English Housewifery, by Elizabeth Moxon

225. To make Lemon Cheese Cakes.

Blanch half a pound of almonds, and beat them in a stone mortar very fine, with a little rose-water; put in eight eggs, leaving out five of the whites; take three quarters of a pound of sugar, and three quarters of a pound of melted butter, beat all together, then take three lemon-skins, boiled tender, the rind and all, beat them very well, and mix them with the rest, then put them into your paste.

You may make a lemon-pudding the same way, only add the juice of half a lemon: Before you set them in the oven, grate over them a little fine loaf sugar.

226. To make white Ginger Bread.

Take a little gum-dragon, lay it in rose-water all night, then take a pound of jordan almonds blanch’d with a little of the gum-water, a pound of double-refined sugar beat and sifted, an ounce of cinnamon beat with a little rose-water, work it into a paste and print it, then set it in a stove to dry.

227. To make red Ginger Bread.

Take a quart and a jill of red wine, a jill and a half of brandy, seven or eight manshets, according to the size the bread is, grate them, (the crust must be dried, beat and sifted) three pounds and a half of sugar beat and sifted, two ounces of cinnamon, and two ounces of ginger beat and sifted, a pound of almonds blanched and beat with rose-water, put the bread into the liquor by degrees, stirring it all the time, when the bread is all well mix’d take it off the fire; you must put the sugar, spices, and almonds into it, when it is cold print it; keep some of the spice to dust the prints with.

228. To make a Great Cake.

Take five pounds of fine flour, (let it be dried very well before the fire) and six pounds of currans well dress’d and rub’d in cloths after they are wash’d, set them in a sieve before the fire; you must weigh your currans after they are cleaned, then take three quarters of an ounce of mace, two large nutmegs beaten and mix’d amongst the flour, and pound of powder sugar, and pound of citron, and a pound of candid orange, (cut your citron and orange in pretty large pieces) and a pound of almonds cut in three or four pieces long way; then take sixteen eggs, leaving out half of the whites, beat your sugar and eggs for half an hour with a little salt; take three jills of cream, and three pounds and a half of butter, melt your butter with part of the cream for fear it should be too hot, put in between a jack and a jill of good brandy, a quart of light yeast, and the rest of the cream, mix all your liquors together about blood-warm, make a hole in the middle of your flour, and put in the liquids, cover it half an hour and let it stand to rise, then put in your currans and mix all together; butter your hoop, tie a paper three fold, and put it at the bottom in your hoop; just when they are ready to set in the oven, put the cake into your hoop at three times; when you have laid a little paste at the bottom, lay in part of your sweet-meats and almonds, then put in a little paste over them again, and the rest of your sweet-meats and almonds, and set it in a quick oven; two hours will bake it.

229. To make Iceing for this Cake.

Take two pounds of double-refined sugar, beat it, and sift it through a fine sieve; put to it a spoonful of fine starch, a pennyworth of gum-arabic, beat them all well together; take the whites of four or five eggs, beat them well, and put to them a spoonful of rose-water, or orange-flower water, a spoonful of the juice of lemon, beat them with the whites of your eggs, and put in a little to your sugar till you wet it, then beat them for two hours whilst your cake is baking; if you make it over thin it will run; when you lie it on your cake you must lie it on with a knife; if you would have the iceing very thick, you must add a little more sugar; wipe off the loose currans before you put on the iceing, and put it into the oven to harden the iceing.

230. To make a Plumb Cake.

Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a quarter of an ounce of lemon-peel grated, and a pound of fine sugar; take fifteen eggs, leaving out seven of the whites, beat your eggs with half a jill of brandy or sack, a little orange-flower water, or rose water; then put to your eggs near a quart of light yeast, set it on the fire with a quart of cream, and three pounds of butter, let your butter melt in the cream, so let it stand till new milk warm, then skim off all the butter and most of the milk, and mix it to your eggs and yeast; make a hole in the middle of your flour, and put in your yeast, strinkle at the tip a little flour, then mix to it a little salt, six pounds of currans well wash’d clean’d, dry’d, pick’d, and plump’d by the fire, a pound of the best raisins stoned, and beat them altogether whilst they leave the bowl; put in a pound of candid orange, and half a pound of citron cut in long pieces; then butter the garth and fill it full; bake it in a quick oven, against it be enough have an iceing ready.

231. To make a Carraway Cake.

Take eighteen eggs, leave out half of the whites, and beat them; take two pounds of butter, wash the butter clear from milk and salt, put to it a little rose-water, and wash your butter very well with your hands till it take up all the eggs, then mix them in half a jack of brandy and sack; grate into your eggs a lemon rind; put in by degrees (a spoonful at a time) two pounds of fine flour, a pound and a half of loaf sugar, that is sifted and dry; when you have mixed them very well with your hands, take a thible and beat it very well for half an hour, till it look very white, then mix to it a few seeds, six ounces of carraway comfits, and half a pound of citron and candid orange; then beat it well, butter your garth, and put it in a quick oven.

232. To make Cakes to keep all the Year.

Have in readiness a pound and four ounces of flour well dried, take a pound of butter unsalted, work it with a pound of white sugar till it cream, three spoonfuls of sack, and the rind of an orange, boil it till it is not bitter, and beat it with sugar, work these together, then clean your hands, and grate a nutmeg into your flour, put in three eggs and two whites, mix them well, then with a paste-pin or thible stir in your flour to the butter, make them up into little cakes, wet the top with sack and strow on fine sugar; bake them on buttered papers, well floured, but not too much; you may add a pound of currans washed and warmed.

233. To make Shrewsberry Cakes.

Take two pounds of fine flour, put to it a pound and a quarter of butter (rub them very well) a pound and a quarter of fine sugar sifted, grate in a nutmeg, beat in three whites of eggs and two yolks, with a little rose-water, and so knead your paste with it, let it lay an hour, then make it up into cakes, prick them and lay them on papers, wet them with a feather dipt in rose-water, and grate over them a little fine sugar; bake them in a slow oven, either on tins or paper.

234. To make a fine Cake.

Take five pounds of fine flour dried, and keep it warm; four pounds of loaf sugar pounded, sifted and warmed; five pounds of currans well cleaned and warmed before the fire; a pound and a half of almonds blanch’d beat, dried, slit and kept warm; five pounds of good butter well wash’d and beat from the water; then work it an hour and a half till it comes to a fine cream; put to the butter all the sugar, work it up, and then the flour, put in a pint of brandy, then all the whites and yolks of the eggs, mix all the currans and almonds with the rest. There must be four pounds of eggs in weight in the shells, the yolks and the whites beat and separated, the whites beat to a froth; you must not cease beating till they are beat to a curd, to prevent oiling; to the quantity of a cake put a pound and a half of orange-peel and citron shred, without plumbs, and half a pound of carraway seeds, it will require four hours baking, and the oven must be as hot as for bread, but let it be well slaked when it has remained an hour in the oven, and stop it close; you may ice it if you please.

