Part 10

Take what quantity you please of chyna oranges and with a smaller grater grate off the yellow peel (the deepest and ripest oranges do best and clearest) let your grater be very clean else it will change the colour, and take great care you grate not to deep and as you grate them put them in water or they will turn blackish and when you have done them all wash them in 2 or 3 waters and have a kettle of clear water to set them over the fire for a quarter of an hour let them boyle in this first water then have another kettle of water boyling and shift them into it so shifting them into fresh kettles of boyling waters 5 or 6 times so boyling them till they be so tender as a straw may go through them then take them and with a penknife cut out a round piece in the bottome and keep it to go in again, after you have first taken out all the seeds very clean with your little finger and preserved them and are going to pot them up then only you must put in the piece you cut out as a Stople to them you must weigh them when they are boyled and to every pound of orange you must take 2 pound and a half of double refined sugar and to every pound of sugar you may put almost half a pint of fair water, divide your sugar into 3 parts then take one part and put into all the quantity of water stir it together in a great Skellet and set it on the fire and let it boyle a little and Scumme it clear then take it off the fire and let it be pretty coole then put in your oranges and set them on a soft fire and let them not boyle but simber a little while then take them off the fire puting your oranges 1^{st} into a pot and then pour on the sirrop to them and let them stand 3 days then take the oranges from the sirrop and put your sirrop into a skellet and put the second part of the sugar and pare and core and quarter 6 John apples and put them into your sirrop and set it on the fire leting it boyle quick till it be much thicker than it was before when you think it thick enough take it off y^e fire and let it be almost cold then put in y^e oranges again and set them on ye fire and let them simber half an hour as before turning them often (or they will not be all over of one colour) then take them off the fire and pot them up as before to stand 3 days more, and at the 3^d days end take out the oranges and put in y^e 3^d part of your sugar into the sirrop and 6 more John apples ordered as before in with the sirrop and boyle it very thick then take it off and set it acooling as before then put in the oranges and give them one boyling up or 2 but have a care in boyling they do not harden but take them off the fire and when they are quite cold tye them up in your pot very close to keep for your spending remember to take out the apples before you put in your oranges or that they be so tender as to make the sirrop. Probatum.

348. _A Cake for Ordinary Uses._

Take 4 pound of fine flour warm it in an earthen pan by the fire then break in a pound of fresh butter and a pound of sugar mixing both very well into y^r dryed flour then take 10 eggs put in but 3 of the whites and beat them very well then put to your eggs when well beaten 3 spoonfulls of rosewater and a quarter of a pint of sack a quart of good ale yest more yest if not very good a pint of cream boyled and cooled again some salt a nutmeg grated and some cloves & mace beaten also small mixing all very well together and warm it milk warm & so pour it to your flour very well covering it up warm for a quarter of an hour then put in a pound of raisons of the Sun stoned and cut small 3 pound of currants clean washt rubbed and dryed all which mixt very well together and put it into a paper hoop and set it in a oven as hot as for small bread and let it stand one hour and a quarter which will be long enough.

349. _Madame Brewen’s French Way to make ye Runnet or Trifle Cream._

Take the blossomes of hartiechokes when they blow and keep them dry all ye year for your use as you do other flowers and when you would make this cream put a few of these blossomes in about a spoonfull of flowers to a pint of cream or new milk and it will turn it as well as runnet and give a more pleasant flavour.

350. _Cowslips into Plummes to make Wine._

Instead of cowslips take Plummes and slit them and put them into a vessel with a tap in it then take as many gallons of water to your Damsens as you please & to every gallon of water a pound of Powder Sugar and boyle it till it be clear of ye Scumme then pour it on your Damsens into your vessel boyling hot first puting in with your Plummes some raisons of the Sun Stoned so stop it up 5 or 6 days then draw it off through a strainer and when the vessel is clean pour it in again when it’s strain’d and set it to working with a toast spred with ale yest and let it worke and after working let it stand 4 or 5 days a clearing then draw it into bottles and put a raison of the Sun Ston’d and a nob of Sugar in each bottle & stop it loosly 2 or 3 days else they will fly but afterwards stop your bottles as fast as you can and set them very coole. Probatum est By ye Lady Seymour.

