American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables

rose water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better. _Pompkin_. No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour. No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour. _Orange Pudding_. Put sixteen yolks with half a pound butter melted, grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add two spoons orange water, two of rose-water, one gill of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix all together, put it into rich puff-paste, which let be double round the edges of the dish; bake like a custard. _A Lemon Pudding_. 1. Grate the yellow of the peals of three lemons, then take two whole lemons, roll under your hand on the table till soft, taking care not to burst them, cut and squeeze them into the grated peals. 2. Take ten ounces soft wheat bread, and put a pint of scalded white wine thereto, let soak and put to No. 1. 3. Beat four whites and eight yolks, and put to above, adding three quarters of a pound of melted butter, (which let be very fresh and good) one pound fine sugar, beat all together till thorougly mixed. 4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with above composition. 5. Bake near 1 hour, and when baked--stick on pieces of paste, cut with a jagging iron or a doughspur to your fancy, baked lightly on a floured paper; garnished thus, they may be served hot or cold. _Puff Pastes for Tarts_. No. 1. Rub one pound of butter into one pound of flour, whip 2 whites and add with cold water and one yolk; make