THE (continued 2)

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.