235. To make a Seed Cake.

Take one quartern of fine flour well dried before the fire, when it is cold rub in a pound of butter; take three quarters of a pound of carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, the yolks of six eggs and two whites, and a little sack; mix all of these together in a very light paste, set it before the fire till it rise, and so bake it in a tin.

236. To make an ordinary Plumb Cake.

Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of butter, half a pint of cream, melt the butter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it.

237. To make an Angelica Cake.

Take the stalks of angelica boil and green them very well, put to every pound of pulp a pound of loaf sugar beaten very well, and when you think it is beaten enough, lay them in what fashion you please on glasses, and as they candy turn them.

238. To make King Cakes.

Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on.

239. To make Breakfast Cakes.

Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of butter, set them on a fire, and stir them till the butter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter.

240. To make Maccaroons.

Take a pound of blanched almonds and beat them, put some rose-water in while beating; (they must not be beaten too small) mix them with the whites of five eggs, a pound of sugar finely beaten and sifted, and a handful of flour, mix all these very well together, lay them on wafers, and bake them in a very temperate oven, (it must not be so hot as for manchet) then they are fit for use.

241. To make Whiggs.

Take two pounds of flour, a pound of butter, a pint of cream, four eggs, (leaving out two of the whites) and two spoonfuls of yeast, set them to rise a little; when they are mixed add half a pound of sugar, and half a pound of carraway comfits, make them up with sugar and bake them in a dripping pan.

242. To make Rasberry Cream.

Take rasberries, bruise them, put ’em in a pan on a quick fire whilst the juice be dried up, then take the same weight of sugar as you have rasberries, and set them on a slow fire, let them boil whilst they are pretty stiff; make them into cakes, and dry them near the fire or in the sun.

243. To make Queen Cakes.

Take a pound of London flour dry’d well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if you please) into them that is without currans; you may ice them if you please, but do not let the iceing be thicker than you may lie on with a little brush.

244. To make a Bisket Cake.

Take a pound of London flour dry’d before the fire, a pound of loaf sugar beaten and sifted, beat nine eggs and a spoonful or two of rose water with the sugar for two hours, then put them to your flour and mix them well together; put in an ounce of carraway seeds, then put it into your tin and bake it an hour and a half in a pretty quick oven.

245. To make Cracknels.

Take half a pound of fine flour, half a pound of sugar, two ounces of butter, two eggs, and a few carraway seeds; (you must beat and sift the sugar) then put it to your flour and work it to paste; roll them as thin as you can, and cut them out with queen cake tins, lie them on papers and bake them in a slow oven.

They are proper to eat with chocolate.

246. To make Portugal Cakes.

Take a pound of flour, a pound of butter, a pound of sugar, a pound of currans well cleaned, and a nutmeg grated; take half of the flour and mix it with sugar and nutmeg, melt the butter and put it into the yolks of eight eggs very well beat, and only four of the whites, and as the froth rises put it into the flour, and do so till all is in; then beat it together, still strowing some of the other half of the flour, and then beat it till all the flour be in, then butter the pans and fill them, but do not bake them too much; you may ice them if you please, or you may strow carraway comfits of all sorts on them when they go into the oven. The currans must be plump’d in warm water, and dried before the fire, then put them into your cakes.

247. To make Plumb-Cakes another way.

Take two pounds of butter, beat it with a little rose water and orange-flower water till it be like cream, two pounds of flour dried before the fire, a quarter of an ounce of mace, a nutmeg, half a pound of loaf sugar, beat and sifted, fifteen eggs (beat the whites by themselves and yolks with your sugar) a jack of brandy and as much sack, two pounds of currans very well cleaned, and half a pound of almonds blanch’d and cut in two or three pieces length-way, so mix all together, and put it into your hoop of tin; you may put in half a pound of candid orange and citron if you please; about an hour will bake it in a quick oven; if you have a mind to have it iced a pound of sugar will ice it.

248. To make a Ginger Bread-Cake.

Take two pounds of treacle, two pounds and a quartern of flour, and ounce of beat ginger, three quarters of a pound of sugar, two ounces of coriander seeds, two eggs, a pennyworth of new ale with the yeast on it, a glass of brandy, and two ounces of lemon-peel, mix all these together in a bowl, and set it to rise for half an hour, then put it into a tin to bake, and wet it with a little treacle and water; if you have a quick oven an hour and a half will bake it.

249. To make Chocolate Cream.

Take four ounces of chocolate, more or less, according as you would have your dish in bigness, grate it and boil it in a pint of cream, then mill it very well with a chocolate stick; take the yolks of two eggs and beat them very well, leaving out the strain, put to them three or four spoonfuls of cream, mix them all together, set it on the fire, and keep stirring it till it thicken, but do not let it boil; you must sweeten it to your taste, and keep stirring it till it be cold, so put it into your glasses or china dishes, which you please.

250. To make white Lemon Cream.

Take a jill of spring water and a pound of fine sugar, set it over a fire till the sugar and water be dissolv’d, then put the juice of four good lemons to your sugar and water, the whites of four eggs well beat, set it on the fire again, and keep it stirring one way till it just simmers and does not boil, strain it thro’ a fine cloth, then put it on the fire again, adding to it a spoonful of orange-flower water, stir it till it thickens on a slow fire, then strain into basons or glasses for your use; do not let it boil, if you do it will curdle.

251. To make Cream Curds.

Take a gallon of water, put to it a quart of new milk, a little salt, a pint of sweet cream and eight eggs, leaving out half the whites and strains, beat them very well, put to them a pint of sour cream, mix them very well together, and when your pan is just at boiling (but is must not boil) put in the sour cream and your eggs, stir it about and keep it from settling to the bottom; let it stand whilst it begins to rise up, then have a little fair water, and as they rise keep putting it in whilst they be well risen, then take them off the fire, and let them stand a little to sadden; have ready a sieve with a clean cloth over it, and take up the curds with a laddle or egg-slicer, whether you have; you must always make them the night before you use them; this quantity will make a large dish if your cream be good; if you think your curds be too thick, mix tho them two or three spoonfuls of good cream, lie them upon a china dish in lumps, so serve them up.

252. To make Apple Cream.

Take half a dozen large apples, (coslings or any other apples that will be soft) and coddle them; when they are cold take out the pulp; then take the whites of four or five eggs, (leaving out the strains) three quarters of a pound of double-refined sugar beat and sifted, a spoonful or two of rose-water and grate in a little lemon-peel, so beat all together for an hour, whilst it be white, then lay it on a china dish, to serve it up.

