ORANGE CUSTARD

The juice of 6 oranges and of 1/2 a lemon
6 eggs
6 oz. of sugar
and 1 dessertspoonful of cornflour

Add enough water to the fruit juices to make 1-1/2 pints of liquid. Set this over the heat with the sugar; meanwhile smooth the cornflour with a little cold water, and thicken the liquid with it when boiling. Set aside the saucepan, (which should be an enamelled one) so as to cool the contents a little. Beat up the eggs, gradually stir into them the thickened liquid, and then proceed with the custard as in the previous recipe. This is a German sweet, and very delicious.