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The Arte of Preſeruing
conſeruing, candying.&c.
1. How to preſerue Eringo roots, Aenula Campana, and ſo of others in the ſame manner.
Eeth them them till they bee tender: then take away the piths of them, and leaue them in a colander till they haue dropped as much as they will: then hauing a thin ſirup readie, put them being colde into the ſirup beeinge alſo colde, and let them ſtande ſo three dayes, then boyle the ſirup ( addinge ſome freſh ſirup vnto it; to ſupplie that which the rootes have drunk vp) a little higher, and at three dayes end, boyle the ſirup againe without any new addition, vnto the full height of a preſeruing ſirup, and put it in your rootes, and ſo keep them. Rootes preſerued in this manner, will eate very tender, becauſe they neuer boyled in the ſirup.
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2. How to preserve Eringo roots, Aenula Campana, and so of others in the same manner.
Seeth them them till they be tender: then take away the piths of them, and leave them in a colander till they have dropped as much as they will: then having a thin syrup ready, put them being cold into the syrup being also cold, and let them stand so three days, then boil the syrup (adding some more fresh syrup unto it; to supply that which the roots have drunk up) a little higher: and at three days' end, boil the syrup again without any new addition, unto the full height of a preserving syrup, and put it in your roots, and so keep them. Roots preserved in this manner, will eat very tender, because they never boiled in the syrup.
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2. How to make muske ſugar of common ſugar.
BRuise 4,or,6 graines of muſke, place them in a pcece of ſarcenet, fine lawne or cambricke doubled, lay this in the bottome of a galley pot, ſtraining your Sugar thereon, ſtop your pot close, and all the ſugar in a few dayes will both ſent and taſte of muske, and when you haue ſpent that ſugar, you may lay more ſugar thereon, which will alſo receiue the like impreſsion. Such muske ſugar is ſold for two ſhillings the pound.
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2. How to make musk sugar of common sugar.
Bruise 4, or, 6 grains of musk, place them in a piece of sarcenet, fine lawn or cambrick doubled, lay this in the bottom of a gallipot, straining your sugar thereon, stop your pot close, and all the sugar in a few days will both scent and taste of musk, and when you have spent that sugar, you may lay more sugar thereon, which will also receive the like impression. Such musk sugar is sold for two shillings the pound.
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3. How to drie Roſe leaues in a moſt excellent manner.
WHen you haue newely taken out your breade, then put in your Roſes in a ſieve, firſt clipping away the whites, that they may be all of one colour, lay them about one inch in thickneſſe in the ſieve; &when they haue ſtood half an houre, or thereabout, they will grow whitiſh on the top; let them yet remaine without ſtirring, till the vppermoſt of them be fully dried: then ſtir thē together, and leaue them about one other halfe houre: and if you finde them drie in the top, ſtir them together againe, & ſo continue this worke vntill they bee thoroughly dryed, then put them, hote as they are, into an earthen potte hauing a narrow mouth, and being well leaded within, (the Refiners of golde and ſiluer, call theſe pottes, hookers) ſtop it with corke and wet parchment, or with Waxe and Roſen mixed together, and hang your pot in a chimney, or neere a continuall fire, & ſo they will keep exceeding faire in color, & moſt delicate in ſente. And if you feare their relenting, take the Roſe-leaues about Candlemas, and put them once again into a ſieue, ſtirring them vp and downe often till they be drie, and then put them vp againe hote into your potte. Note, that you muſt ſet vpp your ouen lidde, but not lute it about when you ſet in your Roſeleaves, either the firſt or second time, poſt, numere•6.
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3. How to dry Rose leaves in a most excellent manner.
When you have newly taken out your bread, then put in your Roses in a sieve, first clipping away the whites, that they may be all of one colour, lay them about one inch in thickness in the sieve; and when they have stood half an hour or thereabout they will grow whitish on the top; let them remain without stirring, till the uppermost of them be fully dried, then stir them together, and leave them about one other half hour: and if you find them dry in the top, stir them together again, and so continue this work until they be thoroughly dried, then put them, hot as they are, into an earthen pot, having a narrow mouth, and being well leaded within (the Refiners of gold and silver, call these pots, Hookers) stop it with cork and wet parchment, or with wax and resin mixed together; and hang your pot in a chimney, or neare a continual fire, and so they will keep exceeding fair in colour, and most delicate in scent. And if you fear their relenting, take the Rose-leaves about Candlemas, and put them once again into a sieve, stirring them up and down often till thy be dry, and then put them up again hot into your pot.
Note, that you must set up your oven lid, but not lute it about when you set in your Roseleaves, either the first or second time, post, numere∙6.
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4. A moſt excellent ſirup of Violets, both in taſte and tinure.
EXpreſſe the iuyce of clipt Violets, & to three parts of iuice take one fourth parte of conduit water: put the ſame into an Alablaſter mortar, with the leaues which you haue ſtamped, and wringe the ſame out through a cloth, as you did at the firſt, into the other iuice: put thereto a ſufficient proportion of the fineſt ſuger and brought alſo into a moſt fine powder: let the ſame ſtand 10, or 12, houres in a cleane glaſed earthen pan, then draine away the cleareſt, and put it into a glaſſe, and put thereto a fewe drops of the juice of Lemmons, and it will become cleare, tranſparent, and of the violet colour. Then you may expreſ.se more iuice into the ſugar, which will ſettle in the bottome, with ſome of the thickeſt part of the iuyce: and heating the ſame vpon a gentle fire, it will alſo becom a good ſirup of violets, but not comparable to the firſt. By this manner of worke you gaine one quarter of ſirup, more than diuers Apothecaries doe.
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4. A most excellent syrup of Violets, both in taste and tincture.
Express the juice of clipped Violets, and to three parts of juice take one fourth part of conduit water: put the same into an Alabaster mortar, with the leaves which you have stamped, and wring the same out through a cloth, as you did at the first, into the other juice, put thereto a sufficient proportion of the finest sugar and brought also into a most fine powder, let the same stand 10, or 12 hours in a clean glazed earthen pan, then drain away the clearest, and put it into a glass, and put thereto a few drops of the juice of Lemons, and it will become clear, transparent, and of the violet colour. Then you may express more juice into the sugar, which will settle in the bottom, with some of the thickest part of the juice: and heating the same upon a gentle fire, it will also become a good syrup of violets, but not comparable to the first. By this manner of work you gain one quarter of sirup, more than diverse Apothecaries do.
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5. A ſingular manner of making the ſirup of Roſes.
FILL a ſiluer baſon three quarters full of raine water or ſoft water, put therein a conuenient proportion of Roſe leaues, couer the baſon and ſet it vpon a pot of hote water (as wee vſually bake a Cuſtard) in three quarters of an houre, or one whole houre at the moſt, you ſhall purchaſe the whole ſtrength and tinure of the Roſe, then take out thoſe leaues, wringing out all their liquor gently, and ſteepe more freſhe leaues in the ſame water, continue this iteration ſeuen times, and then make it vp in a ſirup: & this ſirup worketh more kindely than that which is made meerely of the iuyce of the Roſe. You may make ſundry other ſirups in this manner. Quere of hanging a pewter heade over the baſon, if the ascending water will be worth the keeping.
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5. A singular manner of making the syrup of Roses.
Fill a silver basin three quarters full of rain water or soft water: put therein a convenient proportion of Rose leaves, cover the basin and set it upon a pot of hot water (as we usually bake a Custard) in three quarters of an hour, or one whole hour at the most, you shall purchase the whole strength and tincture of the Rose: then take out those leaves, wringing out all their liquor gently, and steep more fresh leaves in the same water: continue this iteration seven times, and then make it up in a syrup, and this sirup works more kindly than that which is made merely of the juice of the Rose. You may make sundry other syrups in this manner. Quere of hanging a pewter head over the basin, if the ascending water will be worth the keeping.
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6. Another way for the drying of Roſe-leaues.
DRie them in the heat of a hot ſunnie daye vppon a Leades, turning them vp and downe till they be drie (as they do haie) thē put them vp into glaſſes wel ſtopt and luted, keeping your glaſſes in warme places, and thus you may keep all flowers: but herbes, after they are dryed in this manner, are beſt kept in paper-bags, placing the bags in cloſe Cupboards.
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6. Another way for the drying of Rose-leaves.
Dry them in the heat of a hot sunny day upon a leads, turning them up and down till they be dry (as they do hay): then put them up into glasses well stoppered and luted, keeping your glasses in warm places; and thus you may keep all flowers: but herbs, after they are dried in this manner, are best kept in paper-bags, placing the bags in close Cupboards.
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7. How to preſerue whole Roſes, Gilleflowers, Marigolds, &c.
DIp a Roſe that is neither in the bud, nor ouerblowne, in a ſirip, conſiſting of sugar double refined, and Roſe water boiled to his true height: then open the leaues, one by one, with a fine ſmooth bodkin, either of bone or wood; and preſently, if it be a hot ſunnie day, and whileſt the ſunne is in ſome good height, lay them on papers in the ſunne, or else drie them with ſome gentle heate in a cloſe roome, heating yr room before you ſet them in, or in an Ouen vpon papers, in pewter diſhes: & then put them vp in glaſſes, and keepe them in drie cupbords neere the fire : You muſt take out the ſeedes, if you meane to eate them. You may prooue this, preſeruing with sugar candie in ſtead of ſugar, if you pleaſe.
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7. How to preserve whole Roses, Gilliflowers, Marigolds, &c.
Dip a Rose that is neither in the bud, nor overblown, in a syrup, consisting of sugar double refined, and Rose water boiled to his true height: then open the leaves, one by one, with a fine smooth bodkin, either of bone or wood; and presently, if it be a hot sunny day, and whilst the sun is in some good height, lay them on papers in the sun, or else dry them with some gentle heat in a close room, heating your room before you set them in; or in an Oven upon papers, in pewter dishes: and then put them up in glasses, and keep them in dry cupboards near the fire : you must take out the seeds, if you mean to eat them. You may prove this, preserving with sugar candy instead of sugar, if you please.
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8. The moſt kindly waye to preſerue plums, cherries, gooſberries, &c.
YOu must firſt purchaſe ſome reaſonable quantitie of their owne iuice, with a gentle heate vpon embers between two diſhes, diuiding the iuice ſtill as it commeth in the ſtrewing; then boyle each fruit in his own iuice, with a conuenient proportion of the beſt refined ſugar.
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8. The most kindly way to preserve plums, cherries, gooseberries, &c.
You must first purchase some reasonable quantity of their own juice, with a gentle heat upon embers, between two dishes, dividing the juice still as it comes in the strewing; then boil each fruit in his own juice, with a convenient proportion of the best refined sugar.
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9. How to candie Roſemarie flowers, Roſe leaues, Roſes, Marigolds, &c. with preſeruation of colour.
DIſolue refined, or double refined ſugar, or ſugar candy it ſelfe in a little Roſewater, boyle it to a reaſonable hight, put in your rootes or flowers when your ſirup is either fully cold, or almoſt cold, let them reſt therein till the ſirup haue pearced them ſufficientlie, then take out your flowers with a skimmer, suffering the looſe ſirup to run from them as longe as it will, boyl that ſirup a little more and put in more flowers as before, diuide them alſo, then boyle all the ſirup which remaineth and is not drunke vp in the flowers, to the height of manus Chriſti, putting in more ſugar if you ſee cauſe, but no more Roſewater, put your flowers therein vvhen your ſirup is cold or almoſt cold, and let them ſtand till they caldie.
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9. How to candy Rosemary flowers, Rose leaves, Roses, Marigolds, &c. with preservation of colour.
Dissolve refined or double refined sugar, or sugar candy itself in a little Rosewater, boil it to a reasonable height, put in your roots or flowers when your syrup is either fully cold, or almost cold, let them rest therein till the syrup has pierced them sufficiently, then take out your flowers with a skimmer, suffering the loose syrup to rune from them so long as it will, boil that syrup a little more, and put in more flowers, as before, divide them also, then boil all the syrup which remains, and is not drunk up in the flowers, to the height of manus Christi, putting in more sugar if you see cause, but no more Rosewater, put in your flowers therein when your syrup is cold, or almost cold, and let them stand till they candy.
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10. A moſt delicate and ſtiffe ſugar paſte whereof to caſt Rabbets, Pigeons, or any other little birde or beaſt, either from the life or carved molde.
FIrſt diſſolue Iſinglaſſe in faire water or with ſome Roſewater in the latter ende, then beate blanched almonds as you woulde for marchpane ſtuffe, and drawe the ſame with creame and Roſewater (milke will ſerue, but creame is more delicate) then put therein ſome powdered ſugar, into which you may diſſolue your Iſinglaſſe beeing firſt made into gellie, in fairewarme water) note, the more Iſinglaſſe you put therein, the ſtiffer your worke will prooue) then hauing your rabbets, woodcocke, &c. molded either in plaſter from life, or elſe carued in wood ( firſt annointing you wooden moldes with oyle of sweete almonds, and your plaiſter or ſtone moldes with barrowes greaſe) pour your ſugar=paſte thereon. A quarter of creame, a quarterne of almonds, 2 ounces of Iſinglaſſe, and 4. or 6. ounces of ſugar, is a reaſonable good proportion of this ſtuffe. Quære of moulding your Brides, Rabbets, &c. in the compounde wax mentioned in my Iewel houſe, in the title of the arte of moulding & caſting, pag, 60. For ſo your moulds will laſt long. You may dredge ouer your foule with crūs of bread, cinamon and ſugar bolyed togethe, and ſo they wil ſeem as if they were roſted and breaded. Leach & gelly may be caſt in this manner. This paſte you may alſo driue with a fine rowling pin, as ſmooth & as thin as you pleaſe; it laſteth mot long, & therefore it muſt be eaten within a fewe dayes after the making thereof. By this meanes a bāquet may be preſented in the form of a ſupper, beeing a verie rare and ſtrange deuiſe.
