1 pint boiling water

3 tablespoonfuls cornstarch

1/2 cup sugar

4 eggs

1 teaspoonful vanilla, or grated yellow rind and juice one orange

Moisten the cornstarch with a little cold water; add the boiling water and sugar. Cook until clear and rather thick. Pour, while hot, into the well beaten whites of the eggs. Add the vanilla and turn it at once into a mould. Beat the yolks of the eggs with four tablespoonfuls of sugar; add a pint of milk; stir this in a double boiler until the custard is slightly thick or coats a knife-blade. Dip a clean knife into the hot custard; if it sticks to the blade, take it quickly from the fire or it will curdle. Add a teaspoonful of vanilla and stand aside to cool. When ready to serve, turn the pudding into a round dish, and pour the custard at the base. This custard is also nice served with fruit syrups or juices.