ADDENDA Q7 
and some orange peel, season with spice and sugar; put 
in a good handful of currants, two or three grated 
biskits, canary or orange flower water, and two or three 
eggs; mix them well together, put them into a dish 
with cover of paste, lay on the lid and garnish the rim.” 
An “ Apple Florendine” consisted of an immensely large 
dish, filled with baking apples, sugar, and lemon to the 
very brim, with rich paste covering, pie fashion. When 
baked, before serving up, the ‘‘ upper crust” or ‘ lid” 
was taken off by a ‘‘ skilful hand, divided into portions 
or shares, to be again returned to the dish, ranged 
around, by way of garnish, when, to complete the mess, 
a full quart of well-spiced ale was poured in ‘hissing 
hot.’” This ancient dainty was prepared for many a 
Christmas board as a prelude to the popular ‘ snap- 
dragon.” We have also a ‘‘ Florendine of Rice,” made 
very carefully, as per recipe, viz. :— 
‘* Boil half a pound of rice in fair water till it is very 
tender, then put in a quart of milk or cream, boil till 
thick, and season it with sweet spice and sugar; beat 
eight eggs very well and mix with it. Add to it half 
a pound of currants, half a pound of butter, and the 
marrow of two bones, three grated biskits, sack and 
orange flower water. Having covered your dish with 
paste, put in your mixture and bake it.” 
I must here bring my quotations to an end, having 
already, I believe, exceeded the limits of space allotted to 
my paper, though I have not touched on many and 
various topics of interest connected with my subject, 
some of which would perhaps be more worthy of 
attention than the antiquated specimens here recorded. 
