Part 9

Take a pottle of milk and warme it 2 spoonfulls of yest temper it with a little cold milk and a pretty quantity of salt as may season your waffers then put it into your milk and 3 manchets which you must first soake in your milk cuting away the crust then breake it small and put to it so much flour as will make it batter as thin as pancake batter beat 18 eggs very thin with a little salt and put them first to your milk if you will you may grate your bread and mingle it with your flour and then stir it very well in your milk and eggs melt half a pound of butter and put it to your batter and set it ariseing in the chimney corner being cover’d with a cloth till it rise very well and then heat your irons and take a piece of a bottom cruste and spread it with butter and so anoint the irons with it then put some of your butter in ye irons but not to much bake it awhile on that side then turn it on the other side in like manner and Serve it up w^{th} butter and Sugar. Probatum.

315. _To make Cracknells._

Take a pound of fine flour and half a pound of fine Sugar finely searched mingle 3 parts of the flour with the sugar and a few anyseeds and colliander seeds take 2 ounces of sweet butter and melt it with 2 spoonfulls of rosewater put in it one grain of musk one grain of ambergreese made into dust with a little sugar mingle it with your flour and sugar and make your paste with your liquor make it into thin round cakes and so bake them no thicker than a plate make them up with the rest of the flour and dust your paper very thick prick your paper very thick before you lay them on when you set them in the oven wett them over with the yolk of an egg and rosewater beaten together so bake them in a reasonable hot oven.

316. _The Lady Jenkinsons Ointment for ye Pain in ye Stomach._

Take one handfull of garden tansey the like quantity of rosemary one handfull of cammomile shred all these and then boyle them in one pound of fresh butter till the strength of the herbs be boyled out then strain it and keep it for your use.

317. _To stop vomitting for one in a Consumption._

Take of nutmegs cloves cubibs Sasanas of each an ounce Cinnamon Gallingall roots Sippris roots Sasaperilla of each half an ounce put all these in a jugg with a gallon of Sack or white methegline stop it close and infuse 2 hours then run it through a bag then put in 3 grains of muske as much ambergrease and half a pound of sugar you must set it to infuse on some hot embers or near the fire that it may a little warme then through the bag run it again when it is cold so keep it for your use takeing of it morning and evening fasting 6 spoonfulls.

318. _The Lady Jenkinsons way to preserve Barberries._

Take the fairest and best colour’d barberries & take out (with a needle put into a stick) the stones then put your barberries into a silver bason w^{th} as much clariefied Sugar as will cover them and so let them boyle in a seething pot of water leasurely till you see your barberryes tender and the sirrop well coloured then take up your barberryes and put into your sirrop half a pound of Sugar finely beaten and so let your sirrop boyle till it be thick to a jelly and when it is cold put in your barberryes & they will seem quaking and so you may keep them all the year.

319. _To make Sugar Cakes._

Take a quart of fine wheat flour finely search’t half a pound of Sugar beaten and searcht mingle these together with the yolke of an egg and one pound of butter and one spoonfull of rosewater knead all these cold together then make your cakes round and thin and prick them thick laying them on flour’d papers so bake them in your oven.

320. _To make Biskit._

Take half a pound of sugar finely beaten 7 yolkes of eggs 5 whites beat ye sugar and eggs together an hour then having your oven ready put in five ounces of flour and a spoonfull of carraway seeds stir it to mingle all well together then have paper ready cut and put a spoonfull on every paper and so fast as you can hasten to the oven they will soon be baked if y^r oven be hot as for manchet.

321. _To make Cheese Cakes._

Take new milk cheese when it is well pressed and work it with your hand till it be like pulpe then work it with some cold butter and put in 6 yolkes and 2 whites some plumpt currants season it with nutmeg cinnamon & Sugar and so make them up in very good paste.

