To my begining and to my [illegible] [illegible] [George] [illegible] Anne Northull [illegible] A Book of Choice Receipts In Preserveing Conserveing And Candying etc. Receipts in Cookery and Physick and Other Things Elizabeth Broomhead Her Book [Sept] the 15th day 1706 To Candy Plums Pears and Apricocks 1 Take your apricocks or plums & give every one a cut to that stone east one sugar one them and bake them in and oven as hott as for manchett bake them one earthen plats and lett them stand half an hour then take them out of the dish and by them one by one and glass plates & soe if you can gett glasses made like marmaletts plates to lay over [these] they will be sooner candied 2 To preserve pears first take your cathrine pears and [illegible] them with a knife to the stalk then scald them when they are cold put them into as much clarified sugar as will cover them soe boyle them up together as your surup will draw two inches soe lett them stand till they are cold then put them up for your use soe preserve cherries 3 To make gooseberry clear cakes take green goosberrys and put water to them till you can [see] itt [illegible] boyle them till they begin to burst then put them in a [canewell] bag and lett the juce run out then put the juice into a pan [illegible] lett itt boyle then the weight in sugar that is refine [illegible] it together till the sugar be dissolve then put it into your glasses. then put them in some place near the fire that they may dry 4 To candy angelico take your angelico and cut it into length & lay them in water all night then take them and cover them close with paper and boyle them till they be green and render in fresh water then take as much weight of loaf sugar as you have angelico to a pd of [illegible] put [a gill] of water and the white of an egg lett it one the fire & let it boyle a qter of and hour till it be a surrup then take it of the fire and put in the angelica & put a gill of water and lett it boyle till it will just hang one a spoon then take it of and dip in your angelico and spread it one [thick] and lett it lye in a stove till How to Candy Oringes & Lemons 5 Take your orings cut them in two & squeaze the liquor into a littl porringer put them into a [?ottle] with water to [seeth] untill they be tender lett them ly untill they be cold then take the [?ear] out too put them into fresh water & shift them twice in the day for two days drain them out put them in to white sugar clarifie boyle them a little lett them ly untill the next day boyle them twice lett them ly till they be cold then drain them out of the sugars lay them to dry on a dish dry them well too candy them with white sugar well clarified put them in boyle them to a hight till the sugar will blob on the scimmer like a bladder then with [illegible] lay them one a dish one by one when they are cold put them into boxes To Preserve Oringes 6 Take the fairest & clearest orings you can gett & with a sharp knife pare them or scoope them with a [?lass] if you would have them hole then with a coring iron take out all the kernells & save the meat as much as you can and if you would have them half leave most of the meat in lay them in fair water 4 days & knights shefting them once a day boyle them in two [severall] water lett the 2d water boyle before you put them in when they are [illegible] take them out and with a sharp knife take away all the black then waigh them & to 1 pd of oringes put 2 pd of sugar put in 4 quarts of water then take the whites of eggs well beaten & put them to your sugar then sett the skillett one the fire & lett it boyle then skim it & put in to or 3 spoonfull of cold water to raise the skim then take the skim of every clear then take it of the fire and have laid your oringes as in a preserving pan or a broad skillett pour the syrup through canvas or flannill upon your oranges but leave out some of your surrup that as it boyle you can put it into the oringes then sett your pan upon a very clear fire & lett them bouyle as fast as you keep in them covered all the while you must have ready the half pd of sugar [break] in [illegible] at a time when they have boyle put in a bitt or two at a time as big as walnut when they have boyled 2 hours put in a pint of the best white wine & lett them boyle till they are very clear & the suger thick 7 To Dry Cherries take your cherries and stone them & to 4 pd of cherries take one pd of sugar and as much water as will cover them lett them boyle till they be pritty tender then sett them up in the surup and boyle it every day for a week and pour in one is scalding them take them and sett them to dry 8 To preserve damsons take your damsins and wipe them very well and to every pd of damsins take one pd of sugar and little water boyle them till they crack & lett them stand in the surrup giving them a boyle every other day till you see them sink in the surup then boyle you surup & lett it stand till it is cold then put it to your plums & keep the in glass for your use To Dry Cherrys 9 Take 6 pd of cherrys one pd of suger stone them and lay them in a great calop of glass or stone or lay them one by one in rows then strow a little sugar & soo till the bason be full lett them stand all night then pour them into a pan sett them one the fire lett them boyle very fast a qter of an hour then pour them again into the bason and lett them stand two or three days then lay them one by one in a hair seive & sett them in the sun or in an oven to dry turn them every day one of dry sive or if you dry them in and oven you must be very carefull that it be not hotter than you may [illegible] feels it warm with your hand To Make Rasberry Past 10 Take your rasberries the juce being rung out but not to dry then take the same quantity of sugar as you have pulps & put as much water to your sugar as will wett it then boule up your sugar to a canded hight when it cands about the [shelott] sides it is anough then take it of the fire & lett it cool a little before you put in your pulp and when it is in sett it on the fire againe sturing it well you must not lett it boyle but warm a pirtty while the sett fashion one a plate & [leve] them to dry To Dry Apricocks 11 take apricocks that is not very ripe & stone them & weight them & pare them & take the weight in loaf sugar beat your sugar & strew it on them & lett them stand alnight then sett them on a charcoal fire & lett them boyle fast and skim them very well & when they are clear take them out and put them into apott & skim your syrup very well & pour it one them & lett them ly in it aweek then take them out and lay them in the sun to dry and turn them every day till they be dry To preserve Red Currants 12 Take ripe currants & stone them & weight them & take your weight in loaf sugar then take more currants and sett them in a pott of water to boyle & take the juce of them & weight it & to a pd of juce take 3 qters of a pd of sugar put your sugar in apan & put as much water to it as will wett it & lett it boyle then put in yhour juice and lett it boyle and skim it then put in your currants & lett them boyle fast & skim them till they settle to the bottom then take them of & put them into your glasses and [teem] your syrup on them & when they are cold paper them To make pippen past 13 Take your apples pare & slice them in water untill they be tendersoo pour them on a fire when the water is drained from then sett a dish under them & pulp them into it they wheigh your pulp and to apd of pulp you must put apd & a qter of sugar clarified boyle your sugar soo high that it will make apill put in your pulps boyle it soo stiff that it will slice like butter take it of & butter it soo lay it one a plate and dry them when they are dry box them To Dry pares & apples 14 Take them and pair them put them into clarified sugar to apd of them you must have and apd of sugar put your fruit in apan & boyle them a qter of and hour over agentle fire sett them by 24 hours then by them a little [gentlely] sett them by till coldish then boyle your sugar soo high till it will drane put them in lett them boule a little lett them ly till coldish take them out lay them on aplate dust them alittle with first sugar in a [rag] sett them to dry in oven or stove when they are dry box them you may doo any fruit soo How to make Almond Cakes 15 Take some almonds blanched & beaten with rose water & the same quantity of sugar boyle the sugar to a canded height then mix the almond & sugar together drop them into the cakes & sett them to the fire to dry To Preserve Oranges 16 Take one pd of the best civell oranges free from specks scrape them with a peice of glass then cut ahole in the [illegible] & no bigger than to gett a squor to take out the seeds when all the seeds are out put them in a bason of springe water shifting them twice a day for a week then up & boyl them in severall waters to take away the bitterness all the water must boyle except the first then take to a pd of sugar a pint of water then boyle your surrup to a jelley then scim it well put in your oringes & lett them boyle till they be tender & begin to sink to the bottom then take them up & put them in glasses or a pott and put syrup enough & keep them for your use To make Jelley of gooseberrys 17 Take your gooseberry and put them into apott with much water as will keep them from burning & lett cool till the be pritty soft then [illegible] them and take heed you your juce be very clear take to every pint of juice apd of sugar then you must sett your juice to warm one the fier and as your serum rises you must scum it of then put in your sugar so lett it stand one the fier nott boyleing all the while till your suger be melted soo pour it into dishes soo sett it in a stove puteing embers to it 5 or 6 times a day till it be canded then turn them out in a glass soo lett it cand one the other side till be quite dryed you must keep a constant heat in the stove but not to warm least it melt the candy To Preserve Apricocks Take apricock that is nott very ripe & stone them & weight them & pare them and take your weight in double refine sugar beat your sugar & strew it one them & lett them stand all night then put them in to your pan and sett them one a charcoall fire & lett them boyule fast till clear then take pippins & pare & cut them in slices & put them in apan with as much water as will cover them & lett them boyule till they be jelley then put them in aflannell bag & lett the jelley run through the bag take your apricocks out and put them into glasses the waigh your jelley to apd of jelley put 3 qtrs of sugar put into your pan to your syrup boyle it & skim it very well & when it is boyled enough put it one your apricocks & when they are could paper them How to make Comfetts Take an ounce of coriander seeds dry them and put the in your pan take apd of brown sugar boyle it till it will draw soo [illegible] it one by degrees then take apd of white sugar clarified royle it untill it will work the scum and first make the large enough then [illegible] them dry them well & [illegible] a little flower amongts them aqter of apd of carryoway seeds will make 4 pd of cumfetts make them as the former How to make Rasberry Cakes Take your rasberrys pick the [illegible] of them put them one a [illegible] with a dish under them to drain in put them in a kettle over the fire till it be stiff then you must weight it to apd of rasberrys apd of white sugar beaten & sifted mixt it in hott soo lay them as the other dry them in a stove or oven To make makeroons Take apd of almonds blanch and wash them clean beat them well in a morter with a little rose water take the whites of 5 eggs beat them well in aboul put in your almonds with a pd of white sugar sifted mixe them togather take [sheett] wafer lay it on paper long ways with a knife and aspoon close them & bake them To preserve Quinces Take your fairest ripe quinces and coddle them very tender stiring them often with the back of a laddle for fear they coddle nott alike when you perceive them to grow tender thrust a straw to the core & if it will part they are enough then core the with a [scupe] or small knife then pare them [illegible] weight them and to every pd of quince take apd of double refine sugar and apint of water where pippins have been boyle for that is of a jellying quality strain that pippen water well put your sugar to it & make a syrup of it when it is well scimed put in your quinces & boyle them as fast as possible you can for that will keep them whole and in the mean while take them from the fire sometimes & shake them gentlely keep clear scum when you perceive them to be very clear put them in to jelly potts or glasses then warm the jelly for soo it [?ill] be strain it and pour it softly on them doe nott cover them till cold these will keep 3 months To make Conserve of Red Roses Take [th??e] buds & cli of the whites then take 3 times there weight in double refine sugar beat the roses [well] [mas??one] morter then put in the sugar by alittle and when you find it well in corporated put in to gally potts & cover it over with sugar that will keep in the [strengh] soo it will keep 7 year or more the older the better for use To preserve Apricock in Jelly Take of your fairest apricocks not so ripe stone and weigh them take to every pd of apricocks apd of the finest sugar & apt of pippen nearer as is before mentioned make a [surrup] on it & scum it the having your apricocks neatly pared put them in & boyle them quick takeing them sometimes from the fire a little while when you perceive then to be very clear put them into glasses when they are all most cold warm the jelly & put over them To make Green past of Pippens Take your pippens while they be green & quoddle them tender then peall them and put them into warm fresh water & cover them close till they are green as you would have them then take the pulp from the core and beat it very fine in amorter then take the waight of sugar and wett it in water and boyle it to a candy height then put in your pupl & boyle it till it will come from the bottom of the skillett then drop it on plates [dusted] or into mould soo dry it a stove and keep it all the year To make past of any Plumbs Take the plumbs and put them into apott cover them close then sett them into apott of seething water then lett them stand till they be tender then put for [illegible] the liquor and strain the pulp through a canvas bag than take to half pd of the pulp of plumbs half a pd of pulp of pippens beat them together take there wait in suger very [illegible] boyle it to acandy hight then put in your pulp and boyle it untill come from the bottom of the skillett with as much water as will wett them then dusted your plates with clarifie sugar and drop them on soo dry them on a stove To preserve Oranges & Lemons that shall Rock Candy on them in Syrup Take your oranges & lemons & cut them in halfs or if you doo them whole cut a little whole in the bottom soo that you may take on the meat lay them in water 9 days change the water twice every then boyle them in severall water till [illegible] run through them then take to every pd of oranges or lemons apd of fine sugar and a quart of water make your syrup and lett your oranges boile awhile in it then sett them for 5 or 6 days in the syrup then to every pd of oranges take apd more of sugar & put it into the syrup and boile your oranges then they be clean then take your oranges out and boyle your syrup to a candy To make Suger Plate Take a spoonfull of gum dragon & lay it in 7 spoonfulls of rose water then after it hath lain two day grind it in an alabaster morter then put to it some loaved sugar by degrees still keeping it beating will it come to perfect past which will be good while [illegible] then work it with suger & rowle it abroad in thin cakes fitt your mould dust your mould with suger & so print it it will dry of it self if you would colour it you should dry some flowers as [bevridge] or marygolds or roses or any other flowers soo beat them & [illegible] them as you beat them make some white and some with a little oil of anniseeds that is good for acold or the wind you may make some with sinamond leaves To Make Artificiall walnuts Take some of the sugar plates print it in a moulds made made for awalnut kernell yellow it over with a little saffron water with a leather then with loaved sinamon & suger as much of the one as the other work it in past with some rose water wherein gum dragon has been [illegible] then print in moulds for awalnut shell and then they are dry close them to gether over the kernell with a little gum water To preserve Red Roses as good as Conserve Take [illegible] rose buds clean clipt from there whites one pd put them in a skillett with 4 quarts of [???ing] water lett them boyle apace till three quarts be boyled away then put in 3 pds of fine suger & lett it boyle till it be so thick [illegible] in the juice of a lemon then boyle it a little longer and when it is allmost cold put it into gally potts & throw them over with [illegible] suger and soo keep them as long as you please To prepare Grapes Take your fairest grapes nott black & pluck them from the stalks then stone them carefully & save their juice then take to apd of grapes apd of the finest sugar & a pint of water where in sliced pippens have been boyle strain that water then when with your water & suger make a syrup when it is well scum put in your grapes & boyle them very fast keep them clean scummed & when you see they are as clear as glasses & that the syrup will jelly put them into glasses To make [Collips] of Bacon in Sweet Meats Take some march pain past of which I shall after speak of & mould it with red sanders finely seared so much as will make it agood red when it is well worked role it abroad in 3 thin roules then take 4 roules of white march pain soo lay them first ared then awhite then cut them athwart & bake them in awarm oven and they will be as like collips of bacon To preserve white Damsons Take to every pd of damsons apd of fine suger & after of apint of water make your syrup & scum it well then take it from the fire & when it is allmost cold & when it is all most cold put in your damsons & boyle them softly then take them of awhile sett them one again & boyle them apace when you perceive them to be clear put them into glasses & when they are almost cold pour the syrup over them To make past of Barberys Take the pulp of coddled pippens & as much of juice of barbery as will coulour it then take the weight of it in fine suger boyle it to a candy hight with a little water then put on your pupls finely beaten & boyle it till it come from the bottom of the sklillett always stirring it then dust your place with [searied] suger & drop it one too dry them in a stove To preserve Barberys Take apd of of stoned barberys then take twice there weight in fine suger then [illegible] 2 or 3 handfuls of barberys from there stalks & put them into adish or pott with to or 3 spoonfuls of beaten suger to [stir] them up & down & when you see they are well plumed strain them you must have as much of the juce of barbery as will wett your sugar that you preserve them with for you must have noe water then boyle your sugar & juice & put in your stone barberys and boyle them as fast as you can till you see they are clear then put them up To make Jelly of Currants Take your currants [close] picked from the stalks & to apd of them take 3 qters of apd of hard sugar you must strain after they are wheighed then put you suger into askillitt with as much fair water as will melt it then boyle & scum it then put in your juice & boyle it till it will jelly To make past Royall Take marmalade before it is cold & mould it up with suger [illegible] fine till come so apart then roule it abroad & dust your moulds with suger soo print it & dry it To preserve Gooseberrys Take your gooseberry & stone them then take alittle more then there weight in find suger then with as much water as will melt the suger boyle it & scum it then put in your goosberry & lett them boyle apace & scum them when you perceive they are clear take them put & put them into glasses then boyle the [surrup] till it will jelly & put it soft over them To make Marmalade of apricocks Take the ripest stone them & pare them and heat them in a morter then boyle them in adish over a charcoall fire till they are some what dry then take there weight in fine sugar and boyle it to acandy height with some rose water then put in your pulp of apricocks & boyle them till they come from the bottom of they skillett sturring all ways well for fear it burn To Make Sugar Cakes Take apd of loaf suger beaten & [scearied] with 4 ounces of the finest flower put to it and of butter well washed with rose water and wash it with the flower then take the yolks of 4 eggs & beats them with 4 spoonfull of rose water in which it hath been steped 2 or 3 day before nutmegs & siynamon then put to it then put to it soe much cream as will knead it to a stiff past then roule it out into thin cakes & cut them with a wine glass to prick them & bake them To make the best marchpain Take 2 pds of jorden almonds blanch & beat them very fine on astone morter with a little rose water then take one pd & a half of suger finely [scoarced] and when your allmond are beaten to avery fine past take them out of the morter & mould the paste with a little [scifted] suger & lett it stand 2 hours into cool then roule it as thin as you would doe for atart and cut it round by the place then sett on edge about it & pinch then sett one abottom of wafers & bake it & when it is baked take it out of the oven to ice it with rose water & suger & the white of an egg beat them well together & spread it one with abrush then put it into the oven again & when you see the ice rise white [illegible] high take it out & sett up along piece of marchpain first baked in the middle