Domestic Knowledge

To Make Waffers 41

Shuger the ye yolks of 3 eggs & one white & flower & rose water beat together with wth a Litell Salt & so make youryr waffers

To Make Waffers 42

Use very fine flower; cream & Rose watter & Shuger Temper all the [ ? ]withwth a litell salt then let it stand an hower & so make it into waffers

To Cure an ague by Mr. Whaly 43

a Dram of [Mith] given in aglace of wine 2 howers before the fit coms has don great curs for the ague, when the bark hath toled you must go to bed & Lye twelve hours & Sweat if you can

For The Vapers in Lieing in or any other time [unless] withwth Child 44

Take as much as an Nutmeg of consarve of stinking orach, in against of apint of penneryall watter withwth 2 or 3 sponefulls of hysterik [ ? ] at any time when you are ill.

To Cure an Ague by Mrs Grantom 45

Take of the Best Jesewit barke, finely powdered one dram, & a halfe, Venice Treakel one dram, iuce of Sevell oring one spoonefull, mix this in a littel ^wine glace of the best Sack, & take it 3 or 4 hours before you c[ ? ] a fit; & once 15 days after you have quite misxd it;

46 For the coming downe of the mother by Dr. [Bro]

Take Oake barke & buds of each Two ounces of plantum leaves & Comphery of Each one handfull boil them in five pints of spring water untill one pinte is roasted then strain it & add to theye Liquor half a pinte of Red wine foment theye part morning & Night with flenill stripes pritty warm for a week or more & if she finds benefit repeat it again

A resepit for theye Worms Either in old or young 47

Take of wormseed, [f....greeg], [Allo..], Cittorn, corolira, or Sea [m..] Johns wort, burnt harts horn, of each of thees three drams, [?] them all into fine pouder; put thear to three drams & a [ha...] flower of sulfer; withwth 3 tims the weight of all the other [ingredy....] affor said of the best lose shuger finely beaten & mix them all [to......] very well, & those of ripe years give adram & halfe, to the younger one [dram], it must be taken in muscader or cannary

To Make Chese Puffs 48

Take aquart of Sweat Cheese curd clean from the whay, ^{very dry} then put halfe as much flower^{grated Bread} as curd, put in 2 eggs whits & all, make them into balls with flower & Lay them one apaper & take them, pare ofe the bottoms & cut around hole one the top & [po.er] one sack butter & shuger when you sarve them up, you may frye them in butter if you pleas & have no oven, let the curd be runthring [.fi..] withwth a spoone.

49 How to keepe Kidney Beans, all theye Yeare for Boyling

Make astrong Brine of salt & watter, so much as will cover them & run them over withwth sewett & when you use them put them into boyling watter; & let them boyle an houer at least pasting them downe close

How to Pickele Purslaine 50

Make astrong brine of salt & whay, boyle it & let it stand till it is cold, then take your Purslain & [...] it thearin & run it over with sewett & let it Lye amunth in the pickell befor you use it

To make asavery Brown Bread Pooding 51

Take as much Brown Bread as you can hold at twice in both youryr hands, one spoonfull of flower, halfe a pound of beef suet freed small one nutmeg 5 eggs 3 of the whits withwth as much milk as will temper it; if you will have it sweet put in halfe and of Curance & a spoonfull of shuger tye it up in a cloath & boyle it an hour & halfe

To Rost, or Bake a Calvs Head Coufen Whitmors way -- 53 Take a hansom white Calvs head cut a littell hole in it & take out his brans, after it is pare boyled, then lard it with backen & lemmond peall, & time all over, put in savery forsed meat in stid of the brans stoping the hole with [alese] of backen larded, put it on your [sprit] & rost it; otherways for more security you may bake it in a dish in the oven, when it is halfe baked take it out, put one artifishall ears being made of backen, then wash the hole head all over with the yolk of an egge, then put it in to the oven agane & when it is anough dish it up, your sauce & ingredgance being redy -- The Sauce, claret wine & gravey, a pint or more of oystrs 2 anchoves minced & boyled in it with, a faget of [suet] erbs & a greated nutmeg, som flices of backen, & sasedges, & thicken it up with the yolk or two of an egg & a ladel full of drawne butter, put your oysters over the head, & yr baken, sosedges round abought y=e head so garnesh with lemond, you must take notes the brans & tong must be taken out before the head is boyled, the brans must thicken the sase & the tong likeway being pare boyled before must be cut in peeces & put amongst the other ingredgance., --

