Hannah Woolley's Section 1, Part 3

Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Section 1, Part 3 Recipes — This is the first section, third 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 3: Recipes 201 to 294

201. To preſerve Cherries in Jelly.       Take fair ripe Cherries, and ſtone them, then take a little more than their weight in fine Sugar, then take the juyce of ſome other Cherries, and put a ſpoonful of it in the bottom of the Poſnet, then put ſome of your Sugar beaten fine into the Poſnet with it, and then a little more juyce, then put in your Cherries, then put in Sugar, and then juyce, and then Cherries again, thus do till you have put in all, then let them boil apace till the Sugar be melted, ſhaking them ſometimes, then take them from the fire, and let them ſtand cloſe covered one hour, then boil them up quick till the Syrup will jelly. 202. To dry Apricocks or Pippins to look as clear as Amber.       Take Apricocks and take out the Stones, and take Pippins and cut them in halves and core them, let your Apricocks be pared alſo; lay theſe Fruits in an earthen diſh, and ſtrew them over with fine Sugar, ſet them into a warm Oven, and as the Liquor comes from them put it away, when all the Liquor is come away turn them and ſtrew them thick with Sugar on every ſide, ſet them into the Oven again, and when the Sugar is melted lay them on a dry diſh, and ſet them in again, and every day, turn them till they be quite dry, Thus you may dry any ſort of Plumbs or Pears as well as the other, and they will look very clear. 203. To dry Pears or Pippins without Sugar.       Take of the faireſt and lay them in ſweetwort two or three days, then lay them in a broad preſerving Pan of earth, and bake them, but let the Oven be but gently hot, then lay them upon lattice Sieves and ſet them into a warm Oven, and turn them twice a day till they are dry. 204. The Spaniſh Candy.       Take any sort of Flowers well picked and beaten in a Mortar, and put them into a Syrup, ſo much as the Flowers will ſtain, boil them, and ſtir them till you ſee it will turn Sugar again, then pour it upon a wet trencher, and when it is cold cut it into Lozenges, and that which remaineth in the bottom of the Poſnet ſcrape it clean out, and beat it and ſearſe it, then work it with ſome Gum Dragon ſteeped in Roſewater and a little Ambergreece, ſo make it into what ſhape you please, and dry it. 205. To make Naples Bisket.       Take four Ounces of Pine Apple ſeeds, two Ounces of ſweet Almonds blanched, the Whites of two Eggs, one ſpoonful of Ale-Yeaſt, one ſpoonful of Rice Flower, one ſpoonful of sweet Cream, beat all these together in a Mortar, then add to it Musk or Ambergreece, drop it upon a Pie-plate, and make it in what shape you pleaſe, and ſo bake it. 206. To make Italian Bisket.       Take Sugar ſearced fine, and beat in a Mortar with Gum Dragon ſteeped in Roſewater, and alſo the White of an Egg, till it come to a perfe Paſte, then mould it up with searced Sugar, powder of Aniſeeds, and a little Musk, and make them in what ſhape you pleaſe, and bake them on Pie-Plates, but not too much. 207. To make Hippocras.       Take to every Gallon of Sack or White Wine, one Pound of Sugar, one Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of Nutmegs, a quarter of an Ounce of Coriander ſeed, with a few Cloves, and a little Long Pepper or a few Grains, let all theſe ſteep together four and twenty hours, ſtir it twice or thrice in that time; then put to every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then bottle it, and let them be ſtopped very cloſe, ſet them in a cool place, it will keep a Month. 208. To make Tuff-Taffity Cream.       Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth with Roſewater, then take off the Froth and put in into the Cream, and boil it, and always ſtir it, then put in the Yolks of eight Eggs well beaten, and ſtir them in off the Fire, and then on the fire a little while, then ſeaſon it with Sugar, and pour it out, and when it is cold, lay on it Jelly of Currans or Raſberries, or what you pleaſe. 209. Caraway Cake.       Take one Quart of Flower, and one pound of Butter, rub your Butter into your Flower very well, then take two Yolks of Eggs and one White, two ſpoonfuls of Cream, half a Pint of Ale-Yeſt, mix them all together, do not knead it, but pull it in pieces, then ſet it to the fire to riſe, and ſo let it lie almoſt one hour, turning it often, then pull it in pieces again, and ſtrew in half a pound of Caraway Comfits, mingle them with the Paſte, then take it lightly with your hand, faſhion it like an Oval, and make it higher in the middle than the ſides, let your Oven be as hot as for a Tart, be ſure your Oven or Cake be ready both at once, put it upon a double paper buttered, and let it ſtand almoſt an hour, when it goes into the Oven, ſtrew it thick with Caraway-Comfits, and lay a paper over leaſt it ſcorch. 210. To Candy Barberries.       Stone the faireſt Bunches you can get, and as you ſtone them ſtrew in a little Sugar, then take ſo much water as you think will cover them, and let them boil in it with a little Sugar a little while, then put them into a deep thing that the Syrup may cover them, then boil a little water and ſugar to a Candy height, then having your Barberries drained well from the Syrup put them into the hot Candy, ſtir them gently til the Sugar be diſſolved, but do not let them boil in it, then open every branch and lay them upon the brims of diſhes, ſhift them often on clean diſhes and open them every time, then ſet them into an Oven or Stove to dry. 211. To make a very fine Sillibub.       Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice of two Limons with ſome of the Pill, and a Branch of Roſemary, ſweeten it very well, then put a little of this Liquor, and a little of the Cream into a Baſin, beat them till it froth, put that Froth into the Sillibub pot, and ſo do till the Cream and Wine be done, then cover it cloſe, and ſet it in a cool Cellar for twelve hours, then eat it. 212. Fine ſweet Powder for the hair.       Take one pound of the beſt ſtarch you can get, put it into a Baſin with half a Pint of Roſemary water, as much Roſewater, ſtir them well together with a Spoon, then dry them well in the Sun, then take the ſearced Powder of Damask Roſes, and four grains of Ambergreece, mix it well with your Starch, and ſift it fine. 213. To make Cakes of Piſtachoes.       Take half a pound of Almonds Blanched, half a pound of Piſtachoes blanched, four Ounces of Pine-Apple ſeeds, beat theſe together in a Mortar with a little Roſewater till it come to perfe Paſte, then put in the weight of it in Sugar, and beat it again, then mould it with ſearced Sugar, and lay it upon Wafer ſheets, and faſhion them as you pleaſe; then ſtick them with quartered Piſtachoes; that they may make it look like a Hedghog, then with a Feather Ice them over with the White of an Egg, Roſewater and Sugar, then bake them carefully. 214. To make Cakes of Apricocks in Lumps.       Take Apricocks, and pare them and cut them in halves, then take their weight in Sugar, put half this Sugar and the Apricocks into a Poſnet, let them boil apace till they look clear, then boil the other part of the Sugar to a Candy height, then put them together, and ſtir them a while, then put them into Glaſſes and ſet them into a Stove, and when the one ſide is dry, turn the other. 215. To make Rasberry Sugar.       Take the Juice of Rasberries and wet your Sugar with it, and dry it in a Stove in little Cakes; this will keep all the year, a little of it being put into a Glaſs of Wine, will give it as good a taſte, as you can deſire, and as good a colour; in this manner you may make Sugar of any Fruit, Flower, or Herb. 216. To dry Apricocks.       Take your faireſt Apricocks and ſtone them, then weigh them, and as you pare them, throw them into cold water, have in readiness their weight in fine ſugar, wet it with ſome of the water they lie in, and boil it to a Candy height, then put in your Apricocks, and boil them till they are clear, when they have lain three or four days in the Syrup, lay them out upon Glasses to dry in a ſtove, and turn them twice a day. 217. To make rough Marmalade of Cherries.       Stone your Cherries, and infuſe them in a long Gallipot in a Kettle of boiling water, when they are all to pieces, then take their weight in fine Sugar boiled to a Candy height with a little water, then put in your Apricocks and ſtir them over a ſlow fire, but do not let it boil, when it will jelly, put it into Glaſſes. 218. To make ſmooth Marmalade of Cherries.       Infuſe them as you do the other, then ſtrain them hard, and boil the Juice with a Candy as you do the other. 219. To make white Trencher-Plates which may be eaten.       Take two Eggs beaten very well, Yolks and Whites, two ſpoonfuls of Sack, one ſpoonful of Roſewater, and ſo much flower as will make it into a ſtiff Paſte, then roule it thin, and then lay it upon the outſides of Plates well-buttered, cut them fit to the Plates, and bake them upon them, then take them forth, and when they are cold, take a pound of double refin'd Sugar beaten and ſearced, with a little Ambergreece, the White of an Egg and Roſewater, beat theſe well together, and Ice your Plates all over with it, and ſet them into the Oven again till they be dry. 220. To make the Froth Posset.       Take three Pints of Cream or new Milk, ſet it on the fire, then take ſixteen Eggs and put the Whites into a Baſin very deep, and beat the Yolks by themſelves, make a Cuſtard with them, and the Cream which is on the fire, then beat the Yolks to a Froth with a little Sack, and a little Sugar, when it is a thick Froth, caſt it into another Diſh with a Spoon, then take half a Pint of Sack, and ſweeten it with Sugar, ſet it on a Chafing-diſh of Coals in a large Baſin, when it is hot, put in as much Froth as the Sack will receive, ſtir it in very well, then take your Cuſtard and pour upon it, ſtir it all one way when you put it in, then if the Froth do not cover the top of the Poſſet, put in more, and ſtir it very well, and cover it cloſe with a warm Diſh, let it ſtand a while upon Coals, but not too hot; you may know when it is enough by putting your Spoon into the Baſin, for then it will be clear in the bottom, Curd in the middle, and Froth on the top. 221. To make Banbury Cakes.       Make a Poſſet of Sack and Cream, then take a Peck of fine Flower, half an Ounce of Mace, as much of Nutmeg, as much of Cinamon, beat them and ſearce them, two pounds of Butter, ten Eggs, leaving out half their Whites, one Pint and half of Ale-Yeſt, beat your Eggs very well, and strain them, then put your Yeſt, and ſome of the Poſſet to the Flower, ſtir them together, and put in your Butter cold in little pieces, but your Poſſet muſt be ſcalding hot; make it into a Paſte, and let it lie one hour in a warm Cloth to rise, then put in ten pounds of Currans waſhed and dried very well, a little Musk and Ambergreece diſſolved in Roſewater, put in a little Sugar among your Currans break your Paſte into little pieces, when you go to put in your Currans, then lay a Lay of broken Paſte, and then a Lay of Currans till all be in, then mingle your Paſte and Currans well together, and keep out a little of your Paſte in a warm Cloth to cover the top and bottom of your Cake, you muſt rowl the Cover very thin, and alſo the Bottom, and cloſe them together over the Cake with a little Roſewater; prick the top and bottom with a small Pin or Needle, and when it is ready to go into the Oven, cut in the ſides round about, let it ſtand two hours, then Ice it over with Roſewater or Orange Flower and Sugar, and the White of an Egg, and harden it in the Oven. 222. To make Cambridge Almond Butter.       