igS A GARDEN OF HERBS 



grated bread and three or four dishes of Butter melted and 

 when you have brought it together season it with sugar and 

 cinnamon, ginger and salt. Then lay it upon your fine paste 

 spreading it abroad, then the cover of the fine paste being cut 

 with prettie work then set it in your Oven bake it and when 

 it is enough then at the serving of it you must newe past the 

 cover with butter and so scrape sugar upon it and then serve 

 it forth. The Good Housewife's Jewell, 1585. 



TURNIP BREAD (" of which we have eaten at the Greatest 

 Persons Tables hardly to be distinguished from best of 

 wheat "). Let the turnips first be peeled and boiled in 

 water till soft and tender. Then strongly pressing out the 

 juice mix them together and when dry (beaten or pounded 

 very fine) with their weight of Wheat Meal season it as you do 

 other bread and knead it up. Then letting the Dough re- 

 main a little to ferment fashion the paste into loaves and bake 

 it like common bread. John Evelyn, Acetaria, 1699. 



TURNIP STALKS. Take their Stalks (when they begin to 

 run up to seed) as far as they will easily break downwards : 

 Peel and tie them in Bundles. Then boiling them as they 

 do Sparagus are to be eaten with melted Butter. Ibid. 



VINE LEAF FRITTERS. Take a dozen of the smallest Vine 

 Leaves you can get, cut off the stalks, put them in a deep 

 dish, pour in a glass of brandy, and grate the rind of a lemon 

 over them, and about two ounces of powder sugar, mix a 

 gill of Cream with two eggs and flour to a stiff batter, and 

 mix with them ; have a pan of boiling hog's-lard, minding 

 that the leaves have plenty of batter on both sides ; put them 

 in and fry them quick on both sides of a light brown, lay 

 them on a sieve to drain, then put them in a dish, sprinkle 

 powder sugar over them, and glaze them with a hot iron. 

 The New Art of Cookery, by Richard Briggs, Head Cook 

 successively to Charles II, James II, William and Mary, and 

 Anne, 1788. 



AN EXCELLENT CONCEIT UPON THE KERNELS OF DRIE 



WALNUTS. Gather not your Walnuts before they be full 



