The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

boil it till reduced nearly one half. When cold, strain the brandy into the syrup. ORANGE BUTTER. Boil six hard eggs, beat them in a mortar with two ounces of fine sugar, three ounces of butter, and two ounces of blanched almonds beaten to a paste. Moisten with orange-flower water; and when all is mixed, rub it through a cullender on a dish, and serve with sweet biscuits between. ORANGE CHEESECAKES. Blanch half a pound of almonds, beat them very fine, with orange-flower water, half a pound of fine sugar beaten and sifted, a pound of butter that has been melted carefully without oiling, and which must be nearly cold before it is used. Then beat the yolks of ten and the whites of four eggs. Pound in a mortar two candied oranges, and a fresh one with the bitterness boiled out, till they are as tender as marmalade, without any lumps. Beat the whole together, and put it into pattipans. ORANGE CHIPS. Cut oranges in halves, squeeze the juice through a sieve, and soak the peels in water. Next day boil them in the same till tender; then drain and slice the peels, add them to the juice, weigh as much sugar, and put all together into a broad earthen dish. Place the dish at a moderate distance from the fire, often stirring till the chips candy, and then set them in a cool room to dry, which commonly requires about three weeks. ORANGE CREAM. Boil the rind of a Seville orange very tender, and beat it fine in a mortar. Add to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four eggs. Beat them all together for ten minutes; then by gentle degrees, pour in a pint of boiling cream, and beat it up till cold. Set some custard cups into a deep dish of boiling water, pour the cream into the cups, and let it stand again till cold. Put at the top some small strips of orange paring cut thin, or some