Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	dry_a	hot_a	water_n	3,090	5	6.8816	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A07931	A daily exercise for ladies and gentlewomen Whereby they may learne and practice the whole art of making pastes, preserues, marmalades, conserues, tartstuffes, gellies, breads, sucket candies, cordiall vvaters, conceits in sugar-vvorkes of seuerall kindes. As also to dry lemonds, orenges, or other fruits. Newly set forth, according to the now approued receipts, vsed both by honourable and vvorshipfull personages. By Iohn Murrell, professour thereof.	Murrell, John, 17th cent.	1617 (1617)	STC 18301; ESTC S101449	26,053	168

fashion it vpon a pie plate or a sheete of glasse some like leaues some like halfe fruits and some you may print with moulds set them into a warme Ouen after the breadis drawne or into a Stoue the next day you may turne them and when the stuffe is through dry you may box it and keepe it for all the yeere but be sure it be through dried before you lay it vp in store To make Marble Paste of Pomecittron an excellent Cordiall paste 3 TAke the yellowest Pomecittrons that you can get pare them and cut them in quarters and take out the meate and as soone as you haue cut and pared a piece throw it into a bason of colde water then set on a Pipkin of faire water and so soone as it boyleth take out your pieces and drie them in a faire cloath and put them into the seething liquor and let them boile vntill they be tender but shift them three or foure times in the boyling to take away the bitternesse powre them into a Colender and drie them againe in a faire cloath and stampe them in a stone morter then boile the weight of the pulp in double refined Sugar vnto a Candie height and put the pulp into the boiling Sugar and so let it boile leasurely alway stirring it and when it growes stiffe powre it on a plate or sheete of glasse reasonable thinne in a broad cake and stoue it the next day cut it in lozenges and turne them vpon a sheete of white paper then wash your glasse or plate and lay them on againe vntill they be through dry box them and keepe them all the yeere If you please wrap a graine of Muske in a paper and let it lie in the bottome of the box it will adde to the pleasure To make Marble Paste called the Italian Chippe 4 TAke Violets Cowslips and Cloue-gilliflowers dry them and beate them to fine powder mingle them with double refined Sugar cearsed through a tiffanie or a lawne Sieue make it vp into Sugar plate with a little gum dragon steept in Rose water and milke when you haue made your plate then rowle euery piece thinne and lay each vpon other and so rowle them vp in round rowles as you would rowle vp a leafe of paper then cut it end waies and rowle it as thinne as a paper and so it will looke finely sheckled like a piece of Marble In like manner you may make Purslane dishes or trenchers of that stuffe To make Paste of Apricockes or Peare plums 5 TAke the fairest of these fruits that you can get and take out the stones then boile them softly betwixt two dishes without any liquor and when they be soft drie them somewhat drie then take them off the fire and put them vpon a sheete of white paper then boile the weight of the pulp in double refined Sugar vnto a Candie height with as much rose-Rose-water as will melt it and put your pulp into the hot Sugar and if you please put a graine of Muske into the boiling and so let it boile vntill it be somewhat stiffe then fashion it vpon a sheete of glasse in what forme you thinke fit and so let it drie in a Stoue or warme Ouen the next day turne it and put it into the Ouen or Stoue againe and when it is through dry it will looke as cleare as Amber so you may vse all kinde of Plums To make Paste of Pippins after the Genua fashion some like leaues some like Plums with stalkes and stones 6 TAke and pare faire yellow Pippins cut them in small pieces stew them betwixt two dishes with two or three spoonefuls of Rose-water and when they be boiled very tender straine them then boile the weight of the pulp in double refined Sugar vnto a Candie height and if you please put in a graine of Muske and a quarter of an ounce of fine white Ginger searced and so let it boile vntill you see it come from the bottome of the Posnet then fashion it on a sheete of glasse in some prettie forme as you thinke best and stoue it either in a Stoue or in a warme Ouen If you desire to haue any of it red colour it with a spoonefull of Conserue of Damsons before you fashion it vpon your glasse or plate and that will make it shew as though it were made of red Plums If you put a stone betwixt two halfes will shew like a Plum you may keepe Cherrie stalkes drie for the same purpose To make Paste of Eringus rontes 7 TAke halfe a pound of Eringus roots newly candied the youngest that you can get cut them in short pieces like dice then stampe them in a mortar fine blanch and beate into fine Paste