Typed with a typewriter on thin, white onion-skin like paper. Stained. Date unknown.

Orange Pudding

1 cup water
1 cup sugar
4 Tab. cornstarch
grated rind of 3 oranges
grated rind of 1 lemon
Juice of 1 lemon
3 egg whites beaten stiff

• Grate rinds and add lemon juice.
• Put sugar and most of water in double boiler to heat. Retain small amount of water to mix with cornstarch.
• Add cornstarch paste, stirring constantly–cook until thick and clear (should be quite thick like an extra heavy cream sauce).
• Remove from fire, add lemon juice and rinds, and pour over stiffly beaten egg whites.
• Blend and return to double boiler and cook five minutes.
• Pour over the 3 diced oranges, serve with custard sauce.

Custard Sauce

1 1/2 cup milk
1 Tab. cornstarch (mix with a little water)
3 egg yolks slightly beaten
1/4 cup sugar
A few drops of lemon extract. Or a teas. of sherry, rum or vanilla may be used.

Follow instructions for making any custard.