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Orange Pudding

One-half cup of sugar Two eggs One pint of milk One orange Three tablespoons of Larkin Corn Starch Moisten the Corn Starch in a small portion of the milk. Beat the yolks of the eggs with the sugar. Scald the milk and add to it the grated rind of the orange, the corn starch, eggs, and sugar, and orange-juice in the order named. When cooked pour into a puddingdish. Cover with a meringue made from the whites of the eggs and one-half cup of sugar. Brown in the oven, and serve cold.