+2. A Dish of boiled Pigeons with Bacon.
+
+3. A Leg of Mutton, boiled with good Sauce, or a leg of Pork.
+
+4. A Dish of rosted Olives of Veal.
+
+5. A Dish of Collops and Eggs.
+
+6.A piece of rosted Beef.
+
+7. A Dish of Scotch Collops.
+
+8. A Loin of Veal.
+
+9. A fat Pig rosted.
+
+10. Two Turkies in a Dish.
+
+11. A Venison Pasty.
+
+12. A Dish of Pheasants or Partridges.
+
+13. A Dish of Custards in little China Pots.
+
+
+_The Second Course._
+
+1. Three or four Joints of Lamb rosted asunder, though never so small.
+
+2. A Couple of Rabbits.
+
+3. A Dish of Mallard, Teal or Widgeon.
+
+4. A Leash of Partridges or Woodcocks.
+
+5. A Pigeon Pie.
+
+6. A Dish of Plovers or Snites.
+
+7. A Dish of fat Chickens rosted.
+
+8. A Warden or Quince Pie.
+
+9. A Sowced Pig.
+
+10. A Dish of Tarts of several sorts.
+
+11. A Dish of Lobsters, or Sturgeon.
+
+12. A Dish of pickled Oysters.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Fish Days and Fasting Days in Ember week, or in
+Lent._
+
+
+1. A Dish of Butter newly Churned.
+
+2. A Dish of Rice Milk or Furmity.
+
+3. A Dish of Buttered Eggs.
+
+4. A Dish of stewed Oysters.
+
+5. A Dish of Gurnets boiled.
+
+6. A boiled Sallad.
+
+7. A boiled Pike or two Carps stewed.
+
+8. A Dish of Buttered Loaves.
+
+9. A Pasty of Ling.
+
+10. A Dish of Buttered Salt Fish.
+
+11. A Dish of Smelts.
+
+12. A Dish of White Herrings broiled.
+
+13. A Potato Pie or Skirret Pie.
+
+14. A Dish of Flounders fryed.
+
+15. An Eel Pie or Carp Pie.
+
+16. A Dish of fryed Whitings.
+
+17. A Dish of Salt Salmon.
+
+18. A Dish of Custards.
+
+19. A Joll of Sturgeon.
+
+20. A Dish of Pancakes or Fritters.
+
+
+_The Second Course._
+
+1. A Dish of Eels spichcockt.
+
+2. A Fricasie of Eels.
+
+3. A Dish of fryed Puffs.
+
+4. A Dish of Potatoes stewed.
+
+5. A Dish of fryed Oysters.
+
+6. A Dish of blanched Manchet.
+
+7. An Oyster Pie with Parsneps.
+
+8. A Pippin Pie Buttered.
+
+9. A Dish of Buttered Shrimps.
+
+10. Two Lobsters rosted.
+
+11. A Dish of Tarts of Herbs.
+
+12. A Dish of souced Fish.
+
+13. A Dish of pickled Oysters.
+
+14. A Dish of Anchovies and Caveare.
+
+       *       *       *       *       *
+
+_A Bill of Fare without feasting; only such a number of Dishes as are
+used in Great and Noble Houses for their own Family, and for familiar
+Friends with them._
+
+
+_The First Course in Summer Season._
+
+1. A Fine Pudding boiled or baked.
+
+2. A Dish of boiled Chickens.
+
+3. Two Carps stewed or a boiled Pike.
+
+4. A Florentine in Puff-Paste.
+
+5. A Calves head, the one half hashed, and the other broiled.
+
+6. A Haunch of Venison rosted.
+
+7. A Venison Pasty.
+
+8. A Couple of fat Capons, or a Pig, or both.
+
+
+_The Second Course._
+
+1. A Dish of Partridges.
+
+2. An Artichoke Pie.
+
+3. A Dish of Quails.
+
+4. A cold Pigeon Pie.
+
+5. A Souced Pig.
+
+6. A Joll of fresh Salmon.
+
+7. A Dish of Tarts of several sorts.
+
+8. A Westphalia Gammon and dried Tongues about it.
+
+       *       *       *       *       *
+
+_A Bill of Fare in Winter in Great Houses._
+
+
+1. A Collar of Brawn.
+
+2. A Capon and White Broth, or two boiled Rabbits.
+
+3. Two rosted Neats Tongues and an Udder between them.
+
+4. A Chine of Beef rosted.
+
+5. A made Dish in Puffpaste.
+
+6. A Shoulder of Mutton stuffed with Oysters.
+
+7. A fine Sallad of divers sorts of Herbs and Pickles.
+
+8. An Eel Pie or some other Pie.
+
+9. Three young Turkies in a Dish.
+
+10. A Dish of souced Fish, what is most in season.
+
+
+_The Second Course in Winter in great Houses._
+
+1. A Quarter of Lamb rosted, the Joints Larded with several things, and
+rosted asunder.
+
+2. A Couple of Rabbits.
+
+3. A Kickshaw fried.
+
+4. A Dish of Mallard or Teals.
+
+5. A Cold Venison Pasty, or other cold Baked meat.
+
+6. A Dish of Snites.
+
+7. A Quince or Warden Pie.
+
+8. A Dish of Tarts.
+
+9. A Joll of Sturgeon.
+
+10. A Dish of pickled Oysters.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Fish Days in Great Houses and at familiar Times._
+
+
+1. A Dish of Milk, as Furmity, or the like.
+
+2. A Dish of stewed Oysters or buttered Eggs.
+
+3. A boiled Gurnet, or such like.
+
+4. A Dish of Barrel Cod buttered.
+
+5. A Dish of Buttered Loaves or fryed Toasts.
+
+6. A Pasty made of a Joll of Ling.
+
+7. A Potato Pie, or Skirret Pie.
+
+8. A Dish of Plaice or Flounders.
+
+9. A Piece of salt Salmon.
+
+10. A Carp Pie cold, or Lamprey Pie.
+
+
+_The Second Course to the Same._
+
+1. A Dish of Eels spitchcockt.
+
+2. A Chine of Salmon broiled.
+
+3. A Dish of Oysters fryed.
+
+4. An Apple pie buttered.
