The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Section 11.

To make all manner of made Dishes, with, or without Paste.

To make a Paste for a Pie.

TAke to a gallon of flour a pound of butter, boil it in fair water, and make the paste up quick.

To make cool Butter Paste for Patty-pans or Pasties.

TAke to every peck of flour five pound of butter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains and but little water, or you put out the Millers eyes. This paste is good onely for patty-pan and pasty.

Sometimes for this paste put in but eight yolks of eggs, and but two whites, and six pound of butter.

To make Paste for thin bake't Meats.

THe paste for your thin and standing bake't meats must be made with boiling water, put to every peck of flour two pound of butter, but let your butter boil first in your liquor.

To make Custard Paste.

LEt it be onely boiling water and flour without butter, or put sugar to it, which will adde to the stifness of it, and thus likewise all pastes for Cuts and Orangado Tarts, or such like.

Paste for made Dishes in the Summer.

TAke to a gallon of flour three pound of butter, eight yolks of eggs, and a pint of cream or almond milk, work up the butter and eggs dry into the flour, then put cream to it, and make it pretty stiff.

Paste Royal for made Dishes.

TAke to a gallon of flour a pound of sugar, a quart of almond milk, a pound and a half of butter, and a lit∣tle saffron, work up all cold together, with some beaten cinamon, two or three eggs, rose-water, and a grain of am∣bergreece and musk.

Otherwayes.

Take a pottle of flour, half a pound of butter, six yolks of eggs, a pint of cream, a quarter of a pound of sugar, and some fine beaten cinamon, and work up all cold.

Otherwayes.

Take to a pottle of flour, four eggs, a pound and a half of butter, and work them up dry in the flour, then make up the paste with a pint of white wine, rose-water, and sugar.

To make Paste for Lent for made Dishes.

TAke a quart of flour, make it up with almond milk, half a pound of butter, and some saffron.

To make Puff Paste divers wayes.

The first way.

TAke a pottle of flour, mix it with cold water, half a pound of butter, and the whites of five eggs, work these together very well and stiff, then roul it out very thin, and put flour under it and over it, then take near a pound of butter, and lay it in bits all over it, double it in five or six doubles; this being done, roul it out the second time, and serve it as at the first, then roul it out and cut it into what form, or for what use you please; you need not fear the curle, for it will divide as often as you double it, which ten or twelve times is enough for any use.

The second way.

Take a quart of flour, and a pound and a half of butter, work the half pound of butter dry into the flour, then put three or four eggs to it, and as much cold water as will make it leith paste, work it in a piece of a foot long, then strew a little flour on the table, take it by the end, and beat it till it stretch to be long, then put the ends together, and beat it again, and so do five or six times, then work it up round, and roul it up broad; then your pound of butter with a rouling-pin, that it may be little, take little bits thereof, and stick it all over the paste, fold up your paste close and coast it down with your rouling-pin, roul it out again, and so do five or six time, then use it as you will.

The third way.

Break two eggs into three pints of flour, make it with cold water, and roul it out pretty thick and square, then take so much butter as paste, lay it in ranks, and di∣vide your butter in five pieces, that you may lay it on at five several times, roul your paste very broad, and stick one part of the butter in little pieces all over your paste, then throw a handful of flour slightly on, fould up your paste

and beat it with a rouling-pin, so roul it out again, thus do five times, and make it up.

The fourth way.

Take to a quart of flour, four whites and but two yolks of eggs, and make it up with as much cream as will make it up pretty stiff paste, then roul it out, and beat three quar∣ters of a pound of butter of equal hardness of the paste, lay it on the paste in little bits at ten several times; drive out your paste alwayes one way, and being made use it as you will.

The fifth way.

Work up a quart of flour with half pound of butter, three whites of eggs, and some fair spring water, make it a pretty stiff paste and drive it out, then beat half a pound of more butter of equal hardness of the paste, and lay it on the paste in little bits at three several times, roul it out and use it for what use you please.

Drive the paste out every time very thin.

