Take a quart of fine flower, wet it with almond milk, sack, white-wine, rose-water, saffron, and sugar, make thereof a paste into b.a.l.l.s, cakes, or any cut or carved branches, and fry them in clarified b.u.t.ter, and serve them with fine sc.r.a.ped sugar.
_To fry Paste out of a Syringe or b.u.t.ter-squirt._
Take a quart of fine flower, & a litle leven, dissolve it in warm water, & put to it the flour, with some white wine, salt, saffron, a quarter of b.u.t.ter, and two ounces of sugar; boil the aforesaid things in a skillet as thick as a hasty pudding, and in the boiling stir it continually, being cold beat it in a mortar, fry it in clarified b.u.t.ter, and run it into the b.u.t.ter through a b.u.t.ter-squirt.
_To make Pancakes._
Take three pints of cream, a quart of flour, eight eggs, three nutmegs, a spoonful of salt, and two pound of clarified b.u.t.ter; the nutmegs being beaten, strain them with the cream, flour and salt, fry them into pancakes, and serve them with fine sugar.
_Otherways._
Take three pints of spring-water, a quart of flour, mace, and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them and fry them into Pancakes.
_Or thus._
Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified b.u.t.ter.
_Otherways._
Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry and serve them with fine sugar.
_To make a Tansie the best way._
Take twenty eggs, and take away five whites, strain them with a quart of good thick sweet cream, and put to it grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying-pan, and a quarter of a pound of b.u.t.ter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as it thickens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan very clean, and put in some more b.u.t.ter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of three or four oranges, and strew on good store of fine sugar.
_Otherways._
Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet b.u.t.ter, and serve them on a plate and dish with some sugar.
_A Tansie for Lent._
Take tansie and all manner of herbs as before, and beaten almond, stamp them with the sp.a.w.n of pike or carp and strain them with the crumb of a fine manchet, sugar, and rose-water, and fry it in sweet b.u.t.ter.
_Toasts of Divers sorts._
_First, in b.u.t.ter or Oyl._
Take a cast of fine rouls or round manchet, chip them, and cut them into toasts, fry them in clarified b.u.t.ter, frying oyl, or sallet oyl, but before you fry them dip them in fair water, and being fried, serve them in a clean dish piled one upon another, and sugar between.
_Otherways._
Toste them before the fire, and run them over with b.u.t.ter, sugar, or oyl.
_Cinamon Toasts._
Cut fine thin toasts, then toast them on a gridiron, and lay them in ranks in a dish, put to them fine beaten cinamon mixed with sugar and some claret, warm them over the fire, and serve them hot.
_French Toasts._
Cut French bread, and toast it in pretty thick toasts on a clean gridiron, and serve them steeped in claret, sack, or any wine, with sugar and juyce of orange.
SECTION VII.
_The most Excellent Ways of making All sorts of Puddings._
_A boil"d Pudding._
Beat the yolks of three eggs, with rose-water, and half a pint of cream, warm it with a piece of b.u.t.ter as big as a walnut, and when it is melted mix the eggs and that together, and season it with nutmeg, sugar, and salt; then put in as much bread as will make it as thick as batter, and lay on as much flour as will lie on a shilling, then take a double cloth, wet it, and flour it, tie it fast, and put it in the pot; when it is boil"d, serve it up in a dish with b.u.t.ter, verjuice, and sugar.
_Otherways._
Take flour, sugar, nutmeg, salt, and water, mix them together with a spoonful of gum-dragon, being steeped all night in rose-water, strain it, then put in suet, and boil it in a cloth.
_To boil a Pudding otherways._
Take a pint of cream or milk, and boil it with a stick of cinamon, being boil"d let it cool, then put in six eggs, take out three whites, and beat the eggs before you put them in the milk, then slice a penny-roul very thin and being slic"t beat all together, then put in some sugar, and flour the cloth; being boil"d for sauce, put b.u.t.ter, sack, and sugar, beat them up together, and sc.r.a.pe sugar on it.
_Other Pudding._
Sift grated bread through a cullender, and mix it with flour, minc"t dates, currans, nutmeg, cinamon, minc"t suet, new milk warm, sugar and eggs, take away some of the whites and work all together, then take half the pudding for one side, and half for the other side, and make it round like a loaf, then take b.u.t.ter and put it into the midst, and the other side aloft on the top, when the liquor boils, tie it in a fair cloth and boil it, being boil"d, cut it in two, and so serve it in.
_To make a Cream Pudding to be boil"d._
Take a quart of cream and boil it with mace, nutmeg and ginger quartered, put to it eight eggs, and but four whites beaten, a pound of almonds blanched, beaten, and strained in with the cream, a little rose-water, sugar, and a spoonful of fine flower; then take a thick napkin, wet it and rub it with flour, and tie the pudding up in it: being boil"d make sauce for it with sack, sugar, and b.u.t.ter beat up thick together with the yolk of an egg, then blanch some almonds, slice them, and stick the pudding with them very thick, and sc.r.a.pe sugar on it.
_To make a green boil"d Pudding of sweet Herbs._
Take and steep a penny white loaf in a quart of cream and only eight yolks of eggs, some currans, sugar, cloves, beaten mace, dates, juyce of spinage, saffron, cinamon, nutmeg, sweet marjoram, tyme, savory, peniroyal minced very small, and some salt, boil it in beef-suet, marrow, (or none.) These puddings are excellent for stuffings of roast or boil"d Poultrey, Kid, Lamb, or Turkey, Veal, or b.r.e.a.s.t.s of Mutton.