THE Good Housewives Treasury. Being a very necessary Book instructing to the dressing of Meats. ❀ Hereunto is also annexed, sundry wholesome Medicines for divers diseases. * Imprinted at London by Edward Allde. 1588. ❧ A Book of Cookrye very necessary for all such as delight therein. To make White broth. TAke a long marrow bone and cleave it long-ways, take out the marrow, and set on the bones with your Capon or Cock, lay the breast downwards, when it is sodden ye may take the Capon forth and put it in a basin with hot liquor, and lay the breast downwards, if you will you may seeth a hinder Leg of beef with it also, you must set it on betimes that the strength of your meat may be sodden in your broth: then take the fat as it riseth, no broth till the meat be sodden as much as it shall be, then take three pints or a pottle of the uppermost of your broth for two platters, let it settle, and then take the clearest and strain it through a cloth and put the fat to it: then set it upon the fire in a Pipkin, and take half a dozen of large mace, half a spoonful of whole pepper, as much sugar as will sweeten it, if you will you may put in a pint of muscadine or white wine, when it hath sodden a good while put in your marrow you took out of the bones with half a dozen of Dates cut in half, let it but simper after you have put these in till you take it up, take to this broth four or five yolks of eggs in some verjuice, half a porringer full with some sugar, and when you take up the broth to serve in, than put it to it, let not the broth seeth after you have put in the eggs but simper a little and stir it well, than you must take Currans and Prunes and seethe them by themselves in fair water, when they be sodden you must lay Prunes, and Barberries' about the Platter, if you will: straw a little Sugar and Cinnamon about it also, lay Prunes, Currants and Barberries' about the Capon, with the marrow, Mace and Dates, but the Capon must be first broke up but not asunder, for the Wine, you need not put it in unless you will, the broth will be good notwithstanding. How to make White broth either for Capon, Mutton or Chicken. TAke a leg of Beef or a rump, or else a short marrow bone, and cleave it long ways and take out the marrow whole, and seeth the bone with the meat, if you make but a little take any one of these above, and when they be well sodden, take three pints or a pottle of the uppermost of the broth & strain it through a boulter or streyner while your meat is a seething, bind in a handful of herbs than take a fair Pipkin and put in the clearest of the broth to a quart of broth: a pint of white Wine or half a pint of muscadine, put in half a dozen of great Mace, a little whole Pepper, Sugar, salt and a little stick of whole Cinnamon, bind in a few herbs, namely, Endive, Succory, Marigolds, Margerum, Percelye a little Time, and a little Rosemary, let all these seethe half an hour, then put in half a dozen Dates cut in half, put in the marrow that you take out of the bone, take Currans and Prunes, bind them in a cloth and seethe them in water by themselves, and when you have put in your marrow and Dates: let your broth seethe no longer than while your marrow is hot thoroughly, then take four yolks of eggs and three or four spoonfuls of rose-water, beat them well together: take half a porringer full of broth and mingle it with it and stir it well together, then put it into your Pipkin of broth and stir it well till it séethe up, than dish it and lay the fruit upon the meat. How to make stewed Broth either with Veal, Mutton or Cock. TAke it and set it on in a fair Pipkin of water, and when it is sodden and fair skimmed, take a handful of good herbs and put in it, and grated bread, Prunes raisins and Currants, Nutmeg, Pepper and salt, and let them boil all together. How to make broth either for Birds, Rabits or Mutton. TAke a short marrow bone and cleave it a sunder, and take out the marrow, them seeth the bone in fair water, then take a porringer full of the uppermost of the broth half a pint of white wine put in a pipkin, then put in your meat, and if it be birds or rabits: put in their bellies percelye, butter, Mace, whole Pepper, Sugar Cinnamon & Currants, and leave on the birds heads, and put in but a little of all these things afore named, but if it be mutton then put all these into the broth, besides the fruit that is put in, put in a little grated bread, bind in a few herbs, half an hour before you take up the broth, put in ten roots of white Endive, cut off but a little of the root or else it will fall a sunder, then put in your marrow, and let it seeth no longer then till it be thoroughly hot. How to smear a Rabbit or a neck of Mutton. TAke a Pipkin, a porringer of water, two or three spoonfuls of verjuice, ten Onions clean peeled, and if they be great quarter them, mingle as muchy Pepper and salt as will season them, and rub it upon the meat, if it be a rabbit: put a piece