Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

The Compleat Housewife, 1739 A Foods of England online text. For more see Cookbooks TITLE: The compleat housewife: or, accomplish’d gentlewoman’s companion: being a collection of … recipts … in cookery [etc.] … to which is added a collection … of receipts of medicines AUTHOR: Eliza Smith PUBLISHER: London : Printed for J. and J. Pemberton … DATE: First known, 1727, this version, 1739 THIS VERSION: This version is based on the one made available at archive.org, based on a copy at the Wellcome Library. It is an OCR scan and has been partly edited, but still contaions significant errors. The Compleat HOUSEWIFE: O R, Accomplish’d Gentlewoman’s C O M P A N I O.N: Being a Collection of upwards of Six Hundred of the mod: approved Receipts in Cookery, Cakes, Pastry, Creams, Confectionary, Jellies, Preserving, Made Wines, Pickles, Cordials. With Copper Plates curioufly engraven for the regular Difpofition or Placing the various Dishes and Courses. AND ALSO BILLS of Fare for every Month in the Year. To which is added, A Colleflion of above Three Hundred Family Receipts of M e d i c i n e s ; viz. Drinks , Syrups, Salves, Ointments, and various other Things of fovereign and approved Efficacy in moft Diftempers, Pains, Aches, Wounds, Sores, &c.; never before made publick; fit either for private Families, or fuch publick-fpirited Gentlewomen as would be beneficent to their poor Neighbours. By E. SMITH. The Ninth Edition, with very large Additions; net in any of the former Imprejfions. LONDON: Printed for J. and J.Pemberton, atthe Golden Buck , againR St. DunJlarC s Church in Fleetftreet. 1739. Price Rive Shillings- PREFACE. T being grown as unfajhio• nable for a Book now to ap pear in publick without a B reface, as for a Lady to appear at a Ball without a Hoop – Bet tic oat ? I Jhall conform to Cufiom for Fa- Jhionfake , and not through any NeceJJlty ; the Subject being both common and univerfal , needs no Arguments to intro duce it, and being f; necejfary for the Grati fication of the Appetite , fiands in need of no Encomiums to allure Berfons to the Brattice of it, fince there are but few now – a-days who love not good eating and drinking ; therefore I entirely quit thofe two Topicks ; hut having three or four Bages to be filled up previous to the Subjett it fie If, I Jhall employ them on a SubjeB 1 think new , and not yet handled by A 2 , any PREF AC E. any of the Pretenders to the Art of Cookery• and that is, the Antiquity of it ; which if it either inlrufl or divert , I jhall be fatisfied if you are Jh COOKERY, Confedionary, like all other Sciences and Arts, Infan cy, not arrive at a State of Maturi ty but by flow Degrees various Experiments 5 and a long Track of Time ; ir Infant Age of the World , Inhabitants contented themfelves with the jimple Provi- fion of Nature, viz. £&? Vegetable “Diet, the Fruits and Preductions of the teeming Ground as they fucceeded one another in their feveral peculiar Seafons, the Art of Cookery was un known ; Apples, Nuts, (27 Herbs, were both Meat and Sauce, and Mankind food in no need of any additional Sauces , Ragoos, &c.; Appetite, which a healthful and vigorous Conflitution, a clear, wholfome, odoriferous Air, moderate Exercife, and an Exemption from anxious Cares , always fuppiyd them with . F’i? read of no palled Appetites, but fuch as proceeded from the Decays of Nature by reafon of an advanced old Age ; on the contrary, a craving Stomach even upon a Death-bed, as in Ifaac; ? 2 (?r no Sicknejfes but thole that were both the firfl and the laf y PREFACE, which proceeded from the Struggles of. Na ture , which abhor Td the c DiJfolut ion of Soul and Body ; no Fhyficians to prefcribe for the Sick , nor no Apothecaries to compound Medi cines for two Thoufand Tears and upwards ; Food and Fhyfick were then one and the fame BUT when Men began to pafs from a Vegetable to an Animal T)iet, and feed on Flejh , Fowls and Fijh , then Seafonings grew neceffary , both to render it more palatable f and favoury , and alfo to preferve that Fart which was not immediately fpent , from [link ing and Corruption ; and probably Salt was the fir ft Seafoning dijcovered ; for of Salt we read Gen. xiv. ANT) this feems to be neceffary , efipe – dally for t ho fie who were advanced in Age , whofie Fabates , iVZ? Bodies , ZW Vigor as to Tafie , whofe digefiive Fa culty grew weak and impotent ; thence proceeded the Fife of Soops and favoury Me fi fes ; fio that Cookery then began to be come a Science , though Luxury ZW brought it to the Height of an AR T Thus we read , Jacob ?cZ? palatable Fottage , that Efau purchafed a Mefis of it at the extravagant Trice of his Birth-right 0 And Ifaac, before by his lafi Will and Tefia- ment he bequeathed his Blejfing to his Son A 3 PREFACE. Elau , required him to make fome favoury Meat , fitch as his Soul loved , i. e. fuch as was relifhable to his blunted Palate . S O that Seafonings of fome fort were then in ufe : though whether they were Salt y favoury Herbs , or Roots only ; or Spices , the Fruits of Trees , fuch as Pepper , Cloves , Nutmegs * , as Cinnamon ; Roots , Ginger , &c.; I Jhall not determine . A for the Methods of the Cookery of thofe Times , Boiling or Stewing feems to have been the principal ; Broiling or Roafing the next ; befides which , prefume fcarce any other were ufed for two Thoufand Tears and more ; for I remember no other in the Hifio- ry of Genefis. T FIAT Efim was jfr? 1 fall not prefume to ajfert ; ir Abraham Or* r to drefs a fatted Calf ; but Elau V firfl Perfon mentioned that made any Ad vances beyond plain dr effing , boiling , roafh. ing , &c.; though we find indeed that .Rebeccah Mother was accompUJFd with the Skill of making favoury Meat as well as he , yet whether he learned it from her , or fhe from him , ij* a uefiion too knotty for me to determine . PREFACE, BUT Cookery did not long remain a fim pie Science , or a bare Biece of Houfewifry , or Family Oeconomy , but in procefs of Time , when Luxury enter’d the World , it grew to an Art , nay , Trade ; jfrr i Sam. viii. 13. when the Ifraelites Fajbionifts, and would have a King , they might be like the ref of their Neighbours , we read of Cooks, Confectioners , &c.; THIS Art being of univerfal Ufe , iz confiant Brattice, has been ever fince upon the Improvement ; , think , reafon believe is arrived at its greatejl Height and BerfeCtion , if it is not got beyond it, even to its CDeclenfion ; for whatfo ever new , up fart , out-of-the-way Mefes fome Humour tfts have invented , fuch as fuffing a roafed Leg of Mutton with pic kled Herring , like, are only the Sal lies of a capricious Appetite , debauch • )£, rather than improving the Art itfelf THE Art of Cookery, 8 cc. is indeed di- verfify’d, according to the Uiverfity of Na tions or Countries ; and to treat of it in that Latitude would fill an importable Volume „ and rather confound than improve thofe that would accomplijh themfelves with it; I hall therefore confine what I have to communicate within the Limits of Braciicalnejs and Ufe- A 4 fulnefs ; fulnefs ; and fu within the Compafs of a Ma nual, that jhall neither burthen the Hands to hold , the Eyes in reading , the Mind in conceiving . WHAT you will find in the following Sheets , ‘Directions generally for drefi fing after the befl , (9 natural , (2 whol- fome Manner, finch Drovifions as are the !’Product of our own Country , fitch a Manner as is mofi agreeable to Englifh Da- lates ; faving , have fo far temporizld y as fince we have , to our Difgrace, fo fondly admired the French Tongue , French Modes, and alfo French Me fie s, to prefent you now and then with fitch Receipts 0’French Cook ery as I think may not be difagreeable to Eng- Mi Dalates . THERE are indeed already in the World various Books that treat on this Sub ject, and which bear great Names , as Cooks to Kings , Drinces, (2 Noblemen , and from which one might j’ufily expect fomething more than many , if not mofi of t hofe 1 have read , perform ; found myfelf deceiv’d in my Expectations ; for many of them to us are im practicable, others whimfical , others unpala table, unlefi to deprav’d Dalates * &2- wholfoine, many Things copy’d from old Au thors , recommended, without (as I am perfuaded) the Copiers ever having had any • . ” Expe- PREFACE, Experience of the Palatablenefs , or had any Regard to the JVholfomnefs of them ; which two Things ought to be the flanding Rules , that no Pretetiders to Cookery ought to de viate from . And I cannot but believe , that thofe celebrated Performers , notwit brand ing all their Profejflons of having ingenuoufly communicated their Art , induftrioufly con cealed their bef Receipts from the Publick . B n 0 T what I here prefent the IVor Id with is the ProduPl of my own Experience 7 and that for the Space of Thirty Tears and upwards ; during which Time I have been conftantly employ d in fajhionable and noble Families , in which the Provifions ordered according to the following TdirePlions , have had the general Approbation of fetch as have been at many noble Entertainments . THESE Receipts are all fuitable to Eng!iill Confutations and Englifh Palates , who lfeme , tooth feme, all practicable and eafy to be perform*d ; are thofe proper for a frugal , alfo for a fumptuous Table , and if rightly obfervA , will prevent the fpoiling of many a good CDifh of Meat , Wafle of many good Materials ( the Vexation that fre quently attends fetch Mifemanagements , and the Cur fees not unfrequent ly beflowA on Cooks with the ufital Reflection, that whereas God fends g;ood Meat, the Devil fends Cooks., A S PREFACE. AS to thofe Tarts that treat of Confectio nary , (pickles, Cordials , Englifli Wines , &c.; iz relation to Cookery is equally applicable to them alfo. 7″ V not been fo numerous in Receipts as fome who have gone before me ,¦ but I think I have made amends in giving none but what are approved and practicable and fit either for a genteel or a noble Table ; and altho ’ I have omitted odd and fantafiical Mejfes , yet I have fet down a confiderable Number of Receipts. THE Treatife is divided into ten Tarts ; Cookery contains above a Hundred Receipts, Tickles Fifty ; Tuddings above Fifty ; Ta fry above Forty ; Cakes Forty ; Creams and Jellies above Forty ; Treferving an Hun * dred Made Wines Forty ; Cordial Waters and Towders above Seventy ; Medicines and Salves above Three Hundred ; vzr Flight Hundred. 1 H.A VE Ukewife prefented you with Schemes engraven on Copper-Plates , the regular TOifpofition or placing the Thijhes of Provifion on the Table, according to the befl Manner , both for Summer and Winter , firjt and fecond Courfes, &c.; PREFACE. A S for the Receipts for Medicines Salves 1 Ointments,good in feveralDifeafes JVounds, Hurts , Bruifes , Aches , Pains , &c.; which amount to above Three Hundred , they are ge nerally Family – Receipts , never been made publick , excellent in their kind , approved Remedies , which have not been obtain’d by me without much “Difficulty , of fuch Efficacy in Diftempers , &c.; which they are appropriated , cured when all other Means have failed ; 4 them which I have communicated to a Friend have procured a very handfome Live lihood. T H E T are very proper for thofe gene rous, charitable , C hriflian Gentlewomen that have a Difpofition to be ferviceable to their poor Country Neighbours , labouring under any of the afflicted Circumfldnces men tioned ; by making the Medicines , generoufy contributing as Occaflons offer , help the Poor in their Afflictions, gain their Good-will and IVifhes , entitle themfeIves to their Bleffings and Prayers , (2 alfo have the Pleafure of feeing the Good they do in this Wor Id , have good reafon to hope for a Reward ( not by way of Merit ) in the World to come . AS 3 PREFACE. A S the Whole of this Collection has cofi me much Pains , and a Thirty Tears diligent Application , and I have had Experience of their Ue and Efficacy , I hope they will be as kindly accepted , as by me they are generoufy offer’d to the fpublick ; and if they prove to the Advantage of many , the End will be an- fwer’d that is propos’d by her that is ready to ferve the Publick in what Jhe may . A Bill A Bill cf Fare for every Seafon of the Tear. Chine of Mutton with Pickles Difh of Scotch Collops For J a n u a r y. Dilh of Salmigondin. Firji Courfe. C Ollar of Brawn Bifque of Fifh Soop with Vermicelly Orange-Pudding with Patties Chine and Turkey Lamb-Pafty Roafted Pullets with Eggs Oyfter-pye Roafted Lamb in Joints Grand Sallad, with Pickles. Second Courfe . Wild Fowl of all Sorts Chine of Salmon broil’d, with Smelts Fruit of all Sorts Jole of Sturgeon Collar’d Pig Dry’d Tongues, with fait Sal- lads Marinated Fifti. For F EBRUARY, Fir ft Courfe. S OOP Lorain Turbot boil’d with Oyfters and Shrimps Grand Patty Hen Turkeys with Eggs Marrow-Puddings Stew’d Carps and broil’d Eels Spring Pye. Second Courfe. Fat Chickens and tame Pi geons Afparagus and Lupins Tanfy and Fritters Difh of Fruit of Sorts Difh of fry’d Soles Dilh of Tarts, Cuftards, and Cheefecakes. For Mar c h. Firji Courfe. D I S H of Fifh of all Sorts Soop de Sante Weftphalia Flam and Pigeons Battallia-Pye Pole of Ling Difh of roafted Tongues and Udders Peafe-foop Almond-Pudding of Sorts Olives of Veal a-la-mode Dilh of Mullets boil’d. Second Courfe „ Broil’d Pike Difh of Notts, Ruffs, and Quails Skerret-Pye Difh of Jellies of Sorts Dilh of Fruit of Sorts Dilh of cream’d Tarts. For A Bill of Fare for For Apr i l. lirfl Courfe W Eftphalia-Ham and Chickens Difh of hafh’d Carps Bifque of Pigeons Lumber Pye Chine of Veal Grand Sallad Beef-a-la-mode Almond Florentines Fricalfee of Chickens Difh of Cuftards. Second Courfe. Green Geefe and Ducklings Butter’d Crab, with Smelts fry’d Difh of fucking Rabbits Rock of Snow and Syllabubs Difh of fouc’d Mullets Butter’d Apple-Pye March-Pain. For May. Firft Courfe . J O L E of Salmon, &c.; Cray-fifh Soop Difh of fweet Puddings of Co lours Chicken-Pye Calves-head hafli’d Chine of Mutton Grand Sallad Roafted Fowls a-Ia daube Roafted Tongues and Ud ders Ragoo of Veal, &c.; Second Courfe. Difh of young Turkeys larded, and Quails Difh of Peafe Bifque of Shell-fifh Roafted Lobfters Green Geefe Difh of Sweetmeats Orangeado Pye Difh of Lemon and Chocolate Creams Difh of collar’d Eels, with Cray-fifh. For June. Firft Courfe . R Oafted Pike and Smelts Weftphalia-Ham and young Fowls Marrow Puddings Haunch of Venifon roafted Ragoo of Lamb-ftones and Sweetbreads Fricalfee of young Rabbits, lAc. Umble Pyesi Difh of Mullets Roafted Fowls Difh of Cuftards. Second Courfe. Difh of young Pheafants Difh of fry’d Soles and Eels Potato-Pye Jole of Sturgeon Difh of Tarts and Ch.eefe- cakes Difh of Fruit of Sorts Syllabubs. For every Seafon of the Year . For j u l y. Fr? Courfe . C OCK Salmon with butter’d Lobfter Difh of Scotch Collops Chine of Veal Venifon Party Grand Sallad Roafted Geefe and Ducklings Patty Royal Roafted Pig larded Stew’d Carps Difh of Chickens boiled, with Bacon, &c.; Second Courfe . DHh of Partridges and Quails Difh of Lobfters and Prawns Difh of Ducks and tame Pi geons Difh of Jellies Difh of Fruit Difh of marinated Fifh Difh of Tarts of Sorts* For August, Fir ft Courfe . W Eftphalia-Ham and Chickens Bifque of Fifh Haunch of Venifon roafted Venifon Party Roafted Fowls a-la-daube Umble Pyes White Fricaftee of Chickens Roafted Turkeys larded Almond Florentines Beef a-la-mode. Second Courfe. Difh of Pheafants and Par tridges Roafted Lobfters Broiled Pike Creamed Tart Rock of Snow and Syllabubs Difh of Sweetmeats Salmigondin. For September. Fuji Courfe . B Oil’d Pullets with Oyfters Bacon, &c.; Bifque of Fifh Battalia Pye Chine of Mutton Difh of Pickles Roafted Geefe Lumber Pye Olives of Veal with Ragoo Difh of boil’d Pigeons with Bacon, Second Courfe . Difh of Ducks and Teal Difh of fry’d Soles Butter’d Apple-Pye jole of Sturgeon Difh of Fruit March-pane. d A Bill of Fare, &c.; For October. Second Courfe. Firfl Courfe. W Eftphalia-Ham and Fowls Cods-head with Shrimps and Oyfters Haunch of Doe with Udder a-la-force Minc’d Pyes Chine and Turkey Bifque of Pigeons Roafted Tongues and Udders Scotch Collops Lumber Pye. Second Courfe . Wild Fowl of Sorts Chine of Salmon broil’d irtichoke-Pye Boil’d Eels and Smelts Salmigondin Difh of Fruit Difh of Tarts and Cuftards, For November. Chine of Salmon and Smelts Wild Fowl of Sorts Potato pye. Slic’d Tongues with Pickles Difh of Jellies Difh of Fruit Quince-Pye. For December. Firfl Courfe. T JL 7’Eftphalia-Ham and V V Fowls Soop with Teal Turbot, with Shrimps and Oyfters Marrow Pudding Chine of Bacon and Turkey Battalia-Pye Roafted Tongue and Udder, and Hare Pullets and Oyfters, Saufages, CjV. Minc’d-pyes Cods-head with Shrimps. Firfl Courfe. E Oil’d Fowls with Savoys, Bacon, &c.; Difh of ftew’d Carps and fcol- lop’d Oyfters Chine of Veal and Ragoo Sallad and Pickles Venifon-Party Roafted Geefe Calves-head hafh’d Difh of Gurnets Grand Patty Roafted Hen Turkey with Oyfters Second Courfe . Roafted Pheafants and Par tridges Bifque of Shell-fifh Tan fy. Difh of roafted Ducks and Teals Jole of Sturgeon Pear-Tart cream’d Difh of Sweetmeats Difh of Fruit of Sorts’. THE Compleat Houfewife: O R, Accomplifti’d Gentlewoman’s Companion. iWWWV “TtsrTTj COOKERY, &c.; To make a Soop. A K E a Leg of Beef, and boil it down with dome fait, a bundle of fweet-herbs, an onion, a few cloves, a bit of nutmeg ; boil three gallons of water to one ; then take two or three pounds of lean Beef cut in thin dices ; then put in your dew-pan a piece of butter, as big as an egg, and dour it, and let the pan be hot, and (hake it till the butter be brown *, then lay your Beef in your pan over a pret ty quick fire, cover it clofe, give it a turn now and then, and drain in your drong broth, with an an chovy or two, a handful of fpinnage and endive B boiled 2 ‘ihe Com pleat Houfewife. boiled green, and drained and fhred grofs: then have pallets ready boiled and cut in pieces, and toafts fry’d and cut like dice, and forc’d-meat balls fry’d : Take out the fry’d Beef, and put all the reft together with a little pepper, and let it boil a quarter of an hour, and ferve it up with a knuckle of veal, or a fowl boiled in the middle. Another Gravy Soop. T A K E a leg of beef, and a piece of the neck, and boil it till you have all the goodnefs out oi it; then ftrain it from the meat; then take half a pound of frefh butter, and put it in a ftew-pan and brown it; then put in an onion ftuck with cloves, fome endive, fellary and fpinnage, and your ftrong broth, and feafon it to your palate with fait, pepper and fpices ; and let it boil together and put in chips of French bread dried by the fire ; and ferve it up with a French roll toafted in the middle. To make Craw-fijh or ILobJler-Soop. T AKE whitings, flounders and grigs, and put them in a gallon of water, with pepper, fait, cloves, mace, a bunch of fweet-herbs, a little onion, and boil them to pieces, and ftrain them out of the liquor j then take a 1 ’rge carp, and cut off the fifh of one fide of it, and put fome eel to it, and make forc’d-meat of it, and lay it on the carp as before ( dredge grated bread over it, and butter a difh well, and put it in an oven and bake it; then take an hundred of crawfiih, break all the fhells of the claws and tails, and take out the meat as whole as you can i then break all the fhells final], and the fpawn oi a lobfter, and put them to the foop, (and if you pleafe fome gravy •, and give them a boil to gether •, and ftrain the liquor out into another fauce- pan, with the tops of French rolls dried and beat, and lifted, and give it a boil up to thicken *, then brown fome butter, and put in your tails and claws of your craw-filh, and fome of your forc’d-meat made *The Compleat Houfewife. 3 made into balls, and put your baked carp into the middle of the difh, and pour your foop on boiling hot, and your craw fifh or lobfler in it ; garnifh the difh with lemon and fcalded greens. T AKE fpinnage, forrel, chervil and lettuce, and chop them a little *, then brown fome but ter, and put in your herbs, keep them ftirring that they do not burn ; then have boiling water over the fire, and put to it a very little pepper, fome fait, a whole onion ftuck with cloves, and a French roll cut in flices and dried very hard, and fome Piftachia kernels blanched and fhred fine, and let all boil to gether ; then beat up the yolks of eight, eggs with a little white-wine and the juice of a lemon, and mix it with your broth, and toaft a whole French roll, and put in the middle of your difh, and pour your foop over it *, garnifh your difh with ten or twelve poached eggs and fcalded fpinnage. Savoury Balls. A K E part of a leg of lamb or veal and fcrape jfk it fine, with the fame quantity of minc’d beef- fuet, a little lean bacon, fweet-herbs, a fhallot, and anchovies, beat it in a mortar till it is as fmooth as wax feafon it with favoury fpice, and make it into little balls. Another Way. T AKE the flefh of fowl, beef fuet and marrow, the fame quantity ; fix or eight oyfiers, lean bacon, fweet-herbs and favoury fpices ) pound it, and make it into little balls. A Caudle for Sweet Pyes. T AKE lack and white-wine alike in quantity* a little verjuice and fugar, boil it, and brew it with two or three eggs, as butter’d ale ; when the pyes are baked, pour it in at the funnel, and lhake it together, 3 2 A e the Compleat Houfewife. A Lear for favoury Pyes. A K E claret, gravy, oyder liquor, two or _ three anchovies, a faggot of fveet herbs and an onion ; boil it up and thicken it with brown but ter, then pour it into your favoury pyes when called for. A Ragoo for made Difoes. A K E claret, gravy, fweet-herbs, and favou ry fpice, tofs up in it lamb-dones, cocks combs, boiled, blanched and fliced, with diced fweet-meats, oyders, mtidirooms, truffles and mur- rels: thicken theie with brown butter, ufe it when called for. Lo make Plumb-Porridge. T AKE a leg and fhin of beef to ten gallons of water, boil it very tender, and when the broth is ftrong, drain it out, wipe the pot, and put in the broth again ; dice fix penny-loaves thin, cut ting off the top and bottom ; put fome of the liquor to it, cover it up, and let it dand a quarter of an hour, and then put it in your pot *, let it boil a quar ter of an hour, then put in dve pounds of Currants ; let them boil a little, and put in five pounds of raifins, and two pounds of prunes, and let them boil till they fwell; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and takeoff the pot,and putin three pounds of fugar, a little fait, a quart of lack, and a quart of claret, the juice of two or three lemons j you may thicken with fagoe indead of bread, if you pleafe : pour them into earthen pans, and keep them for ufe. A Soop , or Pottage. rip A KE feveral knuckles of mutton, a knuckle H of veal, “a fhin of beef, and put to thefe 2 twelve twelve quarts of water, cover the pot clofe, and fet it on the fire ; let it not boil too faft ; fcum it well, and let it (land on the fire twenty-four hours •, then ftrain it through a colander, and when 5 cis cold take off the fat, and fet it on the fire again, and feafon it with fair, a few cloves, pepper, a blade of mace, a nutmeg quartered, a bunch of fweet-herbs, and a pint of gravy •, let all thefe boil up for half an hour, and then ftrain it, put fpinnage, forrel, green peas, afparagus, or artichoke-bottoms, according to the time of the year; then thicken it up with the yolks of three ot four eggs ; have in readinefs fome fheep’s tongues, coxcombs, and fweetbreads fiiced thin and fried, and put them in, fome mufhrooms, and French bread dried and cut in little bits, fome forc’d- meat balls, and fome very thin dices of bacon ; make all thefe very hot, and garnidi the difh with col worts and fpinnage fcalded green. To make Peafe Pottage. rip A K E a quart of white peas, a piece of neck j beef, and four quarts of fair water, and boil them till they are all to pieces, then ftrain them through a colander •, then take an handful or two ot fpinnage, a top or two of young col worts, and a very fmali leek •, fhred the herbs a little, and put them into a frying-pan, or ftew-pan, with three quarters of a pound of frefh butter, but the butter muftbe very hot before you put in your herbs *, let them fry a little while, then put in your liquor ; and two or three anchovies, tome fait and pepper to your tafte, a fprig of mint rubb’d in fmali, and let it all boil together till you think it is thick enough ; then have in readinefs fome forc’d-meat, and make three or fourfcore balls, about the bignefs of large peas, fry them brown, and put them in the difh you ferve it in, and fry fome thin dices of bacon, put feme in the didi and fome on the brim of the difh, with fcalded fpinnage •, fry fome toafts after the balls are brown and hard, and break them into the difh v B 3 then 6 “The Compleat Houfewife . then pour your pottage over all, and ferve to the table. 7o Burn Butter. S HAKE fome flour upon two or three ounces of butter, put it into a hot frying-pan that it may hifs; let it boil, and do not Air it; when it turns brown, put in the liquor you intend to thicken, and keep it quick Airring j boil it well, or ’twill tafte raw. 7b make Jlrong Broth to keep jor Ufe. m A K E part of a leg of beef, and the fcrag- Jg end of a neck of mutton, and break the bones in pieces, and put to it as much water as will cover it, and a little fait *, and when it boils, fcum it clean, and put into it a whole onion Auck with cloves, a bunch of fweet-herbs, fome pepper, a nutmeg quartered ; let thefe boil till the meat is boiled in pieces, and the Arength boiled out of it j then put to it two or three anchovies, and when they are diflblved, Arain it out; and keep it for any fort of hafli or fricafy. lo make Forc’d Meat . rp A K E part of a leg of mutton, veal or beef, Jj and pick off the skins and fat, and to every pound of meat put two pounds of beef-fuet fhred them together very fine, then feafon it with pepper, fait, cloves, mace, nutmeg, and fage ; then put all into a Aone mortar, and to every two pounds of meat put half a pint of oyAers and fix eggs well beaten, then mix them all together, and beat it ve ry well ; then keep it in an earthen pot for your ufe ; put a little flour on the top, and when you roll them up flour your hands. lo flew a Rump of Beef. “‘TUFF the under-part of the beef with forc’d- meat made of grated bread, beef-fuet, fweet- herbs* The Compleat Houfewife. 7 herbs, fpice and anchovy, with a little fait, freffi oyders or mufhrooms, with two or three eggs beaten fine to mix up with the (luffing ; then put it into a pot to (lew, with as much water as will near cover it; fome whole pepper, three or four cloves, and a lit tle ffired nutmeg, or a few blades of mace*, then take up the beef, and take off all the fat, and then put in a pint of dale beer, with a good quantity of drong gravy, fo let it (lew in a fmall quantity of li quor *, it muff be turned once or twice: fry fome crumbsof bread brown, drain the liquor, and putin thefe crumbs to thicken it; then put in your gravy, and not before ; let it jud fimmer a little ; then you may put in fome oyders, mufhrooms, an ox’s palate : this requires fix or feven hours dewing. Make fome fauce of the liquor. To roajl a Rump of Beef I E T your beef lie two days in fait, then wadi it, j and lay it one hour in a quart of red wine and a pint of elder vinegar, with which bade the beef very well while’tis roading; then take two pallats well boiled diced thin ; make your fauce with burnt butter, gravy, ‘mufhrooms, oyders; to which add the pallats, and ferve it up. To roajl a Loin of Mutton. F LEA off the (kin, and when it drips, drudge it with grated bread and mole-hill time pow dered ; fo do till it’s enough: you may run a long cafe-knife in the dedi in the indde, and duff the whole full of forc’d-meat, with bread, herbs, lem- mon-peel, and an egg beat up ; fo make favoury fauce. To roajl a Breaf of Mutton. A Bread of mutton drefs’d thus is very good; the forc’d meat mud be put under the (kin at the end, and then the (kin pinn’d down with thorns ; be fore you dredge it, wafh it over with a bunch of fea thers dipt in eggs, $4 The Compleat Houfewife, .To roaft a Shoulder of Mutton in Blood. C U T the fhoulder as you do venifon, take off the fkin, let it lie in the blood all night *, then take as much powder of fweet-herbs as will lie on a fixpence, a little grated bread, fome pepper, nutmeg and ginger, a little lemon peel, the yolks of two eggs boil’d hard, and about twenty oyftersand fait; tem per all together with fome of the blood, and (luff the meat thick with it, and lay fome of it about the mut ton ; then wrap the caul of the fheep round the fhoul- der *, roaft it and bafte it with blood till it is near roafted *, then take off the caul, drudge it and bafte it with butter, and ferve it to the table with venifon fauce in a bafon. If you do not cut it venifon fafhion, yet take off the skin becaufe it eats tough ; let the caul be fpread while *tis warm, or it will notdo well; and next day when you are to ufe it, wrap it up in a doth that has been dipt in hot water : for fauce, take fome of the bones of the breaft, chop them, and put to them a whole onion, a bay-leaf, a piece of lemon- peel, two or three anchovies with fpice that pleafe ; ftew thefe, then add fome red wine, oyfters, and mufhrobms. To flew a Head-, Chine ( and Neck of Vt.enifon. p IR S T take off all the fat, then cut it in pieces, to your liking, and feafon it with your com pound feafoning, an onion or two quarter’d, and two or three bay-leaves ; put them in a ftew-pan with water near enough to cover them ; let it ftew till 5 tis almoft enough, and then put in a bottle of ftale beer, or half red wine and half beer ; it may ftew two hours after this is in, and one after ; burn a quarter of a pound of butter pretty thick with the liquor of the venifon, and mingle with it when you ferve it: the fat taken off muft be putin fome time before the v.enifoa, has done ftewing. If you put put in beer inftead of red wine, boil it and fcum it before you put it in. ALamb Pye. U T a hind quarter of lamb into thin dices, fea- fon it with fweet fpices, and lay it in the pye, mix’d with half a pound of raifins of the fun ftoned, half a pound of currants, two or thr tt &pamjh; pota toes boil’d, blanched, and diced ; or an artichoke bottom or two, with prunella’s, damfons, goofeber- ries, grapes, citron and lemon chips: Lay on but ter, and clofe the pye j when ’tis baked make a cau dle for it. A Chicken Pye . T AKE fix fmall Chickens•, roll up a piece of butter in fweet fpice, and put it into them ; then feafon them, and lay them in the pye, with the marrow of two bones, with fruit and prefer ves, as the lamb pye, with a caudle. A Cumber Pye . nr A K E a pound and a half of afilletofveal,and JL mince it with the fame quantity of beef-fuet; feafon it with fweet fpice, five pippins, an handful of fpinnage, and a hard lettuce, thyme and parfiey : Mix it with a penny grated white loaf, the yolks of eggs, fack and orange-flower water, a pound and a half of currants and preferves, as the lamb pye, with a caudle. An humble pye is made the fame way. A Lamb Pye . U T a hind quarter of Lamb into thin dices ; feafon it with favoury fpice, and fay them in the pye with an hard lettuce and artichoke bottoms, the tops of an hundred of Afparagus: Lay on but ter, and clofe the pye. ‘When it is bak’d, pour into it alearf 4 JO !The Compleat Houfewife . A Mutton Pye . S EASON your Mutton-fteaks with favoury fpice ; fill the pye, lay on the butter, and clofe the pye : When it is baked, tofs up a handful of chopp’d capers, cucumbers and oyfters, in gravy, and anchovy, and drawn butter. A Pigeon Pye . T RUSS and feafon your pigeons with favoury fpice, lard them with bacon, and fluff them with forc’d-meat, and lay them in the pye with the ingredients for favoury pyes, with butter, and clofe the pye. A Lear. A chicken or capon pye is made the fame way. A Battalia Pye . T tAKE four fmall chickens, four fquab pigeons, four fucking rabbets *, cut them in pieces, feafon them with favoury fpice, and lay ’em in the pye, with four fweetbreads diced, and as many fheep’s-tongues, two fhiver’d palates, two pair of lamb-ftones, twenty or thirty coxcombs, with fa voury balls and oyfters. Lay on butter, and clofe the pye. A Lear. A Neats-Tongue Pye. H ALF boil the tongues, blanch and dice them j feafon them with favoury fpice, with balls, diced lemon and butter, and clofe the pye. When it is baked, pour into it a ragoo. “To pickle Oyjl ers. T AKE a quart of oyfters, and wadi them in their own liquor very well, till all the gritti- nefs is out *, put them in a fauce-pan or ftew-pan, and ft rain the liquor over them, fet them on the fire, and fcum them-, v then put- in three or four blades of mace, a fpoonful of whole pepper-corns; when you think they are boiled enough, throw in a glafs The Compleat Houfewife. 11 a glafs of white-wine; let them have a thorough fcald ; then take them up, and when they are cold, put them in a pot, and pour the liquor over them, and keep them for ufe. Take them out with a fpoon. To collar Eels. HpAKE your Eel and cut it open; take out the X bones, and cut off the head and tail, and lay the Eel flat on a dreffer, and fibred fage as fine as poffible, and mix it with black pepper beat, nut meg grated, and fait, and lay it all over the Eel, and roll it up hard in little cloths, and tye it up tight at each end: then fet over fome water with pepper and fait, five or fix cloves, three or four blades of mace, a bay-leaf or two; boil it and the bones and head and tail well together ; then take out the head and tail, and put it away, and put in your Eels, and let them boil till they are tender; then take them out of the liauor, and boil the li quor longer; then take it off, and when it is cold, put it to your Eels, but do not take off the little cloths till you ufe them. To pot Eobjlers. T A K E a dozen of large Lobfters; take out all the meat of their tails and claws after they are boiled; then feafon them with beaten pepper, fair, cloves, mace, and nutmeg, all finely beaten and mixed together; then take a pot, put therein a layer of frefh butter, upon which put a layer of Lobfter, and then ftrew over fome feafoning, and repeatthe fame till your pot is full, and your Lobfter all in ; bake it about an hour and half, then fet it by two or three days, and it will be fit to eat. It will keep a month or more, if you pour from it the liquor when it comes out of the oven, and fill it up with .clarified buttpr, Eat it with vinegar. Hang 1 2 ‘The. Compleat Houfewife. M ake a ftrong brine with bay-falt, and pe- tre-falt, and pump-water, and fteep therein a rib of Beef for nine days; then hang it up in a chimney where wood or faw-duft is burnt; when it is a little dry, wafh the out-fide with blood two or three times, to make it look black, and when it is dried enough, boil it for ufe. To roajl a Cod’s Head. AK E the head, wafh and fcour it very clean, then fcotch it with a knife, and ftrew a little fait on it, and lay it on a ftew-pan before the fire, with fomething behind it; throw away the water that runs from it the firft half hour, then ftrew on it fome nutmeg, cloves and mace, and fait, and bafte it often with butter, turning it till it is enough. If it be a large head it will take four or five hours roaft- ing; then take all the gravy of the fifh, as much white-wine, and more meat-gravy, fome horfe-rad- difh, one or two efchalots, a little fliced ginger, fome whole pepper, cloves, mace, and nutmeg, a bay-leaf or two ; beat this liquor up with butter and the liver of the fifh boiled, and broke, and ftrained into it, and the yolks of two or three eggs, fome oyfters and fhrimps, and balls made of fifh, and fried, fifh round it. Garniih with lemon and horfe-radjdifb. To pickle Ox-Palates. T AKE your Palates and wafh them well with fak in the water, and put them in a pipkin with water and fome fait, and when they are ready to boil, fcum them very well, and put into them whole pepper, cloves and mace, as much as will give them a quick tafte : When they are boiled ten der (which will require four or five hours) peel them and cut them into final! pieces* and let them cool ; then Lhe Compkat Houfemfe. i g then make the pickle of white-wine vinegar, and as much white-wine; boil the pickle, and put in fhe fpice as was boiled in the Palates, and a little frefh fpice: Put in fix or feven bay-leaves, and let both pickle and Palates be cold before you put them toge* ther ; then keep them for ufe. – To make a Ragoo of Pigs-Ears. T A K E a quantity of Pigs-Ears, and boil them in one half wine and the other water*, cut them in fmall pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two an chovies, an efchalot or two, a little muftard, and fome dices of lemon, fome fait and nutmeg: flew all thefe together, and fhake it up thick. Garnifh the difli with barberies. Beef to Collar . T A K E Beef and feafon it with fait and pepper and fpice, and put in a pound with a pint of claret, then roll it up with tape, and bake it in this liquor with brown bread. To make Collar d Beef T AKE a Flank of Beef, fait it with white fait, and let it lie forty-eight hours; then wafh it, and hang it in the wind to dry twenty-four hours; then take pepper, fait, cloves, mace and nutmegs, and falt-petre, all beaten fine, and mix them toge ther, and rub it all over the infide, and roll it up hard, and tye it faft with tape ; put it in a pan with a few bay-leaves, and four pounds of butter, and cover the pot with rye-pafte, and bake it with houf- hold bread. Oyjler Loaves. T AKE a quart of middling oyflers, and wafh them in their own liquor; then ftrain them through a flannel, and put them on the fire to warm ; then take three quarters of a pint of gravy and and put to the oyflers, with a blade of mace, a little white pepper, a little horfe-raddifh and a piece of lean bacon, and half a lemon ; then flew them lei- furely. Take three penny loaves, and pick out the crumb clean; then take a pound of butter, and fet on the fire in a fauce-pan that will hold the loaves, and when it is melted, take it off*the fire, and let it fettle*, then pour off the clear, and fet it on the fire again with the loaves in it, and turn them about till you find them crifp; then put a pound of butter in a frying-pan, and with a dredging box dufl in flower till you find it of a reafonable thicknefs, then mix that and the oyflers together; and when flewed enough take out the bacon, and put the oyflers into the loaves; then put them into a difh, and garnifli the loaves with the oyflers you cannot get in, and with dices of lemon; and when you have thickned the liquor, fqueeze in lemon to your tafle; or you may fry the oyflers with batter to garnifli the loaves. To ftew Oyfters in French Rolls. A K E a quart of large Oyflers; wafh them in their own liquor, and flrain it, and put them in it with a little fait, fome pepper, mace, and di ced nutmeg; let the Oyflers flew a little with all thefe things, and thicken them up with a great deal of butter ; then take fix French rolls, cut a piece off the top, and take out the crumb, and take your Oy flers boiling hot, and fill the roils full, and fet them near the fire on a chafing-difh of coals, and let them be hot through, and as the liquor foaks in, fill them up with more, if you have them, or fome hot gra vy: So ferve them up infread of a pudding. A Veal Pye. R AISE an high pye, then cut a fillet of Veal into three or four fillets, feafon it with favou- ry fpice* a little minced fage and fweet-herbs; lay it The Compleat Houfewife. i5 it in the pye, with flices of bacon at the bottom, and betwixt each piece lay on butter, and clofe the pye. A Turkey Pye. B ONE the Turkey, feafon it with favoury fpice, and lay it in the pye with two Capons, or two Wild-Ducks cut in pieces to fill up the cor ners ; lay on butter, and clofe the pye. A Florendine of a Kidney of Veal. S HRED the kidney, fat and all, with a little fpinnage, parfley and lettuce, three pippins and orange-peel; feafon it with fweet fpice and fu- gar, and a good handful of currants, two or three grated bifkets, lack and orange-flower-water, two or three eggs; mix it into a body, and put it into a difh, being covered with puff-pafte, lay on a cut- lid, and garnifh the brim, 1 • A Marrow-Pudding. B OIL a quart of cream or milk, with a flick of Cinnamon, a quartered nutmeg and large mace; then mix it with eight eggs well beat, a little fait, fugar, fack, and orange-flower-water, ftrain it, then put to it three grated bifkets, an handful of currants, as many raifins of the fun, the marrow of two bones, all in four large pieces, then gather to a body over the fire ; then put it into a difh, having the brim thereof garniflied with puff-pafte, and raifed in the oven; then lay on the four pieces of marrow, knots and paftes, fliced citron and lemon-peek A Calves-Foot Pudding. T AKE Calves feet, fhred them very fine, and mix them with a penny-loaf grated and Raid ed with a pint of cream ; put to it half a pound of fhred beef fuet, eight eggs, and a handful of plump’d currants» feafon ic with fweet fpice and fugar, a 2 little little flick and orange-flower-water, the marrow of two bones; then put it in a veal caul, being walked over with the batter of eggs, then wet a cloth and put it therein, tie it clofe up ; when the pot boils, put it in ; boil it about two hours; then turn it in a dilh, and flick on it fliced almonds and citron ; let the fauce be lack and orange-flower-water, with le mon-juice, fugar and drawn butter* To M a Shoulder or Leg of Mutton AKE a little grated bread, fome beef-fuet. yolks of hard eggs, three anchovies, a bit of an onion, fait and pepper, thyme and winter-fa- vory, twelve oyfters, fome nutmeg grated: Mix all thefe together, and fhred them very fine, and work them up with raw eggs like a pafte, and fluff your Mutton under the fkin in the thickeft place, or where you pleafe, and roaftit; and for fauce take fome of the oyfter-liquor, fome claret, two or three anchovies, a little nutmeg, a bit of an onion, the reft of the oyfters: Stew all thefe together, then take out the onion, and put it under the Mut ton* Sauce for boiTd Mutton . T AKE a piece of liver as big as a pigeon’s egg, and boil it tender, with half a handful of par- fiey and a few fprigs of pot thyme, with the yolks of three or four eggs boiled hard, bray them with a fpoon till they are difiblved; then add one an chovy walked and ftripped from the bone, thyme, beaten pepper and grated nutmeg, with a little fait; put thefe all together in a fauce-pan, with a glafs of white-wine, and the gravy that has drained from your leg of Mutton after it is taken out of the pot, or a quarter of a pint of the liquor the Mutton i$ boiled in: Mix it all together, and give it a boil, then beat it up with three ounces of butter: you may !The Compleat Houfewife. i j may add a tea-fpoonful of vinegar, which takes off a fweetnefs it’s apt to have: it’s bed to make the fauce thick, or it will be too thin when the mutton is cut* To boil a Pike. C U T open a living Pike, gut it, and fcour the outfide and infide very well with fait, then wafti it clean, and have in readinefs a pickle to boil it in, water, vinegar, mace, whole pepper, a bunch of fweet herbs, and a fmall onion j there muft be liquor enough to cover it ; when the liquor boils put in the Pike, and make it boil foon, (half an hour will boil a very large Pike *,) make your fauce with white- wine, a little of the liquor, two anchovies, fome fhri mps, or lobfter, or crab beat and mix with it grated nutmeg, and butter flower’d to thicken it; pour your fauce over the Fifh, garnifli’d with horfe- radilh and flic’d lemon. W HEN your Soles are wafh’d, and the fins cut off, put them into a ftew-pan, with no liquor but a quarter of a pint of white-wine, fome mace, whole pepper, and fait; when they are half ftew’d, put in fome thick cream, and a little piece of butter dipp’d in flour when that is melted, put in fome oyfters with their liquor, keep them often fhaking, till the fifh and oyfters are enough, or that the oyfters will break ; fqueeze in a little piece of lemon, give them a fcald, and pour it into the difh* T AKE a large Pike, gut it, and clean it, and lard it with eel and bacon, as you lard a fowl ; then take thyme and favoury, fait, mace, and nutmeg, fome crumbs of bread, beef-fuet, and parfley *, fhred all very fine, and mix it up with **aweggs make it in a long pudding, and put it in C the 18 The Compleat Houfewife. the belly of your Pike, skewer up the belly, and diflblve anchovies in butter, and bafte it with it ; put two fplints on each fide the Pike, and tye it to the fpit, melt butter thick for the fauce, or if you pleafe, oyfter-fauce, and bruife the pudding in it* Garni ill with lemon. To roajl a Pike in Embers. W HEN your fifh is fcaPd, and well dry ? d in a cloth, make a pudding with fweet herbs, grated bread, and onion, wrapt up in butter *, put it into the belly, and few it up, turn the tail into the mouth, and roll it up in white paper, and then in brown, wet them both, and tye them round with packthread •, then rake it up in the Embers, and let it lie two or three hours, then take it up, and take the pudding out of the belly, mix it with the fauce, fuch as is ufually made for fifh, and ferve it up. A Ragoo of Sweet-breads. T AKE your Sweet-breads and skin them, and put fome butter in the frying-pan, and brown it with flour, and put the Sweet-breads in ; fiir them a little, and turn them; then put in fome ftrong broth and mufhrooms, fome pepper and fait, cloves and mace ; let them flew half an hour •, then put in fome forc’d-meat balls, fome artichoke-bottoms cut fmall and thin ; make it thick, and ferve it up with diced lemon. A Ragoo of Oyfiers. P U T into your (lew-pan a quarter of a pound of butter, let it boil ; then take a quart of oy- Iters, (train them from their liquor, and put them to the butter ; let them flew with a bit of efchalot Hired very fine, and fome grated nutmeg, and a little fait ; then beat the yolks of three or four eggs with the oyfter-liquor and half a pound of butter, andlhakeall very well together till kis thick, and i ferve The Compleat Houfewife. it, ferve it up with fippets, and garnifh with fliced le mon. To mumble Rabbets and Chickens. P U T into the bellies of your Rabbets, or Chic kens, fome parfley, an onion, and the liver; fet it over the fire in the ftew-pan with as much water as will cover them, with a little fait; when they* are half boiled take them out, and fhred the parfley, liver, and onion, and tear the flefli from the bones of the Rabbet in fmall flakes, and put it into the ftew-pan again with a very little of the liquor it was boiled in, and a pint of white-wine, and fome gra vy, and half a pound or more of butter, and fome grated nutmeg ; when ’tis enough, (hake in a little flour, and thicken it up with butter. Serve it on ftp- pets. To Ji ew Mujhrooms. T AKE fome ftrong broth, and feafon it with a bunch of fweet-herbs, fome fpice and ancho vies, and fet it over the fire till ’tis hot; then put in the Mufhrooms, and juft let them boil up •, then take fome yolks of eggs, with a little minced thyme and parfley, and fome grated nutmeg, and ftir it o- ver the fire till ’tis thick. Serve it up with fliced le mon. To Collar a Calves Head. A K E a Calf’s Head with the skin and hair upon it ; then fcald it to fetch off the hair ; then parboil it, but not too much *, then get it clean from the bones while it is hot ; you muft flit it on the fore-part ; feafon it with pepper, fait, cloves, mace, nutmeg, and fweet-herbs, fhred fmall, and all mix’d together with the yolks of three or four eggs, and fpread it over the Head, and roll it up hard. Boil it gently for three hours, in juft as much water as will cover if, when ’tis tender ’tis boiled enough. If you do the tongue, firft boil it C 2 and 20 The Compleat Houfewife. and peel it, and dice it in thin flices, and likewile the palate, and put them and the eyes in the infide of the Head before you roll it up. When the Head is taken out, feafon the pickle with fait, pepper, and fpice, and give it a boil, adding to it a pint of white-wine, and as much vinegar. When ’tis cold, put in the Collar ; and when you ufe it, cut it in flices. To collar Cow-Heels . A K E five or fix Cow-Heels or Feet, and X bone them while they are hot, and lay them one upon another, ftrewing fome fait between ; then roll them up in a coarfe cloth, and fqueeze in both ends, and tye them up very hard; boil it an hour and half; then take it out, and when it’s cold put it it into common fouce-drink for brawn. Cut off a little at each end, it looks better. Serve it in flices, or in the Collar, as you pleafe* B O IL a quart of cream or milk with a flick of cinnamon, quarter’d nutmeg, and large mace ; when half cold, mix it with twenty yolks of eggs, and ten whites ; ftrain it, then put to it four grated biskets, half a pound of butter, a pint of fpinage- juice, and a little tanfy, fack, and orange-flower water, fugar, and a little fait ; then gather it to a body over the fire, and pour it into your difh, being well butter’d : When it is baked, turn it on a pye*plate ; fqueeze on it an orange, grate on fugar, and garnifh it with dic’d orange and a little tanfy. Made in a difh ; cut as you pleafe. Scotch Collops C U T your Collops off a fillet of veal ; cut them thin, hack them and fry them in frefh butter; then take them out and brown your pan with but ter and flour, as you do for a foop. Do not make it to© thick ; put in your Collops and fome bacon cut 2T The Compleat Houfewife. cut thin and fry’d, and fome forc’d-meat balls fry’d* fome mulhrooms, oyflers, artichoke-bottoms diced* lemon, and fweet-breads, or lamb-flones •, fome flrong broth, gravy, and thick butter ; tofs up alt together. Garnifh the difh with diced lemon. To few a Rump of Beef. S EASON your Rump of Beef with two nut megs, fome pepper and fait, and lay the fat fide downward in your itew-pan ; put to it a quarter of a pint of vinegar, a pint of claret, three pints of water, three whole onions (luck with a few cloves, and a bunch of fweet-herbs ; cover it clofe, and let it flew over a gentle fire four or five hours •, fcum off the fat from the liquor. Lay your meat on fippets, and pour your liquor over it. Garnifli your difh with fcalded greens. T AKE a large Eel, and fcour him well with fait ; then skin him almoft to the tail ; then gut, and wafh, and dry him ; then take a quarter of a pound of fuet, fhred as fine as pofiible ; put to it fweet-herbs, an efchalot likewife, Hired very fine, and mix it together with fome fait, pepper, and gra ted nutmeg : fcotch your Eel on both Hides, the breadth of a finger’s diflance, and wafh it with yolks of eggs, and flrewfome feafoning over it, and fluff the belly with it; then draw the fkin over it, and put a long skewer through it, and tye it to a fpit, and bafte it with butter, and make the fauce ancho vy and butter melted. To make a pale Fricafy. T AKE lamb, chicken, or rabbets, cut in pieces, wafh it well from the blood, then put it in a broad pan or flew-pan ; put in as much fair water as will cover it; put in fait, a bunch of fweet-herbs, fome pepper, and onion, two anchovies, and flew it till ’tis enough ; then rnic in a poringer fix; yolks of C i eggs. 2 2 *lhe Compleat Houfewlfe. eggs, aglafsof white-wine, a nutmeg grated, a lit tle chopp’d parfley, a piece offrefh butter, and three or four fpoonfuls of cream*, beat all thefe together, and put it into your ftew-pan, and fhake it toge ther till ’tis thick. Diih it on fippets, and garnifh with diced lemon. “To pickle Oyfters. O PEN your Oyfters, and get the grit from them, and ftew them in their own liquor in an earthen pipkin till they are tender*, then take up the Oyfters, and cover them, that they may notbedif- coloured ; then increafe the liquor with as much more water, and let it boil till one third is confumed j then put your Oyfters into your pot or barrel, lay ing between the rows fome whole pepper and fpice, and a few bay-leaves; and when the pickle is cold, put it to your Oyfters, and keep them very clofe co vered. “To hajh a Calf’s Head. B oil your Calf’s Head almoft enough, and when ’tis cold, cut the meat in thin dices clean from the bone, and put it into aftew-pan, with fome ftrong broth, a glafs of white-wine, fome oyfters and their liquor, a bunch of fweet-herbs, two or three efchalots, a nutmeg quartered, and let thefe ftew on a dow fire till they are enough *, then put in two or three anchovies, the yolks of four eggs well beaten, and a piece of butter, and thicken it up *, then have ready fry’d fome thin dips of bacon, fome forc’d-meat balls, fome large oyfters dipp’d in butter *, the brains firft boiled and then fried, fome fweet-breads cut in dices, fome lamb-ftones cut in rounds ; then put your Hadi in yourdifh, and the other things, fome round and fome on it, Garnidi the difh with diced lemon. The Compleat Houfewife . 2 3 lo make Scotch Collops . C U T thin flices out of a Leg of Veal, as many as you think will ferve for a difh, and hack them, and lard fome with bacon, and fry them in butter ; then take them out of the pan, and keep them warm, and clean the pan, and put into it half a pint of oyders, with their liquor, and fome ftrong broth, one or two efchalots, a glafs of white- wine, two or three anchovies minced, fome grated nutmeg ; let thefe have a boil up, and thicken it with four or five eggs and a piece of butter, and then put in your Collops, and fhake them together till kis thick ; put dried fippets on the bottom of the difh, and put your Collops in, and fo many as you pleafe of the things in your hafh. A Fricafy of Veal. C U T a Fillet of Veal in thin flices, a little broader than a crown-piece, beat them with a rowling-pin, to make them tender *, then fteep them in milk three hours, take a blade or two of mace, a few corns of pepper, a fmall fprig of thyme, a lit tle piece of lemon-peel, a bone of mutton and the Veal-bones, flew them gently all together for fa wee if you have no mutton, a little piece of beef, if no beef, a fpoonful of gravy at lead *, then drain the milk from the Veal, and put frefh milk into a dew- pan, and devthe Veal in it without fait, for that curdles the milk ; fo dew it till it is enough, or you may half-dew it, and fry it as pale as poffible *, then drain it, and drain the fauce, and beat it up with fome fait, dour, and butter, a pretty deal of cream, and fome white-wine ; jud at the lad you may dired a little pardey, and fealding it, drew it upon the Veal, and fqueeze a little lemon, which will thicken the fauce. You may make the fame fauce for this as you, do for the boil’d Turkey, if you like it better. C 4 Pulh ! 3 l & ihe Compleat Houfewife. PulPd Chickens. ‘ F j O I L fix Chickens near enough, then flea them?? and Pull the white flefh all off from the bones? put it in a flew-pan with half a pint of cream, which mud be firfl made fcalding-hot, the gravy that runs from the Chickens, a few fpoonfulsof that liquor they were boil’d in ; to this add fome raw parfley Hired fine, give them a tofs or two over the fire, and dull a little flour upon fome butter, and fhake up with them. Chicks done this way mull be killed the night before, and little more than half boiled, and Pull’d in pieces as broad as your finger, and half as long; you may add a fpoonful of white- wine* A Fricafy of Chickens. A FTER you have drawn and walk’d your Chickens, halfboil them ; then take them up and cut them in pieces, and put them into a frying- pan, and fry them in butter, then take them out of the pan and clean it, and put in fome flrong broth, fome white-wine, fome grated nutmeg, a little pep per and fait, a bunch of fweet-herbs, and an efcha- lot or two ; let thefe, with two or three anchovies, flew on a flow fire and boil up ; then beat it up with butter and eggs tili ’tis thick, and put your Chickens in, and tofs them well together ; lay fip pets in the difh, andferve it up with fliced lemon and fried parfley. A fine Side-Difh. T AKE veal, chicken, or rabbet, with as much marrow, or beef-fuet, as meat *, with a little thyme, lemon-peel, marjoram, two anchovies walked and boned ; a little pepper, fait, mace, and cloves ; bruife the yolks of hard eggs, fome oyflers, or •nulkrooms ; mix all thefe together, and chop them, and beat them in a mortar very fine ; then fpread *The Compleat Houfewife. 2 5 fpread the caul of a breaft of veal on a table, and lay a layer of this, and a layer of middling bacon, cut it in thin fmall pieces, and roll it up hard in the caul, roaft or bake it as you like. Cut it into thin flices, and lay it in yourdifh, with a rich gra vy fauce. Gravy to keep for life. T AKE a piece of coarfe beef, cover it with water; when it has boiled fome time, take out the meat, beat it very well, and cut it in pie ces to let out the gravy ; then put it in again, with a bunch of fweet-herbs, an onion ftuck with cloves, a little fait, fome whole pepper; let it (lew, but not boil; when it is of a brown colour, it is enough; take it up, put it in an earthen pot, and let it Hand to cool; when it is cold, fcum off the Fat; it will keep a week, unlefs the weather be very hot. If for a brown fricafy, put fome butter in your Irying-pan, and fhake in a little flour as it boils, and put in fome Gravy, with a glafs of claret, and fhake up the fricafy in it: if for a white fricafy, then melt your butter in the Gravy, with a little white-wine, a fpoonful or two of cream, and the yolks of eggs. An Amulet of Eggs the favoury TVay , A K E a dozen of Eggs, beat them very well JL and feafon them with fait, and a little pepper, then have your frying-pan ready, with a good deal of frefh butter in it, and let it be thoroughly hot; then put in your Eggs, with four fpoonfuls of ftrong gravy, and have ready parfley, and a few chieves cut, and throw them over it, and when it is enough turn it; and when done difh it, and fqueeze orange or lemon over it. A Fricafy 2 6 The Compleat Houfewife . A Fricafy of Rabbets. C UT and wafh your Rabbets very well, and put them in a frying-pan, with a pound of butter, an onion duck with cloves, a bunch of fweet-herbs, and fome fait; let it dew till it is enough; then beat up the yolks of fix eggs, with a glafs of white-wine, a little parfley Hired, a nut meg grated, and mix it by degrees with the liquor in your pan, and fhake it till it is thick, and ferve it up on fippets. Garnifh the difh with diced le mon, A Fricafy of Tripe. rip AKE lean Tripes and cut and fcrape them j[_ from all the loofe duff, cut them in pieces two inches fquare, and then cut them crofs from corner to corner, or in what fhape you pleafe, put them into a dew-pan, with half as much white- wine as will cover them, diced ginger, whole pep- per, and a blade of mace, a little fprig of rofe- rnary, and a bay-leaf, an onion, or a fmall clove of garlick; when it begins to dew, a quarter of an hour will do it; then take out the herbs and onion, and put in a little fhred pardey, the juice of a le mon, and a little piece of anchovy fhred fmall, a few fpoonfuls of cream, the yolk of an egg, or a piece of butter: fait it to your fade ; when it is in the difh, you may lay on a little boiled fpinage and diced lemon. A Fricafy oj Double ‘Tripe. 1U T your Tripe in dices rwo inches long, and j put it into a dew-pan ; put to it a quarter of a pound of Capers ; as much camphire Hired, half a pint of drong broth, as much white-wine, a bunch of fweet-herbs, a lemon fhred fmall; dew all thefe together till it is tender; then take it off the fire, and thicken up the liquor with the yolks of three or v four The Compleat Houfewife. 2 7 four eggs, a little parfley boiled green and chopp’d, fome grated nutmeg and fait; fhake it well together. Serve it on fippets. Garnifh with lemon. A Fricafy of 0 x-Palates. M AKE the gravy thus: Take two pounds of beef, cut it in little bits, and put it in a fauce- pan, with a quart of water, fome fait, fome whole pepper, an onion, an efchalot or two, two or three anchovies, a bit of horfe-radifh ; let all thefe few till it is a ftrong gravy ; then ftrainit out, and fet it by *, then have ten or twelve Ox-Palates, boil them till they are tender, and peel them, and cut them in fquare pieces; then flay and draw two or three chickens, and cut them between every joint, and fea- fon them with a little nutmeg, fait, and Aired thyme, and put them in a pan, and fry them with butter ; when they are half fry’d, then put in half your gravy, and all your Palates, and let them flew together, and put the reft of your gravy into a fauce-pan, and when it boils, thicken it up with the yolks of three or four eggs, beaten with a glafs of white-wine, and a piece of butter, and three or four fpoonfuls of thick cream; then pour all into your pan, fhake it well together, and difh it up. Garnifh with pickled Grapes. A Fricafy of great Flaice or Flounders. U N your knife all along upon the bone on the back-fide of your Plaice, then raife the flefh on both fldes from the head to the tail, and take out the bone clear ; then cut your Plaice in fix col- lops, dry it very well from the water, fprinkle it with fait, and flour it well, and fry it in a very hot pan of beef-dripping, fo that it may becrifp; take it out of the pan and keep it warm before the fire; then make clean the pan, and put into it oyfters and their liquor, fome white-wine, the meat of the fhell of a crab or two. Mince half the oyfters, fome gra ted nutmeg, three anchovies. Let all thefe flew up together; 2 8 The Compleat Houfewife. together *, then put in half a pound of butter, and put in your Plaice, and tofs them well together, and difh them on fippets, and pour the fauce over them. Garnifh the difh with yolks of hard eggs minced, and fliced lemon. After this manner do falmon or any firm fifh. M ELT butter according to the quantity of fifh you have ; melt it thick, cut your fifh in pie ces in length and breadth three fingers, then put them and your butter into a frying or fcew-pan: it muff not boil too faff, for fear of breaking the fifh, and turning the butter into oil; turn them often till they are enough : put in a bunch of fweet-herbs at firft, an onion, two or three anchovies cut finall, a little pepper, nutmeg, mace, lemon-peel, two or three cloves; when all thefe are in, put in fome cla ret, and let them flew all together; beat up fix yolks of eggs and put them in, with fuch pickles as you pleafe, as oyfcers, mufhrooms, and capers, fhake them well together that they do not curdle: if you put the fpice in vhole, take it out when it is done. The feafoning ought to be flewed firft in a little wa ? ter, and then the butter melted in that and wine be fore you put the fifh in. Jacks do beft this way. A Craw-fifh Soop . C Leanfe your Craw-fifh, and boil them in water, fait and fpice, pull off their feet and tails, and fry them *, break the reft of them in a ftone-mortar, feafon them with favoury fpice and an onion, hard eggs, grated bread, and fweet-herbs boiled in ftrong broth *, ftrain it, then put to it fcalded chopp’d par- fley and French rolls, then put them therein with a few dried mufhrooms. Garnifh the difh with fliced lemon, and the feet and tails of the Crawfifh, A lobfter-foop is done the fame way. fa 2g !The Gompleat Houfe’wife. To boil Mullet , or any fort of Fifh. S CALE your Fifh, and wafh them, faving their liver, or tripes, rofes, or fpawn; boil them in water that is feafoned with fait, white-wine vine gar, white-wine, a bunch of fweet-herbs, a diced lemon, one or two onions, fome horfe-radifh; and when it boils up, put in your Fifh, and for fauce, a pint of oyfters with their liquor, a lobder bruifed or minced, or fhrimps, fome white-wine, two or three anchovies, fome large mace, a quartered nut meg, a whole onion : let thefe have a boil up, and thicken it with butter and the yolks of two or three eggs. Serve it on fippets, and garnifh with lemon. To butter Shrimps. S T EW a quart of Shrimps in half a pint of white- wine, a nutmeg grated, and a good piece of butter ; when the butter is melted, and they are hot through, beat the yolks of four eggs with a little white-wine, and pour it in, and (hake it well, till it is of the thicknefs you like ; then difli it on fippets, and garnifh with diced lemon. To butter Crabs or Lobjlers . Y OUR Crabs or Lobders being boil’d and cold, take all the meat out of the (hells and bo dy, break the claws, and take out all their meat, mince it fmall, and put it all together, and add to it two or three fpoonfuls of claret, a very little vine gar, a nutmeg grated ; then let it boil up till it is thorough hot; then put in fome butter melted, with fome anchovies and gravy, and thicken up with the yolks of an egg or two; and when it is very hot, put it in the large (hell, and dick it with toads. Another, 30 The Compleat Houfewife, Another. T AKE the meat out of the fhelJs, and mix it well together with fome white-wine, grated nutmeg, fait, and the juice of a lemon, or a little vinegar, put it into a fauce-pan and fir it over a flow fire, with a piece of butter. If they are crabs., warm the fhells and put the meat in again. If Lob- •fliers, in a china-difh. Some beaten pepper does ‘ well. T IE your Lobflers to the fpit alive, bade them with water and fait till they look very red, and are enough *, then bade them with butter and fait, take them up, and fet little difhes round with the fauce, fome plain melted butter, fome oyder- fauce. T AKE a living Carp, and cut him in the neck and tail, and fave the blood ; than open him in the belly; take heed you do not break the gall, and put a little vinegar into the belly to wadi out the blood ; dir all the blood with your hand j then put your Carp into a dew-pan *, if you have two Carps, you may cut off one of their heads an inch below the gills, and flit the body in two, and put it into your dew-pan after you have rubbed them with fait *, but before you put them in, your liquor mud boil; a quart of claret, or as much as will cover them, the blood you faved, an onion duck with cloves, a bunch of fweet-herbs, fome gravy, three anchovies. When this liquor boils up, put in your fifh, and cover it clofe, and let it dew up for about a quarter of an hour-, then turn it, and let it dew a little longer; then put your Carp into a difli, and beat op the fauce with butter melted in oyfler-liquor, and pour your fauce over it. Your milt, fpawn, and rivets. *The Compleat Houfewife. 31 rivets, mu ft be laid on the top. Garnifh the difh with fried fmelts, oyfters or fpitchcock ed, lemon and fried parfley. Another Wiay to Jlew Carp . T AKE two Carps, fcale and rub them well with fait; then cut them in the nape of the neck and round the tail, to make them bleed. Cut up the belly, take out the liver and guts, and if you pleale to cut each Carp in three pieces, they will eat the firmer; then put them in a ftew-pan, with their blood, a quart of claret, a bunch of fweet-herbs, an onion, one or two efchalots, a nutmeg, a few cloves, mace, whole pepper; cover them clofe and let them ftew till they be half enough; then turn them, and put in half a pound of frefh butter, four anchovies, the liver and guts, taking out the gall, and let them ftew till they are enough ; then beat the yolks of five or fix eggs, with a little verjuice, and by degrees mix it with the liquor the Carp was ftewed in. Juft give it a fcald to thicken it, then put your Carp in a difh, and pour this over it. Garnifti the difh with diced lemon. To collar Salmon. A K E a fide of Salmon, and cut off about a JL handful of the tail; wadi your large piece very well, and dry it with a cloth ; then wafh it over with the yolks of eggs; then make fome forc’d-meat with that you cut off the tail; but take off the fkin, and put to it a handful of parboiled oyfters, a tail or two of lobfter, the yolks of three or four eggs boiled hard, fix anchovies, a good handful of fweet-herbs chopp’d fmall, a little fait, cloves, mace, nutmeg, pepper, and grated bread. Work all thefe together into a body with the yolks of eggs, and lay it all over the flefhy part, and a little more pepper and fait over the Salmon ; fo roll it up into a Collar, and bind it with broad tape; then boil it in water and fait, and vinegar, but let the liquor boil firftj then 3 2 The Compleat Houfewife. then put in your Collars, and a bunch of fweet- herbs, diced ginger and nutmeg; let it boil, but not too fad; it will afk near two hours boiling; and when it is near enough take it up; put it in your fou- ling-pan, and when the pickle is cold, put it to your Salmon, and let it Hand in it till ufed ; otherwife you may pot it after it is boiled, and fill it up with clarified butter, as you pot fowls; that way will keep longed and bed:. Eels to collar . S PLIT them down the belly, and take the bones out clean, make a feafoning with fpice powder’d and herbs chopped fine ; drew it in, and roll them up, and few a cloth over each Eel; fo boil them in a pickle made as for tench, and when they are boiled enough, Jay them out and keep them in it. The cloths mud be taken off when the Eels are cold. To collar Venifon. fTI A K E a fide of Venifon, and bone it and take _ away all the finews, and cut it into fquare Collars, of what bignefs you pleafe: It will make two or three Collars; lard it with fat clear bacon, cut your lards as big as the top of your finger, and as long as your little finger ; then feafon your Ve nifon with pepper, fait, cloves, mace, and nutmeg; roll up your Collars, and tye them clofe with coarfe tape; then put them into deep pots; put feafoning at the bottom of the pot, and frefh butter, and three or four bay-leaves; then put in your Venifon, and fome feafoning and butter on the top, and over that fome beef-fuet, finely fibred, and beaten ; then cover up your pot with coarfe pade ; they will afk four or five hours baking ; then take them out of the oven, and let it dand a little; then take out your Venifon, and let it drain well from the gravy. Take off all the fat from the gravy, and add more butter to that fit, and fee it over a gentle fire to clarify ; then The Gompleat Houfewife . 3 3 then take it off, and let it ft and a little, and fcum it well j then make your pots clean, or have pots fit for each Collar : Put a little feafoning at the bottom, and fome of your clarified butter-, then put in your Venifon, and fill up your pots with clarified butter ; and be fure your butter be an inch above the meat *, and when ’tis thorough cold, tye it down with dou ble paper, and lay a tile on the top ; they will keep fix or eight months: You may, if you pleafe, when you ufe a pot, put the pot in boiling water a minute, and it will come whole out: Let itftand till ’tis cold, and ftick it round with bay-leaves, and one fprig on the top. To pot Neats-Tongues . PT1AKE Neats-Tongues, and rub them very well with fait and water (bay frit is beft -,) then take pump-water, with a good deal of falt-petre, and fome white fait, and fome cloves and mace, and boil it well, and fcum it, and when ’tis cold put your Tongues in, and let them lye in it fix days ; then wafli them out of that liquor, and put them in a pot, and bake them with bread till they are very tender ; and when they are taken out of the oven, pull off their skins, and put them in the pot you intend to keep them in, and cover them over with clarified butter : They will keep four or five months, T AKEa Breaft of Yea], and bone it* and wafli it, and dry it in a clean cloth ; then fhred thyme, winter-favoury, and parfley, very fmall, and mix it with fait, pepper, cloves, mace, and nutmeg then ftrew it on the infide of your meat, and roll it up hard, beginning at the neck end ; tye it up with tape, and put it in a pot fit to boil it in, ftanding upright: You muft boil it in water and fait, and a bunch of fweet-herbs when ’tis boiled enough, take it off the fire, and put it in an earthen pot, and when the liquor is cold pour it over it, or D 1 elfe 34 T’he Compleat Houfewife. elfe boil fait and water ftrong enough to bear an egg ; and when that is cold, pour it on your Veal: When you ferve it to the table, cut it in round di ces. Garnifh with laurel and fennel. To Collar a Pig. C UT off the head of your Pig, then cut the body afunder ; bone it, and cut two collars off each fide ; then lay it in water to take out the blood % then take fage and parfley, and Hired them very fmall, and mix them with pepper, kilt, and nut- meg, and drew fome on every fide, or collar, and roll it up, and tye it with coarfe tape *, fo boil them in fair water and fait, till they are very tender: Put two or three blades of mace in the kettle, and when they are enough, take them up, ‘and Jay them in fomething to cool; ftrain out fome of the liquor, and add to it fome vinegar and fait, a little white- wine, and three or four bay-leaves; give it a boil -up, and when 5 tis cold put it to the coliars, and keep them for ufe. To pot Beef. T AKE a good Buttock of Beef, and cutout the bone, and lay it flat, and flafli it in feveral places ; then fait it well, and let it lie in the fait three days ; then take it out, and let it lie in running water with a handful of fait three days longer ; then take it out, dry it with a cloth, and feafon it with pepper, fait, nutmeg, cloves, mace, and two ounces of falt-petre finely beaten ; then fhred two or three pounds of beef-fuet, and one pound in lumps, and three pounds of butter, put fome in the bottom of the pot you bake it in ; then put in your Beef and the reft of the butter and fuet on the top ; cover your pot over with coarfe pafte, and fet it in all night with hou (hold* bread ; in the morning draw it, and pour oft’all the fat into a pot, and drain out all the gravy ; pull the meat all to pieces, fat and lean, and work it into your pots that you keep it in while while it is hot, ordt will not clofe fo well *, then co ver it with the clear hit you poured off; paper it when ’tis cold, it will keep good a month or fix weeks. B O N E a rump of beef, or a large fhoulder of mutton ; then beat it with a rolling-pin ; fea- fon it with pepper and nutmeg ; then lay it twenty- four hours in fheep’s blood ; then dry it with a cloth, and feafon it again with pepper, fait, and fpice : Put your meat in the form of a pally, and bake it as a Venifon-Pafty, and make a gravy with the bones, to put in when ’tis drawn out of the oven. Scotch-Colh ps JTP* A K E the fkin from a fillet of veal, andcu£ Jp it in thin Collops, hack and fcotch them with the back of a knife, lard half of them with bacon, and (ry them with a little brown butter ; then take them out and put them into another tolling pan ; then fet the pan they were fry’d in over the fire a- gftin, and wafh it out with a little ftrong broth, rubbing it with your ladle, then pour it to the Col lops, do this to every panful till all are fried ; then flew and tofs them up with a pint of oyllers, two an chovies, two fhiver’d palates, cock’s combs, Iamb- Hones, and fweet-breads, blanch’d and dic’d, favoury balls, onions, a faggot of fweet-.herbs; thicken it with brown butter, and garnifh it with lemons. Chickens forc’d with Oyfters. A R D and trufs them ; make a forcing with JLi oyfters, fweet-breads, parftey, truffles, mufh- roomsand onions ; chop thefe together, and feafon it ; mix it with a piece of butter and the yolk of an egg; then tie them at both ends and roaft them ; then make for them a ragoo, and garnifh them with fticed lemon, A Calf s-Head haftd. Y O U R Calf’s-Head being flic and cleanfed, half boiled and cold, cut one fide into thin pieces and fry it in butter •, then having a toffing- pan on the ftow with a ragoo for made-dilhes, tofs it up and ftew it together, and fcotch the other fide crofs and crofs, flour, bafte, and boil it. The Halh being thickened with brown butter, put it in the clilh ; Jay over and about it fried balls, and the tongue fliced and larded with bacon, lemon-peel, and beet-root ; then fry the batter of eggs, fliced fweet-breads, carv’d fippets and oyflers ; lay in the Head, and place thefe on and about the Head ; and garnilh it with fliced orange and lemon. A Ragoo of a Breajl of Veal. B O N E a Breaft of Veal, cut a handfome fquare piece, then cut the other part into fmall pieces, brown it in butter, then flew and tofs it up in your Ragoo for made-difhes ; thicken it with brown but ter; put then the Ragoo in the difh, lay on the fquare piece dic’d, with lemon, fweet-breads, fip pets, and bacon fry’d in the batter of eggs, and gar nilh it with fliced orange. 7 o recover Venifon when it Jlinks. T AKE as much cold water in a tub as will cover it a handful over, and put in good ftore of fait, and let it lie three or four hours ; then take your Venifon out, and let it lie in as much hot wa ter and fait, and let it lie as long as before ; then have your cruft in readinefs, and take it out, and dry it very well, and feafon it with pepper and fait – pretty high, and put it in your pafty. Do not ufe the bones of your Venifon for gravy, but get frefh beef or other bones. Ilow 37 How to force a Fowl. T AKE a good Fowl, kill, pull and draw if, then flit the fkin down the back, and take off the flefli from the bones, and mince it very fmall, and mix it with one pound of beef-fuet fhred, and a pint of large oyfters chopp’d, two anchovies, an ef- chalot, a little grated bread, fome fweet-herbs *, fhred all thefe very well, and mix them, and make it up with yolks of eggs; fo put all thefe ingredients on the bones again, and draw the skin over again ; few up the back, and put the Fowl in a bladder*, fo boil it an hour and a quarter *, then flew fome more oy fters in gravy, and bruife in a little of your forc’d- meat, and beat it up with frefh butter *, put the Fowl in the middle *, pour on the fauce, and garnifh with fliced lemon. 