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Orange and Macaroon Pudding

Soak one-third of a pound of almond macaroons in a pint of milk until soft. Beat four eggs without separating and add to them one-half cup sugar and the grated rind of one orange. Do not grate in any of the white pith, as it spoils the flavor. Stir this mixture carefully into the macaroons and add the juice of two oranges. Pour into a buttered mold and set on a stand or ring in a kettle of boiling water. Boil steadily for an hour. Serve hot with orange sauce.