Hannah Wolley's Section 1, Part 2

Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Section 1, Part 2 Recipes — This is the first section, second part of recipes from the Stuart volume, The Queen-like Closet by Hannah Woolley. The version presented here is from 1672, but the book itself dates back to 1670. Here you will find a facsimile of the original title page as well a the introduction and table of contents. I have used a special font to present the recipes in as close a form to the original as possible. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

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The Queen-like Closet: Section 1, Part 1b Recipes 101 to 200

101. To preſerve Grapes.       Take your faireſt white Grapes and pick them from the ſtalks, then ſtone them carefully, and ſave the Juice, then take a pound of Grapes, a pound of fine Sugar, and a pint of water wherein ſliced Pippins have been boiled, ſtrain that water, and with your Sugar and that make a Syrup, when it is well ſcummed put in your Grapes, and boil them very faſt, and when you ſee they are as clear as glaſs, and that the Syrup will jelly, put them into Glaſſes. 102. To make Collops of Bacon in Sweet-meats.       Take ſome Marchpane Paſte, and the weight thereof in fine Sugar beaten and ſearſed, boil them on the fire, and keep them ſtirring for fear they burn, ſo do till you find it will come from the bottom of the Poſnet, then mould it with fine Sugar like a Paſte, and colour some of it with beaten Cinnamon, and put in a little Ginger, then roll it broad and thin, and lay one upon another till you think it be of a fit thickneſs and cut it in Collops and dry it in an Oven. 103. To make Violet Cakes.       Take them clipped clean from the whites and their weight in fine Sugar, wet your Sugar in fair water, and boil it to a Candy height, then put in your Violets, and ſtir them well together, with a few drops of a Limon, then pour them upon a wet Pye-Plate, or on a ſlicked paper, and cut them in what form you pleaſe; do not let them boil, for that will ſpoil the colour: Thus you may do with any Herb or Flower, or with any Orange or Limon Pill, and, if you like it, put in a little Musk or Ambergreece. 104. To preserve white Damſons.       Take to every pound one pound of fine Sugar and a quarter of a pint of fair water, make your Syrup and ſcum it well, then take it from the fire, and when it is almost cold put in your Damſons, and let them ſcald a little, then take them off a while, and then ſet them on again; when you perceive them to be very clear, put them into Pots or Glaſſes. 105. To make a very good Cake.       Take a peck of Flower, four pound of Currans well waſhed, dryed and picked, four pounds of Butter, one pound of Sugar, one ounce of Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in Roſewater, the next day ſtrain it out, then take one pint and an half of good Ale-Yeſt the Yolks of 4 Eggs, a pint of Cream, put a pound of the butter into the warmed Cream, put the reſt into the Flower in pieces, then wet your Flower with your Cream, and put in your Currans, and a little Salt, and four or five ſpoonfuls of Caraway-Comfits and your Spice, mix them all and the Yeſt well together, and let it lie one hour to rise, then make it up and Bake it in a Pan buttered: It may ſtand two hours. 106. To make Paſte Royal.       Take Quince Marmalade almoſt cold, and mould it up with ſearced Sugar to a Paſte, them make it into what form you pleaſe and dry them in a Stove. 107. To make Paſte of Pippins coloured with Barberries.       Take the Pulp of Codled Pippins, and as much of the Juice of Barberries as will colour it, then take the weight of it in fine Sugar, boil it to a Candy height, with a little water, then put in your Pulp beaten very well in a mortar, boil it till it come from the bottom of the Poſnet, then duſt your Plate with Sugar, and drop them thereon, and dry them in a Stove or warm Oven. 108. To preſerve Barberries.       Take one Pound of ſtoned Barberries and twice their weight in fine Sugar, then ſtrip two or three handfuls of Barberries from their ſtalks, and put them into a Diſh with as much Sugar as Barberries, over a Chafing dish of Coals, when you ſee they are well plumped, ſtrain them, then wet your other Sugar with this, and no Water, boil it and ſcum it, and then put in your ſtoned Barberries, and boil them till they are very clear. 109. To make Jelly of Currans or of any other Fruit.       Take your Fruit clean picked from the ſtalks, and put them into a long Gally-pot, and ſet it into a Kettle of Water cloſe covered; keep the Water boiling till you find the Fruit be well infuſed, then pour out the cleareſt, and take the weight of it in fine Sugar, wet your Sugar with Water, and boil it to a Candy height, then put in your clear Liquor, and keep it ſtirring over a ſlow fire till you ſee it will jelly, but do not let it boil; the Pulp which is left of the Liquor, you may make Paſte of if you pleaſe, as you do the Pippin Paſte before named. 110. To make a Goosberry Fool.       Take a Pint and an half of Goosberries clean picked from the ſtalks, put them into a Skillet with a Pint and half of fair Water, ſcald them till they be very tender, then bruiſe them well in the Water, and boil them with a Pound and half of fine Sugar till it be of a good thickneſs, then put to it the Yolks of ſix Eggs and a Pint of Cream, with a Nutmeg quartered, ſtir theſe well together till you think they be enough, over a ſlow fire, and put it into a Diſh, and when it is cold, eat it. 111. To make perfumed Lozenges.       Take twelve Grains of Ambergreece, and ſix grains of Musk, and beat it with ſome Sugar plate ſpoken of before, then roule it out in thin Cakes, and make them into what form you pleaſe, you may make them round like a Sugar Plumb, and put a Coriander ſeed in each of them, and ſo they will be fine Comfits, and you may make them into Lozenges to perfume Wine with. 112. To Candy Eryngo Roots.       Take the Roots new gathered, without Knots or Joints, waſh them clean, and boil them in ſeveral Waters till they are very tender, then waſh them well, and dry them in a Cloth, ſlit them, and take out the Pith, and braid them in Braids as you would a Womans Hair, or elſe twiſt them, then take twice their weight in fine Sugar, take half that Sugar, and to every Pound of Sugar, one quarter of a pint of Roſewater and as much fair water, make a ſyrup of it, and put in your roots and boil them, and when they are very clear, wet the rest of the Sugar with Roſewater, and boil it to a Candy height, then put in the Roots and boil them, and ſhake them, and when they be enough, take them off, and ſhake them till they are cold and dry, then lay them upon Diſhes or Plates till they are throughly dry, and then put them up; thus you may do Orange or Limon, or Citron Pill, or Potato Roots. 