of the marchpain stick it with severall torts of comfetts the lay one leaf gold with afeather & the white of and egg beaten To preserve green pippens Take green pippens & scald them carefully then peall them & put them into another warm water & cover them till they are green as youl have them & that they are so tender that astraw will runs to the core then to every pd of pippen take apd of the finest suger & half apint of water of which make asyrup & when you have scumd it clear put in yr pippens & lett them boyle awhile then sett them by till the next day then boyle them throughly & put them into gally potts To Candy flowers the best way Take roses violetts cowslips or gally flowers & pick them from the white parts then having suger boyled to a candy height with alittle fair water put in your flowers as your suger will receive them & continually stir them with the back of aspoon & when you see the suger hardon on the side of the skillett and spoon take them of the fire & keep them with stirring in the warm skillett till you see them [illegible] and the suger lye as if it was sifted one them then pour them one apaper while they are warm & rub them gently & lift them through a calender as clean as may be & then pour them on a cloth & shake them up & down till there be hardly any suger left hanging about them To Preserve Peaches Take your peaches when you may prick ahole through them scald them in fair water & rub the fur of them with you thumb then put them into warm water & cover them till they are green then take there weight in asuger & a little water boile & scum it then put in your peaches & boyle them till you think they are [enough] this may apricocks or plums when they are green To make marmalade of damasons Take 2 pds of damason & 1 pd of pippens pared & cut in peices bake them in and oven with a little sliced ginger when they are tender put them into a callender & lett the syrup drop from them then strain them & take as much suger as the pulp weight boyle it to a candy height then put in your pulp and boyle it till it come from the bottom of the skillett Marmalade of Wardens Take warden and bake them in and earthen pott cut them small from the core beat them in amorter then take there weight in fine suger & body it to acandy height then put in your pulp & little beaten ginger & agrain or two of musk boyle it till it will come from the bottom of the skillett allway stirring it for fear it burn Green Marmalade of pippens Scald them as you doe the preserved green pippens then stamp them all in amorter & take there weight in fine suger boyle it to a candy height then put in your pulp & boyle it till it come from the bottom of the skillett To Make perfume Lozenges Take 12 grains of ambergrece 6 of musk & beat it with some suger plate spoke of before then rowle it out in thin cakes & cut them like diamonds or round like cumfitts soo perfume a bottle of wine with one of them To Candy Oringo roots Take the roots now gathered without knotts or joynts then wash them clean & put them in to boyle in water & lett them boyle very tender then wash them in to or 3 waters dry them in a cloth slitt them then brade them as you would have them or [twist] them then take twice there weight in fine suger on qter of apt of rose water & as much fair water make the root [illegible] then put the roots [illegible] & when they are tender & clear wett the rest of your suger with rose water & boyle it to a candyed height then put in the roots boyle them & shake them & when you have shaked them till they are cold & dry lay them on papers or plates while they be [througher] dry so put them into boxes thus you may candy oranges or lemons or [illegible] or lettice stalks To preserve Green Walnuts Take green walnuts & steep them all night in fair water in the morning take them & boyle them in fair water till they be tender enough to stick a clove in every one then take apd & qter of suger to apd of wallnuts & to every pd of suger take apd of rose water make a syrup of it & scum it then put in your walnuts & boyle them [illegible] till they are enough when they are all most enough dissolve a little milk or ambergreece in alittle rose water & put it in then boyle them alittle & put them in glass potts this is a cordiall sweet meat To dry Old pippens Pare them and bore ahole through them with a little knife or [illegible] & cut some of them in half & take out the cores of them as you cut them then put them into asyrup of suger & water as much as will cover them in abroad preserving pan wett them as fast as can be takeing them some times from the fire & scum them clean when you perceive your syrup very thick & your aples very clear then take them up & sett them into a warm oven till the next morn then turn them & put them in a gain when they are dry put them into boxes if you [illegible] some of put the in to the candy pott but one night & they will cook like chrystall to preserve Bulloss as green as grass Take them fresh gathered prick them in two or 3 places scald them after the manner of your green peaches then take there weight in suger & [make] [illegible] with alittle water then pout in your bulloss & boyle them till they are very clear & the syrup thick To preserve Medlers Take them all there full growth & pare them as thin as you can prick them with your knife & parboill them reasonable tender then dry them with a cloth and put them into as much clarified suger as will cover them lett them boyle leasurely turning them & scumming them till they have well taken the suger then put them into aearthen pott & lett them stand till the next day then warm them again half & hour then take them up & sett them adriping then put into that syrup half apint of apple water I mean water wherein apples have been boyled & aqtr of apd of fresh suger when it will jelly put in to the medlers & in potts or glasses Conserve of Violetts Lett them be well picked & when you half a pd stamp in a morter & put 2 or 3 ounces of suger candy to them then take it out of the morter and lay it upon awhite paper then take the weight of it in fine suger & boile it to a candy height then put in your violetts & lett them boyle [illegible] [time] or 2 stirring it well coole it with a silver spoon & between heat & cold put them up To Cast all Kind of Thing in naturally coulours Take half apd of refine suger boyle it to candy height with as much rose-water as will melt in then take your moulds being made of alibaster & lay them in water & hour before you [illegible] from then pout in uour hott suger & turn your mould about till it coole then take out the shape of your fruit whatever it be & couler them according to the nature of the fruitt To Dry Peares Naturally without Suger Pare them & leave the stalks & [illegible] them then bake them in an earthen pott with a little white wine & cover them in the over then drain them from there syrup and lay them & lay them one a sive or thin board in awarm over & turn them often till they are dry To Preserve Oranges in Jelly Take the thickest [illegible] oringes pare them very thin lay them in water 3 or 4 days shifts them every day then boyle them in severall waters till astraw will run thro them then lett them lye in apan of water all night then dry them gently in a cloth then take to every pd of orenges apd & half of suger & apt of water & make thereof asyrup then put in your oranges & boil them till you see they are very clear then put your orainges into [a??r?] that they may drain & put for every pd of oranges one qter of apd of water [wherein] the pippen have been boyld into art syrup and to every qter of apint of that water ad aqter of apd of fresh suger boild these together & it will be [aqua?ing] jelly To Make a Christall Jelly Take aknuckle of [illegible] & two calves foott laye them in water all night then boyle them in spring water till you perceive it to be a thick jelly then take them out & lett your jelly stand till it be cold then take the clearest & put it in to the skillott & sweetten it with rose water & suger put in a little hole [speid?e] such as you like & if you please agrain of musk when it hath all boyled to gether lett it stand till it be cold this is very good for aweak body To Make Courts perfumes Take 3 ounces of benjamin lay it all night in rose buds the whites being cut of [illegible] them very fine in amorter then take the Beniamen and beat with the roses till it come to aperfect past then take it out and mingle it with half a qter of an ounce of musk & as much civett finely beaten mould them up with a little fin suger then make them in little fine cakes & dry them between 2 rose leaves each of them White Jelly Marmalade of Quinces Take your quinces and quoddle them tender then pare them & lay them by then take [row] quinces pare & grate them then strain the juice of them then weigh your quoddle quinces when you have sliced them thin from the core & take rather more then the weight in fine suger wett the suger with the juice of your row quinces & boyle it & scum it then put in your slice quinces & boyle till will jelly put it into glasses To Make [Quinsenfence] of Quinces wipe your quinces clean but not core them boyle them but nott very tender then pare them but not cut them in slices but qter them wring out the juice of every qter while they be hott then lett it one achafing dish full of cols till half aqter of it be wasted away then take the weight of it in fine suger & boyle it to a candy height with a little fair water then put in your juice of quinces & lett it stand over aslow fire till you see it will jelly To preserve Barberies Take you barberries & pick them very clean then take there weight in fine suger wett with water boyle it & scum it then put in your barberiies & boyle them up very quick scuming them often then take them of some times & shake them gently when you see they are clear take up one by one one [ameedle] & sett them in order in your glasses then strain your syrup & boile it till it will jelly & put it to them To Dry plums naturally Take any sort of plumbs prick them & put them into the bottom of a wooden sive dust the sive with flower of [mauls] to keep them from thicken then put them into the warm oven & lett them stand all night the next morning [illegible] them wash the sive & dry it again dust it as before & soo dry them in awarm oven 3 or 4 times till you may handell them then put them in an earthen platter & when they are dry boxe them up & keep them dry To Dry Peares Preserved Take preserve pears and wash them out of the syrup then take some fine suger & boyle it to acanded height then put in the pears & stir them with [a??mer] 3 or 4 times in the suger then take them out & lay them upon a sive in awarm oven & in one night they will be dry then keep the in a warm place for aweek & soe you may essely keep them all the year To make Quince Cakes Take Quinces pare them & core them put them into soo much spring water as the juice may boyle without burning when the water wasteth strong of your quinces & feeleth something slippery & strain the quinces through [abaw??] then take the weight of the liquor in double refine fine & boyle it to a candy height with a little fair water then put in the liquor and sett it over asoft fire till you find it jelly To Make Conserve of Barberies Take the clean picked from the stalks & putt them into a gally pot that is long set that pott in to a kettle of seething water & [shif] it round with hay cover your gally pott and lett it stand till you think your barberies are hot then strain them & to every pd take apd of liquor 7 a pod of suger boyle them together till it will come from the bottom of skillett then put it in to gally pots Make Red jelly of marmalade of Quinces Take your quinces & core them & as fast as you doo them throw them into cold water to keep there coulour then cut them in thin slices & still throw in to water then to every pd of these quinces take 3 qters of apd of suger then lay suger & then a layer of quinces & soo doe till all are in then be sure that the uper layer be suger then wett them one afire that slow & cover them very loose when you see they grow tender & begin to look red then boyle them apce till it be very clear & the syrup jelly then put it up A pretty sweet meat a tow [draught] [illegible] Take half apd of blanch almonds beaten very fine with alittle rose water 2 ounces of damask rose leaves beaten fine then take half of suger & some thing more & wett it with rose water boyle it to a candy height then put in your roses & almonds with agrain or two of musk or ambergrece boyle them a little while & put them up To make Jelly of hartshorn Take 2 qrts of fair water & 6 ounces of hartshorn when your water is warm pout in your hartshorn & lett it infuse upon embers all night then boyle it till the spoon feel very clammy then strain it & put it to half apd of suger or more alittle rose water a little sinamon water 6 lemons & to lett it over aslow fire till it will jelly then pout it into thin glass To preserve Sweet Lemons Take the fairest & lay them in water 3 day shiftin them every day twice then chip them very think & boyle them in severall water till astraw will run through them then to every pd of lemons take apd & half of fine suger & apd of water make thereof asyrup put in your lemons & lett them scald alittle then sett them by till the next day & every other day heat the syrup & lemons together till you see the lemon very clear then boyule your surup alittle more & put over them if you would have them in ajelly you must make syrups of pippen water To make Orange Lemons or [Citern] Chips Take the thin chip of either of these & boile them in severall waters till they be very tender then put them in water awhile then strew good store of beaten suger upon them in adish or such like & boil them stirring them the suger will com to acandy then put them out & open them one by one & lay them one papers to dry To make Chips of any fruit Take your preserved fruit & drain in from the syrup then slice it in thin chips & boyle it to a candy height then put in your chips of fruit & boyle them a little the lay them out to dry Sweet meat of Aprocick pareings Boyle them very well & drain them from the water then put in your suger boyle to a candy height & boyle them extraordinary well then lay them upon glass plate in what fashion you please and dry them inn astove turn them twice aday & every time you turn them throw some scearced suger on them [illegible] to preserve gooseberry to look like hops Take of the fairest green gooseberry & prick them well & cut them across at the blossom and then pick out all the seed with a little [bodkin] then take the thorns of [illegible] first put in alittle one then abigger till you have put in seven or 8 of your goosebery still knocking every one over other with your finger & bodkin that they may look like hopes then take there weight in fine suger & wett it with water boyle & scum it then put in your goosbery & boile them till they are very clear then put them into glasses & put the syrup over it after you have boyle it alittle To Dry Black or White pear plums or Damasons or White [Bullees] Take apd of any of these plums or 3 qters of apd of suger wett your suger with water & boyle it allmost to a candy height then take it from the fire & put in your plums being ready put them into the syrup with the slit downwards sett them one the fire and lett them boule softly if they be black ones if white faster then sett them by till the next day then boule them well taken them of sometimes for fear of breaking lett them lye in there syrup 4 or 5 days then lay them out upon sive with the slitt side upwards then sett them into a warme oven or hott stoves twice a day filling up all the hollow & broaken places with some breake peices of plumbs pull the skinns as close as you can [illegible] when they are dry wash off the clamminess with warme water in which you must just dipp them then dry them with a cloath and put them into the oven again when they are dry putt them into the oven again for one day To Make Jelly of Quinces Take your quinces & pare them & core them cut them in qters then take & [new] earthen which will hold agallon with anarrow mouth put in 3 or 4 handfulls of the cores in the then the quinces to past them up & sett into the oven with housebread then run them throught abag of boultin [?uff] with as much speed as may be ring it between 2 trenchers soo long as it will run clean from dregs to every pd of liqour take apd of fine suger put your suger & into the liquor & lett it stand till it dissolve then sett it one ember till the scum arise then scum it well & for every pd of jelly put aspoonfull of rose water then boyle it & keep it stirring till it will jelly then put it in to boxes or glasses To Make quideny of rasberys or Currants Bruise them well with the back of aspoon then put them into along gally pott & lett them into akettle of water covered & when they have been in the boyleing about 3 hours then strain it out & to every pd of liquor take apd of suger then wett your suger with water & boyle it to a candy height then put in your liqour & keep it stirring for aqter of and hour over asoft fire but before it doth nott boyle then put it into glasses To Preserve pippens in thin slices Take the fairest pippens pare them & slice them in cold water to every pd of pippens take apd of suger & aqt of water make thereof asyrup then shake your pippen from the water & put them into the syrup when they being to be clear put in some green [citter??] in thin slices & some orneg chips & when you perceive them to be very clear put to apd of pippens the juice of one lemon & 2 oranges then boyle them awalme or 2 7 put them into glasses carefully & betwixt every layer put some orange & [cit??] chips & soo at the top then heat the syrup & soo put it over them To preserve white or red Currants Take your fairest & pick them from the stalks stone them then take there weight in suger wett it with water & boile & scum it then put in your currants as hott as may be then sett them one your fire & blow them up as quick as may be & take them of sometimes & shake & scum them when you see the will jelly put them into glasses To Dry Plums of all Sorts. Take apd of plumbs & half apd of suger wett your suger with water & boule it to a candy height stone the plumbs & put them into the syrup when they have boyle a little take them of & burn them till they be cold then boule them again for aqter of and hour very leasurely then lett them stand 3 or 4 days more then lay them out upon sives & put them into awarm oven turning them upon clean sives twice aday when they are dry wash off the clammy with warmwater & put them again to the oven till they be dry To Preserve ripe apricock Take of the fairest of apricocks not so ripe stone them & waiy them l[??an] [illegible] there wight in suger beat it fine & as you pare your apricock strew suger over them then sett them one asoft fire & lett your suger melt stir them gently that they doe not break scum them often & when they have boiled awhile let them ly the next day boile them thill the syrup be very clear & thick & the apricocks as clear as glass then put them up To preserve [Core??tions] Take your faires & weight them then take there wait in suger & lay a layer of suger into your pan & then alayer of [cornetians] too doe till all are in & lett your last layer be suger then put alittle water into your pan & sett them on the fire & when ;the suger is melted boil them up quick & take them of sometimes & shake them & scum them when you see they are very clear put them into glasses To preserve damasons Take of the fairest nott over ripe take there weight in suger wett it with water then boil & scum it & put in your damasins with the chest side downwards being notched in the cleft side when you have half boiled them sett them by till the next ay boil them well & put them up From (Pippens Clear Cake) at the bottom on the other side with the pippens afrom which the juice you make marmalade or if you will beat it in amorter you may make past of it To Make Orange Marmalade Take of uyour best couloured oranges & lay them in water 9 days shifting them every day then chip them very thin & cut in half take out all the meat then boyle them in severall waters till astraw will run through them then lay them one a clen cloth till they are cold then pick them clean from speckles & strings then take 3 qters of apd of oranges & aqrt of apd of suger & half apt of water boile it & scum it cut your oranges like [dice] & put them into your syrup & pippen that take some oranges chips then take some oranges chips shred them very small & put them together you must boile these & stir them allways for fear they burn when it is allmost enought which you may perceive by the clearness put in the juice of 2 oranges & a little lemon then boile it awhile longer & then put it up Another way To make marmalade of Oranges Take half apd of orange chips very tender boiled in severall waters then beat them extream fine in amorter then take half apd of pippens beat in amorter then take apd of fine suger wett it with water & boil & scum it then put in your oranges & pippens boil them together till they are clear stiring them often then put in the juice of one orange & one lemon & then boil it alittle longer & put it into glasses To make pippen Jelly Take pippens pare them & slice them into cold water then boile them very quick till the water be very strong of the pippen then strain them & so every pd of juice take apd of fine suger & boil it together then put in some orange chips out in small flakes when it is all most enough put in the juice of soo much lemon as you shall think fitt then boile in alittle more & put it into glasses To Make Clear Cakes of pippens Take pippens pare them & cut them in thin slices from the