of butter in the belly and a piece in the broth, and a few Currants if you will, stop your pot close and seeth it with a soft fire but no fire under the bottom, then when it is sodden serve it in upon sops & lay a few Barberies upon the dish. How to make Broth for a carp or a Pike. TAke water and yeast, and boil them together, then take whole Mace, Currans, Prunes, Pepper and Salt, Percelye, Time and rosemary bound together, with a little verjuice and Vinegar, and a good piece of sweet Butter, and boil them all together. To all kind of Fish the same broth, excepting prunes. How to roast the Fillet of a leg of Veal. TAke the fat of the Kidney cut it in pieces as big as one's finger, then take Pepper, salt and Nutmeg, and so lard it with that and the fat together, and let it be very well roasted, then make Venison sauce to it with Vinegar, grated Bread, Cinnamon, Sugar, a little pepper and two or three whole Cloves. To make minst Pies. TAke your Veal and parboil it a little, or mutton, than set it a cooling: and when it is cold, take three pound of suit to a leg of mutton, or four pound to a fillet of Veal, and then mince them small by themselves, or together whether you will, then take to season them half an ounce of Nutmegs, half an ounce of cloves and Mace, half an ounce of Cinnamon, a little Pepper, as much Salt as you think will season them, either to the mutton or to the Veal, take viii. yolks of Eggs when they be hard, half a pint of rose-water full measure, half a pound of Sugar, then strain the yolks with the Rose-water and the Sugar and mingle it with your meat, if ye have any Oranges or lemans you must take two of them, and take the pills very thin and mince them very small, and put them in a pound of current, six dates, half a pound of prunes lay Currants and Dates upon the top of your meat, you must take two or three Pomewaters' or Wardens and mince with your meat, you may make them worse if you will, if you will make good crust put in three or four yolks of eggs a little rose-water, & a good deal of sugar. To make a Chicken Pye. IF you will make one so big, take nine or ten Chickens of a month old, truss them round and break their bones, take to season them withal a quarter of an ounce of Cinnamon, and a quarter of cloves and Mace, a little Pepper and Salt, as much as you think will season your Pie two or three Orange peels small shred, take the marrow of a short marrow bone cleave it long ways and take out the marrow as whole as you can, then cut it in four or five pieces and put it in your pie take half a pound of Currans, a good hand full of Prunes, eight Dates, four cut in half and four shred, a pound of Sugar with that in your crust and all, half a dozen spoonfuls of rose-water, so heat your Oven reasonably, and let it stand in two hours and a half or three hours, a quarter of an hour before you draw it take three yolks of eggs, four or five spoonfuls of rose-water, beat them together and let them boil a waume stir it still till you take it off, when it is somewhat cool put in three or four spoonful of verjuice and a little sugar, and put it into your pie quish your cover and so serve it in. To make a Pippin Pye. TAke a dozen of fair pippens, a pound of Sugar in the crust and Pie, half an ounce of Cinnamon, two orange peels shred fine, two spoonfuls of rose-water, than heat your Oven and let it stand in two hours or two and a half, and make a vent in the lid thereof: this Pie is good when the Quince is out of season. To make a Quince Pye. TAke eight or ten fair Quinces, pare them without and wipe them within then take an ounce of Cinnamon, a pound and a half of Sugar, a little Saunders, and in every of them a Clove or two, then heat your Oven reasonably, and let it stand in six hours, this Pie is not to be made after Easter than they be out of season, you must make no vent in it but with your sugar put in five or six spoonfuls of rose-water. How to make an Eel Pye. TAke two pennyworth of very fat Eels when they be flayed and very fair washed, seeth them in a little fair water, and Salt till they be half sodden, that they may slip from the bones, cut away the sins on every side, then slip them from the bones, and shred them somewhat fine with a knife and take two or three Wardens and shred them very fine to put among them, or Pippins or other apples, if you do want wardens, then take a little Salt, a little Pepper, Cinnamon, cloves Mace and Sugar, and season it withal put in a quarter of a pound of sweet butter, so put it in paste, and bake it not too rashly, you may put in the yolk of an egg and a little verjuice when it is half baked if you will but I think it is better without. How to make a Florentine. TAke the call of a leg of Veal, and all the fat of a loin of Veal, & the marrow of a short marrow bone, and half as much Veal as this doth way, them shred them all together, and take Currans, Cinnamon, Sugar, dates, shred two or three yolks of Eggs, Nutmeg