To make a third orange pudding.
YOU must take two large Seville oranges, and grate off the rind as far as they are yellow; then put your oranges in fair water, and let them boil till they are tender. Shift the water three or four times to take out the bitterness; when they are tender, cut them open and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till it is a paste; then put to it the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples biscuit grated, mix three together, and melt a pound of fresh butter very thick, and stir it well in. When it is cold, put a little thin puff-paste about the bottom and rim of your dish; pour in the ingredients; and bake it about three quarters of an hour.
To make a fourth orange pudding.
YOU must take the outfide rind of three Seville oranges, boil them in several waters till they are tender, then pound them in a mortar, with three quarters of a pound of sugar; then blanch half a pound of sweet almonds, beat them very fine with rose-water to keep them from boiling, then beat sixteen eggs, but six whites, a pound of fresh butter, and beat all these together till it is light and hollow; then lay a thin puff-paste all over a dish, and put in the ingredients. Bake it with your tarts.
To make a lemon pudding.
GRATE the outside rind of two clear lemons; then grate two Naples biscuits and mix with the grated peel, and add to it three quarters of a pound of white sugar, twelve yolks of eggs, and half the whites, three quarters of a pound of melted butter, half a pint of thick cream; mix all well together, lay a puff-paste all over the dish, pour the ingredients in, and bake it. An hour will bake it.
To make an almond pudding.
BLANCH half a pound of sweet almonds, and four bitter ones, in warm water, take them and pound them in a marble mortar, with two spoonfuls of orange-flower-water, and two of rose-water, a gill of sack; mix in four grated Naples biscuits, three quarters of a pound of melted butter; beat eight eggs, and mix them with a quart of cream boiled, grate in half a nutmeg and a quarter of a pound of sugar; mix all well together, make a
