Milk, put it in the scalding-hot Tray, and cover it with the other
hot Tray; and the next Day you will find a very thick Cream. This
must be done the Night before you use it.
_To make SPANISH-BUTTER._
Take two Gallons of Milk, boil it, and, whilst boiling, put in a
Quart of Cream; let it boil after the Cream is in; set it in two
broad Pans or Trays, and let it stand two or three Days; then take
the Cream from the Milk into a Silver Pan or wooden Bowl; put to it
a Spoonful of Orange-Flower-Water, with a perfum'd Pastel or two
melted in it; and sweeten it a little with sifted Sugar: Then beat
it with a Silver Ladle or a wooden Beater, 'till it is stiff enough
to lye as high as you wou'd have it: Be sure to beat it all one Way,
and not change your Hand.
_To make ORANGE-BUTTER._
Take the Rind of two or three Oranges, and boil them very tender;
then beat them very fine in a Mortar, and rub them thro' an Hair
Sieve; then take a Quart of Cream, boil it, and put in the Yolks of
ten Eggs, and the Whites of two; beat the Eggs very well before you
put them to the boiling Cream; stir it all one Way, 'till it is a
Curd; then whey it in a Strainer; when it is cold, mix in as much of
the Orange as you think will make it taste as you wou'd have it;
then sweeten it as you like it.
_To make ALMOND-BUTTER._
Take a Pint of Milk, and about twelve large Laurel Leaves, break the
Leaves in three or four Pieces; boil them in the Milk 'till it is
half wasted; then put in a Quart of Cream, boil it with the Leaves
and Milk; then strain it, and set it on the Fire again; when it
boils, put in the Yolks of twelve Eggs, and the Whites of three,
beating the Eggs very well; stir this 'till it is a Curd; put in
about Half a Pint of Milk, let it have a boil, then whey it in a
Strainer. When it is cold, sweeten it. This tastes as well as that
which has Almonds in it.
_To make TROUT-CREAM._
Have three or four long Baskets made like a Fish; then take a Quart
of new Milk and a Pint of Cream, sweeten it, and put in a little
Orange-Flower-Water; make it as warm as Milk from the Cow; put in a
Spoonful of Runnet, stir it, and cover it close; and when it comes
like a Cheese, wet the Baskets, and set them hollow; lay the Cheese
into them without breaking the Curd; as it wheys and sinks, fill
them up 'till all is in. When you send it up, turn the Baskets on
the Plates, and give it a Knock with your Hand, they will come out
like a Fish: Whip Cream and lay about them. They will look well in
any little Basket that is shallow, if you have no long ones.
_To make ALMOND-CREAM._
Take a Quarter of a Pound of Almonds, blanch and beat them very
fine, put them to a Pint of Cream, boil the Almonds and Cream, then
sweeten it, and put it in the Whites of two Eggs well-beaten; set it
on the Fire till it just boils and grow thick.
_To make RAW-ALMOND, or RATAFEA-CREAM._
Take a Quarter of a Pound of bitter or sweet Almonds, which you like
best, blanch and beat them very fine, mix them with a Quart of Cream
and the Juice of three or four Lemmons; sweeten it as you like it,
and whip it in a Tray with a Whisk; as the Froth rises, put it in a
Hair Sieve to grow stiff; then fill your Bason or Glasses.
_To make CHOCOLATE-CREAM._
Take a Quarter of a Pound of Chocolate, breaking it into a Quarter
of a Pint of boiling Water; mill it and boil it, 'till all the
Chocolate is dissolv'd; then put to it a Pint of Cream and two Eggs
well-beaten; let it boil, milling it all the while; when it is cold,
mill it again, that it may go up with a Froth.
_To make SEGO-CREAM._
Take two Spoonfuls of Sego, boil it in two Waters, straining the
Water from it; then put to it half a Pint of Milk, boil it 'till
'tis very tender, and the Milk wasted; then put to it a Pint of
Cream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs,
(the White of but one) sweeten and boil it 'till it is thick.