Take a Quart of Cream and ſixteen Eggs well beaten, mix them together and ſtrain them into a Poſnet, ſet them on a ſoft fire, and ſtir them continually; when it is ready to boil, put in half a quarter of a Pint of Sack, and ſtir it till it run to a Curd, then ſtrain the Whey from it as much as may be, then beat four Ounces of blanched Almonds with Roſewater, then put the Curd and beaten Almonds and half a pound of fine Sugar into a Mortar, and beat them well together, then put it into Glaſſes and eat it with bread, it will keep a Fortnight. 223. To make a Sack Posset without Milk or Bread.       Take a Quart of Ale and half a Pint of Sack, boil them with what ſpice you pleaſe, then take three quarters of a pound of ſugar, and twenty Eggs, Yolks and Whites well beaten and ſtrained, then take four Ounces of Almonds blanched and beaten with Roſewater, put them to the Eggs, and put them to the other things in the Poſnet upon the fire, and keep them ſtirring, and when it boileth up, put it into a Baſon, and strew on beaten ſpice and ſugar, you muſt alſo ſweeten it when the Eggs go in. 224. To preſerve Figs and dry them.       To every pound of your large ripe English Figs, take a pound of Sugar, and one Pint of Water boil your Sugar and Water, and ſcum it, then put in your Figs, and boil them very well till they are tender & clear; boil them very faſt, when they have been in the Syrup a week, boil ſome ſugar to a Candy height, and put in the Figs, and when you perceive they are enough, lay them out to dry. 225. To pickle Muſhromes.       Take them of one nights growth, and peel them inſide and outside, boil them in Water and Salt one hour, then lay them out to cool, then make a pickle of White Wine and White Wine Vinegar, and boil in it whole Cloves, Nutmegs, Mace, and Ginger ſliced, and some whole Pepper, when it is cold, put them into it, and keep them for Sauces of ſeveral Meats; and if you would dreſs them to eat preſently, put them in a Diſh over a Chafingdiſh of Coals without any Liquor, and the fire will draw out their natural Liquor, which you muſt pour away, then put in whole Spice, Onions and Butter, with a little Wine, and ſo let them ſtew a while, then ſerve it in. 226. To preserve whole Quinces to look red.       When they are pared and cored, put them into cold water, and for every Pound of Quince take one Pound of Sugar, and a Pint of Water, make a Syrup thereof, then put in your Quinces, and ſet them on a ſlow fire, cloſe covered, till you ſee they are of a good Colour and very tender, then take them out, and boil your Syrup till it will Jelly. 227. To make very good Marmalade of Quinces to look red.       Weigh your Quinces and pare them, cut them in quarters and core them, and keep them in cold water, then take their weight in ſugar, and a little water, and boil it, and ſcum it, then put in your Quinces, and ſet them on a ſlow fire, cloſe covered, till you ſee it of a good colour, then uncover it, and boil it up very quick till you find that it will jelly very well. 228. To make Musk Sugar.       Bruiſe ſix grains of Musk and tie them in a piece of Tiffany, lay it in the bottom of a Gallipot, and then fill it with ſugar, and tie it up cloſe, when you have ſpent that ſugar, put in ſome more, it will be well perfumed. 229. An excellent way to make Syrup of Roſes, or of any other Flower.       Fill a Silver Baſon three quarters full of Spring water, then fill it up with Roſe-Leaves or any other, and cover it, and ſet it upon a pot of ſeething water one hour, then ſtrain it, and put in more; and do in like manner, and ſo do ſeven times, then take to every Pint one Pound of Sugar, and make a Syrup therewith. 230. To dry Roſe Leaves.       Pick your Roſes, and dry them upon the Leads of a houſe in a Sun-ſhine day, and turn them as you do Hay, and when they are through dry, keep them in broadmouth'd Glaſſes cloſe ſtopped. 231. To Candy Flowers.       Boil ſome Roſewater and Sugar together, then put in your Flowers being very dry and boil them a little, then ſtrew in some fine Sugar over them, and turn them, and boil them a little more, then take them from the fire, and ſtrew ſome more Sugar over them, then take them out and lay them to dry, and open them, and ſtrew Sugar over them; they will dry in a few hours in a hot day. 232. The making of Sugar-Plate and caſting of it into Moulds.       