½ cup sugar
¼ teaspoon salt
1 cup orange juice
1 tablespoon grated orange rind
½ cup cream, whipped
Place water in top of double boiler and bring to a boil over direct heat. Combine dry ingredients; add gradually to water and bring to a brisk boil, stirring constantly. Place immediately over rapidly boiling water and cook 5 minutes, stirring occasionally. Remove from boiling water—mixture clears and thickens as it cools. When slightly cool, add orange juice and rind. Chill; fold in cream. Pile lightly in sherbet glasses. Just before serving, garnish with very fine ¼-inch shreds of orange rind, free from all white membrane. Serves 6.
SPRING FRUIT TAPIOCA
2 cups water
⅓ cup Minute Tapioca
1¼ cups sugar