Chapter II: Front Matter (2)

Tun it into a Vessel which will hold eight Gallons, and when it hath done working, ready to bottle, put in some Ginger sliced, and an Orange stuck with Cloves, and cut here and there with a Knife, and a pound and half of Sugar, and with a stick stir it well together, and it will work afresh; when it hath done working, stop it close, and let it stand till it be clear, then bottle it up and put a Lump of Sugar into every Bottle, and then stop it close, and knock down the Corks, and turn the Bottles the Bottoms upwards, and it will be fit to drink in a Weeks time.

67. _For the Griping in the Guts._

Take a peniworth of Brandy, and a peniworth of Mithridate mixed together, and drink it three nights together when you go to rest, or take a little Oil of Aniseeds in a Glass of Sack three times.

68. _To make a Sack Posset._

Take twelve Eggs beaten very well, and put to them a Pint of Sack, stir them well that they curd not, then put to them three Pints of Cream, half a Pound of white Sugar, stirring them well together, when they are hot over the fire, put them into a Bason, and set the Bason over a boiling pot of water, until the Posset be like a Custard, then take it off, and when it is cool enough to eat, serve it in with beaten Spice strewed over it very thick.

69. _To make Pennado._

Take Oatmeal clean picked and well beaten, steep it in water all night, then strain it and boil it in a Pipkin with some Currans, and a Blade or two of Mace, and a little Salt; when it is well boiled, take it off, and put in the Yolks of two or three new laid Eggs beaten with Rosewater, then set it on a soft fire, and stir it that it curd not, then sweeten it with Sugar, and put in a little Nutmeg.

70. _To make Cakes without Fruit._

Take four pounds of fine Flower, rub into it one pound of Butter very well, then take warmed Cream, and temper it with Ale yest, so mix them together, and make them into a Paste, put in a little Rosewater, and several Spices well beaten, let it lie by the fire till the Oven heat, and when you make it up, knead into it half a pound of Caraway Comfits, and three quarters of a pound of Bisket-Comfits, make it up as fast as you can, not too thick, nor cut it too deep, put it into a hoop well butter'd, and wash it over with the White of an Egg, Rosewater, and Sugar, and strew it with some Comfits; do not bake it too much.

71. _A Sack Posset without Milk._

Take thirteen Eggs and beat them very well, and while they are beating, take a quart of Sack, half a pound of fine Sugar, and a Pint of Ale, and let them boil a very little while, then put these Eggs to them, and stir them till they be hot, then take it from the fire, and keep it stirring a while, then put it into a fit Bason, and cover it close with a Dish, then set it over the fire again till it arise to a Curd; then serve it in with some beaten spice.

72. _A very fine Cordial._

One Ounce of Syrrop of Gilly-flowers, one dram of Confection of Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water, one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed together.

73. _The best way to preserve Goosberries green and whole._

Pick them clean and put them into water as warm as milk, so let them stand close covered half an hour, then put them into another warm water and let them stand as long, and so the third time, till you find them very green; then take their weight in fine Sugar, and make a Syrrop, then put them in, and let them boil softly one hour; then set them by till the next day, then heat them again, so do twice, then take them from that Syrrop and make a new Syrrop and boil them therein, till you find they be enough.

74. _To make the Orange Pudding._

Take the rind of a small one pared very thin, and boiled in several waters, and beaten very fine in a Mortar, then put to it four Ounces of fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs, and a little Salt, beat it together in the Mortar till the Oven heats, and so butter a dish and bake it, but not too much; strew Sugar on it and serve it to the Table, Bake it in Puff-past.

75. _To make French Bread._

Take half a Bushel of fine Flower, ten Eggs, one pound and a half of fresh Butter, then put in as much Yest as you do into Manchet, temper it with new milk pretty hot, and let it lie half an hour to rise, then make it into Loaves or Rolls, and wash it over with an Egg beaten with Milk; let not your Oven be too hot.

76. _To make a made dish._

Take four Ounces of sweet Almonds blanched, and beaten with Rosewater, strain them into some Cream, then take Artichoke bottoms boiled tender, and some boiled Marrow, then boil a quart of Cream with some Rosewater and Sugar to some thickness, then take it off, and lay your Artichokes into a Dish, and lay the Marrow on them, then mix your Almond Cream, and the other together, and poure it over them, and set it on Coals till you serve it in.

