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ORANGE PUDDING(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)
One small lemon, with a smooth thin rind.
A quarter of a pound of powdered white sugar.
A quarter of a pound of fresh butter--washed.
A table-spoonful of white wine and brandy, mixed.
A tea-spoonful of rose-water.
Five ounces of sifted flour, and a quarter of a pound of
fresh butter for the paste.
Grate the yellow part of the rind of a small lemon. Then cut the
lemon in half, and squeeze the juice into the plate that contains
the grated rind, carefully taking out all the seeds. Mix the juice
and rind together.
Put a quarter of a pound of powdered white sugar into a deep
earthen pan, and cut up in it a quarter of a pound of the best
fresh butter. If the weather is very cold, set the pan near the
fire, for a few minutes, to soften the butter, but do not allow it
to melt or it will be heavy. Stir the butter and sugar together,
with a stick or wooden spoon, till it is perfectly light and of
the consistence of cream.
Put the eggs in a shallow broad pan, and beat them with an
egg-beater or rods, till they are quite smooth, and as thick as a
boiled custard. Then stir the eggs, gradually, into the pan of
butter and sugar. Add the liquor and rose water by degrees, and
then stir in, gradually, the juice and grated rind of the lemon.
Stir the whole very hard, after all the ingredients are in.
Have ready a puff-paste made of five ounces of sifted flour, and a
quarter of a pound of fresh butter. The paste must be made with as
little water as possible. Roll it out in a circular sheet, thin in
the centre, and thicker towards the edges, and just large enough
to cover the bottom, sides, and edges of a soup-plate. Butter the
soup-plate very well, and lay the paste in it, making it neat and
even round the broad edge of the plate. With a sharp knife, trim
off the superfluous dough, and notch the edges. Put in the mixture
with a spoon, and bake the pudding about half an hour, in a
moderate oven. It should be baked of a very light brown. If the
oven is too hot, the paste will not have time to rise well. If too
cold, it will be clammy. When the pudding is cool, grate
loaf-sugar over it.
Before using lemons for any purpose, always roll them awhile with
your hand on a table. This will cause them to yield a larger
quantity of juice.
ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY.Seed and slice five large oranges; pour over them a cup of sugar.
Take one pint of boiling milk; add yolks of three eggs, one-half cup
of sugar, a tablespoon of corn starch; boil until it thickens; when
nearly cold, pour over the oranges. Beat whites of the eggs with a
little sugar; spread over the top, and brown in oven.
Orange PuddingFour large oranges, sliced thin and sprinkled with sugar. Make a boiled
custard of one pint milk, yolks of three eggs, pinch of salt, one
tablespoonful cornstarch, three tablespoonfuls sugar. When cold, pour
over oranges, cover with beaten whites and one-half cup sugar. To be
eaten cold. Whipped cream can be used instead of frosting.
Orange PuddingStir to a cream six ounces of white powdered sugar, with four of
butter--then add a wine glass of wine, the juice and chopped peel of a
couple of large fresh oranges. Beat eight eggs to a froth, the whites
and yelks separately--mix them with a quart of milk, a couple of ounces
citron, cut in small strips, and a couple of ounces of pounded crackers.
Mix all the ingredients well together--line a pudding dish with pastry,
put a rim of puff paste round the edge of the dish, and then turn in
the pudding, and bake it in a quick oven about half an hour.
Orange Pudding No 1Take the yolks of twelve eggs and the whites of two, six ounces of the
best sugar, beat fine and sifted, and a quarter of a pound of orange
marmalade: beat all well together; set it over a gentle fire to thicken;
put to it half a pound of melted butter, and the juice of a Seville
orange. Bake it in a thin light paste, and take great care not to scorch
it in the oven.
Orange Pudding No 2Grate off the rind of two large Seville oranges as far as they are
yellow; put them in fair water, and let them boil till they are tender,
changing the water two or three times. When they are tender, cut them
open, take away the seeds and strings, and beat them in a mortar, with
half a pound of sugar finely sifted, until it is a fine light paste;
then put in the yolks of ten eggs well beaten, five or six spoonfuls of
thick cream, half a Naples biscuit, and the juice of two more Seville
oranges. Mix these well together, and melt a pound of the best butter,
or beat it to a cream without melting: beat all light and well together,
and bake it in a puff paste three quarters of an hour.
Orange Pudding No 3Grate the peel of four china oranges and of one lemon; boil it in a pint
of cream, with a little cinnamon and some sugar. Scald crumb of white
bread in a little milk; strain the boiled cream to the bread, and mix it
together; add the yolks of six and the whites of three eggs; mix all
well together. Put it into a dish rubbed with a little butter, and bake
it of a nice brown colour. Serve with wine sauce.
Orange Pudding No 4Melt half a pound of fresh butter, and when cold take away the top and
bottom; then mix the yolks of nine eggs well beaten, and half a pound of
double-refined sugar, beaten and seared; beat all well together; grate
in the rind of a good Seville orange, and stir well up. Put it into a
dish, and bake it.
Orange Pudding No 5Simmer two ounces of isinglass in water; steep orange-peel in water all
night; then add one pint of orange-juice, with the yolks of four eggs,
and some white sugar. Bake a quarter of an hour or twenty minutes.
Orange Pudding No 6Cut two large china oranges in quarters, and take out the seeds; beat
them in a mortar, with two ounces of sugar, and the same quantity of
butter; then add four eggs, well beat, and a little Seville
orange-juice. Line the dish with puff paste, and bake it.
Plain Orange PuddingMake a bread pudding, and add a table-spoonful of ratafia, the juice of
a Seville orange and the rind, or that of a lemon cut small. Bake with
puff paste round it; turn it out of the tin when sent to table.
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