1 o boil Fowls and Cabbage. T A K E a well-fhap’d Cabbage, peel off fome of the out-flde leaves, and cut a piece out of the top *, then fcoop out the infide, and fill the hole with favoury forc’d-meat beat up with two eggs ; let it be ty’d up as a pudding in a cloth, but firft put on the top of the Cabbage. When theout-fide is tender, lay it between two bon’d Fowls, and on them all fome melted butter and flicesof dried bacon. *To marinade a Leg of Lamb . T AKE a Leg of Lamb, cut it in pieces the big- nefsof a half-crown ; hack them with the back of a knife ; then take an efchalot, three or four an chovies, fome cloves, mace, nutmeg, all beaten ; put your meat in a difh, and ftew the feafoning over it, and put it in a ftew-pan, with as much white-wine as will cover it, and let it lie two hours; then put it all together in a frying-pan, and let it be half enough *, then take it out and drain it through, a colendar, faving the liquor, and put to your liquor a little pepper and fait, and half a pint of gravy ; D 3 dip 38 The Com pleat Houfewife. dip your meat in yolks of eggs, and fry it brown in butter *, thicken up your fauce with yolks of eggs and butter, and pour it in the difh with your meat: Lay fweet-breads and forc’d meat-balls over your meat dip them in eggs, and fry them. Garnifh with lemon. To force a Leg of Vieaf Mutton, or Lamb. T AKE out all the meat, and leave the skin whole*, then take the lean of it and make it into forc’d-meat thus : To two pounds of your lean meat, three pounds of beef fuet *, take away all fkins from the meat and fuet ; then fhred both very fine, and beat it with a rolling-pin, till you know not the meat from the fuet ; then mix with it four fpoonfuls of grated bread, half an ounce of cloves and mace beaten, as much pepper, fome fait, a few fweet-herbs fhred final! ; mix all thefe together with fix raw eggs, and put it into the fkin again, and few it up. If you roall it, ferve it with anchovy-fauce j if you boil it, lay colliflower or Em-beans under it.’ Garnifh witji pickles, or flew oyflers and put under it, with forc’d-meat balls, or faufages fried in butter. L ARD your Breaft of Veal with bacon ; then half boil it in water and fait, whole pepper, and a bunch of fweet-herbs *, then take it out, and duft it with fome grated bread, fweet-herbs Aired final], and grated nutmeg and fait, all mixed toge ther *, then broil it on both fides, and make a fauce of anchovies and gravy thicken’d up with butter. Garnifh with pickles. To fry OyJ( erSo E A T eggs with a little fait, grated nutmeg, and thicken it like thick ba.tter, with grated white The Compleat Houfewife. 3 9 white bread and fine dour ; then dip the Oyders in it, and fry them brown with beef-dripping. Beef A-la-mode. T AKE a good Buttock of Beef, interlarded with great lard, roll’d up in favoury fpice, and fweet-herbs; put it in a great fauce-pan, and cover it clofe, and let it in the oven all night. This is lit to eat cold. A Goofe, Turkey , or Leg of Mutton , A-la-daube. L ARD it with bacon, and half road: it, then take it off the fpit, and put it in as fmall a pot as will boil it, put to it a quart of white-wine, ffrong broth, a pint of vinegar, whole fpice, bay-leaves, fweet-marjoram, winter-favory, and green onions. When it is ready, lay it in the difh, make fauce with fomeof the liquor, muff rooms, dic’d lemon, two or three anchovies ; thicken it with brown but- ter, and garniff it with diced lemon. A Leg of Mutton A-la-royal. L ARD your Mutton and dices of Veal with bacon roll’d in fpice and fweet-herbs, then, bringing them to a brown with melted lard, boif the Leg of Mutton in ftrong broth, with all fort of fweet-herbs, and an onion duck with cloves *, when it is ready lay it on the diff,lay round the collops, then pouron it a ragoo, and garniff with lemon and o- range. A Brown Fricafy of Chickens or Rabbets. C U T them in pieces, and fry them in butter, then having ready hot a pint of gravy, a lit tle claret, and white-wine, and ftrong broth, two anchovies, two ff iver’d palates, a faggot of fweet- herbs, favoury balls and fpice, thicken it with brown butter, and fqueeze on it a lemon. D 4 A 4 o A White Fricafy oj the fame. C U T them in pieces, and wafh them from the blood, and fry them on a foft fire, then put them in a tofiing-pan, with a little ftrong broth 5 feafon them, and tofs them up with mufhrooms and oyfters; when almoffc enough, put to them a pint of cream, and thicken it with a bit of butter roll’d up in flour. A Fricafy of Lamb. C U T an hind quarter of Lamb into thin flices, feafon it with favoury fpices, fweet-herbs, and a fhallot; then fry them, and tofs them up in ftrong broth, white-wine, oyfters, balls and palates, a lit tle brown butter to thicken it, or a bit of butter roll’d up in flour. Sauce for a Woodcock. m A K E a very little claret, fome good gravy, a blade of mace, fome whole pepper and efcha- lot; let thefe ftew a little, then thicken it up with butter ; roaft the guts in the woodcock, and let ’em run op fippets, or a toaft of white bread, and lay it under your Woodcock, and pour the fauce in the dilh. White Cucumber Sauce. T AKE fix or eight Cucumbers for fix chickens, according as they are in bignefs, pare and (lice them with a piece of onion and fome pepper and fait, and as much water as will ftew them till they are tender ; then tofs them up in fome butter roll’d in flour, it mull be as thick as you can well make it, without burning it, which it is fubjedt to; you may ftrain it through a thin colendar into another fauce- pan, to take out the feeds, then heat it, and you may pour it upon chickens or rabbets, or a neck of veah Brown 41 *The Compleat Houfewife. Brown Cucumber Sauce. P ARE and dice them with a piece of onion, then put a piece of butter in the frying-pan, and when it is hot put in your Cucumbers with flour on them, and flew them till they are brown ; then take them out of the pan with a flice, and put them into a fauce-pan, with a little fauce made of broth or gravy that is favoury •, when you have fo done, burn a piece of butter in a pan, and when it is fufliciently burnt, put your Cucumber-fauce in by degrees, and feafon it with fait to your tafbe. To fry Cucumbers for Mutton Sauce . Y O U muft brown fome butter in a pan, and cut the Cucumbers in thin flices ; drain them from the water, then fling them into the pan, and when they are fried brown, put in a little pepper and fait, a bit of an onion and gravy, and let them flew to gether, and fqueeze in fome juice of lemon ; fhake them well, and put them under your Mutton. To hafh roofed Mutton . HP A K E your Mutton half roalled, and cut it j in pieces as big as a half-crown ; then put into your fauce-pan half a pint of claret, as much ftrong broth or gravy, (or water, if you have not the o- ther,) one anchovy, an efchalot, a little whole pep per, fome nutmeg diced, fait to your tafte, fome oyfter-liquor, a pint of oyfters: Let thefe (lew a little ; then put in the meat, and a few capers and camphire flared ; when 5 tis hot through, thicken it up with a piece of frefla butter roll’d in flour. Dry fippets and lay in your difla, and pour your meat on them. Garnifla with lemon. lo hajh a Lamb’s Neck. B OIL the Head and Neck at moll a quarter of an hour, the Heart five minutes, and the. Lights half an hour, the Liver boil’d or fry’d in flices 42 The Compleat Houfewife. flices (“but not hafh’d) flice all the reft very thin, put in the gravy that runs from it, and a quarter of a pint of the liquor they are boiled in, a few fpoonfuls of walnut liquor, or a little elder-vinegar, a little ketchup, pepper, fait, and nutmeg, the brains a little boiled and chopped, with half a fpoonful of Hour and a piece of butter as big as a walnut mixed up with them ; but before you put in the butter, put in four middling cucumbers fliced thin and ftewed a little time, or you may fry them in butter before you put them into the Hafh, and ftiake them up to gether ; but they are excellent good if only ftew’d : at the time of the year, green goofeberries fcalded, and in grape-time, green grapes, to ftrew on the top. To make a favoury Dijh of Vieal. C U T large collops out ofa Leg of Veal ; fpread them abroad on a drefler ; hack them with the back of a knife, and dip them in the yolks of eggs, and feafon them with cloves, mace, nutmeg, fait, pepper ; then make forc’d-meat with fome of your Veal, and beef-fuet, and oyfters chopp’d, fweet- herbs fhred fine, and the aforefaid fpice, and ftrew all thefe over your Collops ; roll and tye them up, and put them on fkewers, and tye them to a fpit, and roaft them ; and to the reft ©f your forc’d-meat add the yolk of an egg or two, and make it up in balls, and fry them, and put them in the difh with your meat when roafted, and make the fauce with ftrong broth, an anchovy, and an efchalot, and a little white-wine and fpice ; let it ftew, and thicken it up with butter. Mutton Cutlets . C U T a Neck of Mutton bone by bone, and beat it flat with your cleaver ; have ready feafon- ing, with grated bread, a little thyme rubb’d to powder, Hired parfley, with grated nutmeg, and fome lemon-peels minced then beat up two eggs, flour flour your Cutlets on both Tides, and dip them in the egg beat up with a little fait, and then roll them in the grated bread and feafoning, put Tome butter in your frying-pan, and when it is hot, lay in your Cutlets, and fry them brown on both Tides ; for fauce, take gravy or ftrong broth, an onion, Tome fpice, a bit of bacon and a bay-leaf, and boil them well to gether ; then beat it up with an anchovy, or Tome oyfters, and a quarter of a pint of red wine; ftrow upon your Cutlets pickled walnuts in quarters, bar berries, famphire, or cucumbers, and a little diced lemon. Toft ew a knuckle cf VzaL C U T your Veal in proper pieces, feafon it with fait, whole pepper, and large mace, and put the bones chopp’d amongft the meat, fill’d it a lit tle more than half full with water, flew it flowly near an hour ; then take up the meat, and cover it up warm, drain out the fpice and bones, bray the mace with a little of the liquor, and put in a quarter of a pint of thick cream, and the yolk of an egg ; if you have no cream, fome butter dipp’d in flour, fcald it in well over the fire with the reft of the liquor, then pour upon the Veal, and ferve it. To drefs a Neck oj Mutton . T AKE the beft end of a Neck of Mutton, and cut it into flakes, and beat them with a roll ing-pin f then drew fome fait on them, and lay them in a frying-pan, and hold the pan over a foft fire, that may not burn them ; turn them as they heat, and there will be gravy enough to fry them in till they are half enough; then put to them broth made thus: Take the fcrag end of the Mutton, break it in pieces, and put it in a pipkin with three pints of water, an onion, fome fait, and when it firft boils, fcum it very well, and cover it, and let it boil an hour ; then put to it half a pint of white*wine, a fpoonful of Vinegar, a nutmeg quarter’d, a little pep per, 44 Tb e Compleat Houfewife. per, a bunch of fweet-herbs ; fo cover it again, and Jet it boil till it comes to k pint; then (train it thro* a hair-fieve, and put this liquor in the frying-pan, and let it fry together till it is enough: then put in a good piece of butter, (hake it together, and ferve it up. Garnifh with pickles. Collar’d Mutton to eat hot. T AKE two Loins of Mutton, or a Neck and Bread, bone them, and take oft all the fkin % then take fome of the fat off from the loins, and make favoury forc’d-meat to fpread on them, and clap the two infides together, and where the flefh is thick, cut it, and put in fome of the forc’d-meat (fird beating it with a rolling-pin) and feafon it well with pepper and fait, befides the fpice that is in the forc’d-meat; roll this up as clofe as you can, and then bind a cloth over it and few it up clofe, boil it in broth, or fait and water, and when ’tis more than half boiled, draiten the cloth ; when enough, cut the Collar in three pieces, lay upon them heaps of boiled fpinage, diced lemon,and pickled barberries: before you divide your collar, cut a little dice off of each end that they may (land well in the difh ; make fauce with the bones of the mutton boiled in fome of the broth, an onion, fome whole fpice, a piece of dried bacon, a bay-leaf, an anchovy, a little piece of lemon-peel, and fome red wine, beat it up with butter, and fome oyders, if you have them: this will require near four hours boiling. Your collar may be made over-night ; you may boil a little brown toad in your fauce with walnut-pickle. You ought to make forc’d-meat enough for balls to fry and put into the fauce. !To Collar a BreaJ( of Mutton. T AKE a large Bread of Mutton, take off the red fkin y the bones, and grides ; then grate white bread, a little cloves, mace, fait, and pepper; the yolks of three hard eggs bruifed dually and a lit- 2 tie !The Compleat Houfewife. 45 tie lemon-peel Hired fine ; make your meat even and fiat, and firew your feafoning over it, with four or five anchovies wafh’d and bon’d ; then roll your meat like a Collar, and bind it with coarfe tape, and bake, boil, or roaft it: cut it into three or four pie ces, and difh it with ftrong gravy-fauce thicken’d with butter : you may fry oyfters and forc’d-meat balls on it if you pleafe: ’tis very good cold. Cut it in flices like collar’d beef. To collar Beef. T A K E a Flank, and cut the skin off, lay it in pump-water, with three handfuls of bay-fait, and an ounce of faltpetre, let it lie in the brine three days ; then take fome pepper, two nutmegs, and a good handful of green fweet-marjoram, half a hand ful of fage, forne rofemary and thyme, all green, with a good handful of parfley ; chop the herbs final!, then lay the beef on a table, cut the lean piece, and put in the thick fat part, ftrew it all over with the herbs and lpice, then roll it up as clofe as you can, tie it very well with tape bound about it; then put it into a long pot, and fill it up with the brine it was laid in, tie a wet paper over it, put it in an oven when your bread is drawn, let it ftand all night; next day heat your oven hot, and let your beef ftand four hours, then draw it out, and let it ftand in the li quor till it is half cold ; then take it out, and (train your tape and bind it up clofer. You muft put two middling handfuls of fait into the herbs when you roll it up, befides the brine ; the rofemary ought to be chopp’d fine by itfelf, and then with the reft of the herbs. Another. L A Y your Flank of Beef in ham-brine eight or ten days *, then dry it in a cloth, and take out all the leather and the skin ; fcotcn it crofs and crofs, feafon it with favoury fpice, two or three ancho vies, an handful or two of thyme, fweet-marjoram, winter- winterfavory, and onions; ftrewit on the meat, and roll it in a hard Collar in a cloth *, few it clofe, and tie it at both ends, and put it in a Collar-cloth, with a pint of claret, and cochineal, and two quarts of pump-water, and bake it all night ; then take it out hot, and tie it clofe at both ends ; then fet it upon one end, and put a weight upon it, and let it hand till ’tis cold ; then take it out of the cloth, and keep it dry. To keep collar’d Beef. O U may keep a Collar of Beef two months irs a liquor made of one quart of Cyder and two of itale fmall-beer, boiled with a handful of fait •, if it mothers, take it off, and boil it again, and when cold, put in your Beef *, firft keep it as long as you can dry, which is to be done by rolling it up in a cloth when 5 tis firft bak’d, tying it at both ends, hanging it up to dry till cold, and taking off the cloths, wrap it up in white paper and keep it in a dry place, but not near the fire *, and when you have kept it dry as long as you can, put it into the pickle as before* To collar Big. S LIT the Pig down the back, take out all the bones, wafh it from the blood in three or four waters, wipe it dry, and feafon it with favoury fpice, thyme, parfiey, and fait, and roll it in a hard Collar ; tie it clofe in a dry cloth, and boil it with the bones in three pints of water, a handful of fait, a quart of vinegar, a faggot of fweet-herbs, whole fpice, a pen nyworth of ifing-glafs *, when it is boiled tender, take it off j and when cold, take it out of the cloth, ank keep it in this pickle. ’To pot Ducks, or any Fowls, or jmall Birds. REAK all the bones of your Duck with a roll ing-pin, take out the thigh-bones and as many others as you can, keeping the Duck whole, feafon it The Compleat Houfewife. 47 it with pepper, fait, nutmeg and cloves ; lay them dole in a pot with their breads down, putin a little red wine, a good deal of butter, and lay a fmall weight upon them; when they are bak’d, let them (land in the pot till they are near cold to fuck up the feafoning the better *, then put them in another pot, and pour clarified butter on them ; if they are to keep long put away the gravy, if to fpend foon put it in : take care to feafon them well. To pot a Swan . ONE and fkin your Swan, and beat the flefh in a mortar, taking out the firings as you beat it; then take fome clear fat bacon, and beat with the Swan, and when 5 tis of a light flefh-colour, therein bacon enough in it •, and when ’tis beaten till ’tis like dough, ’tis enough ; then feafon it with pepper, fait, cloves, mace and nutmeg, all beaten fine ; mix it well with your fiefh, and give it a beat or two all to gether *, then put it in an earthen pot, with a little claret and fair water, and at the top two pounds of frefh butter fpread over it; cover it with coarfe pafle, and bake it with bread ; then turn it out into a difh, fqueeze it gently to get out the moiffure; then put it in a pot fit for it ; and when ’tis cold, cover it o- ver with clarified butter, and next day paper it up. In this manner you may do Goofe, Duck, or Beef, -or Hare’s flefh. To drefs a Hare. F L E A your Hare, and lard it with bacon ; take the liver, give it one boil *, then bruife it fmall, and mix it with fome marrow, or a quarter of a pound of beef-fuet fhred very fine, two anchovies chopp’d fmall, fome fweet-herbs fhred very fmall, fome grated bread, a nutmeg grated, fome fait, a little bit of efchalot cut fine ; mix thefe together with the yolks of two or three eggs ; then work it up in a good piece of butter , flour it, and when your 48 The Compleat Houfewife. rfr 9 your Hare is fpitted, lay this pudding in the belly, and few it up, and lay it to the fire ; put a difh un der to receive what comes from the Hare ; bafte it well with butter, and when ’tis enough, put in the difh with it a fauce made with a lirong broth, the gravy of your Hare, the fat being taken off, and fome claret •, boil thefe up, and thicken it with but ter. When the Hare is cut up, mix fome of the pud ding with your fauce. Garnifh the difh with fliced lemon. Some inftead of the pudding in the belly roafl a piece of bacon, with fome thyme *, and for fauce, have melted butter and thyme mixed with what comes from the Hare. 7 o make Weftphalia Bacon. M AKE a pickle as follows : take a gallon of pump-water, a quarter of a peck of bay- falt, as much white-falt, a pound of petre falt, and a quarter of a pound of faltpetre, a pound of coarfe Sugar, and an ounce of Socho tied up in a rag : Boil all thefe together very well, and let it ffand till ’tis cold •, then put in the Pork, and let it lie in this pickle a fortnight *, then take it out and dry it over faw-duft. This pickle will do tongues, but you muff firft let the tongues lie fix or eight hours in pump-water, to take out the fiiminefs; and when you have laid them in the pickle, dry them as your Pork. 7 o fait and dry a Ham of Bacon. T AKE Enlijh bay-falt, and put it in a veffel of water fuitable to the quantity of Hams you do, make your pickle ftrong enough to bear an egg with your bay-falt *, then boil and fcum it very well ; then let the pickle be thoroughly cold, and put into it fo much red-faunders as will make it of the colour of claret; then let your pickle Hand three days be fore you put your Hams into it. The Hams mud lie The Compleat Houfewife. 49 lie in the pickle three weeks; then carefully dry them where wood is burnt. To dry Tongues. T A K E to every two ounces of falt-petre a pint of petre-falt, and rub it well, after it is finely beaten, over your Tongue, and then beat a pint of bay-falt, and rub that on over it, and every three days turn it; and when it has lain nine or ten days, hang it in wood-fmoke to dry. ( Do a hog’s-head this way. For a ham of pork or mutton, have a quart of bay-falt, half a pound of petre-falt, a quar ter of a pound of fak-petre, a quarter of a pound of brown fugar, all beaten very fine, mix’d together, and rubb’d well over it; let it lie a fortnight ; turn it often, and then hang it up a day to drain, and dry it in wood-fmoke. To fait Hams , or Tongues 3 &c.; T A K E of Spamjh fait a peck, of fait ptre, four ounces double refin’d ; five pounds of very brown fugar ; put to all thefe as much water as will bear an egg ; after it is well flirr’d, lay in the Hams fo that they are cover’d with the pickle ; let them lie three weeks if middling Hams, if large a month ; when you take them out, dry them well in a cloth and rub them with bay-falt, then hang them up to dry, and fmoke them with faw duff every day for a fortnight together ; the chimney you hang them in muft be of a moderate heat, the pickle muit be raw, and not boil’d. This quantity is enough to fait fix Hams at a time. When you take them out, you may boil the pickle, and skim it clean, putting in fome frefh fait, if you keep your Hams till they are dry and old, lay them in hot grains, and let them lie till cold, then wrap them up in hay, and boil them tender ; fet them on in cold water when they are dry, the houghs being before flopp’d with fait, and ty’d up clofe in brown paper, to keep out the Hies. E Neats Neats Hearts, Tongues, or Hogs Cheeks, do well in the fame pickle *, the bed: way is to rub Hams with bay-falc and fugar three or four days before you put them in this pickle. Another. m A K E three or four gallons of water, put to it j four pounds of bay-falt, four pounds of white- fain, a pound of petre-falt, a quarter of a pound of falt-petre, two ounces of prunella-falt, a pound of brown fugar; let it boil a quarter of an hour ; fcum it well, and when it is cold fever it from the bottom into the veifel you keep it in. Let Hams lie in this pickle four or five weeks. A Clod of Butch Beef as long. Tongues a Fortnight. Collar’d Beef eight or ten days. Dry them in a ftove, or with wood in a chimney. To make Dutch -Beef. A K E the lean part ofa Buttock of Beef raw ; JL rub it well with brown fugar all over, and let it lie in a pan or tray two or three hours, turning it three or four times ; then fait it well with com mon fait and falt-petre, and let it lie a fortnight, turning it every day ; then roll it very ftrait in a coarfe cloth, and put it in a cheefe-prefs a day and a night, and hang it to dry in a chimney. When you boil it, you mu ft put it in a cloth : When ’tis cold, it will cut out into fhivers as Butch Beef. To dry Mutton to cut out in Shivers as Dutch Beef. T AK E a middling Leg of Mutton, then take half a pound of brown fugar, and rub it hard all over your Mutton, and let it lie twenty-four hours ; then take an ounce and half of falt-petre, and mix it with a pound of common fait, and rub that all over the Mutton every other day, till 3 tis all on, and Jet it lie nine days longer keep the place The Compleat Houfewife. 51 place free from brine, then hang it up to dry three days, then fmoak it in a chimney where wood is burnt *, the fire muft not be too hot * a fortnight will dry it: Boil it like other hams, and when 5 tis cold cut it out in fhivers like Butch Beef. To dry a Leg of Mutton like Fork . fTAKE a large Leg of Mutton, and beat it down flattifh with a cleaver, to make it like tVeftphalia ham *, then take fix penny-worth of fait- petre, and beat it fine, and rub it all over your Mutton, and let it lie all night; then make a pickle with bay-falt and pump-water, ftrong enough to bear an egg, and put your Mutton into it, and let it lie ten days ; then take it out, and hang it in a chimney where wood is burnt, till ’tis thorough dry, which will be about three weeks. Boil it with hay, till ’tis very tender j do it in cool weather, or it will not keep well. To fait Bacon. C UT your Flitches of Bacon very fmooth, make no holes in it: To about threefcore pounds of Bacon, ten pounds of fait ; dry your fait very well, and make it hot, then rub it hard over the outfide, or skinny part, but on the infide lay it all over, without rubbing, only lightly on, about half an inch thick. Let it lie on a fiat board, that the brine may run from it, nine days; then mix with a quart of hot fait, four penny-worth of falt-petre, and ftrew it all over your Bacon ; then heat the reft of your fait, and put over it, and let it lie nine days longer ; then hang it up a day, and put it in a chim ney where wood is burnt, and there let it hang three weeks or more, as you fee occafion. To pot Salmon. S CALE and chine your Salmon down the back, and dry it well, and cut it as near the fhape of your pot as you can two nutmegs, near an ounce E 2 of 5 2 The Compleat Houjewife. of cloves and mace, half an ounce of white pepper, about an ounce of fait •, take out all the bones, and cut off the joll below the fins *, cut off the tail ; fea- fon the fcaly fide firft, and lay that at the bottom of the pot; then rub thefeafoning on the other fide ; cover it with a difh, and let it Hand all night. It muff be put double, and the fcaly fide top and bot tom. Put butter on the bottom and top ; cover the pot with fome ft iff coarfe pafte ; three hours if it is alargefifb, if not, two hours will bake it. When it comes out of the oven, let it ftand half an hour *, then uncover it, and raife it up at one end that the gravy may run out then put a trencher and a weight on it, to prefs out the gravy *, melt the but ter that came from it, but let no gravy be in it ; let the butter boil up, and add more butter to it, if there be occafion. Scum it, and fill the pot with the clear butter ; when Tis cold, paper it up. Salmon or Mackrel to pot. A FTER you have wafh’d them and cleans’d them, dry them in a cloth, cut off the heads and tails and fins, cut them down the bellies, take out the rows, and wipe the black that lies under the rows ”, take out the bones as clean as you can ; fea- fon twelve or thirteen with four ounces of fait, half an ounce of nutmegs, as much pepper, a quarter of an ounce of cloves, as much ginger beat very fine ) mix with the fait and feafon them lay them into a long pot with a few bay-leaves and lemon-peel on the top, a good quantity of frefh butter, and bake them with houfhold bread atleaft three hours ; Lay on a double brown paper wetted and tied cjofe. When they are baked, take them out of the pot while hot, and pull them in finall pieces with your fingers ; place them clofe in your potting-pots, and pour clarified butter on the top. 53 To pot Beef. T AK E fix pounds of the Buttock of Beef, cut it in pieces as big as your fift, feafon it with a large fpoonful of mace, a fpoonful of pepper, with twenty-five or thirty cloves, with a good race of ginger ; beat them all very fine, mix them with fait, and put them to the Beef*, lay it in a pot* and upon it two pound of butter : Bake it three or four hours, well cover’d up with pafte ; before it is cold take out the Beef, beat it in fine* putting in the warm butter as you do it, fo put it down clofe in pots j if you keep it long keep back the gravy, and if it wants feafoning add fame in the beating ; pour on clarified butter. To ft ew eons , S EASON your Pigeons with pepper, fait, cloves and mace, and fome fweet-herbs; wrap this fea foning up in a bit of butter, and put it in their bellies ; then tie up the neck and vent, and half roaft them ; then put them in a fteW-pafi, with a quart of good gravy, a little white-wine, fome pickled mulhrooms, a few pepper-corns, three or four blades of mace, a bit of lemon-peel, a bunch of fweet- herbs, a bit of onion, fome oyfter-pickle: Let them ftew till they are enough,; then thicken it up with butter and yolks of eggs. Garttifh with lemon. Do Ducks the fame way. You may put forc’d meat in their bellies, or fhred thyme wrapp’d up in butter-, Put forc’d-meat balls in both. H To fricafy a Pig. ALP roaft your Pig, then take it up, and take off the coat, and pull the meat in flakes from the bones, and put it in a (few-pan, with fome ftrong broth, fome white-wine, a little vinegar, an onion ftuck with cloves, fome mace, a bunch of fweet-herbs, and fome fait, and lemon-peel j when Yis almoft done 3 take out the onion, herbs, and le E 3 moH’ 54- ‘fhz Compleat Houfewife. mon-peel, and putin fome mufhrooms, and thicken it with cream and eggs. The head muft be roafted whole, and fet in the middle, and the Fricafy round it. Garnifh with lemon. To flew Cod . U T your Cod in thin dices, and lay them one by one in the bottom of a difh ; put in a pint ot white-wine, half a pound of butter, fome oyfters and their liquor, two or three blades of mace, a few crumbs of bread, fome pepper and fait, and let it ftew till ’tis enough. Garnifh the difh with lemon. To make Skuets. SAKE fine, long, and fiender skewers ; then cut _ veal fweet-breads into pieces like dice, and fome fine bacon into thin fquare bits ; fo feafon them with forc’d-meat, and then fpit them on the skewers, a bit of fweet bread, and a bit of bacon, till all is on * road them, and lay them round a fri cafy of fheep’s-tongues. To pot Hare. SAKE three pounds of the pure fiefh of Hare, and a pound and half of the clear fat of pork or bacon, and beat them in a mortar, till you cannot diftinguifh each from the other ; then feafon it with pepper, fait, a large nutmeg, a large handful of fweet-herbs, as fweet-marjoram, thyme, and a dou ble quantity of parfiey fhred all very fine, and mix it with the feafoning, and beat it all together, till all is very well mingled j then put it into a pot, and lay it lower in the middle than the fides, and pa fie it up •, two hours will bake it: When it comes out of the oven, have clarifyM butter ready ; fill the pot an inch above the meat while it is hot ; when ’tis cold, paper it up, fo keep it i which you mav do three or four months before ’tis cut: The J fat of pork is much better than the fat of bacon. To 55 To make a Bisk oj Pigeons. T AKE twelve Pigeons, fill the bellies with forc’d meat, and half roaft them, or half boil them in ftrong broth ; then have llices of French bread, toafted hard and ftew’d in ftrong broth, and have in readinefs fome lamb-ftones, and fvveet- breads, and palates, they being firft boiled tender ; then ftew them with your Pigeons in your ftrong broth ; add balls of forc’d-meat firft ftew’d or fry’d ; lay your Pigeons in a difh ; lay on them thin dices of grill’d bacon, and your other ingredients, and pour in your ftrong broth, and garni(h with lemon. You may leave out the fweet-breads, and palates, and lamb- ftones, and put in fcalded herbs, as for loops, and turnips half boiled, and cut like dice, and fry’d brown, and fo ferve it like a foop, and but fix Pi geons. To do Pigeons in Telly. T AKE a knuckle of veal, and a good piece of ifmg-glafs, and make a ftrong Jelly *, feafon it with mace, white pepper, fait, bay-leaves, lemon- peel ; Then trufs your Pigeons as for boiling, and boil them in the Jelly *, when they are cold, put them in the difh you ferve them in ; then add the juice of a lemon to your Jelly, and clarify it with the whites of eggs, and run it through a Jelly-bag into a pan, and keep it till S tis cold : With a jpoon lay it in heaps, on and between your Pigeons. Gar- nifh with fliced lemon and bay-leaves. To make a Poloe. T AKEa pint of rice, boil it in as much water as will cover it •, when your rice is half boiled put in your fowl, with a final 1 onion, a blade or two of mace, fome whole pepper, and fome fait *, when *tis enough, put the fowl in the difh, and pour the rice over it. e 6 TheCompleat Houfewife. roji ew Cucumbers. P A R E twelve Cucumbers, and (lice them as for eating, and put them to drain, and then lay them in a coarfe cloth till they are dry ; flour them, and fry them brown in butter ; then put to them fome gravy, a little claret, fome pepper, cloves and mace, and let them flew a little ; then roll a bit of butter in flour, and tofs them up ; put them under mutton or lamb roafted. To pot Goofe and Turkey. ‘ rpAKE a fat Goofe, and a fat Turkey ; cut them dovn the rump, and take out all the bones; lay them flat, open and feafon them very well with white pepper, nutmeg and fait, allowing three nut- megs, with the like proportion of pepper, and as much fait as both the (pices; when you have feafon’d them all over, let your Turkey be within the Goofe, and keep them in feafon two nights and a day ; then roll them up as collar’d beef, very tight, and as ihort as you can, and bind it very faft with ftrong tape. Bake it in a long pot, with good (lore of but ter, till 5 tis very tender, as you may feel by the end *, let it lie in the hot liquor an hour, then take it out, and let it (land till next day ; then unbind it, and place it in your pot, and melt butter, and pour over it. Keep it for ufe, and (lice it out thin. i To make a Fricafy of Eggs. OIL your Eggs hard, and take out a good ma ny of the yolks whole, then cut the reft in qcarters, yolks and whites together, Set on fome gravy, with a little fhred thyme and parfley in it, give it a boil or two ; then put in your Eggs, with a little grated nutmeg *, (hake it up with a bit of butter, till it be as thick as another Fricafy: Then fry artichoke-bottoms in thin dices, and fervq it up, (jarnifti with Eggs fhred fmalk Another 57 The Compleat Houfewife. Another Fricafy of Eggs. B OIL fix Eggs hard *, (lice them in round flices; then ftew fome morells in white-wine, with an efchalot, two anchovies, a little thyme, and a few oyfters or cockles, and fait to your tafte ; when they have ftewed well together, put in your Eggs and a bit of butter •, tofs them together till his thick, and then ferve it up. To fricafy Artichoke-bottoms for a Side- B OIL your Artichokes tender, takeoff the leaves and choke, when cold fplit every Bottom, dredging them with flour, and then dip them in beaten eggs, with fome fait and grated nutmeg ; then roll them up in grated bread, fry them in but ter *, make gravy fauce thicken’d with butter, and pour under them. To make Fore d-meat. AKE a piece of a leg of veal, the lean part. JL and fome lean bacon *, mince them very fine, and add a double quantity of fuet *, put it all in a marble mortar ; beat it well, fprinkle it with a little water in the beating ; feafon it with pepper, fait, and a little cloves and mace, to your tafte *, fhred fpinage very fine, if you would have it look green, or elfe without; make it up as you ufe it, with an egg or two, and roll it in long or round balls. To keep Smelts in “Jelly. AKE Smelts alive, if you can get them ; 1 chufeout the firmed without fpawn *, let them a boiling in a gallon of water, a pint of wine-vine gar, two handfuls of fait, and a bunch of fweet- herbs, and lemon-peel let them boil three or four walms, and take them up before they break. The Jelly make thus : Take a quart of the liquor, and a quart of vinegar, and a quart of white-wine, one ounce 5 8 7 be Compleat Houfewife. ounce of ifing-glafs, fome cloves, mace, diced gin- ger, whole pepper, fait ; boil thefe over a gentle fire, till a third part be confumed, and the ifing- glafs be melted ; then fet it by till almoft cold: Lay your Smelts in a China plate, one by one; then pour it on your Smelts ; fet it in a cool place , it will jelly by next day. AKE a fine young Turkey, kill’d, pull’d, and drawn ; fill the fkin on the bread with forc’d- meat, and lard it on the fides with bacon: Put into the belly hair an efchalot, and two anchovies, and a little thyme fhred fmall ; brown it in a pan, with a little butter; when ’tis very brown, put it in a fiew-pan, with ftrong gravy, fome white-wine, or claret, two or three anchovies, fome mace, fweet- herbs, a little pepper, and let dew till *cis tho roughly enough ; then thicken the liquor with but ter and eggs ; fry fome French loaves dipp’d in cream, after the top and the crumb is taken out ; then fill them with dew’d oyders, or dirimps, or cockles, and with them garnifh the dilh, or with diced lemon, A hen, goofe, or duck, does well this way. To bake a Rump of Beef. B ONE a Rump of Beef, beat it very well with a rolling-pin, cut off the finew, and lard it with large pieces of bacon ; roll your lards in feafoning, which is pepper, fait, and cloves. Lard athwart the meat, that it may cut handfomely ; then feafon it all over the meat with pepper and fait pretty thick *, then tie it with packthread crofs and crofs, and put the top under the bottom, and tie it up tight, and put it in an earthen pot; break all the bones, and put in the fides and over, to keep it fad that it cannot dir ; then put in half a pound of butter, and fome bay- leaves, and whole pepper, an efchalot or two, and fome fweet-herbs ; cover the top of the pot with coarfe pade; put it in the oven, and let it dand 2 eight The Compleat Houfewife. 5 g eight hours. Serve it up with its own liquor, and fome dried fippets. To make Veal Cutlets. C UT your Veal Steaks thin ; hack them, and feafon them with pepper and fait, and fweet- herbs; wafh them over with egg, and drew over them fome forc’d-meat ; put two Steaks together, and lard them with bacon ; wafh them over with melted butter, and wrap them in white papers but ter’d. Roaft them on a lark-fpit, or bake them ; when they are enough, unpaper them, and ferve them with good gravy and diced lemon. To drefs a Calf s- Head. S CALD the hair off, and take out the bones ; then have in readinefs palates boiled tender, yolks of hard eggs, oyflersfcalded, and forc’d-meat; duff all this into your Head, and few it up clofe in a cloth ; boil it three hours ; make a ftrong gravy for fauce, and garnifh with fried bacon. To make a Pulpatoon of Pigeons. T AKE mufhrooms, palates, oyfters, fweet- breads, and fry them in butter ; then put all thefe into a ftrong gravy •, give them a heat over the fire, and thicken up with an egg and a bit of butter ; then half roaft fix or eight Pigeons, and lay them in a cruft of forc’d-meat as follows: Scrape a pound of veal, and two pounds of marrow, and beat it together in a ftone mortar, after ’tis fhred (‘ery fine ; then feafon it with fait, pepper, fpice, and put in hard eggs, anchovies, and oyfters ; beat all to gether, and make the lid and fides of your Pye of it; firft lay a thin cruft into your pattipan ; then put on yourforc’d-meat i then lay an exceeding thin cruft over them •, then put in your Pigeons and other ingredients, with a little butter on the top. Bake it two hoars. To 60 Tthe Compleat Houfewife. To pot Mujhrooms. T A K E of the beft Mufhrooms, and rub them with a woollen cloth ; thofe that will not rub, peel and take out the gills, and throw them into wa ter as you do them ; when they are all done, wipe them dry, and put them in a fauce-pan, with a handful of fait and a piece of butter, and ftew them till they are enough, Ihaking them often for fear of burning; then drain them from their liquor, and when they are cold wipe them dry, and lay them in a pot, one by one, as clofe as you can, till your pot be full ; then clarify butter ; let it Hand till it is al- molt cold, and pour it into your Mufhrooms. When cold, cover them clofe in your pot. When you ufe them, wipe them clean from the butter, and ftew them in gravy thicken’d, as when frefti. To pot Herrings. C UT off their heads, and put them in an earthen pot; lay them clofe, and between every layer of Herrings ftrew fome fait, not too much ; put in cloves and mace and whole pepper, and nutmeg cut in bits ; fill up the pot with vinegar and water, and a quarter of a pint of white-wine *, cover it with brown paper, and tye it down, and bake it with brown bread. When cold ’tis fit to eat* To bake Herrings. T AKE thirty Herrings, fcale them, cut ofFtheir heads, and pull out their roes, and wafti them very clean, and lay them to drain four or five hours, and roll them in a dry cloth ; feafon them with pep per and fait, and lay them in a long venifon pot at full length ; when you have laid one row, fhred a large onion very fmall, and mix with it a little cloves, mace, and ginger, cut fmall, and ftrew it all over the Herrings: And then another row of Her rings and feafoning, and fo do till all is in the pot: Let it ftand feafon’d an hour before ’tis put in the oven a The Compleat Houfewife. 61 oven ; then put in a quart of claret, and tie it over with paper, and bake it with houfhold-bread. To ?nake a Soop. t’ IPA K E twelve pounds of beef, a fcrag of mut- ton, and knuckle of veal ; it muft be neck- beef, and the flicking’piece; put your beef in a fauce-pan, and half fry it with a bit of butter ; then put all in a pot, with nine quarts of water, a good handful of fait, a piece of bacon ; boil and fcum it; then feafon it ; three onions ftuck with cloves, whole pepper, -pepper,and a bunch of fweet-herbs; let it boil five or fix hours, clofecovered •, then ftrain it out, and put it in your dilh, with ftewed herbs, and toafted bread. To make Mufhroom Liquor and Powder. T AKE a peck of Mulhrooms, wafh and rub them clean with a piece of flannel, cutting out all the gills, but not peeling off the skins *, put to them fixteen blades of mace, four cloves, fix bay- leaves, twice as much beaten pepper as will lie on a half-crown, a handful of fait, a dozen onions, a piece of butter as big as an egg, and half a pint of vinegar ; flew them up as fait as you can, keeping them ftirring till the liquor is out of your Mufh- rooms ; drain them through a colander, fave the li quor and fpice, and when cold bottle it for ufe •, dry the Mufhrooms firft on a broad-pan in the oven; af terwards put them on fieves, till they are dry e- nough to pound to powder. This quantity ufually makes about half a pound. Peas Soop. ryiA K E the broth of a leg of beef, and boil in it Jp a piece of bacon and a flheepVhead to mafh with a good quantity of Peas ; ftrain the broth from the husks, then take half a nutmeg, four cloves, and a race of ginger, fome pepper, a pretty deal of mint, fome fweet-marjoram and thyme; bruifethe fpice. 6 2 The Compleat Houfewife. fpice, and powder the herbs, then put them into the Soop *, boil leeks in two or three waters-till they are tender, and the ranknefs out of them ; put in what other herbs you pleafe, as fpinage, lettice, beets, &c.; forget not to boil an onion or two in the broth at fird ; fome will burn butter in a dew-pan, and when it is boiling put in a large plate of diced o- nions ; let them boil till they are tender, keeping them ftirring all the time, and boil them in the Soop. Others will fcrape a little Chehire-o, heefe, and drew in the butter and onions *, it ought to be old Chejhire- cheefe. If you put in the onions mention’d lad, they mud be fry’d in butter brown before they are put into the Soop : When you put them into the fry ing-pan dour them well, put in fallery and turnips, if you like the tade ; but drain the turnips out : To throw an old pigeon in with the meat at brd, gives a high tade, or a piece of lean bacon dry’d. °yft er Soop. T A K E a quart of fmall Oyders, put them into a colendar to drain, then drain the liquor through a muflin rag, and put to it half a pint of water, and a quarter of a pint of white-wine ; let them dew with a few fprigs of pardey and a little thyme, a little fhallot or onion, a little lemon-peel, a few cloves, a blade of mace, a little whole pep per let them dew gently a pretty while ; take a quarter of a pound of butter, and put it into a pan, but dour it well hrd ; then fry it till it has done hif- fing ; dry the Oyders in a cloth, and dour them ; put them into the butter, and fry them till they are plump ; then take one anchovy and didolve in the liquor *, add fome fredi wine, the yolks of two eggs well beaten, then put all into the pan together, and give it a feald ; keep it dirring all the time ’tis on the fire : Before you put the Soop into the difh, lay the crud of a French loaf, or a toad, at the bottom, which mud foak with fome of the liquor over coals. Before you put in the whole, you may add drong broth The Compleat Houfewife. 63 broth or fried gravy, if not in Lent. This Soop muft be thick with butter’d crumbs. You may add burnt butter or fago, but that you muft boil in feve- ral waters, the more, the whiter it looks. Vermi- celly is good in this, but that muft boil but little time. Craw-fifh and fhrimpsdo well in this Soop *, if you have ftirimps, the fewer oyfters will do. To make Green Peas Soop. T AKE half a buftiel of the youngeft Peas, di vide the great from the fmall *, boil the fmal- left in two quarts of water, and the biggeft in one quart ; when they are well boil’d, bruife the biggeft, and when the thin is drained from it, boil the thick in as much cold water as will cover it: Then rub away the fkins, and take a little fpinage, mint, for- rel, lettuce and parfley, and a good quantity of ma rigolds ; wafh, fhred, and boil thefe in half a pound of butter, and drain the fmall Peas ; fave the water, and mingle all together, and a fpoonful of pep per whole; then melt a quarter ofa pound of butter* and Ihake a little flour into it, and let it boil ; put the liquor to the butter, and mingle all well toge ther, and let them boil up ; fo ferve it with dry’d bread. 7 b keep Green Peas till Chriftmas. S HELL what quantity you pleafe of young Peas , put them in the pot when the water boils let them have four or five walms; then firft pour them into a colander, and then fpread a cloth on a table, and put them on that, and dry them well in it: Have bottles ready dry’d, and fill them to the necks, and pour over them melted mutton-fat, and cork them down very clofe, that no air come to them: Set them in your cellar, and when you ufe them, put them into boiling water, with a fpoonful of fine fugar, and a good piece of butter 5 and when they are enough 9 drain and butter them. To To make Afparagus Soop. T A’K E twelve pounds of lean beef, cut in di ces ; then put a quarter of a pound of butter in a dew-pan over the fire, and put your beef in ; let it boil up quick till it begins to brown ; then put in a pint of brown ale, and a gallon of water, and cover it clofe, and let it dew gently for an hour and half; put in what fpice you like in the dewing, and drain out the liquor, and fcumoff all the fat ; then put in fome vermicelly, and fome fallery wafli’d and cut fmall, half a hundred of Afparagus cut fmall, and palates boiled tender and cut; put all thefe in, and let them boil gently till tender. Jud as *tis going up, fry a handful of fpinage in butter, and throw in a French roll. Afparagus Soop , or Green Peas. T AKE fome ftrong broth of beef, mutton, or both; boil in it a large brown toad, a little flour fifted from oatmeal, and three or four handfuls of Afparagus cut fmall, fo far as they are green (or Green Peas), fome fpinage, white beets, and what r herbs you like ; a little fallery, and a few fprigs of parfley ; toad little white toads, butter them, and pour your Soop upon them ; the brown bread ought to be drain’d off before your Afparagus goes in* Seafon it with fait to your tade. White Scop. T AKE fome liquor that has had a leg of mut ton boil’d in it, in which you may dew a knuckle of veal, an onion, and a bay-leaf; drain it off, and put it again into your dew- pan, with a hand ful of fhred fallery, and a good quantity of oyders: Let them boil till they will break, then put in fuch a quantity of butter’d crumbs as will make it thick ; you may boil in this fome vermicelly ; grate in half a nutmeg, fait it to your tade ; fome fallery if you pleafe. To The Compleat Houfewife. 65 To make Scotch Collops. UJT thin dices off a fillet of veal, and hack _ them ; then take the yolks of four eggs ; beat a little melted butter, a little fait, and fome nut- meg, or lemon-peel grated in it ; then dip in each Collop, and lay them in a pewter-clifh, and flour them, and let them lie till you want them. Put a bit of butter in the frying-pan, and your Collops, and fry them quick, fhaking them all the while to keep the butter from oiling*, then pour it into a ftew-pan cover’d clofe, and keep it warm *, then put to them fome good gravy, fome mufhrooms, or what elfe you like, a bit of butter, and tofs it up thick, and fqueeze an orange over it. A brown Fricafy . T AKE lamb or rabbet cut infmall pieces; grate on it a little nutmeg, or lemon-peel ; fry it quick and brown with butter, then have fome ftrong broth, in which put your morels and mufhrooms, a few cock’s-combs boil’d tender, and artichoke-bot toms ; a little walnut-liquor, and a bay-leaf; then roll a bit of butter in flour, fhake it well, and ferve it up. You may fqueeze an orange or lemon over it. To make Hams of Pork like Weftphalia. r-pO two large Hams, or three fmall ones, take 1 three pounds of common fait, and two pounds and half of brown coarfefugar; mix both together, and rub it well into the Hams, and let them lie fe- ven days, turning them every day, and rub the fait in them, when you turn them ; then take four oun ces of falt-petre beat fmall, and mix with two hand fuls of common fait, and rub that well in your Hams, and let them lie a fortnight longer : Then hang them up high in a chimney to fmoke. F 7o tnake a Pickle for Tongues. M AKE your Pickle with bay-falt, fome falt- petre, and coarfe fugar, and fpring-water make it ftrong, boil and fcum it, and when 9 tis cold putin your Tongues; turn them often ; let them lie three weeks, then dry them. To make Saufages. T AKE three pounds of fat, and three pounds of lean pork ; cut the lean into thin dices, and fcrape every dice, and throwaway the skin , have the fat cut as fmall as can be ; mix fat and lean to gether, fhred and mix them well ; two ounces and a half of fait, half an ounce of pepper, thirty cloves, and three or four large blades of mace, fix Ipoonfuls of fage, two fpoonfuls of rofemary cut exceeding fine, with three nutmegs grated ; beat fix eggs, and work them well together with a pint of water that has been boil’d, and is perfectly cold : If you put in no herbs, dice a penny white loaf in cream, and deep it all night, and work it in well with your Saufage-meat, with as much cream as will infufe the bread. If you put in raw water, the Saufages are faid not to keep fo well as when it is boil’d. T lAKEa leg of pork, or veal *, pick it clean from skin or fat, and to every pound of lean meat put two pounds of beef fuet, pick’d from the skins 5 ihred the meat and diet feverally very dne , then mix them well together, and add a large handful of green fage fhred very fmall, feafon it with grated nutmeg, fait and pepper; mix it well, and prefs it down hard in an earthen pot, and keep it for ufe. “When you ufe them, roll them up with as much egg as will make them roll fmooth, but ufe no dour: In rolling them up, make them the length of your finger, and as thick as two fingers: Fry them in clarified diet, which muft be boiling hot before you put *The Compleat Houfewife. by put them in. Keep them rolling about in the pan when they are fried through, they are enough. ew Pigeons with Afparagus . D RAW your Pigeons, and wrap up a little fhred parfley, with a very few blades of thyme 3 fome fait and pepper in a piece of butter ; put fome in the belly, and fome in the neck, and tie up the vent and the neck, and half roaft them ; then have fome ftrong broth and gravy, put them together in a ftew-pan ; (lew the Pigeons till they are full enough ; then have tops ol Afparagus boil’d tender* and put them in, and let them have a walm or two in the gravy, and difh it up. A Pickle for either ‘Tongues or Hams. T AKE what quantity of water you pleafe, and with bay-falt ajid common fait make it ftrong enough to bear an eg; then to every gallon of this pickle add half a pcftind of petre-falt, a pound of coarfe fugar, and tw6 or three ounces of falt-petre beat fine ; boil it and fcum At, and when ’tis tho rough cold put in your Hams or Tongues; turn them often ; the Hams may lie in the pickle about a month, the Tongues three weeks•, then hang them up to dry. Toft ew Pigeons . S EASON eight Pigeons with pepper and fait* only take a middling cabbage cut a-crofs the middle, and lay the bottom with the thick pieces in the ftew-pan ; then lay on your Pigeons, and cover s em with the top of your cabbage ; then pour in a pint of red wine, and a pint of water ; fo let it ftew flowly an hour or more, then ferve it. Another . . . . ‘ .- •» i * S TUFF your Pigeons with fweet-herK chopp’d fmall, fome bacon minced fmall, grated bread, fjpice* butter* and yolk of egg few them up top F % and 68 1 %e Compleat Houfewife. and bottom, and flew them in drong broth, with half a pint of white-wine to fix Pigeons, and as much broth as will cover them well, with nutmeg, whole pepper, mace, fait, a little bundle of fweet- herbs, and a bit of lemon-peel, and an onion ; when they are aimed done, put in fome artichoke-bottoms ready boiled, and fried in brown butter, or afpara- gus-tops ready boiled ; thicken up the liquor with the fluffing out of the Pigeons, and a bit of butter rolPd in flour : Take out the lemon-peel, bunch of herbs, and onion. Garnifh the diffi with fliced le mon, and very thin bits of bacon toafted before the lire. To pickle Hams or Ribs of Beef. T A KE fix gallons of your bloody Beef-brine., or from Pork, and put to it two pounds of brown fugar, and a pound of falt-petre ; boil ’em together, and feum it well, and when 5 tis cold put it into the thing you defign to pickle in, and put in your Hams ; large ones mud lie in the pickle three weeks, fmall ones but a fortnight, fometimes turn ing them ; the pickle mud be drong enough to bear an egg. This way is only for great families, that kill or ufe a great deal of Beef To flew Green Peas . T AKE five pints of young Green Peas, put them into a diffi with a little fpring-water; favoury, fome fweet-marjoram and thyme, and an onion ; a few cloves, and a little whole pepper ; melt half a pound of fweet butter, with a piece of fat dried ba con the bignefs of an egg, in a dew-pan, and let it boil till it is brown ; take the white part of three hard lettuces cut very fmall, and put them into the butter ; fet it again on the fire for half a minute, dining the lettuces four or five times; then put in the Peas, and after you have given them five or fix toffes, put in as much drong broth as will dew them ; then add half a pint of cream, and let them boil till the The Compleat Houfewife. 6g the liquor is almoft wafted ; bruife them a little with a fpoon, and put a quarter of a pint of more cream to them *, tofs them five or fix times, and difh them. Any good gravy may be added. To make Green Peas Soop. M AKE ftrong broth of a leg of beef, a knuckle or fcrag-end of veal, and fcrag of mutton ; clear it off *, then chop fome cabbage-lettuce, fpi- nage, and a little forrel, and put half a pound of butter in a fiat fauce-pan ; Dredge in fome flour, put it over the fire until ’tis brown ; then put in your herbs, and tofs them up a little over the fire ; then put in a pint and half of Green Peas half boiled before, and then put in your ftrong broth, and let it juft fimmer over the fire half an hour ; then cut fome French bread very thin *, dry it well before the fire, and put that in, and let it ftew half an hour longer *, feafon your broth with pepper, fait, and a few cloves and mace. Garnifh the difh with fpi- nage fcalded green, and fome very thin bits of ba con toafted before the fire. Strong Broth. T AKE twelve quarts of water, two knuckles of veal, a leg, or two fhins of beef, two pair of calf’s feet, a chicken, a rabbet, two onions, cloves, mace, pepper, fait, a bunch of fweet-herbs ; cover it clofe, and let it boil till fix quarts are confum’d : Strain it out, and keep it for ufe. To make Craw-fjh Soop. T A K E a gallon of water, and fee it a boiling ; put in it a bunch of fweet-herbs, three or four blades of mace, an onion ftuck with cloves, pepper, and fait ) then have about two hundred of Craw* fifth, faveout about twenty ; then pick the reft from their fhells •, fave the tails whole, the bodies and fhells beat in a mortar, with a pint of peas green or dry* that have been boiled tender ; put your boiling F 3 water jo 7“he Compleat Houfewife. water to it, and ft rain it boiling hot through a cloth* till you have got all the goodnefs out, and fome good gravy ; then ilice French bread very thin, and fet it to dry very hard : Set your Soop over a flew in a difh, and the French bread in it ; cover it, and let it flew till his ferved up *, then brown a piece of butter in a broad fauce-pan, and put into it your tails, a ladleful of broth, and an onion : Cover that, and fet it over a flew, and when you are ready to life it, take out the onion, and put all together in the difh you ferve it in, with a whole French roll toafled and put in the middle of the difh, and the twenty Craw-ffth you faved out, fried, and laid round the difh to garnifh it. If you have a carp, fcale and flea it, and take the fifh from the bones, and mince the fifh fmall, with a very little bit of efchalot, an anchovy, fome par- fiey and thyme, fome fpice, fait, a little grated bread, and the yolks of two eggs make it up, and few it in the fit in of the carp ; then boil it, but not long, and put it in the middle of your Soop, inftead of your French roll. toft ew a Neck of Veal. C U T your Neck of Veal in fteaks *, beat them flat, and feafon them with fait, grated nutmeg, thyme, and lemon-peel, fhred very fine ; and when you put it into your pan, put to it fome thick cream, according to the quantity you do, and let it flew foftly till enough *, then put into your pan two or three anchovies, a little gravy, or flrong broth, a bit of butter, and fome flour dulled in, and tofs it up till ’tis thick, then difh it. Garnifh with lemon, to Jl ew Carp. S C A L E and gut your carp, and wafh the blood out of their bellies with vinegar •, then flour them well, and fry them in butter till they are tho rough hot, then put them into your flew-pan, with cl pint of claret, two anchovies, an onion fluck with i three three or four cloves, two or three blades of mace, a bunch of fvveet-herbs, and a pound of frefh butter ; put them over a foft fire, three quarters of an hour will do them ; then take your Fifh up, and put them in the difh you ferve them in *, and if your fauce is not thick enough, boil it a little longer ; then drain it over your Carp. This is a very good way to flew eels, only cut them in pieces, and not fry them. Garnifh with horfe-radifh and lemon. To pot Eels. C ASE your Eels and gut them, wafh them, and dry them, flit them down the back, and take out the bones ; cut them in pieces to fit your pot ; then rub every piece on both fides with pepper, fait, and grated nutmeg; then lay them clofe in the pot till dis full ; cover the pot with coarfe pafle, and bake them. A pot that holds eight pound weight mud have two hours baking ; when they come out of the oven open the pot, and pour out all the liquor, then cover them with clarified butter. Mackrel to Caveack. C UT your Mackrel in pieces, feafon them as for potting, and rub it in well ; fry them in oil or clarified butter, then lay them on draw by the fire to drain •, when cold put them in vinegar, and cover them with oil, dry them before you feafon them : They will keep, and are extremely good. S LIT your Mackrel in halves, take out the roes, gut and clean them, and drew fait over them, and lay one on another, the back of one to the in- fidc of the other, fo let them lie two or three hours, then wipe every piece clean from the fait, and drew them over with pepper beaten, and grated nutmeg, fo let them lie two or three hours longer *, then fry them well, take them out of the pan, and lay them on coarfe cloths to drain *, when cold put them in a F 4 pan* y 2 The Compleat Houfewife. pan, and cover them over with a pickle of vinegar boiled with fpice, when ’tis cold. To haft a Calf’s Head. B OIL the Head almoft enough, then cut it in half, the faireft half fcotch and ftrew it over with grated bread, and a little fhred pardey ; fet it before the fire to broil, and bafte it with butter. Cut the other half and the tongue in thin dices as big as a crown-piece : Have fome ftrong gravy ready, and put it in a ftew-pan with your Hafh, an anchovy wafhed, boned, the head and tail of; a bit of onion, two or three cloves, and two blades of mace, juft bruifed and put into a rag; then ftrew in a little flour, and fet it to ftew: When ’tis enough, have in readinefs the yolks of four eggs well beaten, with two or three fpoonfuls of white-wine, and fome grated nutmeg, and ftir it in your Hafh till ’tis thick enough ; then lay your broiled Head in the middle, and your Hafh round. Garnifh with lemon and lit tle flices of bacon ; always have forc’d-meat balls. You may add fweet breads and lamb ftones, To jug a Hare. C U T a Hare in pieces, but do not wafh it; fea- fon it with half an onion fhred very fine, a fprig of thyme, and a little pardey all fhred, and beaten pepper and fait, as much as will lie on a fhil- ling, half a nutmeg, and a little lemon-peel; ftrew all thefe over your Hare, and dice half a pound of fat bacon into thin dices; then put your Hare into a Jug, a layer of Hare, and the dices of bacon on it ; fo do till all is in the Jug ; flop the Jug clofe that not any fleam can go out ; then put it in a pot of cold water, lay a tile on the top, and let it boil three hours ; take the Jug out of the kettle, and put half a pound of butter in it, and fhake it together till the butter is melted ; then pour it in your difh. Garnifh with lemon. * The Compleat Houfemfe. y 3 To jug Pig eons . P U L L, crop, and draw your Pigeons, but not wafh them j fave the livers, and put them in fcaiding water, and let them on the fire for a minute or two *, then take them out, and bruife them fmall with the back of a fpoon *, mix with them a little pepper, fait, and grated nutmeg, lemon-peel Hired very fine, and chopp’d parfley, two yolks of eggs very hard, andbruifed as you did the liver, and fuet fhaved exceeding fine, and fome grated bread ; work thefe together with raw eggs, and roll it in butter, and put a bit into the crop and belly of your Pigeon, and few up the neck and vent *, then dip your Pi geons in water, and feafon them with pepper and fait as for a pye *, then put them in your Jug, with a piece of fallery ; flop them up clofe, and fet them in a kettle of cold water, with a tile on the top, and jet it boil three hours ; then take them out of the Jug, and put them in your difh *, take out the fal lery, and put in a piece of butter roll’d in flour ; fhake it till ’tis thick, and pour it on your Pigeons. Garnifh with lemon. To make Pockets . C UT three flices out of a leg of veal, the length of a finger, the breadth of three fingers, the thicknefs of a thumb, with a fharp penknife ; give it a flit through the middle, leaving the bottom and each fide whole, the thicknefs of a firaw ; then lard the top with fmall fine lards of bacon ; then makea forc’d- meat ofmarrow,fweet-breads,and lamb- ftones juft boiled, and make it up after ’tis feafoned and beaten together with the yolks of two eggs, and put it into your Pockets as if you were filling a pin- cufhion ; then few up the top with fine thread, flour them, and put melted butter on them, and bake them j roaft three fweet-breads to put between, and ferve them with gravy-fauce. To 74 Compleat Houfewife. To make Runnet. ( T AKE a calf’s bag, fkewer it up, and Jet it lie a night in cold water, then turn out the curd into frefh water, wafh and pick it very clean, and fcour the bag infide and outlide ; then put a handful of fait to the curd, and put it into a bag, and fkewer it up, and let it lie in a clean pot a year *, then put half a pint of fack into the bag, and as much into the pot, and prick the bag *, then bruife one nutmeg, four cloves, a little mace, and tie them up in a bit of thin cloth, and put it into the pot, and nowand then fqueeze the fpice cloth : In a few days you may ufe it ; put a fpoonful, or at molt a fpoonful and half, to twenty quarts of milk. To make a Summer Cream-Cheefe. A K E three pints of milk juft from the cow, and five pints of good fweet cream, which you muft boil free from fmoke ; then put it to your milk; cool it till ’tis but blood warm, and then put in a fpoonful of runnet; when ’tis well come, take a large ftrainer, lay it in a great Cheefe-fat; then put the curd in gently upon the ftrainer, and when all the curd is in, lay on the Cheefe-board, and a weight of two pound. Let it fo drain three hours, till the whey be well drained from’it; then lay a Cheefe- cloth in your lefter Cheefe-fat, and put in the curd, laying the cloth fmooth over it as before, and the board on the top of that, and a four-pound weight on it; turn it every two hours into dry cloths be fore night, and be careful not to break it next morn ing*, fait it, and keep it in the fat till the next day ; then put it into a wet cloth, which you muft fhift every day till ’tis ripe. To make a New-market Cheefe to cut at two Years old. NY morning in September take twenty quarts of new milk warm from the cow, and colour The Compleat Houfewife. 7 5 it with marigolds ; when this is done, and the milk not cold, get ready a quart of cream, and a quart of fair water, which mult be kept ftirring over the fire till ’tis fcalding hot ; then ftir it well into the milk and runnet, as you do other Cheefe ; when ’tis come, lay Cheefe-cloths over it, and fettle it with your hands ; the more hands the better; as the whey rifes, take it away, and when ’tis clean gone, put the curd into your fat, breaking it as little as you can ;then put it in the prefs, and prefs it gently an hour ; take it out again, and cut it in thin dices, and lay them fingly on a cloth, and wipe them dry; then put it in a tub, and break it with your hands as fmall as you can, and mix with it a good handful of fait, and a quart of cold cream *, put in the fat, and lay a pound weight on it till next day ; then prefs and order it as others. To make a RunnetBag . L ET the calf fuck as much as he will, juft before he is kill’d ; then take the bag out of the calf, and let it lie twelve hours, cover’d over in (ting ing nettles till ’tis very red ; then take out your curd, and wa(h your Bag clean, and fait it within-fide and without, and let it lie fprinlded with fait twenty- four hours, and wafh your curd in warm new milk, and pick it, and put away all that is yellow and hol low, and keep what is white and clofe, and wafh it well, and fprinkle it with fait, and when the Bag has lain twenty-four hours, put it into the Bag a- gain, and put to it three fpoonfuls of the ftroakings of a cow, beat up with the yolk of an egg or two, twelve cloves, and two blades of mace, and put a Ikewer through it, and hang it in a pot; then make the Runnet-water thus: Take half a pint of fair water, a little file, and fix tops of the reddifh of black-thorn, and as many fprigs of burnet, and two of fweet- marjoram *, boil thefe in the water, and (train it out, and when ’tis cold put one hlf in the Bag, and let the Bag lie in the 7 6 The Compleat Houfewife. the other half, and take it out as you ufe it, and when you want, make more Runnet, which you may do fix or feven times ; three fpoonfuls of this Runnet will make a large Chejhire or Chedder Cheefe, and half as much to a common Cheefe, To make a Chedder -Cheefe. T AKE the new milk of twelve cows in the morning, and the evening cream of twelve cows, and put to it three fpoonfuls of Runnet and when 9 tis come, break it, and whey it *, and when S tis well wheyed, break it again, and work into the curd three pounds of frefh butter, and put it in your prefs, and turn it in the prefs very often for an hour or more, and change the cloths, and wadi them e- very time you change them ; you may put wet cloths at firft to them, but towards the laid put two or three fine dry cloths to them *, let it lie thirty or for ty hours in the prefs, according to the thicknefs of the Cheefe: Then take it out, wafh it in whey, and lay it in a dry cloth till *tis dry , then lay it on your fhelf, and turn it often. French Butter . T A K E the yolks of four hard eggs, and half a pound of loaf fugar beat and lifted, half a pound of fweet butter; bray them in a marble mor tar, or fome other convenient thing, with a fpoon- ful or two of orange-flower-water when it is well mix’d, force it thro* the corner of a coarfe cloth, in little heaps on a China plate, or thro 9 the top of a drudging box. To make Butter. A S foon at you have milked, drain your milk into a pot, and flir it often for half an hour; then put it in your pans or trays j when 5 tis cream ed, fkim it exceeding clean from the milk, and put your cream into an earthen pot, and if you do not churn immediately for Butter, fhift your cream once j The Compleat Houfewife. 7 7 once in twelve hours into another clean fcalded pot, and if you find any milk at the bottom of the pot, put it away ”, and when you have churned, wadi your Butter in three or four waters, and then fait it as you would have it, and beat it well, but not wafh it after 5 tis falted ; let it (land in a wedge, if it be to pot, till the next morning, and beat it again, and make your layers the thicknefs of three fingers, and then drew a little fait on it, and fo do till your pot is full !The Queens Cheefe. T AKE fix quarts of the bed Stroakings, and let them dand till they are cold *, then fet two quarts of cream on the fire till ’tis ready to boil; then take it off, and boil a quart of fair water, and take the yolks of two eggs, and one fpoonful of fu- gar, and two fpoonfuls of Runnet; mingle all thefe together, and dir it till ’tis but blood warm : when the cheefe is come, ufe it as other cheefe ; fet it at night, and the third day lay the leaves of nettles under and over it: It mud be turned and wiped, and the nettles drifted every day, and in three weeks it will be fit to eat. This cheefe is made between Michaelmas and Alhallantide . To make a thick Cream-Cheefe. T i A K E the morning’s milk from the cow, and the cream of the night’s milk and runnet, pretty cool together, and when ’tis come, make it pretty much in the Cheefe-fat, and put in a little fait, and make the Cheefe thick in a deep mold, or a melon mold, if you have one: keep it a year and half, or two Years before you cut it: It mud be well falted on the outfide. To make a Slip-Coat Cheefe. T AKE new milk and runnet, quite cold, and when ’tis come, break it as little as you can in putting it into the Cheefe-fat, and let it dand and whey 7 8 *lhe Compleat Houfewife. whey itfelf for fome time ; then cover it, and fet about two pound weight on it, and when it will hold together, turn it out of that Cheefe-fat, and keep it turning upon clean Cheefe-fats for two or three days, till it has done wetting, and then lay it on fharp- pointed dock-leaves till’tis ripe: Shift the Leaves often* A Cream Cheefe . T AKE fix quarts of new milk warm from the cow, and put to it three quarts of good Cream $ then runnet it, and when it comes put a cloth in the Cheefe mold, and with your Flitting-difh take it out in thin fiices, and lay it on your mold by de grees till ’tis all in : then let it hand with a Cheefe – board upon it till ’tis enough to turn, which will be at night ; then fait it on both fides a little, and let it hand with with a two pound weight on it all night % then take it out, and put it into a dry cloth ; and fo do till ’tis dry ; ripen it with laying it on nettles , fhift the nettles every day* All Sorts of PICKLES. To pickle Mujhrooms. G ATHER your Mufhrooms in the morn ing, as foon as poflible after they are out of the Ground : for one of them that are round and unopened, is worth five that are open* If you do gather any that are open, let them be fiuch as are reddifh in the gills, ior thofe that have white gills are not good. Having gathered them, peel them into water. When they are all done, take them out, and put them into a lauce-pan *, then put to them a good quantity of fait, whole pepper, cloves. The Compleat Houfewife. 79 cloves, mace, and nutmeg quartered ; let them boil In their own liquor a quarter of an hour with a quick fire ; then take them off the fire, and pafs them through a colander, and let them Hand till they are cold*, then put all the fpice that was ufed in the boiling them, to one half white-wine, and the other half white-wine Vinegar, fome fait, and a few bay-leaves *, then give them a boil or two: There muft be liquor enough to cover them; and when they are cold put a fpoonful or two of oil on the top to keep them : You muft change the liquor once a month. To make Melon Mangoes . T A K E fmall Melons, notquite ripe, cut a flip down the fide, and take out the infide very dean ; beat muftard-feeds, and fhred garlick, and mix with the feeds, and put in your Mangoes ; put the pieces you cut out into their places again, and tie them up, and put them into your pot, and boil fome Vinegar, (as much as you think will cover them) with whole pepper, and fome fait, and Jamai ca pepper, and pour in fcalding hot over your Man goes, and cover them clofe to keep in the fleam ; and fo do every day for nine times together, and when they are cold cover them with leather. To pickle Walnuts. T AKE walnuts about Midfummer , when a pin will pafs through them, and put them in a deep pot, and cover them over with ordinary vine gar ; change them into frefh vinegar, once in four- teen days, till fix weeks be paft ; then take two gal lons of the beft vinegar, and put into it coriander- feeds, carraway-feeds, dill-feeds, of each an ounce grofly bruifed, ginger fliced three ounces, whole mace one ounce, nutmeg bruifed two ounces, pep per bruifed two ounces, give all a boil or two over the fire, and have your nuts ready in a pot, and pour the liquor boiling hot over them , fo do for nine times. To * 8o The Compleat Houfewife. To pickle Cucumbers in Slices. S L I CE your Cucumbers pretty thick, and to a dozen of Cucumbers fiice in two or three good onions, and ftrew on them a large handful of fait, and let them lie in their liquor twenty-four hours ; then drain them, and put them between two coarfe cloths; then boil the belt white-wine vinegar, with fome cloves, mace, and Jamaica Pepper in it, and pour it fcalding hot over them, as much as will cover ’em all over ; when they are cold, cover them up with leather, and keep them for ufe. To pickle Sprats for Anchovies. T AKEan Anchovy-barrel, or a deep glazed pot; put a few bay-leaves at the bottom; a layer of bay-fak, and fome petre-falt mix’d toge ther ; then a layer of Sprats crowded clofe ; then bay-leaves, and the fame fait and Sprats, and fo till your barrel or pot be full; then put in the head of your barrel clofe, and once a week turn the other end upwards ; in three months they’ll be fit to eat as Anchovies raw, but they will not diflblve. To pickle Sparrows or Squab-Pigeons. T AKE your Sparrows, Pigeons, or Larks, and draw them, and cut off their legs ; then make a pickle of water, a quarter of a pint of white-wine, a bunch of fweet-herbs, fait, pepper, cloves and mace; when it boils, put in your Sparrows, and when they are enough, take them up, and when they are cold, put them in the pot you keep them in ; then make aftrongpickle ofrhenifh-wine, and white- wine vinegar, put in an onion, a fprig of thyme and favoury, fome lemon-peel, fome cloves, mace and whole Pepper ; feafon it pretty high with fait; boil all thefe together very well; then fet it by till kis cold, and put it to your Sparrows ; once in a month new boil the pickle, and when the Bones are diffolved, they are fit to eat ; put them in China – Saucers, and mix with your pickles. To To pickle Nafiurtium Buds. G ATHER your little knobs quickly after your bloffoms are off ; put them in cold water and fait for three days, fhifting them once a day *, then make a pickle (but do not boil it at all) of fome white- wine, fome white-wine vinegar, efchalot, horfe-ra- difh, pepper, fait, cloves and mace whole, and nut meg quartered ; then put in your feeds and flop them clofe ; they are to be eaten as capers. To keep Quinces in Pickle. C U T five or fix Quinces all to pieces, and put them in an earthen pot or pan, with a gallon of water, and two pounds of honey ; mix all thefe together well, and then put them in a kettle to boil leifurely half an hour, and then drain your liquor into that earthen put ; and when ’tis cold, wipe your Quinces clean, and put them into it: They muff be covered very clofe, and they will keep all the year. To pickle Afparagus. G ATHER your Afparagus, and lay them in an earthen pot; make a brine of water and fait ffrong enough to bear an egg, and pour it hot on them, keep it clofe covered: when you ufe them hot, lay them in cold water for two hours, then boil and butter them for the table ; and it you ufe them as a pickle, boil them and lay them in vinegar. To pickle Afhen-keys. T AKE Afhen-keys as young as you can get them, and put them in a pot with fait and water; then take green whey, when’tis hot, and pour over them ; let them ftand till they are cold before you cover them, fo let them ftand ; when you ufe them, boil them in fair water ; when they are tender take them gut, and put them in fait and water, fa G “To pickle Samphire. P ICK your Samphire from dead or withered branches ; lay it in a bell-metal or brafs pot * then put in a pint of water and a pint of vinegar y fo do till your pickle is an inch above your lamphire; have a lid fit for the Pot, and pafte it clofe down, that no fleam may go out; keep it boiling an hour, take it off, and cover it with old facks, or any old Cloths, under, over, and all about the pot: when ’tis cold, put it up in tubs or pots *, the beft by itfelf * the great ftalks lay upmoft in boiling ; it will keep the cooler and better. The vinegar you ufe muft be the beft. To mango Cucumbers. C U T a little flip out of the fide of the Cucum ber, and take out the feeds, but as little of the meat as you can ; then put in the infide muftard- feed bruifed, a clove of garlick, fome flices of gin ger, and fome bits of horfe-radifh •, tie the piece in again, and make a pickle of vinegar, fait, whole pepper, cloves, mace, and boil it, and pour it on the Mangoes; and fo do for nine days together j when cold, cover them with Leather. Another TV ay to pickle Walnuts. T AKE Walnuts about Midfu miner , when a pin will pafs through them ; and put them in a deep pot, and cover them over with ordinary vine** gar ; change them into frefh vinegar once in four teen days, fo do four times ; then take fix quarts of the beft vinegar, and put into it an ounce of Dill- feeds grofly bruifed; ginger fliced three ounces, mace whole one ounce, nutmegs quartered two ounces, whole pepper two ounces *, give all a boil or two over the fire; then put your nuts into a crock, and pour your pickle boiling hot over them ; cover them up clofe till ’tis cold to keep in the fleam ; then have gallipots ready, and place your nuts *The Compleat Houfewife. 