77. _To make a Cake with Almonds._

Take one pound and half of fine Flower, of Sugar twelve Ounces beaten very fine, mingle them well together, then take half a pound of Almonds blanched, and beaten with Rosewater, mingle all these with as much Sack as will work it into a Paste, put in some Spice, some Yest, and some plumped Currans with some Butter, and a little salt, to make it into a Cake and bake it.

78. _To make a Sillibub._

Take a Limon pared and sliced very thin, then cover the bottom of your Sillibub Pot with it, then strew it thick with fine Sugar, then take Sack or white Wine, and make a Curd with some Milk or Cream, and lay it on the Limon with a Spoon, then whip some Cream and Whites of Eggs together, sweetened a little, and cast the Froth thereof upon your Sillibub, when you lay in your Curd, you must lay Sugar between every Lay.

79. _To make fine Water-Gruel._

Take the best Oatmeal beaten, and steep it in water all night, the next day strain it, and boil it with a Blade of Mace, and when it is enough, put in some Raisins and Currans which have been infused in a Pot (in a Pot of seething Water) and a little Wine, a little Salt, a little Sugar, and so eat it.

80. _To make Limon Cream._

Take a quart of Cream, keep it stirring on the fire until it be blood warm, then take the Meat of three Limons sweetened well with Sugar, and a little Orange Flower water, sweeten them so well that they may not turn the Cream, then stir them into the Cream, on the fire with some yolks of Eggs, and serve it cold; Limon Posset thickned with yolks of Eggs, makes a fine Cawdle for a sick body.

81. _To make rare Cakes with Almonds._

Take two Pounds and an half of blanched Almonds beaten fine with Rosewater, mix them with a Pound and three quarters of fine Sugar and some Musk, and Ambergreece, six Whites of Eggs beaten to a Froth, let them stand a little, then set them on a Chafing-dish of Coals, and dry them a little, stirring them all the while, then take half a Peck of Flower, put into it a little salt, three Pints of Ale-Yest, have in readiness your Cream lukewarm, strain your Yest, and put into it six spoonfuls of Sack, put in Spice into your Flower, and make all these into a stiff Paste with the Cream, work it well and lay it by the fire to rise one hour, then work into your Paste two pounds and a quarter of fresh Butter; pull your Paste in pieces three times, then strew in a pound of Caraway Comfits, and make this Paste into five Cakes, lay them upon buttered Plates or double Papers, then strew Caraway Comfits on the top and double refined Sugar; one hour will bake them sufficiently.

82. _To make_ Shrewsbury _Cakes._

Take four pounds of Flower, two pounds of Butter, one pound and an half of fine Sugar, four Eggs, a little beaten Cinamon, a little Rosewater, make a hole in the Flower, and put the Eggs into it when they are beaten, then mix the Butter, Sugar, Cinamon, and Rosewater together, and then mix them with the Eggs and Flower, then make them into thin round Cakes, and put them into an Oven after the Houshold Bread is drawn; this quantity will make three dozen of Cakes.

83. _To make Goosberry Wine._

Bruise ripe Goosberries with an Apple-Beater, but do not beat them too small, then strain them through a hair strainer, and put your Juice into an earthen Pot, keep it covered four or five days till it be clear, then draw it out into another Vessel, letting it run into a hair sieve, stop it close, and let it stand one fortnight, then draw it out into quart Bottles, putting one Pound of Sugar into eight Bottles, stop them up close, and in a week or fortnights time you may drink them.

84. _To make Damson Wine._

Take four Gallons of Water and put to every Gallon of Water four Pounds of Malaga Raisins, and half a Peck of Damsons.

Put the Raisins and Damsons into a Vessel without a head, cover the Vessel and let them steep six days, stirring them twice every day; then let them stand as long without stirring, then draw the Wine out of the Vessel, and colour it with the infused juice of Damsons sweetened with Sugar, till it be like Claret Wine, then put it into a Wine-vessel for a fortnight, and then bottle it up.

85. _To pickle Cucumbers the very best way._

Take those you mean to pickle, and lay them in water and salt three or four days, then take a good many great Cucumbers, and cut the outsides of them into water, for the insides will be too pappy, boil them in that Water, with Dill seeds and Fennel seeds, and when it is cold, put to it some salt, and as much of Vinegar as will make it a strong Pickle, then take them out of the Water and Salt, and pour this Liquor over them, so let them stand close covered for a fortnight or three weeks.

