A Daily EXERCISE for LADIES and GENTLEWOMEN. Whereby they may learn and practise the whole Art of making Pastes, Preserves, Marmalades, Conserves, Tartstuffes, Jellies, Breads, Sucket Candy's, Cordial waters, Conceits in Sugar-workes of several kinds. As also to dry Lemons, Oranges, or other Fruits. Newly set forth, according to the new approved Receipts, used both by Honourable and Worshipful personages. BY JOHN MURREL Professor thereof. LONDON: Printed for the widow Helm, and are to be sold at her shop in S. Dunstan's Churchyard in Fleetstreet. 1617. TO MY MUCH HONOURED THE TRULY VIRTUOUS, M ris. ELIZABETH BINGHAM, wife of Nicholas Bingham Esquire. AS there is nothing new under heaven; so, nothing old (beside the Old of days) can please Soul, or Sense: Yet on old Grounds are new Descants daily, as full of rarity, as variety: that doth please; the pleasure of Man consisting in nothing more, than in every thing; that is, in change: variety standing more aloof from satiety, than uniformity, in whatsoever sensible. We altar our Fashions and outward Habits daily; the whitest Ruff being not long since thought the purest wearing; then the blue; and now the yellow: So, our Cookery, Pastry, Distillations, Conserves, and Preserves, are far otherwise now, than not long since they were; Daily Practice and Observation finding out either what to add or detract from old Forms in either of these kinds; or to make new much more pleasing and profitable. These are all, (or, at least, the most) of the newest Strain; approved and beloved of those that try them. What else they are I refer to your judgement, and my self to your good favour; ever remaining, The humble lover of your manifold virtues, IO: MURREL. The general Table of this Book: Whereof the first containeth Pastes, Preserves, Marmalades, Conserves, Tartstuffes, Jellies, etc. Pastes. TO make Paste of Regia, against Consumption. 1 To make Paste of Genua. 2 To make Paste of Pomcittron. 3 Marmalades. TO make Marmalade of Quinces. 26 To make Marmalade red of Quinces, commonly called Lump-Marmalade, that shall look as red as a Ruby. 27 To make Marmalade of Wardens. 28 To make green Marmalade of Pippins. 29 To make red Marmalade that shall look very orient. 30 To make Dia Setonia of Quinces. 31 Conserves. TO make Conserve of Violets. 32 To make Conserve of Barberries'. 33 To make Conserve of Roses. 34 To make Conserve of Gelliflowers. 35 To make conserve of Cowslips. 36 To make Conserve of Marigolds. 37 To make Conserve of Damsons. 38 Tartstuffes. TO make Tartstuffe of damsons to keep all the year. 39 To make tartstuffe of Prunes. 40 To make white tartstuffe. 41 To make yellow tartstuffe. 42 Jellies. TO make Quiddeniock. 43 To make Crystal Gellie. 44 To preserve Pippins to lie in quaking Jelly. 45 To make Jelly of Pippins, of Amber colour. 46 To make Jelly of Pippins as orient red as any Ruby. 47 To make Leech of Almonds of divers pleasing colours. 48 Breads. TO make red Gingerbread otherwise called. Leach Lumbar. 49 To make white Gingerbread. 50 To make Italian Biscuit. 51 To make Ginetoes. 52 To make Prince Biscuit. 53 To make French Macaroones. 54 To make Naples Biscuit. 55 To make Shelbread. 56 To make Countess Cakes. 57 To make a fine Sugar Cake. 58 Rough Rock Candy's. TO make rock de Citron. 59 To rough rock Candie Oranges dried with Sugar. 60 To rough Candie sprigs, or branches of Rosemary. 61 To rough Candie all flowers. 62 Sucket Candy's. TO sucket Candie green lemond's: 63 To sucket Candie green Ginger. 64 To sucket Candie Walnuts. 65 To sucket Candie Peaches, or any green Plum before it be stoned. 66 Cordial Waters. TO make Aqua Coelestis. 67 To make Cinnamon Water. 68 To make Dr. Steuens water. 69 To make Balm water. 70 To make Angelica water. 71 To make Wormwood water. 72 Conceits in Sugar-works. TO make Marchpane Paste. 73 To make a Marchpane. 74 To make any conceit in Marchpane stuff. 75 To make any other small conceits in Sugar work or Almond paste, or Sugar plate paeste. 76 To make Snails, Snakes, etc. 77 To make Shoes, Slippers, etc. 78 To make letters or knots, etc. 79 To make Walnuts both shell and kernel. 80 Sugar-Workes of another sort. TO make Sugar plate paste. 81 To make Paste of sundry flowers. 82 To make Pennet. 83 To make Cinnamon sticks by Art. 74 To make Callishones. 85 To make Muscachones. 86 To make muscadina's. 87 The Table. To make Troses for the cold. 88 To make Cinnamon Letters. 89 To make Canalones in spices. 90 To make Ruskilians. 91 To make Gentillissoes. 92 To make Novellissoes. 93 To make Lozenges of Violets. 94 To dry Fruits. TO dry Oranges or Lemons. 95 To dry white Peare-Plums. 96 To dry black Peare-Plums. 97 To dry Pippins as clear as Amber. 98 To dry Apricockes orient and very clear. 99 To dry Pears without any Sugar. 100 Physical Receipts. TO make syrup of Violets. 101 To make syrup of Liquorice. 102 To make syrup of Roses solutive. 103 To make syrup of dry Roses. 104 Against the trembling of the heart. 105 Against the rising of the mother 106 An almond milk. 107 Against looseness of the Body. 108 A Receipt for a vomit. 109 Against extreme coughing. 110 Order of Colours. 111 Colours edible, 112 To colour Leach. 113 FINIS. GEntle Reader, if any shall be desirous to buy any of the moulds wherein any of the forms specified in the Book following are made, they may have them also where these Books are to be sold. Farewell. Of Pastes. To make Paste of Regia against a Consumption. 1 TAke two Quails, two Roales, two Partridges, a dozen of cock Sparrows, the brawn of a Capon, roast these ready to be eaten; take the flesh from the bone, and beat it fine in an Alabaster mortar, with two ounces of the pith of Veal growing in the back, a quarter of a pound of Pistaceas, half a drachm of Ambergris, a grain of Musk, half a pound of white Sugar-candy beaten fine: put all these into an Alabaster mortar, beat it to a perfect Paste, now and then putting in a spoonful of goats milk, put in two or three grains of Bezoar, when you have beaten all to a perfect Paste, make it up in little round cakes, and so bake it up on a sheet of paper. To make Paste of Genua, as they do beyond the Seas. 2 Boil fair yellow Peare-Quinces tender in their skins, and so let them stand until the next day, till they be cold, then pair them, and scrape all the pulp from the core, then take as much pulp of yellow Peaches as the pulp of Quinces doth weigh, and dry it upon a little chafing-dish of coals, always stirring it, then boil the weight of both these pulps in double refined Sugar, and so let it boil, always stirring it until it come to a candy height, with as much Rose-water as will melt that Sugar, and put in your pulps, always stirring it in the boiling, until it come from the the bottom of the Posnet, than fashion it upon a pie plate, or a sheet of glass, some like leaves, some like half fruits, and some you may print with moulds, set them into a warm Oven after the breadis drawn, or into a Stove, the next day you may turn them, and when the stuff is through dry, you may box it, and keep it for all the year, but be sure it be through dried before you lay it up in store. To make Marble Paste of Pomecittron, an excellent Cordial paste. 3 TAke the yellowest Pomecittrons that you can get, pair them, and cut them in quarters, and take out the meat, and as soon as you have cut and pared a piece, throw it into a basin of cold water, then set on a Pipkin of fair water, and so soon as it boileth, take out your pieces, and dry them in a fair cloth, and put them into the seething liquor, and let them boil until they be tender, but shift them three or four times in the boiling to take away the bitterness, power them into a Colender, and dry them again in a fair cloth, and stamp them in a stone mortar, then boil the weight of the pulp in double refined Sugar unto a Candie height, and put the pulp into the boiling Sugar, and so let it boil leisurely, always stirring it, and when it grows stiff, power it on a plate or sheet of glass reasonable thin in a broad cake, and stove it, the next day cut it in lozenges, and turn them upon a sheet of white paper, then wash your glass or plate, and lay them on again until they be through dry, box them and keep them all the year. If you please wrap a grain of Musk in a paper, and let it lie in the bottom of the box, it will add to the pleasure. To make Marble Paste, called the Italian Chip. 4 TAke Violets, Cowslips, and Clove-gilliflowers, dry them and beat them to fine powder, mingle them with double refined Sugar, cearsed through a tiffanie or a lawn Sieve, make it up into Sugar plate, with a little gum dragon steeped in Rose water and milk, when you have made your plate, then roll every piece thin and lay each upon other, and so roll them up in round rolls, as you would roll up a leaf of paper, then cut it end ways, and roll it as thin as a paper, and so it will look finely sheckled like a piece of Marble. In like manner you may make Purslane dishes or trenchers of that stuff. To make Paste of Apricockes or Pear plums. 