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10. A most delicate and stiff sugar paste, whereof to cast Rabbits, Pigeons, or any other little bird or beast, either from the life or carved moulds.
First dissolve isinglass in fair water, or with some Rosewater in the later end; then beat blanched almonds, as you would for marchpane stuff, and draw the same with cream and Rosewater (milk will serve, but cream is more delicate): then put therein some powdered sugar, into which you may dissolve your Isinglass being first made into jelly, in fair warm water) note, the more Isinglass you put therein, the stiffer your work will prove): then having your rabbits, woodcock, &c. moulded either in plaster from life, or else carved in wood (first anointing your wooden moulds with oil of sweet almonds, and your plaister or stone moulds with barrows grease), pour your sugar-paste thereon. A quart of cream, a quartern of almonds, 2. ounces of Isinglass, and 4. or 6. ounces of sugar, is a reasonably good proportion for this stuff. Quære of moulding your birds, rabbits, &c. in the compound wax mentioned in my Jewell house, in the title of the art of moulding & casting, page 60. For so your moulds will last long. You may drudge over your fowl with crumbs of bread, cinnamon and sugar boiled together, and so they will seem as if they were roasted and breaded. Leach and jelly may be cast in this manner. This paste you may also drive with a fine rolling pin, as smooth and as thin as you please: it lasts not long, and therefore it must bee eaten within a few days after the making thereof. By this means, a banquet may be presented in the form of a supper, being a very rare and strange device.
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11. To candie Marigolds, Roſes, Borage, or Roſemary flowers.
BOyle Sugar and Roſewater a little vpon a chafing diſh with coales, then put the flowers ( being thoroughly dryed, either by the ſunne or on the fire) into the ſugar, and boyle them a little, then ſtrewe the powder of double refined ſugar vpon them, and turne them, and let them boyle a little longer, taking the diſh from the fire, then ſtrew more powdred ſugar on the contrarie ſide of the flower. Theſe will drie of themſelues in two or three houres in a hote ſunny day, though they ly not in the ſunne.
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11. To candy Marigolds, Roses, Borage, or Rosemary flowers.
Boil sugar and Rosewater a little upon a chafing dish with coals, then put the flowers (being thoroughly dried, either by the sun, or on the fire) into the sugar, and boil them a little: then strew the powder of double refined sugar upon them, and turn them, and let them boil a little longer, taking the dish from the fire, then strew more powdered sugar on the contrary side of the flower. These will dry of themselves in two or three hours in a hot sunny day, though they lie not in the sun.
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12. To make an excellent Marchpane paſte, to print off in molds for banqueting diſhes.
TAke to euerie Iordan almond blanched, three ſpoonfuls of the whiteſt refined ſugar you can get, ſearce your ſugar, and now and then as you ſee cauſe put in 2. or three drops of damaske Roſewater, beate the ſame in a ſmooth ſtone morter, with a gread labor, vntill you haue brought it into a dry ſtiffe paſte, one quarterne of ſugar is ſufficient to worke at once.
Make your paſte into little bals, euerie ball containing ſo much by eſtimatiō as will couer your mold or printe, then rowle the ſame w a rowling pin, vppon a ſheete of cleane paper without ſtrewing anie powdered ſugar either vpon your paſte or paper. There is a countrie Gentlewoman whome I could name, which venteth great ſtore of ſugar cakes made of this compoſition. But the onely fault which I finde in this paſte is that it taſteth too little of the almonds, and therefore you may proue the making thereof with ſuch almonds, which haue had ſome part of their oyle taken from them by expreſion, before you incorporate thē with the ſugar, and ſo happely you may mixe a greater quantitie of them with the ſugar, becauſe they are not ſo oily as the other. You may mixe cinnamon or ginger in your paſte, & that will both grace the taſte, and alter the colour; but the ſpice muſt paſſe through a fair ſearce : you may ſteepe your almonds in colde water all night, & ſo blanch them colde water all night, & ſo blanch them colde, and being blanched, drie them in a ſieue ouer the fire. Here the garble of almonds will make a cheap paſte.
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12. To make an excellent Marchpane paste to print off in moulds for banqueting dishes.
Take to every Jordan almond blanched, three spoonfuls of the whitest refined sugar you can get: searce your sugar, and now and then, as you see cause, put in two or three drops of damask Rosewater: beat the same in a smooth stone mortar, with great labour, until you have brought it into a dry stiff paste: one quarterrne of sugar is sufficient to work at once.
Make your paste in little balls, every ball containing so much by estimation, as will cover your mould or print; then roll the same with a rolling pin upon a sheet of clean paper, without strewing any powdered sugar either upon your paste or paper. There is a country Gentlewoman whom I could name, which vents great store of sugar cakes made of this composition. But the only fault which I find in this paste is, that it tastes too much of the sugar, and too little of the almonds, and therefore you may [im]prove the making thereof by such almonds which have had some of their oil taken from them by expression, before you incorporate them with the sugar; and so happily you may mix a greater quantity of them with the sugar, because they are not so oily as the other. You may mix cinnamon or ginger in your paste, & that will both grace the taste, and alter the colour, but the spice must pass through a faire searce; you may steep your almonds in cold water all night, & so blanch them cold, and being blanched, dry them in a sieve over the fire. Here the garble of almonds will make a cheap paste.
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13. The making of ſugar-plate, and caſting thereof in carued moldes.
TAke one pound of the whiteſt refined or double refined ſugar, if you can get it, put thereto three ounces ( ſome cōfit-makers put 6. ounces for more gaine) of the beſt ſtarch you can buy, and if you dry the ſugar after it is poudred, it will the ſooner paſſe thorough your lawne ſearce: then ſearce it & lay the ſame in a heape in the midſt of a ſheet of clean paper: in the middle of which maſſe, put a pretie lump of the bignes of a walnut of gumdragagant, firſt ſteeped in Roſewater one night; a porenger ful of foſewater is ſufficient to diſſolue one ounce of gū ( which muſt firſt bee well picked, leauing out the droſſe) remember to ſtraine the gumme through a canuas, then hauing mixed ſom of the white of an egge with your ſtrained gum, temper it with the ſugar betwixt your fingers by little and little, til you haue wrought vpp all the ſugar and the gumme together into a ſtiffe paſte, and in the tempering let there be alwaies ſome of the ſugar betweene you fingers and the gumme, then duſt your wooden moulds a little with ſome of that powdered ſugar thorough a peece of Lawne or fine linnen cloath, and hauing driuen out with your rowling pin a ſufficient portion of your paſte to a cōueniēt thicknes, couer your mold therewith, preſſing the ſame down into euery hollow parte of your molde with your fingers, & when it hath taken the whole impreſſion, knocke the mold on the edge againſt a table, and the paſte will iſſue ofrth with the impreſſion of the molde vpon it: or if the molde be deepe cut, you may put in the pointe of your knife gently into the deepeſt parts heere and there, lifting vpp by little nad little the paſte out of the molde. And if in the making of this paſte, you happen to put in too much gum, you may put more ſugar thereto, and if too mush ſugar thē more gum: you muſt alſo worke this paſte into your molds, as ſpeedily as you can after it is once made, and before it harden, and if it growe ſo harde that it cracke, mixe more gum therewith. Cut away with your knife from the edges of your paſte all thoſe peeces which haue no parte of the worke vpon them, and worke thē vp with the paſte which remaineth; and if you will make ſaucers, diſhes, boawls, &c. then (hauing firſt driuen out your paſte vpon paper, firſt duſted ouer with ſugar to a conuenient largeneſſe and thickneſſe) put the paſte into ſome ſaucer, diſh, or boawle of a good faſhion, and with your finger preſſe it gently downe to the inſides thereof till it reſemble the ſhape of the diſh, then pare away the edges with a knife, euen with the skirt of your diſh, or ſawcer, and ſet it againſt the fire till it bee drie on the inſide, thē with a knife get it out as they vſe to doe a diſh of butter, and drie the backſide; then guilde it on the edges with the white of an egge laide round about the brim of the diſh with a pensill, and preſſe the gold downe with ſome cotton, and when it is dry skew or bruſh off the golde with a foote of an Hare or Conie. And if you would haue your paſt exceeding ſmooth, as to make cardes and ſuch, like conceiptes thereof, then roule your paſte vppon a ſliced paper with a ſmooth & poliſhed rowling pin.
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13. The making of sugar-plate, and casting thereof in carved moulds.
Take one pound of the whitest refined or double refined sugar, if you can get it, put thereto three ounces ( some comfit-makers put 6 ounces for more gain) of the best starch you can buy; and if you dry the sugar after it is powdered, it will the sooner pass thorough your lawn searce: then searce it, and lay the same on a heap in the midst of a sheet of clean paper: in the middle of which mass, put a pretty lump of the bigness of a walnut of gum dragagant, first steeped in Rosewater one night; a porenger full of rosewater is sufficient to dissolve one ounce of gum (which must first be well picked, leaving out the dross) remember to strain the gum through a canvas, then having mixed some of the white of an egg with your strained gum, temper it with the sugar betwixt your fingers by little and little, till you have wrought up all the sugar and the gum together into a stiff paste, and in the tempering, let there be always some of the sugar between your fingers and the gum; then dust your wooden moulds a little with some of that powdered sugar through a piece of Lawn or fine linen cloth, and having driven out with your rolling pin a sufficient portion of your paste to a convenient thickness, cover your mould therewith, pressing the same down into every hollow part of your mould with your fingers, and when it hath taken the whole impression, knock the mould on the edge against a table, and the paste will issue forth with the impression of the mould upon it: or if the mould be deep cut, you may put the point of your knife gently into the deepest parts here and there, lifting up by little and little the paste out of the mould. And if, in the making of this paste you happen to put in too much gum, you may put in more sugar thereto, and if too much sugar, then more gum: you must also work this paste into your moulds as speedily as you can, after it is once made, and before it harden: and if it grows so hard that it cracks, mix more gum therewith: cut away with your knife from the edges of your paste, all those pieces which have no part of the work upon them, and work them up with the paste which remains; and if you will make saucers, dishes, bowls, &c. then (having first driven your paste upon paper, first dusted over with sugar to a convenient largness and thickness) put the paste into some saucer, dish, or bowl of a good fashion, and with your finger press it gently down, to the insides thereof, till it resemble the shape of the dish, then pare away the edges with a knife, even with the skirt of your dish, or saucer, and set it against the fire, till it be dry on the inside: then with a knife get it out, as they use to do a dish of butter, and dry the backside: then gild it on the edges with the white of egg laid round about the brim of the dish with a pencil, and press the gold down with some cotton; and when it is dry, skew or brush off the gold with the foot of a Hare or Cony. And if you would have your paste exceeding smooth, as to make cards and such like conceits thereof, then roll your paste upon a sliced paper with a smooth and polished rolling pin.
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14. A way to make ſugarplate both of colour and taſte o any flower.
TAke Violets and beat them in a mortar with a little hard ſugar, then put into a ſufficient quantitie of Roſewater, then lay your gum in ſteepe in the water, & ſo worke it into paſte, & ſo wil your paſte be both of the colour of the violet, and of the ſmell of the violet. In like ſort may you work with Marigolds, Cowſlips, Primroſes, Bugloſſe or any other flower.
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14. A way to make sugarplate both of colour and taste of any flower.
Take violets, and beat them in a mortar with a little hard sugar; then put into it a sufficient quantity of Rosewater, then lay your gum in steep in the water, and so work it into paste, and so will your paste be both of the colour of the violet, and of the smell of the violet. In like sort you may work with Marigolds, Cowslips, Primroses, Bugloss, or any other flower.
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15. To make paſte of Nouie.
TAke a quarter of a pounde of Valentian almonds, otherwiſe called the ſmall almonds or Barbarie almonds, and beate them in a mortar til they come to paſte, then take ſtale Manchet beeing grated, and drie it before the fire in a diſh, then ſift it, then beat it with your almondes, put in the beating of it a little cinnamon, ginger and the iuce of a Lemmon, & when it is beaten to perfit paſte, printe it wt your moldes, & ſo dry it in an ouen after you haue drawn out your bread : this paſte will laſt all the yeare.
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15. To make paste of Nouie.
Take a quarter of a pound of Valentian almonds, otherwise called the small almonds, or Barbary almonds, and beat them in a mortar till they come to paste; then take stale Manchet being grated, and dry it before the fire in a dish; then sift it; then beat it with your almonds: put, in the beating of it, a little cinnamon, ginger, and the juice of a lemon, and when it is beaten to perfect paste, print it with your moulds, and so dry it in an oven after you have drawn out your bread: this paste will last all the year.