Then pour the Pickle from them and boil it, and when it is cold add to it some more Vinegar, and put it to them again, so let them stand one Month longer, and now and then when you see occasion, boil it again, and when it is cold, put it to them, and every time you boil it, put some Vinegar thereto, and lay the seeds and pieces of Cucumbers on the top, and after the first fortnight when you boil it, put in some whole Pepper and some whole Cloves and Mace, and always put the Liquor cold over them.

86. _To make the best Orange Marmalade._

Take the Rinds of the deepest coloured Oranges, boil them in several Waters till they are very tender, then mince them small, and to one pound of Oranges, take a Pound of Pippins cut small, one Pound of the finest Sugar, and one Pint of Spring-water, melt your Sugar in the Water over the fire, and scum it, then put in your Pippins, and boil them till they are very clear, then put in the Orange Rind, and boil them together, till you find by cooling a little of it, that it will jelly very well, then put in the Juice of two Oranges, and one Limmon, and boil it a little longer; and then put it up in Gally-pots.

87. _To preserve White Quinces._

Take the fairest you can get, and coddle them very tender, so that a straw may go through to the Core, then core them with a scoop or small knife, then pare them neatly, and weigh them, to every pound of Quinces, take one pound of double refined Sugar, and a Pint of the Water wherein thin slices of Pippins have been boiled; for that is of a Jellying quality, put your Sugar to the Pippin water, and make a Sirrup, and scum it, then put in your Quinces, and boil them very quick, and that will keep them whole and white, take them from the fire sometimes and shake them gently, keep them clean scummed, when you perceive them to be very clear, put them into Gally-pots or Glasses, then warm the Jelly and put it to them.

88. _To make Conserve of Red Roses._

Take their Buds and clip off the Whites, then take three times their weight in Sugar double refin'd; beat the Roses well in a Mortar, then put in the Sugar by little and little, and when you find it well incorporated, put it into Gally-pots, and cover it with Sugar, and so it will keep seven years.

89. _To make plain Bisket-Cakes._

Take a Pottle of Flower, and put to it half a pound of fine Sugar, half an Ounce of Caraway seeds, half an Ounce of Anniseeds, six spoonfuls of Yest, then boil a Pint of Water or little more, put into it a quarter of a Pound of Butter or a little more, let it stand till it be cold, then temper them together till it be as thick as Manchet, then let it lie a while to rise, so roul them out very thin, and prick them, and bake them in an Oven not too hot.

90. _To make Green Paste of Pippins._

Take your Pippins while they be green, and coddle them tender, then peel them, and put them into a fresh warm Water, and cover them close, till they are as green as you desire. Then take the Pulp from the Core, and beat it very fine in a Mortar, then take the weight in Sugar, and wet it with Water, and boil it to a Candy height, then put in your Pulp, and boil them together till it will come from the bottom of the Skillet, then make it into what form you please, and keep them in a stove.

91. _To make Paste of any Plumbs._

Take your Plumbs, and put them into a Pot, cover them close, and set them into a Pot of seething Water, and so let them be till they be tender, then pour forth their Liquor, and strain the Pulp through a Canvas strainer, then take to half a Pound of the Pulp of Plumbs half a Pound of the Pulp of Pippins, beat them together, and take their weight in fine Sugar, with as much Water as will wet it, and boil it to a Candy height; then put in your Pulp, and boil them together till it will come from the bottom of the Posnet, then dust your Plates with searced Sugar, and so keep them in a Stove to dry.

92. _To make Almond Ginger-Bread._

Take a little Gum-Dragon and lay it in steep in Rosewater all night, then take half a Pound of Jordan Almonds blanched and beaten with some of that Rosewater, then take half a pound of fine Sugar beaten and searced, of Ginger and Cinamon finely searced, so much as by your taste you may judge to be fit; beat all these together into a Paste, and dry it in a warm Oven or Stove.

93. _To make Snow Cream._

Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off the Rod into a Dish, in the which you have first fastened half a Manchet with some Butter on the bottom, and a long Rosemary sprig in the middle; when you have all cast the Snow on the dish, then garnish it with several sorts of sweet-meats.

