OF SUNDRY HERBS 105 



hot quite through take it off and drop in small portions 

 on a paper; set them near the fire, the next day they will 

 come off. Ibid. 



To MAKE ROSSOLY THE ITALIAN WAY. Gather fresh 

 Damask Roses, Orange Flowers, Jessamy Flowers, Cloves 

 and Gillyflowers; pick them clean, set on some Water 

 to boil, when it has boiled well let it stand to cool a little ; 

 put these clean Flowers into a China Bason, pour the Water, 

 upon them when it is not hotter then to bear the finger in 

 it ; then cover it up, and let it stand Three Hours, gently 

 pour all into a fine Linen Bag, and let the Water run off 

 without squeezing the Flowers; to a Pint of this Water, 

 add a Quart of fine Melasses Spirit, and half a Pint of strong 

 cinnamon water : add three teaspoons of Essence of Amber- 

 grease, and stir all well together. This is the true Rossoly. 

 From The Receipt Book of Elizabeth Cleland, 1759. 



SAUCE EGLANTINE (from Briar Rose) served frequently 

 at Balmoral in Queen Victoria's time. 



Made from the hips, the seeds first being removed and a 

 sweet puree made of the red berries in pulp with a little 

 Lemon- juice added. 



MARMALADE FROM ROSE-HIPS. To every pound of hips 

 allow half a pint of water; boil till the fruit is tender, then 

 pass the pulp through a sieve which will keep back the seeds. 

 To each pound of pulp add one pound of preserving sugar 

 and boil until it Jellies. E. G. Hayden, Travels Round 

 our Village. 



To MAKE A CAKE WITH ROSE-WATER THE WAY OF THE 

 ROYAL PRINCESS, THE LADY ELIZABETH, DAUGHTER TO 

 KING CHARLES THE FIRST. Take half a peck of Flowre, 

 half a pinte of Rose-water, a pint of Ale yeast, a pint of 

 Cream, boyl it, a pound and a half of Butter, six Eggs 

 (leave out the whites), four pound of Currants, one half 

 pound of sugar, one Nutmeg, and a little salt, work it very 

 well and let it stand half an hour by the fire, and then 

 work it again, and then make it up, and let it stand an hour 

 and a halfe in the Oven ; let not your Oven be too hot. 