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TAke halfe a pound of almonds beeing beaten to paſte with a ſhort cake beeing grated, & 2. egs, 2. ounces of caroway ſeeds, being beaten, and the iuice of a Lemmon, & beeing brought into paſte roule it into sound ſtrings, then caſte it into knots, and ſo bake it in an ouen, and when they are baked, yce them with Roſewater and ſugar, and the white of an egge being beaten together, then take a feather and guilde them, then put them againe into the Ouen, and let them ſtande in a little while, and they will be yced cleane ouer with a white yce, and ſo box them vp, and you may keep them all the yeere.
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16. To make Jumbles.
Take half a pound of Almonds being beaten to a paste with a short cake being grated, and 2 eggs, 2 ounces of caraway seeds, being beaten, and the juice of a Lemon, and being brought into paste, roll it into round strings: then cast it into knots, and so bake it in an oven and when they are baked, ice them with Rosewater and sugar, and the white of an egg being beaten together, then take a feather and gild them, then put them again into the oven, and let them stand in a little while, and they will be iced clean over with a white ice: and so box them up, and you may keep them all the year.
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17. To make a paſte to keepe you moiſt, if you liſt not to drinke oft, which Ladies uſe to carrie with them whe- they ride abroad.
TAke halfe a pound of damaske prunes & a quarten of dates, ſtone them both, and beate them in a mortar with one warden being roſted, or elſe a ſlice of olde marmelade and ſo print in in your moldes, and drie it after you haue drawne bread, put ginger vnto it, and you may ſerue it at a banquet.
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17. To make a paste to keep you moist, if you list not to drink oft; which Ladies use to carry with them when they ride abroad.
Take half a pound of Damask prunes, and a quartern of dates: stone them both, and beat them in a mortar with one warden being roasted, or else a slice of old marmalade: and so print it in your moulds and dry it after you have drawn bread: put ginger into it, and you may serve it at a banquet.
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TAke two poundes of Almonds being blanched and dryed in a ſieue ouer the fire, beate them in a ſtone mortar, and when they bee ſmall mixe with them two pounde of ſugar beeing finely beaten, adding two or three ſpoonefuls of Roſewater, and thet will keep your almonds frō oiling: whē your paſte is beaten fine, driue it thin with a rowling pin, and ſo lay it on a botome of wafers, then raiſe vp a little edge on the ſide, & ſo bake it, then yce it with Roſewater and ſugar, then put it into the ouen againe, and when you ſee your yce is riſen vp and drie, then take it out of the Ouen and garniſh it with pretie conceipts, as birdes & beaſts being caſt out of ſtanding moldes. Sticke long cōfits vpright in it, caſt bisket and carowaies in it, and ſo ſeruce it ; guild it before you ſerue it: you may alſo print of this Marchpane paſte in your molds for banqueting diſhes. And of this paſte our comfit makers at this day make their letters, knots, Armes, eſcocheons, beaſts, birds, & other fancies.
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18. To make a Marchpane.
Take two pounds of Almonds being blanched and dried in a sieve over a fire, beat them in a stone mortar; and when they be small, mix with them two pounds of sugar being finely beaten, adding 2 or 3 spoonfuls of Rosewater, and that will keep your almonds from oiling: when your paste is beaten fine, drive it thin with a rolling pin, and so lay it on a bottom of wafers: then raise up a little edge on the side, and so bake it: then ice it with Rosewater and sugar: then put it into the oven again, and when you see your ice is risen up and dry, then take it out of the Oven, and garnish it with pretty conceits, as birds and beasts being cast out of standing moulds. Stick long comfits upright in it: cast biscuits and caraways in it, and so serve it: gild it before you serve it: you may also print of this Marchpane paste in your moulds for banqueting dishes: and of this paste our comfit makers at this day make their letters, knots, Arms, escutcheons, beasts, birds, and other fancies.
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19. To make biſket bread, otherwiſe called french bisket.
TAke halfe a pecke of fine flowor, two ounces of Coriander ſeedes, one ounce of annis ſeedes, the whites of foure egges, halfe a pinte of Ale yeaſt, and as much water as will make it vp into stiffe paſt, your water muſt be but blood warme, then bake it in a long roll as big as your thigh, let it ſtay in the ouen but one houre, and when it is a daye olde pare it and ſlice it ouerthwart, thē ſugar in ouer with fine poudred ſugar, and ſo drie it in an ouen again, and being dry, take it out and ſugar it again, then boxe it and ſo you may keepe it all the yeare.
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19. To make biscuit bread, otherwise called French biscuit.
Take half a peck of fine flour, two ounces of coriander seeds, one ounce of aniseeds, the white of four eggs, half a pint of Ale yeast, and as much water as will make it up into stiff paste; your water must be but blood warm, then bake it in a long roll as big as your thigh: let it stay in the oven but one hour and when it is a day old pare it and slice it overthwart: then sugar it over with fine powdered sugar, and so dry it in an oven again: and being dry, take it out, and sugar it again: then box it, and so you may keep it all the year.
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20. To make prince bisket.
TAke one pounde of verie fine flowers, and one pounde of fine ſugar, and eight egges, and two ſpoonfuls of Roſewater, and one ounce of carroway ſeeds, and beat it all to batter one whole hour, for the ore you beat it, the better your bread is, then bake it in coffins of white plate, being baſted with a little butter before you put in your batter, and ſo keepe it.
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20. To make prince biscuit.
Take one pound of very fine flour, and one pound of fine sugar, and eight eggs, and two spoonfuls of Rosewater, and one ounce of caraway seeds, and beat it all to batter one whole hour, for the more you beat it, the better your bread is; then bake it in coffins of white plate, being basted with a little butter before you put in your batter, and so keep it.
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21. To make another kinde of bisket, called biskettello.
TAke halfe an ounce of gumme Dragagant, diſſolue it in Rosewater with the iuice of a lemon and two graines of muske, then ſtraine it through a faire linnen cloth with the white of an eg, then take halfe a pound of fine ſugar being beaten, and one ounce of carroway ſeedes, beeing alſo beaten and ſearced, and then beat them altogether in a mortar till they come to paſte, then rol them vp in ſmall loaues about the bignes of a ſmall egge, put vnder the bottome of euerie one, a peece of a wafer, and ſo bake them in an Ouen vpon a ſheete of paper, cut thē on the ſides as you do a manchet, and pricke them in the middeſt: when you break them vp they will bee hollow and full of eyes.
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21. To make another kind of biscuit, called biskettello.
Take half an ounce of gum Dragagant, dissolve it in Rosewater with the juice of a lemon, and two grains of musk, then strain it through a fair linen cloth, with the white of an egg, then take half a pound of fine sugar being beaten, and one ounce of caraway seeds, being also beaten and searced: and then beat them all together in a mortar, till they come to paste: then roll them up in small loaves about the bigness of a small egg, put under the bottom of every one, a piece of a wafer, and so bake them in an Oven upon a sheet of paper: cut them on the sides, as you do a manchet, and prick them in the middle: when you break them up, they will be hollow and full of eyes.
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22. To make Gingerbread..
TAke three ſtale manchets and grate them, drie them, and ſift them through a fine ſieue then ad vnto them one ounce of ginger being beaten, and as much Cinamon, one ounce of liquerice, & anniſeedes being beaten together and ſearced, halfe a pound of ſugar, then boile all theſe together in a poſnet, with a quart of claret wine till they come to a ſtiffe paſte with often ſtirring of it, and when it is stiffe, molde it on a table and ſo driue it thin, & print it in your moldes; duſt your moldes with Cinamon, Ginger, and liquerice, being mixed together in fine powder. This is your Gingerbread vſed at the Court, and in all gentlemens houſes at feſtiuall times. It is otherwise called drie Leach.
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22. To make Gingerbread.
Take three stale Manchets, and grate them: dry them, and sift them throw a fine sieve: then adde unto them one ounce of Ginger being beaten, and as much Cinnamon, one ounce of Liquorice and aniseeds being beaten together, and searced, half a pound of sugar; then boil all these together in a possinet, with a quart of claret wine, till they come to a stiff paste with often stirring of it; and when it is stiff, mould it on a table, and so drive it thin, and print it in your moulds; dust your moulds with Cinnamon, Ginger, and liquorice, being mixed together in fine powder. This is your Gingerbread used at the Court, and in all gentlemen's houses at festival times. It is otherwise called dry Leach.
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23. To make drie Gingerbread.
TAke halfe a pound of almonds and as much grated cake, and a pounde of fine ſugar, and the yolke of two newe laid egges, the iuice of a Lemmon, and 2.. graines of muske, beate all theſe together till they come to a paſte, then print it with your molds and ſo dry it vpon papers in an ouen after your bread is drawne.
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23. To make dry Ginger-bread.
Take half a pound of Almonds, and as much grated cake, and a pound of fine sugar, and the yolks of two new laid eggs, the juice of a lemon, and two grains of musk: beat all these together till they come to a paste, then print it with your moulds, and so dry it upon papers in an oven, after your bread is drawn.
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TAke a quart of the fineſt flower and the whites of three egges, and the yolkes of two, and a little colde-water, and ſo make it into perfe paſte, then driue it with a rouling pin abroade, then put-on ſmall peeces of butter as big as Nuts vppon it, then folde it ouer, then driue it abroade againe, then put ſmall peeces of butter vpon it as you did before, doe this tenne times, alwaies folding the paſte and putting butter betweene euerie folde. You may conuey anie prettie forced diſh, as Florentine, Cherry tarte, rice, or pippins, &c. between two ſheets of that paſte.
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24. To make puff-paste.
Take a quart of the finest flower and the whites of three eggs, and the yolks of two, & a little cold water, and so make it into perfect paste: then drive it with a rolling pin abroad: then put-on small pieces of butter, as big as Nuts, upon it: then fold it over, then drive it abroad again: then put small pieces of button upon it as you did before, do this ten times, always folding the paste, and putting butter between every fold. You may convey any pretty forced dish, as Florentine, Cherry tart, rice, or pippins, etc, between two sheets of that paste.
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25. To make paſte ſhort without butter.
TAke a quart of fine flower, and put it into a pipken, and bake it in an ouen when you bake manchet, then take the yolkes of 2. or three eggs, and a pint of creame, & make paſte, put it into two ounces of ſugar beeing finely beaten, and ſo you ſhall make your paſte ſhort without butter or ſewet. In like ſort when you make ſugar cakes bake your flower firſt.
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25. To make paste short without butter.
Take a quart of fine flour, and put it into a pipkin, and bake it in an oven when you bake manchet, then take the yolks of two or three eggs, and a pint of cream, and make paste; put into it two ounces of sugar being finely beaten, and so you shall make your paste short without butter or suet. In like sort when you make sugar cakes, bake your flour first.
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26. To make crystall gelly.
TAke a knockle of veal, and two calues feete ( your calues feete beeing flayed & ſcalded) and boile them in faire ſpring water, and when they are boyled readie to eate, you may ſaue your fleſh & not boyle it to peeces, for if you doe ſo, the gelly will looke thicke, then take a quart of the cleereſt of the ſame broth, and put it into a poſnet, adding thereunto ginger, white pepper, 6. whole cloues, one nutmeg quartered, one grain of muske, put all theſe whole ſpices in a little bag, and boyle them in your gelly, seaſon it with foure ounces of ſugar candie, and three ſpoonefuls of Roſewater, ſo let it tun through your gelly bag, and if you meane to haue it looke of an amber colour, bruiſe your ſpices, and let them boyle in your gelly looſe.
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26. To make crystal jelly.
Take a knuckle of veal, and two calves' feet (your calves feet being flayed and scalded) and boil them in fair spring water: and when they are boiled ready to eat, you may save your flesh and not boil it to pieces, for if you do so, the jelly will look thick, then take a quart of the clearest of the same broth, and put it into a possinet adding thereunto ginger, white pepper, six whole cloves, one nutmeg quartered, one grain of musk, put all these whole spices in a little bag, and boil them in your jelly, season it with four ounces of sugar candy, and three spoonfuls of Rosewater, so let it run through your jelly bag; and if you mean to have it look of an amber colour, bruise your spices, and let them boil in your jelly loose.
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27. To make Leash of Almonds..
TAke halfe a pounde of ſweete Almonds, and beate them in a morter, then ſtraine them with a pinte of ſweete milke from the Cow, then put vnto it one graine of muske, two ſpoonfuls of Roſewater, two ounces of fine ſugar, the waight of three whole ſhillings of iſinglaſſe that is verie white, and ſo boyle them, then let all run through a ſtrainer, then may you ſlice the ſame and ſo ſerue it.
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27. To make Leach of Almonds.
Take half a pound of sweet Almonds, and beat them in a mortar; then strain them with a pint of sweet milk from the Cow, then put to it one grain of musk, two spoonfuls of Rosewater, two ounces of fine sugar, the weight of three whole shillings of isinglass that is very white and so boil them, and let all run through a strainer, then may you slice the same, and so serve it.
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28. To make Quidini of Quinces.
TAke the kernells out of eight great Quinces, and boyle them in a quarte of ſpring water, till it come to a pinte, then put into it a quarter of a pinte of Roſewater, and one pound of fine ſugar, and ſo let it boyle till you ſee it come to be of a deepe colour: then take a drop, and drop it on the bottom of a ſawcer, and if if ſtand, take it off, then let it run through a gelly bagge into a baſon, then ſet on your baſon vpon a chafing diſh of coales to keepe it warme, then take a ſpoone, and fill your boxes as ful as you pleaſe, and when they bee colde couer them: and if you pleaſe to printe it in moldes, you muſt haue molds made to the bigneſſe of your boxe, and wet your molds with Roſewater, and ſo let it run into your mold, and when it is colde turne it off into your boxes. If you wette your moldes with water, your gelly will fall out of them.
