Orange Blossom Dessert

1/2 c. sugar
4 eggs, separated
1 c. scalded milk
1 tbsp. plain gelatin
1/2 c. orange juice
3 tbsp. melted butter
1 c. graham cracker crumbs

Mix 1/4 cup sugar with egg yolks; combine with scalded milk and cook over hor water until a thin custard is formed. Soak gelatin in orange juice for 5 minute; add to hot custard. Stir until dissolved. Allow mixture to cool. Add melted butter to crackers; mix and place half of mixture in bottom of shallow pan. Beat egg whites stiff; add remaining sugar and beat until mixture stands in peaks. When custard begins to congeal, fold in egg whites; pour into crumb-lined dish. Top with remaining crumbs and refrigerate. Serve with orange section and whipped cream. Yield: 6-8 servings.

Mrs. Minerd A. Henningsen, Past Pres.
Harvard Terrace Garden Club
Toledo, O.