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But to come to my point, the Morille may be dress'd when it is either fresh or blanch'd in warm Water, according to the following Receipts, which I had from France. To make a Ragout of Morilles. To fry the Morilles.
To make RICE or ALMOND CREAM. Take two quarts of cream, boil it with what seasoning you please, then take it from the fire and sweeten it, pick out the seasoning and divide it into two parts, take a quarter of a pound of blanch'd almonds well beat with orange-flower water, set that on the fire, and put to it the yolks of four eggs well beat and strained, keep it stirring all the time it is on the fire, when it rises to boil take it off, stir it a little, then put it into your bason, the other half set on the fire, and thicken it with flour of rice; when you take it off put to it the juice of a lemon, orange-flower water or sack, and stir it till it be cold, then serve it up.
To make ALMOND BUTTER another Way. Take a quart of cream, six eggs well beat, mix them and strain them into a pan, keep it stirring on the fire whilst it be ready to boil; then add a jack of sack, keeping it stirring till it comes to a curd; wrap it close in a cloth till the whey be run from it; then put the curd into a mortar, and beat it very fine, together with a quarter of a pound of blanch'd almonds, beaten with rose-water, and half a pound of loaf sugar; When all these are well beaten together, put it into glasses.
Turnips, Carrots, Cabbages, Caulyflowers, Artichokes, Melons, Cucumbers, and such like, are in prime; Sallary and Endive, Nasturtium Indicum Flowers, Cabbage Lettice, and blanch'd sweet Fennel is now good for Sallads. Now Elder-berries are ripe and fit for making of Wine, as well the white as the red sort: these are both very good, if they are rightly managed.
The slumberers awaked with fear, some started for the doors, some look'd up with blanch'd cheeks and lips to the roof, and the little pages began to cry; it was a scene. But it was over almost as soon as the drowsied men were actually awake. They recover'd themselves; the storm raged on, beating, dashing, and with loud noises at times.
Wine and sugar. Almond Cheesecakes another Way. Six ounces of almonds, blanch'd and beat with rose-water; six ounces of butter beat to cream; half a pound of fine sugar; six eggs well beat, and a little mace. Bake these in little tins, in cold butter paste. A LEMON PUDDING another Way.
A very good White or Almond Soop. Serve it up hot. Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins.
To make ALMOND PUFFS. Take a pound of almonds blanch'd, and beat them with orange-flower water, then take a pound of sugar, and boil them almost to a candy height, put in your almonds and stir them on the fire, keep them stirring till they be stiff, then take them off the fire and stir them till they be cold; beat them a quarter of an hour in a mortar, putting to them a pound of sugar sifted, and a little lemon-peel grated, make it into a paste with the whites of three eggs, and beat it into a froth more or less as you think proper; bake them in an oven almost cold, and keep them for use.
To make a quaking PUDDING another Way. Take a pint of cream, boil it with one stick of cinnamon, take out the spice when it is boiled, then take the yolks of eight eggs, and four whites, beat them very well with some sack, and mix your eggs with the cream, a little sugar and salt, half a penny wheat loaf, a spoonful of flour, a quarter of a pound of almonds blanch'd and beat fine, beat them altogether, wet a thick cloth, flour it, and put it in when the pot boils; it must boil an hour at least; melted butter, sack and sugar is sauce for it; stick blanch'd almonds and candid orange-peel on the top, so serve it up.
To make SHREWSBERRY CAKES. To make a fine CAKE. Take five pounds of fine flour dried, and keep it warm; four pounds of loaf sugar pounded, sifted and warmed; five pounds of currans well cleaned and warmed before the fire; a pound and a half of almonds blanch'd beat, dried, slit and kept warm; five pounds of good butter well wash'd and beat from the water; then work it an hour and a half till it comes to a fine cream; put to the butter all the sugar, work it up, and then the flour, put in a pint of brandy, then all the whites and yolks of the eggs, mix all the currans and almonds with the rest.
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