The accomplisht cook Part 75

_Soops of Carrots._

Being boil'd, cleanse, stamp, and season them in all points as before; thus also potatoes, skirrets, parsnips, turnips, Virginia artichocks, onions, or beets, or fry any of the foresaid roots being boil'd and cleansed, or peeled, and floured, and serve them with beaten b.u.t.ter and sugar.

_Soops of Artichocks, Potatoes, Skirrets, or Parsnips._

Being boil'd and cleansed, put to them yolks of hard eggs, dates, mace, cinamon, b.u.t.ter, sugar, white-wine, salt, slic't lemon, grapes gooseberries, or barberries; stew them together whole, and being finely stewed, serve them on carved sippets in a clean scowred dish, and run it over with beaten b.u.t.ter and sc.r.a.ped sugar.

_To b.u.t.ter Onions._

Being peeled, put them into boiling liquor, and when they are boil'd, drain them in a cullender, and b.u.t.ter them whole with some boil'd currans, b.u.t.ter, sugar, and beaten cinamon, serve them on fine sippets, sc.r.a.pe on sugar, and run them over with beaten b.u.t.ter.

_Otherways._

Take apples and onions, mince the onions and slice the apples, put them in a pot, but more apples, than onions, and bake them with houshold bread, close up the pot with paste or paper; when you use them, b.u.t.ter them with b.u.t.ter, sugar, and boil'd currans, serve them on sippets, and sc.r.a.pe on sugar and cinamon.

_b.u.t.tered Sparagus._

Take two hundred of sparagus, sc.r.a.pe the roots clean and wash them, then take the heads of an hundred and lay them even, bind them hard up into a bundle, and so likewise of the other hundred; then have a large skillet of fair water, when it boils put them in, and boil them up quick with some salt; being boil'd drain them, and serve them with beaten b.u.t.ter and salt about the dish, or b.u.t.ter and vinegar.

_b.u.t.tered Colliflowers._

Have a skillet of fair water, and when it boils put in the whole tops of the colliflowers, the root being cut away, put some salt to it; and being fine and tender boiled dish it whole in a dish, with carved sippets round about it, and serve it with beaten b.u.t.ter and water, or juyce of orange and lemon.

_Otherways._

Put them into boiling milk, boil them tender, and put to them a little mace and salt; being finely boil'd, serve them on carved sippets, the yolk of an egg or two, some boil'd raisins of the sun, beaten b.u.t.ter, and sugar.

_To b.u.t.ter Quinces._

Roast or boil them, then strain them with sugar and cinamon, put some b.u.t.ter to them, warm them together, and serve them on fine carved sippets.

_To b.u.t.ter Rice._

Pick the rice and sift it, and when the liquor boils, put it in and sc.u.m it, boil it not too much, then drain it, b.u.t.ter it, and serve it on fine carved sippets, and sc.r.a.ping sugar only, or sugar and cinamon.

b.u.t.ter wheat, and French barley, as you do rice, but hull your wheat and barley, wet the wheat and beat it in a sack with a wash-beetle, fan it, and being clean hulled, boil it all night on a soft fire very tender.

_To b.u.t.ter Gourds, Pumpions, Cuc.u.mbers or Muskmelons._

Cut them into pieces, and pare and cleanse them; then have a boiling pan of water, and when it boils put in the pumpions, _&c._ with some salt, being boil'd, drain them well from the water, b.u.t.ter them, and serve them on sippets with pepper.

_Otherways._

Bake them in an oven, and take out the seed at the top, fill them with onions, slic't apples, b.u.t.ter, and salt, b.u.t.ter them, and serve them on sippets.

_Otherways._

Fry them in slices, being cleans'd & peel'd, either floured or in batter; being fried, serve them with beaten b.u.t.ter, and vinegar, or beaten b.u.t.ter and juyce of orange, or b.u.t.ter beaten with a little water, and served in a clean dish with fryed parsley, elliksanders, apples, slic't onions fryed, or sweet herbs.

_To make b.u.t.tered Loaves._

Season a pottle of flour with cloves, mace, and pepper, half a pound of sweet b.u.t.ter melted, and half a pint of ale-yeast or barm mix't with warm milk from the cow and three or four eggs to temper all together, make it as soft as manchet paste, and make it up into little manchets as big as an egg, cut and p.r.i.c.k them, and put them on a paper, bake them like manchet, with the oven open, they will ask an hours baking; being baked melt in a great dish a pound of sweet b.u.t.ter, and put rose-water in it, draw your loaves, and pare away the crust then slit them in three toasts, and put them in melted b.u.t.ter, turn them over and over in the b.u.t.ter, then take a warm dish, and put in the bottom pieces, and strow on sugar in a good thickness, then put in the middle pieces, and sugar them likewise, then set on the tops and sc.r.a.pe on sugar, and serve five or six in a dish. If you be not ready to send them in, set them in the oven again, and cover them with a paper to keep them from drying.

_To boil French Beans or Lupins._

First take away the tops of the cods and the strings, then have a pan or skillet of fair water boiling on the fire, when it boils put them in with some salt, and boil them up quick; being boil'd serve them with beaten b.u.t.ter in a fair scowred dish, and salt about it.

_To boil Garden Beans._

Being sh.e.l.led and cleansed, put them into boiling liquor with some salt, boil them up quick, and being boiled drain away the liquor and b.u.t.ter them, dish them in a dish like a cross, and serve them with pepper and salt on the dish side.

Thus also green pease, haslers, broom-buds, or any kind of pulse.

SECTION XXI.

_The exactest Ways for the Dressing of Eggs._

_To make Omlets divers Ways._

_The First Way._

Break six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some b.u.t.ter a melting in a frying pan, and fry it more or less, according to your discretion, only on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boil'd together, and served up on a dish with the Omlet.

_The Second Way._

Take twelve eggs, and put to them some grated white bread finely sea.r.s.ed, parsley minced very small, some sugar beaten fine, and fry it well on both sides.