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In the Moneth of March take Toades, as many as you will, alive; putt them into an Earthen pott, so yt it be halfe full; Cover it with a broad tyle or Iron plate, then overwhelme the pott, so yt ye bottome may be uppermost; putt charcoals round about it and over it and in the open ayre not in an house; sett it on fire and lett it burne out and extinguish of itself; when it is cold take out the toades; and in an Iron morter pound them very well; and searce them; then in a Crucible calcine them; So againe; pound them & searce them again.
To ice it, searce double-refined sugar as fine as flour, wet it with rose-water, and mix it well together, and with a brush or bunch of feathers spread it over your march-pane: bake them in an oven that is not too hot: put wafer-paper at the bottom, and white paper under that, so keep them for use.
To make Portugal Cakes: Take a pound and a quarter of fine flour well dried, and break a pound of butter into the flour and rub it in, add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four perfumed plums, or some ambergrease; mix these well together, and beat seven eggs, but four whites, with three spoonfuls of orange-flower-water; mix all these together, and beat them up an hour; butter your little pans, and just as they are going into the oven, fill them half full, and searce some fine sugar over them; little more than a quarter of an hour will bake them.
How the Queen passed her time after dinner. When we had dined, a chachanin led us into the queen's hall, and there we saw how, after dinner, with the ladies and the princes of her court, she used to sift, searce, bolt, range, and pass away time with a fine large white and blue silk sieve. We also perceived how they revived ancient sports, diverting themselves together at Cordax. 6. Phrygia. 11.
My next difficulty was to make a sieve or searce, to dress my meal, and part it from the bran and the husk, without which I did not see it possible I could have any bread. This was a most difficult thing, so much as but to think on; for to be sure I had nothing like the necessary things to make it with; I mean fine thin canvass, or stuff, to searce the meal through.
Here I met and came to know very well Superintendent Baker and his assistant, Johnnie Searce, and to these two gentlemen I am also indebted for many favors shown me, as they tried in every way possible to make my employment pleasant and profitable while I was in their territory.
My next difficulty was to make a sieve or searce, to dress my meal, and to part it from the bran and the husk; without which I did not see it possible I could have any bread. This was a most difficult thing even to think on, for to be sure I had nothing like the necessary thing to make it—I mean fine thin canvas or stuff to searce the meal through.
When I saw my Barkes returned not at their wanted houre, and suspecting that which fell out in deed, I commanded my Carpenters with all diligence to make a little boat with a flat bottome, to searce those Riuers for some newes of these Mariners.
My next difficulty was to make a sieve, or searce, to dress my meal, and to part it from the bran and the husk, without which I did not see it possible I could have any bread. This was a most difficult thing, even but to think on; for I had nothing like the necessary thing to make it; I mean fine thin canvass or stuff, to searce the meal through.
Take the thickest races of ginger, put them them in an earthen pot, and cover them with river water; put fresh water to them every day for a fortnight; then tie the ginger in a cloth, and boil it an hour in a large pan of water; scrape off the brown rind, and cut the inside of the races as broad and thin as you can, one pound of ginger will take three pounds of loaf sugar; beat and searce the sugar, and put a layer of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen bowl, having sugar at the top; stir it well every other day for a fortnight, then boil it over a little charcoal; when it is candy-height take it out of the pan as quick as you can with a spoon, and lie it in cakes on a board; when near cold take them off and keep them dry.
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