have none to honour above themselves, I presume it may be thus:
In Summer time, when the Meat is all taken away, you may present your
several sorts of Cream Cheeses; One Meal one Dish of Cream of one sort,
the next of another; one or two Scollop Dishes with several sorts of
Fruit, which if it be small fruit, as Rasps or Strawberries, they must
be first washed in Wine in a Dish or Bason, and taken up between two
Spoons, that you touch them not.
With them you may serve three or four small Dishes also with
Sweet-meats, such as are most in season, with Vine Leaves and Flowers
between the Dishes and the Plates, two wet Sweet-meats, and two dry, two
of one colour, and two of another, or all of several colours.
Also a Dish of Jellies of several colours in one Dish, if such be
required.
If any be left, you may melt them again, and put them into lesser
Glasses, and they will be for another time:
If any dry ones be left, they are soon put into the Boxes again.
If any persons come in the afternoon, if no greater, or so great as the
Person who entertains them, then you may present one or two Dishes of
Cream only, and a whipt Sillibub, or other, with about four Dishes of
Sweet-meats served in, in like manner as at Dinner, with Dishes of
Fruit, and some kind of Wine of your own making; at Evenings, especially
on Fasting Days at Night, it is fit to present some pretty kind of
Creams, contrary from those at Dinner, or instead of them some Possets,
or other fine Spoon Meats, which may be pleasant to the taste, with
some wet and dry Sweet-meats, and some of your fine Drinks, what may be
most pleasing.
At a Feast, you may present these things following.
So soon as the Meat is quite taken away, have in readiness your Cream
Cheeses of several sorts and of several of Colours upon a Salver, then
some fresh Cheese with Wine and Sugar, another Dish of Clouted Cream,
and a Noch with Cabbage Cream of several Colours like a Cabbage; then
all sorts of Fruits in season, set forth as followeth:
First, You must have a large Salver made of light kind of Wood, that it
may not be too heavy for the Servitor to carry, it must be painted over,
and large enough to hold six Plates round about and one larger one in
the middle, there must be places made in it to set the Plates in, that
they may be very fast and sure from sliding, and that in the middle the
seat must be much higher than all the rest, because that is most
graceful; your Plates must not be so broad as the Trencher Plates at
Meat, and should be either of Silver or China.
Set your Plates fast, then fill every one with several sorts of Fruits,
and the biggest sort in the middle, you must lay them in very good
order, and pile them up till one more will not lie; then stick them with
little green Sprigs and fine Flowers, such as you fancy best; then serve
in another such Salver, with Plates piled up with all manner of
Sweet-meats, the wet Sweet-meats round about and the dry in the middle,
your wet Sweet-meats must be in little glasses that you may set the more
on, and between every two glasses another above the first of all, and
one on the top of them all; you must put of all sorts of dryed
Sweet-meats in the middle Plate, first your biggest and then your
lesser, till you can lay no more; then stick them all with Flowers and
serve them: And in the Bason of Water you send in to wash the Hands or
Fingers of Noble Persons, you must put in some Orange Flower Water,
which is very rare and very pleasant.
In Winter you must alter, as to the season, but serve all in this
manner; and then dryed Fruits will also be very acceptable; as dryed
Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes,
Blanched Almonds, Prunelles, Figs, Raisins, Pistachoes and Blanched
Walnuts.
_FINIS._
The CONTENTS of the First Part.
A.
Artichoke Cream. 152
Almond Pudding. 147
Almond Pudding. 144
Artichokes kept. 141
Almond Jelly white. 140
Almond Paste. 126
Almond Butter. 120
Apricocks dried. 116
Apricocks in Lumps. 115
Apricocks dried clear. 109
Almond Bread. 104
Almond Milk. Ib.
Angelica Candied. 98
Apricocks preserved. 94
Almond Bakes. 88
Almonds candied. 85
Almond Butter white. 67
Artificial Walnuts. 57
Almond Ginger-Bread. 59
Ale to drink speedily. 42
Ale very rare. 41
Aqua Mirabilis. 1
B.
Bisket Pudding. 146
Black Pudding. 143
Bisket very fine. 130
Banbury Cake. 119
Barberries candied. 113
Bean Bread. 101
Barberries preserved without fire. 84
Bullace preserved. 74
Black Juice of Licoras. 69
Barberries preserved. 62
Bisket Cake. 26
Balm Water Green. 21
Bisket Orange, Limon or Citron. 130
C.
Clouted Cream. 154
Cream of divers things. 151
Curd Pudding. 146
Clove Sugar. 142
Cinamon Sugar. ib.