and a little pepper, boil all these together upon a soft fire half an hour, and put thereto four or five spoonful of rose-water, and a little Orange peel fine shred, then when it is half cold put it in paste and set it into the Oven, and let it stand no longer than the crust be baked, than Ice it or lay sugar upon it, as for the Chuites you must put in no Eggs nor boil it, but put in a few Prunes, let them be half sodden in water. An other how to make a Florentine. TAke the kidneys of a loin of Veal when it is half roasted, and shred it very small upon a trencher, then take a porringer full of marrow and shred it a little, and put it among the meat with a penny dish of Butter, take four yolks of eggs and mince them very small when they be hard and put them in current as many as you think good, four or five Dates cut small, four or five spoonful of rose-water, and put in Cinnamon, sugar and a very little Ginger, set them upon a chafindish of coals in a platter, and stir it till you think it be enough, put in a little Orange or Leman peel if you have any, make very good paste, and drive it out so thin that ye may blow it up from the table, then cut it round as big as your platter is by the nethermost brim, spread the platter with a little butter, and lay the paste on and then put in your meat, and lay it a good deal higher in the middle then else where, then make such a cover as you make to a pudding in a platter, and then set it in the Oven till the paste be baked, and then Ice it with a little rose water and sugar, and set it in a little and serve it to the board. How to make dowsets. TAke a pint of Flower wet it with water, Butter, and an Egg white and all, and make not your paste too lithe when they be raised prick them with a pin on the bottom, then harden them either on the hearth or in the Oven, and take a pint of Cream, three Eggs but one of the Whites, beat them well and mingle them with the Cream, them take Cinnamon, Nutmeg, Sugar, and a little Salt, and a quarter of a spoonful of Flower, stir them altogether & strain them through aboulter or strainer, than fil● them in the Oven: let them stand in half an hour and then take them out. For Tart stuff either Wardens, Barberies or Damsons. TAke a fair Pipkin and fill it full of any one of them: put in two or three spoonfuls of fair water, than set it upon the hot hearth without any coals about it and so let them boil while they be soft ready to strain, and then strain them into a fair basin, and set them on a chafindishe with coals and let them boil and put in Sugar, and Cinnamon sufficient to sweeten them and put it into a fair glass and so use it as you need. How to make Prune Tarts. IF you will have a Tart in a great platter take two pound of Damask Prunes, half a pound of great Raisins, if you will have the Tart all black take so much or else but half, take a quart of very good cream, eight yolks of Eggs beat them together and then set them on a fresh fire to seethe, let it be stirred continually till it have sodden a dozen wames then take it up and put it in a fair cloth or a boulter strainer, tie it hard with a Packthrid close to the stuff and hang it on a nail till all the whey be run out, that it may be somewhat stiff, then put in as much Sugar as will season it powder or other, a little Ginger if you will▪ that which you keep for the white put in three or four spoonful of rose-water, take half of that for green if you will, then take two or three handful of Spinidge, clean picked from the staulkes: wash it clean, but you must dry it well in a cloth and stamp it and wring out the juice of it: and put some of that juice to the white till it be made green: take the whites of Eggs and mingle it as you did the yolks and ye may put juice of Spinidge either to the white or the yellow, you may make your tart of four colours if you will as black, white, yellow and green, or all of one or two colours which you will: when your Prunes and Raisins be washed cover them close and seethe them in fair water: seethe them no longer than you may easily strain them: nor with too much water, when they be sodden power the water clean from them, & let them be strained with as little liquor as you can, then put in after they be strained three quarters of a pound of Sugar: three quarters of an ounce of Cinnamon, a quarter of an ounce of Ginger, put it in a fair Pipkin or skillet and set them on the fire: and let it seethe and be well stirred a prittye while till it be somewhat stiff: then take off it & put in a quarter of a pint of Damask rose-water, make it not limber but that it may cut when it is in the Tart. How to make jellye either of capon, cock, Veal, chicken or calves feet, Tench or Barnell: you may make jelly of any one of these or two of them together. IF you will make a pottle: take a knockell of Veal or a shoulder, and a young Cock: cut of all the fat that you see, and wash it in as many waters till the water be