Mom's Orange Chiffon Pie

1 Knox gelatine
2 to 3 Tbsp. cold water
6 egg yolks and whites, separated
juice of 1 large orange
juice of 1/2 lemon
1/2 c. sugar
1/2 c. sugar to go with egg whites

Mix gelatine and water and set aside. Mix remaining in saucepan on low heat until it bubbles (stir continually). Add gelatine to mixture. Cool in refrigerator until thick (about
15 minutes). Whip 6 egg whites, gradually adding 1/2 cup of sugar. Beat until stiff. Fold into the gelatine mixture.
Gently place all in graham crust. Chill until set. Serves 6.

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