1. Mix cornstarch, 1 cup sugar, and salt in a heavy saucepan. Add a small amount of the orange juice and blend until smooth. Stir in remaining orange juice.
2. Bring mixture to boiling, stirring constantly, and cook 3 to 5 minutes.
3. Stir about 3 tablespoons of the hot mixture into beaten eggs; immediately blend with mixture in saucepan.
4. Cook and stir about 3 minutes. Remove from water and cool. Stir in lemon peel. Chill.
5. Meanwhile, sprinkle 2 tablespoons sugar over blueberries and allow to stand at least 30 minutes. Spoon alternating layers of custard and blueberries in parfait glasses, beginning with a layer of custard and ending with blueberries. Top with whipped cream, if desired.

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• 2  medium oranges
• 1¹/₂ cups sifted enriched all-purpose flour
• 1  teaspoon baking soda
• ¹/₄ teaspoon salt
• ¹/₄ teaspoon ground cinnamon
• ¹/₄ teaspoon ground cloves
• ¹/₄ teaspoon ground nutmeg
• ¹/₄ cup shortening
• 1  cup firmly packed brown sugar
• 1  egg, well beaten
• 1  cup dark seedless raisins
• ¹/₂ cup pitted dates, cut in pieces
• ¹/₂ cup walnuts, coarsely chopped

Orange Sauce:

• ³/₄ cup sugar
• 2  tablespoons cornstarch
• ¹/₈ teaspoon salt
• ³/₄ cup orange juice
• ¹/₂ cup water
• 1  teaspoon grated orange peel
• 1  tablespoon butter or margarine

1. For pudding, grease eight 5-ounce custard cups. Set aside.
2. Peel oranges; slice into cartwheels, and cut into pieces; reserve juice as it collects.
3. Blend flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
4. Beat shortening; add brown sugar gradually, beating until fluffy. Add egg and beat thoroughly.
5. Mix in the orange pieces, reserved juice, raisins, dates, and walnuts. Blend in the dry ingredients.
6. Fill custard cups about two-thirds full with mixture; cover tightly with aluminum foil. Set in a pan and fill pan with water to a 1-inch depth. Cover pan with aluminum foil.
7. Cook in a 325 ํF oven 2 hours.
8. For Orange Sauce, mix sugar, cornstarch, and salt in a saucepan. Add orange juice and water gradually, stirring constantly. Bring to boiling, stirring constantly until thickened; cook over low heat 6 to 8 minutes, stirring occasionally.
9. Remove from heat. Blend in orange peel and butter. Keep warm.
10. Unmold puddings while hot onto dessert plates and spoon sauce over each.

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• 1¹/₄ cups fine dry bread crumbs
• ¹/₂ cup enriched all-purpose flour
• 1  cup firmly packed brown sugar
• 1  teaspoon baking powder
• ¹/₂ teaspoon baking soda
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon ground cinnamon
• ¹/₂ teaspoon ground cloves
• ¹/₂ cup salad oil
• ¹/₂ cup undiluted evaporated milk
• 2  eggs
• 1¹/₂ cups canned pumpkin

Lemon Nut Sauce:

• ¹/₂ cup butter or margarine
• 2  cups confectioners’ sugar
• ¹/₄ teaspoon salt
• ¹/₄ teaspoon ground ginger
• ¹/₄ cup lemon juice
• ¹/₂ cup chopped walnuts

1. Blend bread crumbs, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl.
2. Beat oil, evaporated milk, eggs, and pumpkin. Add to dry ingredients; mix until well blended.
3. Turn into a well-greased 2-quart mold. Cover tightly with a greased cover, or tie greased aluminum foil tightly over mold. Place mold on trivet or rack in a steamer or deep kettle with a tight-fitting cover.
4. Pour in boiling water to no more than one half the height of the mold. Cover steamer, bring water to boiling, and keep boiling at all times. If necessary, add more boiling water during cooking period.
5. Steam the pudding 2¹/₂ to 3 hours, or until a wooden pick inserted in center comes out clean.
6. For Lemon Nut Sauce, beat butter in a bowl. Blend confectioners’ sugar, salt, and ginger; add gradually to butter, beating well. Add lemon juice gradually, continuing to beat until blended. Mix in walnuts.
7. Remove pudding from steamer and unmold onto a serving plate. Serve pudding with Lemon Nut Sauce.

