Part 11
Take a gallon of stroakings and 2 quarts of cream you must take a pint of new milk and put to your cream your cream must be very sweet cream then take as many pickt marigold flowers as you can hold in your hands pound them and strain them into the stroakings you must but boyle up your cream and run it up almost scaulding hot you must not breake your curd but cut it a cross and a thwart into your vate about an inch deep your vate must be. So set it in ye press & when you take it out you must keep it in rushes it will be ready in 10 days or a fortnight.
382. _The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose Water or Orange Flower Water._
Take 5 or 6 almonds to a quarter of a pound of Sugar a quarter of the white of an egg froth’d so made up and dryed in an oven. Her Angelicoe cakes thus pour your angeligoe into hot water to green boyle your Sugar to a candy hight chop your angeligoe when green’d and peeled & so boyle them in your sirrop and drop them into cakes and strew them till dry & they will keep all the year.
383. _The Lady Fusts Hipoccras._
Take a quart of white wine and as much Sherry Sack put to it an ounce of ginger of nutmegs cloves and cinnamon an ounce stir it altogether & let it stand 22 hours then put them to a wine quart of milk stir it well then strain it through a jelly bag which hath a sprig of rosemarie in it so bottle it up add if you like it a little bag of musk & ambergreese into each bottle.
384. _To Pickle Oysters._
Take a peck of oysters take a care you cut them not in y^e opening Save the liquor that comes from them wash your oysters in a pint of elder or white wine vinegar mingle your oyster liquor and vinegar together and strain it add to it a pint of fair water put to your liquor 3 blades of mace 6 cloves some whole pepper and Salt to your taste let them boyle a quarter of an hour till they are tender take them off the fire & when they are cold pott them. Ye Lady Downs thinks Jamaca pepper better than the black or white pepper.
385. _To make Elder Vinegar._
To a gallon of white wine vinegar put a quarter of a peck of dryed elder flowers steep them 3 days close cover’d the 4th distill it off it will be clear as rock water and very quick and sharpe.
386. _To Dry Orringo Roots._
Take the roots of the youngest Springing boyling them tender and peel them picking and wash them and Shape them in a bason with some warme water and their weight in Sugar let them boyle now and then turning them and when the Sugar begins to consume Shake them as you do pease to butter which shaking will work the Sugar into them then lay them before the fire in halfe a day you box them up as dry.
387. _To Dry a Gamon of Bacon._
First lay your gamon a soaking in a strong brine a week then hang it up raw and salt it well with bay salt then let it lay a fortnight then hang it up & Smoake it with green broome then boyle it with rain water you must Smoake it 4 or 5 times with the broome.
388. _To Dry Neat’s Tongues._
Take 12 large tongues and make a strong brine for them of bay salt & water so strong as to bare an egg and add to it half a pound of peeter first cleanse your tongues from all slimeness then put them into the brine pressing y^m down to keep under the liquor and let them lay in it a month then take them and dry them to keep for your use.
389. _To make Almond Jomballs._
Take half a pound of vallentia almonds and as many Jordan almonds put them in a skellet of boyling water and blanch them as fast as you can put them in 3 several waters then beat them as small as may be but keep them from oyling by puting in often some rose water and fair water Soake some gume dragon in some rose water and fair water mingled then take a pound of double refined Sugar Siveted through a tiffanie sive then take half your almonds & half your Sugar put it on a chaffendish of coles in a pewter dish when it is well dissolved put in some of your gumme and mingle it very well beat the whites of 10 eggs to a froth and put them in keeping it still stiring till it be stiff to mould let it stand till it be near cold Sive some Sugar on a paper and make them up if you like colliander or any other seed you may add to them if you please.
To make cakes of the other half Take the other half of your almonds and Sugar mingle it well but set it not on the fire till the oven be hot and sweeping then have ready the whites of 4 eggs beaten to a froth mingle it with the cakes then sift some fine Sugar on a pye plate drop it on the plate sift some Sugar on them so set them in your oven make your jomballs first the cakes must be baked as soon as made the almonds will require half a day to beat them.
