BAke your Quinces in an Oven with some of their own juyce , their Cores being cut and bruised and put to them , then weigh some of this juyce with some of the Quince , being cut into small Pieces , taking their weight in sugar , and with the Quince some quantity of the juyce of Barberries , then take the clearest syrup , and let it stand on the Coals two or three hours , and let them boyl a little on the fire , then Candy the rest of the sugar very hard , and so put them together , stirring it while it is almost cold , and so put it into Glasses .

When the stalks are pickt off , boyl them in fair water till they swell and be very soft , then bruise them in a Morter , then strain them , and boyl them again by themselves , then take for every pound of them two pound of sugar , and boyl them together , but not too long , for then it will Rope .

Take of the buds of red Roses , and slip away the white ends , and then slip the rest of the Roses as small as you can , and beat them fine in a Marble Morter ; and put to every pound of Roses , three pound and a half of Sugar , then put it up in a Gally pot , and set it in the Sun for a fortnight .

Take to every pound of Quince , a pound and a quarter of Sugar , clarifie the Sugar with the white of an Egg , core your Quinces , but not too much , then put this Sugar , and Water , and Quince , being raw together , and so make them boyl so fast that you can see no Quince , but forget not to turn them , and take off what scum you can , keep them boyling thus fast till you think they are enough .

Take of the fairest and well coloured Raspices , and pick off their stalks very clean , then wash them , but be sure not to bruise them ; then weigh them , and to every pound of Raspices , put six ounces of hard Sugar , and six ounces of Sugar-Candy , and clarifie it with half a pint of fair water , and four ounces of Juyce of Raspices , being clarified , boyl it to a weak Syrup , and then put in your Raspices , stirring them up and down , and so let them boyl till they are enough , and you may keep them all the year .

Take Almonds , blanch them , and beat them in a Morter , with serced Sugar mingled therewith , with the white of Egg and Rose-water , then beat them all together till they are as thick as Fritters , then drop it upon your wafers , and bake it .

Take some of the worst Cherries and boyl them in fair water , and when the Liquor is well coloured , strain it , then take some of the best Cherries you can get , with their weight in beaten Sugar , then lay one laying of Sugar and another of Cherries , till all are laid in the Preserving Pan ; then pour a little of the liquor of the worst Cherries into it , boyl your Cherries till they be well coloured , then take them up , and boyl the Syrup till it will button on the side of the dish , and when they are cold , put them up in a Glass covered close with Paper until you use them .

Boyl any of these Fruits as you would do to make Paste thereof , and when it is ready to fashion upon the Pye-plate , then put it into your Gally pots , and never dry it ; and this is all the difference betwixt Conserve and Paste , and this serves for all hard Fruits , as Pippins , Oranges and Lemmons .

Take fine flower dry'd , and as much Sugar , as flower , then take as much whites of Eggs as will make it Paste ; put in a little Rose-water , with a quantity of Corianderseed and Anniseed , then mould it up in the Fashion you will bake it in .

Take a pound of Clove-gilly-flowers , the whites being cut off , infuse them a whole night in a quart of fair water , then with four pound of Sugar dissolved in it , make it into a Syrup without boyling .

Take of Violet-flowers fresh , and pick a pound , clear water boyling one quart , shut them up close together in a new glazed pot a whole day , then press them hard out , and in two pound of the Liquor dissolve four pound and three ounces of white Sugar , take away the scum , and so make it into a Syrup , without boyling .

Take a bottle of water , and four pound of Sugar , and let them boyl , together , and when they boyl , scum them as clean as you can , then take the whites of two or three Eggs and beat them to Froth , put the froth into the pan to make the scum rise , then scum it as clean as you can ; take off the Kettle and put in the Quinces , and let them boyl a good while and stir them , and when they are boyled enough , put them into boxes .

Take a Gallon of White-wine , two pound of Sugar ; and of Cinamon , Ginger , long Pepper , Mace not bruised , Grains , Galingal , Cloves not bruised , of each two penny worth , bruise every kind of Spice a little , and put them together into an earthen pot for a day , then cast them through your bags two or three times , as you see cause , and so drink it .

