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Orange Filling


  • whites of 2 eggs
  • 1 1/4 cupfuls of sugar
  • 1/2 cupful of water
  • 1 orange


Beat the whites to a stiff froth. Boil the sugar with the water to the small ball. Pour the boiling sugar in a very fine stream onto the whipped whites, beating hard all the time. Add the grated rind and juice of the orange and continue to beat until it is cold and the sugar is stiffened enough to place between the cakes without running.


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The Century Cook Book (1901).

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