322. _To make Almond Loaves._

Take a pot of milk and put so much runnet to it as will make a fine tender curd then drain it very dry then take the yolks of 6 eggs a spoonfull of rosewater 3 or 4 spoonfulls of cream 3 spoonfulls of flour and 2 of grated bread So season it with Salt Sugar and nutmeg then being well mingled, make them like loaves and bake them in wooden dishes and bake them very quick or else they will flat when you serve them then let their sauce be rosewater butter and sugar.

323. _Mrs Daniells Re^{ct} to make White Metheglin._

To every 3 gallons of water put one gallon of honey seeth the same on a moderate fire till the third part be consumed scumming it clear stiring it with a Scummer now and then to raise the honey from the bottom w^n its sodden enough it will be clear in boyling by which you may know it is boyled suffitiently then put it into a sweet vessel to every 3 gallons so boyl’d and clear’d put one quart of good ale barme the next day draw y^e same liquor into another vessel leaving the grounds in the bottom & then put new barme the same quantity after it’s again thus purified and so let it rest in the vessel puting in your bag of spices. The Lady Downs adds Sweet marjerom, rosemary pennyroyall, violets, sweet bryer tops, fennell balme tops lavender tops and time the best of seeds corriander carraway and anyseeds, of spices ginger nutmegs cloves and mace the spices and seeds to hang in a bag in the barrell, these herbs and spices to the quantity of 8 gallons half an ounce or better of each. But with this addition twill not be so white.

324. _Another of Hers to make White Metheglin._

To 12 gallons of water you must take rosemary half a handfull broad time, sweet marjerrom, egremony, harts tongue burrage buglace of each one handfull of violet flowers 2 handfulls of jillie flowers one handfull anyseeds corriander carraway parsley seeds of each one ounce well bruised w^{ch} with the seeds boyle the herbs in the water till it comes to 10 gallons then strain it out and let it coole a little put in your honey good hive honey and stir it together ading so much liquor as will bear an egg to the breadth of 6 pence then take the liquor and put it over ye fire and boyle it a little but scumme it very well, then make it cold and put a little fresh ale barme into it then put it into a barrel & when it hath done working put in a little bag of such spices as you please with a small quantity of musk.

325. _To make a Silliebube._

Take a pint of white wine a pint of mornings cream and a quarter of a pound of Sugar and put them in a bason and beat them well together till it come to a froth then pour it into a Syllabub pot and milk a suffitient quantity of milk upon it and let it stand in a coole place till night for the longer it stand so it grow not sour the clearer the drink will be and the firmer ye curd.

326. _To make a Posset without Milk._

Take a pint of Sack and as much ale and put them into that you will make your posset in and in a skillet of water set your pot with the ale and wine till they boyle then season them with Sugar and other spices then take the whites of 16 eggs and the yolkes of 2 or 3 and beat them till they be as thin as water and when your Sack and ale doth boyle pour your eggs upon it as you would do milk stiring it that while with a spoon.

327. _To make Sugar Puffs._

Take half a pound of the finest sugar beat and search it as fine as you can then put it in a stone alabaster morter then take the whites of 4 eggs beat them to a froth and put it to your Sugar and beat it with your Sugar as white as you can and as fine as may be then put as much civet as a pins head and as much musk then butter your plates & wipe then afterward lay them in workes bake them in an oven after the bread is drawn or pyes you may put seeds if you please.

328. _The Lady Jenkinsons Plumme Cake._

Take a peck of fine wheat flour 3 pound of butter breake your butter in pieces into the flour till it be crumbly and then take 8 pound of y^e best currants and put them in with a quarter of an ounce of mace & one ounce and half of nutmegs a pound and half of loafe Sugar a spoonfull of salt and an ale pint of Scaulded cream and a pint of cream cold something better than a quarter of a pint of sack 6 eggs both yolkes and whites a pint of new ale barme strain’d, mingle all these together but do not knead it longer than to mingle it, then set it before the fire to rise, which will be in half an hour, it must be cover’d with a blanket, when you rowle it out you may if you will put a sheet of other paste under it the oven must be well and hot and it must stand in the oven at least 3 hours when it is almost baked you may draw it to the mouth of the oven and see it as you do tarts.

