2i8 FRUIT RECIPES 



ORANGE TAPIOCA OR SAGO 



Make a simple, clear tapioca (see Introductory Recipes) 

 sweetened to taste ; add whipped white of one egg and pour 

 over sliced oranges. 



ORANGE RICE PUDDING 

 Make as for Lemon Rice Pudding. 



ORANGE SPONGE 

 See Lemon Sponge. 



ORANGE GELATINE 



Make as for Lemon Jelly No. 2 , using instead of one quart 

 of water a pint each of orange juice and water and the 

 juice of one lemon. 



ORANGE ICE 



Peel six sweet oranges and steep the rind in a quart of 

 boiling water for twenty minutes. In another vessel cook 

 into a syrup the juice of the oranges and of one lemon, 

 with a pint and a half of sugar and teacup of water. Add 

 this to the strained liquor from the peel; stir; set aside 

 and let cool. When cool add the strained juice of the 

 fruit and freeze. This may be made without the peel, 

 making a simple, strong orangeade and freezing. 



ORANGE SHERBET 



Proceed as for Orange Ice until the mixture is half-frozen 

 then add the whipped whites of two eggs to each quart 

 of liquid and finish the process. 



ORANGE DELIGHT 



To the sherbet add grated or shredded pineapple, can- 

 died cherries, white grapes, nuts chopped fine, fresh-grated 



