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

barley, wet the wheat and beat it in a sack with a wash-beetle, fan it, and being clean hulled, boil it all night on a soft fire very tender. _To butter Gourds, Pumpions, Cucumbers or Muskmelons._ Cut them into pieces, and pare and cleanse them; then have a boiling pan of water, and when it boils put in the pumpions, _&c._ with some salt, being boil'd, drain them well from the water, butter them, and serve them on sippets with pepper. _Otherways._ Bake them in an oven, and take out the seed at the top, fill them with onions, slic't apples, butter, and salt, butter them, and serve them on sippets. _Otherways._ Fry them in slices, being cleans'd & peel'd, either floured or in batter; being fried, serve them with beaten butter, and vinegar, or beaten butter and juyce of orange, or butter beaten with a little water, and served in a clean dish with fryed parsley, elliksanders, apples, slic't onions fryed, or sweet herbs. _To make buttered Loaves._ Season a pottle of flour with cloves, mace, and pepper, half a pound of sweet butter melted, and half a pint of ale-yeast or barm mix't with warm milk from the cow and three or four eggs to temper all together, make it as soft as manchet paste, and make it up into little manchets as big as an egg, cut and prick them, and put them on a paper, bake them like manchet, with the oven open, they will ask an hours baking; being baked melt in a great dish a pound of sweet butter, and put rose-water in it, draw your loaves, and pare away the crust then slit them in three toasts, and put them in melted butter, turn them over and over in the butter, then take a warm dish, and put in the bottom pieces, and strow on sugar in a good thickness, then put in the middle pieces, and sugar them likewise, then set on the tops and scrape on sugar, and serve five or six in a dish. If you be not ready to