Quavivers are likewife putinto a Fricaffy of Chickens, or a
Hath may be made of them, with chopt Anchovies and whole
Capers, all well feafon'd, garnifhd with Crufts of fried Bread,
rot. Res with Lemmon-juice, as they are ferving up to
able. nk be ei .
R.
RaABBET $s.
FR Abbets may be pnt into a ftanding Pie, in order to be ferv’d
up cold among the Intermeffes, as it has been already in-
timated in the laft Article of Pies ; or a hot Pie may be made
ef them fos a Side-dith, in this manner, eet So
*
A
My
~The Court ad
As eee el
Cc ountry C ook, ; | 237 .
ee 1A Rabber-pie to be ferved up hot.
~ Let the Rabbets be larded, and put into a Pie made of beaten
Pafte, feafon’d with Pepper, Salt, Nutmeg, Cloves, pounded
Lard, a Bay-leaf or two, and a Shalot. After having wath’d
the Pie over, let it be bak’d for the {pace of two Hours, and let
fome Orange or Lemmon-juice be fqueez’d in, when brought
to Table, ae :
_—--Rabbers and young Rabbets in Cafferole.
~ Cut your Rabbets into quarters, lard them with thick Slips .
of Bacon; and, after they have been fried, ftew them in an ~
earthen Pan with Broth, a Glafs'of white Wine, a Bunch
of Herbs, Pepper, Salt, fried Flower and Orange.
Rabbets dref'd with white and brown Sauce.
After having cut the Rabbets into quarters, flic their Heads,
and fried them in Lard, as before; let them be ftew’d in an
earthen Pot, with Broth, white Wine, Pepper, Salr, Nutmeg —
and green Lemmon. Ler a little fried Flower be put to thofe
that are to be drefsd with brown Sauce; and for the others, ler
white Sauce be made, with the Yolks of Eggs, as upon other
occafions. 4 day , ’
_ Rabbets in a Tourte, or Pan-pie, and otherwife,
Large fat Rabbets and young Rabbets may likewife be put
into a Tourte, or Pan-pie; cutting them into pieces, which are to
be fried in Lard, with a little Flower, fine Herbs, young Chib-
bols, Pepper, Salt, Nutmeg, and a little Broth. When they
ate cold, ler your Pie be made of them, with fine Pafte: ad- _
ding fome Morilles, Truffles and pounded Lard, and covering —
all with a Lid of the fame Pafte: Let it be bak’d an Hour and
half ; and, when ic is half done, pour in the Sauce‘in ‘which
the Rabbets were drefs'd, as alfo, fome Orange-juice,. as it is
ferving up to Table. COD. ee ¥ |
At another time, when the Rabbets are roafted, they may
be cut into halyes, and drefs'd with a good Gammon-fauce.
Young
Le a Met et ae Pele ie N aeaey ; Ne ie a Hae pO
sel ions 1 Wrens iain aiebiiNn ew welbeag Se | a
BES ge} ie
eas Se ee em A ah apiaanegey' Be eres TT “arene = : a a |
234. ‘The Court and Country Cook, se
Young Rabbets drefd ala Saingaraz.
_The Rabbets being neatly larded and roafted, fome beateri)
Slices of Gammon are to be fried in Lard, with a little Flower,
a Faggot of fine Herbs, and fome good Gravy that is not Salt:
A few Drops of Vinegar are alfo to be added, and the Sauce
may bethicken’d with a little Bread-cullis, Then let the Rab-
bets be cut into quarters, and drefsd in a Difh or Plate ; poura
ing the Sauce upon them, with Slices of Gammon, in order to
be ferv’d up hot, afterthey have been well clear’d from the Far.
Large fat Pullets may be likewife drefs'd, @ /a Saingaraz ; as
alfo, Chickens and Pigeons, except that they muft not be cut
into quarters. fk: :
RAMEQUINS.
To make Cheefe-Ramequins ; a Farce is to be prepat’d of the’
fame fort as that before defcrib'd for Cheefe-cakes, only adding
a little pounded Parfly, and, if you pleafe, fome Yeft to render
them lighter. Then let fome Bread-crum be cur into {mall
fquare pieces, with the point of a Knife ; and ler a little of this”
Farce be put upon every one of thofe Slices: But it would be”
requifite to dip your Knife into a whipt Egg, to hinder the”
Farce from fticking to it; fo as the Rameguins may be made.
of a round or {quare Figure: They are to be bak'd ina Pic=
pan, with a little Butter underneath; and care muft be taken,
that they be not too much colour’d. Thefe Ramegquins will ferve
to garnifh Peafe in Cream, or any thing elfe that you fhall think”
fit, and may even be fet among the Out-works of Intermeffes.
A piece of refined Cheefe may alfo be taken, with a Lump,
of Butter, as much Flower as you can get up between your
Fingers at twice, three Yolks of Eggs, a lirtle Pepper and Lem-—
mon-juice. When the whole Mixture or Farce is well pound-
ed together, let it be fpread upon a Plate, and bak'd under the
Lid of a Pie-pan, with Fire on the top; taking care that it dg
not burn. | :
RirssoLles
Riffoles are proper for the Intermeffes, and, to render them
more delicious, ought to be made with Capons-breafts, As for
ne a hestecacaggy SDEEAIS: thet
¥ U5. de Mee Eley ee a
eta; ‘or nie sae a ee SA sh
aie Line, e
pang) a
The
OU
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PEER RA ott
Wellin a SS pe ai de i eae a
ae ARIES ay Rune EEE Fa oy RD i fae p
Court and Country Cook. = -23
Boe ean
he reft, they may
ame manner as the Bouilans, {pecified under the Letter B ;
mut they muft be well fried and brought to a fine colour.
_ They may alfo be made on Days of Abftinence, of a deli-
jous Fith-farce, and eyen of Moufferons and Spinage, for the
¢ntertainments with Roots. As for the Moufferons, they muft
e drefs'd before, with Butter, fine Herbs, Spice, the Juice of
. Lemmon, and a little fried Flower: And the Spinage being
oil’d , muft be chopt fmall, and feafon’d with Salt, Sugar,
“innamon and Lemmon-peel pounded or rafped. Thefe Ri/-
ales muft be bak’d in an Oven, and ferv'd up with Sugar and
weet Water. fe ae i
RoOoacweEs.
‘A Side-difh of marinated Roaches.
The Roaches, being firft marinated in Oil, with Wine, Lem-
non-juice, and the ufual feafoning Ingredients, let them be —
well breaded, and gently bak’d in an Oven, till they come to
\ fine colour ; Afterwards they muft be neatly drefsd in a Dith,
ind garnifh’d with fried Bread and Parfly. Ee ale
Roaches dred in a Ragoo, and foveral other Ways.
Another Ragoo may be made of Roaches, broiling them :
ypon the Grid-iron, after they haye been foak’d in Butters _
whilft the Livers are fried with a little Butter; in order to be
pounded, and ftrain’d thro’ the Hair-fieve. Let this Cullis be
gourd upon the Roaches, when feafon’d with white Pepper,
salt, and Orange or i hl ; rubbing the Dith or Plate,
sefore it is dre{sd, with a Shalor or Clove of Garlick.
f d
Roaches may alfo be farced, as well as many other forts of
Fith ; otherwife they may be drefs'd in Cafferole, or put into a
Pie; for which laft, fee the fifteenth Article of Pies,
ROASTCM EATS.
Altho’ there feems to be little or no difficulty, as to what re-
lates to the Roaft-meats; neverthele{s it would be expedient to
ive fome accountof them; that is to fay,not to fhew the Degree
of Heat, or the Time that is requifite for the roafting of every
; parti«
JAS YRS 3 Siew
Nese! yeahs age tse
eA i dl § %
1
c
Bees yeh i, i
be feafon’d and order’d almoft after the
236 ‘The Court and Country Cook.
particular Joint of Meat, or Fowl; becaufe thofe Circumftances
‘may be fufficiently difcern'd by the Eye, and may be regulated
according to the Thicknefs, or Nature of the Meats: But only
to explain rhe Manner of Dreffing, or Preparing them before
they are fpicted, and the Sauces which are moft proper for
them. For example: — ee
Large Quails and young Quails muft be drawn and eaten
barded, with Pepper; or they may be larded, and ferv'd up
with Orange. Fee a ae oP
Pheafants and Pheafant-powts ought to be well pickt and
drawn : They are ufually Iarded with thin Slips of Bacon, and
eaten with Verjuice, Pepper and Salt, or with Orange.
Large fat Partridges and young Partridges are ferv'd up in
the fame manner, as well as Wood-hens.
Wood-cocks and Snipes muft not be drawn, but only larded
with very {mall Slips of Bacon: As they are roafting, a Sauce’
- isto be prepar'd for them, with Orange, white Pepper, Salt,
. and a young Chibbol. yee ae
- Plovers are drefs'd and eaten, after the fame manner.
Turkeys and Turkey-powts muft be bafted, as they are
roafting, with a little Vinegar, Salt, Chibbols, and white Pep-
er.
Ring-doves, or Woed-pigeons, and young Fowls of that fort,
“may be fervd up with Verjuice and the entire Grapes, or
Orange, or elfe in Rofe-vinegar, with white Pepper and Salt.
Turtle-doves are ufually orderd in the fame manner: Thef
muft be drawn and larded with thin Slips of Bacon, as the for-
mer; as well as Bifets, which are a kind of Stock-doves, or
Wood-pigeons. | |
~ Ducks, Teals, and other forts of Water-fowl, ought to be
drawn and {pitted without larding. When they are half-roaft-
ed, they may be bafted with Lard; and eaten all over bloody,
with white Pepper, Salt and Orange-juice, or a natural Pepper
and Vinegar-fauce. As for Barn-door Ducks, they may be.
larded with fome Rows of Bacon, and roafted fomewhat lon-
ger than the others.
Geefe, both wild and tame, muft be drawn, but not larded ;
if they are fat: They are to be bafted with Lard, and eaten
with Pepper and Vinegar, or with Salt and Orange. |
Let green Geefe be drawn and barded; whilft a Farce is
reparing for them, with the Livers, Bacon, chopt Herbs, young
Chibbols, Pepper, Salt and Nutmeg ; to which may be added,
3 Say, Mut
The Court and Country Cook, = 237
Ih ‘Murron-gravy and Lemmon-juice, when Bae to be ferv'd up
to Table: Or elfe they may be eaten with Verjuice and the
~ entire Grapes, or with Vinegar, Pepper and Salt.
__ Thrufhes muft be bafted, and ftew'd with Bread and Salt, in _
order to be eaten, with Verjuice, Pepper, and a little Orange» —
juice ; after having rubb‘d the Dith, with a Shalot. ie
_ Larks are ferv'd up inthe fame manner, except that a little
Sage may be put into the Sauce.
Fat Capons ought to be drawn and barded ; putting into the
Body, an Onion ftuck with Cloves, with Salt and white Pep-
per: When they are ready, take off the Bards, or Slices of. Ba-
con, bread them, and let them be eaten with Creffes {calded in
Vinegar, with Salt ; or elfe with Orange and Salt, or with Oi-
fters ftew’d in the Dripping. As for the other Capons, they
may be larded with {mall Slips of Bacon, and ferv'd up after
“the fame mannet as the others, as well as large fat Pullets. |
Ortolans muft be drawn, and roafted on a {mall Spit, and ba-
fted with a little Lard: Then they may be covert'd or ftrew’d -
with Bread and Salt, and eaten with Salt and Orange.
Mauviettes ought not to be drawn, but larded with thin Slips
of Bacon; leaving the Feet. Then having made a Sauce of
_ the Deppine, with Verjuice and Grapes, white Pepper and Salt,
let them be eaten with Salt and Orange. |
_ Beccafigo’s require only to be well pickt, after having cut |
off their Heads and Feet: Then they are to be roafted on a
little Spit, and ftrew’d with grated Bread and Salt ; in order to
_ be eaten with Orange, or with Verjuice with the Grapes entire
and white oad |
Hares and Leveretsoughtto be imbru'd with their own Blood,
and larded with thin Slips of Bacon : They are ufually eaten —
with Pepper and Vinegar, or with {weet Sauce made of Sugar,
Cinnamon, Pepper, Wine and Vinegar. :
Large Rabbets and young ones are eaten with Water, white.
_ Pepper and Salt, or with Orange. | has
Lamb and Kid mutt be parboil’d in Water, or broil’d a little
upon the Coals, and larded with thin Slips of Bacon. Then
they may be eaten, with green Sauce, or with Orange, white
Pepper and Salt, or with Rofe-vinegar.
A fucking Pig ought to be well fcalded in Water, taking out .
the Entrails, and putting into the Belly fome Pepper, Salt, Chib-
bols and a Lump of pounded Lard: When it is almoft roafted,
let it be findg’d and bafted with Water and Salt. It may be ea-
- sn with white Pepper, Salt and Orange, | A
238 = The Court and Country Co
ieee Nea EF 4 :
SEs i = i
UT hy eee ONT Hela. he 3 4 am
ok.
A young Wild Boar may be larded with thin ie of Bacon,
- without cutting off the Head or Feet, and when well roafted,
may be eaten with Pepper and Vinegar, or with Orange, Sale
ahd reppete . | | E
Anold Wild Boar muft be drefs'd after the fame manner, and
ferv'd up with Pepper and Vinegar, or Robert-Sauce. =
A Roe-buck muft likewife be larded with fmall Slips of Ba-
con, and as itis roafting, a Sauce muft be prepar‘d for it, with
Onions ftied in Lard, and afterwards ftrain’d thro’ the Hair-
fieve, with Vinegar, a little Broth, white Pepper and Salt; of
it may be drefs'd with {weet Sauce. te
A Joint of a Srag or Hind ought to be larded with thin Slips
of Bacon, and eaten with Pepper and Vinegar. i.
Fallow Deer and Fawns mutt be larded in the fame manner,
as they are roafting, bafted with a Liquor made of Vinegar,
green Lemmon, a Bunch of Herbs, Pepper and Salt. ‘They are
alfo eaten with Pepper and Vinegar.
_ Other Sauces proper for the Roast-meats.
_ Sauce made of Duck-gravy.
Wood-cock Sauce. . |
__ Sauce of Gravy of a Leg of Murton, with a Shalot,
Sauce of Veal-gravy, with Orange. :
Sauce of Veal-gravy, with a Shalot.
Sauce of chopt Truffles and fine Herbs.
Sauce of raw Gammon and Oifters.
- Sauce of Onion and Veal-gravy. :
Sauce of a Partridge-cullis and Capers,
Sauce of Anchovies and Shalots. ne ae
Sauce of Oil and Muftard, after the Spanifh Way.
Sauce of young Chibbols, fried brown.
Sauce of Verjuice with the entire Grapes and Veal-gravy.
_- Sauce of freth Moufferons chopt.
Poor Man’s Sauce, with Garlick,
Poor Man’s Sauce, with Oil. :
Sauce of Gravy of a fhort Rib of Beef, with Garlick:
. Sauce of Fennel and green Goofeberries. .
- Sauce of green Oifters and minc'd Gammon.
Ring-dove Sauce, with Pomegranate.
_ Sauce with Capons-livers.
Sauce of green Corn. .
Sauce of new Verjuice, with a Shalor, | ~ Mas
a
0 Ea AIEEE OTTO NE ie. é vF ie : 239 oe
> Many other forts of Sauces may be found in their proper pla-
ae the means of the General Table of the Meffes, at the
end of this Volume. dies Pee phase i,
: | Ror-BucKsS
To dref a Roe-buck.
‘When it is larded with thin Slips of Bacon and roafted, it may
be eaten with natural {weet Sauce ; or with Sweet-four Sauce ;
or with a natural Pepper and Vinegar-fauce : Or elfe the Spleen
of the Roe-buck may be fried in Lard, with an Onion; after-
wards pounded in a Mortar, and ftrain’d thro’ the Hair-fieve,
with Mincontbriivy, the Juice of a Lemmon and Muthrooms,and
white Pepper. | | |
: Other Ways of dreffing a Roe-buck.
Ler the Flefh of your Roe-buck be larded with thick Slips of
Bacon, and fried for fome time in Lard. Then Stew it in a
Sauce-pan, with Beef-broth or Water, feafon'd, with Pepper, —
Salt, Bay-leaves, Nutmeg, and a Faggot of Herbs ; adding alfo
a Glafs of white Wine, and a piece of green Letnmon. ’ Let the
Sauce be thicken'd with fried Flower, and fetv'd up with Lem-
mon-juice and Capers. :
This fort of Meat, after it has been larded with thick Slips of
Bacon, and drefs'd as before, may be left to cool in its own
Broth, and brought to Table, upon a Napkin, with Slices of
Lemmon, and Creffes boil'd in Vinegar and Sale.
f
RoUuLbavdDes
Take part of a Fillet of Veal with Beef-fewet, and mince
thetn very {mall as ic were a Godivoe, adding two Eggs with
the Whites and fome Salt: Then having prepard a piece of a
Leg of Mutton, or of Veal, ora Veal-caul, ftrew it with Par-
fly, and pur feven or eight Slices of Lemmon in the Intervals :
You muft alfo provide a Calve’s Tongue, or a Sheep's Tongue
boil’d,to be cut into {mall thin Slices, with little Bards of Bacon,
Let your Godivee be {pread over all, with Parfly, Pepper-and Salt
onthe top; and ler all be roll’d up together and bound, ‘in order
to be ftew'd as it- were in a good Court-bouillon, with one piece,
a g or
‘bqo The Court and Conntry Co0k.
‘or feveral Slices of Bacon. Let the whole Mefs be fery'd up a-
mong the Out-works or for a Side-difh, after having garnith’'d
it, with whatfoever you fhall judgerequifite. = =
See alfo the Article of Beef-/takes roll'd up, under the Letter B.
and that of Poupiets, under P. ¥ |
S.
Ҥ bea sot;
. *
1
Several Ways of drefing Salon.
FR Salmon may be put into a Ragoo, made brown, as it
= éwere Fricandoes, with Veal-fweet-breads, Truffles and Mufh-
rooms ; adding good Broth or Beef-gravy, as it is ftewing, and
fome Lemmon-juice, before it isfervd upto Table. The fol-
lowing Directioris for the Trout may alfo be obfervd ; or elfe
your Salmon, larded with middle-fizd Slips of Bacon and well
f{eafon'd, may be roafted by a gentle Fire, bafting ir with white
Wine and Verjuice, and putting a Faggot of fine Herbs witha
piece of green Lemmon into the Sauce. You.muft alfo temper
with the Dripping, fome Oifters, boiled Mufhrooms, Capers,
fried Flower and the Liver of the Salmon, adding fome white
Pepper and Lemmon-juice, when the Difh is ready to be fery'd
up, among the Intermeffes. : Peey
AT ail-piece of Salnaon in Cafferole.
See the Inftructions before given for the dreffing of a Cod-
‘fifh-rail in the fecond Article of Cod-fifh, under the Letter C.
and having farc’d your Tail-piece of Salmon in the fame man-
ner, let it be breaded, and bak’d in an Oven, with white Wine,
Salt, Chibbol, Thyme, a Bay-léaf or two, and Lemmon-peel.
When it is ready, pour a Ragoo-upon it, and garnith it with
what you pleafe. et, : |
Salmon in a Ragoo,
Take a Joll or any other piece of Salmon, and having cut it
into Slices, let ic be bak’d in a cover'd Dith fet into the Oven,
witha little Wine, Verjuice, Pepper, Salt, Cloves, a Bunch of
fine Herbs, Nutmeg, Bay-leavyes, green Lemmon/and a little
| Fifh-
~~ The Court and Country Cook.
ES a Ast : & es ion Lene MBA.
-Fith-broth. In thésmean time, having prepar’d a good Ragoo
_-mon-juice. | |
Salmon dref’d with fweet Sauce.
Having cut your Salmon into Slices and flower’d them, let
_ them be fried in refined Butter: Then, foaking them a lirrle
_ while in afweer Sauce made of red Wine, Sugar, Pepper, Salt,
_ Cloves, Cinnamon, and green Lemmon, let them be fery'd up,
with fuch Garniture as you fhall think fir. ,
__ For the Salmon-faller, fee Pag. 41. and for a Salmon-pie, the
Letter P. , ee
Sep ecto: Nee ee) 10 -bes
_ The Sal/picon is a Ragoo ufually made for large Joints of
Beef, Veal, or Mutton, which are to be ferwd up roafted, for —
the principal Side-difhes. ‘To that purpofe, having provided
Cucumbers,. boil’d Gammon, Capons-livers, the Fé/ers of a fat _
Pullet, Truffles, Mufhrooms, and Artichoke-bottoms, let all be
cut into fmall fquare pieces: But the Cucumbers, being taken —
_a-part, muft be fried in Lard, and well clear’d from the Far, _
throwing in a little Flower: Afterwards, having fried them again
a little while, they muft.be put to the reft of the above-mention’d
Ingredients, with good Gravy ; and all muft be boil’d or ftew’d
together. If you have any Gammon-effence, put in one Spoonful
of it; and,tothicken the Sauce,prepare a good Cullis,to be fprink+
led at Jaft witha little Vinegar: In the mean while, a Hole being
_ made in a fhort Rib of Beef, or in the Leg of a Quarter of Veal,all
that Meat muft be taken away,which will ferve for other Farces,
__ and the Ragoo even now defcrib’d,muft be fubftituted in its rooin,
A Salpicon may alfo be ferv'd up feparately for a Side-difh,
Sanvditines, feDass,
S° Al Ui s Ai GEE'S!
To make Saufages, let fome Pork and Leaf-fat out of the —
Hog’s Belly be chopr fmall, well feafon’d, and mixt with a
litcle Patfly, other fine Herbs and a Shalot, If you would have |
a: R them
| 242 The C ourt ane Country C ook.
ie wn SLT I ILE I LEI IPT EI SUE TEIN ICO = a ae = a ¥
them more delicious than ordinary ; it will be requifite alfo to
mince the Breafts of Capons, or fat Pullets, with a little raw
Gammon and Anis, in the fame manner as for white Hogs-
puddings. When the whole Mixture is well order’d and fea-
~ fon’d’, adding a litle Gammon-effence , it may be bound with
the Yolk of an Egg. Afterwards, having provided Sheeps-guts
thatare well cleans'd, according to the thicknefs that you would
have your Saufages to be of, they may be made of a convenient
length, and broil’d upon Paper, or fried ; in order to be ferv'd
up to Table. 3
The fame Compound or Farce may alfo be wrapt up in a
Veal-caul and drefs’d as Capons-livers in a Caul ; for which fee
the Article of Lzvers under the Letter L.
Veal-faufages are made in the fame manner, after having
minc’d part of a Fillet of Veal, with half as much Bacon, fea-
fon’d with Pepper, Salt, Nutmeg and fine Herbs chopt very
{mall. They may alfo be broil’d upon the Grid-iron, with thick
~ Paper underneath, and ferv’d up with Muftard, as the for-
mer, among the Side-difhes.
Royal Sauciffons, or thick Sanfages.
Having provided fome Flefh of Partridges and of a fat Pul-
’ Yet or Capon, a little Gammon and other Bacon, and a piece of
a Leg of Veal, allraw, with Parfly and Chibbols, let them be
well chopt with Mufhrooms and Truffles, and feafon’d with Pep-
per, Salt, beaten Spice, and a Clove of Garlick ; adding alfo
-tw6 whole Eggs, three or four Yolks and a little Milk-cream,
hen roll up this Farce into thick pieces, according to the quane
tity that you have of ir, and to the end that it may be drefs‘d,
without breaking, let ic be wrapt up in very thin Slices cut out.
of a Fillet of Veal,and beaten flat upon the Dreffer,for that pur-
pofe ; foas the Saufages may be made at leaft as thick as a Man’s
Arm, and of a convenient length. When they are thus order’d,
they muft be put into an oval Stew-pan, with a great many Bards
or thin Slices of Bacon at the bottom, and ftopr up clofe ; co-
vering them with Beef-ftakes, and other Bacon-Bards. After=
wards, the Pan mutt be fer between two Fires, taking care that
they be not too quick, and the Saufages muft be bak’d or ftew’d
in this manner about eight or ten Hours. As foon as they are
ready, ler them be removd from the Fire, and left to cool in
the fame Pan: Then they muft be carefully. taken out fo as
sais none
dew ye Poe 7 i need a th: eal anata bap etait was Ais Sr tee ays a 1. Geena. 3 ee
1s) te dea ees TN ae es ee ia) ye y his A Ry Pt) Webra Men te hte pe 5 BRA
Mite Hes ‘ ae ay Bag sy
___ The Court and Country Cook, 243
“none be broken, and all the Meat round about muft be raken
- away, with the Fat: At laft you may cut the Saufages into
Slices with a fharp Knife, and fet them in good order in a Dith -
- or Plate, tobe fervd upcoldto Table. Iftherebeoccafionto -
_ make a Galantine at the fame time, with the Royal Saufages, it
may be drefs‘d in the fame Stew- pan. :
-- SRa-DRAGONS, fe QuavivERs.
ee Wh Apr sy
Broiled Shads.
When they are well fcal’d and cut, rub them with Butter and
Salt, or elfe caufe them to take Salcin a Baking-pan, with Oil:
Then they muft be broil’d upon the Grid-iron, over a gentle
Fire, and brought to a fine colour. They may be ferv’d up, with
Sorrel and Cream; adding alfo fome Parfly, Chervil, Chibbol,
Pepper,Salt, Nutmeg and {weet Butter. They may alfo be drefs‘d
in a Ragoo of Mufhrooms, or ina brown Sauce, with Capers,
Shads in a Court-bouillon.
After having {cal’d and cut your Shads, let them boil in white
Wine, with Vinegar, Pepper, Salt, Cloves, Bay-leaves,- Oni-
ons-and green Lemmon, and let them be fervd up to Table
upon a Napkin. - |
SIMNELS,
Iced Simnels,
- Iced Simnels, may ferve either for Intermeffes, or to garnifh
other Dithes, and are prepar’d after the following manner. Ha-
ving provided Simnels made of Water, according to the fize of
your Dith, cur them into halves, as it were an Orange, leaving
the Cruft on the top and underneath; and {oak them in Milk,
with Sugar, proportionably to the quantity of Simnels. Then
lec them be cover'd and laid under hor Embers, to. be kept
warm forthe fpace of about four or five Hours; but they muft
not be boil’d, left they turn to Pap. Afterwards, having taken
“them out, let them be well draind 7 fried in freth Lard. ; As |
> lade 2 | oen
: ry Re mi Te ‘ Py tas
, se
| 244 Re The Court and Country Cook. : :
foon as they are colour’d, let them be ftrew'd with fine Sugar
and iced over: At laft, after they have been turn’d and iced on
the other Side, they may be brought hor to Table.
a ‘ ma
—Seyoce YL ets:
We fhall not here infift on the manner of Dreffing Smelt-po- |
tages, with whie and brown Broth, or of Filets of the fame
Fifth, in regard that it is only requifite to obferve the Diredti-
ons already laid down for other forts of Fifh. But it may not
be improper to give fome account of the Side-difhes that are
ufually made of Smelcs. |
Several Ways of dreffing Smelts.3
Smelts may be fried and ferv'’d up ina Sauce made of dif-
folv'd Anchovies, burnt Butter, Orange-juice and white Pepper.
At another time, They may be ftew'd in a Sauce-pan, with
Butter, a little white Wine, Nutmeg, fried Flower and a piece
of green Lemmon; adding fome Capers and Lemmon-juice,
when fery’d up to Table.
Smelts. may be alfo boil’d in a Court-bouillon, with white
Wine, green Lemmon, Pepper, Salt and aBay-leaf or two, and
tought to. Table, upon a Napkin, with Parfly and Slices of
Lemmon, to be eaten with white Pepper and Vinegar ; or elfe
they may be drefs'd with the Ramolade-fauce defcribed Pag. ar,
SON 1 PBs
Snipes may be ferv'd up in a Ragoo, ‘aswell as roafted ; to.
which purpofe, they muft be flit into halves, without taking a-
way any of their Entrails: Then let them be fried in Lard,
and feafon’d with white Pepper, Salt, a Chibbol, and a litrle
Juice of Mufhrooms and Lemmon. ‘The Dith may be garnifh’d,
with Slices of Lemmon.
SoLves.
Soles drefs'd after the Spanifh Way.
Let the Soles be fried, and afterwards cut into Filers ; whilft
a Sauce is preparing for them, with good Champagne-wine, two -
vs ae Cloves |
| ai sa eoher r¥ Country C Cook, ee an
7 Gloves of Garlick, Pepper, Salt, Thyme and a 1 Bay-leaf, Then |
- foak them by -degrees in this Sauce, and garnith sche with
ig 1 tha I jud ge ots requifite. |
A Sideed ifh of fried Soles.
7
ont ree-
iOpen the Back of your Soles, on both fides, and take away
the Bone, till the white Fleth appears. When they are fried,
let them be garnifh’d with the Flefh of other Soles, and let a
white Sauce be made with an Anchovie and Capers, or Robert-_
Sauce; or elfe a Ragoo of Mufhrooms with Pike-livers, Arti=
_ choke-bottoms chopp'd very {mall and Carp-roes, {queezing _
. in fome Lemmon-juice, ctphe the Difh is fet on the Table.
ees Sole-Filets mith Cucumbers,
| a Eig cut fried Soles into Files, let them be sningled wile
~ Cucumbers drefs’d in the following manner: Let marinated
Cucumbers cut into Slices, be fried and foak’d with Gravy or
Broth ; in which they muft be afterwards ftew'd and well{ea-
fon’d, taking care that they do not ftick. The Filets being
put to them, may be ferv'd up a little aes and garnifh'd with |
what you pleafe.
Soles yayeed with fine Herbs, es dred otherwife,
Let your Soles deel, after they have been fried, and let a
Farce be made of fine Herbs, viz. Parfly, Chibbol, Thyme, Sa-
voury, and {weer Bafil, all chopt together, with Pepper, ‘Salt;
Cloves and Nutmeg: Then drefs all thefe with a good Lump
oe ; ead i toa bd ate ii as i SY aan alge bears es Fai
_of Butter, and farce the Soles, taking out the Bones.of every “_
one,. at’ ‘the top of the Back: Afterwards, foak them in melted:
Butter, and having breaded them, ler them be broil’d. pon the
Grideiron and brought to a fine colour, with the red-hot Fire-
fhovel. They may be ferv’d up, with Lemmons cut into halves.
Other Soles are farced with Bread-crum, Anchovies, Parfly,
Chibbols and {weet Butter, all well chopp’d, kneaded ‘and fea-
fond : When they are thus ftuff’d, let them be fteept in Oil,
breaded and drefs’d as Pigs-pettitoes, a la Sainte Menehout. A
Tittle brown Sauce muft be prepar’d for them, and fome Lem-
Pron-jiice added, as iy are ferving up to Tables
ans 4 Bo od
R 3 i : Other
The Court and Coantry Cook.
Other Ways of farcing Soles for Potage may be feen in the
65th Article of Potages, under the Letter P. and as many Side-
difhes may be made of them ; enriching them with Mufhrooms,
Oifters, Cray-fith and Capers,adding Lemmon-juice, when ferv'd
up to Table.
In any feafon out of Lent, three or four Eggs may be mingled —
with the Farce, which is to be made of the Fleth of boned’
- Soles, when they are half-fried, with fine Herbs and Bread-
crum foak’d in Milk. Having ftuff'd the Bones of your Soles
with-this Farce, bake them in an Oven, till they come to a.
fine colour, and fet out the Dith with Lemmon, or fome other
proper Garniture. : ae
Sole-Filets, with a Lemil-cullis.
After the Soles have been fried and cut into Filers, they muft
~ be put into a good Ragoo of Lentils, fuch as is produc’d in the
fifth Article of Potages, and gently boil‘d a little while over the
Fire. When the Fil/ets are ready to be ferv'd up, let them be
_drefs’'d in the Ragoo, or Cullis, and garnifh'd with what you
pleafe, for a Side-dith. : rr
Quavivers, Dabs and Perches may alfo be drefsd in the fame
manner, but the latter muft be handled more gently,
Other Ways of dreffing Soles.
“. Sole-Filers are likewife ferv'd up in a Cullis of Capers, others
with Truffles, and others with Robert-Sauce, with {weet Bafil;
or with Cray-fih: A Pain, or farced Loaf and Gatoes, may
alfo be made of Soles, or they may be drefsd in a Court-boui!-
fon, or in a Marinade, as it has been obferv'd in the laft Ar-
ticle of Marinades. As for thofe that are fried, they may be
eaten with Salt and Orange-juice.
SOUSCES
‘To make an Intermefs of Soufce, let Hogs-ears and Feet be »
boil’d after the ufual manner, and left to cool in their own Li-
quor: Then let them be cut into very {mall thin Slices, and let
all the Bones be taken away ; whilft fome of the beft forr of
Vinegar is put into a Stew-pan, with Sugar, proportionably to
the quantity of Meat: Leg the Vinegar and Sugar be boil’d, with
| 4
.*
7 a a ~ i : - : 3 : We, % ” ‘ ; ; a :
_a Stick of Cinnamon, three or four Cloves, a little Pepper and —
_ Salt, and two or three Slices of Lemmon: Ler all be ftrain'd
_ thro’ the Hair-fieve, and when the Meat is cnt into Menus-
; droits, let all boil together, tifl the Sauce becomes thick, as if
it were for Menus-droizs. with Muftard. Afterwards, having
~ remov’'d the Stew-pan from the Fire, and having provided cer-
_» tain little fquare Boxes, of what fize you fhall think fir, all the
Fat being alfo taken off with a Spoon, let the whole Mefs be
turn’d into them, with fmall Lardoons, or Slices of Bacon, of
~ the fame length as the Boxes. When they are fill’d, lec them
not be coverd, till all be well coagulated. Afterwards, cover
them with Paper, and the Lids of the fame Boxes, ThisCom-
_ pound, or Jelly, may be kept during four or five aia but
the newer it is the better. ~ Ir is ufually ferv'd up in thin Slices,
,
_ and laid in good order, on a Dith or Plate, with a clean Napkin
underneath. ae ba )
STracG
A Joint of Stag may be drefs'd feveral Ways; that is to
‘fay, it may be larded with thick Slips of Bacon, and feafon'd
with Pepper, Salt, Nutmég, and beaten’ Cloves: Otherwife,
having larded ir with {mall Slips of Bacon, let it be fteept in.
_ white Wine and Verjuice, with Salt, a Faggot of Herbs, a
_ piece of green Lemmon, and three or four Bay-leaves, and roaft-
ed at a gentle Fire; bafting ic with its Marinade, or Pickle,
When it is ready, let ic be drefs’'d in the ‘Dripping, with fried
Flower to thicken the Sauce; adding Capers, Vinegar, or Lem-
by, mon-juice, and white Pepper, when fery’d up to Table.
Another Way of dreffing Stags-fiefh,
_ . Ler the Loin or Shoulder of a Stag be larded with very thin .
Slips of Bacon, and cover'd with Paper. As it is roafting, lec
a kage be prepar'd for it, with Vinegar, Pepper, Salt; Nut-
meg, fried Flower, Slices of Lemmon and Shalots.
Another W. aye
After your Joint of Stag has been well roafted, it may be
eaten with a {weet Sauce, made in this manner: Take a Glafs
of Vinegar, with Sugar, a little Salt, three or four whole
Ry Cloves
aah EE Mets 4 2 mi 5 a iad ba sa
The Court and Country Cook. —
Cloves, Cinnamon and a little Lemmon ; and, when thefe In:
gredients are boil’d together, put ina little fried Flower, white
Pepper and Orange-juice. 7 S144 ab i «2
NY WS He tR nt NE ee
«ed a
ae
Country
reso <->
Stag in a Ragoo.
Having larded a piece of Stags-flefh with thick Slips of Ba-
con, feafon’d with Pepper and Salt, let it be fried in Lard :
Then ler it boil for the fpace of three or four Hours in an
earthen Pan, with Broth or Water, and two Glaffes 6f white
‘Wine, feafon’d with Salr, Nutmeg, ‘a Bunch of Herbs; three
_ or four Bay-leaves, and a piece of green Lemmon. ‘When it is
ready, let the Sauce be thicken’d with fried Flower, and add
Capers and Lemmon-juice as it is ferving up to Tablé.
. Pafties are alfo made of Stags-flefh, which may be found in
~ the Article of Pafties, under the Letter P. oI ROIS
Srock-Fisn, fee Cov-risu,
STruRGEON.
‘A Side-difh of Sturgeon for Flefh-days. |
Sturgeon for Flefh-days may be drefs'd after different Man-
ners; that is to fay, eitler in form of larded Fricandoes or
Collops ; or in thick Slices, 4 la Sainte Menehour. For the latter, >
let the Slices of Sturgeon: be gently. ftew'd in Milk and white
‘Wine, well feafond, with a Bay-leaf and a little melted Lard:
Then let them be breaded, and broil’d upon a Grid-iron ; pour-
ing a Sauce underneath, in the fame manner, as for Loins of
Mutton, in order to be ferv'd up hot to Table.
For Collops of the fame Sturgeon, after they haye been cut
and larded , they muft be flowerd a little, and brought to a
colour with Lard: Then they are to be boil’d in a Sauce-pan,
with good Gravy, fine Herbs, Slices of Lemmon, Truffles, Muth-
rooms, Veal-fweet-breads, and a well-feafon'd Cullis. After-
wards, the Fat being thoroughly drain’d from them, they may
be fprinkled with a little Verjuice, and feryd up hot, as well
__as the other fort, among the Side-difhes and Out-works,
Anes
»
ah
~
Court a
boisit oe rit’ aa oe bi WP Behe Ne
a Another Way of dreffing Sturgeon,
4 Sturgeon may alfo be drefs'd in Haricor, with Turneps 3; to
which purpofe, it muft be boil’d in Water, with Pepper, Sale, :
Thyme, Onions and Cloves. If you have any Broth ar.hand,
fome of it may be pourd in, and then your Sturgeon muft be
fried brown in Lard: Afterwards, it muft be clear’d from the
Fat, and put into a prepared Cullis, with the Turneps, and a
little Gammon‘cut into Slices, or chopt {mall. It may be fervd ~
up, with Lemmon-juice, and fer out with Marinade, or fome
other Garniture, | é tia
y _ Sturgeon for Fifh-days, cs
_ Let your Sturgeon be boil’d in a good Court-bouilon, and
drefs'd in a well-feafon'd Ragoo of Mufhrooms, &c. —-, |
_ A Haricot may alfo be made of Sturgeon, with Turneps, as
on Flefh-days, cutting it into pieces of the length of your Fin- —
er, in order to be boil’d in Water and Salt, and afterwards
ried brown. Then the Fat being drain’d off, it muft be pur
into a Cullis of the fame, and mingled with the’Turneps, after
they have been {calded and well feafon'd, :
T.
| db ge Oe feet
Tarts made of Cherries and other forts of Fruit,
pike preferv'd Cherries, and let a piece of well-made Pafte,
* half puff’d:be roll’d out very thin for an Under-cruft, to
be fpread over the bottom of the Pie-pan: Then lay your
Cherries in order, and roll out fome Slips of Pafte, which can-
not be made too {mall. With thefe,fine Ornaments may be made
for your Tart, in form of a Star, a Basket, a Royal Banner,
and feveral others, at pleafure: ‘Thus, having fhapd all with
the Point of a Knife, the Fart muft be bak’d, and afterwards
ic’d with fine Sugar, paffing the red-hot Fire-fhovel over it. {t
may be garnifh’d with Feuz/anzins, or {mall Flearons of all forts
of Fruit. Tarts may alfo be made of other Fruits, and even
of Cream, after the fame manner: When Apricocks, Ver-
ty _ sd juice,
HERES RES LANES G LS AC nh ete et ee a re
250 : he
"juice, €3c. are in feafon, they are natural; and at other times,
Marmelade may be usd.. However, the Tarts may be always
render’d more delicious, by making the. Cruft, with Almond-
-pafte, or crackling Cruft, fuch as is defcribd in the firft Ar-.
ticle of Pafte. sy - ah rs
:
:
A Pescle-taiei 4
Let ripe Peaches be fton’d, well pounded in a Mortar, and
~ left in Heaps: In the mean while, having put fome Sugar, with
candy’d Lemmon-peel cut {mall, into a Difh, let a fine Pafte be
made fomewhat ftiff, with a little Butter, Flower, Salt, Water,
and the Yolk of an Egg. Then roll out a round piece, very
thin, for the Bottom-cruft, according to the fize of your Dith,
and make a little Border of the fame Pafte, for the Side-cruft,
about two Inches high: Afterwards, the Peaches being put into
it in good order, the Pie may be fer into the Oven, and broughr
- go a fine colour, with the red-hot Fire-fhovel, after having
ftrew’d it with Sugar. This is commonly call'd a broiled Tare
by the French, and ought to be ferv’d up hot to Table.
Tarts of the like nature, may be prepar'd with Apples and
other forts of Fruit; and, if youll give your felf the crouble,
they may be made of Pafte proper for crackling Cruft, neatly
cut, dried in an Oven, and afterwards iced over with the Yolk
of an Egg, fine Sugar-and a little preferv'd Lemmon-peel, well
temper'd together. Having thus order'd your Pafte for the Lid,
caufing it to be icd in the Oven, till it become very white; ir
~ gnuft be laid upon the Tart that is drefs’d in the Difh, a little
before it is fervd up, and may be garnifh'd with Meringues.
A fweet-four Tart.
? Take a Glafs of Verjuice, or Lemmon-juice, with a quarter
of a Pound of Sugar, and when half is boil’d away, add fome
Cream, with fix Yolks of Eggs, a little Butter, Orange-flowers,
candy’d Lemmon-peel grated, and beaten Cinnamon: Let all
pe put into a Tart made of fine Pafte, and bak'd without a Lid,
Other forts of Tarts,
a A kind of Marmelade or Cream,may be made of Apples,Beets,
Melons, and other forts of Fruir; boiling them in white Wine,
se 2 “
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ee RI ey
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‘
and afterwards pounding them with Sugar,Cinnamon, Orange- »
flowers and. Lemmon-peel: Then they muft be ftrain’d thro’
the Hair-fieve, and put into a Tart made of very thin Cruft, ©
with a litle Butter, in order to be fery’d up with musked Sugar
and Orange-flowers. . tise atte .
_- Tarts may alfo be made of all the different forts of artificial
‘Creams fpecify’d under that Article. a ar
, Taencues.
