Pare some oranges as thin as possible; boil them till they are soft. Cut and core double the number of good pippins, and boil them to pap, but so as that they do not lose their colour; strain the pulp, and add one pound of sugar to every pint. Take out the orange-pulp, cut the peel, make it very soft by boiling, and bruise it in a mortar in the juice of lemons and oranges; then boil it to a proper consistence with the apple and orange-pulp and half a pint of rose-water.
Orange Tart.
Take eight Seville oranges; cut them in halves, pick out all the seeds; then pick out all the orange as free from the white skins as possible. Take the seeds out of the cores, and boil them till tender and free from bitter. When done enough, dry them very well from the water, and beat five of the orange-peels in a marble mortar till quite smooth. Then take the weight of the oranges in double-refined sugar, beaten fine, and sifted; mix it with the juice, and pound all well in the mortar; the peel that was left unbeaten you slice into your tart. You may keep out as much sugar as will ice the tart. Make the crust for it with twelve ounces of flour, six ounces of butter, melted in water, and the yolks of two eggs, well beaten and mixed into your flour. Be sure to prick the crust well before it goes into the oven.
Half this quantity makes a pretty-sized tart.
Another way.
Take as many oranges as you require. Cut the peel extremely thin from the white, and shred it small. Clear the oranges entirely from the white, and cut them in small pieces like an apple, taking out the seeds. Sweeten as required, and bake in a nice paste. In winter, apples may be mixed.
Panada.
Take oatmeal, clean picked and well beaten; steep it in water all night; strain and boil it in a pipkin, with some currants, a blade or two of mace, and a little salt. When it is well boiled, take it off; and put in the yolks of two or three new-laid eggs, beaten with rose-water. Set it on a gentle fire, and stir it that it may not curdle. Sweeten with sugar, and put in a little nutmeg.
Pancakes. No. 1.
Mix a quart of milk with as much flour as will make it into a thin batter; break in six eggs; put in a little salt, a glass of raisin wine, a spoonful of beaten ginger; mix all well together; fry and sprinkle them with sugar.