Take one Pound of double refin'd Sugar beaten and ſearced, and three Ounces of pure white Starch beaten and ſearced, then have ſome Gum-Dragon ſteeped in Roſewater, and put ſome of it with the Sugar and Starch and a little of Ambergreece into a Mortar, and beat them till they come to a perfe Paſte, you muſt also put in a little White of an Egg with the Gum, then mould it with ſearced Sugar, then duſt your Moulds with Sugar, then roul out your Paſte and lay it into the Mould, preſſing it down into every hollow part with your fingers, and when it hath taken impreſſion, knock the Mould on the edge againſt a Table and it will come out, or you may help it with the point of your knife; if you find you have put in too much Gum, then add more Sugar, if too much Sugar, then more Gum, work it up as faſt as you can, when they come out of the Moulds trim them handſomely; if you would make ſaucers, dishes, or bowls, you muſt rowl it out thin and put your Paſte into a ſaucer, dish, or bowl for a Mould, and let them ſtand therein till they be very dry, then gild them on the edges with the white of and Egg laid round about the edge with a pencil, and preſs the Gold down with ſome Cotton, and when it is dry brush off the ſuperfluous looſe Gold with the foot of an Hare, and if you would have your Paſte exceeding ſmooth, as for Cards or the like, then roul your Paſte upon a ſlicked paper with a very ſmooth Rouling-pin; if you would colour any of it, you muſt take the ſearced powder of any Herbs or Flowers, firſt dryed, and put to it when you beat it in a Mortar with the Gum. 233. To make Pae of Almonds.       Take four Ounces of Valentia Almonds, blanched and beaten with Roſewater till it come to perfe Paſte, then take ſtale white bread, grate it and ſift it, and dry it by the fire, then put that to your Almonds with the weight of all in fine Sugar, beat them very well, and put in some Spice beaten and ſearced, then when it is a little cool, roul it out, duſt your Moulds and print it, and dry it in an Oven, you may if you pleaſe put the juice of a Limon into it when it is beating, you may make ſome of it into Jumbolds, and tie them in knots and bake them upon Buttered Plates, and when they are baked, ice them over with Roſewater, Sugar, and the White of an Egg, and ſet them into the Oven again for a while. 234. To make French Bisket.       Take half a Peck of fine Flower, two Ounces of Coriander ſeeds, the Whites of four Eggs, half a Pint of Ale Yeſt, and as much water as will make it up into a ſtiff Paste, let your water be blood warm, then bake it in a long Roll as big as your Thigh, let it be in the Oven but one hour, when it is two days old, pare it and ſlice it thin over-thwart, then ice it over thin, and ſet it into the Oven to dry. 235. To make Ginger-bread.       Take three ſtale Manchets grated and ſifted, then put to them half an Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniſeeds together, beat all theſe and ſearce them, and put them in with half a Pound of fine Sugar, boil all theſe together with a quart of Claret, ſtirring them continually till it come to a ſtiff Paſte, then when it is almoſt cold, mould it on a Table with ſome ſearced Spice and Sugar, then bake it in what ſhape you pleaſe. 236. Another ſort of Ginger-bread.       Take half a pound of ſweet Almonds blanched and beaten, half a pound of fine Flower firſt dried in an Oven, one Pound of fine Sugar, what ſorts of Spices you pleaſe, beaten and ſearced, and alſo Seeds, beat all theſe together with two Eggs, both Yolks and Whites, then mould it with flower and Sugar together, and ſo bake it in what ſhape you pleaſe. 237. To make Puff-Paſte.       Take a quart of the fineſt Flower, the Whites of three Eggs, and the Yolks of two, and a little cold water, make it into a perfe Paſte, then roul it abroad thin, then lay on little bits of Butter, and fold it over again, then drive it abroad again, and lay on more Butter, and then fold it over, and ſo do ten times, make it up for your uſe, and put your Fruit or Meat therein and bake it. 238. Another way for Puff-Pae.       Take fine Flower half a Peck, the Yolks of five Eggs and one White, one Pound of Butter, half a pint of Cream, and a little fair water, break your Butter in little Bits and do not mould it too much, but roul it abroad ſo ſoon as you can, and let the Butter be ſeen in ſpots, for that will make it hollow when it comes into the Oven, then put in your Meat or Fruit, and cloſe it over, and waſh it over with the Yolk of an Egg and Cream beaten together, juſt when you ſet it into the Oven; let your Oven be quick, but do not let it ſtand too long, for that will ſpoil it. 239. To make ſhort Paſte without Butter.       Bake your Flower firſt, then take a quart of it, and the Yolks of three Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, and ſo make it into Paſte. 240. To Candy whole Spices with a hard Rock-Candy.       Take one Pound of fine Sugar, and eight ſpoonfuls of Roſewater, and the weight of ſix pence of Gum Arabick that is clear, boil them together till a drop will run as ſmall as a hair; then put it into an earthen Pipkin, and having before ſteeped your ſpices one night or two in Roſewater, put your ſpices into the Pipkin, and ſtop it up cloſe that no Air get in, keep it in a hot place three weeks, then break your Pot with a Hammer.       Thus you may do with preſerved Oranges and Limons, any kinds of Fruits and flowers, or Herbs if you pleaſe. 241. To make very fine Bisket.       Take half a Pound of ſearced Sugar, the Yolks of ſix Eggs, a little ſearced ſpice and Seeds, and a little Ambergreece or Musk, your Eggs muſt be very hard, then put all theſe into a Mortar and beat them to a Paſte with a little Gum Dragon ſteeped in Roſewater all night, then mould it up with fine Sugar; and make it into pretty Fancies, and dry them in a warm Oven. 242. To make Orange, or Limon or Citron Bisket.       Take either of theſe preſerved and waſhed from their Syrup, beat them well in a Mortar, and then put in a little Gum Dragon as before, beat them again together till it be a perfe Paſte, then mould it up with Sugar ſearced, and make them up in what ſhape you pleaſe and dry it. 243. To make Bisket of Potato-Roots or Parſneps.       