[ To make Leach a most excellent way in the French Fashion.]
Take a quart of sweet cream, twelve spoonfuls of rose-water, four grains of musk dissolved in rose-water, and four or five blades of large mace boil’d with half a pound of ising-glass, being steeped and washed clean, and put to it half a pound of sugar, and being boil’d to a jelly, run it through your jelly bag into a dish, and being cold slice it into chequer-work, and serve it on a plate or glasses, and sometimes without sugar in it, &c.
[ To make the best Almond Leach.]
Take an ounce of ising-glass, and lay it two hours in water, shift it, and boil it in fair water, let it cool; then take two pound of almonds, lay them in the water till they will blanch, then stamp them and put to them a pint of milk, strain them, and put in large mace and slic’t ginger, boil them till it taste well of the spice, then
put in your digested ising-glass, sugar, and a little rose-water, run it through a strainer, and put it into dishes.
Some you may colour with saffron, turnsole, or green wheat, and blew-bottles for blew.
[ To keep Sparagus all the year.]
Parboil them very little, and put them into clarified butter, cover them with it, the butter being cold, cover them with a leather, and about a month after refresh the butter, melt it, and put it on them again, then set them under ground being covered with a leather.