351. _My Lady Seymours Pancake._

Take 12 yolkes of eggs 2 large nutmegs grated a little Salt to season it and 4 full spoonfull of Sugar beat these together halfe an hour then stir in as much fine flour as will stiffen it as soft as a pudding then add to all these a quarter of a pint of Sack & beat it in till it be well mix’d then beat in cream a little and little till it comes to a thin batter so fry them up with a quick fire either with beef lard or fresh butter make your pans first hot with ordinary batter which will make your best fry the better, it is ye best way to make them eat short and light not to make your batter before you are ready to fry them up.

352. _My Lady Ffosters Metheglin._

Take so much clear honey in cold spring water it must be such water as will bear soap well and mingle your water and honey till it will bear an egg when your honey is dissolved in your water cold then put it in a kettle and boyle it 2 hours still scumming it while any scumme will rise then put it into coolers and when coole as wort to every 12 gallons of liquor put a large quarter of a pint of ale yest then barrel it up filling your vessel not full about 3 fingers breadth of ye bung hole and hang in your barrell an ounce and half of nutmegs grossly beaten in a bag with a bullet or the like to keep your spice low in your barrell so stop it up and at the years end drink of it and when you draw of it you may bottle it if you please the older it is the better but your vessel must be stop’d very close all the time you keep it and Drink not of it till 12 months old. Probatum est by ye Lady Downs.

353. _A Metheglin to be made at Barthollemew Tide._

Take 8 gallons of the best fair water that is not harsh for the better the water the better your liquor will be then take corriander seeds carraways & anyseeds of each half a spoonfull 2 or 3 large maces and also agremoney sweet marjerom broad time, sweet brier tops pennyroyall of each a quarter of a handfull a few double violet flowers and a branch or 2 of rosemary boyle all these together in the water half an hour then strain it through a ranger then set it a cooling till it be almost cold then pour it from the bottom and put so much honey to it as will make it so strong as to carry an egg that nothing may be seen of it but the breadth of a 6 pence then boyle it again and let it boyle till you have scummed it clean then set it abroad as you do wort to coole and put a pint of ale barm to it when you tun it into the barrell put into a bag sliced ginger nutmegs cloves mace and cinnamon and likewise a stone to weigh down the bag and tye a string to it and nail it to ye barrell that it may hang in the middle and when it hath done purging mingle half a grain of musk into a spoonfull or the liquor and put it into the barrell and stop it up very close it will keep long and be very good to y^e last ye receipt is to put the barme to it in the barrell but by experience it is found the best way to put the barm to it before you tun it and set it to working in a little cooler it being cover’d close and so kept cover’d close till the barme begin to flat w^{ch} will be 3 or 4 days & then tun it into the barrell & if it worke again stop it not till it hath done working.

354. _To preserve Grapes for all the Year._

Take fair clusters of grapes and lay them in a platter then cast sugar on them & so put them into a hot oven now and then pouring the liquor from them then turn them and cast more sugar on them as before then take that liquid substance and make a sirrop of it and when your sirrop is cold put in your grapes & so keep them all the year.

355. _A Marrow Pudding._

Take the marrow out of the bones and after boyle the bones and take of the fat that riseth in the boyling then take the fat of the sheeps guts and shred it very small then mingle it with manchet crums being grat’d and nutmegs cloves mace and some Sugar (musk if you please) and a few currants but you must first Plump your currants because all the other ingredients require but little boyling add some rosewater to your spices and sugar these puddings must not be cut in eating but suckt out otherwise the marrow will run out which is all their goodness.

356. _To Candie Irringoe Roots._

Take your roots new gather’d without joints or knots boyle them tender in fair water but let your water first boyle before you put them in then peel them and slit them and wash them in 2 or 3 waters dry them with a cloth then take twice as much sugar and when your sugar is refin’d boyle them in one half till they be tender and clear and make a sirrop of the other half to the hight of manus Christi that is till it will draw off as fine as a hair then put in your roots again and boyle them and when you find them enough take them up and shake them in a bason till they be pretty dry after lay them on papers till they be quite dry.