Tenches may be cut into pieces, and a white or brown Fri-
caffy may be made of them, with Moufferons or common Muth-
rooms, Truffles, Artichoke-bottoms and fine Herbs ; adding a
thickening Liquor, as for Chickens, and an Anchovie chopt ve-
a! all, as alfo fome Lemmon-juice, before it is ferv'd up to
: able, fet our with Marinade. e
_ AHath may be alfo made of Tenches, garnifh’d with the
Heads marinated and fried: Or elfe they may be drefsd in
‘Cafferole, frying them, in burnt Butter, after they have been
cut, and ftewing them in white. Wine, with the fame Butter,
Verjuice, a Faggot of Herbs, Pepper, Salt, Nutmeg, a Bay-
leaf or two, and a little Flower. When they are ready, let O1-
fters be put into the Sauce, with Capers, fome Juice of Muth-
rooms and Lemmon, and let all be garnifh'd with fried Bread,
Moreover, Tenches may be farc’'d, as Carps, or dref{s’d ina
Ragoo, cutting them into pieces, to be fried in refined Butter,
in which an Anchovie is to be afterwards diffolv'd ; adding
Orange-juice, Pepper, Salt, Nutmeg and Capers: Then the
Difh may be ferv'd up with fried Parfly and Slices of Lemmon.
; for thofe Tenches that are fet a-part for frying, they muft-
be flit on the Back, and ftrew’d with Salt and Flower. When
they are fufficiently fried, let them be ferv’d up to Table with
Orange-juice. Pate 3 ; :
TERRINE.
A Terrine is a very confiderable Side-difh, and may be thug
prepar'd: Take fix Quails, four young Pigeons, two Chickens,
and a Breaft of Mutton cut into pieces; and ler all be bak’d o¢
ftew'd in an earthen Pan, call’d Terrine in French, between
two gentle Fires, wich Bacon-Bards at the bottom to keep them
fom burning, or young ftreaked Bacon cut into pieces: Then
Co
Pt prin ela Be abate ae be fiche nssk POND FROM AUP Roe we ek Fs ue Bo a ai R yu "7 f - "i
, as 1 PD By TW: Fo. Pe. Wilken, : :
Se aAO Nn EN oh pr \ erie 7 |
Tofts of the like nature may alfo be made, with Capons-
livers fried in pounded Lard, three or four Mufhrooms, fire
Herbs and the ufual feafoning Ingredients. - eee ;
For Fifh-days, the Tofts are generally prepar'd with Butter,
Oil of Olives or Hypocras; which manner of dreffing is fo eafie
and fo well known, that it does not deferve to be any longer
infifted upon.
Tourtrsisyor Pan-Pizs.
_ There are two forts of Tourtes or Pies made in a Tourtiere, or
Baking-pan, as well as of ftanding Pies both for Flefh-days and
thofe of Abftinence ; that is to fay, one fort for Side-difhes and _
the other for Intermeffes. Some of the firft Service have been
already defcrib’d, particularly Towrtes or Pan-pies of Chickens
and Pigeons in their refpective Articles: And as for the Inter-
meffes, we have alfo produc’d Almond-pan-pies, Tarts of Cream,
and of Fruit- Marmelades, and even fome Fifh-pan-pieS; let
us now proceed to explain the moft confiderable of thofe that
remain. :
A Quail-Tourte or Pan-pie.
After having well cleans and trufsd your Quails, ler them
be put into a Pan-pie made of beaten Pafte, asthe former, fea-
fond ‘with Pepper, Salt, Nutmeg and a Bunch of Herbs
This Pie muft si be fill’d with Veal-{weet-breads, i |
Ba Truffies
OSS, an OC oes
¥
untry Cook.
Truffles cut into pieces, pounded or melted Lard underneath
the Quails and Beef-fewet: Then it may be coverd witha
Lid, and bak’d during rwo Hours. Let fome Lemmon-juice be
{queez'd in, as it is ferving up hot to Table for a Side-dith.
A Tourte or Pan-pie, after the Spanifh Way for 2 Sidenid ifh,
Take Quails, Pigeons, Mauviertes, or Ortolans; that is to fay,
any one of thefe forts, provided they be all {mall and tender
Fowls : Forexample, if they are Pigeons, after they have been
well trufsd, a Farce muft be made of a little Marrow, Mufh-
rooms, Trzffles,a little piece of parboil’d Bacon, all well feafon'd:
with Spice and fine Herbs of all-forts. Let your Pigeons be
only flit on the Back to let in this Farce, and if they are fome-
what tough, they may be {calded a little before they are ftuff’d,
Inthe mean time,let fome Veal-fweet-breads,Mufhrooms,Cocks-
combs and Arcichoke-bottoms cut into Quarters be well fea-
fon’d and ftew'd a-part ; whilft the Pafte is making, with Wa=
ter, Flower, the Yolk of an Egg, a little Salt and Butter, but
it muft not be too ftiff: Having fet it by a little, let it be bea=
ten with the Rolling-pin, and divided into eight pieces, accord=
_ ing tothe bignefs of your Baking-pan. Of thefe eight pieces of
Pafte, take four to ferve for the Bottom-crufts ; roll out every.
piece almoft as thin as Paper; rub the infide of the Pie-pan with
Butter or Lard,and having put one piece of Pafte therein,wahh it
over with melted Lard, to the end, that another may be laid |
upon it, and fo of the reft. Then the Pigeons or other {mall
Fowls, may be fet in order, with the Ragoo, and cover'd with
Bards or thin Slices of Bacon. Afterwards, taking the four pie-
ces of Pafte thar were left for the Lid, order them in the fame
manner, as thofe for the Bottom-crufts, that is to‘fay, lec them
be wafh’d with Lard, before they are laid one upon another.
, The Pie being thus cover'd muft be wafh'd over again on the
top, and ferinto the Oven, taking care that it be not of roo
brown a colour: When it is bak’d , drefs it ina Dith or Plate,
take off the Lid and Bards, pour ina good white Cullis, or one
of Mufhrooms, according to the nature of the Fowls, and let all.
be ferv'd up hot to Table, | |
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2
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' SS
The Court and Country Cook.
A Tourte or Pan-pie of a Capon’s Breast for an Intermef.,
: a i
Take the Breaft of a Capon or Pullet, and pound it in a
Mortar with a little grated Lemmon-peel, a March-pane, three
or four Yolks of Eggs, Orange-flower-water, and a little beaten
Cinnamon ; all well thicken’d. Ler this Mixture be fpread
upon a piece of beaten Pafte roll’d out for the Botrom-cruft, and _
Jet the Pie be bak’d without the Lid. Then ice it over with
fine Sugar, and having caus d the Cover of a Pie-pan to be heat-
ed very hor, let it be laid upon the Pie, to give ira colour ; ad-
ding a little {weet Water and Lemmon-juice, when ready to
be brought to Table. )
Another Pan-pie made of a Capon’s Breast.
Let the Breaft of a raw Capon, be minc’d, with as much Mar-
row or Beef-fewer: Then let your Pie be made of beaterPafte,
and the intervals ftuff’d with Mufhrooms, Truffles, Cocks-combs,
Veal-{weet-breads, a little pounded Lard, Pepper, Salt and
Nutmeg: Let it be cover'd witha Lid of the fame Pafte,wathd
over, and bak’d for the fpace of an Hour and half: Laftly, let
fome Piftachoes, with Mutton-gravy and Lemmon-juice be put
into it at the inftanr of ferving it up, and ler it be fet out with
lictle Tarts, or fome other fort of Garniture.
A Pan-pie of Capons-livers.
Let the Livers be fcalded in Water, and afterwards laid in Or-
der in a Pie-pan upon fine Pafte, with chopt Mufhrooms, fine
Herbs, Chibbol and pounded Lard, feafon'd with Pepper, Salt,
Nutmeg, Cloves and a piece of green Lemmon : Then cover- |
ing the Pie with a Lid of the fame Pafte, let it be wafh'd over,
and bak’d a full Hour. In the mean while, taking one of the
Livers that were referv'd, fry it with a little Lard and Flower ;
let it alfo be pounded and ftrain’d thro’ the Hair-fieve, with
Mutton-gravy and Lemmon-juice, after having rubb‘d the bot-
tom of the Dith with a Shalot. Laftly, let all be put into the Pie,
as it is ferving up hor to Table.
5) Game
PURE TaaMagetheg i. rel Re SVT ENTS ee Pa
4 f cm
RSLs
)
The Court and C ountry Cook. ;
Gammon-Tourtes, or Pan-pies.
_ & piece of good Gammon may be cut into {mall Slices, and
laid in order in the Pie-pan upon a piece of fine Pafte; with
Herbs chopt fmall, Pepper, Cinnamon, Nutmeg, frefh Butter
and a Bay-leaf: It muft be cover'd, and wafhd over as the for-
mer, and only fet into the Oven for half an Hour. When it is
bak’d, let fome Mutton-gravy be put into it, with Lemmon-
juice and a Shalot.
- The Gammon may be mine’d, if you fhall think fir, to make
a Pie of the like nature ; adding Sugar, Cinnamon, white Pep-
per, candy’d Lemmon-peel and a little pounded Lard. When
it is drefs'd and bak’d as before, ler Lemmon-juice and Sugar be
put into it, in order to be fer on the Table.
A Pan-pie of Sheeps-tongues.
Sheeps-tongues cut into Slices may be put into a Pie-pan;
with. candy’d Lemmon-peel, Currans, Dates, Pepper, Salt, Su-
gar, Cinnamon, two pounded Macaroons, fome melted Lard,
and a piece of green Lemmon. Then let your Pie be cover'd
with a Lid, wafhd over, and bak’d for an Hour; putting into
it fome Lemmon-juice, Sugar and fweet Water, when ferv'd
up to Table.
A Pan-pie of a Neats-tongue.
Having cut a falred Neats-tongue into very thin Slices, as
the former, let it be laid upon a piece of Pafte in a Pie-pan, fea~
fon'd with Cinnamon, Pepper, Sugar and melted Lard. Then
cover it witha Lid of the fame Pafte, and when it is half bak’d,
that is to fay, about half an Hour after it was fet into the O=
ven, pour in half a Glafs of good Wine. Afterwards, let it be
_ bak’d outright, and_as it is ferving up, put fome Sugar into it,
‘with Lemmon-juice and Pomegranate-kernels.
A Tourte, or Pan-pie of Veal-[meet-breads,
After having {calded the Sweet-breads'in very hot Water, let
them be put into a fine Pafte, with {mall Muthrooms, Truffles,
Pepper, Salt, Nutmeg, green Lemmon and pourided Lard. Then
cover-
/
The Court and Country Cook. 259
covering the Pie witha Lid of the fame. Pafte ; wath it over,
and fet it into the Oven for an Hour. _ When it is bak’d, pour,
~ in fome Veal or Mutton-gravy, adding Piftachoes and Lemmon-
_Juice, a little beforeitisbroughtto Table .
Birt sk) aed Pan-pie of Beatils. - -
> The Beaezls being well cleans’d in hot Water may be put into
a Pie-pan, with Mufhrooms,: Truffles, Veal-{weet-breads, Arti-
choke-bottoms and Beef-marrow ; all well feafon’d, with Pep-
per, Salt, Nutmeg, a Faggot of Herbs, and pounded or melted.
Lard : Let it be cover'd with a Lid, and wafh’d over as the
‘others, and after it has been bak’d about two Hours in an
Oven moderately heated, let fome Mutton-gravy be pour’d into
it, with Lemmon-juice, in order to be ferv’d up to Table.
Al Pan-pie of Veal-kidneys.
This Tourte or Pan-pie may be made two feveral Ways: For
the firft, let your Veal-kidneys be chopt fmall, with a little Lard, _
feafoned with Pepper, Salt, Nutmeg, Cinnamon, Chibbols,fine
Herbs, Mufhrooms and Veal-fweet-breads. The Pie being thus
made of beaten Pafte, muft be cover'd, and bak‘d as before,
during a full Hour. | :
For the other Way ; let your Kidneys be boil’d, minc‘d, |
and put in like manner between two pieces of fine Pafte, with
Sugar, Cinnamon, Lemmon-peel, Dates,a little Butter,two Ma-
caroons, and the other neceffary feafoning Ingredients. Three
‘quartets of an Hour are fufficient for the baking of this fort of
Pie, -into which you muft put fome Lemmon-juice, Sugar and
Orange-flower-water, when ready to be ferv'd up to Table.
Tourtes, or Pan-pies made of Butter, Lard and Marrow.
For the Butter Pan-pie, take vety frefh Butter, to the quan-
tity of eight Ounces, according to. the bignefs of your Pie, let
it be refin’d and well clear'd from the Scum; adding a little
chopt Marrow, if the Entertainment be prepar’d for a Flefh-
day, otherwife, it muft not be usd. The Butter, being thus
refin'd, muft be taken off from the Fire, and fet by for’ fome
time. Then, breaking three new laid Eggs, take the Whites,
‘and make fome Snow ; ar you are’to put fine Sugar,
ps our
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260 The Court and Country Cook.
four Yolks of Eggs, candy'd Lemmon-peel cut very {mall, green
Lemmon-peel grated, and a little Orange-flower-water , all
_ proportionably beaten : Pour the Butter into the fame Farce,
and let all be well whipt together. In the mean while, having
provided a fine Pafte, let a piece of it be roll'd out very thin,
to be laid on the Pie-pan that is butter’d a little, and let the
fides of the Pie be fhapd with the Point of a Knife. After-
wards, the Farce being put into it, it muft be bak’d with a
little Fire on the top, only in the middle of the Pie-pan, left ir
fhould take too brown a colour. To know when thefe forts of
Pies are fufficiently bak’d, ‘tis requifite to obferve, whether they
are ready to flip off from the Baking-pans; and before they are
fero’d up, they muft be ftrew’d with fine Sugar, and ic’d over
with the red-hor Fire-fhovel. They may be garnifh’d with Rz/-
foles, Apple-fritters, or any thing elfe of the like nature.
The Lard Pan-pie is pre after the fame manner, only
making ufe of tried Lard inftead of Butter; but care muft be
taken, that it have not the leaft ill tafte, and that the Eggs be
always newly laid: If the Pies are large, a greater quantity of
E ges will be requifite.
As for the Marrow-pie, it may likewife be made asthe former ;
that is to fay, when the Marrow is refined or well melted, the
Eogs are to be beaten in the fame manner, and the Lemmon-
peels, with the other Ingredients muft be added. Others pound -
the Marrow, Sugar, and Lemmon-peel all together, with a
little Flower and Orange-flower-water. Afterwards, they whip
the Whites of the Eggs, with three or four Yolks, and mingle
them with the reft in the Mortar. However, a fine Pafte oughr
to be made as for the other Pies, and ‘tis no great matter how
different the Ways of making them may be, provided they tend
to the producing of the fame good Effet.
A fugard Pan-pie for an Intermef.
Take five or fix Biskets, March-panes or Macaroons, with
Sugar, and four or five Yolks of Eggs ; pound them in a Mor-
rar, with a little Orange-flower-water ; and let the whole Mafs |
be laid upon Puff-pafte. Then ler the Piebe bak’d with a gentle —
Fire; and Iced over, till it comes to a fine colour,
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The Court ide ountry Cook,
; An Artichoke-Tourte, or Pancpie.
_ When the Artichoke-bottoms are well boil’d,and become very
white, they may be put intoa Pie, with fine Herbs, Chibbols
_chopt fmall, Pepper, Salt, Nutmeg and Butter. Cover your
Pie with a Lid, and put into it a white Sauce, with a little Vi-
~mnegar, when readyto be ferv’'d upto Table. cee
Otherwife,the Artichoke-bottoms may be pounded and ftrain’d
thro’ the Hair-fieve, with melred Butter or Lard, ro make as
it were a kind of Cream ; adding two raw Yolks of Eggs,with
Sale and Nutmeg: Ler all be put into a very fine thin Pafte,and
when bak’d, fervd up with Mutton-gravy and Lemmon-juice.
__ A pounded Macaroon may alfo be put into the Artichoke-
cream, with Sugar, Cinnamon, candy d Lemmon-peel, a little
Milk-cream and Salt. This Pie may be made without a Lid,
but before it is brought to Table, it muft be ic’'d over with Su-
gar, and Orange-flower-water. :
An Afparagus-pan-pie.
Let the tender part of the Afparagus be cut, and the Tops
refervd for garnifhing. Afterwards, they mutt be fcalded in
Water, and drefsd in a Pie, with melted Lard, Marrow, or
Butter, fine’Herbs, Chibbols, Pepper, Saltand Nutmeg. This
Pie ought to be cover'd with a Lid, and when bak’d, fome
Cream may be put into it, or Mutton-gravy, and the Yolk of
an Egg. es 7
AS pinage-pan-pie.
Take Spinage-leaves, and {cald them in Water, or elfe ftew. .
them in an earthen Pot, with half a Glafs of white Wine, to
take away their Crudity. As foon as the Wine is confum’d, ler
the Spinage be drain‘, and chopt very {mall, feafon'd with a
little Salt, Cinnamon, Sugar, Lemmon-peel, two Macaroons”
and {weet Butter. , Then ler them be put into fine Pafte, and,
cover d with Slips of cut Paftry-work’; adding fome Sugar and,
Orange-flower, as it is ferving up to Table.
5 3 4
A otal :
TPG cur the Truffles into Slices, and caus‘d the Shia to be
well peel'd off, they may be laid in order on a piece of fine Pafte
roll’d out for the Bottom-cruft : Then lea little Flower be fri-
-edin Butter, with fine Herbs chopt fmall, and.a whole Chib- .
bol, and let ‘all be put into the Pie ; feafoned with Pepper, Sale -
and Nutmeg. This fort of Pies is not ufually cover ce but mutt
be ferv’d up with Lemmon-juice.
A Tourte or Pan-pie made of Moulferons, sforilies and
common Mufhrooms,
Let your Mufhrooms be cut into Sitbes and laid upon a piece
of fine Pafte in the bottom of a Pie-pan, with fine Herbs, Chib-
bls Salr, Nutmeg, fried Flower and Butter. Then cover your
Pie with a Lid, wath it over, and when bak’d, ferve it up,
with Mutton-gravy and Lemmon-j -juice , after having taken
away the Chibbols : A thickening Liquor may alfo be added.
wich burnt Butter.
The Pan-pies of Morilles and Moufferons are ufally made after
tHe fame manner.
An Eg ue pan-pie.
Take the Yolks of Eggs, a Lump of Sugar, a little Butter —
and Orange-flower-water ; make as it were a kind of Cream ;
and put it into a piece of very thin fine Pafte rais'd with a little
Border for the Side-cruft ; Then having grated fome Lemmon-
a upon it, ler it be bak’d and i¢d over, rey ready to be
brought to Table.
_ A Pan-pie, with Sorrel-juice,
After rib pounded the Sorrel, to ger the Juice, let it bd
put into a Dith, with Sugar, Cinnamon, Macaroons, a Lump
of Butter, three Yolks of Eggs, candy’d Lemmon-peel grated
and Orange-flowers: Then let all be boil’d together, as ir
were Cream, and afterwards laid upon a-piece of very fine Pafte
in the bottom of a Baking-pa n. “When the Pie i is bak’ d, it may
be ay a up, with Su gat,
Pan
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“The Gourt and Country Cook, 263
| Pan-pies of divers Colours,
Another Pan-pie may be made of a kind of green Cream ;
mingling fome Beet-juice with Piftachoes and Almonds, as they -
are ftraining thro’ the Hair-fieve: For all the other forts of
Colours, fee what has been deliver'd on that Subject, for Jellies
Ae Blanc-mangers, in the fecond Article of $ellies under the |
errer Tos 2 pei 3g
Other forts of Tourtes, or Ban-pies,
__ Many other forts of Pan-pies may alfo be prepard, to be
ferv'd up, as the former, among the Intermefses, as well for
Fleth-days, asthofe of Abftinence ; particularly, Pies made of
the Pulpof Oranges cut into Slices and laid upon fine Pafte,
with Sugar, a pounded Macayoon, Cinnamon and Piftachoes.
The fame thing may be done with green Lemmons ; only fome
candy'd Lemmon-peel grated muft be us'd inftead of Piftachoes, »
Both thefe forts of Piesare to be ferv’d up, with Musked Su-
gar. Others may likewife be made of Pomegranate-kernels,
candyd Lemmon-peels, preferv’d Plums, cut Piftachoes, &c.
For Almond-pies, it would be only requifite to follow the Di-
rections, as well for the moft proper Paites to be ufed forthar |
purpofe, as the reft of the Managery, which have been laid
down in the firft and fourth Articles of Almonds, under the Let-
ter A. iat
_ It may not be improper here to fubjoin fome other’ Pan-pies
made of Fifh, that are generally provided for Side-difhes, on
Fifh-days, v2. : |
A Cray-fifk-Tourte, or Pan-pie.
Ler the Cray-fith be ftew'd in a Glafs of white Wine, after. -
they have been well wafh'd ; referving the Claws and Tails =
Let all the reft be pounded in a Mortar, to be ftrain’d thro’ the.
Hair-fieve, with a little Broth, and melted Butter: Then the _
whole Mixture may be put into a Pan-pie, with Pepper, Salt,
Nutmeg, young Chibbols and Muthrooms cut into pieces, and:
when the Pie is cover'd with a Lid, it muft be wafhd over, in
order to be bak’d, and ferv’d up with Lemmon-juice.
Otherwife, the Fleth of the C rayep may be mined and pu
14 into
Court and Country
into a Pie, with Carps-roes, Pikes-livers, Mori#es, common
_. Mufhrooms, Ti uffles, Butter and the other feafoning Ingredients, —
in order to be ferv'd up with Lemmon or Orange-juice. a
A Pan-pie made of Carps-roes and Tongues,
The Tongues and Roes of the Carps muft be laid in order
upon a piece of fine Paite, in the bottom of the Pah; feafon’d
with Pepper, Salt, Nutmeg, fine Herbs, Chibbols, Morilles, com-
mon Muthrooms, Truffles and {weet Butter. Then, all being
cover d with a Lid of the fame Pafte, let the Pie be bak’d with
a gentle Fire, and fervd up with Lemmon-juice. 4
> Pan-pies made of Pikes-livers,
Thefe are to be feafon’d as the former, except that burnt
Butter muft be us'd, and a diffolved Anchovie put into them,
with Capers and Lemmon-juice, before they are brought to
Table.
A Salnson-pan-pie.
After having ftew'd the Salmon for a while in Claret, it muft
be cut into Slices or Filets, and drefsd in the Pie, with candy’d
Lemmon-pecl, Dates, Sugar, Cinnamon, a little Pepper, Salt
and Butter: When the Pie is half bak’d, pour in the Wine in
which the Salmon was ftew'd; let it allo be ic'd over, and
ferv'd up, with Lemmon-juice. a
Otherwife, the Salmon may be chopt fmall, with Muthrooms,
fine Herbs, Chibbols, Artichoke-bottoms, Pepper, Salt and Nut-
meg, and fervd up in the fame manner, ’
AA Tourte, or Pan-pie made of Smelts, Pike, Soles, and
other forts of Fifh. walk otdh |
Let your Fifth be cut into Filers, with chopt Morilles, common
Muthrooms and Truffles, to be laid on the bottom of the Pie 3)
feafon'd with Pepper, Salt, Nutmeg, fine Herbs, Chibbols and
pieces of Mufhrooms: Or elfe the Bones and Heads of the Fith
may be taken away and fried, to ferve for Garniture. But the
Pies muft always be {er on the Table, with Orange or Lemmon-
juice. ! .
ad
An
oe aa ree! yes rete
ee An Oifter-pan-pie,
g This Pie is ufually made after the fame manner, only it will
be requifite to add a'lirtle Bread-chippings, with Capers and a
Slice of green Lemmon, as alfo the Liquor of the Oifters, be-
fore it isfervd upto Table. _
| A Mufcle-pan-pie.
The Mufcles, being well cleans’d and wath’d, muft be fried
in a Pan, and clear‘d from their Shells, in order to be drefs’'d in
a Pie, with Mufhrooms cut into pieces, Morilles, Pepper, Salt,
Nutmeg, Thyme and Butter. When the Pie is half bak’d, the
Mufcle-liquor muft be put into it, with Bread-chippings, as
alfo Lemmon-juice, at the inftant of ferving it up to Table.
Al Pan-pie of farced Tench,
When your Tenches are well cleans‘d from their Slime, flit
them on the Back, and take away the Flefh, fo as the Head
and Tail may ftick to the Skin: Then mince this Fleth wirh
Mufhrooms, Carps-roes, fine Herbs, Pepper, Salt, N utmeg and
beaten Cloves; and, having ftuff’d the Bones of the Fith with
the fame Farce, drefs them in a Pie, with Oifters, Mufhrooms,
Carps-roes, Pikes-livers and Butter; adding half a Glafs of
white Wine, when the Pie is half-bak’d, and fome Lemmon-
fuice, as it is ferving up to Table. | potted
| 20 pos
Orher Tourtes, or Pan-pies made of Fifh, &c.
Tourtes, or Pan-pies, are likewife made of Perches, Tortoifes,
and many other Fifhes ; for which due Meafures may be eafily
taken from the former, or from the particular Inftructions gi-
‘ven in their proper places, for the dreffing of thofe forts of
Fith. To theie may be added Pan-pies of Beati/s, and others
of Pigeons’ drefs’d with a good Fith-farce, prepar’d with the
Flefh of Eels, Pikes and Carps, with pounded Roes: To that
purpofe, the Rumps of thofe Pigeons muft be made hollow, and
a piece of a Pike’s Liver, or {ome other ftuff’d into it: “Fhen
they are to be ftew’d a little in melted Butter, and put into a
Pie, with artificial Cocks-combs and Veal-fweet-breads, made
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of the fame Compound or Farce, and fcalded feparately in a
Ladle. This Pie muft be feafon'd with Pepper, Salt, Nutmeg,
~ Muthrooms, Fith-roes, Morilles and {weet Butter; adding a
little white Wine at laft, and Lemmon-juice when ferv'd up to.
- ‘Table. Ae raat al
TROTTERS, Ne |
‘A Side-difh of Sheepstrotters farced,
Let the Trotters be well fcalded, and afterwards ftew'd in
good Broth, with a little Parfly and Chibbol ; taking care thar
they be not over-done. Ass foon as they are taken out, ler the
Feet be cut off, leaving the Legs; the Bones of which muft be
taken away, and the Skins {pread upon the Table or Dreffer,'in
order to be ftuff’d with a little of the Farce of Croquets, or {ome
other, and roll'd up one by one: Then, after having laid them
in a Difh, and {prinkled them with a little melted Fat, they
muft be neatly breaded on the top, and brought to a Colour in
the Oven. ‘When they arecolour’d, let the Fat be drain’d from
them, and let the fide of the Difh be rubb’d with a Shalor; pour-
ing a little Ragoo upon them, or a Mufhroom-cullis, before.
they are ferv’d up hot to Table.
Another Way of dreffing Sheepsetrotters,
Sheeps-trotters may alfo be drefs'd with white Sauce, frying
them in Lard, with fine Herbs, young Chibbols, Pepper, Sal
and Nutmeg: The Sauce mutt be thicken’d with Yolks of Eggs
and Rofe-vinegar ; garnifhing the Dith with the Trotter-boneg
fried in Pafte and Parfly. : |
/
TR oO U T's
L4 Sideedifh of broiP'd Trouts.
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~The Court and Country C
For the others, that: you would have breaded, they ought to
€ fteept ina good. Marinade, for the {pace of a full Hour, af-
er having cut them into pieces, to the end that they may take
he whole relifh: Then they may be broil’d over a gentle Fire,
and {prinkled with Lemmon-juice, whilft the Dith is garnifh’d |
with Perits-patez, i.e. little Pies made of Fifh, or with Mari-
nade, | : 5
urt &
Aa Intermef of Trouts on Flefh-days.
Having provided two or three good Trouts, let them be neat-
ly gutted at the Gills, fcrap’d and well wipr: Then, laying
chem on the Dreffer, let the red-hot Fire-fhovel be gently pafs‘d
over them, yet fo asnot to touch them, and let it be re-iterated.
rom time totime : When they are fufficiently harden’d by this
means, they may be larded with {mall Slips of Bacon in rows.
Afterwards, fome good Bards, or thin Slices of Bacon being laid
on the bottom of an oval Stew-pan, the larded ‘Trouts muft be |
et in order upon them ; kindling a little Fire underneath, and
outting fome live Coals on the top of the Ca¥ér, to give the
Fifh a fine colour : They muft alfo be ftirr'd at feveral times,
eft they fhould ftick to the bottom, @When they are well co-
ourd, take away all the Bacon, foak your Trouts in good
Gravy, with a little Champagne-wine, and an Onion ftuck with
Cloves, and ler all be gently ftew’d together, and well feafon’d
in thefame Pan, As foon as they are almoft done enough, and
irtle Sauce is left, let fome Truffles, Muthrooms and all forts of
Garniture, according to the Seafon, be put into a little Gam-
mon-effence, in order to make a well-feafon'd and fomewhat
thick Ragoo. ‘Then drefs your Trouts ina large Dith, either
of an Oval or round Figure, and pour the Ragoo round about,
after the Fat has been thoroughly drain’d off.- The Difh may
be garnifh’d, if you pleafe, with Artichoke-bottoms, Andouillers,
or {mall Trout-collops well larded and order’d as thofe of Soles.
As for the large Sea-fith, they muft be larded with thick Slips
of Bacon, and when well tied up, they may be boil’d ina good.
Court-bouillon, proper for Flefh-days, that is well feafon’d, and
enrich’d with all forts of exquifite Ingredients ; adding a little.
Champagne-wine. When the Fifth are ready, let them be drefs’d
in Oval Dithes, and let a Ragoo be turn’d upon them, made of
all forts of Garnitures, Some frefh Oifters may alfo be added,with
their Liquor, orel{e a Carp-fauce, or one of Gammon-effence,
ey } may
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~~ clear’d from the Fat, and ferv’d up hot to Table.
TRUPrE CRS a
The Way of drefling Truffles moft in vogue, is that of a
Court-bouillon, {fo as they may be ftew’d in white ‘Wine or
Claret, and feafon’d with Pepper, Salt and Bay-leaves.
They may alfo be broil’d upon the Coals, flitting them in
half to put in fome white Pepper and Salt, and clofing them up
again, in order to be wrapt up in wet Paper and laid over a
Fire that is not too quick : Then they may be fery’d up to Ta-
ble, on a folded Napkin. |
Or elfe, after having cleansd your Truffles, cut them into Sli-
ces, and fry them in Lard or Butter, with Flower. ‘Then they
muft be ftew’d in a little Broth, with fine Herbs, Pepper, Salt and
Nutmeg, and laid a foaking ina Dith, till there be little Sauce
left ; to be ferv'd up, with Mutton-gravy and Lemmon-juice. —
-Otherwife, feveral Ragoo’s may be made of Truffles and Ca.
pons-livers, aS/alfo Tourtes or Pan-pies ; as it has been before
» obfery’d : And inthe Entertainments with Roots or Collations
_ during the time of Lent, they may be eaten dry, with Oil, but
they muft be always fet on the Table among the Intermeffes. —
TuNNIES.
Tunnies may be drefs‘d in Slices or Filets, with Poor Man’s
Sauce, and in a Sallet, with the Ramolade defcrib'd Pag. 41.
They may alfo be fried in round Slices, and ferv’d up ina kind
of Fith-Marinade, fuch as is {pecified in the laft Article of Maris
nades. Or elfe, they may be broil’d upon a Grid-iron, after ha.
_ ving rubb’d and ftrew'd them with Pepper, Salt and Butter, to
be eaten with Orange and burnt Butter. Otherwife, a Poupe-
ton may be made of them; or they may be bak’d in a Pot-pie,
porns the Flefh chopt {mall into a Pot, or earthen Pan, with
urnt Butter and white Wine ; alfo a piece of green Lemmon.
Pepper, Salt, Muthrooms, or Chefnuts and Capers : The Dith
may be garnifh’d with Bread and Oifters fried, and Slices of
Lemmon. For the other Tunny-pies, fee the eighteenth Ars
ticle of Pes, under the Letter P. : bef]
TUR
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+ The Court and Country Cook. - 269 —
3s af ns : ~ i = a : f
a Mio.
U RBO TT. t
‘A Side-difh of Turbot, in a Court-bouillon, _
_ Lerawell feafon'd Court-bouillon be prepar'd, with Vinegar,
Verjuice, white Wine, Pepper, Salt, Cloves, Thyme, Onions,
Lemmon and a Bay-leaf or two; let a little Water be alfo ad-
ded, and at Jaft fome Milk, to render it very white : Then the
Turbot muft be leafurely ftew'd in it, over a gentle Fire, and
garnifhd with Parfly, Lemmon-flices laid upon it, and Violets
th their Seafon. | : in
i
A Turbot ferv’d up among the Intermeffes on Flefr-days:
ee nh { f
— Having fcal’d and wath’d your Turbot, put it into a large
Difh, with Bards or thin Slices of Bacon, feafoned with melted
Lard, white Wine, Verjuice, a Faggot of Herbs, Bay-leaves,
Pepper, Salt, Nutmeg, whole Cloves and green Lemmon:
Then let it be cover’d with other Bards, and bak’d ina Por be- |
tween two Fires, or in an Oven: In order to ferve it up to Ta-
ble, take away the Bacon-Bards, drefs your Turbot in a Dith,
ouring upon ita good Ragoo of Mufhrooms, made of the
auce, and garnifh it with Slices of Lemmon.
.
”
Net WERE Ke Be VS. 8
Among the feveral Ways of dreffing Turkeys, either roafted
or in a Ragoo, the two following are, without doubt, the moft
modern, and confequently deferve to be firft taken notice of :
One of thefe, is a Side-difhof Turkeys farced with fine Herbs,
and the other a Side-dith of the fame, drefs’d with Onion-effence.
Turkeys are alfo ftew'd in a Salmigund or Hotch-potch, and
with Gammon-fauce, as {ome other. Mefles {pecified in the Ge-
neral ‘Table. | |
Turkeys farced with fine Herbs.
Let the Turkeys be trufs'd for roafting, bur not parboil’d :
The Skin on their Breaft muft alfo be loofen’d, to the end that
they may be conveniently ftuf’d with a Farce made of raw Ba-
| con,
270 The Court and Country Cook.
- con, Parfly, Chibbol, and moft forts of fine Herbs, all chopt fmall,
~
are dreffing.
My ee
- 7 en Ree, oe a4
Wesas SAF Sie es aes om
: { = eS
he
ees
pounded a little in a Mortar and well feafon'd : The Turkeys
being thus farced between the Skin and the Flefh, as alfo a little”
in the Body, muft be well {pitted and roafted. Afterwards,
they are to be drefs’'d in a Difh, pouring upon them a good Ra-
goo, of all forts of Garnitures, and ferv’d up hot to Table.
The fame thing may be done with Chickens, Pigeons and other
forts of Fowl, and to diverfifie them on feveral Days, they may _
be bak’d or ftew’d ‘in a Pot between two Fires, after they have ~
Re
a
been ftuff’d, as before. When they are ready, let them beg
well drain'd, and ferv'd up with a good Ragoo of Truffles, and
Veal-{weet-breads ; all well drefs'd, clear'd from the Far, and
garnifhd with {mall Croquets.
A Side-difh of Turkeys, with Onion-effence. oi
d <-
The “Onions muft be cut into Slices and’ fried in a Stew-_
pan, with Lard : Then the Fat being drain‘d a little from them, —
they muft be tofs'd up again, with as much Flower as can be
got up between your Fingers; adding fome good Gravy,
Cloves, and the other neceffary feafoning Ingredients. When —
all have been ftew’d together a little while, let them be ftrain‘d ©
thro’ the Hair-fieve, and afterwards put into the Stew-pan a
third time, with a few drops of Verjuice and a little Bread-
cullis. Inthe mean while, the Turkeys having their Wings,
Breaft and Legs well tied up, ought to be roafted, and drefs‘d
in a Difh; pouring the Sauce upon them, before.they are’
ferv'd up after the ufual manner. :
oy ee eer Side-difhes of Turkeys.
Sometimes young Turkeys, one of them larded, and the other |
only barded, or coverd with thin Slices of Bacon, without be-—
“ing breaded, are roafted and ferv’d up in Gravy.
At another time, your Turkeys being barded and roafted,
take away their Legs, Wings and Breafts, and cut them into |
Filets, to be put intoa Ragoo of Cucumbers fried brown, with :
a brown thickening Liquor, and a piece of Lemmon, as they |
Ve
7.
‘S a) a
ae
—s
The Court and Country Cook. 271
V.
apes. Veral
N feveral places of this Book,we have taken occafion to thew,
how Veal may bedrefs'd in order to make a great number of —
Meffes and Difhes for every Service ; particularly, Veal-{takes
for Side-difhes, Veal-cutlets, Pies made of a Fillet of Veal, &ec.
not to mention, a very great number of other Difhes thar are
made of Veal, or at leait, in which Veal is us'd: So thar it re-
mains only to produce fome other manners of dreffing this fort
of Meat, for feparate Difhes.
A Side-difh of Veal, after the Italian Way.
Having provided fome Slices or Stakes of Veal that are very
tender, and cutthem as it were to make Fricandoes or Scotch-col-
lops; lerthem be beaten a little with rhe Cleaving-knife. Then let
fome good Bards, or thin Slices of Bacon be laid on the bottom
of a Stew-pan ; let the Veal-ftakes be likewife laid in good or-
der upon them ; and let all be well feafon'd. The quantity of
thefe Stakes muft be adjufted, according to the bignefs of your
Dith or Plate ; which being cover'd on the top, with other Ba-
con-Bards, the Pan mutt be fer 2 /z Braife, or between two Fires.
“When all have been fufficiently bak’d in this manner, take out
all the Bards and the Meat a-part, and drain off the Fat; only
leaving as much as will ferve to make fome brown Sauce, with
a little Flower, in the fame Stew-pan, but not too much: After-
wards, foaking it with good Gravy, put your Veal-ftakes again
into the Pan, and make an end of dreffing them ; with Veal.
{weet-breads, Truffles cut into Slices, Mufhrooms, boil’d Cocks-
combs, two Slices of Lemmon, a Faggot of fine Herbs, a few
drops of Verjuice, a bit of Shalot, and a little Bread-cullis to
thicken the Sauce : But all muft be well clear’d from the Far,
and brought hor to Table. |
To dref Veal 4 la Bourgeoife. —
Let fome Veal-ftakes be cut fomewhat thick, and larded
with a {mall wooden Larding-pin ; the Lardoons being feafon'd
alittle, with Parfly, Chibbols, beaten Spices, Pepper and vie 9
en
‘i ark FOES OF AP patel foe i Rts) each | pis) ia We. aP hy
PORT BaNp Oi rem ec HA RENEE CS Ron ee
AYE 24 s ° f “} * - ,
The Court and Country Cook. —
~ ‘Then let feveral {mall Bards of Bacon be put into a Stew-pan,
and let the Veal-ftakes be laid inorder uponthem. ‘The Fire
ought to be very gentle ar firft, to the end that the Meat may
{weat, and may be brought to a Colour on both Sides, by put-_
ting in a little Flower: When it is fufficiently colour’d, let it
lye a foaking, with good clear Broth and boil gently. Afters
wards, the Sauce muft be thicken’d a little, and clear’d from the
Fat, {prinkling it with a little Vinegar or Verjuice ; fo as the”
whole Mefs may be conyeniently drefsd in a Difh and ferv’d up
hot to Table. + Aone OE
ne 8 ) F
A Loin of Veal in a Ragoo. |
’
4
Lard your Loin with thick Slips of Bacon, feafon it with”
Pepper, Salt and Nutmeg, and when it is almoft roafted, put
it into a Stew-pan clofe cover’d, with Broth, a Glafs of white
Wine, fome of the Dripping, fried Flower, a Bunch of Herbs, ©
Muthrooms, and a piece of green Lemmon: Laftly, ler all be
ferv'd up with fhort Sauce, after having taken away fome of the ~
Fat, and let the Difh be fer out with larded Veal-{weet-breads, _
Cutlets, or other forts of Garniture. ores 8
Other Ways of dveffing a Quarter and Loin of Veal. —
A Quarter of Veal may be larded with {mall Slips of Bacon,
except the thick end ; which is to be well breaded and feafond.
It muft be garnifh’d with Ri/foles and Capons-breafts, and fome
Veal-gravy muft be pour'd upon it, when ready to be fet on the
¥» «Stable. .
Tt may alfo be marinated in an oval Stew-pan, and well or-
- der'd with the ufual feafoning Ingredients: When it is roafted,
take the Kidney to make farced Tofts to garnifh the whole
Quarter, or elfe an Omelet, and let the Difh be fer out with
Marinades, either of Cutlets or Chickens, or with farced Cutlets
and fried Parfly. .
Another middling Side-difh may be made of half a Loin of
Veal, boil'd in a Court-bouillon that is well feafon’d and enrich’d ;
wrapping it up-in a Napkin, left ic fhould break. It muftbe
garnifh'd with fried Bread, Parfly and Lemmon-flices.-
genk Bo? Po cee, ae R ha Sab fa UD eons le A | RT ae RP eye. Sure se
iM bie al a i a =f : te i i ‘ : : ve ft
4 Aa yb: s it'as:
‘ * Cv;
— ne The
‘Court and C ountry Cook. |. 73
A great Side-difh of a Quarter, or Crupper of Veal farced
- upon the Leg. 3
For the Ragoo that is proper for the ftuffing of this Joint of —
Meat, fee the Article of we gee where it is explain’d at large ;
or elfe make a well feafon’d Hath of the Flefh thar is taken out
of the Leg, and cover it again neatly with the Skin. Then let
that part, which is not larded, be breaded with Bread-crum ;
garnifhing the Difh with Cutlets either farced or unfarced ; or
with Riffoles and Crufts of fried Bread, all brought to a fine co-
lour: A Quarter of Veal may alfo be larded with Harlets.
Several Ways of dreffing a Breast of Veal.
A Side-dith may be made of a farced Breaft of Veal, gar-
~ nifh’d with roafted Poupiers in the form of Quails, and a good
Ragoo pourd onthe top: This Joint muft be firft roafted brown,
and afterwards ftewd in a Pot. A piece of a Beef-ftake muft »
alfo be added, as it is dreffing, to enrich it, and a brown thicken= ~ .*
- ing Liquor with Gravy, when ready to be ferv'd up to Table. —
As for the Farce, it muft be made of other Veal, with Beef-
_ fewer or Marrow, Bacon, fine Herbs, Mufhrooms and Veal-
fweet-breads, and feafon'd with Pepper, Saltand Nutmeg. A
Breaft of Veal may alfo be boil’d in an earthen Pan, or in a
~Stew-pan, with Broth and a Glafs of white Wine. Then fome
Mufhrooms are to be fried in the fame Lard, in which the Meat
was drefsd, with ‘a little Flower, and all muft be mingled to- |
echer. \
: Another Side-difh may be made of a Breaft of Veal in a Toure
te or Pan-pie, with a well feafon'd Godivoe, and good Garnitures,
as for other Pies; adding a proper thickening Liquor and fome
Lemmon-juice, before it is brought to Table: Laftly, another
Difh may be prepar'd of a farced or unfarced Breaft of Veal,
roafted and put into a Ragoo, with Lemmon-juice, when fery’d
up; gatnifhing ic with Veal-fweer-breads, Cocks-combs ahd
uthrooms fried: Or elfé the Breaft of Veal being firft par-
boil’d, may be marinated in Vinegar, with Pepper, Salt and
Bay-leaves : Afterwards it may be flower'd and well fried, in order
to be ferv'd up with fried Parfly and the xeft of the Sauce. .