A made Dish, or Florentine, of any kinde of Tongue, in Dish, Pie, or Patty-pan.

TAke a fresh neats tongue, boil it tender and blanch it, being cold cut it into little square bits as big as a nut∣meg, and lard it with very small lard; then have another tongue raw, take off the skin, and mince it with beef-suet, then lay on one half of it in the dish or patty-pan upon a sheet of paste: then lay on the tongue being larded and finely seasoned with nutmeg, pepper, and salt; then with the other minced tongue put grated bread to it, some yolks of raw eggs, some sweet herbs minced small, and made up in∣to balls as big as a walnut, lay them on the other tongue, with some chesnuts, marrow, large mace, some grapes, gooseberries, or barberries, some slices of interlarded ba∣con and butter, close it up and bake it, being baked liquor

it with grape-verjuyce, beaten butter, and the yolks of three or four eggs strained with the verjuyce.

Made Dish of Tongues otherwayes.

TAke neats tongues or smaller tongues, boil them ten∣der and slice them thin, then season them with nut∣meg, pepper, beaten cinamon, salt, and some ginger, sea∣son them lightly and lay them in a dish on a bottom or sheet of paste mingled with some currans, marrow, large mace, dates, slic't lemon, grapes, barberries, or gooseber∣ries, and butter, close up the dish, and being almost baked, liquor it with white wine, butter, and sugar, and ice it.

Made Dish in Paste of two Rabits, with sweet liquor.

TAke the rabits, flay them, draw them, and cut them in∣to small pieces as big as a walnut, then wash and dry them with a clean cloth, and season them with pepper, nutmeg, and salt; lay them on a bottom of paste, also lay on them dates, preserved lettice stalks, marrow, large mace, grapes, and slic't orange or lemon, put butter to it, close it up and bake it, being baked, liquor it with sugar, white wine, and butter; or in place of wine, grape verjuyce, and strained yolks of raw eggs.

In winter bake them with currans, prunes, skirrets, rai∣sins of the sun, &c.

A made Dish, or Florentine, of a Partridge or Capon.

BEing roasted and minced very small with as much beef marrow, put to it two ounces of orangado minced small with as much green citron minced also, season the meat with a little beaten cloves, mace, nutmeg, salt, and sugar, mix all together, and bake it in puff-paste; when it

is baked, open it and put in half a grain of musk or amber∣greece, dissolved with a little rose water, and the juyce of oranges, stir all together amongst the meat, cover it again and serve it to the table.

To make a Florentine, or Dish without Paste, or on Paste.

TAke a leg of mutton or veal, shave it into thin slices, and mingle it with some sweet herbs, as sweet mar∣joram, time, savory, parsley, and rosemary, being minced very smail, a clove of garlick, some beaten nutmeg, pep∣per, a minced onion, some grated manchet, and three or four yolks of raw eggs, mix all together with a little salt, some thin slices of interlarded bacon, and some oyster li∣quor, lay the meat round the dish on a sheet of paste, or in the dish without paste, bake it, and being baked, stick bay leaves round the dish.

To bake Potatoes, Artichocks, in Dish, Pye, or Patty-pan, either in Paste, or little Pasties, according to these forms.

[illustration] forms of pies

TAke any of these roots and boil them in fair water, but put them not in till the water boils, being ten∣der boild, blanch them, and season them with nutmeg, pepper, cinamon, and salt, season them lightly, then lay on a sheet of paste in a dish, and lay on some bits of butter, then lay on the potatoes round the dish, also some eringo-roots, and dates in halves, beef-marrow, large mace, slic't lemon, and some butter, close it up with an∣other

sheet of paste, bake it, and being baked, liquor it with grape verjuyce, butter, and sugar, and ice it with rose water and sugar.

To make a made Dish of Spinage in Paste baked.

