93. _To make Snow Cream._
Take a Pint of Cream, and the Whites of three Eggs, one spoonful or two
of Rosewater, whip it to a Froth with a Birchen Rod, then cast it off
the Rod into a Dish, in the which you have first fastened half a Manchet
with some Butter on the bottom, and a long Rosemary sprig in the
middle; when you have all cast the Snow on the dish, then garnish it
with several sorts of sweet-meats.
94. _To preserve Oranges and Limons that they shall have a Rock Candy on
them in the Syrrup._
Take the fairest and cut them in halves, or if you will do them whole,
then cut a little hole in the bottom, so that you may take out all the
meat, lay them in water nine days, shifting them twice every day, then
boil them in several Waters, till a straw will run through them, then
take to every Pound of Orange or Limon one Pound of fine Sugar, and one
quart of Water, make your Syrrup, and let your Oranges or Limons boil a
while in it, then let them stand five or six days in that Syrrup, then
to every Pound, put one Pound more of Sugar into your Syrrup, and boil
your Oranges till they be very clear, then take your Oranges out, and
boil your Syrrup almost to Candy, and put to them.
95. _To make Sugar Plate._
Take a little Gum-Dragon laid in steep in Rosewater till it be like
Starch, then beat it in a Mortar with some searced Sugar till it come
to a perfect Paste, then mould it with Sugar, and make it into what form
you please, and colour some of them, lay them in a warm place, and they
will dry of themselves.
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