together; then take the yolks of five or six eggs, as much thick cream
as will make it up to a paste, and some corriander seeds; roll them and
lay them on tins, prick and 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, and it will ice them.
379. _To preserve_ ORANGES _Whole_.
Take what quantity of oranges you have a mind to preserve, chip off the
rind, the thiner and better, put them into water twenty-four hours, in
that time shift them in the water (to take off the bitter) three times;
you must shift them with boiling water, cold water makes them hard; put
double the weight of sugar for oranges, dissolve your sugar in water,
skim it, and clarify it with the white of an egg; before you put in
your oranges, boil them in syrrup three or four times, three or four
days betwixt each time; you must take out the inmeat of the oranges
very clean, for fear of mudding the syrup.
380. _To make_ JAM _of_ DAMSINS.
Take damsins when they are ripe, and to two pounds of damsins take a
pound of sugar, put your sugar into a pan with a jill of water, when
you have boiled it put in your damsins, let them boil pretty quick,
skim them all the time they are boiling, when your syrrup looks thick
they are enough put them into your pots, and when they are cold cover
them with a paper dip'd in brandy, tie them up close, and keep them for
use.
381. _To make clear_ Cakes _of_ Gooseberries.
Take a pint of jelly, a pound and a quarter of sugar, make your jelly
with three or four spoonfuls of water, and put your sugar and jelly
together, set it over the fire to heat, but don't let it boil, then put
it into the cake pots, and set it in a slow oven till iced over.
382. _To make_ BULLIES CHEESE.
Take half a peck or a quartern of bullies, whether you please, pick off
the stalks, put them in a pot, and stop them up very close, set them in
a pot of water to boil for two hours, and be sure your pot be full of
water, and boil them whilst they be enough, then put them in a
hair-sieve to drain the liquor from the bullies; and to every quart of
liquor put a pound and a quarter of sugar, boil it over a slow fire,
keeping it stirring all the time: You may know when it is boiled high
enough by the parting from the pan, and cover it with papers dip'd in
brandy, so tie it up close, and keep it for use.
383. _To make_ JAM _of_ BULLIES.
Take the bullies that remained in the sieve, to every quart of it take
a pound of sugar, and put it to your jam, boil it over a slow fire, put
it in pots, and keep it for use.
384. _To make_ SYRRUP _of_ GILLIFLOWERS.
Take five pints of clipt gilliflowers, two pints of boiling water and
put to them, then put them in an earthen pot to infuse a night and a
day, take a strainer and strain them out; to a quart of your liquor put
a pound and half of loaf sugar, boil it over a slow fire, and skim it
whilst any skim rises; so when it is cold bottle it for use.
385. _To pickle_ GILLIFLOWERS.
Take clove gilliflowers, when they are at full growth, clip them and
put them into a pot, put them pretty sad down, and put to them some
white wine vinegar, as much as will cover them; sweeten them with fine
powder sugar, or common loaf; when you put in your sugar stir them up
that your sugar may go down to the bottom; they must be very sweet; let
them stand two or three days, and then put in a little more vinegar; so
tie them up for use.
386. _To pickle_ CUCUMBERS _sliced_.
Pare thirty large cucumbers, slice them into a pewter dish, take six
onions, slice and strow on them some salt, so cover them and let them
stand to drain twenty four hours; make your pickle of white wine
vinegar, nutmeg, pepper, cloves and mace, boil the spices in the
pickle, drain the liquor clean from the cucumbers, put them into a deep
pot, pour the liquor upon them boiling hot, and cover them very close;
when they are cold drain the liquor from them, give it another boil,
and when it is cold pour it on them again; so keep them for use.
387. _To make_ CUPID HEDGE-HOG'S.
Take a quarter of a pound of jordan almonds, and half a pound of loaf
sugar, put it into a pan with as much water as will just wet it, let it
boil whilst it be so thick as will stick to your almonds, then put in
your almonds and let them boil in it; have ready a quarter of a pound
of small coloured comfits; take your almonds out of the syrrup one by
one, and turn them round whilst they covered over, so lie them on a
pewter dish as you do them, and set them before the fire, whilst you
have done them all.
They are pretty to put in glasses, or to set in a desert.
388. _To make_ ALMOND HEDGE-HOGS.
