2i6 FRUIT RECIPES 



ORANGE LOAF CAKE 



One cup of sugar; one-half cup butter; three eggs; 

 one cup of rich milk or light sweet cream ; grated rinds of 

 two oranges and their juice. Through three cups of flour 

 sift one saltspoon of salt and one teaspoon of baking- 

 powder. Ice as for Lemon Loaf Cake. This batter may 

 be used for drop cakes as well. 



ORANGE FRUIT CAKE 



For three loaves take two cups each of orange marma- 

 lade and chopped, steamed prunes or raisins (or instead 

 of two cups of prunes use one cup chopped nuts and one 

 of currants or raisins or prunes) ; three-fourths cup of 

 shortening; one scant cup of sugar; three eggs, four cups 

 of flour; a teaspoon each of salt and nutmeg; two of 

 baking-powder, and a half-teaspoon each of cloves and 

 cinnamon. Bake slowly till quite done. In three indi- 

 vidual loaves it will require about two hours. 



ORANGE LAYER CAKE 



Make a simple one-egg cake for the layers and place on 

 them thin slices of oranges before icing with plain boiled 

 icing (see Introductory Recipes). On the top of the cake 

 around the edge, may be placed the sections of the oranges 

 as a finish to the icing. A custard filling may be substi- 

 tuted for the icing (See Lemon Custard Cake). 



ORANGE MACAROONS 



Rub lump sugar on orange rind then roll the sugar and 

 add sufficient powdered sugar to make in all one-fourth 

 pound. Have whipped very stiff the whites, then add 

 yolks of four eggs and beat in the sugar with the strained 

 juice of the orange and three heaping tablespoons of flour 

 or more (this must be stiff enough to roll into little balls). 