TAke some young spinage, and put it into boiling hot fair water, having boiled two or three walms, drain it from the water, chop it very small, and put it in a dish with some beaten cinamon, salt, sugar, a few slic't dates, a grain of musk dissolved in rose water, some yolks of hard eggs chopped small, some currans and butter; stew these foresaid materials on a chafing-dish of coals, then have a dish of short paste on it, and put this composition upon it, either with a cut, a close cover, or none; bake it, and be∣ing baked, ice it with some fine sugar, rose water, and butter.

Other made Dish of Spinage in Paste baked.

BOil spnage as beforesaid, being tender boild, drain it in a cillender, chop it small, and strain it with half a pound of almond paste, three or four yolks of eggs, half a grain of musk, three or four spoonfulls of cream, a quartern of fine sugar and a little salt; then bake it on a sheet of piste, on a dish without a cover, in a very softly oven, being fine and green baked, stick it with preserved barberries or strow on red and white biskets, or red and white muskedines, and scrape on fine sugar.

A made Dish of Spinage otherwayes.

TAke a pound of fat and well relished cheese, and a pound of cheese-curds, stamp them in a mor∣tar with some sugar, then put in a pint of the juyce of

spinage, a pint of cream, ten eggs, cinamon, pepper, nut∣meg, and cloves; make your dish without a cover, accord∣ing to this form, being baked ice it.

[illustration] form of spinach dish

To make a made Dish of Barberries.

TAke a good quantity of them and boil them with cla∣ret wine, rose water, and sugar, being boild very thick, strain them, and put them on a bottom of puff paste in a dish, or short fine paste made of sugar, fineflour, cold butter, and cold water, and a cut cover of the sime paste, bake it, and ice it, and cast bisket on it, but before you lay on the iced cover, stick it with raw barberries is the pulp or stuff.

To make a Pescod Dish in Puff paste.

TAke a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose water, then beat the sugar amongst them, min∣gle some sweet butter with it, and make this stuff up in puff paste like pescods, bake them upon papers, and being ba∣ked, ice them with rose water, butter, and fine sugar.

In this fashion you may make pescod stuff of preserved quinces, pippins, pears, or preserved plumbs in puff paste.

Made Dishes of Frogs in the Italian Fashion.

TAke the thighs and fry them in clarified butter, then have slices of salt eels watered, flayed, boned, boiled, and cold, slice them in thin slices and season both with pep∣per, nutmeg, and ginger, lay butter on your paste, and lay a rank of frog and a rank of eel, some currans, gooseberries, or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and butter; thus do three times, close up your dish, and being baked ice it.

Make your paste of almond milk, flour, butter, yolks of eggs, and sugar.

In the foresaid dish you may adde fryed onions, yolks of hard eggs, cheese-curds, almond paste, or grated cheese.

To make a made Dish of Marrow.

TAke the marrow of two or three marrow bones, cut it into pieces like great square dice, and put to it a penny manchet grated fine, some slic't dates, half a quarter of currans, a little cream, roasted wardens, pippins or quin∣ces slic't, and two or three yolks of raw eggs, season them with cinamon, ginger, and sugar, and mingle all together.

A made Dish of Rice in Puff Paste.

BOil your rice in fair water very tender, scum it, and be∣ing boild put it in a dish, then put to it butter, sugar, nutmeg, salt, rose-water, and the yolks of six or eight eggs, put it in a dish of Puff-paste, close it up and bake it, being baked ice it, and cast on red and white biskets, and scraping sugar.

Sometimes for change you may adde boild currans and beaten cinamon, and leave out nutmeg.

Otherwyes, of Almond Paste and boild Rice.

MIX all together with some cream, rose-water, sugar-cinamon, yolks of eggs, salt, some boild currans, and butter; close it up and bake it in Puff-paste, ice it, and cast on red and white biskets and scraping sugar.

Otherwayes, a made Dish of Rice in Paste.

WAsh the rice clean, and boil it in cream till it be somewhat thick, then put it out into a dish, and put to it some sugar, butter, six or eight yolks of eggs, beaten cinamon, slie't dates, currans, rose-water, and salt, mix all together, and bake it in puff-paste or short paste, being baked ice it, and cast on biskets on it.