3 3 nuts in them till your pots are full; put in the mid dle of each pot a large clove of garlick (tuck full of cloves; and ftrew over the tops of the pots muftard- feed finely beaten, a fpoonful, or more or lefs, ac cording to thebignefsof your pot ; then put the fpice on, and lay vine-leaves, and pour on the li quor, and lay a flate on the top to keep them under the liquor. Be careful not to touch them with your fingers, left they turn black; but take them out with a wooden fpoon ; put a handful of fait in with the fpice. When you firft boil the pickle, you muft likewife remember to keep them under the pickle they are firft fteeped in, or they will lofe their co lour. Tie down the pots with leather. A fpoonful of this liquor will relifh fauce for fifh, fowl, or fri- cafy. B OIL your Lobfters in fait and water, till they will eafily flip out of the fhell; take the tails out whole, and juft crack the claws, and take out as whole as poftible ; then make the pickle half white- wine and half water; put in whole cloves, whole pepper, whole mace, two or three bay-leaves ; then put in the Lobfters, and let them have a boil or two in the pickle ; then take them out, and fet them by to be cold, boil the pickle longer, and when both are cold put them together, and keep them for ufe. Tie the pot down clofe ; eat them with oil, and vi negar, and lemon. W HEN your Tench are cleansed, have a pickle ready boil’d, half white-wine and half vinegar, a few blades of mace, fome flic’d ginger, whole pepper, and a bay-leaf, with a piece of le mon-peel and fome fait; fo boil your Tench in it, and when it is enough, lay them out to cool, and when the liquor is cold ? put them in ; it will keep but few days. T’he Compleat Houfewife. An excellent way to pickle Mufhrooms. P U T your Mufhrooms into water, and wafh ’em clean with a fpunge, throw them into water as you do them ; then put in water and a little fait, and when it boils put in your Mufhrooms; when they boil up fcum them clean, and put them into cold water, and a little fait: Let them Hand twenty- four hours, and put them into white-wine vinegar, and let them ftand a week; then take your pickle from them, and boil it very well with pepper, cloves, mace, and a little ail-fpice ; when your pickle is cold, put it to your Mufhrooms in the glafs or pot you keep them in ; keep them clofe, tied down with a bladder ; the air will hurt them : If your pickle mothers, boil it again : You may make your pickle half white-wine, and half white- wine vinegar. Another. A FTER your Mufhrooms are well cleaned with a woollen cloth in fait and water, boil milk and water and put them in ; let them boil eight or ten minutes; drain them in a fieve; put them im mediately into cold water that has been boil’d and made cold ; take them out of it, and put them into boil’d vinegar that is cold alfo ; let them ftand twenty-four hours, and in that time get ready a pickle with white-wine vinegar, a few large blades of mace, a good quantity of whole pepper and gin ger diced •, boil this, and when cold put in your Mufhrooms from the other vinegar. Put them into wide-mouth glafles, and oil upon them; they will keep a great while, if you put them thus in two pickles. “To pickle Oyjl ers. W ASH your Oyfters in their own liquor, fqueezing them between your fingers, that there be no gravel in them ; ftrain the liquor, and i wafh wafh the oyfters in it again ; put as much water as the liquor, and fet it on the fire, and as it boils fcum it clean ; then put a pretty deal of whole pepper, boil it a little, then put in fome blades of mace, and your Oyfters, ftirring them apace, and when they are firm in the middle-part, take them off, pour them quick into an earthen pot, and cover them ve ry dole ; put in a few bay-leaves ; be fare your Oyfters are all under the liquor *, the next day put them up for ufe, cover them very clofe : When you difh them to eat, put a little white-wine or vinegar on the plate with them. To pickle Pods of Radifhes. G Ather the youngeft Pods, and put them in wa ter and fait twenty-four hours ; then make a pickle for them of vinegar, cloves, mace, whole pep per ; boil this, and drain the Pods from the fait and water, and pour the liquor on them boiling hot : Put to them a clove of garlick a little bruifed. To pickle Cucumbers. T IP E your Cucumbers very clean with a cloth, V f then get fo many quarts of vinegar as you have hundreds of Cucumbers, and take dill and fen nel, and cut it fmall, and put it to the vinegar, and fet it over the fire in a copper kettle, and let it boil, and then put in your Cucumbers till they are warm through, but not boil while they are in ; when they are warm through, pour all out into a deep earthen pot, and cover it up very clofe till the next day s then do the fame again *, but the third day feafon the liquor before you fet it over the fire *, put in fait till *tis blackifh, fomefticed ginger, whole pepper, and whole mace ; then fet it over the fire again, and when it boils put in your Cucumbers : When they are hot through, pour them into the pot, covering it clofe i when they are cold, put them in glaffes, and ftrain the liquor over them •, pick put the fpice, and put to them , cpver them with leather. G 3 8 6 The Compleat Houfewife. To pickle French Beans. A K E young (lender French Beans ; take off x top and tail; then make a brine with cold wa» ter and fait, ftrong enough to bear an egg ; put in your Beans into that brine, and let them lie fourteen clays ; then take them out, and wafh them in fair water, and fet them over the fire in cold water,, without fait, and let them boil till they are fo ten- der as to eat; and when they are cold, drain them from their water, and make a pickle for them : To a peck of French beans, you mu ft have a gallon of white-wine vinegar *, boil it with fome cloves, mace, whole pepper, and fliced ginger, and when 5 tis cold put it and your Beans in a glafs j fo keep them for pfe, Another way to pickle French Beans. P ICK the fmall (lender Beans from the ftalks 5 and let them lie fourteen days in fait and wa ter, then wafh them clean from the brine, and put them in a kettle of water over a (low fire, covered over with vine-leaves j let them ftew, and not boil, till they are almoft as tender as for eating *, then (train them off, and (train them on a coarfe cloth to dry ; then put them in your pots: Boil alegar, feum it, and pour it over them, covering them clofe ; boil it fo three or four days together, till they be green : Put fpice, as to other pickles, and when cold cover with leather. French Beans to keep. FTAKE a peck of French Beans, break them every 1 one in the middle ; to them put two pounds of beaten fait *, ram them well together, and when the brine atifes put them in a narrow-mouth’d jar ; prefs them down clofe, and lay fomewhat that will keep them down with a weight, and tie them up clofe, that no air comes to them j the night before you ufe them, lay them in water, The Compleat Houfewife. 8 7o pick le Currants for prefent Ufe. T AKE either red or white, being not thorough ripe j give them a warm in white-wine vine gar, with as much fugar as will indifferently fweeten them ; keep them well cover’d with liquor. To pickle Afparagus. T A K E of the largeft Afparagus, cut off the white at the ends, and fcrape them lightly to the head, till they look green ; wipe them with a cloth, and lay them in a broad gallipot very even •» throw over them whole cloves, mace, and a little fait ; put over them as much white-wine vinegar as will cover them very well: Let them lie in the cold pickle nine days *, then pour the pickle out into a brafs kettle, and let them boil ; then put them in, and ftove them down clofe, and fet them by a little ; then fet them over again, till they are very green ; but take care they don’t boil to be foft ; then put them in a large gallipot, place them even, and put the liquor over them ; when cold tie them down with leather : ’Tis a good pickle, and looks well in a fa- voury made difh or pye* To pickle Broom Buds. P U T your Broom-Buds into little linnen*bags, tie them up, and make a pickle of bay-fait and water boiled, and ftrong enough to bear an egg ; put your bags in a pot, and when your pickle is cold, put it to them ; keep them clofe, and let them lie till they turn black: Then fhift them two or three times, till they change green *, then take them out, and boil them as you have occafion for them : When they are boiled, put them out of the bag •, in vine gar they will keep a month after they are boiled. To pickle Purfain Stalks. ASH your Stalks, and cut them in pieces fix inches long * boil them in water and fak G 4 a w 88 The Compleat Houjewife. a dozen walms; take them up, drain them, and when they cool make a pickle of dale beer, white- wine vinegar, and fait; put them in, and cover them clofe. Cabbage-Lettuce to keep. A BOUT the latter end of the feafon take very dry fand, and cover the bottom of a well- feafon’d barrel •, then fetyour Lettuce in foas not to touch one another *, you muff not lay above two rows one upon another ; cover them well with fand, and fet them in a dry place, and be careful that the froft come not at them. The Lettuce mud not be cut but pull’d up by the roots. To pickle Red Cabbage. A K E your clofe-leav’d Red Cabbage, and cut g it in quarters, and when your liquor boils put in your Cabbage, and give it a dozen walms; then make the pickle of white-wine vinegar and claret: You may put to it beet-root, boil them fird, and turnips half boiled *, ’tis very good for the garnifh- x ing difhes, or to garnilh a falade. To pickle Barberries. T A K E of white-wine vinegar, and fair water, an equal quantity, and to every pint of this liquor put a pound of fix-penny fugar ; fet it over the fire, and bruife fame of the Barberries and put in it a little fait; let it boil near half an hour ; then take it off the fire, and drain it, and when ’tis pret ty cold pour it into a glafs over your Barberries; boil a piece of flannel in the liquor and put over them, and cover the glafs with leather. Another way to pickle Barberries. T AKE water, and colour it red with fome of the word of your Barberries, and put fait to it, and make it drong enough to bear an egg ; then fet it over the fire, and let it boil half an hour ; fcum The Compleat Houfewife. 89 fcum it, and when 5 tis cold drain it over your Bar berries *, lay fomething on them to keep them in the liquor, and cover the pot or glafs with leather. To pickle Salmon . T AKE two quarts of good vinegar, half an ounce of black pepper, half an ounce of Jamaica- pepper j cloves and mace, of each a quarter of an ounce ; near a pound of fait; bruife the lpice grofly, and put all thefe to a fmall quantity of water, put juft enough to cover your fifh: Cut the fifh round, three or four pieces, according to the fize of the Salmon, and when the liquor boils put in your fifh, boil it well *, then take the fifh out of the pickle, and let it cool j and when ’tis cold put your fifh in to the barrel or ftein you keep it in, ftrewing fome fpice and bay-leaves between every piece of fifh : Let the pickle cool, and fcum off the fat, and when the pickle is quite cold, pour it on your fifh, and co ver it very clofe. To pickle Oyfters. MTIAKEa hundred and haft of large Oyfters, wafh them in their own liquor *, and then fcaldthem in their own liquor *, then take them out, and lay them on a clean cloth to cool; then drain their li- quor f and boil and fcum it clean, and put to it one pint of whitewine, half a pint of white-wine vi negar, one nutmeg beat grofly, one onion flit, an ounce of white pepper, half whole, the other half juft bruifed, fix or eight blades of mace, a quarter of an ounce of cloves, five or fix bay-leaves ; boil up this pickle till ’tis of a good tafte ; then cool it in broad difhes, and put your Oyfters in a deep pot or barrel, and when the pickle is cold put it to them ; in five or fix days they will be ready to eat, and will keep three weeks or a month, if you take them out with a fpoon, and not touch them with your fingers. tjo The Complectt Houfewife. The Lemon Salade. T AKE Lemons, and cut them in halfs, and when you have taken out the meat, lay the rinds in water twelve hours; then take them out, and cut the rinds thus ©-: Then boil them in water till they are tender; then take them out and dry them i then take a pound of loaf-fugar and put to it a quarter of a pint of white-wine, and twice as much white- wine vinegar, and boil it a little; then take it off, and when ’tis cold put it in the pot to your peels : They will be ready to eat in five or fix days, and it is a pretty Salade* To pickle Pigeons. T AKE your Pigeons and bone them, beginning at the rump •, then take cloves, mace, nut meg, pepper, fait, thyme, lemon-peel ; beat the fpice, fhred the herbs and lemon-peel very fmall, and feafon the infide of your Pigeons, and then few them up, and place the legs and wings in order: Then feafon the outfide and make a pickle for them. To a dozen of Pigeons two quarts of water, one quart of white-wine, a few blades of mace, fome fait, fome whole pepper, and when it boils, put in your Pigeons, and let them boil till they are tender ; then take them out and drain out the liquor, and put your Pigeons in a pot, and when the liquor is cold, pour it on them. When you ferve them to the table, dry them out of the pickle, and garnifh the difh with fennel or flowers. Eat them with vi negar and oil. To pickle Purjlain Stalks. T AKE the largeft and greened Purflain Stalks, gather them dry, and drip off all the leaves. Lay the Stalks clofe in an earthen pot : You may lay kidney-beans among them, for you may do them the fame way ; then lay a dick or two acrofsto keep them under the pickle, which mud be made thus 5 Take The Compleat Houfewife. g i Take whey, and fet it on the fire, with as much falc as will make it almoft as fait as brine ; fcum off all the curd, and let it boil a quarter of an hour longer, with Jamaica -pepper in it. Next day, when ’tis cold, pour the clear through a clean cloth upon the pickles, and tie it down clofe, and fet it in a cool cellar. In winter, take a few out as you ufe them : Wafti them till the water runs clean *, then put your Beans or Stalks into cold water, and fet them over the fire, very clofe covered, and let them fcald two hoursand tho’ they be black as ink, or ftink before you put them in, they will be very green and good when done; then boil vinegar, fait, pepper, Jamaica* pepper, ginger, for half a quarter of an hour ; and when your Stalks are well drain’d from the water through a colander, then put your pickle to them, and when thefe are ufed, green more, but do not do many at a time. To make Englifh Katchup. T AKE a wide-mouth’d bottle, put therein a pint of the belt white-wine vinegar ; then put in ten or twelve cloves of efchalot peeled and juft bruifed ; then take a quarter of a pint of the beft Langoon white-wine, boil it a little, and put to it twelve or fourteen anchovies wafh’d and Hired, and diffolve them in the wine, and when cold put them in the bottle *, then take a quarter of a pint more of white-wine, and put in it mace, ginger Hiced, a few cloves, a fpoonful of whole pepper juft bruifed, let them boil all a little *, when near cold, dice in almoft a whole nutmeg, and fome lemon-peel, and likewile put in two or three fpoonfuls of horfe-radifh ; then ftop it clofe, and for a week (hake it once or twice a day ; then ufe it: ’Tis good to put into fiHi fauce, or any favoury difh of meat ; you may add to it the clear liquor that comes from mushrooms. “To pickle Cucumbers in Slices. T AKE your Cucumbers at the full bignefs, but not yellow, and flice them half an inch thick *, flice an onion or two with them, and ftrew a pretty deal of fait on them ; let them ftand to drain all night ; then pour the liquor clear from them : dry them in a coarfe cloth, and boil as much vinegar as will cover them, with whole pepper, mace, and a quarter’d nutmeg j pour it fcalding hot on your cucumbers, keeping them very clofe ftopt ; in two or three days heat your liquor again, and pour over them •, fodo two or three times more, then tye them up with leather. To pickle mail Onions . T AKE young white unfet onions, as big as the tip of your finger ; lay them in water and fait two days •, fliift them once, then drain them in a cloth ; boil the bed vinegar with fpice, accord ing to your tafte, and when discoid, keep them in it covered with a wet bladder. Afiother TVay to pickle TValnuts . ripAKE your Nuts fit to preferve, prick them ] full of holes, and cut the flit in the creafe half through. Put them as you do them into brine let them lie three weeks, changing the brine every four days: take them out with a cloth, and wipe them dry ; put them in a pot, with a good deal of bruifed muftard-feed ; then have your pickle ready ; which muft be wine-vinegar, as much as will cover them •, put in cloves, mace, ginger, pep per, fait, three or four cloves of garlick ftuck with cloves, and pour your liquor boiling hot upon them, and keep them clofe tied for a fortnight *, boil the pickle again, fo do three times j put oil on the top. 93 *The Compleat Houfewife. l*o dijiil Vinegar for Mu [brooms. T O a gallon of vinegar put an ounce and half of ginger diced, one ounce of nutmegs bruifed, half an ounce of mace, half an ounce of white pepper, as much Jamaica pepper, both bruifed, a few cloves j diftil this: Take care it does not burn in the flilk lo pickle Muflorooms. T AKE only the Buttons, wafh them in milk and water with a flannel ; put milk on the fire, and when it boils, put in your mufhrooms, and boil them four or five boils, and have in readi- nefs a brine made with milk and fait, and take them out of the boiling brine, and put them into the milk brine, and cover them up all night; then have a brine with water and fait, boil it, and let it (land to be cold, and put in your buttons, and wafh them in it. When you firft boil your Mufhrooms, you mult put with them an onion and fpice. Then have in readinefs a pickle, made with half white-wine, and half white-wine vinegar ; boil in it ginger, mace, nutmegs, and whole white pepper ; when ’tis quite cold, put your Mufhrooms into the bottle, and fome bay-leaves on the fides, and ftrew between fome of your boiled fpice ; then put in the liquor, and a little oil on the top ; cork and rozin the top ; fetl them cool and dry, and the bottom upwards. A Leg of Mutton A-la-Daube. L ARD your meat with bacon through, but flant* way ; half roaft it *, take it off the fpit, at)d put it in a fmall pot as will boil it * two quarts of flrong broth, a pint of white-wine, fome vine gar, whole fpice, bay-leaves, green onions, favoury, fweet-marjoram ; when ’tis ftew’d enough, make fauce of fome of the liquor, mufhrooms, lemon cut like dice, two or three anchovies: thicken it with browned butter, Garnifh with lemon. lo 7o marinate Smelts . T AKE your Smelts, gut them neatly, wafh and dry them, and fry them in oil ; lay them to drain and cool, and have in readinefs a pickle made with vinegar, fait, pepper, cloves, mace, onion, horfe-radifh : let it boil together half an hour, when ’tis cold put in your Smelts. “To make the Mufhroom Powder. T AKEa peck of Mufhrooms, wafh and rub them clean with a flannel rag, cutting out all the worms; but do not peel off the fkins: put to them flxteen blades of mace, forty cloves, fix bay- leaves, twice as much beaten pepper as will lie on a half crown ; a good handful of fait, a dozen onions, a piece of butter as big as an egg, and half a pint of vinegar: flew thefe as fafl: as you can j keep the liquor for ufe, and dry the Mufhrooms firft on a broad pan in the oven *, afterwards put them on jfieves, till they are dry enough to pound all toge ther into powder. This quantity ufually makes half a pound. To pickle Lemons. T AKE twelve Lemons, fcrape them with a piece of broken-glafs ; then cut them crofs ®into four parts, downright, but not quite through, but that they will hang together ; then put in as much fait as they will hold, and rub them well, and drew them over with fait ) let them lye in an earthen difli, and turn them every day for three days ; then flice an ounce of ginger very thin, and faked for three days ; twelve cloves of garlick parboiled, and falted three days; a fmall handful of muftard-feed bruifed, and fearced through a hair fieve ; fome red Indian pepper, one to every Le mon. Take your Lemons out of the fait, and fqueeze them gently, and put them into a Jar, with the fpice, and cover them with the belt white-wine vinegar* The Compleat Houfewife. g 5 vinegar. Stop them up very clofe, and in a month’s time they will be fit to eat. To keep Artichoaks in Pickleto boil all Winter. H R O W your Artichoaks into fait and wa- 1 ter half a day ; then make a pot of water boil, and put in your Artichoaks, and let them boil till you can juft draw off the leaves from the bot tom 3 then cut off the bottom very fmooth and clean, and put them into a pot with pepper, fait, cloves, mace, two bay-leaves, and as much vinegar as will cover them: Then pour melted butter over them enough to cover an inch thick *, tie it down clofe, and keep them for ufe : When you ufe them, put them into boiling water, with a piece of butter in the water to plump them ; then ufe them for what you pleafe. Mujhrooms. R U B your Mufhrooms with a piece of flannel in a little water, and as you clean, put others into your pot you defign to do them in ; then fet them into a pot of hot water, as if you were going to infufe them ; let them be covered clofe, and boil them till they be fettled about half from what they were at firft : Take them out into a fieve to let the liquor run off, and immediately fpread them on a clean coarfe cloth, and Another them up clofe ; when cold, put them in the beft white-wine vine gar and fait, and let them lye nine or ten days in it ; then make your pickle with frefti white-wine vine’ gar, white pepper whole, and a little fait. I N July gather the largeft Walnuts, and let them lie nine days in fait and water, fhifting them every third day ; let the fait and water be ftrong -enough to bear an egg ; then put two pots of wa ter on the fire 3 when the water is hot, put in your Walnuts 3 Walnuts; fhift them out of one pot into the other j for the more clean water they have the better ; when fome of them begin to rife in the water, they are enough •, then pour them into a colander, and with a woollen cloth wipe them clean, and put them in the Jar you keep them in ; then boil as much vinegar as will cover them, with beaten pepper, cloves, mace, and nutmeg, juft bruifed, and put fome cloves of garlick into the pot to them, and whole Spice, and Jamaica pepper ; and when they are cold, put into every half-hundred of Nuts, three fpoonfuls of muftard-feed. Tie a bladder over them and leather. Another way to pickle Muhrooms. S CRAPE the Buttons carefully with a Penknife, and throw them into cold water as you fcrape them ; and put them into frefh water, and fet them clofe covered over a quick clear fire ; blow under it to make it boil as fall as poffible half a quarter of an hour ; ftrain them off, and turn the hollow end down upon a wooden board as quick as you can, whilft they remain hot, and then fprinkle them over with a little fait; when they are cold, put them into bottles or glaffes, with a little mace, and fliced ginger, and cover them with cold white-wine vinegar. Tie bladders or leather over them. “To make Goofeberry-Vinegar. T AKE Goofeberriesfull ripe, bruife them in a mortar ; then meafure them and to every quart of goofeberries, put three quarts of water, firft boiled, and let ftand till cold ; let it ftand twenty-four hours ; then ftrain it through a canvafs, then a flannel; and to every gallon of this liquor, put one pound of feeding brown fugar ; ftir it well, and barrel it up *, at three quarters of a year old *tis fit for ufe ; but if it ftands longer, ’tis the bet ter : This vinegar is likewife good for pickles. Another 97 Another fort of Mufhroom-Powder. ? g *AKE the large Mufhrooms, walh them clean from grit *, cut off the (talks, but do not peel or gill them *, fo put them into a kettle over the fire, but no water •, put a good quantity of fpice of all forts, two onions (tuck with cloves, a hand ful of fait, fome beaten pepper, and a quarter of a pound of butter *, let all thefe (tew, till the liquor is dried up in them •, then take them out, and lay them on fieves to dry, till they will beat to pow der ; prefs the powder hard down in a pot, and keep it for ufe, what quantity you pleafe at a time in fauce. To pickle Mujh rooms. T AKE your Mufhrooms frefh gathered, peel or rub them, and put them in milk, and water and fait *, when they are all peeled, take them out of that, and put them into frefh milk, water, and fait to boil, and an onion (tuck with cloves ; and when they have boiled a little, take them off, and take them out of that, andfmothcr them between two flannels *, then take as much good Alegar as you think will cover them, and boil it with ginger, mace, nutmeg, and whole pepper when ’tis cold, let it be put on your mulhrooms, and cover them clofe. To pickle Mufcles or Cockles. T AKE your frefh mufcles, or cockles ; wafih them very clean, and put them in a pot over the fire, till they open i then take them out of their fhells, and pick them clean, and lay them to cool ; then put their liquor to fome vinegar, whole pepper, ginger fiiced thin, and mace, and let it over the fire ; when ’tis fcalding hot, put in your Mufcles, and let them flew a little •, then pour out the pickle from them, and when both are cold put them 98 The C’ampleat Houfewife. them in an earthen jug, and cork it up clofe : In two or three days they will be fit to eat. To make Hung Beef. T O a pound of beef, put a pound of bay-fait, two ounces of falt-petre, a pound of fugar mix’d with the common fait ; let it lie fix weeks in this brine, turning it every day, then dry it and boil it. ‘To do the fine hanged Beef. r H K piece that is fit to do, is the navel-piece, and let it hang in your cellar as long as you dare for (linking, and till it begins to be a little fappy ; take it down, and walk it in fugar and water ; wafh it with a clean rag very well, one piece after another : for you may cut that piece in three ; then take fix-penny-worth of falt-petre, and two pounds ol bay-falt ; dry it, and pound it (mail, and mix with it two or three fpoonfuls of brown fugar, and rub your beef in every place very well with it ; then take of common fait, and drew all over it as much as you think will make it fait enough *, let it lie dole, till the fait be diffolv’d, which will be in fix or feven days *, then turn it every other day, the undermoft uppermoft, and fo for a fortnight ; then hang it where it may have a little warmth of the fire *, not too hot to road it. It may hang in the kitchen a fortnight ; when you ufe it, boil it in hay and pump-water, very tender: it will keep boiled two or three months, rubbing it with a greafy cloth, or putting it two or three mi nutes into boiling water to take off the mouldinefs. To difiil Verjuice for Pickles. ( AKE three quarts of the fharpeft verjuice, and put it in a cold (till, and difiil it off very forcly j the fooner ’tisdiftill’d in thefpring, the bet ter for ufe. To 99 The Compleat Houfewife. To pickle Mufhrooms. m A K E your Mufhrooms as foon as they come JL in ; cut the ftalks off, and throw your Mufh rooms into water and fait as you do them *, then rub them with a piece of flannel, and as you do them, throw them into another veffel of fait and water, and when all is done, put fome fait and water on the fire, and when ’tis fcalding hot, put in your Mufh rooms, and let them ftay in as long as you think will boil an Egg : throw them into cold water as foon as they come off the fire *, but firft put them in a fieve, and let them drain from the hot water, and be Eire to take them out of the hot water im mediately, or they will wrinkle and look yellow. Let them fland in the cold water till next morning, then take them out, and put them into frefn water and fait, and change them every day for three or four days together*, then wipe them very dry, and put them into diftilled vinegar: The fpice muff be diftilled in the vinegar. Sauce for boiled Turkey or Chickens. B O I L a fpoonful of the beft mace very tender, and the liver of the Turkey, but not too much, for then it will be hard ; bray the mace with a few drops of liquor ro a very fine pulp, then bray the liver and put about half of it to the mace with a little pepper, and fome file, if you pleafe you may put three yolks of an egg boiled hard and diflolved ; to this add by degrees a little of the li quor that drains from the Turkey, or fome other gravy ; put thefe liquors to the pulp, and boil them fome time ; then take half a pint of oyfters and boil them no longer than till they will break, and laft put in white-wine and butter wrapt in flower ; let it boil but a little, left the wine make the oyfters hard, and juft at the laft fcaid four or five fpoonfuls of thick new cream, with a few drops of lemon or vinegar j mufhrocms pickled do well, but then leave H z , out ioo The Compleat Houfewife. out the other acids; fome like this fauce bed thick’d with yolks of eggs and no butter. Sauce for Fifh or Flefh. T AKE a quart of verjuice, and put it into a Jug ; then take Jamaica pepper whole, fome Hiced ginger, fome mace, a few cloves, fome le mon peel, horfe-radifh root diced, fome fweet-herbs, fix efchalots peeled and eight anchovies, two or three fpoonfuls of fhred capers; put all thefe into a linen-bag, and put the bag into your verjuice ; flop the jug dole, and keep it for ufe ; a fpoonful cold or mixed in fauce for hfh or fiefh. All Sorts of PUDDINGS. To make an Orange Pudding. T AKE two large Sevil Oranges, and grate off the rind, as far as they are yellow ; then put your Oranges in fair water, and let them boil till they are tender, fhift the water three or four times to take out the bitternefs ; when they are tender cut them open, and take away the feeds and firings, and beat the other part in a mortar, with half a pound of fugar, till ’tis a pafte ; then put in the yolks of fix eggs, three or four fpoonfuls of thick cream, half a naples-bifket grated j mix thefe to gether, and melt a pound of very good frefh but- and flir it well in ; when ’tis cold, put a bir of fine puff-pafle about the brim and bottom of your difh, and put it in and bake it about three quarters ©f an hour. 2 Another I 01 T Another fort of Grange- Pudding. AKE the outfide rind of three Sevil Oranges, boil them in feveral waters till they are tender ; then pound them in a mortar with three quarters of a pound of fugar •, then blanch and beat half a pound of Almonds very fine, with rofe water to keep them from oiling ; then beat fixteen eggs, but fix whites, and a pound of frefh butter *, beat all thefe together very well till 9 tis light and hollow *, then put it in a difh, with a fheet of Puff-pade at the bottom, and bake it with tarts; fcrape fugar on it, and ferve it up hot. To make a Carrot Pudding;. AKE raw Carrots, and fcrape them clean, grate them with a grater without a back. To halt a pound of Carrot, take a pound of grated bread, a nutmeg, a little cinamon, a very little fait, half a pound of fugar, and half a pint of fack, ejght eggs,a pound of butter melted, and as much cream as will mix it well together *, dir it and beat it well up, and put it in a difh to bake ; put puff- pade at the bottom of your difh. To make an Almond Pudding. ? v A K E a pound of the bed Jordan -Almonds blanched in cold water, and beat very fine with a little rofe-water ; then take a quart of cream, boiled with whole fpice, and taken out again, and when 5 tis cold, mix it with the almonds, and put to it three fpoonfuls of grated bread, and one fpoonful of dour, nine eggs, but three whites, half a pound of fugar, a nutmeg grated ; mix and beat thefe well together, put fome puff-pade at the bottom of a difh ; put your duff in, and here and there dick a piece of marrow in it. It mud bake an hour, and when dis drawn, fcrape fugar on it, and ferve it up, 102 To make a Marrow Pudding. T A KE out the Marrow of three or four bones, and flice it in thin pieces ; and take a penny loaf, cut off the cruft, and flice it in as thin flices as you can, and ftone half a pound of raifins of the fun; then lay a fheet of thin pafte in the bottom of a difh *, fo lay a row of Marrow, of Bread, and of Raifins, till the difh is full; then have in readinefs a quart of cream boiled, and beat five eggs, and mix with it; put to it a nutmeg grated, and half a pound of fugar. When ’tisjuft going into the oven, pour in your cream and eggs ; bake it half an hour, fcrape fugar on it when ’tis drawn, and ferve it up. A Bread and Butter Pudding for Bajl- ing-Days. T AKE a two-penny loaf, and a pound of frefh butter ; fpread it in very thin flices, as to eat , cut them off as you fpread them, and done half a pound of raifins, and wafh a pound of currants then put puff-pafte at the bottom of a difh, and lay a row of your Bread and Butter, and drew a handful of currants, and a few raifins, and fome little bits of Butter, and dofo till your difh is full; then boil three pints of cream and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little fait, near half a pound of fugar, fome orange-flower-water, and pour this in juft as the Pudding is going into the oven. Another baked Bread Pudding . T AKE a penny loaf, cut it in thin flices, then boil a quart of cream or new milk, and put in your Bread, and break it very fine j put five eggs to it, a nutmeg grated, a quarter of a pound of fugar, and half a pound of butter j ftir all thefe well toge ther 5 butter a difh, and bake it an hour. A A Lemon Pudding. T l AKE two clear Lemons, grate off the outfide rinds; then grate two iVfc-biflcets, and mix with your grated peel, and.add to it three quarters of a pound of fine fugar, twelve yolks, and fix whites of eggs, well beat, and three quarters of a pound of butter melted, and half a pint of thick cream •, mix thefe well together ; put a fheetofpafte at the bottom of the difh, and juft as the oven is ready, put your fluff in the difh ; fift a little dou ble-refined fugar over it before you put it in the oven ; an hour will bake it. ‘To make a Calf s-Foot Pudding. T AKE two Calf’sFeet finely Hired ; then take of bifkets grated, and ftale mackarooms bro ken fmall, the quantity of a penny loaf; then add a pound of beef-fuet, very finely Hired, half a pound of currants, a quarter of a pound of fugar *, fome cloves, mace, and nutmeg, beat fine ; a very little fait, fome fack and orange-flower-water, fome citron and candied orange-peel ; work all thefe well together with yolks of eggs; if you boil it, put it in the caul of a breaft of veal, and tie it over with a cloth ; it muff boil four hours. For fauce, melt butter, with a little fack and fugar; if you bake it, put fome pafte in the bottom ofthe difh, but none on the brim, then melt half a pound of butter, and mix with your fluff, and put it in your difh, and ftick lumps of marrow in it; bake it three or four hours; fcrapefiw gar over it, and ferve it hot. A Rice Pudding. S ET a pint of thick cream over the fire, and put into it three fpoonfulsof the flour of Rice, Itir it, and when ? tis pretty thick, pour it into a pan, and put into it a pound of frefh butter ; ftir it till 9 tis almoft cold ; then add to it a grated nutmeg, a little fait, fome fugar. a little fack, the yolks of fix H 4 egg$ •) 104 Compleat Houfewife. eggs; ftir it well together ; put fome puff-pafte in the bottom of the difh, pour it in ; an hour or lefs will bake it. An Apple Pudding. P EEL and quarter eight goldemrunnets, or twelve golden-pippins calf them into water, in which boil them as you do Apple-fauce ; fweeten them with loaf fugar, lqueeze in them two lemons, and grate in their peels ; beat eight eggs, and beat them all well together ; pour it into a difh cover’d, and with puff-pafte, and bake it an hour in a flow oven. To make an Oatmeal Pudding. riri A K E three pints of thick cream, and three j quarters of a pound of beef-fuet fhred very fine : when the cream boils, put into it the fuet, and a pound of butter, and half a pound of fugar, a nut meg grated, a little fait; then thicken all with a pint of fine Oatmeal ; ftir it together ; pour it in a pan, and cover it up clofe till Tis almoft cold ; then put in the yolks of fix eggs ; mix it all well together, and put a very thin pafte at the bottom of the difh, and flick lumps of marrow in it, bake it two hours. To make a French Barley Pudding. T ? ‘AKE a quart of cream, and put to it fix eggs well beaten, but three of the whites; then feafon it with fugar, nutmeg, a little fait, orange- flower-water, and a pound of melted butter ; then put to it fix handfuls of French barley that has been boiled tender in milk : Butter a difh, and put it in, and bake it. It mull ftand as long as a venifon- pafly, and it will be good. A. colouring Liquor for Puddings . B EAT an ounce of cochineal very fine, put it in ) a pint of water in a fkillet, and a quarter of an ounce of roach-allum i boil it till the 9 :oodnefs is out i *The Compleat Houfewife. 105 out-, drain it into a viol, with two ounces of fine fugar. It will keep fix months. AKE a pound and a quarter of beef fuet, after J ’tisfkinned, fhred very fine then done three quarters of a pound of raifins, and mix with it, and a grated nutmeg, a quarter of a pound of fugar, a little fait, a little fack, four eggs, four fpoonfuls of cream, and about half a pound of fine flour ; mix thefe well together, ptetty diff; tie it in a cloth, and let it boil four hours. Melt butter thick for fauce. Orange Pudding . npAKE half a pound of loaf lugar, beat half a £ pound of frelh butter, the yolks of fix eggs beaten, half a candied Orange cut as fmall as you can ; melt the butter, and put in the fugar and eggs, dir it over the fire a pretty while, then put in your Orange , keep it Airring over the fire till it be pretty thick , then take it off the fire, and let it fland till cold ?, then put it into a difh with puff-pafle under and over it; half an hour will bake it: Then make them into little pats like cheefecakes, It is good cold. To make a Quaking Pudding . AKE a pint of cream, and boil it with nutmeg and cinamon and mace ; take out the fpice when ’tis boiled ; then take the yolks of eight eggs, and four of the whites beat them very well with fome fack, and mix your eggs with your cream, with a little fait and fugar, and a dale half penny white loaf, and one fpoonful of flour, and a quarter of a pound of almonds blanch’d and beat fine, with fome rofe-water ; beat all thefe well together, and wet a thick cloth, and flour it, and put it in when the pot boils. It mud bgil an hour at lead. Melt butter. i o 6 *lhe Compleat Houfewife. butter, fack, and fugar, for the fauce ; flick blanched almonds and candied orange-peel on the top. 7 b make a Cow-heel Pudding. Hip A KE a large Cow-heel, and cutoff all the £ meat, but the black toes; put them away, but mince the reft very fmall, and fhred it over again, with three quarters of a pound of beef-fuet; put to it a penny loaf grated, cloves, mace, nutmeg, fu gar, and a little fait, fome fack, and rofe-water ; mix thefe well together with fix raw eggs well beat en ; butter a cloth, and put it in, and boil it two hours. For fauce, melt butter, fack, and fugar. T’o make a Curd Pudding. jO A K E the Curd of a gallon of milk, and whey 1, it well, and rub it through a fieve; then take fix eggs, a little thick cream, three fpoonfuls of o- range-flower-water, one nutmeg grated, grated bread, and flour, of each three fpoonfuls; a pound of currants, and ftoned raiflns; mix all thefe to gether ; butter a thick cloth, and tie it up in it , boil it an houj For fauce, melt butter and orange- flower-water, and fugar. To make a Pith Pudding. 1AKE a quantity of the Pith of an ox, and let _ it lie all night in water to foak out the blood j the next morning ftrip it out of the Heins, and beat it with the back of a fpoon in orange-flower-water till 5 tis as fine as pap j then take three blades of. mace, a nutmeg quartered, a ftick of cinamon ; then take half a pound of the beft Jordan almonds, blanched in cold water ; then beat them with a little of the cream, and as they dry put in more cream, and when they are all beaten, ftrain the cream from them to the Pith •, then take the yolks of ten eggs, the whites of but two •, beat them very well, and put them to the. ingredients; then take a fpoonful of grated bread, or Naples-hiikct b mingle all thefe to- gether 3 The Compleat Houfewife. 107 gether, with half a pound of fine fugar, and the marrow of four large bones, and a little fait; fill them in fmall ox or hogs’s guts, or bake it with puff-cruft. A Rice Pudding. T AKE two large handfulsof Rice, well beaten and fearced *, then take two quarts of milk or cream, fet it over the fire with the Rice *, put in ci- namon and mace ; let it boil a quarter of an hour ; itmuft be as thick as hafty-pudding : Then ftir in half a pound of butter while ’tis over the fire ; then take it oft to cool, and put in fugar, and a little fait; when ’tis almoft cold, put in ten or twelve eggs, take out four of the whites : Rutter the diftu An hour will bake it. Scarce fugar over it. Butter d Crums. U T a piece of Rutter into a fauce-pan, and let _ it run to oil ; then fcum it clean, and pour it off from the fettlement; to this clear oil put orated Crumbs of bread, and keep them ftirring till they are crifp. Orange Cuftard or Pudding. ripAKE Seville Oranges, and rub the outride JL with a little fait very Well, pare them, and take half a pound of the peel, and lay them in feveral waters till the bitternefs is abated ; beat them fmall in a ftone or wooden mortar ; then put in ten yolks of eggs, and a quart of thick cream ; mix them well, and fweeten them to your tafte. Melt half a pound of butter and ftir it well in, if you defign it” for a Pudding, and pour it into a difh cover’d with pafte ; if for Cuftards, leave out the butter, and pour it into China cups, and bake it to eat cold. Pudding for little Dijhes. HfAKE a pine of cream, and boil it, and (lice a half-penny loaf, and pour your cream over it hot. i o 8 The Compleat Houfewife. hot, and cover it clofe.tiJJ ’tis cold ; then put in half a nutmeg grated, a quarter of a pound of fugar, the yolks of four eggs, the whites of but two; butter your difh, and put it in, and let it boil an hour ; melt butter, fack, and fugar, for fauce. A Hajiy Pudding to butter it felf. S E T a quart of thick cream upon the fire, put in to it the crumb of a penny white loaf grated ; boil it pretty thick together, with often ftirring it ; a little before you take it up, put in the yolks of four eggs, with a fpoonful of fack, or orange-flower- water, and feme fugar ; boil it very flow, keeping it ftirring. Some make it with grated fVip-bifket, and put no eggs in. You may know when 5 tis e- nough by an oil round the edge of the fkillet, and foon all over it; then pour it out; it will require half an hour or more before it is enough. Some put a few almonds blanch’d, and beat very fine, with a fpoonful of wine, to keep them from oiling. Another Hajly Pudding. B R E AK an egg into fine flour and with your hand work up as much as you can into as ftiff a pafte as is poflible ; then mince it as frnall as herbs to the pot, as frnall as if it were to be fifted ; then fet a quart of milk a boiling, and put in your pafte, fo cut as before-mentioned; put in a little fait, fome beaten cinamon and fugar, a piece of butter as big as a walnut, and keep it ftirring ail one way, till ’tis as thick as you would have it ; and then ftir in fuch a- nother piece of butter ; and when ’tis in the difh 3 flick it all over with little bits of butter. To make Stew’d Pudding. G RATE a two-penny loaf and mix it with half a pound of beef-fuet finely fhred, and three quarters of a pound of currants, and a quarter of a pound of fugar, a little cloves, mace, and nutmeg y then beat five or fix eggs, with three or four fpoon- fuls 7 ?jeCompleat Houfewife. log fuls of rofe-water, and beat all together, and make them up in little rounds balls, the bignefs of an egg, and fome round, and fomelong in the fafhion of an egg *, then put a pound of butter in a pewter difh, when ’tis melted, and thorough hot, put in your Puddings, and let them ftew till they are brown ; turn them, and when they are enough ferve them up, with fack, and butter, and fugar, for fauce. make a Cabbage Pudding . T AKE two pounds of the lean part of a leg of veal ; take of beef-fuet the like quantity ; chop them together, then beat them together in a ftone mortar, adding to it half a little Cabbage fcalded, and beat that with your meat ; then feafon it with mace and nutmeg, a little pepper and fait, fome green goofeberries, grapes, or barberries in the time of year. In the winter put in a little verjuice, then mix all well together, with the yolks of four or five eggs well beaten *, then wrap it up in green Cabbage-leaves tye a cloth over it, boil it an hour : Melt butter for fauce. B ONE your Venifon, takeout the grilles, Hein, and films; to a fide of Doe Venifon three ounces of fait, and three quarters of an ounce of pepper ; or tofeven pounds of lean Venifon without the bones, put in two ounces and a half of fait, and half an ounce of pepper. Very foie Hogs Puddings . S HRED four pounds of beef fuet very fine, mix with it two pounds of fine fugar powder’d, two grated nutmegs, fome mace beat, and a little fair, and three pounds of currants walk’d and pick’d *, beat twenty-four yolks, twelve whites of eggs, with a little fack ; mix all well together, and fill your guts, being clean, and fteep’d in orange-flower-water ; cut your guts quarter and half long, fill them half full; tye 110 The Compleat Houfewife. tye at each end, and again thus oooo. Boil them as others, and cut them in balls when lent to the table. To make Almond Hogs Puddings. T AKE two pounds of beef-fuet, or marrow fhred very (mail, and a pound and half of Almonds blanched, and beaten very fmall with rofe-water *, one pound of grated bread, a pound and quarter of fine fugar, a little fait, one ounce of mace, nutmeg, and cinamon, twelve yolks of eggs, four whites, a pint of fack, a pint and half of thick cream, fame rofe or orange-flower-water ; boil the cream, and tye a little faffron in a rag, and dip it in the cream to colour it. Firft beat your eggs very well, then ftir in your Almonds, then the fpice, and fait, and fuet, and then mix all your ingredients together ; fill your guts but half full, put feme bits of citron in the guts as you fill them. Tye them up, and boil them about a quarter of an hour. To make Hogs Puddings with Currants. T AKE three pounds of grated bread to four pounds of beef fuet finely fhred, two pounds of Currants ; cloves, mace, and cinamon, of each half an ounce beaten fine, a little lalt, a pound and half of fugar, a pint of fack, a quart of cream, a little rofe water, twenty eggs well beaten, but half the whites; mix all thefe well together, and fill the guts half full: Boil them a little, and prick them as they boil, to keep them from breaking the guts. Take them up on clean cloths. Another Sort of Hogs Puddings. T O half a pound of grated bread, put half a pound of hog’s liver, boiled, cold and grated ; a pound and half of fuet finely fhred, a handful of fait, a handful of fweet-herbs chopp’d final], fome fpice. Mix all thefe together, with fix eggs, well beaten, and a little thick cream ; fill your guts, and boil them ; when cold, cut them in round flices an i inch Ill The Compleat Houfewife. inch thick ; fry them in butter, and garnifli your difliof fowls, hafh, or fricafy. To make Rice Pancakes . AK E a quart of cream, and three fpoonfuls of the flour of Rice ; boil it till *tis as thick as pap, and as it boils dir in half a pound of butter, a nutmeg grated ; then pour it out into an earthen pan, and when his cold put in three or four fpoon fuls of flour, a little fait, fome fugar, nine eggs well beaten ; mix all well together, and fry them in a little pan, with a fmall piece of butter. Serve them up, four or five in a difli. To make black Hogs Puddings. OIL all the Hog’s hafflet in about four or five gallons of water till *tis very tender $ then take out all the meat, and in that liquor deep near a peck of groats ; put in the groats as it boils, and let them boil a quarter of an hour ; then take the pot off the fire, and cover it up very clofe, and let it dand five or fix hours ; chop two or three hand fuls of thyme, a little favoury, fome parfley, and penny-royal, fome cloves and mace beaten, a hand ful of fait ; then mix all thefe with half the groats, and two quarts of blood: put in mod part of the Leaf of the Hog; cut it in fquare bits like dice, and fome in long bits ; fill your guts, and put in the fat as you like it; fill the guts three quarters full, put your Puddings into a kettle of boiling water ; let them boil an hour, and prick them with a pin to keep them from breaking. Lay them on clean draw when you take them up. The other half of the groats you may make into white Puddings for the family : Chop ail the meat very fmall, and fhred two handfuls of fage very fine, an ounce of cloves and mace finely beaten, and fome fait; work all together very well, with a little flour, and put it into the large guts: Boil them about an hour, and keep them and the black near the fire till ufeck Ti I I 2 To make a Chefnut Pudding. T AKE a dozen and half of Chefnuts, put them in a fkillet of water, and fet them on the fire till they will blanch ; then blanch them, and when cold put them in cold water, then ftamp them in a mortar, with orange-flower-water and fack, till they are very Email ; mix them in two quarts of cream, and eighteen yolks of eggs, the whites of three or four; beat the eggs with fack, rofe-water, and fu- gar ; put it in a difh with puff-pafte *, flick in fome lumps of marrow or frefh butter, and bake it. To made a Brown-bread Pudding. T AKE half a pound of Brown-bread, and dou ble the weight of it in beef fuet ; a quarter of a pint of cream, the blood of a fowl, a whole nutmeg, iome cinamon, a fpoonful of fugar, fix yolks of eggs, three whites; mix it all well together, and boil it in a wooden difh two hours. Serve it with fack and fugar, and butter melted. To make a baked Sack Pudding. flT A K E a pint of cream, and turn it to a curd § with Sack; then bruife the curd very fmall with a fpoon , then grate in two AAj-bifkets, or the infide of a ftale penny loaf, and mix it well with the curd, and half a nutmeg grated ; fome fine fu- gat, and the yolks of four eggs, the whites of two, beaten with two fpoonfuls of Sack ; then melt half a pound of frefli butter, and ftir all together till the oven is hot. Butter a difh, and put it in, and fife fome fugar over it, juft as ft is going into the .oven ; half an hour will bake it. To make a Marjoram Pudding. rjAKE the curd of a quart of milk finely broken, H a good handful or more of Sweet-Marjoram chopp’d as fmall as duft, and mingle with the curd five eggs, but three whites, beaten with rofe-water, fame The Compleat Houfewife. 113 feme nutmeg and fugar, and half a pint of cream ; beat all thefe well together, and put in three quarters of a pound of melted butter ; put a thin fheet of pafte at the bottom of your difh ; then pour in your Pudding, and with a fpur cut out little flips of pafte the breadth of your little finger, and lay them over crofs and crofs in large diamonds ; put fome fmall bits of butter on the top, and bake it. This is old fajhioned , and not good. To make Pancakes) T A K E a pint of cream, and eight eggs, whites and all, a whole nutmeg grated, and a little fait*, then melt a pound of rare difh butter, and a little fack ; before you fry them, ftir it in : it muft be made as thick with three fpoonfuls of flour, as ordinary batter, and fry’d with butter in the pan, the firft pancake but no more : Strew fugar, garnifh with orange, turn it on the backfide of a plate. To make a Tanjy to bake. r JP A K E twenty eggs, but eight whites, beat JL the e gg s very well, and flrain them into a quart of thick cream, one nutmeg, and three Naples – bifkets grated, as much juice of fpinage, with a fprig or two of tanfy, as will make it as green as grafs; fweeten it to your tafte *, then butter your difh very well, and fet it into an oven, no hotter than for cuftards ; watch it, and as foon as ’tis done, take it out of the oven, and turn it on a pye-plate ; icrape fugar, and fqueeze orange upon it. Garnifh the difh with orange and lemon and ferve it up* To ?nake a Goofeberry Tanfy . P U T fome frefh butter in a frying-pan, and when ’tis melted put into it a quart of goofe- berries, and fry them till they are tender, and break them all to mafh *, then beat feven eggs, but four whites, a pound of fugar, three fpoonfuls of fack, as much cream, a penny-loaf grated, and three J fpoonfuls fpoonfuls of flour, mix all thefe together, then put the Goofeberriesout of the pan to them, and ftir all well together, and put them into a fauce-pan to thicken; then put butter into the frying-pan, and fry them brown : Strew fugar on the top. To make Curd Fritters. rip A K E a handful of curds, and a handful of 1. flour, and ten eggs well beaten and drain’d, fome fugar, and fome cloves, mace, and nutmeg, a little faffron * 9 ftir all well together, and fry them in very hot beef-dripping ; drop them in the pan by fpoonfuls *, ftir them about till they are of a fine yellow-brown ; drain them from the fuet, and fcrape fugar cn them, when you ferve them up. C H I P a manchet very well, and cut it round ways into toafts ; and then take cream and eighteggs, feafon’d with fack, and fugar, and nut meg ; and let thefe Toafts fteep in it about an hour ; then fry them in fweet butter, ferve them up with plain melted butter, or with butter, fack and fugar. as you pleafe. Fritters. B OIL your Parfnips very tender, then peel ’em and beat them in a mortar, and rub them through a hair fieve, and mix a good handful of them with fome fine flour, fix eggs, fome cream and new milk, fait, fugar and nutmeg a little, a fmall quantity of fack and rofe-water *, mix all well together a little thicker than pancake batter ; have a frying-pan ready with good (lore of hogs-lard, very hot over the fire, and put in a fpoonful in a place till the pan be fo full as you can fry them con veniently, fry them a light brown on both fides. For fauce, take fack and fugar, with a little rofe- water or verjuice, ftrew fugar on them when in the Difh it 5 To make Apple Fritters. rpA KE the yolks of eight eggs, the whites of X lour, beat them well together, and (train ’em into a pan •, then take a quart of cream, warm it as hot as you can endure your finger in it ; then put to it a quarter of a pint of fack, three quarters of a pint of ale, and make a poiTet of it; when your pof- fetiscool, put to it your eggs, beating them well together *, then put in nutmeg, ginger, fait and flour to your liking : Your batter lliould be pretty thick j then put in pippins diced or fcraped ; fry them in good (lore of hot lard with a quick fire. To make cm Apple Tcmfy. T AKE three pippins, dice them round in thin flices, and fry them with butter ; then beat four eggs, with fix fpoonfuls of cream, a little rofe- water, nutmeg, and fugar, and flir them together, and pour it over the apples: Let it fry a little, and turn it with a pye-plate. Garnifn with lemon and fugar ftrew’d over it. To make a Lemon Tart* T AKE three clear lemons* and grate off the outfide rinds ; take the yolks of twelve eggs, and fix whites *, beat them very well, fqueeze in the juice of a lemon ; then put in three quarters of a pound of fine powdered fugar, and three quarters of a pound of frefh butter melted ; flir all well to gether, put a fheet of pa fie at the bottom, and flit fugar on the top ; put it in a brisk oven, three quarters of an hour will bake it: So ferve it to the table. A Ry e-bread Pudding. T A K E half a pound of fowre Rye-bread gra- ted, half a pound of beef-fuet flnely fhred, half a pound of currants clean wafhed, half a pound of tugar, a whole nutmeg grated ; mix all well toge- I 2 ther 3 116 The Compleat Houfewife. ther, with five or fix eggs : Butter a difh, boil it an hour and a Quarter, and ferve it up with melted butter. A baked Pudding. B Lanch half a pound of almonds, and beat them fine with fweet water, ambergreafe difTolved in orange-flower-water, or in fome cream ; then warm a pint* of thick cream, and melt in it halfa pound of butter ; then mix it with your beaten al monds, a little fait, a grated nutmeg, and fugar, and the yolks of fix eggs ; beat it up together, and put it in a difh with puff-pafte, the oven not too hot; fcrape fugar on it juft before it goes into the oven. To make a Cujlard Pudding. T AKE a pint of cream, and mix with it fix eggs well beat, twofpoonfuls of flour, half a nutmeg grated, a little fait, and fugar to your tafte ; butter a cloth, put it in when the pot boils : boil it juft half an hour ; melt butter for fauce. T AK E a pint of cream, and put into it two ounces of almonds, blanch’d and beaten very fine with rofe or orange-fiower-water, or a little cream ; let them boil till the cream is a little thickned, then fweeten your eggs and keep it ftir- ring over the fire till his as thick as you would have it; then put into it a little orange-flower water, flir it well together, and put it into China cups. iV. B. You may make them without almonds. T AKE a quart of cream, and boil it with a blade of mace, and a quarter’d nutmeg ; put into it boiled rice, well beat with your cream ; mix them together, and ftir them all the while it boils on the fire i when his enough, take it off, and fweeten to The Compleat Houfewife. 11y to your tafte : Put in a little o range-flower-water, pour it in yourdifhes; when cold ferve it. To make an Almond Tourt. B Lanchand beat half a pound of Jordan Almonds very fine; ufe orange-flower-water, in the beating your almonds ; pare the yellow rind of a lemon pretty thick, boil it in water till ’tis very tender: beat it with half a pound of lugar, and mix it with the almonds, and eight eggs, but four whites, half a pound of butter melted, and almofl cold, and a little thick cream ; mix all together, and bake it in a difh with pafte at bottom. This may be made the day before *tis ufed. make little Hafty-puddings , in Cujlard Difhes. to boil T AKE a. large pint of milk, put to it four fpoonfuls of flour ; mix it well together, and fet it over the fire, and boil it into a lfnooth Hafly- pudding; fweeten it to your tafte, grate nutmeg in it, and when ’tis almoft cold, beat five eggs very well, and ftir into it ; then butter your cuftard- cups, put in your fluff, and tie them over with a cloth, put them in the pot when the water boils, and let them boil fomething more than half an hour; pour on them melted butter. To make a sweet-meat Pudding. P U T a thin puff-pafte at the bottom of your difh, then have of candied orange and lemon- peel, and citron, of each an ounce ; flice them thin, and put them in the bottom on your pafte ; then beat eight yolks of eggs, and two whites, near half a pound of fugar, and half a pound of butter melt ed ; mix and beat all well together, and when the oven is ready, pour it on your fweet-meats in the difh. An hour or lefs will bake it. I 3 To 11 B The Compleat Houfeuoife. To make Carrot, or Parfnip Puffs. S CRAPE and boil your Carrots and Parfnips tender ; then fcrape or mafh them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or fome dale bifket, if you have it, fome eggs, but four whites, a nutmeg grated, fome orange- flower-water, fugar to your tade, a little fack, and mix it up with thick cream : they mud be fry’d in rendered fuet, the liquor very hot when you put them in ; put in a good fpoonful in a place. To make New-Coiled ge Puddings. C ‘”1 R AT E a penny dale-loaf, and put to it a Jf like quantity of Beef-fuet finely Hired, and a nutmeg grated, a little fait, fome currants, and then beat fome eggs in a little fack, and fome fugar, and mix all together, and knead it as did as for manchet, and make it up in the form and frze of a tfurkey-e gg, but a little flatter *, then take a pound of butter, and put it in a difh, and fet the difh over a clear fire in a chafing-difh, and rub your butter a- bout the difh till 5 tis melted ; put your puddings in, and cover the difh, but often turn your puddings, until they are all brown alike, and when they are enough, fcrape fugar over them, and ferve them up hot for a fide difh. You mud let the Fade lie a quarter of an hour before you make up your puddings. To make an Oat-meal Pudding. T AKE a pint of great oat-meal, beat it very fmall, then dft it fine ; take a quart of cream, boil it and your Oat-meal together, dirring it all the while until 5 tis pretty thick ; then put it in a difh, and cover it clofe, and let it dand a little ; then put into it a pound and half of frefh butter, and let it dand two hours before you dir it ; put to jt twelve eggs, a nutmeg grated, a little fait, fweeten t to your tade j a little fack, or orange-flower-water; dir The Compleat Houewife. 119 ftir all very well together, put pafte at the bottom of youtdilh, and put in your Pudding-fluff, the oven not too hot ; an hour will bake it. To make fine Fritters. T AKE half a pint of thick fvveet cream, put to it four eggs well beaten, a little brandy, fome nutmeg and ginger ; make this into a thick batter with flour : your apples muft be golden-pip pins pared and cut in thin dices, dip them in the. batter, and fry them in lard. It will take up two pounds of lard to fry this quantity. To make a Marrow Pudding. V ” A K E a quart of cream, and three Naples- ft bifkets grated, a nutmeg grated, the yolks of ten eggs, the whites of flve well beaten, and fugar to your take *, mix all well together, and put a lit tle bit of butter in the bottom of your fauce-pan $ then put in your fluff, and fet it over the fire, and ftir it till’tis pretty thick; then pour it into your pan, with a quarter of a pound of currants that have been plumpt in hot water; ftir it together and let it fland all night. The next day put fome line pafte rolled very thin at the bottom of your difh, and when the oven is ready, pour in your fluff, and on the top lay large pieces of Marrow, Half an hour will bake it. Lemon Pudding. G RATE the peels of three large lemons only the yellow, then take two lemons more, and the three you have grated, and roul them under your hand on a table till they are very foft ; but be careful not to break them *, then cut and fqueeze them, and ftrain the juice from the feeds to the grated peels, then grate the crurn of three half penny loaves, ( or ten ounces of crum, white loaves) into a bafon, and make a pint of white- ! 4 wing 120 The Compleaf Houfewife. wine fcalding hot, pour it to the bread and ftir It well together to foak, then put to it the grated peel and juice ; beat the yolks of eight eggs and four whites together, and mingle with the reft barely three quarters of a pound of butter that is frefh and melted, and almoft a pound of white fugar, beat it well together till it be thoroughly mixt, then lay a fheet of puff-pafte at the bottom and brim, cutting it into what form you pleafe ; the pafte that is left roul out, and with a jagging iron cut them out in little ftripes, neither fo broad or long as your little finger, and bake them on a flower’d paper ; let the Pudding bake almoft an hour, when it comes out of the oven flick the pieces of pafte on the top of it to ferve it to table. It eats well hot or cold. The Ipfwich Almond Pudding. S TEEP fomewhat above three ounces of the crum of white bread, fliced in a pint and half of cream, or grate the bread ; then beat half a pound of blanched almonds very fine till they do not glifter with a fmall quantity of perfum’d water, beat up the yolks of eight eggs and the whites of four ; mix all well ‘together, putin a quarter pf a pound of white fugar ; then fet it into the oven, but ftir in a little melted butter before yoy fet it in ; let it bake but half an hour. Oatmeal Pudding . A AV ine pint of Oatmeal pick’d from the blacks* a milk pint and a quarter of milk warmed ; let it fteep one night; three quarters of a pound of beet fuet fhred, one nutmeg, three fpoonfuls of fu gar, a Imall handful.,of flour, four eggs, and fait to your tafte ; make two Puddings and boil them three hours ; if the Oatmeal be too large, beat it, and if that make it into but one Pudding, boil it four hours* I 21 The Compleat Houfewife. !To make a fine Bread Pudding. T AKE three pints of milk and boil it; when S tis boiled, fweeten it with half a pound of fugar, a fmall nutmeg grated, and put in half a pound of butter ; when ’tis melted, pour it in a pan, over eleven ounces of grated bread, cover it up. The next day put to it ten eggs well beaten, ftir all together, and when the oven is hot, put it in yourdifh ; three quarters of an hour will bake it. Boil a bit of lemon-peel in the milk, take it out before you put your other things in. ‘To make a Spread-Eagle Pudding. C U T off the cruft of three half-penny rolls, then flice them into your pan ; then fet three pints of milk over the fire, make it fcalding hot, but not boil ; fo put it over your bread, and cover it clofe, and let it ftand an hour ; then put in a good fpoonful of fugar, a very little fait, a nutmeg grated, a pound of fuet after ’tis fhred, half a pound of currants walked and picked, four fpoonfuls of cold milk, ten eggs, but five of the whites ; and when all is in, ftir it, but not till all is in ; then mix it well, butter a difh ; lefs than an hour will bake it* To make a very fne plain Pudding. rpA K E a quart of milk, and put in fix laurel- JL leaves into it; when it has boiled a little, take out your leaves, and with fine flour make that milk into a hafty-pudding,- pretty thick ; then ftir in half a pound of buttdr more, then a quarter of a pound of fugar, a fmall nutmeg grated, twelve yolks, fix whites of eggs’well beaten ; mix and ftir all well together, butter ; a difh, and put in your fluff ; a little more than half an hour will bake it. A fine Rice Pudding. AKE of the flour of rice fix ounces, put it in a quart of milk, and let it boil till ’tis pretty 12 2 pretty thick, ftirring it all the while ; then pour it in a pan, and ftir in it half a pound of frefh butter, and a quarter of a pound of fugar, or fweeten it to your tafte *, when’tis cold, grate in a nutmeg, and beat fix eggs, with a fpoonful or two of fack, and beat and ftir all well together; put a little fine pafte at the bottom of your difh, and bake it. To make a Ratafia Pudding . AKE a quart of cream, boil it with four or five laurel-leaves •, then take them out and break in half a pound of naplesbifket, half a pound of butter, fome fack, nutmeg and fait; take it off the fire, cover it up *, when ’tisalmoft cold, put in two ounces of almonds blanched, and beaten fine, and the yolks of five eggs; mix all well together, and bake it in a moderate oven half an hour s ferape fugar on it as it goes into the oven. B OIL five ounces of Vermicelly in a quart of milk till S tis tender, with a blade of mace, and a rind of lemon or Sevil orange, fweeten it to your tafte ; the yolks of fix eggs and four whites; have a difh ready covered with pafte, and juft before you fet it into the oven, ftir in half a pound of melted butter, a very little fait does well, if you have no peels put in a little orange-flower-water. All Sorts of P A STR Y. To make a Tureiner. T AKEa china pot or bowl, and fill it as fol lows : At the bottom lay fome frefh butter ; then put in three or four beef – fteaks larded with bacon ( then cut fome vealfteaks from the Hoe Compleat Houfewife. 123 leg *, hack them, and wafh them over with the yolk of an egg, and afterwards lay it over with forced-meat, and roll it up, and lay it in with young chickens, pigeons and rabbets, fome in quarters, fome in halves *, fweet-breads, lamb-ftones, cocks combs, palates after they are boiled, peeled, and cut in dices : Tongues, either hogs or calves, diced, and fome larded with bacon * whole yolks of hard eggs, piftacia-nuts peeled, forced balls, fome round, fome like an olive, lemon diced, fome with the rind on, barberries and oyiters: feafon all thefe with pepper, fait, nutmeg, and fweet-herbs, mix’d toge ther after they are cut very fmall, and drew it on every thing as you put it in your pot: Then put in a quart of gravy, and fome butter on the top, and cover it clofe with a lid of puff-pafte, pretty thick. Eight hours will bake it. A Batalia Pye , or Bride Pye. T AKE young chickens as big as black-birds, quails, young partridges, and larks, and fquab pigeons; trufs them, and put them in your pye ; then have Ox-palates boiled, blanched, and cut in pieces, lamb-ilones, fweet-breads, cut in halves or quarters, cocks-combs blanched, a quart of oyfters dipt in eggs, and dredged over with grated bread, and marrow. Having fo done, fheeps-tongues boiled, peeled, and cut in dices *, feafon all with fait, pepper, cloves, mace, and nutmegs, beaten and mix’d toge ther ; put butter at the bottom of the pye, and place the red in with the yolks of hard eggs, knots of eggs, cocks-ftones and treads, forc’d-meat balls *, cover all with butter, and cover up the pye ; put in five or fix fpoonfuls of water when it goes into the oven, and when ’tis drawn pour it out and put in Gravy. To make an Oyft er Pye. M AKE good puff-pafte, and lay a thin flieec in the bottom qf your patcipan ; then take tWQ 124 Compleat Houfewife. two quarts of large Oyfters, wafh them well in their* own liquor, and take them out of it and dry them* and feafon them with fait and fpice, and a little pepper, all beaten fine ; lay fome butter in the bot tom of your pattipan, then lay in your Oyfters, and the yolks of twelve hard eggs whole, two or three fweet-breads cut in dices, or lamb-ftones, or in want of thefe a dozen of larks, two marrow bones, the marrow taken out in lumps, dipt in the yolks of eggs, and feafoned as you did your Oy fters and fome grated bread dufted on it, and a few forc’d-meat balls : When all thefe are in, put fome butter on the top, and cover it over with a fheet of puff-pafte, and bake it: When 5 tis drawn out of the oven, take the liquor of the Oyfters, and boil it and fcum it, and beat it up thick with butter, and the yolks of two or three eggs, and pour it hot into your Pye, and (hake it well together, and ferve it hot. To make a Salmon Pye . M AK E a good puff-pafte, and lay it in your pattipan ; then take the middle-piece of Sal mon, feafon it pretty high with pepper and fait, cloves and mace ; cut it into three pieces, then lay a layer of butter, and a layer of Salmon, till all is in ; make fore d-meat balls of an eel, chop it fine, with the yoiks or hard eggs, two or three anchovies, mar row, (or if for a fafting-day, butter) fweet herbs, Jome grated bread, and a few oyfters and grated nut meg, fome final 1 pepper, and a little fait ; make it up with raw eggs into balls, fome long, fome round, ana lay them about your Salmon ; put butter over all, and lid your Pye, An hour will bake it. To make Egg Pyes. TAKE the yolks of two dozen of Eggs boil’d hard, and chopp’d with double the quantity of beef- fuet, and half a pound of pippins pared, cored, and oiced ; then add to it one pound of currants waftftd and *TheCompleat Houfewife. I 25 and dried, half a pound of fugar, a little fait, fome fpice beaten fine, the juice of a lemon, and half a pint of fack, candied orange and citron cut in pieces, of each three ounces, fome lumps of marrow on the top, fill them full ; the oven muft not be too hot ; three quarters of an hour will bake them ; put the marrow only on them that are to be eaten hot. To make a Sweet-breadPajly to fry or bake . P ARBOIL your Sweetbreads, and fhred them very fine, with an equal quantity of marrow ; mix with them a little grated bread, fome nutmeg, fait, the yolks of two hard eggs bruifed fmall, and fugar ; then mix up with a little cream and the yolk of an egg : Make pafte with half a pound of the fineft flour, an ounce of double refin’d fugar beat and fitted, the yolks of two eggs, and white of one, and fair water *, then roll in half a pound of butter, and roll it out in little Pafties the breadth of your hand ; put your meat in, clofe them up well, and fry or bake them. A very pretty fide-difli. To make a Lumber Pye. T AKE a pound and half of veal, parboil it, and when ’tis cold chop it very fmall, with two pounds of beef-fuet, and fome candied orange-peel ; fome fweet-herbs, as thyme, fweet-marjoram, and an handful of fpinage ; mince the herbs fmall before you put them to the other: So chop all together, and a pippin or two ; then add a handful or two of grated bread, a pound and half of currants wafh’d and dried ; fome cloves, mace, nutmeg, a little fait, fu gar and fack, and put to all thefe as many yolks of raw eggs, and whites of two, as will make itamoift forc’d meat 5 work it with your hands into a body, and make it into balls as big as a turkey’s egg ; then having your coffin made, put in your balk Take the marrow out or three or four bones as whole as you can : Let your marrow lie a little in water, to take out the blood and fplinters 3 then dry it, and dip f 126 The Compleat Houfewife . it in yolk of eggs ; feafon it with a little fait, nut meg grated, and grated bread •, lay it on and between your forc’d-meat-balls, and over that diced citron, candied orange and lemon, eryngo-roots, preferved barberries ; then lay on fliced lemon, and thin dices of butter over all ; then lid your Pye, and bake it j and when ’tis drawn, have in readinefs a caudle made of white-wine and fugar, and thicken’d with butter and eggs, and pour it hot into your Pye. To make little Pajlies to fry * T AKE the kidney of a loin of veal or lamb, fat and all ; fhred it very fmall; feafon it with a little fait, cloves, mace, nutmegs, all beaten fmall, fome fugar, and the yolks of two or three hard eggs, minced very fine : Mix all thefe together with a lit- le fack or cream ; put them in pufF-pafle, and fry them : Serve them hot. To make Cujlards . T AKE two quarts of thick fweet cream ; boil it with lome bits of cinamon, and a quartered nutmeg ; keep it flirting all the while, and when it has boiled a little time, pour it into a pan to cool, and dir it till tis cool, to keep it from fcumming then beat tne yolks of fixteen eggs, the whites of ut fix, and mix your eggs with the cream when ’tis cool, and fweeten it with fine fugar to your tafle, put in a very little fait, and fome rofe or orange- ower-watei •, then drain all through a hair fieve, and fall your cups or cruft. It mud be a pretty quick oven j when they boil up they are enough. To make Cheefecakes. T AKE a pine of cream, and warm it, and put t( “ five c l uarcs of milk warm from the cow men put runner to it, and when ’tis come, put th from X ‘”T” “ d ™ V „ y ‘ bucdo not fqueeze it much i the put it in a mortar, and break the curd as fine a butter The Compleat Houfewife. 