To dry _Apricots._ From Mrs. _Walsingham_ of _Suffolk._ Chuse for this use, the large Turkey or Roman-Apricot, almost ripe; Stone them, and pare them; then throw them into cold Water, with the Parings; weigh the pared Apricots, and prepare an equal weight of fine Sugar powder'd; then put some of the Water the Apricots were steep'd in, to the Sugar, and boil them to a candy'd height: you may then put in your Apricots, and boil them till they are clear, and when they have lain a few Days, in the Syrup, lay them upon a fine Wyre-Sieve, and dry them in a warm Place. Then, when they are done, put them in oaken Boxes, with Papers between them. To stew a Rump of _Beef._ From Mrs. _L----_ Take a small Rump of Beef, lay it in a long Pan, deep enough to allow your Beef to be cover'd; then put to it a Pint of Ale, a Quart of Claret, half a Pint of Verjuice, or the Juice of two large Lemons; and as much Water added, as will make Liquor enough to cover it, a Crust of Bread burnt, an Anchovy, some bits of Lemon-Peel, a bunch of sweet Herbs, two large _Hertfordshire_ Turnips cut in dice, two large Onions cut in halves, some Pepper and Salt, a Nutmeg sliced, a few Cloves, and a little Mace. Stop this close, and let it stew, at least, five Hours; then lay your Beef in the Dish, and pass the Liquor through a Sieve, and fill the Dish with it; garnishing with Turnips, cut in Dice, boil'd tender, and then fry'd in Hog's-Lard, and sliced Lemon, or you may bake your Rump of Beef, if you will, for it is much the same. And this way you may likewise bake or stew a Leg of Beef, or an Ox-Cheek, only break the Bones of the Leg of Beef, and take out all the Bones of the Ox-Cheek, and take especially Care to clean it, for it requires some nicety to do it well. _Pepper-Mint Water,_ From the same. Take Pepper-Mint six handfuls, cut it a little, and infuse it two Days in six Quarts of clean Spirit; then draw it off in a cold Still, marking every Bottle, as it fills, with a Number, for the first Bottle will be far the strongest, the second less strong, and the third weaker than the second; and so as we draw off more, they will be still weaker, till at last it becomes almost insipid, and somewhat sourish, but take none of that; then cover the Mouth of your Bottles with Papers prick'd full of Holes, and let them stand a Day or two; then pour your first Bottle into a large earthen glaz'd Pan; and to that the second, and then the third, and the fourth, and so on, till by mixing they all become of a sufficient strength; then put them in Bottles, with a Knob or two of double-refin'd Loaf-Sugar, and cork them close. This is an incomparable pleasant Dram, tasting like Ice, or Snow, in the Mouth, but creates a fine warmth in the Stomach, and yields a most refreshing Flavour.