239. To make short Paste without Butter.

Bake your Flower first, then take a quart of it, and the Yolks of three Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, and so make it into Paste.

240. To Candy whole Spices with a hard Rock-Candy.

Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the weight of six pence of Gum Arabic that is clear, boil them together till a drop will run as small as a hair; then put it into an earthen pan, and having before steeped your spices one night or two in Rosewater, put your spices into the pan, and stop it up close that no Air get in, keep it in a hot place three weeks, then break your Pot with a Hammer.

Thus you may do with preserved Oranges and Lemons, any kinds of Fruits and flowers, or Herbs if you please.

241. To make very fine biscuit.

Take half a Pound of sifted Sugar, the Yolks of six Eggs, a little sifted spice and Seeds, and a little Ambergreece or Musk, your Eggs must be very hard, then put all these into a Mortar and beat them to a Paste with a little Gum Dragon steeped in Rosewater all night, then mould it up with fine Sugar; and make it into pretty Fancies, and dry them in a warm Oven.

242. To make Orange, or Lemon or Citron biscuit.

Take either of these preserved and washed from their Syrup, beat them well in a Mortar, and then put in a little Gum Dragon as before, beat them again together till it be a perfect Paste, then mould it up with Sugar sifted, and make them up in what shape you please and dry it.

243. To make biscuit of Potato-Roots or Parsneps.

Take their Roots boil'd very tender, and beat them in a Mortar with their weight of sifted Sugar, then put in a little Gum dragon as before, beat them to a Paste, and mould them up with Sugar sifted, and make them up in what shape you please, and dry them.

244. To pickle Oranges or Lemons, taught me by a Seaman.

Take those which are free from any spots, and lay them gently in a Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel close, for want of Sea-water, you may take fair water, and make it so strong with Bay Salt, that it will bear an Egg, and put to them in like manner.

245. To keep Grapes fresh and green, taught me by a Sea-Captain.

Take your fairest Grapes without any blemish, then lay some Oats in a Box; and then a Lay of Grapes, and then more Oats, and so do till you have laid all in, then cover the Grapes well with Oats, and close your box fast that no Air get in.

246. To dry Grapes to keep longer.

Take your best Clusters and hang them up in a Room upon Lines, and be sure you do not let them touch one another, they will keep four months.

247. To make Marmalade of Oranges or Lemons.

Boil the Rinds of them in several Waters till they be very tender, beat them small with their weight of Pippins, then take the weight of all in fine Sugar, and to every Pound of Sugar, a Pint of Water, boil your Water and Sugar together, and make a Syrup, then put in your Pulp, and boil it a good while till it be clear, then put in the Juice of some Orange and Lemon, so much as will give it a fine taste, then boil it a little longer till you see it will jelly very well, then put it into Glasses, and keep it in a reasonable warm place; this is very Cordial, and stopped Rheum.

248. To make green Ginger wet.

Take one pound of Ginger, and steep it in Red-Wine and Vinegar equally mixed, let it stand so close covered twelve days, and twice every day stir it up and down, then take two quarts of Red-Wine and as much Vinegar, and boil them together a little while, then put in three pounds of Sugar and make a Syrup therewith, then put in your Ginger and boil it a while, then set it by till the next day, so boil it every day a little, till it be very clear, and so keep it in the Syrup.

249. To make a Salad of Lemons.

Take the rinds of Lemons cut in halves, and boil them in several waters till they are very tender, then take Vinegar, Water and Sugar, and make a Syrup, then put in your Lemons, first cut as you would an Apple-paring, round and round till you come at the top, boil them a while in the Syrup, then set them by till the next day, then boil them again a little, and so do till you see they be clear, and the Syrup thick; when you serve them to the Table, wash them in Vinegar.

250. To stew Prunes without fire.

Take your largest Prunes well washed, and put them into a broad mouthed Glass, then put to them some Claret Wine, and whole Spice, and cover your Glass very well, and set it in the Sun ten days or more, and they will eat very finely; you must also put a little Sugar into the Glass with them.

251. To make Syrup of the Juice of Citrons or Lemons.

Take the Juice of either of them, and put twice the weight of fine Sugar therein, put it into a long Gallipot, and set that pot into a Kettle of boiling water, till you see they be well incorporated, then take it out, and when it is cold put it up.

Tags: Recipes and Cooking