Delights for Ladies
To adorne their Persons,
Tables, Closets and Distillatories: with Beauties, Banquets, Perfumes and
Reade, Practice, and
Printed by Humfrey Lownes.
THE ARTE OF PRESERVING
CONSERVING, CANDYING, &c.
1. How to preserve
Eringo roots, AEnula Campana, and so of others in the same manner.
Seethem them till they be tender: then take away the piths of
them, and leave them in a colander till they have dropped as much as they
will: then having a thin sirup ready, put them being cold into the sirup
beeing also cold, and let them stand so three daies, then boyle the sirup
(adding some fresh sirup to it; to supply that which the rootes have
drunke up) a little higher: and at three daies end, boyle the sirup againe
without any new addition, unto the full height of a preserving sirup, and
put it in your rootes, and so keep them. Rootes preserved in this manner,
will eate ery tender, because they never boyled in the sirup.
2. How to make
musk-sugar of common-sugar
Bruise 4 or 6 graines of Muske: place them in a piece of
sarcenet, fine Lawn or Cambrick doubled: lay this in the bottome of a
gally pot, strewing your sugar thereon: stop your pot close, and all the
Sugar in a few daies will both sent and taste of Muske: and you may lay
more sugar thereon, when you have spent that sugar, which will also
receive the like impression. Such Muske-sugar is sold for two shillings
3. How to dry
Rose-leaves in a most excellent manner.
When you have newly taken out your bread, then put in your roses
in a sive, first clypping away the whites, that they maybe all of one
colour: lay them about one inch in thickness in the sive; and when they
have stood half an houre, or thereabouts, they will grow whitish on the
top; let them remaine without stirring, till the uppermost of them be
fully dried: then stirre them together, and leave them about one other
halfe houre: and if you finde them dry in the top, stirre them untill they
be thorowly dried: then put them, hot as they are, into an earthen pot,
having a narrow mouth, and being well leaded within (the Refiners of gold
and silver, call these pots, Hookers): stop it with corke and wet
parchment, or with wax and rosin mixed together; and hang your pot in a
chimney, or neere a continuall fire, and so they will keep exceeding faire
in colour, and most delicate in sent. And if you feare their relenting,
take the Rose-leaves about Candlemas, and put them once againe into a
sieve, stirring them up and downe often till thy be dry: and then put them
vy again hot into your pot.
Note, that you must set vy your oven lid, but not lute it about
when you let in your roseleaves, either the first or second time. Post,
4. A most excellent
sirup of Violets, both in taste and tincture.
Expresse the juyce of clipt Violets, and to three parts of juyce
take one fourth part of conduit water: put the same into an Alablaster
mortar, with the leaves which you have stamped, and wriing the same out
thorow a cloth, as you id at first, into the other juyce: put thereto a
sufficient proportion of the finest sugar and brought also into a most
fine powder: let the same stand 10 or 12 houres in a cleane blased earthen
pan: then drain away the cleerest, and put it into a glasse, and put
thereto a few drops of the juice of Lemmons, and it will become cleer,
transparent, and of the violet colour. Then you may expresse more juyce
into the sugar, which will settle in the bottome, with some of the
thickest part of the juyce: and beating the same upon a bentle fire, it
will also become a good sirup of violets, but not comparable to the first.
By this manner of work you gaine one quarter of sirup, more than diverse
5. A Singular manner
of making the sirup of Roses
Fill a silver Bason three quarters full of rain-water or
Rose-water: put therein a convenient proportion of Rose-leaves: cover the
bason and set it upon a pot of hot water (as we usually bae a custard) in
3 quarters of an houre, or one whole houre at the most, you shall purchase
the whole strength and tincture of the rose: then take out those leaves,
wringing out all their liquor gently, and steepe more fresh leaves in the
same water: continue this iteration seven times, and then make it up in a
sirup: and this sirup worketh more kindly than that which is made meerly
of the iuice of the Rose. You may make sundry other sirups in this manner.
Quare of hanging a pewter head over the bason, if the ascending water will
be worth the keeping.
