INTRODUCTION (continued 3)

261. A Goosberry Fool.

Take a pint of Gooseberrys boyle them and strain them take the yolks of 6 eggs beat them and put them together a little mace sweeten it w^th Sugar to your taste Stir it over the fire till tis thick enough.

262. To dress Soales a fine way.

Take a large pair of Soales and flay them on both sides lay them in a Stow pan with some butter, claret wine and anchovise, Stew them close cover’d and serve them to table with orange or lemon.

263. A Pasty Crust.

A peck of flour 4 pound of butter and 8 eggs and whites. Rub the butter in breake in the eggs and mix it with cold water.

264. Puff Paste.

Take a quart of flour and 2 eggs mix it with cold water then rowl in a pound of butter and strew flour between, beat it with a rowling pin & rowle it 3 or 4 times over.

265. Sauce for Boyled Mutton.

Put a good handfull of capers into near a pint of claret wine and some nutmeg let it stew on coles & stir in some butter.

266. Sauce for Rost Shoulder of Mutton.

Beat the yolks of 2 or 3 eggs very well, put into them a quarter of a pint of white wine, a whole onion a blade of mace a little salt, stir these over a chaffendish of coles till tis pretty thick save the gravey of the mutton & put into it a little Samphire and capers, let it not boyle after ye capers are in, take out the onion and pour the sauce on the mutton and serve it in.

267. A White Pot.

Take a quart of new milk boyle in it a nutmeg quarter’d and cinnamon take out the whole spice and put in some slicet manchet and cover it close till tis cold then breake the bread with a Spoon put in some eggs sugar & salt and a piece of butter, the oven must be no hotter than for a custard, or you may bake it on a chaffendish of coles leaveing embers on an iron plate on y^e top.

268. A Sauce for all Stew’d Meats.

Take all sorts of sweet herbs some onions Shred them all together small Set it on the fire in a Skillet of water and vargise and salt and mace when it is boyled almost away put the yolks of raw eggs and thicken it over the fire and keep stiring then stir in a good piece of butter this sauce is proper (also) for mutton, lamb, the head and purtenances, or veal rost’d or boyled.

269. To make Almond Puddings.

Wash half a pound of almonds in 2 or 3 waters then blanch them in cold water in which they have lain in all night then beat them very small puting now and then a Spoonfull of rosewater to keep them from oyling, then put them into a quart of sweet cream and the yolks of 12 eggs well beaten, 3 quarters of a pound of Sugar and as much butter the rine of 2 lemons pared very thin and mincet very small stir all these together & bake it under puff paste or you may beat the butter with the almonds.

270. To make Puddings 4 in a Dish.

Take a quart of good sweet cream & make pap with it & fine flour pour it forth and stir in 6 eggs sweeten it with Sugar and a little Salt some grated nutmeg, a little mace, some rosewater, a little grat’d bread, couler one of the puddings with spinnage and put currants in another, & 2 plain, put them in wooden dishes being first butter’d and tye a flour’d cloth over them put them into boyling water and let them boyle an hour stick them (when they are dish’t) the green one with rosemary leaves thick the plain ones w^th blancht almonds & that with fruit with canded orange peel, y^e sauce butter and sugar and Sack & a little nutmeg you may put in some rosemary if you please.

271. To stew Pidgeons.

Take them and cut them in halfs and season them with pepper and salt put the gibblets in the stewing, fry 6 or 7 rashers of bacon & put into ye stewing liquor and all stew them in Sider ale and water a bundle or sweet herbs 2 onions a piece of butter and serve it up.

272. To Boyle a Powder’d Haunch of Venison.

Boyle it with a piece of beef when tis half boyled stuf it with time, marjerome, Savory, and Pennyroyall mincet small with a little sewit then boyle it till tis ready then lay in boyled turneps in the dish cut in round slices then lay in the venison and strew it with pepper.

273. To Rost a Carpe.

Open and wash it clean, Strip time parsley, sweet marjerom of each half a handfull mince them and incorporate them in half a pound or 3 quarters of butter mould it up and put it in the carps belly & sew it up but first season the belly with pepper salt and mace and a little ginger bind him on with pack thread fast to the spit, baste it first with butter afterwards with his own driping very often, when you feel it tender under the skin it is enough for sauce take the driping of him & y^e herbs out of his belly and 3 or 4 spoonfulls of white wine boyle it together and serve it up.

274. A Chicken Pye w^th Sweet Seasoning.

Take half an ounce of cloves mace nutmeg, a little pepper a small quantity of Sugar, 2 ounces of Suckets and marrow, dates lemon peel grapes or green goosberrys according to ye season of the year so bake them and when it comes out the oven cut open the lid and pour in a caudle made with half a pint of white wine a piece of butter the yolks of 2 or 3 eggs stir’d over the fire till tis thick.

275. To coller Eels.

Skin the eels and cut them open take out the back bone Take nutmeg cloves & mace beaten & some salt and strew along ye eel & lay another eel upon that, then strew more & lay on another then rowle it up round like a coller of brawn tye it in a clean cloth boyle it till it be tender in water and salt and a little vinegar keep it in the same liquor a week.

276. To pickle Trouts or Salmon.

Draw them at the gills, wash them clean and dry them in a cloth then lay them in a dish at length & pour vinegar all over them then strow salt over them (not to much) let them stand in that pickle an hour or 2 then take water enough to make a pickle to cover them and put into it a reasonable quantity of ginger, pepper cloves and mace, with a bundle of sweet herbs let it boyle half an hour then put in your fish vinegar & salt altogether so let it boyle till tis enough, if the pickle be not sharpe enough add more vinegar, and make it to your taste as soon as tis ready take out the fish & when the pickle is cold pour it on them, this way will make them eat good and firme and look very well when they are in season.

277. A Lumber Pye.

When you have any cold veale Turkey Capon or rabbit a small quantity will serve mince it very small. put about twice as much sewit minced fine grate a penny loafe & put into it mince a few sweet herbs as marjorum, penny royall, Spinnage &c., season it with nutmegs Sugar cinnamon a little Salt, rose water a little verjuice 5 or 6 eggs some currants worke it up altogether between your hand then put it into the pye, and put upon the meat marrow dates, lemon and orange peels canded and citheron and Suckets slicet lemon and some barberrys when it is baket fill it up with a good liquor made of half a pint of vergise the juice of a lemon butter and sugar and thicken’d with eggs like Caudle y^e bread will soake a great deal.

278. To make Spanish Biskits.

Take the yolks of 10 eggs and the whites of 5 and a pound of sift’d loafe Sugar half a spoonfull of orange flower water beat all these together 3 quarters of an hour then shake in 12 ounces of fine flour and beat it a quarter of an hour more, have the pans ready butter’d & almost fill them let not the oven be to hot very little will bake them and slide them out before the pans are cold.

279. To pot Hare.

First take all the meat clean from the bones and beat it very well as to draw out all the sinews and strings then season it with cloves mace and white pepper pounded very fine there must be as much again pepper as other spices then mixt it with a sufficient quantity of salt, season the meat and work it in your hands then have ready some thin slices of fat bacon free from rasty and take a narrow high crutch and put a little butter in the bottom of the pan then a laying of slices of bacon then a laying of hare then bacon, so do till all is in the pot, lay good store of butter upon top and paste it very close let it be close stopt in the oven 3 hours, then press it into your other pot with the back of a spoon very Close puting over it 6 spoonfulls of the butter it was baked in. So let it stand till the next morning then fill it up with the same butter if that be not enough add more the pot must be dry’d at y^e fire.

280. To wash Gloves.

Take yolkes of eggs and wheat flour and rub over the gloves like soap then take a hard brush and warme water and lay them on a board and scowre them well then take whiteing and water and mix it as thick as batter and dip your gloves in it and when they are half dry draw them on your hands and when they are dry beat out the dust and Gum them with gum dragon with a spunge the gum must be steep’d with cold water the Coulours are Spanish brown oaker, umber and red ledd.

281. Eye Water.

Red rose water and white rose water of each a penny worth, 2 penny worth of powder of Putty a quarter as much white Sugar candy shake it altogether in a bottle & drop it into y^e eyes night and mornings.

