7. - Kentucky Orange Pie

Boil the thinly cut rinds of 3 oranges until tender, then pound them into a mortar with 1 1/2 cupfuls of sugar. Blanch 1/2 pound of almonds and pound very fine, adding rose-water to prevent separating. Beat 10 whole eggs and the yolks of 6 more until very light, add the whites of 6 eggs beaten stiff and stir all into 1 pound of creamed butter; add the almonds and orange peel and bake in open shells of puff-paste.

8. - California Orange Ice

Boil 1 1/2 pounds of sugar in 3 pints of water for a half hour; when cold add the juice of 18 oranges and 2 lemons, strain and freeze.

9. - Orange Brandy Shrub

Pare very thin 3 dozen oranges and 6 lemons; strain the juice and to each quart add 1 1/2 pounds of sugar and 1 gallon of brandy. Put in a cask with the orange parings and bottle when clear.

10. - Rice and Marmalade Cream

Boil 1 cupful of rice slowly for a half hour in 1 quart of salted water and milk, stirring frequently ; put aside until very cold. Sweeten 1 pint of cream, flavor with vanilla, whip to a stiff froth and add gradually to the cold rice. Line the bottom and sides of a mould with orange marmalade, fill the center with the rice mixture, cover carefully and pack in ice and salt for two hours. Serve with whipped cream which has orange marmalade folded into it.

11. - Tangerine Jelly

To the strained juice of 3 oranges and 2 lemons, add enough tangerine juice to have 1 pint altogether; add 1 pint of water and 1/4 pound of sugar and boil until it nearly candies. Have 1/2 box of gelatine dissolved in 3 cupfuls of boiling water, steep in this the grated rind of 2 oranges, 2 tangerines and 2 lemons; add the orange syrup and strain into moulds to cool.

12. - Waikiki Shortcake

Rub 4 bananas through a sieve, add the pulp and grated rind of 1 orange and 1 cupful of powdered sugar; mix well and stir in 1/2 cupful of thick cream beaten stiff. Spread between two layers of sponge cake and serve with sweetened orange juice.

13. - Orange Pickles

Make deep gashes in 24 small, sour oranges, rub them with table-salt and let stand three days. Boil enough white-wine vinegar to cover the oranges with 1 teaspoonful of mace blades, pour over the oranges and add 1/2 cupful of coriander seeds. For three successive days pour off the vinegar, bring to a boil and pour over the oranges again ; then seal and let stand for three months.