The accomplisht cook: or, The art & mystery of cookery

strain them with the cream, flour and salt, fry them into pancakes, and serve them with fine sugar. _Otherways._ Take three pints of spring-water, a quart of flour, mace, and nutmeg beaten, six cloves, a spoonful of salt, and six eggs, strain them and fry them into Pancakes. _Or thus._ Make stiff paste of fine flour, rose-water, cream, saffron, yolks of eggs, salt, and nutmeg, and fry them in clarified butter. _Otherways._ Take three pints of cream, a quart of flour, five eggs, salt, three spoonfuls of ale, a race of ginger, cinamon as much, strain these materials, then fry and serve them with fine sugar. _To make a Tansie the best way._ Take twenty eggs, and take away five whites, strain them with a quart of good thick sweet cream, and put to it grated nutmeg, a race of ginger grated, as much cinamon beaten fine, and a penny white loaf grated also, mix them all together with a little salt, then stamp some green wheat with some tansie herbs, strain it into the cream and eggs, and stir all together; then take a clean frying-pan, and a quarter of a pound of butter, melt it, and put in the tansie, and stir it continually over the fire with a slice, ladle, or saucer, chop it, and break it as it thickens, and being well incorporated put it out of the pan into a dish, and chop it very fine; then make the frying pan very clean, and put in some more butter, melt it, and fry it whole or in spoonfuls; being finely fried on both sides, dish it up, and sprinkle it with rose-vinegar, grape-verjuyce, elder-vinegar, couslip-vinegar, or the juyce of three or four oranges, and strew on good store of fine sugar. _Otherways._ Take a little tansie, featherfew, parsley, and violets stamp and strain them with eight or ten eggs and salt, fry them in sweet butter, and serve them on a plate and dish with some sugar. _A Tansie for Lent._ Take tansie and all manner of herbs as before, and beaten almond, stamp them