ORANGE PUDDING

4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of cornflour, sugar to taste. Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the milk, and thicken it with the cornflour; let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot; pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set. Serve hot or cold.

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