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

filled; otherwise wipe them. Custard to fill will do as well; if so, you need not bake the oranges, but put in cold. _Orange Tart._ Squeeze, pulp, and boil two Seville oranges tender: weigh them, and double of sugar; beat both together to a paste, and then add the juice and pulp of the fruit, and the size of a walnut of fresh butter, and beat all together. Choose a very shallow dish, line it with a light puff crust, and lay the paste of orange in it. You may ice it. See _Paste_. _Codlin Tart._ Scald the fruit, as directed under that article; when ready, take off the thin skin, and lay them whole in a dish, put a _little_ of the water that the apples were boiled in at bottom, and strew them over with lump sugar or fine Lisbon; when cold, put a paste round the edges, and over. You may wet it with white of egg, and strew sugar over, which looks well: or, cut the lid in quarters, without touching the paste on the edge of the dish; and either put the broad end downwards, and make the point stand up, or remove the lid altogether. Pour a good custard over it; when cold, sift sugar over it. Or line the bottom of a shallow dish with paste, lay the apples in it, put sugar over, and lay little twists of paste over in bars. _Cherry Pie_ Should have a mixture of other fruit; such as currants or raspberries, or both. _Rhubarb Tart._ Cut the stalks in lengths of four or five inches, and take off the thin skin. If you have a hot hearth, lay them in a dish, and put over a thin syrup of sugar and water: cover with another dish, and let it simmer very slowly an hour; or do them in a blocktin saucepan. When cold, make into a tart, as codlin. _Currant and Raspberry._ Make as a pie; or for a tart; line the dish, put sugar and fruit, lay bars across, and bake. _Applepie._ Pare and core the