For five, take a pound of Naples biscuit, some blanched almonds, the yelks of four eggs beaten, sugar to your taste, four ounces of butter warmed: grate the biscuit, and mix with the above, and some orange flower water. Fill preserved oranges, and bake in a very slow oven. If you like them frosted, sift sugar over them as soon as filled; otherwise wipe them. Custard to fill will do as well; if so, you need not bake the oranges, but put in cold.
Orange Tart.
Squeeze, pulp, and boil two Seville oranges tender: weigh them, and double of sugar; beat both together to a paste, and then add the juice and pulp of the fruit, and the size of a walnut of fresh butter, and beat all together. Choose a very shallow dish, line it with a light puff crust, and lay the paste of orange in it. You may ice it. See Paste.
Codlin Tart.
Scald the fruit, as directed under that article; when ready, take off the thin skin, and lay them whole in a dish, put a little of the water that the apples were boiled in at bottom, and strew them over with lump sugar or fine Lisbon; when cold, put a paste round the edges, and over.
You may wet it with white of egg, and strew sugar over, which looks well: or, cut the lid in quarters, without touching the paste on the edge of the dish; and either put the broad end downwards, and make the point stand up, or remove the lid altogether. Pour a good custard over it; when cold, sift sugar over it.
Or line the bottom of a shallow dish with paste, lay the apples in it, put sugar over, and lay little twists of paste over in bars.
Cherry Pie
Should have a mixture of other fruit; such as currants or raspberries, or both.