0EA:;C E3. 97 



water and a pint of sugar; skim the syrup, and add the juice 

 of one lemon. Peel a dozen juicy oranges and cut them 

 across in the middle taking out the seeds, and drop them in 

 the liot syrup, three or four at a time. Let them scald, 

 skim out the sections and place in a flat dish; boil down the 

 syrup Ave minutes, pour over them and set away to cool. 

 This •■ akes a nice garnish and sauce for plain puddings, es- 

 pecially when oranges are tart or hardly sweet enough to 

 eat uncooked. 



Orange Tarts.— Beat together three fourths of a cup of 

 sugar and one tablespoonful of butter, the juice of two or- 

 anges and grated peel of one, and into tliem stir one tea- 

 spoonful of corn-starch wet witli the juice of half a lemon. 

 Beat thoroughly, and bake in patty-pans lined with paste. 



Orang-e Rolly-Poly.— (Marion flarland.) Make a light 

 paste as for dumplings, roll in an oblong sheet, and lay or- 

 anges peeled, sliced, and seeded thickly all over it. Sprink- 

 le with white sugar. Scatter a teaspoonf ul or two of the 

 grated yellow peel overall, and roll up closely, folding down 

 the end to secure the syrup. Boil in a pudding-cloth one 

 houx- and a half. 



Orange Cake. — (Mrs. Soovil.) Take two cups of sugar, 

 two cups of flour, half a cup of water, the yolks of five aud 

 the whites of three egg.s, the, juice and grated rind of one 

 orange, and a suiall pinch of salt. Beat the whites to a 

 stiff froth ; add the sugar, then the yolks, previously well 

 beaten, then the flour, and lastly the orange. Bake in three 

 tips. The cup used for measuring must be a small one. 

 V/hen taken from the oven, spread between and on top of 

 the cakes a frosting made with the whites of two eggs, 

 the grated peel and juice of one orange, and enough of sug- 

 ar to make it the consistency of ordinary frosting. 



Orange Cake.— (Mrs. Lincoln.) 

 3 eggs, 

 1 cup sugar, 

 1 tablespoonful melted butter, 



