The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

PASTES.

To make Paste of Pippins the Genua fashion, some with leaves, some like Plumbs with stalks, and stones in them.

YOur Pippins being pared, cut them in quarters and boyl them in fair water till they be tender, then strain them and dry the pulp upon a Chafin-dish of coals, then weigh them, and add to them the same weight of Su∣gar, and boyl it to Manus Christi, and put them together; then fashion them upon a pie-plate, and put them in an Oven, being very slightly heat, the next morning you may turn them, and put them off the plates, upon sheets of paper on a hurdle, and so put them into an Oven, like heat, and there let them remain four or five dayes, putting every day a Chafin-dish of coals into the Oven, and when they be very dry, you may box them, and keep them for your use all the year.

To make Paste of Oranges and Lemmons.

TAke of your Oranges and Lemmons, and boyl them in two several vessells of water, shift the water so often, until the bitterness be taken away, and they begin to grow tender, then cut them through in the midle, and take out the kernels, wring the water from them, and beat them in a clean stone Morter, with the pulp of three or four Pippins; then strain them through a strainer, and take the weight of the pap in Sugar, and boyl it to the height of a Candie, with as much Rose-water as will melt the Sugar, then put into the hot sirrup, the pap of your Oranges and Lemmons, and let them seeth softly, being often stirred; and when you find it stiff enough, you may put it into what fashion you please on a sheet of glass, and so set it in a Stove or Oven: when it is dry, box it up for your use.

To make Paste of Goos-berries.

TAke Goos-berries, cut them one by one, and wring away the juice till you have got enough for your turn, boyl your juice alone to make it somewhat thicker: then take as much fine Sugar as your juice will sharpen, dry it, and when it is so, beat it again, then take as much Gum-Dragon steeped in Rose-water as will serve: then beat it into a Paste, in a Marble Morter: then take it up and print it in your Moulds, so dry it in your Stove: when it is dry, you may box it up for your use all the year.