To make a made Dish of Rice, Flour, and Cream.

TAke half a pound of rice, dust it and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can, or dry in a temperate oven; being well dried rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.

To make a made Dish of Rice, Prunes, and Raisins.

TAke a pound of prunes, and as many raisins of the sun, pick and wash them, then boil them with water

and wine, of each a like quantity; when you first set them on the fire, put rice flour to them, being tender boild strain them with half a pound of sugar, and some rose-water, then stir the stuff till it be thick like leach, put it in a little earthen pan, being cold slice it, dish it, and cast red and white biskets on it.

To make a made Dish of Blanchmanger.

TAke a pint of cream, the whites of six new laid eggs, and some sugar, set them over a soft fire in a skillet, and stir it continually till it be good and thick, then strain it, and being cold, dish it on a puff-paste bottom with a cut cover, and cast biskets on it.

A made Dish of Custard-stuff, called an Artichock Dish.

BOil custard stuff in a clean scowred skillet, stir it conti∣nually till it be somewhat thick, then put it in a clean strainer, and let it drain in a dish, strain it with a little musk or ambergreece, then bake a star of puff-paste on a paper; being baked take it off the paper, and put it in a dish for your stuff, then have lozenges also ready baked of puff-paste, stick it round with them, and scrape on fine sugar.

A made Dish of Butter and Eggs.

TAke the yolks of twenty four eggs, and strain them with cinamon, sugar, and salt, then put melted but∣ter to them, some fine minced pippins, and minced citron, put it on your dish of paste, and put slices of citron round about it, bar it with puff-paste, and the bottom also, or short paste in the bottom.

To make a made Dish of Curds.

TAke some very tender curds, wring the whey from them very well, then put to them two raw eggs, cur∣rans, sweet butter, rose-water, cinamon, sugar, and min∣gle all together; then make a fine paste with flour, yolks of eggs, rose-water, and other water, sugar, saffron, and butter wrought up cold, bake it either in this paste or in puff-paste, being baked ice it with rose-water, sugar, and butter.

To make Paste of Violets, Cowslips, Burrage, Bug∣loss, Rosemary Flowers, &c.

TAke any of these flowers, pick the best of them, and stamp them in a stone mortar, then take double refi∣ned sugar, and boil it to a candy height with as much rose-water as will melt it, stir it continually in the boiling, and being boild thick, cast it into lumps upon a pie plate, when it is cold box them, and keep them all the year in a stove.

To make the Portingal Tarts for Banquetting.

TAke a pound of marchpane Paste being finely beaten, and put into it a grain of musk, six spoonfuls of rose-water, and the weight of a groat of Oris Powder, boil all on a chafing-dish of coals till it be something stiff; then take the whites of two eggs beaten to froath, put them into it, and boil it again a little, let it stand till it be cold, mould it, and roul it out thin; then take a pound more of almond paste unboiled, and put to it four ounces of cara∣way seed, a grain of musk, and three drops of oyl of le∣mons, roul the paste into small rouls as big as walnuts, and lap these balls into the first made paste, flat them down

like puffs with your thumbs a little like figs, and bake them upon marchpane wafers.

To make a Marchpane.

TAke two pound of almonds blanched and beaten in a stone mortar, till they begin to come to a fine paste,

[illustration] form of marchpane

then take a pound of sifted sugar, put it in the mortar with the almonds, and make it into a perfect paste, put∣ting to it now and then in the beating of it a spoon∣ful of rose-water to keep it from oyling, when you have beaten it to a puff paste, drive it out as big as a char∣ger, and set an edge about it as you do upon a quod∣ling tart, and a bottom of wafers under it, thus bake it in an oven or baking-pan; when you see it is white, hard, and dry, take it out and ice it with rose-water and sugar, being made as thick as butter for fritters, so spread it on with a wing feather, and put it into the oven again; when you see it rise high, then take it out and garnish it with some pretty conceits made of the the same stuff, stick long comfets upright on it, and so serve it.

