»8 FKUITS AND HOW TO USB THEM. 



J cup milk, 

 IJ cups flour, 

 ■^ teaspoonful soda, 

 1 teaspoonful or»ani of tartar, 

 1 tablespoonful orange juice and a little of the 

 grated rind. 

 Mix in the order given. Bake in a round shallow pan, 

 and fill with orange cream. 



Orange Cream for Cake.— Put in a cup the rind of 

 half and the juice of one orange, one tablespoonful of lem- 

 on juice, and fill with cold water. Strain and put on to 

 boil. Add one tablespoonful of corn-starch wet in cold wa- 

 ter. Stir till thick, then cook over hot water ten minutes. 

 Beat the yolk of one egg, add two heaping tablespoonf uls 

 of sugar, stir into the starch, cook one minute, add one 

 teaspoonful of butter and cool. 



Fill the cake with cream and frost with ornamental 

 frosting. Mark the frosting like a pie in eight pieces and 

 decorate each with a section of orange and ornamental 

 frosting. 



[The above recipe, doubled, may be used for layer cake 

 with orange flilling, for which see "Fruit Filling for Layer 

 Cake."] 



Orange Custard, No. 1.— Beat the yolks of three eggs 

 to a cream with one cup i f sugar, then beat in one table- 

 spoonf al of butter. Add one cup of milk and the juice 

 and a trifle of the grated yellow rind of o'ne large orange 

 and the beaten wbice of one egg. With this custard two- 

 thirds fill custard cups and set them in a baking pan in the 

 oven. Half fill the baking-dish with boiling water, and 

 steam till the custard is set. Then beat the two remaining 

 whites of es-gs with two tablespoonfuls of sugar, and put a 

 large spoonful of the meringue on the top of each custard. 

 Brown slightly, take from the oven and cool. Use more 

 m.ilk or less according to the richness of custard desired. 



Orange Custard, No. 2.— To the beaten whites of six 

 eggs add the juice of four oranges and one cup of cold 



