that if it was to be used, could give no Tincture; but in our Case, we do
not want it. The Sorts are either the _Bonum Magnum_, as it is call'd,
which is a large, long, red Plum, with a Pulp very tender, but sour, when
it is raw from the Tree. Another is a large Plum, rather yellowish than
white, when it is ripe, and of the former Shape, like an Egg, which is
called by some the Egg-Plum; but more particularly the white _Holland_
Plum, and is so called by the Gardeners. These two have a Flesh and Juice
much like one another, and make a fine Shew in a Dish by way of Desert; but
are in my Opinion only fit for stewing. However, the Skins will part easily
from 'em, when they are ripe, and they both quit the Stone freely. Take
these and peel them, and divide them; then put them in a little Water and
their weight of fine Sugar, made into a Syrup, over a gentle Fire: put them
in when the Liquor is only warm, and when they are cover'd with the Syrup,
stew them gently, if you would preserve them in their Shape; and put them,
with the Syrup, into Glasses as soon as they are clear, or else mash them
into the Syrup, and let them boil till they become like a Paste; keeping
all stirring while they are over the Fire, or else they will burn to the
Pan. This Marmalade is good to be serv'd in Glasses as a Sweet-meat in a
Desert, or to be put into Coffins for Tarts, or to be brought upon the
Table in Saucers among the other Sweet-meats in a Desert.



To stew _Cucumbers._ From the _Devil-_Tavern, _Fleet-street._

Take a dozen large green Cucumbers, that are not too full of Seed; pare
them, and slice them; then take two large Onions, and shred them
indifferently small. Put these in a Sauce-Pan, and set them over the Fire
to stew, with as much Salt as you think convenient; stir them now and then,
till they are tender, and then pour them into a Cullender to drain from the