ORANGE FLOAT

ORANGE FLOAT -1

Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. When boiling, stir into it four tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook until the whole is thickened and clear. When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the white portions. Meringue, and serve cold.

ORANGE FLOAT -2

To make orange float, take one quart of water, the juice and pulp of two lemons, one coffeecupful of sugar. When boiling hot, add four tablespoonfuls of cornstarch. Let it boil fifteen minutes, stirring all the time. When cold, pour it over four or five oranges that have been sliced into a glass dish and over the top spread the beaten whites of three eggs, sweetened and flavored with vanilla. A nice dessert.