I 9 2 A GARDEN OF HERBS 



To SUGAR ALL SORTS OF SMALL FRUITS. Beat the white 

 of an egg and dip the fruit in it, let it lie on a cloth that it 

 may not wet ; then take fine sifted sugar and rowl the Fruit 

 in it till it is quite covered with sugar and lay it on a sieve 

 in a Stove or before a Fire to dry it well ; it will keep well a 

 week. From The Receipt Book of Mrs. Mary Eales, Confec- 

 tioner to Queen Anne, 1719. 



To MAKE FRENCH PUFFES WITH GREENE HEARBES. 

 Take Spinage, Parsley, Endife, a sprigge or two of Savory, 

 mince them very fine : season them with Nutmeg, ginger and 

 sugar. Wet them with eggs according to the quantity of 

 the Hearbes, more or lesse. Then take the Coare of a Lemmon, 

 cut it in round slices very thinne : put to every slice of your 

 lemmon one Spoonfule of this stuff e. Then fry it with Sweet 

 lard in a Frying-panne as you frye Egges, and serve them 

 with Sippets or without, sprinckle them eyther with White- 

 wine or Sacke, or any other wine, saving Rennish-wine. 

 Serve them eyther at Dinner or Supper. John Murrel, A 

 New Booke of Cooker ie, 1621. 



To MAKE GOOSEBERRY VINEGAR. Take gooseberries 

 full syse, bruise them in a mortar, then measure them, and 

 to every quart of gooseberries, put three quarts of water, 

 first boiled, and let it stand till cold; let it stand twenty- 

 four hours;. then strain it thro' a canvas, then a flannel; 

 and to every gallon of this liquor put one pound of brown 

 sugar; stir it well, and barrel it up; at three-quarters of a 

 year old it is fit for use ; but if it stands longer it is the better. 

 This vinegar is likewise good for pickles. E. Smith, The 

 Compleat Housewife, 1736. 



MARROW AND HERB BALLS. Take cooked marrow, a little 

 thyme, winter savory and Sweet Marjoram, the yolks of 

 three Eggs, a Quarter of a Pound of Sugar, a Quarter of a 

 Pound of Currant, a little Rose-water and some Nutmeg. 

 Work all these well together and put them into a pasty of 

 Puff paste and fry them in sweet butter or lard. England's 