a quarter of a pound of Iordane Almonds take three spoonefuls of Damaske Rose-water one spoonefull of Aqua Coelestis a graine of Muske two graines of Amber-greece a graine of Bezar stone then take halfe a pound of Pistaceus which being crackt and pild will not be aboue an ounce a halfe when you haue taken off the husks beat them fine and put them to your Paste beat all together in a faire Alabaster morter then beat the weight of your pulp in fine Sugar-candy put it to the pulp so beat it againe then take it out and set it on a chafingdish of coales and dry it alwaies stirring it vntill you see it turn somwhat white and dry then lay it in little lumps vpon white paper so dry in a Stoue keep it all the yeere To make an excellent greene Paste without any colouring 8 QVoddle greene Apples reasonably tender pill off the outward skinne and throw all the barke of the Apples into a Posnet of seething water and so let it boile as fast as it can vntill it turne greene then take them vp and straine the pulp then boile the weight of it in Sugar to a Candie height and put your pulp into the seething Sugar and let it boile vntill it grow stiffe then fashion it on a pie-plate or a sheete of glasse and pint it on mowlds and drie it in a Stoue or a warme Ouen some tenne or twelue dayes that it be perfectly drie and then you may keepe it all the yeere To make Almond Paste 9 BLanch and beate Iordane Almonds in a stone morter put in now and then a spoonefull of Rose-water to keepe it from oyling and when they be very fine put about a pound and a halfe of fine Sugar to two pound of Almonds halfe a drachme of Muske and as much Rose-water as will serue to beat it to a perfect Paste which you may easily guesse by your owne discretion beginning with one spoonefull and so adding as you shall see fit To make Paste of Enula-campana rootes an excellent cordiall Paste and good against the cough of the lungs 10 LAy the youngest of these rootes in water and then boile them tender shift them three or foure times to take away their bitternesse pill

with Gum-dragon steept in Rose-water rowle it thin and print it with a shallow mould then rowle it vpon Reedes very thin dry them leasurely and keepe them dry To make Rushilians 91 TAke a pinte of bakt flower an ounce of Cinamon a quarter of an ounce of beaten Ginger a graine of Muske mingle these with a pound of beaten Sugar then take sixe yolks and sweet butter two or three spoonefuls of sweet Creame make all this into a perfect paste and it will looke of Cinamon colour then coole it in small rowles and make it in letters or knots dry them in a baking Pan. To make Gentillissoes 92 BAke and cearse a pound of double refined Sugar beat it to a perfect paste w th the whites of two Egges and Gum-dragon steept in Rose-water one graine of Muske and as much Amber-greece rowle it in fine rowles and bake it To make Nouellissoes 93 TAke the paste of your Gentillissoes rowle it thin fine with red Almond past pinch it with your nippers bake it as in the Gentillissoes alwaies prouided that you put Muske and Amber-greece in To make Lozenges of Violets 94 TAke Violets Cowslips Rosemarie flowers or any other in the heat of the day shred onely the beautifullest of the blossomes vpon a trencher with a sharp● knife in as many pieces and as fine as possibly you can and then beat them as fine as may be in an Alabaster morter with the pap of a Pippin and a graine of Muske then boile double refined Sugar to a Candy height and put your beaten flowers into the boiling Sugar and boile it a little longer for the flowers will bring the Sugar back againe and when you see it something thicke powre it on a sheet of glasse and cut it into little Lozenges like Wigs some you may drop To dry Fruits To dry Orenges and Lemonds 95 RAspe the skinnes of these fruits cut them in halfes and take out the cores lay the rindes presently in faire water two or three dayes to take away their bitternesse then boile them fiue or sixe times in seueral waters for the same purpose and when they be tender take them vp and dry them in a faire cloath then couer them in clarified Sugar and boile it leasurely two houres then take them off and put them in an earthen Pipkin and let them so remaine foure or fiue dayes or longer the better when you will dry them set them on the fire againe vntill they be through hot drain them and the whilest boile fresh Sugar to a Candie height then put them in take them out and lay them on a basket-makers lattice and dry them in a warme Ouen in one night and they are ready To dry white Peare-Plums 96 GAther the fairest of this fruit before they bee throughly ripe pricke them with a Pen-knife and couer them in clarified Sugar heat them on the fire vntill they crack then take them vp and put fresh Sugar to that sirupe and boile it a good deale higher now and then taking it off and scumming it cleane then put in the Plums againe and warme them againe in the hot Sugar about