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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

AN ORANGE PUDDING
 

 Peel and cut in bits 4 oranges, rejecting the seeds. Sprinkle a cup of sugar over them. Boil a pint of milk, to which add the yolks of 3 eggs, well beaten, with 1 tablespoonful of cornstarch. When it thickens pour it over the fruit. Beat the whites of the eggs with a tablespoonful of pulverized sugar. Frost the pudding and brown it in the oven. You can substitute strawberries or peaches if you like.

Sister Minnie E. Schultz, Lancaster, Pa.