Orange Blossom Dessert
1/2 c. sugar 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. |
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