207. _To make Hippocras._
Take to every Gallon of Sack or White Wine, one Pound of Sugar, one
Ounce of Cinamon, one Ounce of Ginger, one quarter of an Ounce of
Nutmegs, a quarter of an Ounce of Coriander seed, with a few Cloves,
and a little Long Pepper or a few Grains, let all these steep together
four and twenty hours, stir it twice or thrice in that time; then put to
every Gallon one Pint of Milk, and run it through a Jelly-Bag, and then
bottle it, and let them be stopped very close, set them in a cool place,
it will keep a Month.
208. _To make Tuff-Taffity Cream._
Take a quart of thick Cream, the whites of eight Eggs beaten to a Froth
with Rosewater, then take off the Froth and put in into the Cream, and
boil it, and always stir it, then put in the Yolks of eight Eggs well
beaten, and stir them in off the Fire, and then on the fire a little
while, then season it with Sugar, and pour it out, and when it is cold,
lay on it Jelly of Currans or Rasberries, or what you please.
209. _Caraway Cake._
Take one Quart of Flower, and one pound of Butter, rub your Butter into
your Flower very well, then take two Yolks of Eggs and one White, two
spoonfuls of Cream, half a Pint of Ale-Yest, mix them all together, do
not knead it, but pull it in pieces, then set it to the fire to rise,
and so let it lie almost one hour, turning it often, then pull it in
pieces again, and strew in half a pound of Caraway Comfits, mingle them
with the Paste, then take it lightly with your hand, fashion it like an
Oval, and make it higher in the middle than the sides, let your Oven be
as hot as for a Tart, be sure your Oven or Cake be ready both at once,
put it upon a double paper buttered, and let it stand almost an hour,
when it goes into the Oven, strew it thick with Caraway-Comfits, and lay
a paper over least it scorch.
Pages:
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89