Domestic Knowledge

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 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 &

And sugar to your taste mix them well together the Crust half a pound of butter a quarter of a pound of sugar the yolks of 3 eggs and as much flower as will make it up to roll them as you may know by cutting it with your knife that it will not stick

To make Oring Crame

Take the juce of nine oringes the yolks of 12 eggs boil your juce of oringes with as much sugar as will sweeten itt & strane it through a fine sive then beat your eggs very well with as much whight wine or varish as will look of an oring Couller then strain it into your juce all the while stiring & put it into yout glass you may if you like it better use Creme instead of wine

A seed Cake

Take 5 pound of butter wash it well in rose water work it well with your hands till it is as soft as Creme then put it into hald a peck of flower well dryed in an oven & 4 pound of sugar 5 ounces of Carraway seeds then beat 24 eggs taking out 10 of the whights work these altogether with your hands then set it by the fire to rise half an houer butter the houp & bake it 2 hours & a halfe

Plaster for an Ague

One peny worth of Olibanum; One peny worth of bolamonark One peny worth of venire turpretine; Compound those together into a plaster spread it upon leather & lay it to the wrists first rubing the inside of the wrists very well with salt let them ly on 14 days after they are well Coson Anthony Palmer Receit Lay it on 12 hours before the Ague comes

To make a Sack posset

Take a quart of Cream and boil it then take a pint of sack the yolks of 16 eggs well beaten mix your sack & eggs well together & sweeten them to your taste then set them over the fire till they begin to be thick then pouer your Crame into them & set it on the fire again & stir it about 9 times then take it of & cover it very close by the fire & when it hasted a little strew siniment & sugar over it & so serve up

Slice beef into your slueing pen to as much water is Covers it flower your best & stue it a good while

To make Chess Cakes . . . Take 3 pints of tender cheesecurds made of new milk pressed dry from whey put to it 12 yolks of eggs & 3 whights one pint of Crame a nutmeg & a little cinnamon half a pound of butter melted a little rose water or sack as much grated bread as will make it of a good thickness sweeten it as you think fit beat all these together & put it into your Crust a little while will bake them in a gentle oven some Currens if you please . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

To make a Thick Cheese Take the milk of 12 Cows & the nights cream of as many put it very hot together & more runnot then for ordinary cheess take out half the whay and put in as Much boiling water stur it about & then let it stand a while then take the whay from it & put it in the Cheese fat by a little at a time haveing two people ready to break it till it falls all to Crumbles crush it very well in the cheese fat till the whay is clean from it then break it up again & salt it a several times till the cheesefat is full let it two days and a night in the press Keep it two years before you eat it you may put in many golds stampt & straned when you put your Cheese together . . . . . . . . . . . . . . . . . .

Swallow Waler Take 40 or 50 swallows when they are just ready to fly out of the nest bruise them to pap in a morter feathers and all then add to them 2 ounces of Castorium beaten to powder & a pint of strong whight wine vinegar mix all very well together & put it into a still & distill it, you may draw from it a pint of very good water. Give the paitient one two or three spoonfulls sweetened with sugar this is good for the passion of the heart passion of the mother for a sudden sounding fits for the dead palsie for the Convulsions or any thing that proseeds from the head . . .

To make mead M^rs Goodmans Way Take 10 gallons of spring water and put therein 10 pints of honey take 12 whights of Eggs beaten to froth & put to the water & honey stur it altogether then set it on the fire & let it boil half an hour stur least it burn too scum it very well then put in the pill of 2 leamons & one ounce of ginger sliced then boil it an hour longer stiring it constantly than take it off the fire & put it into a Clean tub & when it is Cold work it with a pint of good Ale barm as you do beer beat it in twice a day when it has stood 2 days in the tub put it in a Clean vessel & stop it Close let it stand a week before you bottle it & in 10 days after it will be fit to drink when it is bottled do not do the Corks hard down till 2 or 3 days after for it will erupt to fly if you do . . .

