quinces are tolerably tender by the following mode: lay them in a stone jar, with a tea-cup of water at the bottom, and pack them with a little sugar, strewed between; cover the jar close, and set it on a stove or cool oven, and let them soften till the colour become red; then pour the fruit-syrup and a quart of quince-juice into a preserving-pan, and boil all together till the marmalade be completed, breaking the lumps of fruit with the preserving-ladle.

This fruit is so hard, that if it be not done as above, it requires a great deal of time.

Stewing quinces in a jar, and then squeezing them through a cheese-cloth, is the best method of obtaining the juice to add as above: dip the cloth in boiling water first and wring it.

To preserve whole or half Quinces.

Into two quarts of boiling water put a quantity of the fairest golden pippins, in slices not very thin, and not pared, but wiped clean. Boil them very quick, close covered, till the water becomes a thick jelly: then scald the quinces. To every pint of pippin-jelly put a pound of the finest sugar; boil it, and skim it clear. Put those quinces that are to be done whole into the syrup at once, and let it boil very fast; and those that are to be in halves by themselves: skim it, and when the fruit is clear, put some of the syrup into a glass to try whether it jellies before taking off the fire. The quantity of quinces is to be a pound to a pound of sugar, and a pound of jelly already boiled with the sugar.

Excellent Sweetmeats for Tarts, when Fruit is plentiful.

Divide two pounds of apricots when just ripe, and take out and break the stones; put put the kernels without their skins to the fruit; add to it three pounds of greengage plums, and two pounds and a half of lump-sugar; simmer until the fruit be a clear jam. The sugar should be broken in large pieces, and just dipped in water, and added to the fruit over a slow fire. Observe that it does not boil, and skim it well. If the sugar be clarified, it will make the jam better.

Put it into small pots, in which all sweetmeats keep best.

Almack.

Put into a pan four dozen split plums, two dozen apples, and two dozen pears, pared thin, and cored. Boil them without water. When well blended together, and the stones taken out, stir in three pounds of sugar, and boil them an hour. Put it into shallow pans or soup-plates, and dry in the sun or a cool oven.

Magnum Bonum Plums: excellent as a Sweetmeat or

in Tarts, though very bad to eat raw.

Prick them with a needle to prevent bursting, simmer them very gently in a thin syrup, put them in a China bowl, and when cold pour it over. Let them lie three days; then make a syrup of three pounds of sugar to five of fruit, with no more water than hangs to large lumps of the sugar dipped quickly, and instantly brought out. Boil the plums in this fresh syrup, after draining the first from them. Do them very gently till they are clear, and the syrup adheres to them. Put them one by one into small pots, and pour the liquor over. Those you may like to dry, keep a little of the syrup for, longer in the pan, and boil it quickly; then give the fruit one warm more, drain, and put them to dry on plates in a cool oven. These plums are apt to ferment, if not boiled in two syrups; the former will sweeten pies, but will have too much acid to keep. You may reserve part of it, and add a little sugar, to do those that are to dry; for they will not require to be so sweet as if kept wet, and will eat very nicely if only boiled as much as those. Do not break them. One parcel may be done after another, and save much sugar.

Candied Angelica.

While the stalks are tender, cut them in lengths of three or four inches. Cover close, and boil with very little water. Peel them, and boil again till green: then dry them with a cloth. Put a pound of sugar to a pound of the stalks in an earthen pan. Let it stand covered two days, and then boil the angelica till clear and green, and put it into a colander to drain. Strew as much pounded sugar over as will adhere to it, and let it dry, but not become hard, in a slack oven.

To keep Lemon-juice.

Buy the fruit when cheap, keep it in a cool place two or three days: if too unripe to squeeze readily, cut the peel off some, and roll them under your hand to make them part with the juice more readily; others you may leave unpared for grating, when the pulp shall be taken out and dried. Squeeze the juice into a China basin; then strain it through some muslin which will not permit the least pulp to pass. Have ready half and quarter ounce phials, perfectly dry; fill them with the juice so near the top as only to admit half a tea-spoonful of sweet oil into each; or a little more, if for larger bottles. Cork the bottles, and set them upright in a cool place.