5 TAke the fairest of these fruits that you can get, and take out the stones, then boil them softly betwixt two dishes without any liquor, and when they be soft, dry them somewhat dry, then take them off the fire, and put them upon a sheet of white paper, then boil the weight of the pulp in double refined Sugar unto a Candie height, with as much Rose-water as will melt it, and put your pulp into the hot Sugar, and if you please: put a grain of Musk into the boiling, and so let it boil until it be somewhat stiff, then fashion it upon a sheet of glass in what form you think fit, and so let it dry in a Stove or warm Oven, the next day turn it and put it into the Oven or Stove again, and when it is through dry, it will look as clear as Amber: so you may use all kind of Plums. To make Paste of Pippins, after the Genua fashion, some like leaves, some like Plums, with stalks and stones. 6 TAke and pair fair yellow Pippins, cut them in small pieces, stew them betwixt two dishes with two or three spoonfuls of Rose-water, and when they be boiled very tender, strain them, then boil the weight of the pulp in double refined Sugar unto a Candie height, and if you please put in a grain of Musk, and a quarter of an ounce of fine white Ginger seared, and so let it boil until you see it come from the bottom of the Posnet, than fashion it on a sheet of glass in some pretty form as you think best, and stove it either in a Stove, or in a warm Oven. If you desire to have any of it red, colour it with a spoonful of Conserve of Damsons, before you fashion it upon your glass or plate, and that will make it show as though it were made of red Plums. If you put a stone betwixt two halves, will show like a Plum, you may keep Cherry stalks dry for the same purpose. To make Paste of Eringus rontes. 7 TAke half a pound of Eringus roots newly candied, the youngest that you can get, cut them in short pieces like dice, then stamp them in a mortar fine, blanche and beat into fine Paste a quarter of a pound of jordane Almonds, take three spoonfuls of Damask Rose-water, one spoonful of Aqua Coelestis, a grain of Musk, two grains of Ambergris, a grain of Bezoar stone, then take half a pound of Pistaceus (which being cracked and piled, will not be above an ounce & a half) when you have taken off the husks, beat them fine, and put them to your Paste, beat all together in a fair Alabaster mortar than beat the weight of your pulp in fine Sugar-candy, & put it to the pulp, & so beat it again, then take it out and set it on a chafing-dish of coals, and dry it, always stirring it until you see it turn somewhat white and dry, then lay it in little lumps upon white paper, & so dry in a Stove, & keep it all the year. To make an excellent green Paste without any colouring. 8 QVoddle green Apples reasonably tender, pill off the outward skin, and throw all the bark of the Apples into a Posnet of seething water, and so let it boil as fast as it can until it turn green, then take them up and strain the pulp, then boil the weight of it in Sugar to a Candie height, and put your pulp into the seething Sugar, and let it boil until it grow stiff, then fashion it on a pie-plate, or a sheet of glass, and pint it on moulds, and dry it in a Stove or a warm Oven some ten or twelve days, that it be perfectly dry, and then you may keep it all the year. To make Almond Paste. 9 BLanch and beat jordane Almonds in a stone mortar, put in now and then a spoonful of Rose-water to keep it from oiling, and when they be very fine, put about a pound and a half of fine Sugar to two pound of Almonds, half a drachm of Musk, and as much Rose-water as will serve to beat it to a perfect Paste, which you may easily guess by your own discretion beginning with one spoonful, and so adding as you shall see fit. To make Paste of Enulacampana roots an excellent cordial Paste, and good against the cough of the lungs. 10 LAy the youngest of these roots in water, and then boil them tender, shift them three or four times to take away their bitterness, pill them, pith them, and beat them in a mortar, with the weight of eighteen pence of these several syrups, videlicet, maidenhair, Isope, and Horehound: when you have beaten all this fine, draw them through a strainer, with the pap of two roasted Pippins, and a grain of Musk, then dry it a little on a chafing-dish of coals, until you see it begin to be somewhat stiff, then boil the weight thereof in double refined Sugar unto a Candie height, and put the pulp into the Sugar, let it boil with continual stirring, until it be somewhat stiff, then drop it on a plate or sheet of glass, dry it and keep it in a Stove. Preserves. To preserve Peare-plums green. 11 Boil a pound and a half of Sugar, with as much water as will melt it, with a pound of the best Peare-plummes that you can get, your Plums must first be washed and dried in a fair cloth; let them boil softly the space of an hour, and then take them up, and put them into a silver or an earthen dish, when they be almost cold, put them into the Sugar again, and let them boil until they be tender, and the corner of the stone sweet, then take them up, and cool them again as before, until they be almost cold, and whilst they be a cooling boil your syrup something thick, and between hot and cold, put them up and keep them, they will be green. To preserve other Plums green. 12 TAke your Plums while they be hard upon the trees, scald them in fair water, and take them up, and cover them in a preserving pan with Sugar, and boil them tender, and then take them up, and boil the syrup by itself until it be somewhat thick, then between hot and cold pot them up. To preserve Cherries. 13 TAke the weight of your Cherries in Sugar, and with a silver spoon bruise as many other-Cherries in a posnet, boil them until the syrup be somewhat red, then strain that liquor through a cushion canvas into another fair posnet, then divide your Sugar into three parts, and put one part into the red syrup, & so soon as the Sugar is melted take it off the fire, & scum it clean, then cut the stalks off the Cherries something short, and cross them one by one with a sharp knife on the end, than put the Cherries into the red liquor, and make them boil as fast as they can, until they rise up frothy, then take them off the fire and scum them, and then put in the second part of the Sugar into them, & set them on the fire again & let them boil as fast as they can, and when they boil up, take it off and scum it, then put in the third part of Sugar, & yet again set it over the fire, and when it riseth up frothy, take it off and scum it very clean, then set them on the fire until it be something thick, you may know when they are enough by dropping a little on a saucer on the bottom of it, if it be thick like jelly; then take them off the fire, and power them into an earthen platter, and being between hot and cold, put them up in a galley pot, or put them in gallie-pots to keep all the year, but put a piece of white paper on them, and cover them with a piece of parchment or soft leather. To preserve Quinces red. 14 and core yellow Peare-quinces, parboil them in fair water, then clarify your Sugar, and take to every pound of Sugar an Ale-pint of water, and when your Sugar is clarified, strain it into a preserving pan, and put your Quinces into that hot Sugar, and so let them boil close covered, now and then stirring them, and turning them to keep them from breaking, and when you see your Quinces tender, and look very red, take them up, and boil the syrup by it self, until you see it some what thick, then between hot and cold, pot them or put them in glasses as was said in Cherries. To preserve Wardens. 15 Parboil your Wardens reasonable tender in fair water, let them stand until they be cold, then pair them and prick them with a knife two or three pricks in every Warden, and so cover them in clarified Sugar, with a piece of whole Cinnamon, a slice or two of pared Ginger, and three Cloves, boil them leisurely close covered, until they be red and tender, then boil the syrup by itself. To preserve Pippins green. 