halfe an houre then poure them into a pot or glasse and let them remaine 3. or 4. dayes in that hot Sugar then warme againe these Plums and set them a cooling then boile as much fresh Sugar as will couer them vnto a candie height and put the plums into that hot Sugar and so let it boile leysurely a quarter of an houre now and then turning them for that will make them take Sugar then take them vp betweene hot and colde and lay them on a sheete of glasse and so drie them in a stoue or in a warme Ouen To drie blacke Pear-eplums 97 GAther this fruit also in a faire sun-shine day about two or three of the clocke when the sunne hath taken off all the outward moisture from them which otherwise would hinder the worke In all other practise doe as in the white peare-plum hath beene shewed To drie Pippins cleere at Amber 98 PAre this fruit and cut out the coare and so soone as you haue prepared a piece cast it into a bason of faire running water then boile the weight thereof in clarified Sugar vnto a Candie height then drie your Pippins with a faire cloath and boile them apace in the hot Sugar and euer when you see any froth take them off the fire and scum them verie cleane then turne them and set them on againe and boile them apace then as before take them off and scum them and set them on the fire againe and doe so halfe a dozen times at at the least and when your Sugar is at a Candie height take out your pippins and put them in a warme Ouen and let them stay two or three houres and they will be drie To drie Apricockes orient and verie cleere 99 TAke faire large Apricocks well coloured but not too ripe pare and stone them and couer them in clarified Sugar boile them leysurely turning them scumming them verie often then take them off the fire and let them stand all night in that sirupe the next day warme them againe and when they be hot take them out and set them a dreining againe then boile other Sugar a little higher with the Apricockes leysurely now and then turning them scumming them and let them stand in the sirupe vntill the next day the next day warme them againe and then lay them a dreining then boile other Sugar to a Candie height and put the Apricockes into the boiling Sugar turne them vntill you see the Candie grow about them lay them on a sheete of glasse and set them into a warme Ouen after the bread hath beene drawne and let them stand about three houres the next day take them out and turne them doe so a weeke at least for they will be verie long a drying To drie Peares without any Sugar 100 PAre your Norwich Pare or any other of the best that you can get but leaue the staulke and the peepe on prick it with a penknife and put them into a earthen pot and bake them a little in an Ouen then put them vpon straw or bents into a white plate or latten-pan into an Ouen presently after the drawing of the bread doe so a weeke together or longer and the fruit will last the longer Physicall Receipts approued by very worthy Physitians of this Realme To make sirupe of Violets 101 PIck and weigh the flowers of violets put them in a quart of water and stew them vpon hot embers vntill the flowers haue made the water as blew as themselues then boile that infusion vnto a sirupe with foure pound of clarified Sugar vpon a gentle fire with scumming now and then if the fire be too hot all is mard To make sirupe of Liquorce 102 SCrape eight ounces of Liquorice verie cleane and bruise it take an ounce of Maidenhaire one ounce of Annise-seede and as much

Fennill-seede steepe these in foure pintes of raine water and boile it to a quart then boile the liquour with one pound and a halfe of Sugar To make sirupe of Roses solutiue 103 PLucke the leaues of damaske Roses and put them to a gallon of hot water and set it on embers in a great vessell of boiling liquor the more leysurely it boiles the better it is and when the leaues looke white take them vp and put in fresh and doe so three or foure times and when the water is red to euery pinte put the white of an egge and a pound of clarified Sugar boile it to a sirupe the thicker it is the better To make sirupe of drie Roses 104 TAke foure ounces of red Roses dried and infuse them in a quart of faire water vpon hot embers vntill the Roses haue lost their colour then take a pound and a halfe of clarified Sugar clarifie your liquour Sugar with two Egs and boile it to the height of a sirupe vpon a verie soft fire for if it be ouer hot the sirupe will bee of no vse Against the trembling of the heart 105 LEt the Patient drink three or foure spoonefuls of Claret wine halfe so much Damaske rose-Rose-water An excellent medicine against the rising of the mother taught and tried by diuers 106 TAke the bignesse of a Pease of Methridate and mingle the same with Conserue of Roses as much in quantitie as a Walnut and let the partie eate so much euery morning fasting and euery euening as much for the space of three dayes together or as long as