14. - Peanut Timbales With Orange Sauce

Grate the rind of 1/2 an orange and steep in 1/4 cupful of orange juice; chop or grind 1 cupful of shelled, roasted peanuts, add 1/4 cupful of bread crumbs, 2 beaten eggs, 1/2 teaspoonful of salt, 1 1/2 cupfuls of thin cream and the orange juice squeezed through cheesecloth. Turn into buttered timbale moulds and serve with Orange Sauce : Melt 1 tablespoonful of butter, add 1 tablespoonful of flour and 1/2 cupful of milk; stir until smooth, then add 1/2 cupful of strained orange juice, 1 level teaspoonful of grated orange rind and salt or sugar to taste.

15. - Fruit Salad Dressing

Beat the yolks of 4 eggs until thick and light; add gradually 1 cupful of powdered sugar and 1/2 teaspoonful of salt and continue beating until the sugar is dissolved. Add the strained juice of 2 sour oranges and pour over the salad.

16. - Ormond Cake

Beat the yolks of 5 eggs with 2 cupfuls of sugar; add 1/2 cupful of water, the juice of 2 oranges, the grated rind of 1 orange, 2 cupfuls of flour sifted with 2 teaspoonfuls of baking-powder, and the beaten whites of 4 eggs. Bake in layers and spread with the following filling: Melt 1/2 cupful of butter with 1 cupful of sugar; add the juice of 2 oranges and the grated rind of 1 orange, the yolks of 3 eggs and the beaten white of 1 ; cook to a thick cream. Cover the top and sides of the cake with icing made with the whites of 2 eggs beaten with powdered sugar until thick, and flavor with orange juice and a little grated rind.

17. - Republic Cream

Dissolve 1 pound of sugar in 1 cupful of water and the juice of 4 oranges; beat the strained whites of 7 eggs and the yolk of 1 egg to a stiff froth ; add to the syrup and cook over hot water until thick, stirring constantly. Serve cold in custard cups.

18. - Figueroa Tarts

Steep 2 cupfuls of seeded and chopped raisins and 1/2 pound of chopped candied orange peel all night in 1 cupful of orange juice. Add 1 cupful of sugar, cook ten minutes and put in patty tins which are lined with puff-paste; cover with puff-paste and bake in a hot oven.

19. - Easter Eggs

Cut orange peel in long strips; boil these until tender in four changes of water, then drain and boil in syrup, stirring until they candy. When cool enough to handle weave the straws into a nest; in this nest place egg-shaped forms of blanc-mange and serve with boiled custard.

20. - Orange Ice With Meringue

Grate the rind of 4 oranges and steep it ten minutes in 2 1/2 cupfuls of cold water; strain, add 1 pound of sugar and 1 pint of orange juice, pour into a freezer and when half frozen add the whites of 4 eggs beaten stiff; give the freezer a few turns to mix and pack for one hour.