94. _To preserve Oranges and Limons that they shall have a Rock Candy on them in the Syrrup._

Take the fairest and cut them in halves, or if you will do them whole, then cut a little hole in the bottom, so that you may take out all the meat, lay them in water nine days, shifting them twice every day, then boil them in several Waters, till a straw will run through them, then take to every Pound of Orange or Limon one Pound of fine Sugar, and one quart of Water, make your Syrrup, and let your Oranges or Limons boil a while in it, then let them stand five or six days in that Syrrup, then to every Pound, put one Pound more of Sugar into your Syrrup, and boil your Oranges till they be very clear, then take your Oranges out, and boil your Syrrup almost to Candy, and put to them.

95. _To make Sugar Plate._

Take a little Gum-Dragon laid in steep in Rosewater till it be like Starch, then beat it in a Mortar with some searced Sugar till it come to a perfect Paste, then mould it with Sugar, and make it into what form you please, and colour some of them, lay them in a warm place, and they will dry of themselves.

96. _To make Artificial Walnuts._

Take some of your Sugar Plate, print it in a Mould fit for a Walnut Kernel, yellow it over with a little Saffron, then take searced Cinamon and Sugar, as much of the one as the other, work it in Paste with some Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould for a Walnut shell, and when they are dry, close them together over the shell with a little of the Gum water.

97. _To make short Cakes._

Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your Butter, and let it cool a little, then take as much fine Flower as you think will serve, mingle it with the Butter and Yest, and as much Rosewater and Sugar as you think fit, and if you please, some Caraway Comfits, so bake it in little Cakes; they will last good half a year.

98. _To preserve red Roses, which is as good and effectual as any Conserve, and made with less trouble._

Take Red Rose Buds clipped clean from their Whites one pound, put them into a Skillet with four Quarts of Water, Wine measure, then let them boil very fast till three Quarts be boiled away, then put in three pounds of fine Sugar, and let it boil till it begins to be thick, then put in the Juice of a Limon, and boil it a little longer, and when it is almost cold, put it into Gally-Pots, and strew them over with searced Sugar, and so keep them so long as you please, the longer the better.

99. _A fine Cordial Infusion._

Take the flesh of a Cock Chick cut in small pieces, and put into a Glass with a wide Mouth, put to it one Ounce of Harts-horn, half an Ounce of Red Coral prepared, with a little large Mace, and a slice or two of Limon, and two Ounces of White Sugar-Candy, stop the Glass close with a Cork, and set it into a Vessel of seething Water, and stuff it round with Hay that it jog not; when you find it to be enough, give the sick Party two spoonfuls at a time.

100. _For a Cough of the Lungs._

Take two Ounces of Oil of sweet Almonds newly drawn, three spoonfuls of Colts-foot Water, two spoonfuls of Red Rose-Water, two Ounces of white Sugar-Candy finely beaten; mingle all these together, and beat it one hour with a spoon, till it be very white; then take it often upon a Licoras stick. This is very good.

101. _To preserve Grapes._

Take your fairest white Grapes and pick them from the stalks, then stone them carefully, and save the Juice, then take a pound of Grapes, a pound of fine Sugar, and a pint of water wherein sliced Pippins have been boiled, strain that water, and with your Sugar and that make a Syrup, when it is well scummed put in your Grapes, and boil them very fast, and when you see they are as clear as glass, and that the Syrup will jelly, put them into Glasses.

102. _To make Collops of Bacon in Sweet-meats._

Take some Marchpane Paste, and the weight thereof in fine Sugar beaten and searsed, boil them on the fire, and keep them stirring for fear they burn, so do till you find it will come from the bottom of the Posnet, then mould it with fine Sugar like a Paste, and colour some of it with beaten Cinnamon, and put in a little Ginger, then roll it broad and thin, and lay one upon another till you think it be of a fit thickness and cut it in Collops and dry it in an Oven.

103. _To make Violet Cakes._

Take them clipped clean from the whites and their weight in fine Sugar, wet your Sugar in fair water, and boil it to a Candy height, then put in your Violets, and stir them well together, with a few drops of a Limon, then pour them upon a wet Pye-Plate, or on a slicked paper, and cut them in what form you please; do not let them boil, for that will spoil the colour: Thus you may do with any Herb or Flower, or with any Orange or Limon Pill, and, if you like it, put in a little Musk or Ambergreece.

104. _To preserve white Damsons._

Take to every pound one pound of fine Sugar and a quarter of a pint of fair water, make your Syrup and scum it well, then take it from the fire, and when it is almost cold put in your Damsons, and let them scald a little, then take them off a while, and then set them on again; when you perceive them to be very clear, put them into Pots or Glasses.

