The Queen-like Closet or Rich Cabinet Part 13

228. _To make Musk Sugar._

Bruise six grains of Musk and tie them in a piece of Tiffany, lay it in the bottom of a Gallipot, and then fill it with sugar, and tie it up close, when you have spent that sugar, put in some more, it will be well perfumed.

229. _An excellent way to make Syrup of Roses, or of any other Flower._

Fill a Silver Bason three quarters full of Spring water, then fill it up with Rose-Leaves or any other, and cover it, and set it upon a pot of seething water one hour, then strain it, and put in more; and do in like manner, and so do seven times, then take to every Pint one Pound of Sugar, and make a Syrup therewith.

230. _To dry Rose Leaves._

Pick your Roses, and dry them upon the Leads of a house in a Sun-s.h.i.+ne day, and turn them as you do Hay, and when they are through dry, keep them in broadmouth'd Gla.s.ses close stopped.

231. _To Candy Flowers._

Boil some Rosewater and Sugar together, then put in your Flowers being very dry and boil them a little, then strew in some fine Sugar over them, and turn them, and boil them a little more, then take them from the fire, and strew some more Sugar over them, then take them out and lay them to dry, and open them, and strew Sugar over them; they will dry in a few hours in a hot day.

232. _The making of Sugar-Plate and casting of it into Moulds._

Take one Pound of double refin'd Sugar beaten and searced, and three Ounces of pure white Starch beaten and searced, then have some Gum-Dragon steeped in Rosewater, and put some of it with the Sugar and Starch and a little of Ambergreece into a Mortar, and beat them till they come to a perfect Paste, you must also put in a little White of an Egg with the Gum, then mould it with searced Sugar, then dust your Moulds with Sugar, then roul out your Paste and lay it into the Mould, pressing it down into every hollow part with your fingers, and when it hath taken impression, knock the Mould on the edge against a Table and it will come out, or you may help it with the point of your knife; if you find you have put in too much Gum, then add more Sugar, if too much Sugar, then more Gum, work it up as fast as you can, when they come out of the Moulds trim them handsomely; if you would make saucers, dishes, or bowls, you must rowl it out thin and put your Paste into a saucer, dish, or bowl for a Mould, and let them stand therein till they be very dry, then gild them on the edges with the white of and Egg laid round about the edge with a pencil, and press the Gold down with some Cotton, and when it is dry brush off the superfluous loose Gold with the foot of an Hare, and if you would have your Paste exceeding smooth, as for Cards or the like, then roul your Paste upon a slicked paper with a very smooth Rouling-pin; if you would colour any of it, you must take the searced powder of any Herbs or Flowers, first dryed, and put to it when you beat it in a Mortar with the Gum.

233. _To make Paste of Almonds._

Take four Ounces of _Valentia_ Almonds, blanched and beaten with Rosewater till it come to perfect Paste, then take stale white bread, grate it and sift it, and dry it by the fire, then put that to your Almonds with the weight of all in fine Sugar, beat them very well, and put in some Spice beaten and searced, then when it is a little cool, roul it out, dust your Moulds and print it, and dry it in an Oven, you may if you please put the juice of a Limon into it when it is beating, you may make some of it into Jumbolds, and tie them in knots and bake them upon b.u.t.tered Plates, and when they are baked, ice them over with Rosewater, Sugar, and the White of an Egg, and set them into the Oven again for a while.

234. _To make French Bisket._

Take half a Peck of fine Flower, two Ounces of Coriander seeds, the Whites of four Eggs, half a Pint of Ale Yest, and as much water as will make it up into a stiff Paste, let your water be blood warm, then bake it in a long Roll as big as your Thigh, let it be in the Oven but one hour, when it is two days old, pare it and slice it thin over-thwart, then ice it over thin, and set it into the Oven to dry.

235. _To make Ginger-bread._

Take three stale Manchets grated and sifted, then put to them half an Ounce of Cinamon, as much Ginger, half an Ounce of Licoras and Aniseeds together, beat all these and searce them, and put them in with half a Pound of fine Sugar, boil all these together with a quart of Claret, stirring them continually till it come to a stiff Paste, then when it is almost cold, mould it on a Table with some searced Spice and Sugar, then bake it in what shape you please.