Note:
If pudding is to be stored and served later, unmold onto a rack and cool thoroughly. Wrap in aluminum foil or return to mold and store in a cool place. Before serving, resteam pudding about 3 hours, or until thoroughly heated.

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1. Empty pudding mix into a saucepan, then stir in evaporated milk and water.
2. Cook and stir over moderate heat until thickened, about 5 minutes. Remove from heat and stir in peanut butter. Cover and chill.
3. To serve, spoon into dessert dishes. If desired, top with whipped cream and peanuts.

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1. Put plums into a shallow 2-quart baking dish or casserole.
2. Mix brown sugar, 3 tablespoons flour, and cinnamon; sprinkle over plums and mix gently with a fork.
3. Blend 1 cup flour, sugar, baking powder, salt, and mace thoroughly. Add to beaten egg and stir with a fork until mixture is crumbly. Sprinkle evenly over plums in baking dish. Pour melted butter evenly over the topping.
4. Bake at 375 ํF 40 to 45 minutes, or until topping is lightly browned. Serve warm.

Note: Other fresh fruits may be substituted for the plums.

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1. Mix sugar and cornstarch in a saucepan. Add pineapple with syrup, 1 tablespoon butter, and almond extract; mix well. Bring to boiling, stirring constantly until thickened.
2. Remove from heat and stir in lemon peel and juice. Set the sauce aside.
3. Heat ¹/₄ cup butter in a heavy skillet. Add bananas; turn them by rolling to cook evenly and brown lightly. (Do not overcook or fruit will lose its shape.)
4. Allowing one-half banana per person, serve at once topped with the warm pineapple sauce. Sprinkle with coconut.

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1. Combine applesauce, lemon peel, juice, and cinnamon.
2. Beat egg whites and salt until frothy. Add sugar gradually, beat well. Continue beating until rounded peaks are formed. Fold beaten egg whites into applesauce mixture.
3. Spoon immediately into dessert dishes. Sprinkle nutmeg over each serving.

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1. Crushed ice and rock salt will be needed. Wash and scald cover, container, and dasher of a 3- or 4-quart ice cream freezer. Chill thoroughly.
2. Combine bananas, sugar, orange peel, lemon peel, lemon juice, and lime juice; blend thoroughly. Set aside about 10 minutes.
3. Stir fruit juices into banana mixture. Add evaporated milk gradually, stirring until well blended.
4. Fill chilled freezer container no more than two-thirds full with ice cream mixture. Cover tightly. Set into freezer tub. (For electric freezer, follow the directions.)
5. Fill tub with alternate layers of crushed ice and rock salt, using 8 parts ice to 1 part salt. Turn handle slowly 5 minutes. Then turn rapidly until handle becomes difficult to turn (about 15 minutes), adding ice and salt as necessary.
6. Wipe cover and remove dasher. Pack down ice cream and cover with waxed paper or plastic wrap. Replace lid. (Plug dasher opening unless freezer has a solid cover.) Repack freezer container in ice, using 4 parts ice to 1 part salt. Cover with heavy paper or cloth. Let ripen 2 hours.

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1. Put melon pieces, egg white, sugar, and lime juice into an electric blender container. Cover and blend until smooth.
2. Turn into a shallow baking dish. Set in freezer; stir occasionally during freezing.
3. To serve, spoon into chilled dessert dishes.

Pineapple Sherbet:
Follow recipe for Cantaloupe Sherbet; substitute 2 cups fresh pineapple pieces for cantaloupe.

Watermelon Sherbet:
Follow recipe for Cantaloupe Sherbet; substitute 2 cups watermelon pieces for cantaloupe and, if desired, decrease sugar to ¹/₄ cup.

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1. Put drained peaches into a shallow 1-quart baking dish. Set aside.
2. Mix brown sugar, cornstarch, salt, cinnamon, and cloves in a saucepan. Blend in reserved peach syrup and vinegar; add 1 tablespoon butter. Bring mixture to boiling, stirring frequently; cook until thickened, about 10 minutes. Pour over peaches and set in a 400 ํ F oven.
3. Combine biscuit mix and cheese. Stir in melted butter and milk to form a soft dough. Remove dish from oven and drop dough by heaping tablespoonfuls on top of hot peaches.
4. Return to oven and bake 20 minutes, or until crust is golden brown. Serve warm.

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