ce oranges which have been sliced, and freed from seeds and all
the white portions. Meringue, and serve cold.

ORANGE CUSTARD.--Turn a pint of hot milk over two cups of stale
bread crumbs and let them soak until well softened: add the yolks of two
eggs, and beat all together until perfectly smooth; add a little of the
grated rind and the juice of three sweet oranges, and sugar to taste.
Lastly add the whites of the eggs beaten to a stiff froth, turn into
cups, which place into a moderate oven in a pan of hot water, and bake
twenty minutes, or until the custard is well set but not watery.

ORANGE PUDDING.--Pare and slice six sweet Florida oranges, removing
the seeds and all the white skin and fibers. Place in the bottom of a
glass dish. Make a custard by stirring two table spoonfuls of cornstarch
braided with a little milk into a pint of boiling milk, and when
thickened, adding gradually, stirring constantly meanwhile, one egg and
the yolk of a second egg well beaten with one fourth cup of sugar. When
partially cool, pour over the oranges. Whip the white of the second egg
to a stiff froth with one fourth cup of sugar which has been flavored by
rubbing over some orange peel, and meringue the top of the pudding.
Fresh strawberries, raspberries, or peaches may be substituted for
oranges in making this dessert, if preferred.

PEACH MERINGUE.--To every pint of stewed or canned peaches,
sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep
pudding dish fifteen minutes, then cover with the whites of the two eggs
beaten till very light with two tablespoonfuls of sugar. Brown in the
oven, and serve cold with whipped cream. For peaches, substitute any
other stewed fruit desired.

PICNIC PUDDING.--Thicken a pint of strawberry or raspberry juice,
sweetened to taste, with two tablespoonfuls of corn starch, as for Fruit
Custard. Turn into the bottom of cups previously wet with cold water,
or a large mold, as preferred. In a second dish heat to boiling a pint
of milk, flavored with cocoanut, to which a tablespoonful of sugar has
been, added. Stir into it two tablespoonfuls of cornstarch rubbed smooth
in a little cold milk, and cook thoroughly. When done, cool slightly and
turn into the molds on the top of the pink portion, which should be
sufficiently cool so that it will not mix. A third layer may be added by
cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth
in a little milk, in a pint of b