take them out, and when cold, slice them thin, and pick out the seeds; put a pound of loaf sugar into a pint of water—when it boils, slice into it twelve pippins pared and cored—lay in the lemons and oranges, stew them tender, cover the dish with puff paste, lay the fruit in carefully, in alternate layers—pour on the syrup, put some slips of paste across, and bake it.
AN APPLE CUSTARD.
Pare and core twelve pippins, slice them tolerably thick, put a pound of loaf sugar in a stew pan, with a pint of water and twelve cloves: boil and skim it, then put in the apples, and stew them till clear, and but little of the syrup remains—lay them in a deep dish, and take out the cloves; when the apples are cold, pour in a quart of rich boiled custard—set it in water, and make it boil till the custard is set—take care the water does not get into it.
BOILED LOAF.
Pour a quart of boiling milk over four little rolls of bread—cover them up, turning them occasionally till saturated with the milk; tie them very tight in cloths, and boil them an hour; lay them in the dish, and pour a little melted butter over them; for sauce, have butter in a boat, seasoned with wine, sugar, and grated nutmeg.
TRANSPARENT PUDDING.
Beat eight eggs very light, add half a pound of pounded sugar, the same of fresh butter melted, and
