_
Pick and wash your _Straw-Berries_ clean, and put them in the past
one by another, as thick as you can, then take _Sugar, Cinamon_,
and a little _Ginger_ finely beaten, and well mingled together, cast
them upon the _Straw Berries_, and cover them with the lid finely
cut into Lozenges, and so let them bake a quarter of an houre, then
take it out, stewing it with a little _Cinamon_, and _Sugar_, and so
serve it.
* * * * *
_Of Hartichoakes_.
_How to make a Hartichoake Pye._
Boyle your _Hartichoakes_, take off all the leaves, pull out all the
strings, leaving only the bottoms, then season them with _Cinamon_
and _Sugar_, laying between every _Hartichoake_ a good piece of
Butter; and when you put your Pye into the Oven, stick the _Hartichoakes_
with slices of _Dates_, and put a quarter of a pint of White-wine
into the Pye, and when you take it out of the Oven, doe the
like againe, with some butter, and sugar, and Rose-water, melting
the butter upon some coales, before you put it into the Pye.
_To keep Hartichoakes for all the yeare._
The fittest time is about _Michaelmas_, and then according to the
proportion of _Hartichoakes_ you will keep, seeth a quantity of water
in a pot or pan, seasoning it so with white salt that it may have
a reasonable tast, then put a fit quantity of white salt into the water,
and boyle them together, and scum them well; then put a
good quantity of good _Vineger_ to them, to make the liquor somewhat
sharp, and boyle it again, then parboyle your _Hartichoakes_
that you mind to keep, in another liquor, take them out of it, and
let them coole, then set your first liquor againe on the fire to
boyle, and scumming it throughly, let it coole againe; when it is
throughly cold, put it up in some firkin, or large earthen pot, and
put in your _Hartichoakes_ to them handsomely, for bruising them;
then cover them close from the aire, and so keep them to spend at
your pleasure.
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