105. _To make a very good Cake._

Take a peck of Flower, four pound of Currans well washed, dryed and picked, four pounds of Butter, one pound of Sugar, one ounce of Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in Rosewater, the next day strain it out, then take one pint and an half of good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the butter into the warmed Cream, put the rest into the Flower in pieces, then wet your Flower with your Cream, and put in your Currans, and a little Salt, and four or five spoonfuls of Caraway-Comfits and your Spice, mix them all and the Yest well together, and let it lie one hour to rise, then make it up and Bake it in a Pan buttered: It may stand two hours.

106. _To make Paste Royal._

Take Quince Marmalade almost cold, and mould it up with searced Sugar to a Paste, them make it into what form you please and dry them in a Stove.

107. _To make Paste of Pippins coloured with Barberries._

Take the Pulp of Codled Pippins, and as much of the Juice of Barberries as will colour it, then take the weight of it in fine Sugar, boil it to a Candy height, with a little water, then put in your Pulp beaten very well in a mortar, boil it till it come from the bottom of the Posnet, then dust your Plate with Sugar, and drop them thereon, and dry them in a Stove or warm Oven.

108. _To preserve Barberries._

Take one Pound of stoned Barberries and twice their weight in fine Sugar, then strip two or three handfuls of Barberries from their stalks, and put them into a Dish with as much Sugar as Barberries, over a Chafing dish of Coals, when you see they are well plumped, strain them, then wet your other Sugar with this, and no Water, boil it and scum it, and then put in your stoned Barberries, and boil them till they are very clear.

109. _To make Jelly of Currans or of any other Fruit._

Take your Fruit clean picked from the stalks, and put them into a long Gally-pot, and set it into a Kettle of Water close covered; keep the Water boiling till you find the Fruit be well infused, then pour out the clearest, and take the weight of it in fine Sugar, wet your Sugar with Water, and boil it to a Candy height, then put in your clear Liquor, and keep it stirring over a slow fire till you see it will jelly, but do not let it boil; the Pulp which is left of the Liquor, you may make Paste of if you please, as you do the Pippin Paste before named.

110. _To make a Goosberry Fool._

Take a Pint and an half of Goosberries clean picked from the stalks, put them into a Skillet with a Pint and half of fair Water, scald them till they be very tender, then bruise them well in the Water, and boil them with a Pound and half of fine Sugar till it be of a good thickness, then put to it the Yolks of six Eggs and a Pint of Cream, with a Nutmeg quartered, stir these well together till you think they be enough, over a slow fire, and put it into a Dish, and when it is cold, eat it.

111. _To make perfumed Lozenges._

Take twelve Grains of Ambergreece, and six grains of Musk, and beat it with some Sugar plate spoken of before, then roule it out in thin Cakes, and make them into what form you please, you may make them round like a Sugar Plumb, and put a Coriander seed in each of them, and so they will be fine Comfits, and you may make them into Lozenges to perfume Wine with.

112. _To Candy Eryngo Roots._

Take the Roots new gathered, without Knots or Joints, wash them clean, and boil them in several Waters till they are very tender, then wash them well, and dry them in a Cloth, slit them, and take out the Pith, and braid them in Braids as you would a Womans Hair, or else twist them, then take twice their weight in fine Sugar, take half that Sugar, and to every Pound of Sugar, one quarter of a pint of Rosewater and as much fair water, make a syrup of it, and put in your roots and boil them, and when they are very clear, wet the rest of the Sugar with Rosewater, and boil it to a Candy height, then put in the Roots and boil them, and shake them, and when they be enough, take them off, and shake them till they are cold and dry, then lay them upon Dishes or Plates till they are throughly dry, and then put them up; thus you may do Orange or Limon, or Citron Pill, or Potato Roots.

113. _To preserve Goosberries._

Take your Gooseberries, and stone them, then take a little more than their weight in fine Sugar, then with as much Water as will melt the Sugar, boil it and scum it, then put in your Goosberries, and boil them apace till they be clear, then take up your Goosberries, and put them into Glasses, and boil the Syrup a little more, and put over them.

114. _To make Leach and to colour it._

Take one Ounce of Isinglass and lay it in Water four and twenty hours, changing the Water three or four times, then take a quart of new Milk, boiled with a little sliced Ginger and a stick of Cinamon, one spoonful of Rosewater, and a quarter of a Pound of Sugar, when it hath boiled a while, put in the Isinglass, and boil it till it be thick, keeping it always stirring, then strain it, and keep it stirring, and when it is cold, you may slice it out, and serve it upon Plates; you may colour it with Saffron, and some with Turnsole, and lay the White and that one upon another, and cut it, and it will look like Bacon; it is good for weak people, and Children that have the Rickets.