16 GAther green Pippins especially from the water-boughes, and in the shadow; quoddle them in two several waters, and to every one of these Pippins take a pound of Sugar, clarify it well and very clear, and put in your Pippins, and let them boil leisurely, and they will turn green as any Leek. Take them now and then off the fire, and turn them with a spoon, and set them over the fire again three or four times, always turning them, and warming them, and when your Pippins bevery tender: take them up, and boil the syrup a little by itself, then betwixt hot and cold pot them. If you please you may put in a grain of Musk, and a few Cloves, it will much increase the pleasure. To preserve Pippins of the colour of Amber. 17 and bore a hole through a pound of Pippins as small as a wheat straw, cover them with Sugar in a preserving pan (the Sugar being first clarified) with a grain of Musk, and a piece of Cinnamon, so let them boil leisurely, uncovered, when they be tender, take them out and boil the syrup a little by itself, than pot the Pippins blood warm, & keep them. To preserve Barberries' red. 18 TAke out the stones from the fairest Barberries', that you can get, and take four times their weight in Sugar, then take as much juice of other Barberries', as will dissolve the one part, then put it into a skillet, and dissolve this part of Sugar upon the fire, then put in your Barberries', and let them boil up, then beat the second part of your Sugar, and put it in, and make it boil up again, and put in the rest, and cover it close, and let it boil until they be enough, then take them up and scum them, and so let them stand, and between hot and cold not them up. To preserve Barberries' white. 19 STone the fairest Barberries' that you can get, take four times their weight in sugar, then take as much fair water as will dissolve one part, and put it in a skillet on the fire, and when it is dissolved put in your Barberries', and let them boil up, then put in the other of your parts, beat it first and put it in, then let them stand, and boil up again always uncovered, and put in the rest, boil it, and scum it again, cool it and pot it. To preserve Pippins red. 20 BOre a hole of the bigness of a wheat straw quite through a pound of Pippins, cover them with Sugar in a preserving pan, put in a piece of Musk, a piece of Cinnamon, and so let them boil close covered very leisurely until they be tender, then boil the syrup by itself, cool it and pot it, and the Pippins blood-warm. To preserve white Peare-plums. 21 TAke a pound of the best Peare-plums that you get, and with their weight in Sugar, set them on the fire with half a pint of fair water until it be dissolved, then take it off, let it cool until it be but blood-warm, put in your Plums, and let them stand about a quarter of an hour upon a soft fire, and let them stand until their skins be broken, then take them off and scum them, and let them stand until they be cold, then set them on the fire again, and boil them a pace until they be soft, then take them off again, and scum them, cool them, and pot them: if your syrup be too thin, boil it a little by itself. To preserve Oranges or Lemons rinds. 22 Drive off the uttermost skin of your Oranges with a rasp, cut them in two, and take out the core quite and clean, and let the pills lie in water three or four days, then boil them tender in six or seven waters, lest their bitterness be distasteful, then take them up, and dry them in a very fair cloth, and put them to as much Sugar clarified as will cover them: let them boil softly over the fire half an hour at least, and rest in that syrup three or four days, after that time heat them thoroughly, and take them out of the syrup, and strengthen it with fresh Sugar boiled therein half an hour, cool it, and being blood-warm, pot up your fruit in it. To preserve green Peaches before they be stoned. 23 SCald your Peaches, being so young that you may thrust a pin through them, rub off the fur with a piece of course linen cloth, then prick them with a sharp knife, and boil them tender in as much clarified Sugar as will cover them, then take them up and boil the syrup by itself, until it be somewhat thick, and being blood-warm with cooling, put in your fruit and pot it. To preserve green Walnuts before they be shelled. 24 TAke your Walnuts also when they may easily be pierced with a pin, pair them thin, and lay them a week together in brine, then parboil them very tender in seven or eight waters, then take them up, and dry them with a fair cloth, and stick in every one two or three Cloves, and cover them in clarified Sugar, and boil them a good hour close covered, then power them into an earthen pot, and let them stand a week, & then warm them again, and power them into a Colender, to let the syrup drop from them; then boil the syrup by itself until it be somewhat thick with fresh Sugar, and being but warm pot them. To preserve Damsons. 25 TAke two pounds of the fairest Damsons, and one pound of hard Sugar, half a pint of fair water, set it on the fire until it be dissolved in a preserving pan, lay your Damsons in milke-warme water, and put them into the dissolved Sugar, make a soft fire, and when it beginneth to boil: scum it continually an hour long, but let it boil softly uncovered, for breaking the Damsons, then take them out, and lay them in an earthen or silver dish, and let your syrup boil alone, and when they be almost cold, put them in again, and let them boil softly, until the kernel be both sweet and tender, crack the stone, and try, then take your Damsons up, and betwixt hot and cold pot them, and put them in glasses. Marmulades. To make Marmalade of Quinces. 26 Parboil yellow Peare-quinces tender in their skins, and let them stand in a Trey all night, until they be cold, then pair them as thin as you can, for the best of the Quince groweth next the skin, then scrape all the pulp from the core, for it is gravelly, and therefore go not too near: then beat the weight of the pulp in double refined Sugar, with one grain of Musk, and three grains of Ambergris, & as much Damask Rose-water as will dissolve the Sugar, boil it to a Candie height, then put in your pulp, always stirring it still till it come from the bottom of the Posnet, box it, and keep it till occasion call for it. To make rough red Marmalade of Quinces, commonly called lump-Marmalade, that shall laoke as red as any Ruby. 27 ripe and well coloured Peare-quinces, and cut them in pieces like dice, parboil them very tender, or rather reasonably tender in fair water, then power them into a Colender, and let the water run from them into a clean Basin, then strain that water through a strainer into a Posnet, for if there be any gravel in the Quinces, it will be in that water: Then take the weight of the Quinces in double refined Sugar very fine, put half thereof into the Posnet, into the water with it a grain of Musk, a slice or two of Ginger tied in a third, and let it boil covered close, until you see your Sugar come to the colour of Claret wine, then uncover it, and take out your Ginger, and so let it boil until your syrup begin to consume away, then take it off the fire, and pumice it with a ladle, and so stir it and cool it, and it will look thick like tartstuffe, then put in your other half of your Sugar, and so let it boil, always stirring it until it come from the bottom of the Posnet, than box it, and it will look red like a Ruby, the putting of the last Sugar brings it to an orient colour. To make Marmalade of Wardens a most cordial Marmalade. 28 BAke the best Wardens that you can get in an Oven with wheaten bread, or longer time than that, let them stand in an Oven in an earthen Pan, but beware they be not burnt, then cut them in small pieces like Dice from the core, and beat them in a stone mortar, then take the weight of the pulp in fine Sugar, and boil it to a Candie height, and put the pulp into the Sugar boiling hot, with a little beaten and cearsed Ginger, and a grain of Musk, and so let it boil, always stirring it until it come from the bottom of the Posnet, box it, dry it and use it. To make Marmalade of Pippins. 29 green Pippins, cut them in pieces, and boil them tender betwixt two dishes, when they be tender strain them, then melt the weight of the pulp in Sugar with Rose-water, and boil it to a Candie height; put in two or three spoonfuls of Cinnamon water, a thimble full of beaten Cinnamon, two thimbles full of Fennell seed beaten together, throw all together in the boiling Sugar, etc. as in the last. To make red Marmalade of Pippins, orient and clear. 