212 FRUIT RECIPES 



under the wild orange in the preceding chapter and some 

 of the recipes given there may be adapted to these sweeter 

 varieties. 



RECIPES 



SHERRIED TANGERINE 



Cut a slice from across the tops of the tangerines and 

 remove the pulp with a spoon. From these pieces take 

 all the coarse fibre, then mix the pulp with sugar and flavour 

 with sherry. Return the mixture to the shells, chill, and 

 serve. 



ORANGES WITH COCOANUT 



Here is a pretty way to vary the usual serving of "Am- 

 brosia," as the sliced, cocoanut-sprinkled orange is often 

 termed: Halve the unpeeled fruit, then with a small, 

 sharp knife remove the pulp from the skins. Place the 

 pulp in a bowl and mix with fresh cocoanut if possible to 

 secure it (though the desiccated form, soaked a few moments 

 in milk may serve the purpose) , and sugar, with a dash of 

 lemon juice. Replace in the shells and serve each half on 

 a small fruit plate garriished with some form of dainty 

 leaves. 



ORANGE SALADS 



For any of the following forms of salad peel the fruit 

 to the juice-pulp, cutting out core and heavy " rag. " With 

 quite tart fruit serve the oranges sliced on lettuce, tender 

 cabbage leaves or sorrel, with a simple French dressing, 

 using wild orange juice instead of vinegar (three table-< 

 spoons of oil to one of acid). Season with salt and 

 paprika or tabasco. 



This dressing may be omitted and the salad varied by 

 substituting sherry with a little paprika as a finish. 



Other forms of salad may be prepared by mixing the 



