The accomplisht cook Part 47

_To bake all manner of Curneld Fruits in Pyes, Tarts, or made Dishes, raw or preserved, as Quinces, Warden, Pears, Pippins,_ &c.

_To bake a Quince Pye._

Take fair Quinces, core and pare them very thin, and put them in a Pye, then put it in two races of ginger slic't, as much cinamon broken into bits, and some eight or ten whole cloves, lay them in the bottom of the Pye, and lay on the Quinces close packed, with as much fine refined sugar as the Quinces weigh, close it up and bake it, and being well soaked the s.p.a.ce of four or five hours, ice it.

_Otherways._

Take a gallon of flour, a pound and a half of b.u.t.ter, six eggs, thirty quinces, three pound of sugar, half an ounce of cinamon, half an ounce of ginger, half an ounce of cloves, and some rose-water, make them in a Pye or Tart, and being baked stew on double refined sugar.

_Otherways._

Bake these Quinces raw, slic't very thin, with beaten cinamon, and the same quant.i.ty of sugar, as before, either in tart, patty-pan, dish, or in cold b.u.t.ter-paste, sometimes mix them with wardens, pears or pipins, and some minced citron.

_To make a Quince Pye otherways._

Take Quinces and preserve them, being first coared and pared, then make a sirrup of fine sugar and spring water, take as much as the quinces weigh, and to every pound of sugar a pint of fair water, make your sirrup in a preserving pan; being sc.u.mm'd and boil'd to sirrup, put in the quinces, boil them up till they be well coloured, & being cold, bake them in pyes whole or in halves, in a round tart, dish, or patty-pan with a cut cover, or in quarters; being baked put in the same sirrup, but before you bake them, put in more fine sugar, and leave the sirrups to put in afterwards, then ice it.

Thus you may do of any curnel'd fruits, as wardens, pippins pears, pearmains, green quodlings, or any good apples, in laid tarts, or cuts.

_To make a slic't Tart of Quinces, Wardens, Pears, Pippins, in slices raw of divers Compounds._

The foresaid fruits being finely pared, and slic't in very thine slices; season them with beaten cinamon, and candied citron minced, candied orange, or both, or raw orange peel, raw lemon peel, fennil-seed, or caraway-seed or without any of these compounds or spices, but the fruits alone one amongst the other; put to ten pippins six quinces, six wardens, eight pears, and two pound of sugar; close it up, bake it; and ice it as the former tarts.

Thus you may also bake it in patty-pan, or dish, with cold b.u.t.ter paste.

_To bake Quinces, Wardens, Pears, Pippins, or any Fruits preserved to be baked in pies, Tarts, Patty-pan or Dish._

Preserve any of the foresaid in white-wine & sugar till the sirrup grow thick, then take the quinces out of it, and lay them to cool in a dish, then set them into the pye, and p.r.i.c.k cloves on the tops with some cinamon, and good store of refined sugar, close them up with a cut cover, and being baked, ice it, and fill it up with the syrrup they were first boiled in.

_Otherways._

You may bake them in an earthen pot with some claret-wine and sugar, and keep them for your use.

_To make a Trotter Pye of Quinces, Wardens, Pears,_ &c.

Take them either severally or all together in quarters, or slic't raw, if in quarters put some whole ones amongst them, if slic't beaten spices, and a little b.u.t.ter and sugar; take to twelve quinces a pound of sugar, and a quarter of a pound of b.u.t.ter, close it up and bake it, and being bak't cut it up and mash the fruit to pieces, then put in some cream, and yolks of eggs beaten together, and put it into the Pye, stir all together, and cut the cover into five or six pieces like Lozenges, or three square, and sc.r.a.pe on sugar.

_To make a Pippin Pye._

Take thirty good large pippins, pare them very thin, and make the Pye, then put in the pippins, thirty cloves, a quarter of an ounce of whole cinamon, and as much pared and slic't, a quarter of a pound of orangado, as much of lemon in sucket, and a pound & half of refined sugar, close it up and bake it, it will ask four hours baking, then ice it with b.u.t.ter, sugar, and rose-water.

_To make a Pippin Tart according to this form._

Take fair pippins and pare them, then cut them in quarters, core them and stew them, in claret-wine, whole cinamon, and slic't ginger; stew them half an hour, then put them into a dish, and break them not, when they are cold, lay them one by one into the tart, then lay on some green cittern minced small, candied orange or coriander, put on sugar and close it up, bake it, and ice it, then sc.r.a.pe on sugar and serve it.

_To make a Pippin Tart, either in Tart, Patty-Pan, or Dish._

Take ten fair pippins, preserve them in white wine, sugar, whole cinamon, slic't ginger, and eight or ten cloves, being finely preserved and well coloured, lay them on a cut tart of short paste; or in place of preserving you may bake them between two dishes in the oven for the foresaid use.

_A made Dish of Pippins._

Take pippins, pare and slice them, then boil them in claret-wine in a pipkin, or between two dishes with some sugar, and beaten cinamon, when 'tis boiled good and thick, mash it like marmalade, and put in a dish of puff paste or short paste; acording to this form with a cut cover, and being baked ice it.

_To preserve Pippins in slices._

Make pippins and slice them round with the coars or kernels in, as thick as a half crown piece, and some lemon-peel amongst them in slices, or else cut like small lard, or orange peel first boil'd and cut in the same manner; then make the syrup weight for weight, and being clarified and sc.u.mmed clean, put in the pipins and boil them up quick; to a pound of sugar put a pint of fair water, or a pint of white-wine or claret, and make them of two colours.

_To make a Warden or a Pear Tart quartered._

Take twenty good wardens, pare them, and cut them in a tart, and put to them two pound of refined sugar, twenty whole cloves, a quarter of an ounce of cinamon broke into little bits, and three races of ginger pared and slic't thin; then close up the tart and bake it, it will ask five hours baking, then ice it with a quarter of a pound of double refined sugar, rose-water, and b.u.t.ter.

_Other Tart of Warden, Quinces, or Pears._

First bake them in a pot, then cut them in quarters, and coar them, put them in a tart made according to this form, close it up, and when it is baked, sc.r.a.pe on sugar.

_To make a Tart of Green Pease._

Take green pease and boil them tender, then pour them out into a cullender, season them with saffron, salt, and put sugar to them and some sweet b.u.t.ter, then close it up and bake it almost an hour, then draw it forth of the oven and ice it, put in a little verjuyce, and shake them well together, then sc.r.a.pe on sugar, and serve it in.

_To make a Tart of Hips._

Take hips, cut them, and take out the seeds very clean, then wash them and season them with sugar, cinamon, and ginger, close the tart, bake it, ice it, sc.r.a.pe on sugar, and serve it in.

_To make a Tart of Rice._

Boil the rice in milk or cream, being tender boil'd pour it into a dish, & season it with nutmeg, ginger, cinamon, pepper, salt, sugar, and the yolks of six eggs, put it in the tart with some juyce of orange; close it up and bake it, being baked sc.r.a.pe on sugar, and so serve it up.

_To make a tart of Medlers._