30 TAke the quantity of a pound of the aforesaid pulp, and put to it two spoonfuls of Conserve of Bullice, and so stir it together, and your pulp will look as red as a Cherry, boil the weight thereof in Sugar unto a Candie height, with two or three spoonfuls of Cinnamon water, then put in the red pulp into the hot Sugar, and do as in other Marmulades. To make Dia Setonia of Quinces, a cordial for the stomach. 31 TAke the juice of good, large, and ripe Quinces, being well washed, and clean wiped with a fair cloth, take out the core, and cut the rest in small pieces, and stamp them like crabs, & strain them even as vergis, to every pint of that liquor take half a pound of white Sugar-candy, and a grain of Musk, boil it as thick as Quiddeniock, pot it, and use it. Conserves. To make Conserve of Violets. 32 Pick clean the blue single guard in Violets, stamp half a pound of them fine in an Alabaster mortar, very fine, put two or three ounces of Sugar-candy to the beating of them, and so soon as your Sugar comes unto it, it will have a very pleasant colour, then lay it on a white paper, and boil the weight of it in Sugar unto a Candie height, and put in the pulp, and let it boil a walm or two, and cool it with a silver spoon, and being almost cold, pot it and use it. To make Conserve of Barberies. 33 IN the heat of the day gather the fairest red Barberies, pick them clean, and put them into a deep pot, and set in boiling water until they be tender, then strain them through a cushion canvas. and boil thrice their weight in double refined Sugar to a Candie height, and cool it a little, and put in your pulp, and boil it half an hour, cool it again until it be blood-warm, and then pot it up. To make Conserve of Roses in the best manner. 34 CVt off the white of red Rosebuds, stamp them very fine in a stone mortar, beat their weight in fine Sugar, & put it to your flowers, and beat them together in a stone mortar a whole hour together at the least, until they be very fine, then boil it in like quantity of Sugar unto a Candie height, and put your pulp into the boiling Sugar, when it hath boiled a while, cool it again with your spatter, and wring in the juice of a Lemond. To make Conserve of gilly-flowers. 35 GAther red Clove-gilliflowers in the heat of the day, clip them very short, one leaf into eight or nine pieces at the least, for the shorter you clip them, the sooner they will be beaten fine: then beat them with the quantity of half their weight in double refined Sugar, until the pulp be enough, which you may easily know both by taste and feeling, then boil the same quantity of the same Sugar to a Candie height, with as much Rose-water as will melt it, and put your pulp into the boiling Sugar, stirring it continually until it be thick, than pot it and keep it for use. To make Conserve of Cowslips, good against Melancholy. 36 GAther them in the heat of the day, & clip only the yellow flower, then take twice their weight in fine Sugar, and beat the flowers with one half of it, until till the pulp be very fine, and boil the other part to a Manus Christi height, and put the beaten flowers into the boiling Sugar, and let it boil with continual stirring, until it grow something thick, cool it until it be but warm, and pot it. 37 TO make Conserve of Marigolds being the same virtue, with the last Conserve, is to work with Marigolds altogether, as with the Cowslip, without any difference. To make Conserve of Damsons. 38 TAke a pottle of Damsons, prick them, & put them into a pint of Rose-water, and as much Claret-wine, cover them, and let them boil in an other vessel of hot water two hours or more, then incorporate them well together with a great spoon, and when they be tender, cool them and strain them, and set the pulp over the fire, and put thereto a sufficient quantity of Sugar, guessing it by your taste, & let the pulp boil until it look of a Damson colour. Tartstuffes. To make an excellent Tartstuffe of Damsons, to last all the year. 39 TAke a pottle of Damsons and good ripe Apples pared and cut into quarters, put them into an earthen pot, cover your pot with a piece of course Paste, and bake it in an Oven with Manchet, and strain it through a strainer, season it with Cinnamon, Ginger, Sugar, and Rose-water, and boil it thick. To make an excellent Tartstuffe of Prunes. 40 Put six fair Pippins pared and cored unto two or three pound of Prunes, & a pint of Claret-wine, stew them tender, and strain them, season them with Cinnamon, Ginger, and Sugar, and a little Rose-water. To make white Tartstuffe. 41 TAke a quart of sweet Cream, the white of ten Eggs, strain them, & boil the stuff with quartered Nutmegs, a piece of whole Mace, a grain of Musk, then boil it with continual stirring, when it grows thick like Curds, hang it on a nail in a cloth, to drain out the Whey, then take out the wholespice, and strain it, season it with Sugar. To make yellow Tartstuffe. 42 Drive the yolks of ten Eggs through a strainer, with a quart of sweet Cream, season it with Cinnamon, Ginger, and Sugar, and a little Rose-water, and let it boil, with continual stirring, until it be thick enough. Jellies. To make Quiddoniock. 43 TAke out the kernels from eight Pear quinces, the fairest and yellowest that you can get, boil them in a quart of spring water unto a pint, put in a quarter of a pint of Damask Rose-water, and one pound of fine Sugar, and so let it boil until it come to a deep colour, then drop a drop on the bottom of a saucer, and if it stand; take it off the fire, and let it run through a gelly-bagge into a Basin, over a chafing-dish of coals to keep it warm, and fill your boxes with a spoon, but cover them not till they be cold. If you would have it printed, than you must have moulds of the very same bigness with your boxes, wet your mould with Rose-water, and let it run into them, and when it is cold turn it into your boxes, or else if they should be dry, your Jelly would not come out. To make Crystal Gellie. 44 TAke a knuckle of Veal, and two pair of calves-feet, flay the feet, and take out the fat between the claws, wash them in two or three warm waters, & lay them all night in fair water in an earthen pan or pot, the next day boil them tender in clear spring-water from a gallon to three pints, & let that liquor stand in an earthen Basin, then pair off the top and bottom, & put to it some Rose-water, season it with double refined Sugar, and put to it half a dozen spoonfuls of oil of Civamon, and as many of Ginger, and likewise of Nutmeg and Mace, one grain of Musk in a piece of lawn tied in a third, put all this being boiled into a silver or earthen dish, and when it is cold slice it and serve it in on glass Plates. To preserve Lemons to lie in quaking Jelly. 45 First, purge away their bitterness, by boiling, and shifting them seven or eight times in the boiling, then boil a pint of Apple-water, and a pound of Sugar, and scum it, & take it off when you scum it, then put in your Lemond rinds into the hot liquor, and boil them leisurely in that hot syrup, until they be tender, and being almost cold, pot it. To make Jelly of Pippins of Amber colour. 46 and core eight Pippins, boil them in a quart of spring water, from a quart to a pint, put in a quarter of a pint of Rose-water, one pound of Sugar, and boil it uncovered until it come to a deeper colour, drop a drop on a piece of glass, & if it stand, than it is enough, then let it run through a jelly bag into a vessel on a chafing-dish of coals, and while it is warm fill your moulds or boxes with a spoon, and let it stand till it be cold. To make Jelly of Pippins as orient as a Ruby. 47 and core eight Pippins, boil them in a quart of spring water to a pint, put to it a quarter of a pint of Rose-water, a pound of fine Sugar, boil it still covered, until it be both red and ready: in all other things do as in the Amber-coloured Gellie, remembering always that your moulds be laid in water two or three hours before you use them, and drop or knock out the water, but wipe them not, if the Jelly will not easily come, but warm the bottom never so little, and it will come out as you wish. To make Leech of divers colours. 