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28. To make Quidini of Quinces.
Take the kernels out of eight great Quinces, and boil them in a quart of spring water, till it comes to a pint: then put into it a quarter of a pint of Rosewater, and one pound of fine sugar, and so let it boil till you see it come to be of a deep colour: then take a drop, and drop it on the bottom of a saucer, and if it stands, take it off; then let it run through a jelly-bag into a basin; then set on your basin upon a chafing-dish of coals, to keep it warm: then take a spoon, and fill your boxes as full as you please, and when they be cold cover them: and if you please to print it in moulds, you must have moulds made to the bigness of your box, and wet your moulds with Rosewater, and so let it run into your mould: and when it is cold, turn it off into your boxes. If you wet your moulds with water, your jelly will fall out of them.
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29. To make gelly of strawberies, Mulberies, Raſpisberies, or any ſuch tender fruits.
TAke your beries and grinde them in an Alabaſter mortar with foure ounces of ſugar and a quarter of a pinte of faire water, and as much Roſewater, and ſo boile it in a poſnet with a little peece of Iſinglas, and ſo let it run through a fine cloth into your boxes, and ſo you may keepe it all the yeare.
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29. To make jelly of Straw-berries, Mulberries, Raspberries, or any such tender fruit.
Take your berries, and grind them in an Alabaster mortar, with four ounces of sugar and a quarter pint of fair water, and as much Rosewater: and so boil it in a possinet with a little piece of isinglass, and so let it run through a fine cloth into your boxes, and so you may keep it all the year.
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30. To make paſte of Genua of Quinces.
TAke Quinces and pare them, and cut them in ſlices, & bake them in an ouen dry in an earthen pot without any other iuyce then their owne, then take one pound thereof, ſtraine it, and put it into a ſtone mortar with halfe a pounde of ſugar, and when you haue beaten it vp to paſte, print it in your molds and dry it three or foure times in an ouen after you haue drawne bread. & when it is thoroughly drie and hardened, you may boxe it, & it will keepe all the yeere.
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30. To make paste of Genua of Quinces.
Take Quinces, and pare them, and cut them in slices, and bake them in an oven dry in an earthen pot without any other juice than their own, then take one pound thereof; strain it, and put it into a stone mortar with half a pound of sugar; and when you have beaten it up to a paste, print it in your moulds, and dry it three or four times in an oven after you have drawn bread. And when it is thoroughly dry and hardened, you may box it, and it will keep all the year.
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31. To make marmelade of Quinces or Damſons.
WHen you haue boyled your Quinces or Damſons ſufficiently, ſtraine them; then dry the pulpe in a pan on the fire, and when you ſee there is no water in it, but that it begineth to bee ſtiffe, then mixe two pounds of ſugar with 3. poūd of pulp, this marmelade will be white marmelade: and if you will haue it looke with an high colour, put your ſugar and your pulpe together, ſo ſoone as your pulpe is drawne, and let them both boile together, and ſo it will looke of the colour of ordinarie marmelade, like vnto a ſtewed warden, but if you dry your pulpe firſt, it will looke white and take leſſe ſugar: you ſhall know when it is thicke enough, by putting a little into a ſawcer, letting it coole before you box it.
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31. To make marmalade of Quinces or Damsons.
When you have boiled your Quinces or Damsons sufficiently, strain them; then dry the pulp in a pan on the fire, and when you see there is no water in it, but that it begins to be stiff, then mix two pound of sugar with three pounds of pulp, this marmalade will be white marmalade: and if you will have it look with an high colour: put your sugar and your pulp together, so soon as your pulp is drawn, and let them both boil together, and so it will look of the colour of ordinary marmalade, like unto a stewed warden; but if you dry your pulp first, it will look white, and take less sugar: you shall know when it is thick enough, by putting a little into a saucer, letting it cool before you box it.
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32. To make ſucket of Lettuce ſtalkes.
TAke Lettuce ſtalkes, and pill away the outſide, then perboile them in faire water, then let them ſtand all night drie, then take halfe a pinte of the ſame liquor; and a quarter of a pinte of Roſewater, and ſo boyle it to ſirrup, and when your ſirup is betwixt hot & cold, put in your aforeſaid rootes, and let them ſtand all night in your ſirup to make them take ſugar, and then the next day your ſirup wil be weake againe, then boyle it again, and take out your rootes. In the like ſorte may you keepe Orenge pilles, or greene walnuts, or anie thing that hath the bitternes firſt taken from it, by boyling in water.
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32. To make sucket of Lettuce stalks.
Take Lettuce stalks, and pull away the outside: then parboil them in fair water, then let them stand all night dry, then take half a pint of the same liquor, and a quarter of a pint of Rosewater, and so boil it to syrup, and when your syrup is betwixt hot and cold, put in your aforesaid roots, and let them stand all night in your syrup to make them take sugar, and then the next day your syrup will be weak again, then boil it again, and take out your roots. In the like sort may you keep Orange peels, or green Walnuts, or any thing that hath the bitterness first taken from it, by boiling in water.
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33. To candie nutmegs or ginger, with an hard rock candie.
TAke one pounde of fine ſugar, and eight ſpoonefuls of Roſewater, and the weight of 6. pence of Gum Arabique, that is cleere, boyle them together to ſuch an height, as that droping ſome thereof out of a ſpoone, the ſirup doe rope and run into the ſmalnes of an haire, then put it into an earthen pipken, wherein place your nutmeg, ginger, or ſuch like, then ſtop it cloſe with a ſaucer, and dilute it well with clay, that no aire may enter, then keep it in a hote place three weekes, and it will candie hard. You muſt break your pot with an hammer, for otherwiſe you cannot get out your candie. You may alſo candy Orenges, Lemmons in like ſort if you pleaſe.
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33. To candy Nutmegs or Ginger with an hard rock candy.
Take one pound of fine sugar, and eight spoonfuls of Rosewater, and the weight of 6 pence of Gum Arabic, that is clear, boil them together to such an height, as that dropping some thereof out of a spoon, the syrup doe rope and run into the smallness of an hair, then put it into an earthen pipkin, wherein place your nutmegs, ginger, or such like: then stop it close with a saucer, and lute it well with clay, that not air may enter: then keep it in a hot place three weeks, and it will candy hard. You must break your pot with a hammer, for otherwise you cannot get out your candy. You may also candy Oranges or Lemons in like sort, if you please.
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34. To preſerue Orenges after the Portugall faſhion.
TAke Orenges & coare them on the ſide and lay them in water, then boile them in fair water til they be tender, ſhift them in the boyling to take away their bitterneſſe, then take ſugar and boyle it to the height of ſirup as much as will couer them, and ſo put your Orenges into it, and that will make them take ſugar. If you haue 24. Orenges, beate 8. of them till they come to a paſte with a pounde of fine ſugar, then fill euery one of the other Orenges with the ſame, and ſo boile them again in your ſirup : then there will be marmelade of orenges with your orenges, & it will cut like an hard egge.
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34. To preserve Oranges, after the Portugal fashion.
Take Oranges and core them on the side and lay them in water, then boil them in faire water till they be tender, shift them in the boiling to take away their bitterness, then take sugar and boil it to the height of syrup as much as will cover them, and so put your oranges into it, and that will make them take sugar. If you have 24 Oranges, beat 8 of them, till they come to paste, with a pound of fine sugar, then fill every one of the other oranges with the same, and so boil them again in your syrup: then there will be marmalade of Oranges within your oranges, and it will cut like an hard egg.
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35. To candie Orenge pilles.
TAke your Orenge pilles after they be preſerued, then take fine ſugar and Roſewater, & boile it to the height of Manus Chriſti, then drawe through your ſugar, then lay them on the bottome of a ſieue, and dry them in an ouen after you haue drawne bread, and thy will be candied.
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35. To candy Orange peels.
Take your Orange peels, after they be preserved: then take fine sugar and Rosewater, and boil it to the height of Manus Christi, then draw through your sugar, then lay them on the bottom of a sieve, and dry them in an oven after you have drawn bread, and they will be candied.
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36. To preſerue Cowcumbers all the yeere.
TAke a galon of faire water, & a pottle of veriuice, and a pint of bay ſalt, and a handfull of green fennell or Dill: boyle it a little, and when it is cold put it into a barrel, and then put your Cowcumbers into that pickle, and you ſhal keep them all the yeere.
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36. To preserve Cucumbers all the year.
Take a gallon of faire water, and a pottle of verjuice, and a pint of bay salt, and a handful of green fennel or Dill: boil it a little, and when it is cold put it into a barrel, and then put your Cucumbers into that pickle, and you shall keep them all the year.
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37. To preſerue broome capers all the yeare.
BOyle a quart of Veriuice and an handfull of baye ſalte, and therein you may keepe them all the yeare.
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37. To preserve broom-capers all the year.
Boil a quart of verjuice, and an handful of bay salt, and therein you may keep them all the year.
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38. To colour ſugar plate with ſeuerall colours.
YOu may mixe Roſet with your fine ſacred ſugar vntill the colour pleaſe you, and ſo ſhall you haue a faire murrey colour. Sap-greene muſt be tempred in a little Roſewater, hauving ſome gumme firſt diſſolued therein, and ſo laye it on with a penſill vpon your paſte in apt places. With ſaffron you may make a yellow colour in the like manner, firſt drying and powdering the ſaffron drying and powdering your ſaffron, and after it hath coloured the Roſewater ſufficientlie, by ſtrayning it throuh fine linnen. The powder of Cinamon maketh a walnut colour, and ginger and Cinamon together a lighter colour.
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38. To colour sugar plate with several colours.
You may mix Roset with your fine sacred sugar until the colour pleases you, and so shall you have a fine murrey colour. Sap-green must be tempered in a little Rosewater, having some gum first dissolved therein, and so lay it on with a pencil upon your paste in apt places. With saffron you may make a yellow colour in the like manner, first drying and powdering your saffron, and after it has coloured the Rosewater sufficiently, by straining it through fine linen. The powder of Cinnamon makes a walnut colour, and ginger and Cinnamon together a lighter colour.
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39. To make trofles for the ſea.
FIrſt make paſte of ſugar & gum Dragagant mixed together, thē mixe therewith a reaſonable quātitiy of the powder of Cinamon & ginger, and if you pleaſe a little muske alſo, and make it vpp into rols of ſeuerall faſhions, gilding them heere and there. In the ſame manner you may alſo conuey any purgariue, vomit, or other medicing into ſugar paſte.
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39. To make truffles for the sea.
First make paste of sugar and gum Dragagant mixed together, then mix therewith a reasonable quantity of the powder of Cinnamon and ginger, and if you please a little musk also, and make it up into rolls of several fashions, gilding them here and there. In the same manner you may also convey any purgative, vomit, or other medicine into sugar paste.
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40. To make paſte of Violets, Roſes, Marigolds, Cowſlips, or liquerice.
SHred, or rather powder the dry leaues of your flower, putting thereunto ſome fine powder of Ginger, Cinamon, and a little muske if you pleaſe, mixe them all confuſedly together, then diſſolue ſome ſugar in Roſewater, and being boyled a little, put ſome ſaffron therein, if you worke vpon Marigolds, ore elſe you may leaue out your ſaffron, boyle it on the fire vnto a ſufficient height, you muſt alſo mixe therewith the pap of a roaſted apple being firſt well dried in a diſhe ouer a chafing diſh of coales, then poure it vpon a trencher, beeing firſt ſpringkled ouer with Roſewater, and with a knife worke the paſte together. Then breake ſome ſugar candy ſmall, but not to powder, and with gumme dragagant, faſten it heere and there to make it ſeeme as if it were roch candied, cut the paſte into peeces of that faſhion you lift with a fnife firſt wet in Roſewater. In licorice paſte you muſt leaue out the pap of the pippin, and then worke your paſte into drie rolles. Remember to ſearce the liquorice through a fine ſearce. Theſe rolles are very good againſt any cough or colde.
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40. To make paste of Violets, Roses, Marigolds, Cowslips, or liquorice.
Shred, or rather powder the dry leaves of your flower, putting thereunto some fine powder of Ginger, Cinnamon, and a little musk if you please, mix them all confusedly together, then dissolve some sugar in Rosewater, and being boiled a little, put some saffron therein, if you work upon Marigolds, or else you may leave out your saffron, boil it on the fire unto sufficient height, you must also mix therewith the pap of a roasted apple being first well dried in a dish over a chafing dish of coals, then pour it upon a trencher, being first sprinkled over with Roasewater, and with a knife work the paste together. Then break some sugar candy small, but not to powder, and with gum dragagant, fasten it here and there to make it seem as if if were rock candied, cut the paste into pieces of what fashion you lift with a knife first wet in Rosewater. In liquorice paste you must leave out the pap of the pippin, and then work your paste into dry rolls. Remember to searce the liquorice through a fine searce. These rolls are very good against any cough or cold.
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41. To make Marmelade of Lemmons or Orenges.
TAke ten lemmons or orenges & boyle them with half a dozē pippins, & ſo draw them through a ſtrainer, then take ſo much ſugar as the pulp doth wey, & boyle it as you doe Marmelade of Quinces, and then box it vp.