~
PAP MR UN) es Ga TG Car Le Me RR UM aN Aad a el ss
7% 5 ates x stacy f Aves ee 4 RAS, * ,
74 The Come and County Cook,
CEO ce IRI ae ae
VeEAL-S.W°E-ET-B READ S,
Befides the Place that Veal-{weet-breads have in all the beft
forts of Ragoo’s,as it plainly appears in very many Particulars ;
feveral feparate Difhes may be made of them, or Out-works,
both for Side-difhes and Intermeffes, of which the following, is |
one of the moft confiderable. |
Veal- fweet-breads farced a \a Dauphine.
Let fome good Veal-{weet-breads be f{calded.a little, and
larded with boil’d Gammon: In the mean while, having pre-
pard a delicious and fomewhat thick Farce, makea Hole with
the point of a Knife on the Side of your Sweet-breads ; but fo
as it may not pafs quite thro: Then they muft be neatly
ftuff'd in that Hole and bak’d in a Pot, or Pan between two
gentle Fires ; whilft a good Ragoo is making for them, of Mou/-
4, ferons, common Muthrooms, Truffles and Artichoke-bottoms :
~ All being well drefs'd fome Cocks-combs ftuff’d with the fame
Farce muft be added and a little Chicken-cullis, to the end that
the Sauce may not turn black : Then having thoroughly cleard
the Sweet-breads from the Fat, let them be put into the Ragoo
and ftew'd alittle: Afterwards the whole Mefs muft be drefsd
in a Dith, {queezing in the Juice of an Orange, and fet hot on
the Table.
Other Ways of drejfing Veal-fweet-breads.
Otherwife the Veal-fweet-breads , being larded with thin
Slips.of Bacon and roafted, may be order'd witha good Ragoo,
or Sauce pour'd upon them: Or elfe, after having been mari-
nated, cut into Slices and flower'd, they may be fried, in order
to be ferv'd up, with fried Parfly and Lemmon-juice : Or laft-
ly, different Ragoo’s may be made of them, ez. fometimes -
with a white Sauce; fometimes with Morilles, and common
Mufhrooms ; and fometimes with Truffles; but they muft be
always fet-among the Intermeffes.
V aNISON, fee Deer, Hinds, Roe-bucks,Stags,wild Boars Xc,
WENISON-PASTLES, fee PastiEs.
; W:-
a
"Te Come aod Connery Cah. B75
6 Bo Wows cro:
~ Whitings may be drefs'd in Cafferole, after the fame manner
as many other forts of Fifh: They may alfo be fried,and ferv'd
up with Orange-juice and white Pepper; to which purpofe,
they muft be flicon the Back, and ftrewd with Pepper and Salt =
They muft alfo be fteept in Vinegar, fowerd andidipt inarhin
Pafte or Batter, before they are put into the Frying-pan. Other-
wife Whitings may be farced ; as it appears in the Article of a
Miroton for Fith-days, and their Fi/ets may not only be ferv’d up
in a Sallet, asit has been obfervd Pag. 41. but alfo in feveral ,.
forts of Ragoo’s and even in a Standing-pie, ina Tourtc, or Pan-
pie and in Potage; for which feethe refpective Articles whereto
they belong, asthofe of Pikes, Soles, ee,
Woop-cockxs.
“How to made a Side-difh of Wood-cocks, with Wine, &c.
Take’ Wood-cocks. ‘and seu thera into. Quareers, a8 it were
Chickens jfor a white Fricaffy ; as alfo fome Truffles, cut in-
to Slices, with Veal-{weet-breads, Moufferons and common
Muthrooms ; all which areto be fried together, and foak’d with
good Gravy : Afterwards, two Glaffes of white or red Wine
may be pourd in, and when the whole Mefs is well ftewd
and feafon’d ; a Wood-cock-cullis, to thicken the Sauce, or
fome other good Cullis, accordingly as it may ftand with your.
Convenience. A Spoonful of Gammon-effence may alfo be ad-
ded, and all muft be thoroughly clear’d from the Fat. Thea
lay your Wood-cocks in order in a Difh, turn the Ragoo upon
them, and fqueez in the Juice of a Lemmon, before they are
brought hot to Table.
To make a Salmigund or Hotch-potch of Wood-cocks, with
Wine. ee : 4
;
When the Wood-cocks are half roafted, let them be cut into
pieces, and put into a Stew-pan with Wine, proportionably to
their quantity : Ler fome chopt Mufhrooms and Truffles be alfo
T 2 thrown
276 The Court and Country Cook.
thrown in, with a few Anchovies and Capers and let all bé well
‘f{tew'd together. Then the Sauce being thicken’d with a good —
Cullis, the Wood-cocks muft be drefsd and kepr hot, with-
out boiling : Afterwards, having drain‘d off all the Fat, and
{queez'd in the Juice of an Orange, they may be ferv'd up ho
to Table.
A Side-dith may be alfo made of Wood-cocks in Sur-tout ; for
which fee the eighth Article of Pigeons drefs'd in that manner,
under the Letter P; and fora hot Pie of Wood-cocks and Pare
tridges, recourfe may be had to the firft Article of Pies.
Cad ie
saw The End of the Court and Country Cook.
NEW
Oa. ie
INSTRUCTIONS
— Confectioners
How to Preferve all forts of Fruits, as
well dry, as liquid; alfo how to make divers
‘Sugar-works, and other fine Pieces of Curiofi-
ty belonging to the Confectionary Art.
C HAP, ib
Of the different Ways of Botling Sugar, of the Choice
of it, and of the Manner of Clarifying it.
Orafmuch as the Ground-work of the Confectioner’s
Art, depends upon the different Ways of Boiling Su-
gar, it is requifite in the firft place, to give a particu-
~ Jar Account of them ; to the end that the Reader may
more readily apprehend the meaning of feveral Terms
hereafter us'd to exprefs them, and that unprofitable Repetitions —
may be avoided ; which would inevitably happen if they were
explain‘d in every diftiné Article, as the variety of Matter
would require. Thefe Boilings then, are perform’d by degrees,
and béar the following Denominations; that is to fay, Sra |
| a2 may
2 New Inftruétions for Confectioners.
may be boil’d ull ix becomes Smooth, Pearled, Blown, Feather d,
Crack'd and Caramel: Thefe Degrees are alfo diftinguifh’d with
re{pect to their proper Qualifications; as the leffer and the
greater Smooth, the leffer and the greater Pearled, Feathered a.
lirtle, and a great deal; and fo of the reft. pee
|. Ihe Boiling of Sugar cal?d Smooth.
As foon as your Sugar is clarified, and fet again on the Fire -
in order to be boil’d, you may know when it has attain‘d to its
fmooth Quality, by dipping the Tip of your Fore-finger into
it; afterwards applying it ro your Thumb, and opening them
a lirclé, a fmall Thread or String fticks to both, which imme-
diately breaks and remains in a Drop upon the Finger: When
this String is almoft imperceptible, the Sugar is only boil’d till
it becomes a little {moorh, and when it extends it felf* farther
before it breaks, ‘tis a figm that the Sugar is very fmooth. To
avoid fcalding your felf, in making this Experiment; as itmay -
happen, if your Finger were directly dipt into the Sugar, you~
need only take our the Skimmer, which ought always to be
kept in the OPDe Bae co ftir the Sugar from time to time, and
to caufe it to boil equally: Then holding it a little while on
the top, after having fhaken it, touching the Pan, with the Han-
dle of the Skimmer, receive the Sugar thar ftill runs from it,
and only. pafs. the tip of your Finger uponthe edge of the faid
Skimmer, which is fufficientto know, whether the Sugar is be-
come {mooth, or not, by obferving the former Directions.
The Pearled Boiling.
After having boil’d your Sugar, a little longer, re-irerate the
fame Experiment, and if in feparating your Fingers, as before,
the. String continues fticking to.both, the Sugar is Pearled. “The
greater Pearled Boiling is when the Suring continues in like man-
ner, altho’ the Fingers were ftretchd out farther, by entirely
{preading the Hand. | This fort of Boiling may alfo be known
by a kind, of round, Pearls ;that arife on the top of the Li-
quor, Lf for r
ie
% il ng > (ge MAR: ) ye A ee Ake | ;
New Inftructions for Confectioners. = 3.
The Blown Boiling.
When your Sugar has boil’d a few more Walms, hold the
Skimmer in your Hand, and having fhakenit a little, as before,
beating the fide of the Pan, blow thro’ the Holes of it, from one
fide to the other ; and if certain Sparks as it were, or {mall
Bubbles fly out, the Sugar is come to the degree of Boiling,
call'd Blown. Oe
The Feathered Boiling.
~ When after fome other Seethings, you blow thro’ the Skim-
mer, or fhake the Spatula with a Back-ftroke, ull thicker and
larger Bubbles rife up on high, then the Sugar is become Fea-
therece: And when after frequent Tryals, you perceive thefe
Bubbles to be thicker, and in greater quantity, fo that feveral
of them ftick together, and form as it were a flying Flake ;
then the Sugar is greatly Feathered. Ne)
The Crack’d Boiling.
To know when the Sugar has attaind to this degree, a Pot
or Pan, muft be provided, with cold Water: Then dip the tip
of your Finger into that Water, and having dextroufly run it
into the boiling Sugar, dip it again immediately into the Water,
at leaft if you would avoid {calding your felf: Thus keeping
your Finger in the Water, rub off the Sugar, with the other
two ; and if it breaks afterwards, making a kind of crackling
Noife, it is come to the point of Boiling, call’d Crackd.
The Caramel Boiling.
If in the condition, to which the Sugar is reduc’d in the for-
mer Boiling, it be put between the Teeth, it would ftick to
them as it were Glue or Pitch; but when it is boil’d to Cara-
mel, it breaks and cracks, without fticking in. the leaft. “There:
fore care muft be taken to obferve every Moment, when it has
attain‘d to this laft degree of Boiling ; putting the preceding Di:
rections into Practice, to know, when ir is Crack’d, and after-
wards biting the Sugar fo order'd with your Teeth, to try whe-
ther it will ftick to them: As foon as you perceive, that it does
T 4 not
UM aaiseees agua |
4 New Inftruitions for Confectioners.
not ftick, but on the contrary, cracks and breaks clever, take it
off immediately from rhe Fire; otherwife it would burn, and
be no longer good for any manner of ufe, becaufe it will always
tafte burnt: Whereas with refpect to the other well-conditiond |
Boilings, if after having preferv'd any Sweet-meats, fome Sugar
be ftill left, thac is Crack’d, for example, or greatly Feather-
ed, and that is of no further ufe in that condition, it would be
only requifice to put as much Water to it, as is needful to boil
it over again, and then it may be brought to whatfoever degree
you fhall think fir, and even intermix’d with any other fort of
Sugar,or Syrup. ft
This laft Caramel-boiling is proper for Barley-fugar, and for
certain {mall Sugar-works call’d by that Name, which fhall be
hereafter explain'd: The Pearled Boiling is generally usd for
all forts of Confits, thar are to be kept for a confiderable time :
Some caufe their Sugar to be boil’d toa higher degree, but it is
foon undone and reduc’d to the Pearled Quality, ‘by the Moi-
fture and Coldnefs of the Fruits, that are thrown into it. The
- Ute of the other Ways of Boiling fhall be fhewn in treating of
the feveral forts of Sweet-meats, for which they are requi-
fite. | :
It is alfo neceffary to underftand, That fometimes Fruit may
be preferv’d wich thin Sugar, that is to fay, when two Ladles
full of clarified Sugar are put to one of Water, four to two, fix
to three, and fo on proportionably to the quantity of the Fruit,
that ought to be weil foak’d in ir: To that purpofe, the Sugar
and Water muft be heated rogerher fomewhat more than luke+
warm, tobe poured upon them. id
The choice of Sugar.
For the beft manner of Preferving Fruits, a Confectioner
ought to make choice of the fineft and whiteft Loaf-fugar, that.
can be procur’d ;" {uch as is hard and ringing, neverthelefs light
and {weet,. without the leaft fharpnefs. . If there be occafion to
ufe Powder-fugar, the whiteft and cleaneft muit likewife be
chofen: However both thefe forts ought to be clarified ; fo that
there will be much lefs Work to do than otherwife, if the Loaf-
fugar or Powder-fugar were not well-conditioned. 38
__ New Infiruttions for Confeitioners. 5
How to clarifie Sugar.
_ The Confectioner’s Work begins with the clarifying of Sue -
gar; to which purpofe ; an earthen Pan muft be provided ~
with Water, into whichan Egg is to be broken with the Shell,
or more, according to the quantity of Sugar: Then ler all be
whipt together with Birchen Rods or a Whisk, and pour'd up-
on the Sugar that is to be melted : Afterwards, having {et it
over the Fire, ftirr ic continually and rake off the Scum careful-
ly when it boils: As often as the Sugar rifes, a litrle cold Wa-
er muft be pour'd in, to hinder it from running over and to raife
the Scum; adding alfo the Froth of the White of an Egg,
whipt a-part. When after having well fcumm‘d the Liquor,
here is only left a {mall whitifh Froth, and not black and foul,
as before ; and when you perceive the Sugar, to be altogether
slear upon the Skimmer, in laying it wpon the Surface, it muft
be remoy d from the Fire, and being pafs’d thro’ the Straining-
bag it will be perfectly clarified. |
When a confiderable quantity of Sugar is’ clarified at once,
and confequently a great deal of Scum rifes, which is always
accompanied with a little Sugar; this Scum being temper’d
with Water, may be boil'd in the fame Pan, into which it was
put, and afrerwards all ftrain‘d thro’ the Bag.
| Private Perfons, who in preferving Fruits, ufe only four or:
five Pounds of Sugarat once, to avoid this trouble, and yet not
lofe any Sugar, may clarifie it in the following manner. Let
the Sugar be melted with Water, and fet over the Fire, with the
White of a whipt Egg. As foon as it boils and {wells up ready
to tun over, a little cold Water muft be pour’d in to giveira
Check: But when ir rifesa fecond time,. let it be remov d from
the Fire, and fetby about a quarter of an Hour, during which
fpace, it willfink, and a black Scum will only ferttle on the top,
which is to be gently taken off with the Skimmer : Afterwards,
ftrain it thro’ the Bag and it will be fufficiently clarified, In-
deed Sugar fo order'd is not fo clear nor {o white as the former,
neverthelefs it will ferve to make all forts of good Comfits. » \
The Water that is proper for the boiling of Sugar, ought to
be taken out of a Spring or River, and very clear; altho’ for
many other Things Well-water may alfo be usd: The leffer
uantity of Water is put tothe Sugar, which isto be melted and
clarified, fo much the lels time is requifite for the performing -
: | the
Dy OP Ae doth TEN Cy Ree ane or, RR mang tT ee 7 ee, eS Lek ey
f-'5 tl Oe a a AE ae pew ae vy ORpERSN A ey
¥; eo , yer st Mhioy y
4
New In iftruitions for Confectioners.
the neceffary Boilings ; whereas the contrary happens, when
there is a great deal of Water, becaufe it muft all evaporate.
As to this particular, no {cruple ought to be made, concerning
a Maxim deliver’d in fome Books, vz. That in caufing Sugar
to be boil’d a-part without the Fruit, its beft Spirits exhale with
the Water, and it becomes only capable of Preferving the upper
Part of the Fruits, as being made greafie and thick by the Boil-
ing.; whereas (in their Opinion) the Fruits are more eafily pe-
netrated, when both are boil’d together in the Beginning: For
this Affertion is contrary, not only to the general Practice of
Confectioners, but alfo to Experience and Truth; fince the
Fruits always appear to have as much Sugar in the Infide, as.
on the Surface, provided they be well order'd, which may be
done by working and boiling them, feveral Days, in the man-
net hereafter defcrib’d. For altho’ generally fpeaking, the Pre-
ferving of Fruit may be finifh'd in one Day; yer it is expedient
that divers be taken up in carrying on the Work, if you would
have them kept for any confiderable time, and order’d as they
ought to be. 3 us |
The common People only judge the Sugar to be fufficiently
boil'd, when the Drops that are put upon:a Plate grow thick,
as it were a Jelly and ceafe to run, any longer: Indeed this
Way of boiling is proper for certain Jellies of Fruit, and for
Compotes ; but no great Progrefs would be made in the Art of
Preferving, if nothing elfe were known: So that it is abfo-
Intely neceffary to underftand all the different Degrees of boil-
ing above-fpecified, and the diftinction is only made by thofe
Tryals, at leaft without a long Practice ; and even the moft
skilful Confectioners know nothing otherwife, after the Fea-
thered Boiling. |
CHa Pp, Il.
Of the Utenfils and Inftruments neceffary for a Cone
. fectioner, and of their Vfe. |
pre underftanding of this Article ought alfo to be pre-fup- |
pos'd, without which what is hereafter laid down, cannot
be well apprehended ; as neither is it poffible to-put thofe Di-
/ | rections
ks New In ir wtlbae for ConfeiHioners. bite a
rections into Practice, if the greater part of thefe Utenfils be
wanting. ‘Therefore it is requifite to provide Pans, with their
Skimmers, and Spatula’s, one or two Furnaces, Sieves, Grates,
a Stove, a Campain-oven, a Ciftern, feveral Mortars, a Mar-
ble-ftone,-and a Syringe; not to mention the Trunks, Boxes,
Pots, Glaffes, and fome other little Knack., that are very
common. | .
The Pans ought to be of feveral Sizes, fome flat and others
hollow, for different Ufes. The flar Pans are for thofe Fruits
that. ought to be foak’d in their Syrup, without laying them in
heaps one upon another ; and the hollow ones, are usd when
any Thing is to be prefervd dry, by boiling and working the
Sugar ; as for Oranges, Lemmons and Conferves.. All thefe
Pans are ufually made of red Copper, as alfo the Skimmers and
Spatula’s, and there are a few Houfes of Perfons of Quality,
where they are wanting ; otherwife fuch Pans may be us‘d as
are at hand, and the ordinary hollow ones may ferve well enough,
for all forts of Operations.
Upon this occafion, ic may not be improper to undeceive
thofe, who upon the Affeveration of fome Writers, might be
induc’dto believe, ‘That er, caufes an ill Tafte in pre-
ferved Fruts, when they are fet by ina Pan, from the Fire; for
as yet it could never be perceiv’d, altho’ it is very cuftomary to
Jeave them therein indifferently during feveral Days: Indeed
care ought to be taken to keep them clean, and notto follow the
Example of fome Slovenly Work-imen who when they inter-
mix fome old Syrups, let in the green Ruft that fticks on the
fides of the Pan, witha great deal of other Filth ; which does
not hinder them from proceeding in their Work, and dif .
pofing of all Promifcuoufly with a great deal of Affurance.
‘It is expedient, that all the Pans be ftamprt according
ro the Standard, or have the mark of their Weight engrav’d up=
on them, in order to know the quantity of Sugar that has
been boil’d in them, when they are put into one Scale, and the
Fruits, which are to be preferv’d into the other, with the Tare
of what the Pan’weighs ; to regulate and proportion the Weight
of both, conformably to the Directions hereafter given.
The management of a Furnace is {ufficiently known, only
thofe of Confectioners ought to be fomewhat larger than the
common’ ones, to the end that the Fire {preading itfelf in a
greater extent round about the Pan, the Sugar and Fruits
Which are to be preferv'd naay boil more equally on all fides.
27 | Upon
wer ge etree oe eh PUD eS i os ee ae © hee at * dia. ¢
‘3 Sala Ore Bee ae OM ata gi tA To cape ee aa Oe ne ee
AR Pee Me ty: SU Ie: Seba) ye) =
Uy Ae »
Oey oe ee ( ae
Pn Wr os Pe CE ‘ “a
New Inftructions for Confectioners.
Upon any emergent Occafion, almoft all the Operations may :
be perform’d over the ordinary Kitchen-furnaces, if they may
be freely us’d without any difturbance. .
The Sieves are alfo a fort of Inftruments the ufe of which is’
not unknown: They ferve to make anvend of drying the Paftes
ha
of Fruits, when they are turn’d ; to {train Jellies and Syrups ;
to drain Fruits, that have been laid in Water, and for feveral,
other good purpofes. A finer Sieve call’d a Drum muft likewife
be provided, to fift powderd Sugar, that is usd in divers
Works. | oi
To thefe muft be added a kind of Cullander to drain the’
Fruits, either after they have been fcalded in Water, or when:
they are taken out of the Sugar. This Inftrument, for want’
of which an ordinary Cullander may be us‘d, is a Piece of
Copper or Tin fomewhar hollow, bord thro’ With many Holes,
and flexible, fo as the Fruits may be eafily flip into ir at plea-*
fure. . When Fruits taken out of the Sugar are to be drain‘d 5
it is requifite to fer this Cullander over a Pan to receive the Su-
gar thar-drops from it. G enn ,
The fame thing may be done with the Grates, which are:
made of feveral Circles of Wires fer very clofe together in form
of Crofs-bars ; upon which thofe Comfits are chiefly laid, that.
are to be prefervd dry, whilft the Sugar is preparing to ice
them over. |
The Stove is a little Clofer, well ftopt up on all fides, where
there are feveral Stories, or Rows' of Shelves, one above ano-
ther, made of the fame fort of Wires, to hold the Sweet-meats:
that are to be dried, and which are ufually laid upon Slates,
pieces of Tin, {mooth Boards, or Sieves; having firft caus‘d:
the Sytip out of which they were taken, to be drain‘d off.
Then a Pan, or large Chafing-dith, with Fire, is to be fet on
the bottom, and fometimes two, if there are many Things to be:
dried, or if the Bufinefs requires difpatch.. Thus the Stove
muft be thut up clofe, and in the Evening, or the next Morn- .
ing, the Sweet-meats contain’d in it, either Paftes or Fruits,
muft be turn’d, to caufe them to dry equally: The latter are
to be ftrew'd with Sugar, except fome forts, as green Apri-:
cocks and green Almonds; but the Paftes muft not be turn’d
again, till they become firm, fome of which are alfo ftrew'd
with Sugar.on one fide: Then they may be gently removd
from the Slates, with a Knife-and laid upon others, or upon
Sieves, as it has been already hinted: Afterwards’they muft bey
| put
Hey: ) 3 fis a ai ee, Rs be,
nS eee
iti New. nftructions fe or Confettioners.
put again into the Stove, changing the Srories, if it be jndg’d
expedient, and renewing the Fire: So that the Art of Prefer- _
ving cannot be put into Practice, without one of thefe Stoves,
or foine other Machine of the like nature ; for in drying Sweet-
meats at the Fire, they would not receive the heat equally on
all fides, and the Fruits would be fhrivell’d up: It would alfo
be_too tedious.to.dry them inthe Sun; becaufe-they would
give, and grow (oft during the coolnefs of the Night, and at |
other times, when depriv'd of the Raies of that great Lumi-
nary. ; ) a:
_» The Campain-oven is a portable Oven made of red Copper,
three or four Inches high, of a convenient length, and raifed a
little upon: Feet; {0 that a’ Fire may be kindled underneath, as
occafion requires: The Cover or Lid of it ought to have Led-
ges, to hold Fire likewife, when it is neceffary to put fome on
the top, or on both fides: This Cover muft be taken off from
time to time, to fee whether that which is contain‘d in the Oven
be fufficiently bak'd or brought toa good Colour. For want of
fuchan Inftrument, the Kitchen-oven of Mafons-work, or fome
other may be usd, accordingly as a convenient opportunity may
be found ; or elfe a Silver-dith and certain large Baking-pans
that are orderd almoftin the fame manner. ~ hphaabaline
The Ciftern is another kind of portable Inftrument, in form
of a Box, into which Blanc-mangers, Jellies, Creams, and more
efpecially Liquors are put,'in order to'be iced. The Conftru-
ction and Ufe of it fhall be hereafter explain‘d, in treating of
thofe refpective Articles, = : ie ae
Befides the Stone-mortar,. in which Sugar, Almonds and other
neceflary Ingredients are pounded, another little one of Brafs or
fome other Metal muft be alfo provided for the beating of Cin-
namon, Cocheneal, Cloves, Amber and other Things that ought
to be reduc’d to a finer Powder.
The Marble-ftone, which is much of the fame nature as that
usd by Painters for the grinding of their Colours, ferves only
to prepare the Barley-fugar, that ts rubb’d with Oil of Olives, ©
heilitrle Trunks, Boxes, Pots and Glaffes, are different Vef-
fels proper to hold dry or wet Sweet-meats, and fuch may be
usd as are at hand. SRE NS
A Confectioner ought alfo to be furnifh’d with a Straining-
bag, to clarifie his Sugar, and to ftrain other Liquors ; a Rol-
ling-pin to roll out pieces of Pafte for crackling Crufts and
March-panes ; divers Tin-moulds to fhape them, and to drefs
sa the
ray
Re AS ME es Pe
10 New Inftructions for Confectioners, =
the Paftes of Fruits; a Syringe made on purpofe for ocher forts
of March-pane and Biskets; certain wooden Stamps, to make
an Impreffion upon the Paffi/s ; and feveral other little Knacks,
by the means of which he may fet off his Work to the beft ad-
vantage. : | | tel
¢ a
4
@ 774
&
Co oF Pi eee
Of the Confectioner’s Employment throughout the
whole Tear, according to the Seafons of the Flow-
evs and Frutts.
Frer the Inftructions contain’d in the fore-going Chapter, it
* is expedient, before we proceed to the main Body of the
Work, to expofe to publick View every. Thing that may be
preferv'd, as well Fruits and Flowers as other forts of Works ;
to the end that the Confectioners and other Officers may have
a general Idea of what they are to perform, and at the fame
time, of what may be ferviceable in every particular Seaton.
Fanuary and F ebruary.
During thefe two Months Sevi/-Oranges, thofe of the Port,
and others, are ufually prefervd Whole, in Quarters, or in
Sticks: Paftes, Conferves and Marmelades, are alfo made of
them; and their Peels are candy'd either in Zeffs, or in Fag:
ots. |
é Lemmons, Cedres, and yellow. Citrons, are preferv’d after the
fame manner; and if the Provifions chat were made of other
forts of preferved Fruits are now confumd, that Defect may
be reciprocally fupply'’dby thefe ; the pleafant Variety of which
will be very grateful, and give a great deal of fatisfaction.
March and April.
Thefe are the two firft Months of the Year that afford Mat:
ter for new Comfits, that is to fay, Violets, which are the firft
Flowers of a fragrant {mell thar the Earth brings forth, after
| it
rae iP A Tea ee a & a TS et Ee
New Inftructions for Confection
: has been deliver’d from the Tyranny of the fharp Winter.
With thefe Flowers, Conferves and Paftes are made, as alfo
iyrup of Violets, the grofs Subftance of which may be kept in
Marmelade, to make dry Paftes, ar other rimes: For wanr of
hefe, when it is requifite to prepare any Thing, that has the
afte and {mellof a Violet, Indigo and Powder of Orriceare
renerally us'd, particularly for Pajtils and Mofles, which are
jugar-works that may be made in any Seafon.
May.
ng
e &.
ers. . ie 12
In this Month green Goofe-berries firft appear, of which
Sompotes and Jellies are made: They are alfo preferv'd liquid
‘or the reft of the Year, either for Tarts, or to be ferv’d up
again in Compore, upon certain Occafions. oe
Green Apricocks come about the fame time ; affording Mat- |
rer likewife for Cempores, Paftes and Marmelades: But they
are chiefly preferv'd dry, and kept for a confiderable time.
Green Almonds, which belong to the fame Seafon, may be
order’d after as many different manners, viz. for Compofes,
Paftes and Marmelades, as well as preferv’d dry or liquid, in
order to be us'd upon any emergent Occafion.
- Straw-berries begin likewife to appear, which may be ferv'd
up, not only in their natural Condition, but alfo in Compores,
to diverfifie the former Banquets. | dil
Sune.
This Month affords good ftore of Rasberries, Cherries and
Currans: Compotes, Conferves and-Paftes are frequently made
of the firft of thefe Fruits ; and ’tis now a proper time to begin
to Preferve them dry and liquid. efi |
Cherries, as foon as any ripe ones can be procur'd, are like.
wife put into Compotes, half Sugar and Conferves: They may
be iced over with Powder-fugar, and as this Fruircomesto a fuller.
growth, or when better forts of them may be gather'd, they
are preferv'd in Ears, in Bunches and after other -amanners <
Cakes or Paftes are then prepar'd with Cherries, as-alfo Mar-
melade, and at laft they are preferv'd liquid, in order to ‘be
kept for a-confiderable time: A Jelly may be alfo made of them,
and the Juice extracted from thofe: that are boil’d for Paftes,
and of others out of which the Stones were taken, to int,
5 ‘ui _ ferv-d,
RPT Re ey SARL. CORO ERE TP ee, ae eee ee
ea tane ee . ne 7 AVG RS i ae ~
ferv’d, may be us’d to very good purpofe, in that Jelly, and for
vil iad a >= re Neyo ed Oe a \
12 New Inferuttions for Confectioners. i
the Liquor call’d Ratafiaz, as well as the Syrup of thofe that
are dried. | th ee |
As for Cutrans ; Paftes, Conferves and Compores, are firft made.
of them, befides thofe that are iced ; others are prefervd in
Bunches and liquid ; and afterwards Marmelade is made of
them, with Jellies of feveral forts. Moreover, Syrups and Lic
quors are prepar’d with all thefe forts of Fruit. ; 7
This is alfoa proper time for the Preferving of Orange-flowers
dry, and for the making of Conferves, Paftes and Marmelade
of them ; which may be ferviceable during the reft of the Year;
-becaufe now there is the greateft plenty of thefe Flowers.
Conferves and Syrup of Rofes are likewife made; fo that
this is one of the Months, in which the moft Pains is to be ta=
ken, and that affords the greateft Variety of Fruits and Flow-
ers at once. }
July.
The Fruits of the former Month ftill take up the greater
part of this, and the Preferving of them is continu’d, after
the above-mentioned Ways. This is the chief time for wet and:
dry Cherries, as alfo for the Jellies and Marmelades of Currans
and Rasberries.
In the beginning of the Month, white Walnuts are preferv'd,
either liquid or dry, to be kept during the whole Year, and a
little afterwards ripe Apricocks, of which Compotes and Paftes
are firft made: Others are par'd in order to be preferv’d with
half Sugar, or in Ears, and Marmelade is made of them, which
is us'd in many Things, outof the Seafon, particularly, for dry-
ing the Pafte ; for Apricock-paftils ; orthe Royal March-pane.
At the fame time, the Syrup. and Ratafiaz of Apricocks are
ufually prepar'd. |
Pearsnow begin to provide Employment for the Confectioner,
and to afford an agreeable Variety : So that Compotes may be
made of them, and Mufcadine-pears may be iced, to the num-
ber of fix or feven in Clufters, as they are; whilft the Blan-
guets are preferv’d, and {ome few other forts dried. |
There are alfo Plums and Grapes in the end of the Month;
and altho’ the latter are fine enough then to appear in their na-
tural Colour ; yet they are fometimes iced with powder'd Su-.
gar. The fame thing is done with Plums; befides that Paftes
are
oe aad OY v0
A a Oe ANE ame
en MR Ee Tr ea
a if NE ee } ene Ns i ,
‘ fs ee ral a
ae nian
ss New Inflruétions for Confectioners. 13
+ are already made of them, and they may be put into Compores, .
or into half-Sugar, to be dried. ; :
; August.
_. Much more Pains may be taken in. this Month, in ordering
thefe latter Fruits, becaufe they are fucceffively renew'd , by
other kinds that are more proper for Preferving. Thus Orange- =
plums and Amber-plums, thofe of I/fe-verd and others are pre- ;
ferv'd dry to be kept: Paftes and Marmelades are made of
them, and they are ftilliced, and putinto Compotes.
_ The fame thing is done with the Pears in their Seafon, more
efpecially the Rouffeler, or Ruffetin, and fome others, that are of
an exquifite tafte. pea
_ There are alfo certain Plums, proper for drying, in order to
make Prunes, as occafion ferves.
Figs are prefervd and dried in the fame Month, and they
_imay be iced with Powder-fugar, as well as Grapes: Syrup of
Mulberries is likewife prepar’d, and fome think fic to preferve
them: Apples are put into Compores, and preferv’d after fome-
other manners. ‘
About the end of the Month, Girkins or {mall Cucumbers,
Samphire, Purflain-and other Herbs are pickled with Vinegar
>
and Salt, for the Winter-fallets.
September.
Plums continue ftill, for a confiderable time, and Apples and
Pears much longer : So that new Compotes, Paftes and Marme-
lades may be thade of them, and the beft ought to be chofen for
that purpofe; fuch as the Bon-chretien, the Bergamot, and the
Summer-Certoe, among the Pears: This laft is alfo prefery’d
a ae which continue for a long while, likewife furnith
Matter for Paftes, Compotes and Marmelade, and they may be
order'd fo as to make dry Sweet-meats. —
Moreover, Bell-grapes are then preferv'd liquid, and Paftes,
Jellies and Compotes are made of them. Mufcadine-grapes are
order’d in the fame manner, and ferve to make a very delicious
Tore: Rare 8 . f
Barberries, which are generally ripe at the fame time, are
vO Ofc.
proper for Conferyes,
fin le bene LYS: ld ah a NEUE ea Rete SURE ote gh UAT Cli) Lo
1 “i : oe % WP eae REN ak rATNe 4
___ New Inftruttions for Confettioners,
7
~ Off ober. :
In this Month and the following, you have other forts of
Apples and Pears, for all the above-mentioned Ufes, and alfo
for Jellies, if you fhall think fic to prepare them.
But this is the chief time, for making the Paftes, Jellies and
Marmelade of Quinces, as alfo Comfits with:Must or fweet
Wine and others, which neverthelefs only fall under the ma-
nagement of the Country People. ae saa
The Officers and Butlers are otherwife employ’d in rhis Sea-
fon, that is to fay, in gathering the Fruits, that ought to be in
their Cuftody, which requires a more than ordinary Skill and
Precaution. - |
November and December.
Forafmuch as the Fruits of the Earth now ceafe, recourfe
muft be had to the Provifions that have been made during the
preceding Months ; aswell with refpect to dry and wet Sweet.
meats, as to Jellies and Marmelades, which may be dried, in
order to make Paftes that are wanting: A greater quantity of
roafted Apples and Pears are likewife prepar'd, from time to
time, with fome Compotes of Chefnuts, which may alfo be iced
and dried.
Laftly, The affiftance of Oranges and Lemmons, which are
brought over at this time, is confiderable, more efpecially China-
- Oranges ; but the others.are not prefervd till the following
Months. aa
During the whole Year.
Befides all thefe forts of Sweet-meats, that depend on the Sea-
fon of every particular kind of Fruit, there are divers Sugar-
works and others, that may be prepar’d throughout all the
Year: Such are feveral forts of Almonds, Biskets, March-
panes, Meringues, and Paftils; as alfo, the Caramel, Sultans,
Mofles, candy d Comfits, and fome others, which with the raw
Fruits, ferve at all times, for the better filling up of a Defert,
more efpecially in Winter, and upon other Occafions, when
preferved Fruits are wanting,
!
|
i Sie aes Fah ye Seay are Sea eM kee | y
an
5. 15
fg ee Dice acca Seb Bn a 8
New Inftruttions for Confettio
efides thefe Employments, the Confectioners and other Of-
ficers, ought to be diligent in keeping their Sweet-meats in good
order ; and to that purpofe, it 1s requifire. from time to time,
ner
to infpect thofe that are liquid, to {ee-whether they are nor
grown four or mufty, and’'to remedy fuch Accidents ; as alfo to
_ change the Papers of thofe that are in the Boxes; and to take
_ are that they be not laid up in any Place that is too moift ; ob-
ferving many other Precautions which their own Difcretion
may fufficiently fuggeft to them. | : |
Thofe Officers that are entrufted with the management of
the raw Fruits, ought in like manner to apply themfelves to
that purpofe ; and thus there is no time, but what may be ta- ~
ken up, in fome of thefe Employments; if to them be added,
_ what is requifite for the preparing of the Sallets, drefling of De-
ferts, and performing the other Duties incumbent on fuch Offi-
cers, efpecially in Noble-mens Houfes.
~ In the Confectioner’s Apartment, inftead of fome part of the
latter Functions, they may be employ'd to very good purnofe, in
the making of Sugar-plums ; but it would be needlefs to thew
the manner of carrying on that Work ; becaufe it depends up-
on an habitual Practice, that is nor exercifed in an Office, nor
in the Houfesof private Perfons, where this Book may give fuffi-
cient Drections for managing all the other Concerns: ‘Thérefore,
the Utenfils proper for that Bufinefs, are not explain’d among
the others in the fore-going Chapter: So thar all this Tackle is
left to thofe who are Confectioners by Trade; andif any Per-
fons are defirous to be of thar Number, the Apprenticefhip that
ought to be fervd, well fupply the defect of ‘our Silence as to
thefe Matters. | * ' )
“Ler us now proceed to fhew the beft Method of managing all
the reft, and begin with the Fruits, thar are to be preferv'd dry
or liquid, almoft according to the natural Order of. their Sea= .
fons: Afterwards, the fame Order fhall be obferv’d in treating
of ‘the Compotes, Marmelades and Paftes, which we have
thought fit to defcribe all rogether under their refpective Arti«
cles. Laftly, a particular Account fhall be given of the Sugar.
works and others, that may be made in any Seafon of the Year;
' comprehending in general, every Thing that relates to the Art
of preferving of Sweet-meats with Sugar; and even difcover-
ing the choiceft Secrets of the Confectioner’s Trade : As it appears
from the Contents of the Chapters, and the general Table of
the principal Matters. |
a V2 CHAP
ions for Confectioners. eit q
16 - New Inftru
Cis oy
Of green Apricocks,
pe firft Fruits that prefent themfelves to be preferv'd, after
green Goofe-berries, which do not properly belong to this
Place, are green Apricocks: "To that purpofe, they are ufually.
taken, before their Stones begin to grow hard, and they are
prefervd with their Skin ; as alfo others pared, which appear.
much more fine and clear. Both thefe Ways may be performd ©
according to the following Method.
How to prepare and boil green Apricocks.
“Thofe Apricocks that are defign’d ro be preferv'd with their
Skin, ought firft to be wellclear'd from the foft Hair, or Down:
with which they ave coverd, and this may be done by the
means of a good Lye, in whichthey are to to be fcalded after
the fame manner as green Almonds. To that purpofe, let fome,
Water with new Afhes be pour’d into a large Pan, and fet over °
the Fire, feumming off all the Coals that rife on the top: When
this Lye has boil’d for fome time, and you perceive by the Tafte,
that it is become {weet and oily, remove it from the Fire, and
having fet it by for a while, take all the clear Liquor: Then —
‘{et it over the Fire again, and as {oon asit begins to boil, put
three or four Apricocks into it, obferving whether they be well
cleans'd, by that means: Ifthe Experiment fucceeds, the reft
may be thrown in, but care muft be taken to. keep them from
boiling, by ftirring them about continually with the Handle of
the Skimmer. ‘The Apricocks being thus fufficiently fcalded,
muft be taken out, tofsd a little ina Cloth, and wathd in fair
Water: Afterwards, you muft run them thro’ the middle witha
Knitting-needle, and throw them as they are fo order d, into other
frefh Water: To caufe them to recover their green Colour, the
Water isto be chang’d again, and they muft be boil’d over a quick,
Fire; taking out fome of them from time to time, and pricking
them with a Pin: If they ftick to the Pin, ‘tis a fign that they
are not done enough ; but as foon as they flip off from it, they
muft. be taken away and carefully could by fteeping them in
cold Water, oor.
dAne-
. nG<
a New Inftructions for Confedt
~
toners, 19
Another Way of preparing green Apricocks.
Having provided green Apricocks, before their Srones are
grown hard, let two Handfuls of Salt, more or lefs, according
tothe quantity of your Apricocks, be pounded in a Mortar to
a very fine Powder: Then let the Apricocks be put into a Nap-
kin, with the Salt, and let all be well ftirr’d about, from one
end to the other ; {prinkling them with, a little Vinegar. As
{oon as you perceive, that they are clear’d from the Mofs or
Down, rub them a litrle with your Handsto get off the Salt;
wath them in fair Water, and fcaldthem immediately. As foon
as they are fcalded (which may be known, by pricking them
with a Pin, or when they eafily receive an impreffion from the
Finger) let them be thrown into frefh Water. In the mean
while, take as much clarified Sugar, as will be requifite, and
fet it in a Pan over the Fire: When the Sugar begins to boil,
putin your Apricocks, after having drain‘’d them fromthe |
- Water, and ftew them overa gentle Fire, till they begin to grow
green: When they are well impregnated with the Sugar, let
them be laid on a Grate, ro be dryed, and afterwards fet in:
order upon Slates; ftrewing them lightly with powder'd Sugar,
put into a Napkin : Then being dried for fome time in the Stove,
they muft be taken off from the Slates, and put into Sieves to
be more thoroughly dried : Aclaft, they are to be laid updry in
Boxes, and kept for Ufe. This fort of Fruicis very good,
when Preferv’d.
To preferve green Apricocks,
_ Thefe Apricocks mutt be firft order’d with thin Sugar, that
is to fay, for every two Ladlesful of clarified Sugar, one of
Water is to be allowd, and all made luke-warm together.
Having put your Apricocks well drain’d, into an earthen Pan,
pour this Syrup upon them, and let them be foak’d in it till the
next Day: Then fetting all over the Fire, in a Copper-pan,
caufe them to Simper, ftirring them about gently from time to
time. Afterwards, they muft be turn’d again into the earthen,
Pan, or even left in the Copper pan, and may be fo order'd at
any other time. The next day, let the Apricocks be drain’d on
a Cullander, and give the Syrup feven or eight Boilings ; ad-
ding a little more Sugar ; then throw in your Fruit, and let all
V 3 | fimpet:
Sey
rer ene Nei Ce, et
pia lice ha sis sigs) bi
Ree A Pina
38 New Inftructions for Confectioners.
fimper together. The fame thing isto be re-iterated for fouror
five Days; giving your Syrup fifteen, fixteen, or twenty feveral
Boilings ; and always augmenting it with a little Sugar, by rea- _
fon of its diminution, and to the end that the Fruit may be e-
them to perfection, boil your Syrup tillit becomes pearled, ad- —
qually foak'd therein: Afterwards, the Apricocks muft be put :
into the Syrup, and made to fimper at every time. To bring |
i
ding alfo fome other Sugar likewife Pearled, and havingrurn’d
~ in the Fruit, let all haye a cover'd Boiling: Then remove the ©
Pan from the Fire, and take off the Scum: As foon as the A- —
pricocks are cvol’d, let them be drain’din a Cullander and laid ~
upon Slates or Boards, in order to be dried in the Stove. The ©
next Morning, they may be turnd, if it be requifite, and in
the Evening, fhut up in Boxes, or little Trunks, with Paper
between every Row. th
If you would have green Apricocks preferv'd liquid, put
“ee te
them into a Pot, with their Syrup, when the whole Work is fi- —
nifh'd; and they may bedried at any time, as occafion requires. —
To that purpofe, you need only heat Water over the Fire, and —
fer your Pot of Apricocks into it, as it were in Balneo Marie,
to the endthat, by the heat of the Water, which is to boil, the
Syrup may become liquid again, as if it were newly made, and
by that means, the Apricocks may be taken out to be dried in
the Stove, as before, after they have been drain’d. But this is
ufually done at once, becaufe they are apt to grow greafy, and
on the contrary, they keep very well dry,
Green Apricocks peeled,
Thefe Apricocks after they have been neatly peel'd, muft be.
likewife piercd thro’ the middle and thrown into fair Water :
They ought alforo boil in other Water, bur when they rifeon the —
top, they muft bethruft down, and left to cool in their own Li-
quor. Afterwards, being fer'on the Fire again, to recover their
_ green Colour, they muft be boil’d till they flip off from the
| and put into Sugar in the fame manner as the former, as
well to be kept dry as liquid.
