Take the top of your milk after it has stood one hour and make it scaulding hot let it not boyle then put it into an earthen pan then leave it half an hour to make it froth as much as you can then set it into the oven as soon as bread is drawn out of it let it stand in 7 or 8 hours then take it out gently and let it stand at lest 24 hours before you use it make a bottom to it with Sweet cream boyle it and boyle large mace with it yn beat the yolks of 2 or 3 eggs with a little rose water then take the cream from the fire and put 2 or 3 Spoonfulls of it to the eggs then Stir them together and put them into a posnet to cream then Set it over the fire & let it boyle one walme then take it off and sweeten it with Sugar if you should put the eggs into it whilst it is over the fire it will be apt to curdle Stir it all the while it stands on the fire after the eggs are put in when it’s Sweeten’d let it stand being Stir’d with a Spoon till it be paste creaming at top when it is cold take off the top of the baked cream with a Skimer and lay it upon the other Scrape Sugar on it and so serve it the baked cream will be near an inch thick if it stand 2 or 3 days.
113. The Red Surfet Water for any Surfet.
Take a gallon of the best aquavite a pint of the best damaske rose water a pound of white Sugar candy put all these into a large stone jug to steep a day and a night then put in half a pint of poppy water distilled as you do your rose water with a pound and half of raisons of the Sun Stoned with half a pound of dates the Stones taken out and the white skins, and then slice them very thin then take of mace cinnamon and anyseeds of each an ounce of cloves bruised half an ounce liquorish scraped and sliced a quarter of a pound, your anyseeds must be rubed and dusted then put all these into your aquavite after all these things have steeped 4 days put into it 6 good handfulls of red poppie leaves it is the red single poppies that growes amongst the corn and if the colour be not red enough put in more leaves & after 10 days let it run through a jelly bag and put it into your glass and so stop it very close and put in to your glass to it 2 pounds of your smooth musk carraway comsets, and so keep it for your use, the Spice and Seeds must be bruised if you do not squeeze those things when you strain it you may put it into the jug again wth a gallon more of aquavite and half a pint of poppie water and a pound of Sugar candie more, Stir it every day twice or thrice for ten days together and keep it close stoped and then you may mix some of that smaller with the first which was the strongest of all. This water is good for any surfet what so ever by any accident and they may give 2 or 3 Spoonfulls last at night and if the Surfet be dangerous give it once in 6 or 8 hours for 3 several times or in necessity oftner.
114. To make French Bread.
Take to a peck of flour 2 ounces of salt and a pint or more of very good ale yest and knead it up as other bread with warm water as light as possible then let it lye half an hour to rise then cut it to the bigness you will have every loafe, which is about ye bigness of a penny loafe and make them up very lightly not moulding it at all and put them into dishes flouring the dishes first with flour and cut off that may be on the top to much then cover them up close again and let them stand and rise again till they have risen their full which you may know by the flour on the top which will begin to be crakling on the top then haveing your oven ready hot and pretty quick turn them out of the dishes upon a peele flour’d ready and so set them in as fast as you can never pricking or cuting them round, Set the oven led up close but not Stop it approved of your dough must be as light as any cake bread so some flour will require more yest and water than other this is left to ye bakers discretion.
115. To Dry Apricocks.
Take a pound of Apricocks 3 quarters of a pound of double refined Sugar pare the apricocks very thin and slit them in the Seame of the apricocks then forth the stones then strew the silver bason or deep dish you boyle them in with the lesser half of the Sugar being finely beaten and searched then set the apricocks in the bason or dish that end downward which grew in the stalk with them. Strew the rest of the Sugar upon them and cover ym and let them stand one night or one day while it be dissolved then let it boyle for one quarter of an hour upon a quick fire before they be half boyled turn them with a spoon when boyled let them stand 2 days in the Sirrop before you take them forth so dip them in the Same then lay them on tin plates in the Sun and turn ym every morning.
116. To make Plumme Gimbols.
Take your plummes when full ripe and put them in a porringer and set them over the fire and stir them continually with a Spoon and when they begins to brake and be soft take them out and pick off all their skins stalks and stones very clean when you have done so sett them on the fire again still stirring till such time all the moisture be almost dryed up and the plum stuff be pretty stiff then take it off the fire so let it stand till it cold then take double refined Sugar and put to the plumme stuff and take as much Sugar as will make it paste and rowle it and worke it together and let it be as thick as paste then rowle it in works as you do gimbols in what faishon you please you need not oven them they will be dry of themselves.