282. A Rich Cordiall.

Two pound of double refined Sugar a quart of fountain water 3 quarts of the best brandy a drame of oyle of cloves, an ounce & half of spirit of Saffron, 6 grains of musk, saffron 2 scruples ambergreese 2 grains put the water and Sugar over the fire till well dissolved and scummed then strain it into a gallon glass with the brandy mix the other ingredients in a stone morter very well tye up the Saffron in one little bag and the musk in another and let them hang into the cordial, which will be of an amber Coulour.

283. The Lady Ashfields Angellot Cheese.

Take 4 quarts of milk warme from the cow, Stroakings is bests, or 2 quarts of cream, a quarter of a pint of runnet or a little more, & when it is all together stir it well and let it stand till tis come very hard then take it up without breaking of it and put it into your vate very softly when it is all in let it stand till night if made in the morning then put a little salt at each end and so turn it twice a day salting it every time you turn it for a week or ten days then slip it out of the vate and pin a cloth about it till its coat be hardned when hardned wipe off the salt and butter them to keep.

284. Angellot Cheese.

To a gallon of new milk 2 quarts of sweet cream 2 or 3 spoonfulls of quick runnet Stir it well together, let the curd when come into y^e vate without breaking it will be all day filling, when in the vate let it stand 2 or 3 days turning it twice a day salting it at each end lightly and 2 hours after wipe off the salt with a dry cloth slip them out w^thout breaking if tender bind them in cloths you must have your milk only warm from the cow your cream cold run it in a paile just washt with hot water turn not the vate till the next morning, if you leave any salt on twill corrupt the cheese let them dry in a wet cloth chang’d every morning when they are very hard spred sweet butter over them, keep them in sweet wheat straw change them once a week.

285. A Thick Cheese.

Take 18 gallons of new milk 2 or 3 quarts of cream put a pint of good quick runnet when it is come gether it together with your hands drain out all the whey and wash it with warme water not to hot cut the curd very small and strewing it about a pint of salt strewing it in as you cut it then strain away the water then put it into your vates thin ones first to press out the water well then put the curd out into your thick vate besure to fill it full that it press close let it stand in the press 2 days and 2 nights, when well press’d rub salt on the outside as on other cheeses, when hard if any chink be in them rub them with fresh sweet butter keep them in a dry place a year old you may eat them.

286. Almond Butter.

Take a dish of butter boyle 2 eggs rare put the yolkes to the butter take 30 blancht almonds beaten fine with rose water or orange flower water Stir them in the butter strain them through a Cloth with a fit quantity of Sugar.

287. To Fat Poultrey.

For pullets or Capons take barley meale 3 parts and figg dust of oats one part and make crams of it in paste feeding them twice or thrice a day & for drink let it not be water, but broken beer mixt with the powd^r of chalke and sowe up their vent holes with a needle & thread this fats them in 14 days therefore kill them or they will die w^th fat.

288. S^r William Buttons for those w^ch make Bloody Water.

Take of red single holliehocks leaves and still them in a rose or ordinary still (the leaves of the flower) and of this water drink 4 or 5 spoonfulls then take of conserve of white lyllies, made of the leaves of the water lillies the quantity of a walnut a week or 10 days as you shall find good in it more or fewer days by him Probatum.

289. A Purge of the Lady Binions.

Take 3 drams of rubarbe and put in it a quarter of a pint of white wine seting it a stoop 12 hours then take it out of the embers in w^ch you must set it to steep and let it cool a little then put to it one ounce of Sirrop of roses if easie to worke if hard one ounce and half and drink of it blood warme & when it works take a drink of posset drink between every workeing.

290. Another of hers for the Green Sickness.

Take one pound of capers 1 pound of the best currants you can get boyle them in a quart & half of strong ale till half be consumed and take of this a spoonfull of each, capers, currants, & liquor & stir after it.

291. Mr. Walldrons ye Surgeons Cure for Green Wounds.

Roman vitriol apply’d not to the wound but to the blood of the wound wiped on a clean linnen cloth then put your vitriol on the blood ye last is best and when heal’d by this applications, bind your cloth (wrap’d up as wⁿ you dress’d y^e blood) to a stone & thrown into some well or deep water, then shall ye wound no more trouble you.

292. Mrs. Hellen Parrys Receipte for a Cold.

Take ye fairest orange you can get rost it at ye fire then put thereto a pretty quantity of Sallet oyle sweeten it with Sugar candie or Sugar drinking it 1^st in ye morning & last at night.

293. An Electuary for the Green Sickness or Pain in ye Stomach.

Take half an ounce of rubarbe slice it and beat it very well, then take a quarter of a pound of blew currants wash them & dry them very well in a course cloth then beat them also very well, then take 2 penny worth of english saffron dry it and rubed very small then mix all these together & beat it till it comes to a conserve, so puting it in your gallypot & keep it for your use taking of it the quantity of a walnut 4 or 5 mornings together fasting eat not in 2 hours after it but walk on it add wormseed & liquorish in powders.

294. To Recover or Strengthen a Weak Eye Sight.

Take of cloves nutmegs, Grains of each half an ounce of english Saffron 2 penny worth of eye-bright leaves dryed in the Sun a handfull make all these into fine powder then take 8 or 9 raisons of y^e Sun, stone them, then put into every of them as much of the powder as will lye on a penny eating them in a morning fasting not eating an hour after.

295. Mr Gaskins Cordial Powder.

Take seed pearle, redd coral, crabs eyes harts horne white amber of each a like quantity being all finely beaten and searcht, then take of the powder of the black tips of crabs claws as much of all the rest of the powders as finely beaten and searcht then mix all these very well together & make it up into balls with jelly of harts horne, wherein you must infuse a little saffron so leting them lye untill they be dry which powder being finely scrap’d may be taken 10 grains in a spoonfull of oraggons water washing it down with another Spoonfull of the same water but to a young child seaven grains are sufficient.

The vertues are many as followeth, first to prevent Smallpox and put for the disease it recovereth a Consumption if constantly taken a good space. it is most excellent in all violent feavors burnings and against all sorts of poyson it serveth to extirpate and master the venome of ye pestilence when no bexra lemia Sigillata Beazers Stone or unicorns home though taken in a double proportion can match or shew its Selfe equivalent it is very good for the passions of the heart and for that most Singular probatum it also helpeth ye quotidian & double tertian agues the quartain I cannot much commend it for only it comforts the spirits and mittigates the fits but for all other agues very good being taken in time it preventeth a man from all diseases and infections and continues their health and viggour working without any viollence to nature and in agues without any sensible motion for it provoketh not to purge or vomit nor give any offence at all to ye herb smell or stomach.

296. The Lady Marquese Heartfords Re^ct for all Agues.

Take halfe a pint of white wine and the quantity of a walnut of London or other treacle put them both together into a porringer and stir it till it tis dissolved then put them into a half pint pot and cover it close seting it in embers that may but keep it warme the space of 5 hours then when you go to take it oft opening the Lidd let it first simber a quarter of an hour upon a very gentle fire then take it off the fire and stir it a little then cover it & take it blood warme when you go to bed the night before your fit comes for your supper you may eat some light spoon meat it will cause you to sweat all night but must not be taken till after the 3d fit. probatum.

297. An Excellent Powder to Cure a Defective Memorie Gidieness in ye Head or any other Distemper in the Brain.

Take 3 ounces of seana leaves zedoane commine parsley and dill seeds of each one ounce ginger half an ounce cloves nutmegs gallingall pimpernell roots sage rue vallerian Annyseeds of each a quarter of an ounce pound all these small then mix them very well together with 4 ounces of white sugar candie finely beaten of this you must take mornings and evenings a dram at a time drying your herb well before you make it this is ye Lady Wroughtons with the following ointment.

298. An Ointment for the Giddiness in the Head or any other Distemper in Ye Brain or Deffect in the Memorie.

Take white lillyes colwort leaves wild balme of each one dram being pounded put them into a pot with 2 ounces of Sallet oyle fresh butter as much as all the rest 3 spoonfulls of the spirit of Sack 3 times rectified water of rue of sage of Sallendine of each 2 spoonfulls temper these well together and set it in embers to keep it warme 8 hours then strain it through a cloth, then boyle your liquor till it be as thick as honey on a mild fire then take it off the fire and put it in a wide mouth’d glass and Sun it till it come to the colour of copper so keeping it for use when you have occasion to use it anoint the hinder part of the head your poule and temple especially warming it when you use it and keep the head warme some time after this is best made when the Sun is hottest.