To make Collops like Bacon of Marchpans.

TAke some of your Marchpane paste and work it with red sanders till it be red, then roul a broad sheet of white marchpane paste, and a sheet of red paste, three of the white, and four of the red, lay them one upon an∣other,

other, dry it, cut it overthwart, and it will look like col∣lops of bacon.

To make Almond Bread.

TAke almonds and lay them in water all night, blanch them and slice them, take to every pound of almonds a pound of fine sugar finely beaten, and mingle them to∣gether, then beat the whites of three eggs to a high froath, and mix it well with the almonds and sugar; then have some plates and strew some flour on them, lay wa∣fers on them and almonds with the edges upwards, lay them as round as you can, and scrape a little sugar on them when they are ready to set in the oven, which must not be so hot as to colour white paper; being a little ba∣ked take them out, set them on a plate, then put them in again, and keep them in a stove.

To make Almond Bisket.

TAke the whites of four new laid eggs and two yolks, beat them together very well for an hour, then have in readiness a quarter of a pound of the best almonds blanched in cold water, beat them very small with rose-water to keep them from oyling, then have a pound of the best loaf sugar finely beaten, beat it in the eggs a while, then put in the almonds, and five or six spoonfuls of fine flour, so bake them on paper, plates, or wafers; then have a little fine sugar in a peice of tiffany, dust them over as they go into the oven, and bake them as you do bisket.

To make Almond Cakes.

TAke a pound of almonds, blanch them and beat them very small with a little rose-water where some musk

hath been steeped, put a pound of sugar to them fine beaten, and four yolks of eggs, but first beat the sugar and the eggs well together, then put them to the almonds and rose-wa∣ter, and lay the cakes on wafers by half spoonfuls, set them into an oven after manchet is baken.

To make Almond Cakes otherwayes.

TAke a pound of the best Jordan almonds, blanch them in cold water as you do marchpane, being blanched wipe them dry in a clean cloth, and cut away all the rotten from them, then pound them in a stone mortar, and some∣times in the beating put in a spoonful of rose-water wherein you must steep some musk; when they are beaten small mix the almonds with a pound of refined sugar beat∣en and searsed; then put the stuff on a chafing-dish of coals in a made dish, keep it stirring, and beat the whites of seven eggs all to froath, put it into the stuff, and mix it very well together, drop it on a white paper, put it on plates, and bake them in an oven, but they must not be coloured.

To make white Ambergreece Cakes.

TAke the purest refined sugar that can be got, beat it and searce it; then have six new laid eggs and beat them into a froath, take the froath as it riseth, and drop it into the sugar by little and little, grinding it still round in a marble mortar with the pestle till it be thorowly moi∣stened, and wrought thin enough to drop on plates; then put in some ambergreece, a little civet, and some anniseed well picked, then take your pie plates, wipe them, butter them, and drop the stuff on them with a spoon in form of round cakes, put them into a very milde oven, and when you see them be hard and rise a little, take them out and keep them for use.

To make Sugar Cakes or Jamballs.

TAke two pound of flour, dry it and season it very fine, then take a pound of loaf sugar, beat it very fine, and searce it, mingle your flour and sugar very well; then take a pound and a half of sweet butter, wash out the salt, and break it into bits into the flour and sugar, then take the yolks of four new laid eggs, four or five spoonfulls of sack, and four spoonfulls of cream, beat all these together, put them into the flour, and work it up into paste, make them into what fashion you please, lay them upon paper or plates, and put them into the oven; be careful of them, for a very little thing bakes them.

To make Jemelloes.

TAke a pound of fine sugar being finely beaten, and the yolks of four new laid eggs, and a grain of musk, a thimble full of caraway seed searsed, a little gum-dragon steeped in rose water, and six spoonfulls of fine flour; beat all these into a thin paste a little stiffer then butter, then run it through a butter squirt of two or three ells long, bigger then a wheat straw, and let them dry upon sheets of paper a quarter of an hour, then tye them in knots or what pretty fashion you please, and when they be dry, boil them in rose water and sugar; it is an excellent sort of banquetting.