core put them in a long gally pot & sett it in apott of seething water cover them close & lett them stand till liquor run away from then then pour the clearest then take ther weight in fine suger then boyle the suger to a candy height with a little water then put your juice of pippen in & sett them over a slow fire till you see it will jelly but not lett it boyle when it is almost enough put in alittle juice of lemons & lett it stand awhile longer thus you may make clear cake of any fruit only leave out the juice of lemons To Candy Angelico Take of the finest green stalks which are tender boile them in water till they are tender then pill them & lay them on a clean cloth take the weight in suger & boile it to a candy height with rose water then put in your angelico & boil it up quick then take the stalks one by one & lay them one [ap?e] plate & as they coole open them with alittle stick that they may stand hollow & turn them till they are dry To make [seed] [illegible] or Rasberrys Take rasberry & bruise them with aspoon then take there weigh in fine suger & boyle it to acandy height with alittle fair water then put in your rasberry & stir it over asoft fire till you find it be enough but doe not lett it boyle To preserve Cherry in Jelly Take fair cherrys & stone them then take alittle more than there weigh in fine suger then take the juice of some other cherrys & put a spoonfull of it into the bottom of the skillett then put in a quantity of suger beaten fine into the skillett upon the juice then put in the suger & the juice & the cherrys and as in the aforesaid manner you may fill your skillett or pan then lett them boile apace till the suger be melted & as they boile sift them round then take them from the fire & lett them stand covered one hour then strew on the rest of the suger & lett them boile till the cherry are clear & syrups jelly To Candy the Rock Candy that is Clear Take flower or spice & boile them [afy??ss] of fair water & suger stirring them untill they be allmost suger again then [sp???] them on apaper while they are hott & when they are cold take them of & lay them upon round wiers in an earthen pan the pan must be made narrow in the bottom & broad at the top then take as much suger as will fill your pan & as much water as will melt it. boyle it to acandy height then pour it into the pan among the fruit or spices scalding hott then sett it into an oven or stove where it may neither be to hot or to cold 24 hours then pour away all the syrup & sett the pan into the warm place again then pick up the wireagain with an knife & lay the spices or flower on paper to dry To Preserve goosberys whole Take green goosberys which have the full growth & 3 times the weight in suger then take aquantity of water to melt the suger, & make thereof a syrup & when the syrup boile put in the goosberys & as soon as the syrup boile again take it from the fire & lett it stand close covered 3 days & boile them again & lett them stand close covered 3 days longer then boile them again & put them up To Preserve Civill Oranges Lay them 3 days in water shifting them twice aday [scorer] them with salt before you water them they must be either chiped or grated boile them in 12 several waters letting the water boile before you shift them when they are too tender the a straw will run through them cut out the top & take out the seed but lett the pulp then take the weight in suger & 2 pts of water. lett it boyle & scum it then put in the oranges & lett it boyle a pritty while softly then sett them by & boile them for every day 5 days together then boile pippens in spring water lett it be very strong of them & to apt of this liquor then take apd of suger boile it till it will jelly put in some juice of orange or lemons lett the oranges boile up in it then put them in deep glasses & cover them over with jelly & put the bitts in the holes it is best to boile them in cloths To Make Clear Cakes of any Small Fruit Take your fruit clean picked from the stalks & put them into a long gally pot put the pott into a kettle of water & when the fruit has stood about 4 hours pour of the clearest & with the weight of it in suger make a candy with alittle water & when you see it allmost suger again put in the juice of fruits & stir it over aslow fire but doe not lett it boile when you find it will jelly put into glasses & sett it in astove Part of any Small Fruit Take the pulp of the fruit which you leave of the clear cakes & heat it in amorter then take the weight thereof in fine suger boile them together till it will come from the bottom of the skillett & soe print it in the mould & dry it To Dry Apricocks & Pippens to Cook as Clear as amber Take apricocks & take out the stones take pippen & cut them in middle & pare & core them lay these fruit in an earthen dish strew them over with fine suger sett them in ahot oven & over as the liquor comes from then pour it away & when all the liquor is come away turn them & then stick them with suger one every side sett them into the oven & when the suger is melted then lay them on adry dish & sett them in the oven but adrying heat & every day turn them till they be quit dry thus you may doe any plumbs to Dry Pears Or Pippen Without Suger Take of the fairest & lay them in [illegible] [illegible] 2 or 3 day then lay them in apreserve in pan of earth & bake them then lay them upon alettice made of baskett rods & sett them into the oven till they are dry turning them often To Candy Flowers with there own Coulours Take gum araback & steep it in rose water all night the next day take what flowers or herbs you will & dip them well in that gum water & [??ing] them well from it then throw them very thick with suger beaten fine one every side & lay them one plates to dry in the sun & when you find them being to dry put them one clean plates & turn them & if you find suger wanting suply it To Candy Spanish Candy Take flowers well picked & beat them in amorter put them into asyrup as much as the flowers will well stain boile them with continuall stirring untill it be suger again then pour it upon awet [illegible] & when it is cold cut it into lozenges & that which remain in the [illegible] stir it & bruise it with the back of aspoon then beat it & scarce it then work it with [illegible] gum dragon [skoop] in rose water then roule it abroad & print it & soe dry it To Candy Barberys Stone the fairest bunches you can gett & as you stone them lay one alittle suger to keep there coulour then take as much water as will cover them then lett em boile with alittle suger alittle while then put them into adeep thing that the syrup may cover them then boile from syrup to a candy height & having the suger drained well from the barberies put the barberies into the hott candy stir them till the suger be dissolve but before they boile nott in the suger then open every branch by it self & every barberies & lay the one the brims of dishes that all the syrup may drain from them shift them after & open them every time the less suger hang about them the better the more they stand if they be not dry when you have done all this sett them in astove To Make Cakes of Apricoks in Lumps Take apricock & pare them & cut them in half then take there weight in suger put half this suger & the apricocks into askillett lett them boile apace till they cook clear then boile the other parts of the suger to a candy height then put them together & stir them awhile then stir them awhile then put them into glass & sett them in astove to dry when the one side is dry turn them to the other side To Make Rasbery Suger Take the juice of rasberys & wett the suger with it & dry it in astove leasurely & this will keep all the year alittle of it being put in abottle of wine will give it a good colour and as pleasant atast as you can desire it in this manner you may make suger of any fruit flower or herbs To Dry Apricocks Stone them that be the fairest & nott to ripe then weight them as you pare them put them into cold water have in readiness the weigh in fine suger wett in in [illegible] of the water the lid in & boile it to a candy height then put in your apricocks & coole them till they are clear when they have lain 3 days in the syrup lay them out upon glasses to dry sett them in astove & warm them 2 or 3 times aday dusting them over every time with fine suger To Make Smoth Marmalade of Cherrys boyle them in akettle of water as you doe for the rought marmalades then strain them hard & boile the juice with a candy just as you doe the rough marmalade as over [leafe] , To Make Rough Marmalade Take the cherrys stoned & put them into apott [illegible] up close & sett it in a kettle of water which boile & when you see them boile as you think they are boyle to peices take it from the fire & have in readyness there weight in fine suger boile it to a candy height then put in your cherrys but doe not lett them boile stir them over aslow fire till it will jelly then put them into glasses White Trencher Plate to be Eaten Take the yolks of 2 eggs 2 spoonfulls of sack one of rose water & as much flower as will make it into [astif] past then role it thin & lay it one the outside of plates the plates being well buttered first cut you fitt for the plates & sett them into ahott oven but not to hott then take them forth but when they are cold take apd of double refine suger & beat & scearce with alittle ambergrees the white of and egg & 3 or 4 spoonfull of rose water beat these together & with [illegible] wash them all over & lett them into the oven to dry again till they be hard To Preserve & Dry Figgs To every pd of the cargo ripe English figgs take apd of suger & apt of water boile the suger & water & scum it then put in the figs & boile them very well till tender & clear boile them very fast & scum them clean when they have lain in the syrup aweek or soe boile sum suger to a candy height & put in the figs & when they have been in awhile lay [illegible] on sheets of glass to dry To preserve Quinces to Cook red when they are pared & core put them into cold water till the syrup be ready which must be made of the weight of the suger & to every pd of suger apt of water when this is boiled & scumed put in the quinces & sett them on aslow fire cover them close & lett them stand soe till you see they are of agood colour, then boile them up quick till the quince be tender & the syrup jelly To make Red Marmalade of Quinces Weight the quinces pare & cut them into qters & core them keep them in cold water then take there weight in suger & alittle water & boile & scum then put in the quinces & sett them one aslow fire close covered & when you see they be of agood colour uncover them & boile them up quick till the syrup jelly [put] it into glasses To Presearve grapes Take the fair and clearest grapes & cut them into small bunches then weight them & to apd of the best refined suger put apd of grapes then put the suger & water together & sett them one the fire boile it to a pritty thick syrup then take it of the fire & coole it alittle & put in the grapes you sett them one the fire again & boile them up as fast as you doe cherrys then coole [sum] of the syrup & if it be pretty thick again then it is enough then take it of the fire & coole it & put in the grapes into the glasses that you will keep them in & put the surrup to them the next day you must take the kernells out of the grapes after they are weighted before you put it to the syrup To Preserve Cherrys take large preserving cherrys full ripe pick your stalks carefully out for breaking the cherrys then take the same weight of cherrys in suger then take some ordinary cherry sett one [fine] in a kettle of water then take as much of the juice as will wett the sugar & if you please you may take some of the juice of currants & it will help to colour them if they be cherrys they will nott colour themselves then boyle it up to a candy height then lett it coole then lay in the cherries & lett them stand all night then boile it up on apritty sharp fire the next day soe put it up in the glasses for use To Dry Cherrys Take the largest cherrys & stone them & to apd of cherrys take half apd of suger & as much water as you think will cover [then] if you have any juice of currants you may put in less water & it will help to colour then boile it till it be well scumed then lett it stand to cool before you put the cherrys in then boile them alittle then sett them by all night & boile them alittle the next day but not to much for making them soft take them out & lay them one plates to dry & turn them & flatten them with the finger soe keep them dry Harts horn Jelly To half apd of hartshorn take 3 or 4 qts of water To half a pd of harts horn take 3 or 4 quarts of water infuse it in [asweet] [pipken] close covered 3 or 4 hours over a clear fire allways letting it simmer when you find it will be a pritty [illegible] jelly pour it from the parts horn & put to it apt of white or rennish as much juice of lemon & suger as will season it to your tast beat 5 whites of eggs & stir them all together sett it over the fire again when it boiles take of & lett it cool then lett it be run throught the jelly bag with a stick of cinamon & some lemmon peall run it through till it be very clear How to Dry Pears Take such pears as will dry & to a [illegible] of pears take one pd & half of suger 2 penny worth of [s??then] [illegible] lay them in apot with suger at the bottom & middle and about aqt of water lett them stand till the suger be dissolve before you send them to bake & sett them in aslow oven & when they are pritty tender take them out & in the morning boile the syrup & put them in 2 or 3 times then take them out and sett them in aslow oven to dry & turn them & when they are dry put them in abox & keep them To Dry Plums Take apd of suger & agill of water & when it boile clear it with the wight of and egg & if your pan be large you may doe apd & half of plumbs if not you may doe them at [illegible] cut them to the stone & prick them when the syrup is warm put em in [illegible] them till they [illegible] then turn them & take them out doe soe 2 or 3 times till the suger begon into them then take them out & turn them one plates till they be dry to make Clear Cakes of Quinces I have Pare the quince & slice them put them into boyleing water and half as many apples lett them boyle till they be soft then put the juice through astrainer to apt of juice apd of double refine suger finely scaret and dry it very well over the fire in the preserving pan give the juice aboyle & scum it well then put in the suger & see it well till all the suger be disolved then sett it on the fire & stir it agood while but doe not lett it boyle nor [simer] in the least put them into glasses & sett them in astove To Presearve Corranberies Take of the largest corranberries & stone them & throw some double refined suger as you doe then strip some of them & put some water to them & sett them up ahott fire & lett them boile very vast then take them of & run them throught aflannel bag to apt of of juice put apd of double refine suger sceared sett the syrup on the fire & when it is hott put in the suger when it is melted put in the currants & lett them boile take them of & shake them & scum them & sett them in 2 or 3 times till you see they begin to jelly put them into glasses To make Bullas Cheese Take a quartern of black bullas & as many damsins or black plums if you can get them & [illegible] them all to gether in an earthen pot in a pan of water over the fier till the be very soft then run them through a cullinder or hair sive for se as much of the pulp as you can with the back of a spoon then pout the sirrup into a pan with a peniworth of iseinglas cut small & full 3 pound of lofe suger or what sort you pleas boyle it over a slow fire stering it well for fear of borning then may put a little in a cup to se if it jillies & when it is boyule enough pouer it into glasses or pots for your use To Make Plain Biskett Cake Take apettle of flower & put to it half apd of suger tat is fine half an ounce of anniseed and as much carraway seed & 6 spoonful of east then boile apt of water or alittle more put into it aqtr of apd of butter or alittle more lett it stand while it is somewhat cold then [?emper] them together till it is as thick as manchett then lett it lye awhile & rise see [illegible] them out very thin & prick them & bake them in an over nott to hott To Make Short Cakes Take apt of new yeast and apd & qter of butter or more melt the butter & lett it coole alittle then take as much flower as you think will serve mingle it with the butter & yeast put in as much rose water & suger as you think fitt & if you please some carraway comfitts soe bake them in little cake the longer you keep them the better if it be half ayear To Make Violett Cakes Take the fairest & clip them from there whites then take as much hard suger as the weight beat it fine & wett it with fair water & boyle it to a candy height then put in the violetts & stir them well together then pour them one awett platt & cut them out in what fashon you please thus you may doe with any flowers or herbs they will be very pritty & pleasant To Make Biskett Take apd of sceared flower as much sceared fine suger the whites of 7 eggs & 6 of the yolks beat them alittle then mingle the flower & suger together & put in such spice & seeds as you shall like best with alittle musk or ambergrease & alittle rose water put all these with the eggs into astone morter beat them 2 hours then butt the plates & drop them one then with a feather wash them over with some rose water & suger & soe sett them into the over nott to hott lett them stand about aqter of and hour or little more To Make Cornish Cakes Take Clarett wine the yolks of eggs beaten fine with [ma??] fine suger & salt mingle all these together in flower & put in alittle yeast knead them as [stif] as you can then put in butter & knead it [stif] again then bake them An Excellent Biskett Cake Take 4 new laid eggs & allmost 2 of the whites beat them till you can take them up in aspoon then put in 6 spoonfulls of rose water & beat them aqter of and hour then pout in apd of double refine suger finely scearced beat them together one hour then put to them one pd of the finest flower then beat them well & put them upon plates buttered sett them in and oven as fast as you can have [illegible] in the bakeing for that is a very great matter lett nott the oven be to hott ice them over with rose water & suger & the white of and egg To Make Allmond Cakes Take 3 or 4 spoonfulls of rose-water put into it 2 or 3 grains of amber grease then take apd of sweett almonds blanch them & beat them into a past with some of this water then take apd of scearced suger & mingle the almonds with some of it then make cakes & lay them one wafer sheatts & when they are half baked have the rest of the suger boiled to acandy height with alittle rose water & wash them over with it with abunch of feathers & lett them stand awhile longer & then take them out & when they are cold put them up To Make Currants Cakes Take aqt of fine flower & the yolks of eggs 4 will be enough apenny weight of saffron dryed & bruised fine & strand with a little cream into the flower then put in aqter of apd of suger alittle rose water & as much cream as will work it into past it must be very well work & beaten with arowling pin then rowle it as thin as wafers then cut them round & have in readyness 2 pd of currants read picked clean washed & dryed then lay upon a sheet of the past in the middle some of the currants with alittle of what syrup you please then cover it with another sheett & close it up with a little rose water & soe back them in atemperate oven & keep them dry as long as [pleath] To Make Jumballs Take some of the batter of princes biskett & soe roule it up in flower put into it a little cinamon & ginger and roule it out & knitt it in knotts & so bake them To make an Excellent Cake Take to a striked peck of flower 6 pds of currunts half an & ounce of cinnamon agter of an ounce of nutmets aqter of and ouce of cloves half apd of fine suger as much rose water as you please put the peice of the fruit into the flower then take new milk as much as you think fitt dissolve these in two pds of fresh butter then put it into abason with the suger apt of sack & alittle salt knead it with [illegible] pt of ale yeast beaten with aspoon & strewed in after you have mingled the liquor together knead it till it rise under your hand sett [illegible] the thing be ready & the oven hott before you goe to knead the cake A very good Cake Take half apeck of flower 3 pd of currants 4 nutmegs 4 [races] of ginger 10 cloves 4 egg beaten well together that is white & yolk one qt of cream boiled 2 pd of butter [aporinger] full of yeast aqter of apd of suger run the butter into the flower very well then take the spice well beaten to the currants & mingle them with the butter & flower then take the cream pretty hott & take the eggs & yest & put it into the cream & mingle them well together & strain them into the flower mingle it with your hand very well & lay it arising before the fire alittle while then make it into a cake & lett it stand 2 hours in the oven To make bean bread Take apd of the best [jorden] almonds blanch them in cold water & put them into another water then cut them with sharp knifes the long way as thin as possible you can then take apd of the finest suger finely beaten & mix it with your hands with the almonds then taking whites of 2 eggs & beat them to afroth with alittle rose water & cast the froth upon the almonds till you think you have a nought then mix it with aspoon & lay it upon wafer sheatts over plates that are flowered & shape them as you please then thrown on some green chips of cittern & some caraway & coriander comfitts sett them into and oven nott