OKANGES. 101 



Orange Pudding, No. 2. -Peel and cut five sweet or- 

 anges into thin slices, taking out the seeds; pour over them 

 a cofEee-cup of wliite sugar, let a pintof piilkget boiling Iiot 

 by setting it in a pot of boiling water; add the yolks of 

 three eggs, well-beaten, one tablespoonful of corn- taroh 

 made smooth with a little cold milk, stirring all the time; 

 as soon as thickened, pour over the fruit. Beat the whites 

 to a stiff froth, adding a tablespoonful of sugar, and spread 

 over the top for frosting; set in the oven for a few minutes 

 to harden; eat cold or hot (better coUi) for dinner or sup- 

 per. Peaches or other fruit can be substituted in their sea- 

 son for oranges. 



Orange Pudding, No. 3.— Beat together half a cupful 

 of sugar and an even taV)lespoonful of butter; add the beat- 

 en yolks of three eggs, one cupful of milk, one cupful of stale 

 fine bread-crumbs, and lastly the beaten whites of three 

 oggs. Put a layer of the bread-crumbs on the bottom of a 

 pudding dish, then a layer of orange marmalade, and so 

 continue till the dish is full, using a cupful of marmalade 

 in all. Bake fifty minutes or steam a little over an hour. 



Orange Pudding, No. 4.— Soak a scant pint of stale 

 bread-crumbs or rolled cracker-crumbs in a pint of water 

 for two hours, and then stir into them the grated rind of 

 two oranges and the juice of five or six according to their 

 Aze. Cream one large tablespoonful of butter with three 

 of sugar; stir into it the beaten yolks of four eggs and the 

 whites of two, and then mix with the crackers, and bake an 

 hour in a buttered pudding-dish. Than cover with a mer- 

 ingue of the whites of two or three eggs, and as many ta- 

 blespoonfuls of sugar as there are whites, spread over the 

 top, and brown ten or fifteen minutes. It should be served 

 cold. 