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41. To make Marmalade of Lemons or Oranges.
Take ten lemons or oranges and boil them with half a dozen pippins, and so draw them through a strainer, then take so much sugar as the pulp does weigh, and boil it as you do Marmalade of Quinces, and then box it up.
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42. How to candie Nutmegs, Ginger, Mace & flowers, in balſe a day with hard or roch candie.
Lay your Nutmegs in ſteepe in common Lee made with ordinarie aſhes 24. houres; take them out and boyle them in faire water till they be tender, and to take out the Lee : then drie them and make a ſirup of double refined ſugar and a little Roſewater to the height of a manus Chriſti, place this ſirrup in a gentle balneo, or ſome ſmall heate, putting your Nutmegs into the ſuriu. Note that you muſt skim the ſugar as it caſteth anie skumme, before you put in your Nutmegs, then hauing ſugar candie firſt bruiſed groſſely, and ſearced through colanders of ſeuerall bigneſſe, take the ſmalleſt thereof, and roule your Nutmegs vp and downe therein, either in a diſh or vpon clean paper, then ſtoue your Nutmegges in a cupboard with a chafing diſh of coales, which muſt be made hote of purpoſe before you ſet them in : and when they are drie enough, dip them againe in freſh ſirup boyled to his height as before ; and roule them in the groſſer ſugar candie, & them ſtoue them againe till they be hard, and ſo the thirde time if you will increaſe their candie. Note that you muſt ſpend all the ſugar which you diſſolue at one time with candying of one thing or other therein preſently : the ſtronger that your lee is, the better; & the nutmeg, ginger, &c. would ly in ſteep in the lee, 10, or 12, daies, and after in the ſirup of ſugar in the ſtoue or Cupboarde with a chafind diſh and coales one whole weeke, and then you may candie them ſuddenly, as before. Flowers and fruits are done preſently without anie ſuch ſteeping or ſtouing as before: onely they muſt be put into the ſtoue after they are coated with your powdered ſugar cnadie : and thoſe flowers of fruits as they are ſodainely done, ſo they will not laſt aboue tow or three daies faire, and therefore onely to be prepared for ſome ſet banquet.
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42. How to candy Nutmegs, Ginger, Mace, and flowers, in balls, a day with hard or rock candy.
Lay your Nutmegs in steep in common Lee made with ordinary ashes 24 hours; take them out and boil them in fair water till they be tender, and to take out the Lee: then dry them and make a syrup of double refined sugar and a little Rosewater to the height of a manus Christi, place this syrup in a gentle balneo, or some small heat, putting your Nutmegs into the syrup. Note that you must skim the sugar as it casts any scum, before you put in your Nutmegs, then having sugar candy first bruised grossely, and searced through colanders of several bigness, take the smallest thereof, and roll your Nutmegs up and down therein, either in a dish or upon clean paper, then stow your Nutmegs in a cupboard with a chafing dish of coals, which must be made hot of purpose before your set them in : and when they are dry enough, dip them again in fresh syrup boiled to his height as before; and roll them in the grosser sugar candy, and then stow them again till they be hard, and so the third time if you will increase their candy. Note that you must spend all the sugar which you dissolve at one time with candying of one thing or other therein presently: the stronger that your lee is, the better; and the nutmeg, ginger, etc, would lie in steep int the lee, 10 or 12 days, and after the syrup of sugar is a stow or Cupboard with a chafing dish and coals one whole week, and then you may candy them suddenly, as before. Flowers and fruits are done presently without any such steeping or stowing as before: only they must be put into the stow after they are coated with your powdered sugar candy : and those flowers of fruit as they are suddenly done, so they will not last above two or three days fair, and therefore only to be prepared for some set banquet.
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34. Casting of ſugar in partie moldes of wood.
LAy your moldes in faire water three or foure houres before you caſt, then dry vp your inward moiſture with a cloth of Linnen, then boyle roſewater & refined ſugar together, but not to anie great ſtiffneſſe, then poure it into your moldes, let your molds ſtand one houre, and then gently part or open the moldes, and take out that which you haue caſt, you may alſo worke the paſte anſe numero 12. 13. into theſe molds, firſt printing or preſſing gently a little of the paſte into the one halfe, and after with a knife taking away the ſuperfluous edges, and ſo likewiſe of the other halfe: then preſſe both ſides of the mold together, two or three times, & after take away the creſt that will ariſe in the middeſt: and to make the ſides to cleaue together, you may touch thē firſt ouer with Gum Dragagant diſſolued, before you preſſe the ſides of the mold together: not that you may conuey comfits within, before you cloſe the ſides. You may ca.st of any of theſe mixtures or paſtes in alablaſter molds, molded from the life.
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34. Casting of sugar in party moulds of wood.
Lay your moulds in fair water three or four hours before you cast, then dry up your inward moisture with a cloth of Linen, then boil rosewater and refined sugar together, but not to any great stiffness, then pour it into your moulds, let you moulds stand one hour, and then gently part or open the moulds, and take out that which you have cast, you may also work the paste anse numero 12. 13. into these moulds, first printing or pressing gently a little of the paste into the one half, and after with a knife taking away the superfluous edges, and so likewise of the other half: then press both sides of the mould together, two or three times, and after take away the crest that will arise in the middest: and to make the sides to cleave together, you may touch them first over with Gum Dragagant dissolved, before you press the sides of the mould together: note that you may convey comfits within, before you close the sides. You may cast of any of these mixtures or pastes in alabaster moulds, moulded from the life.
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44. To mold of a Lemmon, orenge, peare, Nut &c, and after to ca.st it hollowe within, of ſugar.
FIll a woodden platter hlaf full of ſande, then preſſe downe a Lemmon, peare, &c. therein to the iuſt halfe thereof, then temper ſome burnt Alablaſter with faire water in a ſtone or copper diſh, of the bigneſſe of a great ſiluer boll, and ca.st this pap into your ſande, and from thence clap it vppon the Lemmon, Peare, &c, preſſing the pap cloſe vnto it. Then after a while take out this halfe parte with the Lemmon in it, and pare it euen in the inſides as neere as you can, to make it reſemble the iuſt halfe of your Lemmon, then make 2. or 3. litle holes in the halfe (ỽiz the edges thereof) laying it down in the ſande again, and ſo ca.st an other halfe vnto it, then cut off a peece of the top of both your partie moldes, & caſt thereto another cap in like manner as you did before. Keep theſe three parts bound together with tape till you haue cauſe to vſe them: and be fore you caſt, lay them alwaies in water, and drie vp the water again before you poure in the ſugar. Colour your Lemmon with a little ſaffron ſteeped in Roſewater; vſe your ſugar in this manner: Boile refined or rather double refined ſugar and Roſewater to his full height, ỽiz. till by powring ſome out of a ſpoone, it will run at the laſt as fine as a haire; thē taking off the cappe of your molde, poure the ſame therein, filling vp the mold aboue the holen and preſſe it downe vppon the ſugar, then ſwing it vpp and downe in your hande, turning it rounde, and bringing the neather parte ſome times to be the upper part in the turning, and et conuerſo. This is the manner of vsing an Orenge, Lemmon, or other round molde : but if it be long as a pigs foot will be, beeing molded, then roule it, and turne it vp and down longe waies in the aire.
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44. To mould of a Lemon, orange, pear, Nut etc, and after to cast it hollow within, of sugar.
Fill a wooden platter half full of sand, then press down a Lemon, pear, &c. therein to the just half thereof, then temper some burnt Alabaster with fair water in a ſtone or copper dish, of the bigness of a great silver ball, and cast this pap into your sand, and from thence clap it upon the Lemon, Pear, &c. pressing the pap close unto it. Then after a while take out this half part with the Lemon in it, and pare it even in the insides as near as you can, to make it resemble the just half of your Lemon, then make two or three little holes in the half (viz in the edges thereof) laying it down in the sand again, and so cast on another half unto it, then cut off a piece of the top of both your party moulds, and cast thereto another cap in like manner as you did before. Keep these three parts bound together with tape till you have cause to use them: and before you cast, lay them always in water, and dry up the water again before your pour in the sugar. Colour your Lemon with a little saffron steeped in Rosewater; use your sugar in this manner: Boil refined or rather double refined sugar and Rosewater to his full height, viz. till by pouring some out of a spoon, it will run at the last as fine as a hair; then taking off the cap of your mould, pour the same therein, filling up the mould above the hole, and presently clap on the cap, and press it down upon the sugar, then swing it up and down in your hand, turning it round, and bringing the nether part some times to be the upper part in the turning, and et converso. This is the manner of using an Orange, Lemon, or other round mould: but if it be long as a pig's foot will be, being moulded, then roll it, and turn it up and down longways in the air.
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45. How to keepe the drie pulpe of cheries, Prunes, Damſons &c. all the yeare.
TAke the kinde of cherries which are ſharp in taſte (Quære if the common black and redde cherrie will not alſo ſerue, hauing in the ende of the decoion a little oyle of Vitrioll or Sulphur, or ſome veriuice of ſoure grapes, or iuice of Lemmons mixed therewith, to giue a ſufficient tartneſſe) pull of their ſtalks and boile them by themſelues without the addition of any liquor in a caldron or pipken, and when they begin once to boile in their own iuice, ſtir them hard at the bottom with a ſpattle, leaſt they burn to the pans bottom. They haue boyled ſufficiently, when thy haue caſte off all their skins, and that the pulp and ſubſtance of the cherries is grown to a thicke pap: then take it from the fire, and let it coole, then diuide the ſtones and skins, by paſſing the pulpe onely through the bottome of a ſtrainer reuerſed as they vſe in caſſia fiſtula, then take this pulpe and ſpread it thin vpon glazed ſtones or diſhes, and ſo let it drie in the ſunne, or elſe in an ouen preſently after you haue drawne your breade, then looſe it from the ſtone or diſh, & keepe it to prouoke the appetite, and to coole the ſtomacke in feuers, and all other hote diſeaſes. Proue the ſame in all manner of fruit. If you feare aduſtion in this worke, you may finiſh it in hote balneo.
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45. How to keep the dry pulp of cherries, Prunes, Damsons &c. all the year.
Take of those kind of cherries which are sharp in taste (Quære if the common black and red cherry will not also serve, having in the end of the decoction a little oil of Vitriol or Sulphur, or some verjuice of sour grapes, or juice of Lemons mixed therewith, to give it a sufficient tartness) pull off their stalks and boil them by themselves without the addition of any liquor in a cauldron or pipkin, and when they begin once to boil in their own juice, stir them hard at the bottom with a spatula, least they burn to the pan's bottom. They have boiled sufficiently, when they have cast off all their skins, and that the pulp and substance of the cherries is grown to a thick pap: then take it from the fire, and let it cool, then divide the stones and skins, by passing the pulp only through the bottom of a strainer reversed as they use in cassia fistula, then take this pulp and spread it thin upon glazed stones or dishes, and so let it dry in the sun, or else in an oven presently after you have drawn your bread, then loose it from the stone or dish, and keep it to provoke the appetite and to cool the stomach in fevers, and all other hot diseases. Prove the same in all manner of fruit. If you fear adustion in this work, you may finish it in a hot balneo.
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46. How to dry all manner of plums or cheries in the ſunne.
IF it be ſmalle fruite, you muſt dry them whole, by laying thē abroade in the hote ſunne, in ſtone or pewter diſhes, or iron or braſſe pannes, turning them as you ſhall ſee cauſe. But if the plum be of any largeneſſe, ſlit each plum on the one ſide from the top to the bottome, and then lay them abroad in the Sunne: but if they be of the biggeſt ſort, then giue eyther plum a ſlit on each ſide : and if the ſun doe not ſhine ſufficiently during the praice, then dry them in an ouen that is temperately warme.
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46. How to dry all manner of plums or cherries in the sun.
If it be small fruit, you must dry them whole, by laying them abroad in the hot sun, in stone or pewter dishes, or iron or brass pans, turning them as you shall see cause. But if the plums be of any largeness, slit each plum on the one side from the top to the bottom, and then lay them abroad in the Sun: but if they be of the biggest sort, then give either plum a slit on each side : and if the sun does not shine sufficiently during the practice, then dry them in an oven that is temperately warm.
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47. How to keepe apples, peares, quinces, wardens, &c. all the yeare, drie.
PAre them, take out the coares, and ſlice them in thinne ſlices laying them to drie in the Sunne in ſome ſtone or metalline diſes, or vpon high frame couered with courſe canuas, now and then turning them, and ſo they will keepe all the yeare.
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47. How to keep apples, pears, quinces, wardens, &c. all the year, dry.
Pare them, take out the cores, and slice them in thin slices laying them to dry in the sun in some stone or metallic dishes, or upon high frame covered with coarse canvas, now and then turning them, and so they will keep all the year.
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48. To make greene Ginger vpon ſerup.
TAke Ginger one pounde, pare it cleane, ſteepe it in red wine and vinegar equally mixed, let it ſtand ſo 12. dayes in a cloſe veſſell, and euery day once or twice ſtir it vp and downe, then take of wine one gallon, and of vinegar a pottle, ſeeth altogether to the conſumption of a moitie or half, then take a pottle of cleane clarified honey or more, and put thereunto, and let them boile well together, then take halfe an ounce of saffron finely beaten, and put it thereto with ſome ſugar if you pleaſe.
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48. To make green Ginger upon syrup.