127 butter ; then put to your curd half a pound of al monds blanched, and beaten exceeding fine, (or half a pound of dry mackaroons beat very fine) if you have almonds, grate in a Naples-btfkzt ; but if you ufe mackaroons, you need not *, then add to it the yolks of nine eggs beaten, a whole nutmeg grated, two perfumed plumbs difTolved in rofe or orange- flower-water, half a pound of fine fugar, mix all well together ; then melt a pound and quarter of butter, and flir it well in it, and half a pound of currants plump’d ; fo let it (land to cool till you ufe it. Then make your puff-pafte thus : Take a pound of fine flour, and wet it with cold water, roll it out, and put into it by degrees a pound of frefh but ter : Ufe it juft as ’tis made. Another JVay to make Cheefecakes. T AKE a gallon of new milk, let it as fora Cheefe, and gently whey it then break it in a mortar, put to it the yolks of fix eggs, four of the whites, fweeten it to your tafte ; put in a grated nutmeg, fome rofe-water, and fack j mix thefe to gether, and fet over the fire a quart of cream, and make it into a ha fly- pudding, and mix that vith it very well, and fill your pattipans juft as they are going into the oven. Your oven muft be ready, that you may not flay for that ; when they rife well up, they are enough. Make your pafte thus : Take about a pound of flout, and ftrew into it three fpoonfuls of loaf-fugar beaten andfifted, and rub into it a pound of butter, one egg, and a fpoon- ful of rofe-water, the reft cold fair water : Make it into a pafte, roll it very thin, and put it into your pans, and fill them almoft full. Pafte for Pafties. R UB fix pounds of butter into fourteen pounds of flour , put to it eight eggs, whip the whites to flnow, and make it in a pretty ftiff pafte, with cold water, (f n To make Cheefecakes without Runnet. T AKE a quart of thick cream, and fet it over a clear fire, with fome quartered nutmeg in it 3 juft as it boils up, put in twelve eggs well beaten, and a quarter of a pound of frefh butter ; ftir it a little while on the fire, till it begins to curdle *, then take it off, and gather the curd as for cheefe , put it in a clean cloth, tie it together, and hang it up that the whey may run from it*, when ’tis pretty dry, put it in a ftone mortar, with a pound of but ter, a quarter of a pint of thick cream, fome fack and orange-flower-water, and half a pound of fine fugar *, then beat and grind all thefe very well to gether for an hour or more, till ’tis very fine ; then pafs it through a hair fieve, and fill your pattipans but half full. You may put currants in half the quantity, if you pleafe : A little more than a quar ter of an hour will bake them. Take the nutmeg out of the cream when ’tis boiled. To make Orange or Lemon Tarts . T AKE fix large Lemons, and rub them very wefi with fait, and put them in water for two days, with a handful of fait in it; then change them into frefh water without flit every other day for a fortnight ; then boil them for two or three hours till they are tender •, then cut them in half quarters, and then cut them thus as thin as you can ; then take pippins pared, cored and quartered, and a pint of fair water *, let them boil till the pippins break ; put the liquor to your Orange or Lemon, and half the pippins well broken, and a pound of fugar ; boil thefe together a quarter of an hour 3 then put it in a gallipot, and fqueeze an Orange in it, if it be Lemon *, or a Lemon if 5 tis Orange, two fpoon-uls are enough for a Tart: Your pattipans m uft be final! and fhallow ?, put fine puff-pafte, and very thin , a little while will bake it. Juft as your Tarts The Compleat Houfewife. 129 Tarts are going into the oven, with a featheror brufh do them over with melted butter, and then fiftdou- ble-refin’d fugar on them, and this is a pretty icing on them. To make Puff-pafte for Tarts. R UB a quarter of a pound of butter into a pound of fine flour ; then whip the whites of two eggs to fnow, and with cold water and one yolk make it into a Pafte •, then roll it abroad, and put in by degrees a pound of butter, flouring it over the butter every time, and roll it up, and roll it out again, and put in more butter : So do for fix or fe- ven times, till it has taken up all the pound of but ter. This Pafte is good for tarts, or any fmall things, x Sipple Pajlies to fry . P ARE and quarter Apples, and boil them in fu gar and water, and a ftick of cinamon, and when tender, put in a little white-wine, the juice of a lemon, a piece of frefh butter, and a little am* bergreafe or orange-flower-water ; ftir all together, and when ’tiscold put it in puff-pafte, and fry them. To feafon and bake a Ventfon Pafiy. B ONE your hanch or fide of Venifon, and take out all the finews and flcin ; then proportion it for your Pafty, by taking away from one part, and adding to another, till ’tis of an equal thick- nefs ; then feafon it with pepper and fait, about an ounce of pepper *, fave a little of it whole, and beat the reft, and mix with twice as much fait, and rub it all over your Venifon, and let it lie till your pafte is ready. Make your pafte thus: A peck of fine flour, fix pounds of butter, a dozen of eggs ; rub your butter in your flour, beat your eggs, and with them and cold water make up your pafte pretty ftiff •, then drive it forth for your Pafty let it be the thicknefs of a man’s thumb ; put under it two or three fheets ofcap*paper well floured : Then hav K two 03 ‘Sr 1 30 The Compleat Houfewife. two pounds of beef-fuet, fhred exceeding fine; pro= portion it on the bottom to the breadth of your Ve nifon, and leave a verge round your Venifon three fingers broad, wafti that verge over with a bunch of feathers or brufh dipp’d in an egg beaten, and then jay a border of your pafte on the place you wafh’d, and lay your Venifon on the fuet; put a little of your feafoning on the top, and a few corns of whole pepper, and two pounds of very good frefh butter ; then turn over your other fheet of pafte, fo clofe your Pafty. Garnifh it on the top as you think fit ; vent it in the middle, and fet it in the oven. It will ask five or fix hours baking. Then break all the bones, wafii them, and add to them more bones, or knuckles ; feafon them with pepper and fait, and put them with a quart of water, and half a pound of butter, in a pan or earthen pot; cover it over with coarfe pafte, and fet it in with your Pafty ; and when your Pafty is drawn and diftied, fill it up with the gravy that came from the bones. Balls for Lent. G RATED white bread, nutmeg, fait, fhred parf- ley, a very little thyme, and a little orange or lemon-peel cut Email ; make them up into Balls with beaten eggs, or you may add a fpoonful of cream ; roll them up in flour, and fry them. To keep Venifon i?i Summer. EAT pepper very fine, and rub all over it. …. Sauce for Roafi Venifon . J ELLY of currants melted and ferv’d hot, with a lemon fqueez’d into it. Afine Potato Pyefor Lent. F IRST make your forc’d-meat, about two dozen of fmall oyfters juft fcalded, and when cold Ciiopc lmali, a itale rowl grated, and fix yolks of x ‘ eggs The Compleat Houfewife . 131 eggs boil’d hard, and bruis’d fmall with the back of a fpoon; feafon with a little fait, pepper, and nut- meg, fome thyme and parfley, both Hired fmall ; mix thefe together well, and pound them a little, and make it up in a (tiff pafle, with half a pound of butter and an egg work’d in it; juft flour it to keep it from flicking, and lay it by till your Pye is fit, and put a very thin pafte in your difh, bottom and Tides ; then put your forc’d-meat, of an equal thick- nefs, about two fingers broad, about the Tides of your difh, as you would do a pudding-cruft •, duft a little flour on it, and put it down clofe ; then fill your Pye, a dozen of Potato’s, about the bignefs of a fmall egg, finely pared, juft boiled a walm or two, a dozen yolks of eggs boil’d hard, a quarter of a hun dred of large oyfters juft fcalded in their own liquor and cold, fix morels, four or five blades of mace, fome whole pepper, and a little fait butter on the bottom and top j then lid your Pye, and bake it an hour *, when ’tis drawn, pour in a caudle made with half a pint of your oyfter liquor, three or four fpoonfuls of white-wine, and thicken’d up with but ter and eggs, pour it in hot at the hole on the top, and fhake it together, and ferve it. Artificial Potatoes for Lent: A Side- DiJj ; Second Courfe. T AKE a pound of butter, put it into a ftone mortar with half a pound of Naples-hifkzi gra ted, and half a pound of Jordan almonds beat fmall after they are blanched, eight yolks of eggs, four whites, a little fack and orange – flower – water ; fweeten to your tafte ; pound all together till you don’t know what it is, and with a little fine flour make it into a ft iff pafte, lay it on a table, and have ready about two pounds of fine lard in your pan, let it boil very faft, and cut your pafte the bignefs of chefnuts, and throw them into the boiling lard, and let them boil till they are of a yellow brown ; and when they are enough, take them up in a fieve K 2 to 5 3 2 ‘ The Compleat Houfewife. to drain the fat from them ; put them in a difh, pour fack, and melted butter ftrew double-refin’d fugar over the brim of the difh. Potato or Lemon Cheefecakes . T AKE fix ounces of Potatoes, four ounces ofle- mon-peel, four ounces of fugar, four ounces of butter-, boil the Lemon-peel till tender, pare and ferape the Potatoes, and boil them tender and bruife them *, beat the Lemon-peel with the lugar, then beat all together very well, and melt the butter in a little thick cream, and mix all together very well, and let it lie till cold : Put cruft in your pattipans, and fill them little more than half full : Bake them in a quick oven half an hour, fift fome double-refin’d fugar on them as they go into the oven ; this quan tity will make a dozen fmall pattipans. Sauce for Fijh in Lent, or at any ‘Time. AKEa little thyme, horfe-radifh, a bit of _ onion, lemon-peel, and whole pepper ; boil them a little in fair water then put in two ancho vies, and four fpoonfuls of white-wine *, then ftrain them out, and put the liquor into the fame pan again, with a pound of frefh butter ; and when 5 tis melted take it off the fire, and ftir in the yolks of two eggs well beaten, with three fpoonfuls of white- wine ; fet it on the fire again, and keep it ftir ring till S tis the thicknefs of cream, and pour it hot over your Fifh. Garnifh with lemon and horfe-radifh. To make a favoury Lamb Pye . S EASON your Lamb with pepper, fait, cloves, mace, and nutmeg : So put it into your coffin with a few Lamb-ftones, and fweet-breads feafoned as your Lamb ; alfo fome large oyfters, and favoury forc’d-meat balls, hard yolks of eggs, and the tops of afparagus two inches long, firft boiled green ; then put butter all over the Pye, and lid it, and fet it in a quick oven an hour and half s then make the liquor The Compleat Houfewife. 133 liquor with oyfter-liquor, as much gravy, a little claret, with one anchovy in it, a grated nutmeg. Let thefe have a boil, thicken it with the yolks of two or three eggs, and when the pye is drawn, pour it in hot. To make a fweet Lamb Pye. C UT your Lamb into fmall pieces, and feafon it with a little fait, cloves, mace, and nutmeg ; your pye being made, put in your lamb or veal ; ftrew on it fome Honed raifins and currants, and fome fugar *, then lay on it fome forc’d-meat balls made fweet, and in the fummer fome artichoke bottoms boiled, and fcalded Grapes in the winter. Boil Spanijh potatoes cut in pieces ; candied citron, candied orange and lemon-peel, and three or four large blades of mace *, put butter on the top ; clofe up your Pye, and bake it. Make the caudle of white wine, juice of lemon and fugar: Thicken it with the yolks of two or three eggs, and a bit of butter ; and when your Pye is baked, pour in the caudle as hot as you can, and fhake it well in the Pye, and ferve it up. A fweet Chicken Pye. T AKE five or fix fmall chickens, pick, draw, and trufs them for baking j feafon them with cloves, mace, nutmeg, cinamon, and a little fait; wrap up fome of the feafoning in butter, and put it in their bellies •, and your coffin being made, put them in ; put over and between them pieces of marrow, Spanijh potatoes, and chefnuts, both boiled, peeled, and cut, a handful of barberries ftript, a lemon diced, fome butter on the top ; fo clofe up the Pye and bake it, and have in readinefs a caudle made of white-wine, fugar, nutmeg, beat it up with yolks of eggs and butter •, have a care it does not curdle pour the caudle in, (hake it well together, and ferve it up hot. Another 134 The Compleat Houfewife. Another Chicken Pye. S Eafon your Chickens with pepper, fait, doves* mace, nutmeg, a little Hired parfley, and thyme* mix’d with the other feafoning ; wrap up fome in butter, and put in the bellies of the chickens, and lay them in your Pye •, drew over them lemon cut like dice *, a handful of fcalded grapes, artichoke- bottoms in quarters: So put butter on it, and dole it up *, when ’tis baked, put in a lear of gravv, with a little white-wine, a grated nutmeg, thicken it up with butter, and two or three eggs ; (hake it well together, ferve it up hot. To make an Olio Pye. M AKE your Pye ready ; then take the thin Collops of the but-end of a leg of veal ; as many as you think will fill your Pye ; hack them with the back of a knife, and feafon them with pepper, fait, cloves, and mace ; wafh over your collops with a bunch of feathers dipped in eggs, and have in readinefs a good handful of fwect-herbs Hired fmall the herbs muff be thyme, parfley, and fpinage *, and the yolks of eight hard eggs, minced, and a few oyflers parboiled and chopt ; fome Beef- fuet (bred very fine. Mix thefe together, and drew them over your collops, and fprinkle a little orange – flower-water on them, and roll the collops up very clofe, and lay them in your Pye, brewing the fea foning that is left over them ; put butter on the top, and clofe up your Pye *, when ’tis drawn, put in gravy, and one anchovy diffolved in it, and pour it in very hot: And you may put in artichoke-bot toms and chefnuts, if you pleafe, or diced lemon, or grapes fcalded, or what elfe is in feafon *, but if you will make it a, right favoury Pye leave them out. *35 7 o make a Florendine of Veal. T AKE the kidney of a Loin of Veal, fat and all, and mince it very fine ; then chop a few herbs, and put to it, and add a few currants ; feafon it with cloves, mace, nutmeg, and a little fait ; and put in fome yolks of eggs, and a handful of grated bread, a pippin or two chopp’d, fome candied le mon peel minced final 1, fome fack, fugar, and orange-flower-water. Put a fheet of puff-pafte at the bottom of your difh ; put this in, and cover it with another ; clofe it up, and when ’tis baked, fcrape fugar on it; and ferve it hot. Another Made Diflj. T AKE half a pound ofalmonds, blanch and beat them very fine *, put to them a little rofe or orange-flower-water in the beating ; then take a quart of fweet thick cream, and boil it with whole cinamon, and mace, and quartered dates ; fweeten your cream with fugar to your tafte, and mix it with your almonds, and ftir it well together, and drain it out through a fieve. Let your cream cool, and thicken it with the yolks of fix eggs; then garnifh the deep difh, and lay pafte at the bottom, and then put in fliced artichoke-bottoms, being fir ft boiled, and upon that a layer of marrow, fliced citron, and candied orange ; fo do till your Difh is near full; then pour in your cream, fo bake it without a lid ; when ’tis baked, fcrape fugar on it, and ferve it up hot. Half an hour will bake it. ‘To make an Artichoke Pye. B OIL the bottoms of eight or ten Artichokes ; fcrape and make them clean from the core; cut each of them into fix parts; feafon them with cina mon, nutmeg, fugar, and a little fait ; then lay your Artichokes in your Pye. Take the marrow of four or five bones, dip your marrow in yolks of eggs and grated bread, and feafon it as you did your K 4 Artichokes 9 136 the Compleat Houfewife. Artichokes, and lay it on the top and between your Artichokes *, then lay on diced lemon, barberries, and large mace *, put butter on the top, and clofe up your Pye *, then make your lear of white-wine, fack, and fugar j thicken it with yolks of eggs, and a bit of butter *, when your Pye is drawn, pour it in, fhake it together, and ferve it hot. To make a Skirret Pye. B OIL yourbiggeft Skirrets, and blanch them,and feafon them with cinamon, nutmeg, and a very little ginger and fugar. Your Pye being ready, lay in your Skirrets *, feafon alfo the marrow of three or four bones with cinamon, fugar, a little fait and grated bread. Lay the marrow in your Pye, and the yolks of twelve hard eggs cut in halves, a hand ful of chefnuts boiled and blanched, and fome can died orange-peel in dices. Lay butter on the top, and lid your Pye. Let your caudle be white-wine, verjuice, fome fack and fugar ; thicken it with the yolks of eggs, and when the Pye is baked, pour it in, and ferve it hot. Scrape fugar on it. to make a turbot Pye. G UT, and walk, and boil your Turbot, then fea fon it with a little pepper and fait, cloves, mace, and nutmeg, fweet-herbs fhred fine s , then lay it in your Pye, or pattipan, with the yolks of fix eggs boiled hard ; a whole onion, which mud be taken out when ’tis baked. Put two pounds of frefh butter on the top *, clofe it up ; when 3 tis drawn, ferve it hot or cold : ’Tis good either way. to make a Chervil or Spinage tart. S PIRED a gallon of Spinage or Chervil very fmall *, put to it half a pound of melted butter, the meat of three lemons picked from the fkins and feeds *, the rind of two lemons grated, a pound of fugar ; put this in a difh or pattipan with puff-pafte on the bottom and top, and fo bake it; when ’tis baked. I 7 *he Compleat Houfewife. 137 baked, cut off the lid, and put cream or cuftard o- ver it as you do codlin tarts. Scrape fugar over it *, ferve it cold. This is good among other Tarts in the winter for variety. !To make Lemon Cheefecakes. T AKE the peel of two large lemons, boil it very tender *, then pound it well in a mortar, with a quarter of a pound or more of loaf-fugar, the yolks of fix eggs, and half a pound of frefh butter ; pound and mix all well together, and fill the patti- pans but half full •, Orange Cheefecakes are done the fame way j only you muff boil the peel in two or three waters to take out the bitternefs. A Fijh Pye. AKEofSole, or thick Flounders, gut and wafh them, and juft put them in fcalding wa ter to get off the black fkin ; then cut them in fcol- lops or indented, fo that they will ioin and lie in the Pye, as if they were whole. Have your pattipan in readinefs with puff-pafte in the bottom, and a layer of butter on it •, then feafon your Fifh with a little pepper and fait, cloves, mace, and nutmeg, and lay it in your pattipan, joining the pieces together, as if the Fifh had not been cut * then put in forc’d-balls made with Fifh, flices of lemon with the rind on, whole oyfters, whole yolks of hard eggs, and pickled barberries •, then lid your Pye and bake it *, when 5 tis drawn, make a caudle of oyfter-liquor and white-wine thicken’d up with yolks of eggs and a bit of butter *, ferve it hot. To make Marrow Paflies. M AKE your little Pafties the length of a fin ger, and as broad as two fingers j put in large pieces of marrow dipped in eggs, and feafoned with fugar, cloves, mace, and nutmeg ; ftrew a few cur rants on the marrow. Bake or fry them. Jo 138 5 f he Compleat Houfewife. To make Mince-pyes of Veal. F ROM a Leg of Veal cut off four pounds of the flefhy part in thick pieces, and put them in Raiding water, and let it juft boil; then cut the meat in fmall thin pieces and fkin it: It muft be four pounds after *tis fcalded and fkinned ; to this quan tity put nine pounds of beef-fuet well fkinned, and Hired them very well and fine with eight pippins pared and cored, and four pounds of raifins of the fun ftoned ; when ftis fhred very fine, put it in a large pan or on a table to mix, and put to it one ounce of nutmegs grated, half an ounce of cloves, as much mace, a large fpoonful of fait, above a pound of fugar, the peel ol a lemon fhred exceeding fine ; when you have feafoned it to your palate, put in feven pounds of currants, and two pounds of raifins ftoned and fhred. When you fill your Pies, put into every one fome fhred lemon with its juice, fome candied lemon peel and citron in dices, and juft as the Pies go into the oven, put into every one a fpoonful of fack and a fpoonful of claret, fo bake them. To make buttered Loaves to eat hot. T AKEeleven yolks of eggs beat well, five fpoon- fuls of cream, and a good fpoonful of ale- yeaft ; ftir all thefe together with flour till it comes to a little pafte, not too ftiff ; work it well, cover it with a cloth. Lay it before the fire to rife a quarter of an hour *, when ’tis well rilen, make it in a roll, and cut in five pieces, and make them into Loaves, and flat them down a little, or they will rife too much ; put them into an oven as hot as for man- chet, and when they are taken out of the oven, have at lead: a pound of butter beaten with rofe-water and fugar to your tafte. Cut all the Loaves open at the top, and pour the butter in them, and ferve them hot to table. The Compleat Houfewife. 139 To make Cheefecakes . rip’ A K E a pound of potatoes, when they are boil’d and peel’d beat them fine, put to them twelve eggs, fix whites ; then melt a pound of but ter and dir it in, grate half a nutmeg: you muft fweeten it to your palate with double refin’d fugar, then put a piece of puflf-pafte round the edges of the difh ; it muft not be over-baked, when the cruft is e- nough draw it. Another . ppAKE four quarts of new milk and rennet very £ cold, and when it is come to a curd and whey, gently then take half a pound of butter and rub it to the curd ; then boil a pint of cream with a blade of mace and cinamon, and as much grated Naple-bifkzx. as will make it of the thicknefs of a pancake-batter, and when it is almoft cold put it to your curd ; then put in afpoonful or two of fack, and as many cur rants as you like, and put them into a pufF-pafte. To 7 nake Cheefecakes without Curd . B E A T two eggs very well, then put as much flour as will make them thick ; then beat three eggs more very well, and put to the other, with a pint of cream and half a pound of butter; fet it over the fire, and when it boils put in your two eo-gs and flour, and ftir them well, and let them boiled! they be pretty thick, then take it off the fire, and feafon it with fugar, a little fait, and nutmeg, put in currants, and bake them in pattipans, as you do others. To matze a Cabbage JLjCttuce-lPye . T AjKE fome of the largeft and hardeft Cabbage** Lettuce you can get, boil them in fait fnd water till they are tender, then lay them in a Co lander to drain dry, then have your Pafte laid in your Pattipan ready, and lay butter on the bottom ; then 140 *The Compleat Houfewife. then lay in your Lettuce, and fome Artichoke-bot toms, and fome large pieces of marrow, and the yolks of 8 hard eggs, and fomefcalded Sorrel ; bake it, and when it comes out of the oven cut open the lid, and pour in a caudle made with white-wine and fugar, and thicken’d with eggs; fo ferve it hot. 75 ? make the light IVigs . T A KE a pound and half of flour, and half a pint of milk made warm, mix thefe together, and cover it up, and let it lie by the fire half an hour ; then take half a pound of fugar and half a pound of butter, then work thefe in the pafte, and make it into wigs, with as little flour as ppfiible ; let the oven be pretty quick, and they will rife very much. To make little Plumb-cakes . T AKE two pounds of flour dry’d in the oven, and half a pound of fugar finely powder’d, 4 yolks of eggs, two whites, half a pound of butter wafh’d with rofe-water, 6 fpoonfuls of cream warm ed, a pound and half of currants unwafh’d, butpick’d and rubb’d very clean in a cloth •, mix all together and make them up in cakes, and bake them up in an oven almoft as hot as for manchet •, let them ftand half an hour till they be colour’d on both fides ; then take down the oven-lid, and let them ftand a little to foak. T O a peck of flour you muft have three quar- ters the weight in butter *, dry your flour well, and lay it on a table *, make a hole, and put in it a dozen whites of eggs well beaten, but firft break in to it a third part of your butter, then with water make up your pafte, then roll it out, and by degrees put in the reft of your butter, To “The Compleat Houfewife. 141 c To make a Hare Pye . S KIN your Hare, wafh her and dry her, and bone her *, feafon the flefh with pepper, fait, and fpice, and beat it fine in a (tone mortar. Do a young pig at the fame time and in the fame manner ; then make your pye, and lay a layer of pig and a layer of Hare till it is full ; put butter at the bottom and on the top j bake three hours. It is good hot or cold. A?iother . B ONE your Hare as whole as you can, then lard it with the fat of dry’d Bacon, fir ft dipt in vinegar and pepper, then feafon it with pepper ant fait, a little mace, and a clove or two ; put it into a difh with puff-pafte, and have in readinefs gravy or ftrong broth made with the bones, and put it in juft as you fet it in the oven ; and when it comes out, pour in fome butter melted with ftrong broth and wine •, but before you pour it in, tafte how the pye is feafon’d ; and if it wants, you may feafon the liquor accordingly ; if you pleafe you may lay Oices of butter upon the Hare before it goes into the oven, which I think beft, inftead of the melted butter. After, a glafs of claret does well, juft before you ferve it. To 7 pound of lean veni- fon, without bones, put 2 ounces and a half of fait, and half an ounce of pepper, to feafon this in pro portion. Some chufe to put in the legs and wings with the bones, divide them at every joint, and take the bones of the body, only cracking the other bones in the limbs. To ice Tarts . A K E a little yolk of egg and melted butter, JL be at it very well together, and with a feather wafh over your tarts, and fife fugar on them juft as you put them in the oven. 142 The Compleat Houfewife. To make an Olio Pye. T AKE a fillet of veal, cut it in large thin flices, and beat it with a rolling-pin •, have ready fome forc’d-meat made with veal and fuet, grated bread, grated lemon-peel, fome nutmeg, the yolks of two or three hard eggs, fpread the forc’d-meat all over your collops, and roll them up, and place them in your pye, with yolks of hard eggs, lumps of marrow, and fome water ; fo lid it, and bake it ; and when it is bak’d put in a caudle of ftrong gra vy, white-wine and butter. To make very good Wigs. T AKE a quarter of a peck of the fined: flour, rub into it three quarters of a pound of frefh but ter, till it is like grated bread, fomething more than half a pound of fugar, half a nutmeg, and half a race of ginger grated ; three eggs, yolks and whites bea ten very well, and put to them half a pint of thick Ale-yeaft, and 3 or4fpoonfulsof fack ; make a hole in your flour, and pour in your yeaft and eggs, and as much milk juft warm as will make it into a light pafte ; let it ftand before the fire to rife half an hour, then make it into a dozen and half of Wigs wafh them over with eggs juft as they go into the oven *, a quick oven and half an hour will bake them. To make Almond Cheefecakes* T AKE a good handful or more of Almonds, blanch them in warm water, and throw them in cold ; pound them fine, and in the pounding put a little fack,or orange-flower-water, to keep them from oiling ; then put to your Almonds the yolks of two hard eggs, and beat them together ; beat the yolks of fix eggs, the whites of three, and mix with your almonds, and half a pound of butter melted, and fu gar to your tafte ; mix all well together, and ufe it as other cheefecake* fluff. *43 The Compleat Uoufewife. To make a Lumber Pye. P Arboil the umbles of a Deer, clear all the fat from them, and put more than their weight in beef-fuet, and fhred it together very fmall ; then put to it half a pound of fugar, and feafon with cloves, mace, nutmeg, fait, to your tafle ; and put in a pint of lack, and half as much claret, and two pounds of currants wafbdd and pick’d *, mix all well together, and bake it in puff or other pafte. To make Lemon Cheefecakes. A K E two large lemons, grate off the peel of JL both, and fqueeze out the juice of one ; add to it half a pound of fine fugar, twelve yolks of eggs, eight whites well beaten ; then melt half a pound of butter in 4 or 5 fpoonfulsof cream ; then ftir it all together and fet it over the fire, ftirring it till it be gins to be pretty thick ; then take it off, and when 9 tis cold fill your pattipans little more than half full; put a fine pafte very thin at the bottom of the pat tipans. Half an hour with a quick oven will bake them. lo make Cream Cheefe with old Che [hire. r » 1 A K E a pound and half of old Chejbire Cheefe, JL fhave it all very thin, then put it in a mortar, and add to it a quarter of an ounce of mace beaten fine and fitted, half a pound of frefh butter, and a glafs of fackmix and beat all thefe together till they are perfectly incorporated, then put it in a Pot, what thicknefs you pleafe, and cut it out in fliees for cream cheefe, and ferve it with the defert. All 144 All Sorts of CAKES. To make a rich great Cake. T AKEa peck of flour well dried 5 an ounce of cloves and mace, half an ounce of nutmegs, as muchcinamon •, beat the fpice well, and mix ’em with your flour, and a pound and half of fugar, and a little fait, and 13 pounds of currants well walk’d, pick’d and dry’d, and three pounds of raifins Honed and cut into fmall pieces, mix all thefe well together ; then make five pints of cream almoft fcalding hot, and put into it 4 pounds offrefh butter *, then beat the yolks of 20 eggs, three pints of good ale-ye.aft, a pint of fack, a quarter of a pint of orange-flour-water, three grains of mufk, and fix grains of ambergreafe *, mix thefe together, and ftir them into your cream and butter ; then mix all in the cake, and fet it an hour before the fire to rife, before you put it into your hoop ; mix your fweet- meats in it, two pounds of citron, and one pound of candied orange and lemon-peel, cut in fmall pieces : you muft bake it in a deep hoop; butter the Tides, and put two papers at the bottom, and flour it, and put in your cake ; it muft have a quick oven, four hours will bake it ; when it is drawn, ice it over the tops and Tides. Take two pounds of double-refin’d fugar beat and flfted, and the whites of fix eggs bea ten to a froth, with three or four fpoonfuls of orange- flower-water, and three grains of mufk and amber greafe together ; put all thefe in a ftone mortar, and beat them with a wooden peftle till it is as white as fnow, and with a brufh or bunch of feathers Tpread it all over the cake, and put it in the oven to dry, but take care the oven does not difcolour it; when it is cold paper it; it will keep good 5 or 6 weeks. A Plumb – * 7 *he Compleat Houfewife* 145 A Plumb-Cake .. T AKE fix pounds of currants, five pounds of flour, an ounce of doves and mace, a little cinamon, half an ounce of nutmegs, half a pound of pounded and blanched almonds, half a pound of fugar, three quarters of a pound of Diced citron, lemon and orange-peel, half a pint of fack, a little honey-water, and a quart of ale-yeaft, a quart of cream, a pound and half of butter melted and pour ed into the middle thereof; then Drew a little flour thereon, and let it lie to rife ; then work it well to gether, and lay it before the fire to rife ; then work it up till it is very fmooth; then put it in an hoopj, with a paper floured at the bottom. A good Seed-Cake. T AKE five pounds of fine flour well dry’d, and four pounds of Angle refined fugar beaten and fitted, mix the fugar and flour together, and lift them thro* a hair-fieve ; then wafh four pounds of butter in eight fpoonfuls of rofe or orange-flower- water ; you mull work the butter with your hand till it is like cream ; beat 20 eggs, half the whites, and put to them fix fpoonfuls of fack: then put in your flour, a little at a time, keeping ftirring with your hand all the time ; you mult not begin mix ing it till the oven is almoft hot; you muft let it lie a little while before you put your cake into the hoop ; when you are ready to put it into the oven, put into it eight ounces of candied orange-peel Di ced, and as much citron, and a pound and half of carraway-comfks; mix all well together, and put It in the hoop, which muft be prepared at bottom, and buttered ; the oven muft be quick ; it will take two or three hours baking 1 you may ice it if you pleafe 3 L Another Seed Cake. T AKE feven pounds of line flour well dried, and mix with it a pound of fugar beaten and fifted, and three nutmegs grated ; and rub three pounds of butter into the flour *, then beat the yolks of eight eggs, the whites of but four, and mix with them a little rofe-water, and a quart of cream blood warm, and a quart of ale-yeafl, and a little fait % Grain all into your flour, and put a pint of fack in with it, and make up your Cake, and put it into a buttered cloth, and lay it half an hour before the fire to rife * the mean while fit your paper, and but ter your hoop * then take a pound and three quarters of bilket-comfit, and a pound and half of citron cut in fmall pieces, and mix thefe in your Cake, and put into your hoop, run a knife crofs down to the bottom* a quick oven, and near three hours will bake it* Another . D R Y two pound of flour, then put two pound of butter into it *, beat ten eggs, leave out half the whites * then put to them eight fpoonfuls of cream, fix of ale-yeaft, run it thro’ a fieve, into the batter, and work them well together, and lay it a quarter of an hour before the fire * then work into it a pound of rough carraways * Ids than an hour bakes it, A Plumb Cake . T A K E five pound of fine flour, and put to it half a pound of fugar ; and of nutmegs, cloves, and mace finely beaten, of each half an ounce, and a little fait, mix thefe well together * then take a quail of cream, let it boil, and take it off, and cut into it tin ee pound of frefli butter, let it ftand till tis melted, and when *tis blood warm, mix with it a quart of ale-yeah, and a pint of fack, and twenty eggs, ten whites well beaten * put fix pound of cur rants The Compleat Houfewife. 147 • ‘ r hints to your Hour, and make a hole in the middle, and pour in the milk and other things, and make up your Cake, mixing it well with your hands *, cover it warm, and fet it before the fire to rife for half an hour ; then put it in the hoop *, if the oven be hot, two hours will bake it ; the oven mud be quick ; you may perfume it with ambergreafe, or put fweet- meats in it if you pleafe. Ice it when cold, and paper it up. An ordinary Cake to eat with Butter. T AKE two pound of flour, and rub into it half a pound of butter ; then put to it fome fpice, a little fait, a quarter and half of fugar, and half a pound of raifins ftoned, and half a pound of currants; niake thefe into a Cake, with half a pint of ale-yeaft, and four eggs, and as much warm milk as you fee convenient; mix it Well together, an hour and half will bake it. This Cake is good to eat with butter for breakfafts. A French Cake to eat hot. T AKE a dozen of eggs, and a quart of cream* and as much flour as will make it into a thick batter ; put to it a pound of melted butter, half a pint of fack, one nutmeg grated, mix it well, and let it ftand three or four hours *, then bake it in a quick oven, and when you take it out, flit it in two, and pour a pound of butter on it melted with rofe- water ; cover it with the other half, and ferve it uo hot. To make Portugal Cakes. T AKE a pound and quarter of line flour well dried, and break a pound of butter iuto the flour, and rub it in, add a pound of loaf-fugar bea ten and fifted, a nutmeg grated, four perfumed plumbs, or fome ambergreafe, mix thefe well toge ther, and beat feven eggs, but four whites, with three fpoonfuls of orange-flower-water; mix all L % thefe j 4 8 The Compleat Houfewife. thefe together, and beat them up an hour ; butter your little pans, and juft as they are going into the oven, fill them half full, and fearce fome fine fugar over them •, little more than a quarter of an hour will bake them. You may put a handful of cur rants into fome of them ; take them out of the pans as foon as they are drawn, keep them dry, they will keep good three months. 7 b make Jumbals . T AKE the whites of three eggs, beat them well, and takeoff the froth ; then take a lit tle milk, and a little flour, near a pound, as much fugar fifted, and a few carraway-feeds beaten very fine ; work all thefe in a very ftiff pafte, and make them into what form you pleafe : Bake them on white paper. To make March-pane. rriAKE a pound of Jordan almonds, blanch and beat them in a marble mortar very fine j then put to them three quarters of a pound of double-re- fin’d fugar, and beat them with a few drops of o- range-flower-water *, beat all together till ’tisa very good Pafte, then roll it into what fhape you pleafe duft a little fine fugar under it as you roll it to keep it from flicking. To ice it, fearce double-refined fugar as fine as flour, wet it with rofe-water, and mix it well together, and with a brufh or bunch of feathers fpread it over your March-pane: Bake them in an oven that is not too hot *, put wafer-paper at the bottom, and white paper under that, fo keep them for ufe. To make Almond Puffs. T AKE half a pound of Jordan almonds, blanch and beat them very fine with three or four fpoonfuls of rofe-water ; then take half an ounce of the fineft gum-dragant fteeped in rofe-water three or four days before you ufe it, then put it to the al- i mends* The Compleat Houfewife. 149 monde, and beat it together ; then take three quar ters of a pound of double refin’d fugar beaten and fifted, and a little fine flour, and put to it ; roll it in what fhape you pleafe *, lay them on white paper, and put them in an oven gently hot, and when they are baked enough, take them off the papers, and put them on a fieve to dry in the oven, when ’tis almoft cold. 7 o make Biskeis. A K E a pound ofloaf-fugar beaten and fifted, JL and half a pound of almonds blanch’d and beat in a mortar, with the whites of five or fix eggs put your fugar in a bafon, with the yolks of five eggs, when they are both mingled, ftrew in your almonds, then put in a quarter of a pound of flour, and fill your pans fa ft ; butter them, then put them into the oven ; ftrew fugar over them, bake them quick, and then turn them on a paper, and put them again into the oven to harden. To make little hollow Biskets. B EAT fix eggs very well with a fpoonful of rofe- water, then put in a pound and two ounces of loaf-fugar beaten and fifted ; ftir it together till ’tis well mixed in the eggs *, then put in as much flour as will make it thick enough to lay out in drops upon fheets of white paper •, ftir it well together till you are ready to drop it on your paper j then beat a little very fine fugar and put into a lawn fieve, and fift fome on them juft as they are going into the o- ven ; fio bake them, the oven mult not be too hot, and as foon as they are baked, whilft they are hot, pull off the papers from them, and put them in a fieve, and fet them in an oven to dry j keep them in boxes with papers between. T AKE two pound of flour, and a quarter of a pound of butter, as much fugar, a nutmeg 3 grated. grated, a little cloves and mace, and a quarter of an ounce of carraway-feeds, cream and yeaft: as much as will make it up into a pretty light pafte ; make ’em up, and fet them by the fire to rife till the oven be ready ; they will quickly be baked. To make Ginger-bread. AK E a pound and half of London treacle,two x eggs beaten, halfa pound of brown fugar, one ounce of ginger beaten and fifted *, of cloves, mace and nutmegs all together half an ounce, beaten very fine, coriander-feeds and carraway-feeds of each half an ounce, two pound of butter melted •, mix all thefe together, with as much flour as will knead it into a pretty ftiff pafte ; then roll it out, and cut it into what form you pleafe ; bake it in a quick oven on tin-plates ; a little time will bake it. Another fort of Gingerbread . T AKE half a pound of almonds, blanch and beat them till they have done (hining ; beat them with a Ipoonful or two of orange-flower-wa ter, put in half an ounce of beaten ginger, and a quarter of an ounce of cinamon powdered $ work it to a pafte with double-refined lugar beaten and fift ed then roil it out, and lay it on papers to dry in an oven after pyes are drawn. Another. HPO one pound of flour, three quarters of a pound JL . of fugar, and an ounce of nutmegs, ginger and cinnamon together beaten and fitted •, a quarter of a pound otcandy’d orange-peels or frefh peel cut in fmall ftripes two ounces of fweeet butter rubb’d in the flour *, take the yolks of two eggs, beat with eight fpoonfuls of fack, and fix of yeaft, make it up in a ftift pafte ; roll it thin, and cut it with a glafs j bake them, and keep them dry, 1 TJje Gompleat Houfewife. 151 To make Dutch Gingerbread. A K E four pounds of flour, and mix with it two X ounces and half of beaten ginger, then rub in a quarter of a pound of butter, and add to it 2 ounces ofcarraway-feeds, 2 ounces of orange-peel dry’dand rubb’d to powder, a few coriander-feeds bruifed, two eggs, then mix all up in a (lift pafle with 2 pound and a quarter of treacle ; beat it very well with a rolling-pin, and make it up into 30 cakes; putin a candied citron ; prick them with a fork ; butter papers three double, one white, and two brown ; wafh them over with the white of an egg ; put ’em into an oven not too hot for 3 quarters of an hour. To make Buns. A K E two pounds of fine flour, a pint of ale- yeaft, put a little fack in the yeaft and three eggs beaten, knead all thefe together with a little warm milk, a little nutmeg, and a little fait; then lay it before the fire till it rife very light; then knead in a pound of freflh butter, and a pound of round carrawaycomfits, and bake them in a quick oven on floured papers in what fhape you pleafe. To make French Bread. A K E half a peck of fine flour, put to it flx yolks of eggs, and four whites, a little fait, a pint of good ale-yeaft, and as much new milk, made a little warm, as will make it a thin light pafle ; ftir it about with your hand, but by no means knead it; then have ready fix wooden quart difhes, and fill them with dough ; let them Hand a quarter of an hour to heave, and then turn them out into the oven ; and when they are bak’d, rafp them : the Qven mijfl be quick, To To make Wigs. T AKE three pounds and a half of flour, and three quarters of a pound of butter, and rub it into the flour till none of it be feen ; then take a pint or more of new milk and make it very warm, and half a pint of new ale-yeafl, then make it into a light pafte ; put in carraway-feeds, and what fpice you pleafe ; then make it up, and lay it before the fire to rife s then work in three quarters of a pound of fugar, and then roll them into what form you pleafe, pretty thin, and put them on tin plates, and hold them before the oven ro rife again ; before you fet them in, your oven muft be pretty quick. To make Gingerbread. T A K E three pounds o’ fine flour, and the rind of a lemon dry’d and beaten to powder, half a pound of fugar, or more, as you like it, and an ounce and half of beaten ginger ; mix all thefe well together, and wet it pretty (tiff with nothing but treacle ; make it into long rolls or cakes, as you pleafe ; you may put candied orange-peel and citron in it: butter your paper you bake it on, and let it be bak’d hard. To make Shrewsbury Cakes. T AKE to one pound of fugar three pounds of the fineft flour, a nutmeg grated, fome beaten ci- namon ; the fugar and fpice mu ft be lifted into the flour, and wet it with three eggs, and as much melt ed butter as will make it of a good thicknefs to roll jnto a pafte *, mould it well and roll it, and cut it into what fhape you pleafe; perfume them, and prxck them before they go into the oven. *To make Almond Cakes . T A K E a pound of almonds, blanch, and beat them exceeding fine with a little rofe or o- range-flower-waters then beat three eggs, but two whites. The Compleat Houfewife. 153 whites, and put to them a pound of fugar fifted ; and then put in your almonds, and beat all toge ther very well *, put flheets of white paper, and lay the cakes in what form you pleafe, and bake them ; you may perfume them, if you like it ; bake them in a cool oven. To make Drop Bisket. T AKE eight eggs, and one pound of double- refin’d fugar beaten fine, and iz ounces of fine flour well dry’d ; beat your eggs very well, then put in your fugar and beat it, and then your flour by degrees, and beat it all very well together for an hour without ceafing : your oven muft be as hot as for half-penny-bread ; then flour fome fheets of tin, and drop yourbifket what bignefs you pleafe, and put them in the oven as faff as you can ; and when you fee them rife, watch them ; and if they begin to colour, take them out again, and put in more; and if thefirfi: js not enough, put them in again ; if they are right done, they will have a white ice on them : you may put in carraway-feeds if you pleafe : when they are all bak’d, put them all in the oven again till they are very dry, and keep them in your itove. To make little Cracknels. T AKE three pounds of flour finely dry’d, three ounces of lemon and orange-peel dry’d, and beaten to a powder, and an ounce of coriander-feeds beaten and fearced, and three pounds of double-refi ned fugar beaten fine and fearced ; mix thefe toge ther with 15 eggs, half of the whites taken out, a quarter of a pint of rofe-water, as much orange- flower-water ; beat the eggs and water well together, then put in your orange-peel and coriander-feeds, and beat it again very well with two fpoons, one in each hand ; then beat your fugar in by little and little, then your flour by a little at a time, fo beat with 154- ihe Compleat Houfewife. with both fpoons an hour longer; then ftrew fugar on papers, and drop them the bignefs of a walnut, and let them in the oven ; the oven muft be hotter than when pyes are drawn ; do not touch them with your fingers before they are bak’d ; let the oven be ready for them againft they are done ; be careful the oven does not colour them. To make the thin Dutch Bisket. T AKE five pounds of flour, and two ounces of carraway-feeds, half a pound of fugar, and fomething more than a pint of milk *, warm the milk* and put into it three quarters of a pound of butter ; then make a hole in the middle of your flour, and put in a full pint of good ale-yeaft *, then pour in the butter and milk, and make thefe into a pafte, and let it (land a quarter of an hour by the fire to rife ; then mould it, and roll it into cakes pretty thin •, prick them all over pretty much, or they will bliiter fo bake them a quarter of an hour. i To make an ordinary Seed Cake. rip 3 A K E fix pounds of fine flour, rub into it a thimble-full of carraway feeds finely beaten, and two nutmegs grated, and mace beaten ; then heat a quart of cream hot enough to melt a pound of butter in it, and when it is no more than blood- warm, mix your cream and butter with a pint of good ale-yeafl, and then wet your flour with it ; make it pretty thin •, juft before it goes into the oven, put in a pound of rough carraways, and fome citron fliced thin ; three quarters of an hour in a quick oven will bake it. To make ordmary TVigs. T AKE three pounds and a half of fine flour, and three quarters of a pound of butter, rub it into the flour till none oi it be feen *, then take a pint or more ot new milk, and make it very warm, and three quarters of a pint of ale-yeafl, and with thefe ma!i The Compleat Houfewife. 15 j spake it into a light pafte, and put in carraway-feeds, pr what fpice you pleafe, then fet it before the fire to rife, then mix in it three quarters of a pound of fugar, then roll them out pretty thin, and then put them on tin plates, and hold them before the fire to rife again, or before the oven *, let your oven be pretty quick, and they will foon be bak’d. T A K E two pounds of the fineft flour well dry’d, two pounds of frefh butter rubb’d well in, ten eggs, leave out 5 whites, three fpoonfuls of cream, four fpoonfuls of good yeaft, mix all well together and fet it to the fire, not too near ; when it is well rifen, put in a pound of carraway-comfits: an hour and a quarter will bake it. To make the Marlborough Cake. rjpAKE eight eggs, yolks and whites, beat and 1 ftrain them, and put to them a pound of fa- gar beaten and fifted ; beat it three quarters of an hour together, then put in three quarters of a pound of flour well dry’d, and two ounces of carraway- feeds, beat it all well together, and bake it in a quick oven in broad tin pans. Another fort of little Cakes, A K E a pound of flour and a pound of butter, rub the butter into the flour, two fpoonfuls of yeaft, and two eggs; make it up into a pafte •, flick white paper, roll your pafte out the thicknefs of a crown, cut them out with the top of a tin canifter, lift fine fugar over them, and Jay them on the flick’d paper * bake them after tarts an hour. To make the white Cake . rTIAKE three quarts of the fineft flour, a pound Jl and half of butter, a pint of thick cream, half a pint of ale-yeaft, half a quarter of a pint of rofe- water and fack together, a quarter of an ounce of mace. *56 The Compleat Houfewife. mace, nine eggs, abating four whites, beat them well j five ounces of double-refin’d fugar ; mix the fugar and fpice and a very little fait with your dry flour, and keep out half a pint of the flour to ftrew over the cake ; when it is all mixed, melt the butter in the cream *, when it is a little cool, ftrain the eggs into it, yeaft, make a hole in the midft of the flour, and pour all the wetting in, fiirring it round with your hand all one way till well mixed j ftrew on the flour that was fav’d out, and fet it be fore the fire to rife, cover’d over with a cloth *, let it Hand foa quarter of an hour : you muft have in rea- dinefs three pounds and half of currants waffl’d and pick’d, and well dry’d in a cloth, mingle them in the pafte without kneading ; put it in a tin hoop ; fet it in a quick oven, or it will not rife j it muft ftand an flour and half in the oven. To make another fort of Gingerbread. r’f 1 AKE a pound and half of London Treacle, two & eggs beaten, a pound of butter melted, half a pound of brown fugar, an ounce of beaten ginger 9 and of cloves, mace, coriander-feeds and carraway- feeds, of each half an ounce mix all thefe together with as much flour as will knead it into a pafte *, roll it out, and cut it into what form you pleafe •, bake it in a quick oven on tin plates ; a little time will bake it. To make Biskets. T O a quart of flour take a quarter of a pound of butter, and a quarter of a pound of fugar, one egg, and what carraway-feeds you pleafe, wet the milk as ftiffas you can, then roll them out very thin, cut them with a fmall glafs, bake them on tin plates ; your oven muft be flack ; prick them* very well juft as you fet them in, and keep them dry when bak’d. The Compleat Houfewife. 157 To make brown French Loaves. F TAKE a peck of coarfe flour, and as much of the rafpings of bread beaten and fifted as will make it look brown, then wet it with a pint of good yeaft, and as much milk and water warm as will wet it pretty ftiff *, mix it well, and fet it before the fire to rife •, make it into fix loaves ; make it up as light as you can, and bake it well in a quick oven* To make the hard Bisket. f V A K E half a peck of fine flour, one ounce of 1 . catraway-feeds, the whites of two eggs, a quarter of a pint of ale-yeaft, and as much warm water as will make it into a fliff-pafte ; then make it in long rolls; bake it an hour ; the next day pare it round ; then flice it in thin dices, about half an inch thick •, dry it in the oven ; then draw it and turn it, and dry the other fide ; they will keep the whole year. To make Whetftone Cakes. A KE half a pound of fine flour, and half a JL pound of loaf-fugar fearced, a fpoonful of carraway-feeds dry’d, the yolk of one egg, the whites of three, a little rofe-water, with ambergreafe diffol- ved in it *, mix it together, and roll it out as thin as a wafer •, cut them with a glafs lay them on flour ed paper, and bake them in a dow oven. To make a good Plumb-cake. A KE four pound of dour, put to it half a pound of loaf-fugar beaten and fifted, of mace and nutmegs half an ounce beaten fine, a little fait. Beat the yolks of thirty eggs, the whites of fifteen, a pint and half of ale-yeaft., three quarters of a pint of fack, with two grains of ambergreafe, and two of mufk deeped in it five or fix hours ; then take a large pint of thick cream, fet it on the fire, and put 15 8 *The Compleat Houfewife. in two pound of butter to melt, but not boil 5 then put your flour in a bowl, make a hole in the midft, and pour in your yeaft, fack, cream and eggs. Mix it well with your hands, make it up, not too fluff, fet it to the fire a quarter of an hour to rife ; then put in feven pound of currants picked and wafhed in warm water, then dried in a coarfe cloth, and kept warm till you put them into your cake, which mix in as faff as you can, and put candied lemon, orange and citron in it ; put it in your hoop, which muff be ready buttered and fixed ; fet it in a quick oven ; bake it two hours or more, when ’tis near cold, ice it. A?20ther Plwnb-cake. T AK E four pound of flour, four pound of cur rants, and twelve eggs, half the whites taken out, near a pint of yeaft, a pound and half of but- ter, a good half-pint of cream ; three quarters of a pound of Joaf-fugar, beaten mace, nutmegs and cinamon, half an ounce beaten fine ; mingle the Apices and fugar with the flour ; beat the eggs well, and put to them a quarter of a pint of rofe-water, that had a little mufk and ambergreafe diffolved in it j put the butter and cream into a jug, and put it in a pot of boiling water to melt ; when you have mixed the Cake, drew a little flour over it. Cover it with a very hot napkin, and Jet it before the fire to rife . Butter and flour your hoop, and ]uff as your oven is ready, put your currants into boiling water to plump. Dry them in a hot cloth, and mix them in your Cake. You may put in half a pound of candied 01 ange, and lemon, and citron j let not your oven be too hot, two hours will bake it, three if nsuoublc the quantity. Mix it with a broad pudding-fbck, not with your hands ; when your Cake is juft drawn, pour all over it a gill of brandy or fack j then icc it. y Another 1S9 Another Plumb-cake with Almonds. PTAKE four pound of fine flour, dried well, five 4 pound of currants well picked and rubbed, but not wafhed ; five pound of butter wafhed and beaten in orange-flower-water and lack ; two pound of al monds beaten very fine, four pound of eggs weigh ed, half the whites taken out ; three pound of dou ble-refined fugar, three nutmegs grated, a little gin ger, a quarter of an ounce of mace, as much cloves finely beaten, a quarter of a pint of the bed bran dy : The butter mull be beaten to cream ; then put in your flour, and all the reft of your things, beat ing it till you put it in the oven ; four hours will bake it, the oven muft be very quick ; put in orange, lemon-peel candied, and citron, as you like, A rich Seed-cake , call’d the Nuns Cake. rgAKE four pound of your fineft flour, and three JL pound of double-refined fugar beaten and lift ed ; mix them together, and dry them by the fire till you prepare your other materials. Take four pound of butter, beat it in your hands till ’tis very foft like cream *, then beat thirty-five eggs, leave out fixteen whites, and drain out the treddles of the reft, and beat them and the butter together, till all appears like butter ; put in four or five fpoonfids of role or orange-flower-water, and beat it again •, then take your flour and fugar, with fix ounces of carraway-feeas, and ftrew it in by de grees, beating it up all the time for two hours toge ther ; you may put in as much tinfture of cinamon or ambergreafe as you pleafe ; butter your hoop, and let it ftand three hours in a moderate oven. Po ice a great Cake. T AKE two pound of the fineft double-refin’d fugar, beat and fift it very fine, and likewife beat and Tift a little ftarch and mix with it *, then beat fix whites of eggs to a froth, and put to it fome gum- 160 The Compleat Houfewife. gum-water, the gum muft be fteeped in orange- flower-water ; then mix and beat all thefe together two hours, and put it on your cake ; when his baked, fet it in the oven a quarter of an hour. Another Seed-cake. T AKE a pound of flour, dry it by the fire, add to it a pound of fine fugar, beaten and fifted % then take a pound and a quarter of butter, and work it in your hand till his like cream ; beat the yolks of ten eggs, the whites of fix ; mix all thefe toge ther with an ounce and half of carrawav-leeds, and a quarter of a pint of brandy ; it muft not ftand to rife. CREAMS and J ELL I E S. Lemon Cream . T AKE five large lemons, and fqueeze out the juice, and the whites of fix eggs well beaten, ten ounces of double-refin’d fugar beaten very fine, and twenty fpoonfuls of fpring-water ; mix all to gether and ftrain it through a jelly-bag j fet it over a gentle fire, fcum it very well, when his as hot as you can bear your finger in it, take it off, and pour it into Glafles; put fhreds of lemon-peel in* to fome of the Glafles. Another Lemon Cream. T AKE the juice of four large lemons, and half a pint of water, and a pound of double-refin’d iugar beaten fine, and the whites of feven eggs, and the yolk of one beaten very well mix all together, and ftrain it, and fet it on a gentle fire, ftirring it all the while, and icum it clean *, put into it the peel of one lemon, when his very hot, but not boil % The Compleat Houfewife . 16 1 take out the lemon-peel, and pour it into China difhes. ? ; To make Ora?ige Cream . ‘“TA K E a pint of the juice of Sevil oranges, put A to it the yolks of fix eggs, the whites of four j beat the eggs very well, and drain them and the juice together ; add to it a pound of double-refin’d lugar beaten and fifted ; fet all thefe together on a foft fire, and put the peel cf half an orange into it, keep it dir ring all the while, and when’tis almod ready to boil, take out the orange-peeJ, and pour out the cream into Glades or China & idles* To make Goofeberry Cream. A K E t vo quarts of Goofeberries, put to them as much water as will cover them *, let them boil all to mafh, then run them through a fieve with a fpoon ; to a quart of the pulp, you mud have fix eggs well beaten, and when the pulp is hot, put in an ounce of frefh butter, fweeten it to your tade, and put in your eggs, and dir them over a gentle fire till they grow thick ; then fet it by, and when kis almod cold, put into it two fpoonfuls of juice of fpinage, and a fpoonful of orange-flower-water or lack, dir it well together, and put it in your batons £ when ’tis cold ferve it to the table. Some love the Goofeberries only mafhed, not pulped through a fieve, and put the butter, and eggs and fugar as the other, but no juice of fpinage. To make Barley Cream. np AKE a fmall quantity of pearl-barley, and boil it in milk and water till’tis tender : then drain the liquor from it, and put your barley into a quart of Cream, ahd let it boil a little ; then take the whites of five eggs, and the yolk of one beaten with a fpoonful of fine flour, and two fpoonfuls of orange- flower-water, then take the Cream off the fire, and mix the eggs in by degrees, and fet it over the fire M again 16 2 ¦ The Compleat HouJ’ewife. again to thicken *, fweeten it to your tafte ; pour it into bafons, and when 5 tis cold ferve it up. To make Steeple Cream. TAKE five ounces of hart’s-horn, and two ounces A of ivory, and put them into a ft one- bottle, ahd fill it up with fair water to the neck, and put in a ftnall quantity of gum-arabick, and gum-dragant ; then tie up the bottle very clofe, and fet it into a pot of water with hay at the bottom, let it boil fix hours ; then take it out and let it ftand an hour be fore you open it, left it fly in your face *, then ftrain it in, and it will be a ftrong jelly ; then take a pound of blanch’d almonds, and beat them very fine, and mix it with a pint of thick cream, and let it ftand a little ; then ftrain it out and mix it with a pound of jelly ; fet it over the fire till ’tis fcalding hot, fweeten it to your tafte with double-refin’d fugar ; then take it off, and put in a little amber, and pour it out into fmall high gallipots like a fugar-loaf at top ; when ’tis cold turn it out, and lay whiptcream about them in heaps. To make Blanch’d Cream . T AKE a quart of the thickeft fweet cream you can get, feafon it with fine fugar and orange- flower-water ; then boil it*, then beat the whites of twenty eggs with a little cold cream, take out the treddles, and when the cream is on the fire and boils, pour in your eggs, ftirring it very well till it comes to a thick curd *, then take it up and pafs it through a hair fieve ; then beat it very well with a fpoon till ’tis cold, and put it in difhes for ufe. To make Quince Cream. T AKE Quinces, fcald them till they are foft y pare them, and mafh the clear part of them, and pulp it through a fieve ; take an equal weight Qlftnce, and double-refin’d fugar beaten and fift- ed 3 The Compleat Houfewife. 163 ed, and the whites of eggs, and beat it till it is as white as fnow, then put it in difhes. To make Almond Cream. T AKE a quart of cream, boil it with nutmeg, mace, and a bit of lemon-peel, and fweeten it to your tafte ; then blanch fome almonds, and beat them very fine; then take nine whites of eggs well beaten, and ftrain them to your almonds, and rub them very well thro’ a thin Strainer ; fo thicken your cream ; juft give it one boil, and pour it into China difhes ; and when it is cold ferve it up. To make Ratafia Cream. TpAKE fix large lawrel-leaves, and boil them in a quart of thick cream ; when 5 tis boiled throw away the leaves, and beat the yolks of five eggs with a little cold cream, and fugar to your tafte ; then thicken your cream with your eggs, and fet it over the fire again, but let it not boil ; keeping it ftirring all the while, and pour it into China difhes ; when ftis cold 5 tis fit for ufe. To make Sack Cream. npA KE the yolks of two eggs, and three fpoon¦- fuls of fine fugar, and a quarter of a pint of fack ; mix them together, and ftir them into a pint of cream ; then fet them over the fire till 5 tis fcald- ing hot, but let it not boil. You may toaft fome thin flices of white bread, and dip them in fack or orange-flower-water, and pour your cream over them. To make Rice Cream. A KE three fpoonfuls of the flour of rice, as much fugar, the yolks of two eggs, two fpoon fuls of fack, or rofe or orange-fiower-water ; mix all thefe, and put them to a pint of cream, ftir it over the fire till ’tis thick, then pour it into China difhes. M 1 To make Hari s-Horn Jelly. T’AKE a large gallipot, and fill it full of HartV horn, and then fill it full with fpring-water* and tie a double paper over the gallipot, and fet it in the baker’s oven with houfhold-bread ; in the morning take it out, and run it through a jelly-bag, and fealon with juice of lemons, and double-re- fin’d fugar, and the whites of eight eggs well bea ten ; let it have a boil, and run it thro 5 the jelly-bag again into your jelly-glades *, put a bit of lemon- peel in the bag. 7 b make Calf’s-foot Jelly. TT* our C a lPs-feet take a gallon of fair water, cut them in pieces, and put them in a pipkin ciofe covered, and boil them foftly till almoft half be confumed ; then run it through a fieve, and let it Hand till his cold ; then with a knife take off the fat, and top and bottom, and the fine part of the jelly melt in a preferving-pan or fkillet, and put in a pint of rhenifh wine, the juice of four or five lemons, double-refin’d fugar to your tafle, the whites of eight eggs beaten to a froth ; ftir and boil all thefe together near half an hour; then ftrain it through a fieve into a jelly-bag ; put into your jelly-bag a fprig of rofemary, and a piece of lemon-peel pafs it through the bag till ? tis as clear as water. You may cut fome lemon-peel like threads, and put in half the glaffes. To make whipt Cream. f 1 AKH a quart of thick cream, and the whites of X eight eggs beaten with halfa pint of fack ; mix it together, and fweeten it to your tafte with dou ble-refin’d fugar : You may perfume it if you pleafe with fome mufk or ambergreafe tied in a rag, and fteeped a little in the cream ; whip it up with a whifk, and a bit of lemon-peel tied in the middle of 1 the r The Compleat Houfewife. 16 f the whifk ; take the froth with a fpoon, and lay it pi your glaflfes or bafons. To make whipt Syllabubs. ‘TAKE a quart of cream, not too thick, and a pint 1 of fack, and the juice of two lemons *, fweeten it to your palate, and put it into a broad earthen pan, and with a whifk whip it, and as the froth rifes, take it off with a fpoon, and lay it inyourSylla- bub-glaffes ; but fird you mud fweeten fome claret or. fack, or white-wine, and drain it, and put feven or eight fpoonfuls of the wine into your glades, and then gently lay in your froth. Set them by. Do not make them long before you ufe them. lo make a frefh Cheefe. AKE a quart of cream, and let it over the fire till it is ready to boil, then beat nine eggs, yolks and whites very well ; when you are beating them, put to them as much fait as will lie on a final! knife’s point *, put them to the cream, and fome nutmeg quartered, and tied up in a rag ; fo let them boil till the whey is clear ; then take it off the fire, and put it in a pan, and gather it as you do cheefe ; then put it in a cloth, and drain it between two ; then put it in a done mortar, and grind it, and feafon it with a little fack, and orange-flower-water and fugar, and then put it in a little earthen co lander, and let dand two hours to drain out the whey ; then put it in the middle of a China diflh, and pour thick cream about it: So ferve it to the table. T’o make Almond Butter. T AKE a pound of the bed Jordan almonds, blanched in cold water, and as you blanch them, throw them into fair water *, then beat them in a marble mortar very fine, with fome rofe or orange-flower-water, to keep them from oiling ; tfien take a pound of butter out of the churn before M 3 His 3 66 Compleat Houfewife. ’tis faked, but it muft be very well walked $ and mix it with your almonds, with near a pound of double-refin’d fugar beaten and fifted ; when ’tis very well mix’d, fet it by to cool ; when you are going to ufe it, put it into a colander, and pals it through with the back of a fpoon into the difh you ferve it in. Hold your hand high, and let it be heaped up. ‘ To make Ribbon Jelly• T AKE out the great bones of four CalPs-feet, and put the feet into a pot with ten quarts of water, three ounces of hart’s-horn, three ounces of ifing-glafs, a nutmeg quartered, four blades of mace ; then boil this till it comes to two quarts, and ftrain it through a fine flannel bag ; let it (land twenty- four hours *, then fcrape off all the fat from the top very clean ; then heat it, and put to it the whites of fix eggs beaten to a froth ; boil it a little, and Itrain it again through a flannel bag *, then rui( the jelly into little high glaffes j run every colour as thick as your finger •, one colour muft be thorough cold before you put another on, and that you run on muft not be blood warm for fear it mixes toge ther ; you muft colour red with cochineel, green with fpinage, yellow with faffron, blue with fyrup of violets, white with thick cream, and fometimes the jelly by itfelf. To make Orange Cream. *Tp A K E the juice of fix oranges, fet it on the -*• fire, let it be fcalding hot, but not boil ; beat three yolks of eggs with as much fugar as will make it fweet enough to your tafte ; beat them up together, and let them have one boil up, keep it ftirring, fcurn it, and put it into glaffes, and ferve it up cold, “To make Cream of any prefervd Fruit. e T n A K E half a pound of the pulp of any pre- , * ferved fruit, put it in a large pan, put to it the The Compleat Hcufewife. 167 the whites of two or three eggs 5 beat them toge ther exceeding well for an hour ; then with a fpoon take it off, and lay it heaped up high on the difli or falver with other creams, or put it in the middle bafon : Rafpberries will not do this way. To make a Snow Pojfet. A K E a quart of new milk, and boil it with a ftick of cinamon and quartered nutmeg ; when the milk is boiled, take out the fpice, and beat the yolks of fixteen eggs very well, and by degrees mix them in the milk ’tis thick ; then beat the whites of the fixteen eggs with a little fack and fugar into a Snow ; then take the bafon you deffgn to ferve it up in, and put in it a pint of fack ; lweeten it to your tafte ; fet it over the fire, and let one take the milk, and another the whites of eggs, and fo pour them together into the fack in the bafon *, keep it ftirring all the while ’tis over the fire *, when ’tis thorough warm, take it off, cover it up, and let it. Hand a little before you ufe it. To make a Jelly Pojfet. *T’ A K E twenty eggs, leave out half the whites, and beat them very well; put them into the bafon you ferve it in , with near a pint of fack, and a little ftrong ale ; fweeten it to your tafte, and fet it over a charcoal fire, keep it ftirring all the while *, then have in readinefs a quart of milk or cream boil ed with a little nutmeg and cinamon, and when your fack and eggs is hot enough to fcald your lips, put the milk to it boiling hot ; then take it off : the fire, and cover it up half an hour ; ftrew fugar on the brim of the difh, and ferve it to the table. To make Flummery Caudle . TA K E a pint of fine oatmeal, and put to it two A quarts of fair water ; let it ftand all night, in the morning ftir it, and ftrain it into a fkillet, with three or four blades of mace, and a nutmeg quar- M 4 tered & 16 8 *Ihe Compleat Houfewife. tered ; fet it on the fire, and keep it ftirring, and let it boil a quarter of an hour ; if it is too thick, put in more water, and let it boil longer ; then add a pint of rhenifti or white-wine ; three fpoonfuls of orange- flower-water, the juice of two lemons and one orange, a bit of butter, and as much fine fugar as will fweeten it; let all thefe have a walm, and thicken it with the yolks of two or three eggs. Drink it hot for a breakfaft. To make Tea Caudle . M AKE a quart of ftrong green Tea, and pour it out into a fkillet, and fet it over the fire then beat the yolks of four eggs, and mix with them a pint of white-wine, a grated nutmeg, fugar to your tafte, and put all together •, Air it over the fire till 5 tis very hot, then drink it in China difhes as caudle, A fine Caudle. T ! A K E a pint of milk, turn it with fack ; then (train it, and when it is cold, put it in a fkillet with mace, nutmeg, and fome white bread fliced ; let all thefe boil, and then beat the yolks of four or five eggs, the whites of two, and thicken your caudle, ftirring it all one way for fear it curdle ; let it warm together, then take it oft’ and fweeten it to your tafte. To make Hards-horn or Calf s without Lemons . A K E a pair of Calf Vfeet, boil them with fix quarts of fair water to mafh , it will make three quarts of jelly ; then ft rain it off, and let it (land till tis cold, take oft the top, and fave the middle, and melt it again and fcum it j then take fix whites of eggs beaten to a froth, half a pint of rhenifh-wine, and one lemon juiced, and half a pound of fine powdered lugar ; ftir all together, and kt it boil, then take it oft, and put to it as much foot Jelly The Compleat Houfewife. 16 g fpirit of vitriol as will fharpen it to your palate, about one penny-worth will do ; let it not boil after the vitriol is in *, let your jelly-bag be made of thick flannel, then run it thro* till ’tis very clear ; you may put the whites of the eggs that fwim at the top into the bag firft, and that will thicken the bag. ;To make Oat meal-caudle. T AKE two quarts of ale, and one of ftale beer, and two quarts of water, mix them all toge ther, and add to it two handfuls of pot-oatmeal, 12 cloves, 5 or 6 blades of mace, and a nutmeg quarter ed or bruifed j fet it over the fire, and let it boil half an hour, ftirring it all the while *, then drain it out thro* a fieve, and put in near a pound of fine fugar, and a bit of lemon-peel *, pour it into a pan, and co ver it clofe, that it may not fcum ; warm it as you ufe it. To make Salop . T Ake a quart of water, and let it boil a quarter of an hour, then put in a quarter of an ounce ol Salop finely powder’d, and let it boil half an hour longer, ftirring it all the while, then feafon it with white-wine and juice of lemons, and fvveeten it to your tafte; drink it in China cups, as chocolate ; it is a great fweetner of the blood. Boil Sago till it is tender and jellies, a fpoonful and half to a quart of water, then fealbn it as you do Salop, and drink it in chocolate-difhes *, or if you pleafe, leave out the wine and lemon, and put in a pint of thick cream and a ftick of cinamon, and thicken it up with two or three eggs. To make Lemon Syllabubs. T ! Ake a quart of cream, half a pound of fugar, a pint of white-wine, the juice of two or three lemons, the peel of one grated ; mix all thefe, and put them in an earthen pot, and milk it up as fad as you can till it is thick 5, then pour it into your glafles. glades, and let them (land five or fix hours : you may make them over night. To make white Leach. fTIAKE half a pound of almonds, blanch, and X beat them with rofe-water and a little milk ; then ftrain it out, and put to it a piece of ifinglafs, and let it boil on a chafing-difh of coals half an hour ; then flrain it into a bafon and fweeten it, and put a grain of mufk in it, and let it boil a little longer, and put to it two or three drops of oil of mace or cinamon, and keep it till it is cold ; eat it with wine or cream. To make White-wine Cream. AKE a quart of cream, fee it on the fire? JL and flir it till it is blood warm ; then boil a pint of white-wine with fugar till it is fyrup ; fo mingle the wine and cream together ; put it in a Chma bafon, and when it is cold ferve it up. To make Strawberry or Rafpberry Fool. ! A K E a pint of Rafpberries, fqueeze and J ftrain the juice with orange-flower-water ; put to the juice five ounces of fine fugar; then feta pint of cream over the fire, and let it boil up ; then put in the juice, give it one flir round, and then put it into your bafon ; ftir it a little in the bafon, and when it is cold ufe it. To make Sack Cream. AKE a quart of thick cream and fet it over X the fire, and when it boils take it off; put a piece Gf lemon-peel in it, and fweeten it very well ? then take the China bafon you ferve it in, and put into the bafon the juice of half a lemon, and nine fpoon- fuls of fack ; then flir in the cream into the bafon by a fpoonful at a time, till all the cream is in, when It is littlemore than blood-warm ; fet it by till next day; ferve it with wafers round it) T AKE four ounces of bitter almonds, blanch and beat them as fine as you can ; in beating them put in the whites of four eggs, one at a time; then mix it up with fifted fugar to light pafte ; roll them and lay them on wafer paper and on tin plates; make the pafte fo light that you may take it up with a fpoon ; bake them in a quick oven. !To make Pijlachia Cream. P EEL your Piftachia’s, and beat them very fine, and boil them in cream ; if it is not green enough, add a little juice of fpinage ; thicken it with eggs, and fweeten to your tafte ; pour it in bafons, and fet it by till it is cold. To make Hart (horn Flummery. T AKE three ounces of Hartfhorn, and put it to boil with two quarts of fpring-water ; let it fimmer over the fire fix or feven hours, till half the water is confumed ; or elfe put it in a jugg, and fet it in the oven with houfhold-bread ; then ftrain it thro’ a fieve, and beat half a pound of almonds very fine, with fome orange-flower-water in the beating ; and when they are beat, mix a little of your jelly with it, fome fine fugar; ftrain it out and mix it with your other jelly ; ftir it together till it is little more than blood-warm, then pour it into half-pint bafons, fill them but half full ; when you ufe them, turn them out of the difh as you do flummery ; if it does not come out clean, hold the bafon a minute or two in warm water ; eat it with wine and fugar. Put fix ounces of Hartfhorn in a glaz’d jug with a long neck, and put in three pints of foft water ; co ver the top of the jug clofe, and put a weight on it to keep it fteddy ; let it in a pot or kettle of water 24 hours ; let it not boil, but be fcalding hot; then ftrain it out and make your jelly. A Sack 172 The Compleat Houfewife. A Sack Pojfet without Eggs. T AKE a quart of cream or new milk, and grate three Naple-bxfazts in it, and let them boil in the cream*, grate fome nutmeg in it, and fweeten it to your tafte ; let it Hand a little to cool, and then put half a pint of fack a little warm in your bafon, and pour your cream to it, holding it up high in the pouring ; let it Hand a little, and ferve it. A Sack-Pojjet without Cream or Eggs. lTFAKE half a pound of Jordan almonds, lay them all night in water, blanch and beat them in a ftone mortar very fine, with a pint of orange-flower- ‘water, or fair water a quart, and half a pound of fugar, a two-penny loaf of bread grated ; fo let it boil till it is thick, continually flirring it; then warm half a pint of fack and put to it-, Air it well together, and put a little nutmeg and cinamon in it. To make a Pojfet with Ale : King WilliamV Pojfet. T AKE a quart of cream, and mix with it a pint of ale, then beat the yolks of ten eggs, and the whites of lour ; when they are well beaten, put them to the cream and ale ; fweeten it to your tafte, and dice fome nutmeg in it fet it over the fire, and keep it flirring all the while -, and when it is thick, and before it boils, take it off, and pour it into the bafon you ferve it in to the table. To make the Pope’* Pojfet. Lanch and beat three quarters of a pound of al- 1 monds fo fine, that they will fpread between your fingers like butter, put in water as you beat them, to keep them from oiling-, then take a pint ol fack or fherry, and fweeten it very well with double-refin’d fugar, make it boiling hot, and at the fame time put half a pint of water to your almonds, and “The Compleat Houfewife. 173 and make them boil ; then take both off the fire, and mix them very well together with a fpoon ; ferve it in a China difii. make very fine Syllibubs. T A K E a quart and half a pint of cream, a pint of rhenifh, half a pint of fack, three lemons, near a pound of double-refin’d fugar •, beat and file the fugar, and put it to your cream; grate off the yellow rind of your three lemons, and put that in; lqueeze the juice of the three lemons into your wine, and put that to your cream, then beat all together with a whifk juft half an hour ; then take it up all together with a fpoon, and fill your glaffes : it will keep good nine or ten days, and is belt three or four days old. Thefe are call’d the everlajling Syllibubs . 