The Pattern cook-book

Peel the oranges, removing all the tough while skin ; and cut them into pieces half the size of a nutmeg, taking out the tough portion in the center. Place the oranges in a pudding-dish, squeeze the lemon-juice over them, add half a cupful of the sugar, stir up, and let the whole stand while the rest of the pudding is being prepared. Beat the yolks of the eggs, stir in two tea-spoonfuls of milk, add the same quantity of milk to the corn-starch, and beat these two mixtures together. Heat the rest of the milk in a milk-boiler, and when boiling, add the eggs, corn-starch, etc. Cook five minutes, add the salt and the rest of the sugar, remove from the fire, and lay the mixture a spoonful at a time on top of the oranges in the dish. Beat the whites of the eggs stiff, add to them a table-spoonful of sugar, spread the icing on top of the pudding, and brown it delicately in the oven. This pudding should not be made over night, as the oranges would in that time give off too much of their juice. BAKED LEMON PUDDING. One pint of milk. Two eggs. One lemon (juice, and half the rind). One cupful of bread-crumbs. One-quarter cupful of butter. One-half cupful of sugar. Soak the bread-crumbs in the milk for half an hour. Rub the butter and sugar to a cream, add the beaten yolks of the eggs, stir well, and put in the bread and milk, the lemon-juice and half the grated rind. Butter a pudding-dish, turn in the mixture, and bake slowly for twenty minutes. Beat the whites stiff, add to them one table-spoonful of sugar, spread them on top of the baked pudding, and brown the surface delicately. Serve cold without sauce. ESTELLA PUDDING. The following is sufficient for eight persons, being served hot. Three eggs. Two and one-half table-spoonfuls of sugar. Two table-spoonfuls of butter. Three-quarters cupful of sweet milk. One cupful of raisins. Two tea-spoonfuls of baking powder. One-half tea-spoonful of salt. Flour to thicken. Rub the butter and sugar to a cream, add the eggs, well beaten, stir thoroughly, and put in the milk and salt. Seed the raisins, and chop them coarsely, cutting each raisin in only about four pieces. Scatter the bakingpowder on top of the mixture, add a little flour, stirring it in well, and then add enough more flour to make a rather thick batter ; lastly stir in the raisins. Butter a tin basin or a pudding-mold, turn in the pudding, set the vessel in a steamer over a kettle of boiling hot water, and steam forty-five minutes. Serve with a sauce made of one pint of milk, sweetened to taste and flavored with vanilla. ' TAPIOCA PUDDING. This is to be eaten hot without sauce. For five persons allow One egg. One pint of milk. One-half cupful of pearl tapioca. One-half cupful of sugar. One tea-spoonful of butter. One-half tea-spoonful of salt. One-quarter teaspoonful of cinnamon. One-eighth tea-spoonful of nutmeg. Wash the tapioca, and soak it over night in enough water to cover it. In the morning add the milk, and place the tapioca on the back of the range to soak one hour, but do not let the milk boil : then add the beaten egg and the sugar, spice, salt and butter. Bake an hour in a moderate oven. SIMPLE CORN-STARCH BLANC-MANGE. This is an especially wholesome dessert for little children. To make enough for five persons, allow