Read Ebook: Mrs. Mary Eales's receipts. (1733) by Eales Mary

Font size: 10 px 15 px 20 px 25 px 30 px 35 px

Background color: BlackWhiteGrayLight GrayDark GrayDim Gray

Text color: BlackWhiteGrayLight GrayDark GrayDim Gray

Apply/Save settings

Ebook has 107 lines and 17985 words, and 3 pages

Make a very strong Pippin-Jelly; when it is run thro' a Jelly-bag, take a Quart of Jelly, and the Meat of three or four Oranges, boil them together, and rub it thro' a Jelly-bag again; then take a Quarter of a Pint of Orange-Juice, a Quarter of a Pound of fine Sugar, and let it have a Boil; then put it into your Jelly, but first measure your Jelly; put half the Syrup of the Oranges to a Pint of Juice, and the Outside of an Orange, boil'd in two or three Waters, and shred very fine; make them scalding hot together; then to a Pint of Jelly take a Pound and a Half of Sugar, boiling the Sugar to a Candy; then put in your Jelly, but not altogether; because if it all boil in the hot Sugar, it will not dry: As soon as it has done boiling, put in the rest; set it over the Fire 'till all the Candy is well melted; but take Care it does not boil; then fill it in little Pots, dry and turn it on Glasses, as other Clear-Cakes. Lemmons are done the same Way.

Make a strong Pippin-Jelly, and slice a Lemmon into it, Rind and all; boil it well, and run it thro' the Jelly-bag again; then colour it as you like it: To a Pint of the Jelly take half a Quarter of Orange-Syrup, made as for Orange Clear-Cakes; let it have a Boil together, and boil a Pound and a Half of Sugar to a Candy; put your Jelly to the Candy, a little at a Time, 'till the Sugar has done boiling, then put in all the rest; scald it 'till the Candy is well melted, fill it in Pots, and dry it as other Clear-Cakes.

The Colour is made thus: Take as much Carmine as you can have for Half-a-Crown, put to it two Ounces of Sugar, and as much Water as will wet it; give it a Boil, and then colour your Jelly with it.

Rasp the Oranges round and thin, cut them in Halves, pick out the Meat, boil the Halves very tender, then take half of them, that are clearest and best, and put them in a thick cold Syrup, as much as will cover them; the Syrup must be made with fine Sugar, half a Pint of Water to a Pound of Sugar; beat the other Half of the Rinds very fine; pick the Seeds out of the Meat; and to a Pint of the Meat put half a Pound of the beaten Rinds; scald it very well, and stir it into a Pound and a Half of sifted Sugar; scald it 'till the Sugar is well melted; put in the Juice of a Lemmon or two; set it in a broad Earthen Pan in a Stove; when the Half Orange-Rinds have lain three or four Days in the Syrup, boil them very fast 'till they are clear, and the Syrup very thick; when they are cold, lay them out on Earthen Plates in a Stove; the next Day, if you think they have not Sugar enough on them, dip them in the Syrup that runs from them; they must not have dry Sugar on them, but only a Gloss; before they are quite dry, fill them with the Meat; set them on a Sieve, to dry in a Stove, which will be in a Day or two.

Boil the Citron very tender, cut off all the yellow Rind, beat the White very well in a Tray, or wooden Bowl, shred the Rind, and to a Pound of the Pulp and Rind take a Pound and a Half of Sugar and half a Pint of Water; when it boils, put in the Citron, boil it very fast 'till it is clear; then put in half a Pint of Pippin-Jelly, and boil it 'till it jellies very well; then put in the Juice of a Lemmon: Put it in Pots or Glasses.

Take the Flowers full blown, pick the white Leaves, and put them in Water an Hour or two; then put them into boiling Water, letting them boil 'till they are tender; then drain them from that Water, and let them lye in cold Water, 'till you make a Syrup of very fine Sugar, as much as you think will cover them; to a Pound of Sugar put three Quarters of a Pint of Water; and when the Syrup is cold, put in the Leaves, and let them lye all Night; scald them the next Day, and let them lye in the Syrup two or three Days; then make a Syrup, with a Pound and Half of fine Sugar and half a Pint of Water; boil and skim it, and when it is cold, drain the Flowers from the thin Syrup, and put them in the Thick; let them lye two or three Days; then make them just hot, and in a Day or two more lay them out on Glasses: Spread them very thin, sift them with fine Sugar, and put them in a Stove: Four or five Hours will dry them on one Side; then scrape them on Paper with the wet Side uppermost, and set them in the Stove 'till they are almost dry; then pick them asunder, and let them be in a Stove 'till they are quite dry: You may put some of them in Jelly, if you like it.

