New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Grate the rind of a Seville orange; put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded: beat them all in a marble mortar, and add as you do it the whole of eight eggs well beaten and strained: scrape a raw apple, and mix with the rest; put a paste at the bottom and sides of the dish, and, over the orange mixture, put crossbars of paste. Half an hour will bake it. _Another Orange Pudding._ Mix of the orange paste hereafter directed two full spoons, with six eggs, four of sugar, four ounces of butter warm, and put into a shallow dish, with a paste lining. Bake 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 sized pudding, with a paste at the bottom of the dish. Bake twenty minutes. _An excellent Lemon Pudding._ Beat the yelks of four eggs; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take the essence: then peel, and beat it in a mortar with the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into a shallow dish; nick the edges, and put the above into it. When served, turn the pudding out of the dish. _A very fine Amber Pudding._ Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar, finely powdered; melt the butter and mix well with it: then add the yelks of fifteen eggs well beaten, and as much fresh candied orange, as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over, as you would a pie, and bake it in a slow oven. It is as good cold as hot. _Baked Apple Pudding._ Pare and quarter four large