Licence: In copyright
Credit: 365 orange dishes : an orange dish for every day in the year. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![water. Bring i cupful of water and 2 cup- fuls of sugar to a boil, add 1 pint of orange juice and take from the fire, add the beaten yolks of 4 eggs and the dissolved gelatine. Stir until it begins to thicken, then add 1 quart of whipped cream; turn into a freezer and freeze to a mush, then pack in ice for two hours. 26.—Orange Custard Cake Filling. Beat 3 eggs with \]/2 cupfuls of sugar; add the juice of 3 oranges, 1 tablespoonful of but- ter, 1 cupful of hot water and 1 teaspoonful of corn-starch mixed with a little orange juice. Cook until thick, stirring constantly; use when cool for cake filling. 27.—Orange and Pineapple Tapioca. Soak pound of pearl tapioca all night in water to cover. Boil until clear, adding water if necessary. When clear, add 1 cupful of sugar, the juice of 1 large orange and 1 cupful of chopped pineapple; stir well and set away to cool. When partly stiff, add the beaten whites of 5 eggs. Serve with whipped cream.](https://iiif.wellcomecollection.org/image/b21506073_0109.jp2/full/800%2C/0/default.jpg)
