Dorothea Rousby Cookery Book

The Index Red gingerbread in pg 1st Fruit Bistkett's in pg 1st White Cakes in pg 2nd The Lady Bethells Cake pg 2nd The Light Balls - in pg 3rd The Lady North: marchpane in pg 3rd The Boyle Cakes in pg 4th Queen Cakes in pg 4th Seed Cakes in pg 4th The Lady Bridgwaters Cake pg 6th Sugar Cakes in pg 5th Mackrounes in pg 5th Bisketts in pg 5th A Plum Cake in pg 7th Queen Eliz Cake in pg 8th A seed cake in pg 9th To make Cracknalls in pg 9th Red Ginger Bread An }10th Other way in pg The Lady Strouds Cake pg 11th Corren Berry Wine in pg 12th To make Meed in pg 12th Gousberry Wine in pg 13th Elderberry Wine in pg 13th Chockolate in pg 14th Poppy Brandy in pg 14th Aqua mirabolis in pg 14th Cowslip Wine in pg 15th To make meed in pg 15th || The Index To Presarve Jelly } in pg 18th of Rasp's Jelly of Rasps an other way pg 18th Jelly of curran berryes pg 18th Jelly of Sheep feet in pg 19th Jelly of Cream in pg 19th White Lesh in pg - 21st Lesh of divers colors pg 21st White Jelly in pg 20th To make a Cream } with ye dresing of Snow pg 21st Leomon Cream in pg 22nd Buttered Oringes pg 22nd Almond Butter in pg 23rd Butter'd Oringes pg 23rd White Lesh in pg 24th Sweet Water pg - 24th A Sack Posett pg 24th A Tansey - in pg 25th A Cream Cheese pg 25th French Pufs - pg 26th A Sillebub - 26 th A Crudo Puding pg 26th A Dish of Pudings pg 26th A Shakeing Pudin pg 27th A Plane Pudin pg 27th 2 Doz Rise Pudings pg 27th To Towr Apricock's pg 28th To Towr Apricocks 28th To Dry Peares pg 28th To dry Grapes pg 29th

20 To Make White Jelly Take a Calfes Feet Blanch them and cutt them Asunder so take out the bloddy Strings and the Fatt, wash yem untill all the blood be out of them and lett them ly in water all night take 3 quarts of water and Seeth them Skiming it very clean and as you see ye Fatt rise take it off with A Spoon and when it is allmost halfe boyled putt thereto A Pint of white Wine and break A Stick of Cinamond in Small Peeces and Putt into it and 2 Spoon fulls of Red Rose water and when it will Jelly take it off the fire and lett it run through A Jelly Bagg yn lett it Stand till it be could ye next day if there be any fatt on it take it off yn Putt your jelly in A clean Pipkin and Sett it on ye fire and when it is melted Putt thereto as much Sugar as you think will Sweeten itt, take 6 whits of Eggs and beat them well Putt therein A Spoonfull of white wine vinnegar and beat ym Againe then take your jelly from ye Fire and putt ye eggs into it and Stir it well togeather yn cover ye Pott and Sett it over ye Fire againe yn make ready yr Jelly bagg with A handfull of feather's and A crop of Rosemary A Nutmegg cutt in 4 Peeces halfe an ounce of cinamon and when you see ye Jelly rise put it into your Bagg and So lett it Run through 12 times near ye fire on ye one side haveing A chafendish of coles on ye other; lett it be clear and So lett it run into your fayre dishes some clarrefie it before ye spices goe in, and Seeth it a little with ye spices and clarrefie it after