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Orange Pudding (II)

Mrs. J. G. Hamilton.

Peel and cut five sweet oranges into thin slices, taking cut the seeds; pour over them a coffee cup of white sugar; let a pint of milk get boiling hot, by setting it in a pot of boiling water; and the yolks of three eggs well beaten, one tablespoon of corn starch, made smooth with a little cold milk; stir all the time; as soon as thickened, pour over the fruit. Beat the whites to a stiff froth, adding a tablespoon of sugar, and spread over the top for frosting; set it in the oven for a few minutes to harden; eat cold or hot (better cold), for dinner or supper. Berries or peaches can be substituted for oranges.