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

SHORTCAKES AND PUDDINGS

ORANGE FLOAT
 

 Take 1 quart of water, the juice and pulp of 2 lemons, 1 coffeecup of sugar; boil all together; add 4 tablespoonfuls of cornstarch dissolved in .a little cold water; let boil 15 minutes, stirring all the time. When cold, pour over it 4 or 5 seeded and sliced oranges. Beat the whites of 3 eggs with a little sugar, flavor with vanilla; spread over the top of the float.

Sister Mina Colclesser, Huntington, Ind.