To make Snow.

Take a quart of thick Creame, and five or six whites of Eggs, a sauser full of sugar finely beaten, and as much Rose water, beat them all together, and always as it riseth take it out with a spoon, then take a loaf of Bread, cut away the crust, set it in a platter, and a great Rosemary bush in the middest of it, then lay your Snow with a Spoon upon the Rosemary, and so serve it.

To make Spiced Bread.

Take two pound of Manchet paste, sweet Butter halfe a pound, Currants halfe a pound, sugar a quarter, and a little Mace, if you will put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet.

To make Craknels.

Take five or six pints of the finest Wheat flower you can get, to which you must put in a spoonfull (and not above) of good Yest, then mingle it well with Butter, cream, Rose-water, and sugar, finely beaten, and working it well into paste, make it after what forme you will, and bake it.

To make Veale-tooh’s, or Olives.

Take the Kidney of a line of Veale roasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it two Eggs, one Nutmeg finely grated, a good quantity of sugar, a few Currants, a little salt, stir them well together, and make them into the form of little Pasties, and fry them in a pan with sweet Butter.

To make a Barley Creame to procure sleepe, or Almond Milke.

Take a good handfull of French Barley, wash it cleane in warme water, and boyle it in a quart of fayre water to the halfe, then put out the water from the Barley, and put the Barley into a pottell of new clean water, with a Parsley, and a Fennell root, clean washed, and picked with Bourage, Buglos, Violet leaves, and Lettice, of each one handfull, boyle them with the Barley, till more then halfe be consumed; then strayne out the liquor, and take of blanched Almonds a handfull, of the seeds of Melons, Cucumbers, Citralls, and Gourds, husked, of each halfe a quarter of an ounce, beat these seeds, and the Almonds together, in a stone morter, with so much Sugar, and Rose-water as is fit, and strayne them through a cleane cloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, then make some more of the same liquor, and boyle in the same the heads, or a little of white Poppey.

To pickle Oysters.

Take a peck of the greatest Oysters, open them, and put the liquor that comes from them saved by it selfe, to as much White-wine, and boyle it with a pound of Pepper bruised, two or three spoonfulls of large Mace, and a handfull of salt, till the liquor begin to waste away, then put in your Oysters, and plump them, and take them off the fire till they be cold, and so put them up in little barrels very close.

To make very fine Sausages.

Take four pound and a halfe of Porck, chop it small, and put to it three pound of Beefe sewet, and chop them small together, then put to them a handfull of Sage, finely shred, one ounce of Pepper, one ounce of Mace, two ounces of Cloves, a good deale of salt, eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out.

To cast all kind of Sugar works into Moulds.

Take one pound of Barabry Sugar, Clarifie it with the white of an Egg, boyle it till it will roule between your finger and your thumb, then cast it into your standing Moulds, being watered two hours before in cold water, take it out and gild them to garnish a Marchpine with them at your pleasure.

To make all kinde of turned works in fruitage, hollow.

Take the strongest bodyed Sugar you can get, boyle it to the height of Manus Christi, take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces together with Inkle, then poure in your Sugar being highly boyled, turne it round about your head apace, and so your fruitage will be hollow, whether it be Orange, or Lemmon, or whatsoever your Mould doth cast, after they be cast you must colour them after their naturall colours.

To make a Sallet of all kinds of Hearbs.

Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them with Cucumbers or Lemmons pared and sliced, also scrape sugar, and put in Vineger and Oyle, then spread the Flowers on the top of the sallet, and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet.

To make Fritter-stuffe

Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in a dish or chaffer, and put in sugar, cinamon, ginger, and rose water, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified Butter, but your Butter may not be too hot, nor too cold. (more…)

How to keep Cucumbers.

Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty Cucumbers, cut in halves, then take the raw Cucumbers, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the Cucumbers alwayes covered.

To keep boyled Cucumbers.

Take a kettle of water, put salt to it, boyle it well, then take your raw Cucumbers, put them into it, and keep them with turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up in the vessel you will keep them in, and when the liquor is cold, straine it into them, till they be all covered.

To Pickle Cucumbers to keep all the yeare.

Pare a good quantity of the rindes of Cucumbers, and boyle them in a quart of running water, and a pint of wine Vineger, with a handfull of salt, till they be soft, then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may be close stopped, and put as many of the youngest Cucumbers you can gather, therein, as the liquor will cover, and so keep them close covered, that no winde come to them, to use all the year till they have new; if your Cucumbers be great, ’tis best to boyle them in the liquor till they be soft.

Take the fairest Medlers you can get, but let them not be too ripe, then set on faire water on the fire, and when it boyleth put in your Medlers, and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound of Medlers, three quarters of a pound of sugar, and a quarter of a pint of Rose water, seeth your Syrupe, scumming it clean, then put in your Medlers one by one, the stalks downward, when your Syrupe is somewhat coole then set them on the fire againe, let them boyle softly till the Syrupe be enough, then put in a few Cloves and a little Cinamon, and so putting them up in pots reserve them for your use.

To make a Tart of Medlers.

Take Medlers that be rotten, and stamp them, and set them upon a chafin dish with coales, and beat in two yolks of Eggs, boyling till it be somewhat thick, then season it with Sugar, Cinamon, and Ginger, and lay it in paste.