your raw _Cucumbers_, put them into it, and keep them with turning
up and downe very softly, till they be as it were per-boyled,
then take them out, and lay them aside till they be cold, then put
them up in the vessel you will keep them in, and when the liquor
is cold, straine it into them, till they be all covered.
_To Pickle Cucumbers to keep all the yeare._
Pare a good quantity of the rindes of _Cucumbers_, and boyle
them in a quart of running water, and a pint of wine _Vineger_,
with a handfull of _salt_, till they be soft, then letting them stand
till the liquor be quite cold, pour out the liquor from the rinds,
into some little barrel, earthen pot, or other vessel, that may be
close stopped, and put as many of the youngest _Cucumbers_ you can
gather, therein, as the liquor will cover, and so keep them close
covered, that no winde come to them, to use all the year till they
have new; if your _Cucumbers_ be great, 'tis best to boyle them in
the liquor till they be soft.
* * * * *
*OF COOKERY.*
_To make Snow._
Take a quart of thick _Creame_, and five or six whites of _Eggs_,
a sauser full of _sugar_ finely beaten, and as much _Rose water_, beat
them all together, and always as it riseth take it out with a spoon,
then take a loaf of _Bread_, cut away the crust, set it in a platter,
and a great _Rosemary_ bush in the middest of it, then lay your
Snow with a Spoon upon the _Rosemary_, and so serve it.
_To make Spiced Bread._
Take two pound of Manchet paste, sweet _Butter_ halfe a pound,
_Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if you
will put in any, and make it in a loafe, and bake it in an Oven,
no hotter then for Manchet.
_To make Craknels._
Take five or six pints of the finest _Wheat_ flower you can get, to
which you must put in a spoonfull (and not above) of good _Yest_,
then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely
beaten, and working it well into paste, make it after what forme
you will, and bake it.
_To make Veale-tooh's, or Olives._
Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of
the fat, and a little of the flesh, mingle it very small, and put to it
two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_,
a few _Currants_, a little _salt_, stir them well together, and make them
into the form of little _Pasties_, and fry them in a pan with sweet
_Butter_.
_To make a Barley Creame to procure sleepe, or Almond
Milke._
Take a good handfull of French _Barley_, wash it cleane in warme
water, and boyle it in a quart of fayre water to the halfe, then put
out the water from the _Barley_, and put the _Barley_ into a pottell of
new clean water, with a _Parsley_, and a _Fennell_ root, clean washed,
and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each
one handfull, boyle them with the _Barley_, till more then halfe be
consumed; then strayne out the liquor, and take of blanched
_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and
_Gourds_, husked, of each halfe a quarter of an ounce, beat these
seeds, and the _Almonds_ together, in a stone morter, with so much
_Sugar_, and _Rose-water_ as is fit, and strayne them through a cleane
cloath into the liquor, and drink thereof at night going to bed,
and in the night, if this doth not sufficiently provoke sleep, then
make some more of the same liquor, and boyle in the same the
heads, or a little of white _Poppey_.
_To pickle Oysters._
Take a peck of the greatest _Oysters_, open them, and put the liquor
that comes from them saved by it selfe, to as much _White-wine_,
and boyle it with a pound of _Pepper_ bruised, two or three
spoonfulls of large _Mace_, and a handfull of _salt_, till the liquor
begin to waste away, then put in your _Oysters_, and plump them,
and take them off the fire till they be cold, and so put them up in
little barrels very close.
_To make very fine Sausages._
Take four pound and a halfe of _Porck_, chop it small, and put to
it three pound of _Beefe_ sewet, and chop them small together, then
put to them a handfull of _Sage_, finely shred, one ounce of _Pepper_,
one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight
Eggs very well beaten before you put them in, then work them
well with your hand, till they be throughly mingled, and then fill
them up. Some like not the Eggs in them, it is not amisse therefore
to leave them out.
_To cast all kind of Sugar works into Moulds._
Take one pound of _Barabry Sugar_, Clarifie it with the white of
an Egg, boyle it till it will roule between your finger and your
thumb, then cast it into your standing Moulds, being watered two
hours before in cold water, take it out and gild them to garnish a
_Marchpine_ with them at your pleasure.
_To make all kinde of turned works in fruitage,
hollow._
Take the strongest bodyed _Sugar_ you can get, boyle it to the
height of _Manus Christi_, take your stone, or rather pewter moulds,
being made in three pieces; tye the two great pieces together
with _Inkle_, then poure in your _Sugar_ being highly boyled, turne
it round about your head apace, and so your fruitage will be hollow,
whether it be _Orange_, or _Lemmon_, or whatsoever your Mould
doth cast, after they be cast you must colour them after their naturall
colours.
_To make a Sallet of all kinds of Hearbs_.
Take your Hearbs and pick them very fine in faire water, and
pick your Flowers by themselves, and wash them clean, then
swing them in a strayner, and when you put them into a dish mingle
them with _Cucumbers_ or _Lemmons_ pared and sliced, also scrape
_sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on the
top of the _sallet_, and with every sort of the aforesaid things garnish
the dish about, then take Eggs boyled hard, and lay about the dish
and upon the Sallet.
_To make Fritter-stuffe_
Take fine flower, and three or four Eggs, and put into the flower,
and a piece of Butter, and let them boyle all together in a
dish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, and
in the boyling put in a little grated Bread, to make it big, then
put it into a dish, and beat it well together, and so put it into your
mould, and fry it with clarified Butter, but your Butter may not
be too hot, nor too cold.
* * * * *
_FINIS._
End of Project Gutenberg's A Book of Fruits and Flowers, by Anonymous