Take half a pound of the best almonds, and blanch them, beat them with
two or three spoonfuls of rose-water in a marble-mortar very small,
then take six eggs, (leave out two of the whites) beat your eggs very
well, take half a pound of loaf sugar beaten, and four ounces of
clarified butter, mix them all well together, put them into a pan, set
them over the fire, and keep it stirring whilst it be stiff, then put
it into a china-dish, and when it is cold put it up into the shape of
an hedge hog, put currans for eyes, and a bit of candid orange for
tongue; you may leave out part of the almonds unbeaten; take them and
split them in two, then cut them in long bits to stick into your hedge
hog all over, then rake two pints of cream custard to pour over your
hedge hog, according to the bigness of your dish; lie round your dish
edge slices of candid or preserved orange, which you have, so serve it
up.
389. _To pot_ SALMON _to keep half a Year_.
Take a side of fresh salmon, take out the bone, cut off the head and
scald it; you must not wash it but wipe it with a dry cloth; cut it in
three pieces, season it with mace, pepper, salt and nutmeg, put it into
a flat pot with the skin side downward, lie over it a pound of butter,
tie a paper over it, and send it to the oven, about an hour and a half
will bake it; if you have more salmon in your pot than three pieces it
will take more baking, and you must put in more butter; when it is baked
take it out of your pot, and lie it on a dish plate to drain, and take
off the skin, so season it over again, for if it be not well seasoned
it will not keep; put it into your pot piece by piece; it will keep best
in little pots, when you put it into your pots, press it well down with
the back of your hand, and when it is cold cover it with clarified
butter, and set it in a cool place; so keep it for use.
390. _To make a_ CODDLIN PIE.
Take coddlins before they are over old, hang them over a slow fire to
coddle, when they are soft peel off the skin, so put them into the water
again, then cover 'em up with vine leaves, and let them hang over the
fire whilst they be green; be sure you don't let them boil; lie them
whole in the dish, and bake them in puff-paste, but leave no paste
in the bottom of the dish; put to 'em a little shred lemon-peel, a
spoonful of verjuice or juice of lemon, and as much sugar as you think
proper, according to the largeness of your pie.
391. _To make a_ COLLIFLOWER PUDDING.
Boil the flowers in milk, take the tops and lay then in a dish, then take
three jills of cream, the yolks of eight eggs, and the whites of two,
season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water,
beat all well together, then pour it over the colliflower, put it into
the oven, bake it as you would a custard, and grate sugar over it when
it comes from the oven.
Take sugar, sack and butter for sauce.
392. _To make Stock for_ HARTSHORN JELLY.
Take five or six ounces of hartshorn, put it into a gallon of water,
hang it over a slow fire, cover it close, and let it boil three or four
hours, so strain it; make it the day before you use it, and then you
may have it ready for your jellies.
393. _To make_ SYRRUP OF VIOLETS.
Take violets and pick them; to every pound of violets put a pint of
water, when the water is just ready to boil put it to your violets, and
stir them well together, let them infuse twenty four hours and strain
them; to every pound of syrrup, take almost two pounds of sugar, beat
the sugar very well and put it into your syrrup, stir it that the sugar
may dissolve, let it stand a day or two, stirring it two or three
times, then set it on the fire, let be but warm and it will be thick
enough.
You may make your syrrup either of violets or gilliflowers, only take
the weight of sugar, let it stand on the fire till it be very hot, and
the syrrup of violets must be only warm.
394. _To pickle_ COCKLES.
Take cockles at a full moon and wash 'em, then put them in a pan, and
cover them with a wet cloth, when they are enough put them into a stone
bowl, take them out of the shells and wash them very well in their own
pickle; let the pickle settle every time you wash them then clear it
off; when you have cleaned 'em, put the pickle into a pan, with a
spoonful or two of white wine and a little white wine vinegar, to you
taste, put in a little Jamaica and whole pepper, boil it very well in
the pickle, then put in you cockles, let 'em have a boil and skim 'em,
when they are cold put them in a bottle with a little oil over them,
set 'em in a cool place and keep 'em for use.
395. _To preserve Quinces whole or in quarters_.
Take the largest quinces when they are at full growth, pare them and
throw them into water, when you have pared them cut them into quarters,
and take out the cores; if you would have any whole you must take out
the cores with a scope; save all the cores and parings, and put them in
a pot or pan to coddle your quinces in, with as much water as will
cover them, so put in your quinces in the middle of your paring into
the pan, (be sure you cover them close up at the top) so let them hang
over a slow fire whilst they be thoroughly tender, then take them out
and weigh them; to every pound of quince take a pound of loaf sugar,
and to every pound of sugar take a pint of the same water you coddled
your quinces in, set your water and sugar over the fire, boil it and
skim it, then put in your quinces, and cover it close up, set it over a
slow fire, and let it boil whilst your quinces be red and the syrrup
thick, then put them in pots for use, dipping a paper in brandy to lie
over them.