299. Mrs Skillins Re^ct for the Yellow Jaundise.

Take a pint of strong beer or Ale 9 earth wormes Slit them and Scoure them from their slime then take a handfull of Sallendine and one penny worth of Saffron and put all these together and let them boyle up once or twice then let them stand till they are cold then strain them out & drink this 3 mornings.

300. The Lady St Johns Aproved Re^ct for the Stone.

Take 20 bees and kill them as they come out of their hives dry them on a tile stone or fire shovel then beat them into fine powder take then some snail shells such as snails have left the clearest and most transparent of them and beat them into very fine powder then take a double quantity of this and mix with a single quantity of your bee powder and put as much of both these powders very well mixt as will lay on a 6 pence into half a spoonfull of Sirrop of althea called marshmallows stiring it well together so giving it to ye party w^hn the fits upon them and he shall find (God willing) present ease if you please you may an hour or 2 after give the party a good draught of white wine wherein you must boyle half a handfull of prosper and as much pellitory of the wall.

301. For a Cough a Drink by Dr. Bauyer.

Take 3 quarters of an ounce of french barley of the finest you can get wash it in 3 or 4 waters then let it steep one night in water in the morning pour away that water then put the barley into a quart of Spring water and a small spoonfull of anyseeds with it boyle these together till half the water be consumed then strain away the water and let it stand and settle the space of an hour then take the clearest of this water and sweeten it with white Sugar Candie to your liking swallow down thereof as leasurely as you can a spoonfull or 2 in your coughing fitts making it first blood warme before you drink of it.

302. An Aproved Rect. for a Consumption.

Take 4 bunches of turneps and 12 bunches of coltsfoot leaves sweet fennell seed annyseeds carraway seeds coriander seeds of each half an ounce bruising them in a morter 4 ounces of english liquorish not scraped or bruised but sliced thin half a pint of hysope water half a pint of red rose water 4 ounces of white Sugar candie 5 or 6 ounces of the best hive honey then 1^st you must pare your turneps then take a well glazed earthen pot that is strong and lay in the bottom thereof some of your coltsfoot leaves and strew thereon some of your liquorish and bruised seeds then lay a laying of turneps then leaves then seeds again then more of your seeds all over and down the sides of the pot then your liquorish and seeds then your turneps so laying your lays till all be in the pot but the last lay must be coltsfoot leaves then cover your pot up close with paper or paste and set it in a bakers oven with their peck loaves and when it drawn strain it as soon as you can into a great yellow pipkin that will hold a gallon then put in your waters and Sugar Candie and set it on the fire till ye Sugar candie be dissolved then take it off the fire and put in your honney and keep it stiring till your honney be dissolved then cover it w^th y^e cover of the pipkin till it be cold then put it in glasses or bottles and keep it in as coole a place as you can and drink thereof 3 times a day blood warme the quantity of a quarter of a pint at a time fasting an hour after.

303. An Aproved Re^ct for the Wind.

Take a quart of white wine and a thimblefull of parsley seed the like quantity of annyseeds and so much more of fennell seeds & carraway seed and one penny worth of liquorish and half an ounce of nutmegs and a lemon sliced put all this together in the wine and boyle it till half a pint of the wine be boyled away then put into it a quarter of a pint of Spearmint water and one penny worth of treacle & half a pint of fennell water & so keep it for your use & when you have occasion drink of this 3 or 4 mornings when you rise and last at night & let it be blood warme when you drink it this is excellent for what it is mentioned.

304. For Convultion Fits in Man Woman or Child.

Take 3 drops of cats blood in breast milk or cowes of the milk one spoonfull blood warme mingle the milk and blood together puting thereto a grain of musk and give it the patient an hour before the fit if you know at what time it comes if not then as soon as they find it coming let them drink it. this is aproved.

305. A Cordial Water of any Cherries.

Take one pound of cherries pluckt off their stalks then take 2 quarts of claret wine and half an ounce of nutmegs and an ounce & half of cinnamon and beat them to powder then take half a handfull of balme tops 10 tops of rosemary spriggs then mix all these together and let them steep 24 hours then put them in a hot still and let your water distill with a soft fire into your glass and before you stop it up put thereto 2 ounces and a half of white Sugar candie finely beaten & hang therein a grain of musk So stop it very close and keep it for your use it being good for any oppression at the stomache & to comfort ye heart.

306. S^r Roger Pallmers Teeth Powder.

Take a quantity of Sandoues and half as much allome and burn your allome then take a quarter so much bole-ameniacke and you must scrape your bole-ameniacke beat your sandoues and allome into fine powder then mix them all well together So keep it dry (or it will run to water) and rub your teeth with it weting your finger to make the powder stick and wash it off either with clarret white wine or water every morning w^ch will long preserve y^e teeth. Probatum.

307. Dr. Feners Strengthening Broth to Thicken any Sharpe Humour.

Take a pullet put it to boyle in 7 pints of fair water first breaking & quartering and washing it before you boyle it and when it boyles scumme it very clean of shavings of ivory and hartshorn of each one ounce which ye night before you use you must first infuse it in hot water add to them an ounce of french barley of cumffry roots thinly sliced the quantity of four fingers of china roots thinly sliced one ounce of dates finely sliced 2 ounces of gume dragon a dram of dry red roses a small handfull, of burnet a handfull let all this boyle gently the vessel cover’d till half be consumed then take it from the fire and put thereto 2 ounces of old conserve of roses dissolved first in half a pint of clarret wine and one ounce of marmelade of quinces 2 ounces of peniedice of sugar one nutmeg thinly sliced so much cinnamon and of the wood of red saunders thinly sliced or grossly beaten as your little finger then set it on the hot embers to infuse 6 or 7 hours the vessel close stop’d as I have direct’d and when it has infused as aforesaid increase the fire y^t it may boyle and so soon as you perceive it boyle take it off the fire & about half an hour after strain hard away the broth and drink of this half a pint warm in the morning & at 4 a clock in y^e evening. Probatum.

308. A Wash for the face after y^e Small Pox.

Take a gallon of small white wine and 8 pints of rosemary flowers 3 pints of shell snails 3 lemons sliced thin, of balme & flax seed of each a handfull 4 sheets of Venice paper and a dog of 9 days old take the snails out of the shells and wash them in 12 waters then drain them in a linnen cloth kill also the dog and flay it and fling away the head dry the 4 quarters in a linnen cloth then put all this into a glass still together and draw it with a pretty quick fire y^e 1^st pint will be the principal the 2^d and 3^d very good put to each pint 2 ounces of white Sugar candie finely beaten & so keep it for your use bathing it 3 times a day with a fine cloth or tuft of white raw silk.

309. To make Runnet Cream.

Take a quantity of the best cream and boyle it and when it hath boyled very well take it off and season it with Sugar and amber-grease mix’d with a little rosewater but you must not put them in when your cream is to hot but stir it till it be but warme and then put in a little runnet as much as you think fiting then stir it till it be cold then serve it up.

310. To make Egg Cream.

Take a quart of the best cream and boyle it then take 9 yolkes of eggs beat them well with a little rose water and season it with Sugar and some amber-grease and when your cream is well boyled put your eggs so prepared to it and let them have a walme together but it must be stir’d all the while then take it off keeping it stiring till it be cold.

311. To make Plumme Cream.

First take your plummes pare them and cut them from the stone then slice them very thin and put them into a tankard then set it into a Skillet of boyling water upon the fire that the water get not into your tankard so let it boyle till it comes to a jelly then take it out and beat it with Sugar & rosewater cut it into quarters and put some large mace into it so let it boyle well then take it and stir it till it be but warm then put in as much of your plumme stuff as will thicken it and so beat them altogether and when it is cold serve it up.

312. To make Apple Pasties.

Take of the best apples and pare them and core them and slice them very thin and season them with Sugar and a little ginger and orange peels & so stir it well together and put them into your paste which is best when thinest.

313. To make fresh Cheese and Cream.

Take a quart of new milk and a pottle of cream boyle them with whole cinnamon large mace and sliced nutmeg then take the whole spice out and coole the cream very well then wring a whole lemon into a little whitewine vinegar as much as will turn the curd then take the curde off with your hand and put it into a clean cloth tye it with a thread & hang it up y^t the whey may drain out of it, in the mean time take a quarter of a pound of almonds blanch them and grind them very well as fine as you can then mingle the curd and the almonds being finely beaten together and put 2, 3 or 4 spoonfulls of rosewater 2 grains of ambergrease one grain of musk Sugar as much as you please and being mixt together rub them through a hair sive with a spoon.

