beat them both together for half an hour; take three ounces of sweet
almonds blanch'd, beat them with a spoonful or two of fair water to
keep them from oiling, half a pound of butter, melt it without water,
and the juice of two oranges, then put in the rasping of your oranges,
and mix all together; lay a thin paste over your dish and bake it, but
not in too hot an oven.


140. _An_ ORANGE PUDDING _another Way_.

Take half a pound of candid orange, cut them in thin slices, and beat
them in a marble mortar to a pulp; take six eggs, (leave out half of
the whites) half a pound of butter, and the juice of one orange; mix
them together, and sweeten it with fine powder sugar, then bake it with
thin paste under it.


141. _An_ ORANGE PUDDING _another Way_.

Take three or four seville oranges, the clearest skins you can get,
pare them very thin, boil the peel in a pretty quantity of water, shift
them two or three times in the boiling to take out the bitter taste;
when it is boiled you must beat it very fine in a marble mortar; take
ten eggs, (leave out six of the whites) three quarters of a pound of
loaf sugar, beat it and put it to your eggs, beat them together for
half an hour, put to them half a pound of melter butter, and the juice
of two or three oranges, as they are of goodness, mix all together, and
bake it with a thin paste over your dish.

This will make cheese-cakes as well as a pudding.