+
+5. A Dish of fryed Smelts.
+
+6. A Dish of buttered Shrimps.
+
+7. A Dish of Skirrets fryed.
+
+8. Two lobsters in a Dish.
+
+9. A Dish of pickled Oysters.
+
+10. A Dish of Anchovies.
+
+
+When all these are taken away, then serve in your Cheeses of all sorts,
+and also your Creams and Jellies, and Sweet-meats after them, if they be
+required.
+
+
+Thus I have done with the Bills of Fare in Great Houses, although it be
+impossible to name half which are in season for one Meal; but this will
+serve you for the number of Dishes, and any Person who is ingenious,
+may leave out some, and put in other at pleasure.
+
+      *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses of Lesser Quality, by which you
+may also know how to order any Family beneath another, which is very
+requisite._
+
+
+_The First Course in Summer season._
+
+1. A Boiled Pike or Carp stewed.
+
+2. A very fine Pudding boiled.
+
+3. A Chine of Veal, and another of Mutton.
+
+4. A Calves head Pie.
+
+5. A Leg of Mutton rosted whole.
+
+6. A couple of Capons, or a Pig, or a piece of rost Beef, or boiled
+Beef.
+
+7. A Sallad, the best in season.
+
+
+_The Second Course to the same._
+
+1. A Dish of fat Chickens rosted.
+
+2. A cold Venison Pasty.
+
+3. A Dish of fryed Pasties.
+
+4. A Joll of fresh Salmon.
+
+5. A couple of Lobsters.
+
+6. A Dish of Tarts.
+
+7. A Gammon of Bacon or dried Tongues.
+
+
+After these are taken away, then serve in your Cheese and Fruit.
+
+_Note_, That this Bill of Fare is for Familiar times.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses at Familiar Times Winter Season._
+
+
+_The First Course._
+
+1. A Collar of Brawn.
+
+2. A rosted Tongue and Udder.
+
+3. A Leg of Pork boiled.
+
+4. A piece of rost Beef.
+
+5. A Venison Pasty or other Pie.
+
+6. A Marrow Pudding.
+
+7. A Goose, or Turkie, or Pig.
+
+8. A Sallad of What's in season.
+
+
+_The Second Course to the same._
+
+1. Two Joints of Lamb rosted.
+
+2. A Couple of Rabbits.
+
+3. A Dish of wild Fowl or Larks.
+
+4. A Goose or Turkie Pie cold.
+
+5. A fryed Dish.
+
+6. Sliced Venison cold.
+
+7. A Dish of Tarts or Custards.
+
+8. A Gammon of Bacon, or dried Tongues, or both in one Dish.
+
+
+When these are taken away, serve in your Cheese and Fruit as before I
+have told you.
+
+       *       *       *       *       *
+
+_A Bill of Fare for Gentlemens Houses upon Fish Days, and at Familiar
+Times._
+
+
+1. A Dish of Buttered Eggs.
+
+2. An Almond Pudding Buttered.
+
+3. A Dish of Barrel Cod Buttered.
+
+4. A Sallad of what's in season.
+
+5. A Dish of Fresh Fish boiled.
+
+6. A Dish of Eels Spitchcockt.
+
+7. An Oyster Pie or Herring Pie.
+
+8. A Fricasie of Eels and Oysters.
+
+9. A Carp Pie cold, or Lamprey Pie.
+
+
+_. The Second Course to the same._
+
+1. An Apple Pie buttered, or some Pancakes or Fritters.
+
+2. A Dish of fryed Smelts.
+
+3. A Dish of broiled Fish.
+
+4. A Dish of buttered Crabs.
+
+5. A Dish of Lobsters and Prawns.
+
+6. A Joll of Sturgeon or Fresh Salmon.
+
+7. A Dish of Tarts or Custards.
+
+8. A Dish of Anchovies or Pickled Herring.
+
+
+When these are taken away, serve in your Cheese and Fruit as before I
+have told you.
+
+       *       *       *       *       *
+
+Now because I would have every one Compleat who have a Desire to serve
+in Noble or Great Houses, I shall here shew them what their Office
+requires; And,
+
+First, _For the Kitchin, because without that we shall look lean, and
+grow faint quickly._
+
+
+The Cook, whether Man or Woman, ought to be very well skilled in all
+manner of things both Fish and Flesh, also good at Pastry business,
+seasoning of all things, and knowing all kinds of Sauces, and pickling
+all manner of Pickles, in making all manner of Meat Jellies; also very
+frugal of their Lords or of their Masters, Ladies or Mistresses Purse,
+very saving, cleanly and careful, obliging to all persons, kind to
+those under them, and willing to inform them, quiet in their Office, not
+swearing nor cursing, nor wrangling, but silently and ingeniously to do
+their Business, and neat and quick about it; they ought also to have a
+very good Fancy: such an one, whether Man or Woman, deserves the title
+of a fit Cook.
+
+       *       *       *       *       *
+
+_For a Maid under such a Cook._
+
+
+She ought to be of a quick and nimble Apprehension, neat and cleanly in
+her own habit, and then we need not doubt of it in her Office; not to
+dress her self, specially her head, in the Kitchin, for that is
+abominable sluttish, but in her Chamber before she comes down, and that
+to be at a fit hour, that the fire may be made, and all things prepared
+for the Cook, against he or she comes in; she must not have a sharp
+Tongue, but humble, pleasing, and willing to learn; for ill words may
+provoke Blows from a Cook, their heads being always filled with the
+contrivance of their business, which may cause them to be peevish and
+froward, if provoked to it; this Maid ought also to have a good Memory,
+and not to forget from one day to another what should be done, nor to
+leave any manner of thing foul at night, neither in the Kitchin, nor
+Larders, to keep her Iron things and others clean scowred, and the
+Floors clean as well as places above them, not to sit up junketing and
+gigling with Fellows, when she should be in bed, such an one is a
+Consumer of her Masters Goods, and no better than a Thief; and besides,
+such Behaviour favoureth much of Levity. But such an one that will take
+the Counsel I have seriously given, will not only make her Superiours
+happy in a good Servant, but she will make her self happy also; for by
+her Industry she may come one day to be Mistress over others.