Cake without Sugar. 140
Cullis or Jelly. 139
Comfits of all Sorts. 137
Caudle for a sick body. 136
Candy as hard as a Rock. 129
Caroway Cake. 112
Cherries in Jelly. 108
Cordial for sleep. 106, 107
Consumption. 106
Cordial Syrup. Ib.
Cornish Cake. Ib.
Cakes very fine. 105
Cider clear. 103
Clear Perry. Ib.
Caroway Cake. 102
Cake. 99
Cornelions preserved. 95
Currans in Jelly. 94
Custard for a Consumption. Ib.
Chips of Fruit. 89
Chips of Orange or Limon. 88
Candied Carrots. 85
Conserve of Barberries. 84
Cordial most excellent. 69
Cakes to keep long. 82
Cakes with Almonds. 48, 82
Court Perfumes. 79
China Broth. 78
Cristal Jelly. Ib.
Conserve of Violets. 75
Cakes very good. 61
Cakes of Violets. 60
Collops like Bacon in Sweet meats. 59
Cough of the Lungs. Ib.
Cordial Infusion. 58
Cakes very short. 57
Conserve of Red Roses. 53
Cucumbers pickled. 51
Cake with Almonds. 47
Cake with Almonds. 48
Cordial. 45
Cake without Fruit. 44
Consumption. 41
Chine Cough. Ib.
Cream. Ib.
Cabbage-Cream. 39
Cakes of Quinces. 33
Consumption Ale. Ib.
Consumption. Ib.
Cream very fine. 31
Cucumbers pickled. 30
Candied Flowers. 29
Clouted Cream. 28
Cough of the Lungs. 25
Cordial. 14
Cordial. 13
Cock-water most excellent. 11
Cordial Cherry Water. 9
Cordial Orange water. 5
D.
Damask Powder for Cloths. 155
Dumplings. 148
Dumplings. Ib.
Dumplings. Ib.
Distilled Roses. 143
Diet Bread. 103
Damsons preserved. 96
Damsons preserved white. 60
Damson Wine. 50
Devonshire White-pot. 28
Doctor Butlers Water. 8
Doctor Chambers Water. 3
E.
Elder Water. 20
F.
French Bisket. 126
Flowers Candied. 131
Figs dried. 121
Flowers the best way to Candy. 40
Froth Posset. 118
Flowers kept long. 83
French Bread. 46
G.
Green Pudding. 149
Green Ginger wet. 133
Grapes dried. 132
Grapes kept fresh. 131
Ginger-Bread. 127
Green Walnuts preserved. 130
Gooseberries preserved. 65
Gooseberry Fool. 63
Grapes preserved. 59
Gooseberry Wine. 50
Gooseberries green. 45
Griping of the Guts. 43
H.
Hipocras. 111
Heart Water. 15
I.
Irish Aquavitæ. 142
Italian Bisket. 111
Jumbolds. 184
Jelly of Pippins. 97
Jelly of Quinces. 91
Jelly of Harts-Horn. 87
Juice of Licoras white. 80
Jelly very good. 68
Iringo Root candied. 64
Jelly of Currans. 63
L.
Lemonalo. 135
Limon Sallad. 133
Leach white. 104
Leach yellow. 105
Leach of Ginger. Ib.
Leach of Cinamon. Ib.
Leach of Dates. Ib.
Limons preserved. 89
Leach. 65
Lozenges perfumed. 64
Limon Cream. 48
[Transcriber's note: there are no page numbers in the original
for some of the following entries.]
Limon Cakes.
Limon Water.
M.
Mustard.
Mustard.
Marmalade of Limons.
Marmalade of Oranges.
Musk Sugar.
Marmalade of Quinces.
Mushroms pickled.
Marmalade of Cherries. 116
Marmalade of Oranges.
Marmalade of Cornelions.
Marmalade white.
Medlars preserved.
Marmalade of Pippins.
Marmalade of Wardens.
Marmalade of Damsons.
Marchpane.
Marmalade of Apricocks.
Morphew or Freckles.
Marmalade of Oranges.
Made Dish.
Marmalade of Cherries and Currans.
Marmalade of Apricocks.
Melancholy Water.
N.
Naples Bisket.
O.
Oatmeal Pudding. 146
Oranges in Jelly preserv'd. 77
Orange Pudding. 46
Oranges and Limons to preserve. 56
P.
Pickled Oysters. 153
Pickled French Beans. Ib.
