[ To butter Quinces.]
Roast or boil them, then strain them with sugar and
cinamon, put some butter to them, warm them together, and serve them on fine carved sippets.
[ To butter Rice.]
Pick the rice and sift it, and when the liquor boils, put it in and scum it, boil it not too much, then drain it, butter it, and serve it on fine carved sippets, and scraping sugar only, or sugar and cinamon.
Butter wheat, and French barley, as you do rice, but hull your wheat and barley, wet the wheat and beat it in a sack with a wash-beetle, fan it, and being clean hulled, boil it all night on a soft fire very tender.
[ To butter Gourds, Pumpions, Cucumbers or Muskmelons.]
Cut them into pieces, and pare and cleanse them; then have a boiling pan of water, and when it boils put in the pumpions, &c. with some salt, being boil’d, drain them well from the water, butter them, and serve them on sippets with pepper.
[ Otherways.]
Bake them in an oven, and take out the seed at the top, fill them with onions, slic’t apples, butter, and salt, butter them, and serve them on sippets.