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

sugar, and beaten cinamon, serve them on fine sippets, scrape on sugar, and run them over with beaten butter. _Otherways._ Take apples and onions, mince the onions and slice the apples, put them in a pot, but more apples, than onions, and bake them with houshold bread, close up the pot with paste or paper; when you use them, butter them with butter, sugar, and boil'd currans, serve them on sippets, and scrape on sugar and cinamon. _Buttered Sparagus._ Take two hundred of sparagus, scrape the roots clean and wash them, then take the heads of an hundred and lay them even, bind them hard up into a bundle, and so likewise of the other hundred; then have a large skillet of fair water, when it boils put them in, and boil them up quick with some salt; being boil'd drain them, and serve them with beaten butter and salt about the dish, or butter and vinegar. _Buttered Colliflowers._ Have a skillet of fair water, and when it boils put in the whole tops of the colliflowers, the root being cut away, put some salt to it; and being fine and tender boiled dish it whole in a dish, with carved sippets round about it, and serve it with beaten butter and water, or juyce of orange and lemon. _Otherways._ Put them into boiling milk, boil them tender, and put to them a little mace and salt; being finely boil'd, serve them on carved sippets, the yolk of an egg or two, some boil'd raisins of the sun, beaten butter, and sugar. _To butter Quinces._ Roast or boil them, then strain them with sugar and cinamon, put some butter to them, warm them together, and serve them on fine carved sippets. _To butter Rice._ Pick the rice and sift it, and when the liquor boils, put it in and scum it, boil it not too much, then drain it, butter it, and serve it on fine carved sippets, and scraping sugar only, or sugar and cinamon. Butter wheat, and French barley, as you do rice, but hull your wheat and