6. Another way for the
drying of Rose-leaves
Dry them in the heat of a hote sunny day upon a Leads, turning
them vy and downe till they be dry (as they do hay): then put them up into
glasses wel stopt and luted, keeping your glasses in warme places; and
thus you may keep all flowers: but herbs, after they are dried in this
manner, are best kept in paper-bags, placing the bags in close cupboards.
7. How to preserve
whole Roses, Gilliflowers, Marigolds, &c.
Dip a Rose that is neither in the bud, nor overblowne, in a
sirup, consisting of sugar double refined, and Rose water boiled to his
full height: then open the leaves, one by one, with a smooth bodkin,
eyther of bone or wood; and presently, if it be a hot sunny day, and
whilst the sunne is in some good height, lay them on papers in the Sun, or
else dry them with some gentle heat in a close room, heating the room
before you get them in; or in an oven upon papers, in pewter dishes: and
put them up in glasses, and keepe them in dry cupboards neer the fire: you
must take out the seeds, if you meane to eat them. You may proove this,
preseving with sugar-candy in stead of sugar, if you please.
8. The most kindely
way to preserve plums, cherries, gooseberries, &c.
You must first purchase some reasonable quantity of their owne
juyce, with a gentle heat upon embers, in pewter dishes, dividing the
juice still as it commeth in the strewing; then boile each fruit in his
own juyce, with a convenient proportion of the best refined sugar.
9. How to candy
Rosemary-flowers, Rose-leaves, Roses, Marigolds, &c. with preservation of
Dissolve refined or double refined sugar, or sugar-candy itself
in a little Rose water: boil it to a reasonable height: put in your roots
of flowers when your sirup is eyther fully cold, or almost cold: let them
rest therein till the sirup have pearced them sufficiently: then take out
your flowers with a skimmer, suffering the loose sirup to runne from them
so long as it will: boyle that sirup a little more, and put in more
flowers, as before; divide them also; then boil all the sirup which
remaineth, and is not drunk up in the flowers, to the height of manus
Christi, putting in more sugar if you see cause, but no more Rose-water,
put in your flowers therein when your sirup is cold, or almost cold, and
let them stand till they candy.
10. A most delicate
and stiff sugar paste, whereof to cast Rabbets, Pigeons, or any other
little bird or beast, either from the lie or carved moulds.
First dissolve issinglasse in faire water, or with some
Rose-water in the later end; then beat blanched almonds, as you would for
Marchpane stuff, and draw the same with creame and Rose water (milke will
serve, but creame is more delicate): then put therein some powdered sugar;
into which you may dissolve your Issinglasse, being first made into gelly,
in fair warm water (note, the more Isinglasse you put therein, the stiffer
your work will prove): then having your rabbets, woodcock, &c molded
either in plaster from life, or else carved in wood (first anointing your
woodden molds with oile of sweet almonds, and your plaister or stone
moulds with barrows grease), pour your sugar-paste thereon.
A quart of creame, a quarterne of almonds, two ounces of
Isinglasse, and foure or six ounces of sugar, is a reasonable good
proportion for this stuffe. Quaere of moulding your birds, rabbets, &c. in
the compound wax mentioned in my Iewell house, in the title of the Art of
moulding & casting, page 60. For so your moulds will last long.
You may credge over your foule with crums of bread, cinamon and
sugar boiled together, and so they will seem as if they were rosted and
breaded. Leach and gelly may be cast in this manner.
This paste you may also drive with a fine rowling pin, as smooth
and as thin as you please: it lasteth not long, and therefore it must bee
eaten within a few daies after the making thereof. By this meanes, a
banquet may bee presented in the forme of a supper, being a very rare and
11. To candy
Marigolds, Roses, Borage or Rosemary flowers.
Boil sugar and Rose-water a little upon a chafingdish with
coales: then put the flowers (being thorowly dried either by the Sun, or
on the Fire) into the sugar, and boile them a little: then strew the
powder of double refined Sugar upon them, and turne them, and let them
boile a little longer, taking the dish from the fire: then strew more
powdered Sugar on the contrary side of the flowers. These will dry of
themselves in two or three houres in a hot sunny day, though they lie not
in the Sunne.