to hott & when they have stood aqter of and hour then raise them of there plates & mend there bottom if need be then sett them in the oven again & when they are qutte dry clip them neatly round the edges & lay one some leaf gold with the white of an egg beaten & afeather An Excellent Carraway Cake Take 5 pd of manchett yeast mingled stiff & light without salt cover it & lett it be riseing half and hour when the oven is allmost hott take 2 pd & half fresh butter melted 5 whole eggs & half apd of suger mingled them all to gether with the past throw in alittle flower to keep it from stick to your hand or the bowle but lett it be as little as possible you can qork it & when the oven is [s?eept] throw in to the cake apd of carriway comfitts then take brown papers & lay awhite paper on the top of them lay the cake in an ovall fashion pout it immediately into the oven being well heat lett it stand one hour & aqter when you drain it cover it with a course linnen cloth & over it awoolen one soo let it lye till it be cold if you put it into the oven the next day it will eat as thought it were made with almonds put youer suger after the butter To Make fine Cakes Take a quarte of flower a pound of suger a pound of butter with tow or three yolks of eggs three or four spoonfulls of rose water and a spoonfull of yeast then rout them out of the bigness of a trancher while the yeast is hott or else it will break set them into an oven not to hot upon pappers be shuer you prick then before you set them in To Make Maples biskett Take nine apples seeds a qter of apd 2 onces of sweet almonds blanched the whites of 2 eggs one spoonfull of [alle] yeast one spoonfull of rice flower aspoonfull of sweett cream beat all these together in amorter then add to it musk & amber grease drop it one apye plate & soo bake it in what shap you please To make Italian Biskett Take fine suger work it up with gum dragon steep in rose water beat it together in amorter with alittle anniseeds & musk and make it into balls as big as crabs cut them about like amanchett so bake them upon pye plates when you see them rise [illegible] high take them out & stir them nott for fear of breaking till they be cold To make Prince Biskett Take 8 eggs & apd of suger & apd of flower beat all these together one hour then take coffin made of tin & butter them over when you are ready to fill them put in half an ounce of anniseeds finely dusted fill the coffins half full then sett them sett them in and oven as hott as for manchett & soe bake them To make Carraway Cakes take aqt of flower & apd of butter rub the butter into the flower till it be nott [disco??ed] then take 2 yolks of eggs & one white 2 spoonfull of cream half apt of ale yeast mixt them all to getther you must nott need it but pull it to peices then sett it to the fire to rise & soe lett it lye allmost an hour turning it often soe puleing it to peices & throw in half apd of carraway comfitts them with the past then take it lightly with your hand & fashion it like & ovell & make it higher in the middle then the sides lett the oven be as hott as for mince pyes & be sure it be ready just as the cake is ready sett it in upon papers buttered & lett it stand allmost & hour strew caraway comfitts on the top of it & it is done Rare Cakes without suger Take the whites of 6 eggs & 1 yolk one pt of cream so warmed that it may melt apd of butter half apint of ale yest make this into light past with fine flower & 2 spoonfull of rose water when it is well work pull it into small peices & throw in apd of caraway comfitts then rub some paper with butter & make them in little cakes very thin & bake them in an oven about half and hour but lett it nott be to hott To make Cakes of Pistachoes Take half apd of blancht almonds & half and of pistachoes & aqter of apd of pine apple seeds beat all these into aperfect past with alittle rose water tha thou may roule it out like marchpane then fashon it on pye plates like mackroons you must beat some fine suger amongts them lay them one wafer sheetts & prick them with whole pistachoes then with feathers ice them over with rose water & suger & the whit of and egg & bake them in and oven nott to hott then lay them one some leaf gold To make Banbury Cake make apossitt of sack & cream then take apeck of fine flower half and ounce of mace as much nutmeg as much cinnamon bole them together & scearce them 2 pd of butter 10 eggs leaveing out 4 whites apt & half of ale yeast beat the eggs very well & strain them then put in the yeast & some of the possett into the flower stir them together & put in the butter cold in little the possett must be scalding hott make it into apast & lay it into a cloth to rise about one hour then put in 10 pd of currants in alittle musk & amber dissolve in rose water lett the currants be very dry or else the cake will be heavy strew as much suger among the currants as you shall think fitt break the past into little peices into a [kim??ll] or such like when you goe to put in the currant then lay a layer of broken past the alayer of currant till they are all spent then mingle the past & currants well to gether keep out apeice of past in awarm cloth to cover the top & bottom of the cake you must roule the cover thin as also bottom & then together where you think fitt with some rose water prick the top & bottom with a small pin & when it is ready to goe into the oven cut it in the sides round about lett it stand 2 hours when it is bake lett it be ice over with rose or orange flower water with the whites of eggs melted butter & suger [illegible] then sett it in to the oven gain till the iceing be hard Seed Cakes our way Take half apd of dryed flower the same weight in butter & in good powder suger beat & sifted then break in the butter into bitts & rubs it very well unto the flower then take 5 eggs & beat them then put all together with some carryway seeds & beat them very well with your hand & put into apott & bake them with manchett lett them nott be take to brown Cakes to sleep in wine Take fine flower & put luke warm water & yeast to it & mingle it as you doe manchett then lett it rise & take soe much butter as you think will make the past short then spread abroad the past & break your butter in peices & work it into the past then take 2 ounces of whit carryway comfitts & strew them one the past & work them in also lett the oven be as hott as for manchett and make the past in so equal peices like [diett] bread & bake it one paper To make white violetts or Rosemary or Cous [Cip] Cakes or of any Sorts of Flowers Take 4 ounces of fine suger & boule it with as much rosewater as will melt it & soe boyle it to a candy height then put ion the flowers & lett them boile together & then the suger will be of the colours & taste of flowers then pout it on awett plate & cut it like lozenges & when it is cold you may beat the bast powdder & scarce it throught a [illegible] then work it to aperfect past with a little gum dragon then rowle it thin & print it with the moulds soe dry them & when they are dry they will be of the colour of the flowers in like sort you may make past of any sort of flowers To make Wiggs Take 4 pd of dry flower apt of barme make it stif past with new milk lett it stand and hour to rise then take apd of butter & apd of suger poudered & sett the butter & suger on the fire to melt & when the past has stood and hour work in the butter & suger if you please you may put in coriander & carraway seed bake them after manchett To make wafers Take the yolks of 3 eggs apt of milk [3] spoonfulls of flower alittle ginger & sweeten it to the tast soe bake them over acharcoall fire To make Short Cakes Take apd of butter & ½ apt of balme or more if it be new of the fatt then take as much flower as will make it into apast but you must rub the butter in & route it out thin & cut it with alittle glass [illegible] wett the sides & lay two together prick them of the under side scrape suger on the top & bake them white To Make Allmond Cakes Take apd of allmonds blanch them & beat them with rose water take the weight in double refine suger 2 spoonfull of manchett dry & sifted very fine put them into awhite bason with the whites of two 2 eggs beaten up with arod beat then half and hour with aspoon then drop them one adapple white paper as big as a crown peice with alittle flower under them strew one the tops of them some suger that is nott sifted bake them very white To make Wiggs Take 3 pints of fine flower one pt & half of ale yeast & as much milk warm as will make it up in to a pretty [like] past & sett it to the fire to rise & then have ready 3 ounces of butter melted one ounce of carraways seeds & half apd of suger pull your past in little bitts & soe strew the suger & seed & then the butter & squeeeze it well in your hands till the past be all alike then lett them stand to rise again very well then make them up just double then with the hand not working them again soe have papers ready flowered well & when they have lane to rose again bake them in apritty quick oven but doe nott lett them stand to long but take them when they are just at the height for if they stand to long they will fall & be all crust To make Cake Take to apeck of flower 4 pds of currants as well washed & dryed 4 pds of butter one pd of suger one ounce of cinnamon one ounces of nutmegs beat the spice & lay it all night in rose water the next day strain it out & put to it apt & half of ale into the warm cream or something more put to other into the flower in peices the [wett] you flower with this & put in the currants & 4 or 5 spoonfull of carraway comfits lett it lye one hour to rase then make it up & put a double flowered paper under it & butter it then sett it into aoven very carefully heat & lett it stand 2 hours To Make Allmond Jumballs Take half apd of the best allmonds blanch them beat 2 whites of eggs into froth put them in as you beat the allmond to keep them from oyling lay afarthing worth of gum dragon in steep in rosewater then right be fore when the allmonds are beat very well put in a knife point full of it into the almonds have apd of loaf suger finely beat & scearce work as much as will make it into apretty good past so as you may squirt it lay them upon paper the one flowered sett them in and oven when things are drawn Diet Bread or Jumballs Take aqt of flower half apd of suger will beaten carraway corriander & anniseeds of each one ounce agood hand full of liquorish well sceared mingle all these together then take the yolks of 8 eggs & the whites of 3 beat then well put to it 4 spoon of rose water & soe knead the aforesaid with [illegible] & soe other liquor & when it is well work lay it by the fire half an hour in a linnen cloth then role it out in thin roles the lesser the better lye them in knott the prick them with aneedle lay them upon buttered plates & bake them in and oven nott to hot To make almond bread Take apd of almond & blanch them & beat them very well with alittle rose water then take apd of suger beaten fine & a handfull of grated bread finely scearced put them into aplatter with the allmonds & stir them well together & sett them over a chafing dish or coals & lett them boile till the be as stif as any past you must stir them continually then mould them out as thin as you can & print them sett into awarm place where they may have the are of the fire if you will have any of the it red you must mould it with scearced sinamon & ginger To make allmond Ginger bread Take alittle gum dragon & lay it in [illegible] in rose water one night then take half apd of jordan almond blanched & beaten with alittle rose water wherein the gum dragon hath lye in the take half apd of suger finely scearced one ounce of ginger the same of cinnamon beat these altogether with rose water then work it into a past then print & dry it in some warm place as astove or oven To make Ginger bread Take 5 eggs beat them very well then take apd of [treachers] apd of suger & 2 penny worth of brandy & one peny worth of carraway seeds the same of coriander seeds you may put in what sweet meats you please soe mix all together make it preetty stif with flower soo put it in the [illegible] & bake it To make Savoy Bisketts Take half apd of fine suger scearced 5 eggs & take out 4 whites 4 spoonfulls of rose water mixt them alltogether & beat them till they be as thick like cream then mixt 9 ounces of fine flower well dryed by the fire beat them by the fire and hour the oven being ready drop them on paper druge on suger & bake them take care they be nott to much for then they be white & better To make [allmonds] Jumballs Take half apd of loaf suger half penny worth of gum dragon dissolve it in rose water 2 ounces of the best jorden allmond beat them in amarble morter with the gum very fine with alittle allom beat them to apast mixt the suger with the allmonds with a little forth of egg make them up in knotts dry the paper in suger baker them & when you take them ot of the oven spott them as you please To make suger wafers Take double refined suger in aspoon alittle lemmon juice mixt it in aspoon and then mixt then together over the fire of charcoals it one the paper & pin up the cross you may colour sum blew with the powder or otherwise Hot to make a Carraway Cake the best way Take 3 pd of fine flower well dryed at the fire lett it stand till it be cold then rub in above half apd of butter rub them very well together put in a l ittle salt 8 eggs take 6 whites beat the eggs with orange flower water alittle mace cut small 5 or 6 spoonfulls of new yeast beat them very well put in apt of cream or better lett the cream be not hotter than [none] milk when you put in the eggs & yeast mix them alltogether & sett it down to the fire for to rise ½ hour then take it up & put in apd & qter of carraway comfitts some nutmeg gratted & a candy lemon & a qter of apd of loaf suger & then lett it stand an hour in the oven To make past jumballs Take half apd of fine flower well dry aqter of apd of starck finely scearct and half apd of loaf suger finely scearced aqter of apd of fresh butter rut it into the flower & suger & carraway seeds alittle nutmeg & cinnamon one yolk of egg & make the past up with cream then work the past well & make them into long rowls then lye it up into knotts druge the papers & bake them in astove oven but dry them pretty well Bended Biskett after the french way Take 14 shole eggs beat them very well 2 pd & agqter of fine flower dryed at the fire but lett it stand till cold then put two it 2 pd of loaf suger scearced beat it an hour & ½ as you beat them put in afew carraway & corriander seeds bruise them alittle spread it one papers, you must butter them first & then sett them into an oven not too hott & when you think they are enough take them out as quick as you can & put them on [ho??es] & sett them into the oven to harden you m ay lay some upon pye plates & when it is enough take them out & then a cross & you may ice some & put them into the oven to harden after the are ice The sattin Biskett Take 10 egg yolks & 4 whites beat them together a qter of an hour with 4 spoonfulls of orange flower water then also to them one pod of loaf suger beat them one hour & 3 qters then stiring half apd of fine flower well dryed you may add the juice of alemmon & the peale finely [shead] fill them into pan scearce then with double refine suger & if you will fine starch amongt them the oven being ready sett them in for they should not stand long nor be beat after the flower is in which must be weighted before dryed To make Q:N Cakes Take apd of fine flower & dry it at the fire & when it is cold rub in apd of good butter agrated nutmeg apd of loaf or fine powder suger beat & scearce 8 eggs but take out half the whites beat them very well with 2 or 3 spoonfull of rose water & 3 or 4 spoonfull of sacke then beat alltogether till the be well mixt & cook white then butter the [illegible] & flower them alittle but not so much & be sure you doe nott fill them to make bake them enough but as white as you can To make almonds jumballs Take half apd of best jorden almonds blanch them & put them into cold water & take out the rotten then beat them in amarble morter & doe [not] put in to many for fear of oiling then put in now alittle rose water more if much has been steeped to in the beaten them put in alittle orange flower water & 2 penny worth of gum dragon beat it very well & sett it against the fire with alittle rose water then when it is dissolved take the froth of an egg & & beat the allmonds the gum & the whit of egg fresh beath all these together take half apd of loaf suger well beat & scarced & mixt it with the allmonds but you must sift alittle out to mix with [choconeall] then take apenny worth of saffron & put it in a bag & sett it agt the fire with alittle rose water mix it with the almonds & suger lett it stand till the oven is ready then make it up with a little rice flower butter the paper & flower it & soe send it to the cakes be even then have a [illegible] of them for a very little [bakes] [illegible] To make Ginger bread Take 7 penny loafs grate them & dry the crust & beat them take 3 pd of gd suger take 4 ounces of ginger sifted fine & 2 ounces of cloves with a little mace alarge nutmeg & half ahandfull beat small 3 qrts of the best ale & 3 spoonfull of sanders put the ale into a clean pan put in the suger & stir it well sett it on a clear fire till it boyle then scum it very well then take the spice with the sander mix them together very then put them in the liquor & when it boule up put in the bread & stir it well for fear it burn to the bottom & when you find it grow stif like past take it of the fire take half apd of allmonds redy beat nott very small & pass them in [properly] & a little cinnamon water or spirit of cinamon after you have mixted them well in the pott take it up as fast as you can one a table then take agrain of musk & rub it very finely soe mixt it with alittle of the best cinnamon & when you lett it you must dust it one the top with cinnamon it will take 2 ounces when you put in the cinamon water or spirits mixt it with a little suger How to make Ginger bread Stocks Take 2 penny loafs & dry them & beat them & scearce them take to the quantity & bread 1 ounce of ginger 1 ounce of liquorish powder 1 ounce of anniseeds [illegible] ounces of nutmegs 2 ounces of cinamon a few cloves then take all these & scearced them then take apt of ale agill of brandy apd & qter of powder suger 3 grains of musk 8 drop of cinamon the [spirat] 3 penny worth of sanders sett the ale & brandy one the fire only leave alittle drop of brandy so melt the milk in the put in the ale & brandy into the pan & lett it one the fire put in the suger & lett it boyle & then put in the other spices then lett stir in the bread you must mix the sander with some of the bread boile all these well together till it be of a convenient stifness then take it up & lett it coole & then you m ay put in allmonds if you will to some of it but for keeping tis better without then print it as you leave some of the spice to druge it to make it keep well To make good ginger bread Take [asack] of brand & apd of 4 pny suger ½ ounce of cinamon 1 penny worth of mace the same of sanders ½ pint of ale aspoon full of ginger 3 penny wth of white bread grat & dryed before the fire then put it throw [ameale] [illegible] boyle them together & knead the bread How to make the best ginger bread Take agill of clarett wine a jack of brandy & of sack apd & [illegible] of 5d suger to beat & ounce of cinamon scearce leave aspoonfull for dust in the ginger bread put in 20 cloves ½ spoonfull of anniseed put them all in apan grate 7d of bread & sett it before the fire to dry soe dry the crust of the bread & beat them & run them all through a sive & what remain the sive beat it again & [illegible] it throught the sive soe put all into astone pan then sett on the stone pane stir it about & when it boil take it of & knead it up put in alittle ginger into the pan with your other things The best sort of ginger bread Pomfrat Take 5 or 6 penny loafs grate them & beat them to dry but not to dry sift it throught a hair sive put it in to astone pan in take 2 ounces of 6d ginger agill of ale & ½ an ounce of beat sinamon take aspoonfull for dusting the rest put in the suger & ale put in apeny worth of cloves 3 peny worth of brandy & ounce of sanders one spoonfull of beat ginger you may put in agill of clarett if you will soe put them alltogether into the pan & sett it one the fire & when it boule take it of & put it into the pankin soe knead it with the rest of the bread & print it as you please Violett Cakes Pick violetts from the whites take 5 times the weight of suger beat them together in astone morter with alittle gum araback beat them till they come to apast then make them in cakes as big as you please Cheese Cakes take sum new milk put some [earning] in it lett it stand awhile then take the curds out putt them into a cloth & drain them very well then force them throught a hair sive then put in egg yolks & afew whites some cream or new milk alittle butter & suger mace & nutmeg rose water & sack & currants if will put allmonds then noe current in heat then allmonds with suger & rose water mixt them together Puff Past Take [aqter] of fine flower pouer 3 parts of it down one the table having 2 pd of fresh butter take half apd of the butter break it in peices in the flower 4 whites & 1 yolk beat them with asmuch water as will need soe need up the past pretty stif work it up & rowle it up all one way [?ap] it up soo rowle it & drugde it & butter it 9 times being drugded both before you butter it & after soe you may make up the past one what fashion you please lay the butter all night in cold water to stiffen it Cold butter past Take apeck of fine flower take 4 pd of butter & break it into