253. To fry Cream to eat hot.

Take a pint of cream and boil it, three spoonfuls of London flour, mix’d with a little milk, put in three eggs, and beat them very well with the flour, a little salt, a spoonful or two of fine powder sugar, mix them very well; then put your cream to them on the fire and boil it; then beat two eggs more very well, and when you take your pan off the fire stir them in, and pour them into a large pewter dish, about half an inch thick; when it is quite cold cut it out in square bits, and fry it in butter, a light brown; as you fry them set them before the fire to keep hot and crisp, so dish them up with a little white wine, butter and sugar for your sauce, in a china cup, set it in the midst, and grate over some loaf sugar.

254. To make Rice or Almond Cream.

Take two quarts of cream, boil it with what seasoning you please, then take it from the fire and sweeten it, pick out the seasoning and divide it into two parts, take a quarter of a pound of blanch’d almonds well beat with orange-flower water, set that on the fire, and put to it the yolks of four eggs well beat and strained, keep it stirring all the time it is on the fire, when it rises to boil take it off, stir it a little, then put it into your bason, the other half set on the fire, and thicken it with flour of rice; when you take it off put to it the juice of a lemon, orange-flower water or sack, and stir it till it be cold, then serve it up.

255. To make Calf’s Foot Jelly.

Take four calf’s feet and dress them, boil them in six quarts of water over a slow fire, whilst all the bones will come out, and half the water be boiled away, strain it into a stone-bowl, then put to them two or three quarts more water, and let it boil away to one: If you want a large quantity of flummery or jelly at one time; take two calf’s feet more, it will make your stock the stronger; you must make your stock the day before you use it, and before you put your stock into the pan take off the fat, and put it into your pan to melt, take the whites of eight or ten eggs, just as you have jelly in quantity, (for the more whites you have makes your jelly the finer) beat your whites to a froth, and put to them five or six lemons, according as they are of goodness, a little white wine or rhenish, mix them well together (but let not your stock be too hot when you put them in) and sweeten it to your taste; keep it stirring all the time whilst it boil; take your bag and dip it in hot water, and wring it well out, then put in your jelly, and keep it shifting whilst it comes clear; throw a lemon-peel or two into your bag as the jelly is coming off, and put in some bits of peel into your glasses.

You may make hartshorn jelly the same way.

256. To make Orange Cream.

Take two seville oranges and peel them very thin, put the peel into a pint of fair water, and let it lie for an hour or two; take four eggs, and beat them very well, put to them the juice of three or four oranges, according as they are in goodness, and sweeten them with double refin’d sugar to your taste, mix the water and sugar together, and strain them thro’ a fine cloth into your tankard, and set it over the fire as you did the lemon cream, and put it into your glasses for use.

257. To make yellow Lemon Cream.

Take two or three lemons, according as they are in bigness, take off the peel as thin as you can from the white, put it into a pint of clear water, and let it lie three or four hours; take the yolks of three or four eggs, beat them very well, about eight ounces of double refin’d sugar, put it into your water to dissolve, and a spoonful or two of rose-water or orange-flower water, which you can get, mix all together with the juice of two of your lemons, and if your lemons prove not good, put in the juice of three, so strain them through a fine cloth into a silver tankard, and set it over a stove or chafing dish, stirring it all the time, and when it begins to be as thick as cream take it off, but don’t let it boil, if you do it will curdle, stir it whilst it be cold and put it into glasses for use.

258. To make white Lemon Cream another Way.

Take a pint of spring water, and the whites of six eggs, beat them very well to a froth, put them to your water, adding to it half a pound of double refin’d sugar, a spoonful of orange-flower water, and the juice of three lemons, so mix all together, and strain them through a fine close into your silver tankard, set it over a slow fire in a chafing dish, and keep stirring it all the time; as you see it thickens take it off, it will soon curdle then be yellow, stir it whilst it be cold, and put it in small jelly glasses for use.

259. To make Sagoo Custards.

Take two ounces of sagoo, wash it in a little water, set it on to cree in a pint of milk, and let it cree till it be tender, when it is cold put to it three jills of cream, boil it altogether with a blade or two of mace, or a stick of cinnamon; take six eggs, leave out the strains, beat them very well, mix a little of your cream amongst your eggs, then mix altogether, keep stirring it as you put it in, so set it over a slow fire, and stir it about whilst it be the thickness of a good cream; you must not let it boil; when you take it off the fire put in a tea cupfull of brandy, and sweeten it to your taste, then put it into pots or glasses for use. You may have half the quantity if you please.

260. To make Almond Custards.

Boil two quarts of sweet cream with a stick of cinnamon; take eight eggs, leaving out all the whites but two, beat them very well; take six ounces of Jordan almonds, blanch and beat them with a little rose-water, so give them a boil in your cream; put in half a pound of powder sugar, and a little of your cream amongst your eggs, mix altogether, and set them over a slow fire, stir it all the time whilst it be as thick as cream, but don’t let it boil; when you take it off put in a little brandy to your taste, so put it into your cups for use.

You may make rice-custard the same way.

261. To make a Sack Posset.

Take a quart of cream, boil it with two or three blades of mace, and grate in a long bisket; take eight eggs, leave out half the whites, beat them very well, and a pint of gooseberry wine, make it hot, so mix it well with your eggs, set it over a slow fire, and stir it about whilst it be as thick as custard; set a dish that is deep over a stove, put in your sack and eggs, when your cream is boiling hot, put it to your sack by degrees, and stir it all the time it stands over your stove, whilst it be thoroughly hot, but don’t let it boil; you must make it about half an hour before you want it; set it upon a hot harth, and then it will be as thick as custard; make a little froth of cream, to lay over the posset; when you dish it up sweeten it to your taste; you may make it without bisket if you please, and don’t lay on your froth till you serve it up.

262. To make a Lemon Posset.

Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and sweeten it to your taste; take the whites of two eggs without the strains, beat them to a froth, so whisk them altogether in a stone bowl for half an hour, then put them into glasses for use.

263. To make whipt Sillabubs.

Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put it into your sillabub-glasses or pots, whether you have, then they are fit for use.

264. To make Almond Butter.

Take a quart of cream, and half a pound of almonds, beat them with the cream, then strain it, and boil it with twelve yolks of eggs and two whites, till it curdle, hang it up in a cloth till morning and then sweeten it; you may rub it through a sieve with the back of a spoon, or strain it through a coarse cloth.

265. To make Black Caps.

Take a dozen of middling pippens and cut them in two, take out the cores and black ends, lay them with the flat side downwards, set them in the oven, and when they are about half roasted take them out, wet them over with a little rose water, and grate over them loaf sugar, pretty thick, set them into the oven again, and let them stand till they are black; when you serve them up, put them either into cream or custard, with the black side upwards, and set them at an equal distance.