12. To make an
excellent Marchpane paste to print off in moulds for banquetting dishes.
Take to every Jordan Almond blanched, three spoonefuls of the
whitest refined sugar you can get: searce your sugar, and now and then, as
you see cause, put in two or three drops of damask Rose-water: beare the
same in a smooth stone mortar, with great labour, until you have brought
it into a dry stiffe paste: one quarterne of sugar is sufficient to worke
Make your paste in little bals, every ball containing so much by
estimation, as will cover your mould or print; then roune the same with a
rowling pin upon a sheet of cleane paper, without strewing any powdered
sugar either upon your paste or paper. There is a countrey Gentlewoman
whom I could name, which venteth great store of sugar-cakes made of this
composition. But the only fault which I find in this paste is, that it
tasteth too much of the sugar, and too little of the almonds: and
therefore you may prove the making thereof by such almonds which have had
some of their oil taken from them by expression, before you incorporate
them with the sugar; and so happely you may mix a greater quantity of them
with the sugar, because they are not oylie as the other.
You may mix cinamon or ginger in your paste, & that will both
grace the taste, and alter the colour, but the spice must passe thorow a
faire searce; you may steep your almonds in cold water all night, & so
blanch them cold, and being blanched, dry them in a sieve over the fire.
Heere the garble of almonds will make a cheap paste.
13. The making of
sugar-paste, and casting thereof in carved moulds.
Take one pound of the whitest refined or double refined sugar, if
you can gette it: put thereto three ounces (some comfit-makers put six
ounces for more gaine) of the best starch you can buy; and if you dry the
Sugar after it is powdered, it wll the sooner paste thorough your Lawne
Searce. Then searce it, and lay the same on a heap in the midst of a sheet
of clean paper: in the middle of which masse put a pretty lump of the
bigness of a walnut of gumme dragagant, first steeped in Rose-water one
night; a porenger full of Rose-water is sufficient to dissolve one ounce
of gum (which must first be well picked, leaving out the drosse); remember
to strain the gumme through a canvas; then, having mixed some of the white
of an egge with your strained gumme, temper it with the sugar betwixt your
fingers by little and little, till you have wrought up all the Sugar and
the Gumme together into a stiffe paste; and in the tempering, let there be
alwaies some of the sugar between your fingers and the Gumme; then dust
your woodden moulds a little with some of that powdered Sugar thorow a
piece of Lawne, or fine linnen cloth, and having driven out with your
rowling pinne a sufficient portion of your paste to a convenient
thicknesse, cover your mould therewith, pressing the same downe into every
hollow part of your mould with your fingers, and when it hath taken the
whole impression, knock the mold on the edge against a table, and the
paste will issue forth with the impression of the mould upon it; or, if
the mould be dep cutte, you may put the point of your knife gently into
the deepest parts heer and there, lifting up by little and little the
paste out of the mould.
And if, in the making of this paste you happen to put in too much
gum, you may put in more sugar thereto, and if too much sugar, then more
gum; you must also work this paste into your moulds as speedily as you
can, after it is once made, and before it harden: and if it growe so hard
that it cracks, mixe more gum therewith: cut away with your knife from the
edges of your paste, all those pieces with have no part of the worke upon
them, and worke them up with the paste which remaineth; and if you will
make sawcers, dishes, bowles, &c. then (having first driven your paste up
on paper, first disted over with sugar to a convenient largenesse and
thicknesse) put the paste into some sawcer, dihs, or bowle of a good
fashion, and with your finger presse it gently down, to the insides
thereof, till it resemble the shape of the dish, then paire away the edges
iwth a knife, even with the skirt of your dish, or sawcer, and set it
agsint the first, till it be dry on the inside: then with a knife get it
out, as they use to doe a dish of butter, and dry the backside: then gild
it on the edge with the white of egg laid round about the brim of the dish
with a pensill, and presse the gold downe with some cotton; and when it is
dry, skew or brush off the gold with the foot of a Hare or Cony. And if
you would have your paste exceeding smooth, as to make cards and such like
conceits thereof, then toule your paste upon a sliced paper with a smooth
and polished rowling pin.
