When all your butter is kneaded, with as much of the
flower, as serves to make paste of a fitting consistence, take of the water
that the Butter was melted in, so much as to make the rest of the flower
into Paste of due consistence; then joyn it to the Paste made with Butter,
and work them both very well together, of this make your covers and coffins
thin. If you are to make more paste for more Tarts or Pyes, the water that
hath already served, will serve again better then fresh.
To make Goose-pyes, and such of thick crust, you must put at least two
pound of Butter to half a peck of flower. Put no more Salt to your Past,
then what is in the Butter, which must be the best new Butter that is sold
in the Market.
TO MAKE A CAKE
Take eight wine quarts of flower; one pound of loaf Sugar beaten and
searsed; one ounce of Mace, beat it very fine: then take thirty Eggs,
fifteen whites, beat them well; then put to them a quart of new Ale-yest;
beat them very well together, and strain them into your flower; then take a
pint of Rose-water, wherein six grains of Ambergreece and Musk have been
over night.
Pages:
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350