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

SHORTCAKES AND PUDDINGS

ORANGE PUDDING
 

 Peel and cut in small squares 6 oranges, sprinkle with sugar. Let stand about 2 hours. Boil 1 pint of milk, beat the yolks of 3 eggs, 3 tablespoonfuls of sugar, a heaping tablespoonful of cornstarch. Stir into the milk while boiling. Cook until thick, or till it is done. When nearly cold, pour over the oranges. Beat the whites of the eggs stiff with 1/2 cup of sugar. Spread over the pudding. Set in the oven in a pan of cold water and let brown lightly. The reason for putting it in a pan of water is to keep the oranges from cooking.

Sister Mary A. Rosenberger, Covington, Ohio.