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

it twenty minutes.--Another. Rather more than two table-spoonfuls of the orange paste, mixed with six eggs, four ounces of sugar, and four ounces of butter melted, will make a good pudding, with a paste at the bottom of the dish. Twenty minutes will bake it.--Or, boil the rind of a Seville orange very soft, and beat it up with the juice. Then add half a pound of butter, a quarter of a pound of sugar, two grated biscuits, and the yolks of six eggs. Mix all together, lay a puff paste round the edge of the dish, and bake it half an hour. ORANGE TART. Squeeze, pulp, and boil two Seville oranges quite tender. Weigh them, add double the quantity of sugar, and beat them together to a paste. Add the juice and pulp of the fruit, and a little bit of fresh butter the size of a walnut, and beat all together. Choose a very shallow dish, line it with a light puff-crust, lay the orange paste in it, and ice it over. Or line a tart pan with a thin puff-paste, and put into it orange marmalade made with apple jelly. Lay bars of paste, or a croquant cover over, and bake it in a moderate oven.--Another. Squeeze some Seville oranges into a dish, grate off the outside rind, throw the peel into water, and change it often for two days. Boil a saucepan of water, put in the oranges, and change the water three or four times to take out the bitterness: when they are quite tender, dry and beat them fine in a mortar. Take their weight in double refined sugar, boil it to a syrup, and skim it clean: then put in the pulp, and boil it till it is quite clear. Put it cold into the tarts, and the juice which was squeezed out, and bake them in a quick oven. Lemon tarts are made in the same way. ORANGE WINE. To six gallons of water put fifteen pounds of soft sugar: before it boils, add the whites of six eggs well beaten, and