Part 8 (1/2)

Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkle over the top of your pudding; when you send it to the oven lye a puff-paste around the dish edge.

135. _A_ CARROT PUDDING.

Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified b.u.t.ter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, b.u.t.ter and sugar, for the sauce.

136. _A_ GROUND RICE PUDDING.

Take half a pound of ground rice, half cree it in a quart of milk, when it is cold put to it five eggs well beat, a jill of cream, a little lemon-peel shred fine, half a nutmeg grated, half a pound of b.u.t.ter, and half a pound of sugar, mix them well together, put them into your dish with a little salt, and bake it with a puff-paste round your dish; have a little rose-water, b.u.t.ter and sugar to pour over it, you may p.r.i.c.k in it candid lemon or citron if you please.

Half of the above quant.i.ty will make a pudding for a side-dish.

137. _A_ POTATOE PUDDING.

Take three or four large potatoes, boil them as you would do for eating, beat them with a little rose-water and a gla.s.s of sack in a marble mortar, put to them half a pound of sugar, six eggs, half a pound of melted b.u.t.ter, half a pound of currans well cleaned, a little shred lemon-peel, and candid orange, mix altogether and serve it up.

138. _An_ APPLE PUDDING.

Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified b.u.t.ter, a little lemon-peel shred fine, 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 b.u.t.ter, 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 b.u.t.ter, 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 quant.i.ty of water, s.h.i.+ft 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 b.u.t.ter, 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, s.h.i.+fting 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 gla.s.s 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, b.u.t.ter and sugar for 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 s.h.i.+ft 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.