This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1668 Excerpt: ...a little Roie-water, then take it from the fire and put it into clean pickt Rice, but not so much as to make it thick, and let it steep therein till it be cold, tben put in the yelks of six eggs and two whites, Currants, Cinamon, Sugar, and Rose-water, and Salt, then put it into a pan or pot as tbin as it were a custard and so bake it, and serve it in the pot it is baked in, trimming the top with Sugar or Comfets., There are a world of other bak't Meats and Pies, but for as Banqueting much as whosoever can do these, may do all the rest, because fruit and cmherein is contained all the art of seasonings, I will trouble yoa«iteJ Jisliei. with no further repetitions; but proceed to the manner of making Banqueting stuff, and conceited dishes, with other pretty and curious secrets, necessary for the understanding ot our English Housewife: for albeit, they are not of general use, yet 111 their due times, they are so needful for adornation, that whosoever is ignorant therein, is lame, and but the half part of a House-wife. To make past of Quinces, first boyl your Quinces whole, and To make fast when they are soft pare them, and cut the Quince from the core;f Qsinse» then take the finest Sugar you can get, finely beaten or scarfed; and put in a little Rose-water, and boyl it together till it be stiff enough to mould, and when it Is cold, then role it: and print it: a pound of Quinces will take a pound of Sugar, or near there-v-c.' abouts. To make thin Quince-cakes, take your Quince whenitis'I'«!ni,Kt»" boyled soft as before said, and dry it upon a pewter plate, with aQ.uin«-«ke». soft heat, and be ever stirring of it with a stice till it be hard,then take scarfed Sugar quantity for quantity, and strew it into the Quince, as yo...
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