115. _To take away the Signs of the Small Pox._

Take some Spercma-ceti, and twice so much Virgins Wax, melt them together and spread it upon Kids Leather, in the shape of Mask, then lay it upon the Face, and keep it on night and day, it is a very fine Remedy.

116. _For Morphew, or Freckles, and to clear the Skin._

Take the Blood of any Fowl or Beast, and wipe your Face all over with it every night when you go to bed for a fortnight together, and the next day wash it all off with White Wine, and white Sugar Candy, and sometimes hold your face over the smoke of Brimstone for a while, and shut your eyes, if you add the Juice of a Limon to the white Wine, it will be the better.

117. _To make Almond Butter to look white._

Take about two Quarts of Water, the bottom of a Manchet, and a Blade of large Mace, boil it half an hour, and let it stand till it be cold, then take a Pound of sweet Almonds blanched, and beaten with Rosewater very fine, so strain them with this Water many times, till you think the virtue is out of them, and that it be a thick Almond Milk, then put it into a Skillet, and make it boiling hot, that it simper, then take a spoonful of the Juice of a Limon, and put into it, stirring of it in, and when you perceive it ready to turn, then take it from the fire, and take a large fine Cloth, and cast your Liquor all over the Cloth with a Ladle, then scrape it altogether into the middle with a Spoon, then tie it hard with a Packthred, so let it hang till the next morning, then put in a Dish, and sweeten it with Rosewater and Sugar, put a little Ambergreece if you please.

118. _For the Ptisick._

Take a Pottle of small Ale, one Pound of Raisins of the Sun stoned, with a little handful of Peniroyal, boil these together, and add a little Sugar-candy to it, and take five or six spoonfuls at a time four or five times in a day for a good while.

119. _Marmalade of Apricocks._

Take the ripest and stone them and pare them, and beat them in a Mortar, then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be somewhat dry, then take the weight in fine Sugar, and boil it to a Candy height, with some Rosewater, then put in your Pulp, and boil them together till it will come from the bottom of the Skillet, and always keep it stirring, for fear it burn, then put it into Glasses.

120. _Syrup of Turneps._

Take of the best and pare them, and bake them in a Pot, then take the clear Juice from them, and with the like weight in fine Sugar make it into a Syrup, and a little Licoras to it, and take it often.

121. _To make a good Jelly._

Take a lean Pig, dress it clean, and boil it in a sufficient quantity of Fair Water, with four Ounces of green Licoras scraped and bruised, Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound, Dates two Ounces stoned and sliced, Ivory one Ounce, Hartshorn one Ounce, boil these to a strong Jelly, and strain it, and take off the Fat, then put to it half a Pound of Sugar, and half a Pint of white Wine, and so eat it at your pleasure.

122. _A most excellent Cordial proved by very many._

Take three Grains of East Indian Bezoar, as much of Ambergreece, powder them very fine with a little Sugar, and mingle it with a spoonful and half of the Syrup of the juice of Citrons, one Spoonful of Syrup of Clovegilliflowers, and one spoonful of Cinamon Water, so take it warmed.

123. _To make the black Juice of Licoras._

Take two Gallons of running Water, three handfuls of unset Hysop, three pounds and half of Licoras scraped, and dried in the Sun and beaten, then cover it close, and boil it almost a whole day in the Water, when it is enough, it will be as thick as Cream, then let it stand all night, the next morning strain it, and put it in several Pans in the Sun to dry, till it work like wax, then mould it with White Sugar Candy beaten and searced, then print it in little Cakes, and print them with Seals, and dry them.

124. _To make Marchpane._

Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with Rosewater, then take one Pound and half of Sugar finely searced, when the Almonds are beaten to a fine Paste with the Sugar, then, take it out of the Mortar, and mould it with searced Sugar, and let it stand one hour to cool, then roll it as thin as you would do for a Tart, and cut it round by the Plate, then set an edge about it, and pinch it, then set it on a bottom of Wafers, and bake it a little, then Ice it with Rosewater and Sugar, and the White of an Egg beaten together, and put it into the Oven again, and when you see the Ice rise white and high, take it out, and set up a long piece of Marchpane first baked in the middle of the Marchpane, stick it with several sorts of Comfits, then lay on Leaf-gold with a Feather and the White of an Egg beaten.