clear: lay it in water an hour or two: and cut it in half a dozen pieces, but be sure you chop no bone asunder that hath any marrow in it when you take it out of water have a Beer pottle pot with fair water and put the water and the meat in a fair pipkin and set it upon a fire at one end of your chimney & not again the fire, let there be no fire under the bottom of your pot and let it seethe very softly: and take off the fat as it riseth and do not stir the meat any thing in seething nor when you poor out the jelly, when it hath sodden four or five hours take a little of it in a spoon and set it a cooling: when it is so stiff that you may cut it with a knife power it out into a galley pot or else some other narrow mouth pot: and when it is cold take off the fat that is uppermost if the bottom be any thing black pare it away then take to every pint of the jelly a quarter of a pound of Sugar if you will have it strong of the spice: take half an ounce of Cinnamon, a race of ginger, one Nutmeg, two or three Mace and bruise it very gross and put into every pint so much spice and Sugar as is written: and one white of an egg with a little piece of the shell beaten very well, and as the froth of your white of the Eggs doth rise cast it into your jelly: half a pint of white Wine, and half a pint of damask rose water and two spoonful of white Wine Vinegar, if you make three pints or a pottle put in of these three things thus much or else according to the quantity: that you make, if you will keep it a fortnight or three weeks: put in very little Vinegar & set it in the couldst place that you have in your house and keep it in galley pots or glasses: when you set it on the fire you must stir it continually while it séethe up have your jelly bag a branch of rosemary in the end of it and a few round straws of hay, and when it séethes up pour it into the jelly bag, and when it is run once through put it into the jelly bag again with a great spoon very softly and when it is very clean put it up in such things as you will have it and cover it not till it be cold. How to make black Puddings. TAke Otmeale and steep it in sodden Milk, then take Hogs suet & good herbs and chop them small, then put in fennel séed, pepper and Salt, How to make white Puddings. TAke grated bread, current, yolks of eggs, Nutmegs, Cinnamon, and some Sugar, salt, and Beef suet: and temper them with Cream. How to make Livering Puddings. TAke the Liver of a Hog, and give it three or four waumes over the fire, then either grate it or chop it very small, and take a little grated bread and two eggs well beaten whites and all, and Currans, Nutmegs, Pepper, and Salt, and Hogs suet. How to make a Lenton Pudding. TAke grated bread, a little Sugar, nutmegs, Cinnamon Salt, and yolks of Eggs, tempered with a little cream. A Haggis Pudding. TAke the Haggis of a Calf, parboil him, and when he is cold chop him very small: then take a little grated bread and put two yolks of Eggs with good herbs chopped very small, and current Nutmeg and salt. How to make Sausages. TAke the Fillets of a Hog, and half as much of the suet of the Hog: and chop them both very small, then take grated bread, two or three yolks of eggs a spoonful of gross pepper, as much salt, temper them with a little cream, and so put them into the skins and broil them on a gridiorne. To make fresh Cheese. TAke new milk and put a little running to it, and when it is scumde break it: then take some Sugar, Cinnamon & rose-water, and so put it in a cheese mole, and put Cream to it. For a tansy. TAke either walnut tree leaves or lettuce alone, or all other good herbs, stamp them and strain them▪ and take a little Cream and grated bread, nutmeg, pepper and Sugar, four Eggs two of the whites: beat them together and so fry it in a pan. To make Fritters. TAke a little fair warm water, as much Sack, and take half flower half bread, mingle them altogether: then take five or six eggs and break therein white and all, a little nutmeg, Pepper and salt, and cut in apples very small: then take a fair skillet with Suet and let it boil on the fire and so put the batter in it. For a Posset. TAke a posnet full of cream and seethe it and put Sugar and Cinnamon in it, then take half Ale and half Sack and put Sugar and Cinnamon in it. Pork Sauce. TAke Vinegar, Mustard, Sugar and Pepper. Piggesauce. TAke half Vinegar, and half verjuice, a handful of parseley and Sage chopped very small, a Pomewater shred very small, then take the gravy of the Pig, with Sugar and Pepper and boil them together. Sauce for a Gooce. TAke Vinegar and apples shred very small, two spoonfuls of mustered a lit-Pepper and Salt: and take Sugar sufficient to sweeten it, then boil it well together. Capon sauce. TAke water, Onions, pepper, and some of the gravy and salt, and boil them together How to make Almond milk. TAke a piece of the screge end of a neck of mutton, a good handful of huld barley a good handful of cold