For the Compotes, Paftes and Marmelades of green Apricocks,
See thofe Articles, which are hereafter defcrib’d together, for
CHuar
New Inftruttions for Confectioners. |
Cuap. V.
3 :
Of ripe Apricocks.
Alt there is a confiderable {pace of Time, between the
Seafons in which green and ripe Apricocks are preferv'd ;
neverthele(s, we fhall here continue the defcription of them to fol-
low the Order of the Matter ; having already accounted. for
what relates to the Lift of the Fruits according to their Seafons,
in the third-Chapter ; to which the Reader is referr'd.
Pared Apricocks.
After having neatly par'd and fton’d the Apricocks, flitting
them on one Side, they are to be {calded in Water, almoft boil-
ing hot : As the Apricocks rife on the top, take them up with
the Skimmer, and put them into fair Warerto cool; if they are
fomewhat foft : If they are otherwife, flip them into the Pan,
again, continuing fo to do, till the end ; except, when the Wa-
ter being ready to boil, cafts them altogether on the top; then
let them all be taken out and cool'd. Afterwards, you are ra
pick out thofe that are fofteft, thofe that are indifferent foft,
and thofe that are leaft fo: The firft fort muft be immediately
put into Sugar, that has had three or four Boilings ; the Second
into Sugar, as it comes from the Straining-bag ; and for the
hardeft, the Sugar muft be boil’d again for a while, fetting it
over the Fire, and adding a little Water. ‘Whenthe Apricocks
areall equally entire and foft,they muft be put into clarified Sugar,
and boil‘d, till no Scum or Froth arifes any longer, which muft
be always carefully taken off. The Apricocks being thusleft in
the Sugar, till the next Day, areto be drain’d ; whilft the Sy-
rup is boild till ic has attain’d to its {mooth Quality, augment
ing it with Sugar: Then turn the Apricocks into the Pan, and |
having given them a Boiling, let them be fer by. On the Day
following, ler them be drain’d, and let the Syrup be boil’d rill ic
becomes Pearled : Afterwards, let them be flipt into the Pan a-
gain, adding fome Sugar likewife Pearled,. and having given
them a cover’d Boiling, let them be fet into the Stove, till the
next Morning ; when they are to be taken out, and put into
Pots, in order to be dried, or to be eaten in the fame condition,
at pleafure, V 4 42
20 = =New Infiruttions for C onfectioners. 4
To dry your Apricocks at all times, fet a Copper-pan, with
Water over the Fire, and the Pot or earthen Pan containing
the Fruit, in the middle of the fame Pan, which ought, upon
that account, to be of a proportionable fize: Let the Water
boil about half an Hour ; by which means, the Apricocks will
be heated, and you'll have the liberry to take them out, ‘to be.
drain'd. Then they may be drefs'd upon the Slates or Boards
in order to be fer intro the Stove, after they have been ftrew<
with. Sugar. :
N.B. Forget not, in peeling or turning your Apricocks at
firft, to put them intofair Water. |
Apricocks prefered in Half-Sugar. |
Let four Pounds of Sugar be made Feathered ; let four Pounds
of Apricocks be put into it; and ler all be boil’d a little, to
- -eaufe them to caft their Juice: Then, having fer them by to
cool, bring them to the Fire again, and ler them boil, till no
Scum appear any longer : Having removd the Pan, let them
be left in the Syrup, till the next Day ; when they may be
drain’d in a Cullander; whilft the Syrup is boil'd, till icbecome.
Pearled ; at which inftant. ic muft be pourd into an earthen
Pan, and the Apricocks muft be flipt into it: Afterwards, they
muft be fcumm’d and-fet into the Stove, to be thoroughly
foak'd: On the Day following, they are to be draind and
drefsd upon the Slates, in order to be dried in the Stove, ftrew’d.
with Sugar. Otherwife, they may be kepr liquid, till another
time, and afterwards dried as the former. |
Apricocks in Ears.
Apricocks that have been order’d according to either of thefe
Ways, may be drefs'd in Ears; and to.that purpofe, it is only.
sequifite, to mn one of the Halves, without loofening ir alro-
ther from the other; or to joyn the two Halves together, fo as
they may mutually touch one another at bothends, one on one
fide and the other on the other. : : a
“Tis obfervable, That ripe Apricocks are apt to grow grea-
fe, as well as the green ones; fo that they cannot be kept long
liquid; becaufe there is no way to prevent this Inconveniency :
‘Lhen they.require a great deal more pains in drying, and. are
iels agreeable to the Palate. “Therefore in regard that they ee
WG: . . beft
r a
an oat
AD Oars Mh as
" Oey y
> mee
New leftruttions for Confettioners. 21
beft dry, it is moft expedient to order them fo at firft; or elfe
the Confectioner or Officer will be oblig’d to alrer their Pro-
erty, making ufe of them for March-panes, or other forts of
orks. ‘
For the Compotes, Marmelades and Paftes of Apricocks, {ee
the particular Chapters, to which thefe Articles belong, as well
as for thofe of all the other forts of Fruits, which fhail not be
mention'’d any longer for the future; in regard, thar recourfe
may be had'to the Table or Index of the principal Matters,
recifely fhewing the Page where thofe Matters are handled at
arge. i
Cuar. VI
Of Green Almonds.
eRe Almonds follow the green Apricocks, as well with
refpect to the Seafon, as to the-manner of Preferving:
However, we fhall here explain the feveral Ways of ordering
them, at large; becaufe there are certain particular Circum-
frances to be obferved, that were not mention’d in the preceding
Articles. is
How to cleanfe, and boil green Almonds.
Let Water, with new Afhes be fet over the Fire ina Pan,
and let the Coals that rife on the top be fcumm’d off; wher,
after having boil’d for fome time, you perceive it to be fweet
and flippery, as a Bood Lye ought to be, remove the Pan, and
fer it by for a while, in order to. get the clear Liquor.» Then
bring it to the Fire again, and when the Lye begins to boil,
throw in three or four Almonds ; obferving, whether the Flocks
‘or Husks that cover them, be well clear'd: If not, it is a fign,
that the Lye is not good, and fome other muft be made, or that
mut be reéruited with new Afhes; otherwife the Almonds
would only open and flit, and not becleans'd. Onthe contra-—
ry, if the Husks flip off well, the reft of the Almonds may be
turn into this Lye, but you muft hinder their boiling, by con-
finually ftirring them about, with the Handle of the ar
| aan ; P §
4
5 ei : ‘aif snes kal pink fie te: Ate Te Par
Mor. AC) Gre aie, Sp) bowie 9° 1 NS daa dd pe + fi
Ra EN Sahat he 0B, ANT TUN Ren
a > ‘ A
4
(); wheel Ke if 7 | ihe ita |
: , } rer
New Infiruitions for Confettioners. 27
eet ea
: Cuap. VIII.
Of Preferv’d Cherries, as well dry as liquid.
(Herries are the firft red Fruits'that prefenr themfelves to be
“ preferv'd, at leaft thofe that appear early. Thefe forward
ones are ufually put into Sugar with their Stones ; becaufe they
lave as yet attain’d to little maturity, and ferve only asa No-
velty : Bur it will be no difficult matter to take meafures in or-
lering all forts of Cherries, according to the following Direct-
ions. ~ . | ‘Gs
Cherries in Ears. .
Take fair Cherries, that are ftoned, put them into Blown Su-
gar, and give them fifteen cover'd Boilings: ‘Then having {et
them by, till the next Day, let them be drain’d in a Cullander,
arid let your Syrup boil till it be Peatled : Afterwards, throw in
your Fruit, and ler them have {even or eight cover'd Boilings ;
raking care that they be well {cumm’d, even after the Pan is re-
mov d from the Fire, When the Cherries are cool’d, take them
out of their Syrup, to be dried in the Stove upon Slates, and
ftrew’d with Sugar. ‘They are call'd Cherries in Ears; by rea=
fon of the manner of dreffing them ; which istoopen and {pread
‘hem, joyning two together, fo as their Skins may remain on
the out-fide and the Pulp on the infide: Then another Cherry
of the fame nature is to beadded.on each fide, the Pulp of which
is laid upon the Skin of the-others. ,
Cherries preferv’d in half Loaf-fugar.
_ After having-ftoned your Cherries,: give them five or fix Boile
ngs in Pearled Sugar, and then take off the Pan from the Fire:
On the next Day, they are to be draind, whilft the Syrup is
s0il'd Smooth, and put into it: Then they ought to have twen-
y Boilings, as alfo to be well Scumm’d and to lye in the Stove,
juring the whole Night. Afterwards, they muft be drain‘d in
. Cullander, and drefs’d upon the Slates, to be dried in the fame
Stove. One Pound and half of Sugar is fufficient at firft for
fix Pounds of Fruit. - Beare oe :
Cher
Pe wt ee nee ae DY ee Dei “JLT
is: Paes ALS aod 2 3 OF bk lay Selig’ tS pT eee ena bee ae Pe ae bee Woe “Er? ns
4 i are Ae * ig. Vee eee oe a ee er a ae
f Lt ae bait eis ‘ i ae ae Tie serhecaas Be: a Ms : Ay
! Bh naan : f : > : : ar
7 ;
.
New Inftruttions for Confectioners,
Cherries in half Powder-fugar.
Having provided four Pounds of ftoned Cherries, with one
Pound of Powder-fugar, let all boil together over the Fire ; ta~
king care ro ftirr the Fruit continually, till they have imbib’d
the Sugar; which may be known, by touching them, when
they are very foft and tender. Then being fet by till”
~ the next Day, they may be drain’d ; whilft the Syrup is boil’d
{mooth : Let the Cherries'be thrown into it, and give them fif-
teen or twenty Boilings, always taking care, that they be well
fcumm’d: Afterwards, they muft be removd from the. Fire,”
and laid in earthen Pans, to continue in the Stove all Night:
‘ On the next Day, they are to be drain’d, drefs'd upon Sieves,”
and fet into the Stove again, after they have been ftrew'd with
fine Sugar. q
Cherries preoferc’d liquid. |
Let Sugar be boil’d'till it be Blown, and let the Cherries be”
flipt into it, having cut off part of the Stalks. They ought to
have ten or twelve cover'd Boilings, before they are fet by till
the next Day: Then they muft be drain’d, and put into the’
Sugar again, when boil'd, till ix become Pearled, augmenting:
it with {ome other Sugar likewife Pearled: At laft, you may add
fome Syrup of Currans of the fame Quality, to give them a
finer Colour, and put them into Pots, to be kept for Ufe.
Another Way.
The Cherries may be order’d as the former, or as thofe that
are preferv'd dry, except that a greater quantity of Sugar is to
be added, and in finifhing the Work, they muft have fome co-
ver'd Boilings, after having brought the Sugar to the greater
Pearled Quality. When they are cool’d, they may be put into
Pots, and if you would have them tinctur'd with Straw- rries,
fome of that Fruit muft be put amongft your Cherries, as they
are preferving. |
\
Cherries
4
Mgt ph
>
ie
i s
| wee .
.
4 oy ray fons
mee ORNS
e
» Infiructions for Confeétioners.
Cherries prefered dry, with Straw-ber 7105,
_ »You are to provide Cherries preferv'd dry, out of which the
Stories have been already taken; fubftituing in their room, as
_ many Straw-berries likewife preferv'ddry: Then let all be dried
inthe Stove, aftet they have been {trew’d with Sugar, as well in
the dreffing, as the rurning of.them.
be Cherries in Bunches.
Take fair Cherries, that are of ah equal bignefs, and tye
them up, with Thread, into little Bunches: Then put them into
Blown Sugar of the fame Weight, and give them about twenry
Boilings. Afterwards, let them be taken off fromm the Fire, and
-fcumm’d, and’ as foon as they are cool'd, put them into the
Stove as tliey lye in their Pan, rill the next Day ; when they
may be conveniently dried upon Slates.
Cherries booted, a la Royale:
Let Kentifh Cherries, with fhort Stalks, or others of the like
naturé, be thrown into Sugar, boil’d rill ic become Pearled. Some
only caufe it to fimper, ftirring the Fiuit from time to time, and
the next Day, having causd the Syrup to be Pearled, put the
Cherries therein, adding other Sugar likewife Pearled. Before
they are fet into the Stove, other Cherries preferv'd in Ears are
alfo provided, which mutt be laid upon them crofs-wife, to the
number, of three, four, or fix, and afterwards fer into the Stove.
-Thefe are commonly called Booted Cherries. ‘The Cherries that
are left with the Stalks; may alfo be order’d altogether after
the fame manner, as the others preferved in Ears, and the fame
Method may be follow’d for the reft.
Cherries prefered liquid; after the manner of the City of
Totrs. oe
Having provided five Pounds of Cherries, with three Pounds
of Feathered Sugar, throw your Fruit into it; give them fifteen
Boilings, and afterwards add two other Pounds of Sugar like-
wife Feathered. ‘The whole Work ought to be finifhd at once,
without removing the Pan from the Fire, caufing the Fruit 2
: 1 x e
) ‘2 Bie De Jal We Sr ees ed Oe aS > Pom ee eid Se OP POR SIA a, ek! ol eae
‘ea alae a oie inate Seta: ; yi rig CAEN eR
29.
NA TAN RL Ri Sob ier 3a pRIA a vk ph ah lig AN ARS GS
30. © New Inftructions for Confectioners.
be boil’d in the Syrup, till it has attain’d to irs Pearled Quality.
Cherries are preferv'd after this manner, to very good purpofe, ©
_ asalfo Straw-berries. If you would impregnate the latter, with :
the Syrup of the Cherries, it muft not boil with the Fruit; nei-
ther the one, nor the other ; but this Syrup. muft be pour'd upon
them, when they are quite done, and taken away from the Fire. —
Currans may alfo be order’d after the fame manner,
To make a Cake, or Pafte of Cherries.
After having fton’d your Cherries, let them boil in a Pan, till |
_ you perceive, that they have caft their Juice: Then fet them in
order ina Sieve, and let them be well drain'd: Afterwards, you ©
muft pound them in a Mortar, and fet them on the Fire again, |
to be thoroughly dried. In the mean time, having boil'd the Su-—
gar, tillit be Crack, pour it upon this dried Cherry-pafte, al-
lowing a Pound of Sugar for every Pound of Pafte: Ler all be
well temper’d together fo as they may fimper a litle over the
Fire; and let them be continually ftirr’d.. A little while after,
they may be drefs'd upon the Slates, with a Spoon, and fet into
the Stove. If you are of opinion, that the Pafte has not as yet
acquir'd a good Colour, a few Currans may be intermixt with
it, as it is drying ; having firft caus‘d thofe Currans to caft their |
Juice, and then ftrain‘d them thro’ a Sieve. - |
Other Ways of Preferving and Ordering Cherries.
For Compotes, Conferves and Marmelades of Cherries, re-
courfe may be had to thofe Articles, relating to all forts of Fruits,
which are hereafter explain d.
‘As for Cherry-water, we fhall only here obferve, That
all the Juice of Cherries extracted, either in making Cakes,
Marmelades, Conferves, or other Sweet-meats, may ferve for
the preparing of Rarafiaz, fo that nothing will be loft, or thrown”
away as ufelets. , ,
_ The Syrup of Cherries, that have been prefervd dry, may’
alfo fupply the place of Sugar; at leaft, if you have no mind to
keep it, for the diverfifying of March-panes or other Comfits of
the like Nature; or to make ufe of it, in the preferving of other
forts of Fruit. It may likewife be us’d to very good purpofe,
in preparing the Jelly of Cherries; as to which Particular, ic
will only be requifite to obferve the Directions aa laid
: down,
fe Ss
pales
New Inftruitions
down, for the different Jellies of Fruits, particularly for the qua-
king Jelly of Currans. . |
_ As for Cherries that are ferv'd up to Table in their natural
Condition, there is a particular Way of embellifhing them, here
after explain‘d in the 30th Chapter, under the Article of Cara=
-Mehes |
for Confectio
ger S.
: Cuar. IX.
Of Strawberries and Rasberries,
G Lrawberries and Rasberries are very ferviceable in Entettain-
"ments, and, when full ripe, afford Delight to three Senfes,
viz. thofe of Seeing, Smelling and Tafting : They have a vi-
nous Tafte, and ferye to corroborate the Heart, Sromack and
Brain, after the fame manner as vinous Liquors. ‘Thefe good
Qualities caufe them to be fo much efteem’d in their natural
Condition, that they are feldom preferv’d, more efpecially Straw-
berries: They are ufually eaten, foak’d in Water or Wine,
and ftrewd with Sugar: However they may be iced, as Cher-
ries, Currans and Rasberries; and thefe laft may be preferv'd
as well dry as liquid.
Ruasberries preferv’d dry.
Having provided Rasberries that are not too ripe, let them be
pick’d and put into Sugar that has attain’d to its Blown Quali-
ty ; giving them.a cover'd Boiling: Afterwards, being taken
off from the Fire, they muft be fcumm’‘d, and flipt into an
earthen Pan, to continue in the Stove during twenty four Hours.
As great a quantity of Sugar is requifite:as of Fruit, for exam-
ple, about four Pounds of each.» When they are cool'd, drain
them from their Syrup, and drefs them as other Sweet-meats, in
order to be ftrew'd with Sugar, and dried in the Stove after the
ufual manner. |
Kee. Raf=
4
EON TED Ay CI | ean a
F ys.) :
¢ aati “7 f
‘ 3i
a iD ey
wi }
Se aaa aa?
32 New Inftructions for Confettioners.
| Rasberries prefere’d liquid.
OLS ieaZles Gk a are NO eM Nie ECE RTENY,| ecm Gd ci NR Reece Ge pg Fa Tee ot BL rh a
Take four Pounds of good Rasberries, and put them, when
pick’d, into three Pounds of Pearled Sugar. Then give them a
{mall Boiling lightly cover'd, and ftir them from time to time:
Afterwards, let them be cool’d, drain’d and dry’d as Cherries,
bur not to fo great a degree,becaufe they have not fo much Moi-
fture: The quantity of Pearled Sugar ought alfo to beaugmen-
ted, to the end that it may be fufficient for the foaking of the
Fruit: But if the Rasberries are fomewhat greenifh or tart,
they muft not be pur at firft into Sugar fo boil'd, becaufe they —
would grow hard ; fo that it is expedient ro make a due choice ©
of them. Rasberries with thick Grains are not fo fit for prefer- —
ving, as being full of Juice, which foon turns to Marmelade: —
é
Thofe that have {mall Grains, are moft proper for that purpofe, —
in- regard that their Subftance is more firm and compact: Raf
berries that grow in moift Places, are not fo good as thofe
brought forth in a dry Soil; neirher 1s fo much Sugar requifire —
for the ordering of the latter fort; by reafon thar Fruits grow-
ing in marfhy Grounds always diffolve in Sugar.
Other Ways of ufing Strawberries and Rasberries.
For Compotes of thefe forts of Fruit, fee the Directions here- —
after given under that Article: Marmelades, Jellies and Paftes —
are likewife made of them, which fhall be explain’d among thofe —
of other Fruits:
CRA Pl Rs
Of Goofeberrées and Carrans.
(4 Ooteberries and Currans are ufually prefervd at the fame
time with Cherries and Strawberries, and greeri Goofe- ©
berries are the firft of all the Sweet-meats made in the Spring.
Among the different kinds of Currans, the common, which fi-
péns fooneft, is the moft proper for Preferving, as having more
Subftance,. and being moft agreeable, as well to healthy .
: Ons;
. ies a Pg ald bs MAT ed oli: usa Anta hl hie, eae eee $e 2 ae a RP ees aa Se oer a
ea ee ; ( PI ee ee: Pi phe ot ie gi i 3
cy eo j 5. a6 [ali zh att
New Inftructions for Confectioners. 33
"fons, as to thofe that are fick, by reafon of their grateful Tarte
nefs. The larger Durch Currans are likewife preferrableon that
account to the ordinary ones, which are very {weet, and better
eaten raw, than when preferv'd, as being too full of Juice,
Thefe Currans are generally ferv’d up to Table in iced Bunches,
and if defign’d for Preferving, ought to be taken early, before
they are grown ripe. ‘The fame thing is done in ordering the
white Durch Currans, which are likewife preferv'd in fingle —
Stalks, in Bunches, or in Jelly, as well as the common white
Curtans. ; |
Tas a eg
Green Goofeberries preferv'd liquid,
The Goofeberries muft be flix on one fide with a Pen-knife,
and all the {mall Grains that are on the Infide muft be taken
out: Then they are to be put into very clear Water, and fer
over the Fire, which is to be kept moderate. As {oon as they
rife on the top of the Water, they are to be remov'd, and fet
by in the fame Liquor: When they are cool'd, let them be put
into other frefh Water, over a gentle Fire, till they recover their
green Colour, and become very foft. Afterwards, having cool’d
them again in fair Water, let them be well drain’d, and put into
Sugar, pafsd thro’ the Straining-bag: Ac the {ame time, give
them fourteen or fifteen Boilings, to the end that they may tho-
roughly imbibe the Sugar, and leave them till the next Day:
Then, ‘being drain’d; let them he flipt into the Syrup boil’d till
it become Pearled, and let them have four or five cover'd Boil
ings. At laft, they may be put into Pots, and us’d as occafion
Ahall require.
» Feily of green Goofeberries.
Your Goofeberries being prepar'd as before, boil an equal
‘Quantity of Sugar, till ic be Pearled: Throw in the Fruit, and
let all boil together ; taking off the Scum, till they return to
the Pearled Condition. Then removing them from the Fire,
ftrain them thro’ a Sieve into a Capper-pan, and at the fame
time, put the Jelly fo receiv'd into Pots in the fame manner, as
ather Jellies of that forgof Fruit.
M6 i992 Red
PASS Ry STRIFE Sic UN oe 2 SR ge ne ak SPR Ree WR 8 Cg ee
Pe ; x Se A aR “CS Uae ee a a
. + f . mgt . ‘
einen Ome ev aah tee ate
teigts
24 New Inftruttions for Confectioners.
ie | "Red Currans preferv’'d Liquid.
~ The Currans being pick’d, ought to be put into Pearled Sit.
gar, and to havea light coverd Boiling ; Then they muft be
Fietiin'd: and brought to perfection the next Day ; to which
purpofe they are to be ftrain’d thro’ a Sieve, whilftthe Syrup is —
boil’d to a Degree between Smooth and Pearled. Afterwards,
let the Fruit be flipt in, and let as much other Pearled Sugar be
added as is fufficient for the well foaking of them. They ought al-
fo to have feveral cover'd Boilings, between Smooth and Fcarled,
taking off the Scum, even after they have been removd from
the Fire, and ftirring them, from timeto time, till they arecool'd ©
a little, left they’fhould turn to a Jelly. Laftly, they muft be
put into Pots and cover'd for fome Days., TS Ares
‘ Currans prefere’d in Bunches.
Take four Pounds of Currans tied up in Bunches, and. boil
your Sugar till ir becomes Feathered: ‘Then fer them in Order
inthe Sugar, and ler them have feveral cover Boilings: They
‘ muft be fpeedily {cumm’d,and not fuffer’d to boillong ; that is to ©
fay, only twoor three feethings: Afterwards, ler them be fcum-
med again, and fet into the Stove in the Copper-pan. On the
next Day, they may be cool’d and drain‘d, drefling them in Bun-
ches of a convenient thicknefs, in order to be well ftrewd and
dried in the Stove. |
Selly of Currans. °
Take fix Pounds of Currans, and caufe the like quantity of —
Sugar to be brought to its Crack'd Quality:. Throw in your
Currans, and let the Syrup boil to a Degree between Smooth
and Pearled, and till the Scum ceafes to rife any longer : Then
let them be laid ina fine Sieve, without preffing them too much,
and only left in it, to bethoroughly drain‘d,. Afterwards, having -
iven the Jelly, a Boiling, let it be fcumm’d, and put into feveral
Bors. When it is pour'd into the Pots, another thin Scum will
arife which muft be taken off, to render the Liquor clear, and —
two or three Day after, it may be cover’d with Paper cut round, ~
tobe kept for Ufe. |
“A Jelly of the like’nature may be made of Pomegranates,
/
at ame ae
TERE Pasian, Pe
Ree ak >? aie
=
a
IE
es rN Su TR” eck Ky? ly cA a a AI mea
New Inftruttions for Confectioners.
:
as alfo of Barberries, or elfe another fort of Curran-jelly, af-
ter the following manner,
Quaking Felly of Currans.
Having provided fix Pounds and a half of Currans, ler as
much Juice be fqueez'd out of them, as is poffible, and let the
Sugar be order’d, as before: Then ftrain your Curran-juice
thro’ a fine Sieve, and pour it into the Sugar: Levall be lightly .
boil'd together to a Degree between Smooth and Pearled, and
afterwards let the Jelly be conveniently difpofed of in Pots,
| Gelly of Currans tinttur’d with Rafverries.
~ If you are defirous, rhat the Curran-jelly have a Tin¢ture
of Rasberries, a Handful or two of Rasberriesmay be added,
according to the quantity of your Jelly : And to make it chief- |
ly of Rasberries, ir will be requifite only to take four Pounds
of Rasberries, two of Currans and five of Sugar, and to order
all, after the fame manner, as for the former Jelly of Currans.
Felly of Currans, according to the Way of the City of Tours. —
Having provided three Pounds of Currans, with two Pounds
and a half of Sugar, boil'd till ic be crack’d, throw in your Fruit,
and give them feven or eight Boilings, rill they return to the
Pearled Quality ; caufing the Scum to be carefully taken off:
Then let them be ftrain’d thro’ a Sieve, and pour'd into Pots,
at the fame time.
’ In ordering thefe forts of Jellies, whofoever defigns to play
the good Husband, may rake the Fruit or grofs Subftance, re-
maining on the Sieve, and boil it over again, witha little Wa-
ter: Afterwards,it muft be ftrongly {queez’d thro’ the Hair-fieve,
and by thatmeans a greatdeal more good Jelly will be extradt-
ed: Butthisis only requifite to be done, when a great quantity
of the grofs Subftance is left ; otherwife ir would not quit coft,
by se thar the Profit will not countervail the Trouble,
For the Compores, Conferves, Marmelades and Paftes of Cur-
rans, tecourfe may be had to thofe Articles hereafter defcribed
in particular,
[Aeshna She. 4, 0 DS eae
9 iad
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Cae? ay ur 4
Le eet Oe ae
36020 New Ieftructions for C onfectioners.
CHA Po ae
Of Walnuts.
[N the Interval, or rather during the Seafon of ted Fruits, .
and the firft that fucceed them, Walnuts are ‘wfually pre —
ferv'd, when they are:come to their full Growth, neverthelefs ~
before the Wood is form’d ; which happens in the beginning of ~
Fuly, and a lictle after the Feftival of St. John’ Baprift.: “ina
White Walnuts.
~The Walnuts muft be neatly par'd, till the White appears, ©
and thrown into fair Water : Afterwards, they muft be boil'd ~
for fome time in the fame Water, whilft fome other Water is —
fet over another Furnace, into which the Walnuts are to be put,
as foon as it begins to boil. It may be perceiv’d, whether they
be done enough, by pricking them with a Pin, after the fame ~
manner, as green Almonds and green Apricocks ; fo that when ~
they flip off from it, they ought to be romovwd from'the Fire. —
To render thern White, it is requifite at firft, to throw ina —
Handful of beaten Allam, and to give them one Boiling more: —
‘Then they muft be immediately cool’d, by turning them into —
frefh Water, in order to be put into thin Sugar, that is to fay, —
allowing one Ladle-full of Water, for every two of Sugar.
Some time after, having drain’d your Walnuts, flip them into
earthen Pans, and having caus'd the Sugar and Water to be heat- —
_ ed together, pour itrupon them. On the next Day, let the Sy- —
rup be clear'd from the Pans, without removing the Walnuts ; —
becaufe they muft nor be fer over the Fire, arall : Let this Sy-
rup have five or fix Boilings, augmenting it a little with Sugar,
and let it be pour'd upon the Walnuts: On the next Day, it
ought to have fifteen Boilings ; on the third Day, it muft be
borl’d, till ic become fomewhat Smooth ; as alfo on the follow-
ing Days fucceffively, till ic be very Smooth, between Smooth
- and Pearled, and at laft entirely Pearled ; encreafing the quanti-
ty of Sugar, at every time, tothe end that the Walnuts may
be always equally foak’d in the Syrup. To bring: the whole
Work to perfection, let them continue in the Stove during the
Night, and afterwards ler them be purintoPots, By this means
: PO? eh ee afin ) the
MEA ET CREE ES, ace ES
4 A ‘*
New Inftraitions for
the Walnuts will become very white, provided, that good fine
Sugar be us’d in the Operation, and they may be dried in the
Stove, at pleafure, as other forts of Fruit. For Walnuts pre-
ferv'd liquid, if fome Syrup of Apricocks be added they'll keep
much better. re
‘If you have a mind to ftuff them with Lemmon-peel after
the manner of Roan-walnuts, it may be done, before they are
put into’ the Stove, to be dried: To thar pats the neceflary
Opening may be made with the point of a Knife, either quite
through, ‘or onthe top of the Walnut, and then the Lemmon-
peel, iffuing forth from thence, will de as if it were the
real Stalk. Some Amber may alfo be added, which will give ir
a Perfume very grateful both to the Tafte and Smell.
Confectioners, 37
PLES
ie
e Cuas. XI.
Of Plums.
AMcs the different kinds of Plums, the moft’ proper for
Preferving, are the Perdrigons, or Orange-plums, Amber-
plums, thofe of I/le-verte and fome others, that have not only an
exquifite and very {weet Tafte, but alfo a Pulp that is of a more
firm and durable Subftance.
Fo Preferve white Orange-plums.
Thefe forts of Plums muft have three or four Pricks with a
Pin, near the Stalk, and fome others in feveral other Places, to
the end that they may not afterwards be apt to tear, and that
the Sugar may more eafily penetrate their Body. As they are
done, they muft be thrown into Water, whilft fome other Wa-
ter is boil’d, into which they are to be flipr. When they begin to
rife, they may be romovd from the Fire, and fet by to cool:
‘Then let them be fet again over a gentle Fire, to be brought to
their former-green Colour, and let them be cover'd; taking
care that they do not boil, left they fhould turn to Marmelade.
“As foon as you perceive them to be very green, and fomewhat
foft, let them be cool'd in frefh Water and drain‘d, in order to
be put into thin Sugar; allowing, as it has been already hinted,
TT er see ieee Ve ed 1 Ns 4
38 New Inftruttions for C onfectioners,
two Ladles fulhof Sugar, for one of Water, till the Fruit, being
laid in earthen Pans, is well foak’d, without rifing on the top.
On the next Day, they are to be flipt.into a Copper-pan, to
fimper over the Fire, ftirring them gently from time to time, to_
hinder them from boiling; and, on the third Day, they may be
drain’d: ona Cullander or Sieve: Then flip them into the Sy-
rup, that has had feven orveight Boilings, caufe them to fimper
for a while, ‘and fet all by, ill the next Day; when the Syrup
is to have fifteen'or fixteen Boilings, augmented with Sugar, or
Syruprof: Apricocks; ‘which is better for that purpofe, as pre-
venting them from candying ;’ fo thar the Plums may be always
equally foak’d. » On'the: Day following, let the Syrup be boil’d.
Smooth, andon the: next, between’Smooth and Pearled, and
having flipt inthe Fruit; let it fimper every time, before it is
taken off. from the Fire. ..Laftly,.. Having boil‘d-your Syrup till
it be Pearled, and flipt in the Plums, give them feven or eight
cover'd Boilings, taking off the Scum, and drefs them, when
you fhall think fit, if order to be dried in the Stove.
The Orange-plums muft be chofen, before they are altoge-
ther ripe, as well as the moft part of other forts of Fruits. The
other kinds of Plums, that are of kin to thefe, are ufually pre-
ferv'd after the fame manner, ‘and; among others, thofe of I/e-
verte and the Mufcle-plums..* ins
amber. plums.
Let your Amber-plums be prickt with a Pin, in feveral Pla-
ces, and boil’d.in the fame Water into which they were thrown :
As foon as they rife on the Surface of the Water, remove them
from the ‘Fire ito be fpeedily cool’d in frefh Water: Then ler
them be drain’d, and foakd: inclarified Sugar, which is to be
heated, and pour’d upon the Fruit lying in the earthen Pans):
On the next Day, drain them again, and let the Syrup be boil’d
a little Smooth: On the fecond Day;the Syrup muft be likewife
boil’d till ic become very Smooth, and on the third, rill ic be
Pearled'; when the Plums are to have feven or eight Boilings.
As often as they are thus fer over'the Fire, they muft be aug-
mented. with Sugar, which has attain’d to the fame Degree of -
Boiling, to che end that the Fruit may be always equally foak’d,
in the earthen or Copper-pans, in which they are left, after they
have fimper'd for fome time. When you have a mind to finifh
the Work, let them lye in the Stove during the whole Nighr,
New Inftruttions for Confectioners.. 39
ae at ee EE
(o as they may be conveniently drain’d and drefsd the nexr
Morning, in order to.be dried in the fame Stove, after the ufual
manner. ge Sed aoe
ae a ; |
mek Red Plums.
* Having provided thefe forts'of Plums, fuch as red Orange-
plums, Bell-plums, Imperial, or Apricock-plums, or others of
the like nature, ler them ‘be flit as it were Apricocks, and ftoned.
If you have four Pounds of Fruit, take the {ame quantity of Su-
gar, pa{sd thro’ the Straining-bag ; purall together. into a Cop.
aoe over the Fire, and keep continually ftirring them, left
he Skins of the Plums fhould break, if they-fhould happen to
boil: After having caus’d them to fimper, for a while, fet them
by to cool: Then drain them on a Cullander or Sieve, whilft
the Syrup is boil’d Smooth; flip your Fruit into the fame Syrup ;
and give them feven or eight cover'd Boilings; carefully taking
off the Scum, as well as when the Panis removd from theFire.
Afterwards the Plums, being put into earthen Pans, muft conti-
nue in the Stove all Night ; fo that the next Morning they may
be drain’d as foon as they are cold, and drefsd, to be dried in
the Stove upon Slates, or Sieves. | |
Plums prefere’d with half Sugar and otherwife.
_ Take four Pounds of Fruit, with the like quantity of Pearled
Sugar; give them one little Boiling, and fet, them by till they
have caft their Juices Then let them be fet again upon the Fire,
and boil’d to the Pearled Quality: Afterwards, they mutt lie in
earthen Pans, till the next Day; when they. may bedrain‘d, and
drefs'd asthe others, for drying in the Stove: All forts of good
Plums may be preferv’d after the fame manner; and they may
alfo be par'd, after having fcalded them in Water: For the reft, —
the above-fpecified Directions maybe obferv'd in every Parti-. -
cular; only they muft be ftrew'd with Sugar, before they are
dried in the Stove. |
- »Moreover; there are Compores, Paftes and Marmelades of
Plums, which are explain'd among the others, under thofe Ar-
ticles. .
Cwa p
“40 - New Tnftruttions for C onfé
ctioners.
Cou A Pe Aiba |
Of Pears preferv’d dry and liquid.
reHere is a much greater variety of kinds of this Fruits; yet
+ very few of them are commonly preferv'd, vz. the great
Mufcadine, the Mujfcadil, or leffer Mufcading, the Blamguet.
she Certoe, the Orange-pear, and. more etpeciall the Ronffeles
or Ruffetin. “The moft part of the others, are either too foft,
or too hard for that purpofe ; and if they are not eaten raw,
Paftes, Marmelades and Compotes are only made of them; all
which are hereafter defcrib’d under their refpective Articles.
Rouffelets, or Ruffetins.
Let thefe Pears be pricke round about the top, with a Bod-
kin, and fet over the Fire; caking care that the Water do not
boil, and pouring in frefh, from time to time, when it is ready
xo bubble up: As foon as the Pears are become fomewhat foft,
let them be cool'd, par'd, and put into other fair Water: After-
wards, being drain’d, they muft be flipt into Sugar, newly pafs'‘d
through the Straining-bag, and ought to have between forty
and fifty Boilings: On the next Day, they are to be drain’d
again, whilft the Syrup is boil’d Smooth, in the which you are
to flip the Fruit, and to give them one or two Boilings: On
the third Day, let the Syrup be boil’d to-a Degree between
Smooth and Pearled ; and, on the fourth, till it be thoroughly
Pearled, for the finifhing of the whole Work ; fo.as the Pears
may have ten or twelve coverd: Boilings. When they are
cool’d, they may be put into Pots, and kept to be dried, as oc-
cafion fhall require, which may be done in the fame manner
that has been before explain’d for Apricocks.. To that purpofe,
' fome Water being boil'd in a Pan, the Pot muft be. fer into ir,
and by the means of this kind of Balneum Marie, or vaporous
Bath, the Syrup will be melted, fo that the Fruits may be rea-
dily taken’out and drain‘d, in order to be dried in the Stove,
upon Slates or Boards, after they have been ftrew’d with Sugar.
They are alfo dried at firft,and keep very well when fo order‘d ;
but care muft be taken toturn and change them often, and at
laftrolock them up in Boxes, with Paper between every Row. —
Blan-
"New Inferuitions for Confeitioners. ax
‘
Blanquets.
_ Forafmuch as this fort of Fruit is fooner ripe than the Ruffe-
tin, and very much efteem’d; fome of them are early preferv'’d
for a Rariry, and immediately dried. To that purpofe, they are
ufually prepar’d in the fame manner ; that is to fay, they are
fcalded after having been prick’d onthetop; taking care that they
do not boil: As foon as the Pears are made very foft, only by
means of a gentle heat, they muft be cool’d and par’d, throwing
them, as they are done, into frefh Water: Afterwards, they are to.
be put into Sugar newly clarified, and finifh’d in the {ame manner
Be che Ruffetins. Both thefe forts muft be ftrew'd with fine Su- —
gar, in an Handkerchief, when they are fet into the Stove, or
turn’d ; in which Particular, ‘twill only be expedient to follow ©
the Inftructions already given, for other forts of Fruits, as Apri-
cocks, Plums, €%c. :
* Large Mufcadines, Orange-pears, Certoes, and others.
All thefe kinds of Pears and others, that are defign’d to be
prefervd entire, may be fcalded and boil’d in Water and Su-
ar, as the Ruffetin; fo that ic wotld only be an unproficable
epetition, to infift any longer on them. |
The musked Bergamot.
_ This fort of Pear is likewife excellent, when preferv’d, being
a {mall dry Pear, very much musked. “Tis alfo call’d the Dove-
pear, the Sicilian Pear, or the lirrle Autumn-mufcadine. To or-
der it to the beft advantage, {ee what has been already laid
down for the former, more efpecially for the Ruffetin, and take
Meafures, altogether according to that Method, which is as ge-
neral as certain, for all thefe kinds of Summer-pears.
Pears preferv’d in Quarters and otherwife.
Befides the above-mentioned Pears, which may be preferv'd
whole and dry; there are others larger, that can only be
fe order’d in Quarters, as to be kept liquid: To that end,
fome Confectioners flic them into Halves, before they are {cald-
ed in Water; but it is more expedient to leave them entire, and
hot to pare them till afterwards, becaufe orherwile they won
He | e
Sy ge SS OVE UN: GAINES sal iia niin Mine OC sale eam ed ae CO a ae MR ik AU em Se a Pr;
Meee STS his
“New Tnfirattions for Confeitioners. ay
fimper fora while. Whenever you have a mind to difpatch
the Work, let the Figs have fomecover'd Boilings, in ordes to
be thoroughly fcumm’d, and laid up in Pots, or Glaffes; unlefs —
- you would have them dried all at once: To that purpofe, the
Fruits muft be drefs'd upon Slates, after they have been well
_drain’d, and fet into the Stove; ftrewing them with fine Sugar,
put into a Kandkerchief, for that purpofe. . |
_ *Tis requifite to choofe fuch Figs, as are only half ripe, or
even fomewhatr green, provided they be of a fufficient thick-
nefs. The Genoa-Fig, call’d Aubicon by the French, or the'Fea-
ver-fig, is the beft for this Ufe; and in regard thar thefe Figs
are of a dark Violet-colour, if they were already. turn'd, when
defign’d to be preferv’d; they muft not be brought to a green
Colour, nor any other forts of the like nature. — see ss
“ea ——- t: .
Ret A Ben XV
OF Apples. .
This Fruit is of no great Ufe in the Bufinels of Preferving,
and nor very delicious; when fo order’d ; ‘arleaft with re-
{pect to the drying of them in Specie : For as for Paftes, Marme-
lades, and more efpecially Comporces of Apples, great quantities
of them are ufually made, even till the new Fruits appear. How-
ever, fome may-be preferv'd, after the two following Ways,
when other forts of Fruit are wanting. — Als
Green Apples.