314. To make Dutch Waffers.

Take a pottle of milk and warme it 2 spoonfulls of yest temper it with a little cold milk and a pretty quantity of salt as may season your waffers then put it into your milk and 3 manchets which you must first soake in your milk cuting away the crust then breake it small and put to it so much flour as will make it batter as thin as pancake batter beat 18 eggs very thin with a little salt and put them first to your milk if you will you may grate your bread and mingle it with your flour and then stir it very well in your milk and eggs melt half a pound of butter and put it to your batter and set it ariseing in the chimney corner being cover’d with a cloth till it rise very well and then heat your irons and take a piece of a bottom cruste and spread it with butter and so anoint the irons with it then put some of your butter in ye irons but not to much bake it awhile on that side then turn it on the other side in like manner and Serve it up w^th butter and Sugar. Probatum.

315. To make Cracknells.

Take a pound of fine flour and half a pound of fine Sugar finely searched mingle 3 parts of the flour with the sugar and a few anyseeds and colliander seeds take 2 ounces of sweet butter and melt it with 2 spoonfulls of rosewater put in it one grain of musk one grain of ambergreese made into dust with a little sugar mingle it with your flour and sugar and make your paste with your liquor make it into thin round cakes and so bake them no thicker than a plate make them up with the rest of the flour and dust your paper very thick prick your paper very thick before you lay them on when you set them in the oven wett them over with the yolk of an egg and rosewater beaten together so bake them in a reasonable hot oven.

316. The Lady Jenkinsons Ointment for ye Pain in ye Stomach.

Take one handfull of garden tansey the like quantity of rosemary one handfull of cammomile shred all these and then boyle them in one pound of fresh butter till the strength of the herbs be boyled out then strain it and keep it for your use.

317. To stop vomitting for one in a Consumption.

Take of nutmegs cloves cubibs Sasanas of each an ounce Cinnamon Gallingall roots Sippris roots Sasaperilla of each half an ounce put all these in a jugg with a gallon of Sack or white methegline stop it close and infuse 2 hours then run it through a bag then put in 3 grains of muske as much ambergrease and half a pound of sugar you must set it to infuse on some hot embers or near the fire that it may a little warme then through the bag run it again when it is cold so keep it for your use takeing of it morning and evening fasting 6 spoonfulls.

318. The Lady Jenkinsons way to preserve Barberries.

Take the fairest and best colour’d barberries & take out (with a needle put into a stick) the stones then put your barberries into a silver bason w^th as much clariefied Sugar as will cover them and so let them boyle in a seething pot of water leasurely till you see your barberryes tender and the sirrop well coloured then take up your barberryes and put into your sirrop half a pound of Sugar finely beaten and so let your sirrop boyle till it be thick to a jelly and when it is cold put in your barberryes & they will seem quaking and so you may keep them all the year.

319. To make Sugar Cakes.

Take a quart of fine wheat flour finely search’t half a pound of Sugar beaten and searcht mingle these together with the yolke of an egg and one pound of butter and one spoonfull of rosewater knead all these cold together then make your cakes round and thin and prick them thick laying them on flour’d papers so bake them in your oven.

320. To make Biskit.

Take half a pound of sugar finely beaten 7 yolkes of eggs 5 whites beat ye sugar and eggs together an hour then having your oven ready put in five ounces of flour and a spoonfull of carraway seeds stir it to mingle all well together then have paper ready cut and put a spoonfull on every paper and so fast as you can hasten to the oven they will soon be baked if y^r oven be hot as for manchet.

321. To make Cheese Cakes.

Take new milk cheese when it is well pressed and work it with your hand till it be like pulpe then work it with some cold butter and put in 6 yolkes and 2 whites some plumpt currants season it with nutmeg cinnamon & Sugar and so make them up in very good paste.

322. To make Almond Loaves.

Take a pot of milk and put so much runnet to it as will make a fine tender curd then drain it very dry then take the yolks of 6 eggs a spoonfull of rosewater 3 or 4 spoonfulls of cream 3 spoonfulls of flour and 2 of grated bread So season it with Salt Sugar and nutmeg then being well mingled, make them like loaves and bake them in wooden dishes and bake them very quick or else they will flat when you serve them then let their sauce be rosewater butter and sugar.

323. Mrs Daniells Re^ct to make White Metheglin.

To every 3 gallons of water put one gallon of honey seeth the same on a moderate fire till the third part be consumed scumming it clear stiring it with a Scummer now and then to raise the honey from the bottom wⁿ its sodden enough it will be clear in boyling by which you may know it is boyled suffitiently then put it into a sweet vessel to every 3 gallons so boyl’d and clear’d put one quart of good ale barme the next day draw y^e same liquor into another vessel leaving the grounds in the bottom & then put new barme the same quantity after it’s again thus purified and so let it rest in the vessel puting in your bag of spices. The Lady Downs adds Sweet marjerom, rosemary pennyroyall, violets, sweet bryer tops, fennell balme tops lavender tops and time the best of seeds corriander carraway and anyseeds, of spices ginger nutmegs cloves and mace the spices and seeds to hang in a bag in the barrell, these herbs and spices to the quantity of 8 gallons half an ounce or better of each. But with this addition twill not be so white.

324. Another of Hers to make White Metheglin.

To 12 gallons of water you must take rosemary half a handfull broad time, sweet marjerrom, egremony, harts tongue burrage buglace of each one handfull of violet flowers 2 handfulls of jillie flowers one handfull anyseeds corriander carraway parsley seeds of each one ounce well bruised w^ch with the seeds boyle the herbs in the water till it comes to 10 gallons then strain it out and let it coole a little put in your honey good hive honey and stir it together ading so much liquor as will bear an egg to the breadth of 6 pence then take the liquor and put it over ye fire and boyle it a little but scumme it very well, then make it cold and put a little fresh ale barme into it then put it into a barrel & when it hath done working put in a little bag of such spices as you please with a small quantity of musk.

325. To make a Silliebube.

Take a pint of white wine a pint of mornings cream and a quarter of a pound of Sugar and put them in a bason and beat them well together till it come to a froth then pour it into a Syllabub pot and milk a suffitient quantity of milk upon it and let it stand in a coole place till night for the longer it stand so it grow not sour the clearer the drink will be and the firmer ye curd.

326. To make a Posset without Milk.

Take a pint of Sack and as much ale and put them into that you will make your posset in and in a skillet of water set your pot with the ale and wine till they boyle then season them with Sugar and other spices then take the whites of 16 eggs and the yolkes of 2 or 3 and beat them till they be as thin as water and when your Sack and ale doth boyle pour your eggs upon it as you would do milk stiring it that while with a spoon.

327. To make Sugar Puffs.

Take half a pound of the finest sugar beat and search it as fine as you can then put it in a stone alabaster morter then take the whites of 4 eggs beat them to a froth and put it to your Sugar and beat it with your Sugar as white as you can and as fine as may be then put as much civet as a pins head and as much musk then butter your plates & wipe then afterward lay them in workes bake them in an oven after the bread is drawn or pyes you may put seeds if you please.

328. The Lady Jenkinsons Plumme Cake.

Take a peck of fine wheat flour 3 pound of butter breake your butter in pieces into the flour till it be crumbly and then take 8 pound of y^e best currants and put them in with a quarter of an ounce of mace & one ounce and half of nutmegs a pound and half of loafe Sugar a spoonfull of salt and an ale pint of Scaulded cream and a pint of cream cold something better than a quarter of a pint of sack 6 eggs both yolkes and whites a pint of new ale barme strain’d, mingle all these together but do not knead it longer than to mingle it, then set it before the fire to rise, which will be in half an hour, it must be cover’d with a blanket, when you rowle it out you may if you will put a sheet of other paste under it the oven must be well and hot and it must stand in the oven at least 3 hours when it is almost baked you may draw it to the mouth of the oven and see it as you do tarts.

329. To make Light Bread the French Way.

Take half a peck of fine dress’d flour and a pint and half of the best ale barme & as much fair water made hot not to Scauld y^e barme but hotter than to endure your hand in it then put your barme to it and season it w^th a small handfull of salt then make your dough with it & knead it well together & as fast as you can make it into 16 small balls & spread a woollen cloth to lay your loaves on & cover them with ye same on board lay them one by one not to touch then put them in the oven when you go about your dough you must not let it stand to long but there is no directions to be given when to draw, but you must draw it as you see Cause.

