Magic Orange Cups

1 1/2 tbsp.
3/4 c. sugar
2 eggs, separated
3 tbsp. flour
Dash of salt
1 tbsp. grated orange rind
1 c. milk
1/3 c. orange juice

In a bowl, cream shortening and sugar thoroghly. Add beaten egg yolks, flour, salt and orange rind; beat well. Add combined milk and orange juice. Fold in stiffly beaten egg whites. Spoon mixture into six custard cups. Place in a shallow baking pan containing 1 inch hot water. Bake at 350 degrees for 45 minutes until top is golden and custard is set or when a silver knife inserted around edge of custard comes out clean. Custard will be firm when it cools and topped by delicate layer of sponge cake.
Yield: 6 servings.

Mrs. Maurice E. Thompson, Dir.
Rake and Hoe Garden Club
Westfield, N.J.