14. A way to make
Sugerplate both of colour and taste of any flower
Take violets, and beat them in a mortar with a little hard sugar;
then put into it a sufficient quantitie of Rose-water; then lay your gum
in steep in the water, and so work it into paste: and so will your paste
be both of the colour of the violet, and of the smell of the violet. In
like sort you may worke with Marigold, Cowslips, Primroses, Buglosse, or
any other flower.
15. To make paste of
Tke a quarter of a pound of Valentian almonds, otherwise called
the small almonds, or Barbarie almonds, and beat them in a mortar till
they come to paste; then take stale manchet being grated, & dry it before
the fire in a dish; then sift it; then beat it with your almonds: put, in
the beating of it, a little cinamon, ginger, and the juice of a lemmon,
and when it is beaten to perfect paste, print it with your moulds, and so
dry it in an oven after you have drawne your breade: this paste will last
all the yeere.
16. To make Jumbolls
Take half a pound of Almonds being beaten to a paste with a short
cake being grated, and 2 eggs, 2 ounces of carroway seeds, being beaten,
and the juice of a Lemmon: and being brought into paste, roule it into
round strings: then cast it into knots, and so bake it in an oven and when
they are baked, ice them with Rose-water and Sugar, and the white of an
egge being beaten together, then take a feather and gild them, and put
them again into the oven, and let them stand in a little while, and they
will be iced cleane over with a white ice: and so boxe them up, and you
may keep them all the yeare.
17. To make a paste to
keep you moist, if you list not to drink oft; which Ladies use to carry
with them when they ride abroad.
Take halfe a pound of Damaske prunes, and a quartern of dates:
stone them both, and beat them in a mortar with one warden being rosted,
or else a slice of old marmelade: and so print it in your moulds and dry
it after you have drawne bread: put Ginger into it, and you may serve it
at a banquet.
18. To make a
Take two pounds of Almonds being blanched and dryed in a sieve
over a fire: beat them in a stone mortar; and when they bee small, mix
with them two pounds of sugar being finely beaten, adding 2 or 3 spoonfuls
of Rose-water, and that will keeps your almonds from oyling. When your
paste is beaten fine, drive it thin with a rowling ping, and so lay it on
a bottom of wafers: then raise up a little edge on the side, and so bake
it: then yce it with Rose-water and sugar: then put it into the oven once
again, and when you see your yce is rise up, & dry, then take it out of
the oven, & garnish it with pretty conceits, as birds and beasts, being
cast out of standing moulds. Stick long comfits upright in it: cast
biskets and carrowaies on it, and so serve it: gild it before you serve
it: you may also print off this Marchpane paste in your molds for
banquetting dishes: and of this paste our comfitmakers at this day make
their letters, knots, Arms, Escocheons, beasts, birds, and other fancies.
19. To make bisket
bread, otherwise called French bisket.
Take halfe a peck of fine flower, two ounces of coriander seeds,
one ounce of anni seeds, the white of foure eggs, half a pinte of
Ale-yeast, and as much water as will make it up into stiffe paste; your
water must be but bloud warm: then bake it in a longroll as big as your
thigh: let it stay in the oven but one houre, and wne it is a day old pare
it and slice it overthwart: then sugar it over with fine powdred sugar,
and so dry it in an oven again: and being dry, take it out, and sugar it
again: then box it, and so may keep it all the yeere.
20. To make
Take one pound of very fine flower, and one pound of fine sugar,
and eight egges, and two spoonfuls of Rose water, and one ounce of
Carroway seeds, and beat it all to batter one whole houre: for the more
you beat it, the better your bread is; then bake it in coffins, of white
plate, being basted with a little butter before you put in your batter,
and so keepe it.
21. To make another
kind of bisket, called biskettella.
Take halfe an ounce of gumme Dragagant, dissolved in Rose-water
with the juce of a lemmon, and two grains of musk: then straine it thorow
a fair linen cloth, with the white of an egge: then take halfe a pound of
fine sugar beeing beaten, and one ounce of Carroway seeds, being also
beaten and searced: and then beat them all together in a mortar, til they
come to paste: then roule the up in small loaves about the bigness of a
small egge: put under the bottome of every one, a peece of a wafer, and so
bake them in an oven upon a sheet of paper: cut them in the sides, as you
do a manchet, and prick them in the midest: when you break them up, they
will be hollow and full of eyes.