266. To make Sauce for tame Ducks.

Take the necks and gizzards of your ducks, a scrag of mutton if you have it, and make a little sweet gravy, put to it a few bread-crumbs, a small onion, and a little whole pepper, boil them for half a quarter of an hour, put to them a lump of butter, and if it is not thick enough a little flour, so salt it to your taste.

267. To make Sauce for a Green-Goose.

Take a little good gravy, a little butter, and a few scalded gooseberries, mix all together, and put it on the disk with your goose.

268. To make another Sauce for a Green-Goose.

Take the juice of sorrel, a little butter, and a few scalded gooseberries, mix them together, and sweeten it to your taste; you must not let it boil after you put in the sorrel, if you do it will take off the green.

You must put this sauce into a bason.

269. To make Almond Flummery.

Take a pint of stiff jelly made of calf’s feet, put to it a jill or better of good cream, and four ounces of almonds, blanch and beat them fine with a little rose-water, then put them to your cream and jelly, let them boil together for half a quarter of an hour, and sweeten it to your taste; strain it through a fine cloth, and keep it stirring till it be quite cold, put it in cups and let it stand all night, loosen it in warm water and turn it out into your dish; so serve it up, and prick it with blanch’d almonds.

270. To make Calf’s Foot Flummery.

Take two calf’s feet, when they are dress’d, put two quarts of water to them, boil them over a slow fire till half or better be consumed; when your stock is cold, if it be too stiff, you may put to it as much cream as jelly, boil them together with a blade or two of mace, sweeten it to your taste with loaf sugar, strain it through a fine cloth, stir it whilst it be cold, and turn it out, but first loosen it in warm water, and put it into your dish as you did the other flummery.

271. To stew Spinage with Poached Eggs.

Take two or three handfuls of young spinage, pick it from the stalks, wash and drain it very clean, put it into a pan with a lump of butter, and a little salt, keep stirring it all the time whilst it be enough, then take it out and squeeze out the water, chop it and stir in a little more butter, lie it in your dish in quarters, and betwixt every quarter a poached egg, and lie one in the middle; fry some sippets of white bread and prick them in your spinage, to serve them up.

This is proper for a side-dish either for noon or night.

272. To make Ratifie Drops.

Take half a pound of the best jordan almonds, and four ounces of bitter almonds, blanch and set them before the fire to dry, beat them in a marble mortar with a little white of an egg, then put to the half a pound of powder sugar, and beat them altogether to a pretty stiff paste; you may beat your white of egg very well before you put it in, so take it out, roll it with your hand upon a board with a little sugar, then cut them in pieces, and lie them on sheets of tin or on paper, at an equal distance, that they don’t touch one another, and set them in a slow oven to bake.

273. To fry Artichoke Bottoms.

Take artichoke bottoms when they are at the full growth, and boil them as you would do for eating, pull off the leaves, and take out the choke, cut off the stalks as close as you can from the bottom; take two or three eggs, beat them very well, so dip your artichokes in them, and strow over them a little pepper and salt; fry them in butter, some whole and some in halves; serve them up with a little butter in a china cup, set it in the middle of your dish, lie your artichokes round, and serve them up.

They are proper for a side dish either noon or night.

274. To fricassy Artichokes.

Take artichokes, and order them the same way as you did for frying, have ready in a stew-pan a few morels and truffles, stewed in brown gravy, so put in your artichokes, and give them a shake altogether in your stew-pan, and serve them up hot, with sippets round them.

275. To dry Artichoke Bottoms.

Take the largest artichokes you can get, when they are at their full growth, boil them as you would do for eating, pull off the leaves and take out the choke; cut off the stalk as close as you can, lie them on a tin dripping-pan, or an earthen dish, set them in a slow oven, for if your oven be too hot it will brown them; you may dry them before the fire if you have conveniency; when they are dry put them in paper bags, and keep them for use.

276. To stew Apples.

Take a pound of double refin’d sugar, with a pint of water, boil and skim it, and put into it a pound of the largest and clearest pippens, pared and cut in halves; if little, let them be whole; core them and boil them with a continual froth, till they be as tender and clear as you would have them, put in the juice of two lemons, but first take out the apples, a little peel cut like threads, boil down your syrrup as thick as you would have it, then pour it over your apples; when you dish them, stick them with long bits of candid orange, and some with almonds cut in long bits, to serve them up.

You must stew them the day before you use them.

277. To stew Apples another Way.

Take kentish pippens or john apples, pare and slice them into fair water, set them on a clear fire, and when they are boiled to mash, let the liquor run through a hair-sieve; boil as many apples thus as will make the quantity of liquor you would have; to a pint of this liquor you must have a pound of double refin’d loaf sugar in great lumps, wet the lumps of sugar with the pippen liquor, and set it over a gentle fire, let it boil, and skim it well: whilst you are making the jelly, you must have your whole pippens boiling at the same time; (they must be the fairest and best pippens you can get) scope out the cores, and pare them neatly, put them into fair water as you do them; you must likewise make a syrrup ready to put them into, the quantity as you think will boil them in a clear; make the syrrup with double refin’d sugar and water. Tie up your whole pippens in a piece of fine cloth or muslin severally, when your sugar and water boils put them in, let them boil very fast, so fast that the syrrup always boils over them; sometimes take them off, and then set them on again, let them boil till they be clear and tender; then take off the muslin they were tied up in, and put them into glasses that will hold but one in a glass; then see if your jelly of apple-johns be boiled to jelly enough, if it be, squeeze in the juice of two lemons, and let it have a boil; then strain it through a jelly bag into the glasses your pippens were in; you must be sure that your pippens be well drained from the syrrup they were boiled in; before you put them into the glasses, you may, if you please, boil little pieces of lemon-peel in water till they be tender, and then boil them in the syrrup your pippens were boiled in; then take them out and lay them upon the pippens before the jelly is put in, and when they are cold paper them up.

278. To make Plumb Gruel.

Take half a pound of pearl barley, set it on to cree; put to it three quarts of water; when it has boiled a while, shift it into another fresh water, and put to it three or four blades of mace, a little lemon-peel cut in long pieces, so let it boil whilst the barley be very soft; if it be too thick you may add a little more water; take half a pound of currans, wash them well and plump them, and put to them your barley, half a pound of raisins and stone them; let them boil in the gruel whilst they are plump, when they are enough put to them a little white wine, a little juice of lemon, grate in half a nutmeg, and sweeten it to your taste, so serve them up.