Any kind of Apples may be chefen that are {weet and very
{mall; which are to be par’d, deaving the Stalks, and flir a
little, to the end, that the Sugar may be more thoroughly im-
bib’d. Having thrown them into Water, to be cleans‘d and
{calded, they muft be cool'd and afterwards brought again to a
green Colonr, in the fame, or other frefh Water: As foon as
they are become very foft, let them be cool’d again, drain‘d,
and put into Sugar newly clarified, giving them fome Boilings:
On the next Day, the Syrup muft be boil’d Smooth, at another
time, between Smooth and Pearled, and’ at laft very much
| , t Y Pearled ;
Fa SH PEAR teleetn e kce a eof EX a ca
Se _y i al) Seay! OES sae fy eS ee <
me New ‘Taftruttions for ) Confeitioners. yi
Pearled ; flipping in the Fruit, that all may fimper together, ©
and be fet by, till the next Morning: At this laft time, the Ap- —
ples ought to have a cover'd Boiling, before. they are removd
from the Fire, to be cool'd and drain‘d.;. if it be requir’d to dry
them: But they are moft proper for liquid Sweet-meats; {o
that they may be immediately difpofed of in Pots, or Glaffes,
and kept to be us'd as occafion may ferve, ed
John-cpples and Pippins prefervrd in Quarters,
The former retain a very delightful red Colour, and the others
may pafs for Apricocks, if fome Syrup of Apricocks be pour'd
upon them, as they arefinifhing. Both thefe forts of Apples, af-
rer they have been par'd, are to be cut into two Parts, fo as the
Cores may be taken out of each Half; or elfe, the paring and
cutting of them may be deferr'd, tul they have been fcalded in
Water, to render them foft. Afterwards, being cool’d and
drain’d, they muft be pur into Sugar, newly pats’d thro’ the
Straining-bag, in order, to have thirty Boilings. On the next
Day, they are to be ftrain’d again, and the Syrup boil’d, rill it
has attain’d to its Smooth Quality : Then flip in the Fruits, and
let them have one or two Boilings: On the third Day, let the
Syrup be boil’d toa Degree, between Smooth and Pearled ; and,
on the fourth, till ir be quite Pearled ; caufing the Apples to
have ten, or twelve cover d Boilings. As foon as they are cool’d,
they may be dried, as all other forts of Fruit, fercing them by
to drain, for a while, dreffing them upon the Slates, and ftrew-
ing them with fine Sugar, put into-a Handkerchief: Other-
wile, they may be kept liquid; and when, at another time,
you are minded to dry them, boil fome Sugar, till it be Pearl-
ed, and give them a few Boilings therein : By this means they'll
become more fair, in drying, as well as all other forts of Fruit,
fo order'd; becaufe it always happens, that their Moifture, cau-
fes the Sugar to give, a little, in procefs of time, which hin-
ders them from being eafily dried.
CHAP,
x Confectioners,
ott t ‘
SEERA ANS RT i amet
"Of Bell-grapes and Mufcadine-grapes. mi “t
: Ailithe thefe two kinds of ‘Grapes are very different, yet they
“* are no lefs efteem'd, amidft the great variety of Sweer-
‘meats. ‘The Bell-grape, well known at Pars by the Name of
Verjus, is diftinguifh'd into three forts, vz. the White, the Red,
and the Black. For want of thefe, the Pergolei/e, or Italian
Grapes may be usd, which are fomewhat long and clear.” The
mufqué, and the white-Mufcadine of Frontignan. —
Bell-grapes preferv'd. liquid.
- Having caus’d fome Warer to fimper over the Fire, throw in
your Grapes, and fet them by, ‘as foon as it rifes, in order to be
‘cool’d, and afterwards brought again to a green Colour in the
fame, or other frefh Warer: Whilft the Fruit is draining, boil |
the Sugar, tillic be Pearled, and flip in the Grapes, till all be-
gin to fimper; At that inftant, let them'be remoy'd and left-in
‘the Pan, till the next Day; when they are to be fet cver the |
4 3 ; : 4 ‘ rays ¥ ‘Shep ote We nee Ae
we. > \ , 2 ; y; Fe BSF
Pe. ggg f ; H A P. ee a ve ‘ {Fk
x ; Pa cn iy ; ;
i ad
- beft Mufcadine-grapes for Preferving, are the long, or Pa/fe-
Fire again, and gently ftirr’d, till ready to boil: On the third |
Day, having drain’d them, on a Cullander, and caus'‘d the Sy-,
rup to be fomewhar Pearled, ler the Grapes be flipt into ir, and
let all fimper together a little while. On the fourth Day, the
Fruit muft be drain‘d again in the fame manner; whilft the Sy-
rup is brought to its Pearled Quality ; then, the Grapes being
turn’d into it, ought to have feven or eight Boilings. At laft,
being taken off from the Fire, to cool, they. may be put into
Glaffes, or Pots, and us'd as occafion requires. ~ |
It would be expedient, to make choice of thefe Grapes, be-
fore they begin to grow ripe, and only to. take the faireft, which
are to be ftoned, and flit on one fide.
Bell-grapes preferved dry.
They ought to be prepard, and put into Sugar, after the
fame manner , as the liquid Grapes, only the Sugar may be
made fomewhat more Pearled, for the laft time of Boiling, he
RS 7. 2 fore
Ye ad Sad bh pres its Sane: uy ae ea 0 Woe Pern “ Pts Sear eo a ae = vs,
ae TAN AO Re aN RS ae . : (eae " ae ey
“Wow Infiructions for Confectioners.
1s aie i i
MRT
b 3 gs
43.
q
fore the Work is brought to perfection; to the end, that they
may more eafily be dried, after having caus’d them tobe cool'd
and drain’d, as the Cherries in Ears, defcribed Pag.27. They ©
may alfo be drefs'd in like manner, except that \the Grapes —
mult be clos'd again, and their Stalks leftentire. Bur you muft
not forget, either Way, to ftrew them lightly with Sugar, as
they are fet in the Stove and turn’d. AG
. Bell-grapes are moft commonly preferv’d liquid, either entire,
or after the Stones have been taken out. They are alfo pre-
ferv'd pared, and it is requifite‘only to obferve, what has been —
before deliver'd, with re{pect to thofe that are otherwife or-
der’d. as 2am o's ie ae. oe P -
Vie ee el Se eed a Ah F “aAS
_ New Inftractions for Confectioners.
- other's is yet more inconfiderable, who, for fear of too much di-
minifhing the quantity of rheir Sugar, defer the fcumming of it
till ix fertles when taken off from the Fire, and till the groffeft
Subftance of the Scum is only left : For by that means, they run’
the hazard of being put to the trouble, to renew the fame Work,
within a very fhort time, and the fame thing maybe affirm’d,
with refpect to other forts of Sweet-meats, that are to be clear'd
from their fournefs. ve i
Faggots of Lemmon.
As to this Particular, it is only requifice to follow the Inftru-’
tions given for the Ordering of Orange-faggots, Pag. 55. fo
‘ char’the Reader is referr’d to that Article; becaufe few Lem-
mons are preferv'd after this manner, and a much greater quan-
tity of Oranges, more efpecially the {weet ones. ’
ee
| .
Lemmons preferv’d entire,
Having Zefted, or elfe Turn’d your Lemmons, according”
ro the Method explain’d in the fecond Article; throw them,
as they are done, into fair Water, with fome Juice of other
Lemmons, to prevent them from turning Black. Lert them
alfo be {calded over the Fire, in Water, with Lemrhon-juice
likewife, till they become foft and tender, and flip of fromthe
Pin. Then, being cool'd in cold Water, they muft be fcoop'd
with a little Spoon; made for that purpofe, at a little Hole bor'd
onthe top. As foon as they are well fcoop'd and cleans d, they
are to be put into Sugar, pifs'dthro’ the Straining-bag, and the
whole Work is to be finith'd after the fame manner, as Lems
mons in Sticks. hey may alfo be prepard for Drying thus:
Ler the Sugar be brought to its Feathered Quality, and made
white ina Corner, according to the Directions elfewhere laid
down. Then, having flipt in the Lemmons,let them be drain’d
upon Hurdles, with the Holeunderneath, after they have been
taken out, with a Spoon and Fork. "4
For Marmelade, and Paftes of Lemmon, fee thofe Articles
hereafter {pecified, | is | ,
CHA P.
PR OW ee Mm, TM on PRN cre NG Oe, a
Inftructions for Confectioners.
: ‘ ; ; : ne f
CHap. XX.
Of Cedres, Limes, and yellow Citrons.
» New
4
*Hefe three forts of Fruir have fo neara relation, one toano-
ther, that there is no difference in the preferving of them,
and very little, with refpect to the common Lemmons: How-
ever, we fhall here fubjoin the particular Ways of ordering them
-to the beft advantage. |
Green Cedres preférv’d in Sticks or Quarters.
In thefe Parts, only ripe Cedres are usd, fuch as are brought
over from beyond Sea ; but in the Countries, where they grow,
as in Provence, and onthe Coafts of Genoa and Nice, great quan-.
tities of them are prefervd Green, after having taken out the
Juice, to make the Liquor call'd Cedraz. ‘To that purpofe, they
are u{ually cut into Quarters, to be reduc'd afterwards to Sticks,
of any fize that fhall be thought fic: They may alfo be cut
according to their Thicknefs, and thro’ the middle, by reafon
of the extreme largenefs of this Fruit ; by which means there
will be two forts, viz. one entirely Green, and the other White.
They are generally preferv'd liquid, and tranfported in that con-
dition ; fo thar there is no more to be done, but to dry them,
as Occafion ferves, which may be perform’d in this manner :
At firft they muft be drain’d from their former Syrup, and‘ put
into Feathered Sugar, in order to have a cover'd Boiling: As
toon as they are fomewhat cool’d, and you can endure to touch
the Handles of the Pan, the Sugar may be work’d and made
white, by beating and rubbing ‘it, by. degrees againft the fide of
the Pan: Afterwards, your Céd?es muft be laid in the fame Su-
gar and turn’: Then they are'to-be taken out, and drain’d
wards; by which means they will be finely ic’d over,and dried
ina fhort time, without the help of a Stove. ¢
To preferve ripe Cedres and Limes or Pomecitrons.
They are ufually cut, altogether as the green Cedres, or ac-
_ eording to the following Method for Citrons; to which Article
os ié-
es
‘upon a Cullander, or Hurdle, fo as their Pulp may lie down- ©
betwen) tas eels SN
‘
er
62. New Inftructions for Confectioners.
recourfe may alfo-be had, for the Way of ordering and putting
them into Sugar; becaufe it is abfolutely the fame,without any
difference. The fame thing may likewife be done, with re-
{pect to Limes, or great Lemmons, of whicha kind of Syrup
is alfo made, as well as Limonade. “
Citrons.
Yellow Cirrons are preferv’d either in Sticks, or in Slices,
“and fometimes without taking away the inner Skin and Juice:
As for thofe that are order’d after this laft manner, it is only
requifite to cut them into round Slices, of a convenient thick-
nefs, and afterwards ro divide thofe Slices into two parts. Bur
the other Way is moft ufual, and to that purpofe, after rhe Ci-
trons have been Turn‘d, or Zefted, they are to be cut thro’ the
. middle,and each half is to be divided into four Quarters: How-
ever, nothing but the Pulp ought to be taken, of which leffer
Slices or Sticks are made, which may be cut again, according
to their thicknefs, and preferv’d conformably to the following
Directions.
To preferve the Pulp of yellow Citrons.
Having cut the Citrons, as before, let them be thrown into
boiling Water, and to facilirate the fcalding of them, add an
Handful of beaten Allum. As foon as you perceive the Fruit
to be foft, let them be cool’d, and put into Sugar newly clari-
fied: Afterwards let all have feven or eight Boilings, in order
to be fer by in earthen Pans till the next Day ; when the Syrup
being taken out, and boil’ fomewhat fmooth, muft be au-
gmented with other Sugar, and pourd upon theCitrons. On
the third Day, let the Syrup be made very Smooth, and like-
wife pour’d upon the Fruit. ‘To make them ready for the Re-
pofitory, they are to be drain’d, and fet im order in Pots, or
other Veffels; whilft the Syrup is brought to its Pearled Qua-
licry, to be pour'd upon them. When you would have your Ci-
trons dried, you need only obferve, what has been before laid
down, for the ordering of Cedres. |
. Zefis
ete aes en a ene ene: oe Ks Te ea en ve) a Rin ty oh 23 1 SUN armel ie apes Sener i ae
ee fe tl es Bee y y : ‘ We z" mar vey De oy ee
BFS eae C3 is ni a i 21S Sites Pear |
_ New Inftruttions for Confectioners. es
Zelts of Citrons, &e.
_ The Zefts, or Chips of yellow Citrons, Cedres ahd Limes;
are prefervd altogether after the fame manner, as thofe of or-
dinary Lemmons ; for which fee Pag. 57+ |
=~
Cuap, XXI.
Of Compotes for the whole Year.
E have hitherto treated only of Fruits, as they are pre-
_fervd in their natural Condition ; either dry, or liquid ;
but now it is requifite to give fome Account of the other forts
of Sweet-meats that may be made of them ; obferving likewife ©
the Order and Seafon of every one of them, as before ; of thefe,
the moft common are the Compores: Neither is it difficult to pre-
pare them-duly, when the Method of Preferving all kinds of
Fruit is well known; becaufe, before they are entirely brought
to perfection, they come to the Degree, which is fufficient for
Compotes. Howevet, we fhall not forbear here to exprefs the
beft Manner of Ordering them, to the end, that the Reader
tay have greater Advantage in this Particular; and fo much
the rather, in regard, that, thefe forts of Sweet-meats being de- _
fign'd to be immediately eaten, or at leaft, in a thort {pace of
‘time ; it is not neceffary, to take fo many Precautions, nor to.
obferve fo many nice Circumftances, as in the Managing of
Fruits, that are to be thoroughly preferv'd.
Compotes of green Apricocks. pve
_ Having par’d your Apricocks, ot put them into a Lie, fuch
as is defcrib’d Pag. 16. let them be cool’d and pierc’d thro’ the,
middle ; throwing them into other frefh Water: They muft
alfo be brought again to their green Colour, changing the Wa-.
ter once more, in which they are to be boil‘d, rill they flip off
from the Pin. . As fodn as they are cool'd and drain’d, they mutt,
be put into thin Sugar, allowing one Ladle full of Water for
éyery two Of Sugar, and caufing bork to be made Luke-warm ;,
z 4 by.
a en ry aera * UF UL Meee, Br eee m ee Re a ee a ee ae Cae we
t ae © CR Epistige y rea ; : t hy | ’
: We
64 New Inftructions for Confectioners.
by which means they'll foon throw ont all their Moifture, and
imbibe the Sugar. They may be left in this condition till Night,
or the next Morning, according to the time, when they were
put in, or as there may be occafion for the Compote: ‘Then bring
all to the Fire, and give them thirty or forty Boilings, rill the: ‘
Apricocks are become foft, and have thoroughly imbibd the,
Sugar. Afterwards, they muft be fet by to cool; burif you —
have only two or three Compores of Fruit, and too much Syrup
is {till left, you may give it fome Boilings a-part, and then pour —
it upon the Apricocks, drefs'd in China-difhes or Bowlsprovided
for that purpofe.
But it is expedient to prepare a much greater quantity, at
once, to ferve from time to time, during the Seafon: Betides,
that what is left, may always be brought to perfection, by cau-__
fing the other Boilings to attain to higher Degrees, which are —
neceflary for the keeping of the Apricocks, as well liquid, as ©
dry. | . .
Another Compote of green Apricocks.
If you have a mind to make a Compote of green Apricocks,
out of Seafon, it may be eafily done, provided, there be fome
liquid ones at hand: For you need only take fuch a quantity of
Fruit as is requifite, with part of the Syrup; ferting the latter
over the Fire in a Copper-pan, with a little Water'to caufe it
to give. Then let it have fome Boilings, and pour it upon your
Apricocks, in order to be ferv’d up, either hot, or cold, accor-
dingly as it fhall be judg’d expedient. |
Altho’ dried Apricocks were only left in the Repofitory, ne-
verthelefs a very good Compote may be made of them ; by put-
ting theminto a Pan, with {ome Syrup of other green Apricocks,
or other Syrup of the like Nature, and caufing them to give,
as before. Then aftera few Boilings, you have no more to do, ~
but to drefs your Compote and ferve it up to Table.
Compotes of green Almonds.
Having put Almonds into a Lie prepared. according to the’
Directions in Pag. 16. let them be brought again to their Colour, ©
and boil’d. Then they are to be put into Sugar, obferving
what has been even now deliver'd with refpect to Compotes of'
green’ Apricocks, made ready atall times: So that thelike may’ —
. aa be
oe See 1S eas ae PE See nd ay SO a A NT ee ay ne Sos eG a,
eee ey Ven he : ys, na Sees ay ee pen Weil thal, Ane i ce cate ene Bias
RA rh ee AN ~< A 4 Ws 4 = ot ae ¢ COPPA &: vega Pye eye P
¥y oe = ee cy \ ¥
ay ore, z ce : i ee
i Mf * i
«
~~ New Inftr
be prepared, with green Almonds, either in Seafon, or other-
wife, when prefervd wet, or dry. ; ;
uctions for C onfectioners.
Compotes of green Goofeberries.
Slit your Goofeberries on the fide, and pick out the {mall
© Grains that are enclos’d therein: Then let rhem be fcalded in
_ Warer, over the Fire, and taken off, as foon as they rife on,
the top of the Water; fetting them by, to cool: Afterwards,
they muft be brought again to their Colour, and heated in other
freth Water, till they become very foft and tender: At that in-
ftant, they may be removd from the Fire, in order ro be cool’d,
drain’d, and put into Sugar newly clarified ; butthey muft on=—
ly be foak’d in it, and the fame thing is to be obferv'd, with -
-ref{pect to other forts of Fruit. Sometime after, givethem
fourteen or fifteen Boilings, and if you percieve, that they have
thoroughly imbibd the Sugar, you may referve them, for the
making of Compotes, at any time, till the Seafon is pafsd: So
that the reft of the Work may be finifh’d, by giving them the
Boiling, that is peculiar to this fort of Fruit, and {pecified in its
proper Place, Pag. 33. |
When thefe Boilings are perform’d, only for Compotes, if
too much Syrup be left, ic muft be boil’d feveral other times,
after having taken out the Goofeberries, upon which it is to
be pour'd, at laft. Ac another time, if you are defirous'to make
a Compote of green Goofeberries, out of hand, take thofe that
lie by liquid, and caufe them to give, with a litle Water: Then
let them have a Boiling, with the Goofeberries, and drefs them, _
“upon your China-difhes. , |
=
Compotes of Cherries.
Having provided Cherries, and cut off part of their Stalks,
take a quarter, or halfa Pound of Sugar, which will be fuffici-
ent, if you defign only to make one or two Compores: Let it be
melted, with a very little Water; becaufe the Cherries will yield
a greatdeal of Juice, and levall boil together; carefully taking
off the Scum, tillthe Cherriesbecome foft, and have thoroughly
imbib'd the Sugar. Iftoo much Syrup’be left, give it fome o-
ther Boilings, and afterwards pour it upon your Fruit.
Upon any emergent Occafion, even out of the Seafon, a
_ Compote may be made of dried Cherries, or others; following
ey ; & 3 the
. ek
NY
ee” a ee
SRL > ca UN aee aN RPE SSeS So PRR ares, oh fe aber aeeamm ty Se Bay AS TATIIS CE ats COE RRL SES EN " pee CaS CEL On
66 New Injtruttions for Confectioners.
the Inftructions that have been given for the preced ing Fruits.
Compotes of Rajberries. | |
Having causd fome Sugar tobe brought to its Pearled Qua-
4
lity, lec your Rasberries be thrown into it: Then give them a
cover'd Boiling, and the Bufinefs will be effected. —
Compotes of Strawberries.
Thefe Compotes are ufually made after the fame manner, but
if the Strawberries are fomewhat over-ripe, the Sugar muft be
boil’d to a little higher Degree.
Compotes of Currans. |
Take Sugar newly pafsd tho’ the Straining-bag, and boil it
till ic is Blown: Then throw in your Currans, give them a-
Boiling, and remove them from the Fire. Ifyou percieve, that
they have thoroughly imbib’d the Sugar, they may be drefs‘d
upon China-difhes, and fervd up to Table: Orherwife, let
_ them be broughtto the Fire again, and have another Boiling.
Compotes of ripe Apricocks. ° .
When ripe Apricocks firft begin to be in Seafon, they may
be usd without paring ; but afterwards they muft be Turn’d ~
and Ston’d, in order to be fcalded over the Fire, as thofe thar
ate defign'd for Preferving : As foonas they rife on the top, and
become foft, they muft be taken off, and fet by to cool: Then
Jet them be put into Sugar, as it runs from the Straining-
bag, ‘and boild rill the Scum ceafes to rife any longer ;
which is a fign, that the Apricocks have caft all their Juice,
and {ufficiently imbib‘’d the Sugar. But ifthey do not appear to
be boil’d enough, you may give them a few more Boilings, as
alfo the Syrup, in cafe, too great a quantity of it beleft, fo as
it may be conveniently pour’d upon the Fruit. |
Another Way of making Compotes of ripe Apricocks.
Compotes of Apricocks are likewife made without fcalding ;
‘fo as to render them more delicious, and that they may retain a
| | greater:
er Ba Mi Aiea we UN Rea eae ct
are a , ‘
greater relifh of the Fruit: Having par'd and fton’d them,youneed
only put them all at once into clarified Sugar ;: or if that be want-
ing, into Sugar melted with Water, that isto fay, a Quarter of
a Pound, or fomewhat more, for every Compote. ‘Thus they are
to boil, till they become very foft ; to which purpofe, a fuffici-
ent quantity of Water muft be put to them, altho’ they alfo_
yield fome Juice. When the Scum ceaies to rife, and the Apri-
cocks have imbib’d the Sugar, take them off from the Fire, and
obferve, whether it be nor expedient to boil your Syrup, a lit-
tle longer, that it may be fufficiently confumd, and only fo much
left, as is requifite for the foaking of your Fruit. |
Compotes of Plums.
Let your Amber-plums, Orange-plums, or others, be prick'd-
with a Pin, and throwninto Water: Then {cald them over the
Fire, in the fame, or other Water, and take them off, asfoon —
asthey rife onthe top, caufing themto be fpeedily cool’d: Then
let them be brought again to their Colour, and made foft, ac-
cording to their kind, and conformably to the Method explain’d
in the Article of Plums. Afterwards, they are tobe put into -
thin Sugar well heated ; allowing one Ladle full of Water, to |
two of Sugar. They. are to beleft in this conditiontillthenext
Day, or only till the Evening, if Occafion require it; and then
they muft be put again into a Copper-pan, in order to haveas
many Boilings, as fhall be judg’d expedient, rill the Sugar be
thoroughly imbib'd. Arcthar inftant, it may be perceiv’d, that
the Scum does not rife any longer, and that the Plums are be-
come foft and tender. A great quantity may be rhus prepar‘d
at Once, and kept for a confiderable time. —
Another fort of Compote of Plums.
_ Compotes may alfo be made of Plums, without fcalding; ei-
ther leaving the Stones, or taking them away. Having put
them into thin Sugar, let all fimper together, and after they
have been fer by for fome time, let them be brought to the Fire
again, to boil, tillnoScum isleft, and rill they have thoroughly
imbib¢d the Sugar: Or elfe, thofe Directions may be follow’d,
that are {pecified in the laft Article of Apricock-Compores.
| o os
“Z 4 ner Com-
fe New Inftruitions for Confectioners. 67 eg
citi aka LEI Ti Oe aM a TY OZ Na A Th Mb OY mer | ALN "Wi oy” ‘
tegen ee ie “ep ; { is ‘
oo. “New Tnftractions for C onfeitioners.
Compotes of Summer-pears.
Thefe forts of Pears are to be fcalded over the Fire, till they
become femewhat foft, and prick’d on the top, with a Bodkin,
even to the Core: Afterwards being cool’d, they muft be pard,
and thrown into frefh Water, in order to be put into clarified |
Sugar; adding alirtle Water, to boilir. If the Pears are large,
they may be cut into Halves or Quarters; fo as they may fim-
per inthe Sugar, and caft their Juice. Then let them boil, till
the Scum ceafes to rife, and your Compote will be made. If too’
great a quantity of Syrup be left, let it be. confum‘d a little by”
boiling, and pour'd upon the Fruit. Compores may be made af-
ter thefame manner, of Blanquets, Ruffetins, Mufcadines, and
other forts of Pears. | | |
The clarifying of the Sugar may alfo be difpensd with, only’
throwing a Lump of Sugar of a convenient Thicknefs, into the’
Water, in which they are to be boil'd; and taking care that.
the whole be well Scumm’d: A good quarter of aPound of Su-_
gar may be fufficient for a Compote of the like Nature.
Compotes of other forts of Pears.
Winter-Pears may alfo be put into Compotes, in the fame
manner, particularly the Bon-chvetiens, thofe of St. Francis and
others. “Chey muft be firft prick’d to the Core, with a Bodkin,
and {calded in Water: Then they are to be cool’d, par'd and
divided into Quarters, throwing them again into frefh Water :
Afcerwards, they muft be put into one half Sugar and the other
Water, and boil'd, till they have thrown out all their Scum,
which isto be carefully taken off, with the Skimmer. Let the
Pan be removd from time to time, and fet afide, as foon as the
Pears have thoroughly imbib’d the Sugar, and are become foft;
‘otherwife they would turn to Marmelade: Then let the Pears
be drefs'd upon China-difhes, and having given the Syrup, fome
other Boilings, if ic be requifice, pour it upon your Fruit, and
{queez in the Juice of a Lemmon, or Orange: The fame thing
may alfo be done in the preceding Compotes. .
Com-
Compotes of Pears made in a Bell.
There are certain Pears,as the Certoe,the Pound-pear and fome
_ others, of which another fort of Compote may be made, by cau-
- fing them to be ftew'd in a Bell, thus: Having par’d and cur —
_ your Pears into Quarters, put them into an earthen Veflel, or
_ one of Copper, made for that purpofe; in form of a Bell, with
Water, Sugar, Cinnamon and Cloves: A quarter of a Pound of
Sugar, or fomewhat more, will be fafficient for a Poundeof
Fruit, and only fo much Water, as may ferve to foak them:
Let them be ftew’d.over a gentle Fire, and when they are half
done, let half a Glafs of red Wine be added : But the Pot muft °
be kepr clofe ftopt, and the Fruit ftirr'd from time totime, left
they fhould ftick to the Bottom. Afterwards, the Ccmpote is to
be drefs'd, and the Syrup pour’d upon it, if there be no more
than is needful; otherwife it muft be confum’d by degrees, be-
caufe too great a quantity of it oughr not to be left.
Compotes of roafted Pears.
Compores may likewife be made of roafted Pears: When they
are fufficiently done, and par'd as neatly as is poffible, let them
be flit and the Cores taken out: Then they are to be put into a
Pan, with Sugar and a little Water, which is to be boil'd and |
and confumd, till the Pears become very red, and till very
little Syrup be left; but they ought to be often ftirr'd, to hin-
der them from burning, and {ticking to the Bottom. Afterwards,
having drefs'd them for your Compote, you may .{queez in the
Juice of an Orange , or Lemmon, which will wonderfully
heighten their Relith.
Pears may be alfo put into a Silver-difh. or Plate, and bak’d in
an Oven, or otherwife, with Powder-fugar, after they have
been firft fcalded in Water, in order to be par’d;. or elle they
may be pard, without fcalding: Then let them be drefs'‘d,
ftrew’d again with Sugar ; and brought to a Colour, with the
red-hot Fire-fhovel; adding the Juice of an Orange, when rea-
dy to be ferv'd up to Table.
See hereafter the Compotes of Peaches, among which mention
‘is made, of anotler manner of diverfifying thefe Compotes, ac-
» cordingly as occafion may require. —
Com-
a eee ~ oe mi Site Bb wae,
; ie oh ee q
70 ~~ New Infirnttions for Confectioners,
Compotes of Apples.
Pare your Apples, cur them into Halves, or Quarters, take
out the Cores, and, as they are done, throw them into fair Wa-
rer: Then put a good Quarter of a Pound of Sugar, if ir be
only for one Compote, or a greater quantity, proportionably for
feveral Compotes, into a Quart of Water, or more, and ler all
boil with the Apples. As {oon as they are become very foft, and
haye thoroughly imbib‘d the Sugar, take them out,and Jay them
inorder upon your China-difhes’; whilft the reft of the Syrup is
boil’d and pe ae till it turn toa Jelly, which happens, when
it falls from the Spoon, in thick drops, and does not run in
Threads. ‘Then pour it upon your Fruit, and, if you pleafe,
f{queez in the Juice of an Orange, or Lemmon, | Na
Other Ways of preparing Compotes of Apples.
Let a Decoction be made of the Paringsand Cores, with fome
other Apples, which being ftrain’d will ferve for the Boiling of
your Compote, in the fame manner as before. Or elfe, when
the Apples are ftew'd, anda great quantity of Syrup is frill left,
ler the fame Parings and Cores be boil’d in it, and let the Sy-
rup be pafs'd thro’ a Sieve, before it be eres upon the Fruit.
~ Compotes of roafted Apples may alfo be made, obferving the
Directions already laid down for Pears: But you muft remem-
ber, to caufe your Fruit to be ftewd over a good Fire, and to
turn them, from time to time, with the Ladle. ih:
- ACompote of Apples a 1a Dauphine.
Having cut your Apples into eight Quarters, every one of
which is to be made round, in form of little Balls, as it were
Plums; let them boil in a Decodtion, of all the Parings, and
fomeother Apples, with the neceffary quantity of Sugar, as for
other Compotes. At laft, a little Cochineal is to be added, to
| give them a red Colour, and the Syrup muft not be fo much
— wafted ; unlefs you would have the Compotes ic'd over, to di-
verfifie them. :
Com:
~~ New Inftruitions for Confettioners.
‘Compotes of farced Apples.
Take about a quarter.ofa Pound of the dried Pulp of Oran.
gesand Lemmons, and pound it ina Morter: Then let fome Ap-
ples be chopt fmall, and mingled with Marmelade of Apri-
cocks, or fome other fort that isat Hand: Afterwards, having:
bor'd the Apples thro’ from top to bottom, without paring them,
let the Hole, which ought to be wide enough to receive your
Thumb, be fill’d with the faid Marmelade, let all be gently
bak’d, upon a Silver-plate, in the Oven; or elfe Fire may be
put round about the faid Plate, and when the Apples are done
enough, they may be foak’d in a little Syrup, as the others.
Compotes of Peaches,
When the Peaches are full ripe, they can only be roafted ;
becaufe this fort of Fruit is too foft. ‘[hereforethey muft be
neatly pard fton’d and laid in Quarters, upon a Silver-dith, or:
Plate, with Sugar, and, if you think fit, with candy’d Lem-
mon-peel chopt {mall: Then, being bak’d in an Oven, let"them.
be drefs'd, if they'are to be ferv’d up with any Thing elfe, and >
let the red-hot Fire-fhovel be pafs’d over them, to give them
a fine Colour, after they have been ftrew'd with Sugar.
This Compote, and others of the like nature, may be put into
a Tourte, or Pan-pie, and tothat end,a Border of Pafte, and even
the whole Furniture that is ufually provided for other Pan-pies,
mutt be laid in the Difh, in which the Peaches are to be roatted,
and the Fruit muft be fet in order therein. In the mean while,
another Piece of Pafte for Crackling Cruft, being roll’d our,
may be cutinto flips,and feparately bak’d in an Oven; in order.
to be ic’d over with the White of an Egg, and Powder-fugar,
well temper’d together. This ic'd Cruft muft alfo be dried in
the Oven, till it become very white, and laid upon the Pie, a
little before it is ferv’d up to Table. es
Other Compotes of Peaches.
Compotes may be made of Peaches that are lefsripe, according
to the Inftructions before given for thofe of Apricocks, Pag. 62..
and others may likewife Be prepard, upon occafion, of green
Peaches, in their Seafon, or fuch as have Bee already preferv'd ;
| in
Fi ae) OP ree, oP ye OE a> fin) re oe ea oA Sa a
ri Pie ig Bafa, ite ae adh A Fa
in the ordering of which, it is only requifite to obferve the Me-
thod laid down for Compores of green Apricocks. Ree
Compotes of Bell-grapes.
The Bell-grapes muft be firft fcalded in Water, and brought
again to their Colour, as thofe thar are defign’d for preferving:
liquid, or otherwife: ‘To that purpofe, ler your Water fimper
over the Fire, throw the Fruit into it, and, as foon as they be-
gin torife, fet all by to cool: Then caufe them to become green”
again, in the fame, or other Water, and when they are very
foft, let them be laid a draining ; whilft fome Sugar is boil’d
Smooth, or only fimpers a little. Afterwards, having removd.
the Pan afide, till the Evening, or the next Day, accordingly as”
you have time, and, having fet it again over the Fire, give the
Fruit ten, or twelve Boilings, and your Compote will be brought ®
to perfection. : : |
Thus, if you think fit, a fufficient quantity for feveral Servi-
ces, may be prepard, and kept for a confiderabletime. If you
have a mind to make a Compore of Bell-grapes, out of the Sea-_
fon, you need only take fome of thofe thar have been already
preferv'd liquid, and caufe the Syrup to give a little: Then let
it have a Boiling, flip in the Grapes, and drefs all upon your
China-difhes. : |
Compotes of Ouinces.
. Let the Quinces be cut into Quarters, proportionably to their
Thicknefs, without abfolutely loofening them, one from another ;
fo as they may ftick together, as if the Fruit were ftill entire : |
Or elfe, they may be only pierc’d to the Core, with a Bodkin, |
and {calded in Water, till they become foft: At that inftant, let
them be remov’d from the Fire, to be cool’d and pard, taking
away the Kernels, and throwing them as they are done, into
other frefh Water: Then, putting them, as the Pears, into one
half Sugar, and the other Water, let all fimper together, and
fer them by for a while, accordingly as the time will permit.
Afterwards, being fet over the Fire again, they muft be boil’d,
and fcumm/d, till they have thoroughly imbib‘d the Sugar, in -
order to be drefs'd for your Compote, with the Syrup, when only
fo much is left, as will be requifite for the foaking of them.
Laftly, let the Juice of an Orange, or Lemmon be {queez‘d up-
jon all, and let them be fery’d up hot to Table. O-
BNE Pe en ; POR nen may Reh aa rman. 204
Pa, te ef : . e : ¥ : fi vite
ss New Inftructions for Confectioners.
ar ai
Other Ways of making Compotes of Quinces.
The Quinces may be wrapp’d up in wer Paper, and roafted
by degrees under hor Embers: Then they are to be cut intro
Quarters, taking away the Cores, par'd, and put into a Cop-
per-pan, with Sugar and a little Water ; caufing them thorough-
ty to imbibe it. When the Syrup is fufficiently confum'd, they
may be drefsd, ard fervd uphot ; in the fame manner, as the
former.
Or elfe, when your Quinces are roafted, parethem, and cut ;
that part which is moft done, into Slices: Then putting them ~
into a Difh, or Plate, with Powder-fugar, and a little fweer
Water, let them be cover'd, and laid upon the hot Embers; by
which means they'll be well foak'd, by degrees, and a Syrup
will be made of an exquifite Tafte. .
-Compotes of Chefauts.
\
Having roafted and peel'd your Chefnuts, let them be beaten
flat, and put into a Difh; pouring upon them fome Syrup of
Fruits, or a Decoction of Apples, boil’d with Sugar, till ir be-
come Smooth : Then cover the Chefnuts, and lay them.a foak- |
ing, over a gentle Fire ; adding other Syrup, from time to time,
as the former is confum’d. They ought to be fervd up hor,
to Table ; and to that end, the China-ware mutt be fet in order
upon a Difh, fo as the Fruit may be turn’d upon them. ‘Then
moiften all, with Syrup, if ic be requifite, and {queez upon them
the Juice of a Lemmon, or Orange.
Compotes of Lemmons, or Oranges,
Let your Oranges, or Lemmons be Turn’d, or elfe Zefted,
and fcalded in Water, over the Fire: Then, having fer them by,
to cool, cut them into Slices, or Sticks, or into round Slices,
crofs-wife, and take out the Kernels ; throwing the Fruits, as
they are done, into fair Water. Afterwards, having made a
Decoction of Apples, with Sugar, let it be redic’d almoft to a
Jelly, and let the Oranges, or Lemmons be flipt into it: Other-
‘wife, let them be put into Sugar; newly pafs‘d thro’ the Strain-
ing-bag, and have eight, or ten Boilings: Then they may be
fet by, for fome time, and finif’d at pleafure, by giving them
| fs: twen-
me as oe x oly GE EI Le eS > ce ee
New Inftruttions for Confectioners. |
_ twenty other Boilings, in order to drefs the Compote, and ferve
ir up to Table. : | |
CHA P. XXII. |
Of the Conferves of Flowers and Fruits.
"THis Article is as remarkable as the preceding, and of no lefs |
importance, inthe Art of Preferving ; more efpecially, for
the preparing and dreffing of a Defert, or Banquet of Sweet-_
meats.
Conferves of Orange-flowers,
' Take about three Pounds of Sugar, and boil it, till it be-
comes Feathered: Then, having pick'd a Handful of Orange-
flowers, let them be chopt, and thrown into the Sugar, when
the Boiling ceafes: Burcare muft be taken to remper and mingle
them well with the Sugar, to the end, that they may be im-
pregnated with it, on all fides. Afterwards, you are to work
the Sugar, quite round abour the Pan, till a fmall Ice be made ~
on the top, and then fpeedily pour off your Conferve, into Pa-
per-moulds, or others: When it is cold, that is to fay, about -
two Hours after, ic muft be taken out of the faid Moulds, and
kept for Ufe. ‘To ferve it up to Table, it may be’ cut after —
what manner you pleafe, either into Lozenges, or otherwife ;
to which purpofe, it is only requifice to mark it with the point
of a Knife, and ic will eafily break. If you have a mind to
drefs it in an oval, or round Form, it may be done with a
Spoon, when the Conferve is newly made, and fo of the reft.
Conferve of Cherries:
Let the Cherries be fton’d, fcalded over the Fire, and well.
dried: Then boil the Sugar till it be Blown, and throw in the
thick Subftance of the Cherries; tempering it well with the Su-
gar, to the end that all may, be thoroughly intermixed: After- -
wards work the Sugar round about the Pan, till ic makes a {mall
Kice on the top, and then pour your Conferve into Moulds, This
%
Me-
Dy Wiel haa ee ahem a ow a wei ei sath oa aati ls a NB ot ae ele Sv Lee a Vi us Sr RE ease hE
# Rack i gt ae : Brees | i
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v
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New Inftrattions for Confectioners.
OT aa
Method is to be obferv’d, when Cherries firft appear, but when
they are in their full Seafon, you muft caufe them to caft their.
Juice, and afterwards lay them upon a Sieve: As foon as they
are draind, they muft be pounded in a Mortar, and fet over
the Fire again, to be well dried: Some time after, their thick.
Subftance muft be put into Blown Sugar, as before, and order’d,
after the fame manner. :
ee
Conferve of Currans,
Having pick'd your Currans, and put them into a Copper-
pan, over the Fire, to caufe them to caft their Juice, let them
be well drain’d on a Sieve: Then ftrain them, and let that which -
runs thro’ the Sieve be fet again over the Fire, to bedried. In
the mean while, ler the Sugar boil, till it has attain’d to its
Crack’d Quality, and throw in as much of the thick Subftance
-of your Fruit, as will be fufficient to give the Conferve a good
Colour and Tafte ; tempering all well with the Sugar. After-
wards, let the Sugar be work’d and made white, round about
the Pan, as upon other Occafions, and when you perceive a thiri -
Ice, on the top, take off the Pan and drefs your Conferve in the
Moulds.
Conferve of Rafberies.
This fort of Conferve is ufually made as the former, only it muft
be mix’d with a few Rasberries to give it a Smell and Tindture,
as if it were made altogether of that Fruir: Tothat purpofe, a -
Handful of Rasberries may be added, with their Grains, but
thefe Grains are fomewhat troublefome to the Teeth, and
may fpoil your Conferve, when you are about to cut it. 3
- Conferve of Smallage,
Let the greeneft Leavesof Smallage, or Celery be {calded over
the Fire, and give them three or four Boilings: Then let them
be well drain’d, pounded in a Morter, and ftrain’d thro’ the
Sieve; whilft fome Sugar is boil’d, till it be a little Feathered:
As foon as the Boiling ceafes, throw in what was ftrain’d, and
temper it well with the Sugar, which muft be work’dasbefore,
and when an Ice appeatson the top, the Gonferve may be pour’d
into the Moulds, ye ate PO Lo) iO
RRS ieee White
WORN Ta aS RE ee Coee
PT en
,..
np ash ee eT NO :
‘ 2 2 Re a
76 New Inftruitions for C onfectioners.
White Conferve.
For want of Orange-flowers, fome Marmelade made of them
may be usd, if you haveany ar Hand; Orherwife, take a lit-
tle Marmelade of Lemnions; with Orange-flower-water, or
the Juice of a Lemmon, if you are minded to diverfifie tke ©
Conferves. Inthe mean time, the Sugar being boil'd, till it be-
come Feathered, temper your Marmelade with it, and for the ~
reft,obferve the Inftructions given for the preceding Conferves.
|
Conferve of Violets.
Conferve of Violets is madein the fame manner, as that of
Orange-flowers ; only the Violet-flowers muft be pounded in a
Mortar, after they have been pick’d, and youare to put into —
the Sugar, what is requifite to give your Conferve, the Colour
and Tafte of Violets. Itmay alfo be made, with Marmelade of —
Violets, if any of the grofsSubftance taken from your Syrupof —
‘Violets, be left ; incorporating ir with Pearled Sugar: For by ~
that means, it will keep, as long as you fhall think fit, and
Paftes may likewife be made of the fame Subftance, mingling
it with Marmelade of Lemmons, which eafily imbibes its Tin- —
cture. |
ee ee ee ee
Other forts of Conferves.
Many other-Conferves may be made, in taking meafures
from the former, particularly of Barberriés and Pomegranates, |”
by obferving the Directions before laid down for thofe of Cur- _
rans; of Rofes and Jeflemin, imitating the Conferves of Violets, —
or Orange-flowers; and fo of others, which may be prepard,
according to. Difcretion.
Cuap. XXIII.
Of Marmelades.
AN Account might be given of what relates to this Article,
in treating of every kind of Fruit in particular ; but for-:
afmuch as feveral forts of Marmelade may be made at once,
Boiling, which is neceflary for the others; which afterwards are
to be order’d in the fame manner.
| Marmelade of green Apricocks.
Let the Apricocks be put into a Lie, fuch as is defcrib’d
Pag. 16. and cool’d in frefh Water, to take off the Skin: Theri
they muft be well boil’d, till they become very foft, and being
drained, pafs’d thro’ a Sieve, into.a Pan. Afterwards, this
Pafte muft be dried over the Fire, carefally ftitring and turn-
ing it, on all fides, with the Spatula, fo as no Moifture may be
left, and till it begins to ftick.to the Pan. In the mean while,
fet fome Sugar be boil’d, till it become Crack’d, which is to be
temperd with the Marmelade, after having weigh’d out as
much as is needful, that is to fay, a Pound of one, for every
Pound of the other: When this is done, it remains only, td
caufe all to fimper together, fora while, and to put your Mar-
melade into Pots, or Glaffes, or elfe to procede to the drying
of it.
Marinelade of Cherries.