the flower take 4 eggs & mix them with as much water as you think will need the flower after you have beaten the eggs need the paste up stif & roule it out & drige it over & butter it 3 times & roule it till you have in the other 2 pd you may break all the butter in if you please knead the bottom with hott water & butter & roule it out square past for a Stake pye Take one quartern of fine flower one pd & aqter of good butter take 4 eggs leaveing out 3 yolks beat the eggs well & make the past up with cold water make it up in 2 [sheets] & cover them take one neck of mutton & cut it in stakes flatten them with a [clover] back & season them with nutmeg & mace & clove & alittle paper & salt & sweett herbs lay butter in the bottom of the pye shread afew herbs shread cucumbers & afew mushrooms & afew capers 2 anchovies cut inpeices some balls made of force meat lay the stakes into the pye strew the ingredients amongst then boyle 5 eggs whole & pritty hard the yolk must be layd whole upon the meat with a whole oynon in the middle l ay one butter & close it up & bake it in the oven mouth pour in agill of water while it bake take of the [illegible] take out the oynon pour [illegible] some strong broth & if you please aglass of clarett Mary Bone Pastys Take apples & coddle them take only the pulp & put these to a little rose water & beaten cinnamont suger & plumpt currants & lemon peall & a good deall of marrow cut pretty small put them into a dish & stir them alltogether & sett them over a chaffindish of coals & cover them & lett them stew sometimes stirring them & when the marrow is dissolve & is pretty well stewed take them of & then make past of flower suger & a of eggs & butter & avery little water & handle it as little as you can then roule them out & the meat in & make them into little pastys then have agood deale of butter hott in the pan & put them in & fry them yellow soe lay them one adish & scrape suger over them & serve then up To make Ranteia Bisket Take a pound of double refin’d suger beaten & scarced 4 ounce of bitter allmonds blanched then & beatt them very fine in a marble morter ading a little water to prevent them ouyling then beat in the sugar by littles & have redy the whites of 2 eggs beaten to a froth which froth you must allso put in by degrees you must not put in two much of it for making the past 2 soft, for it must be as you can work it with your hands make them up in little cakes with fine suger & allso dridg your paper with suger wich must be writing paper; you must beat the past fill it loose white which will take 2 hours they must be sett in to a slow ovin a very little will bake them For a Cutt Put it in abroad dish in boyleing water to steep & lett it steep 8 hours covered close then take it out & dry it with a cloth & spread the classes with [veneus] turpentine then lye on the cut close & straight then roule of all the paper very carefully & sett it by anight then [illegible] with picture [illegible] & sett it by aweek to dry or more then pait it grind all the colour in nut oyl except for the garments which you must grinde with picture varnish soe the glass is finished For reds take carmine vermilion India red drops take dragon blood blews [ortamarene] indico fine smellt Greens distill verdigrese & yellow [illegible] make a grass green verdigreas & corns make alight green hair colour umber & burnt [illegible] corns for white yellow ortinant for yellow black ivory burnt & lamb black To make gum water to jack & half of water put an ounce germarabark into a bottle & shake it often while it dissolve For the Japan take burnt ivory & ground it & soe mix it with [illegible] then brush the cakes for 3 times with it & lett it stand aweek drying it must be burnt [illegible] over with [illegible] rushes then it must be rub over & polished over with cold water & [tripolow] with figures with white lead then draw the figure out with vermilion & turpentine then take the [illegible] gould & wipe it over with a little cotton wool How to Colour Gloves For white gloves white lead for flesh coloured & white lead cream white lead & yellow oker for orange yellow oker & red lead for brick all [radell] for lad radell & lamb black for black all lamb black for green verdigrease & yellow oker for red all red lead before those gloves be very dry pluck them well out & rub them with the yolk of an egg for white gloves rub them with the white To Stiffen black thin whoods Wash them with alle take a little gum arabeck & lay it to steep in water then take the whood & dip it in To make Rasbery wine Take rasberys & bruis them with the back of aspoon then strain them & fill abottle with the juice stop it but nott to close lett it stand 4 or 5 days then pout it gently from the bottom into astone bason or any tin vessell & put as much wine either white or renish as your juice will colour then sweet it with loaf suger according to your taste put it up in bottles & stop it close the longer you keep it the better Cider as Clear as Rock watter Take 2 qts of cider & half apt of milk put them together into a [lipocrasse] bag to lett it run clear put it into stone bottles & stop it close it is best when amonth old for then it gathers through & sparkles in the glass Cowslip wine Take 6 gallons of spring water & put to it 10 pd of suger & 7 whites of eggs very well beat put them into apan & sett them on the fire & scum it very well but you must keep it stiring lett it boyle half and hour then strain it through asive when it is alittle cold put in two pecks of [peeps] & when it is but new milk warm put in apt of strong ale yeast lett it work 48 hours at least beat it put in 3 lemons cut in thin slices then [illegible] it up alltogether into avessell that will just hold it & lett it stand afortnight then bottle it & in afortnight time it will be fitt to drink if you lett the bottles tops downwards awhile it will be fitt to drink the sooner Quince Wine Pare & core & stamp & strain them lett the liquor stand 24 hours then clear & bottle it put to every bottle 12 reasons stoned & put into a dozen bottles half apd of loaf suger Currants Wine Take full ripe currants clean pickt & bruise them & to every gallon of juice take 2 pd & half of suger lett it be loaf suger lett it stand allnight then [illegible] it up til lthe vessell so full lest it work over when it has done working stop it up close & lett it stand aqter of ayear before it is bottled then to every qt bottle put 2 ounces of loaf suger run it through aflannell bag before you bottle it & be sure you never wash your bag nor any thing with you use for it in well water you must run it throught ahair sive before you [illegible] it Goosebery Wine Take goosebery full ripe & clean pick from the leaves & stamp them well boile spring water aqter of and hour and to every gallon of goosberys put 2 qts of water boiling hott mix nor more at atime then you can press at once lett the water stand one the goosberry then to be throughly hott stir them together & when it is all prest run it through ahair sive then to every gallon of liqour put a pd of single refine suger & lett it stand anight & day lett the suger be well stired in when you first mix it run it up into the vessell but fill them nott to full for fear it work over when it has done working stop it up close & lett it stand aqter of ayear before it is bottle then to every qt bottle put 2 ounces of loaf suger run it through aflannel bag before you bottle it & be sure wash nothing in well water you use for it Apricock Wine Take 3pd of suger & 3 qts of water lett them boyle together & take of the scum when it riseth put in 6 pd of apricocks pared & stoned lett them boile till they are very tender then take them of the fire & lett them stand till allmost cold then take away the apricocks & strain the liquor & put in a sprig of flowered [clarey] & when you think it tast enough take it out & when you think it is quite cold bottle it up the apricocks will serve to dry dusting alittle suger over them Damisin Wine Take avessell very sweet & fill it 3 qtr full of damisin boile as much spring water as you think will fill the vessell up put into it apd of suger put it scalding hott to the plums stop it very close that noe air gett in lett it stand & bottle & when it is clear bottle it with alump of suger & 4 or 5 drops of the spirits of cittern in every bottle before you cork it well but as you bottle it you must strain it through a strainer Balm Wine Take 9 gallons of water & 30 pd of the best powder suger boyle the water & suger together then skim it will lett it boyle 2 hours then pour it into atub to cool when it is of the temper of liquor that is to be put to barm then put in 2 pd half of the tops of balm then put 2 pennyworth of balm [estur] well gathered lett it be unstopped 24 hours stir it sometime together then stop it up close lett it stand 14 days then bottle it with alump of hard suger in each bottle if you please put in some slice lemon & stone reasons Currant Wine Take the currants full ripe & bruise & strain them through a course canvise cloth keep the juice by it [illegible] & put that which remain the strainer into apot & put boyleing water on it & stir it well to gether then strain it over again & to 3 qts of juice put one qt of the water & to every qt when the are mixed together put apd of suger & stir it well till the suger is dissolved & then put it into a [illegible] & stop it close it will be Christmas before it be fit to bottle & then you must be carefully to [illegible] it of the leas you may distill them afterwards To make mead [Heywood] Take 12 gallons of water & 12 gts of honey lett the water be pritty warm & break in the honey stirring it till it be all dissolved then lett it boyle one hour & 3 qtrs & when it is clean scumed then noe more ariseth put in one ounce of hops pickt from the stalks then have and ounce of ginger ready slice & put half of it in then lett it boyle aqter of an hour longer it must boyle 2 hours in all then pour it in to atub throught a sive then put in the other part of the ginger & when it is through cold turn it in to avessell rinsed out with sack it must not be cleared from ground nor clayed up of amonth or 6 weeks you must have some to spare to fill up the barrell when you clay it up it must be made at the latter end of September & kept one year in the barrell then bottle it up Small mead [Heywood] Take 2 gallons & ahalf of water & sett it on the fire to boile when it boyle pout one pd of honey & suger one grd when the scum ariseth take it of then put in aspring of rosemary and 8 or 10 bay leaves & 20 cloves & arace of ginger bruised & the rinds of two lemons & the meat of one you must put the spice & pills into the liquor as soon as you have scumed it lett it boyle half an hour then slice the lemon into the spiggott pott & pour the liquor one it when it is cold put 3 spoonfulls of new yest upon it & when it hat wrought 4 or 5 days bottle it Birch Wine [Heywood] Give the birch water aboyle as you gather it & when you have done [gathering] boule it again & so every gallon of birch water pout in a pd of suger & half apd of raisons of the sun being stoned & bruise & lett them boule clear it as you doe other liqour & lett it work 5 or 6 days & when you bottle it put in a clove or 2 with alittle suger Currant Wine [Heywood] Strip the currants from the stalks stamp them in a morter & to 3 pd of currants take aqt of cold water & lett them stand to infuse 24 hours to infuse keep them close covered then strain them & to every qt of juice put apd of loaf suger & put it into apott with aspiggott & lett it stand 10 days if you drink it now 3 qter of apd of suger will doe for aqt lett it stand till spring Raison Wine [Heywood] Take 3 pd of raison of the sun stone & bruise them apd of good suger that is powder & the juice of 2 lemons & one peall put them in apott with aspiggott take 2 gallons of water lett it boyle half and hour then put it hott into the pott & cover in close for 4 days stiring it twice aday strain it you may put in cowslips according to the time of year in 3 week it is fitt for use Raisons Vineger. [Heywood] Take 3 pd of malaga raisons or to every 3 pd put a gallon of spring water they must be stone & it will be the finer & you may put in tow or 3 pd over it all but it must be made the begining of May & stand till the last of July & it must be done in cold water Cowslip Wine [Heywood] To every gallon of water put 2 pd of white suger boyle in half and hour then sett it to cold and after sett it to working with some syrup of cittern make 2 grate toast of bolted bread & spread them with yeast & put them into the water with the syrup & suger whilst the toast are hott lett them work 2 days & in the working put in the cowslips the flower being ript of from the [ta?e] & alittle bruised half abushell is the proportion to 10 gallons then put in two lemons cut rind & all & abottle of white wine put in all in the working then put it up into acask & when it hath stood close stoped in a coller a month or 5 weeks bottle it & keep it in sand Ripe Gooseberry Wine [Heywood] Pick the berrys & weigh them & to 18 pd of berrys take 8 pd of suger bruise the berries very well & take 9 qts of water boyleing hott stir them very well is gatther & lett em stand 3 hours then put it through a flannell bag lett it [illegible] well put on the suger & stir it till it be melted put it into [arundlett] & lett it stand cool till spring before you bottle it will fill a 4 gallon rundlett Gooseberry Wine another Sort Take 3 pecks of gooseberrys & ahalf beat them very well & put to them qrts of cold water stir them together & lett them stand all night then put them into a sive when the liquor is drained strain the juice through a cloth then put it into astand put in to it 4 spoonfulls of yeast & strew a little wheat flower over the top of it draw it out after one night standing before the yeast has break to every 4 qrts of liquor put 3 pd of good powder suger put it into avessell close stoped & it in february after it must be made of gooseberry full ripe this quantity will make 6 gallons Lemon Wine [Heywood] Take 6 qrts of water 3 lemon cut & put in the water with apd of raisons stone & bruised apd of good powder suger one lemon skin or peale lett it stand 4 day covered then boyle it & keep it 8 day close it some pott or runlett when you bottle it put a hard lump of suger into every bottle To make rasbery wine Take the same quantity of currants as you have rasberys break them both very well with your hands then put them into abarrell without atop then to the very quantity of berry you must put apint of water lett them stand all night then run them through afire then to every qrt of juice put 3 qter of apd of loaf suger lett it stand all night stir it often then put it into a barrell & stop it up close & lett it stand 2 months then bottle it up To make Wood Sorrill Wine Take apeck of wood sorrell & pick the red stalk of it & to apeck of wood sorrell take a gallon & half of spring water & 2 pd & half of powder suger to gallon of water & one egg white put the suger in when the water is cold & lett it boyle 3 qters of and hour & put the sorrell into awood vessell pour your water pretty hott into the sorrell & lett it stand till it be cold & put one aspoonfull of new yeast & lett it stand 6 or 8 weeks then bottle it & keep it for your use A Rice Florentine Take half apd of rice [cree] it in new milk with some cinnamon in it then take it out & mix it with alittle cream [illegible] of sack alittle orange flower water 4 long biskett dryed well & grate candy lemon & cittern as much as you think fitt currants 3 qter of apd 8 eggs take out 3 whites to make alittle past of for the border sweeten it to your tast soe fill your dish with aborder about it For Elder berrie wine [juicd] & aproved Take 20 part of malligoe raisons picked & chopt pretty fine, put to them five gallons of water which must be boyled an hour then let it stand to be cold before you put it to the raisons. So let it stand 10 days often stirring it. then strain the raisons as [hard] [out] as you can. Then have in readiness 6 pints of the juice of elder drawn into apot, & set it into a pot of water boyle it very well & let it run thro a bag. When cold put it into your liquor, add to every pint of juice, half a pt of sugar, so stir all together; Then tun it into your barrel & when it has done working bung it up close, let it stand till February then bottle it. If you make it of the raison of [illegible] it will be better. Which you put the raisons an water together put your juice and sugar together into an erthen pot let it stand 10 days as the other doe. To make a puding Beat 6 eggs & put them into aqt of new milk & boyle & boyle it to acurd then take half apd of allmond past & break into the curd & put into it aqter of apd of boyle rice & agood nutmeg & as much cinnamon beaten together & aqter of apd of suger & 3 mary bones agrain or two of musk & 4 spoonfull of rose water & 2 spoonfulls of sack then bake it 3 qter of an hour A Carratt Puding Take 2 or 3 carrotts boyle boule them in agood deall of water to take the strongness from the peal them into awood bowl or morter you may rowle then in the bowle with amustard ball or beat them with arouling pin & beat them soe fine that you may force them through ahair sive take as much old, white bread as carrats grater it is of cream aspoonfull or 2 of rose water alittle asack aqter of apd of butter melted an ounce of cinnamon beaten small mixt all these well together & beat them mix the carratts bread & biskett swetten your puding to your tast dust alittle fine flower into it & doe nott make it to thin shread alittle mace into it & butter the dish & lay alittle puff past about the edges of the dish half and hour will bake it ifyou please you may boile it soe serve it up with up with sack orange flower water or rose water & melted butter put the [sauce] in a porringer grate some suger over the pudding you may grate some carratts if you please Past Royall Take half apd of fine flower alittle fine suger aqter of apd of butter the yolks of 3 eggs alittle rose water & orange water make the past up & roule it thin & make it into what form you please To make a quakin puding Take 10 spoonfuls of flower 6 eggs but take out 2 whites beat them very well then take apt of cream & mix them altogether & divide it into 3 collers one with spinage the next with saffron the 3d with plumes tye them up in 3 cloths put alittle suger to put away the walnuts before you tye them up butter your cloth & boyle them half and hour then serve them up with butter beaten with rose water Allmond Pudding Take aqter of apd of almonds blanched & well beaten some bread crum 6 yolks of eggs & put as much cream as will not make it so thin being boyled before will grate suger nutmeg & sinnamon soe put it in a dish & bake it but not in a hott oven swetting it to your tast & put in alittle sack save some whole to prick one the top you may either boile it our bake it soe serve it up An ordinary Rice puding Scald half apd of rice in new milk till it be soft & when it is cold put in half apd of currant 3 qter of apd & [illegible] shread very fine apenny worthy of cinnamon the same of nutmegs 6 eggs alittle cream sweetten it to your tast 3 long biskett well dryed by the fire grated into a dish & alittle will bake it A bread puding Take onto bread grated small & cut in the crust very thin sett it one the fire with some new milk put in a [sam?] of butter take 5 or 6 eggs beat them with alittle milk apenny nutmeg shred alittle lemon peall put in a few currants if you please 3 qters of apd of [illegible] shread very fine soe sweetten it to your tast mixt them altogether with alittle cream when your oven is read butter your dish & put it in Almond Pudding Take 2 old loafs slice them lay them to steep in hott milk bruise it small take 5 eggs sweetten it with suger nutmeg & cinnamon ½ apd of beef suit finely shread half apd of almonds finely shread mix them to gether with alittle cream lay it in the dish with acut border round it Orange Puding Take 4 or 5 large oranges cut of the rind lay them to steep in cold ater shift the water 4 or 5 times aday boile them in morning till they be pretty tender shift the water pritty often to take the bitterness out beat them with 6 yolk & 2 whites of eggs 6 penny worth of orange flower water half apd of suger & half apd of butter clarified grate in one long biskett mix them alltogether lay it in adish with a cut border Lemon Puding Take 6 or 8 lemons cut of the outward rind boyle them pritty tender shift the water twice take aqter of apd of almond blanch & beat them in amorter with alittle orange flower water & rose water one grain of amberbrese half apd of butter one long biskett grated sweetten it with loaf suger put in agood deall of orange flower water lay aborder about the dish and avery little will bake it A rice Florantine Take half apd of rice [cree] it in new milk with some cinnamon in it & take it out & put to it little cream a jack of sack alittle orange flower water 4 long biskett dryed well & grated candyed lemon & cittern as much as you please currants 3 qter of apd 8 eggs take out 3 whites to make alittle past for the border sweetten it to your tast soe fill your dish with aborder about it when it is bake mix some sack butter & suger together to eat with it doe nott forgett to put alittle cinamon & nutmeg into it A florantine boile your eggs shred them very small the yolks & white severall & take sum white bread crums then blend them with cream then put in your suger nutmeg mace lemon peall currant rosewater & sack A Damason Puding Take apt of the best cream one large marrow bone & one manchett & aspoonfull of suger first lay arow of manchett cut round the leaf very thin then throwaspoonfull of suger over the bread & then arow of