neede requireth An Almond milke made for the cooling of the liuer and bloud it was taught by a Doctor of very good note for a great personage 107 TAke Suckorie rootes Asparagus and Marsh-Mallowes of each the weight of eighteene pence in siluer Fennell rootes as much the tops of the flowsing of Borage Buglosse and Scabious of each a handfull boile this in a pinte and a quarter of 〈◊〉 water vnto a pinte 〈…〉 make the milke A remedie against loosenesse of the Bodie 108 TAke a pinte of red wine and halfe an ounce of beaten Cinamon boile it on the fire thicken it with the yolks of foure raw Egs brew them well and drinke euery morning halfe a pinte and euery euening as much It is best in the full or change of the Moone but good alwaies 〈◊〉 Receipt to make a vomit 109 STampe three or foure leaues of Assara Tobacco that growes in the Gardens and straine it with sixe spoonfuls of Ale and drinke it fasting fasting halfe an houre after or longer then take warme Posset-drinke and keepe your selfe walking vntill the vomit haue done working if it worke not as you wish then take more Posset-drinke and still walke till it hath done working and keepe a good diet at least that day after To stay 〈…〉 110 TAke sirupe of Liq●●rice of May denhaire of Horehound of Isope of each a like quantity Conserue of a Foxe lungs of Ale-campane if the partie be enflamed the Ale-campane must be left out 〈◊〉 ordering of Colours 111 SAp-greene Rosa-Paris blew Bise yellow Smalt all these colours must bee ground with thinne gum-Arabicke water and are fit to garnish but perillous to eate Of Colours that may be eaten 112 A White Rose dried and ground with Alome water maketh a faire straw colour 〈…〉 in the heat of the 〈…〉 dried and power 〈…〉 his owne colour 〈…〉 and a little gum Arabicke water The second barke of an Elder ground with gum-water and a little Alome maketh a faire greene Other Colours to colour Leach 113 YOur Saffron water maketh a yellow iuyce of greene Wheat in the blade maketh a greene Turnsoll giueth a red and the white is of it selfe

of Cinamon and so let them boile close couered very leasurely vntill they be tender then boile the sirupe by it selfe coole it and pot it and the Pippins blood-warme To preserue white Peare-plums 21 TAke a pound of the best Peare-plums that you get and with their weight in Sugar set them on the fire with halfe a pint of faire water vntill it be dissolued then take it off let it coole vntill it be but blood-warme put in your Plums and let them stand about a quarter of an houre vpon a soft fire and let them stand vntill their skinnes be broken then take them off and scum them and let them stand vntill they be colde then set them on the fire againe and boile them a pace vntill they be soft then take them off againe and scum them coole them and pot them if your sirupe be too thinne boile it a little by it selfe To preserue Orenges or Lemonds rindes 22 DRiue off the vttermost skinne of your Orenges with a rasp cut them in two and take out the core quite and cleane and let the pils lie in water three or foure daies then boile them tender in sixe or seauen waters least their bitternesse be distastfull then take them vp and drie them in a very faire cloath and put them to as much Sugar clarified as will couer them let them boile softly ouer the fire halfe an houre at least and rest in that sirupe three or foure daies after that time heat them throughly and take them out of the sirupe and strengthen it with fresh Sugar boiled therein halfe an houre coole it and being blood-warme pot vp your fruit in it To preserue greene Peaches before they be stoned 23 SCald your Peaches being so young that you may thrust a pinne through them rub off the furre with a piece of course linnen cloath then pricke them with a sharpe knife and boile them tender in as much clarified Sugar as will couer them then take them vp and boile the sirupe by it selfe vntill it be somewhat thick and being blood-warme with cooling put in your fruit and pot it To preserue greene Walnuts before they be shelled 24 TAke your Walnuts also when they may easily be pierced with a pin pare them thinne and lay them a weeke together in brine then parboile them very tender in seauen or eight waters then take them vp and dry them with a faire cloath and sticke in euery one two or three Cloues and couer them in clarified Sugar and boile them a good houre close couered then powre them into an earthen pot and let them stand a weeke then warme them againe and powre them into a Colender to let the sirupe drop from them then boile the sirupe by itselfe vntill it be somewhat thicke with fresh Sugar and being but warme pot them To preserue Damsons 25 TAke two pounds of the fairest Damsons and one pound of hard Sugar halfe a pinte of faire water set it on the fire vntill it be dissolued in a preseruing pan lay your Damsons in milke-warme water and put them into the dissolued Sugar make a soft fire and when it beginneth to