Hannah Glasse

“ In all the matters which have first been put in digestion or what is the same meaning, set to infuse the day before, the spirits are the first which fly to the top of the still; when on the contrary in those receipts which have not been set to infuse, the phlegm raise first, and the spirits afterwards, the reason is quite physical, and so plain that it requires no farther elucidation to conceive it. ”

“ Take any sort of apples, cut them in halves, take out the core and pare them very neatly, and in proportion as your cut and pare them throw them into a bason of water, for fear they should turn black; have a pan on the fire with clarified sugar in, very light, that is to say, half sugar and half water; let it boil that you may skim it a little, then put your apples in and do them gently, taking care your sugar should not boil too fast, because in such a case they would wash all to a pulp: when you see that you apples are well done, take them off from the fire, and let them cool in the sugar ”

“ Take a pint of sack and a pint of red port, the juice of a large lemon and a Seville orange; grate in the yellow rind of one of the lemons, and a little nutmeg; make it pretty sweet with fine sugar; take two quarts of new milk from the cow, make it blood-warm, put it in as if milked from the cow; when it has stood five minutes, have ready a pint of good warm cream, and pour that all over in the same manner; it will be best to eat directly, but very good two or three hours after. ”

“ To every pound of flour put one pound of butter, and the yolk of an egg. First take a quarter of a pound of the butter, and rub it in finely with the flour, then make a hollow in the middle of your flour, and beat the yolk of an egg very fine, or it will spot the crust, then put in as much cold water as will make it into a light paste, work it up light and roll it out, then divide the rest of the butter into five parts, take one and stick it into little bits all over, then shake a little flour all over, and lay on the middle of the roll, and roll it out again ”

“ Take a lemon or an orange, grate the rind with a tin grater, put the powder in a saucer, squeeze the juice of the fruit over it, mix it well together with a spoon, then boil some sugar very high, because what you put in it is a liquor, since it is the juice and the grating of the fruit mixt together lowers the sugar, which requires the sugar to be boiled a little higher for this sort of conserve than for the others: when your sugar is boiled to the proper height mix it in your composition, and proceed on just the same as directed for the other conserves. ”

“ Choose fine lilies, thick and well blown, not all faded, nor begun to decay, and gather them immediately after the rising of the sun; cut nothing but the stalk of the flower, because it would give to the distillation a taste of green; leave the flower whole, and put it in the cucurbite with common water and brandy,, in the proportion hereafter mentioned; and distil it upon a naked fire a little quick; when your spirits are drawn, melt some sugar in water, and then mix your spirits with it; pass the whole through a bag, and when fined down, your liquor will be fit for use. ”

“ Boil a pint of cream, beat an handful of almonds very fine with rose water; take the cream off the fire and put it to the almonds, stir them together and strain it; season it with rose water and sugar, let it boil fast till it is thick, and serve it up.
To make Pistachio Cream.
Peel your pistachios, beat them very fine, and boil them in cream; if it is not green enough, add a little juice of spinach, thicken it with eggs, sweeten it to your palate, pour it into basons, and set it by till it is quite cold. ”

“ Your raspberries must be dry, full ripe, and used just after they are gathered, in order to preserve their flavour; to every quart of fruit put three pounds of fine powder sugar, and a little better than a gallon of clear water; stir it five or six times a day, to mix the whole well together, and let it ferment for three or four days; put it in two whole eggs, taking care they are not broke in putting it; it must stand at least three months before you bottle it. Your water should be of a good flavour, for in the choice of that principally depends the making of good or bad taste wines. ”

“ Take rose leaves, and as you putt them, lay them so that they touch not one another, turning them every day; when they are very dry them up in a wide mouthed glass, and tie them up close: roses thus dried will keep their perfect colour.
To make Orange Water.
Take the parings of forty oranges of the best sort, steep them in a gallon of sack three days, and distill the sack and peels together in a limbeck: if you wish to have it very strong, distil it in an ordinary rose-water still; put it into bottles, and drop in a little white sugar candy; divide the oranges and sack twice. ”

“ Dry the flour very well, either in a silver or pewter bason, on a charcoal fire; stir it often that it may not burn, and when cold sift it through a hair sieve; then make a thin batter with cream, a little water, sack, cinnamon, and mace beaten and sifted, with double refined sugar; mix and beat all well together, and when your irons are clean and very hot, rub them with a little butter an a clean rag, then put them on and turn the irons, first one way and then another, till you think they are brown, which will be in a short time ”

“ If the tree is large, it may be bored in five or six places at once, and place bottles to let it drop in. When you have extracted a proper quantity, three, four, or five gallons from different trees, cork the bottles very close, and rosin or wax them till you begin to make your wine, which should be as soon as possible after you have got the juice. As soon as you begin, boil the sap as long as you can take off any scum; and put four pounds of fine loaf sugar to every gallon of the juice, and the peel of a lemon cut thin ”

“ Apples and pears intended to be put into tarts must be pared, cut into quarters, and cored; cut the quarters across again, set them on in a saucepan with as much water as will barely cover them, and let them simmer on a slow fire just till the fruit is tender; put a good piece of lemon peel into the water with the fruit, and then have your patties ready; lay fine sugar at bottom, then your fruit, and a little sugar at top; pour over each tart a tea-spoonful of the liquor they were boiled in; then put on your lid, and bake them in a slack oven. ”