_To Ice CREAM._
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either
plain or sweeten'd, or Fruit in it; shut your Pots very close; to
six Pots you must allow eighteen or twenty Pound of Ice, breaking
the Ice very small; there will be some great Pieces, which lay at
the Bottom and Top: You must have a Pail, and lay some Straw at the
Bottom; then lay in your Ice, and put in amongst it a Pound of
Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between
every Pot, that they may not touch; but the Ice must lie round them
on every Side; lay a good deal of Ice on the Top, cover the Pail
with Straw, set it in a Cellar where no Sun or Light comes, it will
be froze in four Hours, but it may stand longer; than take it out
just as you use it; hold it in your Hand and it will slip out. When
you wou'd freeze any Sort of Fruit, either Cherries, Rasberries,
Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as
hollow as you can; put to them Lemmonade, made with Spring-Water and
Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit
hang together, and put them in Ice as you do Cream.
_To make HARTSHORN-FLUMMERY._
Take half a Pound of Hartshorn, boil it in four Quarts of Water till
it comes to one, or less; let it stand all Night; then beat and
blanch a Quarter of a Pound of Almonds, melt the Jelly, mix the
Almonds with it, and strain it thro' a thin Strainer or Hair Sieve;
then put in a Quarter of a Pint of Cream, a little Cinamon, and a
Blade of Mace, boil these together, and sweeten it: Put it into
_China_ Cups; when you use it, turn it out of the Cups, and eat it
with Cream.
_To make perfum'd PASTELS._
Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains of
Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine,
mix it with the Sugar, make it up to a Paste with Gum-Dragon well
steep'd in Orange-Flower-Water, and put in a Spoonful of Ben; beat
the Paste well in a Mortar, then roll it pretty thin, cut the
Pastels with a small Thimble, and print them with a Seal; let them
lye on Papers to dry; when they are dry, put them in a Glass that
has a Cover, or in some close Place, where they may not lose their
Scent.
_To burn ALMONDS._
Take a Pound of _Jordan_-Almonds, set them before a hot Fire, or in
an Oven, 'till they are very crisp; then take three Quarters of a
Pound of Sugar, one Ounce of Chocolate grated, and a Quarter of a
Pint of Water, and boil these almost to a Candy; then put in the
Almonds, and let them be just hot; take them off and stir them,
'till the Sugar grows dry, and hangs about the Almonds: Put them out
of the Pan on a Paper, and put them asunder.
_To make LEMMON-WAFERS._
Take fine sifted Sugar, and put it in Spoons, colouring it in every
Spoon of several Colours; wet it with Juice of Lemmon; this is to
paint the Wafers. Cut little square Papers, of very thick but very
fine Paper, (a Sheet will make two Dozen) then take a Spoonful of
Sugar, wet it with Juice of Lemmon, let it be pretty stiff, hold the
Spoon over the Fire 'till it grows thin, and is just scalding hot;
then put a Tea-Spoonful on the Paper, rubbing it equally all over
the Paper very thin; then paint it of what Colour you please, first
scalding the Colours: When you see it grows dry, pin it at two
Corners of the Paper; when they are cold, and you have made all you
design to make, put them into a Box, and set them a Day or two by
the Fire; then wet the Papers, with your Fingers dipt into Water, on
the Outside; let them lye a little, and the Papers will come off.
The Colours are made thus: The Red with Carmine, the Blue with
Smalt, the Green with Powder, call'd Green-Earth, and the Yellow
with Saffron steep'd in Lemmon-Juice.
_To candy little GREEN-ORANGES._
Lay the Oranges in Water three Days, shifting them every Day; then
put them into scalding Water, keeping them in a Scald, close
cover'd, 'till they are green; then boil them 'till they are tender,
and put them in Water for three Days more, shifting the Water every
Day: Make a Syrup with their Weight in Sugar, Half a Pint of Water
to a Pound of Sugar; when the Syrup is cold put the Oranges into it;
let them lye two or three Days, and then candy them out as other
Oranges.