7 b make an Oatmeal Sack-Pojfet. T AKE a pint of milk, and mix in it two fpoon- fuls of flour of oatmeal, and one of fugar, put in a blade of mace, and let it boil till the rawnefs of the oatmeal is gone off; in the meantime have in readinefs three fpoonfuls of fack, and three of ale, and two of fugar, fet them over the fire till fealding hot, then put them to your milk, give one ftir, and let it ftand on the fire a minute or two, and pour it in your bafon ; cover your bafon with a pye-plate, and let it ftand a little to fettle. Preferves, Conferves, and Syrups. 7 o preferve Oranges whole. T AKE the beft Bermudas oranges, and pare them with a penknife very thin, and lay your oranges in water three or four days, fhife- tng them every day ; then put them in a kettle with 174 Compleat Houfewife. with fair water, and put a board on them to keep them down in the water, and have a fk diet on the lire with water, that may be in readinefs to fupply the kettle with boiling water ; as it wades it mud be fill’d up three or four times while the oranges are doing, for they will take up feven or eight hours in boiling, for they mud be fo tender that a wheat-draw may be thrud thro* them ; then take them up and fcoop the feeds out of them, making a little hole on the top *, then weigh them, and to every pound of orange, take a pound and three quarters of double- refin’d fugar finely beaten and diced ; fill up your oranges with fugar, and drew fome on them, and let them lie a little while, then make your jelly for them thus: Take two dozen of pippins, and dice them into water, and when they are boil’d tender, drain the liquor from the pulp, and to every pound of orange, you mud have a pint and half of this liquor, and put to it three quarters of the fugar you left in filling the oranges ; fet it on the dre, and let it boil, and fcum it well, and put it in a clean earthen pan till it is cold ; then put it in your fkillet, and put in your oranges, and with a fmall bodkin job the oranges as they are boiling, to let the fyrup into them ; drew on the red of your fugar while they are boiling, and when they look clear, take them up and put them in your glades, but one in a glafs, jud dt for them, and boil the fyrup till it is almod a jelly ; then dll up your oranges and glades ; and when they are cold paper them up, and put them in your dove. To preferve whole Quinces white . T Ake the larged quinces of the greened colour, and fcald them till they are pretty foft, then pare them, and core them with a fcoop *, then weigh your quinces againd fo much double-refin’d fugar, and make a fyrup of one half, and put in your quin ces, and boil them as fad as you can •, then you mud have in readinefs pippin liquor, let it be very drong of The Compleat Houfewife. 175 of the pippins, and when it is (train’d out, putin the other half of your fugar, and make it a jelly, and when your quinces are clear, put them into the jelly, and let them fimmer a little, they will be very white *, fo glafs them up, and when they arecold, paper them and keep them in a (love. “To preferve Goofeberries. T AKE of the belt Butch goofeberries before they are too ripe, (tone them, and put them in a fkillet, with fo much fair water as will cover them, fetthem on a fire to fcald, and when they are ten der, take them out of the liquor and peel off the outer fkin, as you do codliris, and throw them into fome double-refin’d fugar, powder’d and fifted ; put a handful more of goofeberries into that water, and let them boil a little, then run the liquor through a fieve *, take the weight of your peeled goofeberries in double-refin’d fugar, break the fugar in lumps, and wet the lumps in the liquor that the goofeberries were fcalded in, and put your fugar in a preferving- pan over a clear fire, and let it boil up, and fcum it well *, then put in your goofeberries, and let them boil till they look clear ; then place them in your glaffes, and boil the liquor a little longer, and pour it on your goofeberries in the glaffes; when they are cold paper them. To preferve Rafpherries in “Jelly. T AKE of the largeft and beft rafpberries, and to a pound take a pound and quarter of fugar made into a fyrup, and boiled candy-high ; then put in the rafpberries, and fet them over a gentle fire, and as they boil (hake them •, and when the fu gar boils over them, take them off the fire, and fcum them, and fet them by a little ; then fet them on again, and have half a pint of juice of currants by S you, and at feveral times put in a little as it boils; (hake them often as they grow nearer to be enough, which you may know by fet ting fome in a fpoon to try 176 ‘the Compleat Houfewife. try if it will jelly, for when they jelly they are e- nough *, then lay them in your glaffes, and keep the jelly to cover them ; but before you put it to them, pick out all the feeds, and let the jelly cover them welh Jo preferve Apricoch . AKE yourapricocks,ftone and pare them,and take their weight in double-refin’d fugar bea ten and fifted, and put your apricocks in a filver cup or tankard, and cover them over with the fu gar, and let them ftand fo all night; the next day put them in a preferving-pan, and fet them on a gentle fire, and let them fimmer a little while; then let them boil till they are tender and clear, taking them off fometimes to turn and fcum ; keep them under the liquor as they are doing, and with a final! clean bodkin or great needle job them fometimes, that the fyrup may penetrate into them ; when they are enough, take them up and put them in glaffes ; boil and fcum the fyrup, and when it is cold put it on your apricocks. To preferve white Pear Plumbs. T Ake pear plumbs when they are yellow, before they are too ripe, give them a flit in the feam, and prick them behind * make your water almofl fcalding hot, and put a little fugar to it to fweeten it, and put in your plumbs, and cover them clofe *, fet them on the fire to coddle, and take them off fometimes a little, and fet them on again *, take care they do not break ; have in readinefs as much double-refin’d fugar boil’d to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your pre ferving-pan to your fyrup, which mufl be but blood- warm when your plumbs go in •, let them boil till they are clear, fcum them, and take them off, and let them Hand two hours ; then fet them on again, and boil them ( and when they are thoroughly pre- ferved? The Compleat Houfewife. 177 ferved, take them up and lay them in glaffes; boil your fyrup till it is thick, and when it is cold put in your plumbs, and a month after, if your fyrup grows thin, you mud boil it again, or make a fine jelly of pippins, and put on them. This way you may do the pimordian plumb, or any white plumb » and when they are cold paper them up. To preferve Damfons whole. ‘T’ A K E fome damfons and cut them in pieces, and put them in a fkillet over the fire, with as much water as will cover them ; when they are boiled, and the liquor pretty (Irong, (train it out ; and for every pound of your whole damfons wiped clean, a pound of fingle-refin’d fugar, put the third part of the fugar in the liquor, and fet it over the fire, and when it fimmers put in your damfons •, let let them have one good boil, and take them off for half an hour, cover’d up clofe * then fet them on a- gain, and let them fimmer over the fire, often turn ing them ; then take them out and put them into a bafon, and drew 7 all the fugar that was left on them, and pour the hot liquor over them, and cover them up, and let them (land till the next day ; then boil them up again till they are enough ; take them up, and put them in pots; boil the liquor till it jellies, and pour it on them when it is almoff cold, fo paper them up. To parch Almo?ids. A K E a pound of fugar, make it into a fyrup, **• and boil it candy-high, then put in 3 quarters of a pound of Jordan almonds blanched *, keep them ftirringall the while till they are dry and crifp, then put them in a box, and keep them dry* To Try Apricocks. ‘T’Ake to a pound of apricocks a pound of double- refin’d fugar, then (lone them and pare them, and put them into cold water, and when they are N all 178 The Compleat Houfewife. all ready, put them into a fkillet of hot water, and fcald them till they are tender ; then drain them ve ry well from the water, and put them into a filver bafon, and have in readinefs your fugar boil’d to fugar again, and pour that fugar over your apri- cocks, and cover them with a filver plate, and let them ftand all night; the next day fet them over a gentle fire, and let them be fcalding hot, turning them often you mud: do them twice a-day, till you fee them begin to candy *, then take them out, and fet them in your dove or glades to dry, heating your dove every day till they are dry. To preferve green Plumbs. T AKE green plumbs grown to their full bignefs, but before they begin to ripen let them be carefully gather’d with their ftalks and leaves, put them into cold fpring-water over a fire, and let them boil very gently when they will peel, takeoff the fkins ; then put the plumbs into other cold water, and let them Hand over a very gentle fire till they are foft ; put two pounds of double-refin’d fugar to every pound of plumbs, and make the fugar with fome water into a thick fyrup before the plumbs are put in ; the ftones of the plumbs are not to be grown fohard, but that you may thru ft a pin thro’ them. After the fame manner do green apricocks. To male Sugar-Plates. 1 K E a pound of double-refin’d fugar beaten and learced, and blanch and beat fome al monds, and mix with it, and beat them tofetha :r in a moitar, with gum-dragant diffolv’d in rofe-water. till it is a pa lie ; roll it out, and ftrew fugar on the papers or plate, and bake it after manchet *, gild it if you pieafe, and ferve fweetmeats on it. To clear Sugar. AKE two or three whites of eggs, and put ’em into a bafon of water, and with a very clean i hand The Compleat Houfewife. 179 hand lather that as you do foap *, cake nothing but the froth, and when your fyrup boils, with a ladle cover it with it ; do this till your lyrup is clear, making It ill more froth, and covering the fyrup with it i it will make the word; fugar as clear as any, and fit to preferve any fruit. To preferve green Plumbs . T HE Plumbs that will be greened: are the white Plumbs that are ripe in wheat harvefl ; gather them about the middle of July whilft they are green ; when gathered, lay them in water twelve hours ; then fcald them in two feveral waters, let not the firfi be too hot, but thefecond mud: boil before you put the Plumbs in, and when they begin to dirivel, peel off the fkin as you do codlins, keep them whole, and let a third water be made hot, and when it boils, put in your Plumbs, and give them two or three walms ; then take them off the fire and cover them clofe for half a quarter of an hour, till you perceive them to look greenifh and tender *, then take them out and weigh them with double-refin’d fugar, equal weight ; wet a quarter of a pound of your fugar in four fpoonfuls of w r ater *, fet it on the fire, and when, it begins to boil, take it off, and put in your Plumbs one by one, and ftrew the red; of your fugar upon them, only diving a little to put in with your per fume, mufk or ambergreafe, which mud; be put in a little before they are done : Let them boil foftly on a moderate fire half an hour or more till they are green and the fyrup thick iff •, put your Plumbs in a pot or glades j let the fyrup have two or three walms more and put it to them, when they are cold paper them up. To preferve Black Pear Plumbs y or any Black Plumb . rp A KE a pound of Plumbs, give them a little jj dit in the fearn ; then take fame of your word; Plumbs, and put them in a gallipot clofe covered, N 2 and and fet them in a pot of boiling water, and as they yield liquor ftill pour it out. To a pint of this li quor, take a pound and quarter of fugar *, put them together, and give them a boil and a fcum, after which take it off to cool a little ; then take your pound of Plumbs, and as you put them in, give e- very one of them a prick or two with a needle, fo fet them again on a folt fire a pretty while ; then take them off, and let them ftand till the next day, that they may drink up the fyrup without breaking the fkin ; the next day warm them again once or twice, till you fee the fyrup grow thick, and the Plumbs look of the right black, ftill fcumming them, and when they will endure a boil, give them two or three walms, and fcum them well, and put them in your glaftes. Be fure you keep fome of the fyrup in a glafs, that when your Plumbs are fettled and cold, you may cover them with it. The next day paper them up, and keep them for ufe. To make white Jelly of Quinces. P ARE your Quinces, and cut them in halves*, then core them and parboil your Quinces *, when they are foft, take them up, and crufh them through a (trainer, but not too hard, only the clear juice, lake the weight of the juice in fine fugar ; boil the fugar candy-height, and put in your juice, and let it fcald a while, but not boil *, and if any froth arife, fcum it off, and when you take it up, have ready a white preferved Quince cut in fmall ilices, and lay them in the bottom of your glaftes, and pour your jelly to them, it will candy on the top and keep moift on the bottom a long time. To make clear Cakes of the Jelly of any Fruit. T O half a pound of jelly, take fix ounces of fu gar ; wet your fugar with a little water, and boil it candy height; then put in your jelly ; let it boil very faft till it jelly •, then put it into glafles, and The Compleat Houfewife. 181 and when ’tis dried enough on one fide, turn it into glafs plates. Set them in a ftove to dry leifurely ; let your ftove be hot againft your Cakes be turned. To make clear Cakes of any Sort. A K E your goofeberries, or other fruit, and put them in an earthen pot ftopt very clofe, and put them in a kettle of water, and let them boil till they break ; then take them out, and run them through a cloth ; take the weight of the liquor in fugar ; boil the fugar candy-height ; then put in your juice, and let it Hand over a few embers to dry till ’tis thick like jelly ; if you fear it will change colour, put in three or four drops of juice of lemon; pour it out into clear cake glaffes, and dry them with a little fire. To make Pronxm Sugar. A K E gum-arabick, and diffolve it in water till ’tis pretty thick ; then take as much dou- ble-refin’d fugar finely fifted and perfumed as will make the gum into a ft iff pafte ; roll it out like jumballs, and fet it in an oven exactly heated, that it may raife them and not boil ; for if it boils ’tis fpoiled ; you may colour fome of them. To make Pajlils. T AKE double-refin’d fugar beaten and fifted as fine as flour; perfume it with mufk and am- bergreafe ; then have ready fleeped fome gum-ara bick in orange-flower-water, and with that make the fugar into a ftiff pafte ; drop into fome of it three or four drops of oil of mint, or oil of cloves, or oil of cinamon, or what oil you like, and let fome only have the perfume ; then roll them up in your hand like little pellets, and fqueeze them flat with a feah Dry them in the fun. 1 8 2 The Compleat Houfewife. To j’ricafy Almonds. rjF A K E a pound of Jordan almonds, do not JL blanch them, or but one half of them; bean the white of an egg very well, and pour it on your almonds, and wet them all over; then take half a pound of double-refined fugar, and boil it to fugar again ; and put your almonds in, and dir them till as much fugar hangs on them as will ; then fet them on plates, and put them into the oven to dry after bread is drawn, and let them day in all night. They will keep the year round if you keep them dry, and are a pretty fweettneat. c To make Almond Cakes . O I L a pound of double-refin’d fugar up to a thin candy ; then have in readinefs half a pound of almonds blanched, and finely beaten with fome rofe or orange-flower-water, the juice of one lemon, the peels of two grated into the juice, put all thefe together, ftir them over a gentle Are till all the fugar is well melted, but be lure it does not boil after the lemon is in ; then put it into your clear cakeglaflfes: Perfume them, and when they area little dry, cut them into what fhape you pleafe. To make Orange Cakes . r)ARE your oranges very thin, and take off the white rinds in quarters; boil the white rinds very tender, and when they are enough, take them up, and fcrape the black oft, and fqueeze them be tween two trenchers ; beat them in a done mortar to a fine pulp with a little fugar, pick the meat out of the oranges from the fkins and feeds, and mix the pulp and meat together, and take the weight and half of fugar ; boil the fugar to a candy-height, and put in the oranges, dir them well together, and when his cold, drop ’em on a pye-plate, and fet ’em in a dove. You may perfume them. To the rinds of fix oranges put the meat of nine lemons. Cakes are *The Compleat Houfewife . 183 are made the fame way, only as many rinds as meat, and twice the weight of fugar. To ?nake March-pane unboiled . Ake a pound of almonds, blanch them and beat __ them in rofe-water ; when they are finely bea ten, put to them half a pound of fugar, beat and fearced, and work it to a pafte ; fpread fome on wa fers, and dry it in the oven; when ’tis cold, have ready the white of an egg beaten with rofe-water and double-refin’d fugar. Let it be as thick as but ter, then draw your March-pane thro’ it, and put it in the oven : It will ice in a little time, then keep them for ufe. If you have a mind to have your March-pane large, cut it when ’tis rolled out by a pewter-plate, and edge it about the top like a tart, and bottom with wafer-paper, and fet it in the oven, and ice it as aforefaid ; when the icing rifes, take it out and ftrew coloured comfits on it, or ferve fweetmeats on it. To preferve Cherries . P ICK and Hone your Cherries, and weigh them, and take their weight in fingle-refin’d fugar beaten fine, mix three parts of the fugar with jaice of currants, and put it in your preferving-pan, and give it a boil and a fcum, and then put in your Cherries ; let them boil very fad, now and then firewing in fome of the fugar that was left till all is in, fcum it well, and when they are enough, which you may know by trying fome in a fpoon, and when it jellies, take it off, and fi ll your glades, and when they are cold, paper them up. lo preferve Currants in felly. A K E your currants and ftrip them, and put _ them in an earthen pot; tie them clofe down, and fet them in a kettle of boiling water, and let them ftand three hours, keeping the water boiling ; N 4 then 184 TheCompleat Houjewife. then take a clean flaxen cloth, and drain out the juice, and when it has fettled, take a pound of dou- ble-refin’d fugar, beaten and fifted, and put to a pint of the clear juice: Have in readinefsfome whole currants (toned, and when the juice boils, put in your currants, and boil them till your fyrup jellies, which you may know by taking up fome in a fpoon ; then put it in your glades. This way make jelly of currants, only leaving out the whole currants ; when it is cold, paper them up. ‘To preferve Barberries . KE the larged barberries you can get, and done them, and to every pound of barberries take three pound of fugar, and boil it till his candy- high 5 then put in the barberries, and let them boil till the fugar boils over them all; then take them off, fcum them, and fet them on again, and give them another boil, and put them in an earthen pan, cover them with paper, and fet them by till the next day ; then put them in pots, and pour the fyrup over them ; cover them with paper, and keep them in a dove. If the fyrup growsthin, you may make a lit tle jelly of pippins, and put them in when 5 tis ready, and give them one walm, and pour them again into glades. ‘To preferve whole Pippins. TAKE Kentijh pippins, or applejohns, pare them, and (lice them into fair water j fet them on a clear fire, and when they are boiled to mafh, let cne liquor run through a hair fieve. Boil as many apples thus, till you have the quantity of liquor ; ° li would have. 1 o a pint of this liquor you mud have a pound of double-refin’d iugar in great lumps ; wethe lumps ol lugar with the pippin liquor and let it ever a gentle Are, and let it boil, and fcum r.. well, ana while you are making the jelly, you rijud have your whole pippins boiling at the fame 3 they inuft be the faired and bed pippins you The Compleat Houfewife. r 8 f can set ; (coop out the cores, and pare them neatly 9 and put them into fair water as you do them. You mull likewife make a fyrup ready to put them into the quantity as you think will boil them in clear ; you muft make that fyrup with double-refin’d fugar and water : Tie up your whole pippins in a piece of fine mufiin feverally, and when your fugar and water boils put them in ; let them boil very fall, lb lift, that the fyrup always boils over them ; fome- “•’ 3 take them off, and then fet them on again, let them boil till they are clear and tender ; men take off the tiffney or mufiin they were tied up in, and put them into glaffes that will hold but one in a glafs ; then fee if your jelly of apple- johns be boiled to jelly enough; if it be, fqueeze in the juice of two lemons, and put mufk and am- bergreafe in a rag, and let it have a boil ; then (train it through a jelly-bag into the glafles your pippins were in : You muft be lure to drain your pippins well from the fyrup they were boiled in ; before you put them in your glaftes, you may, if you pleafe, boil lemon-peel in little pieces in wa ter till they are tender, and then boil them in the fyrup your pippins were boiled in ; then take them out, and lay them about the pippins before the jelly is put in ; when they are cold, paper them up, 7 o make Pippin “Jelly . T AKE fifteen pippins, pared, cored and 11 iced, and put them into a pint and half of water, and let them boil till they are tender ; then put them in a drainer, and let the thin run from them, as much as it will; and to a pint of liquor, take a pound of double-refin’d fugar, wet your fugar, and boil it to fugar again ; then cut fome chips of candied o range or lemon-peel, and cut it as fine as threads, and put it into your fugar, and then your liquor, and let it boil till ’tis a jelly, which will be quick ly ; you may perfume it with ambergreafe if you i 8 6 7 ‘fje Compleat Houfewife. pleafe ; pour the jelly into hallow glades : When ? tis cold 3 paper it up, and keep it in your love. To candy Angelica. A KE Angelica that is young, and cut it in fit lengths, and boil it till it is pretty tender, keeping it clofe covered ; then take it up and peel off the firings ; then put it in again, and let it Zim mer and fcald till ’tis very green ; then take it up and dry it in a cloth, and weigh it, and to every pound of Angelica take a pound of double-refin’d fu- gar beaten and fifted ; put your Angelica in an earth en pan, and ftrew the fugar over it, and let it land two days ; then boil it till it looks very clear, put it in a colander to drain the fyrup from it, and take a little double-refin’d fugar and boil it to fugar a- gain *, then throw in your Angelica, and take it out in a little time, and put it on glafs plates. It will dry in your ftove, or in an oven after pyes are drawn. To make Jelly of white Currants . AKE your largeft currants, and ffrip them _into a bafon, and bruife and ft rain them, and to every pint of juice a pound of double-refin’d fu gar: Juft wet your fugar with a little fair water, and fet it on a flow fire till it melts ; then make it boil, and at the fame time let your juice boil in another thing; fcum them both very well, and when they have boiled a pretty while, take off your fu gar and ft rain the juice into it through a muflin ; then fet it on the fire, and let it boil, and if you pieafe, you may flone feme white currants and put them in, and let them boil till they are clear ; have a care you do not boil them too high ; let them (land a while, then put them in glaffes. if you would make clear cakes of white currants, boil the juice juft as this is; but this obferve, that n you put your juice and fugar together, they • null hand but io long on the fire, till they are warm The CompleatHoufewife. 187 warm and well mixed ; they muft not boil together ; and when ’tis cold put it in flat glades ; and into your dove to dry them ; turn them often. To make white Marmalade. HAKE your quinces and fcald them, and pare them, and fcrape the pulp clean from the cores, and to every pound of pulp put a pound of double- refin’d fugar ; put a little water to your fugar to diOolve it, and boil it candy-high ; then put in the quince pulp, and let it on the bre till it comes to a body *, let it boil very fall, when ’tis enough put it in gallipots. 1 To make red Quince Marmalade . P ARE, core and quarter your Quinces, then weigh them, and to a pound of Quince allow a pound of dngle-refin’d fugar beaten fmall; and to every pound of Quince a pint of liquor ; make your liquor thus : Put your parings and cores, and three or four Quinces cut in pieces, into a large fkillet, with water proportionable to the quantity of Quin ces you do •, cover it, and fet it over the fire j and let it boil two or three hours, then put in a quart of barberries, and let them boil an hour, and (train all out *, then put your Quince, and liquor, and a quarter of your fugar, into a fkillet or large prefer- ving-pan, and let them boil together over a gentle fire, cover it clofe, and take care it does not burn ; itrew in the reft of your fugar by degrees, and ft ir it often from the bottom, but do not break the Quince till ’tis near enough : Then break it in lumps as fmall as you like it ; when ’tis of a good colour and very tender* try fome in a fpoon, if it jellies, 5 tis enough ; then take it off, and put it in galli pots ; when ’tis cold, paper it up. To make Marmalade of Cherries . rip AKE four pound of Cherries, (tone them, and JL P ut them in a preferving-pan, with a quart of juice i 8 8 The Compleat Houfewife . juice of currants ; fet them on a charcoal fire, and let the fire dry away moft of the juice ; break or mafia them, and boil three pounds of fugar candy- hicrh, and put the Cherries to it, and fet it on the fire again, and boil it till it comes to a body fo put it in glafles, and when ’cis cold, paper it up. To make a Pa fie of green Pippins . T A K E Pippins and fcald them, and peel them till they are green ; when you have peeled them, have frefii warm water ready to put them in to, and cover them dole, and keep them warm till they are very green ; then take the pulp of them, but none of the core, and beat it in a mortar, and pafs it through a colander ; and to a pound of the pulp put a pound and one ounce of double-refin’d fugar ; boil your fugar till it will ball between your fingers •, put in your pulp, and take it off 7 the fire to mix it well together, fet it on the fire again, and boil it till 5 tis enough *, which you may know by dropping a little on a plate, and then put it in what form you pleafe : Dull it with fugar, and fet it in the ftove to dry , turn it, and duft the other fide. To make white Quince Pajle. S CALD the Quinces tender to the core, and pare them, and lcrape the pulp clean from the core, beat it in a mortar, and pulp it through a colander ; take to a pound o 1 pulp a pound and two ounces of fugar, boil the fugar till ’tis candy-high ; then put in your pulp, ftir it about conftantly till you fee it come clear from the bottom of the preferving- pan •, then take it off, and lay it on plates pretty thin : You may cut it in what fhape you pleafe, or make Quince chips of it ; you muft duft it with fu gar when you put it into the ftove, and turn it on papers in a fieve, and duft the other fide ; when they are dry, put them in boxes with papers be tween. You may make red Quince Fafte the fame way as this, only colour the Quince with cochineel. The Compleat Houfewife. 189 To dry Pears or Apples. AKE poppering Pears, and thrud a piked (lick X into the head of them beyond the core, then fcald them, but not too tender ; then pare them the long way •, put them in water, and take the weight of them in fugar, and clarify it with water, a pint of water to a pound of fugar, drain the fyrup, and put in the Pears •, fet them on the fire, and boil them pretty fad for half an hour ; cover them with paper, and fet them by till the next day ; then boil them again, and fet them by till the next day ; then take them out of the fyrup, and boil it till ’tis thick and ropy; then put the Pears in your preferving- pan, and put the fyrup to them, and if it will not cover them, add fome fugar to them, fet them over the fire and let them boil up •, then cover them with paper, and fet ’em in a dove twenty-four hours ; then take ’em out, and lay them on fieves to dry *, then lay them on plates, and dud them with fugar, and fet them into your dove to dry *, and when one fide is dry, lay them on papers, and turn them, and dud the other fide with fugar ; fqueeze the Pears flat by degrees if ’tis Apples, fqueeze the eye to the dalk ; when they are quite dry put them in boxes with papers between. To dry Pears or Pippins ‘without Sugar. T AKE your Pears or Apples and wipe them clean, and take a bodkin and run it in at the head, and out at the dalk, and put them in a fiat earthen pot, and bake them, but not too much ; you mud put a quart of drong new ale to half a peck of Pears, tie white paper over the pot, that they may not be fcorched in baking, and when they are baked let themdand to be cold *, and take them out to drain, fqueeze the Pears flat, and the Apples the eye to the dalk, and lay them on fieves with wide holes to dry, either in a dove, or an oven that is not too hot. i go The Com pie at Houfewife. ‘To candy any fort of Flower. T Ake your flowers,and pick them from the white part, then take fine fugar and boil it candy- high, boil as much as you think will receive the quantity of flowers you do ; then put in the flowers, and ftir them about till you perceive the fugar to candy well about them •, then take them off from the fire, and keep them ftirring till they are cold, in the pan you candied them in j then fift the loofe fugar from them, and keep them in boxes very dry. To candy Orange Flowers . r Ake half a pound of doublemefin’d fugar finely 1 beaten, wet it with orange-flower-water, then boil it candy-high, then put in a handful of orange- flowers, keeping it ftirring, but let it not boil ; and when the fugar candies about them, take it olfi the fire, drop it on a plate, and fet it by till it is cold. To make Syrup op any Flower . C ‘lLip your flowers, and take their weight in fu- j gar ; then take a high gallipot, and put a row of flowers, and a ftrowing of fugar, till the pot is full ; then put in two or three fpoonfuls of the fame fyrup or Hill’d water ; tie a cloth on the top of the pot, and put a tile on that, and fet your gallipot in a kettle of water over a gentle fire, and let it infufe till the ftrength is out of the flowers, which will be m four or five hours ; then (train it thro 5 a flannel, and when it is cold bottle it up. To candy any fort of Fruit . A fter you have preferv’d your fruit, dip them iuddeniy into warm water, to take off the fyiup; then fift on them double-refin’d fugar till thc y g white ; then fet them on a fieve in a warm Oven, taiCing them out to turn two or three times ; let them not be cold till they be dry, and they will look clear as diamonds; fo keep them dry. Another ‘The Compleat Houfewife. 191 Another way to preferve Ora 7 tges. T Ake right Sevil oranges, the thickeft rind you can get, lay them in water, changing the wa ter twice a-day for two days ; then rub them well with [alt, and wadi them well afterwards, and put them in water, changing the water twice a-day for two days more ; then put them in a large pot of wa ter to boil, having another pot of boiling water rea dy to throw them into, as the other grows bitter ; change them often, till they are tender ; then take them up in a linnen cloth, and a woollen over it, to keep them hot *, take out one at a time, and make a little hole at the top, and pick out the feeds, but do not break the meat ; pare them as thin as you can with a fharp penknife *, take to a pound of oran ges before they are open’d, a pound of double-refin’d iugaranda pint of fair water, boil it and fcum it, and let it be ready when you pare them to throw them into, and when they are all pared, fet them on the fire, cover them clofe, and keep them boiling as faft as they can boil, till they look clear ; then take them up into a deep gallipot with the holes up ward, fill them with fyrup, and when they are ai med cold, pour the reft of the fyrup over them ; let them ftand a fortnight or three weeks in that fyrup j then make a jelly of pippins, and when it is almoft ready, take your oranges out of the gallipot, and pour all the fyrup out of them, and put them into the jelly, and let them have a boil or two, then put them into your glaftes, and when they are near cold fill them with jelly, tne next day paper them. To preferve Goofeherries in Hops . T Ake the largeft Dutch goofeberries, and with a knife cut them a-crofs at the head and half way down, and with a bodkin put out the feeds clean, and do not break them *, then take fine long thorns, fcrape them, and then put on your goofeberries, put ting the leaf of the one to the cut of the other, and fo i g 2 ‘the Compleat Houfewife. fo till your thorn is full ; and when they are full, put them into a new pipkin with a clofe cover, and cover them with water, and let them ftand fcaJding till they are green ; then take them up, and lay them upon a fieve to drain from the water ; be fure they do not boil in the greening, for if they have but one walm they are fpoil’d ; and while they are greening make a fyrup for them. Take whole green, goofeberries and boil them in water till they all break, then drain the water thro’ a fieve, and weigh your hops, and to a pound of hops put a pound and half of double-refin’d fugar, put the fugar and hops into the liquor, and boil them open till they are clear and green, then take them up and lay them upon pye-plates, and boil your fyrup longer ; lay your hops in a pretty deep gallipot, and when the fyrup is cold pour it on them s cover them with paper, and keep them in a dove. To preferve Goofeberries •whole, without floning. npAke the larged prefervinggoofeberries, and pick -*¦ off the black eye, but not the dalk, then fet them over the fire in a pot of water to fcald, cover them very clofe, and let them fcald, but not boil or break and when they are tender, take them up into cold water; then take a pound and half of double- refin’d fugar to a pound of goofeberries, clarify the iugar with water, a pint to a pound of fugar ; and when the fyrup is cold, put your goofeberries fingle into your preferving-pan, and put the fyrup to ’em, and fet them on a gentle fire, and let them boil, but not too fad, led they break *, and when they are boil’d, and you perceive the fugar has enter’d them, take them off, cover them with white paper, and fet them by till the next day *, then take them out of the fyrup, and boil the fyrup till it begins to be ropy, fcum it, and put it to them again, and fet them on a gentle fire, and let them preferve gently, till IQs The Compleat Houfewife. till you perceive the fyrup will rope ; then take them off, and fet them by till they are cold, cover ing them with paper ; then boil fome goofeberries in fair water, and when the liquor is ftrong enough ffrain it out, let it ffand to fettle, and to every pint take a pound of double-refin’d fugar and make a jelly of it, and put the goofeberries in glaffes, and when they are cold cover them with the jelly ; the next day paper them ; wet, and then half dry the paper that goes in the infide, it clofes down better ; and then put on other papers, and put them in your flove. . 4 • To make Conferve of red Rofes, or any other Flowers. T Ake rofe-buds and pick them, and cut off the white part from the red, and put the red flowers, and fife them thro’ a fieve to take out the feeds, then weigh them, and to every pound of flow ers take two pound and a half of loaf-lugar ; beat the flowers pretty fine in a itone mortar, then by degrees put the fugar to them, and beat it very well till it is well incorporated together *, then put it into gallipots, and tie it over with paper, and over that jeacher, and it will keep feven years. To ft ew Apples. f T”! A K E to a quart of water a pound of double- refin’d fugar beaten fine, boil and feum it, and put into it a pound of the largefi: and cleared: pippins, pared, and cut in halves, and cored *, let them boil, cover’d with a continual froth, till they be as tender and clear as you would have them ; then put in the j lice of two lemons, and a little peel cut like threads; let them have five or fix wal ms after the lemon is in, then put them in the China difli or falver you ferve them in ; they Ihould be done two hours before ufed. O 194 he Compleat Houfewife. To dry Plumbs or Apricocks. – HpAke your plumbs or apricocks and weigh them, and to every pound of fruit allow a pound of double-refin’d fugar *, then fcald your plumbs, and ftcne them, and take off the fkins, and lay your plumbs on a dry cloth ; then juft wet your fugar, and fet it over the fire, and keep it ftirring all one way till it boils to fugar again ; take that fugar, and lay fome in the bottom of your preferving-pan, and lay your plumbs on it, and ftrew the reft of the fugar on the plumbs, and let it ftand till it is melt ed •, then heat it fcalding hot twice a-day, but let it not boil ; and when the fyrup is very thick, and candies about the pan, then take them out of the fyrup, and lay them on glaffes to dry, and keep them continually warm, fifting a little fugar over them till they are almoft dry ; wet the ftones in the fyrup, and dry them with fugar, and put them in at one end of the plumb, and when they are thorough dry, keep them in boxes, with papers between. To make Sugar of Rofes. iLip off all the whites from the red rofe-buds, I and dry the red in the fun ; and to one ounce of that finely powder’d, you muft have one pound of loaf-fugar ; wet the fugar in rofe-water (but if in the feafon, juice of rofes) boil it to a candy-height ; then put in your powder of rofes, and the juice of a lemon ; mix it well together ; then pour it on a pye- plate, and cut it into lozenges, or what form you pleafe, 1 o prejerve fmall Cucumbers green . r F 1 Ake fmall cucumbers, boil them, but not very JL tender ; when you take them out of the wa ter, make a hole thro everyone with a lare needle j then pare and weigh them, and to every “pound al- aO vv a pound of fugar, which make into a fyrup, with a pint of water to every pound of fugar you muft 2 green green them before you put ’em into the fugar ; then let them boil, keeping them clofe cover’d ; then put them by, and tor-three or four days boil them a little every day ; put into the fyrup the peel of a frefn le mon ; then make a frefh fyrup with double- refin’d fugar, you mud have three quarters of a pound to a pound of cucumbers, and a quarter of a pint of fair water, the juice of a lemon, and a little ambergreafe boil’d in it *, fo do them for ufe •, paper them when cold. To preferve Mulberries whole. S E T fome mulberries over the fire in a fkillet, and draw from them a pint of juice, when it is ft rained ; then take three pounds of fugar beaten very fine, wet the fugar with the pint of juice •, boil up your fugar and fcum it, and put in two pounds of ripe mulberries, and let them ftand in the fyrup till they are throughly warm, then fet them on the fire, and let them boil very gently ; do them but half enough, fo put them by in the fyrup till next day *, then boil them gently again, and when the fyrup is pretty thick, and will ftand in a round drop when it is cold, they are enough j fo put all toge ther in a gallipot for ufe. rip H E rofes and fugar mud be beat feparately I into a very fine powder, and both fifted ; to a pound of fugar, an ounce of red rofes ; they mult be mix’d together, and then wet with as much juice of lemon as will make it into a ftiff pafte ; fet it on a (low fire in a filver porringer, and ftir it well, and when it is braiding hot quite thro’, take it off and drop it on paper ; let them near the fire, the next day they will come off. To candy Flowers . G Ather your flowers when dry, cut off the leaves as far as the colour is good according to your O 2 quantity, 196 The Compleat Houfewife. quantity, take of double-refin’d fugar, and wet it with fair water, and boil it to a candy height ; then put in your flowers, of what fort you pleafe, as prim- rofes, violets, cowflips, or borage, with a fpoon y take them out as quick as you can, with as little of the fyrup as may be, and lay them in a difh over a gentle fire, and with a knife fpread them, that the fyrup may run from them ; then change them upon another warm difh, and when they are dry from the fyrup, have ready fome double-refin’d fugar beaten and fifted, and drew fome on your flowers ; then take the flowers in your hands, and rub them gently in the hollow of your hand, and that will open the leaves, a dander by (brewing more fugar into your hand as you fee convenient ; fo do till they are tho roughly open’d and dry ; then put your flowers in to a dry fieve, and fife all the fugar clean from ’em •, they muff be kept in a dry place •, rofemary-flowers muff be put whole into your fyrup •, young mint- leaves you muff open with your fingers, but all blofibms rub with your hand as directed. ; To make Cakes of Flowers. B OIL double-refin’d fugar candy-high, and then drew in your flowers, and let them boil once up, then with your hand lightly drew in a little double-refin’d fugar fifted, and then as quick as may be put it into your little pans, made of card, and prick’d full or holes at bottom ; you mud fet the pans on a pillow, or culhion ; when they are cold? take them out. To make Wormwood-cakes. T Ake one pound of double-refin’d fugar fifted, mix it with the whites of three or four eggs well beat, into this drop as much chymical oil of wormwood as you pleafe, fo drop them on paper; you may have fome white, and fome marble, with fpecks of colours with the point of a pin ; keep your colours feverally in little gallipots * for red, take a dram The Compleat Houfewife. 197 dram of cochineal, a little cream of tartar, as much ofallum, tie them up feveraljy in little bits of fine cloth, and put them to deep in one glafs of water two or three hours : when you ufe the colour, prefs the bags in the water, and mix fome of it with a lit tle of the white of egg and fugar. Saffron colours yellow, and muff be tied in a cloth, as the red, and put in water. Powder* blue mix’d with the faffron- water, makes a green : for blue, mix fome dry pow der-blue with fome water. To candy Orange-Flowers¦) PIP A K E orange-flowers that are ft iff and frefh j pick’d, and boil them in a good quantity of fpung- water in a preferving pan, and when they are tender, take them out and drain them in a fieve, and lay them between two napkins till they be very dry take the weight of your flowers in double-re- fin’d fugar, if you have a pound, take half a pint of water and boil with the fugar, till it will hand in a drop, then take it off the Are, and when it is almoft cold put it to the flowers, which muff be in a fllver bafon ; fhake them very well together, and fet them in a ftove, or in the fun, and as they begin to candy, take them out, and put them on glafles to dry, keeping them turning till they are dry. Afine way to preferve Rafpherries. T Ake the juice of red and white rafpberries and codlin jelly ; to a pint and half, two pound of double-refin’d fugar , boil it, and fcum, and then put in three quarters of a pound of large pick’d rafpberries ; let them boil very faff, till they jelly and are clear ( don’t take them off the Are, that will make them hard ; a quarter of an hour will do them when they begin to boil ; then put your rafpberries in the glafs fir ft, and ftrain the feeds from the jelly, and put it to them *, and when they begin to cool, ftjr them gently, that they may not all lie on the O 3 top 19 8 The Compleat Houfewife. top of the glafs ; and when cold, lay papers clofe on them •, fir ft wet the papers, and dry them in a cloth. To make a Jlrong Apple – ‘’felly. I E T your water boil in the pan you make it in, _j and when the apples are par’d and quarter’d, put them into your boiling water ; let there be no more water than will juft cover them, and let it boil as fail as poffiole ; and when the apples are all to pieces, put in about a quart of water more, and let it boil half an hour longer, then run it thro’ a jelly- bag, and ufe it as occafion for any fort of fweet- meat ; in the fummer codlins are belt, in the winter gclden runnets or winter-pippins. To preferve Rafpberries whole. A K E the full weight of your Rafpberries in £ double-refin’d fugar, beaten and fifted j lay your Rafpberries fmgle in the bottom of your pre serving pan, and put all your fugar over them ; fee them on a (low fire, till there is lome fyrup in the bottom of the pan *, then fet them on a quick fire, till all the fugar be thoroughly melted * give them two or three walrus, feum them, and take them up, and put them in glaftes. To make Bisket. THAke the whites of four eggs, the yolks of ten, § beat them a quarter of an hour with 4 fpoon- fuls of orange-flower-water ; then add to it one pound of loaf-fugar beaten and fifted ; then beat them together hour longer *, then ftir in half a pound of dry flour, and the peel of a lemon grated off *, mix it well together, then butter the pans and fill them, fearce home fugar over them as you put them into the oven ; when they are rifen in the oven, take them out and lay them on a clean cloth ; and when the oven is pretty cool, put them in again on fieves, and let them ftand till they are dry, and will ihap in breaking. To The Compleat Hcufewife. 199 To make Chocolate- Almonds. rTpAke a pound of chocolate * finely grated, and a j pound and hall of the bed lugar finely fified ; then foak gum-dragant in orange-flower-water, and work them into what form you pleafe ; the pade mull be ftiflf *, dry them in a (love. To make Lemon-Puffs. r-pf-AKE a pound and a quarter of double-refin’d j fugar beaten and lifted, and grate the rinds ol two lemons, and mix well with the fugar ; then beat the whites of three new laid eggs very well, and mix it well with your fugar and lemon- peel ; beat them together an hour and a quarter, then make it up in what form you pleafe ; be quick to fet them in a moderate oven ; don’t take them off the papers till cold. To preferve Oranges ’whole. ‘T’Ake the bed and larged Sevil oranges, water them three days, (hiding them twice a-day, boiling them in a copper with a great deal of water till they be tender *, they mud be tied in a cloth and kept under water, the water mud boil before you put them in *, then take to every pound of orange, a pound and half of double-refin’d fugar, beaten and lifted ; then have in readinefs apple-water made of John apples*, take to every pint of that water a pound of fugar *, then take a third part of the fugar and put to the water ; boil it a while, and fet it by to cool *, then cut a little hole in the bottom of your orange, and pick out all the feeds, and fill them up with what fugar is left *, prick your oranges all over with a bodkin, then put them into your fyrup, boiling them fo fad that the fyrup may cover them, then put in your fugar that is left: when the fyrup will jelly, and the oranges look clear, they are e- nough *, then glafs them with the holes uppermoft, and pour the fyrup upon them,, o 4 r 0 200 The Compleat Houfewife. To make Almond-Loaves. B Lanch your almonds in hoc water, and throw them into cold ; then take their weight in dou ble* refin’d fugar finely fearced, beat them together until they come to a pafte, then make them up into little loaves, then ice them over with feme white of egg and fugar • bake them on paper : if you pleafe you may throw your almonds into orange-flower** water inflead of cold water. 7 b make Lemon-Bisket. T Ake fix yellow rinds well beat, with a pound of double-refin’d fugar, and whites of four eggs, till come to a pafte *, lay them on wafer-paper, fo bake them on tins. To make Orange-Chips crifp . ARE your oranges very thin, leaving as little white on the peel as poftible *, throw the rinds into fair water as you pare them off, then boil them therein very faft till they are tender, ftill filling up the pan with boiling water as it waftes away ; then make a thin fyrup with part of the water they were boil’d in, and put the rinds therein, and juft let ’em boil *, then take them off, and let them lie in the fyrup three or four days; then boil them again, till you find the fyrup begins to draw between your fingers ; them take them off from the fire, and let them dram between a colander ; take out but a few at a time, becaufe if they cool too faft, it will be difficult to get the fyiup from them, which mull be done by paffing every piece of peel thro’ your lin gers, and laying them fingle on a fteve, with the rind uppermoft ; the fieves may be fet in a ftove, or before the fire ; but in fumrner the fun is hot enough to dry them : three pounds of fugar will make fyrup to do the peels of 25 oranges. 201 The Compleat Houfewife. To make Syrup oj Orange-Peel. O every pint of the water in which the orange- peels were fteep’d put a pound of fugar, boil and when it has boil’d a little, fqueeze in fome juice of lemon, and make it more or lefs fharp to your tafie *, filter the lemon-juice thro’ cap-paper*, as it boils fcum it clear *, and when boil’d enough to keep, take it off the fire, and when cold bottle it; when your orange-peels are dry’d on one fide, turn the other, and fo do till they are crifp *, brufh the fugar from them, then take a cloth dipt in warm water, and wipe off all that remains of fugar on the rind fide ; then lay them on the fieve again, and in an hour they will be dry enough to put into your boxes to keep. 7 o make Orange Marmalade. T AKE thebefl Sevil oranges and weigh a pound of them, then pare off all the yellow rind very thin, quarter the peel and put ’em in water ; cover ’em down clofe, and fhift the water fix or feven times as it boils to take the bitternefs out, and that they may look clear, and be tender ; then take’em out, drv ’em in a cloth, take out all the firings, and cut ’em thin as pallets ; then take a pound of double-refin’d fugar beaten, and boil it with a little Water to a candy-height, fcum it clean and put in your peels ; let them boil near half an hour ; have in readinefs your orange-meat all pick’d from the fkins and feeds, and the juice of two large lemons, and put it into the peels, and boil all together a quarter of an hour longer i fo glafs it up, and paper it when cold. ‘To make Orange Cakes . C UT your oranges, pick out all your meat and juice free from the firings and feeds, and fet it oy ; then boil it and fhift the water till your peels are tender, dry them in a cloth and mince them 202 The Compleat Houfewife . them fmall, and put them to the juice ; to a pound of that weigh a pound and half of double’refin’d fugar *, dip your lumps of fugar in water and boil it to a candy-height; take it off the fire and put in your juice and peel, ftir it well, and when 5 tis al- mofl cold put it in a bafon and fet it in a ftove ; then lay it thin on earthen plates to dry, and as it candies, fafhion it with your knife ; and as they dry, lay them on glafs ; when your plate is empty, put more but of your bafon. To make Lemon Cakes . C T RA TE off the yellow rind of your lemon, _Jf and fqueeze your juice to that peel ; take two apples to every lemon, pare and core them, and boil them clear, then put them to your lemon : To a pound of this put two pound of double-refin’d fu gar, then order it as the orange. To candy Orange-flowers. ‘AKE Orange-flowers that are ftiff and frefh, boil them in a good-quantity of fpring water in a preferving-pan, and when they are tender take them up, and drain them thro’ a fieve, and dry them between napkins very dry ; take the weight in double-refin’d fugar, and to a pound put half a pint of water, boil it till it ffands in a thick drop, and when ’tis almoft cold put it to your flowers in a filver or China bafon ; fhake them well together, and fet them in a ftove, or fun, and when they be gin to candy take them out, and lay them on glaffes to dry ; fift fugar on them, and turn them every day till they are crifp. To make clear Candy. T AKE fix ounces of water and four ounces of fine fugar fearc’d, fet it on a flow fire to melt without ffirring, let it boil till it comes to a ftrong candy ; then have ready your peel or fruit fcalded hot in the fyrup they were kept in 3 drain them very well The Compleat Houfe wife. 203 well from it, and put them into your candy, which you mud rub on the Tides of your bafon with the back of your fpoon till you fee the candy pretty white-, take out the fruit with a fork, touch it not with your fingers: If right, the candy will fhine on your fruit, and dry in three or lour hours in an in different hot dove: Lay your fruit on fieves. To keep Fruit in Syrup to candy . F you candy orange or lemon-peels, you muff: firft rub them with fait; then cut in what fa- fhion you pleafe, and keep them in water two days; then boil them tender, fhifting the water you boil them in two or three times ; you muff have a fy- rup ready, a pint of water to a pound of fuar, icald your peels in it till they look clear. Fruit is done the fame way, but not bod’d till you put them in your fyrup; you mud heat your fyrup once a week, taking out your fruit, and put.them in again while the fyrup is hot ; they will keep all the year. To dry Apricocks like Prunellas. HP A K E a pound of apricocks, being cut in JL halves or quarters. Jet them boil till they be very tender in a thin fyrup, let them dand a day or two in the dove ; then take them out of the fyrup, and lay them drying till they be asdry as prunello’s* then box them . You may make your iyrup red with the juice of red plumbs, if you pleafe you may pare them. To preferve green Cucumbers. r A K E gcrkins, rub them clean, then green 1 them in hot water ?, then take their weight in double-it fin u lugar, boil it to a thick fyrup with a quarter of a pint of Ipring-water to every pound of fugar ; then put in your cucumbers and fee them o- ver the fire, but not to boil fad ; fo do two or three days. The lad day boil them till they are tender and dear 2 fb giafs them up. 204 hthe Compleat Houfewife. “To make clear Cakes of Goofeberries. AKE your white Dutch goofeberries when they are thorough ripe, break them with your fin gers and fqueeze out all the pulp into a fine piece of cambrick or thick mudm to run thro 5 clear ; then weigh the juice and fugar one againft the other ; then boil the juice a little while, then put in your fugar and let it difiolve, but not boil ; fcum it and put it into glafies, and ftove it in a warm ftove. Another way to make Orange Marmalade. ASP your oranges, cutout all the meat, boil the rinds very tender, and cut them very fine ; then take three pound of double-refin’d fugar, and a pint of water, boil and fcum it, and then put in a pound of rind ; boil it very fait till the fugar is very thick, then putin the meat of your oranges, the feeds and fkins being pick’d out, and a pint of very ftrong pippin jelly ; boil all together very faft half an hour, then nut it in fiat pots or glafies: When kis cold, paper it up. ‘Tc preferve Cherries. ATHER your cherries of a bright red, not too ripe ; weigh them, and to every pound of cherries put three quarters of a pound of double- refin’d fugar beaten fine ; fione them, and ftrew fome fugar on them, as you fione them ; to keep their colour, wet your fugar with fair water near half a pint, and boil and fcum it, then put in three fmall fpoonfuls of thejuice of currants, that was in- fufed with a little water ; give it another boil and fcum, and put in your cherries ; boil them till they are tender, then pour them into a China bafon, cover them with paper andfet them by twenty-four hours, then put them in your preferving-pan, and boil ’em till they look clear; put them in your glafs clear from the fyrup, and put the fyrup on them ftrain’d through muffin. Tq The Compleat Houfewife. 205 To preferve Green Apricocks. B EFORE the (tones are hard, wet them and lay them in a coarfe cloth, and put to them two or three handfuls of hilt, and rub them till the roughnefs is off, then put them in Raiding water, and fet them over the fire till almoft boil’d, then fet them off till almoft cold *, do this two or three times •, after this let them be clofe cover’d, and when they look to be green, let them boil till they begin to be tender ; weigh them and take their weight in double-refin’d fugar, to a pound of fugar half a pint of water *, make the fyrup, and when almoft cold, put in your apricocks, boil them well till clear, warm the fyrup two or three times till thick, or put them in cold jelly, or dry them as you life them. ! To preferve Apricocks that are ripe . C 1 ATHER your apricocks about half ripe, be- X fore they look too yellow *, weigh them and to every pound put three quarters of a pound of tre ble-refin’d fugar finely beaten and fifted, then pare ’em and cut ’em in the parting of the apricock to take out the ftone *, then make a fine fyrup of the fugar, keeping a little out to drew on them whilft they are boiling ; and after they are boiled a little, take ’em out of the pan and put ’em in a bafon, and cover them clofe with paper, and let them (land twenty-four hours ; be careful not to break them in taking them out: The next day boil them up for good, put them in your glaffes with care, drain your fyrup over them thro’ muflin. To candy Orange Chips . P ARE your oranges and fcak the peelings in water two days, and fhift the water twice, but if you love them bitter foak them not: Tie your peels up in a cloth, and when your water boils, put them in, and let them boil till they are tender; then take what double-refin’d fugar will do, and break it 2 fmJl 2 o6 Tdhe Compleat Houfeimfe. final] and wet it with a little water, and let it boil till ’tis near candy-high, then cut your peels of what lengths you pleafe, and put ’em into the fyrup ; fet ’em on the fire and let ’em heat well thro’, then let them Hand a while, heat them twice a day, but not boil: Let them be fo done till they begin to candy, then take them out and put them on plates to dry, and when they are dry, keep them near the fire* To candy Orange Flowers. IRST pick your orange-flowers, and boil them quick in fair water till they are very tender ; then drain them thro’ a hair iieve very clean from the water *, to a pound of the bed double-refin’d fu- gar, take half a pint of fair water, and as much orange-flower-water, and boil it up to a thick fy rup ; then put it out into broad flat glafles, and let the fyrup (land in the glafles about an inch thick ; when it is near cold drop in your flowers, as many as you think convenient, and fet your glafles in a Love with a moderate heat, for the flower they can dy, the finer the rock will be ; when you fee it is well candied top and bottom, and that it gliflfens, break the candy at top in as great flakes as you can, and lay the biggeft piece at the bottom on glafs plates, and pick out the reft, and pile it up with the flowers to what fize you pleafe ; after that it will prefently be dry in a ftove. To fcald Fruit for prefent Ufe. U T your fruit into boiling water, as much as will aim oft cover them, fet them over a flow fire, keep it in a fcald till tender, turning the fruit where the water does not cover •, when tender, lay a paper clofe on it, let it ftand till cold ; to a pound of fruit put half a pound of fugar ; let it boil, but not faft, till it looks clear ; all fruit done whole but pip pins, and they in halves, with orange or lemon-peel, and The Compleat Houfewife. 207 and juice of lemon ; cut your peel very thin, like threads, and drew them on your pippins. !To make Marmalade of Apricocks. Ather your apricocksjuft turn’d from the green _ of a very pale yellow, pare them thin and weigh them, three quarters of a pound of double- refin’d fugar to a pound of apricocks, then cut them in halves, take out the ftones, and dice them thin ; beat your fugar and put it in your preferring-pan with your dic’d apricocks, and three or four ipoon- fuls of water ; boil and fcum them, and when they are tender put them in glades. To make a Goofeberry-Gam. Ather your goofeberries full ripe, but green; top and tail them, and weigh them ; a pound of fruit to three quarters of a pound ofdouble-refin’d fugar, and half a pint of water *, boil them till clear and tender, then put it in pots. To keep Orange-Flowers in Syrup. Ick off the leaves and throw them in water boil ing on the dre, and fqueeze into it the juice 01 two or three lemons.; let them boil half a quarter of an hour, and then throw ’em into cold water, then drain them, and lay them on cloths to drain well ; then beat and fift fome double-redn’d fugar, lay dome on the bottom of a gallipot, and then a layer of dowers, and then more fugar, till all is in ; when the fugar melts, put in more, till there is a pretty deal of fyrup ; fo paper them up for ufe : you may put them in jelly, or what you pleafe. To make white ince Marmalade. Cald your quinces tender, take off the Ik in, and pulp them from the core very fine, and to every pound of quince have a pound and half of double- redn’d fugar in lumps, and half a pint of water, dip your fugar in the water, and boil and fcum it till it 208 ihe Compleat Houfewife . is a thick fyrup ; then put in your quince, boil and icum it on a quick lire a quarter of an hour, fo put it in your pots. 10 make red Quince Marmalade. P Are and corea pound of quince, beat the parings and cores and fome of your word quinces, and It rain out the juice ; and to every pound of quince take ten or twelve fpoonfuls of that juice, and three quarters of a pound of loaf-fugar ; put all into your preferving pan, cover it clofe, and let it ftew over a gentle fire two hours ; when it is of an orange-red, uncover and boil it up as fall: as you can ; when of a good colour, break it as you like it; give it a boil and pot it up. To make Syrup of Mar fa mallows. ripAke Marfhmallow roots four ounces, grafs- Jl roots, afparagus-roots, liquonfh,Honed raifins, ot each halfan ounce ; the tops of Marlh-mallows, pellitory, pimpernel, faxifrage, plantain, maiden hair white, and black, of each a handful ; red fifers one ounce ; the four greater and four lefler cold feeds of each three dams *, bruile all thefe, and boil them in three quarts of water, till it comes to two ; then put to it four pound of white fugar, till it comes to a fyrup ; put to every pint the white of an egg to clarify it. To make Syrup of Sajfron. A K E a pint of the beft canary, and as much JL balm-water, and half an ounce of Englijlo faf- fron ; open and pull the faffron very well, and put it into the liquor to infufe ; let it hand clofe cover’d (fo as to be hot, but not boil) 12 hours •, then drain it out as hot as you can, and add to it three pound of double-refin’d fugar; boil it till it is Well incor porated, and when it is cold bottle it, and take one fpoonful in a little lack or fmail cordial, as occafion ferves. A Syrup The Compleat Houjenxjife. 209 A Syrup for a Cough , cr Ajlhma. npAKE of hyflbp and penniroyal water, of each a quarter of a pint, flice into it a fmall (tick of liquorice, and a few raifins of the fun (toned : let it limmer together a quarter of an hour, and then make it into a fyrup with brown fugarcandy ; boil it a little, and then put in four or five fpoonfuls of fnail-water; give it a walm, and when it is cold, bottle it *, take one fpoonful morning and night, with three drops of balfam of fulphur in it; you may take a little of the fyrup without the drops once or twice a-day*, if the party is (hort-breath’d, a blifter is very good. To make Syrup of Balfam for a Cough. npA KE one ounce of balfam of Tolu , and put to it a quart of fpring-water, let them boil together two hours, then put in a pound of white fugarcandy finely beaten, and let it boil half an hour longer ; take out the balfam, and drain the fyrup through a flannel bag twice*, when it is cold, put it in a bottle. This fyrup is excellent for a cough, take a fpoonful of it as you lie down in your bed, and a little at any time when your cough troubles you *, you may add to it two ounces of fyrup of red poppies, and as much of rafpberry-fyrup. A Syrup for a Cough. T’AKE a handful ofoak-lungs, a handful of French -*¦ mofs, a handful of maidenhair ; boil all thefe in three pints of fpring-water,till it comes to a quart; then (train it out, and put to it iix-penny worth of faflron tied up in a rag, and two pound of brown fugarcandy; boil it up to a fyrup, and when it is cold, bottle it; take a fpoonful of it as often as your cough troubles you. Another . ‘T’AKE a handful of unfet hyflop, a handful of coltsfoot»flowers 5 a handful of black maiden hair* z i o The CompJeat Houfewife. hair,two handfulsofwhite horehound,boil thefe herbs together in three quarts of water, till it comes to 3 pints; fhen take it off, and let the herbs ftand in it till it is cold then fqueeze them out very dry, and ftrain the liquor, and let it boil a quarter of an hour; fcum it well ; to every pint put in half a pound of white fugar, and let it boil, and fcum it, till it comes to a fyrup ; when it is cold, bottle it *, take two fpoon- fuls night and morning; and at any time when the cough is troublefome take one fpoonful do not cork the bottles, but tie them down wiih paper* Fgt a Cough. o T AKE three quarts of fpring-water, and put it in a large pipkin,with a calf’s-foot, and four fpoon- fuls of barley, and a handful of dried poppies ; boil it together till one quart be confum’d, then ftrain it our, and add a little cinamon, and a pint of milk, and fweeten it to your tafte with loaf-lugar; warm it a little, and drink half a pint as often as you pleafe. Another. ‘T’AKE two ounces of raifins of the fun ftoned, one ounce of brown fugarcandy, one ounce of con- ferve of rofes, add to thefe a little flower of brim- ftone ; mix all together well in a mortar, and take the quantity of a nutmeg night and morning. To make Conferee of Hips. RATHER the hips before they grow loft, cut off the heads and ffalks, flit them in halves, and take out all the feed and white that is in them very clean, then put them in an earthen pan, and ftir’em every day, elfe they will grow mouldylet them ftand till they are foft enough to rub thro’ a coarfe hair fleve; as the pulp comes, t.-ke it off the fleve j they are a dry berry, and will require pains to rub it thro’; then add its weight in fugar* and mix it well The Compkdt Houfewife. 211 well together without boiling, keeping it in deep gallipots for ufe. To preferve Apricocks ripe. fATHERyour apricocksof a fine colour* but not too ripe weigh them, and to every pound of apricocks put a pound ofdouble-refin’d fugar beaten and fifted ; (tone and pare your apricocks; as you pare them* put them into the pan you do them in* with fugar ftrew’d over and under them* let them not touch one another, but put fugar between, cover them up, and let them lie till the next day % then ftirthem gently, till the fugar is melted *, then put them on a quick fire, and let them boil half an hour, fcumming exceeding well all the while ; then take it off, and cover it till it is quite cold, or till the next day*, then boil it again, fcumming it very well till it is enough, fo put it in pots. To preferve green Apricocks. TAKE green apricocks about the middle of June or when the ftone is hard ; put them on the fire in cold water three or four hours, cover them clofe, but firft take their weight in double-refin’d fugar*, then pare them nicely, dip your fugar in water, and boil the water and fugar very well •, then pUtin your apricocks, and let them boil till they begin to open then take out the ftone, and clofe it up again, and put them in the fyrup, and let them boil till they are enough, fcumming all the while * then put ’em in pots. To preferve the great white TJumh. a pound of plumbs take three quarters of a **¦ pound of double refin’d fugar in lumps, dip your fugar in water, and boil and fcum very well ; flic your plumbs down the feam* and put them into the fyrup with the flit downward ; let them flew over the fire a quarter of an hour, fcum very well, and take them off, and when cold, turn them, and P 2 cover 212 your g P The Compleat Houfensoife. cover them up, and turn them in the fyrup every day, two or three times a day, for five days, then put them in pots. c To make felly of Currants . QTRIP your currants, put them in a jug, and infufe in water; ftrain out the juice upon fugar; fweeten to your tafte ; bod it a great while, till it jellies, fcumming all the while, and then put it in laffes. To make Jpricock Chips. ARE your apricocks, and part them in the middle; take out the (tone, and cut them crofs-ways pretty thin ; as you cut them, ftrew a very little fugar over them, beaten and fifted ; then fet them on the fire, and let them flew gently a quarter of an hour; then take them off, cover them up, and fet them by till the next day ; then fet them on the lire as long as before ; take them out one by one,and lay them on a fleve, ftrew fugar on the fieve, and over them ; dry them in the fun, or cool oven ; turn them often ; when dry, put them in boxes. c lo make a Sweet-Bag for Linen . AKE a pound of or rice-roots, a pound of fweet calamus, a pound of cyprefs-roots, a pound of dried lemon-peel, a pound of dried orange-peel, a peck of dried roles, make all thefe into a grofs pow der; coriander-feed four ounces, nutmegs one ounce and half, an ounce of cloves; make all thefe into fine powder, and mix with the other ; add mufkandam- laergreafe ; then take four large handfuls of lavender- flowers dried and rubb’d, a handful of fweet marjo ram, a handful of orange-leaves, a handful of young walnut-leaves, all dry’d and rubb’d ; mix all toge ther, with fome bits of cotton perfum’d with effences, and put it up into filk bags to lay with your linen. The Compleat Houfewife. 11 ] T’) make the burning Perfume. npAKE a quarter of a pound of damafk-rofe leaves, beat them by themfelves, one ounce of orrice-root diced very thin, and fteepkl in rofe-water b beat them well together, and put to it two grains of mufk, as much civet, two ounces of benjamin finely powder’d •, mix all together, and add a little pow der’d fugar, and make them up in little round cakes, and lay them fingly on papers to dry ; let them in a window where the fun comes ; they’ll dry in two or three days. Make them in June . OO V) ‘¦A’ H?*’ •A-) ‘A-) ••¦A’ -A’. •An •A-* ‘A* All Sorts of Made Wines. To make Jpricock Wine. T AKE three pounds of fugar, and three quarts of water ; let them boil together, and fcum it well; then put in fix pounds of apricocks pared and ftoned, and let them boil till they are tender ; then take them up, and when the liquor is cold, bottle it up ; you may, if you pleafe, after you have taken out the apricocks, let the liquor have one boil with a fprigof flower’d clary in it; the apricocks make mar malade, and are very good for prefent fpending. To make T)amjln Wine. ATHER your damfins, dry and weigh them, and bruife them with your hand, put them into an earthen ftein that hath a foflfet; put a wreath of ftraw before the foflfet ; to every eight pound of fruit a gallon of water ; boil the water, and fcum it,, and put it to your fruit fcalding hot, and let itfland P 3 two 214 The Compleat Houfewife. two whole days * then draw it off, and put it into a veffel fit for it, and to every gallon of liquor put two pound and a half of fine fugar ; let the veffel be full, and flop it clofe, the longer it ftands the better; it will keep a year in the veffel •, bottle it out; the fmall damfin is the beft: you may put a very fmall lump of double-refin’d fugar in every bottle. To make Goofeberry Wine. HpAKE to every four pound of goofeberries a pound and a quarter of fugar, and a quart of fair water ; bruife the berries, and fteep them 24 hours in the water, ftirring them often j then prefs the liquor from them, and put your fugar to the li quor ; then put it in a veffel fit for it, and when it has done working,ffop it up, and let it hand amonth; then rack it off into another veffel, and let it ftand live or fix weeks longer ; then bottle it out, putting a fmall lump of fugar into every bottle ; cork your bottles well, and at three months end it will be fit to drink. In the fame manner, is currant and rafpberry- wine made *, but cherry-wine differs, for the cherries are not to be bruifed, but ffoned, and put the fugar and water together, and give it a boil and a fcurrg and then put in your fruit, and let it ftew with a gentle fire a quarter of an hour ; then let it run thro 9 a fieve, without prefilng, and when it is cold, put it in a veffel, and order it as your goofeberry or cur rant-wine. The only cherries for wine, are, the great-bearers, murrey-cherries, morrelloes, black Flanders , or the John Fredujkin cherries. Pearl Goofeberry Wine. WAKE as many as you pleafe of the beft pearl ¦* goofeberries, and bruifethem,and let them ftand all night; the next morning prefs or fqueeze them put, and let the liquor ftand to fettle feven or eight hours ; then pour off the clear from the fettling, and pieafure it as you put it into your veffel, and to every The Compleat Houfewife. 1 1 5 every three pints of liquor put a pound of double refin’d fugar ; break yourfugar in fmall lumps, and put it in the vefifel, with a bit of ifinglafs, and flop it up, and at three months end bottle it out, putting into every bottle a lump of double-refin’d fugar. This is the fine goofeberry-wine. To make Cherry-Brandy. ‘T’AKE fix dozen pounds of cherries, half red and half black, and mafh or fqueeze them with your hands to pieces, and put to them three gallons of brandy, and let them ftand fteeping 24 hours *, then put the maflrd cherries, and liquor., a little at a time, into a canvas bag, and prels it as long as any juice will run ; fweeten it to your talte, and put it into a vefiel fit for it, and let it ftand a month, and bottle it out i put a lump ofloaf-fugar into every bottle. T) make Cherry-Wine. T)ULL the (talks off* the cherries, and math them without breaking the (tones *, then prefs them hard thro* a hair bag, and to every gallon of liquor put a pound and half of fix-penny-fugar; the vefiel mult be full, and let it work as long as it makes a noife in the vefiel; then (top it up clofe for a month or fix weeks; when it is fine, draw it into bottles, put a lump of loaf-fugar into every bottle, and if any of them fly, open them all for a moment, and cork them well again ; it will not be fit to drink in a quarter of an year. To make Currant-Wine. ‘T’AKE four gallons of currants, not too ripe, and ftrip them into an earthen ftein that has a cover to it; then take two gallons and a half of water, and five pounds and a half of double-refin’d fugar ; boil the fugar and water together, and feum it, and pour it boiling hot on the currants, and let ic ftand 48 hours s then drain it thro* a flannel bag P 4 into it 6 The Compleat Houfemfe. into the ftein again, and let it Hand a fortnight to fettle, and bottle it out. T ? make ftrong Mead. TAKE of fpring-water what quantity you pleafe, and make it more than blood-warm, and dif- folve honey in it till it is ftrong enough to bear an egg, the breadth of a fhilling *, then boil it gently, ne ar an hour, taking off the fcum as it rifesj then put to about nine or ten gallons, feven or eight large blades of mace, three nutmegs quarter’d, 20 cloves, three or four fticks of cinamon 3 two or three roots of ginger, and a quarterof an ounce of Jamaica pep per ; put thefe fpices into the kettle to the honey and water, a whole lemon, with a fprig of fweet-brier, and a fprig of rofemary ; tie the brier and rofemary together, and when they have boil’d a little while, take them out, and throw them away ; but Jet your liquor (land on the fpice in a clean earthen pot till the next day then ftrain it into a veffel that is fit for it; put the fpice in a bag, and hang it in the veffel, ftop it, and at three months draw it into bot tles ; be fare that it is fine when it is bottled , after it is bottled fix weeks, it is fit to drink. To make fmall white Mead “TAKE three gallons of fpring-water,and make it hot, and diffolve in it three quarts of honey, and a pound of loaf-fugar ; and let it boil about half an hour, and fcum it as long as any rifes ; then pour it out into a tub, and fqueeze in the juice of four lemons, put in the rinds of but two, 20 cloves, two races of ginger, a top of fweet-brier, and a top of rofemary ; let it ftand in a tub till it is but blood- warm ; then make a brown toaft, and fpread it with two or three fpoonfuls of ale-yeaft, put it into a veffel fit for it; let it ftand four or five days, then bottle it out, fa The CompJeat Houfewife. 