357. _To make a Sweetmeat like Rashers of Bacon._

Take some of your marshpane paste rowle it in sanders till it be red then rowle abroad 3 rowles of the red and 4 of the white and so lay a white and red & when all is so lay’d cut them a thwart in thin slices and dry them & it will be like.

358. _To Preserve Oranges in Jelly._

Take thick rind oranges pare or grate them very thin lay them in water 3 or 4 days then boyle them tender in fair water then take them out and put them into a pan of cold water all night next day dry them with a cloth put them into so much clarified Sugar as will cover them so let them boyle soberly close cover’d now and then turning them then let them stand in an earthen pann all night the next day set them on the fire again & when you see them look clear & tender then pour them into a Sive and let your sirrop drain from them then put a quart of apple water into that sirrop and a pound of fresh Sugar & that will make your oranges lay in quaking jelly when it boyled with the other sirrop.

359. _Mathew Cariers Ollio or Pottage._

Take 13 pound of beef sliced small and boyle out the gravie of it then strain it and stew in that broth 6 sweet breads 12 Squobe pigeons 6 pair of Lamb stones 6 sheeps tongues and pallets, 8 marrow bones the bones boyle with your beef before you strain it and then take them out and serve them in ye broth with the forementioned ingredients in your strain’d broth and season it with convenient Salt and Sweet Spices and put manchet cut grossly in it and raw cuccumber iff in season or a few green pease or the like and so stew altogether & then serve it in hot as possible & be sure to have broth enough therefore rather more than less beef.

360. _To make Sugar Jumballs._

Take the best sort of gume dragon the weight of 6 pence steep it in a good spoonfull of rose or orange flower water then beat an egg to froth and let it stand to settle put the juice of a fair lemon into it and when it hath stood a while strain it out clear then take a quarter of a pound of double refined Sugar well sifted put it into a marble morter with some ambergreese prepared then put in your gum and a little spoonfull of the pure froth of the egg so grind it altogether now and then puting in a spoonfull of sugar which you must keep out, if it grow dry in ye doing put in a drop or 2 of juice of Lemon in a quarter of an hour they will beat easie sift some sugar on a paper take out the stuff which must be as thick as pap rowle it with your fingers into what form you please but first sift Sugar on your paper you bake them on and set them in the oven when white bread comes forth when they rise they are enough and when you take them off the papers and your oven cooled set them in again one night.

361. _To make Gooseberry Wine._

Take a skillet with a quart or 3 pints of goosberries full ripe to a quart of Spring water set them on a soft fire and let them stand till the water taste sharpe of y^e goosberrys but let them not break to pieces for that will make your liquor thick then strain it and boyle it again half as clear then set it in an earthen pan leting it stand till the next day then bottle it up with 3 ounces of Sugar to each bottle. Stop it not till it hath done working but then very close. redd goosberries make a very pretty wine.

362. _Balls to take Stains out of Linnen._

Take 4 ounces of hard white soap beat it in a morter with 2 small lemons the outward peel pared off and as much rock allome as a small nut and when all these are well mixt make it up in balls Rubbing the stains therewith wetting it in fair warme water till you see all out.

363. _To Pickle Green Ashen Keys, Elder Buds, Broom Buds, or ye like._

Take any of them severall and put them in linnen bags let them lay in vinegar & salt 8 or 9 days then set them in a pot of water close cover’d on a gentle fire till they look green which will not be under a day or 2^s greening and when they are cold put them in the pickle which must be the vinegar and salt they were steep’d in very well boyled.

