Instructions: 1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice; then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.)

2. Combine cornstarch, sugar and water; then bring to a boil, stirring constantly.

3. Add orange pulp and juice and cook, stirring, only to heat through.

Serve hot, in small bowls. VARIATIONS:
1. For the cornstarch, substitute 3 tablespoons glutinous rice flour. In step 3, simmer the pulp and juice, covered, for 2 minutes.

2. In step 3, add with the orange 1 slice canned pineapple, shredded; or 1/2 pound muscatel grapes, peeled, pitted and mashed.

3. For a thinner drink, use 4 to 5 cups of water.

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