279. To make Rice Gruel.

Boil half a pound of rice in two quarts of soft water, as soft as you would have it for rice milk, with some slices of lemon-peel, and a stick of cinnamon; add to it a little white wine and juice of lemon to your taste, put in a little candid orange sliced thin, and sweeten it with fine powder sugar; don’t let it boil after you put in your wine and lemon, put it in a china dish, with five or six slices of lemon, so serve it up.

280. To make Scotch Custard, to eat hot for Supper.

Boil a quart of cream with a stick of cinnamon, and a blade of mace; take six eggs, both yolks and whites (leave out the strains) and beat them very well, grate a long bisket into your cream, give it a boil before you put in your eggs, mix a little of your cream amongst your eggs before you put ’em in, so set it over a slow fire, stirring it about whilst it be thick, but don’t let it boil; take half a pound of currans, wash them very well, and plump them, then put them to your custard; you must let your custard be as thick as will bear the currans that they don’t sink to the bottom; when you are going to dish it up, put in a large glass of sack, stir it very well, and serve it up in a china bason.

281. To make a Dish of Mull’d Milk.

Boil a quart of new milk with a stick of cinnamon, then put to it a pint of cream, and let them have one boil together, take eight eggs, (leave out half of the whites and all the strains) beat them very well, put to them a jill of milk, mix all together, and set it over a slow fire, stir it whilst it begins to thicken like custard, sweeten it to your taste, and grate in half a nutmeg; then put it into your dish with a toast of white bread.

This is proper for a supper.

282. To make Leatch.

Take two ounces of isinglass and break it into bits, put it into hot water, then put half a pint of new milk into the pan with the isinglass, set it on the fire to boil, and put into it three or four sticks of good cinnamon, two blades of mace, a nutmeg quartered, and two or three cloves, boil it till the isinglass be dissolved, run it through a hair-sieve into a large pan, then put to it a quart of cream sweetened to your taste with loaf sugar, and boil them a while together; take a quarter of a pound of blanch’d almonds beaten in a rose-water, and strain out all the juice of them into the cream on the fire, and warm it, then take it off and stir it well together; when it has cooled a little take a broad shallow dish and put it into it through a hair-sieve, when it is cold cut it in long pieces, and lay it across whilst you have a pretty large dish; so serve it up.

Sometimes a less quantity of isinglass will do, according to the goodness; Let it be the whitest and clearest you can get.

You must make it the day before you want it for use.

283. To make Scotch Oysters.

Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc’d-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot. Garnish your dish with pickles.

284. To boil Brocoli.

Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve as you do asparagus; lie stalks in the middle, and the bunches round it, as you would do asparagus.

This is proper for either a side-dish or a middle-dish.

285. To boil Savoy Sprouts.

If your savoys be cabbag’d, dress off the out leaves and cut them in quarters; take off a little of the hard ends, and boil them in a large quantity of water with a little salt; when boiled drain them, lie them round your meat, and pour over them a little butter.

Any thing will boil greener in a large quantity of water than otherwise.

286. To boil Cabbage Sprouts.

Take your sprouts, cut off the leaf and the hard ends, shred and boil them as you do other greens, not forgetting a little butter.

287. To fry Parsnips to look like Trout.

Take a middling sort of parsnips, not over thick, boil them as soft as you would do for eating, peel and cut them in two the long way; you must only fry the small ends, not the thick ones; beat three or four eggs, put to them a spoonful of flour, dip in your parsnips, and fry them in butter a light brown have for your sauce a little vinegar and butter; fry some slices to lie round about the dish, and to serve them up.

288. To make Tansey another Way.

Take an old penny loaf and cut off the crust, slice it thin, put to it as much hot cream as will wet it, then put to it six eggs well beaten, a little shred lemon-peel, a little nutmeg and salt, and sweeten it to your taste; green it as you did your baked tansey; so tie it up in a cloth and boil it; (it will take an hour and a quarter boiling) when you dish it up stick it with a candid orange, and lie a sevile orange cut in quarters round your dish; serve it up with a little plain butter.

289. To make Gooseberry Cream.

Take a quart of gooseberries, pick, coddle, and bruise them very well in a marble mortar or wooden bowl, and rub them with the back of a spoon through a hair sieve, till you take out all the pulp from the seeds; take a pint of thick cream, mix it well among your pulp grate in some lemon-peel, and sweeten it to your taste; serve it up either in a china dish or an earthen one.

290. To fry Parsnips another Way.

Boil your parsnips, cut them in square long pieces about the length of your finger, dip them in egg and a little flour, and fry them a light brown; when they are fried dish them up, and grate over them a little sugar: You must have for the sauce a little white wine, butter, and sugar in a bason, and set in the middle of your dish.

291. To make Apricock Pudding.

Take ten apricocks, pare, stone, and cut them in two, put them into a pan with a quarter of a pound of loaf sugar, boil them pretty quick whilst they look clear, so let them stand whilst they are cold; then take six eggs, (leave out half of the whites) beat them very well, add to them a pint of cream, mix the cream and eggs well together with a spoonful of rose-water, then put in your apricocks, and beat them very well together, with four ounces of clarified butter, then put it into your dish with a thin paste under it; half an hour will bake it.

292. To make Apricock Custard.

Take a pint of cream, boil it with a stick of cinnamon and six eggs, (leave out four of the whites) when your cream is a little cold, mix your eggs and cream together, with a quarter of a pound of fine sugar, set it over a slow fire, stir it all one way whilst it begin to be thick, then take it off and stir it whilst it be a little cold, and pour it into your dish; take six apricocks, as you did for your pudding, rather a little higher; when they are cold lie them upon your custard at an equal distance; if it be at the time when you have no ripe apricocks, you may lie preserv’d apricocks.

293. To make Jumballs another Way.

Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin’d sugar to ice them.

294. To make Apricock Chips or Peaches.

Take a pound of chips to a pound of sugar, let not your apricocks be too ripe, pare them and cut them into large chips; take three quarters of a pound of fine sugar, strow most of it upon the chips, and let them stand till they be dissolv’d, set them on the fire, and boil them till they are tender and clear, strowing the remainder of the sugar on as they boil, skim them clear, and lay them in glasses or pots single, with some syrrup, cover them with double refin’d sugar, set them in a stove, and when they are crisp on one side turn the other on glasses and parch them, then set them into the stove again; when they are pretty dry, pour them on hair-sieves till they are dry enough to put up.

295. To make Sagoo Gruel.

Take four ounces of sagoo and wash it, set it over a slow fire to cree, in two quarts of spring water, let it boil whilst it be thickish and soft, put in a blade or two of mace, and a stick of cinnamon, let it boil in a while, and then put in a little more water; take it off, put to it a pint of claret wine, and a little candid orange; shift them, then put in the juice of a lemon, and sweeten it to your taste; so serve them up.