54 To salt Baken Mrs Winstanlys way Take an ounce of salt peeter, & a pint of bay salt to every flick, cut it up as fast as you can after it is killed, & salt it as soone as it is cut up with these salts, at twelve hours end salt it with ordnery salt well dryed, let it lye for a month often turning it & salting it with ordnery salt, then hang it up in a chimny & smoke it with saw dust, or wet chips, or wet straw or hay for twelve honers, then hang it in the chimny like other baken -----------

To Salt Hams the Best way 55 Take your hams & hang them up 4 or 5 days to shorten then take 3 ounces of salt peeter beten very fine; rub it well in & let it Lye 3 hours then take common salt dry it well, & and salt it; let it lye 10 days if open wether, then wash the salt off with warm watter, & dry the [Raken well] with cloath, & dry it with wood [smck] or saw dust in a chimney

68 a Raggoo of Mutten Half boyle a brest of Mutten with Sweet erbs & all. sorts of. Spice. then Lay it on a grid iron tell its brown & serve it up with anchove Sace & oystrs & mushroms

To pickell Kidny Beens 69 make your Watter & Salt to bare an egg then put in your beans & let them Lye afortnight; then boyle them in athing as will cover so cloce as no steme may com out whilie they are boyling be Shure you put a handfull of salt in the watter you boyle them in & boyle them over a Sloe fier tell the be tender then [Strain] then into a Sive & let them stand till the are cold, make your pickell of white wine vineger Salt clovss mace whole peper ginger & put them in an erthen Pot & power your pickell one them boyling hot & tye them downe close for your ufe

To make Chesecaks 70 Take a quart of new milk & let it soft boyl Take 3 Sponefulls of flower & mix with your milk & let is just boyle agen the[n] have redy 9 eggs with the whits well beaten but them to the milk & let it boyle Tell its as thick as hasty pudding keeping it Sturing all the while power it out very quick that it may not whaye put in a quarter of a pound of butter & a q^r of a pd of crance well washed & picked when cold cold seasen it with Shuger nutmeg mace & oring flower water.

To make Metheglin 71 To every galon of hony take 3 gallons of watter & when its well mingled set it one the fier & stir it well & let it boyl all most an hower then let it coole 24 howers then put a Small quantity of ale yest & stir of the yest morning & evening for 4 days then put it in a vesell, & let it Stand 6 weeks & then bottell it

To Make Mince pyes 72 Your meat must be muten or veall or both together which is better, it must be free from Sinews of Skins cut into lumps & pareboyled alitl so that it will cut; then Lays it to coole & Sred it by its selfe as allso the Sheuet by it Selfe, to 4 pd of meat you must have 4 pd of beef Sheuet or [further] more, 2 pd pf reasens, 2 of Curance, a q^r of an of a sinement, half an ounce of clovs & mace, & half an ounce of nutmegs, halfe a pd of Shugar, a Sponefull of rose water & Som lemmond peall & a litell salt to this you may ad 6 sharp apells Sred Small. when its all well mingled keep it all close coverd in an erthen pan tell you fill your pyes

To pickle pigeons 73 Take 24 Pigeons of the largest bone 12 of them & take the meat of the Other dosen as free from the skins & strings as you can cutting off with a knife & chop it small then shred a handfill of Lemmon tyme a handfull of Marjoram a little parcely a little Common time & a little winter Savory & put your herbs to your meat of your pigeon then take pepper & salt & mace & nutmeg & season it to your tast then your boned pigeons & stuf them with your seasoned meat & for your piele take water and salt & whole peper season your water well & put the bones of all the pigeons into & let them boiol on the fire half an hour then put your stufed pigeons in & let them boil an hour an half them take them out & drain the & when your pigeons & pickle is Cold, put them together boil your pigeons in a linnen bag sewn up round that no scum may get to your pigeons add Common apill to your Stufing if you please you may keep them all winter till new pigeons. Come --

To brown Butter 74 Take half a pound of Butter brown it in a frying pan very brown you must melt the butter & boil it till it be very bown then put in half a handfull of flower and put it over the fire again & keep it stiring till it be brown take Care that it burns not too this browned butter does finely mingle your Ingredients & gives your stufd fish a high relish----

To joyn an earthen vessel 75 Take wase Rosin Brimston of each one ounce boil them together & stir them well then heat the peeces of earthen ware against your fire & joyn the stuff wth a feather ----

To make sugar cakes 76 Take a pound of flower well dried a pound of sugar serced & a pound of butter, melted, mingle the butter and sugar together, first & beat them, till they looke whight, then take six egs & leave out three of the whights, beat them well and strain them into the sugar and butter, & when they are well mixt, put in your flower, a few carryway seeds & with dryed sweets meats if you please & let them be well beaton ising them over with rose water & sugar bake them in tin pans _ _ _