Take a red Earthen Pot, that will hold about four Quarts, stick it pretty thick with the Sticks of a white Wisk, a-cross, one over the other; set it before a good Fire, that it may be very hot against your Sugar is boil'd; then take ten Pound of double-refin'd Sugar finely beaten, the Whites of two Eggs beaten to a Froth in half a Pint of Water, and mix it with the Sugar; then put to it a Quart of Orange-flower-water and three half Pints of Water, setting it on a quick Fire; when it boils thoroughly put in half a Pint of Water more to raise the Scum, and let it boil up again; then take it off and skim it; do so two or three Times, 'till it is very clear; then let it boil, 'till you find it draw between your Fingers, which you must often try, with taking a little in the Ladle; and as it cools, it will draw like a Thread; then put it into the hot Pot, covering it close, and setting it in a very hot Stove for three Days: It must stand three Weeks; but after the three first Days a moderate Fire will do; but never stir the Pots, nor let the Stove be quite cold: Then take it out, and pour out all the Syrup, the Rock will be on the Sticks and the Pot-sides: set the Pots in cold Water, in a Pan, on the Fire, and when it is thorough hot all the Rock will slip out, and fall most of it in small Pieces; the Sticks you must just dip in hot Water, and that will make the Rock slip off; then put in a good Handful of dry Orange-Flowers, and take a Ladle with Holes, and put the Rock and Flowers in it, as much as will make as big a Lump as you wou'd like; dip it in scalding Water, and lay it on a Tin Plate; then make it up in handsome Lumps, and as hollow as you can: When it is so far prepar'd, put it in a hot Stove, and the next Day it will stick together; then take it off the Plates, and let it lye two or three Hours in the Stove; if there be any large Pieces, you may make Bottoms of them, and lay small Pieces on them.

Scald the Fruit, dry it well from the Water, and rub it through a Hair Sieve; stir it in a Pan over a slow Fire, 'till it is pretty dry; the stiffer it is, the better; then take two Pound of fine Sugar, sifted thro' an Hair Sieve, and a Spoonful of Gum-Dragon steep'd very well, and strain'd, and about a Quarter of a Pound of Fruit; mix it well with Sugar, beat it with a Biscuit-Beater, and take the Whites of twelve Eggs, beat up to a very stiff Froth; put in but a little at a Time, beating it 'till it is all in, and looks as white as Snow, and very thick; then drop it on Papers, and put it in an Oven; the Oven must be very cool, and shut up, to make them rise: The Lemmon-Biscuit is made the same Way, only instead of Fruit put in the Juice of three Lemmons; less will make two Pound; it must have Juice enough to make it to a Paste, and the Rinds of two Lemmons grated; and when it is beaten enough, put in a little Musk, or Amber, and drop and bake it as other.

Sift your Sugar thro' a Lawn Sieve, then sift some Starch as fine; to a Pound of Sugar put a Quarter of a Pound of Starch; make it of what Colour you please, into a stiff Paste; putting thereto Gum-Dragon well steep'd in Orange-Flower-Water; beat it well in a Mortar, and make it in Knots or Shells in a Mould or Moss, with rubbing it thro' an Hair Sieve: The Red must be colour'd with Carmine; the Yellow with Gumboodge, steep'd in Water, and put to the Gum; the Green is made with Yellow Gum, putting to it Stone-Blue steep'd in Water; the Brown with Chocolate, and the Blue with Smalt.

Take two Pound of fine sifted Sugar, half a Pound of Chocolate grated, and sifted thro' an Hair Sieve, a Grain of Musk, a Grain of Amber, and two Spoonfuls of Ben; make this up to a stiff Paste with Gum-Dragon steep'd well in Orange-Flower-Water; beat it well in a Mortar; make it in a Mould like Almonds; lay them to dry on Papers, but not in a Stove.

