another over, a single Row of them; then lay a fresh row of Fish, and
Bay-Salt over that; and so continue the same _Stratum super Stratum_, till
the Vessel is full, and in a Month you may use them, and afterwards put
Vinegar to them. But they will be like Anchovies without Vinegar, only the
Vinegar will keep them. Turn them often the first Fortnight.



_Apple-Dumplings_ in an extraordinary way. From Mrs. _Johnson._

Take Golden-Rennets ripe, pare them, and take out their Cores; then cut the
Apples into small pieces, and with a large Grater, grate in a Quince, when
it has been pared and cored: for if you was to slice in a Quince, to your
Apples, in large pieces, the Quince would not be boil'd equally with the
Apples; for the Quince is of a tough Nature, and will not boil under twice
the time that the Apples will: therefore to grate them, will be enough to
give their flavour to the Apple, and make all enough at one time. Put what
Sugar you think proper into each Dumpling, when you take it up, and the
necessary quantity of Butter. It will then cat like a Marmalade of Quince.

_Note_, The Crust, or Paste, for these Dumplings, must be of a Puff-Paste
made with Butter, rubb'd into Flour, and for some other Parts of the
Butter, break them into the Paste, and roll them three times, and put in
the Apples to the Crust, tying them into a Cloth well flour'd, and boiling
them. It may be understood before, that when they are taken up hot, the
Ceremony of sugaring and buttering is necessary.



_Apple-Dumplings_ made with Sweet-meats. From the same.