Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the
Yolks of two eggs,
One orange cut in tiny pieces.
Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-buttered soufflé dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre. Serve warm, with orange syrup for a sauce.
ORANGE CREAM PIE
Line a pie tin with plain pastry and then place in a saucepan
One cup of milk,
One-half cup of water,
Juice of three oranges,
Grated rind of one-half orange,