Orange Souffle

Attach a buttered and sugared foil collar to a 2 quart souffle dish; set aside.

In a small saucepan melt the 3 tablespoons butter. Stir in flour and salt. Add milk; cook and stir till thickened and bubbly. Remove from heat; stir in orange peel and juice.

In a small mixer bowl beat egg yolks about 5 minutes or until thick and lemon colored. Gradually stir orange mixture into beaten egg yolks. Wash beaters thoroughly.

In a large mixer bowl beat the egg whites to soft peaks. Gradually add sugar, beating to stiff peaks. Fold orange mixture into egg whites. Turn into ungreased souffle dish.

Bake in a 325 degrees F oven for 60 to 65 minutes or till a knife inserted near center comes out clean. Serve immediately with Orange Sauce.

For Orange Sauce: In a medium saucepan combine sugar, cornstarch, and salt. Stir in orange juice. Cook and stir till thickened and bubbly. Cook 2 minutes more. Remove from heat; stir in butter. Serve warm.