296. To make Spinage Toasts.

Take a handful or two of young spinage and wash it, drain it from the water, put it into a pan with a lump of butter, and a little salt, let it stew whilst it be tender, only turn it in the boiling, then take it up and squeeze out the water, put in another lump of butter and chop it small, put to it a handful of currans plump’d, and a little nutmeg; have three toasts cut from a penny loaf well buttered, then lie on your spinage.

This is proper for a side-dish either for noon or night.

297. To roast a Beast Kidney.

Take a beast kidney with a little fat on, and stuff it all around, season it with a little pepper and salt, wrap it in a kell, and put it upon the spit with a little water in the dripping-pan; what drops from your kidney thicken with a lump of butter and flour for your sauce.

To fry your STUFFING.

Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet shred fine, and two eggs, (leave out the whites) mix altogether with a little nutmeg, pepper and salt; stuff your kidney with one part of the stuffing, and fry the other part in little cakes; so serve it up.

298. To stew Cucumbers.

Take middling cucumbers and cut them in slices, but not too thin, strow over them a little salt to bring out the water, put them into a stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump of butter, and a spoonful or two of vinegar to your taste; let them boil all together; thicken them with flour, and serve them up with sippets.

299. To make an Oatmeal Pudding.

Take three or four large spoonfuls of oatmeal done through a hair-sieve, and a pint of milk, put it into a pan and let it boil a little whilst it be thick, add to it half a pound of butter, a spoonful of rose-water, a little lemon-peel shred, a little nutmeg, or beaten cinnamon, and a little salt; take six eggs, (leave out two of the whites) and put to them a quarter of a pound of sugar or better, beat them very well, so mix them all together; put it into your dish with a paste round your dish edge; have a little rose-water, butter and sugar for sauce.

300. To make a Calf’s Head Pie another Way.

Half boil your calf’s head, when it is cold cut it in slices, rather thicker than you would do for hashing, season it with a little mace, nutmeg, pepper and salt, lie part of your meat in the bottom of your pie, a layer of one and a layer of another; then put in half a pound of butter and a little gravy; when your pie comes from the oven, have ready the yolks of six or eight eggs boiled hard, and lie them round your pie; put in a little melted butter, and a spoonful or two of white wine, and give them a shake together before you lie in your eggs; your pie must be a standing pie baked upon a dish, with a puff-paste round the edge of the dish, but leave no paste in the bottom of your pie; when it is baked serve it up without a lid.

This is proper for either top or bottom dish.

301. To make Elder Wine.

Take twenty pounds of malaga raisins, pick and chop them, then put them into a tub with twenty quarts of water, let the water be boiled and stand till it be cold again before you put in your raisins, let them remain together ten days, stirring it twice a day, then strain the liquor very well from the raisins, through a canvas strainer or hair-sieve; add to it six quarts of elder juice, five pounds of loaf sugar, and a little juice of sloes to make it acid, just as you please; put it into a vessel, and let it stand in a pretty warm place three months, then bottle it; the vessel must not be stopp’d up till it has done working; if your raisins be very good you may leave out the sugar.

302. To make Gooseberry Wine of ripe Gooseberries.

Pick, clean and beat your gooseberries in a marble mortar or wooden bowl, measure them in quarts up-heap’d, add two quarts of spring water, and let them stand all night or twelve hours, then rub or press out the husks very well, strain them through a wide strainer, and to every gallon put three pounds of sugar, and a jill of brandy, then put all into a sweet vessel, not very full, and keep it very close for four months, then decant it off till it comes clear, pour out the grounds, and wash the vessel clean with a little of the wine; add to every gallon a pound more sugar, let it stand a month in a vessel again, drop the grounds thro’ a flannel bag, and put it to the other in the vessel; the tap hole must not be over near the bottom of the cask, for fear of letting out the grounds.

The same receipt will serve for curran wine the same way; let them be red currans.

303. To make Balm Wine.

Take a peck of balm leaves, put them in a tub or large pot, heat four gallons of water scalding hot, ready to boil, then pour it upon the leaves, so let it stand all night, then strain them thro’ a hair-sieve; put to every gallon of water two pounds of fine sugar, and stir it very well; take the whites of four or five eggs, beat them very well, put them into a pan, and whisk it very well before it be over hot, when the skim begins to rise take it off, and keep it skimming all the while it is boiling, let it boil three quarters of an hour, then put it into the tub, when it is cold put a little new yeast upon it, and beat it in every two hours, that it may head the better, so work it for two days, then put it into a sweet rundlet, bung it up close, and when it is fine bottle it.

304. To make Raisin Wine.

Take ten gallons of water, and fifty pounds of malaga raisins, pick out the large stalks and boil them in your water, when your water is boiled, put it into a tub; take the raisins and chop them very small, when your water is blood warm, put in your raisins, and rub them very well with your hand; when you put them into the water, let them work for ten days, stirring them twice a day, then strain out the raisins in a hair-sieve, and put them into a clean harden bag, and squeeze it in the press to take out the liquor, so put it into your barrel; don’t let it be over full, bung it up close, and let it stand whilst it is fine; when you tap your wine you must not tap it too near the bottom, for fear of the grounds; when it is drawn off, take the grounds out of the barrel, and wash it out with a little of your wine, then put your wine into the barrel again, draw your grounds thro’ a flannel bag, and put them into the barrel to the rest; add to it two pounds of loaf sugar, then bung it up, and let it stand a week or ten days; if it be very sweet to your taste, let it stand some time longer, and bottle it.

305. To make Birch Wine.

Take your birch water and boil it, clear it with whites of eggs; to every gallon of water take two pounds and a half of fine sugar, boil it three quarters of an hour, and when it is almost cold, put in a little yeast, work it two or three days, then put it into the barrel, and to every five gallons put in a quart of brandy, and half a pound of ston’d raisins; before you put up your wine burn a brimstone match in the barrel.

306. To make White Curran Wine.

Take the largest white currans you can get, strip and break them in your hand, whilst you break all the berries; to every quart of pulp take a quart of water, let the water be boiled and cold again, mix them well together, let them stand all night in your tub, then strain them thro’ a hair-sieve, and to every gallon put two pounds and a half of six-penny sugar; when your sugar is dissolved, put it into your barrel, dissolve a little isinglass, whisk it with whites of eggs, and put it in; to every four gallons put in a quart of mountain wine, so bung up your barrel; when it is fine draw it off, and take off the grounds, (but don’t tap the barrel over low at the bottom) wash out the barrel with a little of your wine, and drop the grounds thro’ a bag, then put it to the rest of your wine, and put it all into your barrel again, to every gallon add half a pound more sugar, and let it stand another week or two; if it be too sweet let it stand a little longer, then bottle it, and it will keep two or three years.

