ne, a handful of bread crumbs or bisket, four
ounces of candid orange or citron, and bake it with a thin paste under
it.

139. _An_ ORANGE PUDDING.

Take three large seville oranges, the clearest kind you can get, grate
off the out-rhine; take eight eggs, (leave out six of the whites) half
a pound of double refin'd sugar, beat and put it to your eggs, then
beat them both together for half an hour; take three ounces of sweet
almonds blanch'd, beat them with a spoonful or two of fair water to
keep them from oiling, half a pound of butter, melt it without water,
and the juice of two oranges, then put in the rasping of your oranges,
and mix all together; lay a thin paste over your dish and bake it, but
not in too hot an oven.

140. _An_ ORANGE PUDDING _another Way_.

Take half a pound of candid orange, cut them in thin slices, and beat
them in a marble mortar to a pulp; take six eggs, (leave out half of
the whites) half a pound of butter, and the juice of one orange; mix
them together, and sweeten it with fine powder sugar, then bake it with
thin paste under it.

141. _An_ ORANGE PUDDING _another Way_.

Take three or four seville oranges, the clearest skins you can get,
pare them very thin, boil the peel in a pretty quantity of water, shift
them two or three times in the boiling to take out the bitter taste;
when it is boiled you must beat it very fine in a marble mortar; take
ten eggs, (leave out six of the whites) three quarters of a pound of
loaf sugar, beat it and put it to your eggs, beat them together for
half an hour, put to them half a pound of melter butter, and the juice
of two or three oranges, as they are of goodness, mix all together, and
bake it with a thin paste over your dish.

This will make cheese-cakes as well as a pudding.

142. _An_ ORANGE PUDDING _another Way_.

Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting
them in the boiling to take off the bitter taste; take half a round of
long bisket, slice and scald them with a little cream, beat six eggs
and put to your bisket; take half a pound of currans, wash them clean,
grate in half a nutmeg, put in a little salt and a glass of sack, beat
all together, then put it into your orange skin, tie them tight in a
piece of fine cloth, every one separate; about three quarters of an
hour will boil them: You must have a little white wine, butter and
sugar for