- The Cherries muft be firft fton’d, and {€r over the Fire in a
pper-pan to caufe them to caft their Juice: Afterwards they
are io be drain'd, bruis'dand pafsd we a Sieve, and the Mar-
. | = 7 pest
New Inforuitions for Confectioners,
'
-
wp sereneranan) pane ow
melade muft be put again into the Pan, to be dried, over the —
Fire, as before. “Then ler fome Sugar be boil’d, tillit be great- —
ly Feathered ; allowing one Pound of it, for every Pound of ©
Fruit, or Pafte: Let all-be well intermixd together, in order —
to fimper for fome time,’ and at laft ler the Marmelade be put
into Pors, or Glaffes ftrew’d with Sugar: They ought not to
be left long upon the Fire, left they fhould become too black,
and for'that teafon, they miuft be fer over one that is quick,
in order to be thoroughly dried. ah ain
Marmelade of Currans, ai
Having provided Currans, and ftripp’d them off from the
Bunches}!foak them in boiling Water, till they break: Then
removinpithem from the Fire, let them be drain’d upon a Sieve,
and as foon as they ate cold, pafsd thro’ the fame Sieve, by
reafonvof the Grains ; fome time after, they muft be dried over
the Fire, according to the ufual Method, whilft the Sugar is’
brought to its Crack’d Quality, allowing a Pound of it for every ©
Pound of Fruit. Laftly, let it all be well temper'd together,and ha-
ving caus d them to fimper.a little, let them be ftrew’d with Sugar,
in order tobe conveniently difpos‘d of in Pots or Glaffes,as before.
Marmelade of Bell-grapes is made after the fame manner.
Marmelade of Rafberries.
The Body of this Marmelade is ufually made of very ripe
Currans,: to which is added’a Handful of Rasberries, to make —
it appear asif ic confifted altogether of the latcer. For the reft,
it is only requifite to obferve, what has been even now deli-s
verd, with refpect to the preceding Marmelade. sh
Marmelade of ripe Apricocks.
Take: five Pounds of very ripe Apricocks, boil them in two’
Pounds of Pearled Sugar, rill they have thrown out all their’
Scum, and then remove them from the Fire. When they are
cold, fet them again over the Fire, to be broken and dried, till
they do not run any longer. In the mean time, three Pounds
and half of Sugar, being made Crack’d, let it be incorporated
with the Pafte; ler all fimper together for a while, and ler the
Marimelade; ftrew'd with fine Sugar, be difpos’d of in Pots, ‘or -
- Glaffes, as the others, © 7 | Be Mar-
Ce
“
z
~~ New Inftruttions for Confectioners,
719
“Marmelade of Plums.
ME they ate fuch Plums, as flip off from their Stones, let thofe -
Stones be taken away: Otherwife, let them be fcalded in Wa-
rer, till they become very foft ; let them alfo be drain‘d and
well {queez'd thro the Sieve: Then dry your Marmelade over.
che Fire, and let ic be incorporated, with the fame Weight of
Crack’d Sugar: Laftly, having caus'd it to fimper, for fome
time, let it be put into Pots, or Glaffes, and ftrew’d with Su-
ar. z
Mirabolan Plums, as well red, as black, are very proper for
this fort of Sweet-meats.
+ Marmelade of Pears.
: Let your Pears be {calded in Water over the Fire, and when.
they are become very tender, ler them be taken out anddrain‘d:. .
Then ftrain all thro’ a Sieve, and let your Sugar boil, rill it be
very much Feathered ; allowing three quarters.of a Pound of |
it for every Pound of Fruic: Laftly,having remper'd it with the.
Pafte, which ought to be well dried, and having caus'd them
ro fimper for a while, pour the Marmelade into Pots or Glaffes-
ftrew'd with Sugar.
Marmelade of Apples.
_ Marmelade of Apples is made altogether according to the Me:
thod even now explaind ; as well for the manner of ordering.
the Fruit, as with refpect to the Quantiry, and the Degree of -
boiling the Sugar, which is neceffary, for that purpofe.
Marmelade of Sevil-Oranges,
Having cur your Oranges into Quarters, without Turning or
Zeftingthem, take away the Juice and:the tops, where. there;
is a tough Skin, which cannot eafily be foften’d: In the mean,
time,. let fome Water be fet over the Fire, and when it.is ready »
toboil, throw in your Orange-peels which muft boil, till they,
become very foft, and yield to the touch.of your Finger: Then
they are to be cool’d in frefh Water, drain'd, and. ftrongly,
{gueez'd thro a Linnen-cloath: a Pulp mutt alfo be aie
4.4 | éd
oN nf t
‘ "
" ani bt i ee a
— .
a). } NR RAAY Sere eres eS pei TW) es SAAR Seah WE pps SOO Ard a ote hea Se Po es ae n * Vee. <7) ee: See ke Ca
NC RRO Nee 2S SA RO Ne
80 New Inftruttions for Confectioners. - ’
cn
ed in a Mortar, and pafs‘d thro’ the Sieve ;_ whilft fome Su-
gar is boil’d till it be Feathered, which is to be mingled with
_. the Marmelade in theCopper-pan, into Which it was put, to
be heated again a little, to the End that the moiftnefs may eva-_
porate. ‘Fhe ufual quantity of Sugar is requifire, as well that
it may flip off, from the bottom of the Pan, as that, what is
taken up with the Spatula may be entirely feparated from the
_‘reft, without running. Aclaft, fer your Marmelade upon the
' Fire again, to fimper, and let it be pour’d hot into Pots or o-
ther Veffels.
Marmelade of Lemmons.
_ The Lemmons being Zefted, cut into quafters, and clédr'd
from their Juice, muft be thrown into Water, as they are done,
to hinder them from turning black: Then having causd other
Water to boil over the Fire, ler them be put into it, and ©
when they have had four or five Boilings, fqueez in the Juice —
of a Lemmon, as alfo that of anorher, fometimeafter. As foon
as your Lemmon-pulp is become very foft, it muft be cool'd,
drain’d and {queezd in a Linnen-cloath, before it is pounded —
in the Mortar, and pafsd thro’ the Sieve. Laftly, your Mar-
melade mult be fet over the Fire again, a little while, as the
former, and the Sugar is tobe orderd, after the fame manner.
Marmelade of Orange-flowers,
Take only the Leaves of your Orange-flowers, without the
Yellow ; or Stalks, and as they are pick’d, throw them into fair
Water, into which the Juice of a Lemmon has been fqueez’d :
Then {cald them over the Fire, as it has been fhewn, in the
preceding Articles, till they become very foft; adding likewife, ©
the Juice of anotherLemmon. Afterwards, being well prefs‘d —
in a Linnen-cloath, or elfe with your Hands, they muft be ©
pounded in a Mortar, and ftrain‘d thro’ a Sieve, if-it be requi-
fite. As for the Sugar, it muft be made greatly Feathered,and —
incorporated with the Marmelade, till it flips off from the bor-
tom:and fides of the Pan. Laftly, having causd all to fimper,a ~
little, the Marmelade may be pour’d into Pots, and kept for
ufe; if you are not defirous, to have it immediately dried. a
This is' the beft Way of preparing the Marmelade of pure —
Orange-flowers; otherwife, to fave fome Charges, it may be ©
y ny : minq- Ny
4
i
:
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=. ~New Inftruttions for Confeétion ae
mingled, as Occafion requires, with a little Marmelade of
Lemmons, which is equally white and of the fame Tafte:
-Infomuch, that fome Confectioners caufe it to pafs for the
rrue Marmelade of Orange-flowers ; contenting themfeves on-
ly to throw in a Handful of Flowers, when it is made, to give
it a little Smell, or Tincture of them. ‘
Obfervations upon the feveral forts of Marmelade.
The manner of drying all thefe different forts of Marmelades
fhall be explain‘d in the following Article of Paftes: Thofe of
green Apricocks, and green Almonds are apt to grow greafy,
and will not keep very long ; {o thatit is requifite either to dry
them immediately, or in lefs {pace of time, than three Months ;
otherwife they cannot be well dried. The Marmelades of O-
range-flowers and Lemmons, generally candy within a little
while, altho’ they are duely prepar'd, but that is no great dam.
mage. Whenever you would have them dried, let all the
Candy be put with a little Water into a Copper-pan, over the
Fire, and let it be brought again, to the neceffary Degree of
Boiling, with other Sugar, as much as is needful for the drying
of your Pafte; foas all may be mingled with the {aid Pafte,
according to the Method, hereafter {pecified.
Ht Ae, RNIV,
Of the Paftes of Fruits,
T is only requifire to have recourfe to the particular Marme-
lades, of every fort of Fruit, defcribed in the fore-going
Chapter, to know how to make as many Paftes; in regard
that it is almoft the fame thing, and the whole Work is brought
to Perfection by dryingthofe Marmelades. To that purpofe,
when the Bufinefs requires difpatch, the Sugar muft boil, till
it be crack’d, oratleaft, greatly Feathered; to be incorporated
with thedried Fruit. Afterwards, the Marmelade being made
according to Arr; may be raken up with a Spoon, and drefs'‘d
upon Slates, or in Moulds, in arder to be dried in the Stove,
with a good Fire, In the Evening, or the next Day, they
TPAC eA ACER MR eu eet
‘ Se ay . t
muft be turn’d on the other fide, and laid again upon the fame —
Slates, or upon Sieves: As foon as thefe Paftes are become very
firm and compact, they are to be lock’d up in Boxes, and'may be —
usd, as Occafion requires. ee Oe indeed
At other times, when you would have any Pafte dryed, ler ©
as much Marmelade, as you fhall think fit, be put into a Cop-
per-pan, and having caus’d fome Sugar to be brought to its Fea-
thered Quality, pour it ins tempering it well rill it flips off ©
from the bottom of the Pan; after the fame manner, asin the
making of Marmelade. Then let all fimper together,for a while,
and lerthe Pafte be immediately drefsd upon Slates, or in Tin- —
moulds, made in form of a Heart, Square, Flower-de-luce, &c.
which are ufually fer into the Stove, to be dried as before. ©
Thefe are the general Directions that may be given, for the —
ordering of fuch Fruit-paftes as are made of Marmelades; al- —
lowing two Pounds of Sugar, for every Pound of Fruit. But —
for other Paftes, that are made on purpofe, an equal quantity —
of each will be {ufficient, and the Sugar muft be boil’d rill ic
has attain’d to its Crack’d Quality. ©” Seuese ciel Neuer
Paftes of green Apricocks.
Let your green Apricocks be prepar'd, and made into a Pafte
according to the Method laid down for the Marmelade of the fame
‘Pag. 77. Then your Sugar being boild till ic become Crack‘d,
muft beincorporated with the Patte ; allowing a Pound of one,’
for the like quantity of the other. Afterwards, let all fimper
together, and at the fame time drefs your Pafte,-as before ;
jn regard that it will not keep long, by reafon of it aptnefs ta
grow greafy. | : | 3
The Paftes of green Almonds, if any aré made, may be pre-
pared after the fame manner. eee hw ae,
Cherry-paftes.
"The Cherry-cakes defcribed under the Article of that Fruit,
Pag. 30. may be now us‘d to very good purpofe, ‘but when’ they.
are out of Seafon, fome Marmelade of Cherries is to be taken ;
which, being cool'd'and boil’d again in new Sugar, that is Fea-
thered, ‘as it has been ‘already hinted, ‘may be order’d with a
Spoon, and fet into the Stove to be dried, “When this Pafte is
turn d on the other fide, ic muft be lightly ftrew'd with Sugar
\ Seed <1) gg ET | eft aan. » HUES Ss put,
a
pepo abi aoe ” lates hc a ry a IR csighAAiahibAanen ieapeasneinice seseie ora. ©,
Nem baaeions Thx Confectionery, Bs
put into a Handkerchief, and it will appear finer, being drefs'd _
the firft fide uppermoft, to be fervd.up to Table.
Paftes of Currans. 2 vn sin
~ Let your Currans be fet over the Fire, to caufe them to cat
their Juice, and laid upon a Sieve, when.cool'd: Ler themalfo
be ftrain’d thro the fame Sieve, and dried oyer the Fire,. whilft
an equal quantity of Sugar, that is to fay, a Pound for every
Pound of Fruic, is bronght to its Crack’d Quality, which isto
be incorporated with it, in the fame manner, as for making Mar-
melade of Currans, explain’d Pag. 478. Thus'the Pafte may be:
drefs'd, after having caus‘d it tofimper for a while, if you have
amind to dry it at the fame time : Orherwife, let this Marme-
lade be boil’d over again in other Crack'd or Feathered Sugar 5
obferving, for the refit, what has been already deliver'd, upon
the like Occafion, concerning Fruit-paftes, in general.
: Rafberry-pafte. :
The Body of this fort of Pafte is ufually made in the fame
manner,. as for the Marmelade ; that is to fay, with Currans,
and a few Handfuls of Rasberries, and the whole Work is fi-
nifh'd, as the former: Both thefe forts are alfo to be ftrew’d |
with Sugar, as the Cherry-pafte, as they.are turning to be dried
on the other fide, and ought to be ferv'd up to Table with che
firft fide uppermoft. sae |
Paftes of ripe Apricocks,
Apricock-pafte is ufually made, as the Marmelade, of the
fame, fpecified Pag. 78. or elfe the Apricocks may only be
{calded at firft, as the reft of the Fruits, without Sugar. Ti
your Apricocks are not thoroughly ripe, they muft be bruis'd, as
much as is poffible, and even pounded in a Mortar. After-
wards, the Sugar muft be boil’d, till ic become Crack’d; that is
to fay, a Pound for every Pound of Fruit, and temper’d-with ~
the Pafte that has been well dried over the Fire. Then, having .
causd it to fimper, drefs ir as the others, in order to be dried
in the Stove, ‘This Pafte is not {o.grateful to the Palate, when
kept for a confiderable time’; becaufe it is apt to grow. grealy,
as that of green Apricocks, = Se ie iin
84 New Iuftruitions for Confettioners,
Plum-pafte.
This Pafte may be made of dried Marmelade of Plums;
putting to it, fome new Feathered Sugar, as it has been intima: _
ted, in the beginning : Orelfe having prepar'd your Fruit, that
is to fay, ftrain‘d and dried it, caufe it to. be incorporated with
| Crack’d Sugar. © Afterwards, let all fimper together, and let the —
_ Paftes be drefs'd after the ufual manner. Y Cee
Paftes of Apples and Pears,
Scald thefe Fruits in Water, as the former, and when they
are become foft, Jer them be drain’d, pafs'd thro’ a Sieve, and —
dried ever the Fire; ftirring them with a Spatula, both on the
bottom and round abour, left they fhould burn. When the
Pafte flips off from the bottom and fides of the Pan, remove it
from the Fire, and caufe fome Sugar to be greatly Feathered,
» or Crack’d ; which muft be well remper'd with it; allowing 4
_ Pound of Fruit, fer the like quantity of Sugar. Afterwards,
fet your Pafte again over the Fire, to fimper, and drefs it, as the
others, with a Spoon, either upon Slates, or in Moulds, put-
_ ting them into rhe Stove, at the fame time, to be dried.
Paftes of roafted Apples and Pears.
Thefe forts of Paftes may be made at all times, and more —
efpecially during the Winter-feafon: To that purpofe, your —
Apples; or Pears being well toafted, take that Part of them
which is reddifh and moft done, and ftrain it thro’ a Sieve’:
‘Then let. as many Pounds of Sugar, as of Fruit, be brought ro
the crack’d degree of Boiling, and let the Work be finifh'd, af-
cer the fame manner, as for all other forts of Paftes,*
Peach-pafte.
When the Peaches are fomewhat ripe, they may be order'd,
according to either of thofe Ways, exprefs‘d for ripe Apricocks,
Pag. 83. And as for the Pafte of green Peaches, it is only re-
quifice to follow the Directions given, for green Apricocks, :
“Pag. 32. we dd th vis +f Ses # wes eS oS Be ee : J} 4
Quine
New Inftructions for Confectioners. 8
Quince-pafte.
’Take the yelloweft and foyndeft Quinces that can be pro-
curd, pare them, and cut out the Cores, if you fhall think fir,
wr elfe let all be left; contenting your felf, only to cut the
Quinces into quarters: Then, having causd fome Water to
soil over the Fire, throw in your Fruit, and ler them be boil'd,
ill they become very foft, in order to be drain’d upon a Hurdle
x Grate, and pafs‘d thro’ the Hair-fieve. Afterwards, the Pafte
nuft be fer over the Fire again, to be dried, and temperd with
vtack'd Sugar, to the quantity of fomewhat more than a
Pound, for every Pound of Fruit. Laftly, you muft caufe your
Pafte, to fimper, for a while, and ro be drefs'd, as the others,
Orange-pafte.
This Pafte is ufually made as Orange-Marmelade, accordin;
tothe Method explain’d under that Article,Pag. 79,and 80. or elf
ofthe Marmeladeit felf, asit has been already declar’d, in treat-
ing of the Fruit-paftes, in’ general ; that is to fay, ir muft be
incorporated with new Sugar, brought to its Feathered Quali-
ty, till it flips off from the bottom of the Pan: Then, having
causd it to fimper, drefs it after the ufual manner, to be dried
in the Stove. [hus Orange-paftes may be prepar'd at all times,
provided there be a conftant Supply of the Marmelade'; which
will keep very well for that purpofe, and for the making of
Conferves. iy |
Lemmon-pafte.
For this Article, recourfe may alfo be had to the Lemmon-
Marmelade, defcribed Pag. 80. if you have none ready made
in the Repofitory : But if here be any left, you need only re- .
new it, with Feathered Sugar, as in the preceding Article, and
having caus’d your Marmelade, or Pafte to fimper, a liccle while,
drefs it with a Spoon, ‘upon the Slates, or in Moulds, fo as it
may conyeniensly be dried in the Stove. or hla
Paffes,
Le oe ie
Paftes of Orange. flowers.
‘Take pure Marmelade of Orange-flowers,or the other fort {pes
cified, Pag. 80, and 8r. accordingly as Occafion may ferve ; and
for the reft, follow the fame Method that is us‘d in ordering the
former fortsof Pafte. For want of Marmelade, take Orange-
flowers, which are to be prepar’d, as for the fame Marmelade,
and mingle them with any other Marmelade, that you fhall
judge to be moft proper for that purpofe, as in the following
Article. nae ee 2 |
Violet-pafte,
After having made Syrup of Violets, take the grofs Subftance
that is left, and mingle it.with the fame quantity of Pearled”
Sugar : So that whenever you are minded to dry the Pafte, it
will only be requifire to incorporate it, with as much Marme-
Jade of Lemmons, or of Apples, as is needful ;, adding fome
Feathered Sugar, and caufing all to be well intermixd : Then
fer your Pafte fimper for {ome while, and drefs it after the ufual
manner, to‘be dried in the Stoye.’ © he
If you have no thick Subftance of Violets, the Flowers may
be usd in their Seafon ;. which are to be pick'd and pounded in
a Stone-mortar, in orderto be mingled with either of the above-
mentiond Marmelades, and as-much Feathered Sugar, as is
requifite ; till the Pafte flips off from the bottom and fides of the
Pan: Then having caus’d all to fimper, let it be drefs'd and dri-
ed in the Stoveas before. When thefe Violet-paftes are turn’d
to be dried on the other fide, they muft be lightly ftrew’d with
Sugar put into a Handkerchief, and by that Means a greater
Luftre will be added.to the Colour,.on the firft fide, being that
which is uppermoft, when’ they are fery'd.up to Table ; as ir
has been already intimated, in treating of the Paftes, of Cher
ries, Rasberries and Currans, ~~ Specie 8 heeds ips
) Bell-grape-pafte.
Having pick'd your Grapes off from the Bunches, throw them
into hot Water, and let them boil till they break: Themler them
be. drain’d upon a Sieve or Cullander, and {queez'd hard, allac
once, ‘to feparate the Grains and Skin. In the miean while,
aioe
sa “New Inftrattions for Con we:
ome green Apples are to be {calded, and the Paftes of both put
nto a LORE Pa to be brought again to their Colour, over
he Fire, and dried all together ; continually ftirring and turn-
ng them, till they begin to flip off from the fides oi the Pan: |
Then let them be. incorporated with an equal quantity of Fea-
hered Sugar, and drefsd upon Slates with a Spoon, to be dri-
sd in the Stove, with a good Charcoal-fire: As thele Paftes are |
urn'd on the other fide, ftrew them with Sugar as the former,
and take care, that they be well harden’d. , 3 eae
“ Another Way of making Paftes of Bell-grapes.
Take good Bell-grapes, and having caus'‘d them to caft their
Juice in a Copper-pan over the Fire, after the fame manner, as
Currans ; let them be drain’d upon a Sieve, and when cold,
paf$d through the ftraining Sieve. Then they are to be dried
gver the Fire, and continually ftirr’d on all Sides, with the Spa-
‘ula ; whilft your Sugar is boil’d till ix become Crack'd ; allow-
ing a Pound, forevery Pound of Fruit, in order to be incorpo-
rated with the Pafte ; which ought to be drefs'd upon Slates,
as the others, and dried in the Stove. On the next Morning,
or Evening, turn your Paftes, fo as they may be dried in Sieves,
on the other fide, and fhut them up in Boxes, with Paper, be-
tween every Row.
Paftes of Adnfcadine-grapes.
Paftes of Mufcadine-grapes, are ufually made in the fame
manner asthefelaft, or elfeas thofe of Currans; fo that, it were
altogether needlefs to infift on them, any longer in this Place. *
¢ HAP. XXV.
aor che gales of Etats,
Lthough it is a cuftomary: Practice, only to make Jellies of
certain peculiar Fruits; neverthelefs they may be alfo pre-
ard, with the moft part of the orhers. ‘To that purpofe, mea-
i eee Oe cee ear org been Datars uceetionally
Dany os ie ¥ ya : : en
New Inftructions for Confectioners.
defcrib’d, in treating of the Fruits, of which they are generally
made, viz. the Jellies of green Goosberries, white and red
Currans, Bell-grapes, €c. But for the more clear underftanding
of the whole Matter, it will be expedient, hereto give a pl
ticular Account of thefe Jellies, beginning with that of Cher-
ries : ot a ee | i
Felly of Cherries.
: Be
Take the beft fort of Cherries, that are very ripe, and exy
eract their Juice by preffing them through a white Linnen-cloth,
or fomething elfe of the like nature ; whilft the fame Weight of
Sugar, or fomewhar lefs, is boil’d till ic be crack'd: Thea
pour in your Cherry-juice, after it has been ftrain’d to render it
more clear, and let all continue boiling ; fo as the Scum may be
carefully taken off, rill the Syrup is brought again to a degree
between Smooth and Pearled : At that very Inftant, the Jelly
will be made, which may alfo be perceiv'd, when fome of it
taken up in a Spoon, or Ladle, falls in thick Drops ; or
elfe, by putting fome of the Drops upon a Plate, from whence
they'll rife up, when cold. Afterwards, the Jelly may be pour'd
ito Pots or Glaffes, taking off the thin Scum that rifes on the
top ;) but thefe Veffels oughr to be left three Days, without co-
vering ; which muft be done ar laft, with round pieces of Pa-
er.
4 The Juice extracted from Cherries, over the Fire, in order
t0 make Paftes and Marmelades, may likewife ferve for this
fort of }elly ; if you have no mind to make ufe of it for Rata~
fraz: And in regard, that this Juice would be only of a fome-
what pale red Colour, it is expedient, to mingle it with a lir-
tle of that of Currans; or elfe, the Colour may be heighten’d
with fome prepar'd Cochineal ; although it may alfo be of Ufe,
in its natural Condition, when red Colours, more, or lefs deep,
are to be reprefented jn a Pan-pie, or any qther Device, of the
like nature. ; re, ae
Fellies of Goofeberries and Currans,
The particular Way of making a Jelly of green Goote-
_ berries has been already explain’d, Bax 33. as alfo feveral Me-
thods of preparing thofe of Currans, Pag. 34, 35.
we ewe oh me) OIG ThE Abe Some mention has likewife been made of the manner of or=
ing this kind of Jelly, Pag. 35. under the Article of Cur-
ran-jelly, with a Tintture of Rasberries : To that purpofe, it is
requifite to provide four Pounds of Rasberrirs, with two. of
Currans, and five of Sugar ; which being brought to its Crack’d
Quality, the Fruits muft be thrownin, and boil’d together, till
the Scum ceafes to rife, and the Syrup has attain’d to a degree
of Boiling, between Smooth and Pearled: Then ler all be
pour'd into a Sieve fet over a Copper-pan, and a very fine Jel-
y, will pafs through, even without {queezing the Fruit, if you
fhall think fir: Ar laft, having given it another Boiling, take
off the Scum, and difpofe of it in Pots, or other Veffels, after
+
the ufual manner. |
Felly of Apples and other forts of Fruit.
Cut your Apples into pieces, and fet them over the Fire, in
4 Copper-pan, with Water, to make a ftrong Decoction ; caw-
fing them to boil, till they turn, as it were to Marmelade. Then
having ftrain’d the Liquor through a Linnen-cloth, or afine _
Sieve ; for every Quart of this Liquor, take three quarters of a
Pound of crackd Sugar, in which al! muft be lightly boil’d to
a degree between Smooth and Pearled ; carefully taking off the
Scum. If it be requir’d to give the Jelly ared Colour, it muft
be cover'd, as it is boiling ; at the fame time, adding fome red
Wine, or prepared Cochineal: But if you would have the Jelly .
left white, as that of Pippins; nothing isto be put therein, nei-
ther ought it to be coverd ar all.
A Jelly may alfo be made of Pears, and other forts of Fruit,
pcoedingly as it fhall be judg’d expedient, by ufing the fame
ethod.
me
Selly of Bell-grapes.
Several Ways of preparing this Jelly, have been already ex-
plain‘d at large, Pag. 48.
Quince:
\
eee me St RO Ee Pie Ae. lets
¥
ns for Confettioners,
7
ie
44 <
a0 New Inftrutti
Da |
ken, Se ee , he x 3 ¥ j
Quince-jelly. |
: ' fe ne Se ‘ " vee Hn wh re
Quince-jelly is ufually order’d after the fame manner, ‘as in
the making of Marmelade of Quinces ; for which, recourfe
may be had to the 49, and following Pages: or elfe, obferve
what has been even now deliver'd, with refpect to the Jelly of
Apples; it being only requifite, to boil the Quinces a little long-
er. coger a good Decoction of them. nd
Other forts of Fellies.
Another kind of Jelly, or rather thick Confedtion, is fome-
times iiade in the Country, only with the Juice of Fruits, with-
out Sugar; Boiling and Scamming it till 1 comes to the Confi-
ftence of a jelly : Bur in regard that this Way is not extraordi-
nary, nor conformable to the Rules of Art, it does not deferve a-
ny farther Confideration. ; |
-
3 Of Biskets..
Bikes are generally made in all Seafons, and conftitute part
of the Entertainment throughoutthe whole Year. Thebeft
fort of them, are thefe that follow, 2%. )
Almona-biskets,
Having provided a Pound of fweet Almonds, with a quarter
of a Pound of bitter ones, ler them be blanch‘d and pounded in
a Mortar ; tempering all from time to time, withthe White of
an Egg, to hinder them. from turning to Oil: When they are
well pounded, fo that no Clods, or Lumps are left; take out
the Pafte, and put it intooneScale of a Ballance, with the fame
Weight of Powder-fugar into. the other, as alfo fome Whites of
Eggs: Then knead and mingle all well together ina Copper-pan,
with-the Spatula, or with your Hand, if itbe neceffary, aswhena
greater quantity of it isto be made; proportionably augmenting
Gy | the
D
=
Inftruttions for Confectioners. =
¥¢ Ingredients : Afterwards, take up fome of your Pafte ina
Spoon, with which you are to {crape the Sides of the Pan,
fawing it towards your Body, with the Edge downwards, fo
8 only to get an entire Spoonful ; which will be fufticient to
aake three or four of thefe Biskets of the breadth of a Shilling,
t Copper Halfpenny: To that end, take part of this Pafte,
vith the tip of your Finger, and having turn‘d it upon theedges |
f the Spoon, to make it’ of a round Figure; ‘as itis {pread
long your Finger, let it fall upon a fheet of Paper, provided _
ar that purpofe, ordering the reft of the Pafte, after the fame
qanner. | e ;
To manage the Bufinefs with greater Neatnefs, fome of this
afte may be taken up, with the blade of a Table-knife, and
vithout touching it with the Fingers, the Biskets may be drefs‘d
vith another Knife ; taking as much Pafte, as is requifite for
very one, from the firft, on which it was {pread : When the
heet of Paper is fill’d with them, at the diftance of about a Fin-
er's breadth, one from another, {er them into a Campain-oven,
vith Fire only at the top, at firft, and asfoonas the Biskets be-
tin to rife, and are fufficiently brought to a Colour, ler fome |
fire be‘ likewife put underneath, to make an end of Baking
hem. Afterwards, another fheet of Paper, that hasbeendrefs'd
n the mean time, may be laid in the Oven, and fo on, till the’
whole Mats of Pafte is us'd. Thefe Biskets may ferve for the
sarnifhing of Difhes, to drefs Pyramids upon China-dithes, and
br other Ufes. | ?
2 ay
New
nee sede
Another Way of making Almondbiskets. .
_ Take abouta quarter of a Pound of bitter Almonds with the
ike quantity of {weet ones, and having fcalded them in boiling
Water, let thembe blanch’d, without throwing them into frefh
Water: Then let them be pounded in a Mortar, without one
lrop of any Liquor ; fothat ‘tis no great matter,whether they curti .
to Oil of nor : In the mean while, having beaten up fouror five
Whites of Eggs at moft with a Spoon, in‘an earthen Pan, pucin
it your Almond-pafte, and temper it well with a Spoon; ° After=
wards, adding a Pound and two Ounces of Powder-fugar, and
mingling all well together with the Spatula, let the Pafte be
drefsd upon white Paper, with two Knives; {preading it upon’
One, and fhaping the Biskets with the other, of the thicknefs/of
the tip of your Finger. At laft,; they are to be fet into'the O-
Yeny
g2___New Inftruttions for Confeitioners.
Sa. oy ey Poe et em PO om OES
SORIA ED S55) SRNR ge hing aah
ed. SG
ven, with a gentle Fire, in the beginning, but when they rif
st muft be made fomewhat quicker. As {oon as they are bak’d,
and have acquit’d a good Colour, they may be taken out @
the Over, but muft not be cut off from the Paper ait cheval
cold, in order to be kept dry in the Stove. —
Chocolate-biskets.
Scrape fome Chocolate upon the white of anEgg, but not too
much; becaufe it is only requifiteto give it the ‘Tafte aud Cos
lour of the Chocolate. Then take Powder-fugar, and ming r
se well with the reft of the Ingredients, till they become a plie
able Patte: Afterwards drefs your Biskets, upon Minis oe bas
er, in any Figure, that you fhall think fit, and fet them into
the Oven; to be bak'd with a gentle Fire, as well on the top,
as underneath.
Orange and Leramon-biskets.
\Thefe forts of Biskets afte made after the fame manner, only
inftead of Chocolate, fome grated Orange or Lemmon-peel is
to be usd, with a litte Marmelade, if thereis any at,hand., O-
ther Biskets of the like Nature may alfo be prepar'd with O-
tange-flowers, and thofe of Jeflamine, pounding them wel ‘
before they are intermix’d with the other Ingredients.
Another Way of making Orange-biskets.
Let fome old Orange-pafte, with fome dried Pulp of Oras q
ges and Le joes : i
SVhites of four Eggsbe whipt, as it were, for the making of Savoy-
ftirring the who : Artes
4 Handful of Flower, ftir all again, with the Marmelade, al-
Confection is to be laid on them, and fet into the Oven, with-
out Icing ; but a quick Fire ought to be made, both on the top,
' and underneath. As foon as the, Biskets are bak’d, they muft
‘he turn’d upfide down, and the Paper is to be gently taken a«
Campain-oven.
Bee y St ; ae
Savoy, or French Biskets.
Take three or four New-laid Eggs, ormore, according to
‘the quantity of Biskets thar you would have made, and having
provided a pair of Scales, pur your Eggs into one of them, as"
alfo, fome bak’d Flower into the other ; fo asthere may be an
equal Weight of both. Thus for Example, If four Eggs were
put in, one is tobe raken out, and the three others left. Inthe
mean while, fome Powder-fugar is to be provided of the fame
Weight as the Eggs, the Whites of which are to be taken, to
make the ftrongeft Snow that poiflibly can be, by whipping them
well with a Whisk: To this is to be added, at firft, fome can-
“dy Lemmon peel, grated, or beaten as it were to Powder,
and then the Flower that was weigh’d before. ‘All being thus
mingled together, ler the Sugar be put in, and after having beat-
~enthe whole Mafs again a little while, add the Yolks of the
Eggs; fo asthe Pafte may be well temper’d. The Biskets may
be made upon Paper, with a Spoon, of a round, or oval Fi-
gure, and neatly ic'd with Powder-fugar, after having wathd
them over with the Whites of Eggs. Afterwards, you are to
blow off the Sugar that lies uponthe Paper, and caufe the Bis-
kers to be bak'd in an Oven, that is not over-heated; giving
them an agreeable Colour, on the top. When they are done
enough, they muft be cut off from the Paper, witha very thin
Knife, and may ferve to fet off Fruit, or for the garnifhing of ~
Pies, or Tarts. . de Shey!
_- Some donot allow fo many Whitesof Eggs, and of fix that
have been weigh’d, only takerwo, to make the rocky Snow ;
but this is an indifferent Matrer. The Lemmon-peel may like-
wife be difpenfed with ; as alfo, the baking of the Flower, and
yet the Biskets will prove good: However, for fix Eggs, it is
requifiteto ufe Sugar, tothe weight of four,
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Another Way of making French Biskets,
Let the Whites and Yolks of eight Eggs be fer by feparately,
and ler the former be well whipt, till they rife up to a Snow: ©
Then let the Yolks of nine Eggs be flipr in, and ler all be
whipt again ; adding a Pound of Powder-fugar, and beating —
them well with the Spatu/a: Let three quarters of a Pound of
Flower be alfo weigh’d out, and put to the Mafs, continuing ©
to beat it with the Spatula ; a little grated. Lemmon-peel may
likewife be added, 1f you pleafe, to heightenthe Relifh. Inthe
mean while, certain Tin-moulds being provided, are to be —
wathd oyer, a little, on the infide, with frefh Butter melted, ,
or elfe che Moulds may be-made with Cards, which muft not
be butter’d : But the Paper on which the Biskersare laid, muft ©
be rubb’d with the fame Pafte, to the end that the Mouldsmay —
{tick to it. If you have a mind to make {mall Biskets of this —
fort, they may be drefs’d with a Spoon, upon white Paper, of
the bignefs of a Half-crown Piece, and ic'd with Powder-fu-
gar, which is to be ftrew'd Brey them, and blown off a little,
left too muchef it, fhould be left onthetop. Afterwards, they
are to be fet into a Baker's Oven, moderately heated, and to
that end, a tryal may be made with a fingle Bisker : But care
ought to be taken, that they do not languifh in the Oven, and
as {oon as they are drawn, the Moulds muft be taken away ;
or the fheet. of Paper, if the Biskets are {mall, which may be
done, by flipping a Knife underneath ; for if they were cold,
they could not be any longer cut off, without breaking the Ice. |
Lisbon-biskets.
Take three or four Eggs, according to the quaritity of Bis-
kets defign’d to be made, and beat the Whites a little with the
Yolks ; adding as much Powder-fugar, as can well be taken
up between your Fingers, at four or five times, with Lemmon-
peel, and four or five Spoonfuls of bak’d Flower. When this
Confection is well.temper'd together, ler it be turn'd upon
atheer of Paper ftrew'd with Sugar, and after having likewife
ftrew’d the'Pafte on the top, with the fame Sugar, let it be
bak’d in an Oven, moderately heated. As foon as the Biskets
are taken out, they muft be cut all at once, with the Paper un-
detneath, acegsding tothe Size and Figure, that you oe
| ave
have them to be of, and then the Paper may be gently cur otf,
with a Pen-knife, for fear of breaking any part of them, which
is foon done, becaufe they ought to be very dry.
, ee # in es p : aaeee
oie agot Ie d-bishets. 2 0 8 pe 9 oN
Having provided three quartets of a Pound of bittet Almonds,
with one quarter of a Pound of {weer Ones, let them. be {cald-
ed,” blanch d ahd pounded in a Mortar, as much as is poffible ;
ces babe ana Eegs, atfeveral times, Then let all be
infenfibly mingled, wich four Pounds of Powder-fugar, and.well -
beat together, till the Pafte becomes very pliable. Afterwards,
this Pafte muft be {queez'd through a Syringe, one Roll aiter
another, and the Biskets are to be made’of it, cutting that
which paffes through, and is received upon.a fheet of Paper,
according to any length that you fhall. chink fic; eithet into
large, or {mall Pieces. Thefe Papers of Biskets are to-be laid.
upon a Board, and the Oven-lid with Fire on the top, to give
them a Colour, on that fide: As foon as you perceive them to
be done enough, and that they areconfiderably puff'd up, take
away the Fire, and having gently flip’d them off from the Pa-
per, caufe them to be ic’d on that fide; which lay undermoft.
This Ice is ufually made, with the White of an Egg and Sugar,
well remperd-and beaten together, tillit turpsatmoft to a kind
of Pap: Then it may be {pread upon the Biskets with a Knite,
and dried with a gentle Fire, till ic is thoroughly coagulated.
Thefe forts of Biskets may alfo be cover’d ‘with an Ice, made
of fweet Water, or fome other Water and Sugar beaten and
temperd together, asthe former.
Common Biskets.
- Break fix or eight Eggs, and having flipt the Whites and
Yolks into an earthen Pan, or Bafon; beat them well for fomne
time, with the Spatula: Then adding a Pound of Powder-{u-
gar, with as much Flower, let all be well mingled together, «
and drefs your Pafte in Paper-cafes; or Tin-moulds, in any .
Form or Figure, that you fhall judge moftexpedient. After-
wards, let the Biskets be Ic’d, ftrewing them with fine Sugar,
put into. an Handkerchief, and fer. into an Oven moderately
heated, till they rife, and come to a good Colour : When they
are fufficiently bak’d, take aed with the point of a aes
Bb 2 an
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New Inftruttions
for Confeifionirs.
and make an end of drying them in the Stove, or fome other
<4
Place, convenient fer that purpofe, |
Biskets for Let,
This fort of Bisket is made with Gum-dragant, fteepr in the
fame manner as fhall be hereafter explain’d for Pattils, Pag. ro4.
Having causd the Gum-water to be well ftirrd about, add
fome Powder-fugar, continuing to whip all together, as it is
ftrewing in, till the Liquor becomes as thick as Pap. If you
are minded to mix Marmelade, with this Pafte, as in making
the Bifcorins ; by that means it -will be render’d fo much the
richer, and-have a greater Confiftence, whereas, otherwife it
is only a Compound‘of Sugar and Wind. They may alfo be —
made, asthe light. Biskers above {pecified ; only retrenching
the Whites of Eggs, in the place of which the Gum is tobe
fubftitured, and a fomewhat lefs quantity of Almonds is to be
us'‘d in preparing the Pafte. Thefe Biskets may be drefs’d how
you pleafe, ‘and bak’d as the former. e
Crackling-biskets,
The fame fort of Pafte is to be usd, as for the Savoy-biskets, —
being brought to a due Confiftence, with four Eggs, and aug-
mented with three or four Handfuls of Powder-fugar : Then
having caus‘d all to be well’ temper'd with a Spoon, ler them
be drefs'd, as the Biskets of bittér Almonds, and bak‘d in the
Campain-oven, with more Fire on the top, than underneath.
When they are taken out, the fheet of Paper muft be turn’d up-
. fide down, and laid under a wet Napkin, to the end that the
Biskets may be clear'd from it ; for if the Paper be nor wet, is
cannot poflibly be done, by any other means. Afterwards, the
Biskets are likewife to be laid upfde down upon other white
Paper, and fet into the Stove ; bur they muft not be drefs'd on
the Difhes, before they are ready to be ferv’d up to Table ;
becaufe they are too apt to give, and contract Moiftnefs.
Bifcotins.
Take three Whites of Eggs, four Spoonfuls of Powder-fugar,
and one of any kind of Marmelade particularly, of Oranges,
Lemmons, Apricocks, &c, The reft of the Confection is ie
rs ee ab NBs ie) i
Stee) PRES
pte a Ee oe
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Bh a tee ey |. | Asp teil
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oy e :
* let es 6 Alix ops ams
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ll together,
till the Pafte becomes very pliable, and then make your Bi/co~
tins of different Figures, viz. fome round, others long, others
are drawn,
Cuap. XXVIL.
Of March-panes.
Mi22tch-panes confift of a fort of Pafte made of Almonds and
- Sugar, and are in Ufe, as well as Biskets, during the
whole Courfe of the Year: Only they may be. diverfified in the
feveral Seafons, with different’ Marmelades, according to the
' variety of Fruits ; as it will more plainly appear, from the fol-
lewing Inftructions. Bb 3 Com-
“es
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.
“The Almonds are to be firft {calded in hor Water, and tolvd_
into other cold Water, as they are done :. Then being wip’ d,
i
es ;
‘
and drain’d, they muft be pounded in a Marble-Mortar, and —
moiften'd from time to time, with the White of an Egg, to hin-
der them from turning to Oil. In the mean while, let half as
much clarified Sugar, as Pafte, boil, rill it become Feather-
ed, and let the Almonds be thrown in by Handfuls, or elfe the
Sugar may be pourd upon them, in another Veffel: Aftet-
wards, let all be well incorporated together, with the Spatula ;
carefully ftirring the Pafte to the bottom, and round about, left
it fhould ftick to the Pan, eveh tho’ it were remov'd from the
Fire. You may know when this Pafte is done enough, by
paffing the Back of your Hand over it, till nothing fticks there~
to.;,.at- which inftant, it mult be laid upon Powder-fugar, and —
{er by to,cool: To work it, you are to roll our feveral Pieces,
of a convenient Thicknefs, out of which your March-panes
muft be cut, with certain Moulds; gently flipping them off,
with the tip of your Finger, upon Sheets of Paper ; in order to
be bak’d in the Oven, fo as the Fire may heat them at firft, on-
ly on one fide: Afterwards, the other fide is to be Icd over,
and bak’d in like manner : Thus the March-panes are ufually.
- made of a round, long, or oval Figure ; curled or Jagged, in
the Shape of a Heart, €%. “The Pafte may alfo be roli'd our,.
or {queez’d thro’ a Syringe ; fo that the March-panes, will have
as many particular Names, altho’ they differ only in Shape, and.
in the manner of Icing them ; as it may hereafter, be more.
clearly obfervd. ; Se :
Another fort Cf Pafte for March-panes.
Afrer having blanch’d, cool'd and drain’d your Almonds, as
before, let them be pounded in a Mortar, and moiftend with -
the White of an Egg, and a little Orange-flower-water beat-
en together. As foon as they are thoroughly pounded, fothat
there does not remain the leaft Clod, or Lump, an equal quan-
tiny of Sugar muft be brought to its fearher’d Quality : Then
throwing-in your Almonds, temper all together, with the Spa-
sula, and fet the Pafte over the Fire again, to be dried; conti-
nually ftirring it, till ir becomes pliable, and flips off fromthe bor= .
toni:
4 ae q
the Palate than the former, and in that refpect, it may be plain-
other fort: The only difference is, that this Pafte muft be drawn
out, and dried in a Bafon, with Powder-fugar, till ic becomes
very pliable, as itwere ordinary Pafte ; fo that after it has been
fet by,” for fome while, feveral Rolls may be made, of any
thicknefs, which fhall be judg’d expedient ; out of which the
March-panes are to be cut, and fhap'd, according to Difcretion.
