142. _An_ ORANGE PUDDING _another Way_.

Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting
them in the boiling to take off the bitter taste; take half a round of
long bisket, slice and scald them with a little cream, beat six eggs
and put to your bisket; take half a pound of currans, wash them clean,
grate in half a nutmeg, put in a little salt and a glass of sack, beat
all together, then put it into your orange skin, tie them tight in a
piece of fine cloth, every one separate; about three quarters of an
hour will boil them: You must have a little white wine, butter and
sugar for sauce.


143. _To make an_ ORANGE PIE.

Take half a dozen seville oranges, chip them very fine as you would do
for preserving, make a little hole in the top, and scope out all the
meat, as you would do an apple, you must boil them whilst they are
tender, and shift them two or three times to take off the bitter taste;
take six or eight apples, according as they are in bigness, pare and
slice them, and put to them part of the pulp of your oranges, and pick
out the strings and pippens, put to them half a pound of fine powder
sugar, so boil it up over a slow fire, as you would do for puffs, and
fill your oranges with it; they must be baked in a deep delf dish with
no paste under them; when you put them into your dish put under them
three quarters of a pound of fine powder sugar, put in as much water as
will wet your sugar, and put your oranges with the open side uppermost;