+
+       *       *       *       *       *
+
+_Now to the Butler._
+
+
+He ought to be Gentile and Neat in his Habit, and in his Behaviour,
+courteous to all people, yet very saving of his Masters Goods, and to
+order himself in his Office as a faithful Steward, charge and do all
+things for the honour of his Master or Lady, not suffering their Wine or
+Strong Drink to be devoured by ill Companions, nor the small to be drawn
+out in waste, nor Pieces of good Bread to lie to mould and spoil, he
+must keep his Vessels close stopped, and his Bottles sweet, his Cellars
+clean washed, and his Buttery clean, and his Bread-Bins wholsom and
+sweet, his Knives whetted, his Glasses clean washed that there be no
+dimness upon them, when they come to be used, all his Plate clean and
+bright, his Table, Basket and Linnen very neat, he must be sure to have
+all things of Sauce ready which is for him to bring forth, that it may
+not be to be fetched when it is called for, as Oil, Vinegar, Sugar,
+Salt, Mustard, Oranges and Limons, and also some Pepper; he must also be
+very neat and handy in laying the Clothes for the Chief Table, and also
+the Side-boards, in laying his Napkins in several Fashions, and pleiting
+them, to set his Glasses, Plate, and Trencher-Plates in order upon the
+Side-boards, his Water-Glasses, Oranges or Limons; that he be careful to
+set the Salts on the Table, and to lay a Knife, Spoon and Fork at every
+Plate, that his Bread be chipped before he brings it in; that he set
+drink to warm in due time if the season require; that he observe a fit
+time to set Chairs or Stools, that he have his Cistern ready to set his
+Drink in; that none be spilt about the Room, to wash the Glasses when
+any one hath drunk, and to wait diligently on them at the Table, not
+filling the Glasses too full; such an one may call himself a Butler.
+
+       *       *       *       *       *
+
+_To the Carver._
+
+
+If any Gentleman who attends the Table, be employed or commanded to cut
+up any Fowl or Pig, or any thing else whatsoever, it is requisite that
+he have a clean Napkin upon his Arm, and a Knife and Fork for his use,
+that he take that dish he should carve from the Table till he hath made
+it ready for his Superiours to eat, and neatly and handsomly to carve
+it, not touching of it so near as he can with his Fingers, but if he
+chance unawares to do so, not to lick his Fingers, but wipe them upon a
+Cloth, or his Napkin, which he hath for that purpose; for otherwise it
+is unhandsom and unmannerly; the neatest Carvers never touch any Meat
+but with the Knife and Fork; he must be very nimble lest the Meat cool
+too much, and when he hath done, return it to the Table again, putting
+away his Carving Napkin, and take a clean one to wait withal; he must be
+very Gentile and Gallant in his Habit, lest he be deemed unfit to attend
+such Persons.
+
+       *       *       *       *       *
+
+_To all other Men-Servants or Maid-Servants who commonly attend such
+Tables._
+
+
+They must all be neat and cleanly in their Habit, and keep their Heads
+clean kembed, always ready at the least Call and very attentive to hear
+any one at the Table, to set Chairs or Stools, and not to give any a
+foul Napkin, but see that every one whom their Lord or Master is pleased
+to admit to their Table, have every thing which is fit for them, and
+that they change their Plates when need shall be; also that they observe
+the eyes of a Stranger what they want, and not force them still to want
+because they are silent, because it is not very modest for an Inferiour
+to speak aloud before their Betters; and it is more unfit they should
+want, since they have leave to eat and drink: they must wait diligently,
+and at a distance from the Table, not daring to lean on the Chaires for
+soiling them, or shewing Rudeness; for to lean on a Chair when they
+wait, is a particular favour shewn to any superiour Servant, as the
+Chief Gentleman, or the Waiting Woman when she rises from the Table;
+they must not hold the Plates before their mouths to be defiled with
+their Breath, nor touch them on the right side; when the Lord, Master,
+Lady or Mistress shew that favour to drink to any Inferiour, and do
+command them to fill for them to pledge them, it is not modesty for them
+to deny Strangers that favour, as commonly they do, but to fulfill their
+Commands, or else they dishonour the Favour.
+
+When any Dish is taken off the Table, they must not set it down for Dogs
+to eat, nor eat it themselves by the way, but haste into the Kitchin
+with it to the Cook, that he may see what is to be set away, and what to
+be kept hot for Servants; when all is taken away, and Thanks given, they
+must help the Butler out with those things which belong to him, that he
+may not lose his Dinner.
+
+They must be careful also to lay the Cloth for themselves, and see that
+nothing be wanting at the Table, and to call the rest of the Servants to
+Meals, whose Office was not to wait at the Table, then to sit down in a
+handsom manner, and to be courteous to every Stranger, especially the
+Servants of those Persons whom their Lord or Master hath a kindness for.
+
+If any poor Body comes to ask an Alms, do not shut the Door against them
+rudely, but be modest and civil to them, and see if you can procure
+somewhat for them, and think with your selves, that though you are now
+full fed, and well cloathed, and free from care, yet you know not what
+may be your condition another day: So much to Inferiour Servants.
+
+       *       *       *       *       *
+
+_To the Gentlewomen who have the Charge of the Sweet-Meats, and such
+like Repasts._
+
+
+_Gentlewomen_,
+
+Perhaps you do already know what belongs to serving in fine Cream
+Cheeses, Jellies, Leaches or Sweet-meats, or to set forth Banquets as
+well as I do; but (pardon me) I speak not to any knowing Person, but to
+the Ignorant, because they may not remain so; besides really there are
+new Modes come up now adays for eating and drinking, as well as for
+Clothes, and the most knowing of you all may perhaps find somewhat here
+which you have not already seen; and for the Ignorant, I am sure they
+may ground themselves very well from hence in many accomplishments, and
+truly I have taken this pains to impart these things for the general
+good of my Country, as well as my own, and have done it with the more
+willingness, since I find so many Gentlewomen forced to serve, whose
+Parents and Friends have been impoverished by the late Calamities,
+_viz._ the late Wars, Plague, and Fire, and to see what mean Places
+they are forced to be in, because they want Accomplishments for better.
