23 8 
The Art of Cookery , 
To make ifinglafs jelly. 
TAKE a quart of water, one ounce of ifinglafs, half an 
ounce of cloves; boil them to a pint, then ftrain it upon a 
pound of loaf fugar, and when cold fweeten your tea with it. 
You may make the jelly as above, and leave out the cloves. 
Sweeten to your palate, and add a little wine. All other jellies 
you have in another chapter. 
To make the peSloral drink . 
TAKE a gallon of water, and half a pound of pearl-barley^ 
boil it with a quarter of a pound of figs fplit, a pennyworth of 
liquorice fliced to pieces, a quarter of a pound of raifins of the 
fun ftoned ; boil all together till half is wafted, then ftrain itofE 
This is ordered in the mealies, and feveral other diforders, for 
a drink. 
T o make buttered water , or what the Germans call egg-foop 5 
who are very fond of it for fupper . Tou have it in the 
chapter for Lent, 
TAKE a pint of water, beat up the yolk of an egg with the 
water, put in a piece of butter as big as a fmall walnut, two or 
three knobs of fugar, and keep ftirring it all the time it is on 
the fire. When it begins to boil, bruife it between the fauce- 
pan and a mug till it is fmooth, and has a great froth ; then it is 
fit to drink. This is ordered in a cold, or where egg will agree 
with the ftomach. 
To make feed water . 
TAKE a fpoonful of coriander-feed, half a fpoonful of cara¬ 
way feed bruifed and boiled in a pint of water 5 then ftrain it, 
and bruife it with the yolk of an egg. Mix it with fack and 
^double-refined fugar, according to your palate. 
To make bread-fcGp for the fick. 
TAKE a quart of water, fet it on the fire in a clean fauce- 
pan, and as much dry cruft of bread cut to pieces as the top of a 
penny loaf, the drier the better, a bit of butter as big as a wal¬ 
nut ; let it boil, then beat it with a fpoon, and keep boiling it 
till the bread and water is well mixed : then feafon it with a 
very little fait, and it is a pretty thing for a weak ftomach. 
2 * To 