Sift fine Sugar thro' an Hair Sieve, and cover it with Carmine; wet it more than a Candy with Water; boil it pretty fast 'till it is almost at a Candy Height; then put in about three Drops of Spirit of Wormwood, and fill it into little Coffins made of Cards; when it boils in the Coffins it is enough; you must not boil above half a Pound at a Time, or less: The Spirit of Wormwood must be that which looks black, and as thick as Oil, and must have two or three Boils in the Cakes after you put it in.

Take about half a Pound of fine Sugar, sifted thro' an Hair Sieve, wet it more than for a Candy, with Orange-Flower-Water, for the Orange-Flower-Cakes, and fair Water for the other Cakes; boil it almost to Candy Height, and then put in the Leaves of the Flowers; boil them a little in the Candy, or it will be too thin; then put it in Card-Coffins.

Beat a Pound of Almonds very fine, with Rose-Water, to keep them from Oiling; mix them with half a Pound of sifted Sugar, make them up into little long or round Cakes, which you like best; put them in a Stove or before a Fire, 'till they are dry on one Side, and then turn them; and when they are dry on both Sides, take very fine Sugar sifted; to a Pound take as much White of Eggs as will just wet it; beat it with a Spoon, and as it grows white put in a little more Egg, 'till it is thin enough to ice the Cakes; then ice first one Side, and when that is dry before the Fire, ice the other: Be sure one Side is dry before you do the other.

Blanch half a Pound of Almonds, slice them thin the long Way, lay them in Rose-Water all Night; then drain them from the Water, and set them by the Fire, stirring them 'till they are a little dry and very hot; then put to them fine Sugar sifted, enough to hang about them. Then lay them in Lumps on Wafer-Paper, and set them on Papers in an Oven, after Puffs, or any very cool Oven that Pies have been baked in.

Take a Pound of fine sifted Sugar, and grate the Outside Rind of two large Oranges or Lemmons; put the Rind to the Sugar, and beat them well together in a Mortar; grind it well with a Pestle, and make it up to a stiff Paste with Gum-Dragon well steep'd; then beat the Paste again, rowl or square it, and bake it in a cool Oven, on Papers and Tin-Plates.

Blanch and beat a Pound of Almonds; put in just Rose-Water enough to keep them from Oiling; then take a Pound of fine Sugar, and boil it to a Candy; and when it is almost at a Candy Height, put in the Almonds; stir them over a cool Fire 'till it is a very dry stiff Paste, and almost cold, and set it by 'till it is quite cold; then beat it well in a Mortar, and put to it a Pound and a Half of fine sifted Sugar; rub it very well together, and make it up with a Spoonful of well-steep'd Gum-Dragon and Whites of Eggs, whip'd to a Froth; then squirt it, and bake it in a cool Oven; put into the Sweet-Almonds the Rind of a Lemmon grated, but none in the Bitter: If you don't make the first Paste stiff, they will run about the Oven. Bake them on Papers and Tin-Plates.

Take half a Pound of Kernels, or Bitter-Almonds, beat very stiff, and a Pound and a Half of sifted Sugar; make it up to a stiff Paste with White of Eggs whip'd to a Froth; beat it well in a Mortar, and make it up in little Loaves; then bake them in a very cool Oven, on Paper and Tin-Plates.

Take half a Pint of Milk and half a Pint of Cream, and put to it half a Pound of brown Sugar; melt and strain it thro' a Sieve; take as much fine Flower as will make one half of the Milk and Cream very stiff, then put in the other Half; stir it all the while, that it may not be in Lumps; then put in two Eggs well beaten, a little Sack, some Mace shred fine, two or three Cloves beaten: Bake in Irons.

Beat a Pound of Almonds very fine, mix them well with three Quarters of a Pound of sifted Sugar, set them over the Fire, keep them stirring 'till they are stiff, and put in the Rind of a Lemmon grated; make them up in little Loaves, shake them very well in the Whites of Eggs beat to a very stiff Froth, that the Egg may hang about them; then put them in a Pan with about a Pound of fine sifted Sugar, shake them 'till they are well cover'd with the Sugar; divide them if they stick together, and add more Sugar, 'till they begin to be smooth, and dry; and when you put them on Papers to bake, shake them in a Pan that is just wet with White of Eggs, to make them have a Gloss: Bake them after Biscuit, on Papers and Tin-Plates.