To make Jamballs.

TAke a pint of fine wheat flour, the yolks of three or four new laid eggs, three or four spoonfull of sweet cream, a few anniseeds, and some cold butter, make it in∣to paste, and roul it into long rouls as big as a little arrow, make them into divers knots, then boil them in fair water

Iske simnells; bake them, and being baked, box them and keep them in a stove. Thus you may use them and keep them all the year.

To make Sugar Plate.

TAke double refined sugar, sift it very small through a fine searce, then take the white of an egg, gum-dragon, and rose water, wet it, and beat it in a morter till you are able to mould it, but wet it not too much at the first. If you will colour it, and the colour be of a watery substance, put it in with the rose water, if a powder, mix it with your sugar before you wet it; when you have beat it in the morter, and that it is all wet, and your colour well mixt in every place, then mould it and make it into what form you please.

To make Muskedines, called Rising Comfits or Kissing Comfits.

TAke half a pound of refined sugar, being beaten and searced, put into it two grains of musk, a grain of ci∣vet, two grains of ambergreece, and a thimble full of white orris powder, beat all these with gum-dragon steeped in rose water; then roul it as thin as you can and cut it into little losinges with your iging iron, and stow them in some warm oven or stove, then box them and keep them all the year.

To make Cracknells.

TAke half a pound of fine flour dryed and searced, and as much fine sugar searced, mingled with a spoonfull of coriander feed bruised, and two ounces of butter rubbed amongst the flour and sugar, wet it with the yolks of two eggs, half a spoonfull of white rose water, and two spoon∣fulls

of cream, or as much as will wet it; work the paste till it be soft and limber to roul and work, then roul it very thin, and cut them round by little plats, lay them upon buttered papers, and when they go into the oven, prick them, and wash the tops with the yolk of an egg, beaten and made thin with rose water or fair water; they will give with keeping, therefore before they are eaten they must be dryed in a warm oven to make them crisp.

To make Mackeroons.

TAke a pound of the finest sugar, and a pound of the best jordan almonds, steep them in cold water, blanch them, and pick out the spots; then beat them to a perfect paste in a stone mortar, in the beating of them put rose wa∣ter to them to keep them from oyling, being finely beat, put them in a dish with the sugar, and set them over a cha∣fing dish of coals, stir it till it will come clean from the bot∣tom of the dish, then put in two grains of musk, and three of ambergreece.

To make the Italian Chips.

TAke some paste of flowers, beat them to fine pow∣der, and searce or sift them; then take some gum-dragon steeped in rose water, beat it to a perfect paste in a marble morter, then roul it thin and lay one colour upon another in a long roul, roul them very thin, then cut them overthwart, and they will look of divers pretty colours like marble.

To make Bisket bread.

TAke a pound of sugar searced very fine, a pound of flour well dryed, twelve eggs, and but six whites, a handfull of caraway-seed, and a little salt; beat all these together

the space of an hour, then your oven being hot, put them into plates or tin things, butter them, and wipe them, a spoonfull into a plate is enough, so fet them into the oven, and make it as hot as to bake them for manchet.

To make Bisquite du Roy.

TAke a pound of fine searced sugar, a pound of fine flour, and six eggs, beat them very well, then put them all into a stone morter, and pound them for the space of an hour and a half, let it not stand still, for then it will be heavy, and when you have beaten it so long a time, put in half an ounce of anniseeds; then butter over some pye plates, and drop the stuff on the plate as fast as two or three can with spoons, shape them round as near as you can, and set them into an oven as hot as for manchet, but the less they are coloured the better.

Bisquite du Roy otherwayes.

