THE ORANGE 215 



ORANGE MARMALADE PUDDING 



Mix together two tablespoonfuls or one glass of orange 

 marmalade with one heaping tablespoon of flour, the yolks 

 of three eggs and whites of two, a pinch of salt, and sugar 

 if necessary (according to sweetness of inarmalade). Bake 

 in a pudding-dish half an hour and when done dot the 

 top with meringue made from the stiff -beaten white of the 

 egg and a half-cup of sugar. 



ORANGE SAUCE 



Cream together one cup sugar; half -cup butter, and one 

 cup orange juice. 



FILLING FOR ORANGE PIE OR BAKED PUDDING 



Pare to the juice-pulp one large orange, halve and core 

 it and cut into small pieces. Add three-fourths cup 

 sugar and set aside. In another vessel mix smooth two 

 tablespoonfuls of cornstarch with three-fourths cup of 

 sweet milk. Add the zest (see The Lemon) of two 

 oranges or grated rind,of one, with one tablespoon of butter. 

 Bring this to a boil (in double cooking-vessel) when a.dd the 

 yolks of two well-beaten eggs, stir well, and remove at 

 once frdm the fire. Have ready the pastry baked to a 

 pale brown. Line crust with the sliced orange ; pour over 

 it the custard, and bake a few minutes in a hot oven. When 

 done place on the top a meringue made of the stiff -beaten 

 whites of the eggs and a half-cup of sugar, and brown 

 quickly in the oven. 



ORANGE CHEESE CAKES 



Same as Lemon Cheese Cakes. Substitute orange in 

 same proportion. 



