b'1 3/4 CupHeavy COOKED 3 1/2 TablespoonsWhipping Cream Milk Powder1/3 CupGranulated CUSTARD 2 CupsBreadFlour Sugar 1 CupAll-Purpose Flour3/4TeaspoonSalt COMBINE GRANULATED SUGAR AND SALT TO A SAUCE COMBINEMILK POWDER, BREAD FLOUR, ALL-PURPOSE 5 Tablespoons3 1/2 TablespoonsCorn PAN WITH WHIPPING CREAM AND BRING TO A BOIL. BE FLOUR, GRANULATED SUGAR, SALT, BAKING POWDER,Granulated Sugar Starch CAREFUL THAT MILK MIXTURE DOES NOTBOIL OVER. AND SHORTENING TO A MIXING BOWL. MIX UNTIL ALLCONTENTS ARE BLENDED. 1 1/2 Teaspoon Salt1/4 CupWater IN A SEPARATE BOWL, STIR CORN STARCH INTO 1/4 CUPWATER UNTIL CORN STARCH IS DISSOLVED. ADD EGGS. DISSOLVE YEAST IN WATER AND ADD TO MIXING BOWL 2 Teaspoons Baking5Whole Eggs ALONG WITH GROUND LEMONS AND ORANGES, VANILLA, PowderADD THIS MIXTURE TO SAUCE PAN WHILE INGREDIENTS AND THE WHOLE EGG.1/2TeaspoonVanilla ARE BOILING. 4 TablespoonsCriscoBEAT WITH AN ELECTRIC MIXER, USING DOUGH HOOKS, ShorteningCOOK THICK AND DRY TO 190 DEGREES. HOLD FOR 3 TO ON LOW FOR 30 MINUTES. SCRAPEBOWL OCCASIONALLY.5 MINUTES. 2 1/2 Tablespoons YeastADD VANILLA AND MIX.GROUND ORANGES AND LEMONS 1 1/2 TablespoonsPUTCOOKEDCUSTARDONTRAYSANDPLACEINGround Oranges andREFRIGERATOR UNTIL NEEDED. COMBINE 1/4 OF AN ORANGE AND 1/8 OF A LEMON. GRINDLemonsMAKES APPROXIMATELY 3 CUPS. TO A PULP ( RIND AND ALL ). 1 CupWarm WaterTHISWILLGIVEYOU4TABLESPOONSOFGROUND 1 1/4 TeaspoonVanillaORANGES AND LEMONS.1 Whole Egg281 282'