330. The Lady Buttons Almond Butter.

Take the best Jourdan almonds and blanch them beating them very small with sweet cream and strain it out and put in as much Sugar as will sweeten it beat your almonds after the first straining 3 or 4 times then set it over a gentle fire till it is pretty thick then put it in a cloth to whey So let it hang all night to drain then turn it into dishes.

331. The Lady Bidollyps Rasberry Wine.

Take to every gallon of white wine 2 quarts of rasberryes bruise them then put them and your wine into a stone pot and add to every gallon of wine a quarter of a pound of sugar so cover it close and let it stand steeping 5 days stiring it once every day then take an hipocras bag & wet it with milk and so run your wine through it several times till it run clear then draw it off into bottles and let it stand 3 week with the corkes but slightly put in then put into each bottle a knob of sugar and stop up your bottles then very close & tye down y^e corke & set them in a coole place and it will keep a great while.

332. The Lady Ashfields Metheglin.

Take fair water and the best honey beat them well together but not in a wooden vessel for wood drinks up your honey put it together in a kittle and trye it with a new laid egg which will swim at top if it be very strong but if it bob up and sinke it will be to weake and you must add more honey one quarter of honey to a gallon of water will make it very strong then boyle it an hour and put in to it a bundle of herbs what sort you like best a little bag of spices of nutmegs, ginger, cloves and mace and cinnamon Scumme it well all the while it boyles when it hath boyled a full hour take it off and put it into earthen pans and so let it stand till the next day pour out all the clear of it into a good vessel that hath had sack or white wine in it let your bag of spices hang in it and so let it be very close stop’d & well filled and let it stand a month longer then if you desire to drink it quickly you may bottle it up if it be strong of the honey you may keep it a year or 2, but if weaker than the proportions above writen then it will be ready in 3 months to be spent rosemary time & sweet marjeron are ye herbs should go into it a sprig or 2 of each.

333. The Marleborow Cake.

Take a peck of fine flour to it 4 pound of currants 4 pound of butter of cloves mace nutmegs carraway (or corriander) of each a quarter an ounce but most of mace a pound of Sugar a pennyworth of Saffron Sack and rosewater ale yest something less than a pint so make them up into cakes about 2 inches thick prick them w^th a bodkin and bake them for your use.

334. To make ye Spanish Cream.

Take 5 quarts of milk warm from the cow and when it’s boyl’d up to ye top of the Skillet have a quart of cream ready and put it into the milk and stir it well about while on the fire then take it off and put it in 3 or 4 Sallet dishes and let it stand in a coole place that day and a night ye next day take ye cream clean off and put it in a deep gally pot and put as much Sugar as will sweeten it and with a spoon beat it till it be as thick as cream in a churn when it is ready to break and then put it in a dish in what fashion you please with raw cream with it or rather about it.

335. A Cabbidge Cream.

Take fresh milk and scauld it and while very hot put it in severall pans and let it stand till there be a yellow scumme upon it then cut the scumme in ye middle then take it off the milk and lay it on a sawcer which put in your dish you will serve it in with the bottom of the sawcer upward when the sawcer is all cover’d with the cream search some fine sugar through a tiffanie upon it and sprinkle some rose or orange flower water upon it then take the same milk and do as you did before so make your cabbidge as big as you will.

336. My Lord Howards Re^ct for Sherbett.

Take 12 lemons and 12 oranges pare them as you pare an apple neither to thick nor to thin then pinch out the juice out of your peels into sugar next strain out the juice of your oranges and lemons into a pound of powder Sugar then mingle all your juices together and let them stand all night then the next day add another pound of sugar and let it stand till it dissolves then bottle it up for your use keeping it coole and perfumeing it to your likeing.

337. To keep Damsons all the Year.

Take 3 pounds of the fairest Damsons off the tree and wipe them and pick them with a few holes and lay them one by one in earthen dishes and after y^e bread is drawn set them in the oven but not to hot let them stand a day to coole after they are drawn then take a pound of sugar to 3 pounds of Damsons and lay a thin paste in the bottom of a Skillet and lay your damsons close one by one the rest strew between and over your damsons to cover them so put them hot into your pot and the liquor hot also to them so let them stand till through cold then clarifie butter and put on them not to hot and so let it coole then cover it close and keep it for your use all the year & when you take of them to use and breake your butter you must keep the same butter to cover the remainder till all the damsons be spent. Probatum.

338. Oyster Porrage.

Take a barrell of oysters and in opening them save all the liquor with them put a quart of white wine and a little mace a whole onion and 5 anchovise set them over a gentle fire and let them stew till you conceive them ready then take the yolkes of 16 eggs well beaten together and so put them into your oysters stiring it constantly to keep your eggs from curdling and when you find them enough stew’d take it off the fire puting into it half a pound of sweet butter and rub the bottom of your dish with garlicke or shellot and serve them up with sipputs round the sides of your dish.

339. To make Pancakes.

Take 8 eggs whites and all beat them very well and put to them a quart of cream and as much flour as is needfull then take a pound of fresh butter and melt it and throw into your batter and a nutmeg grat’d and so fry them without any other butter in the pan your batter must be made an hour or 2 before you frye it up eat them with juice of orange and Sugar.

340. The Lady Seymours way to Coller Beefe.

Take a flanke of the youngest beef you can get and cut it into 3 pieces & put it into a paile of plump water and put 2 quarts of salt peeter to it and so let it lay 4 days then take it out and take nutmegs cloves and mace a reasonable quantity and a little pepper beat altogether then take a handfull of sage and half as much young bay leaves shred very small and mingle ye spices and them together and strew them between every laying of beef and so rowle it up in collers very close and keep fast with skewers as you tie it up then put in a pot with 3 pints of claret wine and a gallon of strong broth of mutton or fresh beefe before you lay your coller beefe in water take off the scumme in the inside and when you put the collers in the pot cover it with the scumme then lay the over scumme 3 pounds of beefe sewit the pot must be very close past’d up and set in the oven with brown bread & stand 10 hours then take it out of the pot from the liquor and keep them dry for your eating.

341. To boyle a Rump, Surloine, or Rearing of Beef.

First corne it well with salt 44 hours at the lest or 48 if the time will permit then take of the marrow of the beef or the beef sewit the length of your finger then take sweet herbs as marjerom, winter savorie, pennyroyall, and some time mince them small with your fat or marrow & so stuff it in 4 or 5 rowes all over your beef boyle it with 4 or 5 onions whole then put in pepper and ginger very small beaten only as much as will give it a taste when all these are half boyled put into the broth half a collender of any wholesome sweet herbs grossly cut put into the broth a little vinegar when it is throughly boyled serve it up w^th good store of white sippets in your dish pour your broth and herbs upon the beef before you boyle y^e beef wash off the salt and cut off the fat very well otherwise ye broth will be too fat and too salt and when your onions are boyled enough take yⁿ out also for they are only to give a taste but not to be seen or served in.

342. To preserve Oranges or Lemons.

Take oranges or lemons large and well colour’d and with a little grater grate off the very outside and deep colour then lay them in water 3 or 4 days then boyle them very tender shifting your water 3 times but let your water be hot which you shift them with in boyling to take away their bitterness from them and when they be very tender then take them out into some earthen dish and with a penknife cut a little hole in the top and take out all the kernells, then take to every pound of oranges a pound and half of good loafe sugar and to every pound of Sugar half a pint of fair water and breake your sugar and mix it with your quantity off water and boyle it to a pretty sirrop then take it off the fire and when it is between hot and cold put in your oranges and let them simber a little but not boyle to fast, for fast boyling will make them hard and tough then put orange and sirrop together in a pot and let them stand 3 days then take out the oranges again and put some more Sugar into the Sirrop & boyle it something thicker and scumme it clean and when it is almost cold put in your oranges again and then set them on a soft fire as before leting them only simber half an hour and then put them up for 3 days more and the 3^d or 4^th day do likewise as before to take out the oranges again and let y^m simber another half hour then take them off the fire and put your oranges first in your pot you will keep them in then pour the sirrop on them and let them stand till they be cold then tie them up to keep.