Take their Roots boil'd very tender, and beat them in a Mortar with their weight of ſearced Sugar, then put in a little Gum dragon as before, beat them to a Paſte, and mould them up with Sugar ſearced, and make them up in what ſhape you pleaſe, and dry them. 244. To pickle Oranges or Limons, taught me by a Seaman.       Take thoſe which are free from any ſpots, and lay them gently in a Barrel, then fill up the Barrel with Sea-water, and ſo cover your Veſſel cloſe, for want of Sea-water, you may take fair water, and make it ſo ſtrong with Bay Salt, that it will bear an Egg, and put to them in like manner. 245. To keep Grapes freſh and green, taught me by a Sea-Captain.       Take your faireſt Grapes without any blemiſh, then lay some Oats in a Box; and then a Lay of Grapes, and then more Oats, and ſo do till you have laid all in, then cover the Grapes well with Oats, and cloſe your box faſt that no Air get in. 246. To dry Grapes to keep longer.       Take your best Cluſters and hang them up in a Room upon Lines, and be ſure you do not let them touch one another, they will keep four months. 247. To make Marmalade of Oranges or Limons.       Boil the Rinds of them in ſeveral Waters till they be very tender, beat them ſmall with their weight of Pippins, then take the weight of all in fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your Water and Sugar together, and make a Syrup, then put in your Pulp, and boil it a good while till it be clear, then put in the Juice of some Orange and Limon, ſo much as will give it a fine taſte, then boil it a little longer till you ſee it will jelly very well, then put it into Glaſſes, and keep it in a reasonable warm place; this is very Cordial, and ſtoppeth Rheum. 248. To make green Ginger wet.       Take one pound of Ginger, and ſteep it in Red-Wine and Vinegar equally mixed, let it ſtand ſo close covered twelve days, and twice every day ſtir it up and down, then take two quarts of Red-Wine and as much Vinegar, and boil them together a little while, then put in three pounds of Sugar and make a Syrup therewith, then put in your Ginger and boil it a while, then ſet it by till the next day, ſo boil it every day a little, till it be very clear, and ſo keep it in the Syrup. 249. To make a Sallad of Limons.       Take the rinds of Limons cut in halves, and boil them in ſeveral waters till they are very tender, then take Vinegar, Water and Sugar, and make a Syrup, then put in your Limons, firſt cut as you would an Apple-paring, round and round till you come at the top, boil them a while in the Syrup, then ſet them by till the next day, then boil them again a little, and ſo do till you ſee they be clear, and the Syrup thick; when you ſerve them to the Table, waſh them in Vinegar. 250. To ew Prunes without fire.       Take your largeſt Prunes well washed, and put them into a broad mouthed Glaſs, then put to them ſome Claret Wine, and whole Spice, and cover your Glaſs very well, and sſt it in the Sun ten days or more, and they will eat very finely; you muſt also put a little Sugar into the Glaſs with them. 251. To make Syrup of the Juice of Citrons or Limons.       Take the Juyce of either of them, and put twice the weight of fine Sugar therein, put it into a long Gallipot, and ſet that pot into a Kettle of boiling water, till you ſee they be well incorporated, then take it out, and when it is cold put it up. 252. To make Punch.       Take one Quart of Claret wine, half a Pint of Brandy, and a little Nutmeg grated, a little Sugar, and the Juice of a Limon, and ſo drink it. 253. To make Limonado.       Take one Quarrt of Sack, half a Pint of Brandy, half a Pint of fair Water, the Juyce of two Limons, and ſome of the Pill, ſo brew them together, with Sugar, and drink it. 254. To make Paſte of Pomewaters.       Take your Pomewater Apples, and put them in a long Gallipot, and ſet that Pot in a Kettle of boiling water, till your Apples are tender, then pare them, and cut them from the Core, and beat them in a Mortar very well, then take their weight in fine Sugar, and boil it to a Candy height with a little water, then put in your Apples, and boil them till it will come from the bottom of the Poſnet, when it is almoſt cold mould it with ſearced Sugar, and make it in Cakes and dry them. 255. To make Syrup of Rasberries, or of other Fruits, as Grapes or the like.       Take the Juyce of your Fruits and the weight thereof in fine Sugar, mix them together, and put them into a long Gally-pot, and ſet that pot into a Kettle of ſeething water, and when you ſee it is enough let it cool, and then put it up; after you have ſtrained out your Juice, you must let it ſtand to ſettle three or four days before you put the Sugar into it, and then take only the cleareſt, this is exceeding good and comfortable in all Feavers. 256. To make a Caudle for a ſick body both pleasant and comfortable.       Take a quart of white Wine, and boil it a while with a Blade of large Mace, and a little whole Cinamon, then take four Ounces of ſweet Almonds blanched and beaten with a little Roſewater, then ſtrain your Almonds with the Wine, and ſet it over the fire again, and when it is ſcalding hot, put in the Yolks of four Eggs, and as much Sugar as you think fit. 257. How to cover all kinds of seeds, or little pieces of Spices, or Orange or Limon Pill, with Sugar for Comfits.       Firſt of all you maſt have a deep bottomed Baſin of Braſs or Latin, with two ears of Iron to hang it with two Cords over ſome hot Coals.       You must alſo have a broad Pan to put Aſhes in, and hot Coals upon them.       You muſt have a Braſs Ladle to let run the Sugar upon the Seeds.       You muſt have a Slice of Braſs to ſcrape away the Sugar from the ſides of the hanging Baſin if need be.       