364. _To Preserve White Pear Plummes Green._

Take them about the end of July or when they are at their full bigness wipe them well then set on a skellet of fair water and when it boyles put in your Plummes and cover them up close and when your plumme begins to blister take them out of the water and peel off their skins then weigh them and to every pound of plummes allow a pound and 2 ounces of Sugar well beaten then set on a skillet of water and when it begins to boyle then put in your plummes again and let them boyle softly till they change their colour from yellow to green then take them off and cover them close and let them stand a quarter of an hour then strew on a handfull or 2 of your weighed Sugar on your plummes in the preserving pan you will preserve them in laying them one by one in your pan on your first part of your sugar and then throw on the 2^d part over them and as much water as will dissolve your sugar and let them boyle softly least they break in less than 1 hour they will be enough as you will find by the greeness of the sirrop then take out your plummes and put in your last quantity of Sugar to clear and thicken your sirrop and pour it on your plummes in your pot and when through cold tye them close & keep them for your use but if your sirrop grow thin never boyle your sirrop & pour it hot on your plummes & besure when you preserve them to boyle them in such a pan as you may lay them one by one y^t you may turn them as you see occasion.

365. _To Candie Flowers._

Take the flowers on the Stalk and wash them in rosewater wherein gumarrabeck hath been steep’d then take fine Sugar candie search it after finely beaten on your flowers and set them a drying in the bottom of a sive in an oven after the bread is drawn and the oven cold and they will glitter and look well.

366. _A Sack Posset._

Take 6 Naples Biskit beaten in a morter and boyle it in 2 quarts of cream till it be thick then have ale and Sack ready sweetned and warm & a few eggs let your cream coole else your eggs will be hard & to a quart of cream you must have a pint of ale and Sack pour it in your bason stir it a little & so serve it in.

367. _To make Barberrie Wine._

Take 20 quarts of water and 10 pound of Sugar boyle it half an hour and scume it then take 10 quarts of barberries mull them in an earthen stewing pot y^n bruise them and put your liquor on them very hot and when cold as wort put in some yest and set it a working and when it hath done working stop it up close and after 3 weeks bottle & keep So may you do with currance or Rasberrys only with a pound less of Sugar than the barberries wine.

368. _To make Apricocke Wine._

Take to every pint of water 10 or 12 apricockes let it boyle gently at first after a pace till it be strong of the fruit then let it stand and take of the clear and bottle it to a bottle take an ounce and half of Sugar and stop it close. The sirrop y^t comes from dryed apricocks put in white wine and bottled a month is very good.

369. _To make a Conserve of Clove Jilly Flowers as an excellent Cordiall._

Take to every ounce of flowers all the white cut off 3 ounces of sugar beat them very small so keep them to a pound which put into an earthen or silver bason set it over the fire stir it till the Sugar dissolve and to a pound put an ounce and half of powder of cloves a grain and half of civet a grain and half of beaszer half a grain of unicorns horn the juice of half a lemon mingle all well together and keep it for your use.

370. _Apricockes the best way to preserve in Jelly._

Take apricockes before full ripe pare them and cut them in halves & lay them in double refined Sugar finely beaten to a pound of apricockes 3 quarters of a pound of Sugar let them stand all night and if you have not jelly of white currance take the worser sort of apricockes pale in colour and slice them thin and to 3 quarters of a pound of slices take half a pound of Sugar put them in a silver bason and set them on the fire till the Sugar be melted and when it is scaulding hot strain the sirrop from your apricocks and set it by till your half apricocks boyle then put your sirrop to them and boyle it together till your apricocks be clear they must be very well scummed to a pound of halves take 3 quarters of a pound of slices put your halves in glasses & strain your sirrop to them through a tiffeny.

371. _To pickle Violets for Sallets._

Cut your stalks very close put them in a glass strew some Sugar on y^m mingled with a little Salt so do till all be in then pour on your vinegar a pint of vinegar to half a pound of sugar and press them down till the flowers sinke which they will in 4 or 5 days.

372. _To preserve Goosberrys in Jelly._

Take the fairest goosberries stone them into fair water to every pound of the berrie 3 quarters of a pound of double refined sugar and put a little fair water to it when it boyles put in 3 quarters of pound of measur’d goosberrys and boyle them in your sirrop till they are all broken then strain out your sirrop and set it by then take to a pound of your stoned goosberrys a pound of double refined Sugar put it in your bason set it on the fire with very little water when it boyles and is clear scummed put in your stoned goosberries as it boyles so let it boyle till they are clear then put to them the sirrop you set by let them boyle a little together then glass them up you must do but a row at a time ye berry must turn white.

