Take a young fat Goose, and salt it, and pepper it, for four Days or a Week; then boil it as you would do other Victuals, till it is tender; then take it from the Pot, and put about it some _Hertfordshire_ Turnips boiled, being first cut in dice, some Carrots boiled, and cut in dice, some small Cabbage-Sprouts, some red Beet-Roots cut in dice, some _French_ yellow Turnips cut in dice, or such other Roots, or Herbs, as you like best. Collyflowers, if they are in season, will do well; but they must all be toss'd up with Cream and Butter, except the _Hertfordshire_ Turnips, which should, after they are boiled, be dry'd in a Cloth, and well flour'd; then fry them in hot Lard, or hot Butter, drain them well, and serve them with the same Sauce. _Memorandum_, If you have any of the yellow _French_ Turnips, cut them in dice to boil, and when they are enough, treat them in the same manner as you are directed, for the _Hertfordshire_ Turnips. Take care in the buying of the _Hertfordshire_ Turnips, for they are all white; but they require a longer boiling than the red-ringed Turnips: the red-rings are soft presently, when they are good, and the others are near an Hour in boiling, and, even then, feel hard to the Spoon. _Viper-Soup._ From Mr. _Ganeau._ Take Vipers, alive, and skin them, and cut off their Heads; then cut them in pieces, about two Inches in length, and boil them, with their Hearts, in about a Gallon of Water to eight Vipers, if they are pretty large. Put into the Liquor a little Pepper and Salt, and a Quart of White Wine to a Gallon of Liquor; then put in some Spice, to your mind, and chop the following Herbs, and put into it: Take some Chervill, some white Beet-Cards or Leaves, some Hearts of Cabbage-Lettuce, a Shallot, some Spinach-Leaves, and some Succory. Boil these, and let them be tender; then serve it up hot, with a _French_ Roll in the middle, and garnish with the raspings of Bread sifted, and slices of Lemon. _Ketchup,_ in Paste. From _Bencoulin_ in the _East-Indies._ There is a Kidney-Bean, we have here, which has a fine relish in it, as the _Indians_ say, but in fact there is none but what they give it by Art. This Bean, when it is full ripe, is taken out of the Shells, and boiled to a Pulp, and that Pulp strain'd till it becomes like Butter; then they put some of all the Spices into it, in Powder, as, Nutmeg, Cloves, Mace, and Pepper, Garlick, and Orange-Juice, or some Mango Pickle. This being well mix'd together, makes an agreeable Sauce, when it is put in any warm Liquor. To dry Plums with Sugar. From Mr. _Girarde._