Take your Almonds and blaunch them , and beat them in a morter very small ; and in beating put a little water , then when they are beaten pour in water into two pots , and put half into one , and half into another , put Sugar to them and stir them , and let them boyl a good while ; then strain it through a strainer and so dish it up .

Pare your Quinces and core them ; then take as much Sugar as they weigh , putting to every pound of Sugar one quart of water , boyl your Quinces therein very leasurely being close covered , turn them to keep them from spotting ; and when they are so tender that you may prick a hole through them with a rush , and that they are well coloured , then boyl the Syrup till it will button on a dish , and so put your syrup and them together .

Wash your Cucumbers clean , and dry them in a cloath , then take some Water , Vinegar , Salt , Fennel-tops , and some Dill-tops , and a little Mace , make it sharp enough to the taste , then boyl it a while , and then take it off , and let it stand till it is cold , then put in the Cucumbers , and lay a board on the top to keep them down , and tye them up close , and within a week they will be fit to eat .

Take your Apricocks or Plumbs , and give every one a cut to the stone in the notch , then cast sugar on them and bake them in an Oven as hot as for Maunchet close stopt , bake them in an earthen Platter , and let them stand half an hour , then take them out of the dish , and lay them one by one upon Glass plates , and so dry them ; if you can get Glasses made like Marmalet boxes to lay over them , they will be the sooner Candyed . In this manner you may Candy any other Fruit.

Take a pound of Oranges , and a pound of Sugar , peel the outward rind , and inward white skin off , then take juyce of Oranges and put them into the juyce , boyl them half an hour and take them off .

Set the Violets in sallet Oyl , and strain them , then put in other fresh Violets , and let them lye twenty days , then strain them again , and put in other fresh Violets , and let them stand all the year .

Take a roasted Quince , pare it , and cut it into thin slices to the core , boyl it in a pint of Cream with a little whole Ginger , till it taste of the Quinces to your liking , then put in a little Sugar and strain it , and always serve it cold to the Table .

Steep two pound of pickled Almonds one day and two nights in fair water , and blaunch them out of it , then beat them well in a Morter , and bedew them with Rose-water , put to your Almonds so many pound of Sugar , and beat your sugar with your almonds , then make very fine crust either of Paste or Water , and sprinkle it with Rose-water , and Sugar ; then spread the stuff on it , and bake it at a very soft fire , always bedewing it with Damask water , Civet , and Sugar ; and lastly with a gut of Dates gilt , or long Comfits gilt , or with Cinamon-sticks gilt , or the Kernels of the Pine-apple , and so set it forth .

Boyl French Barley , and as you boyl it , cast away the water wherein it was boyled , till you see the water leave to change Colour ; as you put in more fresh water , then put in a bundle of Strawberry leaves , and as much Cullumbine leaves , and boyl it a good while , then put in beaten Almonds and strain them , and then strain it with Sugar and Rosemary , then strew some Sugar about the dish , and send it to the Table .

You may take any of these fruits and scald them in water and peel them , and scrape the spungy substance of the Apricocks , or Quinces , so boyl them very tender , taking their weight in sugar , and as much water as to cover them , and boyl them very leasurely ; then take them up and boyl the Syrup till it be thick and when they are cold put them up with your Syrup into your preserving Glasses .

You must take your Beans and string them , boyl them tender ; then take them off , and let them stand till they are cold , put them into the pickle of Beer Vinegar , Pepper and Salt , Cloves and Mace , with a little Ginger .

Take three Gallons of fair Water , and boyl in it a knuckle of Veal , and two Calves feet slit in two , with all the fat clean taken from between the claws , so let them boyl to a very tender Jelly , keeping it clean scum'd , and the edges of the pot always wiped with a clean Cloath , that none of the scum may boyl in , strain it from the meat , and let it stand all night , and the next morning take away the top and the bottom , and take a quart of this Jelly , half a pint of Sherry Sack , half an ounce of Cinnamon , and as much Sugar as will season it , six Whites of Eggs very well beaten , mingle all these together , then boyl it half an hour , and let it run through your Jelly-bag .

