OTHER CITRUS FRUITS 231 



the common orange -with the trifoHate orange, the two 

 varieties thus far in existence (the Rusk and the Willits) 

 being "reciprocal hybrids." The WilHts -citrange is more 

 tart, more nearly resembles the lemon than does the 

 Rusk, but both varieties are excellent as citrangeade and 

 for general purposes of cookery may be treated as are the 

 orange, lemon and grape-fruit, with the necessary adapta- 

 tions. 



The trifoliate orange (C. trifoUata) is the hardy, dwarf, 

 Japanese stock formerly so much used for budding on to. 

 It is thorny and bears a small yellow fruit not over two 

 inches in diameter which is ornamental and aromatic but 

 useless, with its bitter, "gummy" pulp, thick rind and 

 many seeds, for eating. 



RECIPES 



GRAPE FRUIT FOR BREAKFAST 



At night halve the fruit across, then with thin, sharp" 

 knife remove upper part of core and seeds. In the hollow 

 thus made place a tablespoonful of sugar and set in cool 

 spot till morning. Serve without further preparation, 

 but with sharp-pointed spoons. 



GRAPE FRUIT FOR LUNCHEON 



Prepare in same manner as lor "Breakfast," letting 

 stand but six hours, however, and on ice, and adding 

 tablespoonful of sherry to the sugar in each half of the 

 pomelo. Or the pulp may be entirely removed from the 

 shell and skin and served in the clean shells with just a 

 little sugar, or in sherbet glasses or in individual glass 

 dishes set in outer cups or bowls containing shaved ice. 

 If served on the dishes the sections may be left whole ; if 

 in glasses the pulp shredded. There are many ways of 



