Classic Variations in Cooking with Texas Eggs

by Anonymous

1½ T. cornstarch

1 C. orange juice

1 lb. cooked and drained sweet potatoes, mashed

6 eggs, separated

1 T. grated lemon peel

½ tsp. mace

½ tsp. cream of tartar

1 T. chopped pecans, optional

Butter bottom and sides of 2½-quart souffle dish. Sprinkle with sugar. Make 4-inch band of triple thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter one side of band and sprinkle with sugar. Wrap around outside of dish with sugared side in and fasten with paper clips or string. Collar should extend 2 inches above rim of dish.

In medium saucepan blend sugar and cornstarch. Stir in orange juice and sweet potatoes. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.