The Closet of Sir Kenelm Digby Knight Opened by Sir Kenelm Digby (popular books of all time TXT) 📕

pound of Raisins of the Sun stoned and quartered. Let your oven be of a temperate heat, and let your Cake stand therein two hours and a half, before you Ice it; and afterwards only to harden the Ice. The Ice for this Cake is made thus: Take the whites of three new laid Eggs, and three quarters of a pound of fine Sugar finely beaten; beat it well together with the whites of the Eggs, and Ice the Cake. If you please you may add a little Musk or Ambergreece.


EXCELLENT SMALL CAKES

Take three pound of very fine flower well dryed by the fire, and put to it a pound and half of loaf Sugar sifted in a very fine sieve and dryed; Three pounds of Currants well washed and dryed in a cloth and set by the fire; When your flower is well mixed with the Sugar and Currants, you must put in it a pound and half of unmelted butter, ten spoonfuls of Cream, with the yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please, three spoonfuls of Sack. When you have wrought your paste well, you must put it in a cloth, and set it in a dish before the fire, till it be through warm. Then make them up in little Cakes, and prick them full of holes; you must bake them in a quick oven unclosed. Afterwards Ice them over with Sugar. The Cakes should be about the bigness of a hand-breadth and thin: of the cise of the Sugar Cakes sold at Barnet.


MY LORD OF DENBIGH'S ALMOND MARCH-PANE

Blanch Nut-Kernels from the Husks in the best manner you can. Then pun them with a due proportion of Sugar, and a little Orange-flower, or Rose-water. When it is in a fitting uniform paste, make it into round Cakes, about the bigness of your hand, or a little larger, and about a finger thick; and lay every one upon a fine paper cut fit to it; which lay upon a table. You must have a pan like a tourtiere, made to contain coals on the top, that is flat, with edges round about to hold in the coals, which set over the Cakes, with fire upon it. Let this remain upon the Cakes, till you conceive, it hath dryed them sufficiently for once; which may be within a quarter of an hour; but you take it off two or three times in that time, to see you scorch not the outside, but only dry it a little. Then remove it to others, that lye by them; and pull the Papers from the first, and turn them upon new Papers. When the others are dryed enough, remove the pan back to the first, to dry their other side: which being enough, remove it back to the second, that by this time are turned, and laid upon new Papers. Repeat this turning the Cakes, and changing the Pan, till they are sufficiently dry: which you must not do all at once, least you scorch them: and though the outside be dry, the inside must be very moist and tender. Then you must Ice them thus: Make a thick pap with Orange flower or Rose-water, and purest white Sugar: a little of the whites of Eggs, not above half a spoonful of that Oyl of Eggs, to a Porrenger full of thick Pap, beaten exceeding well with it, and a little juyce of Limons. Lay this smooth upon the Cakes with a Knife, and smoothen it with a feather. Then set the pan over them to dry them. Which being if there be any unevenness, or cracks or discolouring, lay on a little more of that Mortar, and dry it as before. Repeat this, till it be as clear, and smooth, and white, as you would have it. Then turn the other sides, and do the like to them. You must take care, not to scorch them: for then they would look yellow or red, and they must be pure, white and smooth like Silver between polished and matte, or like a looking Glass. This Coat preserves the substance of the Cakes within, the longer moist. You may beat dissolved Amber, or Essence of Cinnamon, with them.


TO MAKE SLIPP COAT CHEESE

According to the bigness of your moulds proportion your stroakings for your Cheese-curds. To six quarts of stroakings, take a pint of Springwater: if the weather be hot, then let the water be cold, and before you put it into the stroakings, let them stand a while to cool after they are milked, and then put in the water with a little Salt first stirred in it: and having stirred it well together, let it stand a little while, and then put in about two good spoonfuls of Runnet, stir it well together, and cover it with a fair linnen-cloth, and when it is become hard like a thick jelly, with a skimming-dish lay it gently into the moulds, and as it sinks down into the moulds, fill it still up again, till all be in, which will require some three or four hours time. Then lay a clean fine cloth into another mould of the same cise, and turn it into it, and then turn the skirts of the cloth over it, and lay upon that a thin board, and upon that as much weight, as with the board may make two pound or thereabouts. And about an hour after, lay another clean cloth into the other mould, and turn the Cheese into that; then lay upon the board so much, as will make it six or seven pound weight; and thus continue turning of it till night: then take away the weight, and lay it no more on it; then take a very small quantity of Salt finely beaten, and sprinkle the Cheese all over with it as lightly as can be imagined. Next morning turn it into another dry cloth, and let it lye out of the mould upon a plain board, and change it as often as it wets the cloth, which must be three or four times a day: when it is so dry, that it wets the cloth no more, lay it upon a bed of green-rushes, and lay a row upon it; but be sure to pick the bents clean off, and lay them even all one way: if you cannot get good rushes, take nettles or grass. If the weather is cold, cover them with a linnen and woollen cloth; in case you cannot get stroakings, take five quarts of new Milk, and one of Cream. If the weather be cold, heat the water that you put to the stroakings. Turn the Cheese every day, and put to it fresh of whatsoever you keep it in. They are usually ripe in ten days.


