72. _A very fine Cordial._
One Ounce of Syrrop of Gilly-flowers, one dram of Confection of
Alkermes, one Ounce and a half of Burrage-water, the like of Mint-water,
one Ounce of Dr. _Mountsford's_ water, as much of Cinamon water mixed
together.
73. _The best way to preserve Goosberries green and whole._
Pick them clean and put them into water as warm as milk, so let them
stand close covered half an hour, then put them into another warm water
and let them stand as long, and so the third time, till you find them
very green; then take their weight in fine Sugar, and make a Syrrop,
then put them in, and let them boil softly one hour; then set them by
till the next day, then heat them again, so do twice, then take them
from that Syrrop and make a new Syrrop and boil them therein, till you
find they be enough.
74. _To make the Orange Pudding._
Take the rind of a small one pared very thin, and boiled in several
waters, and beaten very fine in a Mortar, then put to it four Ounces of
fine Sugar, and four Ounces of fresh Butter, and the Yolks of six Eggs,
and a little Salt, beat it together in the Mortar till the Oven heats,
and so butter a dish and bake it, but not too much; strew Sugar on it
and serve it to the Table, Bake it in Puff-past.
75. _To make French Bread._
Take half a Bushel of fine Flower, ten Eggs, one pound and a half of
fresh Butter, then put in as much Yest as you do into Manchet, temper it
with new milk pretty hot, and let it lie half an hour to rise, then make
it into Loaves or Rolls, and wash it over with an Egg beaten with Milk;
let not your Oven be too hot.
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