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49. To make Lemon Cakes.

Take half a pound of refined sugar, put to it two spoonfuls of Rosewater, as much Orange Flower water, and as much of fair water, boil it to a Candy height, then put in the Rind of a Lemon grated, and a little Juice, stir it well on the fire, and drop it on Plates or sleeked Paper.

50. To make Wafers.

Take a quart of Flower heaped and put to it the yolks of four Eggs, and two or three spoonfuls of Rosewater, mingle this well together, then make it like Batter with Cream and a little Sugar, and bake it on Irons very thin poured on.

51. To make Marmalade of Cherries with Currans.

Take four pounds of Cherries when they are stoned, and boil them alone in their Liquor for half an hour very fast, then pour away the Liquor from them, and put to them half a Pint and little more of the juice of Currans, then boil a pound of double refined Sugar to a Candy height, and put your Cherries and Juice of Currans in that, and boil them again very fast till you find it to jelly very well.

52. To preserve Raspberries.

Take the weight of your Raspberries in fine Sugar, and take some Raspberries and bruise them a little; then take the clearest of the bruised Raspberries, I mean the Juice and the weight of it in Sugar, and your other Sugar named before, and boil it, and scum it, then put in your whole Raspberries, and boil them up once, then let them stand over the fire without boiling till you see it will Jelly, and that it look clear, then take up your Raspberries one by one, and put them into Glasses, then boil your Syrup, and put it over them.

53. To make Syrup of Ale, good for weak People to take inwardly, or to heal old Sores, applied thereto.

Take two Gallons of Ale Wort, the strongest you can get, so soon as it is run from the Grounds, set it on the fire in a pan, and let it boil gently and that you do perceive it to be as though it were full of Rags; run it through a strainer, and set it on the fire again, and let it boil until it be thick, and scum it clean, and when it is much wasted, put it into a lesser Pan to boil, or else it will burn; when it is thick enough, take it off, and when it is cold, put it into Gallipots, take as much as a Walnut fasting; and as much when you go to bed.

54. To make whipped Sillibub.

Take half a Pint of Rhenish Wine or white Wine, put it into a Pint of Cream, with the Whites of three Eggs, season it with Sugar, and beat it as you do Snow-Cream, with Birchen Rods, and take off the Froth as it ariseth, and put it into your Pot, so do till it be beaten to a Froth, let it stand two or three hours till it do settle, and then it will eat finely.

55. To make Raisin Wine or Stepony.

Take four Gallons of Spring-water, four pounds of Raisins of the Sun stoned, the juice of four good Lemons, and the Rind of two cut thin, boil the Raisins, and Pill in the Water for half an hour or more, then put in the juice of Lemon, and a little Spice, Sugar and Rosewater, and let it stand but a little more over the fire; then put it into an earthen pot, and beat it together till it be cold, then bottle it up, it will keep but a few days.

Memorandum, Two pounds of Sugar to one pound of Cow'slips is enough for Conserve.

56. To boil Samphire.

Take Water and Salt so strong as will bear an Egg, boil it, and when it boils, put in your Samphire unwashed, and let it scald a little, then take it off, and cover it so close that no Air can get in, and set the Pot upon a cold Wisp of Hay, and so let it stand all night, and it will be very green, then put it up for your use.

57. To make Cabbage Cream.

Take twenty five Quarts of new Milk, set it on the fire till it be ready to boil, stir it all the while that it creams not, then pour it into twenty several Platters so fast as you can, when it is cold, take off the Cream with a Skimmer, and lay it on a Pie Plate in the fashion of a Cabbage, crumpled one upon another, do thus three times, and between every Layer you must mingle Rosewater and Sugar mingled thick, and laid on with a Feather; some use to take a little Cream and boil it with Ginger, then take it from the fire and season it with Rosewater and Sugar, and the Juice of Jordan Almonds blanched and beaten, then stir it till it be cold, that it cream not; then take Toasts of Manchet cut thin, not too hard, nor brown, lay them in the bottom of the Dish, and pour the Cream upon them, and lay the Cabbage over.

58. To make a Trifle.

Take sweet Cream, season it with Rosewater and Sugar, and a little whole Mace, let it boil a while, then take it off, and let it cool, and when it is lukewarm put it into such little Dishes or Bowls as you mean to serve it in; then put in a little Runnet, and stir it together; when you serve it in, strew on some French Comfits.

59. To make thick Cream.

Take sweet Cream, a little Flower finely sifted, large Mace, a stick of Cinnamon, Sugar and Rosewater, let all these boil together till it be thick, then put into it thick Cream, the yolks of Eggs beaten, then let it saw but a little while for fear of turning, then pour it out, and when it is cold serve it in.

Tags: Recipes and Cooking