343. To preserve Pippins Green.

Take pippins when small and green off the tree pare a few and slice them and boyle them in a quart of fair water till they be pap then drain them through a cloth into a bason of earth then put the liquor into a skillet with a pound of clarified Sugar and put as many green pippins unpared as that liquor will cover and so let them boyle softly and when you see them boyled as tender as a colding then take them off and peel them the upermost white skin and then put them in your sirrop again & boyle them till the sirrop be thick and your pippins will be green and you must pot and keep your pot near y^e fire. Probatum.

344. To preserve Cherries.

Take 6 pound of fair cherries and 7 pound of double refined Sugar then take a pound of cherries and pick off the stalks and bruise them into a gallypot and set it in a skellet of water and boyle a good while puting a little water to get out all their juice the whilst they are infusing stone your raw cherries and as you stone them put them into some of your sugar finely beaten which will keep them from turning black and when you have stoned all of them laying them in a preserving pan strew on your cherries a third part of your Sugar and then pour on your strain’d liquor of your other cherries to the raw cherries in your preserving pan and set it on a charcole fire and so let it boyle very leasurely takeing off the scumme as it rises and very often shake them and stir them up from the bottom takeing them off the fire sometimes to scumme them clean and let them boyle a pretty while then put in the other part of your Sugar and let them boyle very high to clear them & when they be boyled enough just as you be going to take them off fire take a lemon and cut it in the middle and take out the seeds and squeeze out y^e juice into the cherries all over them then take them off the fire and take a sheet of cap paper and lay all over the cherries to take off y^e remaining scumme very clean then take out the cherries leaving them in your sirrop to cleanse them from the scumme then when the sirrop is also cleaned of scumme pour it to your cherries in your pot and when they are throughly cold tie them up in your pot sometimes opening & stiring them will keep them from candieing & they will keep the better.

345. The Carraway Comfit Cake without Fruit in it.

Take 2 pound of fine flour 3 quarters of a pound of fresh butter a pound of Sugar both these put into the flour dry (the butter in many small pieces) 7 yolkes and but 3 eggs more which put into the 7 with their whites also and beat them very well together with 4 spoonfulls of Sack and as much rosewater first steeping in the Sack and rosewater 6 pennyworth of saffron some nutmegs grated then take half a pint of cream boyled and cool’d again then take a pint and quarter of very good ale yest and mingle it with the cream eggs and spices sack and rosewater, warming it altogether milk warm keeping it stiring while you warm it & when warm pour it into your flour, covering it over lightly with the flour & so let it stand a quarter of an hour close cover’d then mingle it all very well together and add thereto a pound and a half of carraway comfits w^ch when all very well mix’d put into a paper hoop & set it in an oven prepared for it 3 quarters of an hour for if it stand to long it will run abroad & be heavy.

346. The Lady Marquess of Worcester’s Re^ct to sugar all Sorts of Sharpe Fruits or Herbs to dry or Flowers.

Take the whites of eggs and beat them to a froth and when the froth is high dipe your fruits herbs or flowers and have some fine sugar double searched and while they are wet with the froth dipe in your herbs fruits or flowers into your sugar your fruit must be spent but your herbs and flowers will keep all the year.

347. To preserve Chyna Oranges.

Take what quantity you please of chyna oranges and with a smaller grater grate off the yellow peel (the deepest and ripest oranges do best and clearest) let your grater be very clean else it will change the colour, and take great care you grate not to deep and as you grate them put them in water or they will turn blackish and when you have done them all wash them in 2 or 3 waters and have a kettle of clear water to set them over the fire for a quarter of an hour let them boyle in this first water then have another kettle of water boyling and shift them into it so shifting them into fresh kettles of boyling waters 5 or 6 times so boyling them till they be so tender as a straw may go through them then take them and with a penknife cut out a round piece in the bottome and keep it to go in again, after you have first taken out all the seeds very clean with your little finger and preserved them and are going to pot them up then only you must put in the piece you cut out as a Stople to them you must weigh them when they are boyled and to every pound of orange you must take 2 pound and a half of double refined sugar and to every pound of sugar you may put almost half a pint of fair water, divide your sugar into 3 parts then take one part and put into all the quantity of water stir it together in a great Skellet and set it on the fire and let it boyle a little and Scumme it clear then take it off the fire and let it be pretty coole then put in your oranges and set them on a soft fire and let them not boyle but simber a little while then take them off the fire puting your oranges 1^st into a pot and then pour on the sirrop to them and let them stand 3 days then take the oranges from the sirrop and put your sirrop into a skellet and put the second part of the sugar and pare and core and quarter 6 John apples and put them into your sirrop and set it on the fire leting it boyle quick till it be much thicker than it was before when you think it thick enough take it off y^e fire and let it be almost cold then put in y^e oranges again and set them on ye fire and let them simber half an hour as before turning them often (or they will not be all over of one colour) then take them off the fire and pot them up as before to stand 3 days more, and at the 3^d days end take out the oranges and put in y^e 3^d part of your sugar into the sirrop and 6 more John apples ordered as before in with the sirrop and boyle it very thick then take it off and set it acooling as before then put in the oranges and give them one boyling up or 2 but have a care in boyling they do not harden but take them off the fire and when they are quite cold tye them up in your pot very close to keep for your spending remember to take out the apples before you put in your oranges or that they be so tender as to make the sirrop. Probatum.

348. A Cake for Ordinary Uses.

Take 4 pound of fine flour warm it in an earthen pan by the fire then break in a pound of fresh butter and a pound of sugar mixing both very well into y^r dryed flour then take 10 eggs put in but 3 of the whites and beat them very well then put to your eggs when well beaten 3 spoonfulls of rosewater and a quarter of a pint of sack a quart of good ale yest more yest if not very good a pint of cream boyled and cooled again some salt a nutmeg grated and some cloves & mace beaten also small mixing all very well together and warm it milk warm & so pour it to your flour very well covering it up warm for a quarter of an hour then put in a pound of raisons of the Sun stoned and cut small 3 pound of currants clean washt rubbed and dryed all which mixt very well together and put it into a paper hoop and set it in a oven as hot as for small bread and let it stand one hour and a quarter which will be long enough.

349. Madame Brewen’s French Way to make ye Runnet or Trifle Cream.

Take the blossomes of hartiechokes when they blow and keep them dry all ye year for your use as you do other flowers and when you would make this cream put a few of these blossomes in about a spoonfull of flowers to a pint of cream or new milk and it will turn it as well as runnet and give a more pleasant flavour.

350. Cowslips into Plummes to make Wine.

Instead of cowslips take Plummes and slit them and put them into a vessel with a tap in it then take as many gallons of water to your Damsens as you please & to every gallon of water a pound of Powder Sugar and boyle it till it be clear of ye Scumme then pour it on your Damsens into your vessel boyling hot first puting in with your Plummes some raisons of the Sun Stoned so stop it up 5 or 6 days then draw it off through a strainer and when the vessel is clean pour it in again when it’s strain’d and set it to working with a toast spred with ale yest and let it worke and after working let it stand 4 or 5 days a clearing then draw it into bottles and put a raison of the Sun Ston’d and a nob of Sugar in each bottle & stop it loosly 2 or 3 days else they will fly but afterwards stop your bottles as fast as you can and set them very coole. Probatum est By ye Lady Seymour.

351. My Lady Seymours Pancake.

Take 12 yolkes of eggs 2 large nutmegs grated a little Salt to season it and 4 full spoonfull of Sugar beat these together halfe an hour then stir in as much fine flour as will stiffen it as soft as a pudding then add to all these a quarter of a pint of Sack & beat it in till it be well mix’d then beat in cream a little and little till it comes to a thin batter so fry them up with a quick fire either with beef lard or fresh butter make your pans first hot with ordinary batter which will make your best fry the better, it is ye best way to make them eat short and light not to make your batter before you are ready to fry them up.

352. My Lady Ffosters Metheglin.

Take so much clear honey in cold spring water it must be such water as will bear soap well and mingle your water and honey till it will bear an egg when your honey is dissolved in your water cold then put it in a kettle and boyle it 2 hours still scumming it while any scumme will rise then put it into coolers and when coole as wort to every 12 gallons of liquor put a large quarter of a pint of ale yest then barrel it up filling your vessel not full about 3 fingers breadth of ye bung hole and hang in your barrell an ounce and half of nutmegs grossly beaten in a bag with a bullet or the like to keep your spice low in your barrell so stop it up and at the years end drink of it and when you draw of it you may bottle it if you please the older it is the better but your vessel must be stop’d very close all the time you keep it and Drink not of it till 12 months old. Probatum est by ye Lady Downs.

