286. _To make Cream of Artichoke Bottoms._

Take a Quart of Cream and boil it with a little whole Mace a while; then
have your Artichoke Bottoms boiled very tender, and bruise them well in
a Mortar, then put them into the Cream, and boil them a while, then put
in so many yolks of Eggs as you think fit, and sweeten it to your taste;
when you think it is enough, pour it out, and serve it in cold.


287. _To pickle Barberries._

Take your Barberries and pick out the fairest Bunches of them, then take
the Refuse, and with some Water and Salt, so strong as will bear an Egg,
boil them together for half an hour or more, then lay your fair Bunches
into a Pot, and when the Liquor is cold, pour it over them.


288. _To pickle French Beans._

Take them before they be too old, and boil them tender, then put them
into a pickle made with Vinegar and Salt, and so keep them; it is a very
good and pleasant Sallad.


289. _To pickle Oysters._

Take your great Oysters, and in opening them save the Liquor, then
strain it from dross, add to it some White Wine, and White Wine Vinegar,