Having all theſe things in readineſs, do as followeth;       Take fine white Sugar beaten, and let your Seeds and Spice be dry, then dry them again in your hanging Baſin:       Take to every two pounds of Sugar one quarter of a pound of Spices or Seeds, or ſuch like.       If it be Aniſeeds, two pounds of Sugar to half a pound of Aniſeeds, will be enough.       Melt your Sugar in this manner, put in three Pounds of Sugar into the Baſin, and one Pint of Water, ſtir it well till it be wet, then melt it very well and boil it very ſoftly until it will ſtream from the Ladle like Turpentine, and not drop, then let it ſeeth no more, but keep it upon warm Embers, that it may run from the Ladle upon the ſeeds.       Move the Seeds in the hanging Baſin so faſt as you can or may, and with one hand, caſt on half a Ladle full at a time of the hot Sugar, and rub the Seeds with your other hand a pretty while, for that will make them take the Sugar the better, and dry them well after every Coat.       Do thus at every Coat, not only in moving the Baſin, but also with stirring of the Comfits with the one hand, and drying the ſame: in every hour you may make three pounds of Comfits; as the Comfits do increaſe in bigneſs, ſo you may take more Sugar in your Ladle to caſt on:       But for plain Comfits, let your Sugar be of a light decoion laſt, and of a high decoction firſt, and not too hot.       For criſp and ragged Comfits make your decoion so high, as that it may run from the Ladle, and let it 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 upon a light decoion, and they will keep their raggedneſs long; this high decoion muſt ſerve for eight or ten Coats, and put on at every time but one Ladle full.       A quarter of a pound of Coriander ſeeds, and three pounds of ſugar, will ſerve for very great Comfits.       See that you keep your Sugar in the Baſin always in good temper, that it burn not in Lumps, and if at any time it be too high boiled, put in a ſpoonful or two of water, and keep it warily with your Ladle, and let your fire be always very clear, when your Comfits be made, ſet them in Diſhes upon Paper in the Sun or before the Fire, or in the Oven after Bread is drawn, for the ſpace of one hour or two, and that will make them look very white. 157. To make a fine Cullis or Jelly.       Take a red Cock, ſcald, waſh, and dreſs him clean, ſeeth it in white Wine or Rhenish Wine, and ſcum it clean, put in a Pint of thick cream to it, then put in whole Spices, Sugar and Roſewater, and boil them together. 258. A white Jelly with Almonds.       Take Roſewater and Gum Dragon firſt ſteeped, or Iſinglass diſſolved, and ſome Cinamon whole, ſeeth theſe together, then take one pound of Almond blanched and beaten with Roſewater, then put them in and ſeeth them with the reſt, ſtir them always, and when it is enough, ſweeten it to your taſte, and when it is cold eat it. 259. To make ſweet Cakes without Sugar.       Wash some Parſnep roots, ſcrape them and ſlice them very thin dry them in a Diſh in an Oven, and beat them to a Powder, mix them with an equal quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and ſo make them and bake them. 260. To keep Roſes or Gilliflowers very long.       Take them when they are very freſh, and in the bud, and gathered very dry, dip them in the whites of Eggs well beaten, and preſently ſtrew thereon ſearced ſugar, and put them up in luted Pots, and ſet them in a cool place, in ſand or gravel, and with a Filip of your finger at any time you may ſtrike off the coat, and you will have the Flower freſh and fair. 261. How to keep Walnuts long freſh and good.       Make a lay of the dry ſtampings of Crabs when the Verjuice is preſſed forth, then a Lay of Walnuts, and then Crabs again, till all be in, then cover the Veſſel very well, and when you eat them, they will be as though they were new gathered. 262. To pickle Quinces.       Put them into a Veſſel, and fill up the Veſſel with ſmall Ale, or white Wine Lees, which is better, and cover your Veſſel well that no Air get in. 263. To keep Artichokes.       Take your Artichokes, and cut off the ſtalks within two inches of the Apple, and of theſe ſtalks make a ſtrong Decoion, ſlicing them into thin and ſmall pieces, and boil them with water and ſalt; when it is cold, put in your Artichokes, and keep them from the Air.       When you ſpend them, lay them firſt in warm water, and then in cold, to take away the bitterneſs. 264. To make Clove or Cinamon Sugar.       Put Sugar in a Box, and lay Spices among it, and cloſe up the Box faſt, and in ſhort time it will ſmell and taſt very well. 265. To make Iriſh Aquavitæ.       Take to every Gallon of good Aquavitæ, two Ounces of Licoras bruiſed, two ounces of Aniſeeds bruiſed, let them ſtand ſix days in a Veſſel of Glaſs cloſe ſtopped, then pour out as much of it as will run clear, diſſolve in that clear six great ſpoonfuls of the beſt Molaſſes, then put it into another Glaſs, then add to it ſome Dates and Raiſins of the Sun ſtoned; this is very good for the Stomach. 266. To diſtil Roſes ſpeedily.       Stamp your Roſes in a Mortar with a little Roſewater, and then diſtill them: This way will yield more water by much than the common way. 267. To make Scotch Brewis.       Take a Manchet and pare off the cruſt then ſlice it thin and whole round the Loaf, and lay these ſlices into a deep diſh croſs ways, one ſlice lying upon the edge of the other a little, that they may lye quite croſs the diſh, then fill it up with Cream and put whole Spice therein, ſo ſet it over a Chafing-diſh of Coals very hot, and always cast the Cream all over the Bread with a ſpoon till all be ſpent, which will be above an hour, then take ſome Sack and ſweeten it with Sugar, and pour all over it, and ſerve it to the Table. 