390. _To Dry Apricocks._
Take a pound of apricocks before full ripe half a pound of the best Sugar Scauld your apricocks in fair water after they are pared then dry them in a cloth then boyle them in a Sirrop of that Sugar & so dry y^m in y^e sun or stove.
391. _To Ice Cakes._
Take 3 quarters of a pound of double refined Sugar Sifted through tiffany put it into a porrenger have ready 2 penny worth of gum dragon steep’d in rose water 4 days with some muske or ambergreese beat it together till it be very white this will glaze jomballs or cakes or anything.
392. _To Preserve Grapes Green._
To a pound of grapes take half a pound of Sugar after they are scummed and stoned put them in your Sugar without water set them on a quick fire and boyle them as fast as you can first they will look like Scaulded goosberries afterwards very clear after that as if they were burnt but by long boyling they will come to a very good green colour and then they are enough. aproved as ye best way to preserve grapes.
393. _To dry Peaches._
Green them as other fruit put a little Sugar in the water it will do the better when they are tender you may wipe off the skin make with 3 quarters of a pound of Sugar a Sirrop for a pound of peaches when they a little tender stone them boyle them till they are half enough then put them in a pot close covered where they may stand warme 3 or 4 days take half a pound of Sugar make more Sirrop drain them from the old then put them in a clean pot pour ye other Sirrop boyling hot on them cover them up close put the pot on embers a while then keep them in a stove.
394. _To make Almond Cake._
Take a peck of fine flour dry’d 6 pounds of almonds blancht and beaten with rosewater a pint of Sack 4 pints of ale barme breake in 4 pound of butter carraway seeds and what spice you please mingle all well together 10 pound of currants after it hath risen & some chopt raisons will make it moist and some Salt.
395. _To make Jockallato drink._
Take half a pint of milk and as much fair water put both into a glass bottle set it in a skellet of water when it boyles put to it an ounce of jockallato finely scraped 2 eggs and 2 ounces of Sugar beat them very well together and put it into your water in the bottle shaking it together till it be coole enough to drink.
396. _To make Sugar Cakes._
Take half a pound of flour a quarter of Sugar as much butter 6 spoonfulls of rosewater make it into paste and bake them on plates it will make 24.
397. _To make Almond Tarts._
Take a quart of cream and a quarter & half quarter of a pound of blancht almonds beaten very small with a little rosewater and cold cream put them to the boyling cream with the yolkes of 6 eggs let it boyle till it be pretty thick still stiring it then take it from the fire and put in a grain of musk dissolved in a little rosewater put in a quarter of a pound of sweet butter Sugar to your taste your crust must be made with an egg a little butter & fair water to your flour then raise your dough of what fashion you please a little higher than biskit pans & put no leds to it but pin them up in papers to keep them up in y^e oven a little more than a quarter of an hour will bake them.
398. _To make Jellies._
Take a log of veal and a pair of calves feet boyle them in 4 gallons of water and let it boyle 4 or 5 hours till it is a strong jellie then strain it out through a linnen cloth and let it stand a little while and take off the fat as clean as you can then put in an ounce of whole cinnamon & the juice of 6 lemons a quarter of a pint of white wine vinegar but I think rather white wine a little Salt half a pound of white Sugar boyle all these in a stew pan or Skillet a little while then put in the whites of 20 eggs pretty well beaten and let it boyle half a quarter of an hour then put it into your jelly bag and hang it as near the fire as you can & let it run into a large dish when it is all run out put it into a stue pan again & clear it again with the whites of 6 eggs then put it into your jelly bag again then what you intend shall be clear let it run into a mazarine or flat dish & what you would have white let it run through almonds finely beaten and strain your jelly through them in a cloth into the dish you will serve it in and you must have Scooped oringes and lemons & egg shells and fill them with jelly of several colours as you will have them.
To make the red take half an ounce of Kucheneall half an ounce of Roach allome half an ounce of cream of tartar boyle all these in a pint of water till half be consumed then put it into a glass and stop it close & it will keep a year.
399. _Friccasies or Veal Collops._
Hacke or chop your veal colops and grate nutmeg over it then heat in your frying white wine butter Anchovese and Shallot and capers with your meat still shaking your pan as the liquor may thicken then when your meat is fryed enough from being raw (for if to long it will make it hard) then take more white wine nutmeg and the yolks of 3 eggs and beat them into your pan and shake all very well together and So Serve it in you may mince your capers if you please and rabits or chickens eat well so.
