A Florendine of oranges or apples,
GET half a dozen of Seville oranges, save the juice, take out the pulp, lay them in water twenty-four hours, shift them three or four times, then boil them in three or four waters, then drain them from the water, put them in a pound of sugar, and their juice, boil them to a syrup, take great care they do not stick to the pan you do them in, and set them by for use. When you use them, lay a puff-paste all over the dish, boil ten pippins pared, quartered and cored, in a little water and sugar, and slice two of the oranges and mix with the pippins in the dish. Bake it in a slow oven, with crust as above; or just bake the crust, and lay in the ingredients.
To make an artichoke pye.
BOIL twelve artichokes, take off all the leaves and choke, take the bottoms clear from the stalk, make a good puff-pastecrust, and lay a quarter of a pound of good fresh butter all over the bottom of your pye; then lay a row of artichokes, throw a little pepper, salt, and beaten mace over them, then another row, and stew the rest of your spice over them, put in a quarter of a pound more of butter in little bits, take half an ounce of truffles and morels, boil them in a quarter of a pint of water, pour the water into the pye, cut the truffles and march very small, throw all over the pye; then have ready twelve eggs boiled hard, take only the hard yolks, lay them all over the pye, pour in a gill of white wine, cover your pye and bake it. When the cruft is done, the pye is enough. Four large blades of mace and twelve peppercorns well beat will do, with a tea-spoonful of salt.
To make a sweet egg pye.
MAKE a good crust, cover your dish with it, then have ready twelve eggs boiled hard, cut them in dices, and lay them in your pye, throw half a pound of currants; clean washed and picked, all over the eggs, then beat up four eggs well, mixed with half a pint of white wine, grate in a small nutmeg, and make it pretty sweet with sugar. You are to mind to lay a quarter of a pound of butter between the eggs, then pour your wine and eggs and cover your pye. Bake it half an hour, or till the crust is done.