Take of Cloves , Galanga , Cubebs , Mace , Cardamums , Nutmegs , Ginger , of each one dram , juyce of Celandine half a pound , Spirit of Wine one pint , White-wine , three pints , infuse them twenty four hours , and draw off a quart with an Alembick .

Take the Syrup of Cherries , and when it hath stood a while , bottle it up , and tye down the Cork , and in a short time it will be very good pleasant Wine .

Take a pint of flower , a little Cream , the yolks of two Eggs , a little Rose-water with some searced Cinamon and Sugar , work them together , and bake them upon hot Irons .

Stamp and strain them , let it settle a while , before you wet a pound of Sugar or Grapes with the Juyce , stone the Grapes , save the Liquor , in the stoning , take them off and put them up .

Take the Purslain and pick it into little pieces , and put it into a pot or Barrel , then take a little water , vinegar and salt to your tast , it must be pretty strong of the vinegar and salt , and a little Mace , and boyl all these together : and pour this Liquor boyling hot into the Purslain , and when it is cold tye it close , but lay a little board on the top to keep it down , and within a week or two it is fit to eat .

Boyl your Walnuts till the water tast bitter , then take them off , and put them in cold water , and peel off the bark , and weigh as much Sugar as they weigh , and a little more water than will wet the Sugar , set them on the fire , and when they boyl up take them off and let them stand two days , and then boyl them again once more .

Part them in the tops , and lay a laying of Currans , and a laying of Sugar , and so boyl them as fast as you do Rasberries , do not put them in the Spoon but scum them , boyl them till the Syrup be pretty thick ; then take them off , and let them stand till they be cold , and put them in a Glass .

Pick as many Goose-berries as you please , and put them into an earthen Pitcher , and set it into a Kettle of water till they be soft , and then put them into a sieve , and let them stand till all the juyce be out , and weigh the juyce , and as much sugar as syrup , first boyl the Sugar to a Candy ; and take it off , and put in the juyce , and set them in the press till they be dry , then they are ready .

Take a Chicken and set it on the fire , and when it boyls scum it , then put in a Mace , and a very little Oatmeal , and such herbs as the party requires , and boyl it well down , and bruise the Chicken and put it in again and it is good broth : And to alter it you may put in 6 Prunes , and leave out the herbs or put them in as you please , and when it is well boyled , strain it and season it .

Take a quart of new Milk , and a pint of Cream and put them together in a little Runnel , when it is come well , take it up with a spoon , and put it into the Vate softly , and let it stand two days till it be pretty stiff , then slip it out and salt it a little at both ends , and when you think it is salt enough set it a drying and wipe them , and within a quarter of a year they will be ready to eat .

Take four ounces of shavings of Harts-horn of the inside , and two Ale-quarts of Water , put this in a pipkin and boyl it very gently till it come to a quart , the Harts-horn must be steeped 3 or 4 hours first , afterwards put a little into a saucer till it be cold , and if it be cold , and jellieth , it is boyled enough , then being warm take it off the fire , and strain it hard through a cloath , and set it a cooling till it be a hard Jelly , then take two whites of Eggs , and beat them very well or with a sprigg of Rosemary or Birch , ( but not with a spoon ) till a water come in the bottom , then put these beaten Eggs , and the water thereof into a skillet and all the Jelly upon it with three spoonfuls of damask Rose-water , and a quarter of a pound of sugar , and when it boyls , stir and lay it pretty well , then strain it through a cloath , and let it cool , and of this take four spoonfuls in the morning fasting , and four a Clock in the Afternoon , and this is excellent good for the weakness in the back .

Take the Rosemary and the flowers in the midst of May before the Sun rise , strip the leaves and flowers from the stalks , then take 4 or 5 Elecampane Roots , and a handful or two of Sage , then beat the Rosemary , Sage and roots together , till they be very small , then take three ounces of Cloves and as much Mace , and half a pound of Anniseeds , and beat these Spices every one by themselves , then take the herbs and the Spices , and put thereto 4 or 5 Gallons of good White-wine , then put in all these herbs , Spices and Wine into an earthen pot , and put the Pot into the ground about sixteen days , then take it up and distill it with a very soft fire .

