The Art of Cookery Made Easy and Refined

liquor of the lobsters or oysters, &c. with flour and water, and when boiling add the butter with the other ingredients. _To make Melon Citron._ TAKE middling-sized melons when half ripe, cut them in quarters, take away the seed, and lay the melons in salt and water for three days. Have ready a thin syrup; then drain and wipe dry the quarters, put them into the sugar, and let them simmer a quarter of an hour; the next day boil them up again, and so on for three days; then take them out, and add to the syrup some mountain wine, a little brandy, and more sugar; clarify it, and boil it nearly to a candied height, put the melons into it and boil them five minutes; then put them in glasses, and cover them close with bladder and leather. _Rusks, or Tops and Bottoms._ TAKE two eggs beat up, add them to a pint of good mild yest and a little milk. Sift four pounds of best white flour, and set a sponge with the above ingredients; then make boiling half a pound of fresh butter and some milk, a sufficient quantity to make the sponge the stiffness of common dough. Let it lay in the kneading trough till well risen; then mould and make it into the form of loaves of the bigness of small teacups; after which batch them flat, bake them in a moderate oven, and when nearly done take them out, cut the top from the bottom, and dry them till of a nice colour on tin plates in the oven. _Wafers._ TAKE a table spoonful of orange flower water, a table spoonful of flour, the same of good cream, sifted sugar to the palate, and a dessert spoonful of syrup of cinnamon; beat all the ingredients together for twenty minutes; then make the wafer tongs hot, and pour a little batter just sufficient to cover the irons; bake them over a slow fire, and when taken from the tongs roll them round, and preserve them in a dry place. _Cracknels._ TO half a pound