hole into four round loaves, and place them upon white
paper. After they are well buttered, varnish them all over with a
feather, dipped in the yolk of an egg stirred up with a little beer. Set
the loaves in a quick oven three quarters of an hour; while baking, take
half a pound of new butter, add to it four spoonfuls of water, half a
nutmeg grated, and sugar sufficient to sweeten it. Stir them together
over the fire till they boil; when sufficiently thickened, draw the
loaves from the oven, open their tops, pour in the butter and sugar, and
send them up with sugar strewed over them.

BUTTERED LOBSTERS. Pick out the meat, cut and warm it, with a little
weak brown gravy, nutmeg, salt, pepper, butter, and a little flour. If
done white, a little white gravy and cream.

BUTTERED ORANGES. Grate off a little of the outside rind of four Seville
oranges, and cut a round hole at the blunt end opposite the stalk, large
enough to take out the pulp and seeds and juice. Then pick the seeds and
skin from the pulp, rub the oranges with a little salt, and lay them in
water for a short time. The bits cut out are to be saved. Boil the fruit
in fresh water till they are tender, shifting the water to take out the
bitterness. In the meantime make a thin syrup with fine sugar, put the
oranges into it, and boil them up. As the quantity of syrup need not be
enough to cover them, turn them round, that each part may partake of the
syrup, and let them remain in it hot till they are wanted. About half an
hour before serving, put some sugar to the pulp, and set it over the
fire; mix it well, and let it boil. Then add a spoonful of white wine
for every orange, give it a boil, put in a bit of fresh butter, and stir
it over the fire to thicken. Fill the oranges with it, and serve them
with some of the syrup in the dish, with the bits on the top.

BUTTERED ORANGE-JUICE. Mix the juice of seven Seville oranges with four
spoonfuls of rose-water, and add the yolks of eight and the whites of
four eggs well beaten. Strain the liquor on half a pound of sugar
pounded, stir it over a gentle fire; and when it begins to thicken, add
a piece of butter the size of a small walnut. Keep it over the fire a
few minutes longer, then pour it into a flat dish, and serve it to eat
cold. If no silver saucepan for the purpose, do it in a china bason in a
saucepan of boiling water, the top of which will just receive the bason.

BUTTERED PRAWNS. Take them out of the