How To make Pomatum for the face Take half a pound of the whitest & best hogs suet you can get take off the skin from it then cut it very small than take a Clean napkin wet the napkin in water put your suet in it then take a rolling pin & beat it near half an hour then put it into the galley pot with water so do it twice in water then the third time take some whight wine & after the last boiling let it stand & settle then take it off with a spoon from the wine before it is cold & put it into a deep whight basen put in some spermacete a quarter of an ounce & some origne flower water & if you please a little oyl of Rhodium & so keep it continually beating till it is Cold

To make Goosberry Wine Take 5 pecks of Goosberrys full ripe bruise them well & put to them 4 gallons of water let them stand together 24 hours stirring them now & then after this strane them through a rycing sive next through a brown bread sive then put the liquor into any vessel open at top which hath a top and bottem put 3 spoonfulls of Ale barm into it stir it in & sprinkle sume wheat flower upon the top of it draw it off before the top breaks & to every gallon of liquor alow 3 pound of sugar but it into a barrel and let it stand till febuary & then bottle it . . . . . . . . .

To Preserve Goosberrys White Lady Whightmons Take Goosberrys when they are out the full bigness of & look clear pick the tops off then way to every pound of Goosberrys 14 ounces of Double Refined Sugar then wet an ounce of the Sugar in half a pint of water & boil it to a syrrup & set it by the other 3 ounces beat & serce for to strew on the Goosberry as you boil them up then stone your Gooseberrys & fling them into a pan of water & when they are stoned set them on the fire till the skins will pill off them pill them and put them into your surrup as you pill them when all is in the surrup have on very quick fire & boil them as fast as you can taking them off & shaking them & strew in by [] the sifted sugar as cleres them when they look very clear they are enough then glas them out & warm the surrup Just to strane it through a sive & put in

To make Corant Wine Take for every 3 pound of fruit a pound of sugar & quart of water bruise the Corrants & steep them 24 hours in the water then let the Clear liquor run off through a hare sive to which add the Sugar then put it in a barrel. Close stoped & there remain fortnight or 3 weeks then bottle it & corke it well & 3 months you may drink it but it will keep a year; thus i make Goos- berry wine and Raspe wine...

To make Apricok Wine Take a pound & quater of Sugar 3 pints of fair water put these together over the fire & let them boil together take off the scum that rises put into the liquor 3 pound of Apricoks pared & stoned & let them Continue boiling till the Apricocks are tender then take them & remove the fire from the liquor you may boil a sprig of flowared clary in it if you please & when the liquor is thorow cold barrel it for a little time & then bottle it ......

To make Ginger Bread To 2 pound of Treacle take the yolks of 6 eggs & keep beating it together one hour then add to it half an ounce of powder of ginger powder of liquorish & anniseeds of each as much as will by on a shilling & hald an ounce of whole Carryway seeds beat this with the bread & eggs a quarter of an hour than make it stif enough with flower to make into Cakes bake it upon buttered papers as you do biskits.

To Preserve Apricoks Take your apricoks before they go full ripe slite them in halfs then pare them make a syrrup with sugar to every pound of sugar put no more water than will just melt the sugar set it over the fire till it be melted keep it stiring & scrumed then take it & put in your Aprocoks with the flatt sides downward when your syrrup is almost Cold sit them over a very quick fire that they may boil very fast not [...] then take them off & let them stand till they are almost cold then turn the round sides down & put them over a quick fire again let them boil as fast as possible but a little while then take them off & let them stand as before then turn them and let them boil a little then take them off & put them as you can put half loves together take them clean from the syrrup & give your syrrup a little more boiling & so pour it upon your Apricoks let that stand in a room where fire is but not too near these must be done in a broad puter dish that will hold so many as you please to do at a time they must be done with the best sugar

A receit To Cure a Cough of the Lungs Too ounces of fox lungs in powder too ounces of alicompain roots in powder 4 ounces of whight Sugar Candy in powder six peny worth of lyquorish powder & grated nutmegs mix them together & take a spoonfull in [...] of bear & take every morning and fast an hour

To Make Almond Butter Take a quart of cream fore score Almonds blanched & beaten very small with a spoonfull of oringe flower water mix your Cream & Almonds together & set it over the fire & let them boil till it be as thick as Pap keeping it stiring all the while then take the yolks of 2 eggs well beaten mix your eggs & cream well together then take it off & set it by till you use it if it stand 10 days it if the beeter then take off the top & sweeten it to your taste so beat it up