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1 ENV. UNFLAVORED GELATIN
1/2 CUP SUGAR
DASH SALT
4 EGGS YOLKS
1/2 CUP ORANGE JICE
1/3 CUP LEMON
JUICE
1/2 CUP WATER
1/2 TEASPOON GRATED ORANGE PEEL
1/4 TEASPOON GRATED LEMON PEEL
4 EGGS WHITES
1/3
CUP SUGAR
1 BAKED 9- INCH PASTRY SHELL
MIX TOGETER
IN SAUCE PAN THROUGHLY MIX GETALIN
1/2 CUP SUGAR,
SALT
BEAT TOGETHER
EGG YOLKS, ORANGE JUICE, LEMON JUICE AND WATER;
STIR INTO GELATIN MIXTURE.
COOK AND STIR OVER MED HEAT JUST UNTIL MIXTURE COMES TO BOILING.
REMOVE FROM HEAT.
STIR IN ORANGE
AND LEMON PEEL
CHILL
STIRRING OCCASIONALLY TILL MIXTURE MOUNDS SLIGHTLY WHEN SPOONED
BEAT EGG
WHITES TILL SOFT PEAKS FORM.
GRADUALLY ADD THE 1/3 CUP SUGAR, BEATING TO STIFF PEAKS.
FLOD IN GELATION
MIXTURE.
PILE INTO COOLED BAKED PASTRY SHELL.
CHILL TILL FIRM.
TRIM WITH DOLLOPS OF WHIPPED
CREAM AND A SPRINKLE OF SHREDDED ORANGE PEEL.
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