moisture: put them into the Liquor (with all the
Ingredients in it) which you must be sure, be enough to cover them. In ten
or twelve days, they will have taken into them the full taste of the
pickle, and will keep very good half a year. If you have much supernatant
Liquor, you may parboil more Mushrooms next day, and put them to the first.
If you have not gathered at once enough for a dressing, you may keep them
all night in water to preserve them white, and gather more the next day, to
joyn to them.

TO STEW WARDENS OR PEARS

Pare them, put them into a Pipkin, with so much Red or Claret Wine and
water, _ana_, as will near reach to the top of the Pears. Stew or boil
gently, till they grow tender, which may be in two hours. After a while,
put in some sticks of Cinnamon bruised and a few Cloves. When they are
almost done, put in Sugar enough to season them well and their Syrup, which
you pour out upon them in a deep Plate.

TO STEW APPLES

Pare them and cut them into slices. Stew them with Wine and Water as the
Pears, and season them in like manner with Spice. Towards the end sweeten
them with Sugar, breaking the Apples into Pap by stirring them. When you
are ready to take them off, put in good store of fresh-butter, and
incorporate it well with them, by stirring them together. You stew these
between two dishes. The quickest Apples are the best.

PORTUGUEZ EGGS

The way that the Countess de Penalva makes the Portuguez Eggs for the
Queen, is this. Take the yolks (clean picked from the whites and germ) of
twelve new-laid Eggs. Beat them exceedingly with a little (scarce a
spoonful) of Orange-flower-water. When they are exceeding liquid, clear,
and uniformly a thin Liquor, put to them one pound of pure double refined
Sugar (if it be not so pure, it must be clarified before) and stew them in
your dish or bason over a very gentle fire, stirring them continually,
whiles they are over it, so that the whole may become one uniform
substance, of the consistence of an Electuary (beware they grow not too
hard; for without much caution and attention, that will happen on a sudden)
which then you may eat presently, or put into pots to keep. You may
dissolve Ambergreece (if you will, ground first very much with Sugar) in
Orange-flower or Rose-water, before hand, and put it (warm and dissolved)
to the Eggs, when you set them to stew. If you clarifie your Sugar, do it
with one of these waters, and whites of Eggs. The flavor of