The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Pare the rind very thin from two China oranges, so as not to get more of the white than you are obliged, and put it into a mortar. Break two penny sponge cakes into a basin: scoop out the insides of the oranges into a sieve which you have placed over the basin : rub the juice, and as much of the pulp as you possibly can through the sieve, upon the cakes, and let them soak. Pound the rinds of the oranges very fine in a mortar, mix them with four more sponge cakes crumbled, and soak them in two thirds of a pint of milk. Beat up the cakes that are along with the juice and pulp, and then mix all well together. Whisk up two eggs, and three yolks of eggs to a froth, and put them to the cake, with an ounce and a half of candied orange peel cut in small pieces, and sugar sufficient to sweeten it: mix all lightly together, and put it into a dish. Bake it in a moderate oven. You may garnish the top with candied orange peel cut in thin slices. BAKED APPLE PUDDING. Slice into a stewpan six large apples, which you have pared and cored, put to them a tea-cupful of water, and stew them till tender; pour the water from them; then beat them quite smooth in a basin; add about three parts of a tea-cupful of stale bread crumbs, and sweeten the whole with powdered loaf sugar. Whisk up two eggs and the yolks of two more, and add them, with some grated lemon peel and nutmeg, a little candied lemon peel cut in small pieces; and an ounce of butter. Line a dish with puff paste, and put an edging of puff paste round it; put the apples in the middle, with candied lemon peel or citron, cut in thin slices on the top, and bake it in a warm oven. VERMICELLI PUDDING. Put a pint of milk into a stewpan ,and let it boil. then add two ounces of vermicelli; pare the rind of half a lemon very thin, and tie it up in a piece of clean cloth, with a small piece of cinnamon, and put them into the milk; let all simmer or boil gently over a slow tire, until the vermicelli has soaked up at least half the milk. Whisk up three eggs to a froth, and add them, with a little nutmeg grated, and an ounce of butter, a wine glassful of brandy, and sugar enough to sweeten it. Take out the spice-bag; and you can either boil it tor half an hour in a mould, as directed for Ratafia Pudding, or bake it in a dish. If boiled, it will require wine sauce. CARROT PUDDING. Boil some carrots till tender, taking care that they are all good ones, rub six ounces of them through a hair sieve. Put three penny sponge cakes into a basin, and pour upon them a teacupful and a half of boiling milk. Whisk up six eggs to a froth; and then beat the milk and cake smooth. Mix the carrots, eggs, and cake together, with six ounces of butter, a wine-glassful and a half of brandy, and enough loaf sugar to sweeten it. Put it into a dish, garnish the top with candied orange or lemon peel cut in thin slices, and bake it in a warm oven. If you think fit, you may put a rim of puff paste round the edge of the dish; or ornament it with leaves of puff paste, or with slices of candied peel. TAPIOCA PUDDING.