leaf 33 verso – leaf 34 recto
And wast peeces of Chicken put it in a
bunch of sweete hearbs /
To make Cogs Biskett
Take 3 pound of fine flower well dry'd a
Ounce of Carraway seeds 6 spoonefull of suger
Double Refin'd 6 spoonefull of Ale 6 Eggs
the whites of Two and wett it with warm
Milk 2 peny worth of safforn lett it Lye
to Rise /
Mrs Bests way for Clear Cakes
Take 3 pints of Goosberrys top and Tayle
them put them in a skillet with a little a h
[alf]
a quarter of a pinte of water sett them on
fire and when the begin to boyle and disco
[uler]
put in as much water as before by little
and Little and when it is thin as a pancak
[e]
batter Lett it boyle a quarter of an power an
[d]
put it in a Canvas strainer that is sow'd at
one Corner and /
To make Goosberry Biskett
Take 2 quarts of Goosberrys put them in a
Large mugs and sett the mugg in a pott Cov
[er]
Close and boyle them lett not a drop of
water gett in then when very safte take a
pulp them through a haire sive then take the
pl pulp & whisk it very well putting in the
34
Weight of the pulp of fine scarched double
Refin'd suger whisk it 3 or 4 howers then
take square peeces of white paper and make
Coffins put in your biskett stuff, then sett your
Coffen on Tin plates and sett them in a stone
and when it will come Clean out cut them
in which shape you please and searve it In/
Mrs Bests way for clear Cakes
Take 3 pints of Goosberrys top and taile them
put them in a skillett with a Little above a Quarter
of a pinte of water sett in on the fire and when
they begin to boyle & discouler put in as much
water as before by Little and Little and when
it is as thin as a pancake batter lett it
boyle a quarter of an hower and put it In
a Canvas strainer that is sow'd at one Corner
and hangh it up and lett it hangh without
squeezeing and run out only scrape it a Little
downe with a spone then take the weight of your
Liquor in a double Refin'd sugar and beate it fine
and put to it, sett it over a fast fire and kepe
it sturing tell it be desolued lett it not boyle
then put them out in Clear Cake glasses not
to thick and they will crome pule of the topp
skin and they are the Clearer in all Cakes sett
them in the stoue to Candy turne them and cutt them
into what place you please keep them and turning tell
they are dry the Goosberryes are done when they
are Greene with a Moderate fire /
bunch of sweete hearbs /
To make Cogs Biskett
Take 3 pound of fine flower well dry'd a
Ounce of Carraway seeds 6 spoonefull of suger
Double Refin'd 6 spoonefull of Ale 6 Eggs
the whites of Two and wett it with warm
Milk 2 peny worth of safforn lett it Lye
to Rise /
Mrs Bests way for Clear Cakes
Take 3 pints of Goosberrys top and Tayle
them put them in a skillet with a little a h
[alf]
a quarter of a pinte of water sett them on
fire and when the begin to boyle and disco
[uler]
put in as much water as before by little
and Little and when it is thin as a pancak
[e]
batter Lett it boyle a quarter of an power an
[d]
put it in a Canvas strainer that is sow'd at
one Corner and /
To make Goosberry Biskett
Take 2 quarts of Goosberrys put them in a
Large mugs and sett the mugg in a pott Cov
[er]
Close and boyle them lett not a drop of
water gett in then when very safte take a
pulp them through a haire sive then take the
34
Weight of the pulp of fine scarched double
Refin'd suger whisk it 3 or 4 howers then
take square peeces of white paper and make
Coffins put in your biskett stuff, then sett your
Coffen on Tin plates and sett them in a stone
and when it will come Clean out cut them
in which shape you please and searve it In/
Mrs Bests way for clear Cakes
Take 3 pints of Goosberrys top and taile them
put them in a skillett with a Little above a Quarter
of a pinte of water sett in on the fire and when
they begin to boyle & discouler put in as much
water as before by Little and Little and when
it is as thin as a pancake batter lett it
boyle a quarter of an hower and put it In
a Canvas strainer that is sow'd at one Corner
and hangh it up and lett it hangh without
squeezeing and run out only scrape it a Little
downe with a spone then take the weight of your
Liquor in a double Refin'd sugar and beate it fine
and put to it, sett it over a fast fire and kepe
it sturing tell it be desolued lett it not boyle
then put them out in Clear Cake glasses not
to thick and they will crome pule of the topp
skin and they are the Clearer in all Cakes sett
them in the stoue to Candy turne them and cutt them
into what place you please keep them and turning tell
they are dry the Goosberryes are done when they
are Greene with a Moderate fire /