Orange Puffs.
Pare off the yellow peel of a large Seville orange, but be careful not to touch the white; boil it in three several waters to take out the bitterness; it will require about three hours’ boiling. Beat it very fine in a marble mortar, with four ounces of fine lump sugar, four ounces of fresh butter, the yolks of six eggs, four good spoonfuls of sweet thick cream, and one spoonful of orange-flower water. Beat all these ingredients so well together that you cannot discern a particle of the orange-peel. Roll out your puff paste as thin as possible, lay it in pattypans, fill them with the ingredients, but do not cover them. Bake them in an oven no hotter than for cheesecakes; but for frying you must make them with crust without butter, and fry them in lard.
Another way.
Take one pound of single-refined sugar sifted and the rind of an orange grated, a little gum-dragon, and beaten almonds rubbed through a sieve. Mix all these well together; wet it into paste, and beat it in a mortar; add whites of eggs whipped to a frost.
Orange Sponge.
Dissolve two ounces of isinglass in one pint of water; strain it through a sieve; add the juice of two China oranges and some lemon; sugar it to your taste. Whisk it till it looks like a sponge; put it into a mould, and turn it out.
Orange and Lemon Syrup.
To each pint of juice, which must be put into a large pan, throw a pound and a half of sugar, broken into small lumps, which must be stirred every day till dissolved, first carefully taking off the scum. Let the peel of about six oranges be put into twelve quarts, but it must be taken out when the sugar is melted, and you are ready to bottle it. Proceed in the same way with lemon, only taking two pounds of sugar to a pint of juice.