396. _To pickle_ SHRIMPS.
Take the largest shrimps you can get, pick them out of the shells, boil
them in a jill of water, or as much water as will cover them according
as you have a quantity of shrimps, strain them thro' a hair-sieve, then
put to the liquor a little spice, mace, cloves, whole pepper, white
wine, white wine vinegar, and a little salt to your taste; boil them
very well together, when it is cold put in your shrimps, they are fit
for use.
397. _To pickle_ MUSCLES.
Wash your muscles, put them into a pan as you do your cockles, pick
them out of the shells, and wash them in the liquor; be sure you take
off the beards, so boil them in the liquor with spices, as you do your
cockles, only put to them a little more vinegar than you do to cockles.
398. _To pickle_ WALNUTS _green_.
Gather walnuts when they are as you can run a pin through them, pare
them and put them in water, and let them lie four or five days,
stirring it twice a day to take out the bitter, then put them in strong
salt and water, let them lie a week or ten days, stirring it once or
twice a day, then put them in fresh salt and water, and hang them over
a fire, put to them a little allum, and cover them up close with vine
leaves, let them hang over a slow fire whilst they be green, but be
sure don't let them boil, when they are green pat them into a sieve to
drain the water from them.
399. _To make_ PICKLE _for them_.
Take a little good alegar, put to it a little long pepper and Jamaica
pepper, a few bay leaves, a little horse-radish, a handful or two of
mustard-seed, a little salt and a little rockambol if you have any, if
not a few shalots; boil them altogether in the alegar, which put to
your walnuts and let it stand three or four days, giving them a scald
once a day, then tie them up for use.
A spoonful of this pickle is good for fish-sauce, or a calf's head ash.
400. _To pickle_ WALNUTS _black_.
Gather walnuts when they are so tender that you can run a pin thro'
them, prick them all with a pin very well, lie them in fresh water, and
let them lie for a week, shifting them once a day; make for them a
strong salt and water, and let them lie whilst they be yellow, stirring
them once a day, then take 'em out of the salt and water, and boil it,
put it on the top of your walnuts, and let your pot stand in the corner
end, scald them once or twice a day whilst they be black.
You may make the same pickle for those, as you did for the green ones.
401. _To pickle_ OYSTERS.
Take the largest oysters you can get, pick them whole out of the shell,
and take off the beards, wash them very well in their own pickle, so
let the pickle settle, and clear it off, put it into a stew-pan, put to
it two or three spoonfuls of white wine, and a little white wine
vinegar; don't put in any water, for if there be not pickle enough of
their own get a little cockle-pickle and put to it, a little Jamaica
pepper, white pepper and mace, boil and skim them very well; you must
skim it before you put in your spices, then put in your oysters, and
boil them in the pickle, when they are cold put them into a large
bottle with a little oil on the top, set them in a cool place and keep
them for use.
402. _To pickle large_ CUCUMBERS.
Take cucumbers and put them in a strong salt and water, let them lie
whilst they be throughly yellow, then scald them in the same salt and
water they lie in, set them on the fire, and scald them once a day
whilst they are green; take the best alegar you can get, put to it a
little Jamaica pepper and black pepper, some horse-radish in slices, a
few bay leaves, and a little dill and salt, so scald your cucumbers
twice or thrice in this pickle; then put them up for use.
403. _To pickle_ ONIONS.
Take the smallest onions you can get, peel and put them into a large
quantity of fair water, let them lie two days and shift them twice a
day; then drain them from the water, take a little distill'd vinegar,
put to 'em two or three blades of mace, and a little white pepper and
salt, boil it, and pour it upon your onions, let them stand three days,
so put them into little glasses, and tie a bladder over them; they are
very good done with alegar; for common use, only put in Jamaica pepper
instead of mace.
404. _To pickle_ ELDER BUDS.
Take elder buds when they are the bigness of small walnuts, lie them in
a strong salt and water for ten days, and then scald them in fresh salt
and water, put in a lump of allum, let them stand in the corner end
close cover'd up, and scalded once a day whilst green.
You may do radish cods or brown buds the same way.
405. _To make the_ Pickle.
