Stir the butter and sugar to a cream.

Beat the eggs as light as possible, and then stir them by degrees
into the pan of butter and sugar. Add, gradually, the liquor and
rose-water, and then by degrees, the orange and lime. Stir all
well together.

Have ready a sheet of puff-paste made of five ounces of sifted
flour, and a quarter of a pound of fresh butter. Lay the paste in
a buttered soup-plate. Trim and notch the edges, and then put in
the mixture. Bake it about half an hour, in a moderate oven. Grate
loaf-sugar over it, before you send it to table.


COCOA-NUT PUDDING

A quarter of a pound of cocoa-nut, grated.
A quarter of a pound of powdered white sugar.
Three ounces and a half of fresh butter.
The whites only of six eggs.
A table-spoonful of wine and brandy mixed.
Half a tea-spoonful of rose-water.

Break up a cocoa-nut, and take the thin brown skin carefully off,
with a knife. Wash all the pieces in cold water, and then wipe
them dry, with a clean towel. Weigh a quarter of a pound of
cocoa-nut, and grate it very fine, into a soup-plate.

Stir the butter and sugar to a cream, and add the liquor and