Royal March-pane. ~
_ The Pafte of this March-pane is the fame with that of the pre-
ceeding, a Piece of which is to be roll’d out upon the Table, or
Dreffer, a Finger’s breadth thick, and divided into as many
Parts, as are requifite to make feveral Wreaths, or Rings round
about your Finger,clofing the twoends,fo as they may flip out,or ~
be feparated again: Thefe Rings areto be dipt into the White
of an Egg, with which a Spoonful of Marmelade of Apricocks
has been intermix’d, and afterwards roll’d in Powder-fugar =:
But you muft not forget to blow upon them, as they are taking
out, forhat too much Sugar may not be left, and to lay them
on Paper, in order to be bak’d in the Campain-even, with Fire
underneath, and on the top, becaufe at that Inftant, they are
ic’'d on both fides : Then a fort of Puff will rife in the middle,
as it were in form of a Coronet, producing a very agreeable
Effect ; to render which more certain, as the March-panes are
dreffing, you rag Ee upon the void {pace of thefe Rings, a lit-
tle round Pellet of the fome Pafte, or a {mall grain of Fruit,
fach as a Cherry, Rasberry, Piftachoe, or any Thing of the
like Nature. eo eee
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.. Orange-flower March-pane..
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;
The Almonds being pounded and moiften'd with the White
of an Egg, are to be well remper’d with Feathered Sugar, ad-
ding a Spoonful of Orange-flower-marmelade ; or you may ©
content your felf only. to mingle it with the Ice, with which —
_ they are cover'd, to be diverfified: For the reft, the fame ©
Method is to be olfferv'd, as in preparing the common March- —
panes. Thus for Inftance, Half a Pound of Sugar may be fuf- —
ficient for a Pound of Almond-pafte, and the Pafte muft always —
be fer by, for fome time, before it is usd, For want of the
- Marmelade of Orange-flowers, {prinkle your Almonds as they —
are blanch’d, with a little Water of the fame Flowers, and —
pound in a Mortar, fome Orange-pulp that is preferv'd Liquid; —
in order to be mix’d with the Almonds, or to conftitutethe Bo- _
dy of your Ice: Bur the Pafte ought to be dried at the Fire, _
by reaton of the Oran ge-flower-water.
Lemmon March-pane.
Infiead. of what has been even now deliver'd in the laft Ar-
ticle, thefe March-panes are to be diverfified with Lemmon-
matmelade, or with the Pulp of preferved Lemmons poundéd
ina Mortar: or elfe alittle grated Lemmon-peel may only be
intermix’d, either with the pounded Almonds, before they are
put into the Sugar, or withrheIce, Burthis Pcel ought to be
grated very fine, aad well beaten with the White of the Egg
andthe Sugar. 439% Jo al
March-panes, with a Tintture of Rafberries, or other forts
of Fruits. : Parl te So ee sam
' During the Seafon of Fruits, more efpecially the red, your
March-panes may be diverfified, feveral other Ways ; by tem-
pering fome of them, with the Juice of Rasberries, and others
with thofe of Currans, Strawberries, Cherries, €e. But ob-
ferve by the way, That if thofe Juices are usd, for the foaking
of your Almonds, when they are pounded with the White of
an Egg, the Pafte ought to be well dried at the Fire, or elfe ir
muft be done with Powder-{fugar, as in the third Article.
wy . oa. | ' Iced
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New Inftruttions for Confec 101
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When any forts of March-pane, that is to fay, the round,
long, oval, or curled, are fufficiently bak’d and colour’d, on
one fide, they are to be gently cut off from the Paper, with a
Knife, and ic’d on the other fide, that lay undermoft ; accord-
ing to either of the following Methods. =~: ,
- Having provided a fufficient quantity of {weet Water, either
of Orange-flowers, orfome other fort ; or elfe the above-men-
tion’d Juices and Marmelades, according tothe Quality, which |
‘ou are minded to confer on your March-panes ; intermixthem
ae degrees with fine Powder-fugar, and temper all well toge-
ther, till they come tothe confiftence of Pap: Then taking up
fome of this Ice, witha Knife, {pread it neatly upon the March-
panes, and fer them again in order, upon Paper, with the O-
ven-lid, anda little Fire on the top, tocaufe the Ice to coagm-
Pe Afrerwards,they may be lock’d up in Boxes, and kept for |
Ure. |
The other fort of Ice is made only with the White of an Egg
and Powder-fugar, or mingled with fome kind of Marmelade ;
compleating and ufing it, as the former. At another time, both
thefe forts of Ice may be prepar'd at once, to diverfifie parr of
the March-panes ; when different Figures are made of the fame
Pafte, to the end that they may be more eafily diftinguifhed
one from another.
S tufp'd March- pane.
’ Haying made the fame fort of Pafte as that of Royal March-
pane, work it well upon a Table, or Dreffer, with Powder-:
fugar, and roll out a Piece, as thin as is poflible, ftrewing fome
Sugar underneath,to hinder the Pafte from fticking tothe Board: _
Then having divided it into two Parts, and cur it a little found
about, fpread any fort of Marmelade at pleafure, upon one of
them, of the thicknefs of a Half-crown, and cover it with the
other : Afterwards; you are to cut the Pafte into great,or {mall
Pieces, according to Difcretion, and lay them in order upon
White Paper, rt be bak'd on one fide, with the Oven-lid: As
foon as they have taken Colour, fer them by to cool, and ice
them over on the other fide; with the White of an Egg, beaten
up with Powder-fugar ; or elfe with Orange-flower-water, tem-
Hons per'd
roa New Inftraition for Confeltiontrn.
perd in like manner with the fame Sugar : Some time after,
they are to be laid mS Paper again, and the baking of them
finifh’d upon the Table, with the Oven-lid, as before. Cer,
rain little- Pies, or Tarts may alfo be made with the fame
Pafte ; to which parpofe, taking a Piece as thick as a Walnut,
fhape it with your Thumb and Fore-finger, the tip of which
may juft enter into it, and work it very chin : Thefe little Pies
are to. be laid upon Paper, and gently bak’d in the Oven, with
a little Fire, in the beginning, on thetop, and underneath, rill”
they come to a Colour ; and then fill'd with a preferv'd Cher-”
_ ry, Rasberry, or Grape, or any kind of Matmelade: They
may alfo be icd, if you pleafe, and the Ice isto be bak'd with
the Oven-lid ; but they muft only be fill’d, as Occafion res
quires. sath wdsine aI od} (dnl
i
Of Meringaes and Macaroons. °°
pis {mall Sugar-work is of great Ufe, and very eafily pre-
pard: It is alfo very convenient in an Office, in regard”
that 1t may be made in a trice, after the following Manner.
Meringues in Pairs. 4
‘Take three or four new-laid Eggs, according to the quanti)
ry of Meringnes, that you would have made, and fer a-part ™
- the Whites, to be whipt, till they make a rocky Snow. Then —
— Yer alittle grated Lemmon-peel be put into it, and three or
four Spoonfuls of Powder-{ugar :. A little Amber may alfo be
added, and the whole Mais muft.be. whiptrogether, till irbe-
come very Liquid. Afterwards, you may make your Merin- :
_gues wpon a Sheer of white Paper, witha Spoon, of a roundor
oval Figure, and of the thicknefs of a Walnut ; leaving fome
diftance between every one of them: At the fame time, they
are tobe ftrew'd with fine Sugar put into a Handkerchief, and
cover'd with the Oven-lid, with Fire on the top; without re-
moving them from the Table: Whereupon they'll immediate
ly. rife and take Colour, leaving a void fpace in the — |
: whic
Meringue, enclofing the whole Subftance, and thefe are calld
*
RAL BREE Hg
ee PryMetinne: :. ce
AT
ie es
Piftachoe-Meringues. *
Take a Handful, or two of Piftachoes, and blanch them in
calding Water: Afterwards, having whipt the Whites of Eggs, _
is for the other forts of Mersngues, and having beat them toge-
her with the Powder-fugar, put inthe Piftachoes, well drain’d
rom the Water, and make the Meringues, with a Spoon, of
vhat thicknefs you fhall think fic, icing them over in the fame
nanner: If you have no mind to ice them, their natural Co-
our will be as white as Paper; but a Piftachoe muft be al-
ow'd for every one of the Meringues which will ferve for the
farnifhing of Pies made of Crackling Cruft, and alfo to Drefs
*yramids upon theChina-difhes, for the Defert.
Macaroons,
_.Macatoons.are a particular Confection of {weer Almonds,
jugar, and the White of an Egg, and to make them it is
equifite to provide a Pound of Almonds; which are to be
calded, blanch’d, and thrown into fair Water: Afterwards,
hey muft be drain’d, wip'd and pounded in a Mortar i moi-
ee | 3 ftening
5
Quality. ) : : 2
© o\A,.2) 15 RR }
Of Paftiis. 0 iv ;
PaAttils are alfo a kind of Sugar-pafte, of which there ate. ‘
veral forts, ufually drefs'd upon China-dithes, to fet off
Defert, or Banquet 0 Sweet-meats, | é
Cinnamon-paftils.
Let fome Gum-dragant be diffolv'd in Water, pourd into a
Pot, or earthen Pan; thatis to fay, one Ounce of ir will be fuf
ficient for four Pounds of Sugar. At the end of two or three
Days, when the Gum is well fteept and ftirr'd about with a
Spoon, it mutt be ftrain’d thro’ a clean Linnen-cloth, to feparate
all. the Drofs from it. Then this Gum-water being put into a
Mortar, with one or two Whites of Eggs, all miuft be well
incorporated with fome Cinnamon beatenyery {mall, and pafs‘d
‘thro’ a fine Sieve. Afterwards, fome Powder-fugar muft like
wife be fifted thro’ a fine Sieve, and mingled with the reft, by
lictle and little ; continuing to temper all together, till rhe Pafte
become very pliable: At that Inftant, the Paftils may be mad¢
of a round, or long Figure, or of any Shape whatfoever ; and
if you have any Seals, or Ciphers at Hand, an Impreffion may
be made with them, upon the Paftils ; which afterwards are
to be dried in the Sreve. . , |
White.
ir Sa White Paftils.. te . Bi ig di | i gf bec, |
The Gum is to be firft fteept in a lictle Water, with the Juice
f three or four Lemmons, and the Zefs, or Chips that were
nade of them. At the end of rwo or three Days, when you
verceive the Gum to be well diffolv’d, ftrain ic thro’ a clean
_innen-cloth, as before, and pour it into the Mortar, with dou-
ile refin’d Powder-fugar, fifted thro’ the Drum or fine Sieve :
After having thrown in the firft Handful of Sugar, let the whole
Mafs be well work’d and beaten, and add another Handful ;
sontinuing to beat and temper your Compound on all fides, as
t is augmenting with Sugar, till you have a very white and
dliable Bafte ; with which the Paftils are to be matle, according
0 the former Method, and dried in the Stove. a
‘ ®:
| Orange- flower Paftils.
! |
Thefe forts of Paftils are wfually prepar’d after the fame mane
ner; only fome Leaves of Orange-flowers, and Water of the
‘aine, are to be intermix d with the Lemmon-juice, in which the
Sum is fteepr, A . , pis
» Apricock-paftils,
_ Inftead of Gum-dragant take Gum-Arabick, which is dif-
folv’d a great deal fooner, and having causd it to be fteept and
{train'd thro’ a Linnen-cloth, pour it inte a Mortar, with Syrup
of Apricocks: Then let all be well temper’d together, and aug-
mented with Sugar, at feveral times, till the Pafte becomes pli- —
able, in order to make round Paftils, which are dried in the
Stove, to be made white, if you fhall think fit, in the wide Pan,
after the fame manner as Sugar-plums. — .
| | Violet-paftils, and otker forts.
_ The fame fort of Gum-Arabick is to be ufed for thefe Paftils -
becaufe they are ufually made white in the Sugar-plum Pan, as
well as the following Clove-paftils. To give them the Colour.
and Smell of Violets ; fome Indigo and Orrice is to be fteept
in Water, and mingled with the Gum, when it is diffolyd and
pourd into the Mortar: Afterwards, you are to add eae fine
| , ow-
%
4 Vey ‘ A AE) A NR , :
Hay st RY wee ee , ay wel
a apt deals gM erm chs <5 pi neeenpeninntdins rena te tea akg ARE eI ae 0
. _ : 3 ALGAE Pe ai hay ee SP $2 wa ’
he Seti i ite Re ¢ ara) a , ae RPS. 19 foal
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. bs i
s
Powder-fugar, continuing to work and temper the whole Mafs,
~ rill ir rurns to a pliable Pafte: ‘Then round Paftils may be made
of it; or if defign’d for fine Sugar-plums, they may be fhap'd
in form of Hearts, Diamonds, Clubbsand Spades by the means
of a\Tin-mould, in which thefe'Figures are exprefsd, and ar
aft thefe Paftils are to be made white, after they have been
_ thoroughly dried in the Stove.. phism rengs:
C love-paftils. to, is afane ;.
Having caus'd your Cloves to be well pounded and fifted
thro’ the Drum, of fine Sieve, mingle them in the Mortar,
with the fteept Gum-4rabick ; adding as much Sugar as is re-
quifite to make a pliable Pafte : Thenroll out a flip of this Pafte,
to be cut into little Pieces, in the fhape of Cloves, which are to
be made white in the Sugar-plum Pan : Orherwifé, gray Paftils
may be made of them, asthofe of Cinnamon. © :
Cu A p. XXX. aan
Of the Caramel Sugar-work, and Candy'd Comfits.
"Tiel rwo forts of Sugar-works are very curious, and may
be made upon feveral Occafions for the embellifhing of a
Defert, according to the following Inftructions. — vee
Candy'd Cinnamon. ‘ip
Cut your Cinnamon in form of {mall larding flips of Bacon,
as alfo of the fame bignefs, and purthem into thin Sugar, over
the Fire, fo as they may boil only in a little Syrup: Then re-
moving the Pan, let them imbibe the Sugar, during five or fix
Hours, and let them lye a draining upon.a Hurdle, or Grate
inthe Stove. As foonas they are half. dry, they muft be gent-
_ ly taken off, and laidupon a Sieve in the fame Stove, tomake
anend of drying them: Afterwards, they are to be {et in or
der in Tin-moulds, upon little Grates made for that purpofe,
and ler into the Moulds 5 {o as three Rows may be plac’d one
_ above another, feparated with thofe little Grates ; bur a apd
es eas, all an tanh
~~. New Inftruétions for Confectioners, 107
of Lead, or fomewhar elfe of the like nature mutt be laid on
the uppermoft Grate, to keepall clofe ftopc’: In the mean while,
having caus'd a fufficient quantity of Sugar to boil rill ic is
Blown, pour it into your Mould, {0 as fome of it may lie upon
the laft Grate, and pa{sthro’ feveral parts of the Mould ; which
is to be fet into the Stove the next Evening, with a good. co-
verd Fire, and to continue therein all Night: In the Morning,
obferve, whether the Cinnamon be well coagulated, and make
a little Hole, at. one Corner of the Mould, fo as the Sugar may
be drain’d thro’ it : Then fet the Mould again into the Stove,
upfide down, with a Plate underneath, and when it is fuffici-
ently drain’d, take out your Cinnamon-fticks, which muft be
gently loofen’d, by little and little, and laid upon a Sieve, to
be throughly dried in the Stove. Nid | :
i Candyd Fennel.
_ Take Fennel run up to Seed, as foon as jt comes from the
Flower, and having caus‘d it to be well dried on a Board, cut
it into halves, or quarters, according to the thicknefs of the
Stalk : Then let it’be fcalded and put into thin Sugar, ordering
it, for the reft of the Work, in the fame manner as the Cinna-
mon: The-fame thing may be done in the candying of pickt
Cherries, and old Pafte, particularly thofe of Quinces, either
ted’ or white, and of shaken Pears, as alfo Orange or Lem-
monechips, Bell-grapes, Bifcotins, and Paftils: But it is requi-
\fice, that all be well dried before, in the Stove, to ferve as a
proper Garniture for all forts of Fruit.
” Sugar-candy.
The preceding Methods are.only an Imitation of that of pre-
pating Sugar-candy, the Virtue of which is {o well known, in
|che Curing of Defluxions and other Indifpofitions of the Breaft :
‘\For it is made in like manner, by caufing Sugar to boil to the
Degree, call’d, Blown, and puting it into an earthen Por, where-
ncertain {mall Sticks are laid in order ; round about which,
he Sugar coagulates," when fet into. the Stove, with a Fire, as
“efore, Some Confectioners, after having taken away the firft
vruft, fet the reft again into the Stove, till another is form’d,
find fo proceed, tillthe whole Work is finith’d ; more efpecially
‘fthe Sugar be boil’d over again, to caufe it ro return to its
. = Seah ar foe cea Blowr
bai 3s AG Ns Seale MRR eR RT Se nares atch) oe NATE 7 Joke Se Ue Se
‘ ; ‘ Keay vases Rea a as : i: = eae y Xs ‘ ae
ve iat 2s ia ; ae REY ES ERG RNR A ts eR 2S a “eh “vee Sy. a
: ; Sei TS he 4 a : Ge wad aN .
Di dan ea Nae ae? Sai See Be > Ge Be:
tT
108 New Infiructions for Confeés
Blown Quality : Others, having laid thefe little Sticks in Order,
fide-wife, crofs-wife,or upright, pour in the Sugar, and leave all
for the {pace of fitreen Days, in the Stove, or fome orher warm —
Place : Afterwards, having pour'd’in hor Water, at feveral
‘times, they leave them again, for a whole Day, and breaking”
the Pot, the next Morning, find the Sugar-candy round about
the Sticks ; of which there are two forts, vz. White and Red:
The former being the beft, is ufually prepar'd with Sugar”
brought from the Canaries, and the other, with that of Sr.
Thomas's Vfland. } | 4
To saath the Caramel Sugar work,
One of -the chief Ufes of the Sugar-work, call’d, Caramel, is)
te make a kind of Cap or Net, to cover a Service of Cheefe-"
curds: To that purpofe, rhe Sugar muft be brought to the Ca-—
ramei, or laft Degree of Boiling, whilft a Plate, or China-dith |
is provided of a. convenient fize ; upon which, feveral forts of
{mall preferv’d Fruits areto be fer in order, ata certain ain
one from another; fuch as Cherries,, Rasberries, Apricocks,
green Almonds, Orange and Lemmon-flips, or other Things
of the like Nature ; artificially intermixing their different Co.
lours, to render. all more pleafant to the Sight, by rhe means
of that agreeable Variety.» The Fruits being thus difpofed of,
on the bottom and fides of the China-difh, a Pearling-pot is to”
be usd, or elfe a Tin-mould in Form of a Funnel; but the
Hole of it ought to be very fmall; otherwife, a kind of Pin, or
‘Stopple muft be pur into it, which may be flipr up and down,
to caufe the Sugar ro run thicker, or finer, accordingly as it
fhall be judg’d moft expedient: Then pour the Carame/-fugar’
into this Mould, ard fprinkle your Fruits ; rurning it abour,
from one to another, till you have fill’d up the whole Compafs,
of the China-dith, or Plate. Asthe Sugar thickens, and is dried)
in an inftant, fticking to the Fruits, as it falls, a kind of cuti-
ous Filigreen, or Net-work will be form’d, very proper, for the
covering and adorning of the China-difhes, which will pleafant=
ly deceive the fight of the Guefts thar have a mind to take up
fome of the Fruit, with a Fork: Befides that the broken Sugar
falling among the Cheefe-curds and Sweet-meats, will caufe the
whole Mefs to be eaten together, with a great deal of fatisfa-
étion. | |
Thus
a tig: ws SURAEE IF ST) Bes
) alee te. c HA P.- XXXL gh be ap oak eee
Ss, i ay Of eke oh yer Salsanes, ae
‘Mes eatin be dlihisuiere i ‘great repute, fottic Xeatt Age)
and may ftill; be usd to very good purpofe, as well. as
another fort of Sugar-work, call’d, Sultanes. They ate alto con=
venient to fill up a large Defert ; for want aedaiee if ercienved:
“dry, or other kinds of Sweet-meats. ee a
Pik ie. : xy Coe ied Pr é ds cote tu,
bes *: b hy Mie are Le es
Mf of feveral C Colours. | het me
‘To make white Mok, let fome Gan iad be fteept in iia
Water, with Lemmon-juice, and afterwards ftrain’d thro’ a
Linnen-cloth : Then rake as'little of it as you pleafe, co work: — fi
upa white Pafte, with double refin'd Sugar pouder’d and pafs'd
thro’-a Sieve ; tempering and beating all well si ie in a
Mortar, till the Pafte become pliable. é
For red Mofs, let fome of the fame fort of Gum be put into
the Mortar, with prepar'd Cochineal, to give ita red Colour,
Afterwards, add Sugar, as before, caufing all to be well min-~
gled, and work ‘d together, till your Pafte be made nolefs plia-
‘ble. \
AR inother time, let the Gum be Gerennined with Indigo
and Orris, if you are minded to have it of a Blew, or Violer-
colour: Then being put into a Mortar, with fine Powder-fu-
gar, all muft be thoroughly temper’d ee wauay to makea Pafte —
of the fame nature as the others. . ih
A yellow Pafte may likewife.be made with Gum-booge or
with Saffron, and a green Pafte, with the Juice of Beat-leaves,
which muft be fcalded a litle over the Fire to takeaway their
-Crudity. Ce
*’
ae Re a.
310 New Infiructions for Confectioners, =
ns, eae \ j w SEEN in
La : Se are a ‘
all thefe Paftes, a
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wa
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om
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CO ps RX
OF certain natural and artificial Flowers.
Besides Ovange-flowers, the particular Way of preferving
which, has been already cxplaind, Pag. 52. Some other
forts
7 4
f. :
iy!
"oy
forts may alfo be pr
duce a very agreeable:
who follow their ’
fometimes have mote leifure, and may lay hold of an epportue
Liaye! Ae biper ss Me 2 coisdd
nity tofhewtheirurmoft Skill eee ae f
‘ ees? } ae ict é Yio wit 7 % ‘ ‘ ' ie : bal (ie f
ec oe Lubevofa-flowers. get
oie 5 BR ae a re ae te oo) Sua
Take Flowers that are not blown, and lay them a foaking
in Water-and Salt, as the Orange-flowers, to takeaway a cer- .
tain Bitternefs that is natural to them: At the end of two Days,
they are to be fealded in Water, over the Fire, with the Juice
of a Lemmon, then drain’d and thrown into clarified Sugar
made Iuke-warm. To that purpofe, a flat Copper-pan ought
to be provided, or an earthen Pan of the like Form, to. keep
‘them from being {queez'd. On the next Day, let the Sugar
boil, till ic become fomewhat Smooth, and pour it upon your
Flowers: On the third Day, having caus’d the Sugar to be
thoroughly brought to its fmoorl Quality,or between fmooth and
Pearled, turn it in like manner upon the Flowers, and fet them ‘
by to cool: Then let them be drain’d upon Hurdles, or Grates,
and dried upon Sieves, ftrew'd with Sugar, in order to be fer
nto the Stove. gE AS oe |
Another Way of preferving Tuber ifu-flowers. > i
After having order’d the Flowers, as before, or even without
ufing that Method, let them be put into the Copper, or earthen
Pan; whilft fome Sugar is boil’d till it become very much Pearl-
ed, or Blown: Afterwards, let this Sugar be rour'd upon the |
Flowers, fo as they may be fufficiently foak’G therein, and lec |
all be left in the Stove, till the next Day : Then they are to be
_drain‘d upon Hurdles, or Sieves, and thoroughly dried. ©
Orange-flowers may alfo be prepar’d, after the fame man-
ner, altho’ thar which has been elfewere deferib’d, is more cer-
tain, when they are to be kept for a confiderable time.
Violet-flowers and other forts.
Take the fineft double V iglexdouds: with part of sheir Statks, i 4
7 Ces . and
Sf Te on Scots kc.) ge.) Oe ee ‘ — oye eps ee tis. ee
ea iageaes a isc ee
4
=
=
ands put en, O1 as before:
laf Avicle: oo oe eet: lee ae ea eee
- The Flowers of Spanith Broom, may alfo be preferv'd after
Warer, in order to be dried at the Fire: In drying thefe Flow- :
ers, they may be drefsd in Bunches upon {mali Twigs difpofed —
e035 Counterfeit, or Artificial Flowers.
Fe
- Je is-requifire at firft ro make Paftes of divers Colonrs, ac-*
cording to the Inftructions already given inthe Article of Mof—
fes ; that is to fay, with Gum-dragant thoroughly: fteepr, and
mingled with Powder-fugar, which isto be well temper'd and
beaten in the Mortar, till the Pafte become pliable: For the™
Red, fome prepared Cochineel may be added; for the Blew,
Undigo and Orris,. for the Yellow Gum-booge ; and for the
Green, Beet-juice, which ought to be firft ftew'd over the Fire,
in a Panor Silver-difh. ~The Paftes being thus order’d and’
roll’d out into very thin Pieces, may be fhap’d in the Form ef
feyeral forts of Flowers, as Tulips, Wind-flowers, Rofes, &c.
-by the means of certain Tin-moulds; > or-elfe they may be arr
out, with the point of a Knife; according to Paper-models : Then
the Flowers muft be finifh'd-al! at once, and dried upon Ege-
-fhells rurn’d upfide-down, cr otherwife: As for rhe leffer fort,
-patticularly the Wind-flowers, they may be ftuck upon Thim--
-bles, or. fomething elfe, of the like nature, that may facilizare
the forming,of their Shape. In the mean while, different {forts
-of: Leaves ate to be cur outof the green Pafte, 10 which you
-may -likewife give ieveral Figures, to be intermix’d among
your Flowers, the Stalks of which are to be made with {mall
Slips of Lemmeon-peel. For the Wind-flower, a Rasberry pre-
fery’d dry, isto be usd) after it has been’ dipr into Indigo and
Orris ; becaufe the top or Bud of thofe Flowers, reprefented by
this. Fruity, isgenerally of that Colour,, |For Tulips, fome fmall
ies SF Fs “points
i points of Lemmon-flips may be put in the middle; for Rofes;
alittle Bud of Lemmon or Orange-chips ; and fo for the other
of the Pyramids of dryed Fruit, may be garnith’d with thefe
}
them for the middle of your Deferr, or they may be laid in or-.
Of Feznel.
Fora(much as Ferinel, or Anis may have a place among the
above-fpecified Confections, it will not be improper, here to fub-
joyn the manner of ordering them to the beft Advantage s be- .
fides the Ufe that may be made of the Stalks alone, for the
dreffing of Flowers that are preferved dry ; more efpecially
thofe of Spanith Feffamin. 7 we
‘Fennel may be ferv’'d up to Table iced, after it has beer
foak'd in Orange-flower Water and the White of an Egg, and
then roll’d in Powder-fugar; caufing it to be dried in the Sun,
or atthe Fire, upon Paper. Ifit be judg’d expedient to give ir
divers Colours, an Ice may be made with Pomegrtanate-juice,
or Cocheneal, and the Whire of an Ege’ beaten together, for
the red Colour ; of with Indigo and Orrice-powder, for Blew,
and fo of the reft. aie ) heared
" As for the Anis, it is to be fteept in like manner, and dried
| Cc 3 in
oie
iaomns ‘ NPs) eal Py ae a F Bats aN eee Te ¢ " aM, as ea ee Bs A
: rh eo i CORY Fy ‘e oa x ih : ; ae rene aS y 3 ay) ‘
ee CRY Se RES, Fy.
114 New Inftruitions for Confectioners.
nthe Stove, upon Sieves or Grares: It may alfo be cover'd, —
asthickas you pleafe, with that Ice, by foaking it feveraltimes
irtheddmeatis v7 arcane oe RR, Seen
--Moreover, when any Oranges, or Lemmons are prefetv'd
dry, the Fennel may be thrown into the Sugar, as foon as it is
made white on the fides of the Pan; or elfe ir may be candy'd, |
according to the Method elfewhere explain'd under the Article |
of Candy'd Confeétionse: ee ar Oe eee
OS val
on ota i a
Of Pies made of Craskling-cruit and Puff pafte. i
pes Article having fo near a Relation to the Art of prefer-
» ving Sweet-meats, ought nov to be omitted here ; and in-
deed, it is not fufficient to know how to make thefe forts of
Pafte, but tis alfo requifite to be well vers'd’ in the Method of —
ordering and difpofing them for a Defert, and upon all other’
Occafions. Now it cannot be denied, that ‘Pan-pies hold a
onfiderable rank among thefe Particulars; more efpecially
thofe made of Crackling-cruft, which are at prefent, very of-
ten prepar'd, even for the moft curious Palates, and fery'd up,
to the moft {umptuous Tables, both ar Court and elfewhere. |
| . ‘ 1
Pafte for Crackling-crus, ah.
Lat adie . .
Having provided about two Hand fuls of Almonds, which are
fufficient for one Pan-pye, let them be fcalded, blanch’d, and
thrown. into frefh Water: Then they are ro be wipd, and
_ pounded in a Mortar, moiftening them fromtimeto time, with —
a little White of an Egg and Orange-flower Water, beaten to-
gether, to preventthem fromturning to Oil. “Tis very mate-
rial, that they be well pounded, and they may alfo be {queez’d
through a Sieve, to take away all the Clods, or Lumps. The
Almond-pafte being thus prepar’d, muft be {pread on a Bafon,
or Dith, and dried with Powder-fugar, as an ordinary fort of
Pafte, till it become very pliable. Afterwards, having fer it
by for fome time, you are to roll out a Piece for the under-craft,
so be dried in the Oyen upon the Pie-pan; whilft other fmall
s
Pac
Fahey wocks are salah: “Wiek Tame rs ant off, 2% Neate eel
Petits Choux, Ciphers, Knets and other Devices, ‘chat may
ooo for the garnithing of your Pie. | Pam: Aas WOE
CEES Lieb ten ai
Crderling crust made fier another manner.
id Ps GP aa
? “Aer the Almonds have beer’ Efhofbdphiy Seaded and moi-
‘ften'd, as before, let as much Sugar as Pafte, at leaft, be pur
“into.a ’ Copper-pan, and boil’d till ic become Feathered : Then
throwing in your Almonds, let all be well temper'd” and,
mingled together with the Spatula, 2 and having fet them over
the Fire again, keep ie ae ftirring the whole Mafs,:
till your Pafte flips of from the botrom and fides of the Pan.
- Afterwards, it muft be laid in a Dith, ftrew'd with Powder-
fugar on the top, and fer by, fora while, as the former, it ol
der to make a Pye of it, after the fame manner.” a
In preparing the Pafte conformably to either of thefe Methods, eg
the Pie will certainly become crackling and delicious to the high- Ae ’
eft Degree : Bur if you are minded to avoid the trouble, and |
perhaps the charge of Almonds,very goodPies may alfo be made
according | to the ewe Inftructions. wae
Ny ; 1% Another Way.
“Take one, or two Whites of Eggs, with rhitée or fout Syed: |
fuls of fine Sugar, and as much Flower, if you would only.
make one Pan-pye: The Sugar being fir ft temperd with the
Whites of the Eggs, and then the Flower, knead all together,
till your Pafte become pliabie, and roll out a very thin Piece’;
ftrewing it with fine Sugar: Afterwards, having put ivintothe
Pie-pan, let the Sides be neatly pinch’d, at cettain Intervals)
and prickc with the point of a Knife, to hinder them from puff=
ing: Inthe mean while, the remaining part of the Pafte is tobe ©
-goll’d out into Slips of che thicknefs of a Lace, to compleat the ;
-infjde of the Pie; which may be made in form of :a: Sno, Sar,
Malta-crofs, Flower-de luce, Coat of Arms, or the like. At
laft, it muft be gently bak’ d in the Oven, and when ready to
‘be brought to Table, the void Spaces are to be fill'd up, with
‘feveral forts of Marme! ades, or Jelltes, according to the Co-
lours, that fhall be judg’d moft expedient: The fame thing
ought alfo to be obferv'’d, with refpeét to Pies made of the
’ preceding Paftes. To the latter, may BE added a little Orange-
Cc 4 ‘flower
i
Re
Se
flower, Water, or fome other fweet Water, and if it be requi-
fire to prepare a greater quantity of either fort of Pafte, ano-—
ther Piece, of an equal thinnefs, may be roll’d ont for the Lid ;
which muft be cut round, and dried in the Oven, upon a Pie-
pan, or Plate, in order to cover the Pie, after ir has been ied»
over, if you have no mind to leave it in its natural Colour. a
ahs ats ss
i *FOMLeS Bae
x ~
_ Let as much Flower, as you pleafe, be mingled, with new
Cream in the Evening; taking care that it do nor four: Onthe
next Day, when they are well remper'd and: cleard from the
Lumps, add a fomewhat greater quantity of Powder-fugar than
that of the Flower, and intermix all with a Spoon: Then pour
in more Cream, with a little Orange-flower Water, rill the
whole Mefs becomes almoft as thin as Milk, and ftirr all well
together. - In the mean while, the Wafer-iron is to be heated,
and subb’d on both fides, from time to time, with frefh Butter, -
putinto onecorner of a Napkin: Them let your prepared Cream,
or Batter be turn’d upon the Iron, bur it muft not exceed a
Spoonful and half for every Wafer ; which will be render'd {o
much the more delicious, if the Iron be prefsd a little. Afrer-
wards, the Wafer-iron is to be laid upon the Furnace, fo that .
when the Wafer is bak’d on one fide, it may be rurnd on the
other: To know whether rhe Wafer be-done enough, let your
Tron be gently opend a little aud obferve whether 1 be come
to a good Colour: At that very inftant, take off your. Wafer.
from the Iron, with a Knife; rolling it alittle round the fame:
Laftly, let the Wafers be {pread hot upon a Wooden Roller,
made for that purpofe, to give them their due Shape, and fer
them into the Stove, as they are finifh’d, to the end that they.
may be kept very dry.
Rock-cream.
. — er)
_. Let a Quart of {weet Cream, more or lefs, according to the
quantity that you would have made, be put intoan earthen
Pan, with Powder-fugar, according to Difcretion, and asmuch
Culverized.Gum-dragant: as you can take up berween two
Fingers: Then having causd all to be well whipt together,
it will rife, as high as you fhall think fit, and contiuue two
Days in the fame Condition: little Orange-flower Water may
alfo be added as the Cream is Whipping. Bail'd
en ee i [os Pram tal okey
Ula Nor te htae a ee | Phar PA “Sir GAs ‘ i, ht ag wt a “
BH) tae at » BAL AL reatacs 8 w4.4° « as pee
Pal saci. an ede St ae. ge Tem Be.
Having boil’d a Quart of Milk, with what quantity of Su-—
zay you pleafe, when it beginsto rife, flip in fix Yolks of Eggs
well beaten, and alictle frefh Butter: Then keep continually
tiring all together, till your Cream is brought to a due Confi-
ftence, anddrefsit in China-dites, or Cups,
Aik ; ae » abet es
SN ey Meee eae
Ler fome Pafte be made after the ufaal manner, with Flower,,
eae
£ y/
Water, Salt, and if you pleafe, the yolk of an Egg: Asfoonas.
rriawell Encaded, ey pliable ; roll ir Sobnade the
Dreffer-board, of a convenient length and thicknefs: Then co-.
ver it with as much good Burter, and having turn’d one of the.
ends upon the other, fo as all the Butter may be enclos'd on the
infide, rollit again, continuing todo the fame thing five or fix
times. Two Poundsand half of good frefh Butter, ought tobe.
allow'd for every three Pounds of Flower. eee
_ This fort of Pafte is proper for other Pan-pies that are broughr’
to Table without a Delert, in which it isnot cuftomary to ferve
up any thing that is prepar'd with Butter. However, Feuil=
lantins and Mazarines, which are certain {mall Tarts of the.
breadth of the Palm of a Man’sHand,may be made of it,being.
ufually fill’d with Sweet-meats, to garnifh fome other Pie of a lar-
ger fize, fetamong the Intermeffes; but if thefe little Tarts are
druend for the Defert, they may be made of Crackling-cruft,
as before, ae gee 4
Oe) Aes os SHEL. _
Of Che {nuts and Malberries ; with fome particular
Obfervations upon feveral other forts of Fruit.
] T remains only to give fome Account of Chefnuts and Mul-
" berries, in regard that no. notice has been taken of them»a~-
mong the other jorts of Fruit, and we fhall afterwards add cer-
tain New and particular Remarks upon the Way of pelvis
; ome
fome of them; fo thar itis prefum’d, That nothing will abel
veatiting) that relMEE to Hie Whe eee
ctioners. da Mata ey See eal
7
@ preferve Chefauts. aay Shit
tif? Mv ie $e
Having chofen the beft fort of large Chefnuts, let them be
- fcalded in Water, and neatly peel’d with a little Knife, proper
- for that purpofe, paring off the two Skins, and taking care thar
they do not break: Afterwards, fome clarified Sugar made luke-
warm being pour'd upon them, in a Copper-pan, they are to be
left for a while, in order to have ten, or twelve Boilings the
fame Day : But ir is not requifite, to foak them entirely in the”
Sugar,or to give them a cover’d Boiling, becaufe by that means
they would be all broken into pieces. On the next Day, boil’
your Sugar till ic be greatly Feathered, and almoft ready to be”
blown, and flip in the Chefnuts: This ftrong Boiling of the Su-—
gar, caufes them abfolutely to caft their uice, and then iz re.’
turns to its Pearled Quality, which is the ufual Degree for Sweet-
meats: The Chefnuts ought not to be fer over the Fire any lon-
ger, left they fhould grow Black ; but to dry them, they are to”
be drain’d from their Syrup, and turn’d into Feathered Sugar :
Then having caus‘d the Boiling to be cover'd, take them off from*
the Fire, and.fer them by for fome time: As foon as they are
—cool’d a little, let the Sugar be made white by rubbing it with
the Ladle, or Skimmer againft one of the Sides of the Pan, and
put your Chefnurs into it, with a Spoon and Fork, as dextronfly
as is poffible, for fear of breaking them. Afterwards, being
drefs'd upon Hurdles, or Grates, in the fame manner as Lem-
mons, they will be foon dried, and finely Icd over.
If you have ahy other Sweet-meats to be dried at the fame
rime, fuch as Oranges, or Lemmons, it is expedient to begin
with them; more efpecially the latrer, which ought to be very
White ; becaufe the Chefnuts extremely blacken the Sugar ; fo
rhat ic is no longer fit for any other Ufe, but only to ferve for
Compotes. | ei
Of Mulberries, as well dry as liquid.
For the former, take fuch Mulberries asare not too ripe, but
rather fomewhat greenifh and tart: In the mean while, having
caus'd fugar ro be Blown, throw in your Mulberries, and give
| them
4 aa
hem a cover'd : Then remove the Pan from the. Fire,
em a Boiling: | 3 ,
ake off the Scum, and_ leave all in the Stovetill the next Day:
ind it ought to be obferv’d, that as much Sugar is requifiteas
*ruit, and that it may be alfo melted with the Juice of Mul- —
erries to clarifie it. As foonas they are takenout of the Stove,
ind cool'd, let them be drain’d from their Syrup, and drefs'd.
ipon Slates, in order to be dry'd in the Stove, ftrew'd with Su-
gar, as the other forts of Fruit; laftly they muft be turn’d again.
apon Sieves, and when thoroughly dry, lock’d up in Boxesto
se ufed as occafion requires.
> For liquid Mulberries, let the Sugar be boil’d till it be a lit
‘le’ Pearled, allowing three Pounds of it, for four Pounds of ae
Fruit, and lerthem have a lightcover'd Boiling in the fame Sus.
gar; gently ftirring the Pamby means of the Handles : Then
rake it off from the Fire, and having fet it by, till the next Day,
drain off the Syrup, in order to be brought to its Pearled Quali-.
ty: Afterwards flip in your Fruit, adding a litrle more Pearled
}
Sugar, if irbe needfnl, and difpofe of them in Pots, as foon as.
they are fufficiently cool'd. e |
Mulberries may alfo-be preferv’d wet. after the. following
manner: Take five Pounds of Fruit, with three Pounds of Su-
gar boil'd rill it become Feathered ; into which you are to flip
them, giving them at the fame time, twelve, or fifteen Boilings:
‘Then they are to be augmented, all atonce, with two, orthree
other Pounds of Sugar, likewife Feathered, and brought toPer- |
fection, without removing them from the Fire, only caufing the
‘Syrop to return to its Pearled Quality. Fe
| Additional Obfervations upon green Figs.
Befides the Infiructions elfewhere given, Pag. 44. forthe pre-
ferving of green Figgs, it may be. obferv’d here, That before
they are fcalded, the cutting of them is fometimes difpenfed
with, only pricking them along their whole length, from. one
end to the. other: Then fet them over the Fire ina Copper-
pan, with Water, and give them ten, or, twelve Boilings :
Afterwards, being cool’d in the fame Liquor, and turn’d into
freth Water; they are to be brought to the Fire again, with
a Glafs of Verjuice, and boil'd, till they become very green
and foft: Ar that inftant removing them from the Fire, let
hem be cool’d, drain’d and put into earthen Pans: In the mean
hile, fome clarified Sugar, that is tq fay two Ladles oe it
By) or
js .
we Di i a | Wes i ed
rs oe \s Joe Web gf os ef > bs Lote i,
Ne Ree be aM By: ; eee «A li % ek
ens Seinen A +
@ i oe pe SAREE aie, certs 7 Uh ae aaa Pie scien lt TN , Nie
Bes " f a 4 te? Ee i i, . age ts buf rs
ef a ai rane lrg iA} - 5 ne dri “i
i fe & ry e ? fr | “
y ee ; pet Hs: SO aie aia: < : Ctl get
a Per Vik 4 1 GET
"
‘a et a 7 : ae et, ke mm: = eee 4% > he “"y f ' — ae Se ae as ae
120 New jtracttons for Confectiowers, ~—
“= i ea . Pre _ - w ie Kaz an ‘ ae 3 ee. 4
for one’ of Water, is to be heated, pe one e Figgs,
fo as they may be well foak’d therein. “Omthe next Day, drain
off the Syrup, give ir two, or three Boilings, and turn it upon
_your Fruit : Some timeafter, the whole Work may be finifhed,
almoft in the fame manner as is exprefsd Pap. 45 by canfing
the Syrup to be boiled one Day, a little {mooth, at another time
very Smooth, then to a degree between Smooth and Pearled,
and at laft, entirely Pearled : And the Figgs muft be fet over
the Fire, from oneDay to another, alternately, only to fimper,’
and at the other times, it will be fufficient only to pour the Su!
gar upon them: However the laft time, your Fruit ought to
have feven, or eight cover’d Boilings, and then being fer by for
a little while in their Syrup, they may be either immediattly
dried, or laid up in Pots, ull a more convenient Opportunity,
thall offer icfelf for that purpofe. oes ; :
— Additional Remarks upon Bell-gr apes.
mee YS it: -@ Site eer =, }. SUT Sass TF + : a
It has been already obferv’d Pag. 48 That pared Bell-grapes.
are ufually preferv'd after the fame manner, as thofe that are.
left in their natural Condition : Bur ir ought’to be underftood
_only with refpect to the Sugar ; becaufe they are not tobe feald-
ed, in water as the latter, nor foak’dto bring them again to
their Colour, as being riper ; otherwife the Skin would not be
fo eafily par'd off.” If it be perceiv’d, that the Pearled Boiling
is not {trong enough, the firft time that fuch juicy Fruits are put
into Sugar, it may be boil’d till ic become greatly Feathered,
_ allowing the fame quantity of it; asof the Grapes ; which ought
to have four, or five Boilings, at once, before the Pan is re-
movd from the Fire: For the reft, the whole Work may be
finifh’dalrogether according to the Directions before laid dowh,
‘for unpared Bell-grapes ; unlefs, inftead of leaving them to
fimper a little, every time that they are fet over the Fire, af-
ter having broughrthe Sugar, to the neceffary Degree of Boil. |
ing ;you have a mind ‘to give them feveral Boilings together,
as ar the firft. ee | py a N- jit
‘For Paftes made of Bell-grapes, as they are fcalding over
the Fire, in their own Liquor, according to the Inftructions gi+
ven inthe fecond Article of Bell-grape-paftes, Pag.86. remem-
ber totake off rhe Scum as foon as it boils, and when your Pafte
lies.a drying at the Fire, after having fqueezd it through the
Sieve, add, if you pleafe, a little Powder-fugar: Neither muft
7 you
picanle,
; Ye 742th? % ' a » Wee ‘ 4 ae mali 4e>
Additional Obfervations upon Ouinces.
sel e PHeO tT Spat ro ior Sh :
— *
orafmuch as the Method of preferving Quinces explain’d
ake
S.
