eir Colour; and to take away the
bitterness of them, put also to them the meat which is in the stalks of
great Artichokes, then boil Water and Salt together, and when it is
boiling apace, put in your Suckers and Stalks tied up in a thin Cloth
with a blade or two of Mace, and when they are enough, melt some Butter
and Vinegar together very thick and hot, and a little Pepper with it,
then lay them in a Dish, and pour the Sauce over them, strew on a little
Salt, and about the Dishes, and so serve it in.

44. _To boil Cucumbers._

Take your largest Cucumbers, and wash them and put them into boiling
water made quick with Salt, then when they are boiled enough, take them
and peel them and break them into a Cullender, and when the Water is
well drained from them, put them into a hot Dish, and pour over them
some Butter and Vinegar a little Pepper and Salt, strew Salt on your
Dish brims, lay some of the Rind of them about the Dish cut in several
Fancies, and so serve them to the Table.

45. _To make several Sallads, and all very good._

Take either the stalks of Mallows, or Turnip stalks when they run to
seed, or stalks of the herb Mercury with the seedy head, either of these
while they are tender put into boiling Water and Salt, and boiled
tender, and then Butter and Vinegar over them.

46. _To make a Sallad of Burdock, good for the Stone, another of the
tender stalks of Sow-thistles._

Take the inside of the Stalks of Burdock, and cut them in thin slices,
and lay them in water one whole day, shifting them sometimes, then boil
them, and butter them as you do the forenamed.

Also the tender Stalks of Sow-thistles done in like manner, are very
good and wholsome.

47. _To make a Tart of Spinage._

Take a good quantity of green Spinage, boil it in water and salt, and
drain it well in a Cullender, then put to it plumped Currans, Nutmeg,
Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs
beaten fine, then having your Paste ready laid in your baking-pan, lay
in a little butter, and then your Spinage, and then a little Butter
again; so close it, and bake it, and serve it to the Table hot, with
Sugar strewed over it.

48. _Artichoke Cream._

Take the tender bottoms of Artichokes, and beat them in a Mortar, and
pick out all the strings, then boil a quart of Cream with large Mace and
Nutmeg, then put in your bottoms, and when they have boiled a while, put
in the yolks of six Eggs well beaten,