Take a Pound of fine sifted Sugar, and three Ounces of Chocolate grated, and sifted thro' an Hair Sieve; make it up to a Paste with White of Eggs whip'd to a Froth; then beat it well in a Mortar, and make it up in Loaves, or any Fashion you please. Bake it in a cool Oven, on Papers and Tin-Plates.

Take a Pound of Kernels or Almonds beat very fine with Rose-Water; take a Pound of sifted Sugar and the Whites of five Eggs beat to a Froth, mix them well together, and set them on a slow Fire; keep them stirring, 'till they begin to be stiff; when they are quite cold, make them in little round Drops: Bake them after the long Biscuit, on Paper and Tin-Plates.

Take very fine beaten Sugar, sifted thro' a Lawn Sieve, make it up into a Paste, with Gum-Dragon very well steep'd in Rose-Water, or Orange-Flower-Water; beat it in a Mortar, squirt it, and bake it in a cool Oven. Colour the Red with Carmine, Blue with Powder-Blue, Yellow with steep'd Gamboodge put into Gum, and Yellow and Blue will make Green: Bake them after all other Puffs. Sugar the Papers well before you squirt the Puffs on Papers and Tin-Plates.

Lay a Pound of Almonds all Night in Water, and warm some Water the next Day to make them blanch, and then beat them very fine with Rose-Water; and to a Pound of Almonds take a Pound and a Quarter of fine Sugar; wet it with Water, boil it to a Candy Height, and then put to your Almonds three Spoonfuls of Rose-Water, mix it, and put it to the Candy; set it over the Fire 'till it is scalding hot, then put in the Juice of a Lemmon and the Rind grated; stir it over the Fire, and then drop it on Glass or clean Boards: Put it in a hot Stove; twelve Hours will dry it; then turn it, and dry it the other Side.

Take thirty Eggs, keeping it beating, 'till it is so hot that you can't hold your Finger in it; then take it off, and beat it 'till 'tis almost cold; then put in a Pound and Half of Flower well dry'd, and the Rind of two Lemmons grated. Bake it in little long Pans butter'd, and in a quick Oven: Sift Sugar over them before you put them in the Oven.

Take nine Eggs, and but four of the Whites, beat them very well, put to them eight Spoonfuls of Rose-Water, and eight of Orange-Flower-Water; beat the Eggs and Water a Quarter of an Hour; then put in a Pound of sifted Sugar, three Quarter of a Pound of fine Flower well dry'd, beat this altogether an Hour and Half; then put in two Ounces of Coriander-Seeds a little bruis'd: When the Oven is ready, put them in little round Tin-Pans butter'd, and sift Sugar over them. A cool Oven will bake them.

Take four Lemmons, rasp the Rinds into a Pint and half of Spring-Water, let it lye an Hour; and then put to it the Whites of five Eggs well beaten, half a Pound of Sugar, and the Juice of four Lemmons; when the Sugar is melted, strain it thro' a thin Sieve or Strainer; then take a little Powder of Turmerick, ty'd up in a Piece of Muslin, and lay it in a Spoonful of Water 'till it is wet; then squeeze a little into the Jelly, to make it Lemmon-Colour, but not too Yellow: Set it over the Fire, skim it, and when you see it jelly, put it in Glasses; if it boil, it will not be amiss.

Rasp the Peel of two Oranges into half a Pint of Water; put to it half a Pint of Orange-Juice, and six Eggs, and as much Sugar as will sweeten it; strain it, set it on the Fire, and when it is thick, put in a Piece of Butter as big as a Nut, keeping it stirring 'till it is cold.

Take a Quartern of Eringo's, cut them small, and boil them in half a Pint of Milk, 'till they are tender; then put to them a Pint of Cream and two Eggs, well beaten; set it on the Fire, and let it just boil; if you don't think it sweet enough, put in a little Sugar.

