Show t kitchen knook j t S by betty barclay FRUIT begg 1 caff few gratings orance rino I 1 teaspoon te agpoon orange juice few grains fialua sait aalt borange 1 orange 2 butter 2 teaspoons teaspoon powdered sugar boat beat the egg adding the orange rini and julec juice and salt peel the orange removing all white niem mem brittle aind cut into very thin slices sprinkle with one teaspoon of the powdered powder etl sti gar melt the lie butter in hot individual onilee pan or frying pan pour lit in the egg mixture rook over si a low heat beat shaking the pan and pricking the mixture with it a fork foik until nil all the mixture is cooked koll roll ar or fold and turn out on to serving dish sprinkle with remaining bigar nud and surround with slices of ora range |