herbs, a little salt then take a handful of almonds & blanch them and grind them in a stone mortar, and strain the liquor through a fair bolter, then put in a little Sugar, and so give it to drink. How to make white or red Vinegar. Fetch your Vinegar at Saint Katherins a groat a gallon to the quantities of six gallons and put thereto a pottle of Elder flowers such as will shake off when they be ripe, and see your vessel be close stopped up and filled, and thus you may renew your vessel every year with Vinegar and flowers according to the quantity but let the old remain: this may you do either with strong or small beer and the remnants of barrels. How to still rose-water that it may well keep. WHen that you set your still up upon the plate: sift as many fine ashes upon your plate as may be half an inch thick at the least: and lay them every where alike saving in the middle a little thicker, and upon the ashes strew a little beaten bay salt every where a like, then set on the bottom of your still somewhat stooping that it may be higher behind then before forecasting the water well out in the stilling, when you still: gather your roses as dry as you can and put them into the still presently if the Roses be dry if you have more than you can still when they be new gathered put them into a flaskit not too thick for it will mare both the Roses and the water, when you still: cover your Roses with papers and cast a cloth over the papers, that water that ye will keep longest take it always away before the cake be through stilled & keep that water by itself, & that which is last stilled by itself: that the comes last of the cake is not so good as that which comes first, let your glasses be washed a fortnight before you need them because they must be very dry before you put in your water, stop not your glasses before they be through dry for they will be musty: set them in a window a day or two that the Sun may come to them, and when they be very dry: stop them with wax or cork and some sarsenet about the Cork or wax: and cover them with leather or parchment, and set them by till you have occasion to occupy them, every glass that is filled with rose-water as soon as it is filled, set it into an Oven after you have drawn Pies or white Bread, and let it stand in a week or more till you have occasion to heat your Oven again: if it be not too long, and so set it in twice or thrice before you set them up for all the year, and set your Glasses in a Basin or piece for fear of bursting: when you set up your Glasses for all the year, wrap them in woollen and set it in a Cupboard or shelf, and keep this water in this order and it will last two or three year. How to make very sweet Cakes either of Damask or red Roses. TAke your Roses very fair coloured and somewhat close, if you will make your cakes large take a peck of Roses to every cake or half a peck, and put two Cakes together bottom to bottom, and put into every cake besides two handful of sweet Margerum roots and all, for at that time of the year cut Margerum is not sweet, cut of the roots of sweet Margerum, and two good handful of lavender and an ounce of the best Damask powder you can get, a quarter of a pound of orris and one ounce of Cloves, let not the cloves or the orris be beaten much, when you do searce your orris see it be not woormeaten and smell well, all this powder will serve but for four cakes, straw into your still some Roses first in the bottom, than Margerum, Lavender, and some powder and then Roses again and a little powder, than Lavender and marjoram, more powder than you did before, then put a few Roses in the top somewhat thin, when they be half stilled take them forth and lay them betwixt two papers and lay not one Cake against another before they be cold, then save them in papers, and cut the papers bigger than the Cakes, and sew them round as soon as you can put them into an Oven after they be stilled: and heat the Oven no hotter than if it were after Pies or Cakes, and let them stay no longer than a day or a night: then take them out and when they be cold lay them betwixt your clothes, and if they be not dry then set them in again a week or a fortnight, and after they be through dry: prick the papers on both sides unto the brim every where thick, these cakes will continue three or four year. How to preserve Cherries. TAke three pound of Cherries and clip off half the stalks, three pound of Sugar and as much rose-water as will wet the Sugar and no more, then put in all your Cherries and set them over the fire and shake them three or four times for burning to the bottom of the pan, let them seethe in every place a like, and scum them continually: it is no matter for taking up syrup for it will go to the bottom: and you may put it in again where it doth seethe faster, & in any wise have some clear fire by to put under where it doth want, and let it seeth a reasonable good pace always, and when it riseth to a froth all