100 FRUITS AND HO"W TO USE THEM. 



butter and one cup of sugar, and into them stir one well- 

 beaten egg, one half a cup of milk and one pint of flour 

 into which has been sifted two teaspoonfuls of baking- 

 powder. Bake in two sheets. Have six oranges peeled 

 and seeds removed, sprinkle with sugar and place between 

 layers. For sauce, use grated rind of two oranges, and 

 juice of one, one half cup sugar, one teaspoonful of butter 

 and two cups water; thicken with corn starch. Serve hot. 



Orange Baskets.— Cut as many oranges as wiU be re- 

 quired, leaving half the peel whole for the baskets, and a 

 strip half an inch wide for the handle. Remove the pulp 

 and juice, and use the juice in making orange jelly. Place 

 the baskets in a pan of broken ice to keep upright. Fill 

 with orange jelly. When ready to serve, put a spoonful 

 of whipped cream over the jelly in each basket. Serve in 

 a bed of orange or laurel leave.s. 



Orange Sauce. — Make a clear syrup of half a pint of 

 sugar to a pint of water. Let it boil and clarify, or skim it. 

 While it is heating peel oranges that are not quite ripe 

 enough to eat uncooked, and take ofif all the wh'te skin 

 that can be removed without breaking the fruit. Separate 

 the oranges into sections and drop into the boiling syrup 

 and cook till they are thoroughly scalded. The juice of a 

 lemon and a little grated peel may be added if that flavor 

 is desired. If the oranges are not to be served at once, 

 strain off the syrup, scald, and pour over the orange sec- 

 tions again. 



Orange Pudding, Jfo. 1.— Two oranges— juice of both 

 and giated peel of one — juice of one lemon, one h^. If -pound 

 lady's-flngers, stale and crumbed, two cupfuls of milk, four 

 eggs, one-half cupful sugar, one tablespoonful corn-starch 

 wet with water, one lablespoonful melted butter. Soak 

 the crumbs in the milk, beat and add the eggs and sugar, 

 already beaten to a cream with the batter, next the corn- 

 starch, and when the mould is buttered and water boiling 

 hard, stir in the juice and peel of the fruit. Plunge the 

 m uld directly into the hot water. Boil one hour; turn out 

 and eat with very sweet sauce. 