damason upon the suger then strew some marrow in pretty [bites] & put it in the dish and bake it French Puffs Take tender curds of new milk & cream & press out the whey & beat them in amarble morter till it be all like cream then mingle with them ten eggs well beaten season it with suger nuttmeg & put in aspoonfull of ale yeast then make it up with flower into light past make 3 cakes of it sett them one paper & bake them in aquick oven make [a??e] for them with rose water sack butter & suger with alittle beat cinnamon when they are baked cut of the top & put in the sauce & [?rape] suger one them & serve them up Cheese Cake Meatt Take 3 eggs & beat them very well put to them as much flower as will thick them then put to them 3 or 4 eggs more & beat them all together then take apt of cream & put into it one qter of apd of sweett butter & sett it over the fire & when it begins to boyle put to it your eggs & flower & lett it boyle till it be thick then season it with salt & cinnamon suger & currants & bake it to make a Rice Puding Take a quartr of a pound of rice beat it and [illegible] it through a hair seive and boyl it in a pint of good milk put to it a quartr of a pound of butter cover it close till it be cold boyle a lemmon skin and beat it and 3 eggs a little nutmeg salt and sugar to the tast so bake it in a dish half an hour will bake it. To make Leach Take 1 ounce of isingglass & lay it in water 24 hours changing the water 3 or 4 times then take aqrt of milk boyle it with aslice of ginger [astick] of cinnamon aspoonfull of rose water & aqter of apd of suger when it hath boyled awhile put in the isingglass & boyle it till it be thick keep it still stiring for fear of burning or turn then strain it & keep it stiring the it [illegible] nott when it is cold you may slice it out & serve it one plates you may colour some with saffron & some with [tur?sole] & lay one slice upon and other & it will like like bacon it is very good White Leach Take apt of cream & 6 spoonfull of rose water & abitt of mace & sweetten it with suger to your tast & boyle it with two ounces of isingglass then lett it run through a jelly bag & when it is cold slice it & serve it up White Wett Leach Take allmond blanched & beaten with rose water & strain them with fair water wherein hath been boyle anniseeds ginger & [greines] & put to it as much cream as will make it stiff when in isingglass has been boyled & as much suger as please you lett it be scalding hott & then run it through a strainer Red or Yellow Leach you may make your leach red by putting tumfoile into it & yellow with saffron Cinnamon or ginger Leach Take your spice beaten & scearce & mix them with your scearced suger mould them up with gum araback infused in rose water & soe print them & dry them Leach of Dates Take your dates & peall them very clean with in beat them very fine with suger & sinnamon and alittle rose water till it will work like past then print them & keep them dry Fresh Cheese Cream without [illegible] you must seeth aqt of very good thick cream & when it is sodden you must have in readyness 5 new layd eggs which you must strain white & all into abasin & beat them together till they be thin then put them into the cream & when it first seeth stir it very well & fair till it seth up again & after awalm or 2 take it of and put there in as much suger & rosewater as shall suffice then whey it through athin cloth & then which runneth through is your cream & that which stayeth behind is your cheese you must put it into some other dry chalk & soe roule it about till it come to a curd & when you think it dry enought put it into the moulder Chocalett Take aqrt of water & lett it boyel till aqter of apt be wasted then have about and ounce of chocalett or more or less according as you wold have it in thickness & sweetned it according to your tast & lett it boyle very well & keep it stiring then take the yolks of two eggs beat with agill of sack & brew it well together & lett it have one boyle up after the eggs is in the brew it again well & soe drink it Almond Milk very good Blanch jorden allmond & bruise them [?ind] with rose water to keep them from oiling them strain them often with fair water wherein violett leaves have been boyled & sliced dates when your allmonds are strained take the dates & put to it with some mace suger & salt & heat it alittle & soe drink it Allmond Cream Take allmond beaten small & strained out with cream & boil them with the cream & rose water till it be as thick as pap and you must boile some suger with the rose water & cream soe serve it up but be carefully in the boyling turn it all one way & stir it alittle after it is of the fire The best cooling cream Take pippens & coddle them & pound them with there weight in suger put to them some raw creame strain all this through a course strainer & put as much more raw cream to it as you think fitt then lay all together in adish then take some clouted cream & put it in abutter squirt & squirt it in works & [illegible] one the cream & apples & soe lay it about the dish you may make this cream with acricocks Spanish Cream Take agallon & half of new milk sett it one the fire & when it boyleth take it of & put into it apt of cream stir it till ti be almost cold then put into 3 or 4 [pantians] to cast it cream lett it stand 20 hours or more & when you see the cream thick & the milk thin with aspoon take the cream of into abason before none of the milk goe with it put in alittle sack & suger to your tast then with a spoon keep it stiring constantly and in an hour & half time it will be very thick then lay it upon dishes as big as you please serve it up amongst jellys & creams Snow Cream Take apt of cream the whites of 3 eggs one spoonfull or 2 of rosewater ship it to afroth with a birch rod then cast it of the red into adish in the which you have first fastened half a manchett with some butter one the bottom & along rosemary sprig in the middle when you have cast all snow of into the dish then garnish it out with severall sorts of sweet meats Sack Cream Take apt & half of cream boyle it with nutmegs & mace till one qter of it be boyle away then stir it till it be cold that it may have a cream one the top with stand [sweetest] [well] with leaf suger put to it 4 or 5 spoon full of sack then stir it alittle about & put it into adish & when it hath stood half a day eat it Rock Cream Take abottle of sweett cream the white of 6 eggs a qter of apt of damask rose water, put these alltogether in adeep butter pott then take astick & cleave it at one end cross way put into every slitt apeice of atrencher and inch broad in form of awind mill saill turn the same with both your hands till the cream rise up like snow then take asmall scummer & scum it of lay it in adish & cast some fine sifted suger upon it & work the cream still till you have snow enough to make your rock as high as you would & upon every scummer you take of you must cast alittle suger for the suger bind it soe lett it remain in the dish half an hour & then it will be very stiff & then you may with aspoon fashon it in any other dish like arock garnish it with lozenges macaroon or puff past Orange Cream Take aqter of apd of candyed orange peall & cut it very fine boyle it in aqt of cream nott to thick and boyle it till it be very strong thicken it with the white of 2 eggs well beaten then strain it & if you will sweetten it to your tast you may serve it up Lemon Cream Take the juice of 5 lemon & take the outward rind pared very thin & cut it into little peices & put it into the juice with some ambergreese lett it stand all night close tyed up with aqter of apt of rose water & as much orange flower water the next day take the white of 7 & the yolks of 3 eggs beat them very small & put them to the juice with a full pint of spring water & half apd of suger when it is well melt strain it then sett it one the fire & keep it scalding hott but lett it not boyle untill it be as thick as cream stiring it continually Gooseberry Custard Take apt & half of goose berry & put them into apreserveing pan with apt & half of water scald them till tender then bruise them in the water & strain & boyle them with apd & half of in suger till it be of agood thickness then put to it the yolk of 7 eggs & apt of cream with asliced nutmeg & alittle rose water you may put in a little musk or ambergrece stir these well together over the fire & when you think enough pout it into adish & when it is cold eat it A Custard for a Consumption Take 4 qrts of new milk from [ared] cow 4 ounces of conserves of red roses powder of pearl & white amber a dram of each 2 ounces of white suger candy one grain of ambergrease put all these into aearthen pott pasted over sett it into and oven in hours with brown bread Spanish Chocolatt Boile some in an earthen pipken aqter of an hour then sweett it with suger then scrap the chocolate very thin & put in & boill it half and hour then put in the yolks of eggs well beaten & stir it over aslow fire till it be thick A rare [Sulybub] Take aqt of cream apt & half of white wine the juice of a lemons with some of the peals & asprig of rose mary sweeten it very sweet then put alittle of this liquor in & alittle of the cream into abason beat them till it froth put the froth into the [sillybub] pott & soe doe till the cream & wine be done then cover it close & put it in acool celler if it stand 12 hours it will be the better you may put ambergrease in the wine rose mary Trifle Take apt & half of cream boyle it with nutmegs & mace till one qter be boyle away then stir it with asprig of rosemary till it be as cold as milk from the cow then sweetten it with suger & put to it half a sponfull of [runa?ett] stir it a bout & put it into a dish & when it hath stood 2 hours & half serve it in and eat it with what wine you please To make a Sack Possett Take 2 qts of cream boile it with cinamon nutmeg & mace take 12 eggs beat & strain them well then bake the cream of the fire & put in your eggs & as much suger as you think fitt stir them very well & sett them one till it be ready to boile then take it of & stir it till it be half cold then put in your sack warmed & sett it one the fire again & put your spoon to the bottom & when it begin to rise in great flaks take it off & put it into basons A Possett without milk Take aqt of water & aqt of white wine boile them with mace nutmegs & cinnamon then take 12 eggs & put away 6 whites beat the eggs very well then take the wine of the & put in your eggs stir them very well sett it one the fire & keep stiring it till it be thick sweetten it with suger to your tast and put in a little ambergrece A Possett another way Take aqt of cream & boile it with mace then take the yolks of 13 eggs & 3 whites take the cream from the fire & presently put in the eggs well beaten then have your sack ready in abason ready seasoned with suger then stir your eggs & cream well together & put them into your sack stir them well together & have in readyness alittle ambergrease & fine suger beaten together & throw up on it Almond milk cooling for a feaver [thom] [chilibed] Take rosemary & endive water lettice & damask rosewater of each alike quantity & with allmonds & stamp with rose water make and allmond milk which being strained sett it one the fire to heat boiling hott put in alittle mace soe sweetten it with suger & drink it warm when you goe to bed The froth Possett Take 3 pints of cream or new milk sett it one the fire then take 16 eggs & put the whites all into abason very deep & beat the yolks by them selves with some suger make a custerd with them with the milk or cream that is one the fire then beat the whites of eggs to froth with 2 spoon full of sack & as much suger when it is athick froth put it into another dish then take half apt & sweetten it with suger sett it one achaffing dish of coals in alarge bason when it is hott put in as much froth as the sack will receive stir it very well then take your custard & pour upon it stir it all one way while you put it in then if the froth doe not cover the top of the possett put in more stir it pretty well & cover it close with a warm dish lett it stand awhile upon coles but nott to hott you may know when it is enough by put in your spoon to the bottom of the bason where it will be clear drink curd in the middle & froth at the top Tuff Taffette Cream Take aqt of thick cream & the whites of 6 or 7 eggs beat the whites to a froth with alittle rose water then take it of & put it into the cream then boyule it continually stiring it season it with rose water suger & 2 grains of ambergrease then pour it into aglass or chiney bason when it is cold lay it over with some jelly or currants in some pretty fancy Calfs foott jelly when you feetts are well boyled & drossed to 4 sett take 2 gallons of water & boyle it till it will jelly when it is cold take of the scum clear then sett it one the fire when it begin to boyle put into it the whites of 6 eggs well beat with the juice of 9 lemons 3 qters of apd of double refine suger put them all into the jelly lett them boule till the eggs curdle & the jelly clear put it throught aflannel bag small at one end hold the bag as near the fire as you can lett it run into aglass the first will nott be soe clear as the rest give it aboyle & put it throwe the bag again A rare sweett powder for the hair Take apd of the best starch you can gett put it into abason & put to it ahalf pt of rosemary water & the same of the rose water stir them well together with aspoon then dry them well in the [illegible] take then the scearce powder of damask roses & 4 grains of ambergrece & mixt it well with your starch & sift them fine To make a perfume Take apt of damask rose water put into it 4 graines of musk & as much civett 2 ounces of beniamen beat small & lett them step allnight & the next day gett half apeck of damask rose buds beat the tops & whites in a stone morter as small as possible you can then put the rose water that hath the things steeped in to the roses that are beaten & mingle them wett together till it be apast then make them up into little cakes & put arose leave under every on and another atop sett them be dry where neither sun nor wind doth come another Take the buds o damask roses cut of the whites & dry the leaves between 2 sheetts in achamber for 20 days then tye them up in glasses & lett them stand in the sun 10 days A very good Cordiall Infusion Take the flesh of a cock chike cut in peices small & put into aglass with awide mouth put to it one ounce of harts horne half an ounce of and correll with alittle large mace & a slice or two of lemmon & two ounces of white suger candy stop the glass close with acork & sett it in avessell of seething water & stif it round with hay that it [illegible] not when you find it to be enough give the sick party 2 spoonfulls at atime warm For a Cough of the Lungs Take 2 ounces of oill of sweett allmonds newly drawn 3 spoonfulls of coltsfoot 2 of red rose water 2 ounces of white suger candy beaten fine mingle all these together & beat it one hour with aspoon till it be very white then take this upon a stick of liquorish this child that is newly born may take or any one who hath a cough or horseness may take it is very good for the stone The Cordially Cherry water Take 9 pts of clarett & 9 pd of red cheerrys 8 ounces of cinnamon 3 of nutmegs bruise the spice stone the cherry & steep them in the wine then ad to them half a handfull of rosemary the same of balm aqter of ahandfull of sweett majoram lett them steep in and earthen pott four & 20 hour & as you put them into the lembeck to still bruise them with your hands make asoft fire under them & distill them by degrees you may either make severall waters or mix them at your pleasure you having done thus sweetten it with loaf suger & strain it into another glass & stop it close that noe spiritts goe out you may hang a bag with musk or ambergrece flower or of violetts as you best like it is and excellent cordiall for fainting fitts or awoman in gravell or for any one who is nott well A Cordiall to Cause Sleep Take 2 spoonfulls of poppy water the same of red rose water one spoonful of clove [illegible] flowers a little diascordium & take them at the time of rest Excellent water for the Stone or wind Collick Take 2 handfull of mead partly otherwise called saxafrage 1 handfull of mother [tiem] & 2 of phylipendula & as much pellitory of the wall 2 ounces of sweett fennel seeds the roots of 10 radishes sliced lay these in steep in gallon of milk warm from the cow 4 hours after this is stilled in an ordinary still slice half an ounce of saxafrage [wood] & put into the bottle to the water keep it close stoped & take 3 spoon full at a time & fast after & hour from eating & dringing you may still this about midsummer Take away the sign of the small pox Take some [permacitte] & put to it twice & as much fo the best bees wax melt them together then spread it one aleather like amask & cut holes for tyour eyes & mouth then lay it one your face & keep it one night & day For morphene or peckles or to clear the skin Take the roots of [cookee] pint twice washed in fair water & dryed in the sum & then washed in rose water & dryed beat them fine & keep them for your use when you would use them take apint white wine ½ apt of fumitory water 2 ounces of bitter almonds blanched & beaten small half anutmeg grated the juice of alemmon & as much suger candy as will make it sweet then put in one spoonfull of the powder & wash your face morning & evening Excellent drink for the Tisick Take apottle of small ale or [indeferent] strong beer one pd of raison of the sun stoned with alittle hand full of penny royall boyle these together & ad alittle suger candy to the [illegible] you take it the better you must take 5 spoonfulls at atime A Rare water which hath restored many out of deep consumption Take ared cock pluck him a live then slitt him down the back & take out all his entrails cut him in qters & bruise him inn amorter put him into and ordinary still with apottle of sack & aqt of milk now from ared cow one pd of raison of the sun stoned & beaten 4 ounces of dates stoned & beaten 2 handfull of penny royall the sam of pimpernelly of willd time & rose mary one handfull of burrageene qt of red rose water 2 ounce of harthorn the same of shinery past up your still very close & still it with asoft fire put into the glass where it droppett apd of suger candy beaten very small 12 penny worth of leaf gold 7 grains of musk & a [11] of ambergrece 7 of unicorn horn & 7 of [bo?er] stone when it is all stilled mix all the water together & every morning fasting & every evening when you goe to rest take 4 or 5 spoonfulls of it warm for about amonth together this hath cured many whom the docters have given over Wallnut Water or the water of Life Take grown walnuts in the beginning of June beat them in amorter & stil them in an ordinary still keep the water by it self then make [illegible] ater gathering your walnuts about midsummer or within a little after use them as the other keep them also by it self then take a qt of sack & mix them together & still them inaglass still & keep it for use the virtues It will heall all manner of dropsys & palsys drank in wine tasting it is good for the eyes if you put one drop therein it helpeth the conception in awoman if she drink one spoon full thereof in wine once aday it will make them fair if it be washed therewith it is good for all infirmities in the body & driveth out all corruption & [inward] bruise if it bee drank with wine or water moderately it killeth worms [whosoever] drinketh much of it shall live soe long as nature shall continue in them finally if you have any wine that is turned put in alittle viol full of it & keep it close stopped and within 4 days it will rectified it again Surup of Turneps Take your best turnips & pare them thin bake them in apott then take the clean juice from them & with the weight in fine suger boile it to asyrup wormwood water Take 4 ounces of anniseeds 4 ounces of lqiuorish scrape bruise them well with 2 ounces of nutmegs ad to them a good handfull of wormwood a roott of angelico steep them in 3 gallon of sack lees & strong ale 12 hours then distill them in alembeck Jelly for aweek body Take ared [illegible] that is nott fatt dress it clean boile it in a sufficient quantity of fair water with 4 ounces of green liquorish scraped & bruised maiden hair a handfulls colt foot one currants half apd dates 2 ounces stoned boile them to astrong jelly then strain it & take the fatt then put to it half a pd of suger half apt of white wine & clairfie it with the whites of 2 eggs & eat it at your pleasure An Excellent Cordiall Take 3 grains of east India [bozer] & as much ambergrece powder then small with alittle suger & mingle it with 2 spoon fulls of juice of cittern one spoonfull fo syrup of clovergilly flowers & the same of cinnamon water warm it well & take it Black-Juice of Liquorish Take 2 gallon of runing water 3 handfulls of unsett isop 3 pd of Spanish liquorish scraped & dried in the sun & beaten then cover close it & boyle it allmost aday when it is enough it will be as thick as cream then lett it stand allnight in the morning strain it & sett it in severall things to dry in the sun little pans is the best to dry it in till it will work like wax then mould it well with which suger candy beaten & sceared & print it in little cake with seals & dry them & keep them Syrup of Liquorish Take 4 ounces of liquorish scrape very clean & bruised well maiden hair one ounce anniseeds & fennel seeds half and ounce of each keep them in 4 pts of rain or spring water half aday then boile it half [aday] then take one pd of fine suger boile them together till it be athick syrup White Juice of Liquorish Take apd of liquorish clean scraped & cut in short peices then dry it in an