d and chop'd. Then add_
Macaron, _or Almonds beaten to a Paste, a little sweet Butter, the Yolk
of five Eggs, three of the Whites rejected. To these some add Corinths
plump'd in Milk, or boil'd therein, Sugar, Spice at Discretion, and
stirring it all together over the Fire, bake it in the Tart-Pan_.

32. Thistle. _Take the long Stalks of the middle Leaf of the_
Milky-Thistle, _about_ May, _when they are young and tender: wash and
scrape them, and boil them in Water, with a little Salt, till they are
very soft, and so let them lie to drain. They are eaten with fresh
Butter melted not too thin, and is a delicate and wholsome Dish. Other
Stalks of the same kind may so be treated, as the_ Bur, _being tender
and disarmed of its Prickles_, &c.

33. Trufles, _and other_ Tubers, _and_ Boleti, _are roasted whole in
the_ Embers; _then slic'd and stew'd in strong Broth with Spice_, &c.
_as_ Mushroms _are. Vide_ Acetar. p. 28.

34. Turnep. _Take their Stalks (when they begin to run up to seed) as
far as they will easily break downwards: Peel and tie them in Bundles.
Then boiling them as they do_ Sparagus, _are to be eaten with melted
Butter. Lastly_,

35. Minc'd, _or_ Sallet-all-sorts.

_Take Almonds blanch'd in cold Water, cut them round and thin, and
so leave them in the_ _Water; Then have pickl'd Cucumbers, Olives,
Cornelians, Capers, Berberries, Red-Beet, Buds of_ Nasturtium, _Broom_,
&c. _Purslan-stalk, Sampier, Ash-Keys, Walnuts, Mushrooms (and almost
of all the pickl'd Furniture) with Raisins of the Sun ston'd, Citron
and Orange-Peel, Corinths (well cleansed and dried)_ &c. _mince them
severally (except the Corinths) or all together; and strew them over
with any Candy'd Flowers, and so dispose of them in the same Dish both
mixt, and by themselves. To these add roasted_ Maroons, Pistachios,
Pine-Kernels, _and of Almonds four times as much as of the rest, with
some Rose-water. Here also come in the Pickled Flowers and Vinegar in
little_ China _Dishes. And thus have you an Universal_ Winter-Sallet,
_or an_ All sort _in Compendium, fitted for a City Feast, and
distinguished from the_ Grand-Sallet: _which shou'd consist of the Green
blanch'd and unpickled, under a stately_ Pennash _of_ Sellery, _adorn'd
with Buds and Flowers_.

_And thus have we presented you a Taste of our_ English Garden
Housewifry _in the matter of_ Sallets: _And though some of them may be
Vulgar, (as are most of the best things;) Yet she was