Remove peel and seeds from the fruit and cut fine. Sprinkle over the oranges half the sugar. Let stand for a few hours. Beat the yolks of the eggs, add the rest of the sugar, cornstarch and salt, and stir into the boiling milk. Pour this, when cooled, over the oranges and sugar. Beat the whites of the eggs to a stiff froth and add two tablespoonfuls of sugar. Spread this over the top and brown in the oven. To be eaten cold.
=Plum Pudding=
Take ten or twelve Boston crackers, split them open and soak over night in milk. Use a large pudding dish that will hold three or four quarts. Put in a layer of crackers, a handful of raisins, two tablespoonfuls of sugar, cinnamon and nutmeg, and a little butter on the crackers; repeat this three times. Have a layer of crackers on the top. Make a custard of three or four eggs, five is better, one cupful of sugar, a little salt, and milk enough to fill the dish within two inches of the top. Bake in a slow oven four or five hours. Let stand until cold, and it will slip out whole. Serve with hot sauce.
=Queen's Pudding=
1 Pint of Bread 1 Quart of Milk 3 Eggs 1 Cupful of Sugar 1 Teaspoonful of Butter 1 Lemon
Soak one pint of bread in a quart of milk till soft. Beat together the yolks of the eggs, sugar, butter, and the juice and rind of half a lemon. Stir all together and bake until it rises, about an hour and a half. When nearly cold, spread the top with jelly, and then the white of the eggs, beaten stiff. Brown in the oven. To be eaten cold.
=Poor Man's Rice Pudding=
1 Quart of Milk 1 Small Cupful of Sugar 1/2 Cupful of Washed Rice (scant) 1 Piece of Butter, size of a Hickory Nut 1/2 Teaspoonful of Salt 1 Teaspoonful of Vanilla
Bake slowly for three hours; the success lies in the baking. If baked right it will be creamy on top.
=Suet Pudding=