Put Newington peaches in boiling water: just give them a scald, but do
not let them boil; then take them out, and throw them into cold water.
Dry them on a sieve, and put them in long wide-mouthed bottles. To half
a dozen peaches take half a pound of sugar; just wet it, and make it a
thick syrup. Pour it over the peaches hot; when cold, fill the bottles
with the finest pale brandy, and stop them very close.

_Pears, to pot._

Put in your fruit scored; cover them with apple jelly, and let them boil
till they break; then put them in a hair sieve, and rub them through
with a spoon till you think it thick enough. Boil up as many pounds of
sugar to a candy as you have pints of paste, and when the sugar is put
in the paste, just scald it, and put it into pots.

_Pears, to stew._

Pare some Barland pears; take out the core, and lay them close in a tin
saucepan, with a cover fitting quite exact; add the rind of a lemon cut
thin and half its juice, a small stick of cinnamon, twenty grains of
allspice, and one pound of loaf-sugar, to a pint and a half of water.
Bake them six hours in a very slow oven. Prepared cochineal is often
used for colouring.

_Chicken Pie._

Parboil and neatly cut up your chickens; dry them, and set them over a
slow fire for a few minutes; have ready some forcemeat, and with it some
pieces of ham; lay these at the bottom of the dish, and place the
chickens upon it; add some gravy well seasoned. It takes from an hour
and a half to two hours.

_Giblet Pie._

Let the giblets be well cleaned, and put all into a saucepan excepting
the liver, with a little water and an onion, some whole pepper, a bunch
of sweet-herbs, and a little salt. Cover them close, and let them stew
till tender; then lay in your dish a puff paste, and upon that a
rump-steak peppered and salted; put the seasoned giblets in with the
liver, and add the liquor they were stewed in. Close the pie; bake it
two hours; and when done pour in the gravy.

A Dutch pie is made in the same way.

_Common Goose Pie._

Quarter a goose and season it well. Make a raised crust, and lay it in,
with half a pound of butter at the top, cut into three pieces. Put the
lid on, and bake it gently.

_Rich Goose Pie._

After having boned your goose and fowl, season them well, and put your
fowl into the goose, and into the fowl some forcemeat. Then put both
into a raised crust, filling the corners with the forcemeat. Cut about
half a pou