bake it gently, a little while, and when it comes from the Oven, pour Cream
over it, (if you have it) and serve it either hot or cold.



_Marmalade_ of _Pine-Apples,_ or _Ananas._

When you have small Pine-Apples in Fruit, which are not noble enough to be
brought to the Table, twist off their Crowns, and pare them; then slice
them, and put them into a Syrup of Water, Sugar, and Pippins; and boil them
with half their quantity of Sugar added to them, with a little White Wine,
breaking them with a Spoon, as they boil, till they come to a Mash, or are
a little tender. Then take them from the Fire, and put the Marmalade into
Glasses to keep, and cover every Glass with white Paper, preserving them in
a dry Place.



To dress the Giblets of a _Tortoise,_ or _Sea-Turtle._ From a _Barbadoes_
Lady.

Take the Head, the Feet, and the Tail, of either of these, and taking off
their Scales, stew them three or four Hours, in Salt and Water, till they
are almost tender; then broil them a little with Pepper and Salt on them,
and then put them into a Stew-pan with a Shallot, and some Spice and sweet
Herbs, according to your Taste; some strong Gravey, and some Wine, and
thicken the Sauce, taking out the bunch of sweet Herbs. You may put then
some Juice of Limes to them, or Chadocks or Lemons, to make them fine.
_N.B._ This is a dainty Dish, if they are broil'd, after the first stewing,
because as they are sinewey, the Sinews ought to be a little scorched by