Take Ginger one pound, pare it clean: steep it in red wine and vinegar equally mixed, let it stand so 12 days in a close vessel, and every day once or twice stir it up and down, then take of wine one gallon, and of vinegar a pottle: seethe all together to the consumption of a moiety or half, then take a pottle of clean clarified honey or more, and put thereunto, and let them boil well together, then take half an ounce of saffron finely beaten, and put it thereto, with some sugar if you please.
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49. To make ſucket of greene Walnuts.
TAke Walnuts when they are no bigger then the largeſt haſillnut, pare away the vppermoſt greene, but not to deepe, then ſeeth them in a pottle of water till the water be ſodden away, then take ſo much more of freſh water, and when it is ſodden to the halfe, put thereto a quart of vinegar and a pottle of clarified honie.
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49. To make sucket of green Walnuts.
Take Walnuts when they are no bigger than the largest hazelnut, pare away the uppermost green, but not to deep, then seethe them in a pottle of water till the water be sodden away, then take so much more fresh water, and when it is sodden to the half, put thereto a quart of vinegar and a pottle of clarified honey.
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50. To make conſerue of prunes or Damſons.
TAke ripe Damſons, put them into ſcalding water, let them ſtand a while, then boyle them ouer the fire till they breake, then ſtraine out the water through a colander and let them ſtand therein to coole, then ſtraine the damſons through the colander, taking away the ſtones and skinnes, then ſet the pulpe ouer the fire againe, and put thereto a good quantitie of red wine, and boile them wel to a ſtiffeneſſe, euer ſtirring them vp and downe, and when they bee almoſt ſufficiently boyled, put in a conuenient proportion of ſugar, ſtir all well together, and after put it in your gallypots.
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50. To make conserve of prunes or Damsons.
Take ripe Damsons, put them into scalding water, let them stand a while, then boil them over the fire till they break, then strain out the water through a colander and let them stand therein to cool, then strain the damsons through the colander, taking away the stones and skins, then set the pulp over the fire again, and put thereto a good quantity of red wine, and boil them well to a stiffness, ever stirring them up and down, and when they be almost sufficiently boiled, put in a convenient proportion of sugar, stir all well together, and after put it in your gallipots.
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51. To make conſerue of ſtrawberies.
FIrſt ſeeth them in water, and then caſt away the water, and ſtraine them, then boyle them in white wine, and work as before in damſons, or elſe ſtraine them being ripe, then boyle them in wine and ſugar till they be ſtiffe.
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51. To make conserve of strawberries.
First seethe them in water, and then cast away the water, and strain them, then boil them in white wine, and work as before in damsons, or else strain them being ripe, then boil them in wine and sugar until they are stiff.
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52. Conſerue of prunes or Damſons made another way.
TAke a pottle of damſons, prick them and put them into a pot; putting thereto a pinte of Roſewater or wine, and couer your pot, let them boile well, then incorporate them by ſtirringe, and when they be tender let them coole, & straine them with the liquor alſo, then take the pulpe and ſet it ouer the fire, and put thereto a ſufficient quantitie of ſugar, and boile them to their height or conſiſtencie, and put it vp in gallypots, or iarre glaſſes.
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52. Conserve of prunes or Damsons made another way.
Take a pottle of damsons, prick them and put them into a pot; putting thereto a pint of Rosewater or wine, and cover your pot, let them boil well, then incorporate them by stirring, and when they be tender let them cool, and strain them with the liquor also, then take the pulp and set it over the fire, and put thereto a sufficient quantity of sugar, and boil them to their height or consistency, and put it up in gallipots, or jar glasses.
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53. How to candie Ginger, Nugmegs, or any Roote or flowers.
TAke a quarter of a pounde of the beſt refined ſugar, or ſugar candie which you can get, powder it, put thereto two ſpoonfuls of Roſewater, dip therein your Nutmegs, ginger, rootes, &c. being firſt ſodden in fairer water till they bee ſoft and tneder, the oftner you dip them in your ſirrup, the thicker the candie will bee, but it will be the longer in candying : your ſirrup muſt bee of ſuch ſtiffneſſe, as that a droppe thereof beeing let fall vppon a pewder diſh, may congeale and harden being cold. You muſt make your ſirrup in a chafing diſh of coales, keeping a gentle fire: after your ſirup is once at his full height, then put them vpon papers preſently into a ſtoue, or in diſhes, continue fire ſome ten or twelue dayes, till you finde the candie hard and gliſtenink like diamonds; you muſt dip the red roſe, the gillow flower, the marigold, the borrage flower, and all other flowers but once.
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53. How to candy Ginger, Nutmegs, or any Root or flowers.
Take a quarter of a pound of the best refined sugar, or sugar candy which you can get, powder it, put thereto two spoonfuls of Rosewater, dip therein your Nutmegs, ginger, roots, etc, being first sodden in fair water till they be soft and tender, the oftener you dip them in your syrup, the thicker the candy will be, but it will be the longer in candying : your syrup must be of such stiffness, as that a drop thereof being let fall upon a pewter dish, may congeal and harden being cold. You must make your syrup in a chafing dish of coals, keeping a gentle fire : after your syrup is once at his full height, then put them upon papers presently into a stove, or in dishes, continue [the] fire some ten or twelve days, till you find the candy hard and glistening like diamonds; you must dip the red rose, the gilly flower, the marigold, the borage flower, and all other flowers but once.
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54. The arte of comfitmaking, teaching how to couer all kinds of ſeedes, fruits or ſpices with ſugar.
FIrst of all you muſt haue a deep bottomed baſon of fine cleane braſſe or latton, with two eares of iron to hang it with two ſeuerall cordes ouer a baſon or earthen pan with hote coales.
You muſt alſo haue a broad pan to put aſhes in, & hot coales vpon them.
You muſt haue a cleane latton baſon to melt your ſugar in, or a faire braſen skillet.
You muſt haue a fine braſen ladle, to let run the ſugar vpon the ſeedes.
You muſt alss.o haue a braſen ſlice, to ſcrape away the ſugar frō the hanging baſon if neede require.
Hauing all theſe neceſſarie veſſels & inſtruments, worke as followeto.
Choſe the whiteſt, fineſt, and hardeſt sugar, and then you need not clarifie it, but beate it onely into fine powder that it may diſſolue the ſooner.
Bur firſt make all your ſeedes verie cleane, & dry them in your hanging baſon.
Take for euery two pounde of ſugar, a quarter of a pound of annis ſeedes, or Coriander ſeedes, and your Comfites will be greate enough, and if you wil make them greater, take halfe a pound more of ſugar, or one pound more, and then they will be faire & large.
And halfe a pounde of Annis ſeeds, with two pound of ſugar wil make fine ſmall comfits.
You may alſo take a qurter and a halfe of annis ſeedes, and three pound of ſugar, or halfe a pounde of annis ſeedes and foure pounde of ſugar. Do the like in Coriander ſeedes.
Melt your ſ ugar in this manner, ỽiz: Put three pounds of your powder ſugar into the baſon, and one pinte of cleane running water thereunto, ſtirre it well with a braſen ſlice, vntil all be moiſt and well wet, then ſet it ouer the fire, without ſmoak or flame, and melt it well, that there bee no whole griſtie ſugar in the bottome, and let it ſeeth mildelye, vntill it will ſtreame from the ladle like Turpentine, with a long ſtreame and not drop, then it is come to his decoion, let it ſeeth no more, but keepe it vpon hot imbers that it may run from the ladle vpon the ſeedes.
To make them ſpeedily Let your water be ſeething hot, or ſeething & put powder of ſugar vnto thē, caſt on your ſugar boyling hote : haue a good warme fire vnder the hanging baſon.
Take as much water to your ſugar, as will diſſolue the ſame.
Neuer skim your ſugar if it bee cleane and fine.
Put no kind of ſtarch or amylum to your ſugar.
Seeth not your ſugar too long, for that will make it black, yellow or tawnie.
Moue the ſeeds in the hanging baſon as faſt as you can or may, when the ſugar is in caſting.
At the firſt coate put on but one halfe ſpoonfull with the ladle, and all to moue the baſon, moue, ſtirre and rub the ſeedes with thy left hand a pretie while, for they will take ſugar the better, & dry the mwell after euerie coate.
Do this at euerie coate, not only in mouing the baſon, but alſo with the ſtirring of the comfits with the left hand and drying the ſame : thus dooing you ſhall make great ſpeed in the making : as, in euerie three houres you may make three pound of comfits.
And as the comfits do increaſe in greatness, ſo you may take more ſugar in your ladle to caſt on. But for plaine comfits let your ſugar be of a light decoion laſt, and of a higher decoion firſt, & not too hote.
For criſpe and ragged comfits, make your ſugar of a high decoion, euen as high as it may run from the Ladle, and let it fall a foote high or more from the ladle, and the hotter you caſt on your ſugar, the more ragged will your comfets be. Alſo the comfets willl not take ſo much of the ſugar as they will vpon a light decoion, and they will keepe their raggedneſſe long. This high decoion muſt ſerue for eight or then coats in the end of the worke, and put on at euerie tiem but one ſpoonful, and haue a light hand with your ba.son, caſting on but little ſugar.
A quarter of a pounde of Coriander ſeeds, and three pounds of ſugar will make greate, huge, and big comfets.
See that you keepe your ſugar alwaies in good temper in the baſon, that it burne not into lumpes or gobbets : and if your ſugar be at anie time too high boyled, put on a ſpoonfull or two of water, & keepe it warily with the ladle, and let your fire alwaies bee without ſmoake or flame.
Some commende a ladle that hath a hole in it to let the ſugar run through of a height, but you may make your comfites in their perfe forme and ſhape only with a plaine ladle.
When you comfites be made, ſet your diſhes with your comfits vppon papers in them before the heat of the fire, or in the hot ſun, or in an Ouen after the bread is drawen, by the ſpace of an houre or two, and this will make them very white.
Take a quarter of a pounde of Annis ſeedes, and two pound of ſugar, and this proportion will makle them verie great, and euen a like quantity take of Carroway ſeede, fennell ſeede, and Coriander ſeede.
Take of the fineſt Cinamon, and cut it into prettie ſmall ſticks beeing drye, and beware you wette it not, for that deadets the cinamon, and then worke as in other comfits. Do this with Orenge rindes likewiſe.
Worke vpon ginger, cloues, and Almonds, as vpon other ſeeds.
The ſmaller that Annis ſeede comfits be, the fairer, the harder, and ſo in all other.
Take the powder of fine Cinamon two drammes, of fine muske diſſolued in a little water one ſcruple, mingle theſe altogether in the hanging baſon, and ca.st them vppon ſugar of a good decoion, then with thy left hand moue it to and fro, and drie it wel, doe this often, vntill they bee as great as poppie ſeeds, and giue in the ende three or foure coates of a light decoion, that they may be round and plaine, & with an heigh decoion you may make them criſpe.
You muſt haue a coorſe ſearce made for the purpoſe with haire or with parchment full of holes to part and diuide the comfets into ſeuerall ſorts.
To make paſte for comfets. Take fine grated breade foure ounces, fine ele Cinamon powdred half an ounce, fine ginger powder one dramme, ſaffron powdred, a little, white ſugar two ounces, & a fewe ſpoonfuls of borrage water, ſeeth the water and the ſugar together, and put to the ſaffron, then firſt mingle the crummes of bread & the ſpices well together, dry thē, put the liquor ſcalding hote, pon the ſtuffe, & being hot labour it with thy hand, and make balles or other formes thereof, dry them and couer them as comfets.
Coriander ſeeds two ounces, ſugar one pound and a halfe maketh very faire comfets.
Annis ſeeds three ounces, ſugar halfe a pound, or annis ſeedes two ounces, and ſugar 6. ounces, will make faire comfits.
Euerie dram of fine Cinamon, will take at the leaſt a pound of ſugar for biskets, and likewiſe of ſugar or ginger powder.
Halfe an ounce of groſſe Cinamon wil make almoſt three drams of fine powder ſearced, after it is well beaten.
Sugar powder one ounce will take at the leaſt a pound of ſugar to make your biskets faire.
Carrowaies will be faire at 12. coates.
Put in the ſugar in a little Amylum diſſolued for fiue or ſix of the laſt coates, and that will make them exceeding criſpe: and if you put too much Amylum or ſtarch to the comfits which you woulde haue criſpe, it will make them flat and ſmooth.
In anie other confeion of paſted ſugar mixed with gum Dragagant, put no kinde of Amylum: beware of it, for it will make thy worke clammie.
To make redde comfits , ſeeth 3. or foure ounces of braſell with a little water, take of this red water 4. ſpoonfulls, of ſugar one ounce, and boile it to his decoion, then giue 6. coates and it will bee of a good colour, or elſe you may turn ſo much water with one dramm of turneſole, doing as before.
To make greene comfits, ſeeth ſugar with the iuice of beets.
To make them yellow, ſeeth saffron with ſugar.
In making of comfits, alwaies when the water doth ſeeth, then put in your ſugar powder, and let it ſeeth a little vntill it bee cleane diſſolued and boyled to his perfe decoion, & that the whiteneſſe of the colour be clean gone, and if you let it ſettle, you ſhall ſee the ſugar ſomwhat clear.
For biskets take two ſpoonfulls of liquor, of ſugar ſearced in a courſe ſearce one dram, and of ſugar powder to be melt a& caſt, one ounce. This donne will make the biskets ſomewhat faire, and ſomewhat greater then poppie ſeeds.
