The sauce is other sweet Butter
melted. Some strow Sugar and Cinamon upon them. Thus you may accomodate
other Roots_.
_There is made a Mash or Pomate of this Root, being boiled very tender
with a little fresh Cream; and being heated again, put to it some
Butter, a little Sugar and Juice of Limon; dish it upon Sippets;
sometimes a few_ Corinths _are added_.
Peny-royal. _See_ Pudding.
Pickles.
6. _Pickl'd_
Artichoaks. _See_ Acetaria, p. 5.
7. Ashen-keys. _Gather them young, and boil them in three or four Waters
to extract the Bitterness; and when they feel tender, prepare a Syrup of
sharp White-Wine Vinegar, Sugar, and a little Water. Then boil them on
a very quick Fire, and they will become of a green Colour, fit to be
potted so soon as cold_.
8. Asparagus. _Break off the hard Ends, and put them in White-Wine
Vinegar and Salt, well covered with it; and so let them remain for six
Weeks: Then taking them out, boil the Liquor or Pickle, and scum it
carefully. If need be, renew the Vinegar and Salt; and when 'tis cold,
pot them up again. Thus may one keep them the whole Year_.
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