Pickled Barberries. 152
Poudered Beef kept long. 154
Pudding to rost. 151
Pudding of Calves feet. Ib.
Pudding of Rasberries. 150
Pudding of Hogs Liver. Ib.
Pudding of Cake. 146
Pudding of Rice. 145
Paste of Pomewaters. 135
Punch. 134
Prunes stewed without Fire. Ib.
Pickled Oranges or Limmons. 131
Potato Bisket. Ib.
Parsnep Bisket. 131
Paste short without Butter. 129
Puffpaste. 128
Puffpaste. Ib.
Pistacho Cakes. 115
Powder for the Hair. 114
Pears or Pippins dried. 110
Pippins dry and clear. 109
Perfume to burn. 108
Perfumed Gloves. Ib.
Perfume to burn. 107
Pomatum. 100
Pippins in Jelly. 93
Posset. Ib.
Posset with Sack. 93
Posset. Ib.
Plumbs dried. 91
Preserved Pears dried. 81
Pretty Sweet-meat. 87
Paste for the Hands. 83
Plumbs dried naturally. 81
Pears dried. 76
Pippins dried. 73
Pippins green preserved. 71
Peaches preserved. Ib.
Phtisick Drink. 67
Paste of Pippins. 62
Paste royal. 61
Paste of Pippins. 54
Paste of Plumbs. Ib.
Plain Bisket Cake. 53
Posset without Milk. 44
Pennado. 43
Purslane pickled. 40
Portugal Eggs. 29
Perfumed Roses. 27
Palsie water by Dr. Mathias. 23
Plague Water. 16
Precious Water. 7
Plague Water. 2
Q.
Quaking Pudding. 147
Quince pickled. 141
R.
Roses kept long. 140
Rose Leaves dried. 124
Red Quinces whole. 122
Rasberry Sugar. 115
Rasberry Wine. 76
Red Roses preserved. 58
Rasberries preserved. 36
Rosa Solis. 14
Rosemary Water. 7
S.
Scotch Brewis. 143
Syrup of Rasberries, or other Fruits, as Grapes, &c. 135
Syrup of Citrons. 134
Sugar Plate. 124
Syrup of Roses or other Flowers. 123
Sack Posset. 120
Sillibub. 114
Spanish Candy. 110
Syrup of Gilliflowers. 99
Seed stuff of Rasberries. 98
Syrup for a Cough. 86
Syrup of Violets. 86
Syrup for a Cold. 79
Syrup of Turneps. 68
Signs of Small Pox taken away. 66
Sugar Plate. 56
Snow Cream. 55
Shrewsberry Cakes. 49
Sillibub. 47
Sack Posset. 43
Sheeps Guts stretched. 40
Samphire boiled. 38
Stepony or Raisin Wine. Ib.
Sillibub whipt. 37
Syrup of Ale. Ib.
Syrup of Turneps. 32
Sugar Cakes. 31
Signs of Small Pox taken away. 28
Surfet Water the best. 18, 22
Sweet Water. 18
Snail Water. 17
Spirit of Oranges and Limons. 5
Spirit of Mints. 4
Soveraign Water. 3
T.
To cast all kinds of Shapes and to colour them. 75
Tuff taffity Cream. 112
Thick Cream. 40
Trifle. 39
Tincture of Caroways. 27
Treacle Water. 8 & 16
W.
Walnuts kept long. 141
White Plates to eat. 117
White Quinces preserved. 52
Water Gruel. 48
Wafer. 35
Water against Infection. 19
Wormwood water. 13
Walnut water. 12
Water for the Stone. 10
Water for Fainting. 6
The End of the Contents of the First Part.
The CONTENTS of the Second Part.
A.
Artichoke Suckers dressed. 182
Artichoke Cream. 184
Artichoke Pie. 196
Artichoke Pudding. 223
Artichokes kept long. 229
Artichokes stewed. 277
Artichokes fryed. 282
Artichoke Pudding. 223
Almond Pudding. 161
Apple Tansie. 167
An Amulet. 168
Almond Pudding. 177
Angelot Cheese. 202
Apple Puffs. 253
Almond Tart. 290
B.
Brown Metheglin. 159
Beef Collered. 160
Barly Cream. 162
Barly Broth without Meat. 188
Barly Broth with Meat. 188
Balls to take out Stains. 228
Broth of a Lambs Head. 225
Beef-Pie very good. 244
Blanched Manchet. 247
Bullocks cheek baked to eat hot. 299
Bullocks cheek baked to eat cold. ib.