+
+I am blamed by many for divulging these Secrets, and again commended by
+others for my Love and Charity in so doing; but however I am better
+satisfied with imparting them, than to let them die with me; and if I do
+not live to have the Comfort of your Thanks, yet I hope it will cause
+you to speak well of me when I am dead: The Books which before this I
+have caused to be put in Print, found so good an acceptance, as that I
+shall still go on in imparting what I yet have so fast as I can.
+
+Now to begin with the Ordering those things named to you:
+
+If it be but a private Dinner or Supper in a Noble House, where they
+have none to honour above themselves, I presume it may be thus:
+
+In Summer time, when the Meat is all taken away, you may present your
+several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort,
+the next of another; one or two Scollop Dishes with several sorts of
+Fruit, which if it be small fruit, as Rasps or Strawberries, they must
+be first washed in Wine in a Dish or Bason, and taken up between two
+Spoons, that you touch them not.
+
+With them you may serve three or four small Dishes also with
+Sweet-meats, such as are most in season, with Vine Leaves and Flowers
+between the Dishes and the Plates, two wet Sweet-meats, and two dry, two
+of one colour, and two of another, or all of several colours.
+
+Also a Dish of Jellies of several colours in one Dish, if such be
+required.
+
+If any be left, you may melt them again, and put them into lesser
+Glasses, and they will be for another time:
+
+If any dry ones be left, they are soon put into the Boxes again.
+
+If any persons come in the afternoon, if no greater, or so great as the
+Person who entertains them, then you may present one or two Dishes of
+Cream only, and a whipt Sillibub, or other, with about four Dishes of
+Sweet-meats served in, in like manner as at Dinner, with Dishes of
+Fruit, and some kind of Wine of your own making; at Evenings, especially
+on Fasting Days at Night, it is fit to present some pretty kind of
+Creams, contrary from those at Dinner, or instead of them some Possets,
+or other fine Spoon Meats, which may be pleasant to the taste, with
+some wet and dry Sweet-meats, and some of your fine Drinks, what may be
+most pleasing.
+
+At a Feast, you may present these things following.
+
+So soon as the Meat is quite taken away, have in readiness your Cream
+Cheeses of several sorts and of several of Colours upon a Salver, then
+some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream,
+and a Noch with Cabbage Cream of several Colours like a Cabbage; then
+all sorts of Fruits in season, set forth as followeth:
+
+First, You must have a large Salver made of light kind of Wood, that it
+may not be too heavy for the Servitor to carry, it must be painted over,
+and large enough to hold six Plates round about and one larger one in
+the middle, there must be places made in it to set the Plates in, that
+they may be very fast and sure from sliding, and that in the middle the
+seat must be much higher than all the rest, because that is most
+graceful; your Plates must not be so broad as the Trencher Plates at
+Meat, and should be either of Silver or China.
+
+Set your Plates fast, then fill every one with several sorts of Fruits,
+and the biggest sort in the middle, you must lay them in very good
+order, and pile them up till one more will not lie; then stick them with
+little green Sprigs and fine Flowers, such as you fancy best; then serve
+in another such Salver, with Plates piled up with all manner of
+Sweet-meats, the wet Sweet-meats round about and the dry in the middle,
+your wet Sweet-meats must be in little glasses that you may set the more
+on, and between every two glasses another above the first of all, and
+one on the top of them all; you must put of all sorts of dryed
+Sweet-meats in the middle Plate, first your biggest and then your
+lesser, till you can lay no more; then stick them all with Flowers and
+serve them: And in the Bason of Water you send in to wash the Hands or
+Fingers of Noble Persons, you must put in some Orange Flower Water,
+which is very rare and very pleasant.
+
+In Winter you must alter, as to the season, but serve all in this
+manner; and then dryed Fruits will also be very acceptable; as dryed
+Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes,
+Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched
+Walnuts.
+
+
+_FINIS._
+
+
+
+
+The CONTENTS of the First Part.
+
+
+A.
+
+Artichoke Cream.                                       152
+
+Almond Pudding.                                        147
+
+Almond Pudding.                                        144
+
+Artichokes kept.                                       141
+
+Almond Jelly white.                                    140
+
+Almond Paste.                                          126
+
+Almond Butter.                                         120
+
+Apricocks dried.                                       116
+
+Apricocks in Lumps.                                    115
+
+Apricocks dried clear.                                 109
+
+Almond Bread.                                          104
+
+Almond Milk.                                           Ib.
+
+Angelica Candied.                                       98
+
+Apricocks preserved.                                    94
+
+Almond Bakes.                                           88
+
+Almonds candied.                                        85
+
+Almond Butter white.                                    67
+
+Artificial Walnuts.                                     57
+
+Almond Ginger-Bread.                                    59
+
+Ale to drink speedily.                                  42
+
+Ale very rare.                                          41
+
+Aqua Mirabilis.                                          1
+
+
+B.
+
+Bisket Pudding.                                        146
+
+Black Pudding.                                         143
+
+Bisket very fine.                                      130
+
+Banbury Cake.                                          119
+
+Barberries candied.                                    113
+
+Bean Bread.                                            101
+
+Barberries preserved without fire.                      84
+
+Bullace preserved.                                      74
+
+Black Juice of Licoras.                                 69
+
+Barberries preserved.                                   62
+
+Bisket Cake.                                            26
+
+Balm Water Green.                                       21
+
+Bisket Orange, Limon or Citron.                        130
+
+
+C.
+
+Clouted Cream.                                         154
+
+Cream of divers things.                                151
+
+Curd Pudding.                                          146
+
+Clove Sugar.                                           142
+
+Cinamon Sugar.                                         ib.
+
+Cake without Sugar.                                    140
+
+Cullis or Jelly.                                       139
+
+Comfits of all Sorts.                                  137
+
+Caudle for a sick body.                                136
+
+Candy as hard as a Rock.                               129
+
+Caroway Cake.                                          112
+
+Cherries in Jelly.                                     108
+
+Cordial for sleep.                                106, 107
+
+Consumption.                                           106
+
+Cordial Syrup.                                         Ib.
+
+Cornish Cake.                                          Ib.
