Part 51 (1/2)
Take a pound of fat and well relished cheese, and a pound of cheese curds, stamp them in a mortar with some sugar, then put in a pint of juyce of spinage, a pint of cream, ten eggs, cinamon, pepper, nutmeg, and cloves, make your dish without a cover, according to this form, being baked ice it.
_To make a made Dish of Barberries._
Take a good quant.i.ty of them and boil them with claret-wine, rose-water and sugar, being boil'd very thick, strain them, and put them on a bottom of puff paste in a dish, or short fine paste made of sugar, fine flour, cold b.u.t.ter, and cold water, and a cut cover of the same paste, bake it and ice it, and cast bisket on it, but before you lay on the iced cover, stick it with raw barberries in the pulp or stuff.
_To make a Peasecod Dish, in a Puff Paste._
Take a pound of almonds, and a quarter of a pound of sugar, beat the almonds finely to a paste with some rose-water, then beat the sugar amongst them, mingle some sweet b.u.t.ter with it, and make this stuff up in puff paste like peasecods, bake them upon papers, and being baked, ice it with rose-water, b.u.t.ter, and fine sugar.
In this fas.h.i.+on you may make peasecod stuff of preserved quinces, pippins, pears, or preserved plums in puff paste.
_Make Dishes of Frogs in the Italian Fas.h.i.+on._
Take the thighs and fry them in clarified b.u.t.ter, then have slices of salt Eels watered, flay'd, bon'd, boil'd, and cold, slice them in thin slices, and season both with pepper, nutmeg, and ginger, lay b.u.t.ter on your paste, and lay a rank of frog, and a rank of Eel, some currans, gooseberries or grapes, raisins, pine-apple seeds, juyce of orange, sugar, and b.u.t.ter; thus do three times, close up your dish, and being baked ice it.
Make your paste of almond milk, flour, b.u.t.ter, yolks of eggs, and sugar.
In the foresaid dish you may add fryed onions, yolks of hard eggs, cheese-curds, almond-paste, or grated cheese.
_To make a made Dish of Marrow._
Take the marrow of two or three marrow-bones, cut it into pieces like great square dice, and put to it a penny manchet grated fine, some slic't dates, half a quartern of currans, a little cream, rosted wardens, pippins or quinces slic't, and two or three yolks of raw eggs, season them with cinamon, ginger, and sugar, and mingle all together.
_A made Dish of Rice in Puff Paste._
Boil your rice in fair water very tender, sc.u.m it, and being boil'd put it in a dish, then put to it b.u.t.ter, sugar, nutmeg, salt, rose-water, and the yolks of six or eight eggs, put it in a dish, of puff paste, close it up and bake it, being baked, ice it, and caste on red and white biskets, and sc.r.a.ping sugar.
Sometimes for change you may add boil'd currans and beaten cinamon, and leave out nutmeg.
_Otherways of Almond-Paste, and boiled Rice._
Mix all together with some cream, rose-water, sugar, cinamon, yolks of eggs, salt, some boil'd currans, and b.u.t.ter; close it up and bake it in puff-paste, ice it, and cast on red and white biskets and sc.r.a.pe on sugar.
_Otherways a Made Dish of Rice and Paste._
Wash the rice clean, and boil it in cream till it be somewhat thick, then put it out into a dish, and put to it some sugar, b.u.t.ter, six or eight yolks of eggs, beaten cinamon, slic't dates, currans, rose-water, and salt, mix all together, and bake it in puff paste or short paste, being baked ice it, and cast biskets on it.
_To make a made Dish of Rice, Flour, and Cream._
Take half a pound of rice, dust and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose-water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like leach, cast some bisket upon it, and so serve it.