Take large pickled Herrings, take off the Skin; then take the Flesh from the Bones, on each side, all in one piece, crossing them every half-inch. Then lay the Parts next the Head, in the middle of the Plate, spreading their Bodies to the outside, like a Star, garnishing them with the Roots of red Beets sliced, Lemon sliced, and Berberries pickled. This is commonly eaten with Vinegar, and Bread and Butter, but Onion and Pepper is sometimes used. _Marmalade_ of _Peaches._ From the same. Take Peaches, well grown and almost ripe; pare them, and take their Flesh clean from the Stones. Lay them with a little Water into a Stew-Pan, and add three Quarters of their weight of fine Sugar powder'd. Let this stew till the Peaches are tender, and then mash them with a Spoon, letting them boil gently all the while, till the Whole becomes thick, almost like a Paste; then take it out, and cool it in a _China_ Dish, or earthen glazed Pan; and when it is cold, put it into Glasses, and cover them over with white Paper. White _Peach-_Tarts. From the same. Make some Coffins of sweet Paste, and when they are gently baked, and cold, fill them with the above-mention'd Marmalade of Peaches, and serve them. _Apricots_ preserv'd for Tarts. From the same. Take Apricots of the largest kind, When they begin to turn to Ripeness, pare them and discharge them from the Stones. Cut them in Halves, and stew them with a little Water, and their weight of fine Sugar powder'd. Boil these gently over a clear Charcoal Fire, till the Liquor becomes of the Consistence of a Jelly, and the Apricots are clear. Then when they are cool, put them up in glazed Gallypots, or in Glasses. If you use them for Tarts, put them in Coffins of sweet Paste, and cover them, and put them in the Oven, till they are hot through. Then serve them with double-refined Sugar grated over them. These may be either serv'd hot or cold. The Jelly of this kind, in the Glasses, may be serv'd as a Sweetmeat in a Desert. _Memorandum,_ If, when these Fruits are ripe, you can have any Apples near ripe, pare them, and slice them free from the Core, and stew them in as much Water as will cover them, and their weight in fine Sugar, till by boiling and stirring, the whole becomes of a Jelly; then in this, when it is clear, stew your Apricots, or Peaches, till they are what you desire. _N.B._ You may always colour these with Syrup of Mulberries, which gives no additional Taste. Plums to make _Marmalade _of. From the same.