boyle scum it continually an houre long but let it boile softly vncouered for breaking the Damsons then take them out and lay them in an earthen or siluer dish and let your sirupe boile alone and when they be almost colde put them in againe and let them boile softly vntill the kernell be both sweet and tender cracke the stone and trie then take your Damsons vp and betwixt hot and colde pot them and put them in glasses Marmulades To make Marmulade of Quinces 26 PArboyle yellowe Peare-quinces tender in their skins and let them stand in a Tray all night vntill they be colde then pare them as thin as you can for the best of the Quince groweth next the skin then scrape all the pulp from the core for it is grauelly and therefore goe not too neere then beat the weight of the pulp in double refined Sugar with one grain of Muske and three graines of Amber-greece as much Damaske Rose-water as will dissolue the Sugar boile it to a Candie height then put in your pulp alwaies stirring it still till it come from the bottome of the Posnet box it and keepe it till occasion call for it To make rough red Marmalade of Quinces commonly called lump-Marmalade that shall laoke as red as any Rubie 27 PAre ripe and well coloured Peare-quinces and cut them in pieces like dice parboile them very tender or rather reasonably tender in faire water then powre them into a Colender and let the water runne from them into a cleane Bason then straine that water through a strainer into a Posnet for if there be any grauell in the Quinces it will be in that water Then take the weight of the Quinces in double refined Sugar very fine put halfe thereof into the Posnet into the water with it a graine of Muske a slice or two of Ginger tied in a thrid and let it boile couered close vntill you see your Sugar come to the colour of Claret wine then vncouer it and take out your Ginger and so let it boile vntill your sirupe begin to consume away then take it off the fire and pomice it with a ladle and so stirre it and coole it and it will looke thick like tart-stuffe then put in your other halfe of your Sugar and so let it boile alway stirring it vntill it come from the bottome of the Posnet then box it and it will looke red like a Rubie the putting of the last Sugar brings it to an orient colour To make Marmulade of Wardens a most cordiall Marmulade 28 BAke the best Wardens that you can get in an Ouen with wheaten bread or longer time then that let them stand in an Ouen in an earthen Panne but beware they be not burnt then cut them in small pieces like Dice from the core and beate them in a stone morter then take the weight of the pulp in fine Sugar and boile it to a Candie height and put the pulp into the Sugar boiling hot with a little beaten and cearsed Ginger and a graine of Muske and so let it boile alway stirring it vntill it come from the bottome of the Posnet box it dry it and vse it To make Marmulade of Pippins 29 PAre greene Pippins cut them in pieces and boile them tender betwixt two dishes when they be tender straine them then melt the weight of the pulp in Sugar with Rose-water and boile it to a Candie height put in two or three spoonefuls of Cinamon water a thimble full of beaten Cinamon two thimbles full of Fennell seede beaten together throw all together in the boiling Sugar c. as in the last To make red Marmulade of Pippins orient and cleare 30 TAke the quantitie of a pound of the afore-said pulp and put to it two spoonfuls of Conserue of Bullice and so stirre it together and your pulp will looke

being boiled into a siluer or earthen dish and when it is colde slice it and serue it in on glasse Plates To preserue Lemonds to lie in quaking Gellie 45 First purge away their bitternesse by boiling and shifting them seauen or eight times in the boiling then boile a pinte of Apple-water and a pound of Sugar and scum it take it off when you scum it then put in your Lemond rindes into the hot liquor and boile them leasurely in that hot sirupe vntill they be tender and being almost colde pot it To make Gellie of Pippins of Amber colour 46 PAre and core eight Pippins boile them in a quart of spring water from a quart to a pinte put in a quarter of a pint of Rose-water one pound of Sugar and boile it vncouered vntill it come to a deeper colour drop a drop on a piece of glasse if it stand then it is enough then let it run through a gellie bag into a vessell on a chafingdish of coales and while it is warme fill your moulds or boxes with a spoone and let it stand till it be colde To make Gellie of Pippins as orient as a Rubie 47 PAre and core eight Pippins boile them in a quart of spring water to a pinte put to it a quarter of a pinte of Rose-water a pound of fine Sugar boile it still couered vntill it be both red and readie in all other things doe as in the Amber-coloured Gellie remembring alwaies that your moulds be laid in water two or three houres before you vse them and drop or knock out the water