400. _S^r Edward Gust’s Cordiall for Old and Young._
Take an ounce of conserve of red roses a dram of Diascordium & a Scruple of confection of allkermes incorporate all these well together then pot it up for your use and take the quantity of a nutmeg last at night when any faintiness is on the Spirits or Stomache.
401. _A Oringe Pudding or Lemon._
Take half a pound of loafe Sugar sift’d and dryed 4 ounces of Lammas wheat flour finely sift’d and dryed very well 6 ounces of fresh butter and the yolkes of 4 new laid eggs and the whites of 7 beat your butter in a bowle till it be like pap not heat at all but raw with 2 spoonfulls of Sack and 2 of rosewater you may infuse some clovejilly flowers in your rosewater to make it look brown when your butter is beat like pap then you must put in your 4 yolkes and 7 whites of egg and beat them up together till it’s a little mingled then put in the Sugar then the flour and keep beating of it upwards as for Biskit it must not be Slackned in the beating but beat an hour then take the peel of 2 oringes candied or raw but if raw boyle out the bitterness shred in your peel but put it not in till the last and then squeeze in the juice of 2 oringes if you have any when it is beat an hour and half and your peel in you may add perfume and have a pound of flour 4 ounces of butter 2 eggs whites and yolkes 2 spoonfulls of Sack make it up in paste cover the dish with it very thin bottom and brims and put your pudding in a flat broad dish and cover it with some of the same paste a little thicker at top set it in an oven hot enough for manchet & 3 quarters of an hour will bake it.
402. _The Lady Long’s way of drying a Gamon of Bacon._
Let it be as long as you can unsalt’d if it take wind a little the better provided it taint not then salt it leasurely by degrees moderately with bay salt and some peeter salt if you please then gently Dry it and when you boyle it change it out of boyling into cold waters divers times w^{ch} will make it look ye reder.
403. _To frye Venison._
First slice it then flour’t through a tin drudge then fry it in fresh butter untill it is a little crisped then pour away that butter then put to it a little gravey nutmeg, mustard, and Sugar and So Serve it in when warmed and Shaked with your venison in a pan and pour’d out altogether into your dish.
404. _To order Venison to keep it cold a year round w^{th} y^e Gravey in it._
Take when your venison is boned and good Sweet and fat bacon thin sliced and y^r seasoning spices ready by you about a pint of claret wine and a clean bunch of feathers then slit all the lean parts of your venison about the length of your finger dip your feathers in the wine and wet the slit then put in some of the seasoning of the Sweet Spices made of nutmegs cloves Jamacoe pepper and a little ginger and Salt and then to that a slice of thin sliced bacon and thus do in all the lean parts of your venison slitting it and weting the slits with the wine and then filling up the slits with the Seasonings and sliced bacon then put into the bottom of the pot you bake and keep it in some good beef sewit and your ordinary of Seasoning pepper and salt among your sewit & all over your venison and sit your venison to the side of your pot and put good Sweet butter also at the bottom of your pot and round the sides and some of your seasoning and the remainder of your wine then turn down the best and top of your venison the flatest part to the bottom of the pot in the baking and keeping it so till you come to spend it seting it into the oven with some brown bread and when you draw it forth press out the gravie as well as you can and as hot with a trencher and a great weight on it washing your weight and trencher clean ere used then put all the gravie you strain out into a larger skillet then it will hold that you may also put to it the gravie of the bones baked and broken ere you bake them with wine and seasoning of Sweet Spices which when you have drain’d from the baked bones add to the former gravie and then take a faggot of Sweet marjerom bay leaves a little pennyroyall and a little rosemary ty’d up in a fagot and put into your gravie and then take a clean stick and measure the depth of your gravie in your skellet and make a nick in the stick at the middle of depth, that you may be sure to boyle half away by the measure of your stick then take it off the fire and pour it as hot as you can into your pot of venison and so let it stand till it be cold gently pressing down your venison before it be quite cold that the meat may be cover’d and sink down to bottom and the gravie cake over it Remember to take out the fagot of herbs ere you put your gravie to your meat if it cake hard over then noe butter need be aded to keep it the year round but if it be thin you must add butter melt’d up to cover it but pour it not to your gravie till it be cold and head’d pour your melt’d butter on it no warmer than just to run all over it and when quite cold cover up your pot with a board and paper that no air nor vermine as rats or mice come to it and it will keep a year round very good but when you come to spend it take off the stale butter and set it in a Kettle of water to melt it off and let none of the water get in but when throughly hot take your pot out pour off the stale butter and turn out your venison the bottom upwards as being the best and put fresh butter to it and when cold it will eat as if new done but while it is spending wherever cut it must be cover’d again with butter or it will turn vinie if it stand to take air where cut the pot you turn it into ought to be a sweet and well seasoned pot w^{th} some fresh butter in it.
