Part 75 (1/2)
_Soops of Carrots._
Being boil'd, cleanse, stamp, and season them in all points as before; thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil'd and cleansed, or peeled, and floured, and serve them with beaten b.u.t.ter and sugar.
_Soops of Artichocks, Potatoes, Skirrets, or Parsnips._
Being boil'd and cleansed, put to them yolks of hard eggs, dates, mace, cinamon, b.u.t.ter, sugar, white-wine, salt, slic't lemon, grapes gooseberries, or barberries; stew them together whole, and being finely stewed, serve them on carved sippets in a clean scowred dish, and run it over with beaten b.u.t.ter and sc.r.a.ped sugar.
_To b.u.t.ter Onions._
Being peeled, put them into boiling liquor, and when they are boil'd, drain them in a cullender, and b.u.t.ter them whole with some boil'd currans, b.u.t.ter, sugar, and beaten cinamon, serve them on fine sippets, sc.r.a.pe on sugar, and run them over with beaten b.u.t.ter.
_Otherways._
Take apples and onions, mince the onions and slice the apples, put them in a pot, but more apples, than onions, and bake them with houshold bread, close up the pot with paste or paper; when you use them, b.u.t.ter them with b.u.t.ter, sugar, and boil'd currans, serve them on sippets, and sc.r.a.pe on sugar and cinamon.
_b.u.t.tered Sparagus._
Take two hundred of sparagus, sc.r.a.pe the roots clean and wash them, then take the heads of an hundred and lay them even, bind them hard up into a bundle, and so likewise of the other hundred; then have a large skillet of fair water, when it boils put them in, and boil them up quick with some salt; being boil'd drain them, and serve them with beaten b.u.t.ter and salt about the dish, or b.u.t.ter and vinegar.
_b.u.t.tered Colliflowers._
Have a skillet of fair water, and when it boils put in the whole tops of the colliflowers, the root being cut away, put some salt to it; and being fine and tender boiled dish it whole in a dish, with carved sippets round about it, and serve it with beaten b.u.t.ter and water, or juyce of orange and lemon.
_Otherways._
Put them into boiling milk, boil them tender, and put to them a little mace and salt; being finely boil'd, serve them on carved sippets, the yolk of an egg or two, some boil'd raisins of the sun, beaten b.u.t.ter, and sugar.
_To b.u.t.ter Quinces._
Roast or boil them, then strain them with sugar and cinamon, put some b.u.t.ter to them, warm them together, and serve them on fine carved sippets.
_To b.u.t.ter Rice._
Pick the rice and sift it, and when the liquor boils, put it in and sc.u.m it, boil it not too much, then drain it, b.u.t.ter it, and serve it on fine carved sippets, and sc.r.a.ping sugar only, or sugar and cinamon.
b.u.t.ter wheat, and French barley, as you do rice, but hull your wheat and barley, wet the wheat and beat it in a sack with a wash-beetle, fan it, and being clean hulled, boil it all night on a soft fire very tender.
_To b.u.t.ter Gourds, Pumpions, Cuc.u.mbers or Muskmelons._
Cut them into pieces, and pare and cleanse them; then have a boiling pan of water, and when it boils put in the pumpions, _&c._ with some salt, being boil'd, drain them well from the water, b.u.t.ter them, and serve them on sippets with pepper.