Red _Peach Tarts._ From the same.

Take your Peaches, as before directed, and order them as you did before in
paring them and slitting them; then lay them into the Coffins, and when you
have sifted on them some fine powder'd Loaf-Sugar, pour over them some
Syrup of Raspberries or Mulberries, and bake them gently: they will be
tender and very highly flavoured, if you put Raspberries to them, and
finely colour'd; but to have them more of their own Taste, put Syrup of
Mulberries to them, and they will be finely colour'd. The Coffins or Crust
ought to be made of melting Paste, with fine Sugar in it.



_Bitters_ to be drank with Wine.

Take a Quart of clean Spirit, or good Brandy, and put into it an Ounce of
Gentian Root sliced, one Ounce and a half of dry'd Orange-Peel, and one
Drachm of _Virginia_ Snake-Root; add to this half a Drachm of Cochineel,
and half a Drachm of Loaf-Sugar; which last will heighten the Bitter to
admiration. A little of this Bitter in a Glass of White Wine creates an
Appetite.



To Stew _Wild-Ducks._ From _Amsterdam._

When your Ducks are ready prepar'd for the Fire, rub their Inside with
Pepper, Salt, and a little powder of Cloves, a Shallot or two, with a lump