Birch Island Steamed Pudding

2 slices bread 1 tablespoon butter

5 tablespoons Sunkist orange marmalade 1 cup scalded milk

1 tablespoon sugar 1/2 teaspoon salt

2 eggs

Cut two slices of bread one-half inch thick; remove crusts; cut each slice into four triangular-shaped pieces; spread with butter, then with Sunkist orange marmalade, and line buttered melon mold with pieces. Beat eggs; add sugar, salt, and scalded milk, slowly, while stirring constantly; then pour mixture over the bread. Steam three hours, and serve hot with cream.

Orange Charlotte

1 tablespoon gelatine

1/4 cup cold water

1/4 cup boiling water

1/2 cup sugar

1 1/2 cups strained Sunkist orange juice

1/2 tablespoon Sunkist lemon juice

1 1/2 cups heavy cream

Lady-fingers

Soak gelatine for five minutes in cold water; dissolve in boiling water, and add strained Sunkist orange and lemon juice and sugar. Set dish containing mixture in a pan of crushed ice, and stir until it begins to thicken. Fold in cream, beaten until stiff; line mold with lady-fingers; pour mixture into the centre, and set on ice to stiffen.

Cocoanut Bread Pudding

To Orange Bread Pudding add one-half cup desiccated cocoanut, and sprinkle meringue with cocoa-nut before baking.

Orange Tapioca Pudding

1/4 cup quick cooking tapioca 2 cups milk

2 eggs

1/2 cup sugar 1/2 teaspoon salt

3 Sunkist oranges 2 tablespoons sugar

Put milk and tapioca in double boiler; cook fifteen minutes; then add eggs, beaten with salt and one-half cup sugar. Pare oranges; remove sections from membrane; put in bottom of baking-dish; sprinkle with two tablespoons sugar; pour tapioca mixture over oranges, and bake in moderate oven until custard is firm.

Lemon Crumb Pudding

2 cups scalded milk

2 cups bread crumbs 1/4 teaspoon salt

1/4 cup sugar

1 egg

Grated rind 1 Sunkist lemon

3 tablespoons Sunkist lemon juice 1 tablespoon melted butter

Pour the scalded milk over the fine, dry bread crumbs; add salt and sugar, egg well beaten, grated Sunkist lemon rind, Sunkist lemon juice, and melted butter. Pour into a buttered pudding-dish, and bake in a slow oven forty minutes. Serve with Creamy Lemon Sauce (see page 50).

Orange Bread Pudding

1 cup bread crumbs

2 tablespoons butter 2 cups scalded milk 2 egg yolks

1/3 cup sugar

Juice 2 Sunkist oranges

Grated rind 2 Sunkist oranges

Soak bread crumbs, butter and scalded milk thirty minutes; then add egg yolks, beaten with sugar, and Sunkist orange juice and rind. Pour into a buttered pudding-dish, and bake in a moderate oven until firm. Cover with Eight-Minute Meringue (see page 49).

Orange Panache

1 tablespoon gelatine

2 tablespoons cold water

2 tablespoons boiling water

2 bananas

1 Sunkist orange

1/2 Sunkist lemon

1/2 cup powdered sugar

Few grains salt

1 cup cream

Soak gelatine in cold water; dissolve in hot water. Peel and scrape bananas, and force through a sieve; add pulp and juice of Sunkist orange and Sunkist lemon, sugar, salt, and dissolved gelatine. Set bowl containing mixture in pan of ice-water, stirring occasionally, and when beginning to stiffen, fold in whipped cream. Line fancy mold with slices of "Orange Jelly Roll" (see page 37). Pour in gelatine mixture, and chill. Un-mold on glass plate for serving.