113. To pre      erve Goosberries.       Take your Gooseberries, and ſtone them, then take a little more than their weight in fine Sugar, then with as much Water as will melt the Sugar, boil it and ſcum it, then put in your Goosberries, and boil them apace till they be clear, then take up your Goosberries, and put them into Glaſſes, and boil the Syrup a little more, and put over them. 114. To make Leach and to colour it.       Take one Ounce of Iſinglass and lay it in Water four and twenty hours, changing the Water three or four times, then take a quart of new Milk, boiled with a little ſliced Ginger and a ſtick of Cinamon, one ſpoonful of Roſewater, and a quarter of a Pound of Sugar, when it hath boiled a while, put in the Isinglass, and boil it till it be thick, keeping it always ſtirring, then ſtrain it, and keep it ſtirring, and when it is cold, you may ſlice it out, and ſerve it upon Plates; you may colour it with Saffron, and some with Turnſole, and lay the White and that one upon another, and cut it, and it will look like Bacon; it is good for weak people, and Children that have the Rickets. 115. To take away the Signs of the Small Pox.       Take ſome Spercma-ceti, and twice ſo much Virgins Wax, melt them together and ſpread it upon Kids Leather, in the ſhape of Mask, then lay it upon the Face, and keep it on night and day, it is a very fine Remedy. 116. For Morphew, or Freckles, and to clear the Skin.       Take the Blood of any Fowl or Beaſt, and wipe your Face all over with it every night when you go to bed for a fortnight together, and the next day waſh it all off with White Wine, and white Sugar Candy, and ſometimes hold your face over the smoke of Brimstone for a while, and ſhut your eyes, if you add the Juice of a Limon to the white Wine, it will be the better. 117. To make Almond Butter to look white.       Take about two Quarts of Water, the bottom of a Manchet, and a Blade of large Mace, boil it half an hour, and let it ſtand till it be cold, then take a Pound of ſweet Almonds blanched, and beaten with Roſewater very fine, ſo ſtrain them with this Water many times, till you think the virtue is out of them, and that it be a thick Almond Milk, then put it into a Skillet, and make it boiling hot, that it ſimper, then take a ſpoonful of the Juice of a Limon, and put into it, ſtirring of it in, and when you perceive it ready to turn, then take it from the fire, and take a large fine Cloth, and caſt your Liquor all over the Cloth with a Ladle, then ſcrape it altogether into the middle with a Spoon, then tie it hard with a Packthred, ſo let it hang till the next morning, then put in a Diſh, and sweeten it with Roſewater and Sugar, put a little Ambergreece if you pleaſe. 118. For the Ptiſick.       Take a Pottle of ſmall Ale, one Pound of Raiſins of the Sun ſtoned, with a little handful of Peniroyal, boil theſe together, and add a little Sugar-candy to it, and take five or ſix ſpoonfuls at a time four or five times in a day for a good while. 119. Marmalade of Apricocks.       Take the ripest and ſtone them and pare them, and beat them in a Mortar, then boil the Pulp in a Diſh over a Chafing-diſh of Coals, till it be ſomewhat dry, then take the weight in fine Sugar, and boil it to a Candy height, with ſome Roſewater, then put in your Pulp, and boil them together till it will come from the bottom of the Skillet, and always keep it ſtirring, for fear it burn, then put it into Glaſſes. 120. Syrup of Turneps.       Take of the best and pare them, and bake them in a Pot, then take the clear Juice from them, and with the like weight in fine Sugar make it into a Syrup, and a little Licoras to it, and take it often. 121. To make a good Jelly.       Take a lean Pig, dreſs it clean, and boil it in a ſufficient quantity of Fair Water, with four Ounces of green Licoras ſcraped and bruiſed, Maidenhair two handfuls, Colts-foot one handful, Currans half a Pound, Dates two Ounces ſtoned and sliced, Ivory one Ounce, Hartſhorn one Ounce, boil these to a strong Jelly, and ſtrain it, and take off the Fat, then put to it half a Pound of Sugar, and half a Pint of white Wine, and ſo eat it at your pleaſure. 122. A most excellent Cordial proved by very many.       Take three Grains of Eaſt Indian Bezoar, as much of Ambergreece, powder them very fine with a little Sugar, and mingle it with a ſpoonful and half of the Syrup of the juice of Citrons, one Spoonful of Syrup of Clovegilliflowers, and one ſpoonful of Cinamon Water, ſo take it warmed. 123. To make the black Juice of Licoras.       Take two Gallons of running Water, three handfuls of unſet Hyſop, three pounds and half of Licoras ſcraped, and dried in the Sun and beaten, then cover it cloſe, and boil it almost a whole day in the Water, when it is enough, it will be as thick as Cream, then let it ſtand all night, the next morning ſtrain it, and put it in ſeveral Pans in the Sun to dry, till it work like wax, then mould it with White Sugar Candy beaten and ſearced, then print it in little Cakes, and print them with Seals, and dry them. 124. To make Marchpane.       Take two Pounds of Jordan Almonds, blanch and beat them in a Mortar with Roſewater, then take one Pound and half of Sugar finely ſearced, when the Almonds are beaten to a fine Paſte with the Sugar, then, take it out of the Mortar, and mould it with ſearced Sugar, and let it ſtand one hour to cool, then roll it as thin as you would do for a Tart, and cut it round by the Plate, then ſet an edge about it, and pinch it, then ſet it on a bottom of Wafers, and bake it a little, then Ice it with Roſewater and Sugar, and the White of an Egg beaten together, and put it into the Oven again, and when you ſee the Ice riſe white and high, take it out, and ſet up a long piece of Marchpane firſt baked in the middle of the Marchpane, ſtick it with ſeveral ſorts of Comfits, then lay on Leaf-gold with a Feather and the White of an Egg beaten. 125. To preſerve Green Pippins.       