125. _To preserve Green Pippins._

Scald some green Pippins carefully, then peel them, and put them into warm water, and cover them, and let them stand over a slow fire till they are as green as you would have them, and so tender as that a straw may run through them, then to every pound of Apples, take one pound of fine Sugar, and half a pint of water, of which make a Syrup, and when you have scumm'd it clean, put in your Apples, and let them boil a while, then set them by till the next day, then boil them throughly, and put them up.

126. _To preserve Peaches._

Take your Peaches when you may prick a hole through them, scald them in fair water and rub the Fur off from them with your Thumb, then put them in another warm water over a slow fire, and cover them till they be green, then take their weight in fine Sugar and a little water, boil it and scum it, then put in your Peaches, and boil them till they are clear, so you may do green Plumbs or green Apricocks.

127. _Marmalade of Damsons._

Take two Pounds of Damsons, and one Pound of Pippins pared and cut in pieces, bake them in an Oven with a little sliced Ginger, when they are tender, poure them into a Cullender, and let the Syrup drop from them, then strain them, and take as much sugar as the Pulp doth weigh, boil it to a Candy height with a little water, then put in your Pulp, and boil it till it will come from the bottom of the Skillet, and so put it up.

128. _Marmalade of Wardens._

Bake them in an earthen pot, then cut them from the Core and beat them in a Mortar, then take their weight in fine Sugar, and boil it to a Candy height with a little beaten Ginger, and boil it till it comes from the bottom of the Posnet; and so do with Quinces if you please.

129. _Marmalade of green Pippins to look green._

Scald them as you do to preserve, then stamp them in a Mortar, and take their weight in fine Sugar, boil it to a Candy height with a little water, then boil it and the Pulp together, till it will come from the bottom of Posnet.

130. _To preserve green Walnuts._

Take them and steep them all night in water, in the morning pare them and boil them in fair water till they be tender, and then stick a Clove into the head of each of them, then take one Pound and half of Sugar to every pound of Walnuts, and to every pound of Sugar one Pint of Rosewater, make a Syrup of it, and scum it, then put in your Walnuts, and boil them very leasurely till they are enough; then put in a little Musk or Ambergreece with a little Rosewater, and boil them a little more, and put them up; it is a very good Cordial, and will keep seven years or more.

131. _To dry old Pippins._

Pare them, and bore a hole through them with a little Knife or Piercer, and cut some of them in halves, take out the Cores of them as you cut them, then put them into a Syrup of Sugar and water, as much as will cover them in a broad preserving Pan, let them boil so fast as may be; taking them sometimes from the fire, scumming them clean; when you perceive your Apples clear, and Syrup thick, then take them up, and set them into a warm Oven from the Syrup, all night, the next morning turn them, and put them in again, so do till they are dry; if you please to glister some of them, put them into your Candy-pot but one night, and lay them to dry the next day, and they will look like Crystal.

132. _To preserve Bullace as green as grass._

Take them fresh gathered, and prick them in several places, scald them as you do your green Peaches, then take their weight in fine sugar, and make a Syrup with a little water, then put in your Bullace, and boil them till they be very clear, and the Syrup very thick.

133. _To preserve Medlars._

Take them at their full growth, pare them as thin as you can, prick them with your Knife, and parboil them reasonable tender, then dry them with a Cloth, and put to them as much clarified sugar as will cover them; let them boil leisurely, turning them often, till they have well taken the sugar, then put them into an earthen Pot, and let them stand till the next day, then warm them again half an hour; then take them up and lay them to drain, then put into that Syrup half a pint of water wherein Pippins have been boiled in slices, and a quarter of a Pound of fresh sugar, boil it, and when it will jelly, put it to the Medlars in Gallipots or Glasses.

134. _To make Conserve of Violets._

Take a pound clean cut from the whites, stamp them well in a Mortar, and put to them two or three Ounces of white Sugar-Candy, then take it out and lay it upon a sleeked Paper, then take their weight in fine sugar, and boil it to a Candy height with a little water, then put in your Violets, and a little Juice of Limon, and then let them have but one walm or two over the fire, stirring it well; then take it off; and when it is between hot and cold, put it up, and keep it.

