The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.

Title: The cook's guide: or, Rare receipts for cookery Published and set forth particularly for ladies and gentlwomen; being very beneficial for all those that desire the true way of dressing of all sorts of flesh, fowles, and fish; the best directions for all manner of kickshaws, and the most ho-good sawces: whereby noble persons and others in their hospitalities may be gratified in their gusto's. Never before printed. By Hannah Wolley.

Author: Woolley, Hannah, fl. 1670.

Collection: Early English Books Online

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put it into a cloth and whey it, do not break t any more but cruse it gently; when it is wheyed, enough put it into the pesse in a resh cloth, and tun i twice a day; put ve∣y little alt to it.To make a Gooseberry fool.TAke a pint of Gooseberries or therea∣bous ll them very tender, then pour the water from them, and wih the ack of a spoon bruise your Gooseberries ery fine, then take a pint and a half of weet cream, tholks and whites of three gges well beaten, put them to your Goose∣erries with one numegg quatred, ad wo o thepoonful of rose-water, with s much sugar as you hink fit; mingle all hse, togeher and set them on a slow fire, keep it stirring that it may not turn; when ou perceive it to be of a good thickness, our it out, and whe it is cold serve itTo make a very good Tansie.TAke ten eggs, leave out half the whites, beat them very well, and colour them with 0