307. To make Orange Ale.

Take forty seville oranges, pare and cut them in slices, the best coloured seville you can get, put them all with the juice and seeds into half a hogshead of ale; when it is tunned up and working, put in the oranges, and at the same time a pound and a half of raisins of the sun stoned; when it has done working close up the bung, and it will be ready to drink in a month.

308. To make Orange Brandy.

Take a quart of brandy, the peels of eight oranges thin pared, keep them in the brandy forty-eight hours in a close pitcher, then take three pints of water, put into it three quarters of a pound of loaf sugar, boil it till half be consumed, and let it stand till cold, then mix it with the brandy.

309. To make Orange Wine.

Take six gallons of water and fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough for working, put to it six ounces of the syrrup of citron or lemons, and six spoonfuls of yeast, beat the syrrup and yeast well together, and put in the peel and juice of fifty oranges, work it two days and a night, then tun it up into a barrel, so bottle it at three or four months old.

310. To make Cowslip Wine.

Take ten gallons of water, when it is almost at boiling, add to it twenty one pounds of fine powder sugar, let it boil half an hour, and skim it very clean; when it is boiled put it in a tub, let it stand till you think it cold to set on the yeast; take a poringer of new yeast off the fat, and put to it a few cowslips; when you put on the yeast, put in a few every time it is stirred, till all the cowslips be in, which must be six pecks, and let it work three or four days; add to it six lemons, cut off the peel, and the insides put into your barrel, then add to it a pint of brandy; when you think it has done working, close up your vessel, let it stand a month, and then bottle it; you may let your cowslips lie a week or ten days to dry before you make your wine, for it makes it much finer; you may put in a pint of white wine that is good, instead of the brandy.

311. To make Orange Wine another Way.

Take six gallons of water, and fifteen pounds of sugar, put your sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water, when it is cold skim it very well whilst any skim rises, and let it boil for half an hour; take fifty oranges, pare them very thin, put them into your tub, pour the water boiling hot upon your oranges, and when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel; at six weeks or two months old bottle it; you may put to it in the barrel a quart of brandy.

312. To make Birch Wine another Way.

To a gallon of birch water put two pounds of loaf or very fine lump sugar, when you put it into the pan whisk the whites of four eggs; (four whites will serve for four gallons) whisk them very well together before it be boiled, when it is cold put on a little yeast, let it work a night and a day in the tub, before you put it into your barrel put in a brimstone match burning; take two pounds of isinglass cut in little bits, put to it a little of your wine, let it stand within the air of the fire all night; takes the whites of two eggs, beat it with your isinglass, put them into your barrel and stir them about with a stick; this quantity will do for four gallons; to four gallons you must have two pounds of raisins shred, put them into your barrel, close it up, but not too close at the first, when it is fine, bottle it.

313. To make Apricock Wine.

Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powder sugar, boil them together half an hour, skim them well, and when it is blood-warm put it on the fruit; it must be well bruised, cover it close, and let it stand three days; skim it every day as the skim rises, and put it thro’ a hair sieve, adding a pound of loaf sugar; when you put it into the vessel close it up, and when it is fine bottle it.

314. To make Orange Shrub.

Take seville oranges when they are full ripe, to three dozen of oranges put half a dozen of large lemons, pare them very thin, the thinner the better, squeeze the lemons and oranges together, strain the juice thro’ a hair sieve, to a quart of the juice put a pound and a quarter of loaf sugar; about three dozen of oranges (if they be good) will make a quart of juice, to every quart of juice, put a gallon of brandy, put it into a little barrel with an open bung with all the chippings of your oranges, and bung it up close; when it is fine bottle it.

This is a pleasant dram, and ready for punch all the year.

315. To make Strong Mead.

Take twelve gallons of water, eight pounds of sugar, two quarts of honey, and a few cloves, when your pan boils take the whites of eight or ten eggs, beat them very well, put them into your water before it be hot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub; when it is about blood warm put to it three spoonfuls of new yeast; take eight or nine lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full; take two or three pennyworth of isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites of three eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it.

You may order isinglass this way to put into any sort of made wine.

316. To make Mead another Way.

Take a quart of honey, three quarts of water, put your honey into the water, when it is dissolved, take the whites of four or five eggs, whisk and beat them very well together and put them into your pan; boil it while the skim rises, and skim it very clean; put it into your tub, when it is warm put in two or three spoonfuls of light yeast, according to the quantity of your mead, and let it work two nights and a day. To every gallon put in a large lemon, pare and strain it, put the juice and peel into your tub, and when it is wrought put it into your barrel; let it work for three or four days, stir twice a day with a thible, so bung it up, and let it stand two or three months, according to the hotness of the weather.

You must try your mead two or three times in the above time, and if you find the sweetness going off, you must take it sooner.

317. To make Cyder.

Draw off the cyder when it hath been a fortnight in the barrel, put it into the same barrel again when you have cleaned it from the grounds, and if your apples were sharp, and that you find your cyder hard, put into every gallon of cyder a pound and half of sixpenny or five-penny sugar; to twelve gallons of this take half an ounce of isinglass, and put to it a quart of cyder; when your isinglass is dissolved, put to it three whites of eggs, whisk them altogether, and put them into your barrel; keep it close for two months and then bottle it.

318. To make Cowslip Wine.

Take two pecks of peeps, and four gallons of water, put to every gallon of water two pounds and a quarter of sugar, boil the water and sugar together a quarter of an hour, then put it into a tub to cool, put in the skins of four lemons, when it is cold bruise your peeps, and put into your liquor, add to it a jill of yeast, and the juice of four lemons, let them be in the tub a night and a day, then put it into your barrel, and keep it four days stirring, then clay it up close for three weeks and bottle it. Put a lump of sugar in every bottle.

319. To make Red Curran Wine.

Let your currans be the best and ripest you can get, pick and bruise them; to every gallon of juice add five pints of water, put it to your berries in a stand for two nights and a day, then strain your liquor through a hair sieve; to every gallon of liquor put two pounds of sugar, stir it till it be well dissolved, put it into a rundlet, and let it stand four days, then draw it off clean, put in a pound and a half of sugar, stirring it well, wash out the rundlet with some of the liquor, so tun it up close; if you put two or three quarts of rasps bruised among your berries, it makes it taste the better.

You may make white curran wine the same way, only leave out the rasps.

320. To make Cherry Wine.

Take eight pounds of cherries and stone them, four quarts of water, and two pounds of sugar, skim and boil the water and sugar, then put in the cherries, let them have one boil, put them into an earthen pot till the next day, and set them to drain thro’ a sieve, then put your wine into a spigot pot, clay it up close, and look at it every two or three days after; if it does not work, throw into it a handful of fresh cherries, so let it stand six or eight days, then if it be clear, bottle it up.