Scald ſome green Pippins carefully, then peel them, and put them into warm water, and cover them, and let them ſtand over a ſlow fire till they are as green as you would have them, and ſo tender as that a ſtraw may run through them, then to every pound of Apples, take one pound of fine Sugar, and half a pint of water, of which make a Syrup, and when you have ſcumm'd it clean, put in your Apples, and let them boil a while, then ſet them by till the next day, then boil them throughly, and put them up. 126. To preſerve Peaches.       Take your Peaches when you may prick a hole through them, ſcald them in fair water and rub the Fur off from them with your Thumb, then put them in another warm water over a ſlow fire, and cover them till they be green, then take their weight in fine Sugar and a little water, boil it and ſcum it, then put in your Peaches, and boil them till they are clear, ſo you may do green Plumbs or green Apricocks. 127. Marmalade of Damſons.       Take two Pounds of Damſons, and one Pound of Pippins pared and cut in pieces, bake them in an Oven with a little ſliced Ginger, when they are tender, poure them into a Cullender, and let the Syrup drop from them, then ſtrain them, and take as much ſugar as the Pulp doth weigh, boil it to a Candy height with a little water, then put in your Pulp, and boil it till it will come from the bottom of the Skillet, and ſo put it up. 128. Marmalade of Wardens.       Bake them in an earthen pot, then cut them from the Core and beat them in a Mortar, then take their weight in fine Sugar, and boil it to a Candy height with a little water, then put in your Pulp with a little beaten Ginger, and boil it till it comes from the bottom of the Poſnet; and so do with Quinces if you pleaſe. 129. Marmalade of green Pippins to look green.       Scald them as you do to preſerve, then ſtamp them in a Mortar, and take their weight in fine Sugar, boil it to a Candy height with a little water, then boil it and the Pulp together, till it will come from the bottom of Poſnet. 130. To preſerve green Walnuts.       Take them and ſteep them all night in water, in the morning pare them and boil them in fair water till they be tender, and then ſtick a Clove into the head of each of them, then take one Pound and half of Sugar to every pound of Walnuts, and to every pound of Sugar one Pint of Roſewater, make a Syrup of it, and ſcum it, then put in your Walnuts, and boil them very leasurely till they are enough; then put in a little Musk or Ambergreece with a little Roſewater, and boil them a little more, and put them up; it is a very good Cordial, and will keep ſeven years or more. 131. To dry old Pippins.       Pare them, and bore a hole through them with a little Knife or Piercer, and cut ſome of them in halves, take out the Cores of them as you cut them, then put them into a Syrup of Sugar and water, as much as will cover them in a broad preserving Pan, let them boil so faſt as may be; taking them ſometimes from the fire, ſcumming them clean; when you perceive your Apples clear, and Syrup thick, then take them up, and ſet them into a warm Oven from the Syrup, all night, the next morning turn them, and put them in again, ſo do till they are dry; if you please to gliſter some of them, put them into your Candy-pot but one night, and lay them to dry the next day, and they will look like Cryſtal. 132. To preſerve Bullace as green as graſs.       Take them freſh gathered, and prick them in ſeveral places, ſcald them as you do your green Peaches, then take their weight in fine ſugar, and make a Syrup with a little water, then put in your Bullace, and boil them till they be very clear, and the Syrup very thick. 133. To preſerve Medlars.       Take them at their full growth, pare them as thin as you can, prick them with your Knife, and parboil them reasonable tender, then dry them with a Cloth, and put to them as much clarified sugar as will cover them; let them boil leisurely, turning them often, till they have well taken the ſugar, then put them into an earthen Pot, and let them ſtand till the next day, then warm them again half an hour; then take them up and lay them to drain, then put into that Syrup half a pint of water wherein Pippins have been boiled in ſlices, and a quarter of a Pound of fresh ſugar, boil it, and when it will jelly, put it to the Medlars in Gallipots or Glaſſes. 134. To make Conſerve of Violets.       Take a pound clean cut from the whites, ſtamp them well in a Mortar, and put to them two or three Ounces of white Sugar-Candy, then take it out and lay it upon a ſleeked Paper, then take their weight in fine ſugar, and boil it to a Candy height with a little water, then put in your Violets, and a little Juice of Limon, and then let them have but one walm or two over the fire, ſtirring it well; then take it off; and when it is between hot and cold, put it up, and keep it. 135. To caſt all kinds of ſhapes, what you pleaſe, and to colour them.       Take half a pound of refined Sugar, boil it to a Candy height with as much Roſewater as will melt it, then take moulds made of Alabaſter, and lay them in water one hour before you put in the hot Sugar, then when you have put in your Sugar turn the mould about in your hand till it be cool, then take it out of the mould, and colour it according to the nature of the Fruit you would have it reſemble. 136. To dry Pears without Sugar.       Pare them, and leave the ſtalks and pipps on them, then bake them in an earthen pot with a little Claret Wine, covered, then drain them from the Syrup, and dry them upon Sieves in a warm Oven, turning them morning and evening, every time you turn them hold them by the ſtalk and dip them in the Liquor wherein they were baked and flat them every time a little.       If you do them carefully they will look very red and clear and eat moiſt, when they are dry put them up. 137. To make Rasberry Wine.       Take Rasberries and bruiſe them with the back of a ſpoon, and ſtrain them, and fill a bottle with the juyce, ſtop it, but not very cloſe, let it ſtand four or five days, then pour it from the Grounds into a Baſon, and put as much White-wine or Rheniſh as your juyce will well colour, then ſweeten it with Loaf Sugar, then bottle it and keep it, and when you drink it you may perfume ſome of it with one of the Lozenges ſpoken of before. 138. To preſerve Oranges in jelly.       