oven & beat it small in amorter then put it in aglass or stone jug never used with beer & put there to as much of the water of colt foots scabous issop & hore hound as may stand 4 fingers deep about the liquorish then gett this jugg close stop into abottle of water & lett it be [stif] round with hay that it [jog] nott lett it stand in the boileing water 4 hours & soe doe each other day for 10 days then strain it out into adish & set it over bioleing water & lett it vapour a little away then add to it apd of white suger candy finely beaten then put it into severall dishes & dry it in the sun or in warm oven beating it often with bone knifes till it be shift then use soe much of gum dragon [?ept] in rosewater as will sufficiently bend it that it may be made upon rowled ading alittle musk or oill of anniseeds & make them into little cake & dry & print them with [aseall] A rare Cordiall water Take agallon of white wine 2 ounces of mithradate & of cinamon one handfull of balm a large handfull of cowslips 2 handfull of rosemary flowers of mace cloves & nutmeg of each half and ounces keep all these together 4 days lett the spice be sliced & bruised the must be put in an earthen pott & covered very close then put them in to and ordinary still past up the still & still it leasurely save the first water & the small by themselves for to give to children when you have occasion to use it take aspoonfull of the strongest for aman sweettned with loaf sugar and of the small for a child this water is good to drive out any infection from the hart & to comfort the spiritts another cordiall water Take cellandine sage [consinary] rare wormwood mug wort scordian pimpernell scabious centory penny royall elicampane roots tormentile with the roots of hore hound rosesafolis marygold flowers angelico dragon marcerum time camomile of sack 2 hand fulls liquorish [leduary] of each & once slice the rootts shread the herbs & stamp them in 4 qrts of white wine & lett it stand close covered 2 days then put it in an ordinary still close [ditted] & when you use it sweetten it with suger & warm it Dr Stephens rare water Take a gallon of good Gascaigne clarett of ginger cinnamon nutmegs cloves [graines] carryway fennell & anniseeds of each one dram of sage [red] mint roses time [pellisory] rose mary wild time camomile lavender of each one handfull [illegible] the spice & herbs & put them into the [illegible] lett it stand 12 hours stirring it divers times then distill it by alembick & keep the first water by it self & soe of the next of your [illegible] sett in the sun all the summer & it will keep the better Rosa Solis Take abottle of aqua composita & put it into aglass then take agood handfull of rosa solis clean picked but nott washed put it into the aqua composita then take apd of dates small beaten ½ penny of long pepper bruise them small take allso apd of suger well beaten agter of apd of powder of pearle & 4 or 6 leaves of gold put all these in you aqua composita & stir them well together in your glass & then cover it very close & lett it stand in the sun 14 days ever takeing it in at night then strain it & put it in to a close bottle & use it as you have need when you gather [illegible] rosa solis you must not touch the leaves with your hands Chiney Broth for aweak body Take 3 ounce of chiney slice thin & 3 pints of fair water half an ounce of harts horn lett it steep together 12 hours then put in ared cock atered & bruised one ounce of raisons of the sun stoned onne ounce of corrants and ounce of dates one of parsley roots alittle burrage & buglass 2 spoonfull of barly boile all these things together 12 hours hart water Take 5 handfulls of rosmary flowers of red & white correll of powder of pearls white amber grece & of cinnamon of each 2 drams 2 pd of the best prunes stoned 6 pts of damask rose water & 2 of sack put all these into apipkin never used stopt it up with past lett them stand upon a soft fire alittle while then still them with anordinary still To make Aqua mirabilis Take 3 pts of sack one of aqua vite half apt of the juice of cellandine clove mace nutmegs ginger cubebes cardamus galling all mullett and dram of each of these lay all these to steep in aglass still all night close covered & the must lay still it is amost delicate cordially A Syrup for acold Take long worth of the oak sage of Jerusalem hisop coltsfoot maiden hair scabious & hore hound of each one handfull 4 ounces of liquorish scraped 2 ounces of anniseed ½ apd of raison stoned pout all these in apipkin with 4 pts of spring water lett them stand all night to infuse close stoped & when they are half boyle that is the liquor strain it out & to every [pt] of liquor take apd of suger & boile it to a syrup Syrup of hore hound Take of hore hound 2 hand full of coltsfoot pennyroyall & callamint one handfull of each 2 dram of liquoish of figgs & reasons one ounce of each stoned the kernell of [plum?] aqter of and ounce anniseeds in fennell seeds aqter of and ounce boile these in agallon of fair water till it come to apottle then strain it & boyle it with 3 pd of suger till it come to a thick syrup The plauge water Take rosemary & red balm burrage angelico cardus [cellandine] dragon feather few wormwood pennyroyall ellicamppain rootts mugworst burrall tormentile agrimony sage sorrill of each of these one hand full weight for weight put all those in and earthen pott with 4 qrts of white wine cover them close & lett them stand 8 or 9 days in a cool coller then still it in aglass still Treacle water Take apd of old London treacle apd of elicampain roots gention cyprus tormentills of each one ounce cardus & angelica of each ½ an ounce burrage bugloss rosemary flowers and ounce of each infuse these in 3 pints of white wine one pt of spring water 2 of rose water & soe distill them in and ordinary still pastd up this is excellent for [swounding] fitt or convultions or to expell any venomous desease and it cure agues Syrup of Violetts Take your violetts clean pick from the whites and for every ounce of violett take 2 ounces of water soe steep them on ember till the water be as blew as a violett & that the violett be turned white then to every qrt put 5 pd of suger that is fine & boile it to asyrup & keep it for your use Syrup of Clovegilliy flowers Take clove gilly flowers cut them from the whites then take there weight in suger & heat it fine then lay layer of suger in agally pott then a layer of flowers & then alayer of suger & soe doe till all are in then sett it into apott of boyleing & cover it close till the virtue of the gilly flowers be in the suger then strain it out & vapour it away over a soft fire till it be thick enough the gilly flower that you strain the liquor from will be and excellent salls if you put them into apott with some white wine vinegar & strew fine suger one the top & soe keep them as you make the syrup you may make the syrup of any herbs or flower & it will be agreat deall better than any surup that is made any other way & will be much stronger A Syrup for the melancholy Take apd of juice of burrage & half apt of juice & balm seeth it in askillett & when the groseness of the juice beginneth to arise then put in the white of 2 eggs well beate with 3 or 4 spoonfulls of rose water & when you see the white of egg begin to was hard then put in alittle vinegar & when it seeth scum it clean & run it through ajelly bag then sett it over the fire again & put there to one pod of suger and lett it boile to what thickness you think fitt remember to put in alittle saffaron for the Lungs Take apot of good wine vinegar & half apot of coltsfoot water put into it half apd of figs well bruised lett them boile together half and hour then strain it out & put into it apd of suger A rare water for the palsie of the virtues of Dr Mathias water but of Lesser price Take Lavender [flowest] & a gallon glass with them then fill it up with spiritt of wine or [malm?y] lett them didgest 6 weeks together then disstill your water & put into it sage & rosemarys flower & & sweett maioram of each one handfull hysop [motherwort] pion roots & origanum of each one ounce [botony] flowers half an ounce of cinnamon pioney seed hold cardimum cubobees cittern peall dryed of each 2 dram beat them & put them in then put in aqter of apd of dates & as many reasons of the sun stone lett these disgest 6 week take alittle of it with wine A rare sweett water Take sweett maiorum bazill lavender rosemary [muscovymand] lin balm time walnut leaves & damask roses pick of all alike quantity enough to fill astill then take of the best orrice & damask rose powders & of [storax] of each 2 ounces [illegible] ahandfull of 2 upon your herbs then distill them one asoft fire lye alittle musk in apeice of [laum] in the glass wherein it rops then when all is drawn out take your sweett cake & mix it with the powder which is left & lay it amongts you cloths or mix it with sweett oils burn it at your pleasure A good surfiett water Take what quantity of aqua vite you please steep agood quantity of the flowers of red poppy which grow amongst the wheat having the black bottom cut of strain them out as [open] as yiou put in none lett the aquavite look red with them & lett it stand in the sun all the while they infuse & then strain it out & keep it in aglass for your use [that] is and excellent water [ag?] surfeit & wine or any illness whatever mint water Take mint & distill it in and ordinary still & when you have drawn aqrt take [ha??] mint & stamp it in amorter & strain it & then take aqt of that juice & put it to the water then distill them both together again & put into the glass in which it runneth one ounce of white suger candy & half an ounce of powder of amber beaten & scearced the comforts the stomach & stays vomitting & is good against wind stomach water Take cardus mint & wormwood of each alike quantity shred them small & put them into new milk put them into a still & still them with atemperate fire when you take it sweetten it with suger or with anay syrup what you please to make Lemon water Take the chippings of 20 lemons & of 2 great cittern infus them in aqt of sack for aday & night & when you still them put in 3 pints of sack or more and one ounce of cloves Green Oyntment Take rose mary by [illegible] or wormwood of each aqrt the youngest bay leaves & red sage of each apt pick them clean but wash them nott shread them small & bruise them well in amorter then take 3 pd of sheep suit hott out of the sheep [shreed] it well with the hearbs till all be of one colour then stop it close in apott 8 days then boyle then one asoft fire when it is half bouled put in abottle of the best olive oyle & 3 ounces of oyle spike be carfull lest it burn take alittle up in aspoon when it is pure green it is enough beg kept in and earthen pott well glass & covered with aparchment & leather it will keep many years apply it to the stomach warmed & gently rub it will help digestion & many times expell those [m?iteral] humours which inwardly will nott doe soe easyly it is good for most achs & swelling of wounds [??iches] or strains cure all burns & scalds cure the [illegible] pain in the ears drop it in warm & stop them with black woold it is good for the tooth ach if it come from acold rhuem Syrup of violetts To a large pt of water take 6 ounces of picked violetts heat the water till it be ready to boyle then pout it one the violetts stop them up close then next day heat them again & then strain them to apt of this liquor put apd & half of loafe suger sett it one the fire & melt the suger but doe nott lett it boyle scum of what rises lett it stand in the warm bason till next day if the syrup be nott thick enough heat it one the fire again & stir it will be cold To make Lucattellus Balsom Take of the best sallett oyle apd & half apt of the best canary sack virgin wax 4 ounces finely scraped [vomice] turpentine apd beaten in damask rose water till it be perfect ly wites red sanders & ounce finely beaten & scorced heat the oils & sack well together for about half & hour melt the wax in askillett upon a gentle fire & put it to the oils & sack sett them one the fire & when they aready to boyle put in the sanders lett them boule along hour then put in the turpentine & lett it boyule gently stirring it will together for half and hour then strain it into alittle gally pott & being throughly cold cut down apeice in the middle to the bottom or make ahole therein & lett the liquor that is therein run [illegible] very good to wash wounds with all keeping the rest covered close & if need be you may keep it 20 yrs & it grow better To make Balm of St John wort Take 2 pints of white wine the best oil olive 4 pds & 2 pd of oil turpentine & the leave flower & seeds of St John wort each 2 great hand fulls gently bruise them put them alltogether into great wide mouth double glass & sett them in the sun 10 days in which time ad as much flowers & seeds as the liquor will plenty fully wett at the 10 days ends sett you glass fast with hay in a kettle of water & lett it heat stronly till the glass be hott least to hott afire break it lett it stand till the within the glass boyle then take it out of the water carefully & strain the liquor from the herbs as hard as you can put it into the glass again & add of the flowers & seeds but noe hearbs as much as the liquor will wett sett it in the sun 10 days again & infuse it asecond time as before & strain it of as before wash out your glass clean from all dregs & put your strained liquor into it & keep it in a cold coller till it [be??ned] then pour out the clear for [illegible] use the dregs for rubing outwardly for bruises it is hold to be better than naturally balsam for all purposes 12 or 15 drops in warm ale is excellent for consumptions cought or any stoping in the breast it is good for the stone or strangury will heale any gun shott wound or any wound or sore by in [illegible] that is new gott it is the flowers & seed that give it a fine tinture never put more of the herbs than 2 handfull at the [illegible] but as great aquantity of the flowers & seeds as the liquor will contain observe to gett it allways in a dry season A worm Powder Take wormwood 4 ounces senna 1 ounce corriander seed & burnt hartshorne of each ½ adram ruburb ½ an ounce dryed of rue an ounce beat all these into powder severally & [illegible] them to a child of 2 years old 10 grains to one of 3 years 15 to one of 5 years 20 grains soe [illegible] as the age The yellow Salve Take 3 penny worth of bees wax the same of frankinsence ½ apd of [core] turpentine as much mutton suit of the kidneys boyle them over a slow fire till it is dissolve stream them & roule it up this adrawing salve that cure all sores Water for Chrilldren troubled with wind Fennell water saxafrage water 1 pennywth of each 2 penywth of sack ½ penywth of diascordium as much spirit of anniseed sweetten it up with suger & shake it well together & give one spoon full at atime once in 2 or 3 days or every if occasion but nott oftener Scurvy grass drink Take scurvy grass juice one qrt put it into 6 gallons of ale after it hath done working then hang abag soe as it may touch the bottom with the ingredients following two witts rubarb slice 4 ounces senna 8 roots of jalap grossly beaten 6 juniper berrys bruised 3 madder 2 ounces green wormwood one handfull anniseeds carraway & cummin seeds & coriander seeds of each and ounce bruised in a morter and put alltogether in the bag being first in the vessell bung it close after it hath done working lett it stand a fortnight then broach it & it will be fitt to drink lett the bung hole be big enough to put in your hand & squeas the bag before you bung it To make halligor take 3 pecks of malt & order it as you would doe for ale then work it with these as you doe for ale then take it up & lett it clear then sett it in the sun in your garden in June when it hat stood in the sun 4 day put some new yest upon it cover it close then lett it stand then lett it stand till it is very sower then draw it in a clean vessell to keep it for your use Aqua mirabilis Take cubib gallongall cardimanys seeds cloves mace nutmegs cinamon ginger of each one dram the flowers of rosemary mellilott marygold cowslips burrage & bullos flowers of each 2 drams balm & spare mint of each 3 drams both dryed saffron 6 penywth beat the spices & seeds very fine & steep all these things one night in the juice of celadine 3 pts of sack & apt of angelico water being mixt altogether & steeped all night ad ½ apt of red rose water in the morning lay one as many harts [?unge] leaves as will lye by one and other in the bottom of the still then put all the ingredients upon them past the still very close it being and ordinary and & distill it with avery temperate fire keeping one the still head acloth that is dip in water that is cold removeing it as often as it grow warm & soe doe till the water be all stilled of dissolve in the last drawing of ½ apd of fine load fuger beaten & if you please you may hang in the glass where you keep it 2 grain of musk & one of ambergrece some instead of dry mint & balm put in apt of the liquor of each instead of the sack put in 2 qrts of brandy it will be as good water & yeild much more Hungary water Take 2 qrt of the strongest spiritts put in the rose mary flowers to it every day as you gather them till you have put in as many as the spiritts will receive then you must keep it in awide bottle & before it is kept very close stop when you still it put in aqrt or more spirits in it as you think convenient & still it ona limbecks you may make it only with rosemary & still the grounds of [illegible] still it over again with rose mary in alembick Primrose Salve Take what quantity you please of hogs grease skin it & wash it well with water the gather of primrose peeps as you think sufficient at atime bruise them well in astone morter give them agentle boyle in the grease over the fire and soe doe for 3 or 4 days together strain it out & you gather as many more as will make a 2d infusioin boyle them [??st] as before take care together the primroses very dry when you have strained it the 2d time put it into your pan again till you think all the juice be consumed when you take it of the ad as much vinice turpentine & bees wax shaved fine as you think will make it of aright stifness keep it stiring till it be cold then put it in potts & keep it for your use it is good to stop bleeding heating & pour it into the wounds Small mead to 4 galans of water take 3 pd of honney 2 pd of shuger & when it bouyls scim it very well then take the rind of 2 or 3 lemons 10 [betree] leves a little balm & sweet brier one race of ginger let it boyle all to gether half an hour when it is luck warm put in 3 spoonfull of eyst the pulp of the lemons so put it in to the barill, mix it well in the vesill twice in eight & fortty hours then clay it very cloce up & let it stand a week or 10 days and then bottle it To make cowstop wine. tried & aprovd Take 8 gallons of water, & 16 pound of sugar, boile them an houre scuming it very well, then let it stand till it be blood warm & pour it upon 8 pecks of cowslops, put your flowers into the vessell first, & pour the water upon them, then put 12 or 13 spoonfull of new barm up on it, cover it close, till next day, & then put in the rinds of 10 lemmons, you must stir it every day once so long as it works which will be 3 or 4 days, thin it, with every botle a lump of shugar. tried & apd To make Red Curran Wine tried & apd Take 20 pound of red corrans & 2 quarts of rasberies, & when you have bruised them in a bowle, put 4 quarts of spring water boiled to the corrans, when tis allmost could, then squees it through a flanell bag & let no seeds go in, & to every gallon of wine, put 2 pound & ahalf of fine sugar, & stir it up & then put it into a barrill, & bung it up close, & shake it for 3 or 4 days, togather, then set it fast, & let it stand 6 weeks or more, and bottle it, & to every botle put an onnce of loafe sugar To make Elder bery wine Sister Robinson Take two pecks of elder berryes bruise them in nine gallons of water & let it stand two dayes then boyle it one hour & strain it from the berryes then take 30 pound of coarse suger half an ounce of ginger half an ounce of sinnement one ounce of cloves & mace put them all together & lett them boyle one hour then put it in to atub & let it stand twenty four hours; Toast two or three slices of bred then take some yeast & spred over the toast & put them to the liquor & lit it work 3 days then tun it & let it stand till it is done working then put in a pound of loaf suger & one pound of raisons & stop up the vessil & let it stand till Christmas then bottle it of put in each bottle a few cloves & a lump of suger To make Elder Berrye wine tried & a proved Take 20 pond of mallego raisons picked & chopt pritty fine put to them 5 gallons of water which must be boyld an houer then let it stand 10 days often stirring it, then strain the raisons as hard out as you can then have in readiness 6 pints of the juice of elder & 3 pound of suger which you must put together in to an earthen pot at the same time you put your raisons & water together; so put the surrup to the liquer & stir it well together then take it up into a barrell & when it has don working bung it up close let it stand till February then bottle it you may put half quantity of water upon the raisons after they are squeesd out & let it stand 3 or 4 dayes & put in elder juice as in the other when the raisons are squeesd out then put it into your vesell & let it stand a mounth & bottle it To make Raison wine Mr Clarke [Lincoln] [illegible] To a 100 weight of smyrna raison when they are pick take 22 gallons of could water put them to gether in to at tub stiring them two or three times a day let them stand in could whether a mounth but less time will do in