96 FRUITS AND HOW TO USE THEM 



grown. It is exceedingly productive, one tree sometimes 

 yielding 20,000 annually. 



There are various kinds of oranges, the names of -wiiicli it 

 is unnecessary to specify. The bast oranges are the heav- 

 iest, for light oranges have thick skins and these weigh 

 tittle. The richest are the russet skinned. 



There are about as many ways of eating oranges as 

 iheie are varieties. Perhaps the simplest is to cut a slice 

 from the top and eat pulp and juice with the spoon ; but 

 this requires a juicy fruit. The Havana method is as 

 good as any. In this a fork is run from the stem end 

 quite to the center. By holding the fork in the. left hand 

 the right is left free to out away the peel and white skin 

 leaving only the pulp. The Cubans then transfer the or- 

 inge to the right hand and eat it at leisure. A favorite 

 way with the Floridians is to cut the orange in two at 

 .ight angles to the stem and using each hemisphere as a 

 i„-up, eat the juice with a spoon. Others are only satisfied 

 by peeling the fruit and separating the sections- 

 Orange or Lemon Pates.— With the grated rind and 

 pulp of two oranges or lemons mix the beaten yolks of six 

 eggs, and one tablespoonf ul of sugar to each, two tablespoon- 

 fuls of melted butter and two of water. With this mixture 

 fill patty-pans lined with paste and add a raised rim of 

 paste about the edges. Bake, and when done cover with a 

 meringuti of the whites of eggs and six tablespoonfuls of 

 sugar, set back in the oven and brown lightly. 



Orang-e Tapioca. — Wash and steep a cupful of tapioca, 

 then simmer in a pint of boilLag water until the tapioca is 

 clear. Peel and seed one dozen sour oranges, cut them iu 

 slices: and stir into the boiling tapioca. Sweeten to taste. 

 Cook, and serve with cream and sugar. 



Or-i, tige Compote,— Boil together half a, teacupf ul of 