217 To make Raifin Wine. T AKE two gallons of fpring-water, and let it boil half an hour ( then put into a dein-pot two pounds of raifins (toned, two pounds of fugar, the rind of two lemons, the juice of four lemons; then pour the boiling water on the things in the dein, and let it (land cover’d four or five days ; (train it out, and bottle it up ; in 15 or 16 days it will befit to drink ; it is a very cool and pleafant drink in hot weather. To make Shrub. HpAKE two quarts of brandy, and put it in a large -*• bottle, and put into it the juice of five lemons, the peels of two, half a nutmeg, (top it up, and let it dand three days, and add to it three pints of white wine, a pound and half of fugar ; mix it, and (train it twice :hro* a flannel, and bottle it up : it is a pretty wine, and a cordial. To make Orange Wine. pUT 12 pounds of fine fugar, and the whites of 8 eggs well beaten, into 6 gallons of fpring- water •, let it boil an hour, fcumming it all the time ; take it off, and when it is pretty cool, put in the juice and rind of 50 Sevil oranges, and fix fpoonfuls of good ale-yeafi, and let it (land two days •, then put it into your velfel, with two quarts of rhenilh wine, and the juice of twelve lemons *, you mud let the juice of lemons and wine, and two pounds of double-refin’d fugar, (land clofe cover’d, 10 or 12 hours, before you put it in the veflel to your orange wine, and fcumoff the feeds before you put it in; the lemon-peels muft be put in with the oranges, half the rinds mud be put into the velfel ; it mud dand 10 or 12 days before it is fit to bottle. To make Birch Wine. TN March bore a hole in a tree, and pot in a au- cet, and it will run two or three days together • without 118 The Compleat Houfewife. without hurting the tree *, then put in a pin to flop it, and the next year you may draw as much from the fame hole ; put to every gallon of the liquor a quart of good honey, and llir it well together, boil it an hour, fcum it well, and put in a few cloves, and a piece of lemon-peel ; when it is almofl cold, put to it fo much ale-yeaft as will make it work like new ale; and when the yeafl begins to fettle, put it in a runlet that will juft hold it; fo Jet it ftand 6 weeks, or longer if you pleafe; then bottle it, and in a month you may drink it ; it will keep a year or two j you may make it with fugar, two pounds to a gallon, or fomething more, if you keep it long ; this is admirably wholefome, as well as pleafant, an opener of obftrudtions, good againft the phthifick, and good againft the fpleen and fcurvy, a remedy for the ftone it will abate heat in a fever or thrufh, and has been given with good fuccefs. To make Sage-Wine. T)OIL 26 quarts of fpring-water a quarter of an hour, and when it is blood-warm, put 25 pound of Malaga raifins pick’d, rubb’d, and fhred into it, with almoft half a bufhel of red lage fhred, and a porringer of ale-yeaft ; ftir all well together, and let it ftand in a tub covered warm 6 or 7 days, ftirring it once a day ; then ftrain it out, and put it in a run let ; let it work three or four days, flop it up ; when it has flood 6 or 7 days, put in a quart or two of Malaga fack and when it is fine, bottle it. To make Cowflip-Wine. TO fix gallons of water put 14 pounds of fugar, ftir it well together, and beat the whites of 20 eggs very well, and mix it with the liquor, and make it boil as fall as poftible ; fcum it well, and let it continue boiling two hours; then ftrain it thro’ a hair fieve, and fet it a cooling ; and when it is as cold as wort fhould be, put a fmall quantity of yeaft to icon a toaft, or in a difhj let it ftand all night * working. The Compleat Houfewife. 2 19 working, then bruife a pack of cowfiips, and put them into your vefiel, and your liquor upon them, and fix ounces of fyrup of lemons( cut a turf of grafs and lay on the bung( let it (tand a fortnight* and then bottle it. Put your tap into your vefiel, before you put your wine in, that you may not (hake it. To make Rafpherry-Wine. *nPAKE your quantity of rafpberries, and bruife -** them, put them in an open pot 24 hours ; then fqueeze out the juice, and to every gallon put three pound of fine fugar, and two quarts of canary ; put it into a fbein or veflfel, and when it hath done working, flop it clofe ; when ’tis fine, bottle it. It muft Hand two months before you drink it. To make Rafpherry-Wine another way. T(0 U N D your fruit, and (train them through a -** cloth ; then boil as much water as juice of rafp berries, and when’tis cold put it to your fqueezings: Let it (tand together five hours j then (train it, and mix it with the juice, and to every gallon of this liquor put two pound and half of fine fugar: Let it (tand in an earthen vefiel clofe cover’d a week ; then put it in a vefiel fit for it, and let it (tand a month, or till ’tis fine ; bottle it oif. T1 make Morelia Cherry-Wine. T ET your cherries be very ripe, pick off the (talks, and bruife your fruit without breaking the (tones; put them in an open vefiel Together ; let them (tand twenty-four hours, then prefs ’em, and to every gallon put two pound cf fine fugar; then put it up in your cask ; and when it has done working, (top it clofe, let it (tand three or four months, and bottle it; it will be fit to drink in two months. Ho no The Compleat Houfewife. To make Quince Wine. K E your quinces when they are thorough ripe, wipe off the fur very clean ; then take ®ut the cores, and bruife them as you do apples for cyder, and prefs them, and to every gallon of juice put two pounds and a half of fine fugar, ftir it to gether till ’tis diffolv’d; then put it in your cask, and when it has done working, ftop it clofe ; let it ftand till March before you bottle it. You may keep it two or three years, it will be better. Another fort of Rafpherry Wine. np AKE four gallons of rafpberries, and put them * in an earthen pot j and then take four gallons of water, and boil it two hours, and let it ftand till ’tis blood-warm, and put it to the rafpberries, and ftir them well together • and let it ftand 12 hours, then ftrain it off, and to every gallon of liquor put three pound of loaftfugar, and fet it over a clear fire, and let it boil till all the fcum is taken off *, and when ’tis cold put it into bottles, and open the corks every day for a fortnight, and then ftop ’em clofe. To make Lemon Wine. T AKE fix large lemons, pare off the rind and cut the lemons, and fqueeze out the juice, and in the juice fteep the rind, and put it to a quart of brandy, and let it ftand in an earthen pot clofe ftopt three days, and then fqueeze fix more, and mix with two quarts of fpring-water, and as much fugar as will fweeten the whole, and boil the water and lemons and fugar together, and let it ftand till ’tis cool; then add a quart of white-wine and the other lemon and brandy, and mix them together, and run it through a flannel bag into fome veffel. Let it ftand three months, and bottle it off. Cork your bottles very well, and keep it cool *, it will be fit to drink in a month or fix weeks. 221 The CompJeat Houfewife. To make Elder Wine. ‘”TAKE twenty-five pound of Malaga raifins, rub them and Hired them fmall * 9 then take five gallons of fair water *, boil it an hour, and let it Hand till it is but blood-warm•, then put it in an earthen crock or tub with your raifins j let them fteep ten days, flirring them once or twice a day ; then pafs the liquor through a hair fieve, and have in readi- nefs five pints of the juice of elder-berries drawn off as you do for jelly of currants *, then mix it cold with the liquor, and ftir it well together, and put it in a vefiel, and let it (land in a warm place, and when it has done working, flop it clofe. Bottle it about Candlemas . Ti make Barley Water. TAKE of pearl-barley four ounces, put it in a large pipkin, and cover it with water ; when the barley is thick and tender, put in more water, and boil it up again, and fo do till 5 tis of a good thicknefs to drink ; then put in a blade or two of mace, or a flick of cinamon. Let it have a walm or two, and flrain it out, and fqueeze in thejuice of two or three lemons, and a bit of the peel, and fweeten it to your tafte with fine fugar ; let it fland till ’tis cold, and then run it thro’ a bag, and bottle it out : it will keep three or four days. To make Barley Wine. T AKE half a pound of French barley, and boil it in three waters, and fave three pints of the lafl water, and mix it with a quart of white wine, half a pint of borage-water, as much clary-water, and a little red rofe-water, the juice of five or fix lemons, three quarters of a pound of fine fugar, the thin yellow rind of a lemon *, brew all thefe quick together, run it through a flrainer, and bottle it up; ’tis pleafant in hot weather, and very good in fevers. 2X1 The Compleat Houfewife . To make Tlumb-Wiw. A K E twenty pounds of Malaga raifins, pick, * rub, and fhred them, and put them into a tub *, then take four gallons of fair water, and boil it an hour, and let it hand till ’tis blood-warm ; then put it to your raifins *, let it (land nine or ten days, ftir- ring it once or twice a day ; (train out your liquor, and mix with it two quarts of damfin juice put it in a veffel, and when it has done working, flop it clofe *, at four or five months bottle it. Ti make Ebulum. T O ahogfhead of ftrong ale, take a heap’d bufhel of elder-berries, and half a pound of juniper- berries beaten *, put in all the berries when you put in the hops, and let them boil together till the ber ries break in peaces *, then work it up as you do ale * when it has done working, add to it half a pound of ginger, half an ounce of cloves, as much mace, an ounce of nutmegs, and as much cinamon groily beaten, half a pound of citron, as much eringo-root, and likewife of candied orange peel ; let the fweet- meats be cut in pieces very thin, and put with the fpice into a bag, and hang it in the veffel when you flop it up. So let it (land till ’tis fine, then bottle it up, and drink it with lumps of double-refin’d fugar in the glafs. To make Cock die. TAKE ten gallons of ale, and a large cock, the * older the better *, parboil the cock, flay him, and (lamp him in a ftone mortar till his bones are broken (you mult craw and gut him when you flay him); then put the cock into two quarts of fack) and put to it three pounds of raifins of the fun ftoned, lome blades of mace, and a few doves * put all thefe into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a veffel; in a week or nine days time bottle it The Compleat Houfewife. 22$ up *, fill the bottle but juft above the neck, and give it the fame time to ripen as other ale. To make Elder-Wine at Chriftmas. TAKE twenty pounds of Malaga or Lipara rai- A fins, rub them clean, and fhred them fmall ; then take five gallons of water, boil it an hour, and when ’tis near cold, put it in a tub with the raifinsj let them fteep ten days, and ftir them once or twice a day; then ftrain it through a hair fieve, and by infufion draw three pints of elder juice, and one pint of damfin juice ; make the juice into a thin fyrup, a pound of fugar to a pint of juice*, and not boil it much, but juft enough to keep : When you have drained out the raifin-liquor, put that and the fyrup into a vefiel fit for it, and two pound of fugar ; ftop the bung with a cork, till it gathers to a head ; then open it, and let it ftand till it has done working ; then put the cork in again, and ftop it very clofe, and let it ftand in a warm place two or three months, and then bottle it; make the elder and damfin juice into fyrup in its feafon, and keep it in a cool cellar, till you have convenience to make the wine. To make fine Milk-Tunch. TAKE two quarts of water, one quart of milk, half a pint of lemon juice, and one quart of brandy, fugar to your tafte ; put the milk and wa ter together a little warm, then the fugar, then the lemon juice, ftir it well together *, then the brandy s ftir it again, and run it through a flannel bag till *tis very fine ; then bottle its it will keep a fortnight or more. To make Mead. TO 13 gallons of water put 32 pound of honey 1 boil and fcum it well, then take rofemary, thyme, bay-leaves, and fweet-brier, one handful ” together s boil it an hour, then put it into a tub with 224 0e Compkat Houfewife. with two or three good handfuls of down-ground malt: Stir it till 5 tis but blood-warm, then ftrain it through a cloth, and put it into a tub again ; then cut a toaft round a quartern loaf, and fpread it over with good ale-yeaft, and put it into your tub and when the liquor is quite over with the yeah’, put it up in your veffel; then take cloves, mace, nutmegs, an ounce and a half, ginger an ounce fliced, bruife the fpice, and tie all up in a rag, and hang it in the veffeL Stop it up clofe for ufe. Sage Wine another way. *Tp A K E thirty pounds of Malaga raifins pick’d -*¦ clean, and Hired fmall, and one bufhel of green fage fhred fmall ; then boil five gallons of water, let the water hand till 9 ds luke-warm ; then put it in a tub to your fage and raifins ; let it hand five or fix days, flirring it twice or thrice a day ; then ftrain and prefs the liquor from the ingredients, put it in a cask, and let it hand fix months; then draw it clean off into another veffel *, bottle it in two days; in a month or fix veeks it will be fit to drink, but belt when J tis a year old. To make Palermo Wine. T A K E to every quart of water a pound of Ma laga raifins, rub and cut the raifins fmall, and put them to the water, and let them ftand ten days, ftirring it once or twice a day ; you may boil the water an hour before you put it to the raifins, and let it ftand to cool; at ten days end ftrain out your liquor, and put a little yeaft to it; and at three days put it in the veffel with one fprig of dried worm wood ; let it be clofe flopp’d, and at three months end bottle it off. To make Clary Wine. T AKE twenty-four pounds of Malaga raifins, pick them and chop them very fmall, put them in a tub, and to each pound a quart of water ; let them The Compleat Houfewife. 225 them deep ten or eleven days, dirring it twice every day ; you mud keep it covered dole all the while ; then drain it off, and put it into a veffel, and about half a peck of the tops of clary when ’tis in bloffom ; dop it clofe for fix weeks, and then bottle it off, in two or three months ’tis fit to drink. ’Tis apt to have a great lettlement at bottom, therefore ’tis bed to draw it off by plugs, or tap it pretty high. To recover Wine that is turnedJharp. TJ A C K off your wine into another veffel, and to ten gallons put the following powder •, take oyder-iliells, fcrape and wadi off the brown dirty outfide of the died ; then dry them in an oven till they will powder, a pound of this powder to every nine or ten gallons of your wine : dir it well together, and dop it up, and let it dand to fettle two or three days, or till ’tis fine ; as foon as ’tis fine, bottle it off, and cork it well. O every twenty gallons of wine take the whites A of ten eggs, and a fmall handful of fait * beat it together to a froth, and mix it well with a quart or more of the wine ; then pour it into the veffel., and in a few days it will be fine. To clear Wine. ‘T’AKE half a pound of hartdiorn, and diffolve it -*• in cyder, if it be for cyder, or rhenidi-wine for any liquor. This is enough for ahogfhead. jpAKE the bed Malaga raifins, and pick the large ftalks out, and have your water ready boil’d and cold ; meafure as many gallons as you defign to make, and put it into a great tub, that it may have room to dir ; to every gallon of water put fix pounds of raifins, and let it dand fourteen Q days. 12 6 The CompJeat Houfewife. days, ftirring it twice a day ; when you ftrain it off* or prefs it, you muff do nothing to it, but leave enough to fill up your calk, which you muff do as it waftes : it will be two months or more before it has done working *, you muff not flop it while you hear it hifs. To make Orange Wine with Raifins. HpAKE thirty pounds of new Malaga raifins, pick them clean, and chop them fmall; you muff have twenty large Seville oranges, ten of them you muff pare as thin as for preferving. Boil about eight gallons of foft water, till a third part be confumed ; let it cool a little, then put five gallons of it hot upon your raifins and orange-peel; ftir it well to gether, cover it up, and when tis cold, let it ffand five days, ftirring it up once or twice a day ; then pafs it through a hair fieve, and with a fpoon prefs it as dry as you can, and put it in a runlet fit for it, and put to it the rinds of the other ten oranges, cut as thin as the firft •, then make a fyrup of the juice of twenty oranges, with a pound of white fugar. It muft be made the day before you tun it up ; ftir it well together, and ftop it dole : let it ftand two months to clear, then bottle it up ; it will keep three years, and is better for keeping. To make Cherry Wine. pULL off the ftalks of the cherries, and mafh ¦*” them without breaking the ftones; then prefs them hard thro* a hair bag, and to every gallon of liquor put two pounds of eight-penny fugar. The veffei muft be full, and let it work as long as it makes a noife in the veffei then ftop it up clofe for a month or more, and when kisfine, draw it into dry bottles, and put a lump of fugar into every bottle. If it makes them fly, open them all for a moment, and ftop them up again( it will be fit to in a quarter of a year, Ta 227 !The Comp leaf Houfe’wife. To make Goofeberry Wine. TiOIL eight gallons of water and one pound of fugar an hour, fcum it well, and let it Hand till 3 tis cold ; then to every quart of that water allow three pounds of goofeberries, firft beaten or bruifed very well; let it ftand twenty-four hours ; then drain it out, and to every gallon of this liquor put three pounds of feven-penny fugar ; let it ftand in the fat twelve hours *, then take the thick fcum off, and put the clear into a veffel fit for it, and let it ftand a month *, then draw it off, and rinfe the veffel with fome of the liquor, and put it in again, and let it ftand four months, and bottle it. T 5 make Frontiniac Wine. “TAKE fix gallons of water and twelve pounds of 1 white fugar, and fix pounds of raifins of the fun cut fmall ; boil thefe together an hour ; then take of the flowers of elder, when they are falling, and will fhake off, the quantity of half a peck; put them in the liquor when ’tis almoft cold ; the next day put in fix fpoonfuls of fyrup of lemons, and four fpoonfuls of ale-yeaft, and two days after put it in a veffel that is fit for it, and when it has ftood two months, bottle it off. To make Englifh Champagne, or the fine Currant Wine. AKE to three gallons of water nine pounds of Lisbon fugar ; boil the water and fugar half an hour, fcum it clean, then have one gallon of currants pick’d, but not bruifed ; pour the liquor boiling-hot over them, and when cold, work it with half a pint of balm two days ; then pour it through a flannel or fieve, then put it into a barrel fit for it, with half an ounce of ifinglafs well bruifed ; when it has done working, ftop it clofe for a month, then bottle it, and in every bottle put a very fmall lump (2 of 2i8 The Compleat Houfewife . of double-refin’d fugar ; this is excellent wine, and has a beautiful colour. To make Saragofla Wine, or Englifh Sack. npO every quart of water put a fprig of rue, and to every gallon a handful of fennel-roots; boil thefe half an hour, then ftrain it out, and to every gallon of this liquor put three pound of honey, boil it two hours, and feum it well, and when it is cold, pour it off, and tun it into a veffel, or fuch cafk as is fit for it keep it a year in the veffel, and then bottle it it is a very good fack. To make Cyder . P ULL your fruit before it is too ripe, and let it lie but one or two days, to have one good fweat; your apples muft be pippins, pearmains, or harveys (if you mix winter and furnmer fruit together, it is never good) ; grind your apples, and prefs it and when your fruit is all prefs’d, put it immediately into a hogfhead, where it may have fome room to work, but no vent, but a little hole near the hoops but clofe bung’d ; put three or four pound of raifins into a hogfhead, and two pound of fugar, it will make it work better •, often racking it off is the beft way to fine it, and always rack it into fmall veffels, keeping them clofe bung’d,and only a finall vent-hole; if it fhotild work after racking, put into your veffel fome raifins for it to feed on ; and bottle it in March. * To make the fine Clary-wine. TTO ten gallons of water put 25 pound of fugar, and the whites of 12 eggs well beaten ; fet it over the fire, and let it boil gently near an hour ; feum it clean, and put it in a tub, and when it is near cold, then put into the veffel you keep it in, about half a ftrike of clary in the bloffom, flript from the italics, flowers and little leaves together, and a pint of new ale-yeaft ; then put in the liquor, and ftir it two or three times a-day for three days * when it The CompJeat Houfewife. t a 9 it has done working, flop it up ; and bottle it at three or four months old, if it is clear. To make Currant-wine. RATHER your currants full ripe, (trip them and bruife them in a mortar, and to every gallon of the pulp put two quarts of water, firft boil’d, and cold; you may putin fomerafps, if you pleafe ; let it ftand in a tub 24 hours to ferment, then let it run thro’ a hair fieve ; let no hand touch it, let it take its time to run( and to every gallon of this liquor put two pounds and a half of white fugar; ftir it well, and put it in your veffel, and to every fix gallons put in a quart of the bell rectified fpirit of wine ; let it ftand fix weeks, and bottle it; if it is not very fine, empty it into other bottles, or at firft draw it into large bottles; and then, after it has flood a fortnight, rack it off into fmaller. To make Elder-flower-wine. AKE two large handfuls of dry’d elder-flowers, and ten gallons of lpring-water; boil the water, and pour it fcalding hot upon the flowers; the next day put to every gallon of water five pound of Ma laga raifins, the ftalks being firft pick’d off, but not wafh’d ; chop them grofsly with a chopping-knife, then put them into your boil’d water, and ftir the water, raifins and flowers well together( and fo do twice a-day for twelve days*, then prefs out the juice clear, as long as you can get any liquor out ; then put it in your barrel fit for it, and flop it up two or three days, till it works*, and in a few days flop it up clofe, and let it ftand two or three months, till it is clear, then bottle it. To make Elder-wine. HpAKE lpring-water, and let it boil half an hour; then meafure five gallons, and let it ftand to cool*, then have in readinefs 20 pound of raifins of the fun well pick’d and rubb’d in a cloth, and hack Q3 them 1 ( o The CompJeat Houjewife. them fo as to cut them, but not too fmail ( then put them in, the water being cold, and let them ftand nine days, (birring them two or three times a day ; then have ready fix pints of juice of elder-berries full ripe, which mu ft be infufed in boiling water, or baked three hours; then drain out the raifins, and when the elder-liquor is cold, mix that with it( but it is beft to boil up the juice to a fyrup, a pound of fugar to every pint of juice ; boil and fcum it, and when cold, mix it with your raifin-liquor, and three or four fpoonfuls of good ale-yeaft ( ftir it well to gether, then tun it up in a veftel fit for it( let it ftand in a warm place to work, and in your cellar live or fix months. To make Goofeberry-wine, ’T’AKE 24 quarts of goofeberries full ripe, and 12 quarts of water,after it has been boiled two hours( pick and bruife your goofeberries one by one in a platter with a rolling-pin as little as you can, fo they be all bruifed( then put the water when it is cold on your mafh’d goofeberries, and let them ftand together 12 hours; and when you drain it off, be fure to take none but the clear ; then meafure the liquor, and to every quart of that liquor put 3 quar ters of a pound of fine fugar, the one half loaf-fugar 1 let it ftand to diflblve fix or eight hours, ftirring it two or three times( then put it in yourveftels, with two or three fpoonfuls of the beft new yeaft ( flop it eafy at firft, that it may work if it will( and when you fee it has done working, or will not work, flop it dole, and bottle it in frofty weather. Mountain Wine. P ICK out the big ftalks of your Malaga raifins, then chop them very final], 5 pounds to every gallon of cold fpring-water; let them fteep a fortnight or more, fqueeze out the liquor, and barrel it in a veftel fit for it( firft fume the veftel with brimftone 1 don*t ftop it up till the biffing is over. Lemon * The CompJeat Houfewife. 2 3 1 Lemon-wine 5 or, What may pafs for Citron-water . TAKE two quarts of brandy, and one quart of fpring-water, half a pound of double-refin’d fugar, and the rinds of 16 lemons ; put them together in an earthen pot, and pour into it 12 fpoonfuls of milk boiling hot ; ftir it together, and let it (land three days ( then take off the top, and pafs the other two or three times thro’ a jelly-bag ; bottle it; it is fit to drink, or will keep a year or two* To make Strong-beer TO a barrel of beer, take two bufhels of malt, and half a bufhel of wheat, juft crack’d in the mill, and fome of the flour lifted out of it ( when your water is fcalding hot, put it in your mafhing- fat ; there let it ftand till you can fee your face in it; then put your malt upon it, then put your wheat upon that, and do not ftir it ; let it ftand two hours and a half, then let it run into a tub that has two pound of hops in it, and a handful of rofemary flow ers ( and when it is all run, put it in your copper, and boil it two hours( then (train it off, fetting it a cooling very thin, and fet it a working very cool ( clear it very well before you put it a working, put a little yeaft to it( when the yeaft begins to fall, put it into your veffd, and when it has done working in the veffel, put in a pint of whole wheat, and fix eggs; then ltop it up, let it ftand a year, and then bottle it then mafh again, ftir the malt very well in, and let it ftand two hours, and let that run, and mafh again, and ftir it as before ; be fure you cover your mafhingdat well up( mix the firft and fecond running together, it will make goodhoufhold been To make Elder-Ale. jpAKE ten bufhels of malt to a hogfhead, then put two bufhels of elder-berries, pick’d from Q 4 the 2]t iThe CompJeat Houfemoife. the dalks, into a pot or earthen pan, and fet it in a pot of boiling water till the berries fwell; then drain it out, and put the juice into the guile-fat, and beat it often in*, and fo order it as the common way of brewing. All Sorts of Cordial-waters. The great Taljy-water. npAKE of fage, rofemary, and betony-fiowers, ft of each half a handful ; borage, and buglofs- flowers, of each a handful *, of lily of the valley and cowflip-flowers, of each four or five handfuls*, deep thefe in the bed fpiritof lack, every thing in their feafon, till all is in *, then put to them balm, fpike-fiowers, mother-wort, bay-leaves, leaves of orange-tree, with the flowers, of each one ounce •, then put in citron-peel, piony-feeds, and cinamon, of each half an ounce j nutmegs, cardamums, mace, cubebs,yellow-fanders, of each half an ounce; lignum aloes, one dram ; make all thefe into powder ; then add jujubes, the dones taken out, and cut in pieces, half a pound *, then add pearl prepar’d, fmaragdes, mufk and faffron, of each ten grains ; ambergreafe one fcruple, red rofes dry’d one ounce ; as many lavender-flowers, dript from their dalks, as will fill a gallon glafs; deep all thefe a month, and didii them in an alembick very carefully; after it is dill’d, hang a bag in it with thefe ingredients in it, pearl prepar’d, fmaragdes, mufk. and faffron, of each ten grains*, ambergreafe one fcruple*, red rofes dry’d, red and yellow fanders, of each one ounce ; hang them in a white farfnet bag in the water, dop it clofe. The virtues of this water; It is of excellent ufe in all The CompJeat JJoufemfe. 23 y all fwoonings, in weaknefs of heart, and decay of fpirits j it reftores fpeech in apoplexies and palfles, it helps all pains in the joints coming of cold or brui- fes, bathing the place outwardly, and dipping cloths, and laying on it; it ftrengthens and comforts all vital and animal fpirits, and cleareth the external fenfes, ftrengthening the memory ; reftoreth loft appetite, helpeth all weaknefs of theftomach; both taken inwardly, and bathed outwardly, it taketh away giddinefs of the head, and helpeth hearing; it makes a plealant breath •, it helpeth all cold dif- pofitions of the liver, and beginning of dropfles ; none can fufficiently exprefs the virtues of this wa ter : when it is taken inwardly, drop io or 12 drops on a lump of fugar, or a bit of bread, or in a difh of tea ; but in a fit of the palfy, give fo much every hour toreftore fpeech. Add to the reft of the flowers Angle wall-flowers, and the roots and flowers of Angie pionies, and mifletoe of the oak, of each a good handful. The Lady Hewet’s Water. HpAKE red fage, betony, fpearmint, unfethyffop, fetwell, thyme, balm, pennyroyal, celandine, water-crefles, hearts-eafe, lavender, angelica, ger mander, calamint, tamarisk, coltsfoot, avens, vale rian, faxifrage, pimpernel, vervain, parfley, rofe- mary, favory, fcabius, agrimony, mother-thyme, wild marjoram, Roman wormwood, carduus bene- didtus, pellitory of the wall, fleld-daifles, flowers and leaves ; of each of thefe herbs take a handful, af ter they are pick’d and wath’d *, of rue, yarrow, com*? fry, plantane, camomile, maiden-hair, fweet-marjo- ram, dragons, of each of thefe a handful before they are wafh’d or pick’d ; red rofe-leaves and cowflip- flowers, of each half a peck; rofemary-flowers a quar ter of a peck, hartfhorn two ounces, juniper-berries one dram, china-roots one ounce, comfry-roots flic’d, anifeeds, fennel-feeds, caraway-feeds, nutmegs, ginger, cinamon, pepper, fpikenard, parfley-feeds, cloves 14 ( 3e Compleat Houfewife. cloves and mace, aromaticum rofarum three drams s faffafras dic’d half an ounce, elecampane-roots, me- lilot-flowers, calamus-aromaticus, cardamums, lig num-aloes, rhubarb dic’d thin, galingal, veronica, lodericum,cubebsgrains, of eachof thefe two drams ; the cordials, bezoar 30grains, musk 24 grains, am- bergeafe 20 grains, dour of coral two drains, dour of amber one dram, dour of pearl two drams, gold four leaves, faffron in a little bag two drams, white fugarcandy one pound ; wadi the herbs, and fwing them in a cloth till they are dry ; then cut them, and put them into an earthen pot ; and in the mid ft of the herbs put the feeds, fpices and drugs, being brui ted ; then put thereto fuch a quantity of fherry-fack as will cover them, fo let them fteep 24 hours ; then diftil it in an alembick, and make two diftillings of if, from each of which draw three pints of water ; mix it all together, and put it into quart bottles; and divide the cordials into three parts, and put in to each bottle of water a like quantity ; fhake it of ten together at the drft ; the longer you keep it, the better it will be. There never was a better cordial in cafes of the greateft illnefs ( two or three fpoon- fuls almoft revive from death. The Lady Allen ’s Water. T’AKE of balm, rofemary, fage, carduus, worm wood, dragons, fcordium, mugwort, fcabius, formentil-roots and leaves, and angelica-roots and leaves, marigold-flowers and leaves, betony-flowers and leaves, centaury-tops, pimpernel, wood-forrel, or other forrel, rue, agrimony, rofa folis, of every one of thefe half a pound ; liquorice four ounces, ele campane-roots two ounces; wafh the herbs, fhake and dry them in a cloth ; then fhred them, and dice the roots, and put all into three gallons of the beft white-wine ; and let them ftand clofe cover’d two days and two nights, ftirring them morning and evening ; then take out fome of the berbs, lightly fqueezing them with your hands, and fill a itill full; let The Compleat Houfewife. 235 let them ftill twelve hours in a cold (till with a rea- fonable quick fire ; then put the reft of the herbs and the wine in an alembick, and diftil them till all the ftrength is out of the herbs and wine ; mix all the water in both ftills together, fweeten fome, but not all ; for cafes of great illnefs, warm fomeof thatun- fweeten’d blood-warm, and put it in a little fyrup of gilliflowers, and go to bed, covering warm. This is a very excellent water. Tlague-’water. HpAKE rofa folis, agrimony, betony, fcabius, centaury-tops, fcordium, balm, rue, worm wood, mugwort, celandine, rofemary, marigold* leaves, brown fage, burnet, carduus, anddragons of each a large handful j and angelica-roots, piony- roots, tormentif roots, elecampane-roots and liquo rice, of each one ounce ; cut the herbs, and flice the roots, and put them all into an earthen pot, and put to them a gallon o white wine and a quart of brandy, and let them fteep two days clofe covered % then diftil it in an ordinary ftill with a gentle fire; you may fweeten it, but not much. T)r. Stevens’s Water. T-AKE a gallon of the belt Gafcoigne wine or lack, then take of ginger, galengal, cinamon, nut megs, cloves, mace, anifeeds, caraway-feeds, corian der-feeds, of every of thofe one dram ; then take fage, mint, red role-leaves, thyme, pellitory of the wall, pot-marjoram, rofemary, pennyroyal, wild thyme, common lavender, of each of thefe one handful ; bruife the fpice and feeds, and ftamp the herbs, and put them all into the wine, and let it ftand clofe cover’d 12 hours, ftirring it often ; then ftill it in an alembick, and mix it as you pleafe. To make jlqua MiralUis: T A KE cubebs, cardamums, galengal, cloves, mace, nutmegs, cinamon, of each two drams, bruifed 26 ‘The Compleat Houfewife. bruifed fmall ; then take of the juice of celandine onepint, the juice of fpearmint half a pint, the juice of balm half a pint, melilot-flowers, cowflip-fiowers, rofemary-flowers, borage and buglofs-flowers, and marigold-flowers, of each three drams; fennel-feed, coriander-feed and caraway-feed, of each two drams ; two quarts of the belt fack, one quart of white-wine, one pint of brandy, one pint of the ftrongeft ange lica-water, and one pint of red rofe-water *, bruife the fpicesand feeds, and fteep them with the herbs, flowers, juices, waters, fack, white-wine and bran dy all night *, in the morning diftil it in a common ftill, patted up ; from this quantity draw off a gallon at leafc ; fweeten it to the tafte with fugarcandy 1 bottle it up, and keep it in fand, or very cool A Tin A: live of Ambergreafe. T AKE ambergreafe and musk, ofeach one ounce, and put to them a quarter of a pint of fpirit of wine; ftop itclofe, tie it down with leather, and fee it in horfe-dung 10 or 12 days. To make Orange or Lemonwaier. Tp O 100 oranges or lemons you nuift have three gallons of brandy, and two quarts of fack ; pare off the outer rinds very thin, and keep them in the brandy one night ; the next day diftil them in a cold ftill, a gallon with the proportion of peels is enough for one ftill, and of that you may draw olf between three and four quarts; draw it off till you tafte it begin to be fourifh ; fweeten it to your tafte with double-refin’d fugar ; mix firft, fecond and third run ning together*, if it is lemon-water, it fhouldbe per fum’d* put two grains of ambergreafe, and one of musk, ground fine, tie it in a rag, and let it hang five or fix days in a bottle, and then put it in ano ther, and fo for a great many if you pleafe, or elfe you may put three or four drops of tindture of am bergreafe in it; cork it very well : the orange is an excellent The Compleat Houfewife. 237 excellent water for the Homach, and the lemon is a fine entertaining water. King Charles II.’5 Surfeit-water. fp T“* A K E a gallon of the beff aqua-vite, and a quart -*¦ of brandy, and a quart of anifeed-water, a pint of poppy-water, and a pint of damafk rofe-wa- ter ; put thefe in a large glafs jar, and put to it a pound of fine powder’d fugar, a pound and half of raifins Honed, a quarter of a pound of dates Honed and diced, one ounce of cinamon bruifed, cloves one ounce, four nutmegs bruifed, one Hick of liquorice fcrap’d and dic’d ; let all thefe Hand nine days clofe cover’d, Hirring it three or four times a-day ; then add to it three pound of frefh poppies, or three hand fuls of dry’d poppies, a fprig of angelica, two or three of balm •, fo let it Hand a week longer, then Hrain it out and bottle it. The Walnut-water. N T” S A K E a peck of walnuts in July, and beat them -*• pretty fmall ; then put to them two quarts of clovegillidowers, two quarts of poppy-dowers, two quarts of cowdip-dowers dry’d, twoquarts of mari gold-flowers, two quarts of fage-flowers, two quarts of borage-flowers ; then put to them two ounces of mace beaten, two ounces of nutmegs bruifed, and one ounce of cinamon bruifed *, Heep all thefe in a pot with a gallon of brandy, and two gallons of the flrongefl beer , let it Hand 24 hours, and Hill it off. To make Orange-flower Brandy. HAKE a gallon of French brandy, and put it in a bottle that will hold itthen boil a pound of orange-flowers a little while, and put them to the brandy ; fave the water, and with that make a fyrup to fweeten it. A Cordial z j 8 The Compleat Houfewife. A Cordial-water that may he made in Winter. pAKE three quarts of brandy or fack, put two handfuls of rofemary and two handfuls of balm to it, chopt pretty fmall, i ounce of cloves, 2 ounces of nutmegs, 3 ounces of cinamon ; beat all the fpices grofsly, and fteep them with the herbs in the wine( then put it in aftill palled up clofe , fave near a quart of the firft running, and foof the fecond, and of the third ; when ftis diftill’d, mix it all toge ther, and diffolve about a pound of double-refin’d fugar in it, and when ’tis fettled, bottle it up* The Golden Cordial. T AKE two gallons of brandy, two drams and a half of double-perfum’d alkermes, a quarter of a dram of oil of cloves, one ounce of Ipirit of faf» fron, 3 pound of double-refin’d fugar powder’d, a book of leaf-gold. Firft put your brandy into a large new bottle *, then put three or four fpoonfuls of bran dy in a China cup, mix your alkermes in it ; then put in your oil of cloves, and mix that, and do the like to the fpirit of faffron ; then pour all into your bottle of brandy, then put in your fugar, and cork your bottle, and tie it down clofe ; fhakeitwell to gether, and fo do every day for two or three days, and let it (land about a fortnight; you muft fet the bottle fo, that when ’tis rack’d off into other bottles, it muff only be gently tilted ; put into every bottle two leaves of gold cut fmall ; you may put one or two quarts to the dregs, and it will be good, tho* not io good as the firft. The Fever- water. npAKE of Virginia fnake-root fix ounces, car- **¦ duus-feeds four ounces, and marigold-flowers four ounces, twenty green walnuts, carduus-water ftili’d two quarts, as much hot poppy-water, two ounces of hartfhorn; dice the walnuts, and fteep all in The Compleat Houfewife. 239 in the waters a fortnight; then add to it an ounce of London treacle* and diltil it all in an alembick pafled up ; three drops of fpirit of amber in three fpoonfuls of this water will deliver a woman of a dead child. To make the fir ft Liquid Laudanum. np A K E a quart of fack, and half a pint of fpirit of wine, and four ounces of opium, two ounces of faffron *, (lice the opium, and pull the faffron, and put it in a bottle with the fack, and fpirit of wine, and one ounce of fait of tartar, and of cina- mon, cloves and mace, of each a dram *, cork and tie down the bottle, and fet it in the fun or by the fire twenty days *, pour it off the dregs, and ’tis lit to ufe, ten, fifteen, twenty, or twenty-five drops. Afi ne Cordial-water. T)EAT two pounds of double-refin’d fugar very well, and put to it a gallon of the bell: brandy, ftirring it a good while all one way ; then put con- fedtion of alkermes one dram, oil of cloves one dram, fpirit of faffron one ounce *, then ftir it one way for a quarter of an hour, then add three fheets of leaf- gold, and bottle it up it will keep as long as you. pleafe. ‘To make Spirit of Caraways. ppAKE of caraway-comfits two pounds, put them into a glafs bottle with a wide mouth, put upon the caraways fpirits of wine as much as will cover them, one dram of ambergreafe rubb’d to powder, with as much fine fugar, and tied up in a rag, and s hang it in the bottle •, and let this hand three months clofe ftopt, then pour off the fpirit clear from the feeds ; take a little of this dropt in beer or ale, for wind or pain in the bowels. 240 The Compleat Houfewife. To cure Spleen or Vapours. T AKE an ounce of the filings of fteel, two drams of gentian diced, half an ounce of car- duus-feeds bruifed, half a handful of centaury tops, infufe all thefe in a quart of white-wine 4 days, and drink four fpoonfuls of the clear every morning fad ing two hours after it, and walking about if it binds too much, take once or twice a week fome little purging thing to carry it oif, Hyjlertcal Water. AKE zedoary, roots of lovage, feeds of wild parfnips, of each two ounces, roots of fingle piony 4 ounces, of mifletoe of the oak 3 ounces ; myrrh a quarter of an ounce, cador half an ounce ; beat all thefe together, and add to them a quarter of a pound of dried millepedes, pour on thefe 3 quarts of mugwort-water, and 2 quarts of brandy. Let them Hand in a clofe veffel 8 days, then diftil it in a cold [till palled up ; you may draw off 9 pints of water, fweeten it to your tade, and mix all together: This is an excellent water to prevent fits, or to be taken in faintings. A Stone Water. pAKE beans in pod, and cut them in fmall pieces, fill good part of an ordinary dill with them, and put to them two good handfuls of yar row, and didil them together in a cold dill ; let the party drink a glafs when in pain, and at the changes of the moon. To make Toppy Brandy. T’A K E fix quarts of the bed and fredied poppies, and cut off the black ends of them, and put them in a glafs jar that will hold two gallons, and prefs them in it; then pour over it a gallon of bran dy, dop the glafs very well, and fet it in the fun for a week or more ) then fqueeze out the poppies with your The Compleat Houfewnfe. 241 your hand, and fweeten it to your tale with double- refin’d fugar, and put to it an ounce and half of ai- kermes perfum’d ; mix it well together, and bottle it up. This is in imitation of red rofa-folis. T:) make Cherry Brandy. T° every four quarts of brandy, put four pounds of red cherries, two pounds of black, and one quart of rafpberries, a few cloves, a flick ofcinamon, and a bit of orange-peel ; let thefe Hand a month ciofe flopp’d, then bottle it off, put a lump of fugar into every bottle. To make Citron Hater. T° a gallon of brandy take ten citrons, pare the outiide rinds of the citrons, dry the rinds very well; then beat the remaining part.of the citrons all to rnafh, in a mortar; and put it into the brandy, flop it ciofe, and let it (land nine days ; then diftil it, then take the rinds that are dry, and beat them to powder, and infufe them nine days in the fpirit, and diftil it over again ; fweeten it to your tails with double-refin’d fugar ; let it (land in a large jug lor three weeks ; then rack it off into bottles. This is the true Barbados receipt for citron water. TAKE a gallon of new ale-wort, and put to it a$ much ltone-horfe dung from the horle as will make it pretty thick; add to this a pound of London treacle, two penny-worth of ginger fiiced, and fix penny-worth of fuffron ; mix thefe together, and diftil off in a cold ftill. Take three or four ipoon- fuls at a time. To make Caraway Brandy. OTEEPan ounce of caraway-feeds, and fix ounces of fugar, in a quart of brandy ; let it fteep nine days, and dear it off. a Tis a good cordial. 22 Tide Compleat Houfewife . The Saffron Cordial. T7ILL a large dill with marigold flowers, and drew on it an ounce of cafe nutmegs, that is, the nutmegs that have the mace on them ; beat them grofsly, and take an ounce of the btftEuglih faffron, pull it, and mix it with the dowers; then take three pints of mufcadine or tent, or Malaga fack, and with a fprigof rofemary dadi it on the dowers ; then di- dil it off with a dow fire, and let it drop on white fugar-candy; draw it off till it begins to be four, fave a pint of the fird running to mix with other waters on an extraordinary occafion *, mix the red together to drink by itfelfi This cordial is excellent 111 fainting, and for the fmall-pox or ague ; take five or fix fpoonfuls at a tiipe. The fine Clary-water. ‘“TAKE a quart of borage-water, and put it in an earthen jug, and fill it with two or three quarts of clary-dowers fredi gather’d ; let it infufe an hour over the fire in a kettle of water*, then takeout the flowers, and put in as many fredi dowers *, and fo do, for fix or feven times together ; then add to that water two quarts of the bed fack, and a gallon of fredi dowers, and two pounds of white fugar-candy beaten finally and didil it all off in a cold dill: Mix all the water together when ’tis dill’d, and Iweeten it to your tade with the fined fugar. This is a very wholfome water, and the fine entertaining water, Cork the bottles well, and keep it cook To make Spirit of Saffron. HPAKE four drams of the bed faffron ; open it, and pull it afunder, and put it in a quart bottle, and pour on it a pint of the ordinary fpirit of wine, that of twelve-pence a quart *, and add to it half a pound of white fugar-candy beaten fmall ; dop it clofe with a cork, and a bladder tied over it ; let it The Compleat Houfensoife. 243 it in the fun, and fhake it twice a day, till the candy is diffolv’d, and the fpirit is of a deep orange colours let it Hand two days longer to fettle, and clear it off in another bottle, and keep it for ufe. A fmall fpoonful for a child ; and a large one fora man or woman. ’Tis excellent in any peftilential difeafe, ’Ti$ good againft colds, or the confumptive cough. Black-Cherry Water for Children. TAKE fix pounds of black cherries, and brnife them fmall; then put to them the tops of rofe- mary, fweet-marjoram, fpearmint, angelica, balm, marigold-flowers, of each a handful *, dried violets, one ounce anifeeds, and fweet fennel-feeds, of each half an ounce bruifed. Cut the herbs fmall, and mix all together, and diftil them off in a cold Hill. This water is excellent for children, giving them two or three fpoonfuls at a time. To make Gripe-water. *TAKE two dozen bunches of penny-royal, fhred J grofsly ; then take coriander-feeds, anifeeds, fweet fennel-feeds, caraway-feeds *, brnife them all, and put them to the herbs in an earthen pot *, mix them together, and fprinkle on them a quart of brandy j let them Hand all night *, the next day diftil it off, and take fix, feven, or eight fpoonfuls of this water, fweeten’d with fyrup of gilliflowers. Drink it warm, and go to bed cover very warm, to fweat if you can ; and drink fome of it as long as the gripes continue. To make the Dtopfy-water. TAKE a bufhel of pick’d elderberries, put them in a large tub *, put in as much water or ftrong beer as will cover them, and put in a quart of ale- yeaft, and a piece of leaven as big as a penny loaf, break it to pieces, and ftir it together once or twice a day, for eight days together *, then put them in a R 2 pot 144 c ft )e Compleat Houfewife. pot, and diflil it off in an alembick ; draw off a gallon of water from this quantity. It muff be drank three times a day ; in the morning faffing, before dinner, and laft at night, till you have dranl the quantity. Lily of the Valley Water. ‘TAKE the flowers of lily of the valley, and diffil them in fack, and drink a fpoonful or two, as there isoccafion. It reftores fpeech to thofe who have the dumb palfey, or apoplexy : It is good againft the gout; it comforts the heart, and ftreng’li ens the memory ; it helps the inflammations of the eyes, being dropt into them ; and the flowers put into a glafs clofe ffopt, and fet into a hill of ants for a month ; then take it out, and you will find a liquor that comes from the flowers, which keep in a phial; it eafeth the pains of the gout, the place affe&ed; being anointed therewith. c To make Vertigo-watei ‘TAKE the leaves of red fage, cinquefoil, fandine and wood betony, of each a good handful ; boil them in a gallon of fpring-water, till it comes to a quart; when 5 tis cold, put into it a pennyworth of roach-allum, then bottle it up. When you ufe it, put a little of it in a fpoon, or in the palm of your hand, and fnuff it up. Go not into the air prefently. It muff be made between the firft and tenth of May. Dr. Burgefs’s Antidote againjl the Diague, HAKE three pints of mufcadine, and boil therein one handful of fage, as much rue, angelica roots one ounce, zedoary-roots one ounce, Virginia Inake-root half an ounce, iaffron twenty grains. Let all thefe boil till a pint be confumed ; then ftrain it, and fet it over the Are again, and put dierein two penny-worth of long pepper, half an ounce of ginger, as much nutmegs. Beat all the fpices, and Jet v The CompJeat Houfewife. 245 let them boil together a little, and put thereto a quarter of an ounce of mithridate, and as much Ve- vice- treacle, and a quarter of a pint of the beft ange lica-water. Take it warm both morning and even ing, two fpoonfuls, if already infeCted ; if not in fected, one fpoonful is enough for a day : Half a Ipoonful in the morning, and as much at night. This had great fuccefs, under God, in the plague ; his good Iikewife againft the fmall-pox, or any other peftilenrial difeafe. The Lady Onflow Water for the Stone. ‘T’AKE as much faxifrage, as being diftill’d will yield two quarts of watery then take a peck of hog’s haws, and bruife them well j then take fili- pendula and parfley of each three handfuls, parfley of breakftone and mother-thyme, of each two hand fuls; marflimallow-roots, parfley-roots, of each one handful j four large horfe-radiill-roots, red nettle- feed and burdock-leed, of each one ounce *, bruife the feeds, cut the herbs, and (lice the roots, and mix km well together with three quarts of white-wine, and as much new milk from the cow. So diftil them and the faxifrage-water together in a cold (till, and draw it off as long as any water will come *, the faxifrage muff be diftill’d in May, and the other water the latter end of September, or October, when the haws are ripe. Let the perlon, when the fit of the ftone cometh, take three or four fpoonfuls of white-wine, and as much of this water mix’d toge ther: if the diftemper abate nor, take fix fpoonfuls of this water once in two hours till ’tis removed. You may, if you pleafe, fweeten it with fyrup of marfhmallows. AKE Centaury-water. one pound of gentian, and fix pounds of green centaury; beat the gentian, and Hired the centaury, and put them into an earthen pot, and put to them as much white-wine as will cover R 3 them ) * 4 * The Compleat Houfewife. them, let it hand five days and diftil it in an ordi nary ftill. This is an excellent water. Take three or four fpoonfuls at a time in a morning, and faft 2 hours after it, and ufe exercife *, likewiie take it at night an hoar or two before you go to bed. To make Hiera-picra. pAKE a dram of hiera-picra, and a dram of co- chineal, and two drams of anifeeds; beat them all very fine; then put them into a bottle with a pint of the bell lack, and a pint of brandy ; fhake them w-dl together five or fix days ; then let it hand to fettle 12 hours, fo pour it off into another bottle clear from the dregs, and keep it for ufe. It is very good againft the colick or ftomach-ach, and removes any thing that offends the ftomach. Take four fpoonfuls of it faffing, and faft two hours after it. You muff take it conftantly three weeks ora month; and it is well to drink the following drink after it : Take new-lay’d eggs, and break them ; fave the fhells, and puli off the fkin that is in the infide ; dry the fhells, and beat them to powder ; fift them, and put fix fpoonfuls of this powder into a quart of thefe waters, half a pint of fennel-water, half a pint of parfly-water, half a pint of mint-water, half a pint of black-cherry-water. Take a quarter of a pint at a time, fhaking the glafs when you pour it out. Take this three times a day, at eleven in the morning, at 3 in the afternoon, and eight at night; and you fhould take it as long as you take the Hiera-picra . To make Lime-water. TAKE a pound of unflack’d lime, and put it into an earthen jug well glaz’d, and put to it a gallon of fpring-water boring hot ; cover it clofe ¦till it is cold ; then feum it clean, and let it ftand two days; then pour it clear off into glafs bottles, and keep it for ufe ; the older the better. The vir tues are as follow : For The Compleat Houfewife. 247 For a fore, warm fome of the water, and wafh the fore well with it for half an hour; then lay a plaifter on the fore of fome gentle thing, and lay a cloth over the plaifter, 4 or 5 doubles wet with this wa ter *, and as it dries, wet it again, and it will heal it. For a flux or loofenefs, take 2 fpoonfuls of it cold, in the morning, and 2 at night as you go to bed * do this 7 or 8 days together for a man or woman ; but if for a child, one Ipoonful at a time is enough ; and if very young, half a Ipoonful at a time. It will keep 20 years, and no one who has not expe rienc’d it, knows the virtues of it. A Milk -water for a cancerous Breajl. npAKE fix quarts of new milk, and four hand- fuls of cranes-bill, that fort of it that has little buds on it, and is long in the ftalk, and four hundred of wood-lice diftil this in a cold ffill with a gentle fire ; then take one ounce of crabs-eyes, and half an ounce of white fugar-candy, both in fine powder; mix them together, and take a dram of the powder in a quarter of a pint of the milk-water in the morn ing, at twelve at noon, and at night. Continue taking this three or four months. It is an excellent medicine. Cock-water for a Confumption. AKE an old red cock from a barn-door pull him alive, then kill him and quarter him, and with clean cloths wipe the blood from him ; then put the quarters into a cold ft ill, and part of a leg of veal, and put to them two quarts of old Malaga lack, a handful of thyme, as much fweet-marjoram and rofemary, two handfuls of pimpernel, four of dates (ton’d and flic’d, one pound of currants, as many raifins of the fun fton’d, a pound of fugar- candy finely beaten- when all is in, pafte up the ftill; let it ftand all night, the next morning ftill it, and mix the water together, and fweeten it to your tafte with white fugar-candy. Drink 3 or 4 fpoon- K. 4 fuls 248 The Compleat Houfevoife. fuls an hour before dinner and fupper. Diftil this water in May. . Another Water againfc a Confumption. HPAKE a pound of currants, and of harts-tongue, liverwort and fpeedwell, of each a large hand ful ; then take a peck of fnails, lay them all night in hyffop, the next morning rub and bruife them, and diftil all in a gallon of new milk •, fweeten it with white fugar-candy, and drink of this water 2 or 3 times a day, a quarter of a pint at a time. It has done great good. Another Water againjl a Confumption. ? TpAKE three pints of the belt canary, and a pint of mint-water, three ounces of candy’d eringo- roots, three ounces of dates, a quarter of an ounce of mace, three ounces of China-x oots, three ounces of raid os (ton’d inf ufe thefe twelve hours in an earthen pot clofe cover’d over a gentle fire ; when it is cold, (train it out, and keep it in a clean pan or glafs jar for ufe ; then make about a quart of plain jelly of harts-horn, and drink a quarter of a pint of this liquor with a large fpoonful of jelly night and morning for 2 or 3 months together. A Water to flretigthen the Sight. A K E rofemary-flowers, (age, betony, rue, and fuccory, of each one handful ; infufe thefe in two quarts of fack, and diftil them in an alembick. The dole is a fpoonful in the morning, fafting, till the water is clone. Rue-water, good for Fits of thelvlother. Hr A KE of rue, green walnuts, of each a pound, x figs a pound and a half; bruife the rue and wak nu cs, (lice the figs in thin dices, and lay them be tween the rue and walnuts, and diftil it oft ; bottle it up 5 and keep it for ufe. Take a fpoonful ortwo a when there is any appearance of a fib The Compleat Houfewife. An opening ‘Drink. 249 l T’A K E pennyroyal, red fage, liverwort, hore- hound, maidenhair, hyflfop, of each two hand fuls, figs a pound, raifins fton ; d a pound, blue cur rants half a pound, liquorice, anifeeds, coriander- feeds, of each two ounces; put all thefe in two gal lons of fpring-water, and let it boil away two or three quarts;, then ftrain it, and when it is cold, put it in bottles. Drink half a pint in the morning, and as much in the afternoon ; keep warm, and cat litde* For a Diftemper got by an ill Husband. HpAKE two pennyworth of gum-dragon, pick and clean it, and put it in an earthen pot; put to it as much red rofe-water as it will drink up ; ftir it two or three times a day, till it is all diftolv’d into a jelly ; then put in three grated nutmegs, and double-refin’d fugar to your tafte, finely powder’d, and a little cinamon-water, no more than will leave it in a jelly. Take the quantity of a nutmeg in the morning faffing, and laft at night; but hrff pre pare the body for it, by taking fix pennyworth of fuhis fanffius in poffet-drink, and drink broth in the working. For a Cough fettled on the Stomach. T AKE half a pound of figs, as many raifins of the fun fton’d, a flick of liquorice fcrap’d and dic’d, a few anifeeds, a few fweet fennel-feeds, and fome hyfifop wafh’d ; boil all thefe in a quart of fpring-water till it comes to a pint; drain it, and fweeten it very well with white fugar-candy. Take two or three fpoonfuls of it morning and night, and when you pleafe. To make Hungary-water. T AKE four ounces of rofemary-flowers, and a pint of fpirits of wine j infufe it 12 hours, and draw it off in a glafs ft ill. A A ‘Drink to preferve the Lungs. T AKE three pints of fpring-water, put to it an ounce of flour of fulphur, and let it boil on a flow fire till half is confumed ; then let it ftand to fettle, and ftrain it out, and pour it on one ounce of liquorice fcrap’d, and a dram of coriander-feeds, and as many anifeeds bruifed ; let it (land to fettle, and drink a quarter of a pint morning and night. An excellent Snail-water. *TVA K E of comfry and fuccory-roots, of each four ** ounces *, liquorice three ounces *, the leaves of harfcs-tongue, plantane, ground-ivy, red nettles, yar row, brooklime, water-crefies, dandelion, and agri mony, of each two large handfuls : gather thefe herbs in dry weather, and do not wafh them, but wipe them clean with a cloth ; then take five hun dred of fnails cleans’d from their fhells, but not fcour- ed ; and of whites of eggs beaten up to a water, a pint four nutmegs grolsly beaten, the yellow rind of one lemon and one orange ; bruife all the roots and herbs, and put them together with the other in gredients in a gallon of new milk, and a pint of ca nary ; let them ftand clofb covered 48 hours, and then diftil them in a common ftill with a gentle fire ; this quantity will fill your ftiil twice ; it will keep good a year, and is beft when made fpring or fall, but it is the beft when new 5 you muft not cork up the bottles in three months, but cover them with pa per; it is immediately fitforufe; and when you ufe it, take a quarter of a pint of this water, and put to it as much milk warm from the cow, and drink it in the morning, and at four o s -clock in the afternoon, and faft two hours after it; to take powder of crabs- eyes with it, as much as will lie on a fix-pence, mightily aftifts to fweeten the blood : when you drink this water, be very regular in your diet 3 and eat nothing; fait or four. The CompJeat Houfewife. 2 51 Eye-water. ‘”T AKE orrice-root dic’d two ounces, white cop-. peras finely beaten one ounce j put them in three pints of running water, diake it well three or four days, and then ule it *, if awatryeye, you may add a bit of bole-armoniac. To make Briony-water. ? “Tp A K E twelve pounds of briony-root, pound it to malh *, then take one quart of the juice of rue* one quart of the juice of mugwort leaves, of favin three handfuls, fweet bafil two handfuls *, mother of thyme, nepp and pennyroyal, of each three handfuls j dittany of Crete , anddry’d orange-peel, of each four handfuls, myrrh two ounces, cador an ounce, both powder’d, and likewife the orange-peel; didil this oif in an alembick( firft cut your herbs, and put them in the bottom of your dill then put in your briony- root, then mix your powders in a China dilh with fome fack, then pour in fix quarts of fack ; clofe up your dill, and draw it off. A Water to take after taking Balfam of Tolu. Hr A K E a pint of whites of eggs beaten to a froth, five nutmegs bruifed, two handfuls of dry’d fpearmint, two handfuls of unlet hydop , add to thefe a gallon of new milk, and didil it off in a cold dill; you may draw off about three pints: take fix fpoonfuls of this water at a time with fugarcandy in it. To make the true Daffy’s Elixir. A KE five ounces of anifeeds, three ounces of fennel-feeds, four ounces of parfly-feeds, fix ounces of Spanijh liquorice, five ounces of fena, one ounce of rhubarb, three ounces of elecampane, feven ounces of jallop, 21 drams of faffron, fixouncesof manna ? two pound of raifins, a quarter of an ounce of 2,52 The Compleat Houewife. of cochineal, two gallons of brandy ; ftonethe rai- fins, flice the roots, bruife the jailap ; put them all together, keep them dofe cover 5 d fifteen days, then ‘ftrain it out. For any Man or Beajt bitten by a mad ‘Dog. T AKE fage-1 eaves and rue, of each a good hand ful, two or three heads of gar lick, four pen nyworth of the bell treacle, a handful of the fmalh eft fhavings of tin or pewter ; boil all thefe in a quart of ftrong ale in a pipkin or (tone crock, clofe itopt and parted over, and fet it to boil in a kettle of hot water, and put it over the fire for two hours * 7 it will be apt to fly up, therefore put a pye-plate and bricks upon the top of the paile ; give or rather pour it in to the party bitten by five or fix fpoonfulsat a time, according to the rtrength of the party bitten, whe ther it be man or dog, or other creature : this mull be given 3 days before the full or new-moon next happening after the party has been bitten. Milk-Water. T AKE two good handfuls of wormwood, as much carduus, as much rue, four handfuls of mint, as much balm, half as much angelica ; cut thefe a little, put them into a cold ftill, and put to them three quarts of milk ; let your fire be quick till your ftill drops, then a little flower; you may drawoff’ two quarts ; the firff quart will keep all the year: this is extraordinary good in fevers, fweeten’d with fugar or fyrup of cloves. A Fo’wder to cure a Rupture. N the latter end of March get half a pound of knots of fcurvy grafs before they are quite blown, one pound of comfry-roots, half a pound of fern- roots, one ounce of juniper-berries, one ounce of dragons-blood, half a pound of the roots of folomon- ieal, a quarter of an ounce of nutmegs, a quarter of an I The Compleat Houfewife. 255 an ounce of mace ; fcrape your roots very clean, and ilice them thin, and put every fort by them- lelves in a clean paper bag *, Jay them on a clean earthen difh, and let them be put in a flow oven, till they are dry enough to powder. You muft do the like to your fcurvygrafs, that they may be all fine ly powder’d and mix’d together, and kept up clofe in a glafs, with paper round it. You may in any liquor give as much of this powder to a young child as will lie on a fix-pence, morning and night *, to one of feven years, more ; to a man or woman, as much as will lie on a fhilling. Put the powder in a fpoon 9 and wet it, to mix ; and take it three weeks. ‘Plain Hiera-Picra. “P U T one ounce of hiera-picra into one quart of **¦ brandy ; let your bottle hold more than a quart, that you may have room to fhake it *, let it ftand five days near the fire, fhakingit often, and flop it clofe. This is a good purge • take half a quarter of a pint going to bed, drink a draught of warm ale or broth a little while afcer it *, you may take it nine or ten days together ; it opens the flomach, caufes dige- ftion, prevents green-ficknefs, and kills worms in children. A very good Remedy for a hollow aching Tooth. ‘-pAKE ofcamphire and crude opium, ofeach four -*¦* grains, make them into three pills, with as much oil of cloves as is convenient *, roll them in cotton, apply one of them to the aching tooth, and repeat, if there is occafion. A Method to cure the Jaundice, which has been try d with great Succefs. T N the firfl: place, give the patient a vomit of the infufion of crocus metallorum, and oxymel of fquills, according to his conflitution ; then take of aloe s 254 c 3e Compleat Houfewife. aloes and rhubarb, of each two fcruples; of prepared fteel one dram, tartar vitriolated one fcrnple ; make pills with fyrup of horehound, of which gIVe four every night. Take of the roots of tnrmerickhalf an ounce, tops of centaury the leffer, Roman wormwood, and hore- hound, of each a handful; roots of the greater nettle, two ounces boil them in three pints of water to the confumption of half; when it is almoft boiled enough, add to it juniper-berries an ounce, yellow fanders and goofe-dung made into a nodulus, of each three drams, faffron two fcruples, rheniih-wine a pint; when it is boil’d enough, drain it, and add to it compound water of fnails and earth-worms, of each two ounces; take three ounces of it after each time of taking the following eledluary : Take of the conferve offea-wormwood, of the out- ward rind of orange-peels, of each two ounces; of fpecies of diacurcumae, and prepared fteel, of each three drams; of prepared earth-worms and rhubarb, of each two drams flowers of fal-armoniac and fait of amber, of each two fcruples*, of faffron powder’d one fcruple, with a fufHcient quantity of fyrup of horehound ; make an eledtuary, of which take the quantity of a large nutmeg twice a day, drinking three ounces of the bitter tindture after it. For a Rheumatifm , or Bain in the Bones. TAKE a quart of milk, boil it, and turn it with three pints of fmall-beer, then ftrain the pof- fet on feven or nine globules offtone-horfe dung tied up in a cloth, and boil it a quarter of an hour in the pofiet-drink ; when it is taken off the fire, prefs the cloth hard, and drink half a pint of this, morning and night, hot in bed*, if you pleafe, you may add white-wine to it. This medicine is not good, if troubled with the ftone. fo i The Compleat Houfenutfe. To make TreacJe-water. *55 T AKE juice of green walnuts four pound, and of rue, carduus, marigolds, and balm, of each 3 pound, roots of butter-bur halfa pound, roots of bur dock one pound, angelica and mafter-wort, of each half a pound ; leaves of fcordium fix handfuls; Venice – treacle and mithridate, of each half a pound *, old ca nary-wine a pound, white-wine-vinegar 6 pound, juice of lemons 6 pound ; diftil this in an alembick, and on any illnefs take four fpoonfuls going to bed« To make Ufquebaugh. HpO three gallons of brandy put four ounces of anifeeds bruifed ; the next day diftil it in a cold ftill pafted up then fcrape four ounces of li quorice, and pound it in a mortar ; dry it in an iron pan, do not burn it, put it in the bottle to your di- ftill’d water, and let it ftand ten days; then takeout the liquorice, and to every fix quarts of the fpirits put in cloves, mace, nutmegs, cinamon, and gin ger, of each a quarter of an ounce, dates ftoned and lliced four ounces, raifins ftoned half a pound ; let thefe infufe ten days, then ftrain it out, and tindlure it with faffron, and bottle it and cork it well. To make Mr. Denzil Onflow’* Surfeit- Water. TpA K E a gallon and half of the beft brandy, half a bufhel of poppies, half a handful of rue, half a handful of wormwood, one handful of fage, one handful of balm, one handful of unfet hyfiop, one handful of mint, one handful of fweet-marjoram, half a pound of rofa-folis j wafh, and pick, and dry thefe herbs in a coarfe cloth * then Hired them very fine. Take half a pound of liquorice fcraped and pulled into threads, one ounce of coriander-feeds, one ounce of anifeeds, a few cloves, all bruifed ; a pound of raifins ftoned, one pound of loaf-fugar *, put all thefe in an earthen jar, cover’d very clofe, and fet it in a coo! 2 5 6 The CompJeat Houfevoife. cool cellar* and ftir them twice a day, till the pop pies look pale ; put a little faffron in with the other ingredients, (train it off into another jar, and in a fortnight, when it is fettled, bottle it. Mix the herbs that are (trained from it with milk it is a cordial milk-water. An approved Medicine for the Dropfy. T’A K E about three fpoonfuls of the beff muftard- -*¦ feed, andabouthalf a handful of bay-berries, the like quantity of juniper-berries, one ounce of horfe- radifh, and about half a handful of fage of virtue, as much wormwood-fage, and half a handful of fcur- vy grafs, and a quarter of a handful of ltinking orach, and a little fprig of wormwood, a fprig of green broom, and half an ounce of gentian-root ; fcrape, wipe,, and cut all thefe, and put them into a bottle that will hold a gallon ; then fill the bottle with the beft ftrong-beer you can get j then hop it clofe, and let it (land three or four days, and drink every morning faffing half a pint. A Remedy for rheumatick Rains. I T’AK E of fena, hermodadts, turperhum and fcam- * mony, of each two drams *, of zedoary, ginger, and cubebs, of each one dram *, mix them, and let them be powder’d ; the dofe is from one dram to two in any convenient vehicle. Let the parts affedi:- ed be anointed with this liniment : Take palm-oil two ounces, oil of turpentine one ounce, volatile fait of harts-horn two drams j afterwards lay on a plaifter of mucilaginibus. Some that have been very much troubled with rheumatick pains, have by taking of fpirit of harts-horn in compound water of earth worms, found mighty benefit. j O ? An excellent Medicine for the fpotted , and all other malignant Fevers. ¦ A K E of the beft Virginia fnake-weed, and root of contrayerva finely powder’d, of each half a 1 fcruple. The Coinpieat Houfewife. 257 fcruple, Gtfrt-ftone half a fcruple, cador and camphire, of each five grains *, make them into a bolus, with a fcruple of Venice reacle, and as much fyrupof peony as is fufficient; repeat the bolus every fix hours, drinking a draught of the following julep after it: Take of fcorzonera-roots two ounces, butterbur- roots half an ounce, of balm and fcordium, of each an handful, of coriander-feeds three drams, of liquo rice, figs and raifins, of each an ounce ; let them boil in three pints of conduit-water to a quart, then drain it, and add to it compound peony-water three ounces, fyrup of rafpberries an ounce and half * let the patient drink of it plentifully. A fpecijick C ‘ure for flopping Blood. npAKE two ounces of clarified roch-allum, let it be finely powder’d, and melt it in a filver ladle ; tben add to it half an ounce of dragons-blood in powder, and mix them well together ; then take it off the fire, keeping it ftirr’d till it comes to the confidence of a foft pade, fit for making up into pills *, make your pills into the bignefs of a large pea, and as the pafte cools, warm it again to fuch a degree, as the whole quantity may be made into pills: this medicine is proper in all cafes of violent bleeding, without exception; the ordinary or ufual dofe is half a grain, to be taken once in four hours, till the bleeding flops, taking a glafs of water or pti- fan after it, and after every dofe and another of the fame liquor a quarter of an hour after ; in violent cafes give half a dram for a dofe. 1 0 make Stoughton’s Elixir. D T) ARE off the rinds of fix Seville oranges very thin, and put them in a quart bottle, with an ounce of gentian fcraped and diced, and fix pennyworth of cochineal; put to it a pint of the bed brandy * ihake it together two or three times the fird day, and then let it dand to fettle two days, and clear h off into bottles for ufe ; take a large tea fpoonful S in 2 5 8 Tlae Comp!e at Houfe’wife. in a glafs of wine in a morning, and at four in the afternoon j or you may take it in a difh of tea. An Electuary for a Cough. npAKE conferveof red rofestwo ounces, conferve of hips one ounce, Lucatellufs balfam half an ounce, fpices of hiatragacanth frigid one dram, fyrup of balfam three drams, mix all together wellj take the quantity of a fmall bean three times a day e Excellent Lozenges for a Cough . HpAKE a pound of brown fugarcandy and a pound *** of loaf-fugar, beat and fearce them thro’a fine heve *, take an ounce of the juice of liquorice, and diHolye it in three or four fpoonfuls of hyffop-watcr over a gentle fire ; then mix your fugar and fugar candy with one dram of orrice-powder, one dram of the powder of elecampane,of gum-dragon powder’d half a dram ; add one dram of the oil of anifeeds, and one grain of mufkj mix all thefe together, and work it into a pade, and roll them into lozenges the bignefs of a barley-corn, or fomething larger. To promote Breeding. T ET the party take of the fyrup of (linking or- rice a fpoonful, night and morning, fora week or more ; then as follows: Take three pints of good ale, boil in it the piths of three ox-backs, half a handful of clary, a handful of nep, for cat-bos) a quarter of a pound of dates iloned, diced, and the pith taken out a handful of raifins of the fun doned, three whole nutmegs prick’d full of holes*, boil all thefe till half be wailed; drain it out, and drink a fmall wine-glafs full at your going to-bed *, as long as it lads, accompany not with your husband; during the taking, or fome time before, be very chearful, and let nothing difquiet you. Take fhepherds-purfe a good handful, and boil it in a pint of milk till half be confumed, and drink it off. For The CompJeat Houfewife. For a Burn or Scald. M 9 T prAKE laurel-leaves, chop them in hogS’-greafe $ ftrain it, and keep it for ufe. To make Necklaces for Children in cutting Teeth. AKE roots of henbane, of orpin and vervain, fcrape them clean with a fharp knife, cut ’em in long beads, and firing them green, firft henbane, then orpin, then vervain, and fo do till it is the big- nefs of the child’s neck *, then take as much red wine as you think the necklace will fuck up, and put into it a dram of red coral, as much lingle peony-root, finely powder’d; foak your beads in this 28 hours, and rub the powder on the beads : fyrup of lemons, and fyrup of fingie peony, is excellent to rub the child’s gums with very frequently. A Medicine for the Colicky which not only gives Eafe in the mojl violent Fits, hut alfo , being often ufed , prevents their returning. AKE of the befb manna, and oil of fweet almonds* -*¦ of each an ounce and half* of chamomile-dowers boiled in pofiet-drink an handful; let the poffet- drink be flrained from the flowers, and mingled very well with the oil of almonds and manna ; let the patient take it three days fuccefllvely, and afterwards every third day for a fortnight. A Receipt for a confumptive Cough. ppAKE of the fyrup of white and red poppies* of each three ounces* of barley, cinamomwater, and red poppy-water, of each two ounces, of tindure of faffron one ounce, liquid laudanum forty drops* and as much fpirit of fulphur as will make it acid : take three or four fpoonfuls of it every night going S 2 i6o The Compleat Houfensoife. bed ; increafe or diminidi the dofe, according as you find it agrees with you. To make the Eye-fafoe. TAKE of frefh butter out of the churn, unfaltetl and unwafhed, two pound ; fet it in a glafs jar in the fun to clarify three months, then pour very clear off about a quarter of a pound, and put to it an ounce of virgin-wax ; when it is melted, put it into white role-water to cool, and beat it in the water half an hour; then take it out from the water, and mix it with half an ounce of rectified tutty finely powder’d, and two fcruples of maftich beaten and bruited as well as pofiible ; mix all well together, and put it in pots for ufe ; take a very little in your fingers when in bed, flint your eye, and rub it over the lid and corner of your eye. An excellent Medicine for the Tain in the Stomach. T iKE of tin Bur a facra (or tin (51 tire of favory) one ounce in the morning, faffing an hour, then drink a little warm ale *, do this twice or three times a week, till you find Relief. For a Fain in the Stomach . T AKE a quarter of a pound of blue currants, wipe them clean, and pound them in a mortar, with an ounce of anifeeds bruifed *, before you put them to the currants, make this into a bolus with a little fyrup of clovegilliflowers; take every morn ing the quantity of a walnut, and drink rofemary- tea, inftead of other tea for your breakfaff ; if the pain returns, repeat it. For a Stitch in the Side. T AKE rofin, pound and fife it, and with treaeje mix it into an eleftuary, and lick it up often in the day or night. To The Comphat Houfewife. 