+
+Cakes very fine.                                       105
+
+Cider clear.                                           103
+
+Clear Perry.                                           Ib.
+
+Caroway Cake.                                          102
+
+Cake.                                                   99
+
+Cornelions preserved.                                   95
+
+Currans in Jelly.                                       94
+
+Custard for a Consumption.                             Ib.
+
+Chips of Fruit.                                         89
+
+Chips of Orange or Limon.                               88
+
+Candied Carrots.                                        85
+
+Conserve of Barberries.                                 84
+
+Cordial most excellent.                                 69
+
+Cakes to keep long.                                     82
+
+Cakes with Almonds.                                 48, 82
+
+Court Perfumes.                                         79
+
+China Broth.                                            78
+
+Cristal Jelly.                                         Ib.
+
+Conserve of Violets.                                    75
+
+Cakes very good.                                        61
+
+Cakes of Violets.                                       60
+
+Collops like Bacon in Sweet meats.                      59
+
+Cough of the Lungs.                                    Ib.
+
+Cordial Infusion.                                       58
+
+Cakes very short.                                       57
+
+Conserve of Red Roses.                                  53
+
+Cucumbers pickled.                                      51
+
+Cake with Almonds.                                      47
+
+Cake with Almonds.                                      48
+
+Cordial.                                                45
+
+Cake without Fruit.                                     44
+
+Consumption.                                            41
+
+Chine Cough.                                           Ib.
+
+Cream.                                                 Ib.
+
+Cabbage-Cream.                                          39
+
+Cakes of Quinces.                                       33
+
+Consumption Ale.                                       Ib.
+
+Consumption.                                           Ib.
+
+Cream very fine.                                        31
+
+Cucumbers pickled.                                      30
+
+Candied Flowers.                                        29
+
+Clouted Cream.                                          28
+
+Cough of the Lungs.                                     25
+
+Cordial.                                                14
+
+Cordial.                                                13
+
+Cock-water most excellent.                              11
+
+Cordial Cherry Water.                                    9
+
+Cordial Orange water.                                    5
+
+
+D.
+
+Damask Powder for Cloths.                              155
+
+Dumplings.                                             148
+
+Dumplings.                                             Ib.
+
+Dumplings.                                             Ib.
+
+Distilled Roses.                                       143
+
+Diet Bread.                                            103
+
+Damsons preserved.                                      96
+
+Damsons preserved white.                                60
+
+Damson Wine.                                            50
+
+Devonshire White-pot.                                   28
+
+Doctor Butlers Water.                                    8
+
+Doctor Chambers Water.                                   3
+
+
+E.
+
+Elder Water.                                            20
+
+
+F.
+
+French Bisket.                                         126
+
+Flowers Candied.                                       131
+
+Figs dried.                                            121
+
+Flowers the best way to Candy.                          40
+
+Froth Posset.                                          118
+
+Flowers kept long.                                      83
+
+French Bread.                                           46
+
+
+G.
+
+Green Pudding.                                         149
+
+Green Ginger wet.                                      133
+
+Grapes dried.                                          132
+
+Grapes kept fresh.                                     131
+
+Ginger-Bread.                                          127
+
+Green Walnuts preserved.                               130
+
+Gooseberries preserved.                                 65
+
+Gooseberry Fool.                                        63
+
+Grapes preserved.                                       59
+
+Gooseberry Wine.                                        50
+
+Gooseberries green.                                     45
+
+Griping of the Guts.                                    43
+
+
+H.
+
+Hipocras.                                              111
+
+Heart Water.                                            15
+
+
+I.
+
+Irish Aquavitae.                                        142
+
+Italian Bisket.                                        111
+
+Jumbolds.                                              184
+
+Jelly of Pippins.                                       97
+
+Jelly of Quinces.                                       91
+
+Jelly of Harts-Horn.                                    87
+
+Juice of Licoras white.                                 80
+
+Jelly very good.                                        68
+
+Iringo Root candied.                                    64
+
+Jelly of Currans.                                       63
+
+
+L.
+
+Lemonalo.                                              135
+
+Limon Sallad.                                          133
+
+Leach white.                                           104
+
+Leach yellow.                                          105
+
+Leach of Ginger.                                       Ib.
+
+Leach of Cinamon.                                      Ib.
+
+Leach of Dates.                                        Ib.
+
+Limons preserved.                                       89
+
+Leach.                                                  65
+
+Lozenges perfumed.                                      64
+
+Limon Cream.                                            48
+
+[Transcriber's note: there are no page numbers in the original
+for some of the following entries.]
+
+Limon Cakes.
+
+Limon Water.
+
+
+M.
+
+Mustard.
+
+Mustard.
+
+Marmalade of Limons.
+
+Marmalade of Oranges.
+
+Musk Sugar.
+
+Marmalade of Quinces.
+
+Mushroms pickled.
+
+Marmalade of Cherries.                                 116
+
+Marmalade of Oranges.
+
+Marmalade of Cornelions.
+
+Marmalade white.
+
+Medlars preserved.
+
+Marmalade of Pippins.
+
+Marmalade of Wardens.
+
+Marmalade of Damsons.
+
+Marchpane.
+
+Marmalade of Apricocks.
+
+Morphew or Freckles.
+
+Marmalade of Oranges.
+
+Made Dish.
+
+Marmalade of Cherries and Currans.
+
+Marmalade of Apricocks.
+
+Melancholy Water.
+
+
+N.
+
+Naples Bisket.
+
+
+O.
+
+Oatmeal Pudding.                                       146
+
+Oranges in Jelly preserv'd.                             77
+
+Orange Pudding.                                         46
+
+Oranges and Limons to preserve.                         56
+
+
+P.
+
+Pickled Oysters.                                       153
+
+Pickled French Beans.                                  Ib.
+
+Pickled Barberries.                                    152
+
+Poudered Beef kept long.                               154
+
+Pudding to rost.                                       151
+
+Pudding of Calves feet.                                Ib.
+
+Pudding of Rasberries.                                 150
+
+Pudding of Hogs Liver.                                 Ib.
+
+Pudding of Cake.                                       146
+
+Pudding of Rice.                                       145
+
+Paste of Pomewaters.                                   135
+
+Punch.                                                 134
+
+Prunes stewed without Fire.                            Ib.