22. To make
Take three stale Manchets, and grate them: dry them, and sift
them thorow a fine sieve: then adde unto them one ounce of Ginger being
beaten, and as much Cinamon, one ounce of Liquorice and Anniseeds beeing
beaten together, and searced, halfe a pound of sugar; then boil all these
together in a posnet, with a quart of claret wine, till they come to a
stiff paste with often stirring of it; and when it is stiffe, mould it on
a table, and so drive it thin, and put it in your moulds: dust your moulds
with Cinamon, Ginger, and Liquorice, being mixed together in fine powder.
This is your Ginger-bread used at the Court, and in all Gentlemens houses
at festival times. It is otherwise called dry Leach.
23. To make dry
Take half a pound of Almonds, and as much grated cake, and a
pound of fine sugar, and the yolks of two new laid egges, the juice of a
lemmon, and two grains of musk: beat all these together til they come to a
paste: then print it with your moulds: and so dry it upon papers in an
oven, after your bread is drawn.
24. To make
Take a quart of the finest flower ,and the whites of three egges,
and the yolks of two, & a little cold water, and so make it into perfect
paste: then drive it with a rowling pin abroad: then put on small peeces
of butter, as big as nuts, upon it: then fold it over: then drive it
abroad again: then put small peeces of button upon it, as you did before:
doe this ten times, alwaies folding the paste, and putting butter between
every fold. You may convey any preetty forced dish, as Florentin,
Cherry-tart, Rise, or Pippins, &c, between two sheets of that paste.
25. To make paste
short without butter
Take a quart of fine flower, and put it into a pipkin, and bake
it in an oven when you bake manchet: then take the yolks of two or three
egges, & a pint of creame, & make paste; put into it two ounces of sugar
being finely beaten, and so you shall make your paste short without butter
or sewet. In like sort, when you make sugar-cakes, bake your flower first.
26. To make crystall
Take a knockle of Veale, and two calves feet (your calves feet
being flayed and scalded) and boyle them in faire sprint water: and when
they are boyled, ready to eat, you may save your flesh, and not boyle it
to peeces: for, if you doe so, the gelly will looke thicke: then take a
quart of the cleerest of the same broth, and put it into a posner, adding
thereunto Ginger, white pepper, six whole cloves, one nutmeg quartered,
one graine of musk: put all these whole spices in a little bag, and boile
them in your gelly: season it with foure ounces of sugar candie, and three
spoonfuls of Rose-water, so let it run thorow your gelly bag; and if you
meane to have it looke of an amber colour, bruise your spices, and let
them boil in your gelly loose.
27. To make Leach of
Take halfe a pound of sweet Almonds, and beat them in a mortar;
then strain them with a pint of sweet milke from the cow; then put to it
one graine of musk, 2 spoonfuls of Rose-water, two ounces of fine sugar,
the weight of 3 whole shillings of Isinglass that is very white, and so
boyle them; and let all run thorow a strainer: then may you slice the
same, and so serve it.
28. To make Quidinia
Take the kernelles out of eight reat Quinces, and boyle them in a
quart of Spring-water, till it come to a pint: then put into it a quarter
of a pint of Rose-water, and one pound of fine sugar, and so let it boile
til you see it come to be of a deep colour: then take a drop, and drop it
on the bottom of a sawcer; and if it stand, take it off; then let it run
thorow a gelly-bag into a bason; then set on your bason upon a
chafing-dish of coales, to keepe it warm: then take a spoone, and fill
your boxes as full as you please: and when they be cold, cover them: and
if you please to print it in moulds, you must hove moulds made to the
bigness of your boxe, and wet your moulds with Rose-water, and so let it
run into your mould: and when it is cold, turn it off into your boxes. If
you wet your moulds with water, your gelly will fall out of them.
29. To make gelly ouf
Straw-berries, Mulberies, Raspberries, or any such tender fruit.