over have three or four spoons by you, and set out a little in a spoon that you may see whether it do jelly or no: as soon as the syrup in your spoon is cold set out more till you see it be ready: for the colour will alter very much if it séethe passed the time, therefore when it is of a reasonable thick jelly take them off, cover them not until they be cold, put them up in glasses or galley pots and break the jelly as little as you can. How to preserve Gooseberries. TAke four pound of Gooseberries pull off the blossoms off the tops, but not the stalks, take four pound of sugar to them, and first put in two pound of sugar, and do no more than wet them in rose water, you must lay your gooseberries one by one and not one upon another, and set them upon a soft fire little more than embers, and you must keep them still ready to seethe but not to seethe, for the space of three or four hours, they will yield much liquor, and as your liquor increaseth so cast your sugar which is left on the top in every place a like, some at one time and some at an other, and when they have been on the fire three or four hours, let them seeth very softly scarce a quarter of an hour and scum them with the back of a spoon or a knife's point, and so set out in a spoon to cool as is above said, and when they be jellied take them off the fire, and do to all your preserved things in putting them forth and glassing of them as is before written, & preserve all your things if you can either with earthen or in pewter, and your pewter must be scoured with fair water and beaten sand, and if you have no pewter nor earthen pan them take a brass pan which is very sweet and scour it with lome very bright. How to preserve Damsons. TAke four pound of Damsons, three pound of sugar to them, lay your damsons one by one in a fair Charger, and put one pound of sugar in the bottom every where a like, then put in your damsons, and throw one pound of Sugar on the top of them, and take half a dozen spoonful of red rose-water, and take a feather and sprinkle it every where upon them, set them upon a Trivet and a very soft fire under them, and let them boil every where a like very softly, as your syrup increaseth, so put on the rest of the Sugar, and when it beginneth to jelly set it forth in a spoon as you do the other, you must let them boil four or five hours very softly, and as the scum riseth so take it off, and as you do the other aforesaid: so do this, cover them with a fair platter in the boiling, and as the stream of the water riseth take off the platter once in a quarter of an hour, and wipe the water of it with a cloth, and lay it on again as long as it is a boiling, and when they be boiled enough take off the Platter and cover it no more, then take twenty Cloves being somewhat bruised not broken, and that being taken off the fire put in the cloves and put them down in the syrup. How to preserve Pear plums either white or black. TAke four pound of fair peareplums and take four pound of sugar to them as much rose-water as will wet the sugar, to the white pear plums Damask rose water, and to the black plums red Rose-water, keep out one pound of your Sugar unwet, lay in your Pear plums one by an other, and set them upon a very soft fire for the space of two hours, let them be ready to boil but let them not boil and as the syrup increaseth throw the rest of the Sugar upon them, and every hand while turn & cover them with a dish as you do the Damsons, and wipe off the water also: and when they have been upon the fire two or three hours, then let them boil half an hour softly, or a little while more or less till they be jelled, and take heed the colour altar not from white, when they be boiled enough, power the syrup upon them till they be cold. Preserve your white Bullesse even as your Pear plums. How to preserve Barberies. TAke a pound of Barberies and stone them but pull them not off the bunches take the fairest and reddest bunches you can get, when the stones be taken out: way one pound of them and take a pound and a half of Sugar to them, wet the Sugar very well with red Rose-water, and set it on the fire and as soon as it boileth up draw the scum on one side and put in the barberies and dip them well in the syrup with a spoon, & let them boil very softly the space of a quarter of an hour every where a like, you must dip them down and turn them as soon as they be on the fire, then take them off when they have boiled almost a quarter of an hour, di● and pour syrup upon them till they be half cold. How to preserve Quinces. TAke four pound of Quinces & four pound of Sugar, a quart of fair water and let it boil once up & have four whites of new laid eggs, and one of the shells, and beat them very well for the space of half an hour, with a pint of fair water, and when your syrup first seetheth up, cast in the whites of Eggs that you have beaten, and stir them till they have sodden two or three waumes, then take it