Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/27

Rh ORANGE PUDDING.

Grate the yellow rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, taking out all the seeds.

Stir the butter and sugar to a cream.

Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together.

Have ready a sheet of puff-paste, made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half and hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.

COCOA-NUT PUDDING.

Break up a cocoa-nut, and take the thin brown skin carefully off, with a knife. Wash all the