1 egg white
1/2 tsp (2 ml) grated orange rind
2 tsp (10 ml) lemon juice
Dash salt
2 cups (475 ml) sifted powdered sugar, firmly packed
2 tbsp (30 ml) powdered sugar
1/4 cup (60 ml) soft peanut butter

Beat egg white until stiff.
Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended.
Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this.
Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
Roll the sheet up like a jelly roll and wrap it in the waxed paper.
Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box.
When ready to serve, cut in slices 1/4 inch thick.