FLORIDA ,STATE HORTICULTURAL SOCIETY. 
! Sherbet — 
9 oranges 
3 lemons or one grapefruit 
i quart of boiling water 
pound sugar 
Pour water over sugar and stir well. 
When cold add fruit juice. Put it into 
a freezer and freeze. In warm weather 
add to the boiling water two tablespoon¬ 
fuls of gelatine previously soaked in cold 
water or whites of two eggs may be ad¬ 
ded just at freezing point. 
Compote of Rice —Boil one cup of rice 
I until soft. Put into double boiler with 
one cup of milk and half a cup of sugar, 
and add the yolks of two eggs well beaten. 
Stir this until thick as boiled custard. 
Then fold in the stiffly beaten whites of 
eggs and pour over a dish of fruit cut 
up and sugared. Either oranges, pine¬ 
apples, guavas, or mangoes, may be used 
according to the fruit that happens to be 
in season. (Adapted from Tropical Ag¬ 
riculture and Cookery.) 
Oranges and Rice —Cook one cup of 
rice in boiling salted water until it is ten¬ 
der. Drain and rinse in cold water. Add 
a cup of milk, one-half a cup of sugar 
and one teaspoonful of cornstarch. Heat 
t and cook for ten or fifteen minutes. Pour 
it into molds to cool. When cold turn 
into serving dishes and heap around it 
sweetened orange cubes, and add a little 
lime, lemon or grapefruit juice. 
Shortcake —Make shortcake in the us¬ 
ual way. Split and butter. Cut four 
oranges in cubes. Add sugar and a table¬ 
spoon of lemon juice. Serve it with 
mock cream. 
Frappe — 
8 lemons 
12 oranges 
131 
1 large pineapple 
2 quarts Apollinaris water 
Squeeze the lemons and add sugar to 
make the juice very sweet. Peel and chop 
the oranges and pineapple. Let this stand 
until you are ready to use. Put lump 
of cracked ice into a bowl; pour over it 
the lemon juice and chopped fruit. Stir 
this well and add the Apollinaris water. 
Fruit Hash —Take large bright oranges 
or grapefruit. Cut carefully into halves 
and remove the pulp. To this add pine¬ 
apple, banana or any fruit at hand sweet¬ 
ened to taste. Fill the orange or grape¬ 
fruit shells and serve on plates. Decorate 
with five citrus leaves arranged around 
the shell as doily. 
Table Decoration for Yellow Lunch¬ 
eon —Peel carefully and section as many 
oranges as needed. Arrange the leaves 
in front of each plate to serve as doily, 
and on each leaf place a section of or¬ 
ange. The leaves of the satsuma are 
very nice for this. They may be arrang¬ 
ed in center of table as centerpiece with 
fruit piled high. A very beautiful effect 
can be obtained by using the leaves and 
sections as a runner for the entire length 
of the table. Out of season crystallized 
sections may be used. 
Marmalade, an English Recipe — 
1 dozen oranges f 
1 pint of water 
Equal weight in sugar 
Peel the oranges and carefully remove 
the seeds; boil rinds in water for two 
hours changing water to take off a little 
of the bitter taste. Cut the pulp into 
small bits; taking care to remove all seeds 
and cut the boiled rind into chips (or run 
through food chopper). Boil the sugar 
and water together to form a syrup, skim 