236. _Another sort of Ginger-bread._

Take half a pound of sweet Almonds blanched and beaten, half a pound of fine Flower first dried in an Oven, one Pound of fine Sugar, what sorts of Spices you please, beaten and searced, and also Seeds, beat all these together with two Eggs, both Yolks and Whites, then mould it with flower and Sugar together, and so bake it in what shape you please.

237. _To make Puff-Paste._

Take a quart of the finest Flower, the Whites of three Eggs, and the Yolks of two, and a little cold water, make it into a perfect Paste, then roul it abroad thin, then lay on little bits of b.u.t.ter, and fold it over again, then drive it abroad again, and lay on more b.u.t.ter, and then fold it over, and so do ten times, make it up for your use, and put your Fruit or Meat therein and bake it.

238. _Another way for Puff-Paste._

Take fine Flower half a Peck, the Yolks of five Eggs and one White, one Pound of b.u.t.ter, half a pint of Cream, and a little fair water, break your b.u.t.ter in little Bits and do not mould it too much, but roul it abroad so soon as you can, and let the b.u.t.ter be seen in spots, for that will make it hollow when it comes into the Oven, then put in your Meat or Fruit, and close it over, and wash it over with the Yolk of an Egg and Cream beaten together, just when you set it into the Oven; let your Oven be quick, but do not let it stand too long, for that will spoil it.

239. _To make short Paste without b.u.t.ter._

Bake your Flower first, then take a quart of it, and the Yolks of three Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, and so make it into Paste.

240. _To Candy whole Spices with a hard Rock-Candy._

Take one Pound of fine Sugar, and eight spoonfuls of Rosewater, and the weight of six pence of Gum Arabick that is clear, boil them together till a drop will run as small as a hair; then put it into an earthen Pipkin, and having before steeped your spices one night or two in Rosewater, put your spices into the Pipkin, and stop it up close that no Air get in, keep it in a hot place three weeks, then break your Pot with a Hammer.

Thus you may do with preserved Oranges and Limons, any kinds of Fruits and flowers, or Herbs if you please.

241. _To make very fine Bisket._

Take half a Pound of searced Sugar, the Yolks of six Eggs, a little searced spice and Seeds, and a little Ambergreece or Musk, your Eggs must be very hard, then put all these into a Mortar and beat them to a Paste with a little Gum Dragon steeped in Rosewater all night, then mould it up with fine Sugar; and make it into pretty Fancies, and dry them in a warm Oven.

242. _To make Orange, or Limon or Citron Bisket._

Take either of these preserved and washed from their Syrup, beat them well in a Mortar, and then put in a little Gum Dragon as before, beat them again together till it be a perfect Paste, then mould it up with Sugar searced, and make them up in what shape you please and dry it.

243. _To make Bisket of Potato-Roots or Parsneps._

Take their Roots boil'd very tender, and beat them in a Mortar with their weight of searced Sugar, then put in a little Gum dragon as before, beat them to a Paste, and mould them up with Sugar searced, and make them up in what shape you please, and dry them.

244. _To pickle Oranges or Limons, taught me by a Seaman._

Take those which are free from any spots, and lay them gently in a Barrel, then fill up the Barrel with Sea-water, and so cover your Vessel close, for want of Sea-water, you may take fair water, and make it so strong with Bay Salt, that it will bear an Egg, and put to them in like manner.

245. _To keep Grapes fresh and green, taught me by a Sea-Captain._

Take your fairest Grapes without any blemish, then lay some Oats in a Box; and then a Lay of Grapes, and then more Oats, and so do till you have laid all in, then cover the Grapes well with Oats, and close your box fast that no Air get in.

246. _To dry Grapes to keep longer._

Take your best Cl.u.s.ters and hang them up in a Room upon Lines, and be sure you do not let them touch one another, they will keep four months.

247. _To make Marmalade of Oranges or Limons._