TO MAKE SLIPP-COAT-CHEESE

Master Phillips his Method and proportions in making slippe-coat Cheese, are these. Take six wine quarts of stroakings, and two quarts of Cream; mingle these well together, and let them stand in a bowl, till they are cold. Then power upon them three pints of boiling fair water, and mingle them well together; then let them stand, till they are almost cold, colder then milk-warm. Then put to it a moderate quantity of Runnet, made with fair water (not whey, or any other thing then water; this is an important point), and let it stand till it come. Have a care not to break the Curds, nor ever to touch them with your hands, but only with your skimming dish. In due time lade the Curds with the dish, into a thin fine Napkin, held up by two persons, that the whey may run from them through the bunt of the Napkin, which you rowl gently about, that the Curds may dry without breaking. When the whey is well drained out, put the Curds as whole as you can into the Cheese-fat, upon a napkin, in the fat. Change the Napkin, and turn the Cheese every quarter of an hour, and less, for ten, twelve or fourteen times; that is, still as soon as you perceive the Napkin wet with the whay running from the Curds. Then press it with a half pound weight for two or three hours. Then add half a pound more for as long time, then another half pound for as long, and lastly another half pound, which is two pounds in all; which weight must never be exceeded. The next day, (when about twenty four hours are past in all) salt your Cheese moderately with white Salt, and then turn it but three or four times a day, and keep it in a cotton cloth, which will make it mellow and sweet, not rank, and will preserve the coat smooth. It may be ready to eat in about twelve days. Some lay it to ripen in dock-leaves, and it is not amiss; but that in rain they will be wet, which moulds the Cheese. Others in flat fit boxes of wood, turning them, as is said, three or four times a day. But a cotton cloth is best. This quantity is for a round large Cheese, of about the bigness of a sale ten peny Cheese, a good fingers-breadth thick. Long broad grass ripeneth them well, and sucketh out the moisture. Rushes are good also. They are hot, but dry not the moisture so well.

My Lady of Middlesex makes excellent slipp-coat Cheese of good morning milk, putting Cream to it. A quart of Cream is the proportion she useth to as much milk, as both together make a large round Cheese of the bigness of an ordinary Tart-plate, or Cheese-plate; as big as an ordinary soft cheese, that the Market-women sell for ten pence. Thus for want of stroakings at London, you may take one part of Cream to five or six of morning milk, and for the rest proceed as with stroakings; and these will prove as good.


SLIPP-COAT CHEESE

Take three quarts of the last of the stroakings of as many Cows as you have; keep it covered, that it may continue warm; put to it a skimming dishful of Spring-water; then put in two spoonfuls of Runnet, so let it stand until it be hard come: when it is hard come, set your fat on the bottome of a hair-sieve, take it up by degrees, but break it not; when you have laid it all in the fat, take a fine cloth, and lay it over the Cheese, and work it in about the sides, with the back of a Knife; then lay a board on it, for half an hour: after half an hour, set on the board an half pound stone, so let it stand two hours; then turn it on that board, and let the cloth be both under and over it, then pour it into the fat again; Then lay a pound and half weight on it; Two hours after turn it again on a dry cloth, and salt it, then set on it two pound weight, and let it stand until the next morning. Then turn it out of the Cheese-fat, on a dry board, and so keep it with turning on dry boards three days. In case it run abroad, you must set it up with wedges; when it begins to stiffen, lay green grass or rushes upon it: when it is stiff enough, let rushes be laid both under and over it. If this Cheese be rightly made, and the weather good to dry it, it will be ready in eight days: but in case it doth not dry well, you must lay it on linnen-cloth, and woollen upon it, to hasten the ripening of it.


TO MAKE A SCALDED CHEESE