257. [Transcriber's note: so numbered in original] _To make a fine
Cullis or Jelly._
Take a red Cock, scald, wash, and dress him clean, seeth it in white
Wine or Rhenish Wine, and scum it clean, put in a Pint of thick cream to
it, then put in whole Spices, Sugar and Rosewater, and boil them
together.
258. _A white Jelly with Almonds._
Take Rosewater and Gum Dragon first steeped, or Isinglass dissolved, and
some Cinamon whole, seeth these together, then take one pound of Almond
blanched and beaten with Rosewater, then put them in and seeth them with
the rest, stir them always, and when it is enough, sweeten it to your
taste, and when it is cold eat it.
259. _To make sweet Cakes without Sugar._
Wash some Parsnep roots, scrape them and slice them very thin dry them
in a Dish in an Oven, and beat them to a Powder, mix them with an equal
quantity of fine Flower, mix them with Cream, beaten Spice and Salt, and
so make them and bake them.
260. _To keep Roses or Gilliflowers very long._
Take them when they are very fresh, and in the bud, and gathered very
dry, dip them in the whites of Eggs well beaten, and presently strew
thereon searced sugar, and put them up in luted Pots, and set them in a
cool place, in sand or gravel, and with a Filip of your finger at any
time you may strike off the coat, and you will have the Flower fresh and
fair.
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