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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 add the yolks of two well-beaten eggs, stir well, and remove at once from 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.