Take the thickeſt rind Oranges, chipped very thin, lay them in water three or four days, ſhifting them twice every day, then boil them in ſeveral waters, till you may run a ſtraw through them, then let them lye in a Pan of water all night, then dry them gently in a Cloth, then take to every Pound of Oranges one Pound and an half of Sugar, and a Pint of water, make thereof a ſyrup; then put in your Oranges, and boil them a little, then ſet them by till the next day, and boil them again a little, and ſo do for four or five days together, then boil them till they are very clear, then drain them in a ſieve, then take to every Pound of Oranges one quarter of a Pint of water wherein ſliced Pippins have been boiled into your ſyrup, and to every quarter of a Pint of that water, add a quarter of a Pound of fresh Sugar, boil it till it will jelly, then put your Oranges into a Pot or a Glaſs, and put the jelly over them; you may if you pleaſe, take all the Meat out of ſome of your Oranges at one end, and fill it with preſerved Pippin, and if you put in a little Juice of Orange and Limon into your Syrup when it is almoſt boiled, it will be very fine taſted. 138. To make Criſtal Jelly.       Take a Knuckle of Veal and two Calves Feet, lay them in water all night, then boil them in Spring water, till you perceive it to be a thick Jelly, then take them out, and let your Jelly ſtand till it be cold, then take the cleareſt, and put it into a Skillet, and ſweeten it with Roſewater and fine Sugar, and a little whole Spice, and boil them together a little, and ſo eat it when it is cold. 139. To make China-Broth.       Take three Ounces of China ſliced thin, and three Pints of fair water, half an ounce of Harts-horn, let it ſteep together twelve hours, then put in a Red Cock cut in pieces and bruiſed, one Ounce of Raiſins of the Sun ſtoned, one ounce of Currans, one ounce of Dates ſtoned, one Parsley root, one Fennel-root, the Pith being taken out, a little Burrage and Bugloſs, and a little Pimpernel, two Ounces of Pearl Barley; boil all theſe together till you think they be well boiled, then ſtrain it out. 140. To make Court Perfumes.       Take three Ounces of Benjamin, lay it all night in Damask Roſe buds clean cut from the white, beat them very fine in a ſtone Mortar till it come to a Paſte, then take it out and mix it with a dram of Musk finely beaten, as much Civet, mould them up with a little ſearced Sugar, and dry them between Roſe Leaves each of them, then dry them very well and keep them to burn, one at a time is ſufficient. 141. A Syrup for a Cold.       Take Long-wort of the Oak, Sage of Jeruſalem, Hyſop, Colts-foot, Maidenhair, Scabious, Horehound, one handful of each, four Ounces of Licoras ſcraped, two Ounces of Anniseeds bruiſed, half a pound of Raiſins of the Sun ſtoned, put theſe together into a Pipkin with two quarts of Spring water, let them ſtand all night to infuſe close ſtopped, when it is half boiled away, ſtrain it out, and put to it to every pint of liquor a pound of Sugar and boil it to a Syrup. 142. To make white Marmalade of Quinces.       Coddle them so tender that a ſtraw may run thorow them, then take grated Quinces and ſtrain the Juice from them, then ſlice your scalded Quinces thin and weigh them, and take a little above their weight in fine Sugar, wet your Sugar with the raw juice, boil it and ſcum it, then put in your ſliced Quinces and boil them up quick till they jelly, then put them into Glaſſes. 143. The white juice of Licoras.       Take one pound of Licoras clean ſcraped, cut it thin and ſhort, and dry it in an Oven, then beat it fine in a Mortar, then put it into a ſtone Jugg, and put thereto of the water of Colts-foot, Scabius, Hysop and Horehound, as much as will ſtand four fingers deep above the Licoras, then set this Jugg, close ſtopped, into a Kettle of water, and keep the water boiling, let it be ſtuffed round with hay that it jog not, let it ſtand so four hours, and ſo do every other day for the ſpace of ten days; then ſtrain it into a diſh, ſet the diſh over boiling water, and let it vapour away till it be thick, then add to it one pound of fine Sugar-Candy, the beſt and whiteſt you can get, beaten very well, then put it into ſeveral diſhes and dry it in the Sun, or in a warm Oven, beating it often with bone knives till it be ſtiff, then take as much Gum Dragon ſteeped in Roſe-water as will make it pliable to your hand, then make it into little Rolls, and add two grains of Musk or Ambergreece and a few drops of Oyl of Anniſeed, and ſo make them into little Cakes, and print them with a Seal and then dry them. 144. To dry Plumbs naturally.       Take of any ſort and prick them and put them into the bottom of a Sieve duſted with Flower to keep them from ſticking, let them ſtand in a warm Oven all night, the next morning turn them upon a clean Sieve, and ſo do every day till you see that they are very dry. 145. To dry preſerved Pears.       Wash them from their Syrup, then take ſome fine Sugar and boil it to a Candy height with a little water, then put in your Pears, and ſhake them very well up and down, then lay them upon the bottom of a Sieve, and dry them in a warm Oven and ſo keep them. 146. To make little Cakes with Almonds.       Put into a little Roſewater two grains of Ambergreece, then take a pound of blanched Almonds and beat them with this Roſewater, then take a Pound of your fineſt Sugar, beaten and ſearced, and when your Almonds are well beaten, mix ſome of the Sugar with them, then make your Cakes, and lay them on Wafer ſheets; and when they are half baked, take the reſt of the Sugar, being boiled to a Candy height with a little Roſewater, and so with a Feather waſh them over with this, and let them ſtand a while longer. 147. To make very pretty Cakes that will keep a good while.       Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a pound of Sugar, and a little Roſewater, with ſome beaten Spice, and as much Cream as will work it into a Paſte, work it very well and beat it, then rowl it as thin as poſſible, and cut them round with a Spur, ſuch as the Paſtry Cooks do uſe; then fill them with Currans firſt plumped a little in Roſewater and Sugar, ſo put another ſheet of Paſte over them and cloſe them, prick them, and bake them but let not your Oven be too hot; you may colour ſome of them with Saffron if you pleaſe, and ſome of them you may ice over with Roſewater and Sugar, and the White of an Egg beaten together. 148. To make a Pae to waſh your hands withal.       Take a Pound of bitter Almonds, blanch them and beat them very fine in a Mortar with four Ounces of Figgs, when it is come to a paſte, put it into a Gallipot and keep it for your uſe; a little at a time will ſerve. 149. To keep Flowers all the Year.       Take any ſort of pretty Flowers you can get, and have in readineſs ſome Roſewater made very ſlippery by laying Gum Arabick therein.       