Peel and cut five good oranges into thin slices, taking out the seed. Pour over them a coffee-cup of white sugar. Let a pint of milk get boiling hot by setting it in some boiling water. Add yolks of three eggs well beaten, one tablespoonful corn starch, made smooth with a little milk. Stir all the time, and as soon as thickened pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, spread over the top. Set it in the oven a few minutes to harden. Serve either hot or cold.—Mrs. E. P. G.
Orange Pudding.
Yolks of 16 eggs.
1 pound powdered sugar.
1 pound butter, creamed.
The rinds of two oranges, grated, and the juice of one lemon.—Mrs. Dr. T. W.
Orange Pudding.
Take skin of a large orange, boil it soft, pound it, and add the juice of one orange, with the juice of a lemon, ten eggs, one pound butter, one pound sugar; beat to a cream; add glass of wine, brandy, and rose water.—Mrs. J. T. G.
Orange Pudding.
Pare two oranges, beat very fine, and add half a pound of sugar, and half a pound of butter, washed. Beat the yolks of sixteen eggs, and add to them the other ingredients, well mixed and beaten together. Bake in a puff-paste. For eight or ten persons.—Mrs. F.