Bacon Froize. 300
C.
Cheesecakes. 163
Cheesecakes. 164
Chicken Pie. 168
Collar of Brawn. 169
Capon boiled. 171
Cracknels. 172
Codling cream. 174
Cheese very stood. 175
Cucumbers boiled. 182
Collops of Bacon and Eggs. 187
Cabbage Pottage. 192
Capon with white Broth. 195
Calves foot Pie. ib.
Carp Pie. 198
Calves head Pie. 201
Calves chaldron Pie with Puddings in it. 207
Coleflower pickled. 210
Cheese Loaves. 213
Custards very fine. 216
Cods head boiled. 222
Chicken Pie. 226
Capon boiled. 236
Chickens boiled with Goosberries. 241
Chickens baked with Grapes. 243
Capon baked. 245
Cambridge Pudding. 249
Chiveridge Pudding. 250
Calves Tongue hashed. 255
Capon boiled. Ib.
Capon boiled with Rice. 256
Capon boiled with Pippins. Ib.
Chickens boiled with Lettuce. 257
Chickens smoored. 263
Calves feet hashed. 264
Chickens in white Broth. 265
Capon rosted with Oysters. 271
Calves head with Oysters. 279
Carp Pie. 289
Consumption Remedy. 306
D.
Dried Tongues. 202
Delicate Pies. 215
Ducks boiled. 259
E.
Elder Vinegar. 159
Eels and Pike Together. 179
Eels rosted with Bacon. 180
Eels and Oister Pie. 183
Egg Pie. 217
Eel Pie. 219
Eel souced and collered. Ib.
Eels stewed. 220
Eels in broth. 267
F.
Fresh Cheese. 164
Furmity. 187
Furmity with Meat Broth. 189
Furmity with Almonds. Ib.
French Pottage. 102
Fricasies of several sorts. 199
Fricasie of Sheeps feet. 205
Fried Toasts. 209
Fritters. 246
Fricasie of Oisters. 218
Fricasie of Eels. Ib.
Fresh Salmon boiled. 221
French Broth. 225
Fine washing Balls for the Hands. 224
French Servels. 230
Florentine baked. 242
Friday Pie without fish or flesh. Ib.
Fritters. 246
Farced Pudding. 247
Fricasie of Eggs. 248
French Puffs. 253
Flounders boiled. 298
G.
Green Tansie. 167
Gravie Broth. 191
Goose dried. 193
Goose Giblets with Sausages. 199
Garden Beans dried. 234
Gurnet boiled. 238
Goose baked. 246
Goose Giblets boiled with Roots and Herbs. 261
Goose Giblets boiled. 260
Grand Sallad. 268
Gammon of Bacon Pie. 298
Green Sauce for Pork. 305
H.
Hasty Pudding. 199
Hasty Pudding. Ib.
Hasty Pudding. Ib.
Hare Pie. 203
Hashed Meats. 217
Herring Pie. 220
Herb Pie. 226
Haunch of Venison rosted. 273
Haunch of Venison boiled. 275
Haggus Pudding. 294
Hasty Pudding. Ib.
I.
Italian Pudding. 254
Ice and Snow. 303
K.
Kickshaws to bake or fry. 254
L.
Lobsters buttered. 175
Liver Fritters. 177
Loaves to Butter. 206
Limon Cakes. 212
Loaves of Curds. 213
Lobsters rosted. 227
Lamb Pie. 233
Leg of Mutton rosted. 266
Leg of Mutton boiled. 238
Leg of Mutton with Oysters. 270
Loin of Mutton stewed. 274
Lark pie. 286
Lettuce pie. 287
Lampry pie. 292
Lenten Dish. 307
M. [Transcriber's note: heading omitted in original.]
Metheglin. 160
Misers for Childrens Collation. 208
Minced Pies. 212
Made Dish of Rabbet Livers. 241
Mutton smoored. 261
Mutton smoored. 262
Mutton Pie. 303
N.
Neats Tongue Pie. 194
Neats Tongue rosted. 239
Neats Tongue hashed. 264
Neck of Mutton boiled. 274
Neck of Mutton stewed. 287
Nuts fried. 300
O.
Oatmeal Pudding. 165
Olio of several Meats. 172
Oysters and Eels in a Pie. 197
Oysters and Parsneps in a Pie. 181
Oyster Pie. 197
Oranges and Limons in Jelly. 212
Oisters fried. 214
Oisters broiled. ib.
Oysters rosted. ib.