329. _To make Light Bread the French Way._

Take half a peck of fine dress’d flour and a pint and half of the best ale barme & as much fair water made hot not to Scauld y^e barme but hotter than to endure your hand in it then put your barme to it and season it w^{th} a small handfull of salt then make your dough with it & knead it well together & as fast as you can make it into 16 small balls & spread a woollen cloth to lay your loaves on & cover them with ye same on board lay them one by one not to touch then put them in the oven when you go about your dough you must not let it stand to long but there is no directions to be given when to draw, but you must draw it as you see Cause.

330. _The Lady Buttons Almond Butter._

Take the best Jourdan almonds and blanch them beating them very small with sweet cream and strain it out and put in as much Sugar as will sweeten it beat your almonds after the first straining 3 or 4 times then set it over a gentle fire till it is pretty thick then put it in a cloth to whey So let it hang all night to drain then turn it into dishes.

331. _The Lady Bidollyps Rasberry Wine._

Take to every gallon of white wine 2 quarts of rasberryes bruise them then put them and your wine into a stone pot and add to every gallon of wine a quarter of a pound of sugar so cover it close and let it stand steeping 5 days stiring it once every day then take an hipocras bag & wet it with milk and so run your wine through it several times till it run clear then draw it off into bottles and let it stand 3 week with the corkes but slightly put in then put into each bottle a knob of sugar and stop up your bottles then very close & tye down y^e corke & set them in a coole place and it will keep a great while.

332. _The Lady Ashfields Metheglin._

Take fair water and the best honey beat them well together but not in a wooden vessel for wood drinks up your honey put it together in a kittle and trye it with a new laid egg which will swim at top if it be very strong but if it bob up and sinke it will be to weake and you must add more honey one quarter of honey to a gallon of water will make it very strong then boyle it an hour and put in to it a bundle of herbs what sort you like best a little bag of spices of nutmegs, ginger, cloves and mace and cinnamon Scumme it well all the while it boyles when it hath boyled a full hour take it off and put it into earthen pans and so let it stand till the next day pour out all the clear of it into a good vessel that hath had sack or white wine in it let your bag of spices hang in it and so let it be very close stop’d & well filled and let it stand a month longer then if you desire to drink it quickly you may bottle it up if it be strong of the honey you may keep it a year or 2, but if weaker than the proportions above writen then it will be ready in 3 months to be spent rosemary time & sweet marjeron are ye herbs should go into it a sprig or 2 of each.

333. _The Marleborow Cake._

Take a peck of fine flour to it 4 pound of currants 4 pound of butter of cloves mace nutmegs carraway (or corriander) of each a quarter an ounce but most of mace a pound of Sugar a pennyworth of Saffron Sack and rosewater ale yest something less than a pint so make them up into cakes about 2 inches thick prick them w^{th} a bodkin and bake them for your use.

334. _To make ye Spanish Cream._

Take 5 quarts of milk warm from the cow and when it’s boyl’d up to ye top of the Skillet have a quart of cream ready and put it into the milk and stir it well about while on the fire then take it off and put it in 3 or 4 Sallet dishes and let it stand in a coole place that day and a night ye next day take ye cream clean off and put it in a deep gally pot and put as much Sugar as will sweeten it and with a spoon beat it till it be as thick as cream in a churn when it is ready to break and then put it in a dish in what fashion you please with raw cream with it or rather about it.

335. _A Cabbidge Cream._

Take fresh milk and scauld it and while very hot put it in severall pans and let it stand till there be a yellow scumme upon it then cut the scumme in ye middle then take it off the milk and lay it on a sawcer which put in your dish you will serve it in with the bottom of the sawcer upward when the sawcer is all cover’d with the cream search some fine sugar through a tiffanie upon it and sprinkle some rose or orange flower water upon it then take the same milk and do as you did before so make your cabbidge as big as you will.

