1. Cut up oranges in small pieces to make a thick layer on the bottom of a pudding dish. Make a thick boiled custard, and when cool pour over the oranges. Use the whites of the eggs (two or three), make a a meringue of the whites, spread over the top, and slightly brown in the oven.

2. Take one pint of milk and put on the stove to scald; while it is doing so, pare and separate three or four oranges, and place them in a two-quart dish, and put one teacup sugar over them. Take the yolks of two eggs, half a teacup of sugar, one-third corn starch; beat together, and add to milk; let it scald up, then pour over the oranges; beat the whites of two eggs stiff, and a little pulverized sugar, and pour over the whole; bake until the whites are of a Light brown.

3. One quart of milk, three eggs, two dessertspoonfuls of corn starch; use the yolks, corn starch, and milk, and make a boiled custard, let it stand until cold, pare and slice four oranges in a dish, with two cups of sugar, pour the custard over the oranges, stir all together, then put the whites, well beaten with a little sugar, on the top of the whole, set in the oven for a few moments to brown; let it get very cold before serving.