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I
IRADCUFFE COtLEGE UBRAKlf(
WOMEN'S ARCHIVES
Tnuufemd from
HARVARD COLLEGE LIBRARY
THE
Cook's and Confectioner's
dictionary:
Or, the Accomplilh'd
Houfe wife's Companion.
CONTAINING,
L The choiceft Receipts in all the feveral Branches of
Cooker Yi or tlic bcft and ncwcft Ways of dreffingall forts of Flcih, Fifli, Fowl, <J»r. for a Common or Noble Tabic i with thdr proper Garnitures and Sauces.
>
IL The beft way of making Bisks, Farces, fbrc'd Meat%
Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, (J»^. ac- coniiog to the Engltjh^ Frtnch, and JtMli^t^ Courts.
m. All manner of Paftry-works, as Biskets, Calces,
Clicr&-cakes, Cuftards, Fades, Patties, Buddings, Pycs, Tarts, (j^c.
IV. The various Branches of Confeflionary j as Candying,
Conftrving, Preicrving, and Drying rfl forts of Flowers, Fruits, Roocs^ f^r. Alfo Jellies, Gompofts, Marmalades, and Sugar-works.
V. The way of milking all Englijh potable Liquors^
A]e, Beer, Cider, Mead, Metheglin, Mum, Perry, and all forts of £ip/« /r/& Winesj Alfo Cordials, and Beautifying Waters.
VL Direttions for ordering an Entertainment, or Bills of
Fare for all Seafons of the Year ; and fcttmg out a I>efert of Sweet- meats to the beft Advantage : With an Explanation of the Terms us'd in Carving. According to the Practice of the moft celebrated Oock$» Confc£Honcrs, o*r. in the Courts of England, France, &c. and mao/ private and accomplifliy Hopfewivcs.
Reviled and Recommended
By John N o T T, Cook to his Grace the DuU
of BOLTON.
I O N D O N:
Printed for C. Rivington, at the Bible and Crtrnf^ 11^ St. Paufs Church-yard. Mpccxxiii.
HARVARD C0L4.E6E LliRARY
REQUEST OF
■RS. CHESTER N. 6REEN0UGK
SEPTEMBER 20,1926
A/11
^
T O ALL
Good Houfewives.
Worthy Dames,
ERE it net for the Jake of Cufim^ nabich has made it as unfafhiottahU for a Book to cbme abroad without an Introduction^ as for a Man to appear at Church with' out a Neckdotby or a Lady without m Hoop-petticoat^ Ifbouid not have troubled you with this. And though I do con^- with Cufioitty IfhaU neither give myfelf much Trouble in writing, nor you in reading, a Fleurifb of complimental Ex- cu/esfor the Undertakings or the Ufifulnefs of the Mat' ■ters treated ony of whid) I am fatisfied you are already *very fenfibky or extol my own Performance j howevtr, I fittter eay felf it wiil net, to you, be unacceptable.
J 1 We
f
I
The I N T R O D t C T 1 0 ISf .
U^e^ indeed^ may fay 'with the Pialniift, The Lines havd fallen to us in pleafent Places, Jince^ by the Difpojition of God^ and good ProDidefu:e^ our Lot has been caft in this hap^ py IJland of Grejtt Britain, which^ like another Canaan, may properly enough be call'd^ A Land flowing with Milk tod Honey -yfo richly is itftor'dwith Flejh^ Fowl andFiJhj in an admirable Variety ^ efculent RootSy Herbs ^ &c. for Sauces and Sallets i Fruit Sy as well for making JVines and other potable Liquors {which^ well ofder^dj are not infe*' riour to thofe brought to us from foreign Countries) as well as for furnifhing out Defer ts at Banquets : and^ in a Man- ner ^ with all Things necejfary^ not only for the fupport of Life \ but alfo the ff'atifying the moft Jenfual Appetite : that no neighbouring Nation can bo4ft of a Superiority^ nay^ nor even pretend to compare with us, as to an Equality*
\ Mefides this . bountiful Providence has fo plentifully fumijhd us with Matter for furnijbing our Tables^ Jo neither have we wanted Artifls for preparing it for them to the befi Advantage^ And^ indeedy great Pity were it if this Beneficence of Providence Jhould be marred in the orderingy fo as jufily to merit the RefleSlion of the old Proverby that though God fends us Meat, yet the D— - does Cooks. liereforey to prevent this Inconvenience^ I have taken upon me to colleh a great Variety of Re- itiphy or DireBions^ for ordering thefe Things with which Nature has furnifiPd usy according to the PraUice of the mofl celebrated Artifis 5 and alfo the nice ft andmeft curious Dames and Houfewives our Country has produ-^ ad\ as alfo ^ for the Entertainment of the more Cu*^ riousy have inferted many ReceiptSy according to the Pra^ Ske of the beft Mafters in the Arts of Cookery and GonfeftiOTary of France, Italy, Spain, Germany, and other CoufUri^s.