+
+Pickled Oranges or Limmons.                            131
+
+Potato Bisket.                                         Ib.
+
+Parsnep Bisket.                                        131
+
+Paste short without Butter.                            129
+
+Puffpaste.                                             128
+
+Puffpaste.                                             Ib.
+
+Pistacho Cakes.                                        115
+
+Powder for the Hair.                                   114
+
+Pears or Pippins dried.                                110
+
+Pippins dry and clear.                                 109
+
+Perfume to burn.                                       108
+
+Perfumed Gloves.                                       Ib.
+
+Perfume to burn.                                       107
+
+Pomatum.                                               100
+
+Pippins in Jelly.                                       93
+
+Posset.                                                Ib.
+
+Posset with Sack.                                       93
+
+Posset.                                                Ib.
+
+Plumbs dried.                                           91
+
+Preserved Pears dried.                                  81
+
+Pretty Sweet-meat.                                      87
+
+Paste for the Hands.                                    83
+
+Plumbs dried naturally.                                 81
+
+Pears dried.                                            76
+
+Pippins dried.                                          73
+
+Pippins green preserved.                                71
+
+Peaches preserved.                                     Ib.
+
+Phtisick Drink.                                         67
+
+Paste of Pippins.                                       62
+
+Paste royal.                                            61
+
+Paste of Pippins.                                       54
+
+Paste of Plumbs.                                       Ib.
+
+Plain Bisket Cake.                                      53
+
+Posset without Milk.                                    44
+
+Pennado.                                                43
+
+Purslane pickled.                                       40
+
+Portugal Eggs.                                          29
+
+Perfumed Roses.                                         27
+
+Palsie water by Dr. Mathias.                            23
+
+Plague Water.                                           16
+
+Precious Water.                                          7
+
+Plague Water.                                            2
+
+
+Q.
+
+Quaking Pudding.                                       147
+
+Quince pickled.                                        141
+
+
+R.
+
+Roses kept long.                                       140
+
+Rose Leaves dried.                                     124
+
+Red Quinces whole.                                     122
+
+Rasberry Sugar.                                        115
+
+Rasberry Wine.                                          76
+
+Red Roses preserved.                                    58
+
+Rasberries preserved.                                   36
+
+Rosa Solis.                                             14
+
+Rosemary Water.                                          7
+
+
+S.
+
+Scotch Brewis.                                         143
+
+Syrup of Rasberries, or other Fruits, as Grapes, &c.   135
+
+Syrup of Citrons.                                      134
+
+Sugar Plate.                                           124
+
+Syrup of Roses or other Flowers.                       123
+
+Sack Posset.                                           120
+
+Sillibub.                                              114
+
+Spanish Candy.                                         110
+
+Syrup of Gilliflowers.                                  99
+
+Seed stuff of Rasberries.                               98
+
+Syrup for a Cough.                                      86
+
+Syrup of Violets.                                       86
+
+Syrup for a Cold.                                       79
+
+Syrup of Turneps.                                       68
+
+Signs of Small Pox taken away.                          66
+
+Sugar Plate.                                            56
+
+Snow Cream.                                             55
+
+Shrewsberry Cakes.                                      49
+
+Sillibub.                                               47
+
+Sack Posset.                                            43
+
+Sheeps Guts stretched.                                  40
+
+Samphire boiled.                                        38
+
+Stepony or Raisin Wine.                                Ib.
+
+Sillibub whipt.                                         37
+
+Syrup of Ale.                                          Ib.
+
+Syrup of Turneps.                                       32
+
+Sugar Cakes.                                            31
+
+Signs of Small Pox taken away.                          28
+
+Surfet Water the best.                              18, 22
+
+Sweet Water.                                            18
+
+Snail Water.                                            17
+
+Spirit of Oranges and Limons.                            5
+
+Spirit of Mints.                                         4
+
+Soveraign Water.                                         3
+
+
+T.
+
+To cast all kinds of Shapes and to colour them.         75
+
+Tuff taffity Cream.                                    112
+
+Thick Cream.                                            40
+
+Trifle.                                                 39
+
+Tincture of Caroways.                                   27
+
+Treacle Water.                                      8 & 16
+
+
+W.
+
+Walnuts kept long.                                     141
+
+White Plates to eat.                                   117
+
+White Quinces preserved.                                52
+
+Water Gruel.                                            48
+
+Wafer.                                                  35
+
+Water against Infection.                                19
+
+Wormwood water.                                         13
+
+Walnut water.                                           12
+
+Water for the Stone.                                    10
+
+Water for Fainting.                                      6
+
+
+The End of the Contents of the First Part.
+
+
+
+
+The CONTENTS of the Second Part.
+
+
+A.
+
+Artichoke Suckers dressed.                             182
+
+Artichoke Cream.                                       184
+
+Artichoke Pie.                                         196
+
+Artichoke Pudding.                                     223
+
+Artichokes kept long.                                  229
+
+Artichokes stewed.                                     277
+
+Artichokes fryed.                                      282
+
+Artichoke Pudding.                                     223
+
+Almond Pudding.                                        161
+
+Apple Tansie.                                          167
+
+An Amulet.                                             168
+
+Almond Pudding.                                        177
+
+Angelot Cheese.                                        202
+
+Apple Puffs.                                           253
+
+Almond Tart.                                           290
+
+
+B.
+
+Brown Metheglin.                                       159
+
+Beef Collered.                                         160
+
+Barly Cream.                                           162
+
+Barly Broth without Meat.                              188
+
+Barly Broth with Meat.                                 188
+
+Balls to take out Stains.                              228
+
+Broth of a Lambs Head.                                 225
+
+Beef-Pie very good.                                    244
+
+Blanched Manchet.                                      247
+
+Bullocks cheek baked to eat hot.                       299
+
+Bullocks cheek baked to eat cold.                      ib.
+
+Bacon Froize.                                          300
+
+
+C.
