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Orange Custard

Make the same as Simple Lemon Custard No. 1, substituting orange rind for lemon. ORANGES WITH CUSTARD (So-called Soufflé) Peel, halve, core, and slice six oranges, placing a layer in the bottom of a glass dish. Over this sprinkle sugar thickly, then repeat process until all the orange has been used, then let stand for two hours. Make a soft-boiled custard of the yolks of three eggs beaten into a pint of boiling milk and stirred gently until the mixture thickens, not, however, allowing it to boil after adding eggs. Sugar this to taste and let stand until partially cool, when it should be poured over the fruit. Beat the whites of eggs to a stiff froth with a half-cup of sugar and pinch of salt and pile daintily on top.