Dip your Flowers very well, and ſwing it out again, and ſtick them in a ſieve to dry in the Sun, ſsome other of them you may duſt over with fine Flower, and ſome ſearced Sugar, after you have wetted them, and ſo dry them.       Either of them will be very fine, but thoſe with Sugar will not keep ſo well as the other; they are good to ſet forth Banquets, and to garniſh Dishes, and will look very freſh, and have their right smell. 150. Conſerve of Barberries.       Take Barberries, infuſe them in a pot as other Fruits ſpoken of before, then ſtrain them, and to every pound of liquor take two pounds of Sugar, boil them together over the fire till it will come from the bottom of the Poſnet, and then put it into Gally-pots and keep it with fine Sugar ſtrewed over it. 151. To preſerve Barberries without Fire.       Take your faireſt bunches and lay a Lay of fine Sugar into the bottom of the pot, and then a Lay of Barberries, and then Sugar again, till all be in, and be ſure to cover them deep with Sugar last of all, and cover your pot with a bladder wet and tyed on, that no Air get in, and they will keep and be good, and much better to garniſh diſhes with than pickled Barberries, and are very pleaſant to eat. 152. To Candy Almonds to look as though they had their Shells on. Take Jordan Almonds and blanch them, then take fine Sugar, wet it with water, and boil it to a Candy height, colour it with Cochineal, and put in a grain of Ambergreece; when you ſee it at a Candy height, put in your Almonds well dried from the Water, and ſhake them over the fire till you ſee they are enough, then lay them in a Stove or some other warm place. 153. To Candy Carrot Roots.       Take of the beſt and Boil them tender then pare them, and cut them in ſuch pieces as you like; then take fine Sugar boiled to a Candy height with a little Water, then put in your Roots, and boil them till you ſee they will Candy; but you muſt firſt boil them with their weight in Sugar and some Water, or else they will not be ſweet enough; when they are enough, lay them into a Box, and keep them dry: thus you may do green Peaſcods when they are very young, if you put them into boiling water, and let them boil cloſe covered till they are green, and then boiled in a Syrup, and then the Candy, they will look very finely, and are good to set forth Banquets, but have no pleaſant taſte. 154. To make Syrup of Violets.       Take Violets clipped clean from the Whites, to every Ounce of Violets take two Ounces of Water, ſo ſteep them upon Embers till the Water be as blew as a Violet, and the Violets turned white, then put in more Violets into the same Water, and again the third time, then take to every Quart of Water four Pounds of fine Sugar, and boil it to a Syrup, and keep it for your uſe; thus you may alſo make Syrup of Roſes. 155. To make a Syrup for any Cough.       Take four Ounces of Licoras ſcraped and bruiſed, Maidenhair one Ounce, Aniſeeds half an Ounce, ſteep them in Spring water half a day, then boil it half away; the firſt quantity of water which you ſteep them in muſt be four Pints, and when it is half boiled away, then add to it one Pound of fine Sugar, and boil it to a Syrup, and take two ſpoonfuls at a time every night when you go to reſt. 156. A pretty Sweet-meat with Roſes and Almonds.       Take half a Pound of Blanched Almonds beaten very fine with a little Roſewater, two Ounces of the Leaves of Damask Roſes beaten fine, then take half a pound of Sugar, and a little more, wet it with water, and boil it to a Candy height, then put in your Almonds and Roſes, and a grain of Musk or Ambergreece, and let them boil a little while together, and then put it into Glaſſes, and it will be a fine sort of Marmalade. 157. The beſt ſort of Harſshorn Jelly to ſerve in a Banquet.       Take ſix Ounces of Hartſhorn, put it into two Quarts of Water and let it infuſe upon Embers all night, then boil it up quick, and when you find by the Spoon you ſtir it with, that it will ſtick to your mouth, if you do touch it, and that you find the Water to be much waſted, ſtrain it out, and put in a little more than half a Pound of fine Sugar, a little Roſewater, a Blade of Mace, and a Stick of Cinamon, the Juice of as many Limons will give it a good taſte, with two Grains of Ambergreece, ſet it over a ſlow fire, and do not let it boil, but when you find it to be very thick in your mouth, then put it ſoftly into Glaſſes; and ſet it into a Stove, and that will make it to jelly the better. 158. To make Orange or Limon Chips.       Take the parings of either of theſe cut thin, and boil them in ſeveral waters till they be tender, then let them lie in cold water a while, then take their weight in Sugar or more, and with as much water as will wet it, boil it and ſcum it, then drain your Chips from the cold water, and put them into a Gally-pot; and pour this Syrup boiling hot upon them, ſo let them stand till the next day, then heat the Syrup again and pour over them, ſo do till you see they are very clear, every day do ſo till the Syrup be very thick, and then lay them out in a Stove to dry. 159. To make Cakes of Almonds in thin ſlices.       Take four Ounces of Jordan Almonds, blanch them in cold water, and ſlice them thin the long way, then mix them with little thin pieces of Candied Orange and Citron Pill, then take ſome fine Sugar boiled to a Candy height with ſome water, put in your Almonds, and let them boil till you perceive they will Candy, then with a ſpoon take them out, and lay them in little Lumps upon a Pie-plate or ſleeked Paper, and before they be quite cold ſtrew Caraway Comfits on them, and so keep them very dry. 160. To make Chips of any Fruit.       Take any preſerved Fruit, drain it from the ſyrup, and cut it thin, then boil Sugar to a Candy height, and then put your Chips therein, and ſhake them up and down till you see they will Candy, and then lay them out; or take raw Chips of Fruit boiled firſt in Syrup, and then a Candy boiled, and put over them hot, and ſo every day, till they begin to ſparkle as they lie, then take them out, and dry them. 161. To preſerve ſweet Limons.       Take the faireſt, and chip them thin, and put them into cold water as you chip them, then boil them in ſeveral waters till a ſtraw may run through them, then to every pound of limon, take a pound and half of fine Sugar, and a pint of water, boil it together, and ſcum it, then let your Limons ſcald in it a little, and ſet them by till the next day, and every other day heat the ſyrup only and put to them; ſo do 9 times, and then at laſt boil them in the Syrup till they be clear, then take them out, and put them into Pots, and boil the Syrup a little more, and put to them; if you will have them in Jelly, make your Syrup with Pippin water. 