Cream butter and 1/4 cup sugar until light. Add beaten egg yolks and grated lemon and orange peel. Then add lemon and orange juices, crumbs, soda and flour. Beat egg whites until foamy. Add remaining 1/4 cup sugar gradually and continue beating to a stiff meringue. Fold into butter mixture. Stir in raisins, currants, citron and apple. Turn into buttered 1-1/2 quart mold. Cover tightly. Place on wire rack in steamer or large pan with boiling water halfway up mold. Cover and steam 3 hours, adding water as necessary. Remove mold and allow to stand uncovered about 10 minutes. Loosen sides and turn onto warm serving platter. Serve warm with Orange Hard Sauce. Makes 6 to 8 servings. Orange Hard Sauce 1/3 cup soft butter or margarine 1 cup powdered sugar 1 tablespoon grated orange peel 2 teaspoons orange juice Combine butter, sugar, orange peel and juice. Beat until fluffy. Chill. bake 30