Andy though I "toill, not prefume to offer this Book as » Dire£tary w the mefi celebrated PraSiitioners in the Arts of Cookery, Ccaifeaicmary, &c yet it is not
at
The INTRODUCTION.
nr all improbable^ that even they may find in it feme things not altogether unworthy their Notice y andy as it is chiefly d^tgn^d for the Ufe of you Britiih Houie- wives^ who would diftinguifl) your felves by your well ordering the Provijions of your own Families \ fo it may be a necejfary Companion alfo for Cooks^ &c. in TavernSy Eating^HoufeSj and publick InnSy and not an anneceffary oney for tbofe who have the ordering of noble Tables, jindy I hopey I may without Vanity fayy it is the richeft in Variety y and fo the compleateft Booky of its Kindy yet extant*
The Alethod I have followed needs but little Expla^ nationy for thefe numerous Receipts I have ran£d into an eajy alphabetical Order y for the ready finding any particular Way of dreffingy or ordering any Sort of Meaty Fruit Sy Roots or HerbSy &c. fo that it is but only looking for the Name of that you would know ho^ to drefs in the Index y and there you will readily find the various Ways of dreffing or ordering of it : But be/ides tbiSy for the more ready finding any thingy / bavey at the Endy cdded a plain and copious Index.
I have likewifey to render the Work more compleaty added a Table of Bills of Fare, or which Dijbes are proper for an Entertainment in each Month of the Tear j and likewife given you a Catalogue of the Terms ufed i», and InfiruSlious for Carving, and a flsort Sketch of fetting out a Defert of Fruits and Sweet Meats.
I have not indeed troubled you with FuciisV and PaintSy for the putting of falfe Faces upon Nature^ hecaufe youy my Country Women, for the Generality of you (as is allowed even by all ingenuous Foreigners) fiand Ufs in need of ■ artificial Faces ( your natural ones being more amiable) than tbofe of your Sex in neighbouring NationSy with all their Paintings and O^ingi J yet beftdes tbofe Recipes for phyfical Drinks
for
fhc I N t ft O D U C 1 1 O I4.
for the Health of your Bodies, and Cordials for the tbearing your Spirits, I have inferted feme few for helping yoH in accidental Bijcolorattens, and remov- ing thofe Injuries you may often fuffer from the Scorch- ings of an over-hot Sun, and Parchims of a withering fVind^ as will as fome natural Dijeafes, &c. whiS <ofien marr^ even the befi Complexions.
For this Excurfoir, and any Overjtghts you may haply iiifcover^ I depend upon your native good Difpojitionfor Pardon, and nothing more being (as I think) neceffary to hefmd, I fhall only conclude with a Wijh, that thefe my Labours may redound to your Advantage, and they "onll Anciently anfwer the End of
Tour bumble Servant^
The Co M p I L E R»
Some Divcrtjfemcms in Cookery, us'd at FcftiVfil -Times, as Twelfth-Day j^c*
QJ O M E ancient Artifts in Cookery inform us, thai? ^ in former Days, when good Houle-keeping was in raiUon among tne Englijh Nobility, they us'd either to begin or condudc their Entertainments, and diviprt their Guefts with luch pretty Devices as thefe follow- ing, vix. with a Caftle made in Pafte-board, with Gates, I>raw-bridges, Battlements and Port-cullifes, aU done over with fafte. This was fet upon the Tabic in a large Charger, with Salt laid round about it, as if i^; were the Ground, in wljich were iluck Egg-ihells full of Rofe,or other Iweet Waters, the Meat ^the £gg har ving been taken out by a great Pin j ijpon the mttlc- xnents of the Caftle were planted Guns made of Kexcs, cover'd over with Pafte, and made into the Form of CaxmcHis, and made to look like Brafs, by ^Qvcring them with Dutch Leaf-gold, thefe Cannons being char? ged with Gun-powder, and Trains laid, io that yoij might fire as many of them as you pleafed at on? ^Touch. The Caftle was fet at one ^d of the Table, then in the Middle of the Table they would fet a Stag made in Pafte, but hollow, and filFd with Claret-wine* and a broad Arrow ftuck in the Side of him j this being alfb fet in a^large Charger, with a Ground made of Salt^ and Egg-ihells of pertiim'd Waters, ftuck in it as b^r fore •, then at the other End of the Table they \yaul4 Jiave the Form of a Ship, made in Pafte-board, and -eover'd all over with Pafte, with MaQs, Sails, Flags and Streamers, and Guns made of Kexes, and cover d with Pafte, and charg'd with Gun-powder, with a >rai» ^ in the Caftle 5 this alio In a large Charter, let ut>«
ri^^t
Some DIFERTISEMENTS.
