15. - Sardine and Orange Sandwiches

Mince 1 pickled orange (see April 13) very fine, rub the yolks of 2 hard-boiled eggs through a sieve and mince the whites, free 1 large box of sardines from skin and bones and add to the orange and eggs with oil or melted butter to make of a consistency to spread. Have thin slices of whole wheat bread spread with butter, spread 1/2 with the sardine mixture and cover with buttered bread.

16. - Orange and Apple Marmalade.

Slice sound apples without paring or coring and cook in water to cover until done; strain through a jelly bag, pressing out all the juice; add an equal weight of sugar and cook until it jellies. Have an equal quantity of orange pulp with one-half the peel included, cook until tender with as little water as possible and add to the apple juice ; boil until it jellies again and put in small glasses.

17. - Ginger Sherbet

Boil 1 pound of sugar and 1 cupful of water to a thread ; take from the fire, add the juice of 5 oranges and 1 lemon, cool, strain and freeze. Cut 4 ounces of preserved ginger in small pieces and add with 2 tablespoonfuls of the ginger syrup to the frozen sherbet; turn the freezer to mix thoroughly, remove the dasher and pack for 2 hours.

18. - Orange Butter Sauce

Cream 1 tablespoonful of butter with 1 tablespoonful of flour; stir into 1 cupful of boiling water and when thick stir in 1/2 cupful of butter and 1 cupful of strained orange juice. Serve at once with fish or chicken. This sauce may be sweetened and used with fritters or puddings.

19. - Stewed Pigeons With Oranges

Cut 3 pigeons in pieces and cook for ten minutes in butter without browning; add 1 pint of stock or thin gravy, 1 sliced, sour orange and salt and pepper to taste. Cook thirty minutes, thicken the gravy if necessary and serve with a boarder of toast points alternated with quartered orange slices.

20. - Noodles With Oranges

Beat 1 egg, add 1/2 teaspoonful of salt and enough flour to make a stiff dough ; knead, roll as thin as possible and let stand twenty minutes ; roll up, cut in strips and cook twenty minutes in boiling salted water. Arrange one-half the cooked noodles on a buttered dish, spread with diced orange pulp sweetened to taste, sprinkle with 1 teaspoonful of grated orange peel and dot with bits of butter. Cover with the remaining noodles, sprinkle liberally with brown sugar and add bits of butter. Put in a hot oven to melt the sugar and serve hot.