THE ORANGE 213 



orange with chopped celery-stalks, apples and nuts, one 

 or all, or with banana alone (sliced) and serving with 

 mayonnaise. (See Introductory Recipes.) 



ORANGE OMELET 



Peel three oranges down to the juice-pulp, then slice in 

 lengthwise strips until the heavier "rag" around the core 

 is reached. Set these slices aside. Make a plain omelet 

 with three eggs, beating whites and yolks separately. 

 Add to the yolks one-half cup of orange juice and the 

 grated rind of one orange, a saltspoon of salt and two 

 tablespoonfuls of sugar. Beat this in with the stiff- 

 whipped whites and place in hot buttered omelet pan. 

 When the omelet is set and browning, place the sliced 

 orange on top, fold over, and serve at once. 



ORANGE FLOWER SOOKPLlfe 



Break in bits in a bowl six macaroons (well flavoured 

 with almonds) and mix them with a handful of orange 

 blossoms or buds, pounding them well together. Orange 

 flower water may be substituted (a large wineglassful). 

 Also stir in six ounces of powdered sugar. Beat separately 

 now the whites and yolks of six eggs. Add the smooth 

 yolks to the other ingredients and last stir in lightly the 

 stiff whites. Have four ounces of butter heating in the 

 omelet pan and when beginning to turn brown pour in on 

 it the "batter," When it begins to colour transfer it to 

 the souffle dish (buttered); place in hot oven and bake 

 about ten minutes; till slightly browned and puffed quite 

 high. On it sift powdered sugar and serve at once. 



ORANGES AND RICE 



This may be prepared and served in two different ways: 

 as a breakfast dish or a dessert. If for the former, cook 



