Make a Syrup of Golden-Pippins, or Golden-Rennets; and to make that, pare your Apples, and core them, but never use two sorts together, for one will be soft before the other is half done. Always take this for a Rule in Apples, Onions, and Turnips; they should be all of one kind, and all from the same Place, or else you will be disappointed. Boil your Apples with their weight in Sugar, and as much Water as will mix with it: boil this to a Jelly, and in the mean time, pare your Quinces, and cut them in Quarters, taking them clear off the Core; then boil them, first in fair Water, till they are a little tender, and then put them into the boiling Syrup, and keep them gently boiling half an Hour, or what one might more properly call stewing. If the Quinces are not then clear, boil them again, the next Day, in the same Liquor; and when the Quinces are as clear as they can be, which is never very much like other Fruits, but we should rather say tender, put them into Gallypots, or Glasses, and pour the Syrup, or Jelly, over them, to keep; and as soon as they are cold, then put Papers over them. To Candy whole _Orange,_ or _Lemon-Peels._ Take some of the fairest Oranges, or Lemons, and cut a small hole in the top of them; then scoop out all the Pulp, as clean as possible; lay these in Water to steep eight or ten Days, shifting them to fresh Waters twice a Day; then boil them in several Waters, till they are tender enough to run a Straw through them. Then take one Pound of double-refin'd Loaf-Sugar to each Pound of Peel, and a Quart of Water: then make your Syrup, and boil your Peels in it eight or ten Minutes, and let them stand in your Syrup five or six Days, in an earthen glaz'd Vessel, for it would spoil in a Brass or Copper Pan: then to every Pound put one Pound more of Sugar into your Syrup, and boil your Peels in it, till they are clear; then put them into Gallypots, and boil your Syrup till it is almost of a Candy height, and pour it upon your Peels; and when it is cold, cover it. The same manner they preserve the Peels of green Oranges, Lemons, and Limes, in _Barbadoes_. To stew _Soles._ From _Yarmouth._ Take the largest Soles you can get, gut them, and skin them; lay them then into a Stew-pan, and pour in about a Pint of good Beef Gravey, and as much Claret; some bits of Lemon-Peel, an Anchovy or two, a stick of Horse-Radish, a bunch of sweet Herbs, a large Onion, half a large Nutmeg, some Cloves and Mace, whole Pepper, and Salt, with a little bit of Butter. Then stew these till the Fish is enough, and pour off the Liquor, through a Sieve, and thicken it with burnt Butter, having first put to it the Juice of a Lemon. Then pour the Sauce over the Fish, and garnish with Lemon sliced, and the Roots of red Beets pickled and sliced, with Horse-Radish scraped, and fry'd Bread. A Hash of raw _Beef._ From Mr. _Moring_ at the Blue-Posts _Temple-Bar._