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A Rich White PLUMB-CAKE. Take four pounds of flour dry'd, two pounds of butter, one pound and a half of double refin'd sugar beat and searc'd, beat the butter to cream, then put in the sugar and beat it well together; sixteen eggs leaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with the butter and sugar; put the mace in the flour; warm the cream, mix it with the yeast, and run it thro' a hair sieve, mix all these into a paste; then add one pound of almonds blanch'd and cut small, and six pounds of currans well wash'd, pick'd and dry'd; when the oven is ready, stir in the currans, with one pound of citron, lemon or orange; then butter the hoop and put it in.
Take these Leaves fresh pick'd, and pour the following Composition upon them. You may take also some Orange, or Lemon, or Citron, preserved, and dry'd, and cut them in small pieces. Or Apricots dry'd and cut into small pieces, or such sorts as are a little hard in themselves will do.
Bake it two hours. To keep Green Peas till Christmas: Shell what quantity you please of young peas; put them in the pot when the water boils; let them have four or five warms; then first pour them into a colander, and then spread a cloth on a table, and put them on that, and dry them well in it: have bottles ready dry'd, and fill them to the necks, and pour over them melted mutton-fat, and cork them down very close, that no air come to them: set them in your cellar, and when you use them, put them into boiling water, with a spoonful of fine sugar, and a good piece of butter: and when they are enough, drain and butter them.
And the Experiment try'd with the dry'd Leaves of Damask-roses succeeded but imperfectly, but that is indeed observable to our Authors purpose, that Oyl of Tartar will not perform in this Experiment what Oyl of Vitriol doth; but because this last named Liquor is not so easily to be had, give me leave to Advertise you, that the Experiment will succeed, if instead of it you imploy Aqua-fortis.
These seem'd to be prepared against a Siege, having laid up in store an immense quantity of Fern roots and a good many dry'd fish; but we did not see that they had any fresh Water nearer than a brook which runs close under the foot of a hill, from which I suppose they can at times get water, tho' besiged, and keep it in gouards until they use it.
Take a Quart of green Pease shell'd, and boil three Quarts or two Quarts of Milk, as you please to have them thick with Pease; and add some Pepper largely beaten, a little Salt, some dry'd Mint, and sweet Marjoram in powder, and a little whole Spice beaten. Boil these together till the Cream rises, and then stir it, and serve it hot.
The best way to help this, and bring the Drink to it self is to open the Bung of the Cask for two or three Days, and if that does not stop the Fermentation, then put about two or three Pounds of Oyster-shells wash'd and dry'd well in an Oven, and then beaten to fine Pouder, and stirring it a little, it will presently settle the Drink, make it fine, and take off the sharp Taste of it; and as soon as that is done, draw it off into another Vessel, and put a small Bag of Wheat or Wheat-malt into it, as above directed, or in proportion, as the Vessel is larger or smaller.
The Difference between one and the other, is, the slit Pease will open in the Liquor, when we boil it, and the other ought to be broken through a Cullender, when they are boil'd: but the slit Pease are the best; and when you put them into the Liquor to boil, add to every Quart of Liquor as much Sallery as you think proper, cut small; some powder of dry'd Mint, some powder of dry'd sweet Marjoram, some Pepper, and some Salt, to your mind, and let these boil till the Sallery is tender.
I find, that by the common way, some Saffron is scorch'd, and some unequally dry'd, for which reason I have contriv'd such a Kiln as must necessarily answer the end which is proposed in the drying of Saffron; that is, to put it into a state of keeping with its Virtue in it, and to put it out of the danger of being scorch'd in the drying.
Little PLUMB CAKES. Take two pounds of flour dry'd, three pounds of currans well wash'd, pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a jack of cream, and one spoonful of orange-flower or rose-water; two nutmegs grated, one pound of butter wash'd in rose-water and rub'd into the flour, and one pound of loaf sugar searc'd, mix all well together, and put in the currans; butter the tins and bake them in a quick oven; half an hour will bake it.
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