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 ORANGE PUDDINGS

ORANGE PUDDINGS
MARIA PARLOA ORANGE PUDDING
ORANGE ROLEY POLEY
SAUCES FOR PUDDINGS
OTHER FRUIT PUDDINGS
OTHER RECIPES FOR PUDDINGS AND DUMPLINGS
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES & MORE
ORANGE PUDDING
Five sweet oranges, one coffeecup of white sugar, one pint of milk, the yolks of three eggs, one tablespoon of cornstarch. Peel and cut the oranges into thin slices, taking out the seeds; pour over them the sugar and let them stand while you make the rest. Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the cornstarch made smooth with a little cold milk, and the well-beaten yolks of the eggs and a little flavoring. Stir it all well together until it is smooth and cooked. Set it off and pour it over the oranges. Beat the whites to a stiff froth, adding two tablespoons of sugar, spread over the top for frosting. Set into the oven a few minutes to brown. Eat cold. Berries, peaches and other fruits may be substituted.

MARIA PARLOA ORANGE PUDDING

One pint of milk, the juice of six oranges and the rind of three, eight eggs, half a cup of butter, half a cup of granulated sugar, one tablespoon of ground rice, paste to line the pudding-dish. Mix the ground rice with a little of the cold milk. Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice. Stir for five minutes; then add the butter and set away to cool. Beat together the sugar, the yolks of eight eggs and whites of four. Grate the rinds and squeeze the juice of the oranges into this. Stir all into the cooked mixture. Have a pudding-dish holding about three quarts lined with paste. Pour the preparation into this and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs to a stiff froth and gradually beat in the powdered sugar. Cover the pudding with this. Return to the oven and cook ten minutes, leaving the door open. Set away to cool. It must be ice cold when served.

ORANGE ROLEY POLEY

Make a light dough the same as for apple dumplings, roll it out into a long narrow sheet, about quarter of an inch thick. Spread thickly over it peeled and sliced oranges, sprinkle it plentifully with white sugar, scatter over all a teaspoon or two of grated orange peel, then roll it up. Fold the edges well together to keep the juices from running out. Boil it in a floured cloth one hour and a half. Serve it with lemon sauce. 
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