Take two Ounces of Pearl-Barley, boil it in four or five Waters 'till it is very tender; then rub it thro' an Hair Sieve, and put it to a Pint of Cream, with an Egg well beaten; sweeten it, and let it boil: If you please, you may leave some of the Barley whole in it.

Take Kernels of Apricocks, beat them very fine, and to two Ounces put a Pint of Cream and two Eggs; sweeten it, set it on the Fire, and let it boil 'till 'tis pretty thick: You may slice some of the Kernels thin, and put them in, besides what is beaten.

Take half a Pound of Almonds finely beaten, mix them in a Quart of Cream; strain the Cream, and get out as much of the Almonds as you can thro' the Strainer; set it on the Fire, and when it is ready to boil, put in twelve Eggs well beaten; stir it on the Fire 'till it turns to a Curd; then put in half a Pint of cold Milk, stir it well, and whey it in a Strainer: When 'tis cold sweeten it.

Take a Pint of Cream, and boil it, and when it is almost cold, sweeten it, and put it in the Bason you use it in; and put to it a Spoonful of Runnet; let it stand 'till it comes like Cheese: You may perfume it, or put in Orange-Flower-Water.

Take your Fruit, or Sweet-meats, and rub it thro' an Hair Sieve, and boil your Cream; and when 'tis cold, put in your Fruit, 'till 'tis pretty thick.

Take twelve Eggs, beat them, and put to them a Pint of Sack and half a Pound of Sugar; set them on a Fire, keeping them stirring 'till they turn white, and just begin to thicken; at the same Time on another Fire have a Quart of Cream, boil and pour it into the Eggs and Sack, give it a Stir round, and cover it a Quarter of an Hour before you eat it: The Eggs and Sack must be heated in the Bason you use it in, and the Cream must boil before you set on the Eggs.

LEMMON-CREAM made with CREAM.

Take a Pint of Cream, the Yolks of two Eggs, and about a Quarter of a Pound of Sugar, boil'd with the Rind of a Lemmon cut very thin; when it is almost cold, take out the Rind, and put in the Juice of a large Lemmon, by Degrees, or it will turn, keeping it stirring 'till it is quite cold.

Take half a Pound of Green Citron, cut it as thin as possible, and in small long Pieces, but no longer than half an Inch: Put it in a Pint of Cream, with a Piece of the Rind of a Lemmon, and boil it a Quarter of an Hour; then sweeten it, put in an Egg well beaten, and set it on the Fire again, 'till it grows thick; then put in the Juice of half a Lemmon, and stir it 'till 'tis cold.

Take half a Pound of Pistato-Nuts, break them, and blanch the Kernels, and beat all with a little Milk; then put them into a Pint of Cream, with the Yolks of two Eggs, and sweeten it with fine Sugar: To this Quantity put a Spoonful of the Juice of Spinage, stamp'd and strain'd; set it all over the Fire, and let it just boil; and when you send it up, put the slic'd Kernels on the Top. If you like it thick, you may put in the White of one Egg.

Take four Gallons of Milk, let it just boil up; then put in two Quarts of Cream, and when it begins to boil again, put it in two large Pans or Trays, letting it stand three Days; then take it from the Milk with a Skimmer Skimmer full of Holes, and lay it in the Dish you send it up in: Lay it high in the Middle, and a large handsome Piece on the Top, to cover all the rest.

Take two Trays, keep them boiling hot; and, when you bring your Milk, put it in the scalding-hot Tray, and cover it with the other hot Tray; and the next Day you will find a very thick Cream. This must be done the Night before you use it.

Take two Gallons of Milk, boil it, and, whilst boiling, put in a Quart of Cream; let it boil after the Cream is in; set it in two broad Pans or Trays, and let it stand two or three Days; then take the Cream from the Milk into a Silver Pan or wooden Bowl; put to it a Spoonful of Orange-Flower-Water, with a perfum'd Pastel or two melted in it; and sweeten it a little with sifted Sugar: Then beat it with a Silver Ladle or a wooden Beater, 'till it is stiff enough to lye as high as you wou'd have it: Be sure to beat it all one Way, and not change your Hand.