Aliter. Take ſugar powder foure drams, ſugar to caſt foure ounces with liquor ſufficient, lay golde or ſiluer on your comfits.
Euery dramm of ſugar powder will take an ounce of ſugar to be caſt: 8. drammes make one ounce. To thus much powder, for biskets take half a pound of ſugar to caſt thereon.
Coriander ſeedes a quarter of a pound, ſugar 3. pound, Coriander ſeedes halfe a pound, ſugar, 3. drams will make faire comfits.
For biskets, Annis ſeeds halfe a pound, fennel ſeeds a quarter of a pound, and ſugar two pound ſufficeth.
In ſixe or eight of the laſt coats put in two ſpoonefuls of ſugar verie hot to make them criſpe.
To one pound of ſugar take 9. ounces of water.
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54. The art of comfit making, teaching how to cover all kinds of seeds, fruits or spices with sugar.
First of all you must have a deep bottomed basin of fine clean brass or latton, with two ears of iron to hang it with two several cords over a basin or earthen pan with hot coals.
You must also have a broad pan to put ashes in, and hot coals upon them.
You must have a clean latton basin to melt your sugar in, or a fair brazen skillet.
You must have a fine brazen ladle, to let run the sugar upon the seeds.
You must also have a brazen slice, to scrape away the sugar from the hanging basin if need requires.
Having all these necessary vessels and instruments, work as follows.
Choose the whitest, finest, and hardest sugar, and then you need not to clarify it, but beat it only into fine powder that it may dissolve the sooner.
But first make all your seeds very clean, and dry them in your hanging basin.
Take for every two pounds of sugar, a quarter of a pound of aniseeds, or Coriander seeds, and your Comfits will be great enough, and if you will make them greater, take half a pound more of sugar, or one pound more, and then they will be fair and large.
And half a pound of Aniseeds, with two pounds of sugar will make fine small comfits.
You may also take a quarter and a half of aniseeds, and three pounds of sugar, or half a pound of aniseeds and four pounds of sugar. Do the like in Coriander seeds.
Melt you sugar in this manner, viz: Put three pounds of your powder sugar into the basin, and one pint of clean running water thereunto, stir it well with a brazen slice, until all be moist and well wet, then set it over the fire, without smoke or flame, and melt it well, that there be no whole gristy sugar in the bottom, and let it seethe mildly, until it will stream from the ladle like Turpentine, with a long stream and not drop, then it is come to his decoction, let it seeth no more, but keep it upon hot embers that it may run from the ladle upon the seeds.
To make them speedily Let your water be seething hot, or seething and put powder of sugar unto them, cast on your sugar boiling hot : have a good warm fire under the hanging basin.
Take as much water to your sugar, as will dissolve the same.
Never skim your sugar if it be clean and fine.
Put no kind of starch or amulum to your sugar.
Seethe not your sugar too long, for that will make it black, yellow, or tawny.
Move the seeds in the hanging basin as fast as you can or may, when the sugar is in casting.
At the first coat put on but one half spoonful with the ladle, and all to move the basin, move, stir and rub the seeds with thy left hand a pretty while, for they will take sugar the better, and dry them well after every coat.
Do this at every coat, not only in moving the basin, but also with the stirring of the comfits with the left hand and drying the same: thus doing you shall make great speed in the making: as, in every three hours you may make three pounds of comfits.
And as the comfits do increase in greatness, 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 higher decoction first, and not too hot.
For crisp and ragged comfits, make your sugar of a high decoction, even as high as it may run from the Ladle, and let 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 they will upon a light decoction, and they will keep their raggedness long. This high decoction must serve for eight or ten coats in the end of the work, and put on at every time but one spoonful, nad have a light hand with your basin, casting on but a little sugar.
A quarter of a pound of Coriander seed,s and three pounds of sugar will make great, huge, and big comfits.
See that you keep your sugar always in good temper in the basin, that it burn not into lumps or gobbets: and if your sugar be at any time too highly boiled, put in a spoonful or two of water, and keep it warily with a ladle, and let your fire always be without smoke or flame.
Some commend a ladle that has a hole in it to let the sugar run through of a height, but you may make comfits in their perfect form and shape only with a plain ladle.
When your comfits be made, set your dishes with your comfits upon papers in them before the heat of the fire, or in the hot sum, or in an Oven after the bread is drawn, by the space of an hour or two, and this will make them very white.
Take a quarter of a pound of Aniseeds, and two pounds of sugar, and this proportion will make them very great, and even a like quantity of Caraway seeds, fennel seeds, and Coriander seeds.
Take of the finest Cinnamon, and cut it into pretty small sticks being dry, and beware you wet it not, for the deadens the cinnamon, and then work as in other comfits. Do this with Orange rinds likewise.
Work upon ginger, cloves, and Almonds, as upon other seeds.
The smaller that Aniseed comfits be, the fairer, the harder, and so in all other.
Take the powder of fine Cinnamon two drams, of fine musk dissolved in a little water one scruple, mingle these altogether in the hanging basin, and cast them upon sugar of a good decoction, then with thy left hand move it to and fro, and dry it well, do this often, until they be as great as poppy seeds, and give in the end three or four coats of a light decoction, that they may be round and plain, and with an high decoction you may make them crisp.
You must have a coarse searce made for the purpose with hair or with parchment full of holes to part and divide the comfits into several sorts.
To make paste for comfits. Take fine grated bread four ounces, fine elect Cinnamon powdered half an ounce, fine ginger powder one dram, saffron powdered, a little, white sugar two ounces, and a few spoonfuls of borage water, seethe the water and the sugar together, and put to the saffron, then first mingle the crumbs of bread and the spices well together, dry them, put the liquor scalding hot, upon the stuff, and being hot labour it with thy hand, and make balls or other forms thereof, dry them and cover them as comfits.
Coriander seeds two ounces, sugar one pound and a half makes very fair comfits.
Aniseeds three ounces, sugar half a pound, or aniseeds two ounces and sugar six ounces, will make fair comfits.
Every dram of fine Cinnamon will take at the least a pound of sugar for biscuits, and likewise of sugar or ginger powder.
Half an ounce of gross Cinnamon will make almost three drams of fine powder searced, after it is well beaten.
Sugar powder one ounce will take at the least a pound of sugar to make your biscuits fair.
Caraways will be fair at 12 coats.
Put into the sugar a little Amulum dissolved for five or six of the last coats, and that will make them exceeding crisp: and if you put too much Amulum or starch to the comfits which you would have crisp, it will make them flat and smooth.
In any other confection of pasted sugar mixed with gum Dragagant, put no kind of Amulum: beware of it, for it will make thy work clammy.
To make red comfits, seethe three or four ounces of brasell with a little water, take of this red water four spoonfulls, of sugar one ounce, and boil it to his decoction, then give six coats and it will be of a good colour, or else you may turn so much water with one dram of turnesole, doing as before.
To make green comfits, seethe sugar with the juice of beets.
To make them yellow, seethe saffron with sugar.
In making of comfits, always when water doth seethe, then put in your sugar powder, and let it seethe a little until it be clean dissolved and boiled to his perfect decoction, and that the whiteness of the colour be clean gone, and if you let it settle, you shall see the sugar somewhat clear.
For biscuits take two spoonfuls of liquor, of sugar searced in a coarse searce one dram, and of sugar powder to be melted and cast, one ounce. This done, will make the biscuits somewhat fair, and somewhat greater than poppy seeds.
Aliter. Take sugar powder four drams, sugar to cast four ounces with liquor sufficient, lay gold or silver on your comfits.
Every dram of sugar powder will take an ounce of sugar to be cast: 8 drams make one ounce. To this much powder, for biscuits take half a pound of sugar to cast thereon.
Coriander seeds a quarter of a pound, sugar, 3 pound, Coriander seeds half a pound, sugar, 3 drams will make fair comfits.
For biscuits, Aniseeds half a pound, Fennel seeds a quarter of a pound, and sugar two pound suffices.
In six or eight of the last coats put in two spoonfuls of sugar very hot to make them crisp.
To one pound of sugar take nine ounces of water.
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55. To make a cullis as white as ſnowe, and in the nature of gellie.
Take a cocke, ſcalde, waſh and draw him cleane, ſeethe it in vvhite vvine or rheiniſh vvine, skū it clean, clarifie the broth after it is ſtrayned, then take a pinte of thicke and ſvveete creame, ſtraine that to your clarified broth, and your broth vvill become exceeding faire and vvhite: then take powdred ginger, fine vvhite ſugar & Roſe vvater, ſeething your cullis vvhen you ſeaſon it, to make it take the colour the better.
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55. To make a coulis as white as snow, and in the nature of jelly.
Take a cock, scald, wash and draw him clean, seethe it in white wine or Rheinish wine, scum it clean, clarify the broth after it is strained, then take a pint of thick and sweet cream, strain that to your clarified broth, and your broth will become exceeding fair and white: then take powdered ginger, fine white sugar and Rose water, seething your coulis when you season it, to make it take the colour the better.
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TAke a pinte of flour, put it into a little creame with two yolkes of egges and a little roſevvater, vvith a little ſearced cinnamon and ſugar, vvorke the altogether and bake the paſte vppon hote Irons.
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56. To make Wafers.
Take a pint of flour, put it into a little cream with two yolks of eggs, and a little rosewater, with a little searced cinnamon and sugar, work them altogether and bake the paste upon hot irons.
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57. To make Almond butter.
BLanch your almonds, & beate them as fine as you can with faire water, 2. or three houres, then ſtraine them through a lynnen cloth, boyle them with Roſewater whole mace and annis ſeedes, till the ſubſtance be thicke, ſptreade it vpon a faire cloth, dreining the whey from it, after let it hang in the ſame cloth ſome fewe houres, then ſtraine it and ſeason it with Roſewater and ſugar.
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57. To make Almond butter.
Blanch your almonds and beat them as fine as you can with fair water, two or three hours, then strain them through a linen cloth, boil them with Rosewater whole mace and aniseeds, till the substance is thick, spread it upon a fair cloth, draining the whey from it, after let it hang in the same cloth some few hours, then strain it and season it with Rosewater and sugar.
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58. A white gelly of Almonds.
TAke Roſewater, gum Dragagant diſſolued, or Iſinglaſſe diſſolued, and ſome Cinamon groſſely beaten, ſeethe them altogether, then take a pounde of almonds, blanch and beate them fine with a little faire water, drie them in a faire cloth; and put your water aforeſaid into the Almonds, ſeeth them together and ſtir them continually, then take them, from the fire, whē all is boiled to a ſufficient height.
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58. A white jelly of Almonds.
Take Rosewater and gum Dragagant dissolved, or Isinglass dissolved, and some Cinnamon grossly beaten, seethe them together, then take a pound of almonds, blanch and beat them fine with a little fair water, dry them in a fair cloth; and put your water aforesaid into the Almonds, seethe them together and stir them continually, then take them, from the fire, when all is boiled to a sufficient height.
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SEeth a pinte of Creame, and in the ſeething put in ſome diſſolued Iſinglas, ſtirring it vntil it be very thicke, then take a handfull of blanched Almonds, beat them and put them in a diſh with your Creame, ſeaſoning them with ſugar, and after ſlice it and diſh it.
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59. To make Leach.
Seethe a pint of Cream, and in the seething put in some dissolved Isinglass, stirring it until it be very thick, then take a handful of blanched Almonds, beat them and put them in a dish with your Cream, seasoning them with sugar, and after slice it and dish it.
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60. Sweete Cakes without eyther ſpice or ſugar.
SCrape our waſhe your Parſneps cleane, ſlice them thinne, drie them vpon Canuas or networke frames, beat them to powder mixing one thirde thereof with two thirds of fine wheat flower, make vp your paſte into coates, and you ſhall finde them very ſweete and delicate.
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60. Sweet Cakes without either spice or sugar.
Scrape and wash your Parsnips clean, slice them thin, dry them upon Canvas or network frames, beat them to power mixing one third thereof with two thirds of fine wheat flour, make up your paste into coats, and you shall find them very sweet and delicate.
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61. Roſes and Gilloflowres kept long.
COuer a Roſe that is freſh, and in the bud, and gathered in a faire day after the dewe is aſcended, with the whites of egges well beaten, & preſently ſtrew thereon the fine powder of ſearced ſugar, and put them vp in luted pots, ſetting the pots in a coole place in ſand or grauell. With a fillip at any time you may ſhake off this incloſure.
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61. Roses and Giliflowers kept long.
Cover a Rose that is fresh, and in the bud, and gathered in a fair day after the dew is ascended, with the whites of eggs well beaten, & presently strew thereon the fine powder of searced sugar, and put them up in luted pots, setting the pots in a cool place in sand or gravel. With a fillip at any time you may shake off this enclosure.
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62. Grapes growing all the yeare.
PVt a Vine ſtalke through a Basket of earth in December, which is likely to beare Grapes, that yeare, and when the Grapes are ripe, cut off the ſtalk vnder the basket (for by this time it hath taken roote) keepe the basket in a warme place, and the grapes will continue freſh and faire a long time vpon the vine.
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62. Grapes growing all the year.
Put a vine stalk through a Basket of earth in December, which is likely to bear Grapes, that year, and when the Grapes are ripe, cut off the stalk under the basket (for by this time it has taken root) keep the basket in a warm place, and the grapes will continue fresh and fair a long time upon the vine.
