idg "The Art of Cookery? 
To make a third orange pudding « 
) YOU mufltake two large Seville oranges, and grate off die 
rind as far as they are yellow ; then put your oranges ill fair 
Water, and let them boil till they are tender. Shift the water 
three or four times to take out the bitternefs ; when they are ten¬ 
der, cut them open and take away the feeds and firings, and beat 
the other part in a mortar, with half a pound of higar, till it 
is a pa fie 5 then put to it the yolks of fix eggs, three or four 
ifpoonfuls of thick cream, half a Naples bifcuit grated, mix thefe 
together, and melt a pound of frcfh butter very thick, and ftir 
it well in. When it is cold, put a little thin puff-pafte about 
the bottom and rim of your difh ; pour itl the ingredients, and 
bake it about three quarter^ of an hour. 
To make a fourth orange pudding . 
YOU muft take the outfide rind of three Seville oranges, 
boil them in feveral waters till they are tender, then pound them 
in a mortar, with three quarters of a pound of fugar 5 then blanch 
half a pound of fweet almonds, beat them very fine with rofe- 
water to keep them from oiling, then beat fixteen eggs, but fijt 
whites, a pound offrefli butter, and beat all thefe together till 
it is light and hollow ; then lay a thin puff-pafte all over a difh 3 
and put in the ingredients. Bake it with your tarts. 
To make a lemon pudding. 
GRATE the outfide rind of two clear lemons 5 then grate 
two Naples bifcuits and mix with the grated peel, and add to it 
three quarters of a pound of white fugar, twelve yolks of eggsj 
and half the whites, three quarters of a pound of melted buttery 
half a pint of thick cream; mix all well together, lay a puff- 
pafleall over the diih, pour the ingredients in^ and bake it. Ail 
hour will bake it. 
To make an almond pudding. 
BLANCH half a pound of fweet almonds, and four bitter 
ones, in warm water, take them and pound them in a marble 
mortar, with two fpoonfuls of orange-flower-water, and two of 
rofe- water, a gill of fack 5 mix in four grated Naples bifcuits, 
three quarters of a pound bf 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 fugar \ mix all well together* make a 
