THE ORANGE 217 



Dip the hands in cold water to roll the paste. Lay the 

 balls on buttered paper and bake till done. Try them 

 well as they will not brown. 



ORANGE COOKIES 



Make according to directions for Lemon Snaps, sub- 

 stituting orange. 



ORANGE FOOL 



Add gradually the juice of three large and very sweet 

 oranges to eight thoroughly beaten eggs, then whip in a half- 

 pint of cream, a little grated nutmeg, and sugar as re- 

 quired. Place in a double boiler and let thicken but not 

 boil. When thick pour into a heated glass dish and let 

 cool. Place on ice and when chilled serve with cream. 



ORANGE CUSTARD 



Make the same as Simple Lemon Custard No. i , substi- 

 tuting orange rind for lemon. 



ORANGES WITH CUSTARD (So-called Souffle) 



Peel, halve, core, and slice six oranges, placing a layer 

 in the bottom of a glass dish. Over this sprinkle sugar 

 thickly, then repeat process until all the orange has been 

 used, then let stand for two hours. Make a soft-boiled 

 custard of the yolks of three eggs beaten into a pint of 

 boiling milk and stirred gently until the mixture thickens, 

 not, however, allowing it to boil after adding eggs. Sugar 

 this to taste and let stand until partially cool, when it 

 should be poured over the fruit. Beat the whites of eggs 

 to a stifE froth with a half-cup of sugar and pinch of salt 

 and pile daintily on top. 



