Orange Cream Pie.
- 1 teacup of powdered sugar.
- 1 tablespoonful of butter.
- 1 egg.
- 1 orange—juice and half the grated peel soaked together, for half an hour, then squeezed in a muslin bag.
- 1 teacupful boiling water.
- 1 tablespoonful of corn-starch, dissolved in cold water.
- Pulp of half an orange.
Stir the corn-starch into the water; cream the butter and sugar, and pour over them the hot mixture. Cool, and add the orange and beaten egg. Take the inner rind from the half-orange, remove the seeds, and chop very fine. Bake in open shells.
Third Week. Friday.