+
+Cheesecakes.                                           163
+
+Cheesecakes.                                           164
+
+Chicken Pie.                                           168
+
+Collar of Brawn.                                       169
+
+Capon boiled.                                          171
+
+Cracknels.                                             172
+
+Codling cream.                                         174
+
+Cheese very stood.                                     175
+
+Cucumbers boiled.                                      182
+
+Collops of Bacon and Eggs.                             187
+
+Cabbage Pottage.                                       192
+
+Capon with white Broth.                                195
+
+Calves foot Pie.                                       ib.
+
+Carp Pie.                                              198
+
+Calves head Pie.                                       201
+
+Calves chaldron Pie with Puddings in it.               207
+
+Coleflower pickled.                                    210
+
+Cheese Loaves.                                         213
+
+Custards very fine.                                    216
+
+Cods head boiled.                                      222
+
+Chicken Pie.                                           226
+
+Capon boiled.                                          236
+
+Chickens boiled with Goosberries.                      241
+
+Chickens baked with Grapes.                            243
+
+Capon baked.                                           245
+
+Cambridge Pudding.                                     249
+
+Chiveridge Pudding.                                    250
+
+Calves Tongue hashed.                                  255
+
+Capon boiled.                                          Ib.
+
+Capon boiled with Rice.                                256
+
+Capon boiled with Pippins.                             Ib.
+
+Chickens boiled with Lettuce.                          257
+
+Chickens smoored.                                      263
+
+Calves feet hashed.                                    264
+
+Chickens in white Broth.                               265
+
+Capon rosted with Oysters.                             271
+
+Calves head with Oysters.                              279
+
+Carp Pie.                                              289
+
+Consumption Remedy.                                    306
+
+
+D.
+
+Dried Tongues.                                         202
+
+Delicate Pies.                                         215
+
+Ducks boiled.                                          259
+
+
+E.
+
+Elder Vinegar.                                         159
+
+Eels and Pike Together.                                179
+
+Eels rosted with Bacon.                                180
+
+Eels and Oister Pie.                                   183
+
+Egg Pie.                                               217
+
+Eel Pie.                                               219
+
+Eel souced and collered.                               Ib.
+
+Eels stewed.                                           220
+
+Eels in broth.                                         267
+
+
+F.
+
+Fresh Cheese.                                          164
+
+Furmity.                                               187
+
+Furmity with Meat Broth.                               189
+
+Furmity with Almonds.                                  Ib.
+
+French Pottage.                                        102
+
+Fricasies of several sorts.                            199
+
+Fricasie of Sheeps feet.                               205
+
+Fried Toasts.                                          209
+
+Fritters.                                              246
+
+Fricasie of Oisters.                                   218
+
+Fricasie of Eels.                                      Ib.
+
+Fresh Salmon boiled.                                   221
+
+French Broth.                                          225
+
+Fine washing Balls for the Hands.                      224
+
+French Servels.                                        230
+
+Florentine baked.                                      242
+
+Friday Pie without fish or flesh.                      Ib.
+
+Fritters.                                              246
+
+Farced Pudding.                                        247
+
+Fricasie of Eggs.                                      248
+
+French Puffs.                                          253
+
+Flounders boiled.                                      298
+
+
+G.
+
+Green Tansie.                                          167
+
+Gravie Broth.                                          191
+
+Goose dried.                                           193
+
+Goose Giblets with Sausages.                           199
+
+Garden Beans dried.                                    234
+
+Gurnet boiled.                                         238
+
+Goose baked.                                           246
+
+Goose Giblets boiled with Roots and Herbs.             261
+
+Goose Giblets boiled.                                  260
+
+Grand Sallad.                                          268
+
+Gammon of Bacon Pie.                                   298
+
+Green Sauce for Pork.                                  305
+
+
+H.
+
+Hasty Pudding.                                         199
+
+Hasty Pudding.                                         Ib.
+
+Hasty Pudding.                                         Ib.
+
+Hare Pie.                                              203
+
+Hashed Meats.                                          217
+
+Herring Pie.                                           220
+
+Herb Pie.                                              226
+
+Haunch of Venison rosted.                              273
+
+Haunch of Venison boiled.                              275
+
+Haggus Pudding.                                        294
+
+Hasty Pudding.                                         Ib.
+
+
+I.
+
+Italian Pudding.                                       254
+
+Ice and Snow.                                          303
+
+
+K.
+
+Kickshaws to bake or fry.                              254
+
+
+L.
+
+Lobsters buttered.                                     175
+
+Liver Fritters.                                        177
+
+Loaves to Butter.                                      206
+
+Limon Cakes.                                           212
+
+Loaves of Curds.                                       213
+
+Lobsters rosted.                                       227
+
+Lamb Pie.                                              233
+
+Leg of Mutton rosted.                                  266
+
+Leg of Mutton boiled.                                  238
+
+Leg of Mutton with Oysters.                            270
+
+Loin of Mutton stewed.                                 274
+
+Lark pie.                                              286
+
+Lettuce pie.                                           287
+
+Lampry pie.                                            292
+
+Lenten Dish.                                           307
+
+
+M. [Transcriber's note: heading omitted in original.]
+
+Metheglin.                                             160
+
+Misers for Childrens Collation.                        208
+
+Minced Pies.                                           212
+
+Made Dish of Rabbet Livers.                            241
+
+Mutton smoored.                                        261
+
+Mutton smoored.                                        262
+
+Mutton Pie.                                            303
+
+
+N.
+
+Neats Tongue Pie.                                      194
+
+Neats Tongue rosted.                                   239
+
+Neats Tongue hashed.                                   264
+
+Neck of Mutton boiled.                                 274
+
+Neck of Mutton stewed.                                 287
+
+Nuts fried.                                            300
+
+
+O.
+
+Oatmeal Pudding.                                       165
+
+Olio of several Meats.                                 172
+
+Oysters and Eels in a Pie.                             197
+
+Oysters and Parsneps in a Pie.                         181
+
+Oyster Pie.                                            197
+
+Oranges and Limons in Jelly.                           212
+
+Oisters fried.                                         214
+
+Oisters broiled.                                       ib.
+
+Oysters rosted.                                        ib.
+
+Olives of Veal.                                        222
+
+Oatmeal Pudding.                                       295
+
+Oat-Cakes.                                             232
+
+Olive Pie.                                             223
+
+
+P.
