Orange Meringue

Directions

1. Soak gelatine in cold water for a half hour, bring to the boiling point and carefully stir in well-beaten egg yolks mixed with 1 cup sugar.
2. Take from the fire and flavor with lemon juice and orange juice.
3. Let it stand on the ice till cold and stiff.
4. Turn into a glass dish and heap up over it eggs beaten until stiff with powdered sugar gradually sifted in.