Syllabub 77 Take a pint of sack & disolve halfe a pound of fine sugar in it a quart of Cream pour it into the sack holding it very high above the sacke & let 2 stir or beat your sack & cream together with whisks & as fast as it riseth into a froth skim the froth into a syllabub pot & so beate it till it be all turned into afroth then let it stand 4 & 5 hours before you eat it & it will be so stife that you may cut it with a knife _ _ _

Cheescakes 78 Take 4 quarts of new milk set it with 3 spoonfuls of runnet when it is come whey it between two in a cheese cloth very dry not touching it with hands take a quarter of a pound of Almonds blanched beat them very fine in a stone morter with some rofe water then put your curd to them in the morter & beat them together a quarter of an hour then put in 2 pound loaves whit Bread grated a pound of butter one grated nutmegg, and 5 yolks & 4 whights of eggs, rofe water to your tast so beat Them till they are well mingled if you woud have any plane rake out some of the Curd & put curence to the rest _ _ _ _

To make your Crust 79 Take a quarter of a peck of fine flower & put in a pound of butter & 2 whole egs wet it with cold water as stife as for a cake then mould it in small cakes roul them out & cut them to the size of a trenchor plat spread the curd, a pinch them in 4 cornors, then Bake them in a quiete oven half an houer put fire in the oven when you set your milk with your rennet then goe in hand with the Crust _ _ _

80 To make a coller of Eele Take a large ele flaw it slit it down the belly take out the belly take out the bone spread it open, cut of the head & tale strew it with a little sweet marjoram shred fine take beaten peper mixt with salt & beaten cloves & nutmegs grated strew these as you did the marjoram & then role it up as you do coller of brawn then bind it about with bread tape hard & lofe & boil it in water [&] salt & a little wine vinegar with a blade of mace boil it till it is very tender then take it out of liquor & put in some anchovee.

To make Rasberry Wine 97 Take 3 pints of the iuyce of rasberryes & one pound of sugar put it into an earthen pan cover it close & set it coole & let it stand till michaelmas then take off the scum & run the iuyee = through a jelly bag then bottle it up and stop it close & keep it for your use .......

To preserve Walnuts Green 90 Take a quantity of walnuts put them into a linnen bag boile them in water shifting the water 14 or 15 times boil them till they be tender then take them out and pill them put them into cold water then to [a lb] of walnuts take [a lb] and half of sugar & a pint and half of water boil them a while in the surrup then take them out & afterwards if it need boil up the syrrup higher ....

To make Coller Beef 99 Take a piece of flanck beef, take out the bones, & grissels & the inner skin, then put in Pump water 3 hours then take it out & put in a broad earthen pann, & beat 2 ounces of salt peeter & mix it with as much other salt as you think will season it so let it ly a week in it, turn it oft before you rouls it up put it into pump water again 2 hours then spread it on a board then take some beaten cloves & mace> & nutmeg & pepper strew it all over the beef then mince the pill of a lemmon small & strew it all over them take sage & penirial & spinnage and a little time & hack it smal & strew it all over your beef roul it up & put it in your pot & put in pint of Clarret to it & little water & 2 whole onnions so cover it close with paste or paper & set it in the oven with houshold bread all night-- then when it is almost cold, drane the strings closer & rouls itclose in a cloth & ty both the end & so it by.....

To make Ruskes 100 Take 3 quartes of flower & 6 ounces of sugar & 6 ounce of butter & 6 eggs & a quarter of a pint of good new ale yeast & few carry way seeds then rull the butter in the flower then beat the egggs & the yeast very well to gether & put to them as much warm milk as will mix it in to a [lite] past then make it in to 4 or 5 cakes & set it in to a very quick oven about half an hour take it out and cut it into slices & lay it upon paper in the oven to dry put in the suger & the seeds in to the flower before you rull in the butter

A Cheese

To 8 quarts of new milk put 3 pints of cream ^{boil theye cream} & put it so hot to theye new milk as it ^{is when it} comes from theye cow when it is come without breaking theye curd put it into theye cheese fat in which there must be laid on wet cloth set on it a pound weight when all theye curd is in lay on another pound so let it stand an houer longer then put on another pound so let it stand an hour then turn it into a dry cloth & lay on a poundpd and half more then keep it turned in 2 dry cloths ten & times before night then salt it still turning it into cloths theye next day turn it 6 or 8 times again, then lay it on a cheese board turn it night & morning till its [very] dry so dry it up in cloathes

To Make Sugar Cakes

Take half a pound of double refined sugar scearced one poundpd of the finest flower dried mix them together then take a poundpd of new butter break it in as for past, then put in theye yolks of 4 eggs & work it together & roul it thin if you find it stick totheye rouling pin shake on more flower through a drdging box cut them out with a glass & lay them on pye plates thatyt are sifted over with flower prick them with a pin to keep them from blubing let not your oven be 2 hot a little fine a little time will bake them

