Georgette Pudding Sauce

2 eggs

2 1/2 tablespoons sugar

Juice 1/2 Sunkist lemon

1 tablespoon water

Grated rind 1/2 Sunkist lemon

Beat yolks of eggs until thick and lemon-colored, beat in one and one-half tablespoons sugar, add Sunkist lemon juice and rind and boiling water, and cook in double boiler, stirring constantly, until thick and creamy. Beat whites of eggs until light; then beat in gradually the remaining sugar. Combine mixtures; cook one minute; stir occasionally until cool; use on cottage pudding, or serve as a dessert in small glasses, lined with lady-fingers or thin slices of sponge cake.

Orange Puff Sauce

2 egg whites Few grains salt

2/3 cup powdered sugar 1 Sunkist orange 1/2 Sunkist lemon

Beat whites of eggs and salt until very stiff; add sugar slowly, beating constantly; then add grated rind and juice of the orange and juice of the lemon.

Sunkist Orange Panache

Sunkist Orange Panache.

Orange Syrup Sauce

1 cup Sunkist orange juice

1 teaspoon grated Sunkist orange rind

1 cup sugar

Juice 1 Sunkist lemon

Grated rind 1/2 Sunkist lemon

Put ingredients into saucepan, and boil fifteen minutes. Skim, strain and pour into sterilized glasses. Use as a sauce on vanilla ice-cream or on baked rice pudding. This sauce, when sealed in sterile glass, will keep well, and will be found convenient to have on hand for emergency in the summer.

Economy Pudding Sauce

1 tablespoon cornstarch

Few gratings Sunkist lemon rind

1/2 cup sugar

1 cup boiling water

2 tablespoons butter

2 tablespoons Sunkist lemon juice Few gratings nutmeg Few grains salt

Mix cornstarch, Sunkist lemon rind and sugar; add water, gradually, stirring constantly, and boil five minutes. Remove from fire; add Sunkist lemon juice, butter and seasonings.

Lemon Tapioca Sherbet Without Freezing

1/2 cup quick-cooking tapioca

1 cup sugar

2 cups water

Juice 2 Sunkist lemons 2 egg whites

Put tapioca, sugar and water into double boiler, and cook, stirring often, until clear. Three minutes before removing from fire, add Sunkist lemon juice. When cool and beginning to thicken, add the stiffly-beaten egg whites, and beat well. Serve with boiled custard or heavy cream.

Orange Fairy Fluff

4 egg yolks

4 tablespoons sugar

3/4 cup Sunkist orange juice

Grated rind 1 Sunkist orange

Grated rind 1 Sunkist lemon

Juice 1 Sunkist lemon

2 tablespoons hot water

4 egg whites

2 tablespoons sugar


Beat egg yolks with four tablespoons sugar; add Sunkist orange juice and grated rind, Sunkist lemon juice and grated rind, and hot water, and cook in double boiler until mixture thickens, stirring constantly. Beat egg whites until stiff, add two tablespoons sugar, and fold into first mixture. Chill; line sherbet glasses with lady-fingers; fill with orange mixture, and serve.