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

22 To Make A Dish call'd Leoman Creame Take 4 great Leomans slice ym very thin and shred the slices very small then putt ym into a Porringer and Squease Unto it Juce of 4 Leomans so lett ym steep About 3 or 4 houres yn take ye yolkes of 6 or 7 Eggs and but 3 of ye whits beat ym well togeather and Putt to ym ye Leoman Juce with ye Pill and A large Porringer and A halfe of faire water and as much Rose water as you think will give it A little taist you may alsoe Add A Little Ambergreas if you Please Stir ym well togeather yn Straine them through A Streaner and Season it with fine Sugar According to your taist yn sett it on A chafen dish of coles Stiring it continnually it must Scald but not boyle and so be kept untill it be as thick as ye Sest creame yn serve it Could

To make Butered Oringes Take ye yolks of 12 eggs and butt halfe ye whits beat them well togeather and Putt to ym ye Juce of 8 Oringes Strane it and Season it with Sugar yt is very finely beaten and a little water and some Amber grease and Putt into it A little Sweet Butter About ye bigness of A Wallnutt; yn Sett it over A chafen dish of coles Keep it well Stired untill it groues thick it will be apt to burne if you have not a care when it is thick Putt it in your dishes and Stick it with green Cytran thin cutt or what you like Better Serve it up cold

24 To Make White Leach an other Way Take 2 quarts of new milk one ounce of Iseingglas cutt small halfe an ounce of Cinamond and 3 nutmegs sliced with 3 or 4 spriggs of Rosemary boyle all these togeather untill it will jelly take 2 lb of Almond bett with Rose water and so streaned into the Above named things, strean all togeather through a Streaner, Sweeten it with sugar to your taist and stir it untill it be Almost cold it is very strengthening and to be Eaten Eather warme or could.

To Make Sweet Water Take A quart of Damask Rose water. Putt into it Halfe an ounce of Benjamin As much Storax beaten to A Fine Pouder musk and Ambergrease as much as you Please. Stop ye Glass very close and sett it in yee sunn 10 dayes shakeing it well 2 or 3 times A Day.

To Make A Sack Possett Take 10 eggs and leave out 5 whits beat ym very well put ym into A Bason Sett ym by the fire to warme and keep allwayes stiring them, putt to ym A Pint of Sack A quarter of A Pound of Sugar Stiring ym very well boyle 2 quarts of new milk with some whole sinamond and A Slised nuttmeg when it is boyled Putt in a quarter of A Pound of Sugar yn make your sack and Eggs so hott as you can butt Endure your finger in it and take your milk boyling from ye fire and stand on A Stoule and hold it as high as you can and Pour it into ye sack wch must stand on ye ground upon a chafen dish of coles yn as soune as you have done you must cover it very close and feel now and then with A Spoon, when it is come you shall finde it thick doune to ye bottome Keep it on A soft fire both befor and after ye milk is in