When you want lemon-juice, open such a sized bottle as you shall use in two or three days; wind some clean cotton round a skewer, and dipping it in, the oil will be attracted; and when all shall be removed, the juice will be as fine as when first bottled.

Hang the peels up to dry; then keep them from the dust.

CHEESE, ANCHOVY TOASTS, EGGS, &C.
Stewed Cheese.

Grate two ounces of cheese, put it into a basin, and mix with it a small tea-cup of cream, and an egg beaten and strained. Put into a small saucepan an ounce of butter, or less if the cheese be very fat; let it melt; then stir in the other ingredients, and boil until well incorporated. Serve hot, either a little browned or not.

Potted Cheese.

Scrape and pound four ounces of Cheshire cheese with

one ounce and a half of fine butter, a tea-spoonful of white sugar, a small bit of pounded mace, and a glass of white wine. Press it into a potting-pot.

Des Fondis.

Boil half a pint of milk, one ounce of butter, and a little bit of salt; then by degrees mix the liquor with a spoonful of flour, and stir it over the fire five minutes. Take it off, and mix it with half a pound of grated cheese, the yolks of eight eggs and whites of two, well beaten. When perfectly incorporated, add to it half a pint of cream, and the whites of six eggs, beaten to a froth. The batter should be as thick as cream. Make little paper trays, fill them three parts, and bake them in a very slow oven eighteen minutes.

Fondue.

Grate four ounces of Parmesan cheese, beat it in a mortar to a paste; then add a piece of butter, and beat it well: stir in the yolks of six eggs and a gill of cream. When the whole is perfectly mixed, add slowly the whites of the above eggs beaten till the moment of mixing, and four ounces of fine sifted sugar. The dish into which it is put should be of silver or block tin; and be very deep, to allow for rising. Stir the mixture a few minutes after it is put into the oven.

Roast Cheese, to come up after Dinner.

Grate three ounces of fat Cheshire cheese, mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of butter; beat the whole well in a mortar, with a dessert-spoonful of mustard, and a little salt and pepper. Toast some bread, cut it into proper pieces, lay the paste as above thick upon them, put them into a Dutch oven covered with a dish, till hot through, remove the dish, and let the cheese brown a little. Serve as hot as possible.

Welsh Rabbit.

Toast a slice of bread on both sides, and butter it; toast a slice of Gloucester cheese on one side, and lay

that next the bread, and toast the other with a salamander; rub mustard over, and serve very hot, and covered.

Cheese Toast.

Mix some fine butter, made mustard, and salt, into a mass; spread it on fresh-mane thin toasts, and grate or scrape Gloucester cheese upon them.

Anchovy Toast.

Bone and skin six or eight anchovies; pound them to a mass with an ounce of fine butter till the colour is equal, and then spread it on toast or rusks.

Another way.

Cut thin slices of bread into any form, and fry them in clarified butter. Wash three anchovies split, pound them in a mortar with some fresh butter, rub them through a hair sieve, and spread on the toast when cold. Then quarter and wash some anchovies, and lay them on the toast. Garnish with parsley or pickles.

To poach Eggs.

Set a stew-pan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an egg-slice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot. If not freshlaid, they will not poach well, and without breaking. Trim the ragged parts of the whites, and make them look round.

Buttered Eggs.

Beat four or five eggs, yolk and white together, put a quarter of a pound of butter in a basin, and then put that in boiling water; stir it till melted, then pour that butter and the eggs into a saucepan; keep a basin in your hand, just hold the saucepan in the other over a slow part of the fire, shaking it one way, as it begins to warm; pour it into a basin and back, then hold it again over the fire, stirring it constantly in the saucepan, and