you please then set the sugar on the fire with seven or eight spoonfuls of water, skim it clean, then put in the peel, and the meat of the oranges and lemons, and the pippins, and so boil them; put in as much of the outward rind of the oranges as you think fit, and so boil them till they are enough,
Cracknels.
TAKE half a pound of the whitest flour, and a pound of sugar beaten small, two ounces of butter cold, one spoonful of carraway-feeds, steeped all night in vinegar: then put in three yolks of eggs, and a little rose-water, work your paste altogether; and after that beat it with a rolling-pin, till it be light; then roll it out thin, and cut it with a glass, lay it thin on plates buttered, and prick them with a pin; then take the yolks of two eggs, beaten with rose-water, and rub them over with it; then set them into a pretty quick oven, and when they are brown take them out and lay them in a dry place.
To make orange loaves.
TAKE your orange, and cut a round hole in the top, take out all them eat, and as much of the white as you can with out breaking the skin: then boil them in water till tender, shifting the water till it is not bitter; then take them up and wipe them dry: then take a pound of fine sugar, a quart of water, or in proportion to the oranges; boil it, and take off the scum as it riseth: then put in your oranges, and let them boil a little, and let them lie a day or two in the syrup; then take the yolks of two eggs, a quarter of a pint of cream (or more), beat them well together; then grate in two Naples biscuits, (or white bread) a quarter of a pound of butter, and four spoonfuls of sack; mix it all together till your butter is melted; then fill the oranges with it, and bake them in a slow oven as long as you would a custard, then stick in some cut citron, and till them up with sack, butter, and sugar grated over.
To make a lemon tower or pudding.
GRATE the outward rind of three lemons; take three quarters of a pound of sugar, and the same of butter, the yolks of eight eggs, beat them in a marble mortar, at least an hour; then lay a thin rich cruft in the bottom of the dish you bake it in, as you may something also over it: three quarters of an hour will bake it. Make an orange-pudding the same way, but parethe
