96. _To make Artificial Walnuts._
Take some of your Sugar Plate, print it in a Mould fit for a Walnut
Kernel, yellow it over with a little Saffron, then take searced Cinamon
and Sugar, as much of the one as the other, work it in Paste with some
Rosewater, wherein Gum Dragon hath been steeped, and print it in a Mould
for a Walnut shell, and when they are dry, close them together over the
shell with a little of the Gum water.
97. _To make short Cakes._
Take a Pint of Ale Yest, and a Pound and half of fresh Butter, melt your
Butter, and let it cool a little, then take as much fine Flower as you
think will serve, mingle it with the Butter and Yest, and as much
Rosewater and Sugar as you think fit, and if you please, some Caraway
Comfits, so bake it in little Cakes; they will last good half a year.
98. _To preserve red Roses, which is as good and effectual as any
Conserve, and made with less trouble._
Take Red Rose Buds clipped clean from their Whites one pound, put them
into a Skillet with four Quarts of Water, Wine measure, then let them
boil very fast till three Quarts be boiled away, then put in three
pounds of fine Sugar, and let it boil till it begins to be thick, then
put in the Juice of a Limon, and boil it a little longer, and when it is
almost cold, put it into Gally-Pots, and strew them over with searced
Sugar, and so keep them so long as you please, the longer the better.
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