&
qual efficacy and certainty. : Pe, =
” Having caus your Quinces to- be cut into pieces, clear’d
from the Cores and par’d, let all boil together in a fufficient
quantity of Water; and when’ they are become very foft,
remove the Pan from the Fire: Then taking up the Pieces thar
are to be prefefv’d, with the Skimmer, put them into frefh Wa-
ter, to cool ; fer the reft over the Fire again, and give them
twenty other Boilings: Afterwards, this Decoction being ftrain’d
thro’ the Straining-bag, or thro’ a donbled Napkin, take two
‘Ladles full of it, with one of clarified Sugar, proportionably to
the quantity of your Fruit, and turn all into a Copper-pan, with
the Quinces ; in order to boil over a gentle Fire: Let fome Su-
gar be alfo added ; accordingly as the firft Syrup confumes a-
way, without pouring in any more Decoction, and let the
whole Mefs be well boiled, till the Syrup becomes Pearled :
Then let it be cool'd, and drefs your Quinces in Boxes, Pots, or
Glaffes; pouring the Syrup uponthem, which will be very fine,
and of a lively red Colour, if the Pan were cover’d in the Boiling:
that is eafier, and of. greater difpatch, being alfo at leaft, of e-
Additiqnal Remarks upon Oranges.
_ When mention was made of China-oranges, Pag.54 ir ought
only to be underftoed of the large and fweer ones, as it may be
eafily difcern'd. The leffer Sort of China-oranges are not to be
clear‘d from their Juice, but being lightly Zefted, or par'd, to
take away the Yellow, they muft only be prick’d, with a Knife,
making a little flit on the top, and thrown into fair Water:
Then they are'to be fcalded and boil’d in frefh water, till they.
flip off from the Pan, adding a Handful of pounded Allum, in
order to have rwenty other Boilings; which Method may alfo be
obferv’d in the preparing of other forts of Oranges. ‘“After-
“wards; they muft he cool'd, and put into clarified Sugar, new-
ade 3 ly
> al
» Lvl VE ns f
ly pafsd thro’ the ftraining-bag, witha very lirtle WV
he a great deal of Juice will be extracted from them:
‘that very reafon, it is requifite to | nat the fame time,
till the Sugar be fomewhat fmooth ;. which neverthele{s will be.
altogether undone, the next Day : Then let it be brought again
to its {mooth Quality, augmenting it with other Sugar, and ha-
ving flipt in the Oranges give them fifteen, or twenty Boilings.
On the Day following, let them be-drain’d again, whilft the Sy-
rupis made Pearled; in which they are to have ten, or twelve
_ cover'd Boilings : A little while after, they are to be cool’d and
drain’d, and difpofed of in Pots or Glaffes, and the“Syrup be-
~ ing boil’d till ic become greatly Pearled, muft be pourd upon
them in the ufual manner : Bur you muft not forget to augment.
it with as much Sugar as is needful,to the end that theFruit may
._ be fufficiently foak’d therein. The particular way of drying
-thefe Oranges, is the fame with that which is proper for other
Fruits of the like nature, and it has already been defcrib'd .at
*
large, more efpecially, in the Article of Lemmons.
ps a
‘ Ta Os «a
t
Barley-Sugar,
Having caus’d Barley to be well boil’d in Water, ftrain it
thro the Hsu heve. and let this Decoction be put into clarified.
Sugar, brought tothe Caramel, or laft Degree of Boiling: Then
remove the Pan from the Fire, till the Boiling fettles, and pour
your Barley-fugar upon a Marble-ftone rubbd with Oil of O-
lives, taking care to hinder ir from running down. If the Mar-
ble be wanting, a Silver-dith, or one of fome other fort of Me-
tal, may be usd, for the fame purpofe: So that as the Sugar
cools, and begins to.grow hard, it muft be cut into pieces, and
roll’d out of what length you pleafe, inorder tp be kepr for Ufe.
a, Cu AR. KER
Of the Accidents that may happex to Sweet-meats, and
of proper Means for the remedying of them.
e may be perhapsbe affirm’d, That all forts of Sweet-meats,
well made according to Art, are not apr to decay, or to be
: ; {poil’d,
Res
the T
nanner of applying roper Remedies : Re ee
The moft ufual Inconvenience is, that wer Sweet-meats are
utterly {poiling your Sweet-meats. To prevent this Difafter, ir
ing the Sugar, or Syrup to give a little, with a cup full of Wa-
ter: Thenlet all boil together, taking of the Scum, that rifeson
the top, and having brought them again to the Pearled Boiling,
the firft; by which means they'll be thoroughly free'd from their
not laid upin too moift a Place. Orherwife, the Syrup alone may
be fer over the Fire, at firft, with a little Water, and after ha~
ving {cummid ir, as before, the Fruitmay be fliptin ; which are
to boil rill the Syrup has atrain‘d tothe Pearled Degree, and then
they are to bedifpoted of in the ufual manner. ‘Thus the four-
nefs may be taken away from all forts of Fruits preferv’d liquid,
particularly Walnuts, Plums, Orange and Lemmon-flips @c.
The Inconvenience incident to preferv’d Fruits, is, thatthey ,
fometimes candy: bur this is not properly a Defect, as being on-.
ly occafion'd by giving the Syrup too ftrong 2 Boiling ; fo that
there are grounds to fear, leaft fuch an Accident fhould do your
Sweet-meats any Injury ; on the contrary, you are affur'd, that
they will keep very well, and that the Sugar was good. ‘To re.
‘pair this flight Damage, you need only put all thar part which
"ts candied intoa Pan, witha little Water, and when it is brought
x to
is requifice to put them into a Copper-pan, over the Fire; cauf-
remove the Pan, and put your Fruit into Pots, or Glaffes as at
fournefs, and ina condition to keep to the end, provided they be’
again to thé Pearled Quality, mingle it with the*reft ; or elfe.
Yer all have a few Boilings together. « When the fweet-meats aré
only candy’d on the Surface, fuch as Jellies, this Candy may be
. gaken off, by paffing hot Water over them, - which will eafily?
- difperfe the Candy and render the Sweet-meats as fine, as they
wereinthe Beginning. Thefe Jellies of Goofeberries, Currans,
or other forts of Fruit, being ftale, may alfo be renewd, by fer-
ting them over the Fire; in a Copper-pan, witha little Water,
to dilute and caufe them to give: So that as foon as they re-
rurn to their former Degree of Boiling, which is Pearled, or be-
tween Smooth and Pearled, they are to be pour'd, into a Sieve {é
over an earthen Pan, and afterwards put again into the Pots or
Glaffes. — te pe : Wi PaaS a
_ There are certain Fruits which are apt to grow greafy, more.
efpecially green and ripe Apricocks, and in that Condition, they”
cannot be well dried. The proper Remedy is, to boil them in)
new Pearled Sugar, after they have been drain‘d from their fora
mer Syrup. If the fame Coft were beftow'd upon all other forts
of Fruits, they might be much more eafily dried, and would be-—
come finer, than when the @onfectioner; or Officer contents him=
-felf according to the ufual Method; onlyto drain them from the”
Sugar with which they were preferv'd, and afterwards to drefs
them upon Slates, or little Boards, in order to be dried in the”
Stove ftrew'd with Sugar. eit GANONG ay \
~ Dry Sweet-meats,that are kept for a confiderable time, ought ©
co’be laid up in a Place free from all manner of Moifture, thar |
is to fay near the Stove, or elfe in fome Clofer, into. which a lit-
tle Fire ought conftantly to be put,from time te time, during the -
Winter-feafon: and inregard, that Fruits preferv'd dry, are apt
to lofe their Ice,, when kept for too long a time ; it is expedient ©
todry them Oceca fion requires; by which means they will alfo
be fecur‘d from another Accident, that is to fay, from being ©
fhrivell’d and wrinkled ; alcho’ both may be remedied, by cau-_
fing thofe Fruits to be boil’d again over the Fire, inthe like Sy=_
rup, or other new Sugar, in order to be dried again, after they _
have been boil'd in it to the Pearl’d Degree, and fet by tocool. |
CH ap. |
oe Dh) let? ak
oa,4 Sp dh eh
ail
al gM SS lta sali 3 a daa
mie, lew Inftruttions j ‘or Confectioners, 125
. The Way of Ordering and Setting-out A Defert, or
_ other Regalio of the like nature, to the best ad-
vantage, with fome Models of fuch Eatertain-—
ments. we emen is cme oe
AF having treated of every Thing that may give Satisfa-
* tion to the niceft Palares, the prepating of which is the
peculiar Province of Confectioners, Butlers and other Officers ;
it is expedienc to conclude the whole Work, with the Method
of ferving up all thofe refpective Meffes, in due Order, either
for a Defert, or fome other Entertainment of the like nature. _
To that purpofe, it ought to be obferv'd, That a Banquet
of Fruits, as well Raw, as Preferved, with its Appurtenances,
may be drefsd either upon a Level or in a Basket: This laft |
Way is only usd in preparing Entertainments for certain Fra-
ternities, or particular Societies ; where as many little Baskets
are fervd up at firft to Table, as there are Guefts: Thefe
Baskets are ufually adorn’d with {mall Ribbands, and Taffety-
covers, according to the allotted Expences, and fill’d up with
all forts of Sweet-mears, Biskets, March-panes, Orange and
Lemmon-faggots, dried Fruits, 3c. fo as the moft delicious”
Comfits may lye on the top: At Jaft, after all have been fet in’
good Order, and contributed much to the Decoration of .the
feveral Courfes; every individual Perfon fhuts up’and takes a-_
way his Basket, to treat his Family and Friends at home; con-
tenting himfelf only to eat-the liquid Sweet-meats, {uch as
Compotes and Matmelades, or elfe the raw Fruits, which were
provided, to ferve for the Out-works. a ee vs
A Banquet of Sweet-meats is {aid to be drefs'd upon a Le-
vel, when difpofed of upon China-dithes, and Machines made
of Wood, or Ofier-twigs, having a great Board in thé middle,
in form of aSquare, or Hexagon, that is to fay, with fix Panes
in length, or of any other Figure: This Board is encompa{s'd
with divers other Works of differént Shapes, zz. That of a
Club at Cards, round, oval, or otherwife, and feveral Chi-
na-dithes ate fet upon thefe Boards, by the means of certain
{mall wooden Leggs, or Cups; fo as the Oval may contain
| Dd ome two,
126-
two, and the Clubs three ; whilft the Oval ferve for Compotes,
and the Middle-board for a large Pyramid of Fruir, with Chi-
na-difhes round about, fix’d, as before: Or elfe it may be fill'd |
up altogether with China-difhes ; that in the middle being rais‘d
higher than the-others; upon which feveral fmall Pyramids |
‘are to be erected, of an exact Proportion; {0 that the fame
forts of Comfits, and the fame Colours may appear on every
fide, at the oppofite Angles. Laftly, a Row or Border of raw —
Fruits may be made round about the Dithes, upon every Board /
to garnifh the top, and the whole Defert is to be fet out with”
Flowers, Greens, and other Ornaments, according to the Sea-_
fon. ? hoe us Sa
For the more clear Illuftration of this Method, it will not
be improper here to produce fome Examples, or Models of fuch |
-Deferts, or Banquets of Sweet-meats, according to which, Mea- =
fures may eafily be taken, for the dreffing of thofe of a grea- |
ter, or leffer Size: ? | q
The Model of a Defert, for an Oval Table of twelve Cover=
GREE : sae? a
-
wih
ferves alfo to keep in the Fruit, with which a Border may be
_ made round about the China-difhes: Seven of thefe Dithes are
_ exprefs’d in the above-{pecified Model, and the Order of them
_ may be clearly difcern’d ; but that in the middle ought to be
a little larger, and rais'd {omewhat higher than the reft. For
want of China-dithes, certain Tin-moulds of the fame fhape —
may be fubfticuted in their room, the Quality of which is not
‘fo eafily difcover'd, inregard, that before any Thing is drefs’d -
upon them, the bottom ought always to be coverd with
Leaves, or Paper: Thefe round Moulds may alfo be faften’d —
upon the Leggs, and by that means the Defert will become
- more folid. sie daa
Thofe Petfons who have no mind to make ufe of Wicker2
boards according to the Model even now defcrib'd, may caufe |
fome to be made, of the fame Form, or otherwife, that confift
only of a wooden Bottom, fupported by little Knobs, or other.
. forts of Feet, with a Ledge round about, to keep in the Fruit,
as before, and this Ledge may be gilt, or done over wich Silver,
The fame’ Thing may be obferv'd, with refpect. to the other
Boards which are added to the greater, as fo many Out-works,
and upon thefe wooden Bottoms the feveral Leggs are to be _
fix’d, for the China-difhes; in which the Sweet-meats are laid —
in order. soe adie iting oe bere
As for a comrhon Defert prepar’d for few Perfons, the Coriz
fectioner or Officer may content himfelf, only to make ufe of
the middle Board , without the Out-works, and in difpofing
thofe Out.works otherwife, miay find Means to diverfifie the
~ $ervice at ariother time, or for other Fables; as ic appears
x os
from the following Model.
Baz he
es
)
The Explication.
’ ‘This Defert contains two Oval Out-works more than the for-
mer, and the round ones are abfolutely retrench’d : In this cafe,
the Compotes may be fet upon the Clubs, and certain {mall Py-
ramids of Biskets, March-panes, or other Comfits may be raisd
upon the Sides that remain empty and naked. If it be per-
ceiv'd, that the Figure is not fufficiently round, by reafon thar
the Machine in the middle. is not fo broad, as it is long, the
. Round Out-works may be introduc’d again, or elfe two Ovals
with their Ends plac’d inwards; garnifhing the whole Defert,
as it may be obferv’d, with real China-difhes, or Tin-moulds
-reprefenting their Figure, upon which the Fruits and Sweet
meats are to be drefs'd in {mall Pyramids: Neither are there
exprefs’d in this Model above feven of thefe Dithes for the
middle Board, altho’ for the moft part, agreater number is ad-
mitted, when it is requifite to provide a fomewhat larger Dee
fert, .
P rn
oy ‘. Rf
New Tnftruitions for Confettioners. 1
eee" a a) : ee : ree e
i A 4guare Machine fet in the middle of fuch a Table, will
- render the Figure mere round; placing the Oval and Club-
- Our-works in the fame fituation : Bur forafmuch as in fuch a.
| quate Piece, the China-difhes leave a void Space, at the four
Corners, they may be fill’d up with as many China-cups, into
_ which other fine Fruits are to be put, or only fome of the
fame, and the fame thing may be done with the other Inter-
vals; garnifhing the reft with leffer forcs of Fruit, the thicknefs
of which does not exceed the height of the China-difhes: And ae
in a fimple Defert, for*four Perfons, thefe four Corners maybe =>
taken up with litrle Cups of iced Waters, or other Liquors, |
apcoriing tothe-pealon. it by, to be iced or cool’d. ee
Orangeade. ee ea ae
To make this Liquor, a greater quantity of Oranges is re=
quifire than for the common Orange-water ; that is to fay, fix
Oranges and two Lemmons, for every Quart of Water. The
Juice of thefe is to be fqueez'd out, and the Zefts left to fteep
for fome time ; or elfe the Water muft be beat up by pouring
it out of one Pot into another: Then preffiag the Oranges, the
Liquor may be ftrain’d and fet by te cool. |
Limonuade,
A very good fort of Limonnade may be prepar’d, by allow-
ing three Lemmons to 2 Quart ef Water, with a quarter of a
Pound of Sugar, and thefe Ingredients may be proportionably
augmented, according to the Quantity defigned: After having
iqueezd out the Juice of your Fruit into the Water, leave the
Pulp and Zefts to infule for a confiderable time ; then prefs
the Lemmon-pu!p and Peel, ftrain the Liquor, and fer it by to
~cool. Several torts of fweet-fmelling Flowers may be added
to this Limonnade, to heighten us Scent and Flavour; which
may alfo be done with Amber or Musk, beaten before in a
‘Mortar, with a little Sugar, or Sugar-candy, and afterwards
put into the Liquor. hoe 3 de Ano:
#
ne ae een ee TARO A AE aie bis fee a Seog fi a
i. | Oe ae,
__New Inftratfions for Lignors. 7
a
‘
Another fort of Limonnade.
| Let rwo Quarts of Wine, one Pint of Water, with the Juice
and Zefts of two Lemmons, be put into an earthen Pan, ad-
ing nine or ten Ounces of Sugar, more or lefs, according to
your own inclination-and the Quality of the Wine: After-
ards having left thefe Ingredients to infufe abour half an
Hour, pour the Liquor thro’ the Straining-bag, and difpofe of
ie ey Boies i229 i PP “ heeding tes |
ee Another fort.
Having provided Cedres, Citrons, or large Lemmons, take
all that pare which contains the Juice, and {eparate them from
the Kernels; cutting them into Quarters, or otherwife: In
the mean while, -ler {ome Sugar be boil'd up to its Blown Qua-
liry, that is to fay, a Pound for every douzen of Citrons, or
Lemmons, and when it has attain’d to that Degree, throw ia
the Juice; leaving all to boil together, till ir return to the
Pearled Degree: Then pour the Syrup thro’ a Sieve fer over
an earthen Pan, and keep it in Glafs-bottles for ufe: This Li-
quor is very delicious and cooling, when.a {mall quantity of ic
is mingled with Water beaten. and. pour'd. {everal. times. out. of
one Veffel into another, that it may be well diluted.
A Limonnade may alfo be made even with the Leaves of the
Citron-tree ; which are very odoriferous and full of a pleafant
and cooling Juice; but it can only be pur in practice in Coun-
tries, where fuch Trees are more common than in thefe Cli-
mates. Laftly, a kind of Liquor may be prepar’d without any
Citrons or Lemmons, which neverthelefs has the tafte of L-
monnade ; by the meansof a few drops of Spirit of Salt; being
no lefs ufeful and wholefome ; for the Virtues of this Spirit are
very particular and well known; upon which account, it is
fometimes ufed inftead of Verjuice in Sauces and Ragoos. |
White Water, or Virginal Water.
Take as much Milk as may be fufficient to whiten the quan-
tity of Water you would have prepar’d, and to give it a tin-
cture or relifh ; adding a quarter of a Pound of Sugar to eve-
sy Quart, and fqueezing in the Juice of a Lemmon, which ri
; muc
Chocolate-water, =
¥ f
This Water, as well as the former, may be us‘d in the Win-
~ ter, and at any time when the above-mentioned Flowers and :
Fruits are wanting. It is prepar'd only by grating fome Cho-—
ding a good quarter of a Pound of Sugar to every Quart? Af-
Liquor muft be ftrain’d in order to be iced or cool’d.
terwards, all being well fteept and infus‘d for fome time, the .
Rofade : ;
Is a pleafant Liquor made of pounded Almonds, with Milk —
and clarified Sugar ; but it will not keep long ; becaufe it is —
a
eee in ee oe ee le ee A LS Se teed Se Oe
33 vue ~ ee foe oC ae ( Nes
~. New Inftruitions for Liquors.
and if you pleafe, give it a {weet {mell ; but the firft Li
chat diftills from the Straining-bag, muft be put into it a
cwo or three feveral times, cill it become very clear:
wards, fer a Bottle with a Funnel underneath, and when i
full, keep it clofe ftopr. SAS
», Hippocras made more fpeedily.
Take any fort of Wine that you fhall think fit, with the re-
quifite quantity of Loaf-Sugar broken into pieces ; adding fome
beaten Cinnamon, a few Grains of Coriander-feed, three or
four Grains of Pepper, and a piece of Lemmon, the Juice of
which is. to be fqueezd.in. Orherwife inftead of all thefe In- |
gredients, only ufe a litcle Cinnamon-effence, if you have any —
at hand, and having ftrain'd your Hippocras through the Bag
with a little Milk, it will very well anfwer your expectation. _
- Hippocras without Wine.
Let half a Pound of. fine Sugar and a little Cinnamon, with
the other Ingredients above-fpecifyd, be put into one or two
Quarts ef Water ; and let all infufe from Morning to Noon,
or from Noon till Night; the Veffel being well covered: Then
Tet the Liquor pafs thro” the Straining-bag five or fix times, and
give it the {mell of Musk, or Amber, at difcretion.
_Befides this variety of Hippocras, feveral Difhes of burnt
Wine and burnt Brandy are alfo ferv’d up at Entertainments;
the particular manner of preparing which is every where fo well.
known, that it needs.no defcription. ;
’
ai delicions fort of Wine.
Pat two Lemmons cut into flices, and two Pippins cut in like -
manner, into a Difh,.with half a Pound of Powder-Sugar, a
Quart of good Burgundy-Wine ; fix Cloves, a little beaten Cin-
namon and Orange-flower Water ; let all be well coverd and
infus'd for three or four Hours: Then ftrain it thro’ the Bag, ’
and give it a tincture of Amber or Musk, as either is moft
agreeable to your Palate, _ sek ' neha
GA ;
:
“CHA ®.
— Several forts of Ratafiaz. —
T ‘His Liquor is at prefent very much in vogue, and may be
- made of Cherries, Apricocks and Mufcadine-grapes,: ac-
cording to the following Inftructions. ies tps
-. Ratafiaz of Cherries:
Let your Cherries be bruifed together with their Kernels,
-and put into an earthen Jarr, or into-a wooden Barrel; buta
Cask that has held Brandy, is more efpecially proper for that
-purpofe; To.cwenty Pounds of thefe Cherries add three Pounds
of Rasberries likewife bruifed, with five Pounds of Sugar, three
Penny-worth of Cinnamon, a Handful of white Pepper in grain, |
a.few Nutmegs, twenty Cloves, and ten Quarts of good Bran- |
dy: Leave the Veffel unftopt during ten or twelve Days, then
{top it up, and let it continue untouched for the {pace of two
Months: Thus a greater quantity may be made, by mingling
the Ingredients proportionably, and the whole may. be enrichd
with fome Drops of Effences and fweet Scents. ‘When the Ra-
tafiaz is fic for drinking, the Barrel muft be pierc’d above the
‘Lees, as the Wine-casks are ; but if it be kept in an earthen
Jarr, ic muft be ftrain’d thro’ the Bag, and put into other Vel;
fels carefully ftopt up, to be usd:as occafion ferves, _
Another Way of making Cherry-Ratafiaz.
. Having provided ten Pounds of Cherries, let them be bruifed
and put into earthen Pitchers with two Quarts of Brandy ; then
let the Veffels be well ftopt, and fet by for five or fix Days, at
the end of which, the Cherries muft be prefs'd in a Linnen+
cloth to get out all their Juice: In the mean while, let five
Pounds of large Currans be boil’d with three Pounds of Sugar,
and prefs'd as the Cherries; fo as both forts of Juices may be
mingled together, allowing for every Quart of thar Liquor, a
Quart of Brandy, and a quarter of a Pound of Sugar. Then
add the Kernels of your bruifed Cherries, with half a Pound of
Coriander-feed, a little Mace, Cloves, Cinnamon and long Pep:
Ee, . Pet,
qe
Netw Inftruttions for Liquors.
per, all pounded together, and fill your Pitchers or other Vef-
{els with the Liquor; leaving it to infufe for the {pace of fix —
Weeks: Afterwards it muft be pafs'd thro’ the “Straining-bag,
and put again, with the Kernels of Apricock-ftones or Cherry- —
ftones, into the Pitehers, which are to be kepr clofe ftopt, and
- the Ratafiaz may be drawn off clear, upon alloccafion.
‘ To give the Ratafiaz a tincture of Rasbetries, or Straw- —
berries, fome of.it may be prepar’d feparately, with Brandy, ,
Sugar and Cinnamon ; or elfe'the Juice of thefe Fruits may —
be infus'd at any convenient opportunity in part of the Rata-
fiaz: Orange-flowers may alfo be prelerv'd, which will give
it a very pleafant fmell; and to improve its colour, the Juice of
Mulberries may be us'd mingled with Brandy, and clarified
by ftraining ic thro’ the Bag. Thofe that are prepard with
Strawberries and Rasberries may alfo be order'd after the fame
‘manner; and a great variety may be ney even out of one »
- fort of Ratafiaz: Mulberries likewife ferve to bring it to.a good
confiftence, and make a very fweet Liquor, when infus'd with
' the orher above-mentioned Ingredients. em,
een White Ratafiaz.
Take a Gallon of Water, a Pound of Sugar, an Ounce of
Cinnamon, with Cloves, whire Pepper and Ginger tied upin ~
a Rag; as alfo fome Nutmeg and Mace, and put thefe Ingre-
dients into a Copper-pan {er over the Fire: To clarifie the $Su-
gar, throw in the White of an Egg, clear it well from the
Scum, and let.all boil together, till ar leaft one third part be
confum’d ; if you perceive that the Liquor has not fufficiently
acquir'd the tafte of the Ingredients: Then take it off from
the Fire, adding a Quart of Brandy, and let it pafs thro’ the
Straining-bag, or only thro’ a fine Sieve; you may alfo give
it a fragrant fmell, with the Juice of white Strawberries or
Rasberries, provided feparately in a Por, as upon other occa-
fions, or elfe ir may bedone with Orange-flowers. If for want
of the red forts of Ratafiaz, above-defcribed, you aré minded
to give this the fame tincture, it may be coloured by the
means of Mulberry-juice; or elfe with thick Orleans-Wine, or
She | of the like nature; or laftly, with prepared Co-
cheneal. |
Moreover it is expedient for the making of the like white
Ratafiaz, to keep in a Por, the Kernels of Cherries and Apri-
oir ds | cocks
cocks fteepr in Brandy, which will ferve to enrich it by putting.
in a litle at difcretion. ig al
es , aithidi'oe ¥E
: Apricock-Ratafiaz ore
* May be prepar’d two feveral Ways, viz. by caufing the
Apricocks cyt into pieces to infufe in Brandy for a Day or two;
at the end of which Term the Liquor muft be ftrain’d thro’
the Bag and impregnated with the ufual Ingredients, Orher-
wife, the Apricocks may be boil'd in White-wine, and by that _
means more eafily made clear, adding to every Quart of fuch —
Liquor, a Quart of Brandy, and a quarter of a Pound of Su-
gar, with Cinnamon, Cloves, Mace, and the Apricock-kernels
After all have been well fteept during eight or ten Days, the
Liquor muft be ftrain’d again, and put into Bottles or earthen’
Pitchers, to be kept for ufe.
Mufcadel-Ratafiaz.
Having made choice of the beft Mufcadel-grapes, that are
very ripe, let them be well prefsd; allowing for every Quart
of their Juice a Quart of ph a a quarter of a Pound of
Sugar: Then this Liquor muft be pour'd into earthen Pitchers,
with Cinnamon, Cloves, Mace, and a few Grains of Pepper,
and left to infufe for the {pace of rwo or three Days; aftet~
wards let the Razafiaz be clarified by paffing thro’ the Strain-
ing-bag, and conveniently put into Bottles; adding a Grain of
Musk, if it be nor {ufficiently perfum'd. : !
Cuap. VI.
Of the Syrups of Flowers.
WE are now come to an Article, that has a nearer relation
to the Confectionary Art, than the preceding; altho’
fome of the Syrups contain’d therein, are more commonly pre-
par'd by Apothecaries, &c. |
Syrup
“ fis wee +i ae cos) > .)) ae S Vere Ape
hd ee LY 3 i i ae
cae ed vx ny Ue we
% me
rot
ee
Syrup of : Violets.
‘Take a Pound of pick’d Violets, and beat them in a Mor- ©
rar, with half a Glafs of Water, to moiften them a little; ~
-whilft four Pounds of Sugar are brought to the Pearled Qual bs
ty: Then taking the Pan off from the Fire, as foon as the™
Boiling finks, throw in your Violets and let all b® well ftirr'd ©
together : Afterwards you are to prefs them thro’ a fine Lin=
nen-cloth, fo as the Syrup may be receiv'd into an’earthen Pan, ~
and. put into Bottles, when cold. Be Ee ON hie
The grofs Subftance that remains may likewife be flipp‘d into —
two Pounds of Pearled Sugar, after the Boiling is fettled: Then —
let all be well mingled together, and pour’d into a Pot; to be
usd in the making of Paftes and Conferve of Violets, accord-
_4ng to the Inftructions elfewhere laid down. The beft Violets —
for this purpofe, are fuch as are of adark Purple-colour, not ©
pale, and of a very {weer fcent;' they oyght to be gather’d in ©
the Morning, when no Rain has fallen, and before the Sun has |
. impair'd their Virtue, ) ime ee
ui Another Way.
Syrup of Violets may alfo be made by an Infufion ef the
Flowers, according to the following Method: Having causd
fifteen Quarts of hog Water to be pour'd upon fix Pounds of
thefe Flowers, let all foak during eight Hours in: an earthen
glazed Por, that has 4 ftraight Mouth, which muft be clofe
ftopr, fo as the Virtue’and’ Smell may not exhale: Then the
Liquor being heated- again, and fqueezd out, add the like
quantity of frefh Flowers, which are to be left to infufe in the
fame manner for eight Hours,. and to be ftrongly prefs'd again: —
Afterwards Sugar may be pat. in, as it fhall be hereafter fhewn
in the Article of Clove-gilliflowers or this Infufion may be kepr,
according to the common practice of Apothecavies. . *¢
Syrup of Rofes.
This Syrup may be well Pore after the two manners bur
now explaind for that of Violets, or elfe according to the fol-
lowing particular Way. Take entire Rofes, put them into a
| Por, as before, and pour in as much warm Water; then cover
\ a fue ‘ i ft ne ta ry tN the
ep maieaiins sorters. TT
the Por, and let all infufe for eight Hours on kor Embers: Af
‘terwards, fet them in a Copper-Pan or in the fame Por over
aclear Fire, till the Liquor be ready to boil, and {queez it rhro’,
w Linnen-cloth :: Laftly, pour this ftrdined Liquor, onthe
fame quantity of other frefh Rofes : ler them infufe again, and.
continue to do fo for nine Days, changing the Rofes every time.
This Infufion may be kept a whole Year, without being fpoil’d
in Glafs-Viols, provided they be well ftopp’d with Cotton and
double Paper, to the end that its Smell and Virtue may be pre-
depy ae 8 = Hee iy i. ane a
Syrup of Violets may be made after the fame manner; bur
“the Infitfion will not keepfowell, .
ei, MP “Syrup of Clove-gilliflowers:
~ “Hiaving provided the beft fort of Clove-gillifiowers of a live)
ly red colour, weigh out three Pounds of thofe that are well
-pick’d, and put them into an earthen Veffel with a ftraighr
Meuth, varnifh'd on the infide: Then pour in nine Quarts 6f
Spring-water boiling hot, and up the Flowers in the Water,
with a wooden Spatula: Let the Pot be well cover’d, and fer
over hor Embers for the {pace of an Hour ; at the expiration of
which the Infufion muft have a little Boiling, in order to be
ftrain’d and {queez’d ; it muft alfo be heated again, and pour'’d
hot on three Pounds of frefh Flowers put into the fame Veffel :
This Liquor is to be mingled with fix Pounds of good Sugar
boil’d till ic become Pearled, and clarify’d with the White of an
Egg: Afterwards, the whole Mefs muft be pour'd into a Sieve
fet over an earthen Pan, or elfe ftrain’d thro’ a fine Linnen-
cloth. eee kt ; iia
This Syrup is of admirable efficacy againft any Infection of
‘the Air and malignant Feavers, and is a great Reftorative for
Weaknefs of Body; more efpecially ftrengthening the Hearr
and Brain, when taken alone in a Spoon, or in ordinary
“a
oy ae §
\ -
Cusp,
‘oe Z
=
SAN Pigg oh oo cage ee
~ New Infiruitions for Ligu
Me OE i |
Of the Syrups of ‘Fraits, &c.
M4 “He remaining forts of Syrups are no lefs advantagious that *
the former, and of fingular ufe in private Families. _
Syrup of Mulberries.
After having caus’d two Pounds of good Sugar to be boil’d ©
till it has acquir'd its Blown quality, lec a Pound of Mulber-.
- gies be thrown in, and give them eight or ten Boilings: Then’
‘pour all inro a Sieve fet over an earthen Pan, and put the Sy-
rup into Bottles, to be kept as long as you fhall think fir and —
usd as occafion ferves. 5 Ehae ay tae tel
- It may allo be made by prefling the Mulberries to get their —
Juice, which is to be Pagano a Pan with a Pound of Sugar, —
and the whole boil’d till ic become Pearled. This Syrup is
‘well known to be a Soveraign Remedy for Diftempers of the
Throat and other Indifpofitions of the like nature. aD
Syrup of Cherries. |
Let two Quarts of the Juice of Cherries be firft pafs'd thro
the Straining-bag, to cleanfe it, (which is alfo requfite to be
_ done in all other cafes) and then put to a Pound and a half of —
Sugar: Afterwards having brought the Syrup to the Pearled
Degree of Boiling, as before, let it be fer by, and put into Vials,
when cold ; to be mingled with beaten Water, in orderto make ~
a cooling Drink, upon any emergent oceafion, ~~ a
Otherwife (according to the firft Method for the ordeting of -
Syrup of Mulberries) you need only to bruife rhe Cherries and
_ throw them into Sugar that has attain’d to its Blown Quality ;
fo that after ten or twelve Boilings, all may be pour’d into a
Sieve, fet over fome Veffel, to receive the Syrup.
Moreover having caus’d the Cherries to caft their Juice by
preffing them in a Copper-Pan over the Fire, this Juice likewife
may _ putinto Blown Sugar, and left to boil till it becomes
“Searled, ari : aa
Syrup.
‘Having provided Curran-juice. clarify'd by paffing it thro’
the Straining-bag, let as much Sugar be madealmoftCrack’d:
‘Then mingle both together, and you'll perceive; that the Sy-
-rup has attain’d to the neceffary degree of Boiling. ThisSyrup
may alfo be prepar’d after the fame manner, asthatof Mulber-
‘ries pine ey in'd; as well as Syrup of Pomegranates, and |
gn’ gs “ag m gi i ge 4 eo tot ; oS bbe, 4 j . 21 pagent of ¢
“others of the like nature that are proper for cooling.
eee 7G, SYTHD Of Apricockse 8 8 Boe i
Forafmuch as this Syrup isaptto grow greafie, it ought only
to be made for prefent ufe, according to one of the twofollow-- -—
‘ing Methods. . Let very ripe Apricocks be cut into pieces arid ?
‘thrown into Blown Sugat, with the Kernels bruifed, fo as they
“may have éight or ten Boilings berween Smooth and Pearled :
“Then pour all thro’ a Sieve, ‘and let the Syrup that runs thro’
be put into proper Veffels; allowing a Pound of Sugar foreve-
ry half Pound of Fruit. The other Way is as follows; Having
_ par’d and flic your Apricocks in the middle, fer them inorder ~
upon little Sticks laid a-crofs an earthen Pan, and pur Powder- |
Sugar on every Bed or Row; making ufe of the above-men-
tioned ‘Quantity; thus they are to be left in a cool place, tll
ee ey: - Afterwards flip the Apricocks into a little hot
farer, and turn all-out upon a Linnen-cloth to drain without ©
-preffing the Fruit; fo thar this Juice together with that which ~
the Apti¢ocks have already lec fall into the Pan, will ferve to:
make the Syrup, by caufing them to boil, with the ufual Pre.
cautions, to the Pearled Degree. _ etn gre
WM RE RENE RUG LS SO ae
This Syrup may be made with the Pulp of Quinces grated.
or cut into {mall flices, and {queez’d in a Linnen-cloth, to gér
their Juice, which is ro be clear’d by leaving it to ferrle in the
Sun, or before the Fire: In the mean while, having caus'd a
Pound of Sugar to be‘broughr to its Blown Quality, let it be
aningled with four Ounces of this Juice; but if the Sugar thould
by that means be too much deprefs'd, it may have a few Boil-
ings aftefh, till ic rerurns to the Pearled Degree ; and the Syrup, —
- When cold, may be put intoBorles :
es)
Ff : Syrup
* *
nN ‘ ’ : :
Syrup of Bell-grapes, and others.
j ‘ ‘ z p me eels . on 5 i - : 4 7 ae oy 4
Syrup of Bell-grapes is made with their Juice clarified after
che famé manner as thar of Quinces,’ and four Ounces of it are
likewile fufficient for a Pound of Sugar, which muft attain to)
its Blown degree of Boiling, before the Juice is mnppiOTate 1
withic. If the Grapes are more ripe, a Syrup may be made of |
them, according to the Method before laid down for Mulberries, |
’ Syrup of Lemmons may. alfo be prepar’d conformably tq_
ghefe Infttuctions,. 070" es ogi to tea ee Mot
Pr y a 4
ws Sy of Sugars
Pour Spirit of Wine upon Sugar-candy to the height of a
Finger’s breadth, and fer all over the Fire, till ic comes to the”
'Confiftence of a Syrup; which inay be us‘d to very good pur-
pofe in promoting the Cure of Diftempers of the Lungs and
Coughs. CUPS tatath: ass + aS! Ree ; | : Var
APRS bee a $
7 id Oo Ae ee
shag ee % pine nag a
The Fuices of all forts of Fruits.
To get the Juice of Cherries, Currans, Mulberties, Rasber-
berries, Strawberries, &Jc.’ you only wrap them up in a new
Linnen-cloth, and caufe them to be, well prefs: The Juice
of Oranges, Lemmons, Pomegranates, Quinces and other Fruit
of the like nature is ufually extracted by cutting them firft-inro
ieces or round flices, and then fqueezing or preffing them, as
Gere. - Afterwards, take care to claritie thefe Juices by; putting
them into Bortles to fetrle in the Sun for feveral Days, and
when the grofs Subftance finks to the bottom, pour off rhe Li-
quor by degrees, in order to be pafsd thro’ the Straining-bag.
Then the Juices may be usd for Syrups, or kept in Bottles,
covering their Surface ‘with Oil of Olives, which as occafion
ferves is to be gently taken away with Cotton. Laftly, In the
Winter-feafon thefe: Juices are to be prefecv’d in a warm Place
to prevent them from freezing, and by this means, they ll be al-
ways ready at hand for prefent ufe. © PA yeh. iene) ig ape
‘y bia ( f + a Fibs uy
ty) fea ts *: A Vc fale f
tage.)
The 7 Works of the i Nicholas achieve, Citiaen th Storaty 3
Tranflated into Englifh. Fol.
. Mr. Lock’s Ejay concerning Humane Underftanding, The Fourth ei
“with large Additions. Fol.
amen Hig Thoughts of Education. OGavo. |
_ » The Fables of Ffop and other Mitkologifts ; made Enel f i Sir Ro-
ger L’Eftrange, Kt. Fol.
|) Two Treatifes of Government : The firft an Anfwer to Filmer’s Patrie
~ archa. “The latter an Effay ab ge the true Original, Extent, and End
of Civil Government. Oftayo. |
Notitia. Monaftica ; Or, A (hart Hiftory of the Religious Houfer i EB
é England and Wales, dc. By Thomas Tanner, 4. B. Oftavo.
Se toe
of the Cfame) Bray, afferted rom the Tradition of the
| Heathens, the ancient Fews, “and the Primitive Church: With an An-
i _ foer to the Objeétions brought againg it. By Humphry Hody, D.D.
3% Norwich and Dr. Williams. Ottavo:
‘Sir William Temp!'e’s Liftory of the Netherlands. O&svo.
©. Dr. Gibfon’s Anatomy ofézunane Bodies, with Figures, Ottavo.
i Dr. Patrick's New Verfion f all the Pfalms of David in Metre. Twelves.
Sermons Preached by Dr. R. Leighton, fate Arch-Bifhop of Glafgow
"+ Publifked at the Defire of bis Friends after his Death, from his Papers
it eeeter with his 0» owe Hand be a tree diition. Ofaro |
ice? en See, a
tf Florence. Written Originally in Italian, and from thence fatehfuly :
Bifhop Wilkins of Prayer and Preaching ¢ Enlarged by the Biphop of ‘
‘ig Prince Arthur 3, 1 fn Ten ames ar Bia
| M. D. Fellow of the College of Phyficians, London. Fole =
‘The Chriftians. Defence. again# the Fear of Death , wit dod
-DireHion$ how to prepare theinfelues to Dye well. Written origins ly
French, by Charte Drilincourt, of Paris, and. tranflated in into Fah
oe, D. ‘Atl igny,B..D. Third Edition. dee
Lhe Royal Grammar, containing a. new and. eafie ie Besbod for the
eine the Latin Tongue. >
ud Guide to Surveyers of the Hidhwie: fhewing that Office ar Du
es “ wePhh Cafes and: Refolutions in Law relating to the fame 5 ‘with | an
ae Brae of the Laws for repair of" Highways and Bridges. i G.
Three feveral Letters for Toleration, 4o. :
Bifhop: Hopkins’s Works. an SEG
- ~ Leyburn’s Curfas Mathematicus, Fol. a ‘%
ia ‘Selden’ Table Talk. | ee
- .. Debates of Oxford and Weftmiti. Parlianients.-
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