16 1 To cure an intermitting Ague and Fever , without returning. “TAKE jefuits bark in fine powder one ounce? fait of keel, and Jamaica- pepper, of each a quar ter of an ounce ; treacle, or moloflus, four ounces; mix thefe together, and take die quantity of a nut meg three times a day when the fit is off, and a draught of warm ale, or white-wine, after it. T)r. Hall’s Blaijler for an Ague. TAKE a pennyworth of black-foap, one penny worth of gun-powder, one ounce of tobacco- fnuff, and a glafs of brandy ; mix thefe in a mortar very well together, fpread plaifters on leather for the wrifts, and lay them on, an hour before you exped the fit. Excellent for a Burn , or Scald. ‘”TAKE of oil olive three ounces, white wax two ounces, fheep-fuet an ounce and half, minium and caftle-foap, of each half an ounce ; dragon’s- blood and camphire, of each three dramsj make them into a falve by melting them together’, anoint with oil to take out the fire, then put the plaifter on 7 drefs it every day. To prevent or cure the Blague. *1pAKE three pints of mufcadine-wine, boil in it a handful of fage, and as much rue, till a pint is wafted; then ftrain it out,and fet it on the fire again, and put therein long pepper, ginger, nutmegs, of each three parts of an ounce, beaten together in fine powder *, let it boil a little, then put to it two ounces of treacle, one ounce of mithridate, and a quarter of a pint of angelica-water ; difiolve the treacle and mithridate in the angelica-water, then mix all together j take of it both morn ing and evening, warm, two fpoonfuls ? if infeded rake it in bed, and S 3 “ fweas %6 % The Compleat Houfewife. fweat with it; but if not infected, one fpoonful in the morning may be fufficient, and not lie to fweat after it : you may take half a fpoonful at night ; this is good in the final 1-pox or meafles : it was ufed in the ficknefs*year, with great fbccefs both to young and old. Water in a Confumption , or in Weaknefs after Sicknefs. •TpAKE a calPs-pluck frefh kill’d, before the veal ¦ is blown i take out the pluck, but don’t wafh It]; cut it in pieces, and put it in a cold ftill , but firft put at the bottom of your ftill a fheet of whitepaper well butter’d ; then put in your pluck, with mint, balm, borage, hyflop, and oakdungs, of each about two handfuls; wipe and cut the herbs, but do not wafh them ; put in a gallon of new milk warm from the cow, pafte up the ftill, and let it drop on white fugarcandy ; it will draw off about 7 pints; mix it together, and bottle it for ufe : drink a quar* ter of a pint in the morning, and as much at four in the afternoon. A Stay to prevent a fore Throat in the SmaJl-Tox. TAKE rue, fhred it very fine, and give it a bruife, • mix with it honey and album-gr cecum , and work it together put it over the fire to heat, few it up in a linen ftay, and apply it to the throat pretty warm $ as it dries, repeat it. To prevent Tilting , and to take off *TAI£E rue and chop it, boil it in hogs-Iard dll it • green ftrain it out, and keep it for ufe 7 warm £ little in a fpoon, and with a feather anoint the face as they begin to fhell off 5 do it as often as convenient, -t. . ., i An The Compleat Houfe’wtfe. 26 An admirable Cerecloth. T AKE a pound of frankincenfe beaten fine, and a pound of rofin beaten, a pound of black pitch, and four ounces of cummin-feeds powder’d, four pennyworth of faffron dry’d and powder’d, four penny-worth of mace beaten and lifted, four pennyworth of cloves beaten fine, an ounce oi liquid laudanum, and a pound of deer-fuet. Seafon a new pipkin *, firft lay it in cold water, then boil water in it, and lee it by till it is cold *, then dry it, and put in your deer-fuet, and let it melt, fhaking it about as you do for melting butter *, then put in your frankincenfe, rofin, pitch, cum- min-feed, faffron, mace, cloves, and fet them over the fire, and let them have a boil or two •, then take them off, and fet it by a little, and then fprinkle in your liquid laudanum ; let it fimmer a little ; take it off, and when it is fit to fpread, fpread it on the thickeft brown paper, and ufe it on occafion j it is good for bruifes, aches, pains, burns, fealds, and fore breaks *, wipe the plaifter every day, and put it on again ; one or two plaifters will do. For the Cohck. TAKEof chamomile-flowers and mallow-leaves,of A each a handful, juniper-berries and fenegreek- feeds, of each half an ounce ; let the feeds and ber ries be bruifed ; boil them in a pint of water ; add to it firain’d, of turpentine dilfolv’d, with the yolk of an egg and oil of chamomile, of each an ounce 7 diacatholicon fix drams, hiera-picra two drams *, mix, and give it. After the operation of the clyffer, give the patient the following mixture ; Take of rue and chamomile-water, of each an ounce ; cina- mon-water an ounce, liquid laudanum twenty drops, fyrup of white poppies an ounce* S 4 How How to make the Lime-dr ink, famous for curing the Stone. TAKE a good half-peck of lime-ftones new- X burnt, and put them into four gallons of water ; ftir it well at the fkft putting in, then let it (land, nd ftir it again as foon as it is very well fettied, ftrain off the clear into a large pot, and put to it four ounces of faffafras, and four ounces of liquorice, fliced thin, raifins of the fun (toned one pound, half a pound of blue currants, mallows and mercury, of each a handful ; coriander, fennel, and anifeeds, of each an ounce j let the pot hand clofe cover’d for 9 days, then ftrain it ; and being fettled, pour the cleared of it into bottles; you may drink half a pint of it at a time, as often as you pleafe: in your morning’s draught, put a dram of winter-cherries powder’d. This has cured fome that have been fo tormented with the (tone in the bladder, that they could not make water, after they had in vain try-d abundance pf other remedies. A Receipt for the Cure of the Stone and Gravel, whether in the Kidneys, Ureters, or Bladder. TAKE marfhmallow-leaves, the herb mercury, **“ laxifrage, and pellitory of the wall, of each xreih gather’d 3 handfuls ; cut them fmali with a pair of fciffars, and mix them together, and pound them in a clean ffone mortar, with a wooden peftle, till they come toamafh; then take them out, fpread them thin in a broad glaz’d earthen pan, and let them lie, flirting them about once a day, til! they are thoroughly dry (but not in the fun) •, and then they are ready, and will keep good all the year long, pf fome of thefe ingredients fo dried, make tea, as you do common tea, with boiling-hot water, as ftrong !The Compleat Houfe’wlfe. 2.65 ftrong as you like to drink it, but the drbnger the better and drink 3, 4, or more tea-cups full of it blood-warm, fweeten’d with coarfe fugar, every morning and afternoon, putting into each cup of it, at lead half a fpoonful, or rather more, of the ex- prefs’d oil of beech-nuts, freffi drawn, (which in this cafe has been experienced to be vadly prefer able to oil of almonds, or any other oil) dirring them about together, and fo continue it for as long as you fee occafion. This medicine, how fimple foever it may feem to fome, is yet a fine emollient remedy, is perfect ly agreeable to the domach, (unlefs the beech-oil be dale or rancid) and will be found to fheath and foften the afperity of the humours in general, par ticularly thofe that generate the gravel and done, and will relax and fupple the folids, at the fame time : And it is well known by all phyficians, that emollient medicines do lubricate, widen and moiden the fibres, fo as to relax them into their proper di- menfions, without forcing the parts, whereupon obdruCtions of the reins and urinary paffages are opened, and by their cleanfing properties, as is this medicine, cleared of all lodgments of fandy concre tions, gravel and paffable dones, and made to yield better to the expulfion of whatever may plug or dop them up ; and likewife takes away, as this does, all heat and difficulty of urine and dranguries; and withal, by its foft mucilaginous nature, cools and heals the reins, kidneys, and bladder, giving prefent eafe in the done colick ; breaks away wind, and prevents its return, as it always keeps the bowels laxative. A late modern college phyfician of our own, a man of learning and probity, and who for his great ingenuity and fincerity was much edeem’d and re- fpedted by every member of that venerable body, fays, in his writings about the ftone and gravel , of one of the ingredients in this medicine, that fome People have extott’d it prodigioujly for its lichontriptick or 166 The Compleat Houfewife. ¦ or ftone-breaking qualities ; and in favour of fuch an opinion , fay, that a certain per fan, who had a very large ft one in his bladder , which was taken from him by cut – ting , made a cup of it, which he ufually drank out of i hut as he once had fame beer put into it , which had that ingredient boiled in it » cup fell to pieces in his hands , which fudden diffolution of it was attributed to the faid ingredient . But whether this relation be real or feign’d, or all or either of the ingredients capable of making frangible, or mouldring into fragments* the ftone bred in human bodies, fas are the virtues afcribed to them, and to one of them more particu larly) or whether it be poffible for any thing in na ture to do it, I fhall not undertake to determine 5 but this is certain, that all the ingredients that en ter the compofition of this medicine are particularly noted and prefcribed, tho* in different ways, as oc« cafions offer, by all ancient and modern phyficians, both in their writings and practice, in all cafes of gravel, ftone, ftrangury, ftoppage of urine, &c;„ with great fuccefs. Such as know not where to get the true Nut- oil, may have the right fort, and very good, at Mrs. Goddard 9 s, at the Golden-Ball in Burleigh – ftreet, near Exeter-Exchange in the Strand , at one (hilling and fix-pence the phial. An excellent Vomit. A K E a quarter of a pound of clear alum, bea- ten and lifted as fine as flour, divide it into three parts, the firft the biggeft : put a quarter of a pint of water in a fauce pan, and put in your big geft paper of alum, and let it fimmer over the fire, but not boil ; take it off, cool it to blood-warm 1 drink it off, but take nothing after it j fit ftill till it has work’d once, keep very warm, nor take no thing in the working ; but you may walk about after it has work’d once 1 take it three mornings to gether, or more if there be occafion, till the ftomach The CompJeat Houfewife. i6j is clear. There is no cafe where a vomit is proper* but this is good. A fine ‘Purge. AKE an ounce of liquorice, fcrape it and flice it thin, and a fpoonful of coriander-feeds bruifed ; put theie into a pint of water, and boil it a little; then drain this water into an ounce of fena* let it (land fix hours; drain it from the fena, and drink it fading. A purging Diet-drink in the Spring. TAKE fix gallons of ale, three ounces of rhu- barb, 12 ounces of fena, 12 ounces of mader- roots, 12 ounces of dock-roots, 12 handfuls of fca- bious, 12 handfuls of agrimony, three ounces of anifeeds; dice and cut thefe, put them in a bag* and let it work in the ale ; drink of it three or four times a day. For a fore Mouth in Children. T AKE half a pine of verjuice, ftraininto it four fpoonfuls of the juice of fage; boil this with fine fugar to a fyrup, and with a feather anoint the mouth often ; touch it not with a cloth, or rub it: the child may lick it down, it will not hurt it. T ? create a good Appetite , and Jlrengthen the Stomach, T AKE of the domachick pill with gums, extra- 6 lum rudii, of each a dram, reiin of jallap half a fcruple, tartar vitriolated one fcruple, oil of anifeeds, four drops ; mix with fyrup of violets, and make into pills, of which take four or five over night; they are of excellent ufe in the megrims and vertigo, by reafon they carry the humour off from theftomach* which fumes up into the head. 1 6 S The Compeat Houfewife. I wry good Medicine for the Bloody Flux. T AKE of the belt rhubarb fine-powdered half an ounce, of red fanders two drams, cinamon one dram, crocus martis aflringent three drams, of Lucatellus 9 s balfam what fuffices; make a mafs of pills, of which take three every night and morning for a fortnight. This has cured fome that have loft: a vaft quantity of blood, after other remedies had proved ineffectual. For red or fore Eyes. A K E a quarter of an ounce of white copperas, and an ounce of bole-armoniac ; beat them to a fine powder, and beat an ounce of camphire grofsly in an iron mortar; fet two quarts of fpring-water on the fire when it boils, take it off, and let it ftand till 5 tis lukewarmthen put in your powders, ftir- ring till cold : Drop the clear in the eye. For a Fain in the Stomach, or Heavinefs of Heart. T AKE a pint of rofe-water, put to it fome dou- ble-refin’d fugar, and a pennyworth of faffron ty’d up in a piece of lawn : let it ftand two or three days, and then at any time take three fpoon- fuls. For Fits from Wind or Cold. T AKE three drops of oil of amber in fome burnt wine, or mace-ale. If it is given in black cherry-water, it is good to forward labour in child** bed. To make the red Balls. T AKE rue, dragon, rofemary, fage, balm, be- tony, plantane, pimpernel, dandelion, fcabi- ous, wormwood, mugwort, faxifrage, red bramble- top, tormentil, fhepherds-purfe, lovage, carduus, centaury, angelica, agrimony, fumitory, fcordium, of each one handful ; gather thefe in dry weather, pick and chop them, put them in abroad pan, and pour The Compleat Houfensoife. 169 pour on them a pint of white wine, and let it (land nine or ten days in the fun, (tirring it fometimes; then (train it out, fqueezing it with your hand ; wipe your pan clean, and put in your juice, with half an ounce of powder of pearl prepar’d, half an ounce of Venice treacle, half an ounce of powder of coral, powder of crabs-claws two ounces, one ounce of double confe6tion of alkermes, and of bole-armo- niac powdered, as much as will make it the thick- nefs of a fyrup ; let it (land in the fun to dry two or three days, or till it will roll up into balls, what fize you pleafe ; if his too thin, ufe more bole-ar- moniac ; dry them well, and keep them for ufe : fcrape as much as will lie on a fix-pence, and take it in a glafs of fack, or fmall cordial, going to bed. To make Elixir Eroprietatis. HP A K E of myrrh four drams, aloes four drams, x faffron four drams, infufe them in a pint of the belt brandy ; firft put in the faffron, and let it (land 12 hours, then the myrrh and aloes; let it by the fire three or four days, fhaking it very of ten ; then (train it off. Take 60 or 70 drops, more or lefs, in a little white-wine, in a morning faffing, for a week or ten days together ; ’tis good for any illnefs in the (tomach, or in the bowels, ’Tis the bed of phyfick for children. To cure a Eimpled Face. npAKE an ounce of live brimflone, as much roch-allum, as much common fait* white fu- gar-candy two drams, fperma-ceti two drams; pound and fift all thefe into a fine powder, and put it in a quart bottle ; then put to it half a pint of brandy, three ounces of white lily-water, and three ounces of fpring-water *, (hake all thefe well together, and keep it for ufe. When you ufe it, (hake the bot tle, and bathe the face well, and when you go to bed, dip rags in it, and lay it all over the face ; in 10 or 12 days it will be perfectly cured* A 4f* zyo The Compleat Houfewifi. A Targe for Hoarfenefs , or any Illnefs on TA K E four ounces of the roots of forrel, of hyffop and maiden-hair, of each half a hand ful , raifins a quarter of a pound ftoned, fena half an ouhce, barley-water two quarts i put all thefe in a jug, and infufe them in a kettle of water two hours *, drain it out, and take a quarter of a pint morning and night* An EleAuary for a cold or windy Stomach. A K E gum-guaiacum one ounce, cubebs a quarter of an ounce, cardamums a quarter of an ounce ; beat and lift all thefe, and mix it with fy rup of gillyflowers into an electuary. Take night and morning the quantity of a nutmeg , drink a little warm ale after it. An EleAuary for a Tain in the Stomach. AKE conferve of wood-forrel and mithridate an equal quantity j mix it well together, and take night and morning the quantity of a nutmeg, fo do for fifteen days together. To hep Artichokes all the Tear. N the latter end of the feafon boil them till they • behalf enough, and then dry them upon a hair cloth upon a kiln the fpace of 50 hours, till they are very dry *, lay them in a dry place j when you ufe them, foak them a night in water, and boil them till they are tender. To keep Walnuts all the Tear. LMOST in the latter end of the feafon, take off the green fhell of your nuts, and dry them on a hair-cloth on the kiln 40 hours ; when they are dry, keep them for ufe when you would ufe 4 G The Compleat Houfewtfe. xj i ufe them, foak them three days in water, fliifting them three times a day. To make Ink. E T one pound of the beft galls, half a pound of copperas, a quarter of a pound of gum-ara« bick, a quarter of a pound of white fugar.candy 5 bruife the galls, and beat your other ingredients fine, and infufe them all in three quarts of white- wine or rain-water, and let them ftand hot by the fire 3 or 4 days ; then put all into a new pipkin, fet it on a flow fire, fo as not to boil ; keep it fre quently ftirring, and let it Hand five or fix hours, till one quarter is confum’d; and when cold, (train it thro 5 a clean coarfe piece of linen ; bottle it, and keep it for ufe. To voaflo. Gloves. AKE the yolk of an egg, and beat it, and egg the gloves all over, and lay them on a table, and with a hard brufh and water rub them clean ; then rince them clean, and fcrape white lead in water pretty thick, and dip the gloves in ; let them dry, and as they begin to dry, ftretch and rub them till they be limber, dry, and fmooth ; then gum them with gum-dragon fteep’d in fweet water, and let them dry on a marble ftone. If you colour them, fcrape fome of the following colours amongft the white lead ; the dark colour is umber; for brick colour red lead; for a jeffamy yellow oaker , for cop. per-colour red oaker j for lemon- colour turmerick, To make Tajle for Hands. L ANC H and beat a pound of bitter almonds, and in the beating put in two handfuls offtoned raifins, and beat them together till they are very fine •, then take three or four fpoonfuls of fack or brandy, as much ox-gall, three or four fpoonfuls of brown fugar, the yolks of three eggs; beat it well together, fet it over the fire 3 and give it two or three boils * T B 272 boils j when it is almoft cold, mix it with the al monds *, put it in gallipots the next day cover it clofe, and keep it coo), and it will be good five or fix months. Medic i n e s and Salves. To cure the Rickets. O PEN a vein in both ears between the jun ctures, mix a little Aqua-vita with the blood, and with it anoint the breaft, Tides and neck ; then take three ounces of the green ointment, and warm a little of it in a fpoon, and anoint the wrifts and ancles as hot as it may be endur’d ?, do this for nine nights juft before bed-time ; fhift not the fhirt all the time. If the veins do not appear, rub it with a little lint dipt in Aqua-vita or elfe caufe the child to cry, and that will make the veins more vi- fible, and bleed the better. To make the Drink. nr A K E a quart of fpring-water, of liverwort ¦*“ one handful, liquorice, anifeeds, coriander- feeds, fweet fennel-feeds and harts-horn, of each an equal quantity, 40 raifins ofthe fun, fton’d j 14 figs: boil all thefe together till one half is confumed, then put in three fpoonfuls of honey, and boil it a little more ; let it hand till it is cold, and ftrain it out, and put in two fpoonfuls of fyrup of gilli- flowers, and bottle it up ; take two or three fpoon fuls morning and evening. The green Ointment. np AKE rue, camomile, hyfifop, hogs-fennel, ted -*¦ fennel, rofemary, bays, ladies-mantle, pauls- betony* The Compleat Houfewife. 273 betonv, water-betony, balm, ncp, valerian, mallows, nightfhade, plantane,comfry, adders-tongue,Roman wormwood, common wormwood, vervain, clary, agrimony, red fage, ground-ivy, featherfew, felf- heal, melilot, bramble-tops, marfhmallows, fanicle, ribwort, mayweed •, of each of thefe, two large handfuls: pick and chop them, then take four pounds of butter unwafh’d, and three pounds of boars-greale, melt them together, and put in the herbs, and let it boil two hours *, then ltrain it out, let it ftand a little, and put it in pots for ufe. Another way to cure the Rickets. TAKE the drink thus: Take polypodium grow- ing upon a church or oak three ounces fcrap’d, liverwort and harts-tongue, of each a good handful, betony 20 leaves, white horehound and nep, of each four tops ; boil all thefe together in three quarts of fweet wort,till it is confum’d to two quarts j then ftrain it, and when it is cold, put to it two quarts of middling wort, fo let it work together *, then put it in a little veil’d, and when it has done working, take half a quarter of an ounce of rhubarb diced very thin, put it in a little linen bag, with a ftonein it to keep it from fwimming, and hang it in the velfel ; and when it is three days old, let the child drink of it a quarter of a pint in the morning, and as much in the afternoon at four o’-clock, or when the child will take it. You muft likewife anoint the child morning and night with this following ointment: Take butter in the month of May, as foon as ic is taken out of the churn, and walk it with the dew of wheat ; to a pound of butter, take a handful of red fage, as much of rue, camomile, and of low’d hyf- fop*, boil all thefe in the butter, and fcum it till it is boil’d clear ; then ftrain it out, and keep it in a gallipot for ufe ; you muft anoint the reins of the back and the ribs, ftroking it downwards, and upon the fmall of the belly, and fwing the child r often with the heels upwards. T To 24 The CompJeat Houfcwife. To make Charity-Oil. jTAKE poplar buds in the beginning of May one handful, and put them into a pint and half of oil, and half a pint of Aqua-vita, and cover them clofe, and let them hand till the following herbs are in feafon ; then add to your buds, betony, charity, fanicle, the tops of St. John’s-wort, when blown 3 adders-tongue, comfry, felf-heal, balm, fouthern- wood, pennyroyal, flowers of red fage, parfly,clowns all-heal, balfam, knotgrafs, fweet-marjoram, laven der-cotton, red rofe-buds,chamomile,lavender-tops, when blown, of each of thefe herbs a fmall hand ful ; but of poplar-buds, red rofe-buds, and adders- tongue, double the quantity •, gather the herbs in dry weather, and wipe them clean with a cloth j fhred them pretty grofsly before you put them in, fo let them keep in a ftone pot when ail is in, cover it very clofe, then fet them on the fire in a fkillet j let them fimmer with a flow fire five or fix hours, then ft rain it out. This oil is good for any green wound, bruife, burn, or ach ; and for bruifes in ward, taking a fpoonful in a little warm fack ; and for any outward levelling, warm it, and anoint the part affebled. An excellent Tlaijler for any Tain , occa sion’d by a Cold or Bruife. TAKE of the plaifter of red lead and oxycroceum, of each equal parts of the befl: ‘Theban opium one fcruple, fpread it on leather, and lay it to the part that aches ; after you have well anointed it with this ointment: Take of ointment of marfhmallows one ounce, oil of Exeter half an ounce, oil of fpike, and fpirit of harts-horn, of each a dram. For a bDropJy. TAKE of horfe-radifh-rootsflic’d thin, and fweet fennel-feeds bruis’d, of each two ounces i fmallage The Compleat Houfewife. 275 fmallage and fennel-roots dic’d, of each an ounce ; of the tops of thyme, winter-favory, fweet-marjo- ram, water-creffes and nettles, of each a handful ; bruife the herbs, and boil them in three pints of fack,and three of water,to the confumption of half; let it (land clofe cover’d for 3 hours, then drain it, and drink a draught of it twice a day fweeten’d with fyrup of fennel, fading two hours after it. For the Gripes. HpAKE a glafs of fack warm’d, and difTolve in it as much Venice-Freacle , or Diafcordium , as a hazel nut 1 drink it off going to bed j cover warm. To Jlay a Loofenejs. , T’AKE a very good nutmeg, and prick it full of holes, and toad it on the point of a knife ; then boil it in milk till much be confumed ; then eat the milk with the nutmeg powder’d in it ; in a few times it will dop. For the Strangury. AKE half a pint of plantane-water, one ounce of white fugar-candy finely powder’d, two fpoonfulsof fallad-oil, and the juice of a lemon j beat all thefe together very well, and drink it off. For a c Drought in a Fever. ‘T’AKE of fal-prunella one ounce, and difTolve it T 1 in fpring-water, and put as much fugar to it as will Iweeten it •, fimrner it over the fire till ’cis a fy rup and put fome into pofTet-drink, and take it two 1 or three times a day, or when very thirdy. A Tlaijler for an Ague. -TAKE rightzzo’-turpentine,and mix with it the 1 powder of white hellebore-roots, till ’tis did enough to fpread on leather. It mud be laid all over the wrid, and over the ball of the thumb, fix hours before the fit comes. T 2 For 276 The Compleat Houjewife . For a Chin-Cough. T AKE a fpoonful of wood-lice, and bruife ’em, and mix them with breaft-milk, and take them three or four mornings, according as you find be nefit. It will cure ; but fome mu ft take it longer £) than others. j 4 n admirable Tinflure for green Wounds. B ALSAM of Peru one ounce, ftorax calamita two ounces, benjamin three ounces, aloe focatrina, myrrh, electuary pure, and frankincenfe, of each half an ounce •, angelica roots and flowers of St.John’s wort, of each half’an ounce, fpiritof wine one pint; beat the drugs, fcrape and flice the roots, and put it into a bottle ; ftop it well, and let it ftand in the fun July, Auguft and September ; and then ftrain it through a fine linen cloth, put it in a bottle, ftop it dole, and keep it for ufe. Apply it to a green wound, dip a feather in it, and anoint the wound ; then dip lint in it, and put on it, and bind it up with a cloth; but let no plaifter touch it; twice a day wet the lint with a feather, but do not take it off till his well. T0 take off Blacknefs by a Fall. R U B it well with a cold tallow candle, as foon as his bruifed; and this will take off the blacknefs. •*1 break a Both T AKE the yolk of a new-laid egg, fome honey and wheat flower ; and mix it well together* and fpread it on a rag, and lay it on cold. A Poultice for a hard Swelling . B OIL the firteft wheat-flour in cream till his pretty thick ; then take it off, and put in mallows chopt; ftir it, and apply it as hot as can be endured; drefs it twice a day, and make frefh every time. To The Compleat Houfewife. 277 To flay Vomiting. T A KE afh-leaves, and boil them in vinegar and water, and apply them hot to the flomach ; do this often. v ’ ‘ : A Toaluce for a fore Bread , Leg , or Arm . T)OIL wheat-flour in ftrong-ale very well, and pretty thick; then take it off, and fcrape in fome boars-greafe ; let it not boil after the greafe is in % ftir it well, and apply it hot. A Salve for a JBlaJl , Burn , or Scald . *JjHAKE May butter frefh out of the churn, neither waflied nor falted, and put into it a good quan« tity of the green inner rind of elder, and put it in a pipkin, and fet that in a pot of boiling water let it infufe a day or two ; then Arain it out, and keep it in a pot for ufe. An excellent Remedy for Agues y which has been often tried with very great Succefs. T AKE of black foap, gunpowder, Ainking tobacco and brandy, of each an equal quantity ; mix them well together, and three hours before the fit comes, apply to the patient’s wriA ; let this be kept on for a fortnight. To cure the Biting of a mad Dog. TAKE two quarts of Arong ale, two pennyworth of treacle, two garlick-heads, a handful of cin» quefoil, fage, and rue; boil them all together to a quart, Arain it, and give the patient three or four fpoonfuls twice a day: take ditany, agrimony, and ruAy bacon, beaten well together, and apply to the fore, to keep it from feAering. T 3 278 The Compleat Houfewife. For [pitting Blood. HpAKE of cinnabar of antimony one ounce, and mix it with two ounces of conferve of red rofes , and take as much as a nutmeg at night and morning. T ? know if a Child has Worms , or not. HpAKE a piece of white leather, and peck it full of holes with your knife, and rub it with worm wood, and fpread honey on it, and ftrew the pow der of aloe focratina on it *, lay it on the child’s navel when he goes to bed *, and if he has worms, the plai ner will kick fait; and if he have not, it will fall. To flop Vomiting. HPAKE half a pint of mint water, an ounce of fyrup of violets, a quarter of an ounce of mi- thridate, and half an ounce of fyrup of rofes , mix all thefe well together, and let the party take two fpoonfuls firft, and then one fpoonful after every vomiting, till it is itay’ch To cure the Tooth-ado. ET the party that Is troubled with the tooth-ach lie on the contrary fide, and drop three drops of the juice of rue into the ear on that fide the tooth acheth, and let it remain an hour or two, and it will remove the pain if a needle is run through a wood-loufe, and immediately touch the aching tooth with that needle, it will ceafe to ach, A rare Mouth-water. HpAKE rofemary, rue, celandine, plantane, bram* ble-leaves, woodbine-leaves, and fage, of each a handful ; beat them, and Keep them in a quart of the bell white-wine vinegar, two days and nights ; then prefs it well, and ftrain it, and put to it fix ounces of alum, and as much honey, and boil them a little The Compleat Houjewife. 279 a little together foftl y till the alum is confumed ; when it is cold, keep it for ufe. ‘To make Lozenges for the Heart-burn. TAKE of white fugarcandy a pound, chalk three ounces, bole-armoniac five fcruples, crabs-eyes one ounce, red coral four fcruples, nutmegs one fcru- ple, pearl two fcruples *, let all thefe be beaten and lifted, and made all into a pafle with a little fpring- water •, roll it out, and cut your lozenges out with a thimble *, lay them to dry *, eat four or five at a time, as often as you pleafe. To make Syrup of Garlick. TAKE two heads of garlick, peel it clean, and boil it in a pint of water a pretty while ; then put away that water, and put a pint more to your gar- Jick, and boil it till the garlick is tender*, then draining it off, add a pound of double-refin’d fugar to it, and boil it in filver or tin till it is a thick fy- rup fcum it well, and keep it for ufe *, and take a fpoonful in a morning fading, another lad at night, for a iliort breath. To prevent After-pains. TAKE nine fingle peony-feeds powder’d, the fame A quantity of powder of borax, and a little nut meg *, mix all thefe with a little white anifeed-water in a lpoon, and give it the woman ; and a little anifeed-water after it, as foon as poffible after die is laid in bed. To cute the Tooth-ach. TAKE half an ounce of conferve of rofemary over night, and half a dram of extradl of ru- dium in the morning do this three dimes together; keep warm. T 4 f[G i8o The Compleat Houjewife. To cure the Jaundice. ‘TAKE a live tench, flit it down the belly, take out the guts, and clap the tench to the flomach as fail as poflible, and it will cure immediately. To pop bleeding at Mouth , Nofe, or Ears. TN the month of Map take a clean linen cloth, and wet it in the fpawn of frogs nine days, drying it every day in the wind *, Jay lip that cloth, and when you have need, hold it to the place where the blood runs, and it will flop. Another to flop Bleeding. AKE two handfuls of the tops of bramble-wood, and boil it in a quart of old claret till it comes to a pint; give fix fpoonfuls once in half an hour : in the winter the roots will do. To cure the T)ropfy. IAKE fix gallons of ale pretty flrong, but little hopt, then take alexander, red fage,fcurvygrafs, ground-ivy, and the long green leaves of flower-de- luce, of each two handfuls 5 bruife thefe well, and boil them well in ale *, then flrain it out, and when it is cool, work it as other ale j put it in your vef- fel, and when it is clear, drink of it in a morning failing, and drink no other drink except white-wine fometimes drink good draughts of it at a time. An excellent Medicine for Shortness of Breath. TTAKE half an ounce of flour of brimflone, a quarter of an ounce of beaten ginger, and three quarters of an ounce of beaten fena, and mix all together in four ounces of honey ; take the big- nefs of a nutmeg night and morning for five days together then once a week for fame time * then once a fortnight. For The Compleat Houfewife. 281 For Shortness oj Breath. A K E two quarts of elder-berry-juice when very -*¦ ripe, put one quart in a pipkin to boil, and as it confumes, put in the reft by a little at a time ; boil it to a balfam, it will take five or fix hours in boil* ing. Take a little of it night and morning, or any time. To cure a pimpled Face , and fweeten the Blood. TA K E fena one ounce, put it in a fmall ftean-pot, and pour a quart or more of boiling water on it j then put as many prunes as you can get in ; co ver with paper, and fet it in the oven with houfiiold- bread •, and take of this every day, one, two, three, or more of the prunes and liquor, according as it operates ( continue this always, or at leaft half a yean To cure the Dropjy, Rheumatism , Scurvy , and Cough of the Lungs. HpAKE Englih orris-roots, fquills, and elecampane- roots, each one ounce, hyftop and hore-hound- leaves, each one handful, the inner rind of green elder and dwarf-elder, of each one handful, fena one ounce and half, agarick two drams, ginger one dram ; cut the roots thin, and bruife the leaves, and put them into two quarts of the beft Lisbon wine; let thefe boil an hour and half on a gentle fire in an earthen mug, very clofe ftopt with a cork, and ty’d down with a bladder, that no air come to it, and fo fet it rn a large pot of boiling water •, fet it fo that no water get into the mug, which mu ft hold three quarts, that all the ingredients may have room to go in when it is almoft cold, ftrain it out very hard *, you muft fcrape the elder downwards *, take this for a week together if you can, and then mils a day j and if that does not do, go on with your other iSz The Compleat Houfewife. other bottle of the fame take it in a morning fart ing, ten fpoonfuls at a time, without any pofietr drink * 9 it will both vomit and purge yon *, it is an unpleafant tafte, therefore take a lump of fugar af ter it ; when it is quite cold, after it is drain’d off, let it fland in a flagon to fettle a night and a day, then bottle it up clear and fine for ufe : it is an admirable medicine. TAKE a pint of plantane-water, put to it two JL ounces of ifinglas, and let it ftand 24 hours to diflblve pour it from the dregs, and put in a pint of good red port-wine, and add to it three or tour dicks of cinamon, and two ounces of double-refin’d fugar ; give it a boil or two, and pour it off: let the party take two or three fpoonfuls, two or three times a day. To cure a Cancer. TA K E a dram of the powder of crabs-claws finely fearced, and made into pade with damafk-rofe- water, and dry’d in pellets of lozenges ; powder the lozenges as you ufe them, and drink the powder in whey every morning fading : if there be afore, and it is raw, anoint it with a falve made of dock-roots and frefli butter ; make a featon or iflue in the neck, keep a low diet ; keep from any thing that is fait, four, or drong. To cure the ‘Joint-Evil. AKE good dore of elder-leaves, and didil them A in a cold dill; let the perfon drink every morn ing and evening half a pint of this water, and wafii the fores with it morning and evening, fird warm ing it a little, and lay freih elder-leaves on the fores, and in a little time you will find they will dry up, but be fure to follow it exa&ly; ; it has cured when all other remedies have failed. For The Compleat Floufewife. 285 For the GreenSicknefs. AKE centaury the lefs, and wormwood and -®* rofemary flowers, of each a handful, gentian- root a dram, coriander-feeds two drams *, boil thefe in a quart of water, fweeten it with fyrupof flee], and take four or five fpoonfulsin the morning, and as much in the afternoon. To take off Freckles. A K E bean-flower-water, or elder-flower-water. A or May dew gather’d from corn, of either the quantity of four fpoonfuls, and add to it one fpoon- fui of oil of tartar very new drawn ; mix it well to gether, and often wafh the face with it i let it dry on. To make Tomatum. T AKE almoft a dram of white wax, two drams of fperma ceti y an ounce of oil of bitter almonds j flice your wax very thin, and put it in a gallipot, and put the pot in a fkillet of boiling water *, when the wax is melted, put in your fperma cetl, and juft Air it together, then put in the oil of almonds *, after that take it off the fire, and out of the fkillet, and flir it till cold with a bone knife ; then beat it up in rofe-water till it is white*, keep it in water, and change the water once a day. qAKE a quarter of a pound of virgin-wax, a -*¦ quarter of a pound of frankincenie, half a pound of burgamy-pitch melt them well together, ffirring them all the while till they are melted *, then give them a good boil, and drain them into water*, work it well into rolls, and keep it for ufe ; the more it is work’d, the better it is; fpread it on leather. A rare 2 84 *the Comp leaf Houfetvife. A rare green Oil for Aches and Bruifes. T AKE a pottle of oil of olives, and put it into a (lone pot of a gallon, with a narrow mouth ? then take fouthernwood,wormwood, fage, and cha momile, of each four handfuls; a quarter of a peck of red rofe-buds, the white cut from them *, fhred them together grofsly, and put them into the oil ; and once a day, for nine or ten days, ftir them well ; and when the lavender-fpike is ripe, put four hand fuls of the tops in, and let it (land three or four days longer, and cover’d very clofe; then boil them an hour upon a flow fire, ftirring it often j then put to it a quarter of a pint of the ftrongeft aqua vitcz y and Jet it boil an hour more *, then drain it thro’ a coarfe doth, and let it fland till it is cold, and keep it in glades for ufe * warm a little in a fpoon or faucer, and bathe the part affedted. To take out Spots of the Small- Box. TAKE half an ounce of oil of tartar, and as much ¦** oil of bitter almonds *, mix it together, and with a fine rag daub it often on the face and hands, before the air has penetrated into the fkin or fl-efh. For the Co lick. TAKE a dram and a half of Dr. Holland’s powder, and mix it in a little fack, and take it, and drink a glafs of fack after it *, it gives prefent eafe. An approved Remedy agamjl fpitting of Blood. T AKE of the tops of flinging-nettles, plantane- leaves, of each a like quantity * bruife them, and ftrain the juice out, and keep it clofe ftopt in a bottle, of which take three or four fpoonfuls every morning and evening fweeten’d with fugarof rofes: the juice of comfry-roots drank with wine is alfo very good : let the patient be blooded at fir ft, and jfome- The Compleat Houfewife. 285 fometimes gently purg’d ; but if there happens to be any inward forenefs, occafion’d by draining, this ele&uary; will be very convenient, viz. Take an ounce of Lucatellus* s balfam, of conferve of rofes two ounces, twelve drops of fpirit of fulphur, to be made into a loft electuary with fyrup of white pop* pies : the dofe is the quantity of a nutmeg every morning and evening. A Receipt that cur d a Gentleman who had a long time Jpit Blood in a great Quantity ( and was wafted with a Con – fumption. A K E of hyflop-water, and of the purefl honey, of each a pint ; of agrimony and coltsfoot, of each a handful ; a fprig of rue, brown fugarcandy, liquorice dic’d, fhavingsof harts-horn, of each two ounces *, anifeeds bruiled one ounce, of figs diced, and raifins of the fun ftoned, of each four ounces : put them all into a pipkin with a gallon of water, and boil it gently over a moderate fire till half is confumed ; then drain it, and when it is cold, put it into bottles, being dole dopt : take four or five fpoonfuls every morning, at four in the afternoon, and at night, the lad thing : if you add frefh water to the ingredients, after the fird liquor is drain’d off, you will have a pleafant drink, to be ufed at any time when you are dry. An infallible Cure for the galloping HP AKE half a pound of raifins of the fun doned, -*¦ a quarter of a pound of figs, a quarter of a pound of honey, half an ounce of Lucatellus* s bal fam, half an ounce of powder of deel, half an ounce of dour of elecampane, a grated nutmeg, one pound of double-refin’d fugar pounded ; fhred, and pound all thefe together in a done mortar ; pour into it a 2,86 The CompJeat Houfewife. pint of faliet-oil by degrees ; eat a bit of it four times a day the bignefs of a nutmeg ; every morning drink a glafs of old Malaga fack, with the yolk of a new- laid egg, and as much flour ofbrimftone as will lie upon a fix-pence ; the next morning as much flour of elecampane, alternately ; and if this will not cure you, the Lord have mercy upon you. T AKE a pound of guaiacum-bark, and half a pound of faffafras, and a quarter of a pound of liquorice; boil all thefe in three quarts of water, till it comes to three pints; and when it is cold, put it in a vefiel with two gallons of ale: in three or four days it is fit to drink, and drink no other drink for fix or twelve months, according to the violence of the diftemper ; it will certainly cure. A K E fome tares (fuch as von feed pigeons with) and dry them in an oven, and beat them to powder, and fift them, and take a fpoonful of that powder in a morning fading, and drink half a pint of white-wine after it; and do this for three morn ings together, and it will cure, tho* very far gone. For Corns on the Feet. *”p A KE the yeaft of beer,(not of ale) and fpread 1 L it on a linen rag, and apply it to the part affedted * renew it once a day f or three or four weeks ; it will cure. For Chilblains. O OAST a turnip foft, beat it to mafh, and apply it as hot as can be endur’d to the part affedted; let it lie on two or three days, and repeat it two or three times. 5 A K E two drams of henbane-feed, and the like of white poppy-feed *, beat them up with con fer ve of rofes, and give the quantity of a nutmeg at a time ; or take 12 handfuls of plantane-leaves, and fix ounces of frefh comfry-roots; beat thefe, and ftrain out the juice, and add to it fome fine fugar, and drink it off. AKE a large nutmeg, grate avvay half of it, and then toafb the flat fide till the oil ouze out; then clap it to the pit of the ftomach, Jet it lie lo long as it is warm j repeat it often till cur’d. To kill a Tetter. AKE flour of brimftone, ginger, and burnt alum, a like quantity ; mix it with frefh but ter unfalted, anoint as hot as can be endur’d at bed time*, in the morning wafh it off with celandine- water heated *, while this is continued, the party muff fometimes take cordials, to keep the humour from going inward. An Ointment for a Blajl. nr AKE velvet-leaves, and wipe them clean, and chop them fmall, and put them to unfalted butter out of the churn, and boil them gently till the goodnefs is out of the leaves ’ 7 then itrain it into a gallipot, and keep it for ufe lay velvet-leaves over the part, after it is anointed. A ‘Poultice to ripen Tumours. AKE half a pound of figs, two ounces of white lily-roots, two ounces of bean-flour or meal *, boil thefe in water till it comes to a poultice ; fpread it thick on a cloth, apply it warm, and fhift it as often as it grows dry. 288 The CompleatHoufewife. For the T?eth. T AKE a pint of fpring-water, put to it fix fpoors- fills of the bed brandy, wafh the mouth often with it, and in the morning roll a bit of alum a little while in the mouth. For a Drought in a Fever. llrAKE barley-water, fweeten it with fyrup of XYA violets, and tin&ure; it with fpirit of vitriol ; let them drink fometimes of this *, put fal prunella in beer or pofifet-drink, and fometimes drink of that; and if they are fick or faint* give a fpoonful of cordial in a difh of tea. A Fowder that has rejlored Sight when almoji loft. TAKE of betony, celandine, faxifrage, eyebrighf, * pennyroyal, and levidicum, of each a hand ful ; of anifeedsand cinamon, of each half an ounce*, take alfo of grains of paradife, ginger, hyfiop, parfiy, origany, ofier of the mountain, of each one dram 5 galingal and fugar, of each an ounce*, make all into a fine powder, and eat of it every day with your meat fuch a quantity as you ufed to eat of fait, and indead of fait : ofier, you mud have that at the phyfick-garden. For a Cough fettled on the Stomach . AK E half a pound of figs diced, raifins of the fun ftoned as many, and a dick of liquorice fcraped and diced, a fewanifeeds, and fome hyflop walk’d clean ; put all thefe in a quart of fpring- water, boil it till it comes to a pint ; then drain it, and fweeten it with white fugarcandy : take two or three fpoonfuls morning and night, and when the cough troubles you. To The Compleat Houfwife. 289 T1 cure a Dropfy. ‘T’AKE of horfe-radifh roots, fiic’d the long way “*¦ as thin as you can, two ounces ; fweet fennel- roots fiic’d two ounces, fweet fennel-feeds beaten two ounces, the tops of thyme, winter-favory, fweet marjoram, water-crefies and nettle-tops, of each one handful, wip’d and fhred fmall *, boil thefe in three pints of fpring-water a quart of fack, and a pint of white-wine ; cover it clofe, and let it boil till half be confumed ; then take it off the fire, and let it ftand to fettle three hours *, then ftrain it out, and to every draught put in an ounce of the fyrup of the five roots, which you may have ready made at an apothecary’s. Take this in the morning faffing, and at three o’clock in the afternoon, and faff three hours after it. If the party have the fcurvy, (which ufually goes with the dropfy) then add a fpoonfui of the juice of fcurvygrafs to each draught. An excellent Method to cure the Dropfy. T AKE a good quantity of black fnails, ftamp them well with bay-falt, and lay to the hol low of the feet, putting frefh twice a day ; take like- wife an handful of fpear-mint and wormwood, bruife them, and put them in a quart of cream, which boil till it comes to an oil; then ftrain, and anoint thofe parts which are fwell’d. Take of the tops of green broom, which after you have dry’d in an oven, burn upon a clean hearth to afhes, which mingle very well with a quart of white-wine? let it (land all night to fettle, and in a morning drink half a pint of the cleareft? at four in the afternoon, and at night going to bed, do the fame. Continue laying the poultice to your feet, and drinking the white-wine for three weeks together; this method has been often us’d with fuccefs. An II 200 The Compleat Houfewife. yin experienc’d Eye-water to jlrengthen the Sight , and prevent Qatar apis. T* A K E of eyebright-tops two handfuls, of celan- JL dine, vervain, betony, dill, ground-pine, clary, avens, and pimpernel, of each an handful, rofemary-flowers an handful ; of capon’s-gall and aloes bruis’d, of each half an ounce, of long-pepper a dram • infufe 24 hours in two quarts of white-wine, then draw it off in a glafs-ftill drop the water with a feather into the eye often. For Stuffing in the Lungs. T AKE white fugar-candy powder’d and fifted two ounces, China roots powder’d and fifted one ounce ; flour of brimftone one ounce. Mix thefe with conferve of roles, or the pap of an apple ; and take the bignefs of a walnut in the morning, faffing an hour after it 7 and the laff at night, an hour after you have eaten or drank. To cure Spitting of Blood , if a Vein is broken. HpA K E m ice-dung beaten to powder, as much as will lie on a fix-pence; and put it in a quarter of a pint of the juice of plantane, with a little fu- gar: Give it in the morning faffing, and at night going to bed. Continue this fome time, and it will make whole, and cure. To give Eafe in a violent Fit of the Stone . npAKE a quart of milk, and two handfuls of dry’d fage, a pennyworth of hempfeed, one ounce of white fugar-candy : Boil all thefe together a quarter of an hour, and then put in half a pint of rhenifh- wine. When the curd is taken off, with the ingre dient, put it in a bag, and apply it to the grieved part ; and of the liquor drink a good glafs-full. Let both be as hot as can be endured. If there isnot eafe The CompJeat Houfewife. 2 91 eafe the firft time, warm it again, and ufe it. It feldom fails. T For the Strangury. T AKE three fpoonfuls of the juice of chamomile in a fmall glafs of white-wine, thrice a day, for three days together. To procure eafy Labour. A KE half a pound of figs, half a pound of rai- fins of the fun (ton’d, four ounces of liquorice fcrap’d and flic’d ; one fpoonful of anifeeds bruifed ; boil all thefe in two quarts of fpring-water, till one pint is wafted ; then (train it out, and drink a quar ter of a pint of it morning and evening fix weeks before the time. To procure fpeedy Delivery when the Throws are gone. HTAKE half a dram of borax powder’d, and*mix’d with a glafs of white-wine, fome fugar, and a little cinamon-water : if it does no good the firft time, try it again two hours after, fo likewife the third time. To bring the dfter-Birth. IV E 30 or 35 drops of oil of juniper in a good glafs of fack. To prevent Jfter-Tains. l TpAKE half an ounce of large nutmegs, and toaft them before the fire, and one ounce of the belt: cinamon, and beat them together ; then mix it with the whites of two eggs, beating it together in a por ringer and take every morning in bed as much as will lie on the point of a knife, and fo at night i and drink after it the following caudle : Take a quarter of a pint of Alicant wine or tent, a quarter of a pint of red rofe-water, and a quarter of a pint of plantane-water j mingle all three toge- U 2 ther, G 292 The Compleat Houfewife. ther, and beat three new-laid eggs, yolks and whites, and make a caudle of them-, put into it two ounces of double-refin’d fugar, a quarter of an ounce of ci- namon *, you mu ft boil thecinamon in the wine and water before the eggs are in *, and after all is mixed, put to it half a dram of the powder of knot-grafs * take of this fixfpoonfuls morning and evening after the ekdtuary. Another for the fame. T AKE a fmall quantity of bole-armoniac, and boil it in new milk. Let the party drink of it morning and evening, if it be either a woman with child, or in child-bed. Take alfo fome hogVdung, and wrap it in a fine linen rag, warm it well, and put it to the lower part of the belly, and it will flop immediately. To flop Floodings. HpAKE the white of an egg, and beat it well with four or five fpoonfuls of red role-water, and drink it off morning and night nine mornings together 1 it has cured when all other things have failed. Let the patty often take ifing-glafs boiled or dif- folved in warm new milk, a pint at a time. A Tlaijler for a Weaknefs in the Back. TPAKE plantane, comfry, knot-grafs, fhepherd’s- 1 purfe, of each one handful; ftamp them fmall, and boil them in a pound of oil of roles, and a little vinegar ; when his well boil’d, ftrain it, and fee it on the fire again, and put to it four ounces of wax, one ounce of chalk, bole-armoniac one ounce, and terra-figillata one ounce boil all well, keeping it ftill ftirring ; then cool it, and make it into rolls, and Keep it for ufe; fpread it on leather when you lay it to the back* A The Compleat Houjewife. 29; A Drink for the fame. ‘Tp A K E four roots of comfry, and of knot-grafs “** and clary one handful, a fprig of rofemary, a little galengal, a good quantity of cinamon and nutmeg diced, the pith of the chine of an ox. Stamp and boil all thefe in a quart of mufcadine, then (train it, and put in fix yolks of eggs*, fweeten the caudle to your tafte with double-rehn’d fugar, and drink a good draught morning and evening. Take of crocus martis, and conferve of red rofes mixed together, three or four times a day. For the Dyfentery or Bloody-Flux. T AKE an iron ladle anoint it with fine wax; put into it glafs of antimony, what you pleafe ; fet it on a flow fire, without flame, half an hour, (till ftirring it with a fpatula ; then pour it out on a clean linen cloth, and rub off all the wax. Grind it to powder. This is the receipt as I got it *, but I kept it three quarters of an hour on the (ire, and could not rub off any wax. The dofe for a boy of 7 or 8 years, 3 grains*, for a weak adult, 5 grains; for a ftrong woman, 12 or 14 grains ; for a very ftrong man, 18 or 20 grains. N. B. I never gave above 14 grains, and in the making of it put about a dram of wax to an ounce of the glafs. It fometimes vomits, always purges, and feldom fails of fuccefs. I always intermit one day at leaft betwixt every dofe. For a Flux. ‘T’AKE a pint of new milk, anddiffolve in it half a quarter of a pound of loaf-fugar, as much mithridate as the bignefs of a walnut*, give this for a clyfter moderately warm *, repeat it once or twice, if there be occafton. u 3 For 24 c Th e Compleat Floufewife. For the Falling down of the Fundament, T AKE ginger and flice it, and put it in a little pan, heat it by dear well kindled coals, and put it in a clofe-ftooh Let the party fit over it, and receive the fume ; caft in the ginger by little and little, and keep warm. ‘To increafe Milk in Turfes. Tif AKE gruel with lentils, and Jet the party *** drink freely of if, or elfe boil them in poffet- drink, which they like belt. Jl good Furge. I NFUSE an ounce of fena in a pint of water, till half beconfumed ; when ’tis cold, add to it one ounce of fyrup of rofes, and one ounce of fyrupof buckthorn ; mix them well together. This quan tity makes two ftrong purges for either man or woman, and lour for a child. T ? prevent Mifcarrying. T A K E of dragons-blood the weight of a filver two-pence, and a dram of red coral, the weight of two barley-corns of ambergreafe, the weight of three barley-corns of E aft-India bezoar *, make all thefe into a very fine powder, and mix them well together, and keep themclofein a box and if you are frighted, or need it, take as much at a time as will lie on a penny, and keep very (till and quiet. Take it in a caudle made with mufcadine or tent, and the fhucks of almonds dried and beaten to pow der, and thicken it with the yolks of eggs. Take it in a morning falling, and at night going to bed ; this do till you are out of danger, and lay the fol lowing plaifier to the back : Take Venice turpentine, and mix with it bole- armoniac, and fpread it on black-brown paper the length and breadth of a hand, and lay it to the fmall of the back, keeping bed. For The Compleat Houfewife. 295 For the Green-fichiefs. T AKE an ounce of the filings of flee], or rudy iron beaten to powder, and mix it with two ounces of the flour of brimdone *, then mix it up into an eledtuary with treacle *, the party mull take the quantity of a nutmeg in the morning fading, and at four in the afternoon, and continue it till cured. To procure a good Colour. ‘T’AKE germander, rue, fumitory, of each a “** good handful, one pennyworth of faffron tied up in a rag, half a pound of blue currants bruifed ; damp the herbs, and infufe all thefe ingredients in three pints of fack over a gentle fire till half be con- iumed drink aquarter of a pint morning and even ing, and walk after it i repeat this quantity once or twice. You may add a fpoonfu! of the following fyrup to every draught : Take three ounces of the filings of deel, and put it in a glafs bottle with a dram of mace, and as much cinamon pour on them a quart of the bed white wine, dop it up clofe, and let it dand 14 days, fhaking the bottle every day ; then drain it out into another bottle, and put two pound of fine loaf fugar to it finely beaten ; let it dand till the fugar is dsdolved without dirring it *, then clear it into another bottle, and keep it for ufe. A Receipt for the Gout. T EIE following prefcription of the celebrated Meflieurs Boerhaave and Ofterdyfo, for the cure of the gout, has been tried with fo much fuccefs by a gentleman who was afflided with that didemper from the age of 15 to upwards of 40, and is now, as he hopes, perfedly cured of it, and is returning (with all proper caution) to his ufual (temperate) manner of living *, and it has befides done fo much good to feveral others to whom the falutary regi men has been communicated, that he thinks he can- id 4 * not 2p6 The Compleat Houfemvife. not do a more acceptable fervice to the publick, nor make a better acknowledgment for the benefit he has received by it, than to publifii the fame for the general good of his fellow creatures; and though he cannot anlwer for it, that it may have the fame hap py effects on every conffitution that it has had with him, yet he doubts not that the innocence of the method prefcribed, and the difinterefted manner in which he offers it to the publick , will be afufiicient j ufhfication of his good intentions, and abetter re commendation of its genuinenefs and efficacy, than any thing he can fay further on this fubjeCl. Troj tfots Boerhaave and Oster* dike ’sRegimenprejcrib’d for the Gout. ‘T’HEY are of opinion, that the gout is not to be -®- cur’d by any other means but by a milk diet, which will in twelve months time alter the whole mafs of blood ; and in order thereto, the following directions muff be ffri&ly; obferv’d and follow’d : I. You muff not tafte any liquor, only a mixture of one third milk and two thirds water, your milk as new as you can get it, and to drink it as often as you have occafion for it, without adding any other to it. A little tea and coffee is likewife permitted, with milk. II. In a morning, as foon as awake, and the (lo rn ach has made a digeftion, you muff drink eight ounces of fpring-water, and faff two hours after j then eat milk and bread, milk-pottage, or tea, with milk, with a little bread and frefh butter. III. At dinner you mud not eat any thing but what is made of barley, oats, rice, or millet-feed, carrots, potatoes, turnips, fpinage, beans, peafe,&Y.; You may likewife eat fruit when full ripe, baked pears or apples, apple-dumplins, but above all milk and bifkec is very good, but nothing fait or four, not even a Seville orange. IV. At fupper you muff eat nothing but milk and bread. V. It The Compleat Houfewife. 297 V. It is neceflary to go to bed betimes, even be fore nine o’clock, to accuftom yourfelf to deep much, and ufe yourfelf to it. VI. Every morning before you rife, to have your feet, legs, arms and hands, well rubb’d with pieces of woolen cloth for half an hour, and the fame go ing to bed. This article muft be ftri&ly; obferved ; for by this means the humours, knobs, and bunches will be difilpated, and prevent their fixing in the joints, by which they become ufelefs. VII. You muft accuftom yourfelf to exercife, as riding on horfe-back, which is beft, or in any coach, chaife, &c.; the more the better ; but take care of the cold weather, winds, and rain. Laftly , In cafe a fit of the gout fhonld return, and be violent, which they are of opinion will not, then a little dole of opium, or laudanum, may be taken to compofe you j but no oftner than neceftlty re quires. They are of opinion, that your father or mother having the gout, is of no confequence, if you will refolve to follow the foregoing directions ftriCtly. For the Gout. HpAKE a pound of bees-wax, and half a pound of rofin, of olibanum four ounces, of litharge of gold finely powder’d, and white-lead, of each twelve ounces ; of neat’s-foot oil, a pint. Set the oil, together with the bees-wax and rofin, over the fire as foon as they are melted, put in the powders, keeping it continually ftirring with a ftick ; as foon as it is boiled enough, take it off the fire, and pour it on a board anointed with neat’s-foot oil, and make it into rolls ; apply this plaifter, fpread on fheep’s leather, to the part affeCled ; once a week take of caryocoftinum, the quantity of a large nutmeg diftblved in white-wine, keeping yourfelf warm after if, by applying this plaifter, and taking the caryo coftinum, there are many which have found very great benefit. Another 298 The Compleat Houfewife. Another of the fame. ‘T’AKE as much Venice treacle as a hazel-nut, mix’d up with a fcruple of Gafcoign 9 s powder three or four nights together, when the fit is either on you, or coming on. For the Tiles. TAKE of the tops of parfley, of mullet, and of elder-buds, of each one handful; boil in a fuf- ficient quantity of frefh butter till it looks green, and has extra&ed; the fmell of the herbs( fl:rain,and anoint the place with it three or four times a day. A bitter Draught, T AKE of the leaves of Roman wormwood, the tops of centaury and St.John’s- wort, of each a fmall handful, roots of gentian dic’d two drams, caraway- feeds half an ounce ; infufe thele in half a pint of rheniih, and three pints of white-wine, for four or five days; take a quarter of a pint in a morning, filling up the bottle, and it will ferve two or three months,, For the Tiles. T AKE calcin’d oyfter-fhells, mix it with honey, and anoint the part tenderly night and morning. Another for the fame. T AKE afheetof lead, and have a piece of lead made like a dickftone(then between them two grind white lead and fallet-oil till it is very fine; put it in a gallipot for ufe. If the piles are inward, cut a piece of old tallow candle, and dip it in this oint ment, and put it up : if outward, put fome on a fine rag, and put it to them. For the Hemorrhoides inflam’d. L ET the party dip their finger in balfam of ful- phur made with oil of turpentine, and anoint the place two or three times a day. For For Cojlivenefs. T AKE virgin-honey a quarter of a pound, and mix it with as much cream of tartar as will bring it to a pretty thick electuary, of which take the bignefs of a walnut when you pleafe ; and for your breakfaft eat water-gruel with common mallows boil’d in it, and a good piece of butter •, the mallows mult be chopt fmall, and eaten with the gruel. To raife a Blifter. T HE feeds of Clemmatis Peregrina being bound hard on any place, will in an hour or two raife a blifter, which you mull cut and drefswith melilot plaifter or colewort leaves, as other blifters. Likewife leaven mix’d with a little verjuice, and about half a pennyworth of Cantharides flies, and fpread on leather the bignefs you pleafe, will in nine or ten hours raife a blifter, which drels as ufual. Flaifter for the Feet in a Fever. TAKE of briony-roots one pound, tops of rue a handful, black foap four ounces, and bay-falt two ounces *, beat all thefe in a mafh, and out of this fpread on a cloth for both feet *, apply it warm, and few cloths over them, and let them lie 12 hours; if there be occafion, renew them three times. A ‘Drink for a Fever. *T*AKE a quart of fpring-water, and boil in it an ounce of burnt harts-horn, a nutmeg quarter’d, a flick of cinamon ; let it boil a quarter of an hour ; when it is cold, fweeten it to your tafte with fyrup of lemons or fine fugar, with as many drops of l’pirit of vitriol as will juft fharpen it. Drink of this when you pleafe. A Vomit. ‘TAKE feven or eight daffodil-roots, and boil them in a pint of pofiet-drink, and in the working 500 The Compleat Houfewife. working drink carduus-water a gallon or more ; your poflet mud be cold when you drink it, and your car- d u us-tea mud be blood-warm ; if it works too much, put fome fait in a didi of poflet, and drink it off. For the Hickup. T AKE three or four preferv’d damfins in your mouth at a time, and fwallow them by degrees. For the Cramp. TAKE of rofemary-leaves, and chop them very A fmall, and few them in fine linen, and make them into garters, and wear them night and dayj lay a down pillow on your legs in the night. For Weaknefs in the Hands after a Faljy. npAKE of the tops of rofemary, bruife it, and make it up into a ball as big as a great wal nut, and let the party roll it up and down in their hand very often, and grafp it in the hand till it is hot *, do this very often. For an old Ach or Strain. * ,b T“’AKE an ounce of Lucatellus *s balfam, and mix it with two drams of oil of turpentine, gently heat it; anoint the place, and put new flannel on it. A new Method for curing the Venereal ! ‘Difeafe. jT need not be faid what direful accidents daily happen to people by falivations, as the lofs of teeth, of hearing, of a healthful conftitution, and often even lofs of life itfelf; and what makes this cafe ftill more deplorable is, that it has been generally thought, that nothing but an high falivation is the proper and adequate cure for this diftemper but the learned Dr. Chicoyneau has happily difcover’d and prov’d the contrary *, his method, which is fometimes call’d the Montbellier method , and fometimes the new French ‘The Compleat Houfewife. 301 French method , and which is attended with very little pain, and no danger at all, is as follows : The dodlor, according as he finds the patient’s cafe to be, fometimes orders a little blood to be taken away, fometimes a gentle purge or two to be taken ; but always makes him bathe five or fix times, and always an hour each time*, after which the whole operation confifts in nothing more than rubbing his feet, legs, and arms, four, five, or fix times, as the cafe requires, with a mercurial ointment, in fuch quantities, and at fuch proper intervals of time, that no high falivation may be rais’d thereby ; fometimes indeed, but not always, a gentle, moderate fpitting will enfue, nor is it pofiible in fome conftitutions to prevent it; but then it is never carry’d high nor encourag’d, it is neither troublefome nor dangerous; the patient during this time keeps his chamber, and obferves a regular diet, and all he fullers is only a little feverilh heat and reftleffnefs fometimes for a day or two, when the operation is at the height. After this manner only, without any further trouble or danger, does Dr. Chicoyneau cure the moll: inveterate pox, with all its fymptoms and atten dants *, it is therefore greatly to be wifh’d that all our lurgeons, and others who undertake the cure of this difeale, could be prevail’d on, out of regard to the eafe and fafety of mankind, wholly to lay afide the old pernicious way of falivation, and embrace this new and fafe method. There are fome hundreds of gentlemen i n England that can from their own experience bear witnefs to the excellency and efficacy of it 5 I myfelf, and three others that are now in company with me, have been all cur’d by it, two by Dr. Chicoyneau himfelf, in France , and the other two here in London. If any perfon is defirous to be further inform’d as to this pra&ice;, he may confult a book written by Dr. Chicoyneau , and tranflated intoEnglijh by F)x.Wil loughby , entitled. The Practice of Salivation fhewn to be of no Ufe or Efficacy in the Cure of the Venereal Bfea fe y but T T %oi The CompJeat Houfemfe. hut greatly prejudicial to it , &c.; or elfe a treatife pub- lifhed by Dr. Didier , one of the Profeffors at Mont pelier ; or laftly, a pamphlet lately publifh’d here, entitled, A Letter from a Pbyfician in London to his Friend in the Country , giving an account of the Mont * pelier practice in curing the venereal difeafe, For the jaundice. AKE half an ounce of rhubarb made into pow der, and beat it well,with two handfuls of good currants well cleans’d and of this ele&uary; take every morning a piece as big as a nutmeg for 14 or 15 mornings together, or longer, if need require. For the Colick. l AKE half a pint of Dr. Stevens’s water, as much plague-water, as much juniper-berry-water, and an ounce of powder of rhubarb; fhakethe bottle, and take four or five fpoonfuls at a time when the fit is on you, or likely to come. For a Burn. TVflX lime water with linfeed-oil, beat it together, and with a feather anoint the place, and put on a plaifter to defend it. To cure a ‘Place that is fcalded. TpAKE linfeed-oil, and put to it as much thick cream, beat them together very well, and keep it for ufe ; anoint the place that is fcalded twice a day, and it will cure it; put on it foft rags, and let nothing prefs it. The hitter T)raught. ‘T’AKEof gentian-root three drams,of chamomile- x flowers one ounce, of rofemary-flowers one ounce, tops of centaury, tops of Roman wormwood, tops of carduus, of each one handful; boil all thefe in 2 quarts of fpring-water till it comes to a quart; you may add a pint of white-wine to it; flrain it out. The Compleat Houfemaife. 30( out, and when it is cold, bottle it; drink a quarter of a pint in the morning, and as much at four o’ clock in the afternoon. To drama out a Thorn. pAKE the roots of comfrey, and bruife them in a mortar with a little boarsgreafe, and ufe this as a plaifter. For a fcald Head. TAKE three fpoonfuls of juice of comfry, two pennyworth of verdigreafe, and half a pound of tiogs-lard ; melt it together, but let it not boil; cut ofl the hair, and anoint the place ; it will cure it. For the Falling-Sicknefs. TTAKE the after-birth of a woman, and dry it to powder, and drink half an ounce thereof in a glafs of white-wine for fix mornings together : if the patient be a man, it moft be the after-birth of a female child ; if a woman, the contrary. For the Trembling at the Heart. M AKE a fyrup of damafk-rofes, and add thereto a fmall quantity of red coral, pearl, and amber- greafe, all finely beaten and powder’d ; take this fo long as your pain continues, about a fpoonful at a time. ¥ For a Thurify , if the Terfon cannot be blooded¦ TkAKE of carduus, the feeds or leaves, a large A handful ; boil them in a pint of beer till half is confum’d( then drain it, and give it the party warm ; they muff be fading when they take it, and fad fix hours after it, or it will do them harm. * TV 304 The Compleat Houfewife. To draw a Rheum from the Eyes. Y OAST an egg hard, then cut out the yolk, and take a fpoonful of cummin-feed, and a handful of bears-foot bruife them, and put them into the white of the egg, fo lay it hot on to the nape of the neck, bind it on with a cloth, and let it lie 24 hours, fo lay on frefh again it will cure in a little time. To clear the Eyes, TAKE the white of hens-dung, dry it very well, A and beat it to powder ; fift, and blow it into the eyes when the party goes to bed. For a Tin or Web in the Eye. ‘X’AKE the gall of a hare, and honey, of each a like quantity ; mix them together, and take a feather, and put a little into the eye, and it will cure in two or three days. If a hair or filh-bone ftick in the throat, imme diately fwallow the yolk of a raw egg *, it is a very good thing. An extraordinary Ointment for Burns and Scalds. ’TAKE of red dock-leaves, and mallow-leaves, of each a large handful, two heads ofhoufleek, of green elder, the bark being fcrap’d from it, a fmall handful % waih the herbs and the elder, which being cut fmall, boil in a pint and half of cream ; boil till it comes to an oil, which, as it rifes up, take off with a fpoon j afterwards ffcrain, and put to it three drams of white lead powder’d fine. A very good ‘Brink to be ufed in all Sorts of Fevers. TAKE two ounces of burnt harts-horn, boil it with a cruft of bread in three pints of water to a quart i (train, and put to it of barley, cinamon* water, two 1 two ounces, cochineal half a dram i fweeten it with fine fugar, and let the patient, as often as he is thirfty, drink plentifully of it; rub the cochineal in a rhortar together with the fugar. To cure the TeJlow or Black Jaundice. *T”AKE a quart of white-wine, a large red dock- A root, a bur root, that which bears the fmall bur* two pennyworth of turmerick, a little faffron, a little of the white of goofe-dung that feeds on the green *, boil all thefe together a little while, then let it run thro’ a ftrainer *, drink it morning and evening three days. A ‘Plaijler [or the Sciatica. AKE of yellow wax a pound, the juice of rnarjo* ram and red fage, of each fix fpoonfuls, juice of onions two fpoonfuls; let all thefe boil together till the juice is confumed ; and when it is cold; put in two ounces of turpentine, and of nutmegs, cloves, mace, anifeeds, and frankincenfe, of each a penny worth, finely powder’d ; ftir it well together, and make a plaiften A Salve for the King s-Evil. TpAKE a burdock-root, and a white lily-root, wafh* dry, and fcrape them, wrap them in brown pa per, and roaft them in the embers ; when they are loft, take them out, and ciit out the burn or hard* and beat them in a mortar with boars-greafe and beanflour; when it is almoft enough,put in as much of the bell turpentine as will make it fmell of it % then put it in a pot for ufe. The party muft take inwardly two fpoonfuls of lime-water in the morning, and faff two hours after it, and do the fame at four o’clock in the afternoon ; if there be any fwelling of the evil, they muft bathe it with this water a quarter of an hour together, a little warm’d, and wet a cloth, and bind it on the place but if the fkin be broken, only wafh it ill the X water* 06 The Comphat Hotifcwife. water, and fpread a thin piaifter of the halve, and lay on it ; fhift it once a day ; if very bad, you muff drefs it twice a day. To make the lime-water : Take a lime-(tone as big as a man’s head, it muft be well burnt ; put it into fix quarts of boiling water, cover it clofe, but home- times ftir it; the next day, when it is fettled, pour oft the clear water, and keep it in bonks for ufe. To cure Burjlennefs. npAKE.hemlock,and bruife it a little; heat it pretty well, and apply it twice a day, without any trufs, and keep the party as (till as may be ; this has cured, when many other things have failed. A Towder for Burfennefs. HpAKE a good quantity of wild mufk, roots and all, pick, wafh, and dry them ; then take of currant-leaves, vine-leaves and firings, an equal quantity; then take almoft a quart of hempfeed ; you muft lay the feed at the bottom of a pot, and the leaves and robts on the top ; then put it into an oven, dry them,rub them to powder,and fift them together; the party muft take as much of this powder as will Jie on a fix-pence in a little ale in the morning, and at four in the afternoon, and continue it five or fix weeks. The powder fhould be made in Ma y, if pofllble. For the Chin-Cough. TpAKE a fpoonful of the juice of pennyroyal, mix’d with fugarcandy beaten to powder; take this for nine mornings together. To cure the Itch ’without Sulphur. T AKE a handful of elecampane root, and as much fharp-pointed-dock, fhredthem lmall, and boil them in two quarts of fpring-water till it conies to a pint ft rain the liquor, and wi h ir let ti, party wafh his hands and face two or three tones a day. ACT The Compleat Houfewife. 