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410
To Make Makeroons;
{Mrs Hawson} Take a quarter of a pound of amans blanch
and 3 ounces of Sugar, Searced beat them together
with a little of the white of an egg, & rose
water til it be a little thicker than butter
for friters, so drop it upon wafer & bake them
To dry goosberries
Exceeding Cleere
{Mrs Harrison}
Take your large such gooseberries; & fling them into the
water, as you stone them, then haue ready a Siluer bason
full of water. Lett itt boyle, then take itt of a lett it
stand one Minnett; & then put in your Berries; and
Couer them, Close, ffor allmost a quarter of an hour
or till you see they will peele, & as you peele them, fling
them into Cold water to harden them, & to Keepe theire
Cullor, then to a pound of theise berries, take halfe a
pound of the Best dubble refined Suger, finely Beat
& * spounfulls of water. Lett your Suger & water boyle;
then put in your Berries; & lett them boyle about a
quarter of an hour; or till the bee Cleere; lett them
boyle very fast; take them of & let them stand a
a little while & take them out to draine, on a
siue, them Make a uery thine Candy & lay your
Berries in a Siluer bason; and pour your Candy hot
ouer them & Sett them in a Stoue, but a little warme
& ffor 2 days warme them euery day a just blod warme
and Noe More; & then lay them on glasses to dry on
in the Sune, or in a Stoue a little warme;
The fleech of Apricoke
411
{Harrison}
{This must be a Mistake in the writing
there for doe as the white Quince page 414}
Take the Best Dubble Refined Suger, and Beat itt very fine,
then to a pound of that Suger take a pint of your juce
of white Currancee; & halfe a pound of aprecokes
after they bee stoned, pared & Cutt into thine Chips
then put them into your juce & Suger; and sett them
over a fire, & when the Suger is Melted, Boyle them
up as fast as you Can; Scuming them Cleane; &
when you see that itt will Gelly, bake it up into
Your Glasses; haue Care that you breake not the
aprecoke in the boyleing
To Make a hasty puding
{Lady Denbigh}
have readey white bread grated, with a little
flower mixed with it, then let your cream
on the fier in a scillet, & when it boiled up
Strewe in your bread Crumbs. Stir it all the
while with a stik, & season it with half &
suger to your past when you find it, verey
thik have readey beaten the yolkes of four
Eggs to 3 pints of Cream, & peel them in thir
it til you see it new to oyle & then take
it up, you must feel in a few plumbed
currants before your eggs just.
To Make raw Cream Thick
{Lady Denbigh}
Take your pans as maney as you would use, and
make water seathing hot & put into them till the
panns bee verey hot, then haue your milke as
warme as you can from the Cow, pour away the
water & pour in your milk as high as you can
let it stand all night and skim it thik each
day

410
To Make Makeroons;
{Mrs Hawson} Take a quarter of a pound of amans blanch
and 3 ounces of Sugar, Searced beat them together
with a little of the white of an egg, & rose
water til it be a little thicker than butter
for friters, so drop it upon wafer & bake them
To dry goosberries
Exceeding Cleere
{Mrs Harrison}
Take your large such gooseberries; & fling them into the
water, as you stone them, then haue ready a Siluer bason
full of water. Lett itt boyle, then take itt of a lett it
stand one Minnett; & then put in your Berries; and
Couer them, Close, ffor allmost a quarter of an hour
or till you see they will peele, & as you peele them, fling
them into Cold water to harden them, & to Keepe theire
Cullor, then to a pound of theise berries, take halfe a
pound of the Best dubble refined Suger, finely Beat
& * spounfulls of water. Lett your Suger & water boyle;
then put in your Berries; & lett them boyle about a
quarter of an hour; or till the bee Cleere; lett them
boyle very fast; take them of & let them stand a
a little while & take them out to draine, on a
siue, them Make a uery thine Candy & lay your
Berries in a Siluer bason; and pour your Candy hot
ouer them & Sett them in a Stoue, but a little warme
& ffor 2 days warme them euery day a just blod warme
and Noe More; & then lay them on glasses to dry on
in the Sune, or in a Stoue a little warme;
The fleech of Apricoke
411
{Harrison}
{This must be a Mistake in the writing
there for doe as the white Quince page 414}
Take the Best Dubble Refined Suger, and Beat itt very fine,
then to a pound of that Suger take a pint of your juce
of white Currancee; & halfe a pound of aprecokes
after they bee stoned, pared & Cutt into thine Chips
then put them into your juce & Suger; and sett them
over a fire, & when the Suger is Melted, Boyle them
up as fast as you Can; Scuming them Cleane; &
when you see that itt will Gelly, bake it up into
Your Glasses; haue Care that you breake not the
aprecoke in the boyleing
To Make a hasty puding
{Lady Denbigh}
have readey white bread grated, with a little
flower mixed with it, then let your cream
on the fier in a scillet, & when it boiled up
Strewe in your bread Crumbs. Stir it all the
while with a stik, & season it with half &
suger to your past when you find it, verey
thik have readey beaten the yolkes of four
Eggs to 3 pints of Cream, & peel them in thir
it til you see it new to oyle & then take
it up, you must feel in a few plumbed
currants before your eggs just.