together; wet it into paste, and beat it in a mortar;
add whites of eggs whipped to a frost.

_Orange Sponge._

Dissolve two ounces of isinglass in one pint of water; strain it through
a sieve; add the juice of two China oranges and some lemon; sugar it to
your taste. Whisk it till it looks like a sponge; put it into a mould,
and turn it out.

_Orange and Lemon Syrup._

To each pint of juice, which must be put into a large pan, throw a pound
and a half of sugar, broken into small lumps, which must be stirred
every day till dissolved, first carefully taking off the scum. Let the
peel of about six oranges be put into twelve quarts, but it must be
taken out when the sugar is melted, and you are ready to bottle it.
Proceed in the same way with lemon, only taking two pounds of sugar to a
pint of juice.

_Oranges for a Tart._

Pare some oranges as thin as possible; boil them till they are soft. Cut
and core double the number of good pippins, and boil them to pap, but so
as that they do not lose their colour; strain the pulp, and add one
pound of sugar to every pint. Take out the orange-pulp, cut the peel,
make it very soft by boiling, and bruise it in a mortar in the juice of
lemons and oranges; then boil it to a proper consistence with the apple
and orange-pulp and half a pint of rose-water.

_Orange Tart._

Take eight Seville oranges; cut them in halves, pick out all the seeds;
then pick out all the orange as free from the white skins as possible.
Take the seeds out of the cores, and boil them till tender and free from
bitter. When done enough, dry them very well from the water, and beat
five of the orange-peels in a marble mortar till quite smooth. Then take
the weight of the oranges in double-refined sugar, beaten fine, and
sifted; mix it with the juice, and pound all well in the mortar; the
peel that was left unbeaten you slice into your tart. You may keep out
as much sugar as will ice the tart. Make the crust for it with twelve
ounces of flour, six ounces of butter, melted in water, and the yolks of
two eggs, well beaten and mixed into your flour. Be sure to prick the
crust well before it goes into the oven.

Half this quantity makes a pretty-sized tart.

_Another way._

Take as many oranges as you require. Cut the peel extremely thin from
the white, and shred it small. Clear the oranges entirely from the
white, and cut them in small pieces like an apple, taking out the seeds.
Sweeten as require