To pickle Barberries.

Take of white wine vinegar and water, of each an equal quantity; to every quart of this liquor, put in half a pound of cheap sugar, then pick the worst of your barberries and put into this liquor, and the best into glasses; then boil your pickle with the worst of your barberries, and skim it very clean, boil it till it looks of a fine colour, then let it stand to be cold, before you strain it; then strain it through a cloth, wringing it to get all the colour you can from the barberries; let it stand to cool and settle, then pour it clear into the glasses; in a little of the pickle, boil a little fennel; when cold, put a little bit at the top of the pot or glass, and cover it close with a bladder or leather.  To every half pound of sugar, put a quarter of a pound of white salt.

To pickle Cucumbers.

Let your cucumbers be small, fresh gathered, and free from spots; then make a pickle of salt and water, strong enough to bear an egg; boil the pickle and skim it well, and then pour it upon your cucumbers, and stive them down for twenty four hours; then strain them out into a cullender, and dry them well with a cloth, and take the best white wine vinegar, with cloves, diced mace, nutmeg, white pepper corns, long pepper, and races of ginger, (as much as you please) boil them up together, and then clap the cucumbers in, with a few vine leaves, and a little salt, and as soon as they begin to turn their colour, put them into jars, stive them down close, and when cold, tie on a bladder and leather.

Alamode Beef.

Take a round of beeL; and stuff it with half pound pork, half pound of butter, the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add sweet marjoram, sage, parsley, summersavory, and one ounce of cloves pounded, chop them all together, with two eggs very fine, and add a jill of wine, season very high with salt and pepper, cut holes in your beef, to put your stuffing in, then stick whole cloves into the beef, then put it into a two pail pot, with sticks at the bottom, if you wish to have the beef round when done, put it into a cloth and bind it tight with 20 or 30 yards of twine, put it into your pot with two or three quarts of water, and one jill of wine, if the round be large it will take three or four hours to bake it.

For dressing Codfish.

Put the fish first into cold water and wash it, then hang it over the fire and soak it six hours in scalding water, then shift it into clean warm water, and let it scald for one hour, it will be much better than to boil.

To boil all kinds of Garden Stuff.

In dressing all sorts of kitchen garden herbs, take care they are clean washed; that there be no small snails, or caterpillars between the leaves; and that all coarse outer leaves, and the tops that have received any injury by the weather, be taken off; next wash them in a good deal of water, and put them into a cullender to drain, care must likewise be taken, that your pot or sauce pan be clean, well tinned, and free from sand, or grease.