TAke to a pound of flour a pound of sugar, and twelve new laid eggs, beat them in a deep dish, then put to them two grains of musk dissolved, rose water, anni∣seed, and coriander seed, beat them the space of an hour with a woodden spatter; then the oven being ready, have white tin moulds buttered, and fill them with this bisquite, strow double refined sugar on them, and bake them; when they rise out of the moulds draw them, and put them on a great pasty plate, or pye plate, and dry them in a stove, or put them in a square lattin box and lay white papers be∣twixt every range or rank, have a padlock to it, and set it over a warm oven, so keep them, and thus for any kinde of bisket, makeroons, march-pane, sugar plates or pasties, set them in a temperate place where they may not give with

every change of weather, and thus you may keep them ve∣ry long.

To make Shell Bread.

TAke a quarter of a pound of rice flour, a quarter of a pound of fine flour, the yolks of four new laid eggs, and a little rose water, and a grain of musk; make these into a perfect paste, then roul it very thin and bake it in great muscle shells, but first toste the shells in but∣ter melted, when they be baked, boil them in melted sugar as you boil a simnell, then lay them on the bottom of a woodden sieve, and they will eat as crisp as a wafer.

To make Bean Bread.

TAke two pound of blanched almonds and slice them, take to them two pound of double refined sugar, finely beaten and searsed, five whites of eggs beaten to froth, a little musk steeped in rose water, and some anni∣seeds, mingle them altogether in a dish, and bake them on pewter plates buttered, then afterwards dry them and stove them.

To make Ginger Bread.

TAke a pound of jordan almonds, and a penny man∣chet grated and sifted and mingled amongst the al∣mond paste very fine beaten, an ounce of slic't ginger, two thimble fulls of liquoras and anniseed in powder finely searced, beat all in a mortar together, with two or three spoonfulls of rose water, beat them to a perfect paste with half a pound of sugar, mould it and roul it thin, then print it and dry it in a stove, and gild it if you please.

Thus you may make ginger bread of sugar plate, putting sugar to it as abovesaid.

To make Ipocras.

TAke to a gallon of wine, three ounces of cinamon, two ounces of slic't ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.

Otherwayes.

Take to a pottle of wine an ounce of cinamon, an ounce of ginger, an ounce of nutmegs, a quarter of an ounce of cloves, seven corns of pepper, a handfull of rosemary flowers, and two pound of sugar.

To make excellent Mead much commended.

TAke to every quart of honey a gallon of fair spring water, boil it well with nutmeg and ginger bruised a little, in the boiling scum it well, and being boild, set it a cooling in several vessels that it may stand thin, then the next day put it in the vessel and let it stand a week or two, then draw it in bottles.

If it be to drink in a short time you may work it as bear, but it will not keep long.

Or take to every gallon of water, a quart of honey, a quarter of an ounce of mace, as much ginger and cinamon, and half as much cloves, bruise them, and use them as abovesaid.

Otherwayes.

Take five quarts and a pint of water, warm it, and put to it a quart of honey, and to every gallon of liquor one le∣mon, and a quarter of an ounce of nutmegs; it must boil till the scum rise black, and if you will have it quickly rea∣dy to drink, squeese into it a lemon when you tun it, and tun it cold.

To make Metheglin.

TAke all sorts of herbs that are good and wholesom, as balm, mint, rosemary, fennil, angelica, wilde time, hysop, burnet, agrimony, and such other field herbs, half a handful of each, boil and strain them, and let the liquor stand till the next day, being settled take two gallons and a half of honey, let it boil an hour, and in the boiling scum it very clean, set it a cooling as you do beer, and when it is cold take very good barm, and put it into the bottom of the tub, by a little and a little as to beer, keeping back the thick settling that lyeth in the bottom of the vessel that it is cooled in; when it is all put together cover it with a cloth and let it work very near three dayes, then when you mean to put it up, skim off all the barm clean, and put it up into a vessel, but you must not stop the vessel very close in three or four dayes, but let it have some vent to work; when it is close stopped you must look often to it, and have a peg on the top to give it vent when you hear it make a noise as it will do, or else it will break the vessel.

Sometimes make a bag and put in good store of slic't ginger, some cloves and cinamon, boild or not.