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 sc.u.m 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 Gla.s.ses, 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 sc.u.m it, then put in your Currans, and boil them up quick, shake them often and sc.u.m them, and when they will jelly, they are enough; then put them into Gla.s.ses; 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 Apric.o.c.ks._
Take them and stone them, and weigh them, and to every Pound of Apric.o.c.ks 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 sc.u.m 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 sc.u.m 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 sc.u.m 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 Gla.s.ses, 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 Gla.s.ses 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 sc.u.m 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 Gla.s.ses.
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 Gla.s.ses, 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 quant.i.ty, 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 b.u.t.ter, 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 Gla.s.s with Rosewater four days, stop the Gla.s.s 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 Gla.s.s 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 Gla.s.s 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 b.u.t.ter, 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 b.u.t.ter 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 b.u.t.ter.
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 p.r.i.c.k them with a Needle, lay them upon b.u.t.ter"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 Gla.s.s 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._