250. Half a pound of butter,
Half a pound of sugar,
Five eggs,
Two table spoonsful of brandy,
The rind of an orange.
Lay the rind of an orange to soak over night. The next day boil it and mash it fine. It must be boiled in fresh water.
Beat the butter and sugar as for cake. Whisk the eggs and add to it, then stir in the liquor and orange.
Cover your pie plates with rich paste, fill them and bake in a moderate oven.
ALMOND PUDDING.
251. Half a pound of butter,
Half a pound of sugar,
Five eggs,
Six ounces of sweet almonds,
Two ounces of bitter almonds,
Half a gill of rose-water.
Blanch the almonds, pound them in a mortar to a paste with a little rose-water. Stir the butter and sugar to a cream. Whisk the eggs, mix all the ingredients together, line your pie plates with paste, fill them, and bake them as directed for other puddings.
COCOA-NUT PUDDING, No. 1.
252. A quarter of a pound of sugar,
A quarter of a pound of cocoa-nut,
Three ounces of butter,
The whites of six eggs,
Half a glass of wine and brandy mixed,
One table spoonful of rose-water.
Beat the butter and sugar smooth, whisk the eggs and add to it, then stir in the grated nut and liquor.