+
+Puddings in Balls.                                     165
+
+Pigeons boiled.                                        166
+
+Pasty of Veal.                                         170
+
+Pigeon Pie.                                            ib.
+
+Pork rosted without the Skin.                          173
+
+Pig rosted like Lamb.                                  174
+
+Potted Fowl.                                           179
+
+Parsnep Pie with Oysters.                              181
+
+Pig Pie.                                               197
+
+Pudding of Manchet.                                    201
+
+Pompion Pie.                                           208
+
+Pompion fryed.                                         ib.
+
+Pike rosted and larded.                                221
+
+Pomander very fine.                                    224
+
+Pompion Pie.                                           227
+
+Pickled Sprats.                                        223
+
+Pasty of Ling.                                         229
+
+Pallat Pie.                                            231
+
+Pippin Pie.                                            235
+
+Pasties to fry.                                        236
+
+Pigeons boiled with Rice.                              239
+
+Pigeons boiled with Gooseberries.                      ib.
+
+Pippin Tart.                                           244
+
+Pancakes crisp.                                        247
+
+Pudding of Goose Bloud.                                249
+
+Pudding of Liver.                                      250
+
+Pigeons boiled with Capers and Samphire.               260
+
+Partridges boiled.                                     266
+
+Pike boiled with Oysters.                              268
+
+Pig rosted with a Pudding in his Belly.                269
+
+Pippins stewed.                                        277
+
+Pig rosted without the skin with a Pudding in
+  his Belly.                                           281
+
+Pancakes very good.                                    283
+
+Paste very good.                                       294
+
+Paste to raise.                                        Ib.
+
+Paste for baked Meat to eat cold.
+
+Pie of Veal.
+
+Pie of Shrimps or Prawns.
+
+Pie of rosted Kidney.
+
+Potato Pie.
+
+Pig Pie.
+
+Pork Pie.
+
+Pudding of French Barlie.
+
+Pomander very fine.
+
+Pudding of wine.
+
+Pudding of Hogs Lights.
+
+Posset Pie.
+
+Pippins dried.
+
+Poached Eggs.
+
+Pippin Paste.
+
+Pippins stewed.
+
+
+Q.
+
+Quodling Cream.
+
+Quinces to look white.
+
+Quince Pie very good.
+
+
+R.
+
+Rump of Beef boiled.
+
+Rolls for Noble Tables.
+
+Rolls very short.
+
+Rasberry Tarts.
+
+Rabbets with Sausages.
+
+Rice Cream.
+
+Rabbet boiled.
+
+Rice Pudding.
+
+Rabbet boiled with Grapes.                             258
+
+Rabbet boiled with Claret.                             ib.
+
+Red Deer Pie.                                          291
+
+Rock of Sweet Meats.                                   309
+
+
+S.
+
+Souced Veal.                                           169
+
+Sauce for Mutton.                                      273
+
+Summer Dish.                                           175
+
+Souced Pig.                                            178
+
+Several Sallads.                                       183
+
+Several Sallads.                                       ib.
+
+Soles dressed very fine.                               186
+
+Spinage Tart.                                          184
+
+Stewed Fish.                                           ib.
+
+Spanish Pap.                                           190
+
+Sallad of cold Meat.                                   193
+
+Sheeps Tongues with Oysters.                           ib.
+
+Scotch Collops.                                        200
+
+Shoulder of Venison, or Shoulder of Mutton
+  rosted in Blood.                                     204
+
+Stewed Pig.                                            ib.
+
+Steak Pie with Puddings.                               205
+
+Salmon dressed by Infusion.                            206
+
+Stewed Carps in blood.                                 209
+
+Stump pie.                                             216
+
+Sauce for Fowl.                                        232
+
+Sorrel Sallad.                                         234
+
+Sallad cold.                                           ib.
+
+Sauce for Veal.                                        235
+
+Sauce for a Leg of Mutton.
+
+Souced Fish.
+
+Swan baked.
+
+Small Birds baked.
+
+Stewed Pudding.
+
+Sussex Pudding.
+
+Sausages boiled.
+
+Shell-fish fryed.
+
+Steak Pie.
+
+Shoulder of Venison rosted.
+
+Sallads boiled.
+
+Shoulder of Veal boiled.
+
+Stewed Broth good.
+
+Sallad of Salmon.
+
+Shoulder of Mutton with Oysters.
+
+Stewed Artichokes.
+
+Sauce for Fowl.
+
+Sauce for Partridges.
+
+Sauce for Quails.
+
+Salmon Pie.
+
+Shaking Pudding.
+
+Stone Cream.
+
+Snow Cream.
+
+Sussex Pancake.
+
+Snow and Ice.
+
+Sallad in Winter.
+
+Sallad in Winter.
+
+Sorrel Sops.
+
+
+T.
+
+To boil a Teal or Wigeon.                              240
+
+Turkey baked.                                          245
+
+Trouts stewed.                                         267
+
+Toasts of Veal fried.                                  282
+
+Tarts of several Sweet-meats.                          302
+
+Treacle Wine.                                          306
+
+
+V.
+
+Venison baked to keep.                                 178
+
+Umble Pies.                                            243
+
+Veal smoored.                                          262
+
+Veal rosted with farcing herbs.                        273
+
+Veal fried.                                            283
+
+Venison Pasty.                                         301
+
+Vin de Molosso.                                        306
+
+
+W.
+
+White Broth with Meat.                                 225
+
+White Broth without Meat.                              ib.
+
+White Pot.                                             291
+
+Whitings boiled.                                       298
+
+
+
+
+_Postscript._
+
+
+Now good Readers, here are three hundred and ten choice Receipts added
+for a Second Part of the _Queen-like Closet_, and you may, I am sure,
+make many more of them if you observe how many I have taught in one; if
+I had not taken that course, only for brevity sake, & that it might not
+be tedious and impertinent to you, I might have enlarged this Volume
+very much.
+
+
+_FINIS._
+
+
+
+
+
+End of the Project Gutenberg EBook of The Queen-like Closet or Rich Cabinet
+by Hannah Wolley
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE QUEEN-LIKE CLOSET ***
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