off the fire & pour it through a jelly bag, and put a rosemary branch in the bottom, then pare your Quinces and core them and set on the same syrup, and put in your Quinces and let them lie one by an other easily that you may well turn than, that you bruise not one another, and let them seethe every where a like, and turn them very often, and when they have boiled two or three hours, take the kernels that you pull out of your Quinces, and keep the jelly of the kernels as whole as you can, than core them & make two or three balls of the kernels and put them in the pan with the Quinces, and when your Quinces have well boiled that it will jelly very well that you may cut it, take them off and pour them into a fair basin or earthen vessel, and fill the holes of the Quinces with syrup, them take a stick of cinnamon and a score of cloves being somewhat bruised, and put the same into the syrup. How to preserve Oranges. TAke of the highest culloured oranges and the thickest rinds that you can get, let not the rinds be soft, pare them very thin, core them and pull out the meat of them, when you have done so: lay them in the water and shift them thrice a day for three days, and set on two pans or kettells with fair water, and when the water doth seeth put in your Oranges, and let them seeth till the water be somewhat bitter, then shift them into the other water and two or three more waters as long as the water tasteth bitter, or hath any high colour, & when they are somewhat tender take them off and let your syrup be ready for them, take to four pound of Oranges, four pound of sugar and use your syrup as you must the syrup of Quinces, and be often turning of your Oranges, and let them seeth very softly two or three hours till your syrup be somewhat high, and then take them off and pour syrup upon them till they be somewhat cold, put in a few Cloves among them. How to make a Cullis for a sick body. TAke a Cock or a Capon set him on the fire in a fair pipkin, & when it séethes scum it clean, then take herbs according to the party that is sick, two or three dates, a handful of Raisins of the Sun stoned, and let it but simper on the fire till all the meat be consumed away, then stamp them altogether and strain them through a fair boulter and so give the party to drink. ¶ Hear endeth the Book of Cookrye. Wholesome Medicines. ¶ A remedy for such as cannot digest their meat, but Vomit it up again. TAke mints and stamp them well, and crumbs of bread burned in the fire, and Vinegar, and make thereof a salve, spread it upon a linen cloth, and then set it upon a brick, and put thereon the powder of Cloves, then lay the same upon the stomach & you shall find great help therein. For the green sickness. TAke one penny worth of Turmeric, and one pound of Saffron, and beat them small: and take a quart of new milk and a garlic head, which being stamped and strained put it into the aforesaid, and warm them all together and drink it morning and evening and walk after. For a Burning or Scalding. TAke the fat of the guts of a Sheep, and the trittles of a Sheep and seethe them together, and take a course cloth and strain them together and make a cake of it and melt some of it in a Saucer and with a feather anoint the place three times a day. For a Felon, Ancome, or any such thing. TAke a quart of the drags of strong Ale and a little small oatmeal, as much white castle soap as a Walnut, and boil them together and stir them till it come to be made a plaster, and then lay it to the sore being spread upon a cloth. For an Itch or an heat. TAke a spoonful of living Brimstone fine beaten, take a Porringer full of deer's Suet, a penywoorth of Champhry and beat it with a blanched Almond, and boil them altogether until it come to an ointment, and then anoint the itch or the heat. lip Salue. TAke a good piece of fresh Butter, as much deer's suet half as much wax, two or three spoonful of good salad Oil, and boil them together till it come to an ointment. For the running of the rains and the whites. TAke the pith of an Ox back & wheat flower & muscadine and make a little Cake thereof and bake them upon the hearth, and then eat thereof every morning and drink a cup of Muskadel after it and it will help you. For the fleam in the stomach. TAke the yellow root of a dock & stamp it and strain it with good Ale & drink a good draft of it & it will make you vomit and help you of the fleam in the stomach. To draw up the evelaw. TAke half a pint of Sack, half a spoonful of bruised pepper, heat it very hot, then put it into a narrow mouth pot, and let the party draw the air up into his mouth as hot as he can suffer it. For them that do vomit. TAke half a Capon and three pints of water, and let it seeth half away, & put into it half a pint of red rose-water, an ounce of cinnamon sticks, and a quarter of a pint of juice of quinces, then seethe it altogether and strain it and drink of it evening and morning when you list. FINIS.