48 LAy half a pound of jordane Almonds in cold water, the next day blanche and beat them in a stone mortar, put in some good Damask Rose-water into the beating of them, when they be very fine draw them through a strainer with a quart of sweet milk from the Cow, and set it on a chafing dish of coals, with a piece of Isinglasse, a piece of whole Mace and Nutmeg quartered, a grain of Musk tied in a piece of lawn, when it groweth thick, take it off the fire, and take out your whole spices, and let it run through a strainer into a broad and deep dish, and when it is cold, you may so slice it and serve it in. If you will colour any of it, Saffron is for yellow, green Wheat for green, Turnsoll is for red, and blue bottles in corn give their own colour. Breads. To make red Gingerbread, commonly called Leachlumbar. 49 GRate and dry two stolen Manchets, either by the fire, or in an Oven, sift them through a Sieve, and put to it Cinnamon, Ginger, Sugar, Liquorice, Anis-seed: when you have mingled all this together, boil a pint of red wine, & put in your mingled bread, and stir it, that it be as thick as a Hastie-pudding; then take it out, and cool it, and mould it with Cinnamon, Ginger, Liquorice, and Anise-seede, and roll it thin, and print it with your mould, and dry it in a warm Oven. To make white Gingerbread. 50 TAke half a pound of March-pane-Past made with Almonds, Rose-water and Sugar, and a spoonful of Aquavitae, season it very hot with Ginger mould it up stiff, roll it thin, and print it with your moulds. To make Italian Biscuit. 51 BEat and cearse a pound of double refined Sugar with 2. grains of Musk, four of Ambergris, then steep gum-dragon in Rose-water, and the white of a new laid Egg, beat it in a stone mortar to a perfect Paste, then rub, dry, and dust an ounce of Anise-seede, and work it into the Paste on a sheet of paper like to little Manchets, or print it with moulds, and lay it upon Marchpane Wafers, and bake it in a warm Oven, it will be light and white. To make an excellent Bread called Ginetoes. 52 TAke half a pound of fine Wheat flower, an ounce of powder of Pomecittrons, an ounce of powder of lemond's, a quarter of an ounce of fine cersed Ginger, the weight of six pence of the finest Basill, Marjoram beaten into powder, make all this into a perfect Paste as stiff as for Manchet, with a little hippocras made warm, the yolks of three or four new laid Eggs, a saucer full of sweet Cream, a piece of sweet Butter as much as an Egg, and then roll it in long rolls, and tie them in some pretty fashion like Sumbals, then throw them into seething water, and they will presently fall down to the bottom, watch them, and so soon as you see them rise to the top of the water, take them up presently with a scummer, and bake them upon sheets of white paper, and when they be three or four days old, throw them into boiling Sugar of a Candie height; then take them up, and dry them upon leaves made of Basket-makers twigs in a warm Oven. To make Prince Biscuit. 53 Dry a pound of very fine wheat flower in an Oven two hours, after the bread hath been drawn, or the Oven being warmed, but not heated for the nonce, the flower were best in an earthen Pipkin covered, lest it lose the colour, put to it a pound of double refined Sugar beaten and cearsed fine, then take ten new laid Eggs, take away five of their whites, strain these Eggs into a Basin, with a spoonful of Rose-water, and six spoonfuls of scalded Cream, when you have all in the Basin, first put in your cearsed Sugar, and let it dissolve by beating it into your Eggs, then put in your flower by little and little, until both the flower and the other things be incorporated, beat it well together an hour at least, and you shall at last see it turn white, than you must have coffins of white plate endued with butter as thin as you can, so as it be touched in every place, then take an ounce and a half of sweet Anise-seed, and one of Coriander, dried rubbed and dusted, put the Anise-seed in the batter, & the batter into the coffins, and bake it an hour at least if you will, you may make Cracknels of the same batter, drive it thin upon the Plates, and when you take it off, roll it thin like a Wafer, and dry them again in the Oven. To make French Macaroones. 54 WAsh a pound of the newest and the best jordane Almonds in three or four waters, to take away the redness from their outside, lay them in a Basin of warm water all night, the next day blanche them, and dry them with a fair cloth, beat them in a stone mortar, untillthey be reasonably fine, put to them half a pound of fine beaten Sugar, and so beat it to a perfect Paste, then put in half a dozen spoonfuls of good Damask Rose-water, three grains of Ambergris, when you have beaten all this together, dry it on a chafing-dish of coals until it grow white and stiff, then take it off the fire, and put the whites of two new laid Eggs first beaten into froth, and so stir it well together, then lay them on wafers in fashion of little long rolls, and so bake them in an Oven as hot as for Manchet, but you must first let the heat of the Oven pass over before you put them in, when they rise white and light, take them out of the Oven, and put them in a warm platter, and set them again into the warm Oven, & so let them remain four or five hours, and then they will be thoroughly dry, but if you like them better being moist, then dry them not after the first baking. To make Naples Biscuit. 55 BEat and cearse a pound of double refined Sugar, a quarter of a pound of Almonds, beat them as fine as you would do for Almond milk, strain your Almonds with a saucer full of sweet cream, and two or three spoonfuls of the best Rose-water, then take your aforesaid powder of Sugar, two or three grains of Musk, four of Ambergris, put in three or four spoonfuls of baked flower, and so beat it in a silver basin into batter with a silver spoon, and put it into little long coffins, and set them again a drying in a dish, until they be ready, box them and keep them. To make shell bread. 56 Beat a quarter of a pound of double refined Sugar, cearse it with two or three spoonfuls of the finest, the youlkes of three new laid eggs, and the white of one, beat all this together in with two or three spoonfuls of sweet cream, a grain of musk, a thimble full of the powder of a dried Lemond, and a little Annise-seede beaten and cearsed, and a little Rose-water, then baste Muskle-shells with sweet butter, as thin as you can lay it on with a feather, fill your shells with the batter and lay them on a gridiron or a lattice of wickers into the oven, and bake them, and take them out of the shells, and i'll them with Rose-water & Sugar. It is a delicate bread, some call it the Italian Mushle, if you keep them any long time, then always in wet weather put them in your oven. To make Countess cakes. 57 TAke half a pound of Marchpane passed unbakte, and put it into a stone mortar with the youlkes of four new laid eggs, two or three spoonefuils of Rose-water, as much sweet cream, season it with Cloves, Mace, and Nutmegs, beat your eggs, spices, and nutmegs well together, then strain it with a thimbleful of Coriander; the spices being so mingled do season, and yet are not seen, then grate a Manchet & beat all together in an Alabaster mortar, and power it on two little round plates, dry them for all the year. To make a fine Sugar cake. 58 BAke a pound of finewheat flower in a pipkin close covered, put thereto half a pound of fine Sugar, four yolks and one white of eggs. Pepper and Nutmegs, strain them with clouted cream, and with a little new Ale yeast, make it in past, as it were for Manchet, bake it in a quick oven with a breath fire in the ovens mouth, but beware of burning them. Rough Rock Candy's. To make Rock de Citron. 59 Roll into little balls half a pound of raw Marchpane Paste, flat them like Figs, then take preferred Pomecittrons, blanch Almonds, green Ginger, cut each of these fruits an inch long, and prick them into the Marchpane stuff, and set them in an Oven, dry them, and ise them like a Marchpane, cast on Caraways, etc. To rough-Candie Oranges with Sugar. 60 TAke a deep earthen Basin, and five round wires, according to the bigness of the Pan, lay your Orange rinds on the lowest wire, and lay another wire on it, and then lad that wire also with your fruit, and lay on the third wire, and lad it also, and so with the rest, then cover all with Sugar boiled to a Candie height, and set the Pan upon a soft mat or cushion seven or eight hours, then pour out all the Sugar that will run from the wires. and let them drop an hour after, until it have quite done, then take them out, etc. To rough-Candie sprigs of Rosemary. 