1.-Blue Ribbon Salad

Marinate 1 cupful of nut meats with French dressing; just before serving add the diced pulp of 6 oranges and arrange on lettuce leaves. Place 1 teaspoonful of mayonnaise on each plate.

2.-Preserved Orange Flowers

Cut 1/4 pound of orange flower petals in shreds. Boil 2 pounds of sugar and 1 cupful of water to a soft ball, remove from the fire and when it begins to cool put in the shredded petals and stir until the sugar creams, then drop in spoonfuls on waxed paper.

3.-Stewed Kidneys With Oranges

Remove the skin from 3 veal kidneys, split them lengthwise in halves, take out the white nerve and cut each half into small slices. Melt 3 ounces of butter, brown 1 small chopped onion, then add the sliced kidneys and stir until they are brown; sprinkle with flour, add salt and pepper and stir well. Thicken 1 cupful of stock and 1 cupful of orange juice with roux, add 1 level teaspoon -ful of grated orange peel and put with the kidneys; cook together for two minutes, add a little chopped parsley and serve on toast.

4.-Orange Cream Cake Filling

Mix 2 tablespoonfuls of flour with 2 table-spoonfuls of cold milk; add this to 1/2 pint of milk that has just reached the boiling point and stir over the fire until thick and smooth; add the beaten yolks of 2 eggs and 1/2 cupful of sugar; take from the fire and add the grated rind and the juice of 1/2 an orange. Cool and put between layers of cake.

5.-range Cracker Pudding

Pour 2 cupfuls of hot milk over 1 cupful of rolled cracker crumbs; cream 2 table-spoonfuls of butter with 1 cupful of sugar, add the juice and grated rind of 1 orange, the beaten yolks of 6 eggs and the whites of 6 eggs beaten with a pinch of salt; mix with the milk and crackers and turn into a pudding dish which has a layer of orange marmalade on the bottom. Bake twenty minutes and serve cold with Cold Orange Cream Sauce.

6. - Cold Orange Cream Sauce

Steep the grated rind of 1 orange for one hour in 2 tablespoonfuls of cold water ; add the juice of 1 orange and 2 tablespoon fuls of sugar, and strain. Boil the juice for two minutes; when cold stir in 1 cupful of sweet cream and 1 tablespoonful of rum; serve cold with cold puddings.