It is to be observ'd, from your own Writings, That the Smoking-Closets are of great use in curing of Hams; and they are no less useful in drying of Tongues. I have, in a place, in the Country, one of them in a Garret, where we enclose a Room of ten foot Square, where is a Chimney, into which, by a Register, we let in the Smoke from the Fire, which is made on a Hearth, on the ground Floor; so that the Smoke then does not come too hot on the Tongues, and so preserves them from turning rusty. This is much the best way of curing them, and one may cure, in such a Room, fourscore dozen at a time. This Place, likewise, we cure our Hung-Beef in. We have try'd some Sheeps Tongues, salted only in a Brine of common Salt, and dry'd in such a Room; and they are very red, and well tasted, though there is no Salt-Petre used in the Pickle. A _Carp_ Pye. From Mrs. _Mary Gordon._ Put to a quartern of Flour a pound and a half of Butter, rubbing a third part in; and make it into a Paste with Water: then roll in the rest of the Butter, at two or three times, and lay your Paste in the Dish, putting some bits of Butter, on the bottom Paste, with some Salt and Pepper, at discretion. Then scale and gut your Carp, and wash it with Vinegar, and dry it well; and make the following Pudding for the Belly of the Carp: _viz._ Take the Flesh of an Eel, and mince it very small; add some grated Bread, some dry'd sweet Marjoram powder'd, two butter'd Eggs, a small Anchovy minced, a little Nutmeg grated, and some Salt and Pepper; mix this well, and fill the Belly of the Carp with it; and for the remaining Part, make it into Balls. Then cut off the Tail and Fins of the Carp, and lay it in the Crust, with the Balls about it; some Mushroom Buttons, Oysters with their Fins taken off, and some Shrimps, a few Slices of Lemon, and some thin Slices of fat Bacon, a little Mace and some bits of Butter: then close it, and before you put it into the Oven, pour in half a Pint of Claret. Serve this Pye hot. To make Biscuits of _Potatoes._ From the same. Boil the Roots of Potatoes, till they are tender; then peel them, and take their weight of fine Sugar, finely sifted; grate some Lemon-Peel on the Sugar; and then beat the Potatoes and Sugar together, in a Stone Mortar, with some Butter, a little Mace, or Cloves, finely sifted, and a little Gum Dragon, steeped in Orange-Flower-Water, or Rose-Water, till it becomes a Paste; then make it into Cakes with Sugar, finely powder'd, and dry them in a gentle Oven. To make _Biscuits_ of Red _Beet-Roots;_ from the same; call'd the _Crimson Biscuit._ Take the Roots of Red-Beets, and boil them tender; clean them, and beat them in a Mortar with as much Sugar, finely sifted; some Butter; the Yolks of hard Eggs, a little Flower; some Spice, finely beaten, and some Orange-Flower-Water, and a little Lemon-Juice. When they are well mix'd, and reduced to a Paste, make them into Cakes, and dry them in a slow Oven.