61 LAy your Rosemary branches one by one upon a fair sheet of paper, then take Sugar-candy beaten small like sparks of diamonds, and wet it in a little Rose-water in a silver spoon, and lay it as even as you can upon every branch, and set them a drying a good way off from the fire, and in one hour they will be dry, then turn them, and candy the other side, and when both sides be thoroughly dry, box them & keep them all the year they will appear to the eye in their natural colour, and seem to be covered with sparks of diamonds. To rough-Candie all manner of flowers in their own colours, tastes, and smells. 62 GAther what flowers you will in the heat of the day, when the Sun hath drawn away all the moisture from them, & use them altogether as the Rosemary. The like practice may be with whole Mace, Nutmegs, sticks of Cinnamon, or any other dry fruit. Sucket-candies'. To Sucket-Candie green lemond's. 63 WAsh this fruit with seething water, dry it, & put it in a warm Oven, the next day throw them in hot double refined Sugar, boiled to a Candie height, boil them a walm or two, take them up and dry them in an Oven, the next day box them. To sucket-Candie green Ginger. 64 WAsh it, as was showed in the Lemons, dry it in the Oven, the next day cover it in clarified Sugar, boiled to a Candie height, etc. but remember that both must be first preserved. To sucket-Candie green Walnuts, before they be shield. 65 FIrst, preserve them as hath been showed before in the twenty four Receipt, and then, as the Lemons and the Ginger, they must be washed from their syrup, and handled as they. Peaches, or any other. 66 Green Plums may be sucket-Candied after the very same manner, remembering that they be first preserved. Cordial Waters. To make Aqua-Coelestis. 67 TAke six ounces of Cinnamon, of Cloves one drachm, of Nutmegs one drachm & a half, of Cubebs two drachmas, of Calamus roots one drachm, bruise them all, and keep them in a fair paper: then take betony and Sage flowers, of each a handful, Marjoram and Penniroyall of each a handful, bruise them also: then take of these powders, Aromaticum Rosarum three drachmas, Diambre Diamargariton frigidum, Diamoscum dulce, of each a drachm and ½, put all these into a gallon of spirit of wine, and steep them three days and three nights very close coucred, and shake them well together every morning and evening, then distill them in your Limbeck, and hang an ounce of Saunders in the water. To make Cinnamon Water. 68 TAke one pound of Cinnamon, the best you can get, bruise it well, and put to it a gallon of the best Sack, and steep it three days and three nights, and distill it as before. To make Doctor Steuens Water. 69 TAke one drachm of Rose-leaves, Borage, bugloss, Violets, & Rosemary flowers, of each a drachm and a half, of Spicknard a drachm, of Cinnamon two ounces, of Ginger an ounce, Cloves and Nutmegs of each half an ounce, of Cardamon a drachm and a half, Galingall two drachmas, Cubebs a drachm, Pepper three drachmas, Annise-seede, Carraway-seedes and Fennel, of each an ounce, Lignum half a drachm, Coral and Pearl in fine powder, of each a drachm, bruise these and put them in a pottle of Aquavitae and a quart of excellent good Sack, using the same as before is showed in Aqua-Coelestis. To make Balme-water. 70 TAke five ounces of dried Balm, Time, Pennie-Royall, of each three ounces, of Cinnamon four ounces, of Cardamon one drachm, grains half an ounce, sweet Fennell seeds an ounce, Nutmegs and Ginger of each a drachm, Galingall, Calamus, and Cypress, Cubebs, and Pepper of each two drachmas, of Calamus roots half a drachm, of Diptimus one drachm, bruise these things, and put them into a pottle of Sack, and steep them twenty four hours, and use them like the rest. To make Angelica-water. 71 TAke a handful of dried Carduus, of Angelica roots three ounces, of Myrrh one drachm, Nutmegs half an ounce, of Cinnamon and Ginger, four ounces of each, Saffron one drachm and a half, Cardamons, Cubebs, Galingall and Pepper, of each a quarter of an ounce, Mace two drachmas, Grains one drachm, Lignum Aloes. Spicknard, junius adoratus, of each a drachm, Sage, Borage, Boglosse, Violets and Rosemary flowers, of each a handful, bru●s● them and steep them in a pottle of Sack twelve hours, and then etc. To make Wormwood water. 73 TAke four ounces of Wormwood, Sage, Bertonie, and Rew, of each a handful, Rosemary tops a handful, Cinnamon three ounces, Nutmegs half an ounce, Cloves and Mace, of each half a drachm, Ginger an ounce Galingall, Cubebs, and Spicknard, of each a drachm and ½, of Scordium half a handful, bruise these and put them in a pottle of Sack, and a pint of Aquavitae, steep them 24. hours. etc. Conceits in Sugar-Workes. To make Marchpane Paste. 73 CEarse the finest and the whitest refined Sugar, to every third spoonful thereof take a blauncht jordane Almond, stamp them in a smooth mortar, and now and then put in two or three drops of Rose-water. It must be extremely much beaten before it will be a perfect past, at the least an hour. To make a Marchpane, to ise, and garnish it, according to Art. 74 blanch and beat two pound of jordane Almonds in a stone mortar, putting in now & then a spoonful of Rose-water, to keep them from oiling: when they are beaten fine, put to them a pound and a half of the finest cearsed Sugar, and now and then a spoonful more of Rose-water, as yourself shall see requisite, incorporate them, which with much labour must be effected: when you have brought them to a perfect paste, then roll it to what breadth you will, but it must be thin, make a bottom to it with Wafers, set an edge to it round about, and pinch it then bake it, and ice it with Rose-water and Sugar beaten like batter, and spread it on with a sea her, and so put it again into the Oven, or baking-pan, when you see it rise white, and shining like ice, take it out again, and stick in your standing conceits, as namely golden Marigolds, and long Comfits, or such like, cast on Biscuits and Caraways, and lay bay leaves under it, appearing with the leaves end without the Marchpane round about. To make any Conceit in March-pane-stuffe. 75 MOuld some of your aforesaid stuff with cearsed Sugar, & make some up like little square pies, fill them with dry suckets, cut in small pieces, or dry Marmalade; cast on them coloured Biscuits and Caraways, gilled them & serve them to the board, you may make some of it like collops & bacon, to do which you must have both red and white past, and roll them both and cut it overthwart and lay one on another like bacon, the red must be colonied with Rosa Paris and Saunders. To make any other conceit as Buttons, Beads, Chains, etc. 76 Having fashioned your buttons made of this stuff all of a bigness, either with your hand and knife, or in a mould, if with a knife, than you may turn up the ridges and the nib, like the threads of silk buttons, and the groundwork is white of itself, if you will have them green and white, then temper sap-green with gum-arabic water on the top of your pencil, and strike it down the ridges of the button, not touching the button on the creases. If you will have them silver, then strike them down with shell-siluer, the like may be done with shell-gold. If blue, then Azure being first steeped in vinegar; for else it is very dangerous, the vinegar killeth the strength of the blue: If you would have them red, then use Rosa-paris on the top of your pencil: when these buttons be ready and dry, you may set them upon a card of Sugar plate, and fasten them with Gum-dragon steeped in damask Rose-water and the own paste tempered very soft; serve it in on plates of glass, or keep it as long as you will. To make Snakes, Snails, Frogs, Roses, Cherries, etc. 77 TAke single moulds carved inward, according to the form of the things named, or any other, what you will, then take double refined Sugar, and as much water, or rather Rose-water as will dissolve it, and boil it to a Candie height: then take your moulds, having steeped them two or three hours before in cold water, and fill them with the hot Sugar, and when it is cold turn it out of your mould, and dry it with a fair cloth, and it will have the true form graved or carved in the mould. But for your Cherries, strawberries, and such like, take double moulds, wet them in water, and fill them with hot Sugar, then take a small birchen twig, dried before in a feather-makers or dyer's fat, and prick them in the nose of the mould into the hot Sugar, and when they be cold, take them out and dry them, and they will be as though they grew upon staulkes; then colour them as is showed in the order of colours in the end of this book, but if you will make Roses you must make them of Sugar plate past (mentioned in the fourscore and one receipt) rolled very thin, & then you must cut the leaves single with an instrument of tin made for the same purpose, & then fasten one leaf upon another, as in the last receipt was showed, and stick them on the top of a birchen-twig, piled and dipped in the fat, and they will be white Roses, but you may colour them as is elsewhere showed. In like manner, you may make Borage, Cowslips, Primroses, stock-Gilliflowers, Marigolds, etc. keep them dry. To make Shoes, Slippers, Keys, Knives, Gloves, etc. 78 ALL these and such like things, you may make of Sugar plate paste, cut them with your knife, but fashion & finish them only with your hand and pincers, but if you want handines, or have no leisure, than you must have moulds of tin, and having fitted your paste, cut it with the moulds, dry them leisurely, etc. To make Letters, Knots, or any other jumball for a banquet quickly. 