To make _Syrup_ of _Mulberries._ From the same.
Press out the Juice of Mulberries with your Hands, and pa.s.s it through a Sieve; and when it has stood to settle, pour off the clear, and put to it, its Weight of fine Sugar; put this into a Gallypot, and set that Pot into a Kettle of hot Water, which should be kept simmering near two Hours: stir the Syrup every now and then with a Silver Spoon, and take off what Sc.u.m may rise at Times, upon it; when it is enough, let it stand till it is quite cold, and then put it into clear dry Bottles with large Mouths, and stop them close. Keep this in a dry Place.
It is to be remark"d, that besides this Syrup is very cooling; its use is to colour stew"d Apples, or Puddings, or any sweet Preparation made with Flour or Fruit: for in itself it carries no Flavour that will be predominant over that of another Fruit.
Of _Syrup_ of _Raspberries, Currans,_ or other Fruits. From the same.
These Syrups are made like the former, by pressing out the Juice with the Hands; because if the Seeds are broken, they would have an ill Taste. Treat these in the making just in the same way as the former, and use them in the same manner, to colour any sweet Preparation; but remember, where you put any of the Raspberry Syrup, the Flavour of the Raspberry will prevail.
To make a _Raspberry-_Pudding. From the same.
Take a Pint of Cream, and grate into it four Penny _Naples_ Biscuits; then take the Yolks of eight hard Eggs chopt and broken small; then beat four Eggs and put in two spoonfuls of Flour, and as much Powder of double-refined Sugar; then put in as much Syrup of Raspberries as you think proper to give it a Flavour and a Colour. If you find that your Composition is not thick enough, you may grate in more _Naples_ Biscuit. Mix all this well together, and, if you will, make a fine Crust roll"d thin and laid in a Dish, and bake it in a gentle Oven.
_Parsnip-Cakes._ From the same.
Sc.r.a.pe some Parsnip-Roots, and slice them thin, dry them in an Oven and beat them to Powder; mix them then with an equal quant.i.ty of Flour, and make them up with Cream and Spices powder"d; then mould them into Cakes, and bake them in a gentle Oven. _N.B._ The sweetness of the Parsnip Powder answers the want of Sugar.
To make _Raspberry_ bak"d Cakes. From the same.
Take Potatoes and boil them, and when they are peel"d, beat them in a Marble Mortar with half the Quant.i.ty of fine Sugar powder"d; then put in some of your Raspberry Syrup, till it is coloured with it, and make up your Cakes in fine Sugar powder"d. Then dry them, or bake them, in a gentle Oven, _Note_, these Cakes should be made thin.
Of _Ortolans._ From Mr. _Renaud._
The _Ortolan_ is a Bird brought from _France_, and is fed in large Cages with Canary-Seeds till they become a lump of Fat; and when they are fully fatted, they must be killed, or else they will feed upon their own Flesh.
When we kill them, you must take them by the Beak, and holding it close between your Finger and Thumb, the Bird will be stifled in about a Minute; then pick off the Feathers even those of the Head, and pa.s.s a fine Skewer through them, just under the Wings, and roast them quick; setting small Toasts under them to drip upon. Serve them with strong Gravey, and as much White Wine hot, and garnish with Slices of Lemon and Raspings of Bread sifted and toasted before the Fire.
To make _Sugar Comfits_ of any Sort. From Mrs. _Anne Shepherd_ of _Norwich._
The Seeds which we generally make Comfitts of, are Carraways, Coriander and Anise-Seeds; these, when they are cover"d with Sugar, are call"d Comfits, (_Confects_).
The Instruments to be employ"d for this Use, are first a deep-bottom"d Bason of Bell-Metal, or Bra.s.s, well tinn"d, to be hung over some hot Coals.
Secondly, You must have a broad Pan to put hot Coals in.
Thirdly, Provide a Bra.s.s Ladle to pour the Sugar upon the Seeds.
Fourthly, You must have a Bra.s.s Slice to sc.r.a.pe off the Sugar that may chance to hang upon the side of the hanging Bason.
Then take care that your Seeds are dry, or dry them well in your hanging Pan.
To every quarter of a Pound of Seeds use two Pounds of fine Sugar beaten; unless to Anise-Seeds, use two Pounds of Sugar to half a Pound of Seeds.