Take the Rind of two or three Oranges, and boil them very tender; then beat them very fine in a Mortar, and rub them thro' an Hair Sieve; then take a Quart of Cream, boil it, and put in the Yolks of ten Eggs, and the Whites of two; beat the Eggs very well before you put them to the boiling Cream; stir it all one Way, 'till it is a Curd; then whey it in a Strainer; when it is cold, mix in as much of the Orange as you think will make it taste as you wou'd have it; then sweeten it as you like it.

Take a Pint of Milk, and about twelve large Laurel Leaves, break the Leaves in three or four Pieces; boil them in the Milk 'till it is half wasted; then put in a Quart of Cream, boil it with the Leaves and Milk; then strain it, and set it on the Fire again; when it boils, put in the Yolks of twelve Eggs, and the Whites of three, beating the Eggs very well; stir this 'till it is a Curd; put in about Half a Pint of Milk, let it have a boil, then whey it in a Strainer. When it is cold, sweeten it. This tastes as well as that which has Almonds in it.

Have three or four long Baskets made like a Fish; then take a Quart of new Milk and a Pint of Cream, sweeten it, and put in a little Orange-Flower-Water; make it as warm as Milk from the Cow; put in a Spoonful of Runnet, stir it, and cover it close; and when it comes like a Cheese, wet the Baskets, and set them hollow; lay the Cheese into them without breaking the Curd; as it wheys and sinks, fill them up 'till all is in. When you send it up, turn the Baskets on the Plates, and give it a Knock with your Hand, they will come out like a Fish: Whip Cream and lay about them. They will look well in any little Basket that is shallow, if you have no long ones.

Take a Quarter of a Pound of Almonds, blanch and beat them very fine, put them to a Pint of Cream, boil the Almonds and Cream, then sweeten it, and put it in the Whites of two Eggs well-beaten; set it on the Fire till it just boils and grow thick.

Take a Quarter of a Pound of bitter or sweet Almonds, which you like best, blanch and beat them very fine, mix them with a Quart of Cream and the Juice of three or four Lemmons; sweeten it as you like it, and whip it in a Tray with a Whisk; as the Froth rises, put it in a Hair Sieve to grow stiff; then fill your Bason or Glasses.

Take a Quarter of a Pound of Chocolate, breaking it into a Quarter of a Pint of boiling Water; mill it and boil it, 'till all the Chocolate is dissolv'd; then put to it a Pint of Cream and two Eggs well-beaten; let it boil, milling it all the while; when it is cold, mill it again, that it may go up with a Froth.

Take two Spoonfuls of Sego, boil it in two Waters, straining the Water from it; then put to it half a Pint of Milk, boil it 'till 'tis very tender, and the Milk wasted; then put to it a Pint of Cream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs, sweeten and boil it 'till it is thick.

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.

Take a Pound of Sugar sifted thro' a Lawn Sieve, two Grains of Amber-Grease, one Grain of Musk; grind the Amber and Musk very fine, mix it with the Sugar, make it up to a Paste with Gum-Dragon well steep'd in Orange-Flower-Water, and put in a Spoonful of Ben; beat the Paste well in a Mortar, then roll it pretty thin, cut the Pastels with a small Thimble, and print them with a Seal; let them lye on Papers to dry; when they are dry, put them in a Glass that has a Cover, or in some close Place, where they may not lose their Scent.

Take fine sifted Sugar, and put it in Spoons, colouring it in every Spoon of several Colours; wet it with Juice of Lemmon; this is to paint the Wafers. Cut little square Papers, of very thick but very fine Paper, then take a Spoonful of Sugar, wet it with Juice of Lemmon, let it be pretty stiff, hold the Spoon over the Fire 'till it grows thin, and is just scalding hot; then put a Tea-Spoonful on the Paper, rubbing it equally all over the Paper very thin; then paint it of what Colour you please, first scalding the Colours: When you see it grows dry, pin it at two Corners of the Paper; when they are cold, and you have made all you design to make, put them into a Box, and set them a Day or two by the Fire; then wet the Papers, with your Fingers dipt into Water, on the Outside; let them lye a little, and the Papers will come off. The Colours are made thus: The Red with Carmine, the Blue with Smalt, the Green with Powder, call'd Green-Earth, and the Yellow with Saffron steep'd in Lemmon-Juice.

Share on: WhatsApp @Hash Facebook Tweet