336. _My Lord Howards Re^{ct} for Sherbett._

Take 12 lemons and 12 oranges pare them as you pare an apple neither to thick nor to thin then pinch out the juice out of your peels into sugar next strain out the juice of your oranges and lemons into a pound of powder Sugar then mingle all your juices together and let them stand all night then the next day add another pound of sugar and let it stand till it dissolves then bottle it up for your use keeping it coole and perfumeing it to your likeing.

337. _To keep Damsons all the Year._

Take 3 pounds of the fairest Damsons off the tree and wipe them and pick them with a few holes and lay them one by one in earthen dishes and after y^e bread is drawn set them in the oven but not to hot let them stand a day to coole after they are drawn then take a pound of sugar to 3 pounds of Damsons and lay a thin paste in the bottom of a Skillet and lay your damsons close one by one the rest strew between and over your damsons to cover them so put them hot into your pot and the liquor hot also to them so let them stand till through cold then clarifie butter and put on them not to hot and so let it coole then cover it close and keep it for your use all the year & when you take of them to use and breake your butter you must keep the same butter to cover the remainder till all the damsons be spent. Probatum.

338. _Oyster Porrage._

Take a barrell of oysters and in opening them save all the liquor with them put a quart of white wine and a little mace a whole onion and 5 anchovise set them over a gentle fire and let them stew till you conceive them ready then take the yolkes of 16 eggs well beaten together and so put them into your oysters stiring it constantly to keep your eggs from curdling and when you find them enough stew’d take it off the fire puting into it half a pound of sweet butter and rub the bottom of your dish with garlicke or shellot and serve them up with sipputs round the sides of your dish.

339. _To make Pancakes._

Take 8 eggs whites and all beat them very well and put to them a quart of cream and as much flour as is needfull then take a pound of fresh butter and melt it and throw into your batter and a nutmeg grat’d and so fry them without any other butter in the pan your batter must be made an hour or 2 before you frye it up eat them with juice of orange and Sugar.

340. _The Lady Seymours way to Coller Beefe._

Take a flanke of the youngest beef you can get and cut it into 3 pieces & put it into a paile of plump water and put 2 quarts of salt peeter to it and so let it lay 4 days then take it out and take nutmegs cloves and mace a reasonable quantity and a little pepper beat altogether then take a handfull of sage and half as much young bay leaves shred very small and mingle ye spices and them together and strew them between every laying of beef and so rowle it up in collers very close and keep fast with skewers as you tie it up then put in a pot with 3 pints of claret wine and a gallon of strong broth of mutton or fresh beefe before you lay your coller beefe in water take off the scumme in the inside and when you put the collers in the pot cover it with the scumme then lay the over scumme 3 pounds of beefe sewit the pot must be very close past’d up and set in the oven with brown bread & stand 10 hours then take it out of the pot from the liquor and keep them dry for your eating.

341. _To boyle a Rump, Surloine, or Rearing of Beef._

First corne it well with salt 44 hours at the lest or 48 if the time will permit then take of the marrow of the beef or the beef sewit the length of your finger then take sweet herbs as marjerom, winter savorie, pennyroyall, and some time mince them small with your fat or marrow & so stuff it in 4 or 5 rowes all over your beef boyle it with 4 or 5 onions whole then put in pepper and ginger very small beaten only as much as will give it a taste when all these are half boyled put into the broth half a collender of any wholesome sweet herbs grossly cut put into the broth a little vinegar when it is throughly boyled serve it up w^{th} good store of white sippets in your dish pour your broth and herbs upon the beef before you boyle y^e beef wash off the salt and cut off the fat very well otherwise ye broth will be too fat and too salt and when your onions are boyled enough take y^n out also for they are only to give a taste but not to be seen or served in.