321. To make Cherry Wine another Way.

Take the ripest and largest kentish cherries you can get, bruise them very well, stones and stalks altogether, put them into a tub, having a tap to it, let them stand fourteen days, then pull out the tap, let the juice run from them and put it into a barrel, let it work three or four days, then stop it up close three or four weeks and bottle it off.

The wine will keep many years and be exceeding rich.

322. To make Lemon Drops.

Take a pound of loaf sugar, beat and sift it very fine, grate the rind of a lemon and put into your sugar; take the whites of three eggs and wisk them to a froth, squeeze in some lemon to your taste, beat them for half an hour, and drop them on white paper; be sure you let the paper be very dry, and sift a little fine sugar on the paper before you drop them. If you would have them yellow, take a pennyworth of gumbouge, steep it in some rose-water, mix to it some whites of eggs and a little sugar, so drop them, and bake them in a slow oven.

323. To make Gooseberry Wine another Way.

Take twelve quarts of good ripe gooseberries, stamp them, and put to them twelve quarts of water, let them stand three days, stir them twice every day, strain them, and put to your liquor fourteen pounds of sugar; when it is dissolved strain it through a flannel bag, and put it into a barrel, with half an ounce of isinglass; you must cut the isinglass in pieces, and beat it whilst it be soft, put to it a pint of your wine, and let it stand within the air of the fire; take the whites of four eggs and beat them very well to a froth, put in the isinglass, and whisk the wine and it together; put them into the barrel, clay it close, and let it stand whilst fine, then bottle it for use.

324. To make Red Curran Wine another Way.

Take five quarts of red currans, full ripe, bruise them, and take from them all the stalks, to every five quarts of fruit put a gallon of water; when you have your quantity, strain them thro’ a hair-sieve, and to every gallon of liquor put two pounds and three quarters of sugar; when your sugar is dissolved tun it into your cask, and let it stand three weeks, then draw it off, and put to every gallon a quarter of a pound of sugar; wash your barrel with cold water, tun it up, and let it stand about a week; to every ten gallons put an ounce of isinglass, dissolve it in some of the wine, when it is dissolved put to it a quart of your wine, and beat them with a whisk, then put it into the cask, and stop it up close; when it is fine bottle it.

If you would have it taste of rasps, put to every gallon of wine a quart of rasps; if there be any grounds in the bottom of the cask, when you draw off your wine, drop them thro’ a flannel bag, and then put it into your cask.

325. To make Mulberry Wine.

Gather your mulberries when they are full ripe, beat them in a marble mortar, and to every quart of berries put a quart of water; when you put ’em into the tub rub them very well with your hands, and let them stand all night, then strain ’em thro’ a sieve; to every gallon of water put three pounds of sugar, and when the sugar is dissolved put it into your barrel; take two pennyworth of isinglass and clip it in pieces, put to it a little wine, and let it stand all night within the air of the fire; take the whites of two or three eggs, beat them very well, then put them to the isinglass, mix them well together, and put them into your barrel, stirring it about when it is put in; you must not let it be over full, nor bung it close up at first; set it in a cool place and bottle it when fine.

326. To make Blackberry Wine.

Take blackberries when they are full ripe, and squeeze them the same way as you did the mulberries. If you add a few mulberries, it will make your wine have a much better taste.

327. To make Syrrup of Mulberries.

Take mulberries when they are full ripe, break them very well with your hand, and drop them through a flannel bag; to every pound of juice take a pound of loaf sugar; beat it small, put to it your juice, so boil and skim it very well; you must skim it all the time it is boiling; when the skim has done rising it is enough; when it is cold bottle it and keep it for use.

You may make rasberry syrrup the same way.

328. To make Rasberry Brandy.

Take a gallon of the best brandy you can get, and gather your rasberries when they are full ripe, and put them whole into your brandy; to every gallon of brandy take three quarts of rasps, let them stand close covered for a month, then clear it from rasps, and put to it a pound of loaf sugar; when your sugar is dissolved and a little settled, boil it and keep it for use.

329. To make Black Cherry Brandy.

Take a gallon of the best brandy, and eight pounds of black cherries, stone and put ’em into your brandy in an earthen pot; bruise the stones in a mortar, then put them into your brandy, and cover them up close, let them steep for a month or six weeks, so drain it and keep it for use.

You may distil the ingredients if you please.

330. To make Ratifie Brandy.

Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please.

331. To make Cowslip Syrrup.

Take a quartern of fresh pick’d cowslips, put to ’em a quart of boiling water, let ’em stand all night, and the next morning drain it from the cowslips; to every pint of water put a pound of fine powder sugar, and boil it over a slow fire; skim it all the time in the boiling whilst the skim has done rising; then take it off, and when it is cold put it into a bottle, and keep it for use.

332. To make Lemon Brandy.

Take a gallon of brandy, chip twenty-five lemons, (let them steep twenty-four hours) the juice of sixteen lemons, a quarter of a pound of almonds blanched and beat, drop it thro’ a jelly bag twice, and when it is fine bottle it; sweeten it to your taste with double refined sugar before you put it into your jelly bag. You must make it with the best brandy you can get.

333. To make Cordial Water of Cowslips.

Take two quarts of cowslip peeps, a slip of balm, two sprigs of rosemary, a stick of cinnamon, half an orange peel, half a lemon peel, a pint of brandy, and a pint of ale; lay all these to steep twelve hours, then distil them on a cold still.

334. To make Milk Punch.

Take two quarts of old milk, a quart of good brandy, the juice of six lemons or oranges, whether you please, and about six ounces of loaf sugar, mix them altogether and drop them thro’ a jelly bag; take off the peel of two of the lemons or oranges, and put it into your bag, when it is run off bottle it; ’twill keep as long as you please.

335. To make Milk Punch another Way.

Take three jills of water, a jill of old milk, and a jill of brandy, sweeten it to your taste; you must not put any acid into this for it will make it curdle.

This is a cooling punch to drink in a morning.

336. To make Punch another Way.

Take five pints of boiling water and one quart of brandy, add to it the juice of four lemons or oranges, and about six ounces of loaf sugar; when you have mixed it together strain it thro’ a hair sieve or cloth, and put into your bowl the peel of a lemon or orange.

337. To make Acid for Punch.

Take gooseberries at their full growth, pick and beat them in a marble mortar, and squeeze them in a harden bag thro’ a press, when you have done run it thro’ a flannel bag, and then bottle it in small bottles; put a little oil on every bottle, so keep it for use.

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Last updated Friday, March 7, 2014 at 23:10