- One large orange, of a deep colour, and smooth thin rind.
- One lime.
- A quarter of a pound of powdered white sugar.
- A quarter of a pound of fresh butter.
- Three eggs.
- Half a glass of mixed wine and brandy.
- A tea-spoonful of rose-water.
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.
- A quarter of a pound of cocoa-nut, grated.
- A quarter of a pound of powdered white sugar.
- Three ounces and a half of fresh butter.
- The whites only of six eggs.
- Half a glass of wine and brandy mixed.
- Half a tea-spoonful of rose-water.
Break up a cocoa-nut, and take the thin brown skin carefully off, with a knife. Wash all the
