ORANGE CUSTARD

ORANGE CUSTARD -1

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 CUSTARD -2

The juice of 6 oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and 1 dessertspoonful of cornflour. Add enough water to the fruit juices to make 1-1/2 pints of liquid. Set this over the fire with the sugar; meanwhile smooth the cornflour with a little cold water, and thicken the liquid with it when boiling. Set aside the saucepan, so as to cool the contents a little. Beat up the eggs, gradually stir into them the thickened liquid, and then proceed with the custard. This is a German sweet, and very delicious.

ORANGE CUSTARD -3

Take four large oranges, and roll them under your hand on the table to increase the juice. Then squeeze them into a bowl, and mix with the juice a very small tea-cup full of cold water. Use none of the peel. Add gradually sufficient sugar to make it very sweet. Beat twelve eggs till quite light, and then stir the lemon

juice gradually into them, beating very hard at the last. Put the mixture into cups, and bake it ten minutes. When done, grate nutmeg over the top of each, and set them among ice, or in a very cold place. These custards being made without milk.