eam._

Grate the peels of four Seville oranges into a pint of water, then
squeeze the juice into the water. Well beat the yolks of four eggs; put
all together; and sweeten with double-refined sugar. Press the whole
hard through a strong strainer; set it on the fire, and stir it
carefully one way, till it is as thick as cream.

_Orange Jelly._

Dissolve two ounces of isinglass in a pint of water; add a pint of the
juice of four China oranges, two Seville oranges, and two lemons. Grate
the peel of them all, and sweeten to your palate.

_Orange Paste._

Pick all the meat out of the oranges, and boil the rinds in water till
they are very tender. Cut off all the outside, and beat the pulp in a
mortar till it is very fine. Shred the outside in long thin bits, and
mix it with the meat, when you have taken out all the seeds. To every
pint of juice put half a pint of the pulp, and mix all together. Then
boil up a candy of sugar; put in your paste, and just scald it; add a
good pound of sugar to a pint of the paste; put it into a broad earthen
pan, set it on a stove, let it remain till it candies; skim it off with
a spoon, drop it on glasses to dry, and as, often as it candies keep
skimming it.

_Another way._

To six ounces of sugar put six ounces at least of fine flour, mixed with
a little orange-flower water, but no eggs, as they would make it too
dry. Moisten with water, taking care that it is neither too hard nor too
soft. Rub the pan with a little fine oil.

_Orange Puffs._

Pare off the yellow peel of a large Seville orange, but be careful not
to touch the white; boil it in three several waters to take out the
bitterness; it will require about three hours' boiling. Beat it very
fine in a marble mortar, with four ounces of fine lump sugar, four
ounces of fresh butter, the yolks of six eggs, four good spoonfuls of
sweet thick cream, and one spoonful of orange-flower water. Beat all
these ingredients so well together that you cannot discern a particle of
the orange-peel. Roll out your puff paste as thin as possible, lay it in
pattypans, fill them with the ingredients, but do not cover them. Bake
them in an oven no hotter than for cheesecakes; but for frying you must
make them with crust without butter, and fry them in lard.

_Another way._

Take one pound of single-refined sugar sifted and the rind of an orange
grated, a little gum-dragon, and beaten almonds rubbed through a sieve.
Mix all these well