ADDITIONAL RECEIPTS 193 



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Newest Way in All Sorts of Cookery, by Henry Howard, 

 Free Cook of London, 1710. 



How TO CANDY GINGER, NUTMEGS, OR ANY ROOT OR 

 FLOWERS. Take a quarter of a pound of the best refined 

 Sugar, which you can get : powder it : put thereto two 

 Spoonfuls of Rose-water : dip therein your Nutmegs, Ginger, 

 roots, etc., being first sodden in faire water till they 

 bee soft and tender : the oftener you dip them in your 

 sirup, the thicker the candy will bee, but it will bee the longer 

 in candying : your sirup must bee of such stiffness, as that 

 a drop thereof, being let fall upon a pewter-dish, may con- 

 geale and harden being cold. You must make your sirup 

 in a chafing-dish of coales, keeping a gentle fire. After 

 your sirup is once at his full height, then put them upon 

 papers presently into a store, or in dishes continue : for some 

 tenne or twelve dayes, till you finde the candy hard, and 

 glistering like diamonds : you must dip the red rose, the 

 gilliflower, the marigold, the borage-flower, and all other 

 flowers but once. Sir Hugh Platt, Delights for Ladies, 

 1694. 



AN OLIO FOR DAYS OF ABSTINENCE. Put fresh broth and 

 good Pea Soup into a Pot with Borage, Endive, Marigold, 

 Sorrel or other Sweet Herbs grossly shred and some Spinage 

 whole, likewise Turnips, Carrots, Onions and Cabbage cut 

 in pieces, a little saffron, cloves, mace and nutmegs, etc. 

 Add bottoms of Artichokes and Chesnuts (boiled and 

 blanched) with a couple of Colleyflowers. Let them boil 

 together as long as is requisite. Add Yolks of eggs and then 

 serve your olio with seppets of bread and garnished as you 

 please. From The Receipt Book of John Nott, Cook to the 

 Duke of Bolton, 1723. 



PARSNIP-CAKES. Scrape some Parsnip-Roots, and slice 

 them thin, dry them in an Oven and beat them to Powder ; 

 mix them then with an equal quantity of Flour, and make 

 them up with Cream and Spices powder'd; then mould 

 them into Cakes, and bake them in a gentle Oven. N.B. 

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