tight in, as it were, a Sea of Salt, in which are aUb jfbck Egg-ihells full of perfum'd Waters j then be- twixt the Stag and Caftle, and Stag and Ship, were plac'd two Pyes made of coarfe Pafte, filPd with Bran, and walh'd over with Saffron and the Yolks of Eggs : When thefe are bak'd, the Bran was taken put, a Hole was cut in the Bottoms, and live Birds but into one, and Frogs into the other, and then the Holes doled up with Pafte •, then the Lids were cut neatly up, ib that they might be eafily taken off by the Funnds, and adom'd with gilded Laurels. Thefe being thus pre* par'd, and plac'd in Order on the Table. FirJJ or all, one of the Ladies is perfiiaded to draw the Arrow out of the Body of the Stag, which being done,, the Qa* f et-wine ifiues out like Blood out ot a Wow4> ^wl caufes Ibme finall Admiration in the Speftators j which beinjg over, after a little Paufe^ all the Guns on one Side of the Caftle, are, by a Train, dilcharg^d againft the' Ship, and afterwards the Guns of one Side of the Ship againft the Caftle j then having turn'd the Char- gers, the other Sides are fir'd ot, as if in a Bat* tie : This caufing a great Stink of Powder, the Ladies or Gentlemen take up the Egg-ihells of perfum'd Wa- r. ter, and throw them at one another. This pleafant Difbrder being pretty well laitgh'd over, and the two great Pyes ftill remaining untouched, fome or other will have the Curiofity to fee what's in them, and, lifting off the Lid of one Py^, out jump the Frogs \ this makes the Ladies skip and feamper, and lifting up the Lid of the other, out fly the Birds, which will na- turally fly at the Light, and lb put out the Candles, and lb with the leaping of the Frogs below, and flyit^ of the Birds above, it will caufe a lurprifing and di-^ verting Hurly-Burley amongft the Guefts in the Dark \ ^ftcr which, the Candles being lighted, the Banauet is brought in, tlxe Mufick founds, and the Particular of each Perfon's Surprize and Adventures, focniAe* Matter for divertipg t)ifcourJe;
THE
TH£
Cooks arid GbnfeBiomrs^ ^xxu
M
DiCtiaNARY.
iA
AL •
i; ^ btrtD j(le» 0) Itetrl
UT half la Hogfhead ot Wafer, into ydiir Copper, cover it with Bran; wheh it ii fcald- 11^ hot, piit a third Part of it into the Aidlh^ ing Tub, and let it fland dil the ^teahi is £> ftr i^t, that you can fee your Face in the Liquor ; thea {Kit in two Bufliels of M^t \ flir the Malt and li-^ qiior weQ together i in the mean time let the reft of the Wiil^boilin thi Copper^ thenputoiit the Fir^, that the Heat of the Liquor may be allay'd \ then put the othe^ P^ of it into the maijung Tub, and ftir it Well %aiii y put ih alio k Shovel or two of h<^ Coles, to take •f any ili Taiht of thfe Malt, and lb let it ftand for twd Hours. In the mean time heat half a Hogfhead mord of Laquor, and when you have drawn off. your firft Wbrt^ ]^ Pkrt 5f it upon the Grains, and ftir ki a Bu- ftel aiki half more of frdh Malt \ then put in the reft of the Liquor, and (tir it as before \ then put yoUr firft Worti into theCojiper ^ain makjng it fialdi^ hot, and put part 6fit iiteo a fecond mafhing Tub, and when tiki St^am is gone, ftir in it a Bufhel and a half hiore of frefh Malt } thai put in the feft of the Wort and ftir it we^ and fetkftaadtWDHou»', theofactt axtocher fil^ Hogf=-
1
AL
head of Witer, and when what wis ptrt kkto the &ft' maihipg Tub has Hood two Hours, ^rgw it ctify and- alio that Wort in the lecond malhing Tub, and take the Grains out of the iecond maihing Tub, and put them into the firft ^ then put the Liquor in the Copper into it, and let it Hand an Hour and an half ^ in the mean timp heat .another hfdf HBt^ead of Wat»r, ini put upoh the Grains, and let it ftand a^ before. Boil thtf fii-ft Wort with a Pound of Hops fbr two Hours, or till it looks oirdly for Befer^ boil, the fecodd Wort with fijt Ctmces of Ho|>s fpr Aid, aii Hour arid Ji half, and^boil tJic Hops^f bodb Worts in yoinr other Liquor for Table Beer^^ an Hour and a haifl. ., .
2 . Co bteto Silt &it Jonas Moore's WlAV^ Allow five Bulhels and a half of MalL to half a Hogihead of Ale j put into your Maih Tub forty five Gallons of LiqfUQr v becanfb^ we third rart of th^ Liqpor will be ibaked up by the Mah^ and a iSxtfa Part will waftc in bpifing. For . the fecond Wbrt,, put but a little more Liquor,, than you intend to mal^e Drink ^ and becaufe you have a large Quantity pf Malt^ you may make a third Wort, putting in Liquor, accordii^to the Quantity yoji would have^
;* Co ma&e &pttqi of J^U* . Put two Gallons pf Ale-wort, erf the firft runmng, tnto an Iron Pot j boil it away to a Quart, keepix^ the rot open, and Icumming it continua%. Put it into a {^ot, keep it clofe x:overed^ and taloe a little of it on the Point of a Knife- ^ It is good for Heat of Urine, Stoppage in the Reins, and Whites in Women.
4. ^0 make Sdtbtnt.