405. _To make Wigs._
Take 3 pound and a half of fine flour a pound of butter melt’d in a pint of milk and a quart of good ale yest half a pound of Sugar mix’t in your butter milk and yest halfe an ounce of cloves mace and nutmegs a quarter of an ounce of carraway seeds a little salt mingle all these well together in your flour working them all into a pretty stiff paste w^{th} your hands & weigh out about 4 ounces to a wig and So rowle them up into wigs and bake them upon paper or tin plates butter.
406. _To dry Goosberryes Plummes or Angelicoe._
Take your goosberries the fairest you can get or your plummes and slit them on the side with a penknife or on the top and lay them in hot water and so let them lay in the hot water till they be tender as you will have them at all then take them out and put them into cold water your goosberrys or plummes and let them lay a week or 10 days till the water be very sharpe of the taste but the angelicoe must lay in water but 4 days then make a very strong sirrop and so boyle them up you must keep your angelicoe a fortnight in your sirrop then take it out of your sirrop and lay it on a confectioners wyer to dry over a charcole fire throughly kindled that there be no smoake in the kindled coales of either wood or cole if you have occasion to dry oringes or lemons keep y^m in a strong sirrop till a day or 2 before you use them and dry them after the same manner they will be dry in half an hour or Less, dry without & moist within and this way will make your fruit green enough without any peeling and also your angelicoe.
407. _To Roste a Haunch of Venison._
Skin and bone your venison beat it and season it as you like best sweet or hot spices salt and herbs such as please your taste best then coller it as you do beef with some butter or bacon with your Seasoning tyeing it hard with pack thread wraping it up first in the caul or skin of the venison so tye it on to your spit Save what drops from it in rosting for your Sauce rosting it very well and so Serve it up.
408. _To make the Cockleshell Sweetmeat._
Take some double refined Sugar and search it very fine through a fine sive and beat it into a stiff paste with a white of an egg and rowle it very thin and put it on your shells and dry it in a stove or in the sun you may colour y^m as you please.
409. _To make Red Currant Wine._
Let your fruit be full ripe and gather’d on a dry day and to every 3 pound of currants good weight with their stalks and stems on take one quart of water & one pound of sugar put your water to your currants & with your hands squeeze them through a hair Sive then put your Sugar to your juice and when it is well mingled together and the Sugar is dissolved then put it into a very dry and sweet vessel fill your vessel quite full and let it worke a week and then stop it up and let it not be tap’d under 10 weeks time and then draw it off as you drink it or bottle it which you please.
410. _To make Aquamirabilis._
Take a pint of the juice of Sallendine and half a pint of the juice of balme and half a pint of the juice of Spermint of rosemary flowers cowslip flowers clovejilly flowers burrage and burglass flowers mellilot flowers of each one dram and all other cordiall flowers you think fit and of cubibs ginger cardimums gallingall cloves mace nutmegs of each one dram put all these ingredients in 3 pints of Sack with a pint of strong angelicoe water and half a pint of red rose water steep them one night and the next morning put it in a cold still and draw off 3 quarts of water first laying harts tongue leaves at the bottom of the still when the water is drawn off mingle it altogether sweetening it with white Sugar candie or very fine loafe Sugar bottle it close stopt and to stand cool.