Take fresh Hogs suet cleansed from the films and washt in White-wine one pound , and as much sheeps suet washt in White-wine , then take about sixteen Pomwater apples cleansed and boyled in Rose-water ; add to these Rose-wood , Sassafras , Roots of Orrice , Florentine of each six drams , of Benzoin , Storax , Calamita , half an ounce of each , and so make it into an Oyntment .

Take dryed sweet Almonds as many as you please , beat them very small and put them into a rough hempen cloath , and without fire by degrees press out the Oyl .

Take Roman Wormwood , or Pontick Wormwood half a pound , of Red Roses two ounces . Indian spike three drams ; old rich White-wine and juice of Quinces of each two pints and a half , bruise them in an earthen Vessel twenty four hours , then boyl them till half be wasted , strain it , and put to the straining two pounds of Sugar , and boil it to a syrup .

Take three quarters of the juice of Quinces clarified , boyl it until two parts be wasted , then put to it two pounds of white Sugar , then boyl them to the thickness of Honey .

Take the heads and seeds of white Poppy and black of each fifty drams , Venus hair fifteen , Licorice 5 drams , Jujubes thirty drams , Lettice seeds forty drams , and of the seeds of Mallows , and Quinces tyed up in a fine rag , of each one dram and a half ; boyl them in eight pints of water , until half be wasted , strain it , and to every three pound of liquor put thereto Perrides and Sugar , of each one pound ; boyl them to a Syrup .

Take of pure white Honey despumed , fresh juyce of red Roses one pound , put them into a skillet , and when they begin to boyl , throw into them of fresh red Rose-leaves picked , four pounds , and boyl them until the juyce be wasted ; always stirring it , then strain it and put it up in an Earthen pot .

Take of the Juyce of Lemons purified by going through a Woolen strainer with crushing , three quarts and a half , and of white Sugar 5 pound , boyl them with a soft fire to a Syrup .

Take of good Claret , or white-wine , or Sack , enough to fill the Vessel wherein you make your distillation to a third part , then put on the Head furnished with Nose or pipe , and so make your distillation first in ashes , drawing about a third part from the whole ; as for Example , six or eight pints out of four and twenty , then still it again in B. M. drawing another third part , which is two pints , so that the oftner you distil it , the less Liquor you have , but the more strong , some use to rectifie it seven times .

Take of the herb Maiden hair fresh gathered and cut a little , five ounces , of roots of Licorish-scraped two ounces , steep them twenty four hours in a sufficient quantity of Hot water , then boyl them according to Art . Add four pound of Sugar to five pints of the clarified liquor , and then boyl them to a Syrup .

Take of the Roots of Licorish scraped two ounces , of Colts-foot four handfuls , of Maiden-hair one ounce , of Hysop half an ounce , infuse them twenty four hours in a sufficient quantity of water , then boyl them till one half be wasted , add to the strained liquor a pound of the best clarified Honey and as much white Sugar , boyl them to a syrup .

Take 6 spoonfuls of Rose-water , and as much amber grease as weigheth two Barley Corns , and as much Civet , with as much Sugar as weigheth two pence beaten in fine powder , all these boyled together in a Perfuming pan , is an excellent perfume .

Take 4 spoonfuls of spike-water , and four spoonfuls of Damask water , thirty Cloves , and eight Bay-leaves , shred as much Sugar as weigheth two pence , all these boyled make a good perfume .

Take three spoonfuls of perfect Rosemary , and as much sugar as half a walnut beaten in small powder , all these boyling together in a perfuming Pan upon hot Embers with a few Coals , is a very sweet Perfume .

Take your Flowers of Rosemary , which you may gather either in March or September when you have beaten them to pap , take three times their weight in Sugar , pound them altogether and set them in the Sun and so use them .

Take the distilled water of Cowslips , and put there to your flowers of Cowslips clean pickt , and the green knobs in the bottom cut off , and boyl them up into a syrup , take it in Almond Milk , or some other warm thing ; it is good against the Palsie and frenzy , and to procure sleep to the sick .

You may boyl eight or nine Lemons or Oranges , with 4 or 3 Pippins , and draw them through a strainer ; then take the weight of the pulp altogether in Sugar and boyl it as you do Marmalade of Quinces , and so box it up .