Bqil Ale, fcum it wdl, put in fbme flices of white Bread, and Blades of Mace ^ boil it again, iweel;en it with Sugar, ftrain it, and drink it hot
J. Co make 50^ But tier's ^umiiii ale* . .
. T^KE Polypody of the Oak, and Sena, of each £wo Ounces j of Sarfaparilla, an Ounce j Annilwi^ ind Carraway-Seeds, of each half an Ounce 1 ot" Scup- vy-GtafijL a reck i Agrimony, and Maiden-Hair, pt^
each
A t
«Bch hilf a HndAiI : Beat alf thefe «afily^ stnd pM them into a coarie Ganvas^Ba^ and hang them ih a Galldb, and a half of Alby and in three £^ys time yod n^ drink it*
Take Garden-Scar?7-GraiSy Burdodc^Roots bmilbd^ and blew Currantd, of eadi hBif i Pound ^ of Rhu* bard ilic'd, ancb Horle-Radilh Roots, Icrap^d, each m (Xmce and a half f the Roots of Mooks^Rhttbarb,' fliatp pointed Dock, of each' three Outltes and a half ^ of Sfe:hoacan,attdSeDa three Ounces and' a half ^ Cori*- ande»Seeds^ Carraway-Seeds, Anais-Seeds, and Daucus^ Seeds, bruised, of each an Ounce and a half ^ three Onin|^ fliced. Put all thdk Ingredients into a Can^ vsohmgy mth wSooat in it, andhahgit in three Gal« Ions of nevr Ale^ and let theni if^rk together ^ in three theys k will be dnikable/-, take a Pint fbr a Moi^-* nings-DtoaigfatL
7. SAt of !i^liti mtd HBtttn^tH^^ b? ttre QliCcDttnt
&t» Albans. Take of Sarfilparilla an Otmce aild half^ SafTa^ fias-Wood, and China-Root, of each a qitarter of ail Ohnoe *, white Saunders, and Chaxnapitjrtyott, of « each half an Ounce -, of Mace half a quartto of an Oonce : Cut the Wood in as thin- Pieces as- you can, and tiruiie them all- together in a Mortar. Then add^ Cowflip-Flowws^ Hops^ and Raman - Wormwood, . of esudt half a Himdfiil ^ of Sage, Sweet Majoram, BiUiti, Betony, and Rolemary, and Mugwort, all to« ^ getti^ mo Handfuls;; Boil tfade in thtee (Mom of Ai^ till it is reduced to two ; then put your Wood and Herbs into diree Gallons of Ale of the i iecond i Woft^ and boil it to two GaUon& Then make uli your Ale to run from the Drq^, mix it together, ; and put it in a Vefiel fbr ulei
Bi^T tHe Whites of eight,, add Yolks of four Eggs* fbr an' Hour, hara^^ ready half a Pound of Uaiiebed Aitnonda,^ in cold (Water, . b^at thei^^ weU.
B % with
/
/
-At .
ynth Roie-Hiraterj to Ibeep them from biting; tboA beat two Found of Got St^r with yoar Eggs, and put iQ your AlmoiKls with half a Score Spoonfuls of grated Bread, or fine Flower *, make them into proper. Shapes, and bake them on Faper-Plates in a moderate Oven^ fifox^ £»ne Sugar over them^
. 9. another (fflU^
Tai^e a Pound of iweet Ahnonds, and a Quarter of a Potuid of bitter Ahnoodsv blanch them and piG^ind them, tempering them frequently with the White of an E^, to keep diem from oiling^ whett they are well beaten, put to them that weight in fine powder'd Sugar, and the Whites of Eggs ^ nmgjit aO welt together with a Spatula in a Copper-Pan, and knieaLd it wdl with your Hand ^ then with a Sgoca drop thefe Biskets, about the Size of a Shifting upoct Sheets of Paper ^ iet them into a Gampa^ Ghreo^ mtb a Fire only at the top, and when they begin to riie^ and are brought to & €oloid:, put fome Fire under^ neath.
10. ialmint^ Vtttttt, tfie Cambridge Waipv Take a Quart of Cream, beat fiiteen Eggs ve^^ ry weU, and Strain them ^ then iet diem on a gentle Fire, 'and keep them continually ftirring, and when it. is ready tx^ boiJ, put in half a quarter of a Pint of Sack, ftin ftiiring it, till it comes to a Curd, ftrain the Whey ftom it very clean, then beat a quarter of a Pound of blKUich'd Almonds with Rofe-water j put the Curd into a wooden or Stone-mortar, with Jbme of the Almonds by ac^ees, arid beat it with a Pound and half of fine Sugar^ till the Curds and Almonds be all in y and when it is* well bcatei^ put it into Pots orGlaffes^ and eat it with Bread ^ it will keep good two or nhree Months.
II. aimomn cakoL
iakAft ^ Pound of Almoflds blanch'd in cold Wa- «e^, well with Rofe-water, till they lofc their glyfl^r^ ]n% ther 1 put in half a Pound of wett-fifted fine So-
i V jat the Almcmds and thi» all together, till they ' . .^ ba
AL
be wen nux'd^ then take two Spoonfuls of fne Vlorh er well dry'd, and the Whites of two Eggs, and when yoo have beat them weQ together, pour in yom Abnoods ^ then butter the Places you bake your Cakes in, and duft them with Flower and fine Si^ar, and put them into the Ovm, and when they are b^ come It little brown, draw them, then lee the Oven cool a little, and let them in upon a brown P^p^r, and they will become much whiter than before.