135. _To cast all kinds of shapes, what you please, and to colour them._

Take half a pound of refined Sugar, boil it to a Candy height with as much Rosewater as will melt it, then take moulds made of Alabaster, and lay them in water one hour before you put in the hot Sugar, then when you have put in your Sugar turn the mould about in your hand till it be cool, then take it out of the mould, and colour it according to the nature of the Fruit you would have it resemble.

136. _To dry Pears without Sugar._

Pare them, and leave the stalks and pipps on them, then bake them in an earthen pot with a little Claret Wine, covered, then drain them from the Syrup, and dry them upon Sieves in a warm Oven, turning them morning and evening, every time you turn them hold them by the stalk and dip them in the Liquor wherein they were baked and flat them every time a little.

If you do them carefully they will look very red and clear and eat moist, when they are dry put them up.

137. _To make Rasberry Wine._

Take Rasberries and bruise them with the back of a spoon, and strain them, and fill a bottle with the juyce, stop it, but not very close, let it stand four or five days, then pour it from the Grounds into a Bason, and put as much White-wine or Rhenish as your juyce will well colour, then sweeten it with Loaf Sugar, then bottle it and keep it, and when you drink it you may perfume some of it with one of the Lozenges spoken of before.

138. _To preserve Oranges in jelly._

Take the thickest rind Oranges, chipped very thin, lay them in water three or four days, shifting them twice every day, then boil them in several waters, till you may run a straw through them, then let them lye in a Pan of water all night, then dry them gently in a Cloth, then take to every Pound of Oranges one Pound and an half of Sugar, and a Pint of water, make thereof a syrup; then put in your Oranges, and boil them a little, then set them by till the next day, and boil them again a little, and so do for four or five days together, then boil them till they are very clear, then drain them in a sieve, then take to every Pound of Oranges one quarter of a Pint of water wherein sliced Pippins have been boiled into your syrup, and to every quarter of a Pint of that water, add a quarter of a Pound of fresh Sugar, boil it till it will jelly, then put your Oranges into a Pot or a Glass, and put the jelly over them; you may if you please, take all the Meat out of some of your Oranges at one end, and fill it with preserved Pippin, and if you put in a little Juice of Orange and Limon into your Syrup when it is almost boiled, it will be very fine tasted.

138. [Transcriber's note: so numbered in original] _To make Cristal Jelly._

Take a Knuckle of Veal and two Calves Feet, lay them in water all night, then boil them in Spring water, till you perceive it to be a thick Jelly, then take them out, and let your Jelly stand till it be cold, then take the clearest, and put it into a Skillet, and sweeten it with Rosewater and fine Sugar, and a little whole Spice, and boil them together a little, and so eat it when it is cold.

139. _To make_ China-_Broth._

Take three Ounces of _China_ sliced thin, and three Pints of fair water, half an ounce of Harts-horn, let it steep together twelve hours, then put in a Red Cock cut in pieces and bruised, one Ounce of Raisins of the Sun stoned, one ounce of Currans, one ounce of Dates stoned, one Parsley root, one Fennel-root, the Pith being taken out, a little Burrage and Bugloss, and a little Pimpernel, two Ounces of Pearl Barley; boil all these together till you think they be well boiled, then strain it out.

140. _To make Court Perfumes._

Take three Ounces of Benjamin, lay it all night in Damask Rose buds clean cut from the white, beat them very fine in a stone Mortar till it come to a Paste, then take it out and mix it with a dram of Musk finely beaten, as much Civet, mould them up with a little searced Sugar, and dry them between Rose Leaves each of them, then dry them very well and keep them to burn, one at a time is sufficient.

141. _A Syrup for a Cold._

Take Long-wort of the Oak, Sage of _Jerusalem_, Hysop, Colts-foot, Maidenhair, Scabious, Horehound, one handful of each, four Ounces of Licoras scraped, two Ounces of Anniseeds bruised, half a pound of Raisins of the Sun stoned, put these together into a Pipkin with two quarts of Spring water, let them stand all night to infuse close stopped, when it is half boiled away, strain it out, and put to it to every pint of liquor a pound of Sugar and boil it to a Syrup.

142. _To make white Marmalade of Quinces._

Coddle them so tender that a straw may run thorow them, then take grated Quinces and strain the Juice from them, then slice your scalded Quinces thin and weigh them, and take a little above their weight in fine Sugar, wet your Sugar with the raw juice, boil it and scum it, then put in your sliced Quinces and boil them up quick till they jelly, then put them into Glasses.

143. _The white juice of Licoras._

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._