warm whether the raisons must be put in whole then stream them threw a haire sive as drye as you can then put them in to a flanell bagg & press them when the lickor is all dreand out tun it up and stop it close lett it stand 6 mounths or longer as you find the swetness goes off; then rack it off from the dregs & rince the barrell out with sume of the wine then tun it up a gain & put in a gallond of the spirrits then distill from the raisons & lett it stand [illegible] 3 weeks if it is not fine take 6 whites of eggs & an ounce of suger & a handfull of calesand mix theas all to gether with a little of the wine put it in to the cask and stur it well to gether An Eelectuary for a cough Take half a pint of white wine wieger half a pound of honey half a pound of brown suger candy boyle theas well together till it be clear then put to it two ounce of anny companum powder two of liquorish pouder two ounce of annyseed brused keep it with stirring all the while that it goes not in lumps lit it boyle a little easily not long, it will be about the thickness of jam take a knife pointfull when your cough is bad How to Pickle [Pursland] Take green pursland & lay it in [stall] [bear] & salt for amonth then wash it then sett it one in cold water & cover it close till it be green then take it out & [illegible] it in that water while you scourer your pan you sett one more water till it be hott then take the pursland & put in the water [illegible] it in the water for aquarter of an hour then take it out & lett it coole then take some vinegar & salt & boyle it one the fire & scum it very well then sett it to coole & when it is coole put them together soe keep them for your use To Pickle Kidney Beans When they are young lay them in salt & water for amonth soe take them out & wash them very well & sett them one the fire & shift your water as you did the other when they are green lay them to coole then make your pickle as you did before To Pickle Broombuds Take them while they are young & greenish & put them in salt & water in astrait mouth pott lett them lye afortnight then when you green them take of the top & pick out the black & wash them in water then sett them one to green as you did before & when they begin to green change your water & put them in warm water again & you must besure to change your water 3 times then take them out & lett them coole & having pickell put them up as before soe you may doe by other tops & buds To Pickel Peases [illegible] When they are young put them in salt & water for aweek then take them out & wash them & sett them out with cold water & a clean pan & [more] then close till the look green then take them out of [illegible] them close cover your pan & sett one water & lett it be hott then put them in then take them out of the watter by & by & lett them stand aquarter of and hour while your pickle coole it being redy put them up for your use soe you may doe by broom [swads] & young purcell & tarragon doe but lett them lye aweek soe pick them for your use How to Pickle Walnuts Gett them when they are young sett one some water & lett throw them into it & [illegible] them till they will peall as you peall them throw them into water be as quick as you can in peale in them then sett them one to green as you did before shift your water 4 or 5 times besure you be quick then make your pickle of vineger & spices as you did before To Pickle manggo Take a large ruf cucumber which cut like mellon cutt it down the middle & take out the seeds take young wallnuts when they are green & shred them from the [illegible] when they are pickled then take sum garlick & beat them together & take some stif mustard & put them all together into the cucumber then tye it up with a thread then take apen knife & stick it full of wholes & lay it in vinegar all night then take that vinegar & some more to it as much as you think will cover them mind that they be rowle & tyed about that nothing will come out when your vinegar boyle put it in boyle it till it be indeferent tender throw in a little jamocai peper & alittle ruf peper take it up & put it to cool & your pickle also & put them together avery little of this ingredient will qualifie any thing that it is filling for To Pickle Cucumbers Take little cucumber the greenest & ruffest & whip one a cloth & put them in salt & water & dill & lett them lye for aweek & take them out & wash them & put them in to a strait picther & lay dill at the top middle & bottom & pour one boilling liquor soe continue once aday till they look green when they are green take the pickle from them & whip them very clean then make new [pick??] with vinegar salt pepper cloves & mace when your pickles boyle put your cucumber in & lett them scald & that to [illegible] for making them to soft then put them into your pott with sum dill & tye them up close scald your pickle once amonth & pour one them hott in [illegible] you may preserve them all the year Hot to Pickle Potato Crabs Take the middle size put them in salt & water & in a strait mouth pott & lett them lye amonth or 6 weeks then take them out & wash them & sett them to green as the other pickles and when you have sett them pill them as you doe plums then green them as you doe codlins then take them put & more you between 2 cloth till very dry then make your pickle of vinegar ginger mace cloves pepper & salt boyle them & sett it to cool & when it is cold put them together To Pickle young almonds Take young almonds before they have stone sett one some water & lett it be hott then put your allmonds in & lett them just boyle & take them of & [illegible] them till they will scrap then scrap them then cool your water that they were boyled in put in your almonds to green them as you doe codlins take vinegar boyle it with spices as you did before soe you may order peaches apricocks [illegible] or young plums gett them before they had any stones take care they be nott to much before you scrap them green them as you did before make your pickle with vinegar & spice as before To Pickle Colly flower red Take the closest & whitest colly flower you can gett so sett one some water & lett it boyle with a little salt but nott to much but the faster the better colour it will be then take it and a cloth & lett it be cold then take vineger & some of your colloring & some of your spices & boyle them altogether & lett it stand till they be cold then put your collyflower in & soe keep it the same way you may pickle cabbage storks or colly flowers but cut them in quarters To Pickle Cabbage red Slice your cabbage then fling some pepper & salt then squise some of the water out of it then put it into apott with some vineger & some of your colloring & speices and a little salt boyle them alltogether & when it is cold put your cabage into your pickle & keep it for your use How to Pickle Collyflower white Take the whitest colly flowers you can gett & strip it into branches then put them into boyleing water & lett it boyle very little & [illegible] it with a clean cloth till it be throughly dry boyle some with wine vineger in a little salt & some spices & lett it stand till it be cold & when it is cold put it together too keep it for use to Pickle Turnips red Take the largest turnips you can gett pare & slice them & lett them have a boyle in water & take them up & cut them into what fashon you please then put them into viengar for aweek then take them out & whip them clean make new pickle with vineger & spices & a little salt & some colouring boyle them altogether & lett it stand till it be cold then put them together & keep them for use How to make your colouring Take one peck of poppys & pick of the blackwell & put 3 gills of vinegar one the fire to boyle them pour it on your poppys & lett it stand for 3 days then sett it one the fire till you think the juice of the poppys be come out then strain it & when you have sprained it sett it one to boyle with some salt then take of the curd when you have scumed it clean put in your spices & lett it have a boyle take it of when boyle & bottle it up & mixt it as you have occasion To Pickle barberies Gett the freshest & ripest you can & take some vinegar & colouring & suger boyle them alltogether sett them to coole & when it is cold put them to your barberies & keep it & besure you cover it with your pickle soe all your pickle must be boile for it will not keep else How to Pickle Oysters Take large oyster but be carefull how you open them that you break them nott save your liquor that come out of them [illegible] the body of your oyster with ablade of mace make as much pickle as will cover them make your pickle with wine vineger & alittle white wine & the oyster liquor sett it one to boyle with alittle salt & put in your oysters to plump alittle but besure nott to much for making them tast then take them & lett them cool then drain the pickle from the bottom & make your pan clean & sett it one again with some peper mace clove & a little lemon peal lett them boyle alltogether besure you make it pretty sharp or else it will not keep when your pickle is cold put them in & keep them for use To Pickle musheroon Take little buttons of anight growth fling them into water pick them with a clean cloth & fling them into salt & water as quick as you can in the dressing of them & have atin sauce pan with water & salt & lett it boyle upon aclear fire very fast then put in your musharoons lett them boyle for aqter of and hour lett it boyle soe fast as you can but soe you skim it all the while & take them up into a clean cloth [illegible] them till they be cold & when they are cold make your pickle with the best vineger you can gett boyule in it mace cloves & clove peper & salt then lett it be cold and then put it together & lett it stand aweek then pour your pickle from them & put some new pickle to them & lett it boyle then put it to cool & put it to them to take mutton suit of the newest render it fine then pour it on your pickle when it is throughly cold tye on a paper & leather Sauce for all sorts of Roast meatts Take anchovies alittle strong broth or gravey & a galss of wine some nutmeg grated ashalott the juice of an orange [illegible] those together granish the dish with orange & salt How to Pickle Pigeons Take young pigions & bone them begin at the neck & turn them season them very well with nutmegs mace clove pepper & salt parsly time sweett maioram alittle [illegible] pill alittle spices shread mix them alltogether and stuf your pigeon tye up the [illegible] then plump them up while your pickle boyle put in your pigion your pickle must be made of water & vineger when they are half enough put in agill of white wine whole mace cloves Jamaca peper & white peper & apretty quantity of salt when your pigion is enough take them out to cold when the are throughly cold put them in adeep pott together then keep them close covered from the [illegible] you may eat you with vineger & suger Sauce for all Sorts of Land Fowls Take onions [sho?ed] & boyle with fair water alittle salt & bread crums some peper & nutmeg & 2 spoonfull of white wine some lemon peall cut small being almost boyled put in the juice of and orange beaten butter & gravey To Pickel Wallnuts a better way Make a brine of salt and water strong enough to bear an egg; into which put your wallnuts and let them be 14 days; keeping them under the brine them take your nuts drain them well; in the mean time prepare the pickle, which must be a gallon of vineger to every 100 of wallnuts; boyle in it Jamaica and white cloves and some blades of mace, a little sliced ginger (and if you like it) some long pepper when the pickle tasts of [illegible] begin to stow you your wallnuts in an earthen jarr which will bear the fire; at the bottom of put a lair of dill and bay leaves, then a lair of wallnuts. And so continue to do till the pot is near full, and then add a few heads of garlick, and some dill over all, then pour the liquor scalding hot upon them, and cover your pot close to keep in the staem; at a weeks end pour of your liquor and boyle it up pouring it on as before, then will be fitt for use in 6 or 8 weeks but scarce free from the bitter tast, till towards the spring; when they eat [firm] and in perfection far exceeding those that are scalded in salt and water which tenders them too much. To Pickell Onins Pill your onins & put them in to salt & water & let them ly for 3 days shifting the salt & water every day then drean them out & put them into fresh water with a little salt & sett them on the fier & let them boile a little when they are boiled dream them out & spread them on a cloath & cover them till they are could then boile as much vineger as you think will cover them put in 2 spoonfull fo mustard seed a race or 2 of ginger a little whole pepir a nutmeg & a blade of mace when the vineger is could put in the onions & tie them up close How to Souse a pigg The first dross him as you doe for roasting wash it clean & cut of the head by the shoulders then rip open the belly & take out all the bones wash it again & put it into half milk & half water new milk warm lett it lye all night wash it out in the morning & lett it lye half aday more in clean milk then take it out & hang it up to drain when it is drained take a clean cloth & wipe it very dry then cut it into 4 quarters & season it with pepper salt mace and nutmeg for your 2d seasoning you may add the tops of sweett hearbs as time winter savory parsley all minets very small your 3d seasoning must be peper salt rosemary & sago with [abay??se] leave but nott so strong of that your 4th & last seasoning must be only peper & salt if you like the tast of garlick you may rug it over with a clover or two of & it will give it [illegible] this done rowle it hard up in a rowl then lap it hard up in a linnen cloth tye it fast bout the ends then have broad tape to bind it as hard as you can then sett one apott with half milk & half water then take 2 or 3 raises of while ginger put in your pigg when it boyle then take of the skin & lett it boyle and hour & 3 qters then take of the pott but doe nott take it out but lett it stand till ti be cold in the same liquor & that will make your pigg both white & plump when it is cold take of the cloth & put it into clean milk & lett it stand for your use you may keep it a great white if you shift your milk once or twice aweek & put alittle therein you may boyle the head with it as you doe the rest & keep it How to Harsh a Calf head Take 2 calves heads perboile them lightly cut them thin & sett them one in clean pan with sum strong broth & alittle water & afaggott of sweetts herbs one onion [stuck] with mace & clove a large nutmeg gratted a little salt a little lemon peall shread when it is half [illegible] put agill of white wine some balls fried pretty hard made of force meat when you are agoing to dish it up mix the yolks of 2 eggs & a little flower & liquor 3 qters of apd of thicken butter shake them well alltogether lye them one your dish with little broyled [illegible] amongst it garnish your dish with candyed box green parsley & a few fritters & afew balls nott forgetting to make alittle [lake] of your brains to fry how to order Calve head hash Them smash your brains small put to them 3 eggs a little flower & milk alittle nutmeg & salt alittle sweett herbs & alittle shades drop them in apan & fry them brown garnish your dish about with sippetts soe serve it up To Stew Pigeons Take youngs pigions & dress them clean from the blood stuff the body & craw with alittle mace nutmeg & lemon peall shread sweet maioram lemon time parsley & alittle suitt shread mix them alltogether then have some strong broth lay them with the breast downwards when they are half enough [tye] them [st??] in your broth lemon peal shalott & white wine alittle of each is alittle butter thickened & shaken well together serve them up hott garnish your dish with pickle or what you please Scoth Scollops Take alarge log of veall corporate it in 3 parts then cut it in thin slices then [hack] it one both sides but nott through then spread them abroad & season them with nutmeg mace peper & salt & afew savory herbs make them nott to strong take 5 or 6 eggs yolks mix their collops in very thin be sure you sett them one aslow fire & brown them alittle butt nott to much as you fry them as you fry them put them in a bason to cover them as you doe them then have your sauce ready and [illegible] your pan clan put in your collops & sauce & shake them well together & drudge in a little flower & soe serve it up hott with lipitts & garnish your dish with pickles & lemon & what sort of made things you please take your knuckle of veall & mash it very well & sett it on the fire with some water or strong broth & you may put in some bones & skin if you have them and a bundle of sweett herbs and an onion & some shalott if you have them your broth being ready clear it from the bone sett it one in asauce pan with alittle brown gravy & alittle wine & put in a little fine flower & clarett & put some in the suce to when you see the sauce begin to thicken put in an anchovies & some lemon & some peal shread both some nutmeg & mace & some mushroons shread or oyster liquor or cockles & a cucumber scard incorporate all these ingredients together forgett nott to make your Scotch Scollops Savory balls & collops together garnish your dish with ball & what you please & send it up hott nott forgetting to melt 3 qrter of apd of butt & mix it with your sauce How to Stew a breast of veall Take alarge breast of veal half roast it take of the brush lett your veal be all most cold then stuf it your stuffing must be shread oysters or cockles both if you have them two anchovies a little lemmon anutmeg & mace shread a little peper & salt & a little suett sweett majoram lemon time mix all these well together & stuf the thick of your veale then take some strong broth & apan that your vaele may lye straight lay the thick side down & when it is half [illegible] put in a gill of clarrett a bunch of sweet herbs a little lemon pill one onion stuff with cloves shread alittle nutmeg mace thicken your sauce with alittle flower two yolks of eggs & a little broth then thicken half apd of butter & mix it with your broth [illegible] then take two or three brushes parboyle them & cutt them in thick slices & fry them in butter till it be alittle brown & [illegible] them with your veall be sure you have [illegible] them nott to much when you think they are enough dish it up & lay your brushes about it & some atop then pour one your sauce & garnish your dish with lemon & pickle & some oyster if you have them soe dish it up hott & send it to the table To Pott Salmon Take salmon & scald it dry it clean with a dry cloth then season it with peper salt & nutmeg & mace & lay it in apott & put half apd of butter one it & lett it stand 2 hours in the oven & when it come out squeez out the gravy out of it then put it into the same or another pot thrust it down very hard & fill it up with clarified butter Gravey Soop the best way Take agood leg of beef & wash it very well & aneck of mutton & any [offell] meat you have set it on one night to boyle & lett it boyle till it be all mash then run it through a hare siff besure you doe nott lett it boyle to much away then have a good deal of beef slice & heat them with a rowling pin to [illegible] iron have a large fryingpan & sett on about half apd of butter & lett it burn or you may devide 3 qters of apd in two parts & put half of it into the pan & when you see it adeep brown then take your beef & drop it into your pan & besure you lay it very close & lett it stew in the butter & till it be a deep brown & you must nott turn it till it be as brown as you desire then turn it & lett the other side be as brown & all the butter dryed up then take as much of your broth as will fill your frying pan & put in abunch of savory herbs some onions whole pepper & afew cloves & mace & alittle salt take aladle back & rub the beef till all the brown be gone into the gravey & when you think all the goodness be gone out of the meat run it through acullender then sett it one your other butter & doe in like manner till you have gather as much as will doe adish then sett it by all night in the morning take of the top & bottom then sett apott one the fire & putt it in & mix to it some of your other broth to make as much as you can a good dish of & if you think you will have to much of the strong you may save alittle for to make gravey sauce you must take it out before you mix the other broth in it then sett your broth one aslow fire then grate adeal of old white bread & dry it at the fire & when it is dry put it into the soop for to thicken it pretty tender & when they are cold slice them & cutt them into peices & put them in and if you think that it is nott thick enough you may take a little clarrett & fine flower mix them together & put them in to it besure it be nott to thick for that is as ill as if it was to think shred some mace & nutmeg & an anchovie take out the bone & salt it to your tast then have savory ball fryed & alittle before you [send] it up put them in but lett them nott be put in to soon because they will be soft besure you make them nott to big nor to strong of the herbs but well tasted of the seasoning cut some old bread & cut in cut it in squares & fry them brown nott to burn them then take them out from the fatt nott to burn them & put them into the soop before you send it there is athing most proper for soop butt is very hard to gett the name of it is [parmase??] there is 3 sorts of it one of them is broad & cross like iceing glass the other long & small like amaggott the other the other is betwixt sett one water & when it boyle put them in & scald them till they be tender take them out & put them into your soop & if you have nott them you must take bread & use it as aforesaid