Pumpkin Custard
2 cups pumpkin, sieved
1 cup soft bread crumbs
2 eggs, separated
1½ cups milk
1 cup sugar
3 tblsps. butter, melted
¼ tsp. salt
1 tsp. orange flavoring
Combine ingredients except egg whites in the order listed and mix well after each addition. Pour into baking dish or custard cups. Bake in a slow oven (325-f) until mixture thickens and browns. Beat the egg whites, adding 2 tablespoons of sugar, until stiff, spread on top of custard and brown lightly.