342. _To preserve Oranges or Lemons._

Take oranges or lemons large and well colour’d and with a little grater grate off the very outside and deep colour then lay them in water 3 or 4 days then boyle them very tender shifting your water 3 times but let your water be hot which you shift them with in boyling to take away their bitterness from them and when they be very tender then take them out into some earthen dish and with a penknife cut a little hole in the top and take out all the kernells, then take to every pound of oranges a pound and half of good loafe sugar and to every pound of Sugar half a pint of fair water and breake your sugar and mix it with your quantity off water and boyle it to a pretty sirrop then take it off the fire and when it is between hot and cold put in your oranges and let them simber a little but not boyle to fast, for fast boyling will make them hard and tough then put orange and sirrop together in a pot and let them stand 3 days then take out the oranges again and put some more Sugar into the Sirrop & boyle it something thicker and scumme it clean and when it is almost cold put in your oranges again and then set them on a soft fire as before leting them only simber half an hour and then put them up for 3 days more and the 3^d or 4^{th} day do likewise as before to take out the oranges again and let y^m simber another half hour then take them off the fire and put your oranges first in your pot you will keep them in then pour the sirrop on them and let them stand till they be cold then tie them up to keep.

343. _To preserve Pippins Green._

Take pippins when small and green off the tree pare a few and slice them and boyle them in a quart of fair water till they be pap then drain them through a cloth into a bason of earth then put the liquor into a skillet with a pound of clarified Sugar and put as many green pippins unpared as that liquor will cover and so let them boyle softly and when you see them boyled as tender as a colding then take them off and peel them the upermost white skin and then put them in your sirrop again & boyle them till the sirrop be thick and your pippins will be green and you must pot and keep your pot near y^e fire. Probatum.

344. _To preserve Cherries._

Take 6 pound of fair cherries and 7 pound of double refined Sugar then take a pound of cherries and pick off the stalks and bruise them into a gallypot and set it in a skellet of water and boyle a good while puting a little water to get out all their juice the whilst they are infusing stone your raw cherries and as you stone them put them into some of your sugar finely beaten which will keep them from turning black and when you have stoned all of them laying them in a preserving pan strew on your cherries a third part of your Sugar and then pour on your strain’d liquor of your other cherries to the raw cherries in your preserving pan and set it on a charcole fire and so let it boyle very leasurely takeing off the scumme as it rises and very often shake them and stir them up from the bottom takeing them off the fire sometimes to scumme them clean and let them boyle a pretty while then put in the other part of your Sugar and let them boyle very high to clear them & when they be boyled enough just as you be going to take them off fire take a lemon and cut it in the middle and take out the seeds and squeeze out y^e juice into the cherries all over them then take them off the fire and take a sheet of cap paper and lay all over the cherries to take off y^e remaining scumme very clean then take out the cherries leaving them in your sirrop to cleanse them from the scumme then when the sirrop is also cleaned of scumme pour it to your cherries in your pot and when they are throughly cold tie them up in your pot sometimes opening & stiring them will keep them from candieing & they will keep the better.

345. _The Carraway Comfit Cake without Fruit in it._

Take 2 pound of fine flour 3 quarters of a pound of fresh butter a pound of Sugar both these put into the flour dry (the butter in many small pieces) 7 yolkes and but 3 eggs more which put into the 7 with their whites also and beat them very well together with 4 spoonfulls of Sack and as much rosewater first steeping in the Sack and rosewater 6 pennyworth of saffron some nutmegs grated then take half a pint of cream boyled and cool’d again then take a pint and quarter of very good ale yest and mingle it with the cream eggs and spices sack and rosewater, warming it altogether milk warm keeping it stiring while you warm it & when warm pour it into your flour, covering it over lightly with the flour & so let it stand a quarter of an hour close cover’d then mingle it all very well together and add thereto a pound and a half of carraway comfits w^{ch} when all very well mix’d put into a paper hoop & set it in an oven prepared for it 3 quarters of an hour for if it stand to long it will run abroad & be heavy.

346. _The Lady Marquess of Worcester’s Re^{ct} to sugar all Sorts of Sharpe Fruits or Herbs to dry or Flowers._

Take the whites of eggs and beat them to a froth and when the froth is high dipe your fruits herbs or flowers and have some fine sugar double searched and while they are wet with the froth dipe in your herbs fruits or flowers into your sugar your fruit must be spent but your herbs and flowers will keep all the year.

347. _To preserve Chyna Oranges._