Olives of Veal. 222
Oatmeal Pudding. 295
Oat-Cakes. 232
Olive Pie. 223
P.
Puddings in Balls. 165
Pigeons boiled. 166
Pasty of Veal. 170
Pigeon Pie. ib.
Pork rosted without the Skin. 173
Pig rosted like Lamb. 174
Potted Fowl. 179
Parsnep Pie with Oysters. 181
Pig Pie. 197
Pudding of Manchet. 201
Pompion Pie. 208
Pompion fryed. ib.
Pike rosted and larded. 221
Pomander very fine. 224
Pompion Pie. 227
Pickled Sprats. 223
Pasty of Ling. 229
Pallat Pie. 231
Pippin Pie. 235
Pasties to fry. 236
Pigeons boiled with Rice. 239
Pigeons boiled with Gooseberries. ib.
Pippin Tart. 244
Pancakes crisp. 247
Pudding of Goose Bloud. 249
Pudding of Liver. 250
Pigeons boiled with Capers and Samphire. 260
Partridges boiled. 266
Pike boiled with Oysters. 268
Pig rosted with a Pudding in his Belly. 269
Pippins stewed. 277
Pig rosted without the skin with a Pudding in
his Belly. 281
Pancakes very good. 283
Paste very good. 294
Paste to raise. Ib.
Paste for baked Meat to eat cold.
Pie of Veal.
Pie of Shrimps or Prawns.
Pie of rosted Kidney.
Potato Pie.
Pig Pie.
Pork Pie.
Pudding of French Barlie.
Pomander very fine.
Pudding of wine.
Pudding of Hogs Lights.
Posset Pie.
Pippins dried.
Poached Eggs.
Pippin Paste.
Pippins stewed.
Q.
Quodling Cream.
Quinces to look white.
Quince Pie very good.
R.
Rump of Beef boiled.
Rolls for Noble Tables.
Rolls very short.
Rasberry Tarts.
Rabbets with Sausages.
Rice Cream.
Rabbet boiled.
Rice Pudding.
Rabbet boiled with Grapes. 258
Rabbet boiled with Claret. ib.
Red Deer Pie. 291
Rock of Sweet Meats. 309
S.
Souced Veal. 169
Sauce for Mutton. 273
Summer Dish. 175
Souced Pig. 178
Several Sallads. 183
Several Sallads. ib.
Soles dressed very fine. 186
Spinage Tart. 184
Stewed Fish. ib.
Spanish Pap. 190
Sallad of cold Meat. 193
Sheeps Tongues with Oysters. ib.
Scotch Collops. 200
Shoulder of Venison, or Shoulder of Mutton
rosted in Blood. 204
Stewed Pig. ib.
Steak Pie with Puddings. 205
Salmon dressed by Infusion. 206
Stewed Carps in blood. 209
Stump pie. 216
Sauce for Fowl. 232
Sorrel Sallad. 234
Sallad cold. ib.
Sauce for Veal. 235
Sauce for a Leg of Mutton.
Souced Fish.
Swan baked.
Small Birds baked.
Stewed Pudding.
Sussex Pudding.
Sausages boiled.
Shell-fish fryed.
Steak Pie.
Shoulder of Venison rosted.
Sallads boiled.
Shoulder of Veal boiled.
Stewed Broth good.
Sallad of Salmon.
Shoulder of Mutton with Oysters.
Stewed Artichokes.
Sauce for Fowl.
Sauce for Partridges.
Sauce for Quails.
Salmon Pie.
Shaking Pudding.
Stone Cream.
Snow Cream.
Sussex Pancake.
Snow and Ice.
Sallad in Winter.
Sallad in Winter.
Sorrel Sops.
T.
To boil a Teal or Wigeon. 240
Turkey baked. 245
Trouts stewed. 267
Toasts of Veal fried. 282
Tarts of several Sweet-meats. 302
Treacle Wine. 306
V.
Venison baked to keep. 178
Umble Pies. 243
Veal smoored. 262
Veal rosted with farcing herbs. 273
Veal fried. 283
Venison Pasty. 301
Vin de Molosso. 306
W.
White Broth with Meat. 225
White Broth without Meat. ib.
White Pot. 291
Whitings boiled. 298
_Postscript._
Now good Readers, here are three hundred and ten choice Receipts added
for a Second Part of the _Queen-like Closet_, and you may, I am sure,
make many more of them if you observe how many I have taught in one; if
I had not taken that course, only for brevity sake, & that it might not
be tedious and impertinent to you, I might have enlarged this Volume
very much.
_FINIS._