Take the grated rind of an orange, six fresh eggs, a quarter of a pound of flour, and three-quarters of a pound of powder sugar; put these into a mortar, beat them to a paste, which put into cases, and bake like other biscuits.
To be made in the same way, as lemon cheesecakes.
Make a pint of cream very sweet, put it over the fire, let it just boil, put the juice of a large orange into a small deep glass, having previously steeped a bit of orange-peel for a short time in the juice, when the cream is almost cold, pour it out of a tea-pot upon the juice, holding it as high as possible.
Having boiled the rind of a Seville orange very tender, beat it in a mortar to a fine paste; put to it the juice of a Seville orange, a spoonful of the best brandy, four ounces of loaf-sugar, and the yolks of four eggs; beat them all well together ten minutes, then pour in by degrees a pint of boiling cream; keep beating it till cold; put it into custard glasses. Set them in an earthen dish of hot water; let them stand till they are set, then stick preserved orange, or orange chips, on the top. It may be served hot or cold.
Take the juice of six oranges, six eggs well beaten, a pint of cream, a quarter of a pound of sugar, a little cinnamon and nutmeg. Mix all well together; stir it over a slow fire till thick, then put in a small piece of butter, and keep stirring it till cold.
Sift two pounds and a quarter of fine flour, and add to it a pound and three-quarters of treacle, six ounces of candied orange-peel cut small, three-quarters of a pound of moist sugar, one ounce of ground ginger, and one ounce of allspice: melt to an oil three-quarters of a pound of butter; mix the whole well together, and lay it by for twelve hours; roll it out with as little flour as possible, about half an inch thick; cut it into pieces three inches long and two wide; mark them in the form of checkers with the back of a knife; put them on a baking-plate about a quarter of an inch apart; rub them over with a brush dipped in the yolk of an egg beat up with a tea-cupful of milk; bake it in a cool oven about a quarter of an hour: when done, wash them slightly over again, divide the pieces with a knife (as in baking they will run together).
To each orange, one quart of strong spirits, and one pound and a quarter of loaf sugar are allowed; six or eight cloves are to be stuck into each orange, which, with the spirits and sugar, is to be put into a jar. It must be closely covered, and stirred occasionally in the course of two months; it is then to be filtered through blotting paper, and bottled for use.
Lemon liquor is made in the same way, substituting lemons for oranges. Instead of mixing the sugar with the other materials in the jar, it may be made into a sirup, and added to the strained or filtered spirits. This, though more troublesome, will be found a better method.
Mix wth stuffing. Peel a Seville orange, or lemon, very thin, taking off only the fine yellow rind (without any of the white); pound it in a mortar with a bit of lump sugar; rub it well with the peel; by degrees add a little of the forcemeat it is to be mixed with: when it is well ground and blended with this, mix it with the whole: there is no other way of incorporating it so well. Forcemeats, etc. are frequently spoiled by the insufficient mixing of the ingredients.
Put the peels of a dozen thick-skinned oranges into a gallon of brandy; dissolve two pounds of sugar in the juice of the oranges, add to it the brandy, and having stirred them together well, close the vessel tightly, and leave it for a month; then strain it off, and bottle it