ORANGE PUDDING #4

Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting them
in the boiling to take off the bitter taste; take half a round of long
bisket, slice and scald them with a little cream, beat six eggs and put
to your bisket; take half a pound of currans, wash them clean, grate in
half a nutmeg, put in a little salt and a glass of sack, beat all together,

then put it into your orange skin, tie them tight in a piece of fine cloth,
every one separate; about three quarters of an hour will boil them: You
must have a little white wine, butter and sugar for sauce.

RAISIN APPLE CRISP

3 Apples

1/4 cup Raisins

1/4 cup Chopped nuts

1/8 cup Water

3/8 cup Brown sugar

1/8 teaspoon Cinnamon

1/2 tablespoon Lemon juice

2 tablespoon Flour

2 tablespoon margarine

1/8 teaspoon Salt

Wash, pare, core and slice apples thinly. Mix with raisins.

Place in a greased casserole Add cinnamon, salt, lemon juice and
water Work sugar, flour and margarine (fat) together to form crumb
like consistency Spread over apple and raisin mixture

Bake in 380 degree oven for at least 30 minutes.

Roasted Garlic Jam

4 heads garlic, large roasted
1 and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley, coarsely
1 chopped
1 cayenne pepper, pinch
1 ground pepper, fresh

1. Chop garlic with knife until it forms a paste.

2. Place in a bowl, add remaining ingredients. Stir to blend.

3. Use for bruschetta, pizza or grilled meats. Yield 2/3 cup.