Magic Orange Cups
1 1/2 tbsp.
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.
Mrs. Maurice E. Thompson, Dir. |
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