Steamed Orange Pudding

Pour a cupful and a half of scalded single cream, or rich milk, over one cupful of grated bread crumbs. Add two tablespoonfuls of butter, and let stand fifteen minutes. Beat four eggs with one-fourth of a cupful of sugar. Add the grated rind and juice of one orange and half a lemon and stir into the bread mixture. Add two tablespoonfuls of chopped almonds and turn into buttered timbale molds, decorated with candied orange peel. Steam one hour. Serve hot with strawberries cut in halves, sugared generously, and chilled; or serve the pudding with a hard sauce.

Orange Pudding Sauce No. 1

1 tablespoonful flour.

1 1/2 cupfuls boiling water.

1 cupful sugar.

1 tablespoonful butter.

1 orange finely shredded.

Mix the flour with the sugar and add gradually the boiling water. Put in a saucepan over the fire, and when the mixture boils, add the butter and orange. Boil until the sauce is like thick cream, serve either hot or cold. Good on any boiled or baked pudding.

Orange Pudding Sauce No. 2

Mix two teaspoonfuls of cornstarch with one cupful of sugar. Add two cupfuls boiling water and cook twenty minutes. Add grated rind and juice of one orange and one and one-half tablespoonfuls butter. Serve hot.

Orange Pudding Sauce No. 3

Whites 3 eggs juice and rind of 2 oranges.

1 cupful powdered sugar.

Juice of 1 lemon.

Beat whites until stiff, add sugar gradually and continue beating; add rind and fruit juices.

Frozen Orange Pudding

Prepare a rich boiled custard by slowly heating a pint of milk in the double boiler, adding two well-beaten eggs and two tablespoonfuls of sugar; stir until it thickens; remove from the fire and flavor with the juice of one orange and the grated yellow rind. While this is cooling, peel two oranges, and, removing pits and every particle of white skin, flake the pulp into small bits with a silver fork; sprinkle liberally with powdered sugar. To the cold custard add a half pint of sweetened whipped cream and turn at once into the freezer, stirring in when half frozen the prepared orange pulp and a small cupful of grated macaroon crumbs; continue the freezing until very stiff and then pack in a melon mold. Unmold on a large platter, decorating with stars of whipped cream pressed through a pastry tube and minced candied orange peel.

Orange Pudding No. 1

2 cupfuls scalded milk.

1/2 cupful sugar.

1 cupful soft bread crumbs.

1/2 cupful orange juice 4 eggs.

Grated rind one orange.

1 tablespoonful lemon juice.

1/4 cupful chopped almonds 1/2 teaspoonful salt.

Pour milk over the bread crumbs. Beat eggs, add other ingredients. When blended add bread and milk mixture. Steam in individual molds or one-half pound baking powder can three-quarters of an hour. Remove to serving dish. Serve with hard sauce.

Orange Pudding No. 2

Peel and slice a half dozen oranges, over which sift one cupful of sugar. Boil one pint of milk and thicken with one tablespoonful of dissolved cornstarch. Add the beaten yolks of three eggs just before removing from the stove. Pour this mixture over the oranges. Beat the whites of the eggs with a little sugar, for a meringue, and brown delicately.