162. To make a Cuſtard for a Conſumption.       Take four Quarts of Red Cows Milk, four Ounces of Conſerve of Red Roſes, prepared Pearl, prepared Coral, and white Amber, of each one Dram, two Ounces of white Sugar Candy, one grain of Ambergreece, put theſe into an earthen pot with some leaf gold, and the yolks and whites of twelve Eggs, a little Mace and Cinamon, and as much fine Sugar as will ſweeten it well; Paſte the Pot over and bake it with brown Bread, and eat of it every day ſo long as it will laſt. 163. To make Chaculato.       Take half a Pint of Claret Wine, boil it a little, then ſcrape ſome Chaculato very fine and put into it, and the Yolks of two Eggs, ſtir them well together over a ſlow Fire till it be thick, and ſweeten it with Sugar according to your taſte. 164. To dry any ſort of Plumbs.       Take to every pound of Plumbs three quarters of a pound of Sugar, boil it to a Candy height with a little water, then put in your Plumbs ready ſtoned, and let them boil very gently over a ſlow fire, if they be white ones they may boil a little faſter, then ſet them by till the next day, then boil them well, and take them often from the fire for fear of breaking, let them lie in their Syrup for four or five days, then lay them out upon Sieves to dry, in a warm Oven or Stove, turning them upon clean Sieves twice every day, and fill up all the broken places, and put the skins over them, when they are dry, waſh off the clammineſs of them with warm water, and dry them in the Oven, and they will look as though the dew were upon them. 165. To make Jelly of Quinces.       Take your Quinces, pare them and core them, and cut them in quarters, then put them into a new earthen pot with a narrow mouth, put in some of the cores in the bottom, and then the Quinces, paſte it up and bake it with brown Bread, then run it thorough a bagg of boulting ſtuff as faſt as you can, and cruſh it pretty hard, ſo long as it will run clear, to every pound of it take a pound of fine Sugar, and put into it, and let it ſtand till it be diſſolved, then ſet it over a ſlow fire, and ſcum it well, and keep it ſtirring till it jelly, then put it into Glaſſes and keep it in a ſtove. 166. To make a Poſſet.       Take a Quart of White-wine and a quart of Water, boil whole Spice in them, then take twelve Eggs and put away half the Whites, beat them very well, and take the Wine from the fire, then put in your Eggs and stir them very well, then ſet it on a ſlow fire, and ſtir it till it be thick, ſweeten it with Sugar, and ſtrew beaten Spice thereon, then ſerve it in.       You may put in Ambergreece if you like it, or one perfumed Lozenge. 167. To make a Sack Poſſet.       Take two quarts of Cream and boil it with whole Spice, then take twelve Eggs well beaten and ſtained, take the Cream from the fire, and ſtir in the Eggs, and as much Sugar as will ſweeten it, then put in ſo much Sack as will make it taſte well, and ſet it on the fire again, and let it ſtand a while, then take a Ladle and raiſe it up gently from the bottom of the Skillet you make it in, and break it as little as you can, and ſo do till you ſee it be thick enough; then put it into a Baſon with the Ladle gently; if you do it too much it will whey, and that is not good. 168. Another way for a Poſſet.       Boil a Quart of Cream as for the other, then take the Yolks of fourteen Eggs and four Whites, beat them and ſtrain them, take the Cream from the fire, and ſtir in your Eggs, then have your Sack warmed in a Baſon, and when the Cream and Eggs are well mixed, put it to the Sack, and ſweeten it to your taſte with fine Sugar, and let it ſtand over a Skillet of ſeething water for a while. 169. To preſerve Pippins in thin ſlices in Jelly.       Take of the faireſt Pippins, pare them, and ſlice them into cold water, to every pound of Pippins take a pound of Sugar, and a Pint of Water, boil it and ſcum it, then ſhake your Pippins clean from the water, and put them into the Syrup, boil them very clear and apace, then put in ſome thin Chips, or Orange or Citron preſerved, and to one Pound of Pippin, put the Juice of two Oranges and one Limon, then boil them a little longer till you ſee they will jelly, and then put them into Glaſſes, but take heed you lay them in carefully, and lay the Chips here and there between, and warm the Jelly and put ſoftly over them. 170. To preſerve Currans in Jelly.       Take the faireſt and pick them from the Stalks, and ſtone them, and take their weight in ſugar, wet it with water, boil it and ſcum it, then put in your Currans, and boil them up quick, ſhake them often and ſcum them, and when they will jelly, they are enough; then put them into Glaſſes; thus you may do white and red both, and they will be in a ſtiff Jelly, and cut very well, do not cover them before they be cold. 171. To preſerve ripe Apricocks.       Take them and ſtone them, and weigh them, and to every Pound of Apricocks take a Pound of fine Sugar beaten ſmall, then pare your Fruit, and as you pare them, caſt some Sugar over them, and ſo do till all be done, then ſet them on the fire, and let the Sugar melt but gently, then boil them a little in the Syrup, and ſet them by till the next day, then boil them quick, and till they be very clear, then put them in Pots, and boil the Syrup a little more, and put it to them, if you would have them in Jelly, you muſt put some of the Infuſion of Goosberries, or of Pippins into your Syrup, and add more Sugar to it. 172. To preſerve Cornelions.       Take the faireſt and weigh them, then take their weight in Sugar, and lay a Lay of Sugar into the Pan, and then lay a Lay of Cornelions till all be in, and let your last Lay be Sugar, then put a little water into the midſt of the Pan, and ſet it on the fire, and when the Sugar is melted boil them up quick, and take them often and ſhake them, and ſcum them, when you do perceive them to be very clear, they are enough. 173. To make Marmalade of Cornelions.       Take them and ſtone them, and weigh them, and to every pound of Fruit take a pound of Sugar, wet it with water, and boil it to a Candy height, then put in your Fruit and boil it very clear and quick, and ſhake it often, and ſcum it clean; when you ſee it very clear and very thick, it is enough; you muſt keep it in a Stove or ſome warm place. 