178. _To make Seed-stuff of Rasberries._
Take Rasberries and bruise them, and take their weight in fine Sugar,
and boil it to a Candy height with a little water, then put in your
bruised Rasberries, and boil them till you see they will jelly very
well.
179. _To make Syrup of Gilly-flowers._
Take Clove-gilly-flowers, and cut them from the Whites, then take their
weight in Sugar beaten fine, then put a little sugar into your
Gally-pot, and then a Lay of Flowers, and then sugar again, till all be
spent, and let sugar be the last, then put in a Clove or two, according
to your quantity, and a little Malago Sack; and so tie your Pot up
close, and set it into a Pot or Kettle of boiling water, and let them
stand till they are infused; then poure out the Liquor and strain the
rest, but not too hard, then take this liquor and vapour it away over
seething water till it be of a good thickness, then take your strained
Gilliflowers and put them into a Pot with some White-wine Vinegar, and
cover them over with fine Sugar, and so keep them; they are a better
Sallad than those you pickle up alone; as you make this, you may make
syrup of any Herbs or Flowers.
180. _To make most excellent Cake._
Take a strik'd Peck of Flower, six pounds of Currans, half an Ounce of
Mace, half an Ounce of Cinamon, a quarter of an Ounce of Cloves, as much
of Nutmeg, half a pound of fine Sugar, and as much Rosewater as you
please; beat your Spice, and put that and your Fruits with a little Salt
into your Flower, then take Cream or new Milk as much as you think fit,
dissolve thereinto two pounds of fresh Butter, then put it in a Basin
with the sugar and a Pint of Sack, knead it with a Wine-Pint of
Ale-Yest, knead it till it rise under your hand, let all things be ready
and your Oven hot before you go to knead the Cake.
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