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           A
         QUEENS
         Delight;

           OR,

  The Art of Preserving,
      Conserving and
         Candying.

         As also
A right Knowledge of making
Perfumes, and Distilling the
   most Excellent Waters.


  Never before Published.


LONDON.
Printed by _E. Tyler_, and _R. Holt_, for _Nath._
_Brooke_, at the Angel in _Corn-Hill_, near the
Royal Exchange. 1671.





A QUEENS DELIGHT OF Conserves, and Preserves, Candying and Distilling
Waters.



_To preserve white Pear Plums, or green._


Take the Plums, and cut the stalk off, and wipe them then take the just
weight of them in Sugar, then put them in a skillet of water, and let
them stand in and scald, being close covered till they be tender, they
must not seeth, when they be soft lay them in a Dish, and cover them
with a cloth, and stew some of the the Sugar in the glass bottom, and
put in the Plums, strewing the sugar over till all be in, then let them
stand all night, the next day put them in a pan, and let them boil a
pace, keeping them clean scummed, & when your Plums look clear, your
syrup will gelly, and they are enough. If your Plums be ripe, peel off
the skins before you put them in the glass; they will be the better and
clearer a great deal to dry, if you will take the Plums white; if green,
do them with the rinds on.



_To preserve Grapes_

Take Grapes when they be almost through ripe, and cut the stalks off,
and stone them in the side, and as fast as you can stone them strew
Sugar on them; you must take to every pound of Grapes three quarters of
a pound of Sugar, then take some of the sower Grapes; and wring the
juyce of them, and put to every pound of Grapes two spoonfuls of juyce,
then set them on the fire, and still lift up the pan and shake it round,
for fear of burning to, then set them on again, & when the Sugar is
melted, boil them as fast as you can possible, and when they look very
clear, and the syrup is somewhat thick, they are enough.



_To preserve Quinces white._

Take a pair and coar them, and to every pound of your equal weights in
Sugar and Quince, take a wine pint of water; put them together, and boil
them as fast as you can uncovered; and this way you may also preserve
Pippins white as you do Quinces.



_To preserve Respass._

Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of
the juyce of Respass, strew the Sugar under and above the Respass,
sprinkle the juyce all on them, set them on a clear fire, let them boil
as soft as is possible, till the syrup will gelly, then take them off,
let them stand till they be cold, then put them in a glass. After this
manner is the best way.



_To preserve Pippins._

Take fair Pippins, and boil them in fair water till they be somewhat
tender, then take them out, and peel off the skins and put them into a
fair earthen pot, and cover them till they be cold, then make the syrup
with fair water and Sugar, seeth it, and scum it very clean, then being
almost cold, put in your Pippins, so boil them softly together, put in
as much rind of Oranges as you think will tast them, if you have no
Oranges take whole Cinamon and Cloves, so boil them high enough to keep
them all the year.



_To preserve fruits green._

Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green,
scald them in hot water, and peel them or scrape them, put them into
another water not so hot as the first, then boil them very tender, take
the weight of them in Sugar, put to it as much water as will make a
syrup to cover them; then boil them something leisurely, and take them
up, then boil the syrup till it be somewhat thick, that it will batten
on a dish side, and when they are cold, put them together.



_To preserve Oranges and Lemons the best way._

Take and boil them as for paste, then take as much sugar as they weigh,
and put to it as much water as will cover them by making a syrrup, then
boil them very leisurely till they be clear, then take them up and boil
the syrup till it batten on the dish side, and when they are cold put
them up, &c.



_An approved Conserve for a Cough or Consumption of the Lungs._

Take a pound of Elecampane Roots, draw out the pith, and boil them in
two waters till they be soft, when it is cold put to it the like
quantity of the pap of roasted Pippins, and three times their weight of
brown sugar-candy beaten to powder, stamp these in a Mortar to a
Conserve, whereof take every morning fasting as much as a Walnut for a
week or fortnight together, and afterwards but three times a week.
_Approved_.



_To make conserve of Any of these Fruits._

When you have boiled your paste as followeth ready to fashion on the
Pie-plate, put it up into Gallipots, and never dry it, and this is all
the difference between Conserves. And so you may make Conserves of any
Fruits, this is for all hard Fruits, as Quinces, Pippins, Oranges and
Lemons.



_To dry any Fruits after they are preserved, to or Candy them._

Take Pippins, Pears or Plums, and wash them out in warm water from the
syrup they are preserved in, strew them over with searsed Sugar, as you
would do flower upon fish to fry them; set them in a broad earthen Pan,
that they may lie one by one; then set them in a warm Oven or Stove to
dry. If you will candy them withall, you must strew on Sugar three or
four times in the drying.



_To preserve Artichokes young, green Walnuts and Lemons, and the
Elecampane-Roots, or any bitter thing._

Take any of these, and boil them tender, and shift them in their boyling
six or seven times to take away their bitterness out of one hot water
into another, then put a quart of Salt unto them, then take them up and
dry them with a fair cloth, then put them into as much clarified Sugar
as will cover them, then let them boil a walm or two, and so let them
stand soaking in the Sugar till the next morning, then take them up and
boil the Sugar a little higher by it self, and when they are cold put
them up.