174. To preſerve Damſons.       Take the faireſt, not too ripe, and take their weight in Sugar, wet your Sugar with a little water, boil it and ſcum it, then put in your Damſons and boil them a little, then ſet them by till the next day, then boil them till they be very clear, and take them from the fire ſometimes, and let them ſtand a while to keep them from breaking, when they are clear, take them out, and put them into Glaſſes, and boil the Syrup to a Jelly and pour on them; be very careful how you take them to put them into your Pots or Glaſſes for fear of breaking them. 175. To make Orange Marmalade.       Take half a Pound of Orange Chips tenderly boiled in ſeveral waters, and beaten fine in a Mortar, then take a Pound of fine ſugar, wet it with water, boil it and ſcum it, then put in your Orange, and half a Pound of Pippin also beaten fine, and let them boil together till they are very clear; then put in the Juice of one Orange and one Limon, and ſtir it well, and let it boil a while longer, and then take it off and put it into Glaſſes. 176. To make Jelly of Pippins.       Take Pippins, pare them thin into a long Gallipot, and ſet that into boiling water cloſe covered, and ſo let it ſtand three or four hours, they muſt be ſliced thin as well as pared; when you think they are infuſed enough, pour the Liquor from them, and to every Pint, take a pound of Sugar double refined and put it into your Liquor, boil them together till you find it will Jelly, then put little ſmall pieces of Orange Pill into it finely ſhred, the Juice of one Orange and one Limon, and let it boil a little longer, and ſo put it into Glaſſes, and ſet them into a Stove, with the Pulp that is left you may make Paſte if you pleaſe. 177. To candy Angelica.       Take the tender green ſtalks and boil them in water till they be tender, then peel them, and put them into another warm water, and cover them till they are very green over a ſlow fire, then lay them on a clean Cloth to dry, then take their weight in fine Sugar, and boil it to a Candy height with ſome Roſewater, then put in your ſtalks, and boil them up quick, and ſhake them often and when you judge they be enough, lay them on a Pie-plate, and open them with a little ſtick, and ſo they will be hollow, and ſome of them you may braid, and twiſt ſome of them, ſo keep them dry. 178. To make Seed-ſtuff of Rasberries.       Take Rasberries and bruiſe them, and take their weight in fine Sugar, and boil it to a Candy height with a little water, then put in your bruiſed Rasberries, and boil them till you ſee they will jelly very well. 179. To make Syrup of Gilly-flowers.       Take Clove-gilly-flowers, and cut them from the Whites, then take their weight in ſugar beaten fine, then put a little ſugar into your Gally-pot, and then a Lay of Flowers, and then ſugar again, till all be ſpent, and let ſugar be the laſt, then put in a Clove or two, according to your quantity, and a little Malago Sack; and ſo tie your Pot up cloſe, and ſet it into a Pot or Kettle of boiling water, and let them ſtand till they are infuſed; then poure out the Liquor and ſtrain the reſt, but not too hard, then take this liquor and vapour it away over ſeething water till it be of a good thickneſs, then take your ſtrained Gilliflowers and put them into a Pot with some White-wine Vinegar, and cover them over with fine Sugar, and ſo keep them; they are a better Sallad than thoſe you pickle up alone; as you make this, you may make ſyrup of any Herbs or Flowers. 180. To make mo      t excellent Cake.       Take a ſtrik'd Peck of Flower, ſix pounds of Currans, half an Ounce of Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much of Nutmeg, half a pound of fine Sugar, and as much Roſewater as you pleaſe; beat your Spice, and put that and your Fruits with a little Salt into your Flower, then take Cream or new Milk as much as you think fit, diſſolve thereinto two pounds of freſh Butter, then put it in a Baſin with the ſugar and a Pint of Sack, knead it with a Wine-Pint of Ale-Yeſt, knead it till it rise under your hand, let all things be ready and your Oven hot before you go to knead the Cake. 181. To make Pomatum the beſt way.       Take the Caul of a Lamb new killed, pick it clean from the Skin, and lay it in Spring-water nine days, ſhifting it every day twice, then melt it, then take yellow Snails, ſtamp them, and put them into a Glass with Roſewater four days, stop the Glass and ſhake it three or four times a day, then take white Lilly roots, ſtamp them, and ſtrain them, put the Juice of them into the Glaſs with the Snails, then ſet a Skillet on the fire with fair water, and let it boil, then put your dried Lambs Caul into an earthen baſin, and let it melt, then take your Glaſs with Snails and roots, and ſtrain it through a thick cloth, then put it into that tried ſtuff, then take half an Ounce of white Sugar-Candy unbeaten put it in, and ſtir it over the fire, till that be diſsolved, then take it from the fire, and put in three Ounces of ſweet Almonds, keep it boiling and ſtirring a little longer, then take it off, and let it ſtand till it be reaſonably cool, then beat it with a wooden Slice till it be very white, then put in a little Roſewater, and beat it a little longer, and then keep it in Gallipots; you muſt put in a cruſt of bread when you melt it in the Skillet, and when the Sugar-Candy goes in, take it out. 182. To make the Bean Bread.       Take a pound of the beſt Jordan Almonds; blanch them in cold water, and ſlice them very thin the long way of the Almond with a wet Knife, then take a pound of double refined Sugar well beaten, and mix with your Almonds, then take the White of one Egg beaten with two ſpoonfuls of Roſewater, and as the Froth ariſeth, caſt it all over your Almonds with a Spoon, then mix them well together, and lay them upon Wafer ſheets, upon flowered Plates, and ſhape them as you pleaſe with your knife and your fingers; then strew Caraway Comfits, and Orange and Citron Pill cut thin, or ſome Coriander Comfits, ſo ſet them into an Oven not too hot, and when they have ſtood about half an hour, raiſe them from their Plates, and mend what you find amiſs before they be too dry, then ſet them into the Oven again, and when they are quite dry, break away the Wafers with your fingers, and then clip them neatly with a pair of Scizzers, and lay on ſome Leaf-Gold if you pleaſe. 183. To make an excellent Cake with Caraway Comfits.       