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FOR LUNCHEON AND SUPPER GUESTS
ORANGE CREAM FILLING
Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar. Bring to boiling point, stirring all the time. Cook 15 minutes over boiling water.
Add
½ teaspoon salt and
1½ tablespoons lemon juice. Cool and fold in
1 cup cream beaten stiff.
BOILED ORANGE FROSTING
Put
1 cup sugar and
¼ cup water in a small saucepan. Stir until sugar is dissolved and boiling point is reached. Do not stir after it boils. Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals. Cook until syrup spins a 4-inch thread when dropped from spoon held at least 8 inches above pan. Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
½ tablespoon orange juice and spread on cake
2 egg whites may be used instead of egg yolks if preferred.