79 YOu must take single moulds carved inward, either in wood or stone, with the true form of what you would have, lay them in cold water: then take double refined Sugar, and as much Rose-water as will dissolve it, boil it to a Candie height, then take the moulds out of the water, shake out the water, but wipe them not, and fill your Letters or Knots with the hot Sugar, and when they be cold and hard, turn them out, and wipe them with a fair cloth. There is also another way to make these or such things, thus: Take dry single moulds, dust them through a Lawn or Tiffanie Sieve, then take Sugar-plate paste, or Almond paste, wrought unto a good temper, and fill your mould, then cut it off smooth and even, with the top of your moulds, and turn it out, the rest of your stuff you may make in long jumballs about the bigness of a Goose quill, and then you may knit it in double knots, or turn it in form of capital letters, or like clasps & eyes, or wax-lights To make a Walnut, both shell, and Kernill. 80 MAke a paste of fine cearsed Cinnamon and Ginger, mingled with twice so much Sugar, cearsed also very fine, & a little Musk, print it in a double mould, made in like unto a Walnut with shells, then close them together with gum dragon steeped in Rose-water, and if you will have a kernel in it, than you must have another double mould for the kernel, but you must make the kernel of white Sugar plate, and when it is thoroughly dry, you must over-lay it with a little saffron that it may be like the skin of the kernel. Sugar works of another sort. To make Sugar plate paste. 81 TAke a pound of double refined Sugar, put thereto three ounces of the best starch, if you dry the Sugar after it is in powder, it will the sooner pass through the Lawn sieve: then cearse it on a fair sheet of paper, and sweep it on a heap with a feather or a wing, and in the midst of the heap, you must put a lump of gumme-draggon, about the bigness of a walnut, first steeped in Rose-water (a little porringer full of Rose-water, is enough to dissolve an ounce of gum, which gum must be very clean picked from all dross & strained through a canuis strainer,) temper this gum with the white of an egg, and with the Sugar, a little at once, until you have wrought up all the gum & the Sugar into a stiff paste: you must always in the working have some of the gum, and some of the Sugar, and before you mould it in the mould, you must first dust your mould with cearsed Sugar. To make paste of divers sorts of flowers as Violets, Cowslips, Marigolds, Roses, gilly-flowers, etc. 82 MAke a powder of these flowers, being dry, taking only their sweet leaf, and put thereto fine powder of Cinnamon and a little Musk, if you have it, mingled well together then boil the weight of the powder in fine Sugar, with as much Rose-water as will dissolve it. If your work be with Marigolds, put to it a little Saffron, boil it, and to your work add the pap of a Pippin dried on a chafing-dish with coals in a silver or earthen dish, and sprinkled with Rose-water, and wrought into Paste, then bray some Sugar-candy, but not to powder, wet Gum-dragon, and with the same make it stick in your paste, and so it will seem to be rock candied, cut the paste with a knife steeped in Rose-water. To make an excellent Pennet, good against cold. 83 BEat four ounces of Sugar-candy unto fine powder, put to it a thimbleful of English Liquorice, beaten and cearsed, three drops of Chemical oil of Anise-seed, a grain of Musk, beat all this to passed, with Gum-dragon steeped in Damask Rose-water, and when you have beaten it to perfect paste, roll it upon a sheet of white paper into rolls, about the bigness of a wheat straw, and cut it in pieces about an inch long. To make Cinnamon sticks by Art. 84 TAke a quarter of a pound of fine cearsed Cinnamon, and half an ounce of fine cearsed Ginger, mingle it with half a pound of fine cearsed Sugar two grains of Musk; beat all together into a perfect paste, with Gum-dragon steeped in Rose water, in an Alabaster or stone mortar, roll it thin on a sheet of paper, dusted through a cearse with beaten Cinnamon, and then wrap it about Reeds, and when it is almost dry, draw it easily off the Reeds, and dry them thoroughly. To make Callishones. 85 TAke half a pound of Marchpane paste, a thimbleful of Coriander seeds beaten to powder, with a grain of Musk, beat all to a perfect paste, print it, and dry it. To make Muscachones. 86 TAke batter made as for Prince Biscuit, in the 53. Receipt, put to it two spoonfuls of Cheese-curds, Cinnamon, Ginger, Sugar, and a grain of Musk, beat all into the batter, and take a batter spout, and spout it in long rolls on a sheet of paper, dusted through a Sieve with fine Sugar, and before they be dry, tie them in some pretty knots, and so dry them, and then gild them. To make muscadina's, commonly called kissing-Comfits. 87 TAke half a pound of double refined Sugar, beaten and cearsed, with two grains of Musk, three grains of Ambergris, and a drachm of Orice powder, beat all to a perfect paste in an Alabaster mortar, then sleek a sheet of white paper with a Sleek-stone, and roll your Sugar paste, then cut it in little Lozenges with a roll, and dry them in a Stove, they will serve to garnish a Marchpane or other dishes. If you will have any red, you must mingle it with Rosa Paris, if blue, then with blue bottles. To make Troces, against the cold. 88 BEat two ounces of Sugar-candy to fine powder, put to it a little juice of Liquorice, juice of Horehound, of maidenhair, beat all into a perfect paste, and roll it as small as Wheat straws, cut them an inch and ½. long, dry them, etc. To make Cinnamon Letters. 89 TAke paste made as for Gemillissoes, colour it with Cinnamon, and roll it in long rolls, as near as you can all of a bigness, and thereof make fair capital Roman letters, according to some exact pattern, cut in thin board or white plate, gilled them and make a cross in the beginning of them. To make Canalones in Spices. 90 TAke half a pound of sifted Sugar, put thereto a grain of Musk, Cinnamon and Ginger, a little powder of a dried Lemond, beat all this to a perfect paste with Gum-dragon steeped in Rose-water, roll it thin, and print it with a shallow mould, then roll it upon Reeds very thin, dry them leisurely, and keep them dry. To make Rushilians. 91 TAke a pint of baked flower, an ounce of Cinnamon, a quarter of an ounce of beaten Ginger, a grain of Musk, mingle these with a pound of beaten Sugar, then take six yolks and sweet butter, two or three spoonfuls of sweet Cream, make all this into a perfect paste, and it will look of Cinnamon colour, then cool it in small rolls, and make it in letters or knots, dry them in a baking Pan. To make Gentillissoes. 92 BAke and cearse a pound of double refined Sugar, beat it to a perfect paste, which th' the whites of two Eggs, and Gum-dragon steeped in Rose-water, one grain of Musk, and as much Ambergris, roll it in fine rolls and bake it. To make Novellissoes. 93 TAke the paste of your Gentillissoes, roll it thin & fine with red Almond past, pinch it with your nippers, & bake it as in the Gentillissoes, always provided that you put Musk and Ambergris in. To make Lozenges of Violets. 