sauce.

143. _To make an_ ORANGE PIE.

Take half a dozen seville oranges, chip them very fine as you would do
for preserving, make a little hole in the top, and scope out all the
meat, as you would do an apple, you must boil them whilst they are
tender, and shift them two or three times to take off the bitter taste;
take six or eight apples, according as they are in bigness, pare and
slice them, and put to them part of the pulp of your oranges, and pick
out the strings and pippens, put to them half a pound of fine powder
sugar, so boil it up over a slow fire, as you would do for puffs, and
fill your oranges with it; they must be baked in a deep delf dish with
no paste under them; when you put them into your dish put under them
three quarters of a pound of fine powder sugar, put in as much water as
will wet your sugar, and put your oranges with the open side uppermost;
it will take about an hour and half baking in a slow oven; lie over
them a light puff-paste; when you dish it up take off the lid, and turn
the oranges in the pie, cut the lid in sippets, and set them at an
equal distance, to serve it up.

144. _To make a quaking_ PUDDING _another Way_.

Take a pint of cream, boil it with one stick of cinnamon, take out the
spice when it is boiled, then take the yolks of eight eggs, and four
whites, beat them very well with some sack, and mix your eggs with the
cream, a little sugar and salt, half a penny wheat loaf, a spoonful of
flour, a quarter of a pound of almonds blanch'd and beat fine, beat
them altogether, wet a thick cloth, flour it, and put it in when the
pot boils; it must boil an hour at least; melted butter, sack and sugar
is sauce for it; stick blanch'd almonds and candid orange-peel on the
top, so serve it up.

145. _To make_ PLUMB PORRIDGE.

Take two shanks of beef, and ten quarts of water, let it boil over a
slow fire till it be tender, and when the broth is strong, strain it
out, wipe the pot and put in the broth again, slice in two penny loaves
thin, cutting off the top and bottom, put some of the liquor to it,
cover it up and let it stand for a quarter of an hour, so put it into
the pot again, and let it boil a quarter of an hour, then put in four
pounds of currans, and let them boil a little; then put in two pounds
of raisins, and two pounds of prunes, let them boil till they swell;
then put in a quarter of an ounce of mace, a few cloves beat fine, mix
it with a little water, and put it in