353. A Metheglin to be made at Barthollemew Tide.

Take 8 gallons of the best fair water that is not harsh for the better the water the better your liquor will be then take corriander seeds carraways & anyseeds of each half a spoonfull 2 or 3 large maces and also agremoney sweet marjerom broad time, sweet brier tops pennyroyall of each a quarter of a handfull a few double violet flowers and a branch or 2 of rosemary boyle all these together in the water half an hour then strain it through a ranger then set it a cooling till it be almost cold then pour it from the bottom and put so much honey to it as will make it so strong as to carry an egg that nothing may be seen of it but the breadth of a 6 pence then boyle it again and let it boyle till you have scummed it clean then set it abroad as you do wort to coole and put a pint of ale barm to it when you tun it into the barrell put into a bag sliced ginger nutmegs cloves mace and cinnamon and likewise a stone to weigh down the bag and tye a string to it and nail it to ye barrell that it may hang in the middle and when it hath done purging mingle half a grain of musk into a spoonfull or the liquor and put it into the barrell and stop it up very close it will keep long and be very good to y^e last ye receipt is to put the barme to it in the barrell but by experience it is found the best way to put the barm to it before you tun it and set it to working in a little cooler it being cover’d close and so kept cover’d close till the barme begin to flat w^ch will be 3 or 4 days & then tun it into the barrell & if it worke again stop it not till it hath done working.

354. To preserve Grapes for all the Year.

Take fair clusters of grapes and lay them in a platter then cast sugar on them & so put them into a hot oven now and then pouring the liquor from them then turn them and cast more sugar on them as before then take that liquid substance and make a sirrop of it and when your sirrop is cold put in your grapes & so keep them all the year.

355. A Marrow Pudding.

Take the marrow out of the bones and after boyle the bones and take of the fat that riseth in the boyling then take the fat of the sheeps guts and shred it very small then mingle it with manchet crums being grat’d and nutmegs cloves mace and some Sugar (musk if you please) and a few currants but you must first Plump your currants because all the other ingredients require but little boyling add some rosewater to your spices and sugar these puddings must not be cut in eating but suckt out otherwise the marrow will run out which is all their goodness.

356. To Candie Irringoe Roots.

Take your roots new gather’d without joints or knots boyle them tender in fair water but let your water first boyle before you put them in then peel them and slit them and wash them in 2 or 3 waters dry them with a cloth then take twice as much sugar and when your sugar is refin’d boyle them in one half till they be tender and clear and make a sirrop of the other half to the hight of manus Christi that is till it will draw off as fine as a hair then put in your roots again and boyle them and when you find them enough take them up and shake them in a bason till they be pretty dry after lay them on papers till they be quite dry.

357. To make a Sweetmeat like Rashers of Bacon.

Take some of your marshpane paste rowle it in sanders till it be red then rowle abroad 3 rowles of the red and 4 of the white and so lay a white and red & when all is so lay’d cut them a thwart in thin slices and dry them & it will be like.

358. To Preserve Oranges in Jelly.

Take thick rind oranges pare or grate them very thin lay them in water 3 or 4 days then boyle them tender in fair water then take them out and put them into a pan of cold water all night next day dry them with a cloth put them into so much clarified Sugar as will cover them so let them boyle soberly close cover’d now and then turning them then let them stand in an earthen pann all night the next day set them on the fire again & when you see them look clear & tender then pour them into a Sive and let your sirrop drain from them then put a quart of apple water into that sirrop and a pound of fresh Sugar & that will make your oranges lay in quaking jelly when it boyled with the other sirrop.

359. Mathew Cariers Ollio or Pottage.

Take 13 pound of beef sliced small and boyle out the gravie of it then strain it and stew in that broth 6 sweet breads 12 Squobe pigeons 6 pair of Lamb stones 6 sheeps tongues and pallets, 8 marrow bones the bones boyle with your beef before you strain it and then take them out and serve them in ye broth with the forementioned ingredients in your strain’d broth and season it with convenient Salt and Sweet Spices and put manchet cut grossly in it and raw cuccumber iff in season or a few green pease or the like and so stew altogether & then serve it in hot as possible & be sure to have broth enough therefore rather more than less beef.

360. To make Sugar Jumballs.

Take the best sort of gume dragon the weight of 6 pence steep it in a good spoonfull of rose or orange flower water then beat an egg to froth and let it stand to settle put the juice of a fair lemon into it and when it hath stood a while strain it out clear then take a quarter of a pound of double refined Sugar well sifted put it into a marble morter with some ambergreese prepared then put in your gum and a little spoonfull of the pure froth of the egg so grind it altogether now and then puting in a spoonfull of sugar which you must keep out, if it grow dry in ye doing put in a drop or 2 of juice of Lemon in a quarter of an hour they will beat easie sift some sugar on a paper take out the stuff which must be as thick as pap rowle it with your fingers into what form you please but first sift Sugar on your paper you bake them on and set them in the oven when white bread comes forth when they rise they are enough and when you take them off the papers and your oven cooled set them in again one night.

361. To make Gooseberry Wine.

Take a skillet with a quart or 3 pints of goosberries full ripe to a quart of Spring water set them on a soft fire and let them stand till the water taste sharpe of y^e goosberrys but let them not break to pieces for that will make your liquor thick then strain it and boyle it again half as clear then set it in an earthen pan leting it stand till the next day then bottle it up with 3 ounces of Sugar to each bottle. Stop it not till it hath done working but then very close. redd goosberries make a very pretty wine.

362. Balls to take Stains out of Linnen.

Take 4 ounces of hard white soap beat it in a morter with 2 small lemons the outward peel pared off and as much rock allome as a small nut and when all these are well mixt make it up in balls Rubbing the stains therewith wetting it in fair warme water till you see all out.

363. To Pickle Green Ashen Keys, Elder Buds, Broom Buds, or ye like.

Take any of them severall and put them in linnen bags let them lay in vinegar & salt 8 or 9 days then set them in a pot of water close cover’d on a gentle fire till they look green which will not be under a day or 2^s greening and when they are cold put them in the pickle which must be the vinegar and salt they were steep’d in very well boyled.

364. To Preserve White Pear Plummes Green.

Take them about the end of July or when they are at their full bigness wipe them well then set on a skellet of fair water and when it boyles put in your Plummes and cover them up close and when your plumme begins to blister take them out of the water and peel off their skins then weigh them and to every pound of plummes allow a pound and 2 ounces of Sugar well beaten then set on a skillet of water and when it begins to boyle then put in your plummes again and let them boyle softly till they change their colour from yellow to green then take them off and cover them close and let them stand a quarter of an hour then strew on a handfull or 2 of your weighed Sugar on your plummes in the preserving pan you will preserve them in laying them one by one in your pan on your first part of your sugar and then throw on the 2^d part over them and as much water as will dissolve your sugar and let them boyle softly least they break in less than 1 hour they will be enough as you will find by the greeness of the sirrop then take out your plummes and put in your last quantity of Sugar to clear and thicken your sirrop and pour it on your plummes in your pot and when through cold tye them close & keep them for your use but if your sirrop grow thin never boyle your sirrop & pour it hot on your plummes & besure when you preserve them to boyle them in such a pan as you may lay them one by one y^t you may turn them as you see occasion.

365. To Candie Flowers.

Take the flowers on the Stalk and wash them in rosewater wherein gumarrabeck hath been steep’d then take fine Sugar candie search it after finely beaten on your flowers and set them a drying in the bottom of a sive in an oven after the bread is drawn and the oven cold and they will glitter and look well.

366. A Sack Posset.

Take 6 Naples Biskit beaten in a morter and boyle it in 2 quarts of cream till it be thick then have ale and Sack ready sweetned and warm & a few eggs let your cream coole else your eggs will be hard & to a quart of cream you must have a pint of ale and Sack pour it in your bason stir it a little & so serve it in.

367. To make Barberrie Wine.

Take 20 quarts of water and 10 pound of Sugar boyle it half an hour and scume it then take 10 quarts of barberries mull them in an earthen stewing pot yⁿ bruise them and put your liquor on them very hot and when cold as wort put in some yest and set it a working and when it hath done working stop it up close and after 3 weeks bottle & keep So may you do with currance or Rasberrys only with a pound less of Sugar than the barberries wine.