Take a little alegar or white wine vinegar, and put to it two or three
blades of mace, with a little whole pepper and Jamaica pepper, a few
bay leaves and salt, put to your buds, and scald them two or three
times, then they are fit for use.
406. _To pickle_ MUSHROOMS.
Take mushrooms when fresh gather'd, sort the large ones from the
buttons, cut off the stalks, wash them in water with a flannel, have a
pan of water ready on the fire to boil 'em in, for the less they lie in
the water the better; let them have two or three boils over the fire,
then put them into a sieve, and when you have drained the water from
them put them into a pot, throw over them a handful of salt, stop them
up close with a cloth, and let them stand two or three hours on the hot
hearth or range end, giving your pot a shake now and then; then drain
the pickle from them, and lie them in a cloth for an hour or two, so
put into them as much distill'd vinegar as will cover them, let them
lie a week or ten days, then take them out, and put them in dry
bottles; put to them a little white pepper, salt and ginger sliced,
fill them up with distill'd vinegar, put over 'em a little sweet oil,
and cork them up close; if your vinegar be good they will keep two or
three years; I know it by experience.
You must be sure not to fill your bottles above three parts full, if
you do they will not keep.
407. _To pickle_ MUSHROOMS _another Way_.
Take mushrooms and wash them with a flannel, throw them into water as
you wash them, only pick the small from the large, put them into a pot,
throw over them a little salt, stop up your pot close with a cloth,
boil them in a pot of water as you do currans when you make a jelly,
give them a shake now and then; you may guess when they are enough by
the quantity of liquor that comes from them; when you think they are
enough strain from them the liquor, put in a little white wine vinegar,
and boil it in a little mace, white pepper, Jamaica pepper, and slic'd
ginger; then it is cold put it to the mushrooms, bottle 'em and keep
'em for use.
They will keep this way very well, and have more of the taste of
mushrooms, but they will not be altogether so white.
408. _To pickle_ POTATOE CRABS.
Gather your crabs when they are young, and about the bigness of a large
cherry, lie them in a strong salt and water as you do other pickles,
let them stand for a week or ten days, then scald them in the same
water they lie in twice a day whilst green; make the same pickle for
them as you do for cucumbers; be sure you scald them twice or thrice in
the pickle and they will keep the better.
409. _To pickle large_ BUTTONS.
Take your buttons, clean 'em and cut 'em in three or four pieces, put
them into a large sauce-pan to stew in their own liquor, put to them a
little Jamaica and whole pepper, a blade or two of mace, and a little
salt, cover it up, let it stew over a slow fire whilst you think they
are enough, then strain from them their liquor, and put to it a little
white wine vinegar or alegar, which you please, give it a boil
together, and when it is cold put it to your mushrooms, and keep them
for use.
You may pickle flaps the same way.
410. _To make_ CATCHUP.
Take large mushrooms when they are fresh gathered, cut off the dirty
ends, break them small in your hands, put them in a stone-bowl with a
handful or two of salt, and let them stand all night; if you don't get
mushrooms enough at once, with a little salt they will keep a day or
two whilst you get more, so put 'em in a stew-pot, and set them in an
oven with household bread; when they are enough strain from 'em the
liquor, and let it stand to settle, then boil it with a little mace,
Jamaica and whole black pepper, two or three shalots, boil it over a
slow fire for an hour, when it is boiled let it stand to settle, and
when it is cold bottle it; if you boil it well it will keep a year or
two; you must put in spices according to the quantity of your catchup;
you must not wash them, nor put to them any water.
411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS.
Gather cucumbers when they are green, cut a bit off the end and take
out all the meat; lie them in a strong salt and water, let them lie for
a week or ten days whilst they be yellow, then scald them in the same
salt and water they lie in whilst green, then drain from them the
water; take a little mustard-seed, a little horse-radish, some scraped
and some shred fine, a handful of shalots, a claw or two of garlick if
you like the taste, and a little shred mace; take six or eight
cucumbers shred fine, mix them amongst the rest of the ingredients,
then fill your melons or cucumbers with the meat, and put in the bits
at the ends, tie them on with a string, so as will well cover them, and
put into it a little Jamaica and whole pepper, a little horse-radish
and a handful or two of mustard-seed, then boil it, and pour it upon
your mango; let it stand in the corner end two or three days, scald
them once a day, and then tie them up for use.
412. _To pickle_ GARKINS.
