made Plain and Eajy . 
223 
A jlorendine of oranges, or apples. 
GET half a dozen of Seville oranges, fave the juice, takeout 
the pulp, lay them in water twenty-four hours, fhift them 
three or four times, then boil them in three or four waters, then 
drain them from the water, put them in a pound of fugar, and 
their juice, boil them to a fyrup, take great care they do not 
Hick to the pan you do them in, and fet them by for ufe. When 
you ufe them, lay a puff-pafte all over the difti, boil ten pippins 
pared, quartered and cored, in a little water and fugar, and 
Alice two of the oranges and mix with the pippins in the difflu 
Bake it in a flow oven, with cruft as above; or juft bake th® 
cruft, and lay in the ingredients. 
T0 make an artichoke pye. 
BOIL twelve artichokes, take off all the leaves and choke, 
take the bottoms clear from the ftalk, makeagood puff- pafte cruft* 
and lay a quarter of a pound of good frefh butter all over the 
bottom of your pye; then lay a row of artichokes, flrew a little 
pepper, fait, and beaten mace over them, then another row, and 
ftrew the reft of your fpice over them, put in a quarter of a 
pound more of butter in little bits, take half an ounce of truffles 
and morels, boil them in a quarter of a pint of water, pour the 
water into the pye, cut the truffles and morels very fmall, throw 
all over the pye ; then have ready twelve eggs boiled hard, take 
only the hard yolks, lay them all over the pye, pour in a gill of 
white wine, cover your pye and bake it. When the cruft is 
done, the pye is enough. Four large blades of mace and twelve 
peppercorns well beat will do, with a tea-fpoonful of fait. 
To make a fweet egg pye . 
MAKE a good cruft, cover your difti with it, then have 
ready twelve eggs boiled hard, cut them in flices, and lay 
them in your pye, throw half a pound of currants, clean washed 
and picked, all over the eggs, then beat up four eggs well, 
mixed with half a pint of white wine, grate in a fmall nutmeg* 
and make it pretty fweet with fugar. You are to mind to lay a 
quarter of a pound of butter between the eggs, then pour in 
your wine and eggs and cover your pye. Bake it half an hour, 
" or till the cruft is done. 
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