Of Straw-Berries.
A Tart of Straw-Berries.
Pick and wash your Straw-Berries clean, and put them in the past one by another, as thick as you can, then take Sugar, Cinamon, and a little Ginger finely beaten, and well mingled together, cast them upon the Straw Berries, and cover them with the lid finely cut into Lozenges, and so let them bake a quarter of an houre, then take it out, stewing it with a little Cinamon, and Sugar, and so serve it.
Of Hartichoakes.
How to make a Hartichoake Pye.
Boyle your Hartichoakes, take off all the leaves, pull out all the strings, leaving only the bottoms, then season them with Cinamon and Sugar, laying between every Hartichoake a good piece of Butter; and when you put your Pye into the Oven, stick the Hartichoakes with slices of Dates, and put a quarter of a pint of White-wine into the Pye, and when you take it out of the Oven, doe the like againe, with some butter, and sugar, and Rose-water, melting the butter upon some coales, before you put it into the Pye.
To keep Hartichoakes for all the yeare.
The fittest time is about Michaelmas, and then according to the proportion of Hartichoakes you will keep, seeth a quantity of water in a pot or pan, seasoning it so with white salt that it may have a reasonable tast, then put a fit quantity of white salt into the water, and boyle them together, and scum them well; then put a good quantity of good Vineger to them, to make the liquor somewhat sharp, and boyle it again, then parboyle your Hartichoakes that you mind to keep, in another liquor, take them out of it, and let them coole, then set your first liquor againe on the fire to boyle, and scumming it throughly, let it coole againe; when it is throughly cold, put it up in some firkin, or large earthen pot, and put in your Hartichoakes to them handsomely, for bruising them; then cover them close from the aire, and so keep them to spend at your pleasure.