7. - Hamburg Steak With Orange Sauce

Add a little grated orange peel to Hamburg steak when forming it into cakes and when done serve with the following sauce: Melt 1 tablespoonful of butter, add 1 tablespoonful of flour, 1 cupful of water or stock, salt and pepper to taste and 1 peeled orange cut in very thin slices. Boil only a moment after the orange is added and serve in a separate dish.

8. - Orange Butter

Cream 2 cupfuls of sugar with 1/2 cupful of butter; add 2 tablespoonfuls of cornstarch, 3 beaten eggs, the juice of 2 oranges and the grated rind of 1, and 3 cupfuls of water. Cook in a double boiler, stirring constantly until thick and smooth. Use to fill tarts or serve in custard cups with lady-fingers.

9. - California Orange Pudding

Cut 6 oranges in halves, press out the juice, remove the pulp from the peels and lay the latter in water for twenty-four hours, changing the water three times. After this boil the peels until tender, changing the water three times. To the fourth water add 1 pound of sugar and the orange juice, boil until the syrup is thick and when the peels are cold chop them very fine, add 1 cupful of macaroon crumbs, 1/4 cupful of orange-flower water, 1 pint of sweet cream mixed with the beaten yolks of 7 eggs and the whites of 2 ; add sugar to taste and steam in an open pan in the oven or bake between crusts of puff-paste.

10. - Orange Peel Buns

Cream 1/2 cupful of butter with 1 1/2 cupfuls of sugar, add 2 beaten eggs, 1 cupful of sweet milk, 3 cupfuls of flour sifted with 1 heaping teaspoonful of baking-powder and 1/2 cupful of candied orange peel cut into bits. Pour into buttered muffin pans, sift a little sugar on top and bake in a quick oven. Serve hot with afternoon tea.

11. - Orange Soup

Cook 1 tablespoonful of sago in 1 cupful of water in a double boiler until clear; add 2 tablespoonfuls of sugar, 1 cupful of raisins which have been seeded and steamed for fifteen minutes, 1 cupful of orange juice with a little grated rind, 1 cupful of juice from cranberries and keep warm but below the boiling point for one-quarter hour. Strain, add a few bits of orange pulp and heat again if it is to be served warm. Chill on ice if it is to be served cold.