25. - Frozen Orange Souffle

Steep 1/2 box of gelatine in 1/2 cupful of cold water until soft, then dissolve over hotwater. Bring 1 cupful of water and 2 cup-fuls of sugar to a boil, add 1 pint of orange juice and take from the fire, add the beaten yolks of 4 eggs and the dissolved gelatine. Stir until it begins to thicken, then add 1 quart of whipped cream; turn into a freezer and freeze to a mush, then pack in ice for two hours.

26.-Orange Custard Cake Filling

Beat 3 eggs with 1 1/2 cupfuls of sugar; add the juice of 3 oranges, 1 tablespoonful of butter, 1 cupful of hot water and 1 teaspoonful of corn-starch mixed with a little orange juice. Cook until thick, stirring constantly; use when cool for cake filling.

27.-Orange and Pineapple Tapioca

Soak 1/4 pound of pearl tapioca all night in water to cover. Boil until clear, adding water if necessary. When clear, add 1 cupful of sugar, the juice of 1 large orange and 1 cupful of chopped pineapple; stir well and set away to cool. When partly stiff, add the beaten whites of 5 eggs. Serve with whipped cream.

28. - Orange Puree

Boil the pulp and the grated rind of 1/2 an orange; thicken with 1 teaspoonful of flour, add 1 pint of milk and season with salt and butter or with sugar, according to taste. Serve hot or cold in bouillon cups with 1 spoonful of whipped cream on each cup.

29. - Monos

Cut strips of puff-paste one inch wide and six inches long, bake and spread with orange marmalade; place on a dish in log cabin fashion and fill the center with whipped cream sweetened with syrup from the marmalade.

30. - Sicilian Punch

Dissolve 2 cupfuls of sugar in 1 cupful of boiling water; cool and add 1/2 cupful of lemon juice, 1 cupful of orange juice and 1 quart of peach pulp, using fresh or canned peaches. Serve ice cold in glasses or freeze as sherbet.

31. - Palas

Melt 1 1/2 ounces of butter in 1/2 cupful of boiling milk ; add 1/4 pound flour, the juice and the grated rind of 1/2 an orange and sugar to taste; stir on the fire for ten minutes, then remove and add the beaten yolks of 4 eggs and 2 heaping tablespoonfuls of blanched and chopped almonds. Put in a very thin layer in pans and bake; when done cut in narrow strips. Serve with tea or chocolate.