MISCELLANEOUS. 207 



One pint of whipped cream may be used insLcad of the 

 whites of the eggs, or it may be piled on the top after the 

 Charlotte is removed from the mold. 



Orange Meringue.— Beat till light the yolks of three 

 eggs, and then beat in a scant cupful of sugar. Stir in the 

 juice of two oranges and the grated peel of one-half of one, 

 and a cupful of milk. Bake either in a small pudding-dish 

 or a deep pie dish lined with pafete. When done make a 

 meringue of the three whites with as many table&poontuls 

 of sugar, return to the oven long enough to brown, and 

 serve warm or cold. 



Orange Charlotte.— Soak one-third of a package of 

 gelatine in one-third of a cupful of water till it is sol't, then 

 pour on one-half of a cupful of boiling water, andstir till the 

 gelatine is dissolved, adding to it one cupful of sugar and 

 the juice of one lemon, to increase the flavor, and the juice 

 of enough oranges to make an additional cupful of pulp and 

 liquid. Strain, and while the jelly is cooling beat to a 

 stiff froth the whites of three eggs, then beat the jelly till 

 That is also light. Lightly stir together the jelly and whites 

 of eggs, and pour into a mold lined with stale sponge cake. 

 In place of the whites of eggs use one pint ot whipped 

 cream, if desired. It is good without the sponge cake or 

 with auy other kind ofplam cake. 



Orange Float.— Blend smoothly four tablespoonfuls 

 of corn-search with the same quantity of water, and over 

 it pour a quart of boiling water. Stir into it a heaping 

 cupful of sugar, and the juice of one lemon. When it thick- 

 ens on the stove take it off, and as it cools pour it over six 

 sliced oranges divested of their seeds, or two oranges and two 

 sliced bananas. Stir and serve. 



Orange Cream.— Squeeze the juice and pulp of three 

 oranges into a bowl. Add the juice of half a lemon, three 

 ounces of sugar, one and a half pints of cold water; let it 

 come to a boil, and then strain. Dissolve two tp.blespoon- 

 f uls of corn-starch in a little cold water, rub it smooth and 



