Orange Custard Pudding. Maltese Cross
1 quart milk.
5 eggs. The beaten yolks of all, the whites of two.
Grated peel of 1 orange.
4 table-spoonfuls powdered sugar for custard, and 2 spoonfuls for méringue.
Scald the milk, and pour carefully over the eggs which you have beaten light with the sugar. Boil one minute, season, and pour into a buttered pudding-dish. Set this in a pan of boiling water, and bake about half an hour, or until well “set.” Spread with a méringue made of the reserved whites. Return to oven to harden, but do not let it scorch.
Eat cold.