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To Make Blois bisket Take sixteen eggs, but four of the whites beat the whites to a very good froth, & the yolks w th three spoon= =fulls of sack, & three of orange flower water; And a little mace shred very fine, mix your yolks & your whites very well together then straw in a pound of loaf sugar slf sifted beat it half an hour then strew in 3 quarters of a pound of fine flower dryd and sifted, beat it about a qua= =ter of an hour longer. butter your pans well, & just wh n you put then into e oven shake some double refined sugar over your Biskets A Butter Bisket take one pound of dry sears'd sugar, almost one pound of butter, squeeze it w th your hands together a quarter of an hour, then beat it w th a slice half an hour putt in 6 eggs leaving out of e whites, well beaten w th orange flower water, Beat all these together a quarter of an hour or more, put in half a lemon peal sliced small strew in gently a pound of dry flower beat all these well together, put them into pans being first buttered & ice m when they go into e Oven w th sugar & Orange flower water, t has just boild up together so bake them, & as fast as they come of e {out} Oven, take m of e pans. To make Carraway Bunns Take 2 Quarts of flower dried, a Pound and 2 Ounces of Butter Rubb it in e flower, putt in some nuttmegg and mace beaten, 4 Eggs beaten putt to m spoonfuls of mace sack & of rose water half a pint of yeest, putt to these as much warrm Cream as will make it into a limber past, & putt in a pound and 2 ounces of Carraway Cumfitts make it into Bunns, And lay m on Tin plates, Dip e tops of m as they goe in e Oven
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Cochan Seouls yester just how to be Merit upon as persitts Bo she are Bang Las cochran Scoules Dunnse
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104 To Drie Figgs Take your figgs and boyle them in fair water till they are verry tender, n take theire weight in sugar, scumm it clean divide it into 4 parts boyle 1 part to a thin syrrop, scumm it clean, Prick yo figgs full of holes, then putt them into syrrop next morning take m out, And putt in another part of e sugar, boyle it, & scumme it clean, Then putt in e figgs again, every day make e same addition tell all e sugar be in, Then take m out, & lay m upon Glasses, And searse some sugar on m & so dry m.
To Make a White White Marmalade Pare large Quinces, & grate them as you doe bread, and to two pound of yo grated Quince putt 2 pound & an half of sugar, putt into a preserving pan a laying of sugar, and a laying of Quince, Cover your Pan close, and sett it on Embers, when the sugar and Quince are dissolved together, straine it, and boyle it to Marmalade height.
To make the Countess of Warwicks Biskets Take a pound of Loaf sugar beaten & searst putt it to th yolks of 2 eggs, 4 whites, & spoonfull of Rosewater, beat these together in a pan w th a wisk till it is white and thick, stir in twelve Ounces of fine flower, dried and Cold, the pans being buttered putt them quick into a hot Oven searsing some double refined sugar on th top
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To make Almond Bisketts
Lay a pound of Almonds in cold water over night, blanch m in cold water, take a pound of refin double refin'd sugar, beaten, & [searc't?] n take 10 Eggs, e whites only of 4 beat m w th half e sugar, n beat the Allmonds to a fine Past, putting e Remainder of yo r sugar to yo r Allmonds, beating it in by degrees & wh n it is a fine Past, putt in yo r Eggs, & beat m very well together, butter yo r Panns, & put m in [searc?] a little sugar over m, & bake m, & after they are enough baked, set m into to drie.
To Make White Quince Marmalade Mrs [Tersars?] Way
Scold the Quince put m over a gentle fier e skin must not break & wh n they are soft take m out and take e skin of m to every pound of Quince you must take 3 quaters of double refined sugar finely [search?] & just wet it w th water & boiyl'd it up almost Candey high and n as fast as you can scrape yo r Quince very thin give it a good boyl or two up avery little time will do m apple quince is e best a little before you take m of e fiere squeeze in e Juce of a lemmon to your taste