268. To make fine Black Puddings.       Take the Blood of a Hog, and ſtrain it, and let it ſtand to ſettle, putting in a little Salt while it is warm, then pour off the water on the top of the Blood, and put ſo much Oatmeal as you think fit, let it ſtand all night, then put in eight Eggs beaten very well, as much Cream as you think fit, one Nutmeg or more grated, some Pennyroyal and other Herbs ſhred ſmall, good store of Beef Sewet ſhred very ſmall, and a little more Salt, mix theſe very well together, and then have your Guts very well scoured, and ſcraped with the back of a Knife, fill them but not too full, then when you have tyed them faſt, waſh them in fair water, and let your water boil when they go in; then boil them half an hour, then ſtir them with the handle of a Ladle and take them up and lay them upon clean ſtraw, and prick them with a Needle, and when they are a little cool put them into the boiling water again, and boil them till they are enough. 269. To make the beſt Almond-Puddings.       Take a quart of thick Cream and boil it a while with whole Spice, then put in half a pound of sweet Almonds blanched and beaten to a Paſte with Roſewater, boil these together till it will come from the bottom of the Poſnet, continually ſtirring it for fear it burn:       Then put it out, and when it is cool, put in twelve yolks of Eggs, and ſix Whites, ſome Marrow in big Bits, or Beef Suet ſhred ſmall, as much Sugar as you think fit, then fill your Guts being clean ſcraped; you may colour ſome of them if you pleaſe, and into ſome put plumped Currans, and boil them juſt as you do the other. 270. To make a Rice pudding to bake.       Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean washed and picked, then ſet them over the fire, and let them warm together, and often ſtir them with a wooden Spoon, because that will not scrape too hard at the bottom, to make it burn, then let it boil till it be very thick, then take it off and let it cool, then put in a little Salt, ſome beaten Spice, some Raiſins and Currans, and ſome Marrow, or Beef Suet ſhred very small, then butter your Pan, and so bake it, but not too much. 271. To make a Pudding of wild Curds.       Take wild Curds and Cream with them, put thereto Eggs, both yolks and whites, Roſewater, Sugar, and beaten Spice with some Raiſins and Currans, and ſome Marrow, and a little Salt, then butter a Pan, and bake it. 272. To make Pudding of Plum Cake.       Slice your Cake into ſome Cream or Milk, and boil it, and when it is cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan and bake it, or fill guts with it. 273. To make Bisket Pudding. Take Naples Biskets and cut them into Milk, and boil it, then put in Eggs, Spice, Sugar, Marrow, and a little Salt, and ſo boil it and bake it. 274. To make a dry Oatmeal Pudding.       Take your Oatmeal well picked, and put into it a little Salt, ſome Raiſins and Currans, and ſome beaten ſpice, and good ſtore of Beef Suet finely ſhred, ſo tie it up hard in a Cloth, and let your water boil when you put it in; and let it boil very well; if you would butter it, then leave out the Suet; and if you would leave out the Fruit, then put in ſweet herbs good ſtore. 275. To make Almond puddings a different way from the other.       Take two Manchets and grate them, then ſcald them in ſome Cream, then put in ſome Almonds Blanched and beaten as you do other, with Roſewater, let there be about half a pound, then put in eight Eggs well beaten, ſome Spice, Sugar, Salt and Marrow, and having your Guts well ſcowred and ſcraped, fill them, but not too full, and boil them as you do the other; or bake it if you pleaſe; Currans will do well in it. 276. To make a Quaking Pudding.       Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and ſtore of Eggs well beaten, mix theſe well, and beat them together, then dip a clean Cloth in hot water, and flower it over, and let one hold it at the four corners till you put it in, ſo tie it up hard, and let your Water boil when you put it in, then boil it for one hour, and ſerve it in with Sack, Sugar and Butter. 277. To make good Dumplings.       Take some Flower and a little Salt, and a little Ale-Yeſt, and ſo much water as will make it into a Paſte, ſo let your water boil when you do put them in; boil them but a little while, and then butter them. 278. Another way to make Dumplings.       Take half a quarter of a Peck of Flower, and one Egg, yolk and white, half a Pound of Butter broke in little Bits, mix them together with ſo much cold Milk as will make it up, do not break your Butter too ſmall, for then they will not flake; make them up like Rouls of Butter, and when your water boils, put them in, and do not boil them too much, then butter them. 279. Another way to make Dumplings.       Take Flower and temper it very light with Eggs, Milk, or rather Cream, beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, and flower it, and ſo boil it for a Pudding, or elſe make it pretty ſtiff with the Flower and a little grated Bread, and ſo boil them for Dumplings, then butter them, and ſerve them in. 280. To make a green Pudding to Butter.       Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and whites well beaten, and one Manchet grated ſmall, a little ſalt, beaten Spice and some Sugar:       Then colour it well with ſome Juice of Spinage, or if you will have it yellow, colour it with Saffron, ſo boil it in a wet Cloth flowred as before, and ſerve it in with Wine, Sugar and Butter, and ſtick it with blanched Almonds split in halves, and pour the ſauce over it, and it will look like a Hedghog.       