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tinue daily stirring them till You perceive Your Raisins are fully
broke, then drane of Your liquour from the Raisins into a Vessell, pre-
sently botling it, but fill not Your Bottles topp full, & be carefull
Your forkes be good, and close stopt, and strongly tied downe, Leaste it
runne, or loose its Spiritts, in the heat of the Summer, It will be ripe
in a fortnight but not so soone in cold Weather. After you have
bottled Your first Liquour You may putt in more Spring Water to
Your Raisens though not so much as formerly, & let it stand for 3 or
4 daies & the liquour will be as good as the former if it be ordred
as aforesaid. This drinke is made but only in the Summertime.

To make Rice Pan CakesX
o
Lady Butler
A Fan
Take halfe a pound of Rice cleane picked & washed, then
boyle it in faire water untill it be a Jelly, when it is cold then
take a pinte of Creame, 0 Eggs the threds & Skinns being cleane
taken away, and beate them with Your Creama, & when they
are well beaten mingle them with youre. Rice, put in some
Salt and Nutmeg if you please. Then stirre in 1/2 a pound ofc
fresh Butter, melt it, and as much fine Flower as will make it
thicke enough to fry. Then beat all these together very well, &
fry them with as little fresh Butter as You can possibly.
To make Taffaty Tarts.X
Lady Butler
A Fan

Boyle Your Water and let it be cold, then take a quart of very
fine Flower, 4 Yolkes of Eggs the Skinns being cleane taken
away, and halfe a quarter of a pound of Butter melted, & a
little Salt, then make it into a reasonable stiffe part. This
quantity of Past will make 10 Tarts. One pound of Sugar
divided into 10 parts will be enough for them. Take your Pippins
sliced very thinne, & lay them even in Your Tarts peece by peece,
then bake them in a temperate Oven which You must try by
throwing of Flower into the Oven, if the flower doe sparkle it
is too hott, but if it only browne then sett in Your Tarts, which
277

must stay so long in the Oven untill they have done boiling then
drawe them and ice them, & sett them into the Oven a little to dry
Be sure in the baking You sett not up the Oven lidd

To Boile a Rumpe of Beefe

La: Butler.
A Fan
These attributions appear in the left hand margin. The "A ffan" attribution is in a different hand.
Take a Rumpe of Beefe 3 dayes powderd, boile it untill it be halfe
enough in Water, then take it out of that Pott, & putt it into a lesse
with halfe the Liquour, & halfe white Wine, putt into it Carretts,
Turnops, Colliflowers, Greene Onyons, sweet Hearbes, Lettice, Spinage
& Sorrell, boyle all these together till they be enough, then take up the
Beefe, powre the Liquour through a Cullinder that You may take up
the Hearbes and Chop them small, then cutt & mingle with them pic:
kled Coucumbers, Broome Budds, Capers, then mingle all these with
the Liquour it was boyled in, If it be not sharpe enough putt to it
leaman [Vinegar] and a good piece of Butter, & so lay Your Beefe in a dish with
slicd french Bread, & so powre the Sawce upon it & send it up.
To make a Fresh Cheese and Creame
La: Butler.
X
A Fan

Take 1 gallon or 2 of milke from the Cowe, and beate 3 Eggs, & when
Your Eggs are well beaten, put them into your Milke & a Blade or 2
of Mace, and make them boyle, then putt to it a quart of Creame, &
putt them together, & putt them into a broad panne, and let them stand
24 houres till it be clouted Creame, then take 5 quarts of new milke
and sett it on the Fire untill it seethe, then take it of & putt to it a
pinte of Creame, then coole it untill it be blood warme, then putt to
it as much runnett as You thinke will turne it then takesome ink spotting over the word "take" here the Curds
& lay them in a Cloth. Lay the Cloth in a Cullender, & when the
whey is cleane from them temper them with Almond Milke, that is
only dramme out with Orange Flower or Rosewater, putt into it a
Spoonfull of Cinnament water and as much Sugar as is to your li:
king, season your Cheese with this Almond milke, then make it
round with a panne or Porringer, then serve it in with raw Creame
at the bottome, and cover it with clouted Creame over