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Boil some fair Potatoes till they are tender; then, when they are made clean, bruise them in a Marble Mortar, till they become a Paste, with some Mace powder'd, some Sugar, and the Pulp of Oranges, with a Naples Biscuit or two grated in, and a large Carrot grated.
Powder'd burst 'em in a minute, and besides we aint got no powder." "No, but I'm going to make guns out of these canes, and I'm going to kill something with them too." "What sort o' guns?" "Blow guns." "What's a blow gun, Mas. Sam?" asked Joe, becoming interested, as all the boy were now. Sam was too busy to answer at the moment and so Tom, who had seen Sam's blow guns at home, answered for him.
Scrape some Parsnip-Roots, and slice them thin, dry them in an Oven and beat them to Powder; mix them then with an equal quantity of Flour, and make them up with Cream and Spices powder'd; then mould them into Cakes, and bake them in a gentle Oven. N.B. The sweetness of the Parsnip Powder answers the want of Sugar. To make Raspberry bak'd Cakes. From the same.
In case Beer or Ale is backward in working, it is often practised to cast some Flower out of the Dusting Box, or with the Hand over the Top of the Drink, which will become a sort of Crust or Cover to help to keep the Cold out: Others will put in one or two Ounces of powder'd Ginger, which will so heat the Wort as to bring it forward: Others will take a Gallon Stone Bottle and fill it with boiling water, which being well Cork'd, is put into the working Tub, where it will communicate a gradual Heat for some time and forward the fermentation: Others will reserve some raw Wort, which they heat and mix with the rest, but then due Care must be taken that the Pot in which it is heated has no manner of Grease about it lest it impedes, instead of promoting the working, and for this reason some nice Brewers will not suffer a Candle too near the Wort, lest it drop into it.
Then take their weight of Sugar well powder'd, and a Pint of Water to every Pound of Sugar; boil your Sugar and Water, and when you have made a Syrup, put in your Pulp, and boil them all together till they are clear.
Boil them in several Waters till they are tender, and have lost their Bitterness; then put them into cold Water for twelve Hours or more. Then make a Syrup for them in the following manner. Take about their weight of fine Sugar powder'd, and mix it with as much Water as it will take in, or a little more.
Take Cornelian-Cherries, when they are full ripe, and take their weight in fine Sugar powder'd; then put these into your preserving Pan, and lay a Layer of Sugar, and another of Fruit; and so on till you have laid all in, covering them with Sugar; then pour upon them half a Pint of White Wine, and set it on the Fire, and as soon as the Sugar is all melted, boil them up quick, and take off the Scum as it rises, stirring them every now and then: and when the Fruit is clear, they are enough.
From the same. Take the Kernels of Apricots, to do it in the highest way, about one hundred and fifty, and bruise them a little; then put them into three or four Quarts of Brandy, and let them steep four or five Days: then strain them off, and add as much fine Sugar powder'd, as will make it sweet to your Taste.
To this put one Pound of white Sugar candied, finely powder'd, to a Gallon of Liquor. To make a Cabbage-Pudding; from a Gentlewoman in Suffolk, as it was written by herself. Sir, It may as well be made by People of the lower as of the higher Rank.
Mix these well, and bake them; then pour over it, while it is hot, some Cream that has been boil'd thick, and serve it hot: but if you use raw Cream, from the Dairy, you must mix it with the Ingredients, and then strew fine powder'd Sugar over it, but serve it hot, let it be which way you will. To make a Preserve of Quinces, white in Jelly. From the same.
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