Ketchup, in Paste. From Bencoulin in the East-Indies.
There is a Kidney-Bean, we have here, which has a fine relish in it, as the Indians say, but in fact there is none but what they give it by Art. This Bean, when it is full ripe, is taken out of the Shells, and boiled to a Pulp, and that Pulp strain'd till it becomes like Butter; then they put some of all the Spices into it, in Powder, as, Nutmeg, Cloves, Mace, and Pepper, Garlick, and Orange-Juice, or some Mango Pickle. This being well mix'd together, makes an agreeable Sauce, when it is put in any warm Liquor.
To dry Plums with Sugar. From Mr. Girarde.
Take large white or red Plums, such as the white Holland's-Plum, the Bonum magnum, the Royal Dolphin or Imperial Plum. Cut these, and take out the Stones, and to every Pound of Plums, put three quarters of a Pound of Sugar: boil your Sugar with a little Water, to a candy height; then put in your Plums, and boil them gently on a slow Fire; then set them by to cool, and then boil them afresh, taking care that they do not break; then let them lie in their Syrup, three or four Days, and then lay them upon Sieves, to dry, in a warm Oven, turning them upon clean Sieves, twice a day, till they are dry. Then wash them off the clamminess of the Sugar with warm Water, and dry them again in the Oven; and when they are cold, put them up in Boxes, with Papers between them, and keep them in a dry Place.
To make small Almond-Cakes. From the same.
Take some Orange-Flower-Water, or Rose-Water, with about two Grains of Amber-Gris, and beat these with a Pound of blanched Almonds, in a Marble Mortar; then take a Pound of fine Sugar powder'd, and finely sifted, and put most of it to the Almonds, when they are well beaten, and mix it well. Then make your Cakes, and lay them on Wafers, and set them in a gentle Oven, on tin Plates; and when they are half baked, boil what Sugar you have left, with some Rose-Water, to a candy height, and, with a Feather, wash the Cakes over with this Liquor, and close your Oven, and let them stand a few Minutes longer.
To preserve Bullace. From the same.
Take your Bullace before the Frost has taken them; let them be fresh gather'd, and clear Fruit, scald them in Water: then take their weight in fine Sugar, with a little Water, and boil it to a Syrup; then put in your Bullace, and boil them till the Syrup is very thick, and your Fruit very clear.
To preserve green Peaches. From the same.
In some Gardens, where the Trees are pruned and ordered, by a skilful hand, it is often that a Tree will be so full of Fruit, that it is necessary to take away some, when they are green, that the others may swell the better. As this sometimes happens with Peaches, so I shall here direct how to preserve them. Scald your green Peaches in Water, then, with a Cloth, rub the Down from them; then put them, in more Water, over a slow Fire, and let them stew till they are green, keeping them cover'd. Then take their weight in fine Sugar, and with some Water, boil it to a Syrup, taking off the Scum as it rises; then put in your Peaches, and boil them till they are clear, and put them up, with the Syrup, in Glasses, or Gally-pots; and when they are cold, cover them with Paper. Note, You must gather your Peaches before the Stone is hard in them, which you may know by putting a Pin through them.