Arrange sliced oranges in glass dish, pour over them boiled custard. Serve very cold.
2 cupfuls scalded milk.
1/4 cupful sugar yolks 3 eggs.
1/8 teaspoonful salt.
1/2 teaspoonful vanilla.
Beat eggs slightly, add sugar and salt and beat again. Pour the hot milk on the eggs, stirring all the time. Cook in double boiler until a coating is formed on the spoon, strain immediately, chill and flavor.
3 cupfuls milk.
1/2 cupful boiled rice.
1/4 teaspoonful salt 1/2 cupful sugar orange peel orange juice, and cook until the mixture thickens, stirring to keep smooth. Strain and beat into the whipped white of the egg until the mixture is creamy.
Into one cupful of granulated sugar stir two tablespoonfuls of pastry flour and a pinch of salt. Mix well, add grated rind and juice of one orange and the juice of one lemon with the well-beaten yolks of two eggs. Then add one cupful of milk and lastly fold in the beaten whites of two eggs. Use one crust and bake in rather a slow oven about thirty-five minutes.