373. _To preserve Goosberries._

Take fair goosberries stoned into fair water and to one pound of the berries 3 quarters of a pound of jelly of red currance or juice and to a pound of Goosberries and this jelly take a pound and half of Sugar put your Sugar into a silver bason wet it with a little water and when it boyls and is scummed put in your goosberries and in a little time your jelly or juice of currance and when they are boyled enough strain your jelly to them but if you put juice of currance you must allow proportionable Sugar more to it.

374. _A Pippin drink._

Take 20 pippins large ones cut them in halves into an earthen pipkin that will hold 2 gallons then fill it up with Spring water and let it boyle over a gentle fire till all the vertue be out of the pippins then strain it into an earthen pan pare a lemon put in half the peel and slice in 2 or 3 lemons being first pared clean sweeten it well with refined sugar and let it stand then take out the lemon and bottle it up for your Spending.

375. _To make Vinegar of Unripe Grapes._

Take them and pound them and press them through a hair bag as yo do Sider then put into every 4 gallons as much allome as a wallnut then boyle it well and scumme as the scumme riseth as clear as possible coole it and when through cold tun it up and keep it till it is steal and fit for use very close stopt and it will be very good.

376. _A Re^{ct} of Harts Horne Jelly._

Take shaved harts horne half a pound to five pints of water the which boyle very leasurely till half be wasted then put in a little red rose water and then give it a walme or 2 more then strain it you may add juice of Lemons & fine Sugar and eat it cold or dissolve it and drink it warm w^{ch} you please.

377. _The Countess of Kents Lozenges for a Cold._

Take 12 ounces of liquorish scraped and bruised a little then take half a pint of coltfoot water red rose water hysop water of each half a pint 2 quarts of fair water so put them altogether with your liquorish & let it steep 24 hours then set it on the fire and let it boyle very softly till it be as thick as cream then strain out the juice clean from the liquorish and set it on the fire again puting in 2 grains of ambergreese as much allkermes as a large bean let it not boyle but stand till it be well incorporated then put it out into 2 or 3 pans and set it in the sun till it thicken to worke like wax y^n make it into little cakes it will keep it’s vertue many years but if in drying in the sun a drop of water or rain chance to fall on any of it, it will never come to good. Aproved by the Lady Elizabeth Cope to add half a pint of whorehound water.

378. _To make Cherry Wine._

Take of the best sort of cherries full ripe Stone them then breake them to mash and let them stand all night in something that will not change the colour of the cherrie liquor next day strain them out in a jelly bagg & press out all the juice let it run upon Sugar and to every gallon put a pound of Sugar then tun it up stop it up close and let it stand a month or 6 weeks then draw it out into bottles & in every bottle put a little loaf Sugar & stop it up close.

379. _The Portugal Cake._

Take a pound of loafe Sugar beat and search it very fine through a sive w^{th} a pound of very well dryed and fine flour that the Sugar and flour may be well mingled together then take a pound of butter and wash it well in rose water and then worke it with your hand till it be very soft then strew your flour and Sugar in by degrees till it be half in then put in 6 yolkes of eggs and but 4 whites then by degrees worke in the other half of flour and Sugar and when the oven is hot or ready put in 2 spoonfulls of rosewater and a pound of currants or 3 quarters of carraway comfits which you like best and have your plats ready buttered and fill them but half full & sift on some double refined Sugar on them let the oven be pretty hot and set up the Lid these will keep and Spend well.

380. _To Cure the Heart Burning._

Take of the Stone under the crafish eyes taken from the crafish when the Sun is in cancer is best take as much of these stones in powder as will lay on a 6 pence in a morning and fast after it in some small ale posset drink or burrage water aproved in its cure and the quality of the stone in powder it will turn vinegar sweet if steep’d in it.

381. _A Cream Cheese._