Take your berries, and grinde them in an Alabaster Mortar, with
foure ounces of Sugar, and a quarter pint of faire water, and as much
Rose-water: and so boil it in a posnet with a little peece of Isinglasse,
and so let it run through a fine cloth into your boxes, and so you may
keepe it all the yeere.
30. To make paste of
Genua of Quinces
Take Quinces, and pare them, and cut them in slices, and bake
them in an oven dry in an earthen pot, without any other juyce than their
owne: then take one pound thereof; strain it, and put it into a
stone-mortar with halfe a pound of sugar; and when you have beaten it up
to a paste, print it in your moulds, and dry it three or foure times in an
oven after you have drawne bread: and when it is thorowly dry and hardned,
you may box it, and it will keep all the yeere.
31. To make Marmelade
of Quinces or Damsons.
When you have boyled your Quinces or Damsons sufficiently,
straine them; then dry the pulp in a pan on the fire; and when you see
there is no water in it, but that it beginneth to be stiffe, then mix two
pound of sugar with three pound of pulp: this marmelade will bee white
marmelade: and if you desire to have it looke with an high colour: put
your sugar and your pulp together so soone as your pulp is drawne, and let
them both boile together, and so it will look of the colour of ordinary
marmelade, like unto a stewed warden; but if you dry your pulp first, it
will look white, and take lesse sugar: you shall know when it is thick
enough, by putting a little into a sawcer, letting it coole before you box
32. To make sucket of
Take Lettuce stalks, and pill away the outerside: then parboile
them in faire water: then let them stand all night dry: then take halfe a
pint of the same liquor, and a quarter of a pint of Rose-water, and so
boyle it to sirup: and when your sirup is betwixt hot and cold, put in
your aforesaid roots, and let them stand all night in your sirup to make
them take sugar, and then the next day your sirup will bee wake again:
then boile it again, and take out your roots. In the like sort may you
keepe Orenge pils, or greene Walnuts, or any thing that hath the
bitterness first taken from it, by boiling in water.
33. To candie Nutmegs
or Ginger with an hard rock candy.
Take one pound of fine sugar, and eight spoonfuls of Rose-water,
and the weight of six pence of Gum Arabique, that is cleere: boyle them
together to such an height, as that, dropping some thereof out of a spoon,
the sirup doe rope and runne into the smallnesse of an haire: then put it
into an earthen pipkin; wherein place your Nutmegs, Ginger, or such like:
then stop it close with a sawcer, and lute it well with clay, that not
aire may enter: then keepe it in a hot place three weeks, and it will
candy hard. you must breake your pot with a hammer, for otherwise you
cannot get out your candy. You may also candy Orenges or Lemmons in like
sort, if you please.
34. To preserve
Orenges, after the Portugall fashion.
Take Orenges and coare them on the side, and lay them in water:
then boil them in faire water till they be tender: shift them in the
boiling, to take away their bitternesse; then take sugar and boile it to
the height of sirup as much as will cover them, & put your orenges into
it, & that will make them take sugar. If you have 24 Oranges, beate 8 of them,
till they come to paste, with a pound of fine sugar; then fill every one
of the other orenges with the same, & so boile them againe in youre sirup:
then there will be marmelade of Orenges within your Orenges, & it will cut
like an hard egg.
35. To candy Orenge
Take your Orenge pills, after they be preserved: then take fine
Sugar and Rosewater, and boyle it to the height of Menus Christi: then
draw thorow your Sugar: then lay them on the bottome of a sieve, and dry
them in an oven after you have drawne bread, and they will be candied.
36. To preserve
Cowcumbers all the yeere
You may take a gallon of faire water, and a pottle of verjuyce,
and a pinte of bay salt, and a handfull of greene Fennel or Dill: boile it
a little, and when it is cold put it into a barrell, and then put your
Cowcumbers into that pickle, and you shall keepe them all the yeere.
37. To preserve
broom-capers all the yeere
Boile a quart of verjuce, and an handful of bay salt, and therein
you may keepe them all the yeere.
48. To make green
ginger upon sirup.