94 TAke Violets, Cowslips, Rosemary flowers, or any other in the heat of the day, shred only the beautifullest of the blossoms upon a trencher, with a sharp● knife, in as many pieces, and as fine as possibly you can, and then beat them as fine as may be in an Alabaster mortar, with the pap of a Pippin, and a grain of Musk, then boil double refined Sugar to a Candy height, and put your beaten flowers into the boiling Sugar, and boil it a little longer, for the flowers will bring the Sugar back again, and when you see it something thick, power it on a sheet of glass, and cut it into little Lozenges like Wigs, some you may drop. To dry Fruits. To dry Oranges and Lemons. 95 RAspe the skins of these fruits, cut them in halves, and take out the cores, lay the rinds presently in fair water two or three days, to take away their bitterness, then boil them five or six times, in several waters for the same purpose, and when they be tender take them up, and dry them in a fair cloth; then cover them in clarified Sugar, and boil it leisurely two hours, then take them off, and put them in an earthen Pipkin, and let them so remain four or five days, or longer the better, when you will dry them, set them on the fire again until they be through hot, drain them, and the whilst boil fresh Sugar to a Candie height, than put them in, take them out, and lay them on a basket-makers lattice, and dry them in a warm Oven in one night, and they are ready. To dry white Peare-Plums. 96 GAther the fairest of this fruit before they be thoroughly ripe, prick them with a Penknife, and cover them in clarified Sugar, heat them on the fire until they crack, then take them up, and put fresh Sugar to that syrup, and boil it a good deal higher, now and then taking it off and scumming it clean: then put in the Plums again, and warm them again in the hot Sugar about half an hour, then pour them into a pot or glass, and let them remain 3. or 4. days in that hot Sugar, then warm again these Plums, and set them a cooling; then boil as much fresh Sugar as will cover them unto a candy height, and put the plums into that hot Sugar, and so let it boil leisurely a quarter of an hour, now and then turning them, for that will make them take Sugar, then take them up between hot and cold, and lay them on a sheet of glass, and so dry them in a stove, or in a warm Oven. To dry black Peareplums. 97 GAther this fruit also in a fair sunshine day about two or three of the clock, when the sun hath taken off all the outward moisture from them, which otherwise would hinder the work. In all other practice do as in the white peare-plum hath been showed. To dry Pippins clear at Amber. 98 this fruit, and cut out the core, and so soon as you have prepared a piece, cast it into a basin of fair running water, then boil the weight thereof in clarified Sugar unto a Candie height, then dry your Pippins with a fair cloth, and boil them apace in the hot Sugar, and ever when you see any froth, take them off the fire and scum them very clean, then turn them and set them on again and boil them apace; then (as before) take them off and scum them, and set them on the fire again, and do so half a dozen times at at the least and when your Sugar is at a Candie height, take out your pippins and put them in a warm Oven, and let them stay two or three hours, and they will be dry. To dry Apricockes orient and very clear. 99 TAke fair large Apricocks well coloured, but not too ripe, pair and stone them, and cover them in clarified Sugar, boil them leisurely turning them, & scumming them very often: then take them off the fire, and let them stand all night in that syrup, the next day warm them again, and when they be hot, take them out, and set them a draining again, then boil other Sugar a little higher with the Apricockes leisurely, now and then turning them, & scumming them, and let them stand in the syrup until the next day; the next day warm them again, and then lay them a draining, then boil other Sugar to a Candie height, and put the Apricockes into the boiling Sugar, turn them until you see the Candie grow about them, & lay them on a sheet of glass, and set them into a warm Oven after the bread hath been drawn, and let them stand about three hours, the next day take them out and turn them, & do so a week at least; for they will be very long a drying To dry Pears without any Sugar. 100 your Norwich Pare, or any other of the best that you can get, but leave the staulke and the peep on, prick it with a penknife, and put them into a earthen pot, and bake them a little in an Oven, than put them upon straw or bents, into a white plate or latten-pan into an Oven presently after the drawing of the bread, do so a week together, or longer, and the fruit will last the longer. Physical Receipts approved by very worthy Physicians of this Realm. To make syrup of Violets. 101 PIck and weigh the flowers of violets put them in a quart of water, and stew them upon hot embers until the flowers have made the water as blue as themselves, then boil that infusion unto a syrup with four pound of clarified Sugar upon a gentle fire with scumming now and then, if the fire be too hot all is marred. To make syrup of Liquorce. 102 SCrape eight ounces of Liquorice very clean and bruise it, take an ounce of Maidenhair, one ounce of Annise-seede, and as much Fennill-seede, steep these in four pints of rain water and boil it to a quart, then boil the liquor, with one pound and a half of Sugar. To make syrup of Roses solutive. 103 Pluck the leaves of damask Roses, and put them to a gallon of hot water, and set it on embers in a great vessel of boiling liquor, the more leisurely it boils, the better it is, and when the leaves look white, take them up, and put in fresh, and do so three or four times, and when the water is red, to every pint put the white of an egg, and a pound of clarified Sugar, boil it to a syrup: the thicker it is the better. To make syrup of dry Roses. 104 TAke four ounces of red Roses dried, and infuse them in a quart of fair water upon hot embers, until the Roses have lost their colour, then take a pound and a half of clarified Sugar, clarify your liquor & Sugar with two Eggs, and boil it to the height of a syrup upon a very soft fire, for if it be over hot, the syrup will be of no use. Against the trembling of the heart. 105 LEt the Patient drink three or four spoonfuls of Claret wine, half so much Damask Rose-water. An excellent medicine against the rising of the mother, taught and tried by divers. 106 TAke the bigness of a Pease of Mithridate, and mingle the same with Conserve of Roses, as much in quantity as a Walnut, and let the party eat so much every morning fasting, and every evening as much for the space of three days together, or as long as need requireth. An Almond milk made for the cooling of the liver and blood, it was taught by a Doctor of very good note, for a great parsonage. 107 TAke Succory roots, Asparagus, and Marshmallows, of each the weight of eighteen pence in silver, Fennel roots as much, the tops of the flowsing of Borage, bugloss, and Scabious, of each a handful, boil this in a pint and a quarter of 〈◊〉 water unto a pint, 〈…〉 make the milk. A remedy against looseness of the Body. 108 TAke a pint of red wine, and half an ounce of beaten Cinnamon, boil it on the fire, & thicken it with the yolks of four raw Eggs; brew them well, and drink every morning half a pint, and every evening as much. It is best in the full or change of the Moon, but good always. 〈◊〉 Receipt to make a vomit. 109 Stamp three or four leaves of Assara, Tobacco that grows in the Gardens, and strain it with six spoonfuls of Ale, and drink it fasting, fasting half an hour after or longer: then take warm Posset-drinke, and keep yourself walking until the vomit have done working; if it work not as you wish, then take more Posset-drinke, and still walk till it hath done working, and keep a good diet at least that day after. To stay 〈…〉 110 TAke syrup of Liquorice, of Maidenhair, of Horehound, of Isope, of each a like quantity, Conserve of a Fox lungs, of Alecampane (if the party be inflamed the Alecampane must be left out.) 〈◊〉 ordering of Colours. 111 SAp-greene, Rosa-Paris, blue Bise, yellow Smalt, all these colours must be ground with thin gum-Arabicke water, and are fit to garnish, but perilous to eat. Of Colours that may be eaten. 112 A White Rose dried, and ground with Alum water, maketh a fair straw colour. 〈…〉 in the heat of the 〈…〉 dried, and power 〈…〉 his own colour 〈…〉 and a little gum Arabic water. The second bark of an Elder, ground with gum-water and a little Alum, maketh a fair green. Other Colours to colour Leach. 113 YOur Saffron water maketh a yellow: juice of green Wheat in the blade, maketh a green: Turnsoll giveth a red, and the white is of itself.