411. _To make Vinegar._
Take 6 gallons of fair water and put it into a 9 gallon vessel hoop’d with iron put thereto 18 pound of ordinary malligoe raisons washt a little in one water stalks and raisons altogether paste on a coarse strong cloth over y^e bung hole with yest set in the hotest sun you can May June July and in September it may be used.
412. _A Pickle for Brawn._
Take 9 gallons of water 2 handfulls and a half of bay salt an ounce of cloves mace and white pepper altogether and put it whole in and boyle it a full hour boyling in it a quart of milk scumme the milk clear off but leave your Spice at the bottom for your liquor to feed on and keep it sweet so keep it till the morrow to be through cold ere you put in your brawn and when your brawn is in keep it as coole as you can and twill keep a quarter of a year you may add jamacoe pepper and it will be the better.
413. _For Fits._
Take of gentian roots grated as much as will lay on a 6 pence 3 nights before and 3 nights after every change of the moon in 2 or 3 spoonfulls of wine or beer.
414. _A Cordiall Tincture for the Collicke by ye Lady Fust._
Take sena liquorish Guiacum or lignum-vite elecampane roots not dryed of each 2 ounces annyseed corriander seeds of each an ounce raisons of the Sun pick’d and ston’d one pound infuse all these in 3 quarts of the best aquavite a fortnight or 3 weeks till all becomes a red tincture so strain it out and keep it for use.
415. _Hysterick Electuary the Lady Gerrard’s Re^{ct}._
Venise treacle half an ounce bittony flowers rosemary flowers & burrage flowers of each ahalf an ounce amber in powder half an ounce castor in fine powder one dram let these be incorporated in a stone morter w^{th} as much sirrop of pioneys as will make a stiff electuary, Let ye patient at the full and change of the moon at going to rest take the quantity of a nutmeg in 3 small pills and drink after it a small drink of posset made with white wine with a root of a single pioney boyled in it & for 3 mornings after use no other breakfast but a draught of the same posset Hereby are cured both old and young of convulsions Hysterick vapours fitts and falling sickness.
416. _To Pickle Kidney Beans._
Take young beans boyle them tender (and take them before they be stringy) in pickle made of vinegar and salt as strong as will bare an egg and therin let them lay about a week then take them out again and boyle them in fair water till they look as green as you like them then put them in the former pickle again and they will keep all the year.
417. _To Pickle Cucumbers._
Take small cucumbers and scauld them then take 2 handfulls of fennell seeds half so much deaill seeds a little mace 2 quarts of water half so much vinegar one pint of white wine season it well with salt and when it is cold keep your cuccumbers in it.
418. _The Lady Lees Sore Breast Poultise._
Take a pint of strong ale of hollyhock leaves chickweed gruncell mallows of each herb a handfull chop them very small boyling them in the ale till half be consumed then thicken it with rie meale or brane of wheat and put in a pretty piece of boars grease, boyle it till it come to a fit thickness for use if it break the breast keep it open with a mallow root dressing it twice a day. this aproved good for many Cares.
419. _The Lord Bristoes Contraerva, or Counter Poison._
Take rags of pearl, corall white amber crabs eyes beazar stone harts horne of each half an ounce roots of contraerva one ounce all finely powdered sift them through a treble sive then take the powder of crabs claws the black only 8 ounces finely searcht, then as much harts horne jelly as will make them up in paste and rowle them into balls and dip them into cakes with the top of your finger drying them temporately the eyes and claws must be taken in may only.
420. _A Sweet Water._
Take a gallon of Spring water a handfull of Lavender flowers as many pinks 3 handfulls of roses as much sweet marjerom the peeling of 6 oringes 12 cloves bruise all these and put to them one ounce of orrice powder 4 ounces of benjamin put all these into a rose still and draw off the first quart by itselfe and then a pint, you may draw after that another water from the leese which will serve for present use but not keep, put into your quart bottle 12 pennyworth of musk and in the pint bottle 6 pennyworth tied in bags and a little juniper sliced very thin as much as will lay on half crown 2 or 3 spoonfulls will sweeten a bason of water keep it stop’t very close it will keep a year or 2.
421. _The best way to make Sirrop of Violets._