igo A GARDEN OF HERBS 



warm them over the fire and serve them hot. Robert May, 

 The Art and Mystery of Cookery, 1671. 



To FRY CUCUMBERS FOR MUTTON SAUCE. You must 

 brown some Butter in a pan, and cut the cucumber in thin 

 slices ; drain them from the Water, then fling them into the 

 pan, and when they are fried brown, put in a little pepper 

 and salt, a bit of onion and gravy, and let them stew together, 

 and squeeze in some juice of lemon ; shake them well and put 

 them under your mutton. E. Smith, The Compleat House- 

 wife, 1736. 



To MAKE PASTE OF FLOWERS OF THE COLOUR OF MARBLE 

 TASTING OF NATURAL FLOWERS. Take every sort of pleasing 

 flowers, as Violets, Cowslips, Gillyflowers, Roses, or Mary- 

 golds, and beat them in a Mortar, each flower by itself with 

 Sugar, till the Sugar become the Colour of the flower, then 

 put a little Gum Dragon steept in Water into it, and beat 

 it into a perfect paste ; so when you have half a dozen colours, 

 every flower will take of his nature, then rowl the Paste 

 therein, and lay one peece upon another, in mingling, so 

 rowl your paste in small rowls as bigge and as long as your 

 finger, then cut it off the bigness of a small nut, overthwart, 

 and so rowl them thin, that you may see a knife through 

 them, so dry them before the fire, till they be dry. The 

 Queen's Closet Opened, by W. M., Cook to Queen Henrietta 

 Maria, 1655. 



To CANDY ALL KIND OF FLOWERS IN WAYES OF THE 

 SPANISH CANDY. Take double refined sugar, put it into a 

 posnet with as much rose-water as will melt it, and put 

 into it the pappe of half a roasted apple, and a grain of 

 musk, then let it boyl till it come to a candy height, then 

 put in your flowers being picked, and so let it boyl, then 

 cast them on a fine plate, and cut inwayes with your knife, 

 then you may spot it with gold and keep it. A Choice 

 Manual of Secrets, by Elizabeth Grey, Countess of Kent, 

 1653- 



