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page 29
grate in the rinds of two Seville oranges, beat in half pound of fine Sugar, add
two spoons orange water, two of rose water, one gill of wine, half pint cream,
two naples biscuit or the crumbs of a fine loaf, or roll soaked in cream, mix
all together, put it into rich puff-paste, which let be double round the edges
of the dish; bake like a custard.
A Lemon Pudding.
1. Grate the yellow of the peals of three lemons, then take two whole lemons,
roll under your hand on the table till soft, taking care not to burst them, cut
and squeeze them into the grated peals.
2. Take ten ounces soft wheat bread, and put a pint of scalded white wine
thereto, let soak and put to No. 1.
3. Beat four whites and eight yolks, and put to above, adding three quarters of
a pound of melted butter, (which let be very fresh and good) one pound fine
sugar, beat all together till thoroughly mixed.
4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with above
composition.
5. Bake near 1 hour, and when baked--stick on pieces of paste, cut with a
jagging iron or a doughspur to your fancy, baked lightly on a floured paper;
garnished thus, they may be served hot or cold.
Puff Pastes for Tarts.
No. 1. Rub one pound of butter into one pound of flour, whip 2 whites and add
with cold water and one yolk; make into paste, roll in, in six or seven times
one pound of butter, flowring it each roll. This is good for any small thing.
No. 2. Rub 6 pound of butter into fourteen pound of flour, eight eggs, add cold
water, make a stiff paste.
No. 3. To any quantity of flour, rub in three fourths of its weight of butter,
(12 eggs to a peck) rub in one third or half, and roll in the rest.
No. 4. Into two quarts flour (salted) and wet stiff with cold water roll in, in
nine or ten times one and half pound of butter.
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