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63. How to drie Roſe leaues, or any other ſingle flower without wrinkling.
IF you would performe the ſame well in roſe leaues, you muſt in roſe time make choiſe of ſuch roſes as are neither in the bud, nor full blown (for theſe haue the ſmootheſt leaues of al other) which you muſt eſpecially cull & chooſe from the reſt. Then take right Callis ſand, waſh it in ſome chāge of waters, and drie it thoroughly well, either in an ouen, or in the ſunne; and hauing ſhallow, ſquare or long boxes of 4./5. or 6. inches deepe, make firſt an euen lay of ſande in the bottome, vpon the which lay your roſe leaues one by one ( ſo as none of them touch other) till you haue conuered all the ſand, then ſtrewe ſand vpon thoſe leaues till you haue thinly couered them all, & thē make another lay of leaues as before, and ſo lay vpon lay, &c. Set this box in ſome warme place in a hot ſunnie day, ( and commonly in tow hot ſunnie dayes they will be thoroughly drie) then take them out carefully with your hand without breaking. Keep theſe leaues in iarre glaſſes bound about with paper neere a chimney or ſtoue, for feare of relenting. I finde the red toſe leafe beſt to be kept in this nanner; alſo take awaye the ſtalkes of panſies, ſtock gillioflowers, or other ſingle flowers, pricke them one by one in ſande, preſing downe their leaues ſmooth with more ſande layde euēly vpon them. And thus, you may haue Roſe leaues, and other flowers to lay about your baſons, windows, &c. all the winter long. Alſo this ſecret is very requiſite for a good ſimplifier, becauſe he may drie the leafe of any hearbe in this manner, and lay it being drie in his Herball with the ſimple which it repreſenteth, wher by hee may eaſily learne to knowe the names of all ſimples which he deſireth.
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63. How to dry Rose leaves, or any other single flower without wrinkling.
If you would perform the same well in rose leaves, you must in rose time make choice of such roses as are neither in the bud, nor full blown (for these have the smoothest leaves of all other) which you must especially cull and choose from the rest. Then take right Callis sand, wash it in some change of waters, and dry it thoroughly well, either in an oven, or in the sun; and having shallow, square or long boxes of 4.5 or 6 inches deep, make first and even lay of sand in the bottom, upon the which lay your rose leaves one by one (so as none of them touch other) till you have covered all the sand, then strew sand upon those leaves till you have thinly covered them all, and then make another lay of leaves as before, and so lay upon lay, etc. Set this box in some warm place in a hot sunny day, (and commonly in two hot sunny days they will be thoroughly dry) then take them out carefully with your hand without breaking. Keep the leaves in jar glasses bound about with paper near a chimney or stove, for fear of relenting. I find the red rose leaf best to be kept in this manner; also take away the stalks of pansies, stock giliflowers, or other single flowers, prick them one by one in sand, pressing down their leaves smooth with more sand laid evenly upon them. And thus, you may have Rose leaves, and other flowers to lay about your basins, windows, etc. all the winter long. Also this secret is very requisite for a good simplifier, because he may dry the leaf of any herb in this manner, and lay it being dry in his Herbal with the sample which it represents, where he may easily learn to know the names of all simples which he desires.
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64. Cluſters of Grapes kept till Eaſter.
CLuſters of grapes handing vp on lines within a cloſe preſſe will laſt till Eaſter, if they ſhrinke you may plumpe them vpp with a little warme water before you eat them. Some vſe to dip the endes of the ſtalkes firſt in pitch: ſome cut a branch of the vine with euery cluſter, placing an apple at each end of the branch, now and then renewing those Apples as they rot, and after hanging them within a preſſe or cupboard, which would ſtand in ſuch a roome (as I suppoſe) where the grapes might not freez : for otherwiſe you muſt be forced now and then to make a gentle fire in the room, or elſe the grapes will rot and periſh.
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64. Roses and Giliflowers kept long.
Clusters of grapes hanging upon lines within a close press will last till Easter, if they shrink you may plump them up with a little warm water before you eat them. Some use to dip the ends of the stalks first in pitch: some cut a branch of the vine with every cluster, placing an apple at each end of the branch, now and then renewing those Apples as they rot, and after hanging them within a press or cupboard, which would stand in such a room (as I suppose) where the grapes might not freeze : for otherwise you must be forced now and then to make a gentle fire in the room, or else the grapes will rot and perish.
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65. How to keepe Walnuts a long time plumpe and freſh.
MAke a laye of the drie ſtampings of crabs when the veriuice is preſſed from them, couer that lay with Walnuts, and vpon them make another lay of ſtampings, and ſo one lay vppon another till your veſſell be full wherein you meane to keepe them. The Nuts thus kept will pill as if they were new gathered from the tree.
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65. How to keep Walnuts a long time plump and fresh.
Make a layer of the dry stampings of crabs when the verjuice is pressed from them, cover that layer with Walnuts, and upon them make another layer of stampings, and so one layer upon another till your vessel be full wherein you mean to keep them. The Nuts thus kept will peel as if they were new gathered from the tree.
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66. An excellent conceit vpon the kernels of drie Walnuts.
GAther not your walnuts before they be ful ripe, keep thē without anie Art vntill Newyeers tide, then break the ſhels carefully, ſo as you deface not the kernels (& therefore you muſt make choiſe of ſuch nuts as haue thinne ſhels) whatſoeuer you finde to come away eaſilie, remoue it: ſtiepe theſe kernels in conduit water, fortie eight houres, then will they ſwell and grow verie plumpe and faire, and you may pill them eaſiliy, and preſent them to any friende you haue for Newyeares gift: but being pilled, they muſt bee eaten within two or three houres, or els thely loſe their whitenes & beautie, but vnpilled they will laſt 2. or 3. dayes faire and freſh. This of a kind Gentlewoman, whoſe skill I doe highly commend, and whoſe caſe I doe greatlie pitie: ſuch are the hard fortunes of the beſt wits and natures in your dayes.
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66. An excellent conceit upon the kernels of dry Walnuts.
Gather not your walnuts before they be fully ripe, keep them without any Art until New-years tide, then break the shells carefully, so as you deface not the kernels (and therefore you must make choice of such nuts as have thin shells) whatsoever you find to come away easily, remove it: steep these kernels in conduit water, forty-eight hours, then will they swell and grow very plump and fair, and you may peel them easily, and present them to any friend you have for a New-years gift: but being peeled, they must be eaten within two or three hours, or else they lose their whiteness and beauty, but unpeeled they will last two or three days fair and fresh. This of a kind Gentlewoman, whose skill I do highly commend, and whose case I do greatly pity: such are the hard fortunes of the best wits and natures in our days.
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67. How to keepe Quinces in a moſt excellent manner.
MAke choiſe of ſuch as are ſound, & gathered in a faire, drie and ſunny day, place them in a veſſel of wood, containing a firkin or thereabout, then couer them with peny ale, and ſo let thē reſt: and if the liquor carrie anie bad ſcum, after a day or two take it off, euerie 10. or 12. dayes let out your peny ale at a hole in the bottome of your veſſell, ſtop the hole and fill it vp again with freſh peny ale, you may haue as much for two pence at a time as will ſerue for this purpoſe, theſe Quinces being baked at Whitſontide did taſte more daintily then any of thoſe which are kept in our vsuall decoions or pickels.
Alſo if you take white wine lees that are neat (but then I feare you muſt get them of the Marchant, for our Tauernes doe hardly affoord anie) you may keep your Quinces in them verie faire and freſh all the yeare, & therein may you alſo keep your barberies both full and faire coloured.
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67. How to keep Quinces in a most excellent manner.
Make choice of such as are sound, and gathered in a fair, dry and sunny day, place them in a vessel of wood, containing a firkin or thereabout, then cover them with penny ale, and so let them rest: and if the liquor carries any bad scum, after a day or two take it off, every 10 or 12 days let out your penny ale at a hole in the bottom of your vessel, stop the hole and fill it up again with fresh penny ale, you may have as much for two pence at a time as will serve for this purpose, these Quinces being baked at Whitsuntide did taste more daintily than any of those which are kept in our usual decoctions or pickles.
Also if you take white wine lees that are neat (but then I fear you must get them of the Merchant, for your Taverns do hardly afford any) you may keep your Quinces in them very fair and fresh all the year, and therein may you keep your barberries both full and fair coloured.
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Make choiſe of ſuch Pomgranates as are ſound and not prickt as they tearme it, lap them ouer, thinly with wax, hang them vpō nailes, where they may touch nothing, in ſome cupboard or cloſet in your bedchamber, wher you keep a continual fire, and euery 3. or 4. daies turn them vnderſides vppermoſt, & therefore you muſt ſo hang them in packthread, that they may haue a bowe knot at either end. This way Pomgranates haue beene kept freſh till whitſontide.
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68. Keeping Pomegranates.
Make choice of such Pomegranates as are sound and not pricked as they term it, lap them over, thinly with wax, hang them upon nails, where they may touch nothing, in some cupboard or closet in your bedchamber, were you keep a continual fire, and every three or four days turn the undersides uppermost, and therefore you must so hang them in packthread, that they may have a bow know at either end. This way Pomegranates have been kept fresh till Whitsuntide.
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69. Preſeruing of Artichocks.
CVt off the ſtalkes of your Artichokes within two inche of the Apple, and of all the reſt of the ſtalkes make a ſtrong decoction, ſlicing them into thinne and ſmall peeces, and keepe them in this decoion: when you ſpende them you muſt lay them firſt in warme water, and then in colde, to take away the bitternes of thē. This of M Parſons, that honeſt and painefull praicer in his profeſſion.
In a mild & warm winter about a moneth or three weekes before Chriſtmas, I cauſed great ſtore of Artichokes to bee gathered with their ſtalkes in their full length as they grewe, and making firſt a good thicke lay of Artichoke leaues in the bottome of a great and large veſſell I placed my Artichokes one vppon another as cloſe as I could touch them, couering thē ouer of a pritty thickneſſe with Artichoke leaues: theſe Artichokes were ſerued in at my table all the Lent after, the apples being red & ſound, only the tops of the leaues a little vaded, which I did cut away.
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69. Preserving of Artichokes.
Cut off the stalks of your Artichokes within two inches of the Apple, and of all the rest of the stalks make a strong decoction, slicing them into thin and small pieces, and keep them in this decoction: when you spend them you must lay them first in warm water, and then in cold, to take away the bitterness of them. This of M. Parsons, that honest and painful practicer in his profession.
In a mild and warm winter about a month or three weeks before Christmas, I caused great store of Artichokes to be gathered with their stalks in their full length as they grew, and making first a good thick layer of Artichoke leaves in the bottom of a great and large vessel I placed my Artichokes one upon another as close as I could touch them, covering them over of a pretty thickness with Artichoke leaves: these Artichokes were served in at my table all the Lent after, the apples being red and sound, only the tops of the leaves a little faded, which I did cut away.
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70. Fruit preſerued in pitch.
DWayberries that do ſomewhat reſemble blacke cherries, called in Latine by the name of Solanum læthale, beeing dipped in molten pitch, being almoſt cold, and before it congeale and harden a gaine, and ſo hung vp by their ſtalkes, will laſt a whole yeare Probatum per M. Farſous, the Apothecarie. Prooue what other fruites whill alſo bee preſerued in this maner.
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70. Fruit preserved in pitch.
Dwayberries, thad do somewhat resemble black cherries, called in Latin by the name of Solanum læthale, being dipped in molten pitch, being almost cold, and before it congeals and hardens again, and so hung up by their stalks, will last a whole year. Probatum per M. Farsous, the Apothecary. Prove what other fruits will also be preserved in this manner.
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71. To make cleuear Cinamon sugar.
LAy pieces of Sugar in cloſe boxed amongſt ſtickes of Cinamon, cloues, &c. and in a ſhort time it will purchaſe both the taſte and ſent of the ſpice. Prebat . in cloues.
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71. To make clever Cinnamon sugar.
Lay pieces of Sugar in close boxes amongst sticks of cinnamon, cloves, etc, and in a short time it will purchase both the taste and the scent of the spice. Prebat . in cloves.
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72. Haſell Nuts kept long.
A Man of great yeares & experience aſſured mee, that Nuts may be kept a long time with full kernels, by burying them in earthen pots well ſtopt, a foot or two in the ground : they keepe beſt in grauelly or ſandy places. But theſe nuts I am ſure wil yeeld no oile as other nuts will, that waxe drie in the ſhels with long keeping.
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72. Hazel Nuts kept long.
A man of great years and experience assured me, that Nuts may be kept a long time with full kernels, by burying them in earthen pots well stoppered, a foot or two in the ground : they keep best in gravelly or sandy places. But these nuts I am sure will yield no oil as other nuts will, that wax dries in the shells with long keeping.
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73. Cheſnuts kept all the yeare.
After the bread is drawne, diſperſe your Nuts thinly ouer the bottome of the Ouen, and by this meanes the moiſture beeing dryed vp, the Nuts will laſt all the yeare: if at any time your perceiue then to relent, put thē into your Ouen againe as before.
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73. Chestnuts kept all the year.
After the bread is drawn, disperse your Nuts thinly over the bottom of the Oven, and by this means the moisture being dried up, the Nuts will last all the year: if at any time you perceive them to relent, put them into your Oven again as before.
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