3 0 For the Itch. ‘TAKE of chamomile and velvet-leaves* fcurvy- grafs and capons feathers, of each one handful * boil thefe in half a pound of butter out of the churn, till it is an ointment ; then drain it out, and mix it with half an ounce of black pepper beaten fine •, dir it in till it is cold, and anoint the party with it all over keep on the fame linen for a week ; then wafh with warm water and l’weet herbs, and put on clean linen : before you begin to ufe this* you malt take brimftone and milk for three mornings ; keep warm* and purge well after it is over. For the Scurvy or Dropjy. QTAMP and drain the juice of the leaves of elder* and to a quarter of a pint of juice put fo much white-wine ; warm it a little, and drink it off, and do this for four or five mornings together; if it purge you, it will certainly do good : take this in the fpring. For a Foofenefs. OIL a good handful of bramble-leaves in milk* fweeten’d with loaf-fuaar *, drink it night and morning. For an Ague. dT’l VE as much Virginia fnake-root, dry*d and pow der’d, as will lie upon a drilling, in a glafs of fherry or fack, jud before the cold fit begins, ufe this two or three times till the ague is gone. Another. -rAKE an dunce and half of the bed refin 5 d a!oes § and deep it in a quart of brandy; infufe it forty-eight hours, and take four fpponfulsjud before the fit comes* X 2 Another ]o 8 The Compleat Houfe(wife. Another. T AKE a pint of red rofe-water, and put to it an ounce of white fugarcandy, and the juice of three Seville oranges ; mix all together, and drink it off an hour before you exped the fit ; it cures at once or twice taking. An Ointment for a Burn or Scald. T AKE a pound of hogs-lard, and two good hand fuls of fheeps-dung, and a good handful of the qreen bark of the elder, the brown bark being Erft taken off*, boil all thefe to an ointment: you muff Erft take out the fire with fallet-oil, and a bit of an onion, and the white of an egg, beaten well toge ther; then anoint with the ointment, and in kfs than a week it will be well. A Cerecloth. F TAKE three pound of oil-olive, and half a pound of red lead, and half a pound of white lead, both powder’d and fifted ; then take three ounces of vir gin-wax, two ounces of Spanijh foap, and two ounces of deers-fuet; put all thefe things into a brafs kettle, fetting it over the fire, ftirring it continually till it comes to the height of a falve, which you may know by dropping a little on a trencher ; and if it neither hangs to the trencher nor your fingers, it is enough ; then dip your cloths in, and when you take them out, throw them into a pail of water, and as they cool, take them out, and lay them on a table, and clap them; and when you have done, roll them up with papers between, and keep them for ufe ; they muft be kept pretty cool. This cerecloth is good for any pain, fwelling, or bruife* The yellow Balfam. nr AKE* eight ounces of burgamy-pitch, 3 ounces and half of yellow bees-wax fticed, one pound of deerduet, one ounce of Vmks-tw rpentine beaten up The Compleat Houfewife. ] 09 yp in plantane-water, half a pine of red rofes, a quarter of a pint of vinegar of red rofes, 24 cloves of garlick, and of falt-petre dry’d before the hrehalf the quantity of a nutmeg; bruife the garlick in a ftone-mortar, and fet the oil, vinegar, and garlick in an earthen pipkin over the fire ; let it boil gently half an hour, then put in the pitch and wax, and when that is melted, put in the fuet, and one ounce of palm-oil ; then let it boil a quarter of an hour longer *, then take it off the fire, and put in the tur pentine and falt-petre ; fet it over the fire again for a little while ; then take it off, and let it ftand to cool ; then pour it gently into your gallipots, be fure you put in no dregs; the vinegar will fall to the bottom • tie the gallipots down with leather : it is an excellent falve for fore legs, boils, whitloes, fore brealls, and may fafely be ufed to draw corruption out of any fore •. put a little of it on lint, and put a philter of the following black falve over it : The Black Salve. TAKE a pint of oil-olive, three quarters of a A pound of yellow wax, two ounces of frankin- cenfe finely beaten and fearced, two ounces of the belt maftich, two ounces of olibanum, two ounces of myrrh, half a pound of white lead finely ground, and two drams of camphire boil thefe till they are black ; then let it Hand a little; oil a board, and pour it on, and oil your hand, and make it up in rolls for ufe* » For the Falling-Sicknefs. TAKE of the powder of man’s icull, of cinnabar, and antimony, of each a dram, of the root of male-peony, and frogs-liver dry’d, of each 2drams 8 of the fait of amber half a dram, conferve of rofe- mary two ounces, fyrup of peonies enough to make it into a foft eledtuary, of which give the quantity of a large nutmeg every morning and evening, drink ing after it three ounces of the water of the lilies of X 3 tlm 3 1 © The Compleat Houfewife. the valley ; take it three days before the new moon* and three days before the full moon : to bring the patient quickly out of the fit, lec his nofrils and temples be rubb’d with the oil of amber* For an Ague. *THAKE a quart of drong-beer, and a good quantity of the youngeft artichoke-leaves -, ihred them* and boil them very well together when you think it almod enough, put a fpoonful of rouftard-feed bruifed, and give it one boil* then drain it,and bottle it: take half a pint as hot as you can, half an hour before the fit comes. A calcin’d Water to dry up Ulcers and old Sores. TTAKE of the bed Roman vitriol three ounces* camphire one ounce, beat them into fine powder, put them into the bottom of a crucible, and fix it in hot embers cover it with white paper four double* and put a little tile on it *, let it be well calcin’d, but not too much when it is cold, beat it into fine powder, and fift it; then add to it three ounces of bole-armoniac, beaten and fifted , mix all together, and to half an ounce of this powder, put a quart of fpring or plantane-water boil the water, and when it is blood-warm, put in your half-ounce of powder, and dir it together in a pewter-bafon till it is quite cold i then put it in a bottle for ufe ; when you pfe it, drake the bottle, and pour lome out, and ufe it as hot as can be endur’d, either by fyringe, pr wadiing the place twice or thrice a day, and ufe die following plaider or falve. The Leaden Tlaifler. HPAKE of white lead three ounces, of red lead feven ounces, of bole armoniac nine ounces beat all into fine powder, and put to them a pint of the bed oij-olive j incorporate them over the fire, and The Comp]eat Houfewife. ( 11 and let them boil gently half an hour, putting in one ounce of oil of Exeter ; dir it continually, and when it is enough, make it up in rolls. This is a drying plaider. A Sake for a Burn or Scald. TAKE a pound of mutton-fuet Hired fmall, melt it, and put into it thyme, lweet-marjoram, me- lilot, pennyroyal, and hyffop, of each a good hand ful chopt fmall, and let it Hand together four days*, then heat and drain it out, and put in the fame quantity of herbs again, and let it Hand four days longer ( then heat it, and drain it out, and to that liquor put five pound of white rofin, and two pound of bees-wax diced, and boil it up to a falve *, and when it is cold enough, oil a board, pour it on it, and make it up in rolls. This is an admirable falve when the fire is taken out ( you mud take out the fire with oil, anoint it with oil with a feather, then lay on the plaider: it is good for a fmall cut, or idue inflam’d. A green Sake. ‘T’AKE five handfuls of clowns all-heal, ftamp it and put it in a pot, and add to it four ounces of boars-greafe, half a pint of oil-olive, and wax 3 ounces fliced ; boil it till the juice is confumed, which is known when the duff doth not bubble at all; then drain it, and put it on the fire again, adding two ounces of Venice turpentine( let it boil a little, and put it in gallipots for ufe *, melt a little in a fpoon, and if the cut or wound be deep, dip your tents in it; if not, dip lint and put on it, and defend the place with a leaden plaider( drefs it once a day. For a fore Breajt, 1 when it is broken. TAKE a quarter of a pound of raifins of the fun (toned, and beat them very fmall 5 then add to it near as much honey, and beat it together into a ‘ X 4 1 11 The Compleat Houfewife. falve fpread it on a cloth, and make tents, if occa- Hon ; drefs it once a day ; when it is well drawn life the yellow balfam, and black or leaden plaifter. A ‘Poultice for a fore Breajl before it is broken. OIL white bread and milk to a poultice ; then put to it oil of lilies, and the yolk of an egg j fet it over the fire again to heat, and apply it as hot as can be endur’d drefs it morning and night till ic is broke, then drefs it with the poultice of raihns. To difperfe Tumours . HTAKE of yellow wax, frankincenfe, and rofin, of each four ounces; melt them together, ftrain it out, and when it is coo], make it in a roll, and keep it for ufe. To keep a Cancer in the Breajl from increafing. HTAKE of lapis calaminaris four ounces, all in one piece, and having made it red hot in a crucible nine times, quench it every time in a pint of white- wine % then take two ounces of lapis- tutty, and helv ing burnt that red hot in a crucible three times, quefich that every time in a pint of red rofe-water ; then beat the tutty and the calamin arisen one toge« ther in a mortar very fine, and put it in a glafs bottle, and put the rofe-water and white-wine to it, and fhake it three or four times a day for nine days, be fore you begin to ufe it: you muff keep the wine %nd the rofe-water dole cover’d when you quench die ftone, that the fleam does not go out; when you pfe it, fhake it well, and dip rags in it, and lay them fo the bteaft ; let the rags remain on till it isdrefs’d again ; it mufl be drefs’d twice a day, night and morning: the clearwater is excellent for weak or fore eye§ 0 ‘ ” For The Compleat Houfewife. j i $ For a Swelling in the Face. TAKE a handful of damafk-rofe-leaves, boil them in running-water till they are tender, ftamp them to a pulp, and boil white bread and milk till it is foft then put in your pulp, with a little hogs- lard, and thicken it with the yolk of an egg, and apply it warm. For a fore Throat. M AKEa plaifter of Paracelfus four inches broad, and fo long as to come from ear to ear, and ap ply it warm to the throat; then bruife houfleek, and prefs out the juice ; add an equal quantity of honey, and a little burnt alum mix all together, and let the party often take fome on a liquorice-ftick. A purging Diet-drink* TAKE of garden fcurvygrafs fix handfuls, water- A creffes and brooklime, of each four handfuls, peach-blolToms four handfuls, nettletops and fumi tory, of each three handfuls, monks-rhubard four ounces, fena four ounces, china two ounces, far fa- par ilia three ounces, rhubarb one ounce, coriander and fweet fennel-feed, of each half an ounce 5 cut the herbs, flice the roots, bruife the feeds ; put them in a thin bag, and hang them in four gallons of fmall ale ; after three days drink a pint of it every morn ing be regular in diet, eat nothing fait or four. Fills to purge the Head. T AKE of the extract of rudium two drams, and pill foetida one dram ; mix thefe well together, and make it into twelve pills; take two, or if the confutation be ftrong, three of them, at fix o’clock in the morning : drink warm gruel, or thin broth, pr poflet-drink 3 when they work. For 214 The Compleat Houfewife. For a Canker in the Mouth. T AKE celandine* columbine, fageand fennel, of each one handful *, ftampand ftrain them, and to the juice put a fpoonful of honey, half a fpoon- ful of burnt alum, and as much bole-armoniac beat en fine *, mix and beat all thefe together very well, and wrap a little flax about a flick, and rub the can ker with it i if it bleeds, it is the better. A Water for fore or weak Eyes . T AKE ground-ivy, celandine and daifies, of each a like quantity, ftamp’d and ftrain’d*, and add to the juice a little fugar and white rofe-water, fhake this together, and with a feather drop it into the eyes this takes away all manner of inflammation, fpots, itching, fmarting, or web , and is an excel lent thing for the eyes. An excellent Frefcription for the Cure of Worms. npHE following receipt is an extraordinary re me- dy for the worms which breed in human bo dies, and with which vaft numbers of people of all ages and both fexes are afflicted, and fome of them very feverely, efpecially children, and other young perfons, of whom abundance are carry’d off yearly, by being thrown thereby into convulfions, epilep- tick fits, vomitings, loofenefifes, white or green-fick- nefs, and other diforders, which had been judg’d to have proceeded from other caufes, when the occa sion thereof was worms. But as there is fuch a va riety of diforders proceeding from thofe inteftine animals reprefenting other difeafes, I fhall for the information of fuch as may little imagine their ma lady to be occafion’d from worms, when it appears fo plain to themfelves and their phyficians, that it is this or that other difeafe, firft fet down fome of the many figns and fymptoms of worms, and then pre fer i be !The Compleat Houfewife. 3 1 5 fcribe the remedy to deftroy, expel, and rid the pa- dent’s body of them; and this is a medicine fo effe- dually adapted, and fo innocent withal, that if itbe purfued as dire&ed;, they that take it may depend it will not fail utterly and fafely to do it, be the worm of any kind, or in any part of the body fituated. It is to be noted, that there are divers forts of worms that breed in the body, and take up their refidence therein, either in the ftomach or bowels, and fometimes near the fphinffier ani , or fundament, and do often knit themfelves together, and appear like a bag of worms, and are fuppofed to be bred from the ova , or eggs of thofe animals fwallowed down with the food, and encouraged and fed by vih cidities in the paflages ; and according as they re- fide, or have placed themfelves in the body, the fymptoms and complaints which fuch people make, are different both in kind and degree ; in fome to oc- cafion loo fen efifes, in others coftivenefs, or frequent defires to go to (tool, but can’t; in fome to caufea fetid or (linking breath, which is a fhrewd figrf of worms ; as is alfo an hard or inflam’d belly, elpeci- ally in children, with a voracious appetite, an alrnoft continual thirft, feverifhnefs by fits, and an inter mitting pulfe, and glowing cheeks; in fome a hea- vinefs or pain in the head, flartings in fleep, with frightful terrifying dreams; in lome a fleepinef- re- prefenting a lethargy ; in others a naufea, or loath ing of food, with or without motion to vomit, a pain and weight with a gnawing in the ftomach, gripings and rumblings in the bowels, like the co- lick; in children a dry cough, and oftentimes (cream ing fits and convulflons, with white lips, and white urine; and in both old and young a weaken’d or loft appetite, giddinefs in the head, palenefs of counte nance, withfaintings and cold fweats of a hidden, indigeflions, abatement of theflrength, and falling away of fleih, as if dropping into a confumptiom ; with many other fymptoms, but thefe the chief, which 3 1 6 The Compleat Houfewtfe • which ever more or lefs fome or other of the m always affe£t where worms are the caufe; and for remedy of which the following receipt may be depended on, and is very innocent, as well as powerful and effe ctual, as every one, when they read what it is, will believe *, and when they try it, will find : Take tops of carduus, tops of centaury, Roman wormwood, and flowers of chamomile, fall of them dry’d, and of the lateft year’s growth that you ufe them in) of each a fmall handful ; cut the herbs final!, but not the flowers, and put them with an ounce of wormfeed bruifed fmall into an earthen jar or pickling-pot, and pour upon ’em a quart of fpring- water cold *, ftir all about, and then tie the pot over with a double paper, and letitftand 48 hours, open ing and Stirring it about five or fix times in that fpace ; at the end of 48 hours Strain it thro’a cloth, fqueezing the herbs as dry as you can ; which fling away, and of the liquor give to a child from two to four or five years old half afpoonful, more or lefs, mix’d with a quarter of afpoonful of oil of beech nuts, every morning upon an empty Stomach, and to faSt for about an hour after it % and aifo the fame dofe about four or five in the afternoon every day, for a week or ten days together; by which time, if the cafe be worms, and you make but observation, you will find them come away either dead or alive : older children muSt take more, in proportion to their ages; and grown perfons from three or four to fix or eight fpoonfuls, or more, with always half the quan tity of the faid oil mix’d with each dofe, and it will keep the body foluble, and fptnetimes a little loofe. This medicine has cured in fuppofed incurable cafes, where it has prov’d at laft to be from worms, when neither the phyfician or patient have before thought it to be fo *, but if it be not worms, it can not hurt, but may cure in cafes Similar to worms, efpecially where the Stomach and bowels are difi order’d Note y Note, The beech-nut-oil may be had at molt oil- fhops ; and the reafon that that oil before any other is advis’d, is, that it has a property, as has been often try’d, of killing worms of itfelf, when olive-oil and oil of almonds would not do it *, and as a confirma tion of it, Dr. Baglivi fays in a book of experiments upon live worms from human bodies, that he put worms into divers liquors,which were reputed would kill them, but did not under a great many hours; and that towards night he put others into oil of fweet almonds, and found them alive the next morn ing *, then, after many other experiments, he put one into oil of nuts, where it dy’d prefently : and Mal pighi , another noted phvfician, lays, that of all com mon oils, oil of nuts is the bed againd worms * and that at Milan , mothers have a cudom to give their little children once or twice a week toads dipt in oil of nuts, and to grown people fome fpoonfuls of it fading: and many other authors fay the fame, par ticularly Dr. Nicolas Andry , of the faculty of phy- fick at Paris in his treatife of worms j who alfo fays, if you dip a pencil in oil of nuts, and anoint the bo dies of live worms that any one voids, tho’ you ne ver touch their heads, they will prefently grow mo- tionlefs and die, beyond recovery; the reafon he fays they die fo fuddeniy, when anointed, is, becaufe they breathe only by the means of certain little wind pipes that run thro’ their bodies *, fo that if you dop up thofe pipes with nut-oil, which hinders the com merce of the air,(for that the parts of oil of almonds are more porous than nut-oil, and confequently lefs able to hinder the entrance of the air into the worms) of necedity the creatures mud die for want of refpi- ration, tho J neither the head, nor any other partwhere the pipes are not, be anointed ; this is fo true, fays Malpighi , that if you put nut-oil upon a worm in any other part but where the pipes are* tho’ the head be notfpar’d, yet the worm will live 3 and have its na tural motion *, and if you put the oil upon fome of the pipes only, you fhall fee the parts where thofe pipes 3 18 The Compleat Houfewife. pipes are become immoveable*, but ifyou put it, fays he, upon all the trachea’s or pipes, the whole worm becomes motionlefs, and dies in an inftant ; and I do allure the publick, that the fame has been many times try’d, and found, both by myfelf and others, that no other oil whatever would do what this will *, and the late Dr. Iiadcliffe , in many of his prefcrip- tions l have feen, order’d that oil, preferable to all others, where he had any reafon to fufpedt the pa tient had worms ) and in one very remarkable cafe of a young lady of thirteen I could name, who was at death’s-door with the green-ficknefs, asfuppos’d, and who by the ufe of this very oil, and fuch bitters as he believ’d the cafe then indicated, once or twice a day repeated, was cured perfectly, upon her void* ingclufters of fmall worms for feveral days together, fome of which were inclos’d in a ciftis or bag. This I was willing to obferve, that people may be fare to get the oil of nuts, and not any other oik A Clyjler for the Worms . *TAKE of rue, wormwood, lavender-cotton, three or four fprigs of each, a fpoonful of anifeeds bruifed ; boil thefe in a pint of milk till the third part be confumed ; then drain it out, and add to it as much aloes finely powder’d, as will lie on a three pence ; fweeten it with honey, and give it pretty warm*, itfhould be given three mornings together, and the beft time is three days before the new or full moon. Luca tel lus’.s Balfam. T AKE of Venice turpentine a pound, the beft oil three pints, lack 6 fpoonfuls, yellow wax half a pound, natural balfam one ounce, oil of St.John’s- wort an ounce, red landers well powderM an ounces cut the wax in thin flices, and fet it over the fire in a large fkillet, and when it is all melted, put in the turpentine firft wafh it three feveral times in red rofe*wacen thenftir them well together till they boil The Compleat Houfewife. 3 19 boil a little ; then take it off from the fire, and let it cool; the next day take it out of the fkillet, and cut it in thin flices, that all the water may be got out of it* then fet it over the fire again, and when it is melted, ftir it well together; then put in the oil, and the oil of St. John 9 s-wort, and the natural balfam, and the fack and the fanders, flirting them all toge ther very well; then let it boil a little while, and take it off the fire, and flir it two hours all one way ; when it is cold, put it in gallipots, and cover them with leather ; it will keep good 20 years, and the older the better. A Salve for a Cerecloth for Brulfes or Aches. AKE a pint of oil, nine ounces of red lead, two A ounces of bees-wax, a (hilling’s-worth of fper- ma ceti, two ounces of rofin beaten and fifced ; fet all thefe on a foft fire in a bell-fkillet, ftirring till it boils ; and then try it on a rag, whether it firmly flicks upon it; when it does flick, take it off; and when you have made what cerecloths you pleafe, pour the reft on an oil’d board, and make it up in rolls j it is very good for a cut or green wound* An excellent Recipe for the Cure of Colds . pAKE of Venice treacle half a dram, powder of fnake- root twelve grains, powder of faffron fix grains, volatile fait of harts*horn four grains, fyrup of cloves a fufficient quantity to make it into a bo lus, to be taken*, going to reft, drinking a large draught of mountain-whey after it; thofe who can’t afford mountain-whey, may drink treacle-pofTet. To fuch conftitudons as can’t be provok’d to fweat, opening a vein, or a gentle purge, will be of great fe rvice. Am y 20 The Compleat Houfewife. An Ointment for a Cold on the Stomach* T AKE an ounce and half of the oil of valentia fcabiofa, oil of fweet almonds a quarter of an ounce, a quarter of an ounce of man’s fat, and four fcruples of the oil of mace *, mix thefe together, and warm a little in a fpoon, and night and morning anoint the ftomach 5 lay a piece of black or !awn° paper on it. To make Gafcoign’s Towder. HP A K E of powder of pear], red coral, cfabs-eyes.* white amber and harts-horn, of each an ounce ; beat them to a fine powder, and fearce them ; then take a dram of oriental bezoar, and a dram of amber- greafe, and mix with the powders s then take of the black toes of crabs-claws, beaten to a fine powder* as much as of all the reft of the powders, for this is the chief 9 , then mix all well together, and make’em up in balls in jelly of harts horn, and in your jelly infufe a fmall quantity of faffron, to give them a colour j when you have rolled them in balls as big as a walnut, lay them on a China or filver plate to dry; when they are fully dry and hard, paper them up, and keep them for ufe : the dofe you muft give at a time is, to a man or woman, ten or twelve grains in dragon, carduus, or the Lady Allen’s water, the party going to bed, and covered warm. The crabs ufed in this powder muft be caught in May or Sep-* tember , and they muft not be boiled. A Water to cure red or pimpled Faces. •T* A K E a pint of ftrong white-wine-vinegar,’ and put to it powder of the roots of orrice three drams, powder of brimftone half an ounce, and cam- phire two drams, ftamp with a few blanch’d almonds, four oaken apples cut in the middle, and the juice of four lemons, and a handful of bean-flowers ; put all shefe together in a ftrong double glafs bottle, fhake them’ . The Cample at Houfcmfe. 321 them well together, and fet it to the fun for ten days; wafh the face with this water, let it dry on, and don’t wipe it off; this cures red or pimpled faces, fpots, heat, morphew, or funburn ; but you mull eat the following diet for three weeks or a month: Take cucumbers,and cut them as fmall as herbs to the pot; boil them in a fmall pipkin with a piece of mutton, and make it into pottage with oatmeal; fo eat a mefs morning, noon, and night, without in- termifiion, for three weeks or a month : this diet and the water has cured, when nothing elfe would do. A good Thing to (wafle the Face in. •’“ ri AKE a large piece of camphire, the quantity of a goofe-egg, and break it lb that it may go into a pint bottle, which fill with water; when it has flood a month, put a fpoonful of it in three fpoon- fuls of milk, and wafh in it. Wear a piece of lead beaten exceeding thin, for a forehead-piece,under a forehead-cloth ; it keeps the forehead fmooth and plump. For the Wot ms. HpAKE a handful of wormwood, a handful of rue, a handful of wnitewort, a handful of very young leeks; chop and ftrip thefe herbs very fmall, and fry them in lard, put them on a piece of flannel, and apply them to the flomach, as hot as can be” borne* a good quantity of the herbs ; and let them lie forty- eight hours, changing the herbs when they are dry ; bind them on to the flomach. A Flaijler for Worms in Children. ‘”TAKE two ounces.of yellow wax, and two ounces ofrolin, boil them half an hour, flirting them all the while ; feu hi them well, and take it otf, and put to it three’drams of aloes, and two fpoonfuls of treacle, and boil it up again ; rub a board with frefh butter, and pour the falve thereon ; work it well, and make it up in rolls ; whenvou make the ulaiflcf, Y ip r ini V ” ** i in The Campleat Houfe e wife. fprinkle It with faffron, and cue a hole againft the navel. The Stomach Tlaijler. T AKE of burgamy-pkeh, frankincenfe, and bees wax, of each an ounce i melt them together then put in an ounce of Venice turpentine, and an ounce of oil of mace ; melt it together, and fpread your plaifler on fheeps-leather-, grate on it iome nut meg, when you lay it on the ftomach. *To make a uilt for the Stomach. T AKE a fine rag four inches fqtiare, and fpread cotton thin over it ) then take mint and fweet- marjoram dry’d and mbb’d to powder, and flrew it over the cotton pretty thick then take nutmeg, cloves and mace, of each a quarter of an ounce beat en and lifted, and krew that over the herbs, and on that flrew half an ounce of galingal finely powder’d, then a thin row of cotton, and another fine rag, and quilt it together •, when you lay ft on the flomaeli, dip it in hot fack, and lay k on as warm as can be endur’d : this is very good for a pain In the ilomach. * ) .? (7 ‘ ‘ •• i** For the Fains of the Gout. IlflX Barbados tar and palm-oil, an equal quantity % -1VX juft meic them together, and gently anoint the part affeded. A prefent Help for the Colick. TIIIX as much mithridate as a bean, in a fpoonful 0 f dragon-water, and give it the party to drink s and lay a little fueton the navel; keep in bed, A Flaijler for the Colick. it? r S PREAD the whites of four or five eggs well beat en, on fome leather, and over that flrew on & fpoonful of pepper, and as much ginger finely beaten and fifted i then put this plaifler on the navcb it often gives fpeedy eafe. F$r The Compleat Houfewife; 322 For the Ague. TAKE fmallage, ribwort, rue, plantane, and oil- A banum ; beat all thefe well together with a little bay-falt, and put it in a thin bag, and lay it to the wrift a little before the cold fit comes. A Towder for Convulfion-Fits. TAKE a dram and half of fingle peony-feed, of mifletoe of the oak one dram, pearl, white amber and coral, all finely powder’d, of each half a dram *, bezoar two drams, and five leaves of gold ; make all thefe up in a fine powder, and give it in ft – fpoonful of black-cherry-water, or if you pleafe 5 hyfterical water: you may give to a child new-born, to prevent fits, as much as will lie on a three pence, and likewife at each change of the moon * and to older people, as much as they have ftrength ¦ and occafion. To prevent Fits in Children. •TAKE faxifrage, bean-pods, black-cherry, groundfel, and parfiy-waters •, mix them together with’fyrup of fingle peony : give a fpoon- fnl very often, efpecially obferve to give it at die change of the moon. Another. AKE a quart of ale, and a quart of fmall-beer, and put in it a handful of fouthernwood, as much fage, and as much pennyroyal e , let it boil half an hour, (train it out, and let the child drink no other drink. For a Hoarfenefs ’with a Cold. AKE a quarter of a pint of hyfiop-water, make it very fweet with lugarcandy, fet it over the fire-, and when it is thorough hot, beat the yolk of an egg, and brew i’c in it, and drink it morning and night. * Y 2 T 124 Lhe Cample at Houfewife. A Remedy for a Cough. T AKE the yolk of a new-laid egg, take thefkin off the yolk, and add fix fpoonfuls of red role- water ; beat it well together, and make it very fweet with white fiigarcandy( drink it fix nights, going to bed. An excellent Remedy for Whooping* Coughs . T AKE dry’d colcs-foot-leaves a good handful, cut them fmall, and boil them in a pint of fpring- water, till half a pint is boiled away ; then take it off the lire, and when it is aimoft cold, ftrain it thro® a cloth, fqueezing the herb as dry as you can, and then throw it away, and diffolve in the liquor an ounce of brown fugarcandy finely powder’d, and give the child fif it be about three or four years old, and fo in proportion) one fpoonful of it cold or warm as the feafon proves, three or four times a day (or oftener, if the fits of coughing come frequently) till well, which will be in two or three days; but it will prefen tly aimoft abate the fits of coughing. This herb feems to be a fpecifick for thofe forts of coughs, and indeed for all others, in old as well as young; the Latin name Lujlago, from LuJJis, the cough, denotes as much ; as does alfo the Latin word. Bechium , from the Greek word a cough ; and: are the names given it by the ancients perhaps fome: thoufand years ago ; it has wonderfully eafed them,, when nothing elfe would do it, and greatly helps ini fhortnefs of breath; and in the afthma and phthifick II have not known any thing exceed it ; likewife inr walkings or confumptions of the lungs it has been!’ found of excellent uie,by its fmooth, foftening, heal ing qualities, even where there has been fpitting of] blood,and rawnefsand forenefsof thepaffages, with! hoar fenefs, in bluutingthe acrimonious humounv which in fuch cafes are aimoft continually dripping: uposi The Compleat Houfewife. 325 upon them ; it is to be queftion’d whether for thofe purpofes there is to be had in the whole MateriaMe – dica, a medicine fo innocent, fo fafe, and yet fo plea- fant and effedtual, or that can afford relief fo foon as this will ; grown people may make it ffronger than for children. Get the herb of the fame year’s growth and drying that you ufe it in, and the larger the leaves, as being the fuller grown, the better; it is beft to be made frefh and frefh, as you want it, an not too much at a time, efpecially in warm weather. Tills to purge off a Rheum in the Teeth. T AKE four drams of maftich, ten drams of aloes, three drams of agarick ; beat the maftich and aloes, and grate the agarick ; learcethem, and make them into pills with fyrup of betony: you may make but a quarter of this quantity at a time, and take it all out, one pill in the morning, and two at night: you may eat or drink any thing with thefe pills, and go abroad, keeping yourfelf warm ; and when they work, drink a draught or two of fome- thing warm. To make Daffy’s Elixir. T AKE elecampane-roots fliced, and liquorice diced, of each two ounces ; anifeeds 5 coriander- feeds and caraway-feeds, of each two ounces ; ori ental fena, guaiacum bruifed, of each two ounces; rhubarb an ounce, faffron a dram, raifins of the fun ftoned a pound, put all thefe in a glafs bottle of a gallon, adding to it three quarts of white anifeed- water flop the bottle, and let it (land infufing four days, ftirring it ftrongly three or four times a day ; then drain it off, and put it into bottles cork’d very well; you mud take it morning and night, three fpoonfulsgoing to bed, and as much in the morning, according as you find it work ; it requires not much care in diet, nor keeping within ; but you mud keep warm, and drink fomcthing hot in the morning af ter it has work’d, This elixir is excellent good for Y 3 the 3 16 The Compleat Honfewife. the colick, the gravel in the kidneys, the dropfy, the griping of the guts, or any obftrudtions in the bowels; it purgeth two or three times a day. An Ointment to caufe Hair to grow. HpAKE two ounces of boars-greafe, a dram of the A alhes of burnt bees, one dram of the allies of fouthernwood, a dram of the juice of white-lily-root, a dram of oil of fweet almonds, and fix drams of pure mufk j and according to art, make an ointment of thefe, and the day before the full moon fhave the place, and anoint it every day with this ointment it will caufe hair to grow where you will have it. Oil of fweet almonds, or fpirit of vinegar, is very good to rub the head with, if the hair grows thin. To prefer-ve and whiten the Teeth. ‘HTAKE a quarter of a pound of honey, and boil it ¦ with a little roch-alum j fcum it well, and then put in a little ginger finely beaten 5 let it boil a while longer, then take it off; and before it is cold, put to it as much dragons-blood as will make it of a good colour ; mix it well together, and keep it in a galli pot for ufe 3 take a little on a rag, and rub the teeth 5 you may ufe it often. To make Lip-Salve. TARE a quarter of a pound of alkermes-root bruif- ed, and half a quarter of a pound of freih butter, as much bees-wax, and a pint of claret boil all thefe together a pretty while, then ftrain it, and let it Hand till it is cold ; then take the wax off the top, and melt it again, and pour it clear from the dregs into your gallipots or boxes: ufe it when and as often as you pleafe. To clean and often the Hands. half a pint of milk over the fire, and put into it half a quartern of almonds blanch’d and beaten very fine when it boils, take it off, and thicken The Comp leaf Houfewife. 3 17 rfiicken it with the yolk of an egg; then fet it on * again, ftirring it all the while both before and after the egg is in ; then take it off, and ftir in a fmall fpoonful of fweet oil, and put it in a gallipot ; it will keep about five or fix days take a bit as big as a walnut, and rub about your hands, and the dirt or foil will rub off, and It will make them very loft » – draw on gloves juft as you have ufed it* A Remedy for Temples. T’AKEhalf a quarter of a pound of bitter almonds, blanch, damp them, and put them into half a ) pint of fpring-water; ftir it together, and ftrain k out; then put to it half a pint of the beft brandy, and a pennyworth of the flour of brimftone ; fhake r it well when you ufe it, which muft be often ( dab it on with a flne rag. Another to take away Timples. *”TAKE wheat-flour mingled with honey and vine- gar, and lay on the pimples going to bed 9 A Water to waJJj the Face. B OIL two ounces of French barley in three pints of fpring-water, fhift the water three times; the laft water ufe, adding to it a quartern of bitter almonds blanch’d, bear, and ftrain’d out; then add t the juice of two lemons, and a pint of white-wine n walk with it at night 5 put a bit of camphire in the bottle. To whiten and clean the Hands. B OIL a quart of new milk, and turn it with a pint of aqua-vitae, then take off the curd ; then put Into the poffet a pint of rhenifli-wine, and that will raife another curd, which take off; then put in the whites of fix eggs well beaten, and that will raife another curd, which you muft take off, and mix the three curds together very well, and put them into a Y 4 gallipot, 3*8 • Whe Compleat Houfevoife. gallipot, and put the poffet in a bottle •, fcour your hands with the curd, and wafh them with the poUet. A Water for the Scurvy in the Gums. HpAKE two quarts of fpring-water, and a pound of right flower-de-luce-root, and a quarter of a pound of roch-allum, two ounces of cloves, two handfuls of red rofe-leaves, two handfuls of wood- bine-leaves, two handfuls of columbine-leaves, two handfuls of brown fage, and one of rofemary, eight $eville oranges, peel and all, only take out the feeds; let diefe over the fire, and let them boil a quart away then take it off, and ftrain it, and fet it over the fire again, and put to it three quarts of claret, and a pint of honey ; let them boil half an hour, fcum it well, and when it is cold, bottle it for ufe; walk and gargle your mouth with it two or three times a day. Wo take away Morphew% ‘jpAKE briony-roots, and wake-robin, (lamp them with brimftone, and make it up in a lump ; wrap it in a fine linen rag, and dip it in vinegar, nod rub the place pretty hard with it ; and it will take away the morphew foots. Whs Italian IVaJk for the Neck. HP AKE a quart of ox-gall, two ounces of roch- ahum, two ounces of white fugarcandy, two drams of camphire, half an ounce of borax ; beat all thefe in a mortar, and fife them thro* a fine fieve, then mix them well in the quart of ox-gall ; put all together into a three-pint done-bottle well cork’d ; let it to infufe in the fun, or by the fire, fix weeks together, (birring it once a day •, then drain it from the botrom, and put to every quarter of a pint of this liquor, a quart of fpring-water, otherwife it will be too thick; fet it a little to clarify, and bottle it, put. fome powder of pearl in the bottle; wafh The Compleat Houfewife. * 329 For a Cod, Dr. Radcliff’5 Receipt. M AKE fome fack-whey with rofemary boil’d in it, mix a little of it in a fpoon with twenty grains of Gafcoign 9 s powder; then drink half a pint of your lack-whey, with 12 drops of fpirits of harts horn in it; go to bed, and keep warm 5 do this two or three nights together. A Method to cure a Cold. HEWING, i. What the catchingofcold is, and how dangerous. 2. A prefent and eafy remedy againft it. 3. The danger of delaying the cure of it. Taken from the celebrated Dr. George’ Cheyne* s book, entitled, An efjay of health and long Life , infcri- bed to the right honourable Sir Jofeph Jekyll, maker of the rolls; where pag. 129,130. the eighth edition, he fays, that Dr. JamesXe.il in his Static a Britannic a has made it out, beyond all poflibility of doubting, that catching of cold is nothing but fucking in, by the paflages of perfpiration, large quantities of moift air, and nitrous fairs, which by the thickening the blood, (as is evident from bleeding after catching cold) and thereby ohftrudling, not only the perfpi ration, but alfo all the other finer fecretions, raifes immediately a fmall fever, and a tumult in the whole animal ceconomy ; and, negledted, lays a foundation for confumptions, obkrudtions of the great vifcera, and univerfal cachexies ; the tender therefore and valetudinary ought cautioufly to avoid all occafions of catching cold ; and if they have been fo unfortu nate as to get one, to fet about its cure immediate ly, before it has taken too deep root in the habit. From the nature of the diforder thus deicrib’d, the remedy is obvious: to wit, lying much a-bed, drink ing plentifully of fmall warm fack-whey, with a few drops of fpirits of harts-horn, poffet-drink, water- gruel, or any other warm fmall liquors, a fcruple of Cqfcoignds powder morning and night, living low, upon 3 5 o The Comp lent Houfewife . upon fpoon-meats, pudding and chicken, and drink ing every thing warm ; in a word, treating it at firft as a lmall fever, with gentle diaphoreticks and af terwards, if any cough or pitting fhould remain, (which this method generally prevents) by foftening the bread with a little fugarcandy and oil of fweet almonds, ora folution of gum-ammoniac, an ounce to a quart of barley-water, to make the expedtora- tion eafy, and going cautiouily and well cloathed into the air afterwards: this is a much more natural, eafy, and effedtual method, than the practice by bal- jams, lindus’s, pedorals, and th’e like trumpery irs common ufe, which ferve only to fpoil the domach, opprefsthe fpirits, and hurt the conftitution* A Receipt for the Gravel. P UT two fpoonfuls of linfeeds juft bruifed, into a quart of water, and a little dick of liquorice ; boil it a quarter of an hour, then drain it thro® a fieve, and fweeten it to your tafte with fyrup of althea. Excellent for Worms in Children. F Enegreek-feed and wormwood-feed mix’d one pennyworth, beat and fearced ; mix it wel in a halfpenny-worth of treacle ; let the child take a fmaii fpoonful in a morning fading, and fad two hours after it do this three or four days. For a Cold. TAKE rofemary and fllced liquorice, and boil it in Email ale, and fweeten it with treacle, and drink it going to bed four or five nights together. To flop Bleeding in the Stomach „ TAKE oil of fpike, natural balfam, bole-armoniac, rhubarb and turpentine ; mix thefc together, and take as much as a large nutmeg three times a day. the The CompJeat Houfewife. The Tar-Tills for a Cough. TAKE tar, and drop it on powder of liquorice, and A make it up into pills *, take two every night going to bed, and in a morning drink a glafs affair water, that liquorice has been three or four days deeped in ; do this for nine or ten days together, as you find good, Tti cure an Ague. T AKE fmall packthread, as much as will go five times about the neck, wrids and ancles dip them in oil of amber twice a day for nine days to gether keep them on a fortnight after the ague is gone. For a Loofenefs. A K E fage, and heat it very hot between two dilhes ; put it in a linen bag, and fit on it. Another. TA K E frankincenfe and pitch, and put it on fome x coals, and fit over it. For violent Bleeding at the Noe. T ET the party put their feet in warm water, and if that does not do, let them fit higher in it. For the Biting of a mad Dog. pRimrofe – roots, damp’d in white-wine, and drained ; let the patient drink a good draught of it. For a Burge. HpAKE half an ounce of fen a, boil it in a pint of ale till half be confumed, cover it clofe till the next day, then boil it again till it comes to two fpoonfuls ; drain it, and add to it two fpoonfuls of treacle, and drink it warm*, drink gruel, or pofiet, ©r broth acef it; keep yQurfelf very warm while The Compleat Houfewife. it is working : or elfe twp ounces of fyrup of roles, and drink warm ale after it in the working. For the Itch. T AKE elecampane-roots, or dock-roots dry’d, and beaten to powder, and a little beaten ginger, both fearced very fine ; mix it up with freih but ter, and anoint with it in the joints. For the Dropfy and Scurvy. T AKE a quart of white-wine, and fix fprigs of wormwood, and as much rofemary, half a quar ter of an ounce of aloes, the fame quantity of myrrh, rhubarb, cinamon and laffron ; bruife the drugs, qmd pull the faffron, and put all into a three-pint (lone bottle, tie the cork down ciofe, and fet it in a ket tle of water and hay, and let it boil three hours; then let it hand a day or two to fettle ; fo let the patient take four fpoonfuls every morning faking, and fad three hours after it, and walk abroad ; if it is too long to fad, and the conditution will not bear it, they may drink a draught of water-gruel two hours after it; take this till the quantity is out. For the Jaundice. ? T*AKE three bottles of ale, and half a pint of the juice of celandine, and a quarter of a pint of featherfew, and a good handful of the inner rind of barberry tree, and two pennyworth of faffron; di vide all into three parts, and put a part into every one of the bottles of ale, and drink a bottle in three mornings: you mud dir after it. (r To wake Lucatellus’s Balfam, to take inwardly. JpAKEa quart of thepured oil, and half a pound of yellow bees-wax, four ounces of Venice tur pentine, fix ounces of liquid dorax, two ounces of oik oil-hypericon, two ounces of natural balfam, red role-water half a pint, and as much plantane-water, red fanders fix pennyworth, dragons-blood fix penny worth, mummy fix pennyworth, and of rofemary and bays of each a handful, and fvveet-marjoram half a handful *, put the herbs, the dragons-blood, the wax and mummy, into a pipkin *, then put the oil, the turpentine, the oibhypericon, the fforax, the rofe-water, the plantane-water, and a quart of fpring- water, and if you pleafe, fome Ir’ijh Hate, fome balm of Gilead , and fome fperma-ceti, intoanother pipkin ; let both the pipkins over a foft fire, and let them boil a quarter of an hour*, then take it off the fire, and putin the natural balfam and red fanders give them a boil, and ftrain all in both pipkins together into an earthen pan •, let it (land till it is cold, then pour the water from it, and melt it again ; fbir it off the fire till it is almoft cold, then put it into galli pots, and cover it with paper and leather. For the Piles. HP AKE galls, fuch as the dyers ufe, and beat them to powder, and fift them ; mix the powder with treacle into an ointment, and dip a rag into it, and apply it to the place affedled. For the Cramp. HpAKE fp’rit of caftor, and oil of worms, of each two drams, oil of amber one dram, fhake them well together ; warm a little in a fpoon, and anoint the nape of the neck, chafe ic in very well, and cover warm anoint when in bed. For a Cough. HpAKE conferve of rofestwo ounces, diafcordium half an ounce, powder of olibanum half a dram, fyrup of jujebs half an ounce ; mixthefe, and take the quantity of a nutmeg three times a day j in the morning, at four, and at night. For 334 The Compleat Houfew’tfe. For a Drop](. *TAKE three ounces of the outward bark of elm* boil’d in three quarts of water till a third pare is wafted, drink nothing elfe *, to make it pleafant, you may put in fome fugar, or wine, or elder wine* ©r fyrup made of dwarf-dder-berries* To make Cajherw Lozenges. T AKE half an ounce of balfam of 7 !?, put it in a filver tankard, and put to it three quarters of a pint of fair water i cover it very clofc, and let it fimmer over a gentle fire 24hours*, then take ten ounces of loaf-fugar finely powder’d, and half an ounce of Japan earth finely powder’d and fiftedjand wet it with two parts of ‘Tolu water, and one part orange-flower-water, and boil it together almoft to a candy-height; then drop it on pye-plates, but firft rub the plates over with an almond, or wafh them over with orange-flower-water ( it is beft to do but live ounces at a time, becaufe it will cool before you can drop it ; after you have dropt them, fet the plates a little before the fire *, they will flip off the eafier ; if you would have them perfum’d, put in ambergreafe. For Ohjtrufiiofls. ‘OUT two ounces of fteel-filings into a quart hot- tie of white-wine, let it ftand three weeks, Ihake- ing it once a day *, then put in a dram of mace, let it ftand a week longer ; then put into another bottle three quarters of a pound of loaf-fugar in lumps, and clear off your ftee-wine to your fugar, and when it is diffolv’d, it is fit to ule: give ajpoonful to a young perfon, with as much cream of tartar as will lie on a three-pence ; to one that is older, two fpoonfuls, and cream of tartar accordingly. For The Complect Honfewife. 335 For a Rheumatism. L ET the party take of the fin eft glaz’d gunpow der as much as a large thimble may hold, wet it in a fpoon with milk from the cow, and drink a good half-pint of warm milk after it; be cover’d warm in bed, and fweat : give it falling about feven in the morning, and take this nine or ten mornings together. For a ‘Dropfy. 1)RUISE a pint of muftard-feed, fcrape and flice a large horfe-radifh-root, fcrape a handful of the inner rind of elder, and a root of elecampane fliced ( put all thefe into a large bottle, and put to it a quart of good dale-beer; let it fteep 48 hours; drink half a pint every morning fading, and fall two hours after it : you may fill it up once or twice. The Brulfe Ointment. TAKE of rofemary, brown fage, fennel, chamo mile, hyffop, balm, woodbine-leaves, fouthern- wood, parfiy, wormwood, felf-heal, rue, elder- leaves, clowns all-heal, burdock-leaves, of each a handful ; put them into a pot with very ftrong beer, or fpirits enough to cover them well, and two pound of frefti butter out of the churn ( cover it up with pafte, and bake it with bread, and when it is bak’d, ftrain it out( when it is cold, feum off the butter, and melt it, and put it in a gallipot forufe( the li quor is very good to dip flannels into, and bathe any green bruife or ach, as hot as can be borne. A good Vomit. TpAKE two ounces of the fined white alum, beat it final!, put it into better than half a pint of new milk, fet it on a flow fire till the milk is turn’d dear; let it ftand a quarter of an hour, drain it off, and drink it juft warm; it will give three or four vo- taltsV and is very fafe ; and an excellent cure for an ague. T T 216 The Compeat Houfewife. ague, taken half an hour before the fit: drink good dore of carduus-tea after it, orelfe take half a dram o f Hifiecacuana, and carduus-tea with it. Another Vomit. AKE rectified butter of antimony, diged it with thrice its own weight of alcohai; a fingle drop or two whereof being taken in fack, or any conve nient vehicle, works well by vomit: it was a fecret of Mr. Boyle’s, and highly valued *, and by him com municated to the admiral du Quefne: it is likewiie recommended by Dr. Boerhaave. An Ointment for a feald Head. ‘AKE a pound of May butter without fait out of the churn, a pint of ale not too dale, a good handful of green wormwood •, let the ale be hot, and put in the butter to melt’, (bred the wormwood, and let them boil together till it turns green ; drain it, and when it is cold,take the ointment from the dregs. To cure the Tiles. HP A. K E two pennyworth of litharge of gold, an A ounce of fallet-oil, a fpoonful of white-wine- vinegar ; put all into a new gallipot, beat it toge ther with a knife till it is as thick as an ointment, fpread it on a cloth, and apply it to the place j if inward, put it up as far as you can. An admirable ‘Powder for the Teeth. X A KE tartar of vitriol two drams, bed dragons- blood and myrrh, each half a dram, gum lac a dram, of ambergreafe four grains, and thofe who like it may add two grains of mufk j mix well, and make a powder, to be kept in a phial clofe (lopt *, the method of ufing it is thus: Puc a little of the powder upon a China faucer, or a piece of white paper ; then take a clean linen cloth upon the end of your finger, juft moiden it. in water, and dip it in the powder, and rub the teeth well once a day, if they be foul; but f The Comp!eat Houfe(wife. 3 3 7 but if you want to preferve their beauty, only twice a week is fufficient for its ufe. This powder will pre ferve the teeth and gums beyond any other, under whatever title dignify’d or diftinguifh’d and what is commonly call’d a tainted, or a (linking breath, moftly proceeds from rotten teeth, or fcorbutick gums ; which laft diflemper, fo incident and fatal to childrens teeth, this powder will effedlually remove. Indeed there is no cure for a rotten tooth, therefore I advife to pull it out *, and tho’ this can’t be effect ed, the above powder will Iweeten the breath, and prevent fuch tooth from any ill favour. The too frequent ufe of the tooth-brufh makes the teeth be come long and deformed, altho’ it be a good inftru- ment, and the moderate ufe of it proper enough. Af terrubbing the teeth with the powder, the mouth may be wafh’d with a little red wine warm, or the like. To make the ‘Teeth ‘white. AKE three fpoonfuls of celandine, nine fpoon- fuls of honey, half a fpoonful of burnt alum ; mix thefe together, and rub the teeth with it. A To’wder for the Teeth. I fALF an ounce of cream of tartar, and a quarter of an ounce of powder of myrrh rub the teeth with it two or three times a week. To make the right Angel-Salve. AKE rofin and par-rofin, of each half a pound ; virgins-wax and frankincenfe, of each a quar ter of a pound •, maftich an ounce, deer-fuet a quar ter of a pound ; melt what is to be melted, and pow der what is to be powder’d, and fift it fine ; then boil them, and fbrain them thro* a canvafs-bag into a pottle of white-wine *, then boil the wine with the ingredients an hour with a gentle fire, and let it Hand till it is no hotter than blood ; then put to ic two drams of camphire, and two ounces of Venice Z turpen* 38 The Compleat Houfewife. turpentine, and ftir it conflantly till it is cold; be lure your Huff be no hotter than blood when you put in your camphire and turpentine, otherwise it is fpoil’d 5 make it up in rolls* and keep it for ufe : it is the bell falve made. Tto cure an Ague. HpAKE tobacco-dull and foot, an equal quantity* “*¦ and nine cloves of garlick *, beat it well toge ther, and mix it with foap into a pretty fliff palle., and make two cakes fomething broader than a five- fhilling-piece, and fomething thicker j lay it on the inlide of each wriff, and bind it on with rags ; put it on an hour before the fit is expe&ed;: if it does not do the firft time, in three or four days repeat it with frefh. ‘To take out the Rednefs and Scurf after the Small-Tcx. A FTER the firil fcabs are well off, anoint the face going to bed with the following ointment : beat common alum very fine, and fife it thro 9 a lawn fieve, and mix it with oil like a thick cream, and lay it all over the face with a feather ; in the morn ing have bran boil’d in water till it is (lippery then wafh it off as hot as you can bear it; fo do for a month or more, as there is occafion. ‘To make Bnmftone-Lozenges for a fhort Breath. T AKEof brimflone-flour and double refin’d fu- gar, beaten and fifted, an equal quantity, make it in lozenges with gum-dragon fleep’d in role-water; dry them in the fun, and take three or four a day. For a Burn. JAKE common alum, beat and fift it, and beat it up with whites of eggs to a curd then with a feather anoint the place j it will cure without any other thing. fh The Compleat Houfemfe. 239 To procure the Menjes. *T*AKE a quarter of an ounce of pure myrrh made into fine powder, mix it with three quarters of an ounce of conferve of buglofs-fiowers ; two days before your expectation take this quantity at four times, laft at night, and firfl in the morning; drink after each time a draught of pofiet-drink made of ale, white-wine and milk, and boil in it fome penny* royal, and a few chamomile-flowers. To flop Flooding. TAISSOLVE a quarter of an ounce of Venice treacle in tour Ipoonfuls of water, and drop in it thirty or forty of Jones’s drops ; take it when occaiion re quires, efpecialiy in child-bed. To provoke Urine prefently when jlopt. TN a quart of beer boil a handful of the berries of eglantine, till it comes to a pint; drink it off lukewarm. To draw up the Uvula. AKE ground-ivy, and heat it well between two tiles, and lay it as warm as can be borne on the top of the head. The blood of a hare dry’d and drank in red wine, doth flop the bloody-fiux, or any lafk, tho* never fo fevere. For a Thrv.fh in Childrens Mouths. Tt’AKE a hot. lea-coal, and quench it in as much lpring-water as will cover the coal; wafh it with this five or fix times a day. For the Worms in Children . npAKE mithridate and honey, of each a penny* -*¦ worth, oil of mace two pennyworth • rode them together, and fpread upon leather cut in the fhape of a heart, oil of favin and wormwood, of each fix drops, of aloes and faffron in powder, of each one Z 2 dram ; T 34 ° Flee CompJeat Houfewife. dram 3 rub the oik, and ftrew the powders, all over the plaifter; apply it, being warm’d, to the child’s ftomachwith the point upwards. For a Weaknefs in the Back or Reins. HpAKE an ounce of Venice turpentine, wafh it in red rofe-water, work it in the water till it is white ; pour the water from it, and work it up into pills with powder of turmerick, and a grated nutmeg ; you may put a little rhubarb as you fee occafion : Take three in the morning, and three in the evening, in a little fyrup of elder. For the Yellow Jaundice. ‘*T“AKE a handful of burdock-roots, cut them in **¦ Dices to the cores, and dry them ; half a hand ful of the inner rind of barberries, three races of tur merick beat very fine, three or four tabes of the whitefi: goofe-dung *, put all in a quart of ftrong- beer, cover it dole, and let it infufe in the embers all night; in the morning Drain it off; add to it a groatVworth of faffron ; take half a pint at a time iirft and laft: it mu ft: be a handful of dock-roots when dry. An approved Remedy for a Cancer in the Breaji. AKE off the hard knobs or warts which grow on the legs of a ftone-horfe, dry them care fully, and powder them ; give from a fcruple to half a dram every morning and evening in a glafs of fack; you muft continue taking them for a month or fix weeks, or longer, if the cancer is far gone. An approved Medicine for the Stone. *T*AKE fix pound of black cherries. Damp them -*¦ in a mortar till the kernels are bruifed ; then uke of the powder of amber, and of coral prepar’d, of each two ounces *, put them with the cherries into a Dill, :The Compleat Honfewife. 5 41 a ftill, and with a gentle fire draw off the water ; which if you take for the ftone, mix a dram of the powder of amber with a fpoonful of it, drinking three or four fpoonfuls after it ; if for the palfy or convulfion, take four fpoonfuls, without adding any thing, in the morning faffing. T) give Eafe in Fits of the Stone , and to cure the SuppreJJion of Urine ( which ufually attends them. ‘¦’AKEfnail-lhellsand bees, of each an equalquan- tity ; dry them in an oven with a moderate heat, then beat them to a very fine powder, of which give as much as will lie upon a fix-pence, in a quar ter of a pint of bean-fiower-water, every morning,- faffing two hours after it; continue this for three days together : this has been often found to break the ftone, and to force a fpeedy pafifage for the urine. Directions for Painting Rooms or Pales. ¦ The Trice of Materials. 1 . s. d. One hundred weight of red-lead oo 18 o One hundred weight of white-lead oi 02 o L infeed-oil by the gallon 00 03 o A fmall quantity of oil of turpentine is fufficient. np H E red lead muff be ground with linfeed-oiff and may be ufed very thin, it being the prh ming, or fir ft colouring ; when it is ufed, fame dry® ing-oil muff be put to it. 34 i- ‘The Comp leaf Houfe’wife. D) prepare the Drying-oil. npAKE two quarts of linfeed-oil, put it in a fkillet or fancepan and put to it a pound of burnt amber ; boil it for two hours gently : prepare this without doors, for fear of endangering the houfe let it fettle, and it will befit for ule *, pour the clear off, and ufe that with the white-lead, the lees or dregs being as good to be ufedwith red-lead. For the fecond Driming. a hundred weight of whitehead, with an A equal quantity of whiting in bulk, but not in weight grind them together with linfeed-oil pretty ftift ; when it is ufed, put to it fome of the drying- oil above-mennon’d, with a fmall quantity of oil of turpentine : this is not to be laid on till the firft pri ming it very dry. Do prepare the Dutty or Dafte to Jlop all Joints in the Dales or Wood, that no Water may foak in. *“pAKE a quantity of whiting, and mix it very ft iff with linfeed-oil and drying-oil, of each an equal quantity *, when it is fo ft iff it cannot be wrought by the hand, more whiting mu ft be added, and beat up with a mallet till it is ftitfer than dough ; when your fecond priming is dry, flop fuch places as require with this putty ; and when .the putty is fkinnedover, that is, the outfide dry, then proceed and lay on the laft paint; which is thus to be pre pared : Take of the beft white-lead, grind it very ftiff with linfeed-oi!, and when it is ufed, put to it fome of the drying-oil, and fome oil of turpentine ; thus will the work be finifil’d to great fatisfadion ; for it will be more clean and more durable than it can be perform’d by a houfe-painter, without you pay confiderably more than the common rates. Re peat this laft preparation once in five years, and it will w T The Compleat Houfewife. 343 preferve any out-works that are expofed to the weather time out of mind. But for rooms, or places within doors, proceed thus : The Wainfoot Colour for Rooms . PI E N you mix your laft paint, add to your white-lead a fmall quantity of yellow-oker, and ufe it as above diredled : it is now the univer sal fafhion to paint all rooms of a plain wainfcot co lour ; and if it fhould alter, it is but mixing any other colour with the white-lead inftead of yellow oker: there muft be bought fix chamber-pots of earth, and fix brufhes, and keep them to what they belong to. To make yellow Varnijh. AKE one quart of fpirit of wine, and feven ounces of feed-lake, half an ounce of fanda- rack, a quarter of an ounce of gum-anime, and one dram of maftich *, let thefe infufe for thirty-fix or forty hours; (train it off, and keep it for ufe; it is good for frames of chairs or tables, or any thing black or brown ; do it on with a brufh three or four times, nine times if you polifhit afterwards, and a day be tween every doing ; lay it very thin the firft and fecond time, afterwards Something thicker. To make white Varnifh. O a quart of fpirit of wine take eight ounces of fandarack well wafh’d in tpirit of wine, that Spirit of wine will make the yellow varnih ; then add to it a quarter of an ounce of gum-anime well pick’d, half an ounce of camphire, and a dram of maftich ; deep this as long as the yellow varnifh, then Strain it out, and keep it for ufe. To boil Tlate. T AKE twelve gallons of water, or a quantity ac cording to your plate in largenefsor quantity ; there muft be water enough to cover it; put the wa Z 4 ter T 344 The CompJeat Houfewife. ter in a copper, or large kettle ; and when it boils, put in half a pound of red argil, a pound of common fair, an ounce of roch-alnm ; firfb put your plate into a charcoal-fire, and cover it till it is red hot; then throw it into your copper, and let it boil half an hour , then take it out, and wafh it in cold fair water, and let it before the charcoal-fire till it is very dry. Br. Mead’s Receipt for the Bite of a mad Bog. T ET the patient bleed at the arm nine or ten ounces: take of the herb call’d in Latin lichen cinereus terreftris , in Engliih ajh-colour’d ground liver wort, clean’d, dry’d, and powder’d, half an ounces of black pepper powder’d two drams •, mix rhefe well together, and divide the powder into fourdofes, one of which mull be taken every morning falling, for four mornings fuccefiively, in half a pint of cows milk warm : after thefe four dofes are taken, the pa tient mull go into the cold bath, or a cold fpring or river, every morning falling, fora month 3 he mull be dipt all over, but not flay in (with his head above water) longer than half a minute, if the water be very cold after this he mull go in three times a week for a fortnight longer. The lichen is a very common herb, and grows generally in fandy and barren foils all over England ; the right time to gather it is in the months of October or November, Another for a Bite of a mad Bog, ‘which has cured when the c Perfon was difor- dered, and the fait Water failed. ‘-pAKE of tormentil-roots an ounce, afia-foetida as **¦ much as a bean, caftor four pennyworth, lig- num-aloes two penny-worth ; fleep thefe in milk twelve hours*, boil the milk, and drink it fading be fore the change or full-moon» or as oft as occafiom A Receipt The Conipkat Hottfewife. 345 A Receipt for dejlroying Bugs. T AKE of the higheft reblify’d fpiritof wine,(w£. lamp-fpirits) that will burn all away dry, and leave not the lead moidure behind, half a pint; newly diftiil’d oil, or fpirit ot turpentine, half a pint; mix them together, and break into it in fmall bits half an ounce of camphire, which will dififolve in it in a few minutes ; fhake them well together, and with a piece of fponge, or a brufh dipt in fome of it, wet very well the bed or furniture wherein thofe vermin harbour or breed, and it will infallibly kill and dedroy both them and their nits, altho* they fwarm ever fo much ; but then the bed or furniture mud be well and throughly wet with it (the dud upon them being fird brufh*d and fhook off)-, by which means it will neither fain, foil, or in the lead- hurt the fined filk or damafk bed that is. The quan tity here order’d of this curious neat white mixture (which cods but about a frilling) will rid any one bed whatfoever, tho* it fwarms with bugs 3 do but touch a live bug with a drop of it, and you will find it to die indantly. If any bug or bugs fhould hap pen to appear after once ufing it, it will only be for want of well wetting the lacing, &c.; of the bed, or the foldings of the linings or curtains near the rings, or the joints or holes in and about the bed, head- board, &c.; wherein the bugs or nits nedleand breed; and then their being well wet again with more of the fame mixture, which dries in as fad as you ufe it, pouring fome of it into the joints and holes where the fponge or brufh cannot reach, will never fail ab solutely to dedroy them all. Some beds that have much wood-work can hardly be throughly clear’d, without being fird taken down ; but others that can be drawn out, or that you can get well behind, to be done as it fhould be, may. Note, The fmell this mixture occafions, will be all gone in two or three days, which yet is very wEplfome, and to many people agreeable; you mud remember The Compleat Houjewife. remember always to ftiake the mixture together very well whenever you ufe it, which mull be in the day time, not by candle light, left the fubtilty of the mixture fhould catch the hame as you are ufing it, and occafion damage. An infallible Receipt to deftroy Bugs . HpO every ounce of quickfilver put the whites of five or fix eggs, mix them, and beat them well together in a wooden difh with a brufh, till the glo bules of the quickfilver are but juft perceptible ; then after having taken the bedftead to pieces, and brufh’d it very clean from duft and dirt (without wafhing) rub into all the cracks and joints the above mixture, letting it dry on ; nor muft the bedftead be walk’d at any time afterwards: by the firft appli cation they will in moft places be deftroy’d ; ifnot 3 afecond will not fail deftroying them entirely. An excellent Way of Wafhing , to fave Soap , and whiten Cloaths. T AKE a butter-tubj or one of thatfize, and with a gimblet bore holes in it about half way; then put into your tub fome clean ftraw, and over that about a Deck of wood-afhes( then fill it with cold water, and fet it into another veflel to receive the water as it runs out of the holes of the tub; if it is too ftrong a lye, add to it fome warm water; and then wafh your linen in it (lightly, foaping the cloaths before you wafh them two pound of Toap will go as far as fix pound, and make the cloaths whiter and cleaner, when they by experience have got the right way : if it is too ftrong for the hands, make jt weaker with water. Ti take Mildew out of Linen. T AKE foap, and rub it on very well ; then ferape chalk very fine, and rub that in well, and lay it on the grafs; and as it dries, wet it a little ; and at once or twice doing it will come out. A true The Compleat Houfemvife. 347 A true Account of a Terfon , who dyd by the Bite of a mad ‘Dog. JJ 7 ILLIM JJNES , a farmer of good repute in ” Milton , near IVooburn in Bedfordjhire , was bit in the nofe by a road dog one Eafter-day *, immediately he felt a pain fhooting upwards into his head ; the foam ofthe dogwent into his mouth as well as noftrils, the wound bled plentifully for a long time, and in lefs than two hours he got fome of Dr .Mead’s pow der, and took a dofe according to direction, and the furgeon apply’d a plaifter to tne wound. The next day he went to the falt-water, taking the powder with him, and was dipt in it three leveral times, thrice at a time, and brought away fome quarts of it with him, and drank it. He continu’d fix weeks and longer generally well enough to go about his bufinefs, and into company, fo that it was hoped all danger was over, tho’ many times taking a diflike to liquor ( and had a pain in his nofe, a heavinefs upon his fpirits, and a ftupor in his brain ; was in- difpofed at the full of the moon, and alfo in a morn ing till he had bathed, which he conftantly did every morning, and was then ufually well and in good order all the day after. At length, after having felt fome little indifpofition on the Friday and Satur day before, upon Sunday the 2 2d of June , (eleven weeks after he had been bit) going to drink a draught of beer after dinner, he was lurpriz’d to find that he was able to get down but a little. And the fame thing happen’d to him as he attempted to drink fome ale at a friend’s houfe that afternoon. This day he had many violent fits of fneezing, a pain in his nofe, and was obferved to flagger like a drunken man as he was going to bed. That night he got no fleep, and on Monday morning, June 23. the grand fvmptom, the hydrophobia , appear’d to fome purpofe ; for tho’ he could atfirft chewa dry cruft, or fwallow a very final] crumb of bread or bifeuit foak ’d in milk or beer, yet in a little time he ws feiz’d with an utter 248 Tioe CompJeat Houfensoife. utter averfion to all manner of liquids, fmall or ilrong, warm or cold ; if but a tea-cup full of fma 11- beer or water touch’d his lips, he flatted, and threw back his head in a fudden and violent manner, aster- rify’d or ftrangled, and could not drink a drop ; af terwards he could not bear it to come near him, and begg’d his attendants not to attempt it; they put a little beer into a fpoon, covering it from his fight, and gave him a ftraw to fuck it in ; but the firfl drop that came into his mouth made him flart, and throw back his head in the fame hafly manner: he grie- voufly complain’d of a pain in the belly, and fick- nefs in the flomach, often flriving to vomit, but brought up little befides flegm ; he had alfo a pain in his nole, and on the left fide of his head, a fwelling or forenefs about his jaws and throat: all (trip’d and flower’d cloaths, and glaring colours, became fo offenfive, that he could not endure the fight of them: his underftanding all this day was clear and perfedt, rather quicker than ufual. The next night he had no more fleepthan the night before, being in a very high fever, refllefs, and much given to talking. On the next day (when the moon was at full) his heart began to heave and beat in an extraordinary manner ; this threw him into a moil violent fweat, and terrible fit, with convulfions, which caufed him to utter a found not unlike the barking of a dog *, af ter this, tho* fo well recover’d as to talk reafonably, yet the fever increas’d apace, with ail its bad fym- ptoms; a red colour in his face was raifed to the higheil degree, biseyes became exceeding fparkling, fiery and ghaftly *, his fweating was excefllve, his vomitings frequent and violent, which caufed a great deal of froth and drivel to hang upon his mouth and noflrils; and yet (as he complain’d) he had not power (he knew not why) to put up his hand to his noftrils to wipe them flill he retain’d his underftand ing, but not without a mixture of frenzy, which in creas’d every hour. Being apprehenfive of what might follow, hedefired his wife and children to fee him 1 The Compleat Houjewife. 3 49 him no more, for fear he fhould bite them, or do ’em fome other mifchief; and mightily importun’d the company to fallen him with cord or chains to fome poll or beam in fome private room, where none might fee him ; and accordingly, being no longer able to continue in bed, he put on his cloaths; and while they were preparing to fecure him from doing harm. Hood with one chain upon his leg, clofeup to one corner of the chamber, plainly difcovering a cer tain Ihynefs, and furious look, ufual with mad peo ple. No fooner was he faften’d with chains and ffaples to the floor in the middle of the chamber, and his hands fectir’d with handcuffs, but he fell out with every one that came near him, tho’ he had been for the moft part remarkably meek and mild before ; and about midnight complain’d of an exceflive cold- nefs of body. His fpeech began to faulter 3 and lying down on one fide, he died in a manner fuddenly„ and to appearance eafily, or without much pain. An infallible Cure for the Bite of a mad Dog. O F all the difeafes incident to mankind, there is none fo fhocking to our nature as the bite of a mad dog ; and yet, as terrible as it is, we have known inftances of thofe who chofe rather to hazard the word effeds of it, and to die the word of deaths, than to follow the advice of theirphyficians,by make- ing ufe of the known fpecifick of dipping in the fea, or falt-water. It is for the fake of people of this unhappy temper, who may have the misfortune to be fo bit, and of thofe who may have cattle that are fo, that we publifh the following -receipt, which has been frequently made ufe of in a neighbouring county, and (as the gentleman who communicated ir, fays) was never known to fail. Take fix ounces of rue clean’d, pick’d, and bruif- ed, four ounces of garlick peel’d and bruiled, four ounces of Venice treacle, four ounces of fil’d pewter, or 350 The Compleat Houfewife. 6 t fcrap’d tin ; boil thele in two quarts of the beft ≤* in a pan cover’d clofe, over a gentle fire, for the fpace of an hour; then ftrain the ingredients from the liquor: give eight or nine fpoonfuls of it warm to a man or woman three mornings falling, and cold to any beaft faffing ; eight or nine fpoon fuls are fufficient for the ftrongeff, a lefsquantity to thofe younger, or of a weaker conft itution ? as you may judge of their itrength ; ten or twelve, for a horfe or bullock; three, four or five, for a fheep, hog. Or dog: this muff be given within nine days after the bite, and it never fails either in man or beafl 1 if you can conveniently, bind fome of the ingre dients on the wound. Another for the Bite of a mad T)og JpAKE the leaves of rue, pick’d from the ftalks and bruifed, fix ounces ; garlick pick’d from the ftalks and bruifed, Venice treacle or mithridate, and lerapings of pewter, of each four ounces ; boil all thefe over a flow fire in two quarts of ale, till one pint is confumed , keep it in a bottle clofe Hopped, and give of it nine fpoonfuls to the perfon warm feven mornings fuccefiively, and fix to a dog, to be given nine days after the bite; apply fome of the ingredients to the part bitten. N:B. This receipt was taken out of Cathorp Church in Lincolnjhire , the whole town almoft being bitten, and not one perfon who took this medicine but was cured. Another for the fame. T i AKE the (hells of male oyfters, and calcine the -*¦ white or inner part of them ; when thoroughly calcined, which may be done either in an oven ora crucible, beat them to a fine powder in a mortar: that powder mull alfo be lilted through a fine fieve ; when all this isdone,put *fix gros of the powderinto a pint of right neat white-wine,and let the patient drink it off, without taking any other thing, of any kind * Eight Gros make a French Ounce ( i which our Apothecaries kr.onv how to adj’jjj to their own, whatever. The Compleat Houfewife. 3 51 whatever, until at leaft three hours afterwards *, and. by all means not to touch butter, or any thing that is oily, during the time of cure. The next day he mult take four gros of the fame powder in the afore- faid quantity of wine, and the third day two gros, ftill falling three hours afterwards j and then the cure is completed. A Receipt for Colds. * ) T”VAKE of Venice treacle half a dram, powder of fnake-root twelve grains, powder of faffron fix grains, volatile fait of harts-horn four grains, fyrup of cloves a fufficient quantity to make it into a bolus *, to be taken going to reft, drinking a large draught of warm mountain-whey after it. N.B. Thofe who can’t afford mountain-whey, may drink treacle-poffet. To fuch conftitutions as can’t be provok’d to fweat, opening a vein, or a gentle purge, will be of great fervice. Terms of Art for Carving. T2 ARBEL, to tusk Bittern, to disjoint Brawn, to leach Bream, to fplay Brew, to untach Buftard, to cut up Capon, to fouce Chevin, to fin Chicken, to fru fh Coney, to unlace Crab, to t 2 me Crane, to difplay Curlew, to untach Deer, to break Eel, to tranfon Egg, to tire Egript, to break Flounder, to fauce Goofe, to rear Haddock, to fide Hen, to fpoil Hern, to cli(member Lamprey, to ftring Lobfter, to barb Mullard, to unbrace Partridge, to wing Pafty, to border Peacock, to disfigure Pheafant, to allay Pigeon, to thigh Pike, to fplat Plover, to mince Quad, to wring Salmon, to chine Small Birds, to thigh Sturgeon, to tranch Swan, to life Tench, to Luce Trour, to culpon Turkey, to cut up Woodcock, to thigh. Inftruftions X 551 The Compleat Houfemvife. InjiruhUons for Carving , according to thefe Terms, of Art. To unjoint a Bittern. AISE his wings and legs as a hern, and no other fauce but fait. To cut up a Buftard. See Turkey. To fauce a Capon. Take a capon, and lift up the right leg, and lo array forth, and lay in the platter *, ferve your chickens in the fame manner, and fauce them with green fauce, or ver juice. To unlace a Coney. Turn the back down ward, and cut the flaps or apron from the belly or kidney ; then put in your knife between the kidneys, and loolen the fielh from the bone on each fide ; then turn the belly downward, and cut the back crofs between the wings, drawing your knife down on each fide the back-bone, dividing the lens and fides from the back ; pull not the leg too hard, when you open the fide from the bone ; but with yoiir hand and knife neatly lay open both fides from the fcut to the fhoulder then lay the legs clofe together. To difplay a Crane. Unfold his legs, then cut off his wings by the joints *, after this take up his legs and wings, and fauce them with vinegar, fait, muftard, and pow der’d ginger. To unbrace a Buck. Raife up the pinions and legs, but take them not orf, and raife the merry-thought from the breafl*, then lace it down each fide of the bread: with your knife,wrigling your knife to and fro, that the furrows may lie fn and out: after the fame manner, unbrace a mallard. To rear a Goofe. Take off both legs fair, like fhoulders of lamb ; then cut off the belly* piece The Compkat piece round clofe to the end of the breaft ; theli lace your goofe down on both Tides of the bread: half an inch from the lharp bone; then take off the pinion on each ft.de, and the ftefh you firft laced with your knife ; raife it up clean from the bone, and take it off with the pinion from the body ; then cut up the merry-thought; then cur from the bread-bone an other dice of flefli quite thro’; then turn up your carcafe, and cut it alun der,the back-bonesabove the loin-bones; then take the rump-end of the back bone, and lay it in a dilh, with the fkinny fide up wards ( lay at the fore end of it the merry thought, with the fkinny fide upwards, and before that the apron of the goofe ; then lay the pi nions on each fide con trary, fet the legs on each fidecontrary behind ’em, that the bone-ends of the legs may ffand up crofs in the -middle of the difh, and the wing-pinions may come on the outfide of them ; put the long fiice, which you cut from die bread-hone, under Hattfe’tyife* 3 5 * the wing-pinions on each fide, and Jet the ends meet under the leg- bones, and let the other ends lie cut in the dilh* betwixt the leg and the pinion ; then pour in your fauce under the meat j throw on fait, and ferve it to table again. To difmernher a Hern . Take off both the legs* and lace it down the bread on both fides with your knife, and open the bread-pinion, but take it not off ; then raife up the merry-thought be tween the bread-bone and the top of it then raife up the brawn ; then turn it outward upon both fides, but break it not, nor cut it off-, then cut off the wing-pinions at the joint next the bo dy, and dick in each fide the pinion in the place you turn’d the brawn out; but cut off the lharp end ol the pinion, and take the middle piece, and that will juft fit in the place. You may cut up a capon, or pheafant the fame way. To unbrace a Mallard. This is done the fame way as to unbrace a duck, which fee, A a T» ‘The Compleat Houfe(wife. 3H To wing a Partridge . Raife his legs and wings, and fauce him with wine, powder’d gin ger, and a little fait. To allay a Pheafant . Do this as you do a partridge ; but ufe no other fauce but fait* To wing a Quail* Do this the fame way as you do a partridge. To lift a Swan . Slit the fwan down in the middle of the breaft, and fo clean thro’ the back, from the neck to the rump ; then part it in two halves, but do not break or tear the fleih ; then lay the two halves in a charger, with the flit fide downwards ( throw fait upon it *, fet it again on the table j let the fauce be chaldron, and lerve it in faucers. To break a T?al. Do this the fame way as you do a pheafant. To cut up a Turkey. Raife upfhe leg fairly, and open the joint with the point of your knife, but take not off the leg ; then with your knife lace down both fides of the breaft, and open the breaft-pinion, but do not take it off; then raife the merry – thought betwixt the breaft-bone and the top of it; then raife up the brawn ; then turn it outward upon both fides, but not break it, nor cut it off 5 then cut off the wing-pinions at the joint next the body, and flick each pinion in the place you turn’d the brawn out *, but cut off the fharp end of the pinion, and take the middle piece, and that will juft fit in the place. You may cut up a buftard, a capon, or pheafant, the fame way. To thigh a Woodcock . Raife the wings and legs, as you do a hern, only lay the head open for the brains ; and as you thigh a hern, fo you muft a curlew, plover, or fnipe, excepting that you have no other fauce but fait. INDEX [omitted]

MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY