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 boiling milk, and stirring in, just as it is taken from the stove, the well-beaten yolks of two eggs.

PLAIN CORNSTARCH PUDDING.—­Heat to boiling a pint and a half of milk, with a few bits of the yellow rind of a lemon to flavor it.  While the milk is heating, rub four large spoonfuls of cornstarch to a cream with half a cup of cold milk; beat well together the yolks of three eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and whip the whites of the eggs to a stiff froth.  When the milk is actively boiling, remove the bits of lemon rind with a skimmer, and stir in the starch mixture; stir constantly and boil three or four minutes—­until the starch is well cooked; then add gradually, stirring well meanwhile, the yolks and sugar.  Remove from the fire, and stir the beaten whites lightly through the whole.  Serve with a dressing of fruit juice or fruit syrup; if in the season of fresh berries, the pudding may be dressed with a few spoonfuls of mashed strawberries, raspberries, or currants.