Take garkins of the first growth, pick 'em clean, put 'em in a strong
salt and water, let 'em lie a week or ten days whilst they be throughly
yellow, then scald them in the same salt and water they lie in, scald
them once a day, and let them lie whilst they are green, the set them
in the corner end close cover'd.
413. _To make_ PICKLE _for your_ Cucumbers.
Take a little alegar, (the quantity must be equal to the quantity of
your cucumbers, and so must your seasoning) a little pepper, a little
Jamaica and long pepper, two or three shalots, a little horse-radish
scraped or sliced, and little salt and a bit of allum, boil them
altogether, and scald your cucumbers two or three times with your
pickle, so tie them up for use.
414. _To pickle_ COLLIFLOWER _white_.
Take the whitest colliflower you can get, break it in pieces the
bigness of a mushroom; take as much distill'd vinegar as will cover it,
and put to it a little white pepper, two or three blades of mace, and a
little salt, then boil it and pour it on your colliflowers three times,
let it be cold, then put it into your glasses or pots, and wet a
bladder to tie over it to keep out the air.
415. _To pickle_ Red Cabbage.
Take a red cabbage, chuse it a purple red, for the light red never
proves a good colour; so take your cabbage and shred it in very thin
slices, season it with pepper and salt very well, let it lie all night
upon a broad tin, or a dripping-pan; take a little alegar, put to it a
little Jamaica pepper, and two or three rases of ginger, boil them
together, and when it is cold pour it upon your cabbage, and in two or
three days time it will be fit for use.
You may throw a little colliflower among it, and it will turn red.
416. _To pickle_ Colliflower _another Way_.
Take the colliflower and break it in pieces the bigness of a mushroom,
but leave on a short stalk with the head; take some white wine vinegar,
into a quart of vinegar, put six-pennyworth of cochineal beat well,
also a little Jamaica and whole pepper, and a little salt, boil them in
vinegar, pour it over the colliflower hot, and let it stand two or
three days close covered up; you may scald it once in three days whilst
it be red, when it is red take it out of pickle, and wash the cochineal
off in the pickle, so strain it through a hair sieve, and let it stand
a little to settle, then put it to your colliflower again, and tie it
up for use; the longer it lies in the pickle the redder it will be.
417. _To pickle_ WALNUTS _white_.
Take walnuts when they are at full growth and can thrust a pin through
them, the largest sort you can get, pare them, and cut a bit off one
end whilst you see the white, so you must pare off all the green, if
you cut through the white to the kernel they will be spotted, and put
them in water as you pare them; you must boil them in salt and water as
you do mushrooms, and will take no more boiling than a mushroom; when
they are boiled lay them on a dry cloth to drain out of the water, then
put them into a pot, and put to them as much distill'd vinegar as will
cover them, let them lie two or three days; then take a little more
vinegar, put to it a few blades of mace, a little white pepper and
salt, boil 'em together, when it is cold take your walnuts out of the
other pickle and put into that, let them lie two or three days, pour it
from them, give it another boil and skim it, when it is cold put to it
your walnuts again, put them into a bottle, and put over them a little
sweet oil, cork them up, and set them in a cool place; if your vinegar
be good they will keep as long as the mushrooms.
418. _To pickle_ BARBERRIES.
Take barberries when full ripe, put them into a pot, boil a strong salt
and water, then pour it on them boiling hot.
419. _To make_ BARLEY-SUGAR.
Boil barley in water, strain it through a hair-sieve, then put the
decoction into clarified sugar brought to a candy height, or the last
degree of boiling, then take it off the fire, and let the boiling
settle, then pour it upon a marble stone rubb'd with the oil of olives,
when it cools and begins to grow hard, cut it into pieces, and rub it
into lengths as you please.
420. _To pickle_ PURSLAIN.
Take the thickest stalks of purslain, lay them in salt and water six
weeks, then take them out, put them into boiling water, and cover them
well; let them hang over a slow fire till they be very green, when they
are cold put them into pot, and cover them well with beer vinegar, and
keep them covered close.
421. _To make_ PUNCH _another Way_.
Take a quart or two of sherbet before you put in your brandy, and the
whites of four or five eggs, beat them very well, and set it over the
fire, let it have a boil, then put it into a jelly bag, so mix the rest
of your acid and brandy together, (the quantity you design to make)
heat it and run it all through your jelly bag, change it in the running
off whilst it look fine; let the peel of one or two lemons lie in the
bag; you may make it the day before you use it, and bottle it.
422. _To make new_ COLLEGE PUDDINGS.