Take five Pounds of Manchet Paſte mingled very ſtiff and light without Salt, cover it, and let it be riſing half an hour, when your Oven is almoſt hot, take two pounds and half of Butter, very good, and melt it, and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar, mingle them all together with your Paſte, and let it be as lithe as poſſible you can work it, and when your Oven is hot and ſwept, ſtrew into your Cake one Pound of Caraway Comfits, then butter a baking-Pan, and bake it in that, let it ſtand one hour and quarter; when you draw it, lay a courſe Linnen Cloth and a Woollen one over it, ſo let it lie till it be cold, then put it into an Oven the next day, for a little time, and it will eat as though it were made of Almonds, you muſt put in your Sugar after your Butter. 184. To make Diet Bread or Jumbolds.       Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway ſeeds, Coriander ſeeds and Aniſeeds bruiſed, of each one Ounce, mingle all theſe together, then take the Yolks of eight Eggs, and the Whites of three, beat them well with four ſpoonfuls of Roſewater, and ſo knead theſe all together and no other Liquor, when it is well wrought, lay it for one hour in a linnen cloth before the Fire, then rowl it out thin, tie them in Knots and prick them with a Needle, lay them upon Butter'd Plates, and bake them in an Oven not too hot. 185. To make Cider or Perry as clear as Rock water.       Take two Quarts of Cider, half a Pint of Milk, put them both in an Hipocras bag, and when it runs clear, bottle it up, and when it is a Month old, it will sparkle in the Glaſs as you drink it. 186. To make Almond Bread.       Take a pound of Almonds blanched, and beaten with Roſewater, then take a pound of Sugar beaten fine, and a little grated Bread finely ſearced, put them into a Platter with your Almonds, and ſtir them well together, ſet them over a Chafing diſh of Coals, and boil them till they are as ſtiff as Paſte, ſtirring them continually, then mould them well and put them in what ſhape you you pleaſe; print them, and ſet them into some warm place to dry. 187. To make good Almond Milk.       Take Jordan Almonds blanched and beaten with Roſe water, then ſtrain them often with fair water, wherein hath been boiled Violet Leaves and ſliced Dates; when your Almonds are ſtrained, take the Dates and put to it ſome Mace, Sugar, and a little Salt, warm it a little, and ſo drink it. 188. To make white Leach.       Take ſweet Almonds blanched and beaten with Roſewater, then ſtrained with fair water, wherein hath been boiled Aniſeeds and Ginger, put to it as much cream, wherein pure Iſinglass hath been boiled, as will make it ſtiff, and as much Sugar as you pleaſe; let it be ſcalding hot, then run it through a ſtrainer, and when it is cold, ſlice it out, it is very good for a weak body. 189. To make Red Leach or Yellow.       Red by putting Tornſel into it, or Cochineal; Yellow by putting Saffron in it. 190. Cinamon or Ginger Leach.       Take your Spices beaten and ſearced, and mix them with your ſearced Sugar, mould them up with Gum Arabick infuſed in Roſewater, and ſo print them and dry them. 191. To make Leach of Dates.       Take your Dates ſtoned and peeled very clean within, beat them fine with Sugar, Ginger and Cinamon, and a little Roſewater till it will work like Paſte, then print them and keep them dry. 192. To make fine Cakes.       Take a Quart of Flower, a Pound of ſugar, a Pound of Butter, with three or four Yolks of Eggs, a little Roſewater, and a ſpoonful of Yeſt, then roul them out thin, while the Paſte is hot, prick them, and ſet them into the Oven not too hot. 193. To make Corniſh Cakes.       Take Claret Wine, the Yolks of Eggs, and Mace beaten fine, and ſome Sugar and Salt, mingle all theſe with Flower and a little Yeaſt, knead it as ſtiff as you can, then put in Butter, and knead it ſtiff again, and then ſhape them and bake them. 194. A Cordial Syrup.       Take one Pound of Juice of Burrage, and half ſo much of the Juice of Balm, boil them together, and when the groſſness of the Juice ariſeth, then put in the Whites of two Eggs beaten with Roſewater, and when you ſee them begin to grow hard, put in a little Vinegar, let them boil together, and ſcum it clean, and run it through a Jelly-Bag, then ſet it over the fire again, and add to it one Pound of fine Sugar, and a little Saffron, and ſo boil it till you think it be enough. 195. For a Conſumption.       Take of Harts-tongue and Maidenhair, of each one handful, Hyſop and Balm, of each half a handful, Licoras ſliced, one Ounce, Piony Root one Ounce, boil theſe together in two Pints and half of Spring water until it be half conſumed, then ſtrain the Liquor from the Herbs, then take four Ounces of Currans waſhed clean, dried and beaten in a Mortar, boil them in the Liquor a little while, then ſtrain it, and put to the Liquor half a Pound of Sugar, and ſo boil it to a Syrup, and take often of it. 196. For a Conſumption.       Take a Pint of good Wine-Vinegar, and half a Pint of Colts-foot-water, half a Pound of Figs well bruiſed, then ſtrain it, and boil it with a Pound of Sugar to a thick Syrup. 197. A very good Perfume.       Six Spoonfuls of Roſewater, Musk, Ambergreece and Civet, of each two Grains, a little Sugar beaten fine, mould them up together with Gum-Dragon ſteeped in Roſewater, make them in little Cakes and dry them. 198. A Cordial to cauſe ſleep.       Two ſpoonfuls of Poppy water, two ſpoonfuls of Red Roſewater, one ſpoonful of Clove-Gillyflower Syrup, and a little Diaſcordium, mingle them together, and take them at the time of reſt. 199. To perfume Gloves.       Take four Grains of Musk and grind it with Roſewater, and alſo eight Grains of Civet, then take two ſpoonfuls of Gum dragon ſteeped all night in Roſewater, beat theſe to a thin Jelly, putting in half a ſpoonful of Oil of Cloves, Cinamon and Jeſſamine mixed together, then take a Spunge and dip it therein, and rub the Gloves all over thin, lay them in a dry clean place eight and forty hours; then rub them with your hands till they become limber. 200. A very good Perfume to burn.       Take 2 ounces of the Powder of Juniper Wood, 1 Ounce of Benjamin, one Ounce of Storax, 6 drops of oil of Limons, as much oil of Cloves, 10 grains of Musk, 6 of Civet, mold them up with a little Gum dragon ſteeped in Roſewater, make them in little Cakes, and dry them between Roſe Leaves, your Juniper wood must be well dried, beaten and ſearced.

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