but wipe them not if the Gellie will not easily come but warme the bottome neuer so little and it will come out as you wish To make Leach of diuers colours 48 LAy halfe a pound of Iordane Almonds in colde water the next day blanch and beate them in a stone morter put in some good Damaske Rose-water into the beating of them when they be very fine draw them through a strainer with a quart of sweete milke from the Cowe and set it on a chafing dish of coales with a piece of Isinglasse a piece of whole Mace and Nutmeg quartered a graine of Muske tyed in a piece of lawne when it groweth thick take it off the fire and take out your whole spices and let it runne through a strainer into a broad and deepe dish and when it is colde you may so slice it and serue it in If you will colour any of it Saffron is for yellow greene Wheat for green Turnsoll is for red and blew bottles in corne giue their owne colour Breads To make red Ginger-bread commonly called Leachlumbar 49 GRate and dry two stale Manchets either by the fire or in an Ouen sift them through a Sieue and put to it Cinamon Ginger Sugar Liquorice Anis-seed when you haue mingled all this together boile a pint of red wine put in your mingled bread and stirre it that it be as thick as a Hastie-pudding then take it out and coole it and mould it with Cinamon Ginger Liquorice and Anise-seede and rowle it thinne and print it with your mould and dry it in a warme Ouen To make white Ginger-bread 50 TAke halfe a pound of March-pane-Past made with Almonds Rose-water and Sugar and a spoonefull of Aqua-vitae season it very hot with Ginger mould it vp stiffe rowle it thin and print it with your moulds To make Italian Bisket 51 BEat and cearse a pound of double refined Sugar with 2. grains of Musk foure of Amber-greece then steepe gum-dragon in Rose-water and the white of a new laid Egge beat it in a stone morter to a perfect Paste then rub drie and dust an ounce of Anise-seede and worke it into the Paste on a sheete of paper like to little Manchets or print it with moulds and lay it vpon Marchpane Wafers and bake it in a warme Ouen it will be light and white To make an excellent Bread called Ginetoes 52 TAke halfe a pound of fine Wheat flower an ounce of powder of Pomecittrons an ounce of powder of Lemonds a quarter of an ounce of fine cersed Ginger the weight of sixe pence of the finest Basill Marioram beaten into powder make all this into a perfect Paste as stiffe as for Manchet with a little Ipocras made warme the yolks of three or foure new laid Egges a sawcer full of sweet Creame a piece of sweet Butter as much as an Egge and then rowle it in long rowles and tie them in some pretie fashion like Sumbals then throw them into seething water and they will presently fall downe to the bottome watch them and so soone as you see them rise to the top of the water take them vp presently with a scummer and bake them vpon sheetes of white paper and when they be three or foure dayes old throw them into boiling Sugar of a Candie height then take them vp and drie them vpon leaues made of Basket-makers twigges in a warme Ouen To make Prince Bisket 53 DRie a pound of very fine wheat flower in an Ouen two houres after the bread hath beene drawne or the Ouen being warmed but not heated for the nonce the flower were best in an earthen Pipkin couered least it loose the colour put to it a pound of double refined Sugar beaten and cearsed fine then take ten new laid Egges take away fiue of their whites straine these Egs into a Bason with a spoonfull of Rose-water and sixe spoonfuls of scalded Creame when you haue all in the Bason first put in your cearsed Sugar and let it dissolue by beating it into your Egs then put in your flower by little and little vntill both the flower and the other things be incorporated beat it well together an houre at least and you shall at last see it turne white then you must haue coffins of white plate indude with butter as thinne as you can so as it be touched in euery place then take an ounce and a halfe of sweet Anise-seed and one of Coriander dried rubd and dusted put the Anise-seed in the batter the batter into the coffins and bake it an houre at least if you will you may make Cracknels of the same batter driue it thinne vpon the Plates and when you take it off rowle it thinne like a Wafer and dry them againe in the Ouen To make French Macaroones 54 VVAsh a pound of the newest and the best Iordane Almonds in three or foure waters to take away the rednesse from their out-side lay them in a Bason of warme water all night the next day blanch them and dry them with a faire cloath beat them in a stone morter vntillthey be reasonably fine put to them halfe a pound of fine beaten Sugar and so beat it to a perfect Paste then put in halfe a dozen spoonefuls of good Damaske Rose-water three graines of Ambergreece when you haue beaten all this together dry it on a chafingdish of coales vntill it grow white and stiffe