Take a handful of Carduus benedictus and dry it , then take three ounces of Angelica-roots , one dram of Myrrh , half an ounce of Nutmegs , Cinamon and Ginger , four Ounces of each , one dram and a half of Saffron , of Cardamons , Cubebs , Galingal and Pepper , of each a quarter of an ounce , two drams of Mace , one dram of Grains , of Lignum Aloes , Spikenard , Junius Odoratus ; of each a dram , Sage , Borage , Buglos , Violets , and Rosemary flowers , of each half a handful , bruise them and steep them in a pottle of Sack twelve hours , and distil is as the rest .

When your Cherries are fully ripe , and red to the stone , take them and pull out the stones , and boyl your cherries till they be all broken , then strain them , and take the Liquor strained out and boyl it over again , and put as much Sugar to it as you think convenient , and when it is boyled , that you think it is thick enough , put it into your boxes .

Take six pound of Cherries and stone them , then take a pound of Sugar and wet it with the juyce of the cherries , and boyl it a little , then put in your Cherries and boyl them till they are clear , let them lye in the syrup a week , then drain them from the Syrup , and lay them on thin boards , or sheets of Glass , to dry in a stove , turn them twice a day , and when they are dry , wash off the clamminess with warm water , and dry them a little longer .

Take strong Ale-wort , and put as much Honey to it as will make it strong enough to bear an Egg ; boyl them very well together , then set it a cooling and when it is almost cold , put in some Ale yeast , then put it in a strong Vessel , and when it hath done working , put a bag of Spices into the Vessel and some Lemmon peel and stop it up close , and in a few days it will be fit to drink , but the longer you keep it the better .

Open your Oranges at the end , and take out all the meat , then boyl them in several waters , till a straw may go through them , then take their weight and half in fine Sugar , and put to every pound of Sugar a pint of water , boyl it and scum it , then put in your Oranges and boyl them a little more , then take them up , and fill them with preserved Pippins , and boyl them again till you think they are enough , but if you will have them jelly , make a new Syrup with the water wherein some sliced Pippins have been boyled , and some fine Sugar , and that will be a stiff Jelly .

Take two Gallons of good Aquavitae , 4 ounces of the best Liquorice bruised , four ounces of Anniseeds bruised , put them into a wooden , Glass , or Stone Vessel , and cover them close , and so let them stand a week , then draw off the clearest and sweetest with Molosso's , and keep it in another Vessel , and put in some Dates , and Raisons ston'd ; keep it very close from the Air.

Take serced Sugar , and a little of the white of an Egg , with some Ambergreece and Musk , beat them all to a paste in an Alabaster Morter , and mould it into a little Anniseed finely dusted , then make it up in Loaves , and cut them about like Maunchet , then bake them in an oven as hot as for Maunchet , and when they are risen somewhat high upon the Plates , take them forth and remove them not off the Plates till they be cold , for they will be very apt to break .

Take half a peck of flower , with four Eggs , half a pint of Ale-yeast , one ounce and half of Anniseed , a little sweet Cream , and a little cold water , make all into a loaf ; and fashion it something long , then cut it into thick slices like Toasts , after it hath stood two days , and rub them over with powdred Sugar , and lay them in a warm Sun , and so dry them , and Sugar them as you dry them three or 4 times , then put them into Boxes for use .

Take serced Sugar , and make it up in a past with Gum-dragon steeped in Rose-water , and when you have brought it into a perfect paste , rowl it as thin as ere you can , and then Print it in Moulds of what fashion you please , and so let them dry as they lye .

Take half an ounce of Benjamin , and as much Storax , and as much Labdanum , with six grains of Musk , and as much Civet , and two grains of Amber-grease , and one dram of sweet Balsom , then roul it up in beads as big or as little as you please , and whilst they are hot make holes in them to serve for your use .

Take ripe Damsons and put them into scalding water ; and half an hour after set them over the fire till they break ; then strain them through a Cullender , and let them cool therein , then strain them ( through a piece of Canvas ) from their stones and skins , and then set them over the fire again , then put them to a good quantity of red wine , and so boyl it , often stirring it till it be thick , and when it is almost boyled enough , put in a convenient proportion of Sugar , and stir it very well together , and then put it into your Gally-Pots .