To begin the Work, put three Pounds of fine Sugar into the Bason with one Pint of Water, to be stirr"d well together till the Sugar is wet; and boil it gently, till the Sugar will rope from the Ladle like Turpentine, and it is enough. Keep this however warm, upon warm Embers, that it may run.
freely in a ropy Way from the Ladle upon the Seeds.
When this is ready, move the Seeds briskly in the Bason, and fling on them half a ladle-full at a time of the hot Sugar, keeping the Seeds moving for some time; which will make them take the Sugar the better, and be sure to dry them well after every covering, by moving the Bason, and stirring the Comfits. In an Hour, you may make three Pounds of Comfits: you will know when they are coated enough with Sugar, by their becoming as large as you would have them. There is no certain Rule, but our own Fancies, for the Size of them. _Note_, Till they are as you would have them, cast on more melted Sugar, as at first, and keep them stirring and shaking in the Pan, drying them well after every Coat of Sugar.
If you would have ragged or rough Comfits, make your Sugar so liquid, that it will run from the Ladle; and let it fall upon the Seeds about a Foot and a half high. Let it be very hot, for the hotter it is, the rougher will be your Comfits; and for all that, the Comfits will not take so much Sugar as one may imagine from their Appearance. Put on at each time only one Ladle-full, and in ten times repeating it your Comfits will be perfectly well coated.
For plain Comfits; let not your melted Sugar be too hot at first, nor too thick; neither pour it on the Seeds too high: but the last two or three Coverings may be thicker and hotter.
As for Coriander-Seeds, which are large, three Pounds of Sugar will only cover a quarter of a Pound of them.
While your are at work, you should keep your melted Sugar in good Temper, that it may not gather into Lumps, or burn to the bottom of the Pan; and to prevent its growing too thick at any time, put to it a spoonful or two of Water, gently stirring it now and then with your Ladle, keeping your Fire very clear under your Pan. When your Comfits are made, put them upon Papers in Dishes, and set them before the Fire, or in a declining Oven, which will make them look of a Snow white; when they are cool, put them in Boxes, or in crystal Bottles.
To make _Comfits_ of various Colours. From the same.
If you would have your Comfits of a red Colour, infuse some red Saunders in the Water till it is deep colour"d enough; or else take some Cochineel, and infuse it till the Liquor is red enough; or put some Syrup of Mulberries with Water to the Sugar.
If of a yellow Colour; use Saffron in Water, which you are to mix with the Sugar.
If Green; take the Juice of Spinach, and boil it with the Sugar: so will your Comfits be of the several Colours above-mention"d.
To preserve _Orange_ and _Lemons-Peels_ in Jelly. From the same.
Cut some of the fairest Oranges and Lemons in halves; then scoop out all the Pulp and Inside, and boil them in several Waters till they are so tender, that you may pa.s.s a Straw through them; then wash them in cold Water.
Boil then the following Preparation: _viz._ The Quant.i.ty of a Quart of Water to every Pound of Peel; and in it some thin Slices of Golden-Pippins, or Golden Rennets, till the Water becomes slippery. Then to this Water, add as much Sugar as will boil it to a strong Syrup; then put in your Peels and scald them, and set them by till the Day following, and boil them again till the Syrup will jelly. Then put your Peels into your Gla.s.ses, and put into your Syrup the Juice of three large Oranges, and one Lemon strain"d, and boil it till it will make a stiff Jelly, and pour it upon your Peels.
When this is quite cold, then put Papers over the Gla.s.ses, and keep them in a dry Place.
You may also pare the Rinds, in Rings or Slices, and boil them as before; and in every respect treat them as you are directed to preserve the halves of Oranges.
To preserve _Orange-Flowers_ in Jelly.
Gather your Orange-Flowers, in the Morning early, when they are just open, and take the Leaves of them. Boil these gently in two or three Waters, pa.s.sing them every time through a Sieve: shift the Waters often, to take out the too great bitterness, but don"t boil them too soft, nor to lose their Whiteness. When this is done, make a strong jelly"d Syrup with Water and fine Sugar, and add some Juice of Lemon or Orange to it; then pour it on the Leaves of the Orange-Flowers; and when it is cold, cover your Gla.s.ses with Paper. _N.B._ You may thicken your Syrup with the Pulp of Pippins.
_Lemon-_Cakes. From Mrs. _Anne Shepperd_ of _Norwich._