Orange Soufflé
Make a boiled custard with the yolks of five eggs, a quart of milk, and sugar to taste. When cool pour it over four sliced oranges, from which all seeds and tough fibre have been removed, and to which has been added one cupful of sugar, and grated rind of one orange. Place this in baking dish, cover with a meringue made of the whites of four eggs; then place the dish in a shallow pan of cold water and put in oven until the meringue is a golden brown. Serve cold.