A Queens Delight | Page 4

Musk, as much Ambergreece,
bruise them small with a little Sugar; then boil them together till it be
good & thick, still have care you burn it not; then put it out in glass
plates, and make it into round rolls, and set it in a drying place till it be
stiff, that you may work it into rolls to be cut as big as Barley corns,
and so lay them on a place again: If it be needful strew on the place
again a little Sugar to prevent thickning; so dry them still if there be
need and if they should be too dry, the heat of the fire will soften them
again.
A Perfume for Cloths, Gloves.
Take of Linet two grains, of Musk three, of Ambergreece four, and the
oyl of Bems a pretty quantity; grinde them all upon a Marble stone fit
for that purpose; then with a brush or sponge rake them over, and it will
sweeten them very well; your Gloves or Jerkins must first be washed in
red Rose-water, and when they are almost dry, stretch them forth
smooth, and lay on the Perfumes.
To make Almond Bisket.
Take the whites of four new laid Eggs, and two yolks, then beat it well
for an hour together, then have in readiness a quarter of a pound of the
best Almonds blanched in cold water, & beat them very small with
Bose-wart, for fear of Oyling; then, have a pound of the best
Loaf-sugar finely beaten, beat that in the Eggs a while, then put in your
Almonds, and five or six spoonfuls of the finest flower, and so bake
them together upon Paper plates, you may have a little fine Sugar in a
piece of tiffany to dust them over as they be in the Oven, so bake them
as you do Bisket.
To dry Apricocks.
First stone them, then weigh them, take the weight of them in double

refined Sugar, make the syrup with so much water as will wet them,
and boil it up so high, that a drop being droped on a Plate it will slip
clean off, when it is cold, put in your Apricocks being pared, whilst
your Syrup is hot, but it must not be taken off the fire before you put
them in, then turn them in the syrup often, then let them stand 3
quarters of an hour, then take them out of the syrup, and tie them up in
Tiffanies, one in a tiffany or more, as they be in bigness, and whilst you
are tying them up, set the syrup on the fire to heat, but not to boil, then
put your Apricocks into the syrup, and set them on a quick fire, and let
them boil, as fast as you can, skim them clean, and when they look
clear take them from the fire, and let them lie in the syrup till the next
day, then set them on the fire to heat, but not to boil; then set them by
till the next day, and lay them upon a clean Sieve to drain, and when
they are well drained, take them out of the Tiffanies, and so dry them in
a Stove, or better in the Sun with Glasses over them, to keep them from
the dust.
To make Quinces for Pies.
Wipe the Quinces, and put them into a little vessel of swall Beer when
it hath done working; stop them close that no air can get in, and this
will keep them fair all the year and good.
The best way to break sweet Powder.
Take of Orrice one pound, Calamus a quarter of a pound, Benjamin one
half pound, Storax half a pound, Civet a quarter of an ounce, Cloves a
quarter of a pound, Musk one half ounce, Oyl of Orange flowers one
ounce, Lignum Aloes one ounce, Rosewood a quarter of a pound,
Ambergreece a quarter of an ounces. To every pound of Roses put a
pound of powder; the bag must be of Taffity, or else the powder will
run through.
To make excellent Perfumes.
Take a quarter of a pound of Damask Rose-buds cut clean from the
Whites, stamp them very small, put to them a good spoonful of Damask
Rose-water, so let them stand close stoopped all night, then take one

ounce and a quarter of Benjamin finely beaten, and also searsed, (if you
will) twenty grains of Civit, and ten grains of Musk; mingle them well
together, then make it up in little Cakes between Rose leaves, and dry
them between sheets of Paper.
To make Conserve of Roses boiled.
Take a quart of red Rose-water, a quart of fair water, boil in the Water a
pound of red Rose-leaves, the whites cut off,