Take Ginger one pound: pare it clean: steep it in red wine and
vinegar equally mixed: let it stand for XII daies in a close vessell, and
every day once or twice stir it up and down: then take of wine one gallon,
and of vinegar a pottle: seethe all together to the consumption of a moity
or half: then take a pottle of clean clarified honey, or more, and put
thereunto, and let them boyle well together: then take halfe an ounce of
saffron finely beaten, and put it thereto, with some sugar if you please.
3. To boile a Flounder
or Pickrell of the French fashion
Take a pinte of white wine, the tops of young Thyme and Rosemary,
a little whole Mace, a little whole Pepper, seasoned with veriuce, salt,
and a pieece of sweet butter, and so serve it: this broth will serve to
boile fish twice or thrice in.
5. To boile a Capon in
Boile your Capon by it selfe in faire water: then take a
ladlefull or two of Mutton broth, and a little white wine, a little whole
Mace, a bundle of sweet herbs, a little marrow: thicken it with Almonds:
season it with sugar & a little verjuice: boile a few Currans by
themselves, and a Date quartered, lest you discolour your broth, and put
it on the breast of your Capon, Chicken, or Rabbet: if you have no
Almonds, thicken it with creame, or with yolks of eggs, garnish your
dishes on the sides with a Lemmon sliced, and sugar.
OYNTMENTS, BEAUTIES &C.
1. An excellent damask
You may take of yreos halfe a pound, Rose leaves 4 ounces, cloves
one ounce, lignum Rhodium two ounces, Storax one ounce and a halfe, Muske
and Civut of each 10 graines; beate and incorporate them well together
2. An excellent hand
water or washing water very cheape
Take a gallon of faire water, one handfull of Lavender flowers, a
few Cloves and some Orace powder, and foure ounces of Benjamin: distill
the water in an ordinarie leaden Still. You may distill a second water by
a new infusion of water upon the seces: a little of this will sweeten a
bason of faire water for your table.
3. A ball to take out
stains from linnen
Take foure ounces of white hard Sope: beat it in a mortar with
two small Lemmons sliced, and as much roch Allome as an hasell nut: roule
it up in a ball: rub the staine therewith, and after, fetch it out with
warm water, if need be.
8. A delicate washing
Take three ounces of Orace, half an ounce of Cypres, two ounces
of Calamus Aromaticus, one ounce of Rose leaves, two ounces of Lavender
flowres: beat all these together in a mortar, searching them thorow a fine
Searce, then scrape some castill sope, and dissolve it with some
Rose-water, then incorporate all your powders therewith, by labouring of
them well in a mortar.
16. To help a face
that is red or pimpled
Dissolve common Salt in the iuyce of Lemmons, and with a linnen
cloth pat the patients face that is full of heat or pimples. It cureth in
a few dressings.
28. Diverse sorts of
sweet handwaters made suddenly or extempore, with extracted oyles of
First you shall understand, that whensoever you shall draw any of
the aforesaid Oyles of Cynamon, Cloves, Mace, Nutmegs, or suchlike, that
you shall have also a pottle or a gallon more or lesse, according to the
quantity which you draw at once, of excellent sweet washing water for your
table: yea some doe keep the same for their broths, wherein otherwise they
should use some of the same kinde of spice.
But if you take three or foure drops only of the oyle of Cloves,
Mace, or Nutmegs (for Cinnamon oyle is too costly to spend this way) and
mingle the same with a pint of faire water, making agitation of them a
pretty while together in a glasse having a narrow mouth, till they have in
some measure incorporated themselves together, you shall find a very
pleasing and delightfull water to wash with, & so you may alwaies furnish
your selfe of sweete water of severall kinds, before such time as your
guests shall be ready to sit downe. I speake not here of the oyle of Spike
(which will extend very far this way) both because every Gentlewoman doeth
not like so strang a sent, & for that the same elsewhere commanded by
another Author. Yet I must needs acknowledge it to be the cheaper way, for
that I assure my self there may be five or six gallons of sweet water made
with one ounce of the oyle, which you may buy ordinarily fo a groat at the
35. Sweet bags to lye
Fill your bags only with Lignum Rhodium finely beaten, and it
will give an excellent sent to your linnen.