some White Wine, with Water, half one, and half the other, with whole
Pepper; and when the Liquor is cold, put the Cucumbers into a Gally-pot,
and pour the Liquor over them: and, if you put a little Oil upon the
Liquor, I am persuaded they will keep several Months. I wish it may be
try'd, for I have thought of it; and according to my Judgment it may be fit
to use, any time in the Winter, for stewing.

When you use these, pour away all the Liquor, and let them pass through a
Saucepan with a little Salt and Water, till they are tender, as you would
have them; then drain them again in a Cullendar, and fry them brown, with
burnt Butter, first flouring them, and a little Pepper; and when they are
enough, put in a Glass of Claret, or a Glass of White Wine.


_I am,
Your humble Servant._
S. F.




_Pippin_ Tart. From the same.

Cut some golden Pippins in halves, pare them, and take out the Cores; then
stew them with half their weight of Sugar, and some Lemon-Peel, cut in thin
long Slices, and Water enough to cover them. When they are clear, they are
enough; then set them by to cool, and strain off the Liquor, or Syrup, and
put that in a Pan to stew gently, with some candy'd Lemon and Orange-Peel,
in slices; then have a sweet Paste prepared in a Dish, and lay in your
Pippins, and pour the Syrup, and Sweetmeats, over them, and bake them in a