208. To make Tuff-Taffity Cream.

Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth with Rosewater, then take off the Froth and put in into the Cream, and boil it, and always stir it, then put in the Yolks of eight Eggs well beaten, and stir them in off the Fire, and then on the fire a little while, then season it with Sugar, and pour it out, and when it is cold, lay on it Jelly of Currans or Raspberries, or what you please.

209. Caraway Cake.

Take one Quart of Flower, and one pound of Butter, rub your Butter into your Flower very well, then take two Yolks of Eggs and one White, two spoonfuls of Cream, half a Pint of Ale-Yeast, mix them all together, do not knead it, but pull it in pieces, then set it to the fire to rise, and so let it lie almost one hour, turning it often, then pull it in pieces again, and strew in half a pound of Caraway Comfits, mingle them with the Paste, then take it lightly with your hand, fashion it like an Oval, and make it higher in the middle than the sides, let your Oven be as hot as for a Tart, be sure your Oven or Cake be ready both at once, put it upon a double paper buttered, and let it stand almost an hour, when it goes into the Oven, strew it thick with Caraway-Comfits, and lay a paper over least it scorch.

210. To Candy Barberries.

Stone the fairest Bunches you can get, and as you stone them strew in a little Sugar, then take so much water as you think will cover them, and let them boil in it with a little Sugar a little while, then put them into a deep thing that the Syrup may cover them, then boil a little water and sugar to a Candy height, then having your Barberries drained well from the Syrup put them into the hot Candy, stir them gently til the Sugar be dissolved, but do not let them boil in it, then open every branch and lay them upon the brims of dishes, shift them often on clean dishes and open them every time, then set them into an Oven or Stove to dry.

211. To make a very fine Sillibub.

Take one Quart of Cream, one Pint and an half of Wine or Sack, the Juice of two Lemons with some of the Pill, and a Branch of Rosemary, sweeten it very well, then put a little of this Liquor, and a little of the Cream into a Basin, beat them till it froth, put that Froth into the Sillibub pot, and so do till the Cream and Wine be done, then cover it close, and set it in a cool Cellar for twelve hours, then eat it.

212. Fine sweet Powder for the hair.

Take one pound of the best starch you can get, put it into a Basin with half a Pint of Rosemary water, as much Rosewater, stir them well together with a Spoon, then dry them well in the Sun, then take the sifted Powder of Damask Roses, and four grains of Ambergreece, mix it well with your Starch, and sift it fine.

213. To make Cakes of Pistachoes.

Take half a pound of Almonds Blanched, half a pound of Pistachoes blanched, four Ounces of Pine-Apple seeds, beat these together in a Mortar with a little Rosewater till it come to perfect Paste, then put in the weight of it in Sugar, and beat it again, then mould it with sifted Sugar, and lay it upon Wafer sheets, and fashion them as you please; then stick them with quartered Pistachoes; that they may make it look like a Hedghog, then with a Feather Ice them over with the White of an Egg, Rosewater and Sugar, then bake them carefully.

214. To make Cakes of Apricots in Lumps.

Take Apricots, and pare them and cut them in halves, then take their weight in Sugar, put half this Sugar and the Apricots into a Posnet, let them boil apace till they look clear, then boil the other part of the Sugar to a Candy height, then put them together, and stir them a while, then put them into Glasses and set them into a Stove, and when the one side is dry, turn the other.

215. To make Raspberry Sugar.

Take the Juice of Raspberries and wet your Sugar with it, and dry it in a Stove in little Cakes; this will keep all the year, a little of it being put into a Glass of Wine, will give it as good a taste, as you can desire, and as good a color; in this manner you may make Sugar of any Fruit, Flower, or Herb.

216. To dry Apricots.

Take your fairest Apricots and stone them, then weigh them, and as you pare them, throw them into cold water, have in readiness their weight in fine sugar, wet it with some of the water they lie in, and boil it to a Candy height, then put in your Apricots, and boil them till they are clear, when they have lain three or four days in the Syrup, lay them out upon Glasses to dry in a stove, and turn them twice a day.

217. To make rough Marmalade of Cherries.

Stone your Cherries, and infuse them in a long Gallipot in a Kettle of boiling water, when they are all to pieces, then take their weight in fine Sugar boiled to a Candy height with a little water, then put in your Apricots and stir them over a slow fire, but do not let it boil, when it will jelly, put it into Glasses.

218. To make smooth Marmalade of Cherries.

Infuse them as you do the other, then strain them hard, and boil the Juice with a Candy as you do the other.

Tags: Recipes and Cooking