_To candy COWSLIPS, or any FLOWERS or GREENS in BUNCHES._
Steep Gum-Arabick in Water, wet the Flowers with it, and shake them
in a Cloth, that they may be dry; then dip them in fine sifted
Sugar, and hang them on a String, ty'd cross a Chimney that has a
Fire in it: They must hang two or three Days 'till the Flowers are
quite dry.
_To make CARAMEL._
Take _China_ Oranges, peel and split them into Quarters, but don't
break the Skin; lay the Quarters before a Fire, turning them 'till
the Skin is very dry; then take Half a Pound of Sugar sifted thro'
an Hair Sieve, put it in a Brass or Silver Pan, and set it over a
very slow Fire, keeping it stirring 'till all is melted, and looks
pretty clear; then take it off the Fire, and put in your
Orange-Quarters, one at a Time; take them out again as fast as you
can with a little Spoon, and lay them on a Dish, that shou'd be
butter'd, or they will not come off: The Sugar will keep hot enough
to do any Plate full. You may do roasted Chessnuts, or any Fruit in
the Summer, first laying the Fruit before a Fire, or in a Stove, to
make the Skin tough; for if any Wet come out, the Sugar will not
stick to it: It must be done just when you use it, for it will not
keep.
_To make a good GREEN._
Lay an Ounce of Gumboodge in Water 'till it is all melted, Half a
Quarter of a Pint of Water is sufficient; then take an Ounce and
Half of Stone-Blue dissolv'd in a little Water, put it to the
Gumboodge when melted; put to it a Quarter of a Pound of fine Sugar,
and a Quarter of a Pint of Water more, and let it boil: Put a
Spoonful of this to a Pint of any white Clear-Cakes, it will make
them a very good Green.
_To sugar all Sorts of small FRUIT._
Beat the White of an Egg, and dip the Fruit in it; let it lye on a
Cloth that it may not wet; then take fine sifted Sugar, and rowl the
Fruit in it 'till 'tis quite cover'd with Sugar; lay it on a Sieve
in a Stove, or before a Fire, to dry it well; it will keep well a
Week.
_To scald all Sorts of FRUIT._
Put the Fruit into scalding Water, (as much as will almost cover the
Fruit) set it over a slow Fire, keep them in a Scald 'till they are
tender, turning the Fruit where the Water does not cover it; when
'tis very tender, lay a Paper close to it, and let it stand 'till it
is cold: Then to a Pound of Fruit put Half a Pound of Sugar, and let
it boil (but not too fast) 'till it looks clear: All Fruit must be
done whole but Pippins, and they are best halv'd or quarter'd, and a
little Orange-Peel boil'd and put in them, with the Juice of a
Lemmon.
_FINIS._
* * * * *
* * * *
* * * * *
Errata (Noted by Transcriber):
To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips
_The Table of Contents and the body text have identical wording and
punctuation. Intended reading may be:_
"Orange-Flower, Violet or Cowslips"
a Quarter of an Hour will do them after they begin to boil fast
_text has period (full stop) after "them"_
To preserve APRICOCKS.
_text reads "APRICOCRS"_
to a Pound of Quinces put in a Pound and a Half of Sugar
_parts of this line almost unreadable, some "a"s invisible_
Whole Oranges or Lemmons are done the same Way
_text reads "the fame Way"_
The Spirit of Wormwood
_capital "S" (first letter on page) printed upside-down_
Take thirty Eggs, (the Whites of fourteen (break twenty eight of them;
_punctuation unchanged: possibly error for:_
Take thirty Eggs, the Whites of fourteen (break twenty eight
of them);
_The passage appears to mean "separate twenty-eight of the thirty
eggs, using fourteen of the whites and all the yolks." The two whole
eggs are used later in the recipe._
set it on the Fire till it just boils and grow thick
_text reads "set in on"_
this is to paint the Wafers
_text reads "Waters"_
End of Project Gutenberg's Mrs. Mary Eales's receipts. (1733), by Mary Eales