Take a pound of your fairest and best coloured Peaches , and with a wet linnen cloth wipe off the white hoar of them , then parboyl them in half a pint of White-wine , and a pint and a half of running water , and being parboil'd , peel off the white skin of them and then weigh them ; take to your pound of Peaches three quarters of a pound of refined Sugar , and dissolve it in a quarter of a pint of White-wine , and boyl it almost to the height of a syrup , then put in your Peaches and let them boyl in the Syrup a quarter of an hour or more if need require , then put them up and keep them all the year .

Take Goose-berries , or Grapes , or Barberries , and take somewhat more than their weight in sugar beaten very fine , and to lay one laying of Fruits , and another of sugar , till all are laid in your preserving pan , then take six spoonfuls of fair water , and boyl your Fruits therein as fast as you can , until they be very clear , then take them up , and boyl the syrup by it self , till it be thick ; when they are cold put them into Gally-pots .

Pare your Pippins and cut them the cross way , and weigh them , add to a pound of sugar a pint of water ; then put the sugar to the water and let it boyl a while , and then put in your Pippins , and let them boyl till they be clear at the core , then take them off and put them up .

Stamp them and strain them , and then let it settle a while , then wet a pound of sugar or Grapes with the juyce , stone the Grapes , save the Liquor in the stoning , take off the stalks , give them a boyling , take them off , and put them up .

Wash the Roots and slice them very thin , and lay them in water three or four days , change the water , every day , then put the Roots into a pot of water , and set them in the embers all night , in the morning put away the water , then take a pound of Roots , four pints of water , and two pound of Sugar , let it boyl , and scum it clean , then put in the roots , which will be boyled before the syrup , then take them up and boyl the syrup after , they will ask a whole days work very softly , at St. Andrews time is the best time to do them in all the year .

Take of the juyce of Quinces clarifyed three quarts , boyl it over a gentle fire till half of it be consumed , scum it , and add to it three pints of red wine , with four pound of white sugar ; boyl it into a syrup , and perfume it with a dram and a half of Cinnamon , and of Cloves and Ginger , of each two scruples .

Take of green Walnuts a pound and half , Garden Radishroots one pound , green Asarabacca 6 ounces , Radish-seeds four ounces ; let all of them being bruised be steeped in three pints of White-wine Vinegar for three days , and then distill them in a leaden Still till they be dry .

Take of the juyce of green Walnuts four pound , juyce of Rue three pound , juyce of Carduus , Marigolds and Balm , of each two pound , green Petasitis Roots one pound and half , the Roots of Burs one pound , Angelica and Masterwort of each half a pound , the leaves of Scordium four handfuls , old Venice-Treacle and Mithridate , of each eight ounces , Canary wine six quarts , Vinegar three quarts , juice of Lemons one quart , digest them 2 days either in horse-dung , or in a Bath , the Vessel being close shut , then distil them in sand , in the distillation you may make a Theriacal extraction .

Take of Cinamon grosly bruised four ounces , steep it in White-wine , and small Cinamon water of each half a pound , three days in a glass by a gentle fire ; strain it , and with a pound and half of sugar boyl it gently to a Syrup . This syrup refreshes the Vital Spirits , and cherisheth the Heart and Stomach , helps Digestion , and cherisheth the whole Body exceedingly .

Take of fresh yellow Citron Peels , five ounces , the berries of Cherms , or the juyce of them brought over to us two drams , Spring-water two quarts , steep them all night , boyl them till half be consumed , take off the scum , strain it , and with two pound and a half of the whitest sugar , boyl it into a syrup ; let half of it be without Musk , but perfume the other half with three Grains of Musk tyed up in a rag .

Take of Harts-tongue three handfuls , Polypodium of the Oak , the roots of both sorts of Bugloss , barks of the roots of Capers and Tamaris of each two ounces , Hops , Dodder , Maiden-hair , Balm , of each 2 handfuls , boyl them in five quarts of Spring-water till it comes to four , strain it , and with four pound of sugar , make it into syrup according to Art .