English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

but not wash'd, chop them grosly with a chopping knife, then put them into your boiled water, stir the water, raisins and flowers well together, and do so twice a day for twelve days, then press out the juice clear as long as you can get any liquor; put it into a barrel fit for it, stop it up two or three days till it works, and in a few days stop it up close, and let it stand two or three months, then bottle it. 439. _To make_ PEARL BARLEY PUDDING. Take half a pound of pearl barley, cree it in soft water, and shift it once or twice in the boiling till it be soft; take five eggs, put to them a pint of good cream, and half a pound of powder sugar, grate in half a nutmeg, a little salt, a spoonful or two of rose-water, and half a pound of clarified butter; when your barley is cold mix them altogether, so bake it with a puff-paste round your dish-edge. Serve it up with a little rose-water, sugar and butter for your sauce. 440. _To make_ Gooseberry Vinegar _another Way_. Take gooseberries when they are full ripe, bruise them in a marble mortar or wooden bowl, and to every upheap'd half peck of berries take a gallon of water, put it to them in the barrel, let it stand in a warm place for two weeks, put a paper on the top of your barrel, then draw it off, wash out the barrel, put it in again, and to every gallon add a pound of coarse sugar; set it in a warm place by the fire, and let it stand whilst christmas. 441. _To preserve_ APRICOCKS _green_. Take apricocks when they are young and tender, coddle them a little, rub them with a coarse cloth to take off the skin, and throw them into water as you do them, and put them in the same water they were coddled in, cover them with vine leaves, a white paper, or something more at the top, the closer you