368. To make Apricocke Wine.

Take to every pint of water 10 or 12 apricockes let it boyle gently at first after a pace till it be strong of the fruit then let it stand and take of the clear and bottle it to a bottle take an ounce and half of Sugar and stop it close. The sirrop y^t comes from dryed apricocks put in white wine and bottled a month is very good.

369. To make a Conserve of Clove Jilly Flowers as an excellent Cordiall.

Take to every ounce of flowers all the white cut off 3 ounces of sugar beat them very small so keep them to a pound which put into an earthen or silver bason set it over the fire stir it till the Sugar dissolve and to a pound put an ounce and half of powder of cloves a grain and half of civet a grain and half of beaszer half a grain of unicorns horn the juice of half a lemon mingle all well together and keep it for your use.

370. Apricockes the best way to preserve in Jelly.

Take apricockes before full ripe pare them and cut them in halves & lay them in double refined Sugar finely beaten to a pound of apricockes 3 quarters of a pound of Sugar let them stand all night and if you have not jelly of white currance take the worser sort of apricockes pale in colour and slice them thin and to 3 quarters of a pound of slices take half a pound of Sugar put them in a silver bason and set them on the fire till the Sugar be melted and when it is scaulding hot strain the sirrop from your apricocks and set it by till your half apricocks boyle then put your sirrop to them and boyle it together till your apricocks be clear they must be very well scummed to a pound of halves take 3 quarters of a pound of slices put your halves in glasses & strain your sirrop to them through a tiffeny.

371. To pickle Violets for Sallets.

Cut your stalks very close put them in a glass strew some Sugar on y^m mingled with a little Salt so do till all be in then pour on your vinegar a pint of vinegar to half a pound of sugar and press them down till the flowers sinke which they will in 4 or 5 days.

372. To preserve Goosberrys in Jelly.

Take the fairest goosberries stone them into fair water to every pound of the berrie 3 quarters of a pound of double refined sugar and put a little fair water to it when it boyles put in 3 quarters of pound of measur’d goosberrys and boyle them in your sirrop till they are all broken then strain out your sirrop and set it by then take to a pound of your stoned goosberrys a pound of double refined Sugar put it in your bason set it on the fire with very little water when it boyles and is clear scummed put in your stoned goosberries as it boyles so let it boyle till they are clear then put to them the sirrop you set by let them boyle a little together then glass them up you must do but a row at a time ye berry must turn white.

373. To preserve Goosberries.

Take fair goosberries stoned into fair water and to one pound of the berries 3 quarters of a pound of jelly of red currance or juice and to a pound of Goosberries and this jelly take a pound and half of Sugar put your Sugar into a silver bason wet it with a little water and when it boyls and is scummed put in your goosberries and in a little time your jelly or juice of currance and when they are boyled enough strain your jelly to them but if you put juice of currance you must allow proportionable Sugar more to it.

374. A Pippin drink.

Take 20 pippins large ones cut them in halves into an earthen pipkin that will hold 2 gallons then fill it up with Spring water and let it boyle over a gentle fire till all the vertue be out of the pippins then strain it into an earthen pan pare a lemon put in half the peel and slice in 2 or 3 lemons being first pared clean sweeten it well with refined sugar and let it stand then take out the lemon and bottle it up for your Spending.

375. To make Vinegar of Unripe Grapes.

Take them and pound them and press them through a hair bag as yo do Sider then put into every 4 gallons as much allome as a wallnut then boyle it well and scumme as the scumme riseth as clear as possible coole it and when through cold tun it up and keep it till it is steal and fit for use very close stopt and it will be very good.

376. A Re^ct of Harts Horne Jelly.

Take shaved harts horne half a pound to five pints of water the which boyle very leasurely till half be wasted then put in a little red rose water and then give it a walme or 2 more then strain it you may add juice of Lemons & fine Sugar and eat it cold or dissolve it and drink it warm w^ch you please.

377. The Countess of Kents Lozenges for a Cold.

Take 12 ounces of liquorish scraped and bruised a little then take half a pint of coltfoot water red rose water hysop water of each half a pint 2 quarts of fair water so put them altogether with your liquorish & let it steep 24 hours then set it on the fire and let it boyle very softly till it be as thick as cream then strain out the juice clean from the liquorish and set it on the fire again puting in 2 grains of ambergreese as much allkermes as a large bean let it not boyle but stand till it be well incorporated then put it out into 2 or 3 pans and set it in the sun till it thicken to worke like wax yⁿ make it into little cakes it will keep it’s vertue many years but if in drying in the sun a drop of water or rain chance to fall on any of it, it will never come to good. Aproved by the Lady Elizabeth Cope to add half a pint of whorehound water.

378. To make Cherry Wine.

Take of the best sort of cherries full ripe Stone them then breake them to mash and let them stand all night in something that will not change the colour of the cherrie liquor next day strain them out in a jelly bagg & press out all the juice let it run upon Sugar and to every gallon put a pound of Sugar then tun it up stop it up close and let it stand a month or 6 weeks then draw it out into bottles & in every bottle put a little loaf Sugar & stop it up close.

379. The Portugal Cake.

Take a pound of loafe Sugar beat and search it very fine through a sive w^th a pound of very well dryed and fine flour that the Sugar and flour may be well mingled together then take a pound of butter and wash it well in rose water and then worke it with your hand till it be very soft then strew your flour and Sugar in by degrees till it be half in then put in 6 yolkes of eggs and but 4 whites then by degrees worke in the other half of flour and Sugar and when the oven is hot or ready put in 2 spoonfulls of rosewater and a pound of currants or 3 quarters of carraway comfits which you like best and have your plats ready buttered and fill them but half full & sift on some double refined Sugar on them let the oven be pretty hot and set up the Lid these will keep and Spend well.

380. To Cure the Heart Burning.

Take of the Stone under the crafish eyes taken from the crafish when the Sun is in cancer is best take as much of these stones in powder as will lay on a 6 pence in a morning and fast after it in some small ale posset drink or burrage water aproved in its cure and the quality of the stone in powder it will turn vinegar sweet if steep’d in it.

381. A Cream Cheese.

Take a gallon of stroakings and 2 quarts of cream you must take a pint of new milk and put to your cream your cream must be very sweet cream then take as many pickt marigold flowers as you can hold in your hands pound them and strain them into the stroakings you must but boyle up your cream and run it up almost scaulding hot you must not breake your curd but cut it a cross and a thwart into your vate about an inch deep your vate must be. So set it in ye press & when you take it out you must keep it in rushes it will be ready in 10 days or a fortnight.

382. The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose Water or Orange Flower Water.

Take 5 or 6 almonds to a quarter of a pound of Sugar a quarter of the white of an egg froth’d so made up and dryed in an oven. Her Angelicoe cakes thus pour your angeligoe into hot water to green boyle your Sugar to a candy hight chop your angeligoe when green’d and peeled & so boyle them in your sirrop and drop them into cakes and strew them till dry & they will keep all the year.

383. The Lady Fusts Hipoccras.

Take a quart of white wine and as much Sherry Sack put to it an ounce of ginger of nutmegs cloves and cinnamon an ounce stir it altogether & let it stand 22 hours then put them to a wine quart of milk stir it well then strain it through a jelly bag which hath a sprig of rosemarie in it so bottle it up add if you like it a little bag of musk & ambergreese into each bottle.

384. To Pickle Oysters.

Take a peck of oysters take a care you cut them not in y^e opening Save the liquor that comes from them wash your oysters in a pint of elder or white wine vinegar mingle your oyster liquor and vinegar together and strain it add to it a pint of fair water put to your liquor 3 blades of mace 6 cloves some whole pepper and Salt to your taste let them boyle a quarter of an hour till they are tender take them off the fire & when they are cold pott them. Ye Lady Downs thinks Jamaca pepper better than the black or white pepper.

385. To make Elder Vinegar.

To a gallon of white wine vinegar put a quarter of a peck of dryed elder flowers steep them 3 days close cover’d the 4th distill it off it will be clear as rock water and very quick and sharpe.

386. To Dry Orringo Roots.

Take the roots of the youngest Springing boyling them tender and peel them picking and wash them and Shape them in a bason with some warme water and their weight in Sugar let them boyle now and then turning them and when the Sugar begins to consume Shake them as you do pease to butter which shaking will work the Sugar into them then lay them before the fire in halfe a day you box them up as dry.