You may at ſome time ſtick it with Candied Orange Pill or Limon Pill, or Eringo Roots Candied, you may ſometimes ſtrew on ſome Caraway Comfits, and if you will bake it, then put in ſome Marrow, and ſome Dates cut ſmall: thus you have many Puddings taught in one. 281. To make a Pudding of a Hogs Liver.       Take your liver and boil it in water and ſalt, but not too much;       Then beat it fine in a Mortar, and put to it one Quart of Cream, a little Salt, Roſewater, Sugar, beaten Spice and Currans, with ſix Eggs beaten very well: mix it well.       And if you bake it, put in Marrow, or if you boil it in Skins.       But if you boil it in a Cloth, then leave it out; and butter it when it is boiled. 582. To make a Rasberry Pudding.       Take a Quart of Cream and boil it with whole Spice a while, then put in ſome grated Bread, and cover it off the Fire, that it may ſcald a little; then put in eight Eggs well beaten, and ſweeten it with Sugar; then put in a Pint or more of whole Rasberries, and ſo boil it in a Cloth, and take heed you do not boil it too much, then ſerve it in with Wine, Butter and Sugar.       You may ſometimes leave out the Raſberries, and put in Cowſlip Flowers, or Goosberries. 283. To make a Calves foot Pudding.       Take thoſe which are tenderly boiled and ſhred them ſmall with Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well beaten, a little Salt, ſome Roſewater and Sugar, ſome beaten Spice, and one pound of Currans; mix all theſe well together, and boil it or bake it; but if you would Butter it, then do not put in Suet. 284. To make a Pudding to roſt.       Take a Pint of Cream, ſcald a little grated Bread in it, then put in three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar and Salt, with ſome Beef Suet finely ſhred, make it pretty ſtiff, and wrap it in a Lambs Caul, and roſt it on a Spit with a Loin of Lamb; if you pleaſe, you may put in a little Roſewater. 285. To make Cream of divers things.       Take a Quart of Cream and boil it a while, then put in eight yolks of Eggs, and ſix Whites well beaten, put them in over the Fire, and ſtir them leſt they turn, then when it is almoſt enough, put in ſome Candied Eringo Root, Orange or Limon Pill Candied, and cut thin, preſerved Plums, without the Stones, Quince, Pippin, Cherries, or the like; if you do not like it ſo thick, put fewer Eggs into it. 286. To make Cream of Artichoke Bottoms.       Take a Quart of Cream and boil it with a little whole Mace a while; then have your Artichoke Bottoms boiled very tender, and bruiſe them well in a Mortar, then put them into the Cream, and boil them a while, then put in ſo many yolks of Eggs as you think fit, and ſweeten it to your taſte; when you think it is enough, pour it out, and ſerve it in cold. 287. To pickle Barberries.       Take your Barberries and pick out the faireſt Bunches of them, then take the Refuſe, and with some Water and Salt, ſo strong as will bear an Egg, boil them together for half an hour or more, then lay your fair Bunches into a Pot, and when the Liquor is cold, pour it over them. 288. To pickle French Beans.       Take them before they be too old, and boil them tender, then put them into a pickle made with Vinegar and Salt, and ſo keep them; it is a very good and pleaſant Sallad. 289. To pickle Oyſters.       Take your great Oyſters, and in opening them ſave the Liquor, then ſtrain it from droſs, add to it ſome White Wine, and White Wine Vinegar, and a little Salt, and ſo let them boil together a while, putting in whole Mace, whole Cloves, whole Pepper, sliced Ginger, and quartered Nutmegs, with a few Bay leaves; when the Liquor is boiled almoſt enough, put in your Oyſters and plump them, then lay them out to cool, then put them into a Gally-pot or Barrel, and when the Liquor is cool, pour it over them, and keep them from the Air. 290. To make the be ſort of Muſtard.       Dry your Seed very well, then beat it by little and little at a time in a Mortar, and ſift it, then put the Powder into a Gally-pot, and wet it with Vinegar very well, then put in a whole Onion, pilled but not cut, a little Pepper beaten, a little Salt, and a lump of ſtone Sugar. 291. Another ſort of Mustard.       Dry your Horse-Radish Roots in an Oven very dry, then beat them to Powder and ſift them, and when you would use any, wet it with Wine Vinegar, and ſo it will rather be better than the other. 292. To keep boiled powdered Beef long after it is boiled.       When your Beef is well powdered, and boiled thorowly, and quite cold, wrap it up close in a linnen cloth, and then a woollen one, and so keep it in a Cheſt or Box from the Air. 293. To make Clouted Cream.       Take three Gallons of new Milk, ſet it on the fire, and boil it, then put in two Quarts of Cream, and ſtir it about for a while over the fire, then pour it out into ſeveral pans, and cover it till the next morning, then take it off carefully with a Skimmer, and put it all into one diſh one upon another, then eat it with Wine and Sugar. 294. An excellent Damask Powder.       Take of Orrice half a Pound, Roſe leaves four Ounces, Cloves one Ounce, Lignum Rhodium two Ounces, Storax one Ounce and an half, Benjamin one Ounce and an half, Musk and Civet of each ten Grains, beat them altogether groſly, ſave the Roſe leaves you muſt put in afterwards. This is a very fine Powder to lay among Linnen. The End of the Firſt Part.

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