8.-Orange Grafton Pudding Sauce

Beat 2 eggs with 4 ounces of sugar, add 1/4 cupful of sherry and 1/4 cupful of orange juice; place in a pan of hot water and beat with an egg beater until thick and smooth.

9.-Orange Cream Charlotte

Soak 1/3 box of gelatine in 1/3 cupful of water; add 1/3 cupful of boiling water, 1 cupful of sugar and the juice of 1 lemon and strain. When cool, add 1 cupful of orange juice and pulp and set in a pan of ice-water. Line a mould with orange sections and when the jelly begins to stiffen beat into it 1 pint of thick cream whipped very stiff; beat all together until it is hard enough to hold its shape and pour into the mould. One hour will harden it enough to serve.

10.-Orange Bisque Ice-Cream

Whip 2 quarts of rich cream with 1/2 cupful of sugar until very stiff, put in a freezer and pack in ice and salt for one hour. Steep 12 macaroons in the juice of 3 large oranges and add to the partly frozen cream ; turn the dasher to mix thoroughly and add sugar if required. If the ice-cream is not firm turn until it is and pack in ice and salt for two hours.

11. - Orange and Cheese Salad

Mash the yolks of 2 hard-boiled eggs, add 1 tablespoonful of olive oil, 1/2 teaspoonful of pepper, 1/2 teaspoonful of grated orange rind, 1 teaspoonful of salt, 1 teaspoonful of sugar, l/2 pound grated cheese and the juice of 1 sour orange. Serve on lettuce leaves with orange mayonnaise. (See June 4.)

12. - Boiled Chicken With Chestnut and Orange Sauce

Boil 1 chicken until tender and while it is boiling steam 1 pint of blanched chestnuts. There should be 1 pint of liquor when the chicken is done; add to this the mashed chestnuts and the diced pulp of 2 oranges with 1 teaspoonful of grated orange peel; season to taste with salt and pepper, boil until the orange pulp is cooked and pour over the chicken.

13. - Orange Corn-starch Jumbles

Cream 3/4 cupful of butter with 1 cupful of sugar; add 3 eggs beaten separately, and 1/4 cupful of corn-starch mixed with 1/2 cupful of orange juice; add flour to make a soft dough and cut in rings. Sprinkle the tops with finely chopped preserved orange peel mixed with a little sugar and bake in a moderate oven.

14. - Marmalade Roly Poly

Sift together 1 pint of flour, 1 salt-spoonful of salt, 1 tablespoonful of sugar and 1 tea-spoonful of baking-powder. Rub into this 2 tablespoonfuls of butter and add sweet milk to make a soft dough. Turn onto a floured board, roll out in an oblong strip and spread with orange marmalade. Roll up, pinching the ends well together and steam for forty minutes. Serve with hard or liquid sauce.