Let your green Walnuts be prickt full of holes with a great pin, and let
them not be long in one water, for that will make them look black; being
boiled tender, stick two or three Cloves in each of them.

Set your Elecampane-Roots, being clean scraped, and shifted in their
boilings a dozen times, then dry them in a fair cloth, and so boil them
as is above written, take half so much more than it doth weigh, because
it is bitter, &c.



_To preserve Quinces white or red._

Take the Quinces, and coar them, and pare them, those that you will have
white, put them into a pail of water two or three hours, then take as
much Sugar as they weigh, put to it as much water as will make a Syrup
to cover them, then boil your Syrup a little while, then put your
Quinces in, and boil them as fast as you can, till they be tender and
clear, then take them up, and boil the Syrup a little higher by it self,
and being cold put them up. And if you will have them red, put them raw
into Sugar, and boil them leisurely close covered till they be red and
put them not into cold water.



_To preserve Grapes._

Take the Clusters, and stone them as you do Barberries, then take a
little more Sugar than they weigh, put to it as much Apple water as will
make a Syrup to cover them, then boil them as you do Cherries as fast as
you can, till the Syrup be thick and being cold pot it, thus may you
preserve Barberries or English Currans, or any kind of Berries.



_To preserve Pippins, Apricoks, Pear-Plums and Peaches when they are
ripe._

Take Pippins and pare them, bore a hole through them, & put them into a
Pail of water, then take as much Sugar as they do weigh, and put to it
as much water as will make a Syrup to cover them, and boil them as fast
as you can, so that you keep them from breaking, until they be tender,
that you may prick a Rush through them: let them be a soaking till they
be almost cold, then put them up.

Your Apricoks and Peaches must be stoned & pared, but the Pear-Plums
must not be stoned nor pared. Then take a little more Sugar than they
weigh, then take as much Apple water and Sugar as will make a Syrup for
them, then boil them as you do your Pippins, and Pot them as you do the
Pippins likewise, &c.



_To preserve Pippins, Apricocks, Pear-Plums, or Peaches green._

Take your Pippins green and quoddle them in fair water, but let the
water boil first before you put them in, & you must shift them in two
hot waters before they will be tender, then pull off the skin from them,
and so case them in so much clarified Sugar as will cover them, and so
boil them as fast as you can, keeping them from breaking, then take them
up, and boil the syrup until it be as thick as for Quiddony; then pot
them, and pour the syrup into them before they be cold.

Take your Apricocks and Pear-Plums and boil them tender, then take as
much Sugar as they do weigh, and take as much water as will make the
syrup, take your green Peaches before they be stoned and thrust a pin
through them, and then make a strong water of ashes, and cast them into
the hot standing lye to take off the fur from them, then wash them in
three or four waters warm, so then put them into so much clarified Sugar
as will candy them; so boil them, and put them up, &c.



_To dry Pippins, or Pears without Sugar._

Take Pippins or Pears and prick them full of holes with a bodkin, & lay
them in sweet wort three or four dayes, then lay them on a sieves
bottom, till they be dry in an Oven, but a drying heat. This you may do
to any tender Plum.



_To make Syrup of Clove-gilly flowers._

Take a quart of water, half a bushel of Flowers, cut off the whites, and
with a sieve sift away the seeds, bruise them a little; let your water
be boiled, and a little cold again, then put in your Flowers, and let
them stand close covered twenty four hours; you may put in but half the
flowers at a time, the strength will come out the better; to that liquor
put in four pound of Sugar, let it lye in all night, next day boil it in
a Gallipot, set it in a pot of water, and there let it boil till all the
Sugar be melted and the syrup be pretty thick, then take it out, and let
it stand in that till it be through cold, then glass it.



_To make Syrup of Hysop for Colds._

Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of
Collipint half an handful, French Barley one ounce, boil therein three
pints of fair water to a quart, strain it and clarifie it with two
whites of Eggs, then put in two pound of fine sugar, and boil it to a
syrup.



_To make Orange Water._

Take a pottle of the best Maligo Sack, and put in as many of the peels
of Oranges as will go in, cut the white clean off, let them steep twenty
four hours; still them in a glass still, and let the water run into the
Receiver upon fine Sugar-candy; you may still it in an ordinary Still.



_To dry Cherries._

Take a pound of sugar, dissolve it in thin fair water, when it is boiled
a little while, put in your Cherries after they are stoned, four pound
to one pound of Sugar, let them lye in the Sugar three dayes, then take
them out of the syrup and lay them on sieves one by one, and set them
before the Sun upon stools, turn them every day, else they will mould;
when they look of a dark red colour, and are dry then put them up. And
so you may do any manner of Fruit. In the Sun is the best drying of
them, put into the syrup some juyce of Rasps.



_To make juyce of Liquorish._

Take English Liquorish, and stamp it very clean, bruise it with a
hammer, and cut it in peices; to a pound of Liquorish thus bruised, put
a quart of Hysop water, let them soak together in an earthen pot a day
and a night, then pull the Liquorish into small pieces, and lay it in
soak again two dayes more; then strain out the Liquorish, and boil the
liquor a good while. Stir it often; then put in half a pound of
Sugar-candy, or Loaf-sugar finely beaten, four grains of 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,