Part 49 (2/2)

Take barberries very fair and well coloured, pick out the stones, weigh them, and to every ounce of barberries take three ounce of hard sugar, half an ounce of pulp of barberries, and an ounce of red rose-water to dissolve the sugar; boil it to a sirrup, then put in the barberries and let them boil a quarter of an our, then take them up, and being cool pot them, and they will keep their colour all the year. Thus you may preserve red currans, _&c._

_To preserve Gooseberries green._

Take some of the largest gooseberries that are called Gascoyn gooseberries, set a pan of water on the fire, and when it is lukewarm put in the berries, and cover them close, keep them warm half an hour; then have another posnet of warm water, put them into that, in like sort quoddle them three times over in hot water till they look green; then pour them into a sieve, let all the water run from them, and put them to as much clarified sugar as will cover them, let them simmer leisurely close covered, then your gooseberries will look as green as leek blades, let them stand simmering in that sirrup for an hour, then take them off the fire, and let the sirrup stand till it be cold, then warm them once or twice, take them up, and let the sirrup boil by it self, pot them, and keep them.

_To preserve Rasberries._

Take fair ripe rasberries, (but not over ripe) pick them from the stalk, then take weight for weight of double refined sugar, and the juyce of rasberries; to a pound of rasberries take a quarter of a pint of raspa.s.s juyce, and as much of fair water, boil up the sugar and liquor, and make the sirrup, sc.u.m it, and put in the raspa.s.s, stir them into the sirrup, and boil them not too much; being preserved take them up, and boil the sirrup by it self, not too long, it will keep the colour; being cold, pot them and keep them.

Thus you may also preserve strawberries.

_The time to preserve Green Fruits._

Gooseberries must be taken about _Whitsuntide_, as you see them in bigness, the long gooseberry will be sooner than the red; the white wheat plum, which is ever ripe in Wheat harvest, must be taken in the midst of _July_, the pear plum in the midst of _August_, the peach and pippin about _Bartholomew-tide_, or a little before; the grape in the first week of _September_. Note that to all your green fruits in general that you will preserve in sirup, you must take to every pound of fruit, a pound and two ounces of sugar, and a grain of musk; your plum, pippin and peach will have three quarters of an hour boiling, or rather more, and that very softly, keep the fruit as whole as you can; your grapes and gooseberries must boil half an hour something fast and they will be the fuller. Note also, that to all your Conserves you take the full weight of sugar, then take two skillets of water, and when they are scalding hot put the fruits first into one of them and when that grows cold put them in the other, changing them till they be about to peel, then peel them, and afterwards settle them in the same water till they look green, then take them and put them into sugar sirrup, and so let them gently boil till they come to a jelly; let them stand therein a quarter of an hour, then put them into a pot and keep them.

SECTION XI.

_To make all manner of made Dishes, with or without Paste._

_To make a Paste for a Pie._

Take to a gallon of flour a pound of b.u.t.ter, boil it in fair water, and make the paste up quick.

_To make cool b.u.t.ter Paste for Patty-Pans or Pasties._

Take to every peck of flour five pound of b.u.t.ter, the whites of six eggs, and work it well together with cold spring water; you must bestow a great deal of pains, and but little water, or you put out the millers eyes. This paste is good only for patty-pan and pasty.

Sometimes for this paste put in but eight yolks of eggs, and but two whites, and six pound of b.u.t.ter.

_To make Paste for thin bak'd Meats._

The paste for your thin and standing bak'd meats must be made with boiling water, then put to every peck of flour two pound of b.u.t.ter, but let your b.u.t.ter boil first in your liquor.

_To make Custard Paste._

Let it be only boiling water and flour without b.u.t.ter, or put sugar to it, which will add to the stiffness of it, & thus likewise all pastes for Cuts and Orangado Tarts, or such like.

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