Strong Mead

Take to a quart of thye best virginis honey 4 quarts of spring water put the water in the kettle by itself then set a stick & mark how high the water comes mark the stick & put in the honey & set it in the fire & let it boil skiming it veary well take to every quart of honey a pounpdd of reasons of the sun wash & pick them put them in the kettles & let them boil till they are plump then take them out & let them drain in a Culender then put them in a bag press out all the juis in a press then put the juce into the Kettle boiling it till there be no more lickure then there was water at the first whitch you may so by your stick then put it into an open stand and cover it till it be cold then put it into your vessel set it in to your seler 6 weeks with the bung held open only lay a cloth so as it may have ayr, at 6 weeks end stop it up close it must stand 6 months for in less time it will not be clear then drain it off a sack barrel is the best to do it in

Whight Marmelet of Quins

Take foure ripe quinses when new pulled of the tree & take some of them & cut them in quarters & take out the seeds & core then stamp them small in a stone morter & then strane them & let them stand in a pot to settle then take the fairest quinses & pears and core them & trough them in water & to every pounpdd of quinses take a pint of Clear Juice & a pounpdd of double refined sugar & boil them up as fast as you can & when you think it enough glas it

To make Oring Cakes

Take a poundpd of well coulered oringes cut them in halfs & take the meat clein out then boil the the Rines till the are tender & the bitterness out then dry them well in a cloth & beat theymm in a morter very fine then mingle it with thyee juices & meat of thyee Oring as you took out & add the Juces of one or too Lemm-[...] ons to it & before you take out all thyee seeds & skins of thyee oringis then take a pounpdd of double refined sugar & boil it to sugar again and mix your pulp into it as you do for other Clear Cakes & let it scald on thyee fire till it lucks clear besure to keep it stiring all thyee while & not boil them put it into glasses or when it is almost cold it will drop into cakes & put them into your stove to drye

To Preserve Rasberys

Take thyee fairest rasberrys before they are too ripe & to a poundpd of Rasberys you must have a poundpd and quarter of sugar weat your sugar with a pint of water & boil it to a suyrup and scim it clear then set it to be cold before your Rasberry is put in then put them unto thyee surruyp & shake them all in them set them on a quick fire or let them boil as fast as they can till they are enough blowing thyee fire all thyee while not taking them off till they are [enough] as you may see by thyee falling of them you must scim they clear as they boil

How to make Pease Pottags

To a quart of pease have as much water as will boil them very soft with onion stuck with cloves sum whole pepper a bunch of sweet herbs, then strain it through a cullender & to 3 quarts of thyee liquor takes near a poundpd of butter & some milk & let them boil altogether some times till you ---

think it thick et thick enough put in salt then have ready some spinaege & mints fried alittle in butter & some square pieces of whight bread fried till they are crisp put those in just before you dish them

To make Mead

Take 6 Gallons of spring water & a quarter of a poundpd of Cloves mace nutmegs altogether 3 sprigs of Rosemary thyee whights of 6 eggs verys well beaten mix all these together & let boil one part in 3 away skiming it very well then put in 6 poundpd of honey & let it boil so long as any skim enviseth then take it off and strain it into a stone can through a sive & cut one lemmon in slices into it & so thyee juce of another & half a poundpd of stoned reasons stir it often till it be cold & when it is cold put a pint of ale barm into it & stir it together & let it stand 4 or 5 days then bottle & to every bottle put 3 or 4 lumps of lose sugar so corke it

To make Lemmon Crame

Take thyee juce of 4 good Lemmons & a pint of spring water & half a poundpd of Duble refined sugar & have thyee whights of 5 new laid eggs beat your eggs very well with a spoon then mix your juces water & eggs in sugar well together & run it through a jelly bag into your juce servicing pan & set it over a gentel fire keeping it then scimd as it rises with your spoon when begins to jelly it is enough then glass it up you should steep sum of your lemmon pill in thyee water as will make it luck better & boil sum pill tender as you put into thyee glasses

To make a Tansey

To a pint of crame take 12 eggs keep out half thyee whights a pint of juce of spinnage with a little Tansey 2 spoonfulls of grated bread season it with nutmegs & sugar & a little salt to your tast & fry it with sweet butter or bake it in thyee oven

To make Almon Chis Cakes

Take half a pound of good Almons beat them very fine with a little rose water put to it thyee yolks of 6 eggs half a peny loaf grated 3 quarters of a pound of melted butter &