ADDITIONAL RECEIPTS 189 



To MAKE ALMOND BUTTER. Blanch your Almonds, and 

 beate them as fine as you can with faire water, two or three 

 houres, then strain them through a linen cloth, boile them 

 with Rose-water, whole mace and aniseeds, till the substance 

 be thick : spread it upon a faire cloath, dressing the whey 

 from it, after let it hang in the same cloath some few houres, 

 then strain it and season it with Rose-water and sugar. 

 Sir Hugh Platt, Delights for Ladies, 1594. 



To MAKE FAIRY BUTTER. Take the Yolks of four hard 

 Eggs, and half a Pound of Loaf Sugar beat and sifted, half 

 a Pound of fresh Butter ; bray them in a clean Bowl with two 

 spoonfuls of Orange-flower Water; when it is well mixed, 

 force it through the corner of a thin Canvas Strainer in little 

 Heaps on a Plate. It is a very pretty Supper Dish. From 

 The Receipt Book of Elizabeth Cleland, 1759. 



To MAKE A CAUDLE FOR SWEET PIES. Take two Gills 

 of White Wine, a little Nutmeg, Sugar and Lemon-peel; 

 put it on the Fire, and when it is scalding hot, beat the 

 Yolks of two Eggs, and mix them with a little cold Wine ; 

 then mix all together; keep it stirring till it is scalding hot, 

 then take it up and pour it over the Pye or Tart. From The 

 Receipt Book of Elizabeth Cleland, 1759. 



To MAKE FLUMMERY CAUDLE. Take a Mutchkin of fine 

 Oatmeal, put to it two Chopins of Water, let it stand twelve 

 Hours ; then strain it into a Skellet with a little Mace and 

 Nutmeg ; set it on the Fire and keep it stirring, and let it boil 

 a quarter of an Hour ; if it is too thick put in more Water, 

 and let it boil longer; add to it a Mutchkin of White Wine, 

 the juice of a Lemon or Orange, and a Bit of Butter : Sweeten 

 it to your Taste, let it have one Boil. You may put in the 

 Yolks of two Eggs, but let it not boil after you put in the 

 Eggs ; let it be scalding hot, keep it stirring till you dish it. 



CINNAMON TOSTES. Cut five thin tostes, then toste them 

 on a gridiron and lay them in ranks in a dish, put to them 

 fine beaten cinnamon mixed with Sugar and some claret, 



