40. _To Candy Flowers the best way._
Takes Roses, Violets, Cowslips, or Gilly-flowers, and pick them from the
white bottoms, then have boiled to a Candy height Sugar, and put in so
many Flowers as the Sugar will receive, and continually stir them with
the back of a Spoon, and when you see the Sugar harden on the sides of
the Skillet, and on the Spoon, take them off the Fire, and keep them
with stirring in the warm Skillet, till you see them part, and the Sugar
as it were sifted upon them, then put them upon a paper while they are
warm and rub them gently with your hands; till all the Lumps be broken,
then put them into a Cullender, and sift them as clean as may be, then
pour them upon a clean Cloth, and shake them up and down till there be
hardly any Sugar hanging about them; then if you would have them look as
though they were new gathered, have some help, and open them with your
fingers before they be quite cold, and if any Sugar hang about them, you
may wipe it off with a fine Cloth; to candy Rosemary Flowers, or
Archangel, you must pull out the string that stands up in the middle of
the Blossom, and take them which are not at all faded, and they will
look as though they were new gathered, without opening.
41. _To pickle Cucumbers._
Take the least you can get, and lay a layer of Cucumbers, and then a
layer of beaten Spices, Dill, and Bay Leaves, and so do till you have
filled your Pot, and let the Spices, Dill, and Bay Leaves cover them,
then fill up your Pot with the best Wine Vinegar, and a little Salt,
and so keep them.
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