13. fln JilmonD Caanle^
Take three Knts of new Ale, put into it a quaiv ter of an Ounce of Cloves and Mace, and alio Ibme flic'd white Bread, then put in a Poimd of blanch'd Almonds, well beaten, and half a Pint of Whito- wine ^ let them boil together, and &um diem well ^ when it is thick Qoough, fweeten it as you like it, and uleit. This is very nouriihing, and good for a Coniumption.
Beat Almonds very fine, then make a Poilet with only Cream and Sack ^ then take the Curd and mingle it with the beaten Almonds, and let it over a Cha- fing-diih of Coals, putting to it double refin'd Sugar^ and Role-water, a liiRicient Qiiantity *, dien on a Pyo- plate, ifaihion it in the Form of a Cheefe^ put it into a D^ and Icrape Ibme fine Sugar over it, let itfland till it is cold, and ferve it up.
14. jllmonD Cteami
Take a Pound of good Almonds^ blanch and beat tfacm very fine with Oraz^e Flower-water j take two Quarts of Cream, bod it and fweeten it, mix the Almonds with it^ and flrain it through a Canvas^ then let it on a Fire to thicken, keeping it flirring -, pot in a Grain of Ambergreele, if you pleale, then pour it into Gilafies.
Beat a Pound of Almond Paftc up, vrith Rofb- water, ffarain it with two Quarts of Cream, and boil it W3th a Stick of Cinnamon, broken into imall Pieces ^
B 3 kecR
AL
iaaspit oondnuaBy ftirring^ wiiile it is boilingy iwoet-^ jCo it wkh Sugar, and icrvc it up*
16. Si iii% JSlmottb Ctcantto 3lcllp# Put a Found of Haits*hom to tvo Quarts and a .Pint of Water ^ boil it to afanoft half the Quaotitjr, ai^ ftrain it through a Jelly-Bag; beat twelve Ounces of Almonds blanch'd, with two ^^oonfuls of Orange- water, and fifteen Spoonfuls of Cream: Then put as xnuch Cream as you have Jelly into a Skdlet, and ftrain in the AJnKmds; fweeten it, iet^it on the Fire, and ftir it conflantly till it be ready to boil: then take it off, and keqi conftantly ftirring till it is almoft cold: Then pour it into narrow bottom'd drinking Glafles, and let it ^and m them for twenty-four Hours : When you WQuld turn it out, dip your Glai^ ies in warm Water for a Minute, and it will turn out eaCly;, this is caU'd STEEPL&CREAM. 17. Co make Ctifp'D 0lmonOK of a (tuf^jAMu Melt a Pound of fine Sugar with a little Water, boil a Pound of Almonds in it till they crackle j then take them c^ the Tire, and ftir them continuaUy with a Spatula. If any Sugar he left, heat it again over the Fire, ftirnng them confbntly, that it may itick to the Almonds.
18. men Cttq^'n flUtton&it.
Tou muft order your Almonds as before, and . when your Si^ar is boiled till it becomes cracked, put a Uttle Codiineal to it) then boil it again till it return to its crack'd Quatity^ then throw in your Almonds^ keep diem continually ftirring. Pr^are. your Codiineal by boiling it with Alu^i and Cream of Tartar.
i9« ^0 make tBBliite CtipK'b aimonHif^
Scald and blanch your Almonds, then put them into Sugar, boilM to the fifth Degree, call'd crack'd^ keepu^ them ftirring, let them have a Wajm or two, that the Sugar may ftick ck^ on thenv
* »v
ao. 4^
AL
to. tiro mate an jstmonti CaSatb.
Blanch two Pound of Almonds, and beat rficm very fine with Rofe-water, then ftrtin them widi two l^arts of Cream, die Whites of twenty Eggs^ and a Found of fee Sugar ^ put your Cuftard into your Cmfts, or Cul)s, and bake them in a gentle Ovenj when baked, dim them on a Dilh, or Plate \ ffa-ow on tiiem Biskets, red and white ^ ilick Muicadines, red «npi white, and icrape an them double refined Sugar.
' ii. 9o mltmmmtinn jflounMne.
Blakch a Poimd of Jordan Almondis, ixHind them in a Mortar with Orance Flower-water ^ then ieaicxi a quarter of a Pound of Marrow with' Nutmeg, Cloves and Mace beatdi, and add a Pound of Cur- rants •, beat up the Yolks of eight, and Whites of lour E^s, with a qiiaiter of a Pint of Canary : Add half a Foand of melted Butter, ^ Iweeten with Sugar •, put 5n alfo candy'd Citron, and Lemon Peel. Mix ^ thefe wdl to^edier, and lay Puff-Pafie in the bottom, and on the top of your Florendine.
Take the beft Jordan Almonds, rub rfiem very clten from the Duft, then take their Weight in Loa& Sugar, wet it with Orange Flower-water, and bdl it to a 5yrupv then put in the AlmondSj and boil them to a C^dy, k^ping them conftantly ftirring tifl they are dry J diefi put them into a Diih, arid take kway the Knobs and loofe Bits, that will' be about them i then put the Almonds again into the Prefer- ving-Pan, and fet them over a flow Fire, letting them ftand till fome (rf"' their Oil begins to come from thenj in the bottom of the Pan. <'
a^ ^0 aw'aftmpnw*
Make Ice widh the Vmfe of an Egg, powdered Sugar, Orange, or Lemon Flowers, and Sevil Orange, bl^aach your 'Alfoorids, and roll tiiem tvell in- this Ice- ing, afiirwar<fe' lay them on Paper to be bakM in a CsLBipaign-Ovenj with a gentid Fir^ at top aind bot;- tom«
B 4 M-.aV
Ah
a Pound of SweeC-AkAoc4si and: Mtter Qpes J l>}aQch them weU, then pound; them in a Mor- tar, fprinklmg them frequentl)^ with Milk, leaft tJxy turn, th^ talce 9 Q^M of Milk made iuk6-warm> and mix it WjgU with your Aliooods, ftrain as nmch as you can of it througli a Sieve ^ then pour the JJ.^ quor into a Sauce-Pan^ and put in a. Stick of Qima- xnon, iet it over a StQve and boil it, keeping it ftii;^ rirg contkiually with a Spoon, tiU itcoiiie to a Creamy when it begins to thicken, put ii^ a little Salt, ;md Iweeten it with .Sugar-, tbo^pu^ loxne ixnallCrufts of ^i^e^d^ po thicker than a Sii^poice, into a Difh^ and pouf. the Almond Milk upon ^hem, and lerve it jiot. Tl^us it; is made, when us'd only at CoQadoos; but when it is us'd at Meals, it is made thus.
Take Cream aqd Milk^ a Pint of eadi, aqd havii^ pounded your Alxnonds, boil them together in a ^auoe-Pan, puttiqg in a Stick of Cinnamon, a little Salt, ibme Sugar, and si zeft or two. of Lemon j mix att thele weU with your Almonds, and drain all throug|h ^ Sieve, with half a Pozei^ new laid J^s v then &e a Sauce-Pan of; tVater ovej: the Stove,, and when it begins to boil, put a Difh over the Sauce-Pan, pour your Almond Milk into the Diih, and cover it with the Lid of a Tart Pan of a fitting Size, then put live Coals \\pon it^ look into it iibw and tten, and when you perceive it is grown thicjk, let it by to cool and lerve it up cold in little Dilhfis, or Plates. -
25 ©r/TwinV aimotitt JPftk* , Boil two Quarts of Water, then let it ftand till it, is clear ^ put in Strawberry Plants, both Leaf and Roo(, and Violet Leaves, of eyfghja large Handful, and a large {toot of Sorrel, let them a}l be well waih^d ^ piit in two Ounces of KaUins of the Sun floned, and a Cruil of white Bread. Boil all thele from two to one Quart, with thirty Ppmpion Kernels, and fiffy ^•Inionds blanch- ed an4jt>eataii draw an Almond Milk, fweetenM with $|ugar to your Pa|atel .
25* jBDn
A L
26. HDr^ Blackfinith's 01tnottti ^fllu
. Take the Roots oiRufcmsgramen^ Succory aad AP l^aragu^ of each fix Drains^ prepared Barley a Hand- Mi Maidenhair^ Buglols, Borage^ Viole^ Straw-* betriesy and five leav'd Grafi, of each an Handnil, (He'd ' liquoriih four Drams \ boil all thele, in three Quarts ^tveamg Water^ till there remains about three Pints, then beat -an Ounce of the cold Seeds with fi>me AV pndsy white Role-water and Sugar, put them in, and nake Alx|[U){id Milk.
28. B>t. Atkhi's SOxams ipair. Take a Quart and half a Pint of Barley-water, and boil in it the Root^ of March-Mallows, gramehy Aiparagus and Eriz^os, of each about two Oimces, df five leaVd Grafs and Strawberries both Leaves, a final! Qiiantity ; boil them tillthere is not left above a Quart of Liquor, then pour off the Liquor, and put in two Ounces of the four cold Seeds, having peel'd of the Husis, and beaten them with Alnumds. ftrain them Out together with* the Barley-water, and add to it Sugar and Role-Water to your Palate. This is excel- \^ to cObI and deanie the Kidneys:
ap. iSnott^rr (LQlap. Scald and blanch you Almonds, pound them in a Mortar as before \ then put to a little Milk, and iirain all through a Sieve*, then beat four E^gs both Yolks and Whites together, and pour to them ibme Milk by Degrees, and put in a little Salt and Nutmq; \ L then let a Kettle or Pot with Water over the Furnace^ and when it boils, put a Diih upon die Kettle with a Slice of Butter in it, and pour the Almond Milk into tbe Diih» ftirring it continusdly till it becomes a Cream \ then ferve it up to Table hot without any Sugar.
90. ^0 make ffottage af fllmotiD •ilk^ Take Almonds acoorc&g to the Quantity of Pot^- cage you would have -, &ald diem and pound them verjr well, moifteiii^ them with a litde Water -, then make feme Water lukewarm in a Stew-pan over the Fire, ffttttiz^ in a litde Salt \ then pour it all into a Mortar,
and
and ftram it tWD or three Times throogh a Sieve^ then boil kgendy with aLunq) ofSugar and a little Ciima* mon ^ th(cn cut ibnie Slices of Crumb Bread, ^d toaft tfaem for Sippets, and put aQ into a Daih and ierve it up. *
Si. <Co miHu ittmm I^Sr^
JjET your Almonds be well icalded and waihed in fair Water; then pound tfaem very well in a Mortar (they cannot be pounded too much) and moifUn them frequently with a little White of an Egg and Orange Flower-water whip't together, that. they may not tiim to Oyl •, having thus pnepar'd the Pafle, Iprestd k upon a large Diifa, and let it be dried with fine Sugar, till it becomes as pliaUe as ordinary Pafle ; let it lie by a litde while before you ufe it.
Wh£K the Almonds are pounded and moiftened as before dire£bed, puttliem into a large Cc^per-^^ and having clarified iome Sugar with the White of an £^ and boil'd it till it becomes feathered, put into the Al- monds, a larger Quantity than the Almonds ; work aH well together with a Spatula; then iet the Pan over a Fire, keep it continually ftirring, till the Fafte be loofen* ,ed from the Pto ; then cover a Diih with fme Sugar, and fpread the Pafte upon it, afterwards roll it up in large Ro&s, and let it lie fimie time time before it be us'd.
Of this Pafle you may make the under-cruft or bot* «tom of Pies, and all Sorts of^ iinaU Paftry Works to gamiih them.
Take 1 Ounces of hlanch'd Almonds, and beat thesa very wdl widi a Pint of Qrai:]^41ower-water,and (ified Sugar till they are very fine ^ then whip the Whites of diree Eggs and mix wkh tfaem, and add as much lift- ed Sugar as will make it into a Pafte, thaa make it m* to Cakes, and bake them u a cod Ovea
A 1<
£l£A)ISE your iUakxids Toy vcU, put them jn your Pan to (ky, died taloe §ugar boil'd 6nMh in a u^e Spooa or Ladle aix>iir a quarter of a Pint at a tune, and pour it to your Almonds^ keeping diem often ftirrn^ and turning ividi your Hwd^ but let them iomedmes reft to d^ ^ cdrer thenl with Sugar as mudi or as Utde as you pleafe.
Tak6 a Qiaart'jof Cneajn^ a Quarter ofa Pound of Almond Pafte, and beat them up wett undbh Rofe-water, then put in half a Pint of white Wine, firain it, put in tWD or tbree i|vigs of Rofonary, ipant f&ccd Nutmeg and icnqpiqgs iif Onnge P^el, and kt them flero two or duree Hours i thep Iweeten it with refin'd Sugar, ftrain it into a Bafin and beat it up intt> a Froth, whidi take joff witib a Spoon and put into a Diih to :£nre up.
36. ^ pAt a auucli of almMtiw^
Beat half a Bwod of Idandi'd Almonds very fine in a Mortar, md put to them a f kit of new Milk, and ftrain thiem, put in two Spoonfols of Rofe-water and aCkain of jMmsIc, Md half an Ounce of die whd;^ eft |fing*£Ufi, and t^oQ ftrain dicm a ieoond time foe Vfe.
37. Sin 0lm0ii)) %«itu
Raise a very good Fafte an Indi deep, and fix cornered, then ta^ iome Almonds blandi'd and very (bdy bestten with Rq^e-rwater, adding a Pound of Sil-
far to a Pound of Abqonds, a little Cream, grated tread and Nutmeg, and fy much Juice of Spinage ftrain- ed, as will colour the Alunqqds gieen^ then m: it be baJcM in an Oven gemiy hot, not ihutting theDoor^ when it i$ dra^i^ fikk if with Or^fige or CitraeL
Take half a Pound of blanch'd Almonds, and beat
ds«i very fine mtix Qwiige-Fiowei>-Watcr, then put to
them a Pint of vcfy tl^ Cream^ two large A/4pifs
Bis&ets grated, ^ve^o&of Eggib wA siboot half a Pound
of
A M
of fine Sugar, garoHh your Diih i/ritb good Bifle, ao4 put in tbde Materials, and lay Slips of Fafte in Sia^ monds croi^ the Top^ let it be tMik'd in a gentle O- ven, and afterwards ftidc Slips of candid Gtron in each Diamond. . ^ .
39. SLlmtmttjti Miljitt 3Alff
Take hsdf a Pduad of Almonds, blanch them and pound them very weU, with a little Orange Flowei>- water, juft enough to' keep them from oiling^ mix them up with a Pint and half of Jelly, that is not much weakened with Wine and Leinon^ pais this fe^ yeral times through a very fine Hair-Siev^e, and flir it till it grows thick, tl!(at the Colour of the Almonds may not fettle to the bottom, then pour it into your GblTes,
Mate your Jelly very good tafted, tho' you abate a little of the Wine and Juice of Lemcxi; becau& the Almonds fupply the want of them v ^ being iervM out of the Gbifles upon Chim Plates, it wants Strei^th.
40. Sin 0lmonfi l^tUbnh^
Take four Quarts of new Milk, half a Found of the Flower of fwcct Almc«ds, two Ounces of time- juice, and half a Pint of Strawberry-juice *, put to thde two Pound of fine Sc^ar, and a Q^iart of Canary, (tir them together, and beat them till they froth, and be- come of a pleaiaht G>lour.
4t. '^0 make an fllmonb ^anfep. '
Blanch a Pound of Almonds, deep them in a Pitit of Cream, pound them in a Mortar, add to them the Yolks of twelve, and Whites of fix Eggs j put in half a Pint of Juice of Spinage, and a quarter of. a Pint of Juice of Tanfey, add to it grated Bread ^ Iweeten with Sugar to your Palate *, fry it in fweet Butter, and keep fiirnng in die Pan, till k is of a good thicknefs ^ ilrew Sugar over it, and lerve it up.
42. 0mbet Cdkesr^ .
Take forty or fifty Drops of reOified Oil of Am- b6r, and half a POund of doufate refin'd Sugar learc'd, then add as much GuiA Trag^canth, as wiu make the
Sugar
AM
Sagur into a ftiff Pafl^ whkh tnake into Iittli C&dl ta Troches^ and iet them in a warm Place to dry. Tfade arc good to be eaten in a Morning againft Va^ poors, Fits of the Mother, Vert^o\ Lethargies, Head* Adbes^ proceeding from a cold (kxiCc, and FaUing Sick- ness.
. 49. ibOltt <Bm& CAken.
Mix a Qparter of a Peck df fine FldWer with Sli- ces of Mannalade of Quinces, a quarter of a Pound of fine Sugsff, and ten ^oonilils df RofeWater beaten up to- getfadr, half a But of Yeaft, a Poutid 5f Currants, pick'd and waft'd, of Ginnamotf and Mace finely powder'd^ each half an Qvoice, feme catidy'd Orafige-peel cut very finatt, fl&x all weD, and thicken it with a QuUtt df Milk, add ten new laid Eggs, then take a Dram of Aibl^rgreefei and dHIoI?e it in a quarter of a Pint of white Wine, and mix it with the left of the Ic^redients^ then focm it into a Gake, and let it be bak'd in a gentle Oved, and afterwsurds Ice it dver with Sugar xhelted in Roie-^ water^ and the. White of ad Egg.
44. tto male Stmltt (Ereefe Cakeif^ Taxi fine Sugar, beat and l&rfe i€, then beat half a Dozen new laid Eggs into a Froth, as it rifes take' off the Froth, and drop it into the Sugar by little and little, grinding it ftitt in a Marble Mortar with the Peftle, till it be tfaortM^hly riioiftened, and thin enough to drop on Plates j thed add Aifibergrteft, Civet and Annifieds pick'd, bkittfcr yoitr Plates, d^ op your Bat- ter in the fonn of round Cakes, bake them in a gentle Oven, and when you perdeivethem to grow hard, and tile a littley take them out
4f. Sin Xmbu ^UMtig accofMng to tllie 1.00 Con- way's rtcei9t4 Wash the Guts df a yodtig Hog vefy clean, thea blandi a Patfnd and half of the beft Jordan AUnonds, beat one half of than very ixpaU, and keep the other half whole j put the beaten Almonds to two Pound of Iffags Lard, grate four white Loavte into your Lard and Almoad^ and put in al6 a Pound and half of finer
Sugar
AN
^Se^f wit atltdgftheritfa'B«&iif^ that icrafe half ail; Oiuice of HAmbemree% smd- half a Qu^rtlr of m Ounce of Leydm Musk, bnus^d ia ai AferUe Miliary with a Qpai^^ of a Pine: of Orange^Fl<wavWater ; mix all theie well togfithtr^ and £U* your Hc$s Guts mchthem*
46. ^ mritr Cf Mtare of iJtmbecsteefe* . Take a- Pint of ^irit of Winfe j put it'ihto a Bbt- tk ^ put to it four Drams of Mik^ and twtf Ounces of .^^nbergreefe ) ftcy the Bottle doi^ and iet it ift Horfe-Dung &r aFortni^v then point off the Spirit of Wine int&aBdttfe fbrlJfey and poor in: more to the Ambergreeie^ A Dr^ of this Tinflur e wiUhperfulte f^ thij^y and is alib^very good in-Gordiab* Ine Ata^ bcx^^eefe mxy aftervrards ibrve fyr common Ufesi
47*. jSItt Jflmttletv Take a Ddzm of Egg^ beat diem mH andftrain* 'em, put three ei fbikr Spdonfuld of Creain; to thien^ &nd a little S&dit ^ then main ibme Butder veiy lyit in> the Frying-pan, and pour iil the £ggs^ and when it is a little fry'd, turn the Sides into die nuddie, and