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Orange Pudding, Boiled

Take the thin yellow rind of two Seville oranges, and boil it until tender. Drain it well, and pound it to a paste. Pour a pint of boiling milk over a quarter of a pound of spongecakes or finely-grated bread-crumbs; soak until cold, then add the rind of the oranges, three table-spoonfuls of powdered sugar, the strained juice of a small lemon, two ounces of clarified butter, and four well-beaten eggs. Mix all thoroughly. Pour the mixture into a well-buttered mould which it will quite fill, tie the mould in a floured cloth, plunge it into boiling water, and let the pudding boil quickly until done enough. A pudding thus made may be steamed or baked as well as boiled. Half a dozen sweet almonds blanched and pounded will greatly improve the flavour. Time, one hour to boil or steam; half an hour to bake. Probable cost, 1s. Sufficient for three or four persons.