The Queen-like Closet or Rich Cabinet Part 15

Take them when they are very fresh, and in the bud, and gathered very dry, dip them in the whites of Eggs well beaten, and presently strew thereon searced sugar, and put them up in luted Pots, and set them in a cool place, in sand or gravel, and with a Filip of your finger at any time you may strike off the coat, and you will have the Flower fresh and fair.

261. _How to keep Walnuts long fresh and good._

Make a lay of the dry stampings of Crabs when the Verjuice is pressed forth, then a Lay of Walnuts, and then Crabs again, till all be in, then cover the Vessel very well, and when you eat them, they will be as though they were new gathered.

262. _To pickle Quinces._

Put them into a Vessel, and fill up the Vessel with small Ale, or white Wine Lees, which is better, and cover your Vessel well that no Air get in.

263. _To keep Artichokes._

Take your Artichokes, and cut off the stalks within two inches of the Apple, and of these stalks make a strong Decoction, slicing them into thin and small pieces, and boil them with water and salt; when it is cold, put in your Artichokes, and keep them from the Air.

When you spend them, lay them first in warm water, and then in cold, to take away the bitterness.

264. _To make Clove or Cinamon Sugar._

Put Sugar in a Box, and lay Spices among it, and close up the Box fast, and in short time it will smell and tast very well.

265. _To make Irish_ Aquavitae.

Take to every Gallon of good _Aquavitae_, two Ounces of Licoras bruised, two ounces of Aniseeds bruised, let them stand six days in a Vessel of Gla.s.s close stopped, then pour out as much of it as will run clear, dissolve in that clear six great spoonfuls of the best Mola.s.ses, then put it into another Gla.s.s, then add to it some Dates and Raisins of the Sun stoned; this is very good for the Stomach.

266. _To distil Roses speedily._

Stamp your Roses in a Mortar with a little Rosewater, and then distill them: This way will yield more water by much than the common way.

267. _To make Scotch Brewis._

Take a Manchet and pare off the crust then slice it thin and whole round the Loaf, and lay these slices into a deep dish cross ways, one slice lying upon the edge of the other a little, that they may lye quite cross the dish, then fill it up with Cream and put whole Spice therein, so set it over a Chafing-dish of Coals very hot, and always cast the Cream all over the Bread with a spoon till all be spent, which will be above an hour, then take some Sack and sweeten it with Sugar, and pour all over it, and serve it to the Table.

268. _To make fine Black Puddings._

Take the Blood of a Hog, and strain it, and let it stand to settle, putting in a little Salt while it is warm, then pour off the water on the top of the Blood, and put so much Oatmeal as you think fit, let it stand all night, then put in eight Eggs beaten very well, as much Cream as you think fit, one Nutmeg or more grated, some Pennyroyal and other Herbs shred small, good store of Beef Sewet shred very small, and a little more Salt, mix these very well together, and then have your Guts very well scoured, and sc.r.a.ped with the back of a Knife, fill them but not too full, then when you have tyed them fast, wash them in fair water, and let your water boil when they go in; then boil them half an hour, then stir them with the handle of a Ladle and take them up and lay them upon clean straw, and p.r.i.c.k them with a Needle, and when they are a little cool put them into the boiling water again, and boil them till they are enough.

269. _To make the best Almond-Puddings._

Take a quart of thick Cream and boil it a while with whole Spice, then put in half a pound of sweet Almonds blanched and beaten to a Paste with Rosewater, boil these together till it will come from the bottom of the Posnet, continually stirring it for fear it burn:

Then put it out, and when it is cool, put in twelve yolks of Eggs, and six Whites, some Marrow in big Bits, or Beef Suet shred small, as much Sugar as you think fit, then fill your Guts being clean sc.r.a.ped; you may colour some of them if you please, and into some put plumped Currans, and boil them just as you do the other.

270. _To make a Rice pudding to bake._

Take three Pints of Milk or more, and put therein a quarter of a Pound of Rice, clean washed and picked, then set them over the fire, and let them warm together, and often stir them with a wooden Spoon, because that will not sc.r.a.pe too hard at the bottom, to make it burn, then let it boil till it be very thick, then take it off and let it cool, then put in a little Salt, some beaten Spice, some Raisins and Currans, and some Marrow, or Beef Suet shred very small, then b.u.t.ter your Pan, and so bake it, but not too much.

271. _To make a Pudding of wild Curds._

Take wild Curds and Cream with them, put thereto Eggs, both yolks and whites, Rosewater, Sugar, and beaten Spice with some Raisins and Currans, and some Marrow, and a little Salt, then b.u.t.ter a Pan, and bake it.

272. _To make Pudding of Plum Cake._

Slice your Cake into some Cream or Milk, and boil it, and when it is cold, put in Eggs, Sugar, a little Salt and some Marrow, so b.u.t.ter a Pan and bake it, or fill guts with it.

273. _To make Bisket Pudding._

Take Naples Biskets and cut them into Milk, and boil it, then put in Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake it.

274. _To make a dry Oatmeal Pudding._

Take your Oatmeal well picked, and put into it a little Salt, some Raisins and Currans, and some beaten spice, and good store of Beef Suet finely shred, so tie it up hard in a Cloth, and let your water boil when you put it in; and let it boil very well; if you would b.u.t.ter it, then leave out the Suet; and if you would leave out the Fruit, then put in sweet herbs good store.

275. _To make Almond puddings a different way from the other._

Take two Manchets and grate them, then scald them in some Cream, then put in some Almonds Blanched and beaten as you do other, with Rosewater, let there be about half a pound, then put in eight Eggs well beaten, some Spice, Sugar, Salt and Marrow, and having your Guts well scowred and sc.r.a.ped, fill them, but not too full, and boil them as you do the other; or bake it if you please; Currans will do well in it.

276. _To make a Quaking Pudding._

Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store of Eggs well beaten, mix these well, and beat them together, then dip a clean Cloth in hot water, and flower it over, and let one hold it at the four corners till you put it in, so tie it up hard, and let your Water boil when you put it in, then boil it for one hour, and serve it in with Sack, Sugar and b.u.t.ter.

277. _To make good Dumplings._

Take some Flower and a little Salt, and a little Ale-Yest, and so much water as will make it into a Paste, so let your water boil when you do put them in; boil them but a little while, and then b.u.t.ter them.

278. _Another way to make Dumplings._

Take half a quarter of a Peck of Flower, and one Egg, yolk and white, half a Pound of b.u.t.ter broke in little Bits, mix them together with so much cold Milk as will make it up, do not break your b.u.t.ter too small, for then they will not flake; make them up like Rouls of b.u.t.ter, and when your water boils, put them in, and do not boil them too much, then b.u.t.ter them.

279. _Another way to make Dumplings._