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.